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3. Add melted chocolate and mix.
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Spicy asian-styla pasta salad Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain very well. Transfer to large bowl.
Whisk 3 tablespoons sesame oil, honey, soy sauce, vinegar and cayenne pepper in small bowl to blend. Seaso
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The fruit, nuts and seasonings give the
Curried spinach salad Combine first seven ingredients in a blender and blend 15 seconds.
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Perfection salad * Drain and chop the jar of pimientos.
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In medium saucepan, soften gelatine in lemon juice; t stand 1 minute. Over
low heat, cook until gelatine dissolves. Add water, sugar, vi
Spinach salad with almond raspberry vinaigrette Vinaigrette:
Whisk together first 8 ingredients.
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Combine rest of ingredients and toss with vinaigrette.
Deviled potato salad Boil potatoes in water seasoned with salt until they are tender, about 10 minutes. Drain and return cooked potatoes to the warm pot to dry them out. Let the potatoes stand 2 minutes, then spread them out on a cookie sheet to quick-cool them.
In the botto
Asparagus cream soup 1. In medium saucepan melt Crisco; add onion and cook until tender.
2. Add frozen asparagus and chicken broth; cook uncovered 10 minutes over
high heat.
3. Transfer mixture to blender and puree. (Or force mixture through a find
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Sauce
In a bowl mix the yogurt, sour cream, green onions
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In hot oi
Fresh spinach salad Two hours before serving, marinate Caesar salad dressing with cottage
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Prepare fresh spinach by washing, cutting out large vein in center of
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Mrs. John
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Mrs. Thomas H. Morton
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Soften gelatin in cold water and dissolve over hot water. Stir into cottage
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Brown rice salad In a heavy casserole, heat the oil over moderate heat. Add the rice and
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Sweet and sour onion salad Put the onions in a pan with the wine vinegar, olive oil, sugar, tomato puree,
herbs, raisins, salt and pepper and 1 1/4 cups water. Bring to a boil and simmer
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add sugar. Let stand until sugar dissolves, about 10 minutes. Stir in oil,
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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.
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over hot water until dissolved. Stir in powdered sugar, almond extract and
strawberries. Refrigerate until slightly thickened.
Fold in whipped cream; refrigerate until stiff enough
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Chef
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Thai Beef salad
Thai Pork salad
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the butter and milk. season with mustard through green pepper. Mix
thoroughly, pile into shells or a casserole , and bake in a 350F for
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Lightly coat a large nonstick skillet with cooking spray, and heat over medium-hi
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Wild mushroom flan with a warm spinach salad Preheat the oven to 350 degrees. Lightly butter twelve 4-ounce ramekins. In a saute pan, heat the olive oil. When the oil is hot, add the mushrooms and saute for 2 minutes. Season the mushrooms with salt and pepper. Add the onions and tablespoon of garlic
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Meanwhile, cook the snow peas in boiling salted water for 30 seconds.
Immediately drain and plunge into ice water to chill. Drain again,
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Garden potato salad Arrange potatoes in single layer in large roasting pan. Season to taste
with salt and pepper. Combine 1/4 cup olive oil and garlic. Drizzle over
potatoes. Bake at 450 degrees 20 to 25 minutes or until potatoes are tender
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Thai beef salad 1) Roast the beef in the oven at 450 F until cooked till medium (135F internal temperature). Allow the meat to rest for 15 minutes before slicing
2) Slice the tenderloin into thin slices
3) Add sliced beef, garlic, mint, chili, onions,lemon juice, fish s
Salmon cream cheese spread Blend salmon and cream cheese together in a small bowl. Stir in sour cream,
green onion, dill, vinegar, salt and pepper. Mix thoroughly.
Makes 6 servings (3/4 cup) Each Serving = 2 Tablespoons
1/2 protein choice
Antipasto salad #3 Mix everything together and refrigerate overnight. This makes a huge
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French cabbage salad Cut the bacon into tiny bits, fry it in a big deep frying pan, and fish out all the bits after they are crisp. Cut up the onion and garlic and fry them in the bacon fat. When they are brown, pour in the vinegar. Bring it just up to a simmer, add all the
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Walnut watercress salad Trim tough stems from watercress and rinse in cool water. Spin or pat dry.
Mix all ingerdients together and serve chilled. Food Exchange per serving:
1 VEGETABLE EXCHANGE + 1/2 FAT EXCHANGE; CAL: 39; CHO 35mg; CAR: 5g; PRO:
1g; SOD: 34mg; FAT:
Roasted tomato and rice salad Roast the tomatoes over the high flame of a gas range or a broiler. Turn
every 20 seconds, so skins blister evenly. Peel by running under cold water
and rubbing with your fingers. Chop the tomatoes coarsely and toss with
warm rice. Mix the dre
Blackberry ice cream Line strainer with two layers of dampened cheesecloth. Set over large bowl.
Combine berries * and water in medium saucepan. Slowly bring to boil.
Reduce heat and simmer gently until soft, about 10 minutes. Pour into
cheesecloth-lined strainer.
Tangy mashed potato salad Cook potatoes in boiling water until just cooked through. In a medium bowl,
whisk together the yogurt, mayonnaise, dill, vinegar, pepper and 1/2
teaspoon salt. Pour the dressing over the potatoes and toss thoroughly.
(The salad can be prepared
Quick waldorf salad Combine apples, celery, pecans, and salt; toss lightly. Add sour cream and
yogurt; toss again lightly.
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