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Ingredients: 3 Cup(s) Cooked cubed Potatoes 1 1/2 Cup(s) Coarsley chopped Apples 10 Slices Bacon 1/2 Cup(s) Apple juice (or water) 1/2 Cup(s) Celery, chopped 1/3 Cup(s) Vinegar 1/3 Cup(s) Beer; Any Brand Directions: In skillet, cook bacon. Remove and drain. Pour off all but 3 T bacon fat, add onion and celery and stir fry 1-2 minutes. Blend in flour. Add juice and vinegar, stirring until mixture thickens. Add sugar. Preheat oven to 350 deg F. Place potatoes, apples, and crumbled bacon in greases 1 1/2 qt casserole. Add skillet mixture, mixing lightly. Cover and bake 30 minutes.
Check some related videos Similar recipes: Barbecued oysters on spinach and red onion salad OYSTERS Shuck oysters and drain liquid. Combine pepper mixture and flour. Dredge oysters in mixture. Shake off excess. Heat 1/4 cup oil in a small saute pan over medium heat. Fry oysters, 5 at a time, for 1 minute per side or until golden. Wipe pa Turkey waldorf salad (usda) Combine all ingredients except lettuce in medium bowl. Serve on lettuce leaves. Each serving provides: * 380 calories * 25.1 g. protein * 15.7 g. fat * : 33.8 g. carbohydrate * 657 mg. sodium * 49 mg. cholesterol Source: Cooking for Two or a Few Reprint Turkey macaroni salad Cook the macaroni according to the package directions and drain. Rinse with cold water and drain again. Rinse the frozen peas with cold water to separate and drain. Mix the macaroni, peas and remaining ingredients except the lettuce. Cover and refriger Red cabbage salad Fry bacon in medium-size fry pan until crisp. Remove and reserve bacon. Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is dissolved. Pour this hot mixture over the cabbage. Toss with vegetable oil, salt, pepper, and carawa 3 pepper salad Roast peppers by placing whole pepper on a broiler sheet or a grill. Turn frequently until all sides are blackened. Place peppers in a brown paper bag or a bowl covered with plastic wrap. This will steam the pepper and make the skin easy to rem Dilled potato-apple salad Combine Potatoes & 2 C. Water in A Medium Saucepan; Bring To A Boil. Cover Saucepan, Reduce Heat & Simmer For 15 Min. OR Until Tender. Drain & Let Cool; Peel & Cut Into 1/4 Inch Slices & Set Aside. Cook Snow Peas in A Small Roasted potato surimi salad Recipe courtesy of the Surimi Seafood Education Center. Toss the potatoes, oil and garlic in a 13 x 9-inch roasting pan. Bake at 450 degrees F. until tender, about 20 minutes, stirring once. Let cool, then combine in a bowl with the surimi, egg Slim and savory spinach potato soup Bring broth, leeks and spinach to a simmer. Cover and cook 5 minutes. Add potatoes and cook, covered, 20 minutes, or until potatoes are tender. Puree half the mixture; return to saucepan. Stir in butter sprinkles and pepper. Serve hot or cold. Asparagus salad w/pecans Bring large pot of watewr to a boil. Wash aparagus and snap off tough bottoms of stems. When water is boiling , add the asparagus and let water return to a boil.. Cook approx. 3 minutes or until the asparagus is still crsip but tender. Remove t Potato-carrot kugel Preheat oven to 375 degrees F. Grease a pan that is about 8x8 inches. Break one egg into blender; start blender at high speed. Add half of onion, three of the potatoes (cut up into about 1-inch pieces) and two of the carrots (cut up into simi Nectarine salad Combine nectarines, red pepper and onions in a small bowl. Whisk together oil, lime juice, wine vinegar, salt and pepper. Pour over nectarine mixture. Refrigerate. Mound on lettuce to serve. Nutrient Value Per Serving: 178 Calories, 1 g Protein Potato salad dressing * I use reduced fat mayonnaise instead of fatfree because I think the fatfree is totally tasteless and why bother. I make this very rarely, so I justify the use of the mayonnaise to myself. This is better if you make the potato salad ahead of Kartoffelsalat mit biermarinade (potato salad/beer dressing) Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add must Potato crepes with scallops, salmon and asparagus Starting at the tip end, cut the asparagus into 1 1/2-inch lengths with a diagonal rolling cut: slice off the tip at an angle, roll the asparagus about a quarter turn and cut again, and repeat on down the stalk until you reach the tougher base Chicken potato casserole Peel potatoes and carrots, cut into chunks and place in casserole dish along with diced onion, parsley flakes and tarragon. Pour 1 can of tomato sauce over top. Lay chicken breasts on top and cover with remaining can of tomato sauce. Fill can 2/3 full Orange-cashew chicken salad Peel and separate orange into sections; cut each section in half. In large bowl, combine orange, chicken, pea pods, red pepper and onion rings. In small bowl combine Pace Picante Sauce, marmalade, soy sauce and ginger; mix well. Toss with chicken mixtur Bing cherry salad Cream cheese and add cherry juice. Drain pineapple. Mix with marshmallows. Whip cream and fold into fruits. Refrigerate. Allow to cool several hours. Strawberry spinach salad Les Frises Vinaigrette et Leurs Pousses Vertes Strawberries need not be confined to dessert, says Denis Pelletier, chef at Restaurant Le Mouilin de St. Laurent on Ile d'Orleans. The island is one of the province's lushest strawberry-g Cheesey potato casserole Preheat oven to 350A°F. Mix together margarine, soup and sour cream. Add potatoes and cheese. Pour into greased 8 x 11 inch casserole dish. Sprinkle with cracker crumbs. Bake uncovered for 1 hour and 15 minutes. Freezes well. Cranberry salad #2 Cook cranberries, water and sugar until cranberries pop open. Remove from heat and add marshmallows. Stir until melted. Add jello. Set aside to cool. Add apples, celery and pecans. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d &a A.c.'s potato rolls 1. Soften yeast in water. 2. Place potatoes, sugar, shortening and salt in large bowl; stir in scalded milk. 3. Let cool to lukewarm; add eggs and yeast; mixing well. 4. Sift about 6 cups flour into mixture; stir until dough is stiff enough to Mediterranean chicken salad Combine oil, vinegar, tarragon, lemon juice, and mustard in small bowl; whisk to blend. Season dressing to taste with salt and pepper. Place chicken in medium bowl. Mix in 1/4 cup dressing. Cook orzo in large pot of boiling salted water until just tender Aegean salad This is a recipe I found on Mimi's Cyberkitchen page. I made it for Christmas dinner on Thursday. It is really, really good -- it also tastes just as good the next day (if there's any left). The only change I made was to use slivers of r Whipped mashed potato with goat's cheese and bacon 1 Cook the potatoes in boiling salted water, drain and return to the pan on a low heat. Mash to a puree. Heat the butter in a frying pan, add the bacon, garlic and chives, and cook with the bacon till crisp. 2 Add the olive oil and goat's cheese to t Garbanzo pasta salad Cook pasta according to package directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well. Drain the garbanzo beans. Combine pasta, garbanzo beans, carrot, bell pepper, and green onions in medium bowl. Whis Mandarin salad Tear lettuce into bite-size pieces. Drain oranges and combine with lettuce and peanuts. Combine sugar, oil, mustard, salt, vinegar, onion, and poppy seeds in a jar. Shake well to blend. Toss the salad with the desired amount of dressing. Wild rice-turkey salad Cook the rice in the water until tender, about 50 minutes. Cut the turkey into bite-size pieces. Combine all the ingredients ina bowl and toss. cover and chill until ready to serve. Sprinkle on the pecans just before serving. 1/4 recipe = 422 calories Nacho cheese potato soup In a 3-quart saucepan, combine the potatoes and sauce mix, corn, tomatoes and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until the potatoes are tender. Add milk, cheese and hot pepper sauce if desired; cook and st Potato casserole Thaw potatoes and combine with 1/2 cup margarine, salt, pepper, onions, soup, sour cream and cheese. Place in a greased 9 x 13 inch casserole. Combine corn flakes and remaining 1/4 cup margarine, spread over potato mixture. Bake at 350 degrees fo Linguine tuna salad * Thaw peas before using in this salad. ~-------------------------------------------------------------------------- Cook Linguine according to package directions, drain. Meanwhile, in a large bowl, combine lemon juice, oil, onions, sugar, Italian Seso Summer fruit salad with mint sugar Makes 6 servings. Pulse mint and sugar in a food processor until finely groun d. Sprinke mint sugar over fruit in a large bowl and toss gently to combine. Let stand 5 minutes before serving. *** Recipe Variation - process 1/4 c sugar with 1 c gresh basil Cool lemon chicken salad Mix dressing, basil, juice and peel in large bowl. Add remaining ingredients, mix lightly. Refrigerate. Serve on lettuce-lined platter. Source: Miracle Whip ad, Ladies ' Home Journal, May 1993, page 229 : (inside back cover) Submitted By A4G Chinese chicken salad - dressing Mix well and refrigerate. Lacomedia sweet potato souffle 4 cups sweet mashed potatoes 1 cup sugar 2 eggs ? cup milk ? t. salt 1/ 3 stick of margarine, melted 1 t. vanilla Mix well; pour into buttered pan Fatoosh (middle eastern bread salad) Toast the pita breads and with a scissors, cut into bite sized pieces. Set aside. Toss lettuce, green onion, cucumber, tomatoes, parsley, garlic and mint in a large mixing bowl. Add lemon juice, olive oil and sumac. Toss. Add bread and then salt to taste. Wilted lettuce salad #3 Rinse the lettuce, pat dry and tear bite-sized pieces into a large salad bowl. Set aside. Chop the bacon into half-inch dice and fry in a skillet until crisp. Remove the bacon pieces and drain on paper toweling. Add the chopped onion to the bacon dripping Potato-barley soup SAUTE THE ONION, CELERY and garlic in oil until the vegetables become translucent. Add the stock, barley and carrots. Simmer gently, stirring occasionally, about 2 hours. Add the potatoes after the soup has cooked 1 hour. If the soup gets too t Creamy ranch salad dressing In food processor or blender, process cottage cheese andyogurt until smooth. Pour into bowl and stir in onions and seasonings. Cover and refrigerate for at least 30 min so flavours develop. Store for up to one week. Stir before serving. Makes 1 2/3 cups Baked potato toppings Each of the following makes 1 serving and uses a 5 oz. baked potato. BROCCOLI AND MELTED CHEESE...Fill an opened hot baked potato with 1/2 cup steamed broccoli florets, 1 tbsp. grated nonfat morrzrella cheese, and 1 tsp. chopped fresh dill or 1/4 tsp. Neptune's salad Completely dissolve gelatin in boiling water. Stir in yogurt, chili sauce, onion and lemon juice. Chill until slightly thickened. Stir in remaining ingredients. Spoon into 4 individual plastic containers (for brown bagging) or serving dish Leek and potato tarts The recipe will make 16 tarts and can be made in 2 batches if needed. Place a medium saute pan on med ium to low heat and add the diced bacon and 1 tbsp of olive oil. Cook stirring until the bacon is crisp. With a slotted spoon, remove the bacon and reser Hungarian potato and egg casserole Heat 1 inch salted water (1/2 ts salt to 1 cup water) to boiling. Add potatoes. Heat to boiling. Reduce heat. Cover and cook until tender. Drain and cool slightly. Cook onion in oil until tender. Mix onion, oil, sour cream, salt and pepper. Dilly potato salad Prepare potatoes and peas. Set aside to cool; add celery. Sprinkle salt in a salad bowl. Rub garlic around bowl; discard garlic. Add vinegar, mustard, sugar, mayonnaise, yogurt, scallions and dill. Mix until combined. Add potatoes, peas and Tomato, basil, and olive salad Preheat oven to 400 degrees. To make croutons, roughly tear the bread and toss with some olive oil. Place on a baking sheet lined with parchment or foil, and bake for 10 minutes or until crisp and golden. Place the arugula on serving plates and top with t Chili with potato dumplings ( country woman ) browned; drain. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer 30 minutes, stirring occasionally. : In a medium bowl, combine the first 5 dumpling ingredients. Add milk and egg; stir just until moistened. Let rest for Rice, orange and pecan salad Toss all ingredients together. Serve at room temperature. Hot shrimp salad on crostini Most people hate to clean shrimp, but these days they're sold peeled and deveined. Or buy a pound of shrimp when you have some extra time, clean them and freeze in 1/4 pound portions to have on hand. It's less expensive that way! 1. Pl Wilted spinach-leek salad Place egg in small saucepan, cover with cold water, bring to a boil. Reduce heat, simmer about 15m inutes. Immediately drain, run cold water over egg to stop cooking. Peel and chop. Place spinach in large bowl, set aside. Heat oil in large nonstick skilet Hot shoestring potato salad Soak Potatoes in Cold Water 15 Min; Drain & Pat Dry With Paper Towels. Arrange Potatoes in A Single Layer in A Large Shallow Pan Coated With Cooking Spray. Bake At 450 F. For 30 Min. Stirring Every 10 Min. Combine Potatoes, Bell Pepper &am Salat pilpelim (sweet pepper salad) Tear 5 each peeled and seeded roasted red and green bell peppers into long, thick strips, and transfer to a colander for 10 minutes to drain any excess liquid. Meanwhile, combine white vinegar, kosher salt, and sugar in a large ceramic or glass bowl. Add