"texas caviar" salad In a medium skillet heat oil; cook squash, peppers, garlic and cumin,
uncovered, for 8 minutes or till squash is tender, stirring occasionally.
Remove from heat; let cool. Combine squash mixture with peas, green onion,
cilantro, and salt. Cover an
Quick corn salad In a large bowl, combined vegetables.
Stir in dressing.
Cover and refrigerate until served.
Over time the different flavors will blend, good immediately and even better a few hours later. Never had any left the next day, but would probably be ok.
Bean & cashew nut salad In a large bowl, mix the drained beans with the celery and sweet
pepper. Roast the cashew nuts, in a dry frying pan, until browned.
Put on paper towels and allow to cool. When cool, toss into the beans
with the green onions. Mix the tomato sauce
Greg's creamy garlic dressing Mix all ingredients thoroughly.
Enjoy dressing on salad or as a dip for chips and/or vegetables.
Keeps as long as most perishable ingredient.
Bavarian sausage salad 1/2 lb Knockwurst, cooked
2 sm Pickles
1 md Onion
3 tb Vinegar
1 tb Mustard, prepared
2 tb Vegetable oil
1/2 ts Salt
1/4 ts Pepper
1/4 ts Paprika
1/4 ts Sugar
1 tb Cap
Cauliflower salad Combine oil, lemon juice, salt, sugar, parsley, basil, and green onion in
blender or food processor. Whirl until smooth.
Cut cauliflower into small flowerets. Steam the cauliflower on a steamer
rack in a covered pan for 12 minutes or until tender.
Sliced tomato and onion salad Combine the tomato & onion slices. Make a sauce with the remaining
ingredients & pour over the tomatoes & onion.
Asian noodle salad Cook vegetables as directed on package until crisp-tender. Drain; rinse
with cold water. In a large bowl combine vegetables, cabbage and onions.
In a small jar with tight-fitting lid, combine oil, vinegar, sugar and
seasoning package from soup mix
Korean carrot salad, version ii Julienne 1 kg carrots. Add 2 T white vinegar, 2t salt, 1T sugar, 5 garlic cloves, mix and mash with hands. Lightly sprinkle with 1/2t red and black pepper each, 1/2t ground coriander. Let it stay for 30 min, pour the excess juice.
Heat 1/3C sunflower see
Snicker salad Prepare the pudding using 1 cup of milk; blend together with whipped topping. Add the apples, candy bars and grapes. Mix together and refrigerate until chilled.
Curried chicken salad Stir to blend. Cover and chill for several hours or overnight.
Contributor: justgreatrecipes.com
Orzo pasta salad Put cooked orzo in a bowl with the other ingredients while still warm.
Stir well to combine.
Fresh green salad Soften gelatin in cold water in a medium bowl; add boiling water and stir
until dissolved. Stir in lemon juice, sugar, and salt. chill until
slighlty thickened.
Combine salad dressing with remaining ingredients; gently fold into
gelatin.
Dressing #1 Stir dressing 2 or 3 times so it won't stick around edges.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/9/98
Recipe by: Janis Alling
Broccoli salad Mix above indgredients. Add sauce (see Broccoli Salad Sauce recipe). One hour before serving add:
1/2 cup raisins
1/2 cup sunflower seeds
add sauce
top with 6-8 slices or sliced bacon which has been fried crisp and crumbled.
John's potato salad Cook potatoes, then cut into small pieces, leaving skins on. Combine all
ingredients. Chill before serving.
Made by John Harned, Summer 1992. Posted by Cathy Harned.
Three bean salad 2 In a bowl, combine beans, onion, and bell pepper.
In a screw-top jar combine the vinegar, oil, sugar, celery seed, mustard,
and garlic. Cover and shake well. Pour over vegetables, stir lightly.
Cover and chill for 4 to 24 hours, stirring often.
Basic chicken salad * The breast meat is best for this but drumstick and thigh meat
can be used too.
** Or half mayo and half sour cream. For a low fat version try
half lite mayo and half skimmed milk yogurt with a dash of lemon
juice.
Mix all the ingredients, chill and serv
All-apple salad with florida dressing 1 x Tangelo, juice of
6 x Different kinds of apples
Note: Try Red and Golden Delicious, Granny Smith, Rome Beauty,
MacIntosh and Winesap apples.
Core and dice apples. mix yogurt and juices and pour over apples.
Chill and serve. Makes 4
Olive rice salad Bring the water to a boil in a saucepan. Stir in the rice, return to a
boil, then lower the heat and simmer, covered, until the water is
absorbed, about 35 minutes. Fluff the rice with a fork, then let it
cool completely. Combine the rice with
Barbecued chicken breast with warm potato and bacon salad 1. Heat a barbecue, grill or griddle. Season the chicken with salt and
pepper, then rub in one tablespoon of olive oil. Barbecue, grill or griddle
the chicken, skin-side down, for 8-10 minutes, then turn and cook for
another 8-10 minutes.
2. Mea
Chicken curry salad Poach the chicken breasts. Once cooled, cut into 1/2" cubes.
Chop green onion and celery.
Combine all 3 ingredients with a little bit of mayonnaise (just enough so that the salad stays together).
Add the Major Grey's Mango Chutney and mix toget
Mixed greens salad with blue cheese, chopped cashews and bal
Italian potato salad 1. Scrub potatoes; cut crosswise into 1/4 in. slices. Place in 1 1/2 qt.
microwave safe casserole. Add water and salt. Cover with lid. Microwave on
high for 9-10 min. or until potatoes are tender; stirring once. Drain and
cool.
2. Add onion
Potluck potato salad Pour French dressing over warm peeled potatoes, chill for 2 hours. Add
celery, onion, egg and salt. Add salad dressing and mix carefully. Add 1
teaspoon of celery seed for a nice touch. Chill 4 hours. Randy Rigg
Seven-layer salad Place salad greens in large glass bowl. Layer celery, radishes, onion,
bacon, and peas on salad greens. Spread mayonnaise over peas,
covering top completely and sealing to edge of bowl. Sprinkle with
cheese. Cover and refrigerate at least 2 hou
Kartoffelsalat mit biermarinade (potato salad/beer dressi 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
Hummus me tahini (chick pea salad with tahini) Wash the chick-peas, then soak overnight with the baking soda in cold water to cover. The following day, drain and wash the chick-peas, then cover with fresh water. Bring to a boil, then lower the heat and simmer until tender, 1-1/2 to 2 hours. Drain an
Broiled leg of lamb with gold sauce Boned leg of lamb will probably be a rather compact piece of meat with
large pocket. With sharp knife, cut down through thinnest side of
pocket & spread leg flat, fat side down, in large shallow baking
dish. Mix oil, grapefruit concentrate,
Lettuce and fruit salad with poppy seed dressing Combine mandarin oranges, grapefruit sections, and lettuce in a large salad
bowl; toss lightly. Serve with Poppy Seed Dressing.
Poppy Seed Dressing: Combine first 7 ingredients in container of electric
blender; blend well. Slowly add 3/4 cup v
Tortellini garden salad Peel and cut the carrots diagonally into 1/4-inch slices. Rinse, dry and cut the white
part of the leek and 2 inches of the green into thin julienne. Core, seed and cut
into julienne strips the red and yellow peppers.
Cook the tortellini in boilin
Destin lamb steak Combine first 7 ingredients; set aside. Brush lamb with olive oil, and
place on a lightly greased rack of a broiler pan. Broil 4 inches from heat
(with electric oven door partially open) 5 minutes. Turn and spread half of
mustard sauce on lamb; br
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
Very low-fat sun-dried tomato dressing Place sun-dried tomatoes in a small bowl. Pour 1/4 c. boiling water over
tomatoes and let soak for 10 minutes. Remove tomatoes and reserve the
soaking liquid. Finely dice tomatoes. Combine tomatoes and soaking liquid,
mayo, buttermilk, vinegar, g
Oriental brown rice salad Place the rice in a large mixing bowl.
In a small mixing bowl, combine the peanut oil, salt, pepper, sugar, and
sesame oil. Stir until the sugar dissolves, then pour over the rice, toss,
and set aside.
Steam the carrot, snow peas, and corn
Wild rice and chicken salad with tarragon Combine broth and wild rice in small saucepan. Bring to boil. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes. Transfer to medium bowl. Cover and refrigerate until well chilled.
Add chicken, celery, appl
Barvarian potato salad Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving.
Picnic potato salad Boil potatoes in their jackets. Let cool, then peel and chop
into large chunks. Mix mayonnaise, yellow mustard, Louisiana
hot sauce, and salt together. Add potatoes, along with the
rest of the ingredients, and mix well. You can make this th
Fusilli salad Boil pasta according to directions minus 1 minute.
Drain, cool and set aside.
In a food processor, pulse together the pickled veggies, the tabbouleh and the olives.
Toss the pasta with the oils and fold in the mixture.
Gently mix in the tomatoes.
Salt and
Garlic green bean salad Remove stems and cut green beans into 2-inch lengths. Boil in a pot of water until
crisp-tender, drain, and set aside. Peel the garlic and mash it with the salt. Add oil,
vinegar, onions and chiles to the garlic. Pour over the green beans while ho
Maw-maw's jello salad Drain fruit. Mix Jell-o (dry) with Cool Whip. Then mix in juice. Fold in cottage cheese and well drained pineapple. Ready in 15 minutes. Any flavor Jell-o may be used.
Wild pecan rice dressing In a saucepan, over medium heat, melt the butter. Add the onions and celery. Season with salt and pepper. Saute for 3 minutes or until wilted. Add the pecans and continue to cook for 2 minutes. Stir in the apples and rice. Season with salt and pepper. Con
Rohkostsalat (cabbage fruit salad with sour-cream dressing) Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to
prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices,
salt, and sugar. Add sour cream, stir until smooth; add to salad and
chill.
Chicken orzo salad In a large skillet, over high heat, heat 2 tablespoons of the olive oil. Add mushrooms; cook and stir until tender, about 7 minutes. In a medium sized bowl, combine mushrooms with chicken and bell pepper. In a small bowl stir together the remaining two ta
Asparagus salad with vinaigrette chinoise Slice the asparagus in a long diagonal at 2" intervals. Blanch in a
large pot of boiling water for about 4 minutes, until just
tender-crunchy. Drain, refresh under cold running water, then dry
carefully with paper towels.
Whisk together
Lamb shanks with mushroom bolognese Preheat the oven to 300F . Heat 3 T of the olive oil in a large, deep
ovenproof pot over medium heat until hot. Season the shanks with salt and
pepper and brown on all sides, about 10 minutes. Remove to a plate.
Raise the heat to medium high, add th
Bread stuffing or dressing Combine all ingredients in a bowl, toss to mix well. Stuff into a 10-pound turkey or 4 Cornish hens. 4-6 servings.
Good with fat-free gravy. May be covered and baked 30 min. in casserole 350- 375 F
oven to avoid added fat. Cook the turkey with a chunk
Lamb marinade and barbecue Mix ingredients together. Marinate butterflied lamb roast overnight, basting as needed. Cook over hot grill, baste as needed. Best served medium to rare. Makes enough marinade for about 6-8 lbs of lamb.
Chive-mustard potato salad with sausage skewers Preheat grill or barbecue. Combine tomatoes, onion and lettuce in
shallow bowl. Add potatoes. Combine mustard, sour cream and chives,
and season to taste with lemon juice, salt and pepper.
Bring sausages to boil in a pan of water. Drain immediately and
Spinach mushroom salad Cook bacon in a skillet until crisp; remove to paper towelling to drain;
crumble and reserve. Measure bacon fat; return 2 tablespoons to skillet.
Stir in sugar, vinegar, water, and salt. Keep warm.
Wash and remove stems from spinach; dry thoroughl
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