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Ingredients: 6 Red-skinned potatoes, cooked 2 Tablespoon(s) Cornstarch 1/4 Cup(s) Onion, cut fine 1 Cup(s) Chopped onion 3/4 Cup(s) Diced celery 2 Teaspoon(s) Mustard; Dry 1 Teaspoon(s) Granulated sugar 1/8 Teaspoon(s) Freshly ground black pepper 1/2 Cup(s) Cider vinegar Directions: Fry the bacon in a large, heavy skillet until crisp. Remove the bacon, drain on paper towels, then crumble; reserve the bacon fat. Dissolve the cornstarch in the water. Saute the onion and celery in the reserved bacon fat over medium heat for about 5 minutes, until the onions are translucent. Add the salt, sugar, pepper, and dissolved cornstarch to the skillet. Next adfd the vinegar and bring to a boil over medium heat for three minutes. Add the hot potatoes and crumbled bacon, stirring gently. Serve hot.
Check some related videos Similar recipes: Frozen salad Beat: 1 cup sour cream 2 T. lemon juice ? cup sugar ? t. salt Fold in: ? cup nuts (opt) 1 can bing cherries-Drained very well 1 can prepared whipped dream whip 1 can crushed pineapple (drained) 1 diced banana Place in a 8 by 8 in. pan. Freeze for at leas Sleepy hollow chicken salad supreme In a large bowl, combine the chicken, raisins, mustard, mayonnaise, pineapple, curry powder and celery. Mix ingredients and divide among four servings of lettuce. Top with pecans and garnish with grapes. Apple and grape salad In large bowl, combine apples, grapes, celery, walnuts and lemon juice. Mix yogurt and sour cream. Mix lightly into fruit mix. Refrigerate. If desired, serve on lettuce lined plates. Vegetarian caesar salad Cut the bread into 1-inch croutons. Heat 2 tablespoons olive oil in a large nonstick skillet. Add the croutons and cook, turning once, until golden, 5 minutes. Transfer the croutons to a plate lined with paper towels. Set aside. Place the garlic Black bean and corn salad 1. Combine rinsed beans, thawed corn and onions in mixing bowl. 2. In another bowl mix ancho cile, vinegar, sugar, lime juice, salt, pepper olive oil and chopped cilantro. Whisk dressing. 3. Pour dressing over beans, corn and onions. You can serve immedia Turkey waldorf salad (usda) Combine all ingredients except lettuce in medium bowl. Serve on lettuce leaves. Each serving provides: * 380 calories * 25.1 g. protein * 15.7 g. fat * : 33.8 g. carbohydrate * 657 mg. sodium * 49 mg. cholesterol Source: Cooking for Two or a Few Reprint Raspberry salad dressing Add: raspberries champagne vinegar and sugar Blend: In blender or hand held blender cup Add; olive oil Whirl until smooth Kartopliana nachynka (potato-cheese filling for varenyky) This may be substituted with a goat's milk cheese such as feta Peel and quarter the potatoes, cover with water, and cook until soft. Meanwhile, cook the chopped onions in melted butter until golden. Drain and rice the potatoes. Shred the che Winter roast vegetable salad Sometimes it looks as though the cupboards are bare, but this idea might help make a few vegetables go a little further in a new way! Coat with olive oil, salt and pepper and cook in a 200 degree oven for 30 minutes. To serve: Put a handful of salad green Brownies ( german sweet chocolate cream cheese ) To prepare Brownie layer: Melt chocolate and margarine over very low heat or melt in microwave on HIGH for 2 minutes or until margarine is melted then stir until chocolate is completely melted. Stir sugar into chocolate, add eggs and vanilla Seared ahi tuna salad Make dressing: Whisk olive oil, lime juice, orange juice, soy sauce, sesame oil, chives and ginger in small bowl to blend. Season with salt and pepper. Make wontons: Pour oil into heavy medium saucepan to depth of 1 inch. Heat oil to 375F. Working in batc Hawaiian turkey salad Combine rice, turkey, pineapple, water chestnuts, apple, nuts and salt. Toss lightly with yogurt and 1 tablespoon pineapple juice. Serve on lettuce leaves and garnish with coconut. Each serving provides: * 291 calories * 17.4 g. protein Zeughauskeller potato salad (The Zeughauskeller is a big, cheerful restaurant in Zuerich which specializes in sausages, as well as serving steak, chicken, fish, and very good beer and Swiss wine, in an atmosphere of relaxed history [the restaurant building used to be the Dairy orange salad Pour boiling water over Jello, add the marmallows and stir. Add frozen orange juice, sugar, crushed pienapple and cottage cheese to the Jello mix. Mix together chream cheese and pananas, add orange sectin and fold in whipped cream. refrigerate 3 hours. Ma Rice salad #2 Steam cauliflower and broccoli until tender. Set aside. Boil corn until tender but still crisp. Drain corn and add to cauliflower and broccoli. Mix rice with vegetables. Blend tofu tahini oil, umeboshi paste, vinegar, water and parsley i Spinach salad with blue cheese, spiced walnuts, pears and po For Spiced Walnuts: Preheat oven to 300F . Line baking sheet with foil. Spray foil lightly with nonstick spray. Whisk egg white and next 7 ingredients in medium bowl to blend. Add walnuts and toss to coat well. Spread walnuts in single layer on prepa 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 A croque monsieur salad The Lemon-Basil Vinaigrette: 1. Prepare the vinaigrette: In a small bowl, whisk together all the ingredients until smooth. Set aside. 2. Prepare the salad: In a small skillet, heat the oil and butter over low heat. Add the garlic and saute Turkey salad with fruit Mix the turkey, grapes, orange segments, water chestnuts, celery and onions in a large bowl, blending well. Mix the yogurt and soy sauce, blending well. Pour over the turkey mixture and toss. Cover and refrigerate for about 2 hours or until well chille Alices's overnight salad Layer 2: Mix together and spread over layer 1, being sure you touch the sides of the bowl to "seal" it. Layer 3: Sprinkle over layer 2. Cover with saran wrap and refrigerate overnight. Layer 4: Just before serving, add the following to the top o 10-minute taco salad In a saucepan or microwave-safe bowl; heat the beans. Place corn chips on a large platter. Top with beans, cheese, lettuce, tomato, salsa, onion, olives, and sour cream. Serve immediately. Cheesey potato casserole Preheat oven to 350A°F. Mix together margarine, soup and sour cream. Add potatoes and cheese. Pour into greased 8 x 11 inch casserole dish. Sprinkle with cracker crumbs. Bake uncovered for 1 hour and 15 minutes. Freezes well. Romaine salad with lemon vinaigrette and shaved pecorino Turkey and rocket salad with macadamias Turkey meat, which tends to be dry, benefits particularly from this macadamia dressing, but any roast poultry meat you have left over can be used instead. Another soft lettuce can stand in for the rocket (arugula) if you simply can ' t obtain the lat Mom's potato wedges Peel potatoes and cut each potato in half lengthwise. Then cut into wedges. Boil potato wedges in salted water for 5 minutes. Drain. Pat dry. Spread potato wedges in a single layer on a lightly greased baking sheet. Sprinkle with oil, spices and her Grill-side garden salad Combine tomatoes, zucchini, corn, coarsely chopped avocado and green onions in large bowl. Combine remaining ingredients; mix well. Pour over vegetable mixture; mix gently. Chill 3-4 hours, occasionally stirring gently. Stir gently and serve chill Heringsalat (herring salad) Combine ingredients and marinate in refrigerator for at least 1 hour. Serve on inner tightly cupped lettuce leaves. 7 grain - rice and vegetable salad Toss ingredients together with mayonnaise or salad dressing of choice. Chill. Serve on a bed of alfalfa sprouts. Arugula salad with manchego, apples and carmelized walnuts Boil bals amic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes. Whisk oil and Champagne vinegar in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Keep at room temperature. Rewarm balsami 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. Apollo potato pancakes Soak shredded potatoes in the water 10 minutes, drain and squeeze dry in a kitchen towel. In large bowl combine all ingredients except oil, mix thoroughly. Pour oil into large skillet to a depth of 1/8 inch, place over medium heat. For each pancak Dandelion salad with hot bacon dressing Tear the washed greens as you would for any garden salad and place in a bowl. Fry the bacon until crisp (or used pre-cooked bacon or bacon pieces). Remove and drain on paper towels, saving the fat for the dreassing. Boil 4 of the eggs for 15 minutes. Then Apple-pear salad Preheat oven to 350F degrees. Combine oil, cider, cider vinegar, and honey in a small jar with a tight-fitting lid; shake well to combine. Toast pecans on baking sheet in preheated oven for 7 minutes or until crisp and fragrant; set aside. Arr Potato croquettes Cook potato in boiling water for 20 minutes, or until tender; drain. Transfer to bowl. Beat potato at medium speed until smooth. Add cheese, and next 6 ingredients. Beat well. Divide mixture into 10 equal portions and shape into balls. Dip in eg Asparagus salad with pecans Bring large pot of water to boil. Wash asparagus and snap off tough bottoms of stems. When water is boiling, add asparagus and let water return to a boil. Cook about 3 minutes, until asparagus is crisp but tender. Remove asparagus, run it under cold wate 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 Cobb salad Whisk dressing ingredients together; set aside. Line individual salad plates or a large platter with butter lettuce leaves. Spread shredded lettuce and watercress over butter lettuce leaves. Arrange chicken, bacon, eggs, tomatoes, and avocado in Cool couscous salad Bring broth to a boil in a medium saucepan, and stir in couscous. Remove from heat, and let stand, covered, for 5 minutes; fluff with a fork. Uncover and let cool 10 minutes. Combine cooked couscous, tomato, and next 5 ingredients in a large bowl and t Pate aux patates (potato pie) Pate aux Patates This potato pie makes a warming supper dish. It was a Friday favorite in the days when the meatless rule was observed in French Catholic families, says Nicole Kretz. Line a 9-inch pie plate with pastry, Mash potatoes with Indian summer tomato salad Arrange tomato slices on a platter. Sprinkle with lime juice. Warm oil in a small pot over moderate heat. Add cumin, fennel & chili pod, cook for 30 seconds. Remove from heat, discard pod & cool. Whisk in the cilantro; spoon seasone Arugula salad In a wooden salad bowl, rub garlic and salt onto the bowl to season it. Combine vinegar, mustard and olive oil; stir. Tear lettuce into bite sized pieces, along with arugula. Add mushrooms and slices of red pepper. Toss well and serve. 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. Chicken salad deluxe In a large bowl combine chicken, chicken broth, celery, onion, green pepper, mushrooms and grapes; mix well. Cover and chill several hours. Saute the almonds in margarine, stirring constantly, until browned; spread on paper towel to cool. Imm Avocado and smoked fish salad 1. Layer a dish with plastic wrap. Put the following in layers: -avocado, mixed with lemon juice -sour cream -dill -fish -shallots -potatoes Cover with the plastic wrap. Put in a fridge for 15-20min. turn upside down, serve with a slice of lemon. New potato salad (satterly) In a medium pot, cook quartered potatoes in salted water till tender. Meanwhile, combine remaining ingredients in a small bowl. Drain potatoes, add to the bowl & toss gently. Serve warm or at room temperature or cold. Posted by Mark Satte Luau salad Mix together Jello, water and marshmallows until the marshmallows are melted. Add remaining ingredients. Mix all together and set. Composed greek salad Cook artichokes in saucepan of boiling salted water 2 minutes. Drain and cool. Arrange artichokes, cucumbers, tomatoes, bell pepper, onion, and olives on large platter. Whisk oil, vinegar, oregano, and lemon peel in small bowl to blend. Season dressing to 90's style chicken salad Put the chicken in a deep saucepan. Add broth and 4 teaspoons of the curry powder. Cover and simmer for about 30 minutes or until the chicken is fork tender. Remove from the heat and allow the chicken to cool in the broth. When cool, separate the meat f Japanese salad dressing Mix ingredients well and chill. Potato salad with seed vinaigrette Prepare Seed Vinaigrette: In a wide frying pan, combine mustard seed, cumin seed, and fennel seed. Cook over medium heat until fragrant (3 to 5 minutes), shaking pan often. Using back of a heavy spoon, coarsely crush seeds. Remove from heat and mi