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Macaroni salad In large uncovered Dutch oven cook macaroni in boiling water, cooking
oil and salt until tender but firm, about 5 to 7 minutes. Drain, Rinse
with cold water. Drain well. Return macaroni to pot.
Combine next 8 ingredients in a
Quick waldorf salad Combine apples, celery, pecans, and salt; toss lightly. Add sour cream and
yogurt; toss again lightly.
Royal citrus salad Place jello in large bowl.
Heat 2 cups water to boiling. Pour water over jello and stir until well
dissolved.
Add additional cup of liquid.
Add frozen orange juice. Stir.
Add drained fruits (be sure all cherries are pitted!)
Divide into jello
Brocoli salad Toss and marinate 4 hours or overnight.
Smoky corn salad This one
'
s especially good stuffed into pita pockets or scooped-out
ripe tomatoes.
Steam kernels until tender-crisp. Cool. Mix with chicken, cheese,
olives, onion and red bell pepper. Mix mayonnaise, sour cream, salt
and pepper. Fold into corn mixt
Wasabi rice salad Mix wasabi powder with warm water and let stand 10 minutes. Combine
wasabi mixture, vinegar, sesame oil, sugar, pepper, and zest, and and whisk
until smooth. Set dressing aside.
Thinly slice green onions on the diagonal. Core, seed and dice red pe
Lemon fish salad 1. Rinse and pat dry fish fillet.
2. Heat oven to 350 degrees F.
3. Place fish in an oven safe dish. In a small bowl mix together wine, Worcestershire sauce and lemon juice; pour over fish.
4. Bake for 12-15 minutes; add water if you see liquid drying out
Black bean and rice salad (vegan) Leftover black beans and rice combine to make a great
lowfat, low cholesterol salad. Combine rice, beans,
tomato, cheese (if desired), and parsley in large
bowl. Pour dressing and lime juice over rice mixture;
toss. Serve on lettuce leaves.
N
Wild rice salad This bright array of color is an easy-to-make, tasty, and very satisfying salad. You can prepae and refrigerate it for a few hours before serving. Try it as part of a salad plate with Pumpkin Salad and the Roasted and Rustic Sweet Peppers. It could also b
Spring vegetable stew WASH THE SLICED LEEKS really well, as they are always sandy. Trim the
artichokes. (See instructions in the recipe "Artichokes and Peas.") Keep
the finished pieces in a bowl covered with water and the juice of one
lemon. Bring a large
Pasta salad (good for picnics) Cook the tortellini according to package directions. Drain and rinse the
artichoke hearts and cut them into quarters. Add the remaining salad
makings
(except the parmesan) and toss with the dressing. Give it a generous
sprinkling of parme
Spinach salad Heat in a sauce pan the vinegar, egg, sugar and salt, until just boiling
and slightly thick. Then add the chopped onion, mustard and Worcestershire
sauce. Transfer to a bowl and refrigerate. When ready to serve, toss the
remaining ingredients w
Beef 'n' barley vegetable soup Remove meat from the cracked soup bone; cut meat into cubes
and brown slightly in hot fat. Place meat, soup bone, water,
seasonings and parsley in soup kettle. Cover tightly and cook
slowly 1 hour. ADd nbarley and cook 1 hour long
Hardy vegetable soup In a soup pot saute the celery, onion and garlic in oil for 5 minutes. Add
water, vegetables, pot barley, meats, seasonings. Bring to the boil and
simmer for 1 1/4 hours. For last 1/4 hour add cabbage and macaroni.
* Soup mix
from Fillmore,
Freezer mix lentil stew Dip container of frozen mix into hot water just to loosen. In Dutch oven,
heat frozen mix, water, lentils, parsley and bay leaf to boiling. Reduce
heat; cover and simmer, stirring frequently, until mix is thawed, about 20
minutes. Stir in remai
Frozen fruit salad Drain juices from canned fruit in a bowl. Heat 2 cups juice and pour over
gelatin. Stir until dissolved. Beat cream cheese until smooth. Add
remaining fruit juice and beat. Add gelatine and fruit. Whip the cream
and stir into fruit mixture. Pour into c
Indian lentil sandwich spread, mcdougall Combine all ingrediants in a small saucepan. Cook gently over low heat,
stirring occasionally, fir 5 minutes to allow flavors to blend. Chill for
one hour.
Posted by Timo <tbraam@census.gov> to the Fatfree Digest [Volume 14 Issue
27]
Brown derby cobb salad Cut finely lettuce, watercress, chicory and romaine and arrange in salad bowl. Cut tomatoes in half, remove seeds, dice finely and arrange over top of chopped greens. Chop bacon finely and sprinkle over the salad. Cut avocado in small pieces and arrange a
Caribbean chicken salad 1. Mix together the rice, pineapple, banana, grapes and lemon juice.
2. In a small bowl combine the sultanas, coconut yoghurt, mayonnaise and
chili powder if using. Add the chicken and rice mixture stirring well to
coat. Season with salt and p
Vegetable barley stew with lentils Combine the barley and 4 cups of water in a medium saucepan. Bring to a
boil over medium heat and cook for 5 minutes. Reduce the heat to low and
simmer for 30 minutes, then remove the pan from the heat.
Put a heavy stockpot over medium heat f
Sweet potato salad Peel and slice sweet potatoes and place in a small bowl. Add remaining
ingredients; toss lightly. If desired, serve on lettuce leaves.
Nancy's tuna salad Contributor: Nancy's ingredients
Lentil rice burgers Combine rice, lentils, sweet potato, spinach and mushrooms in a large bowl.
Add soy sauce, salt and pepper. Add bread crumbs and cilantro and mix well.
Refrigerate for 15 to 39 minutes.
Form mixture into 6 to 8 patties. Oil a vegetable grill ge
Picante potato salad Combine potatoes, corn , pepper, and onions in medium bowl. Combine picante
sauce,oil, vinegar, cumin and salt; mix well. Gently toss with potato
mixture; chill. Sprinkle with cilantro,and serve with additional picante
sauce.
Basil tortellini salad Cook pasta according to package directions. Drain pasta. Rinse with cold water; drain again. In a large mixing bowl combine pasta, sweet pepper, broccoli, and carrot. For dressing, in a small bowl stir together the mayonnaise, parmesan cheese, basil, milk
Hot scallop salad with potato chips * - Rinsed and crisped (arugula, Belgian endive, butter lettuce, curly
endive, escarole, radicchio, or romaine.)
====================================================================== ===
1. Rinse scallops well, pat dry, and cut crosswise abo
Brown rice & sweet corn salad Heat the oil in a alrge wok or pan and saute the onion until translucent.
Add the diced green and red peppers and saute until tender. Reduce the heat
and stir in the corn, rice, and finally the guava. Remove from heat and
season to taste. Chill
Gazpacho salad Bring tomato juice to a boil in small saucepan. Completely dissolve
gelatin in boiling tomato juice. Chill until slightly thickened.
Combine remaining ingredients in medium bowl; mix well. Stir into
gelatin mixture. Pour into individual
Mexican corn salad Drain corn. Combine corn, pimiento, onion, green pepper, and cucumber. Add
French dressing and mix well. Serve in lettuce cups.
SOURCE: Southern Living Magazine, January 1973. Typos by Nancy Coleman.
Pasta with red pepper and lentil sauce Rinse and sort lentils, boil the 4 cups water, add lentils and bay leaves,
simmer until lentils are tender but have not lost their shape. Strain and
remove the bay leaves.
Combine onions, garlic, and dried basil and braise them in the red wine.
Tuna and potato salad Blanch the defrosted green beans for 2 minutes in boiling water.
Drain and plunge in cold water. Drain.
Place the cooked potatoes, beans and tuna in a salad bowl. Mix the
anchovies and pesto with the mayonnaise and pour onto the salad. Add
Durango potato salad In a large saucepan, boil potatoes in enough water to cover, about 15
minutes or until tender; drain and cool slightly. Cut into quarters.
Meanwhile, in a large bowl combine RO*TEL, mayonnaise and mustard. Add
potatoes, celery, green onions and
Kesäkeitto (summer vegetable soup) Select the youngest, freshest vegetables that you can find. Wash, scrape or cut them to the sizes specified in the ingredient list. Then, except for the spinach, place all of the vegetables in a 2-3 quart pot, cover with cold water and add the salt. Bo
Kartoffelsalat m/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
Vegetable and herb rice oriental soup Cook contents of box according to package directions. Add the soy sauce,
oil, and lemon juice. Stir and let simmer 5 minutes more. Add the
sprouts and just heat through. More tamari soy sauce may be added to
taste.
Source: Arrowhead Mill
Cool cucumber salad Using a sharp knife, slice the cucumber thinly. Arrange the cucumber
slices on a round serving plate.
Using a sharp knife, Chop the green chili. Scatter the chopped
chili over the cucumber.
To make the dressing, mix together the cilantro, lemon
Black-eyed peas and rice salad COOK THE RICE AND THE PEAS in advance.
PREPARE THE VINAIGRETTE: WHISK THE MUSTARD, salt, pepper and vinegar until dissolved. Dribble in the oil while whisking. Toss the black-eyed peas and the rice with the vinaigrette until everything is nicely coated. M
Red-beet salad Wash beets, trim off greens, place in medium saucepan, and cook,
without peeling, in salted water to cover, until beets are tender.
Peel and slice. Prepare marinade dressing by combining remaining
ingredients. Pour over beets and let stand for sev
1905 salad Put lettuce in mixing bowl. Add tomatoes, ham, and cheese. Top with
spanish olives. Pour dressing on top and add grated Romano cheese and
lemon juice. Toss all ingredients together and serve on chilled plates.
Dressing: Put into bowl minced gar
Tuna & egg salad Mix with fork until well blended. Serve tuna-and-egg mixture into pita
pocket topped with bitesize pieces of tender bibb or boston lettuce and 1
diced medium tomato. Soruce: The San Diego Union Tribune Food Section, Sept
29, 1994 & The Tun
A croque monsieur salad The Lemon-Basil Vinaigrette:
1. Prepare the vinaigrette: In a small bowl, whisk together all the
ingredients until smooth. Set aside.
2. Prepare the salad: In a small skillet, heat the oil and butter over
low heat. Add the garlic and saute
Lentil & tomato soup Heat the oil in a soup pot & saute the onions, garlic & rosemary for 5
minutes. Add the stock, lentils, carrot, celery, tomatoes & seaweed.
Bring to a boil, reduce heat, cover & simmer for 20 minutes. Blend
the contents till s
Chicken and wild rice salad Bring water to a boil in a 2-quart heavy saucepan, then add rice and 1
teaspoon salt. Reduce heat to low and cook, covered, until rice is tender
and most grains are split open, 1 to 1 1/4 hours. Drain well and cool.
Whisk together oil, vinegar, mustard, r
Lentil and rice one-pot supper Wash and pick over lentils. Place in a large saucepan with rice and
carrots. Add remaining ingredients. Bring to a boil. Reduce heat, cover and
cook until rice is done, 20 to 30 minutes.
Makes 4 servings.
Source: Kokomo Tribune, March 13, 19
Pomegranate jeweled spinach salad To prepare dressing, whisk together lemon zest, lemon juice, shallot, cumin, and salt; whisk in oil. Reserve. Starting in a cold fry pan, cook bacon over medium heat, stirring occasionally, until almost crisp, about 5 minutes. Drain on paper towels; cool.
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
Chicken & vegetable noodle soup 1. Heat water in a large pan, add celery, carrot, garlic, spring
onions, corn, pepper and chicken meat. Simmer for 8 min.
2. Break the noodle cake into pieces and add to the pan together with
seasoning packet. Simmer for a further 2 mins, add teriyaki m
Oriental salad 2 Coleslaw mix (2 pkg)
Chopped celery and green pepper
6 oz. sunflower seeds
slivered almonds
2 T. sugar
? c. oil
Mix above ingredients and pour over 2 pkg. Ramen oriental noodles
Break up ramen noodles at last
Baked potato salad 1. Put potatoes in a large saucepan with 1 inch cold water and 1 teaspoon
salt; bring to a boil.
2. Cover, reduce heat and simmer 25 minutes, until potatoes are tender;
drain and cool.
3. Peel potatoes and slice 1/4-inch thick; set aside.
New red potato salad In a large saucepan cook potatoes in boiling salted water, covered, for 13
to 15 minutes till tender but firm. Drain potatoes well.
For dressing: In a large mixer bowl combine yogurt, green pepper, onion,
dill pickle, olives, pimiento, salt, and p
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