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Cook Time: 4:00
Peel and cut the onions in half lengthwise, then cut them crosswise
into very fine half-rings. Mix tomato paste and water. Break up
cinnamon stick somewhat. Peel ginger and grate finely.
Cut the chicken into serving pieces. I
Mary katherine's potato salad Drop tiny new potatoes in boiling, salted water and cook, timing
carefully after the water returns to a boil for six minutes. Potatoes
should be no larger than an English Walnut. Otherwise, cut them into
pieces about that size. After cooking, dr
German potato salad In boiling water over medium heat, cook potatoes in their skins until tender, about 25 to 30 minutes. Drain and dry over low heat in same pan. While still warm, peel and cut potatoes into 1/4-inch thick slices. Set aside and keep warm. In a saucepan, comb
Sweet & sour pasta salad Cook Spirals as package directs. Rinse and drain. Add drained beans,
diced red pepper, green onions and basil. Prepare dressing. Mix into
salad and serve.
Prep Time: 10-15 minutes
Cooking Time: 15 minutes
Copyright 1995 Eden Foods, Inc.
New generation potato salad Cut potatoes into one-half-inch pieces. Cook in boiling water to cover
15-20 minutes or until tender; drain. Combine potatoes, onions, one-half
teaspoon garlic salt and the pepper. Toss gently to combine. Stir together
yogurt, buttermilk, blue
Taco salad with cumin dressing Toast the tortillas on a baking sheet in a 400 F oven for about 10
min. While hot, sprinkle on the Parmesan cheese. Cool and break into
bite-size pieces.
Chop the lettuce and arrange it in the bottom of a salad bowl. Make
the cumin dressing by combining
Portuguese potato & giblet stuffing Turkeys appeared on Portuguese tables as early as the 16th century,
introduced by explorers, so Portuguese turkey stuffings have a long
history.
Fry the onion gently in the butter, chop the giblets small add to the
onions and cook gently until tender. Co
Country ham, virginia peanuts and black-eyed pea salad Put peas in a saucepan with 3 cups water and 1/4 ts salt. Simmer over
medium-high heat until fully cooked but not mushy, 25-30 minutes.
Drain. Rinse under cold water. Dry well. Whisk together 2 tb peanut
oil, 1 tb vinegar and 1/4 ts peanut butt
Russian beet & potato salad Mix all ingredients together in a large bowl. Cover, refrigerate to chill, and serve on a bed of lettuce or cabbage leaves.
Caesar salad with fennel and red pepper Nuts add a crouton-like crunch an crisp vegetables add extra flavor
to this unique yet straightforward version from "Season to Taste," by
Jeanette Ferrary and Louise Fiszer (Simon and Schuster, 1988). In a
large salad bowl, combine lettu
Chicken couscous salad In small saucepan, combine broth and curry powder. Bring to a boil. Stir
in couscous and currants, immmediately cover pan; remove from heat. Let
stand 10 minutes. Place cooked couscous in medium bowl, fluffing with fork
several times to break
Madison avenue potato salad Blend together oil, vinegar, salt and pepper; pour over potatoes. Toss
potatoes lightly; refrigerate.
At serving time, add olives, eggs, celery, pickles, pimiento, onion,
mustard and mayonnaise to potato mixture; toss.
Heads up ranch salad Mix vegetables and raisins. One hour before serving, pour dressing over
salad; toss lighly. Refrigerate until ready to serve. Makes 4 servings.
Origin: Kraft What's Cooking Magazine, 9th issue. Shared by: Sharon
Stevens, Oct/94.
24-hour lettuce salad Layer first 5 ingredients in a glass bowl in order of listing. Spread on
mayonnaise. Sprinkle on sugar or honey, then cheese, then bacon. Cover
with foil and refrigerate overnight. Toss lightly just before serving.
7-up salad (aka martian guts) Heat 7-up® and lime Jell-O together in a saucepan until Jell-O is dissolved. Add marshmallows and stir until melted. Add cream cheese and remove from heat. Mix with whisk until the cream cheese is combined. Add drained pineapple and mix well. Put in re
Artichoke tabbouleh salad (tabouleh) In a medium bowl, combine bulgur and bowling water; let stand 15 to 20
minutes or until bulgur has doubled in size and water is absorbed. Drain
artichoke hearts, reserving marinade in small bowl; cut artichokes in half.
Add halved artichokes, t
Grilled vegetable salad with old bay dressing Grill all vegetables, chop into bite size pieces and toss with dressing.
Quick potato casserole Mix all ingredients together except Parmesan. Put into greased 9x13
casserole dish. Sprinkle Parmesan over top...probably about 1/4 cup or so.
Bake for 1 hour at 400~. This can be doubled easily. Also can be prepared
in advance and baked just befo
Hot potato and broccoli salad Cook potatoes until tender, then dice; cook broccoli until tender.
Keep both hot. Combine remaining ingredients. Bring to boil,
stirring. Pour over the vegetables and toss gently. (May be served hot
or cold.) Cal: 160, Fat: 2g.
Judi's creamy potato salad Cut potatoes in small cubes, add chopped egg whites and onions. Mash egg
yokes, add mustard, salt and pepper. Mix thoroughly and add vinegar. Heat
cream to boiling point and pour slowly on egg mixture. Add butter. When
butter is melted pour mix
Asian spinach salad dressing Whisk all ingredients together.
Contributor: ksl.com recipes
Tomato feta salad Cut the cherry tomatoes in half and place them in a large bowl. Dice the feta in 1/4-inch dice, crumbling it as little as possible. Add the feta to the tomatoes and then add the onion, vinegar, olive oil, salt, pepper, basil, and parsley. Toss carefully a
Asparagus salad with pecans Bring large pot of water to boil. Wash asparagus and snap off tough bottoms of stems. When water is boiling, add asparagus and let water return to a boil. Cook about 3 minutes, until asparagus is crisp but tender. Remove asparagus, run it under cold wate
Apollo potato pancakes Soak shredded potatoes in the water 10 minutes, drain and squeeze dry in a
kitchen towel. In large bowl combine all ingredients except oil, mix
thoroughly. Pour oil into large skillet to a depth of 1/8 inch, place over
medium heat. For each pancak
Summertime new potato salad In large bowl, combine potatoes, bell peppers, celery, red onion, chives
and parsley, tossing gently to mix. In small bowl, combine oil, vinegar,
thyme, salt, pepper. Pour dressing over potato mixture, tossing gently to
combine. Serve at roo
White bean and pepper salad 1. Stir together lemon juice, olive oil, sugar, dillweed (or crushed fennel seed), pepper, and garlic in a medium mixing bowl.
2. Add beans, green or sweet red pepper, cucumber, and green onions. Toss to coat. Cover and refrigerate for 2 to 24 hours.
Make
After-the-holidays salad In a mixing bowl, toss first six ingredients. In a small bowl, combine all
remaining ingredients except lettuce. Pour over turkey and mix gently.
Chill. Serve on a bed of lettuce, if desired. Yields: 4 servings.
The fruit, nuts and seasonings giv
Cherry cola salad Add water and sugar to cherries and boil a little till dissolved.
Pour mixture on jello and stir well. Cool.
Add pineapple, Pepsi, cherries, and nuts. Cool till set.
Busted by Barb
Recipe by: Possum Kingdom Lake Cookbook
Potato-cheese soup SAUTE THE ONION IN BUTTER until softened. Add the potatoes and stock (or
water) and simmer for 15 minutes or until potatoes are tender. Transfer to
a blender or food processor and puree until smooth. Return to the pot, add
cream and cheese and hea
Cherry cola salad - diet Place cherries in small bowl; sprinkle with Equal. In saucepan, dissolve gelatin in 2 cups boiling water. Remove from heat and transfer gelatin to large mixing bowl. Allow to cool for 30 minutes to 1 hour until it begins to congeal. Combine reserved cherr
Asparagus shrimp salad Cook shrimp; drain and set aside. Cook asparagus until crisp- tender; drain
well. Place shrimp, asparagus and lemon slice in mixing bowl. Pour herb
dressing over all, cover and chill well, stirring once or twice. Combine
onion, parsley and toma
Hot potato crackers Preheat oven to 350F.
In a large bowl, combine the flours, chives, salt & pepper. Cut in the
shortening until the mixture resembles coarse breadcrumbs. Slowly
blend in the water. Divide the dough into 2 equal balls. On a floured
surface, rol
Spinach and mushroom salad Rinse the spinach in several changes of water, drain it well, and pat the
leaves dry on toweling. Shred the leaves coarsely and toss them with the
mushroom slices into a salad bowl. Mash the fresh or rehydrated turmeric
to a paste in a mortar
Marinated chickpea salad w. radishes and cucumbers In a large bowl, combine the olive oil, lemon juice, garlic, lemon zest and cumin and season with salt and pepper. Add the chickpeas and let marinate for at least 25 minutes, stirring occasionally.
In the meantime, peel and thinly slice the cucumber cros
Main dish potato salad Combine the cottage cheese, sour cream, mustard, sugar, salt and pepper,
and parsley in a salad bowl. Add the potatoes, ham, green onions, celery
and eggs. Toss to mix well. Cover and refrigerate for several hours or
until well chilled.
T
Balsamic tomato and mozzarella salad Preheat the broiler. Coat the broiler pan rack with cooking spray.
In a cup, whisk together the vinegar, olive oil, flaxseed oil, garlic, salt and black pepper. Set aside.
Place the bell peppers, skin side up, on the prepared rack. Broil, without turni
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
Cranberry-strawberry salad Mix jello, add strawberries, cranberry sauce and pineapple.
Put 1/2 in dish and refrigerate until set. Spread sour cream on top of
that. Then add remaining mixture and return to refrigerator.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster
Rotkrautsalat (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 caraway seeds.
Composed salad (ideas) Beet Salad
Tuna Nicoise
Crab and Avocado
Chef
Cobb
Shrimp Salad
Greek Salad
Chicken Salad with red onions, pickles, olives, mustard vinaigrette
Thai Beef salad
Thai Pork salad
Curried chicken salad
Chicken and grape salad
Caeser salad (chicken or shrimp)
Bavarian potato salad * Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken
broth may be either home made or commercial.
Boil potatoes in broth with 1/4 ts salt for 5 to 8 minutes, until
tender. Drain. Toss warm potatoes with vegetable oil and onions.
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
Fiesta corn salad Combine all ingredients; chill several hours before serving. If planning to store this salad for any length of time, omit the cucumber, as it will become watery. Instead, substitute more tomato and celery for the cucumber.
Wienerschnitzel with warm potato salad 1. Wash the potatoes, put in salted water with a sprig of rosemary and 1/2 bulb of garlicup Cook until tender. Let them cool, then slice.
2. Pound the veal pieces until very thin. (Use plastic wrap on top and bottom of veal.)
3. Mix together the eggs and
Chinese spicy cold noodles with chicken Noodles: In large pot of salted boiling water, cook noodles until
chewy; rinse in cold water; drain. Toss noodles with 1/2 t oil to
prevent sticking. Cover & refrigerate until ready to use.
Chicken: Remove and discard skin from chicken brea
German potato salad (finsand) Remove excess grease from bacon with paper towel. Break bacon into small
pieces. Blend cold water and flour. Pour into saucepan. Add onion, sugar
replacement, and vinegar. Heat, stirring, until thickened. Add bacon and
potatoes while stil
Waldorf salad 1 Mix mayonnaise, lemon juice, and milk in a medium bowl.
Stir in apples, celery, and nuts. Serve on salad greens. Cover and
refrigerate any remaining salad.
Warm caesar potato salad Cook potatoes until tender, about 10 minutes. Drain and set aside.
Keep warm. Line a large salad bowl or platter with torn lettuce
leaves. Pour dressing and half of the cheese over potatoes, tossing
to coat. Spoon potatoes over lettuce. Top wit
Tossed salad crisscross Find your own favorites, then mix and match to suit the occasion. To the
salad greens I have used cabbage, either green or red, or both, or sprouts
To the salad sparkers, I MUST have broccoli.
Also I have used any of the salad sparkers to make
Baja chicken pasta salad * The chicken breast should be boneless, skinless and weigh
about 3/4
of a pound. ** You should use 1 6-oz package of diced mixed
fruit. There should
be about 1 1/2 cups of the mixture. Heat enough salted water to
cover
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