Primavera salad with warm dressing Cook tortellini in large pot of rapidly boiling salted water for
about 25 minutes or until tender, stirring occasionally. Drain.
In large pot of boiling water, blanch snow peas for 1 minute. Chill
in ice bath until cold. Blanch carrots, then
Spinach-strawberry salad Saute almonds in butter. Mix spinach, strawberries, almonds.
Pour dressing over and serve.
For Dressing:
Mix all other ingredients in a glass jar and refrigerate.
Robb's red potato and green bean salad To prepare dressing, in blender container combine herb vinegar, olive
oil, vegetable oil, granulated sugar, paprika, salt, garlic, dry
mustard, caraway seeds, and celery seeds. Blend until well
emulsified.
Cut green beans on the diagonal in
Marinated flank salad with spicy vinaigrette Place lime juice to scallions in a small bowl and combine. Place steak in
a shallow dish and pour marinade over to completely coat. Transfer to
refrigerator and marinate 1 hour.
Remove steak from refrigerator 30 minutes before cooking; let sit at room
t
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
Stir-fried beef salad * Seperated into rings
** cut into wedges
~--------------------------------------------------------------------------
PER SERVING: 238 cal., 24g pro., 11g carbo., 12g fat, 59mg chol.,
Partially freeze beef; slice thinly across the grain into bite-size str
Pink grapefruit, fennel, and parmesan salad Whisk vinegar and honey in large bowl to blend. Whisk in olive oil; season
dressing to taste with salt and pepper. Add endive, butter lettuce, and
fennel to bowl; toss to coat. Top salad with grapefruit sections, then
Parmesan cheese, and serve.
Contribut
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
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
Potato skins with cheese and bacon Bake potatoes at 425F for 1 hour or until done. Cool slightly. Cut each
potato in half lengthwise; scoop out pulp, leaving 1/4 inch thick shell.
Reserve pulp for another use. Place potato shells on a baking sheet. Spray
inside of shells with cooking spray
Hot & cold salad sampler Heat oven to 450 degrees. Arrange potatoes on baking sheet; bake until
lightly browned and crisp, 20 to 25 minutes, as package directs. Meanwhile,
in small bowl mix sour cream and dressing to blend thoroughly; set aside.
Line four serving plates with let
Potato gnocchi Boil the potatoes with the skin in salted water until cooked. Once cooked,
drain the potatoes and then peel them. Pass through a potato ricer into a
bowl. Add the flour, egg and a good pinch of salt.
Mix until you have a nice pliable ball of dough. Ta
Basic garlic salad dressing and marinade SOURCE: The Garlic Cookbook by David DiResta, copyright 1994, ISBN
#1-55867-108-0. MM format by Ursula R. Taylor.
Combine all ingredients in a small bowl and mix together thoroughly.
Serve on antipasto or use as a dressing on a salad. T
Lentil salad with smoked turkey Put lentils and chicken stock in a medium saucepan over medium-high
heat; bring to a boil. Reduce the heat and cook at a slow boil until
the lentils are softened but still firm to the bite, 15 to 20
minutes. Drain the lentils, transfer to a large bowl,
Tiered crab and avocado salad with avocado cream Toss greens with half of avocado cream; divide half of greens among 6
plates. On top of the greens, divide half of the crab among the plates.
On top of the crab, divide half the avocado slices. Repeat layers with
remaining greens, crab and avocado. Gar
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
Mixed greens salad with balsamic dressing and warm goat chee Goat cheese rounds are made by scooping a ball of room temperature goat
cheese with a small ice cream scoop. Shape into flattened balls and press
into italian bread crumbs.
Bake in 350F oven for about 5 minutes. Let cool slightly or the cheese
will be t
White bean and red onion salad In a large saucepan combine beans with water to cover by 2 inches and add salt, bay leaves, and coriander seeds. Simmer beans, uncovered, stirring occasionally and adding more hot water if necessary to keep beans covered, 1 to 1 1/4 hours, or until beans
White bean and vegetable salad In a heavy skillet cook the onion, the carrots, and the garlic in 2 tablespoons of the oil over moderately low heat, stirring, until the carrots are softened and stir in the bell pepper. Drain the beans, and in a bowl combine them with the vegetable mixtu
Aloo ko achar (potato salad) Boil potatoes in jackets. When done, peel & cut into small pieces. In
a suitable bowl, combine potatoes, tumeric, salt, ground sesame
seeds, lime juice, half of the green coriander and water and mix
thoroughly. In a small pan heat mustard o
Hot salad dressing Goose, chicken, or bacon fat may be used. Melt the fat or butter and
blend in the flour. Add the vinegar and stir until mixture thickens.
Mix together the sugar, mustard, salt and pepper and add to the
liquid. Cook for 4 minutes. Pour over the be
24 hour fruit salad Drain pineapple and dissolve orange juice in pineapple juice. Mix in juice
instant pudding, sliced bananas, pears, apricots and peaches (in bite
sizes.) Add drained oranges and pineapple. Mix and let stand for 24 hours
in refrigerator.
Potato skins Directions: Preheat oven to 425?F. Cut potatoes in half lengthwise. Place 8 halves on plate and bake in microwave for 10-12 minutes, or until tender. Repeat with other 8 halves. Cool slightly, then scoop out flesh to 1/4" of peel. Place shells on a b
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
Potato, noodle, ham soup Cook onion, celery and carrots in broth, 5-10 minutes; add potatoes and ham; cook until tender.
Add noodles and evaporated milk.
Thicken with instant potato flakes or add half-and-half to make soupier.
Yield: about 6 servings.
Colorful whole grain salad Mix mayonnaise and yogurt. Combine with all the other ingredients and
toss. Chill thoroughly.
Source: Arrowhead Mills "Holiday Recipes" tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Kare
Brazilian hearts of palm salad In a medium mixing bowl, combine the oil, vinegar and seasonings. Gently
mix in the hearts of palm, tomato, onion and scallion. Refrigerate for at
least 1 hour before serving.
Serve over bed of leaf lettuce.
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
Potato casserole 2 Boil paprika until done. Beat with electric mixer. Add cream cheese sour
cream, salt, pepper, and garlic. Beat until fluffy. Fold in chives. Put
into a baking dish, dot with butter, and sprinkle with paprika. Bake at
350F degrees for 30 minutes.
Karen's herb-oatmeal-potato bread SOURCE: Bread Machine Baking by Lora Brody & Millie Apter, copyright
1993, ISBN #0-688-11843-7.
DIRECTIONS:
Hitachi/Regal/Zojirushi (1) - Place all the ingredients except the
sunflower seeds in the machine, program for Raisin B
Bayrischer kartoffelsalat (bavarian 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.
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
Two potato topped cottage pie Place all ingredients, except the potatoes, in a large saucepan &
bring to a boil. Cover, reduce heat & simmer until the vegetables &
barley are tender, about 45 minutes.
Preheat the oven to 350F. Transfer the cooked mixture to a
Rosy beet & potato salad with garlic dressing Remove greens from beets. Cut greens into 1-inch-thick slices and boil
until wilted and tender. Drain thoroughly and set aside.
Boil beets until completely tender. Drain, then cover in cold water to
cool. When cooled, slip off roots and skin
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
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
Vietnamese crab and vermicelli noodle salad Soak the cellophane noodles in a bowl full of hot water to cover for 5-10
minutes until tender then drain immediately and rinse with cold water to
halt the cooking time. Cut noodles with scissors to a manageable length and
toss with vinegar and fish
Calico salad Wash and drain kidney, green, and wax beans. Add chopped pepper and onion.
Mix sugar, oil, vinegar, salt and pepper. Pour over salad. Chill.
Mrs. John P. Elberti
Italian chopped salad Whisk first 4 ingredients in medium bowl to blend. Season dressing to taste
with salt and pepper.
Place remaining ingredients in large bowl. Toss with enough dressing to
coat. Season salad with salt and pepper.
Contributor: Bon Appetit September 1997
Baked potato topper Combine all ingredients and mix well. Chill
Per serving: 2g protein, 1g fat, 2g carb., 111mg sodium, 2mg chol., 20
calories.
Broccoli salad sauce Make sauce ahead of time so that the sugar will dissolve well.
Potato patties 42 tb Oil
Combine all ingredients except oil; mix well. Shape into six patties.
Brown well in hot oil, about 4 minutes on each side.
Tropical chicken salad * Cooked and cubed
In a bowl, combine chutney, curry, and mayonnaise. Combine all other
ingredients in a separate bowl. Stir curry, chutney, and mayonaisse
mixture into the chicken mixture.
Serve on watercress or lettuce leaves, with slices of avocado.
Wilted lettuce salad Toss lettuce, radishes and onions in a large salad bowl, set aside. In a skillet, cook bacon until crisp. Remove to paper towels to drain. To the hot drippings, add vinegar, lemon juice, sugar and pepper, stir well. Immediately pour dressing over salad. T
5 bean salad Prepare a marinade of vinegar, olive oil, barley malt, and shoyu by pouring ingredients into ajar and shaking vigorously or mixing in a blender. Mix thoroughly with vegetables, beans and herbs. Marinate in refrigerator for 4 hours or longer. desired and s
"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
Fruit salad #2 Mix lightly.
Keeps about 10 days in refrig.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/9/98
Recipe by: Janis Alling
Ham and potato bake Arrange boiled, diced potatoes and ham cubes in a shallow buttered casserole dish. Stir together cheese, sour cream, eggs, green onions and seasoned salt. Pour mixture over ham and potatoes. Sprinkle with parmesan cheese. Bake at 350A°F for 30 minutes
Potato salad monte carlo Cook the potatoes with the skins on and after cooling, peel and dice. Mix
all the ingredients well and allow to set for at least two hours.
Potato salad (prodigy) COVER POTATOES IN PAN with cold water and bring to boil over high heat.
Cook until potatoes are tender. Meanwhile, thinly slice mushrooms, onions
and celery and combine in mixing bowl. When potatoes are tender, drain and
halve or quarter potato
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Recipes
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