Lucille cranberry salad Mix cranberries, orange, sugar and lemon juice together. Set aside for 1
hour.
Mix remaining ingredients together with cranberry mixture.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
Grilled corn and tomato-sweet onion salad Grill corn in husks then remove kernels.
Half onion and thinly slice.
Combine the vinegar, basil, salt, pepper, sugar, and oil in a blender and blend until smooth.
Combine the corn kernels, tomato, and onion in a large bowl. Add the dressing and toss to
Spinach and strawberry salad #1. In a large bowl, toss together the spinach and strawberries.
#2. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat
Farfel and egg salad --pareve or meat- Put farfel in sm. bowl. Add stock and stir. Let stand until completely
cooled.
Place eggs in med. bowl and mash. Stir in softened farfel.
Heat oil in nonstick skillet. Add mushroom, onion and pepper. Sprinkle
with spice mix and s
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
French salad dressing whisk the mustard and lemon juice until blended. add the olive oil, salt and pepper and whisk until combined and creamy.
variations
add one to three of the following options to the basic dressing.
1 teaspoon mayonnaise
1/2 Tablesoon minced shallots
1
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
Heringstopf mit saurer sahne (herring salad with sour cream) Sauce:
Blend thoroughly sour cream, yogurt, lemon juice and sugar.
Salad:
Peel onions and cut into thin slices. Peel and quarter apples, remove
cores and but into thin wedges. Blend onions and apples with sauce. In a
dish arrange herring and apple
Rockmelon salad with orange dressing Peel the rockmelon, remove seeds and slice into wedges. Combine with
avocado, onion and cashews.
Combine all the dressing ingredients in a jar and shake well. Pour
over salad and serve.
"Sunday Mail", Adelaide, South Australia, 23 Feb 1997
Thai pork chops Heat oil in large nonstick skillet over medium high heat until hot. Add
pork chops; cook 8-10 minutes or until pork is no longer pink in center.
Add chilies and garlic to skillet. Cook over medium heat 1-2 minutes or
until softened, stirring occasion
Espencat (salad of vegetables) They are roasted to the ember, during about 40 minutes, the eggplants with skin and the peppers. It allows to become lukewarm and they intersect the eggplants and the peppers in fine ribbons. They put on in a source and itseasons with some salt. The tomat
Wild rice and apricot salad Preheat the oven to 200 C, 400 F, Gas Mark 6.
Cook the rice according to instructions. Rinse and refresh in cold water.
Roughly chop the dried apricots.
Place the almonds on a baking tray and place in the preheated oven for 2-3 minutes until golde
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.
Barbecued goat with lemon salad and almond pesto Light barbecue or grill.
Rinse and pat dry goat legs.
In a blender, mix garlic, mint leaves, pepper and olive oil until smooth
paste is formed. Rub paste all over both legs and season with salt. Place
on barbecue and cook, turning frequently, un
Charred new potato and fennel salad Preparation time: 25 minutes. Cooking time: 25 minutes.
1. Set broiler rack about 6 inches from heat. Turn on broiler.
2. Toss potatoes and fennel in 1/4 cup olive oil; reserve any extra oil.
Spread in single layer on broiler pan. Lightly s
Dottie adamson's mock crab salad or celeriac dip (narsai) Grate 1-1/2 Cups peeled raw celery root on finest shredder.
Add other 7 ingredients: lemon juice through sour cream. Mix well. Leave
for 1-2 hours in refrigerator. Mix again. Serve on tiny crackers like wheat
thins.
VARIATION: use lowfat mayonnais
Buffalo chicken salad with blue cheese-buttermilk dressing Combine the first three ingredients in a large dish. Add chicken, tossing
to coat. Cover and marinate in refrigerator for 30 minutes to 1 hour. Cut
carrot and celery lengthwise into 12 thin strips using a vegetable peeler.
Place strips in a bowl of
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
Japanese style potato salad Boil unpeeled potatoes. Cut cucumber lengthwise and remove seeds and cut into thin slices and place in bowl. add salt. cut onion in thin slices and soak in cold water until you are ready to use them. Remove skins from cooked potatoes and cut potatoes leng
Spicy thai salad Cook pasta according to package directions, rinse and drain. Chop pasta
coarsely, if desired. Add vegetables and sesame seeds. Prepare dressing.
Pour into salad. Mix well. Serve chilled.
Prep Time. 10 minutes
Baking Time: 5 minutes
Yield:
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 carawa
Hot mustard potato salad Cook potatoes in boiling salted water, covered, about 25 minutes or until
tender. Drain well. Peel and slice.
Cook bacon until crisp. Drain; reserving 2 tablespoons of bacon drippings
in the skillet. Crumble bacon; set aside.
Add onion to skille
Thai turkey Coarsely shred turkey-breast meat. Thinly slice green onions; cut red
pepper into 2-inch-long, matchstick-thin strips. In small bowl, mix
garlic, soy sauce, cilantro, honey, curry powder, sesame oil,
cornstarch, crushed red pepper, and 1/3 cup water un
Roasted potato salad Heat oven to 450. Place potatoes in large baking pan sprayed with non-stick
cooking spray. Bake 30 to 35 minutes or until potatoes are tender and
golden brown, stirring once. Mix dressing, eggs, bacon, onions, salt and
pepper in large bowl. Add
Summer fish salad Mix fish and vegetables in bowl. Set aside. In small bowl, combine oil, vinegar and salt, pepper, oregano, and garlic powder to taste. Toss well with fish mixture. Chill at least 2 hours before serving, mixing well before doing so.
This is a great sum
Tahini chicken salad Put oven rack in middle position and preheat oven to 450F.
Rub chicken with oil in a shallow baking pan (1 inch deep) and sprinkle
with pepper and 1 teaspoon salt. Roast chicken until just cooked through,
40 to 45 minutes.
While chicken roasts, blend tahi
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
Dilly potato salad Prepare potatoes and peas. Set aside to cool; add celery.
Sprinkle salt in a salad bowl. Rub garlic around bowl; discard
garlic. Add vinegar, mustard, sugar, mayonnaise, yogurt, scallions
and dill. Mix until combined. Add potatoes, peas and
Sticky thai chicken Heat a large frying pan over medium-high heat. Add the oil, chilies and ginger, and cook for 1 minute. Add the lime juice, nam pla and brown sugar, and cook, stirring, for 1 minute. Add the chicken and cook for 8 minutes. Increase the heat to high, turn t
Bistro moncur potato & mussel salad Steam potatoes until tender. Clean mussels and open by placing in a large
pan with a tight fitting lid and heating. Remove mussel meat from shells.
Make vinaigrette by infusing saffron from stamens in 1/2 tablespoon hot
water. Rub a bowl with t
Avocado cucumber mousse 1. Soak macadamia nuts overnight if possible
2. Puree nuts in blender or food processor, and add all ingredients except the rep pepper and sesame oil. Blend for approximately 2 minutes until very frothy.
3. Garnish with diced red pepper and sesame seed o
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
Absolutely delicious fruit salad Measure pineapple juice and chunky fruit juice to equal 1 1/2 cup and add
to pudding mix. Cook over medium heat, stirring constantly until thick.
Cool slightly. Pour over fruit and refrigerate. This can be made a day
ahead; bananas will not turn b
Tri-color new zealand salad Wash and trim ends from kiwis. Cut into 1/4" thick slices. Cut tomato
into wedges. Slice cucumber. peel and slice avocados. Arrange
ingredients equally among salad plates. Garnish with basil sprigs.
Whisk together orange juice, vinegar and
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
Wilted spinach salad Wash spinach; dry well between paper towels. Tear into large bite-size
pieces and store in an airtight container in the refrigerator until 20
minutes before ready to use. Allow spinach to come to room temperature
before using.
In a small frypan,
Chopped arabic salad This salad is wonderfully refreshing even without purslane, but if you can find the green at your produce market, it's worth using for the nice crunch it adds.
Cut peel, including all white pith, from lemon with a sharp paring knife.
Working ov
Curried shrimp and macaroni salad Mix the curry powder into the mayonnaise. Put the remaining ingredients in
a large bowl. Dress with the curried mayonnaise. Chill 1-2 hours.
NOTES:
* A cold pasta dish -- This salad is quick and easy. It's best if made
several hours
Frog eye salad 1st: Cook Acini di pepe pasta
2nd: While pasta is cooking, strain juice from the pineapple, cherries and oranges.
3rd: Mix together in a sauce pan juice from fruit, egg yolks, sugar and cornstarch. Allow to cook until boiling and thick.
4th: After pas
Brown rice and vegetable salad Cook the onion & garlic in the olive oil until soft & golden. Stir in the rice until coated evenly with the oil. Add the stock, salt & turmeric. Bring to a boil & simmer for about 40 minutes. The rice should be tender & all the liqu
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
Potato salad with pomegranate Boil 500 g new potatoes, peel and dice. In a large bowl mix together 250 mL
plain yogurt (use a thick low-fat version to reduce kilojoules), 2 finely
chopped fresh coriander leaves and salt and pepper to taste.
Add potatoes and fold dressing ge
Beach bar chicken & cashew salad To prepare dressing, in a medium bowl mix together thoroughly yogurt,
coconut, honey, vinegar, 8 tb cooking oil, coconut extract and lemon
juice. Refrigerate. In a heavy skillet, add remaining 2 tb cooking
oil and bring to medium high heat. Whe
Arugula salad with orange segments and orange vinaigrette
Nancy's tuna salad Contributor: Nancy's ingredients
Chinese chicken salad Mix soy sauce, sherry, garlic powder, ginger. Marinate the chicken in this
mixture for several hours. Bake the chicken, skin side up, for 45 minutes
at 350 degrees F. Let the cooked chicken cool. When the chicken is cool,
shred it.
Deep-fr
24 hour vegetable salad Place lettuce in bottom of a serving bowl, about 8" in diameter. Layer
mushrooms on top. Then layer peas and carrots. Arrange egg white slices and
bacon over vegetables. Top with 1/2 cup cheddar cheese; set aside. In a
mixing bowl, combine
Mexican chef's salad Bone and dice the chicken. Heat a small amount of vegetable oil in a large
frying pan until it starts to smoke. Add the chicken cubes and fry over
medium-high heat, stirring frequently, until they are browned (2 or 3
minutes). To the chicken
Marinated hearts of palm & smoked trout salad
Shrimp 'n' rice salad Combine first 10 ingredients, and toss lightly. Chill thoroughly. Serve on
lettuce, and garnish with tomat wedges and celery leaves. Serve with French
dressing.
SOURCE: Southern Living Magazine, April, 1977. Typos by Nancy Coleman.
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Recipes
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