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Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d &a
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Busted by Barb
Recipe by: Janis Alling, Possum Kingdom Lake Cookbook
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Contributor: Bon Appetit September 1997
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Carrot-raisin salad #2 SOURCE: Sugar Free...That's me! by Judith S. Majors, copyright 1978,
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minutes, until the lentils are tender. Add salt to taste. Drain and
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clean them and freeze in 1/4 pound portions to have on hand. It's
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Toss all ingredients, including the dressing together.
Adjust dressing amount to taste and wetness.
California chef's salad Mix the vinegar and mustard together until smooth. Add the water and oil
and whisk. Season with salt and pepper.
Assemble other ingredients on a plate like the spokes of a wheel. Drizzle
the dressing over the salad.
Contributor: Low Carb cookbook
Egg salad tea sandwiches Peel eggs and place into a medium bowl. Slice eggs and then coarsely mash them with the back of a fork. Add mayonnaise, salt, pepper, and dill; stir until well blended. NOTE: This mixture can be refrigerated, covered, up to two days.
Spread butter onto on
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
Potato salad with bratwursts PUT POTATOES IN 3-QUART POT. Cover with water. Add salt and tarragon. Add
fresh bratwursts, if using. Bring to boil. Boil, uncovered, until potatoes
are almost tender but still with some firmness. Add onions, peas and
carrots. Cook 1 minute lon
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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 mustard
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
Schnittbohnensalat (green-bean salad) Cook beans in boiling salted water until just tender. Reserve 1/4 cup of the cooking liquid and drain off the rest. Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans;
White bean salad Shake parsley, oil, lemon juice, pepper, and salt in tightly covered
container.
Toss parsley mixture with onions, bell pepper, and beans in medium glass
or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors.
Stir in walnuts. Se
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