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A
to Z
Recipes
May 10, 2009
Always
something to make you think,
laugh and cook.
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Good
morning and welcome to your Sunday edition of A to Z
Recipes Newsletter. Today is set aside to honor all women who
have touched the life of a child. Giving birth isn't what makes a
mother. Giving love does! My children have been blessed with so many
"mothers" (a few are reading this now!). There's a special place in
heaven for those who nurture children. Happy Mother's Day! I also want
to thank everyone who sent me a note or card for my birthday yesterday.
I had a wonderful day!
The curent Monthly Theme topic is: Hot Off The Grill.
Please visit the Monthly Theme - Recipe Submissions
section to read all about it. You'll find the link to use for sharing
recipes here at A to Z Recipes.
Today's issue contains almost
100 recipes from our last Monthly Theme
topic of Summer Salads.
The response was very good and enough for two issues. If you do not see
all of your recipes here today, they should be in next Sunday's issue,
ok? Join me in thanking everyone whose recipes and ideas are shared
here.
We'll see you here again on Wednesday, God willing.
Kitchen
tools and gadgets at Amazon.com.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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Mothers
~Shared by Patricia, Charlevoix, MI
Real Mothers don't eat quiche; they don't have time to make it.
Real Mothers know that their kitchen utensils are probably in the
sandbox.
Real Mothers often have sticky floors, filthy ovens and happy kids.
Real Mothers know that dried play dough doesn't come out of carpets.
Real Mothers don't want to know what the vacuum just sucked up.
Real Mothers sometimes ask 'Why me?' and get their answer when a little
voice says, 'Because I love you best.'
Real Mothers know that a child's growth is not measured by height or
years or grade... It is marked by the progression of Mommy to Mom to
Mother...
For All Mothers
~Shared by Treva, NC
This is for all the mothers who have sat up all night with sick
toddlers in their arms, wiping up barf laced with Oscar Mayer wieners
and cherry Kool-Aid saying, "It's OK honey, Mommy's here."
Who walk around the house all night with their babies when they keep
crying and won't stop.
This is for all the mothers who show up at work with spit-up in their
hair and milk stains on their blouses and diapers in their purse.
For all the mothers who run carpools and make cookies and sew Halloween
costumes. And all the mothers who DON'T.
This is for the mothers who gave birth to babies they'll never
see. And the mothers who took those babies and gave them
homes.
This is for all the mothers who froze their buns off on metal bleachers
at football or soccer games Friday night instead of watching from cars,
so that when their kids asked, "Did you see me?" they could
say, "Of course, I wouldn't have missed it for the world,"
and meant it.
This is for all the mothers who sat down with their children and
explained all about making babies. And for all the mothers who wanted
to but just couldn't.
For all the mothers who read "Goodnight, Moon" twice a night for a
year. And then read it again. "Just one more time."
This is for all the mothers who taught their children to tie their
shoelaces before they started school. And for all the mothers who opted
for Velcro instead.
This is for all the mothers who teach their sons to cook and their
daughters to sink a jump shot.
This is for all mothers whose heads turn automatically when a little
voice calls "Mom?" in a crowd, even though they know their own off
spring are at home.
This is for all the mothers who sent their kids to school with stomach
aches, assuring them they'd be just FINE once they got there, only to
get calls from the school nurse an hour later asking them to please
pick them up. Right away.
This is for mothers whose children have gone astray, who can't find the
words to reach them.
For all the mothers who bite their lips sometimes until they bleed -
when their 14 year olds dye their hair green.
What makes a good Mother anyway? Is it patience? Compassion? Broad
hips? The ability to nurse a baby, cook dinner, and sew a button on a
shirt, all at the same time? Or is it heart? Is it the ache you feel
when you watch your son or daughter disappear down the street, walking
to school alone for the very first time?
The jolt that takes you from sleep to dread, from bed to crib at 2 A.M.
to put your hand on the back of a sleeping baby?
The need to flee from wherever you are and hug your child when you hear
news of a fire, a car accident, a child dying?
For all the mothers of the victims of all these school shootings, and
the mothers of those who did the shooting.
For the mothers of the survivors, and the mothers who sat in front of
their TVs in horror, hugging their child who just came home from
school, safely.
This is for mothers who put pinwheels and teddy bears on their
children's graves.
This is for young mothers stumbling through diaper changes and sleep
deprivation.
And mature mothers learning to let go.
For working mothers and stay-at-home mothers.
Single mothers and married mothers.
Mothers with money, mothers without.
This is for you all.
May God bless you!
~ Author unknown
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if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Summer Salads
~Shared by Mary S., Nashville, TN
To me, summer just begs for simple salads for side dishes or as the
main attraction. Most salads require little or no cooking - or if they
do require cooking it can be done well ahead of time when it is cooler
outside. The wide range of fresh produce that is available is never
better - and the prices are their lowest while the quality is usually
at its highest. Here are a few of our favorite salad tips along with
links to recipes for great salads on this site and our other websites.
Tips
When making a salad, check what is on sale and what looks best when you
are out shopping. Almost all salad recipes can be modified to
incorporate different ingredients so don't be afraid to mix and match
ingredients.
Consider blanching raw vegetables for 30 seconds to a minute before
adding to the salad. Everything from carrots to broccoli really
benefits from this. The vegetables are still crisp, but have more color
and moisture and seem to absorb the flavors of the dressing better when
they have been blanched. Peas, snow peas, beans, cauliflower, and
squash also are better when blanched slightly before adding to the
salad. Make sure to place the blanched vegetables immediately in ice
water to stop the cooking process once their color has brightened.
For nicer presentation, always mix your salad in one bowl and then
transfer it to a serving bowl. This allows you to have plenty of room
to mix your salad, and if you are like me, to be messy, but still have
a nice, neat compact bowl for serving.
Consider placing your salad in a bowl that can easily be nested in
another bowl or decorative container, especially for potlucks or
outdoor dinners. Fill the larger bowl partway with ice and the salad
will stay cool and safe for longer.
Even a simple garnish helps make a salad special. Consider sprinkling
on some paprika, chopped parsley, chervil, chives or other fresh herbs,
diced red onions, diced olives, diced meats, diced peppers, toasted
chopped nuts, sliced mushrooms, or other ingredients. Don't forget the
stand-bys of sliced pepper rings, hardboiled egg slices, or sliced
pickles.
If you are making a pasta or potato salad ahead of time and it seems
like the amount of dressing is perfect, thin it with a little milk,
water, oil or other liquid ingredient used in the dressing or add
another 1/4 recipe of the dressing to the salad. Potato salads
especially are notorious for soaking up dressing and drying out when
stored for any length of time.
Add some crunch to your salad with sesame seeds, sunflower seeds,
cooked bacon, toasted nuts, ramen noodles, chow mein noodles, crumbled
tortilla or potato chips, crushed croutons, or French fried onions. To
make sure these ingredients stay crunchy, add them right before serving.
The plated salad is back! I have been seeing more references to the
plated salad in publications and at parties. They are easy on the
hostess and make a distinctive course for more formal dinners. Any
salad can be served on a plate, either by serving the salad directly on
the plate or in a slice of melon, half of a pear or peach, in a
decorative lettuce leaf, on half of a muffin, in a tortilla cup, in a
hollowed out pepper or halved cucumber, or any of a variety of
decorative touches that you think will blend well with your salad.
Don't be afraid to substitute low fat ingredients in most salad
recipes. Low fat sour cream and mayonnaise can be substituted for the
full fat versions, and fat free plain yogurt can also be used for
either in most recipes with excellent results. Consider using half
regular and half low fat ingredients for the perfect balance of taste
and health. For oil based dressings, consider using mild rice vinegar
in place of all or part of the vinegar in the dressing and half of the
oil. Chicken or vegetable broth also makes a great substitute for part
or all of the oil in many dressings. Also don't be afraid to use your
favorite fat free or low fat bottled dressing in place of a homemade
dressing on a salad if you think it will taste good.
Source: PerfectEntertaining.com
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if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly Theme, Recipe Submissions |
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The
Monthly Theme topic is: Hot
Off the Grill
Lots of folks take it outdoors during these hot summer days and fire up
the outdoor grill or pit. We always cook extras to serve for leftovers
as foods prepared on the grill have a flavor like no other cooking
method. We're looking for recipes for griiling outdoors like your
favorite charbroiled chicken, or grilled steak, or grilled portobello
mushrooms. Please, send a recipe, not a list of your favorite foods
cooked on the grill, ok? Grilling recipes are perfect for summer, and
can include fresh fruit or vegetables, poultry, seafood, meats, etc.
Please join in the
fun and send in your Hot
Off the Grill recipes for this
Monthly Theme topic.
Note:
There are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
favorite recipes in this month's theme topic of Hot Off the Grill. We
will collect them the remainder of this month and post them on the
first Sunday of next month. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make sure to view the rules section to
ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme
recipes: Hot
Off the Grill
A to Z Recipes continues with its
popular
Theme Issues. We will share theme recipes and post them on
the first (or second) Sunday of each month. Send your recipes no later
than the last day of each month to have them posted in the next monthly
theme issue. You may send in your favorite theme recipes in ONE
email. If the number of recipes submitted by readers exceeds those
needed in the issue, the publisher will post as many from every
submitter as possible and save the remaining recipes for the following
Sundays of that month. The rules for recipe submissions for the monthly
theme issues are the same as ALL recipes submitted for posting.
The rules
for posting items
in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Please use this email link for submitting only regular recipes:
A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes:
Hot
Off the Grill.
Please use this email link for submitting all other items for
posting: A to Z Recipes.
See the A to Z Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The theme issue for Hot
Off the Grill has a deadline of May 31, 2009,
and will be posted on June 7, 2009.
Please use this email link to submit a recipe for theme
recipes: Hot Off the Grill
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to celebrate your
birthday with us here at A to Z Recipes? We would
love to help
you strike up the band and light
the candles on that cake. Please, only a2z
readers...
not
friends or family members. This
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birthdays
that occur after December 2009.
Please send your request using this
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Your birthday (month and day required)
Here are our May Birthday Babies:
2nd
Barbara F. in Marshall, North Carolina
2nd Sandra in Eufaula, Oklahoma
3rd Caroline S. in Hillside, New Jersey
4th Elena in Lawrence, Kansas
5th Diana N. in Illinois
6th Janice W. in Northern Cambria, Pennsylvania
7th Vicki W. in Sarasota, Florida
8th Gail B. in Coram, New York
8th Marlene R. in Alberta, Canada
9th Dorenda S. in Pflugerville, Texas
9th Maggie B. (that's me!) in Brazoria, Texas
10th Bunnie H. in Parker, Colorado
11th Madison in Anthony, Kansas
12th Jane S. Jamestown, Tennessee
12th Jordan D. in Charlottesville, Virginia
13th Barb B. in Bridgeview, Illinois
16th Stanley S. in Atlanta, Georgia
17th Nancy N. in Negaunee, Michigan
17th Ibolya S. in Grand Prairie, Texas
17th Samuel in Manhattan, Kansas
17th Delmar in Mankato, Kansas
19th Katrina P. in Forest Grove, Oregon
20th Marcia in Geneva, Illinois
21st Shannon H. in West Michigan
21st Brandon in Anthony, Kansas
22nd Dorothy M. in Illinois
24th Katherine in Windsor, Ontario, Canada
25th Liliane C. in Puerto Villarta, Mexico
26th Jeremy B. in Tillson, New York
26th Robbi A. in Denver, Colorado
27th Leasa F. in Holstein, Iowa
27th Jolene in Buffalo, New York
27th Peggy R. in Newland, North Carolina
29th Hillary S. in Fort Lauderdale, Florida
31st Jeff R. in Kings Mountain, North Carolina
Only
birthdays shared using the appropriate
link and basic
information will be considered for posting.
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Mothers
~Shared by Robyn, Australia
Answers given by 2nd grade school children to the following questions:
Why did God make mothers?
1. She's the only one who knows where the scotch tape is.
2. Mostly to clean the house.
3. To help us out of there when we were getting born.
How did God make mothers?
1. He used dirt, just like for the rest of us.
2. Magic plus super powers and a lot of stirring.
3. God made my mom just the same like he made me.
He just used bigger parts.
What ingredients are mothers made of?
1. God makes mothers out of clouds and angel hair and
everything nice in the world and one dab of mean.
2. They had to get their start from men's bones.
Then they mostly use string, I think.
Why did God give you your mother and not some other mom?
1. We're related.
2. God knew she likes me a lot more than other people's mom
like me.
What kind of a little girl was your mom?
1. My mom has always been my mom and none of that other stuff.
2. I don't know because I wasn't there, but my guess would be
pretty bossy.
3. They say she used to be nice.
What did mom need to know about dad before she married him?
1. His last name.
2. She had to know his background. Like is he a
crook? Does he get drunk on beer?
3. Does he make at least $800 a year? Did he say NO
to drugs and YES to chores?
Why did your mom marry your dad?
1. My dad makes the best spaghetti in the world.
And my mom eats a lot.
2. She got too old to do anything else with him.
3. My grandma says that mom didn't have her thinking cap on.
Who's the boss at your house?
1. Mom doesn't want to be boss, but she has to because dad's
such a goof ball.
2. Mom. You can tell by room inspection.
She sees the stuff under the bed.
3. I guess mom is, but only because she has a lot more to do
than dad.
What's the difference between moms and dads?
1. Moms work at work and work at home and dads just go to
work at work.
2. Moms know how to talk to teachers without scaring them.
3. Dads are taller and stronger, but moms have all the real
power 'cause that's who you got to ask if you want to sleep over at
your friends.
4. Moms have magic, they make you feel better without
medicine.
What does your mom do in her spare time?
1. Mothers don't do spare time.
2. To hear her tell it, she pays bills all day long.
What would it take to make your mom perfect?
1. On the inside she's already perfect. Outside, I
think some kind of plastic surgery.
2. Diet. You know, her hair. I'd diet,
maybe blue.
If you could change one thing about your mom, what would it be?
1. She has this weird thing about me keeping my room
clean. I'd get rid of that.
2. I'd make my mom smarter. Then she would know it
was my sister who did it not me.
3. I would like for her to get rid of those invisible eyes on
the back of her head.
Worth Reading
~Shared by Jim D., WA
A guy walks out to the street and catches a taxi just going by. He gets
into the taxi, and the Cabbie says, 'Perfect timing. You're just like
Frank.'
Passenger: 'Who?'
Cabbie: 'Frank Feldman. He's a guy who did everything right all the
time. Like my coming along when you needed a cab, things happened like
that to Frank Feldman every single time.'
Passenger: 'There are always a few clouds over everybody.'
Cabbie: 'Not Frank Feldman. He was a terrific athlete. He could have
won the tennis Grand-Slam. He could golf with the pros. He sang like an
opera baritone, danced like a Broadway star and you should have heard
him play the piano. He was an amazing guy.'
Passenger: 'Sounds like he was something really special.'
Cabbie: 'There's more... He had a memory like a computer. He remembered
everybody's birthday. He knew all about wine, which foods to order and
which fork to eat them with. He could fix anything. Not like me. I
change a fuse, and the whole street blacks out. But Frank Feldman, he
could do everything right.'
Passenger: 'Wow, some guy then.'
Cabbie: 'He always knew the quickest way to go in traffic and avoid
traffic jams. Not like me, I always seem to get stuck in them. But
Frank, he never made a mistake, and he really knew how to treat a woman
and make her feel good. He would never answer her back, even if she was
in the wrong; and his clothing was always immaculate, shoes highly
polished too - He was the perfect man! He never made a mistake. No one
could ever measure up to Frank Feldman.'
Passenger: 'An amazing fellow. How did you meet him?'
Cabbie: 'Well, I never actually met Frank, he died. I married his
widow.'
Divorce vs. Murder -- Priceless
~Shared by Larry J., Spring Hill, TN
A respectable lady went into the pharmacy, walked up to the pharmacist,
looked straight into his eyes, and said, 'I would like to buy some
cyanide.'
The pharmacist asked, 'Why in the world do you need cyanide? '
The lady replied, 'I need it to poison my husband.'
The pharmacist's eyes got big and he exclaimed, 'Lord have mercy! I
can't give you cyanide to kill your husband. That's against the law!
I'll lose my license! They'll throw both of us in jail! All kinds of
bad things will happen. Absolutely not! You CANNOT have any cyanide!'
The lady reached into her purse and pulled out a picture of her husband
in bed with the pharmacist's wife.
The pharmacist looked at the picture and replied, 'Well now, that's
different. You didn't tell me you had a prescription'.
Older Women Are So Reasonable
~Shared by Jim D., WA
After being married for 44 years, I took a careful look at my wife one
day and said, 'honey, 44 years ago we had a cheap apartment, a cheap
car, slept on a sofa bed and watched a 10-inch black and white TV, but
I got to sleep every night with a hot 25-year-old gal.
Now I have a $500,000.00 home, a $45,000.00 car, nice big bed and
Plasma screen TV, but I'm sleeping with a 65-year-old woman. It seems
to me that you're not holding up your side of things.'
My wife is a very reasonable woman. She told me to go out and find a
hot 25-year-old gal and she would make sure that I would once again be
living in a cheap apartment, driving a cheap car, sleeping on a sofa
bed and watching a 10-inch black and white TV.
Aren't older women great? They really know how to solve your mid-life
crises.
bareMinerals
now on Beauty.com!
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Recipe Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
CUCUMBER
SALAD
(Like Boston Chicken®)
~Shared by Julia, TX
INGREDIENTS:
4 medium cucumbers, thinly sliced
1/2 cup vinegar
1/4 cup cold water
2 tablespoons chopped dill
3 tablespoons sugar
1/2 teaspoon salt
dash pepper
PREPARATION:
Combine sliced cucumber with all other ingredients; cover and
refrigerate for 2 to 3 hours before serving.
Serves 4 to 6.
Source: Diana Rattray, About.com
CHILLED SALMON PASTA SALAD
~Shared by Julia, TX
INGREDIENTS:
6 ounces thin spaghetti
1 can (7 3/4 ounces) salmon
1/3 cup vegetable oil
1/4 cup vinegar
1/2 teaspoon dry basil, crumbled
1/4 teaspoon salt
1/4 teaspoon ground black pepper
dash garlic powder
3/4 cup chopped tomato
1/2 cup chopped celery
1/2 cup chopped cucumber
1/4 cup chopped green onion
3 tablespoons chopped fresh parsley
tomato wedges
grated Parmesan cheese
PREPARATION:
Cook spaghetti according to package directions; drain. Drain salmon,
reserving 1 teaspoon of liquid; flake salmon.
Combine reserved salmon liquid with oil, vinegar, basil, salt, and
pepper. Whisk or shake to blend well; pour over the warm spaghetti.
Cool spaghetti and dressing mixture. Toss cooled spaghetti and dressing
mixture with flaked salmon, chopped tomato, chopped celery, chopped
cucumber, chopped green onion, and chopped parsley. Cover and chill
thoroughly. Garnish salad with tomato wedges and serve with Parmesan
cheese.
Serves 6.
Source: Diana Rattray, About.com
COLESLAW
(Like KFC)
~Shared by Julia, TX
INGREDIENTS:
1 medium head green cabbage, finely chopped
1 medium carrot, shredded
1/2 to 1 teaspoon celery seeds
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup real mayonnaise
3 tablespoons buttermilk
1 tablespoon plus 1 teaspoon white vinegar
2 tablespoons plus 2 teaspoons lemon juice
PREPARATION:
Combine prepared cabbage and carrot in a large bowl. Toss with celery
seeds. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk,
vinegar and lemon juice; whisk or blend until smooth. Mix into cabbage
mixture; blending well. Cover and refrigerate for at least 2 hours
before serving.
Serves 6 to 8.
Source: Diana Rattray, About.com
CRESCENT CITY SALAD
~Shared by Johnny, LA
Makes about 8 cups, 8 servings
2/3 cup salad oil
1/3 cup Heinz wine vinegar
2 tablespoons chopped parsley
1 clove garlic, minced
½ teaspoon caraway seeds
½ teaspoon salt
½ pound fresh mushrooms, sliced
6 cups torn salad greens, chilled
½ pound cooked shrimp
1 cup Creole tomato chunks
½ cup chopped onion
Combine first six ingredients in jar. Cover; shake vigorously. Add
mushrooms; chill to blend flavors.
Shake again before tossing with salad greens, shrimp, tomatoes and
onion.
HOPPIN' JOHN SALAD WITH MOLASSES DRESSING
~Shared by Johnny, LA
1/4 cup apple cider vinegar
1/4 cup mild-flavored (light) molasses
1/4 cup olive oil
1/4 teaspoon cayenne pepper
1 (1-pound) bag frozen black-eyed peas
1 1/2 cups 1/2-inch cubes peeled yam (red-skinned sweet potato)
2 cups 1/2-inch cubes andouille sausage (about 12 ounces)
1 1/2 cups frozen sliced okra, thawed, patted dry
1 cup chopped red onion
Whisk first 4 ingredients in small bowl to blend; season with salt and
pepper.
Cook black-eyed peas and yam in large saucepan of boiling salted water
until tender, about 8 minutes. Drain; cool. Place in large bowl. Add
andouille, okra, and onion. Add enough dressing to coat and toss.
Yield: Makes 6 to 8 servings.
IMUS RANCH VINAIGRETTE
~Shared by Treva, NC
We use many different dressings at the ranch, but this sweet and fruity
one is always a favorite. It will keep for 2 days stored tightly
covered in the refrigerator.
1 cup fresh raspberries
1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried
1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried
1/2 teaspoon minced garlic
2 cups sunflower or safflower oil
2 tablespoons freshly minced flat-leaf parsley
1 tablespoon raw unrefined sugar
1/4 teaspoon freshly ground black pepper
1/2 cup rice vinegar
Combine all the ingredients except the oil in a large bowl. Slowly
whisk in the oil until the dressing is thick and well blended.
Makes 3 Cups
BLEU CHEESE DRESSING
~Shared by Treva, NC
2 cups mayonnaise
1 t. lemon juice
1 t. vinegar
1/4 cup buttermilk
1/2 cup sour cream
1/2 t. salt
1/4 t. pepper
1/4 t. garlic powder
4 oz. bleu cheese
Mix all ingredients together and refrigerate for 24 hours before
serving.
MARINATED BLACK-EYED PEA SALAD
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 yellow bell pepper, finely chopped
1 red bell pepper, finely chopped
1/2 onion, finely chopped
2 jalapeno chiles, seeded and finely chopped
4 (15 ounce) cans black-eyed peas, rinsed and drained
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1/2 cup red wine vinegar
2 tablespoons balsamic vinegar
1/4 cup olive oil
1/2 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
4 slices cooked bacon, crumbled
Mix the yellow and red peppers, onion, jalapeno chiles, black-eyed
peas, parsley, and garlic together in a large bowl.
Whisk the red wine vinegar and balsamic vinegar together in a small
bowl. Gradually add the olive oil, whisking constantly to thoroughly
blend with the vinegars. Stir in the cumin, salt, and black pepper.
Pour the dressing over the vegetable mixture, tossing to coat evenly.
Cover and refrigerate 3 to 4 hours. Just before serving, stir in the
crumbled bacon.
AVOCADO TOMATO SALAD
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 Hass Avocados from Mexico, diced small
1 pint cherry tomatoes, quartered
3 tablespoons sweet onion, diced small
1 jalapeno, finely chopped
3 tablespoons cilantro, chopped
2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
Salt to taste
1 head baby red romaine lettuce, trimmed and left as whole leaves
1 medium head frisee, washed and chopped
1 bunch watercress, washed and chopped
Combine all ingredients in a large bowl, gently mix, and season with
salt to taste. If preferred, add more cilantro and fresh lime juice to
taste.
Refrigerate for thirty minutes prior to serving.
Just before serving, toss salad with romaine, frisee and watercress.
Season to taste with salt and fresh black pepper. Serve immediately.
SUNFLOWER CHICKEN SALAD
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 cups cubed cooked chicken breast meat
1 cup cubed Cheddar cheese
1/4 cup sunflower seeds
1/4 cup thinly sliced celery
1/2 cup seedless green grapes, halved
1/2 cup mayonnaise
salt and pepper to taste
In a large bowl combine the chicken, cheese, sunflower seeds, celery,
grapes, mayonnaise and salt and pepper to taste. Mix all together and
serve on rolls or lettuce leaves, if desired.
RESTAURANT-STYLE COLESLAW
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 (16 ounce) package coleslaw mix
2 tablespoons minced onion
1/3 cup white sugar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white wine vinegar
2 1/2 tablespoons lemon juice
Combine the coleslaw and onion in a large bowl.
In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise,
buttermilk, vinegar and lemon juice; mix until smooth. Pour mixture
over the coleslaw and onion; stir well and chill for 1 hour.
SEVEN LAYER SALAD
~Shared by Brenda, AL
Ingredients
1 head lettuce, chopped
1 bell pepper, chopped (I use yellow/red/and or orange for color)
1/2 cup celery,chopped
1 small onion, chopped
1 (15 1/2oz) can English peas,drained
Small bottle your favorite Ranch dressing
4 oz jar real bacon bits,or crumbled cooked bacon
2 cups shredded cheese(I use the fancy mixed)
Directions
Use a clear glass bowl to show off this pretty salad,layer lettuce in
bottom. Mix celery and onion and put on top of lettuce. Add peppers for
next layer. Add drained peas. Pour dressing on top. Then spread cheese
and sprinkle bacon on top. DO NOT STIR!
Cover with plastic wrap securely and refrigerate overnight. Again DO
NOT STIR!
ONION GARDEN SALAD
~Shared by Shirley, Bellingham, WA
1 Walla Walla Sweet Onion
2 ripe tomatoes, sliced
1 green pepper, cored and sliced thin
1 zucchini or cucumber sliced
Butter lettuce
1/3 c. olive oil
2 Tbl. tarragon vinegar
1 Tbl. lemon juice
1/8 tsp. dry mustard
¼ tsp. sweet basil
½ tsp. salt
1/8 tsp. fresh pepper
Olives for garnishing
Peel and slice the onions. Separate into rings.
Alternate onion rings, tomatoes. Green peppers, and zucchini or
cucumber in a lettuce lined bowl. Combine olive oil, vinegar,
lemon juice and seasonings. Drizzle dressing over the salad
just before serving. Garnish with olives.
Makes 6 servings.
Source: My personal cookbook collected from many sources over 53 years
TAMARI GINGER VEGETABLE SALAD
~Shared by Shirley, Bellingham, WA
Make a marinade as follows:
4 Tbl. red wine vinegar
2 Tbl. Tamari or Soya Sauce
1 clove garlic smashed and chopped
2 tsp. fresh grated ginger or ½ tsp. powdered ginger
1 tsp. sugar
¾ c. oil
2-3 drops sesame oil
4 Tbl. toasted sesame seeds.
Set aside for finished salad.
In a sauce pan blanch for l min.:
1 c. broccoli cut in flowerettes
1 c. cauliflower cut into flowerettes
1 c. snow peas stringer taken of sides
¾ c. carrots cut julienne
Cool promptly in ice water to cool.
In bowl combine the veggies above with:
1 red pepper cut julienne
1 c. small white or brown mushrooms
Pour Marinade over and let set in fridge at least 1 hour.
Sprinkle on sesame seeds and serve.
Source: My personal cookbook collected from many sources over 53 years
HAY SALAD
~Shared by Cindy N., Salem, OH
2 lbs. angel hair pasta, broken in thirds and boiled until done
1 1-lb. bag cole slaw mix
1 green pepper, diced fine
1 small onion, diced fine
1 large jar of Marzetti's slaw dressing (may need a bit more after it
sits and soaks in)
Cool the pasta and mix it together with all the remaining
ingredients. Cover and refrigerate. Add more
dressing if needed.
CREAMY AND CRUNCHY MELON SALAD
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
This classic recipe, popular at pass-a-dish occasions and church
suppers is very easy to make and is always well received. I normally
use a mixture of watermelon, cantaloupe, and Juan Canary or crenshaw
melons, but any one variety can be used if you prefer. The recipe can
be halved or multiplied as needed.
1 8-ounce package softened cream cheese
1/4 cup mayonnaise
1/2 teaspoon pure vanilla extract
1/2 teaspoon freshly grated nutmeg
1 cup heavy cream
1/3 cup sugar (or to taste depending on how sweet the melon is)
8 cups well drained cold melon balls
2 cups diced celery
1 cup toasted pecans
Beat the cream cheese, mayonnaise, vanilla, and nutmeg together until
light and fluffy. In a large chilled bowl beat the heavy cream and
sugar until soft peaks form. Fold in the cream cheese mixture. Fold in
the celery. Gently toss the dressing with the melon and refrigerate for
up to 3 hours before serving. Sprinkle with the pecans before serving.
Makes 6 servings.
Preparation Time: 15 minutes
Total Time: 15 minutes
FRESH ORANGE COCONUT AMBROSIA
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
Ingredients:
4 large navel oranges
6 tablespoons confectioners' sugar
1 1/3 cups grated fresh coconut, or 1 can (3 1/2 oz) flaked coconut
3 tablespoons orange juice
Preparation:
Peel oranges, being careful to remove all outer white membrane. Cut
oranges crosswise into thin slices, about 1/8 inch thick. Layer a third
of slices in a serving bowl. Sprinkle with 2 tablespoons of the
confectioners' sugar, then with 1/3 cup coconut and 1 tablespoon orange
juice. Repeat layers two more times. Refrigerate 1 hour.
Makes 6 servings of Ambrosia
DILL EGG SALAD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Serves 4
8 Eggs, hard-boiled
1/4 cup mayonnaise
1 tablespoon mustard
1/4 tsp dill weed
salt and pepper
In a medium bowl combine mayonnaise, mustard and salt and pepper. Peel
and dice the hard-boiled eggs. Add chopped eggs to the mix and stir to
combine.
ASPARAGUS BERRY SALAD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Prep/Total Time: 30 min.
You Will Need
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
3 tablespoons olive oil, divided
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
8 cups spring mix salad greens
3 cups sliced fresh strawberries
1/2 small red onion, thinly sliced
1/2 cup chopped walnuts, toasted
2 tablespoons balsamic vinegar
2 teaspoons sugar
What to Do
1. In a bowl, toss the asparagus with 1 tablespoon oil. Spread in a
single layer in a greased 15 x 10 x 1-inch baking pan. Sprinkle with
salt and pepper.
WHITE CANNELLINI BEAN SALAD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
2 cans cannellini beans
2 tomatoes
1 teaspoons garlic, minced
1/2 cup red onions, chopped fine
1/2 cup Italian parsley, packed, chopped parsley
1 tablespoon extra-virgin olive oil
5 tablespoons lemon juice
Salt and Pepper
Rinse and drain the beans. Place all ingredients in a large bowl. Toss
to combine. Adjust seasonings and serve.
LAYERED SALAD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Active Time: 20 minutes
Total Time: 2 hours 20 minutes
Dressing:
1/2 cup light mayonnaise
1/2 cup reduced-fat sour cream
1 Tbsp plus 1 tsp fresh lemon juice
2 cloves garlic, minced
1/4 tsp dry mustard
1/4 tsp salt
1/4 tsp freshly ground pepper
1/4 tsp sugar
Salad:
2 cups baby spinach
1 purchased 2-lb roast chicken, skin removed, meat torn in bite-size
pieces (about 31/2 cups)
1 red bell pepper, cut in 2 x 1-in. strips
4 hard-cooked eggs, quartered
1 small head iceberg lettuce, coarsely chopped
2 medium carrots, shredded
1/2 cup (2 oz) shredded Cheddar cheese
1/4 cup pecan pieces, toasted and coarsely chopped
3 slices bacon, fried crisp, drained on paper towels and coarsely
crumbled
1. Have ready a 4- to 5-qt serving bowl, preferably clear
glass (so layers are visible).
2. Dressing: Whisk ingredients in a small bowl until blended.
Refrigerate until ready to use.
3. Spread spinach over bottom of serving bowl. Top with the chicken.
Place a row of red pepper strips around sides of bowl; scatter
remaining strips in middle. Place egg wedges against side of bowl; put
rest in middle. Top with even layers of lettuce and carrots. Spread
dressing over top to edges of bowl to seal. Refrigerate at least 2
hours or cover airtight and refrigerate overnight.
4. To serve: Sprinkle cheese, pecans and bacon on top. Toss salad or
spoon through the layers.
Nutrition Facts
Yield 6 servings
Amount Per Serving
Calories 394
Total Fat 27g
Saturated Fat 8g
Cholesterol 241mg
Sodium 952mg
Total Carbohydrates 14g
Dietary Fiber 3g
Protein 27g
POTATO SALAD WITH KIELBASA
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Active Time: 50 minutes
Total Time: 1 hour 15 minutes
INGREDIENTS
about 3 lb all-purpose potatoes, peeled and cut in 1-in. pieces
8 oz kielbasa, cut crosswise in thirds
DRESSING
1/2 cup light mayonnaise
1/2 cup reduced-fat sour cream
1/4 cup water
2 Tbsp Dijon mustard
1 tsp salt
1/2 tsp pepper
2 large eggs, hard-cooked, cooled and chopped
1 cup chopped celery
1/2 cup sliced red onion
1/4 cup minced sweet gherkins
PREPARATION
1. Cook potatoes in gently boiling water to cover until firm-tender.
Drain and let cool slightly.
2. Meanwhile heat a large skillet over medium-high heat. Add kielbasa
and cook, turning often, about 5 minutes until most of the skin is
charred and starts to split. Remove to a cutting board. When cool
enough to handle, cut each piece in half lengthwise, then crosswise
into 1/4-in.-thick slices.
3. Mix Dressing ingredients in a large bowl until blended. Stir in
potatoes, kielbasa and remaining ingredients, breaking up potatoes
slightly.
Try this with other sausages, such as knockwurst, bratwurst, andouille
or chorizo. For a lower-fat version, use turkey kielbasa.
Nutrition Facts
Yield 6 servings
Amount Per Serving
Calories 399
Total Fat 21g
Saturated Fat 7g
Cholesterol 111mg
Sodium 1199mg
Total Carbohydrates 39g
Dietary Fiber 3g
Protein 11g
TUSCAN TUNA PLATTER
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
INGREDIENTS
8 oz fresh green beans, stem ends trimmed
1/3 cup bottled olive oil and vinegar dressing
1 tsp Dijon mustard
1 can (15 to 16 oz) cannellini beans, rinsed
3 cups baby arugula (from a 5-oz bag)
2 cans (6 oz each) solid white tuna in oil, drained and flaked
3 large eggs, hard-cooked, cut in wedges
1/2 cup sliced red radishes
1/3 cup pitted kalamata olives
Freshly ground pepper to taste (optional)
PREPARATION
1. Half-fill a large skillet with lightly salted water; bring to a
boil. Add green beans and cook about 4 minutes until crisp-tender.
Drain; rinse under running cold water.2. In a clear measuring cup, stir
dressing and mustard with a fork to blend. Put 1 Tbsp into a medium
bowl. Add cannellini beans; toss to coat.3. Line a large platter with
arugula. Spoon on cannellini beans. Put green beans in same bowl; add 1
Tbsp dressing and toss to coat. Add green beans to platter.4. Add tuna,
eggs, radishes and olives to platter. Grind pepper over top. Drizzle
with remaining dressing, or serve alongside.Good with crusty Italian
bread.
Nutrition Facts
Yield 4 servings
Amount Per Serving
Calories 403
Total Fat 22g
Saturated Fat 3g
Cholesterol 191mg
Sodium 835mg
Total Carbohydrates 19g
Dietary Fiber 6g
Protein 29g
TACO SALAD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Prep Time:30 min
Start to Finish:30 min
Makes: 6 servings (3 cups each)
1 lb extra lean (at least 90%) ground beef
2/3 cup water
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne)
12 cups torn romaine or iceberg lettuce
1 can (15 oz) Progresso® pinto beans, drained, rinsed
2 medium tomatoes, chopped (1 1/2 cups)
3 medium green onions, sliced (3 tablespoons)
3/4 cup shredded reduced-fat sharp Cheddar cheese (3 oz)
3/4 cup Muir Glen® organic salsa (any variety)
3/4 cup fat-free sour cream
3 oz tortilla chips
1. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7
minutes, stirring frequently, until thoroughly cooked; drain. Stir in
water, chili powder, cumin and ground red pepper; reduce heat to
medium-low. Cook about 5 minutes or until most of liquid has evaporated.
2. Divide lettuce among 6 salad plates; top each with meat mixture and
remaining ingredients except chips. Arrange chips around salad. Serve
immediately.
High Altitude (3500-6500 ft): No change.
Nutritional Information
1 Serving: Calories 380 (Calories from Fat 110); Total Fat 12g
(Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 50mg; Sodium 480mg;
Total Carbohydrate 42g (Dietary Fiber 10g, Sugars 5g); Protein 27g
% Daily Value*: Vitamin A 130%; Vitamin C 60%; Calcium 20%; Iron 30%
Exchanges: 2 Starch; 1 Other Carbohydrate; 0 Vegetable; 3 Lean Meat
Carbohydrate Choices: 3
MyPyramid Servings: 1/2 c Dairy, 1 oz-equivalents Grains, 3
oz-equivalents Meat & Beans, 1 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.
SPICY BEEF SALAD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Layer marinated and sauteed flank steak with green onions, tomatoes,
mushrooms and shredded lettuce in this make-ahead salad. Toss with a
spicy ginger dressing. .
Prep Time:15 min
Start to Finish:1 hr 55 min
Makes: 6 servings
Salad
1 lb beef flank steak or boneless beef sirloin steak
2 tablespoons dry sherry or apple juice
tablespoon olive or vegetable oil
1 tablespoon soy sauce
2 teaspoons sugar
8 medium green onions, thinly sliced (1/2 cup)
2 medium tomatoes, cut into bite-size pieces
4 cups sliced fresh mushrooms (about 10 oz)
1 small head lettuce, shredded (6 cups)
Spicy Ginger Dressing
1/4 cup rice vinegar or white wine vinegar
2 tablespoons soy sauce
1 teaspoon finely chopped gingerroot
1 teaspoon sesame oil
1/8 teaspoon ground red pepper (cayenne)
1 clove garlic, finely chopped
1.Remove fat from beef. Cut beef with grain into 2-inch strips; cut
strips across grain into 1/8-inch slices. (Beef is easier to cut if
partially frozen, 30 to 60 minutes.) In glass or plastic bowl, mix
sherry, olive oil, 1 tablespoon soy sauce and sugar. Add beef; toss to
coat. Cover; refrigerate 30 minutes.
2.Heat 10-inch skillet over medium-high heat until 1 or 2 drops of
water bubble and skitter when sprinkled on surface. Add half of the
beef; stir-fry about 3 minutes or until beef is no longer pink. Remove
beef from skillet; drain. Repeat with remaining beef.
3.In large bowl, mix beef and onions. Layer tomatoes, mushrooms and
lettuce on beef. Cover and refrigerate at least 1 hour until chilled
but no longer than 10 hours.
4.In tightly covered container, shake all dressing ingredients until
well blended. Pour dressing over salad; toss until well coated.
Nutritional Information
1 Serving: Calories 190 (Calories from Fat 60); Total Fat 6g (Saturated
Fat 1 1/2g, Trans Fat 0g); Cholesterol 55mg; Sodium 490mg; Total
Carbohydrate 8g (Dietary Fiber 2g, Sugars 5g); Protein 25g
% Daily Value*: Vitamin A 15%; Vitamin C 15%; Calcium 2%; Iron 15%
Exchanges: 0 Other Carbohydrate; 1 Vegetable; 3 Lean Meat Carbohydrate
Choices: 1/2
My Pyramid Servings: 1 tsp Fats & Oils, 2 oz-equivalents Meat
& Beans, 1 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.
STRAWBERRY SPINACH SALAD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
"Years ago, my husband and I went to a dinner catered by a high school
cooking class, and they served this colorful salad," says Donna Moorman
of Stirling, Ontaion. "I begged for the recipe and have been making it
ever since."
SERVINGS 6 -8
PREP 10 min.
TOTAL 10 min.
INGREDIENTS
8 cups torn fresh spinach
1 pint fresh strawberries, sliced
1 can (11 ounces) mandarin oranges, drained
1/4 cup julienned red onion
1/2 cup canola oil
1/3 cup Domino® or C&H® Granulated Pure Cane Sugar
1/4 cup cider vinegar
1 tablespoon poppy seeds
1-1/2 teaspoons finely chopped onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon paprika
DIRECTIONS
On salad plates, arrange the spinach, strawberries, oranges and onion.
In a jar with a tight-fitting lid, combine the remaining ingredients;
shake well. Drizzle over salads; serve immediately.
Yield: 6-8 servings.
Nutrition Facts
One serving:
(1 cup)
Calories: 203
Fat: 14 g
Saturated Fat: 2 g
Cholesterol: 0 mg
Sodium: 30 mg
Carbohydrate: 19 g
Fiber: 2 g
Protein: 2 g
Source: Country Woman
CHINESE CHICKEN SALAD
~Shared by Doe, Oliver, B.C.
This peanut sauce makes a great dipping sauce for veggies &
satays.
1/2 lb. linguine
1 lg head iceberg- 8 c chpd
1/4 c grn onions or chives
2 c diced chicken or shredded-1 lb cooked
2 carrots, grated
1 English cuke, diced
Peanut Dressing-
1 tbsp peanut butter
1/2 c cooked chickpeas
2 tbsp soya sauce
1 tbsp honey
1/2 tsp hot chili sauce-optional
salt
pepper
Cook pasta. Drain. Rinse, reserve. In lg bowl combine lettuce,
cilantro, chives, chicken, carrots, cuke & noodles.
For dressing- In proc or blender, combine peanut butter, chick peas,
soya, honey & chili paste. Taste & season with salt
& pepper.
Toss salad with dressing. Let salad marinate 1-2 hrs. Don’t worry if
lettuce gets soggy, but if you want crunchy lettuce, add it just before
serving. The dressing on this salad also makes a great dipping sauce
for veggies, salad rolls, or satays. You can also use poached, roasted,
smoked or barbecued chicken or turkey in this recipe.
Per serving- 298 calories, 42g carbs, 4g fibre, 4g total fat, 1g sat.
fat 23g protein.
Excellent source Vitamin A, niacin, B6, folacin, Good-Iron.
40mg cholesterol, 344 sodium, 529 potassium.
ASPARAGUS & SPRING ONION POTATO SALAD
~Shared by Doe, Oliver, B.C.
2lbs. small new white or red skinned potatoes, scrubbed but not peeled,
cut in 1” chunks
2tbsp. lemon juice
1/2tsp. salt
1/4tsp. pepper
1 lb. asparagus, trimmed & cut into 2" pcs.
1/4c real mayo
2tbsp plain yogurt
1tsp. grainy Dijon mustard
4 grn onions, thinly sliced
1tbsp. chpd fresh parsley
Place potatoes in steamer basket set over boiling water. Steam until
tender, about 15-25 mins. Transfer the potatoes to a large bowl
& toss with lemon juice, salt & pepper. Cover with
Saran & chill until completely cooled. Meanwhile, steam the
asparagus til bright green & tender-crisp., about 3-5 mins.
Transfer to colander & rinse under cold running water til coll.
In a small bowl, combine the mayo, yogurt & mustard. To serve,
gently toss together the cooled potatoes, asparagus & green
onions. Drizzle the mayo mix over salad, tossing just until everything
is coated with dressing. Sprinkle with parsley & serve immed or
chill for up to 2 hrs before serving.
Source: Spring 2008 Homebasics magazine.
RAMEN COLESLAW
~Shared by Doe, Oliver, B.C.
20 min 20 min prep
Salad Ingredients
1 (6 ounce) package cabbage coleslaw mix
2 bunches green onions (Chopped)
1 cup sliced almonds or pecans
1 cup sunflower seeds
2 (3 ounce) packages chicken-flavored ramen noodles, crushed, reserve
flavor packets for dressing
Dressing Ingredients
3/4 cup oil, 2 flavor packets from ramen noodles
3/4 cup white vinegar
3/4 cup sugar
garlic powder
black pepper
1. Mix all salad ingredients together in a large bowl with a tight lid.
Do not cook the Ramen Noodles. The vinegar in the salad dressing will
cook the noodles.
2. Put all dressing ingredients in a jar or similar container and shake
well.
3. Pour dressing over salad and refrigerate for several hours or
overnight.
4. Stir well before serving.
MANGO & SPICY SHRIMP SALAD
~Shared by Doe, Oliver, B.C.
Honey-Chive Salad Dressing-
1 egg yolk
2tbsp white wine vinegar
1tsp lemon juice
11/4c oil
3tbsp fresh chives
1 tbsp f.c. parsley
1tbsp liquid honey
2 garlic, minced
pinch salt
Salad-
3 mangoes
1 lime
1 med jicama
¼ English cuke
2 radishes
24 lg raw shrimp, peeled & deveined
1 tbsp Cajun seasoning
1 tbsp oil
1 pkg mixed lettuce
To make Honey Chive Salad Dressing, whisk egg yolk, gradually adding
vinegar & lemon juice. Whisk in oil until well incorporated.
Add remaining ingred, shake well & store chilled. Peel
& slice mango. Squeeze juice from lime & toss with
mango. Peel & slice jicama & cuke into strips. Thinly
slice radishes. Coat shrimp with Cajun seasoning & quickly pan
fry in oil until cooked just right. Divide lettuce among 6 plates.
Arrange mango & veggie on lettuce. Drizzle with Honey Chive
Dressing & place cooked shrimp on each salad.
SMOKED POTATO SALAD
~Shared by Doe, Oliver, B.C.
11/2 lbs small nugget potatoes, scrubbed
2-3 tbsp xtra virg olive oil
coarse sea salt blk pepper
8 garlic, peeled
1/2c Hellman’s
2 tbsp Dijon
1tbsp red wine vinegar, or more to taste
2 grn onions, trimmed, thinly sliced
1 tbsp drained capers
1 tbsp f.c. cornichons or dill pickles-optional
3 hard cooked eggs, peeled boiled 11 mins
Sweet paprika or smoked paprika to garnish
8x12 foil pan 11/2c wood ships soaked 1 hour then
drained
Cut any lg potatoes in quarters, cut med potatoes in half, leave sm
ones whole. All the pcs should be bite size, about 1" across. Place
potatoes in foil pan. Add 2 tsp of the olive oil & stir to
coat. Season the potatoes generously with salt & pepper, stir
to mix. Set up grill for indirect grilling and preheat to 400f. When
ready to cook, place the pan with potatoes in middle of grill away from
the heat. If cooking on charcoal grill, toss half the wood chips on
each mound of coals. Cover grill & cook potatoes 15 mins. Add
the garlic to the pan with the potatoes & stir in 1 tbsp of the
olive oil if taters look dry. Re-cover grill & continue cooking
potatoes until they are browned & tender, garlic is soft, 30-45
mins more, stirring once or twice so they cook evenly. Take pan from
heat & let cool to room temp. Meanwhile make dressing- place
mayo, mustard & vinegar in lg non-reactive bowl & whisk
until smooth. Chop garlic & add it to the dressing. Add grn
onion, capers, and cornischons & whisk to mix. Coarsely chop
the hard cooked eggs, and then add them & the cooled potatoes
to the dressing. Stir to mix. Taste for seasoning, adding salt
& more vinegar to taste, the salad should be highly seasoned.
You can serve it right away or chill it, covered for several hours to
let flavors blend. If you chill the salad, taste for seasoning just
before serving, adding more salt & vinegar as needed. Sprinkle
with green onions & paprika & serve at once.
SINGAPORE NOODLE SALAD
~Shared by Doe, Oliver, B.C.
You will find Singapore noodles in Asian markets & specialty
food stores. Look for a yellow spaghetti like ( but wider egg noodle)
1lb Singapore noodles
1/2lbs barbecued pork, shredded
1 red onion, thinly sliced
6 green onions, thinly sliced
1 sw grn pepper, thin sl
2 oranges, peeled & in segments
1/4c veg oil
1/4c orange juice
2tbsp soy sauce
1tbsp fresh cilantro
1tsp curry
1tsp sesame oil
1 tsp Asian hot sauce
salt & pepper to taste
Cook noodles according to pkg directions. Drain, cool under running
water & drain again. In lg bowl combine the noodles, pork, red
onion, green onions, green & red peppers, orange segments, oil,
orange juice, soy sauce, cilantro, curry, sesame oil, hot sauce, salt
& pepper. Toss well & serve.
FRUIT SALAD WITH ORANGE POPPY SEED DRESSING
~Shared by Doe, Oliver, B.C.
Mix up your own concoction of fresh fruit & top with this
dressing.
1/4c orange juice
3tbsp Dijon
3 tbsp vinegar(cider)
2tbsp liquid honey
1tbsp Worcester
1tsp orange rind
1/2c oil
1 tsp poppy seeds
6c cut up fruit-oranges,apples,pink
grapefruit,melons,cantaloupe,berries,grapes)
Blend together in proc or blender,juice,mustard,vinegar,honey,worcester
& orange rind. With machine running,slowly pour in oil in a
steady stream, until smooth. Stir in poppy seeds. Arrange serving of
fruit on platter of lettuce leaves. Spoon dressing over fruit just
before serving.
PLUM PEPPER PORK
~Shared by Doe, Oliver, B.C.
Busy schedules leaving little time to fix dinner? For a quick weeknight
meal, serve up "Plum Pepper Pork." This simple dish adds the sweet
taste of plums to juicy pork tenderloin for an irresistible flavor the
entire family will love.
Yields: 4 servings
2 whole pork tenderloins, about 12 ounces each
Salt and freshly ground black pepper, to taste
1 tablespoon extra virgin olive oil
1/3 cup chopped shallot or red onion
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
2 cups chopped ripe purple plums or pluots
2 tablespoons packed dark brown sugar
1 cup pinot noir or other dry red wine*
2 tablespoons unsalted butter
1. Preheat oven to 425°F. Heat a large saute pan over medium-high heat.
Season pork with salt and pepper to taste. Add olive oil to pan. Saute
pork in oil until browned all over, about 2 minutes on each side.
2. Transfer pork to an ovenproof dish and roast in oven for 12 to 13
minutes, until meat thermometer inserted into the thickest part of the
tenderloin reads 150°F.
3. Meanwhile, return saute pan to stovetop over medium heat and add
shallot, salt and cracked black pepper. Saute until golden brown, about
2 to 3 minutes.
4. Add plums and saute until they start to soften and brown. Add brown
sugar and cook for 1 to 2 minutes, stirring constantly, until sugar is
melted and bubbling.
5. Add wine, scraping the bottom of the pan to loosen all the browned
bits. Continue cooking, for about 12 minutes, stirring frequently,
until liquid is reduced by half and mixture becomes a chunky sauce.
Stir in butter and remove from heat.
6. Remove roasted pork from oven and transfer to a cutting board. Allow
to rest for 5 minutes under a foil tent until a final internal
temperature of 160°F is reached.
7. Cut pork into 1/2-inch-thick diagonal slices and arrange on serving
plates. Add any remaining pork juices to the sauce.
8. Spoon sauce over the pork and serve immediately. Save remaining pork
and 1/4 cup leftover sauce for Curried Pork and Apple Salad recipe.
Source: ivillage.com
SHRIMP AND PEAS SALAD
~Shared by Janet H., Simpsonville, SC
2 pkgs frozen peas, cooked and drained (I like the small peas and don't
cook them)
2 cups chopped celery
1 cup sliced green onions
1/2 cup mayonnaise
to taste add: worcestershire sauce, salt and pepper, garlic
powder, and lemon juice
2 cans small shrimp
Mix all the above ingredients together in a bowl and taste.
Make any adjustments to seasonings and refrigerate overnight.
THE BEAN THING
~Shared by Janet H., Simpsonville, SC
Make and refrigerate at least 8 hours ahead of serving.
Rinse all of the below under cold water and drain well. Put
in a large bowl.
1 can kidney beans
1 can pinto beans
1 can chick peas or garbanzos
1 can yellow niblet corn
Combine the above with 1/2 cup or more of the
following: chopped green onions, green peppers, red
peppers, fresh parsley, celery
Make a marinade and pour over the bean mixture.
3/4 cup olive oil
2 cloves garlic, minced
1 tsp salt
3 Tablespoons red wine vinegar
2 Tablespoons dry red wine (optional)
Pepper to taste
Serves 10 to 12
POTATO AND EGG SALAD
~Shared by Larry Holmes, Toronto, Canada
2 pounds red baby potatoes with peel
water
1 teaspoon salt
1/4 cup shaved fresh Parmesan cheese
¼ cup chopped red onion
4 hard-cooked eggs, cut into 1/3-inch thick slices
3 tablespoons chopped fresh parsley
Lemon Sour Cream Dressing:
3 tablespoons olive oil
1 tablespoons lemon juice
1 tablespoon sour cream
1 tablespoon Dijon mustard with whole seeds
2 teaspoon liquid honey
1 garlic clove, minces
1/4 teaspoon salt
pepper, just a pinch
Cook potatoes in water and salt in large saucepan until
tender. Drain Well. Cool completely.
Transfer to a large bowl. Add next 4 ingredients.
Toss.
Lemon Sour Cream Dressing: Combine all 8 ingredients in jar
with tight fitting top. Shake well. Drizzle over
potato mixture. Toss. Makes 6 cups.
Serves 8
SHRIMP SALAD
~Shared by Larry Holmes, Toronto, Canada
1 pound cooked, peeled shrimp
1/2 pound sliced mushrooms
2 medium tomatoes, each cut into 8 sections
1/2 pound cooked asparagus tips
1 cup cooked peas
2 tablespoons olive oil
1 teaspoon white wine vinegar
1/2 teaspoon salt
1/4 teaspoon dried dill
2 hard-cooked eggs
Put shrimp, mushrooms, tomatoes, asparagus and peas in a salad
bowl. Mix the oil, wine vinegar, salt and dill together and
pour over the salad. Cut each egg into 8 pieces and use as
garnish.
Serves 4
INSALATA MARINARA
~Shared by Larry Holmes, Toronto, Canada
1/2 pound green beans
1/4 cucumber
3 tomatoes, skinned and quartered
1 small onion, finely chopped
1/2 pound smoked herring, OR 1/2 pound salmon, well
drained
1 hard-cooked egg
8 stuffed green olives
1 teaspoon chopped parsley
For the dressing:
3 tablespoons oil
1 1/2 tablespoons vinegar
salt and pepper
1/2 teaspoon French mustard
1/2 teaspoon powdered sugar
1 clove garlic, crushed
Boil beans for 8 minutes in salted water. Drain, refresh in
cold water and allow to cool.
Cut cucumber into slices 1/2 inch thick, and quarter.
Prepare the dressing. Place the oil, vinegar, seasoning and
French mustard in a bowl and whisk together. Add the sugar
and crushed garlic and stir well.
Place the tomatoes, cucumber, beans and onion in a small salad
bowl. Pour the dressing over the vegetables and mix
thoroughly. Cut the herring into cubes, approximately 1 inch
in size/ If you use salmon, flake ti roughly. Add the fish to
the vegetables and turn carefully.
Shell and quarter the egg. Arrange the pieces on top of the
salad with the olives. Chill and serve garnished with the
chopped parsley.
Serves 4
HAM AND PINEAPPLE SALAD
~Shared by Larry Holmes, Toronto, Canada
2/3 cup diced ham
1 cup deiced cooked potatoes
1 cup diced Gruyere cheese
1/4 pound seedless grapes, skinned
1/2 cup canned pineapple chunks
3/4 cup mayonnaise
2 tablespoons pineapple juice
salt and pepper
2 tablespoons sour cream
3 tablespoons chopped parsley
Combine together the ham, cooked potatoes, Gruyere, grapes and
pineapple chunks in a bowl. Mix in the mayonnaise and
pineapple juice so that all the ingredients are well coated.
Season with salt and pepper and stir in the sour cream.
Serve in an attractive dish, sprinkled with the shopped parsley.
Serves 4
Tip: As a delicious variation on this salad, why not try
adding some sliced bananas or cashew nuts? You can give it
more flavor by mixing in a pinch of curry powder.
OLIVE GARDEN ITALIAN DRESSING
~Shared by Leasa, IA
Everyone always wants this recipe.
1/2 C mayonaise
1/2 C white vinegar
1 t vegetable oil
2 T corn syrup
2 T grated parmesan cheese
2 T grated romano cheese
1/4 t garlic salt
1/2 t Italian seasoning
1/2 t parsley flakes
1 T lemon juice
Mix all ingredients in a blender until well mixed. You can
add a little sugar if it's too tart. Tastes better if made a
day before.
GREEK SALAD WITH CREAMY BALSAMIC DRESSING
~Shared by Luanne, FL
1 large head romaine lettuce, torn
3/4 cup kalamata olives, pitted
3/4 cup sliced fresh mushrooms
1 small green bell pepper, cut into rings
1 small purple onion, thinly sliced
1/2 cup crumbled feta cheese
1 recipe creamy balsamic dressing, recipe follows
In large bowl, combine all ingredients except
dressing. Gradually add enough dressing to coat leaves, tossing gently
with remaining dressing on the side.
** I just used all the dressing on the salad.
Creamy Balsamic Dressing:
1 cup mayonnaise (I used Dukes Mayo)
1/2 cup olive oil
1/4 cup balsamic vinegar
1 clove garlic, minced
1 1/2 t. chopped dried oregano
1 t. chopped dried basil
1/2 t. ground black pepper
1/4 t. salt
In small bowl, combine all ingredients, stirring with a wire whisk.
Cover and chill.
Source: Taste of the South
JELLIED BEET SALAD
~Shared by Luanne, FL
3 oz box lemon Jello, fixed as per package but use beet juice as part
of the liquid
# 2 can diced beets or sliced ones, chopped
Drain well, save juice
1/2 cup finely chopped celery
1/4 cup chopped onion, can be green ones
Mix 1/2 cup mayo
1/4 cup horseradish
Salt and pepper to taste
1 tbs lemon juice or vinegar may be used for taste
Blend all together. Mold as you choose. Chill until set.
Unmold on lettuce leaf. Serve with slightly sweetened mayo.
LYDIA'S FRUIT SALAD
~Shared by Jean M., OH
Drain and save the juice from:
1 # 2 1/2 can Apricots
1 # 2 can crushed pineapple. Set aside
Dissolve 2 pks Orange Jello in 2 cups boiling water.
Add 1 cup mini-marshmallows and stir to melt. Allow Jello mixture to
thicken and add fruit.
Mix the juice and:
3 tbs flour
1 egg
Cook til thick
Add 2 tbs butter and cool
Add 1 cup Coolwhip to gelatin mixture and blend in the fruit
Spread in 9x13 dish and chill.
Serve cut in squares, on lettuce leaves.
This was a salad served to the ladies church circles of my Mother's
church
FINNISH MUSHROOM SALAD
~Shared by Jean M., OH
1 pound fresh mushrooms of your choice (can be a blend) cleaned and
chopped
2 tbs grated onion
2 tbs lemon juice
2 tsp sugar
1/2 tsp black pepper, fresh ground
Toss, cover and chill at least 30 minutes or up to 4 hours
1/2 cup whipping cream, whipped stiff
1/4 cup sour cream
1 tsp salt
1/8 tsp dry mustard
Blend well and fold in the mushrooms.
Serve mounded on Romaine leaves, garnished with tomato wedges and fresh
parsley.
GREEN BEAN SALAD, ASIAN STYLE
~Shared by Jean M., OH
2# green beans, washed, trimmed and halved
2 green onions, sliced thin
1 tbs toasted Sesame seed
Cook beans in salted water to cover, until tender-crisp, 4 to 5
minutes. Rinse in cold water and drain well.
Dressing:
3 tbs white-wine vinegar
2 tbs rice vinegar
2 tsp soy sauce
1 medium clove garlic, minced
1 inch piece fresh ginger, peeled and minced, or 1 tsp ground ginger
2 tsp sesame oil
1/3 cup Good vegetable oil (recipe specifies Canola)
Combine all and serve at room temperature.
Can be chilled.
(Opt) Vinegar can be mixed to suit your taste
KRAUT SALAD
~Shared by Jean M., OH
A very good salad to serve in hot weather when tastes are in decline,
or with heavier foods in cold weather. Goes well with various
sandwiches.
1 bag sauerkraut (Willy's, by preference) Drain, rinse well and squeeze
dry
1 cup thinly sliced celery
1 med size green pepper, thinly julienned
1 med sweet onion, very thinly sliced and quartered
Toss together gently
Mix and bring to boil
1/3 cup vinegar
1 cup sugar
1/2 cup peanut oil (preferred)
Pour over salad, mix well, let stand overnight.
Keeps well.
PRETZEL SALAD
~Shared by Marilyn, OH
2 1/3 cups pretzels, finely crushed
1/4 cup sugar
8 Tbsp. butter, melted
8 oz pkg. cream cheese, softened
1 cup sugar
8 oz container Cool Whip
1 (6 oz) box strawberry jello
2 cups boiling water
16 oz. pkg. frozen/thawed strawberries
Preheat oven to 350.
Mix pretzels with 1/4 cup sugar and melted butter. Spread into 8x8 inch
casserole dish and bake 10 minutes; set aside to cool.
Meanwhile thoroughly cream softened cream cheese with 1 cup sugar. Beat
in Cool Whip and gently spread over cooled pretzel crust; chill well.
Add boiling water to jello; then cool till it begins to thicken. Stir
in defrosted strawberries mixing well. Pour over cheese layer and chill
until firm.
Serves 8
PACIFIC LIME MOLD SALAD
~Shared by Marilyn, OH
1 cup boiling water
1 (6-oz) pkg. lime jello
20 oz. can crushed pineapple, drain and save juice
2 cups cottage cheese
3 tsp. horseradish (or to taste)
1 cup mayonnaise
3/4 cup chopped nuts
Dissolve jello in boiling water; add juice from pineapple. Chill until
slightly thickened; beat until frothy.
Combine remaining ingredients in a large bowl, gently add to jello.
Chill until firmly set.
PINEAPPLE-MINT FREEZE
~Shared by Marilyn, OH
20 oz can crushed pineapple
1 envelope unflavored gelatin
10 oz. jar mint jelly
dash of salt
1 cup whipping cream
1 Tbsp. confectioners sugar
Drain pineapple, reserve juice.
In saucepan, soften gelatin in juice. Add jelly and salt; heat,
stirring until melted. Add pineapple - chill until thickens.
Whip cream and confectioners sugar; fold in gelatin. Freeze until firm.
SUMMER PASTA SALAD
~Shared by Lisa H., Belmont, NC
This is a versatile recipe that is a Summer favorite at my house. You
can add or delete any vegetables to your taste.
1 box noodles (your choice)
Vegetables, cut up
Lg. bottle Italian dressing
Cut up Broccoli, red pepper, red bell pepper, red onion, celery,
carrots, mushrooms, black olives, tomatoes
*Cook pasta with cold water; drain. Add chopped raw vegetables. Add
Italian dressing and mix. Marinate overnight.
*Put noodles in cold water, then heat to medium high till done. I've
heard many times that it is best to begin the noodles in cool water
rather than hot. But this is not a requirement :)
EMPEROR'S SALAD
~Shared by Pammie, Swanton, OH
This recipe came from Mary Alice Powell's column in the Toledo Blade
published January 16, 1987. Sounded good, so we tried
it. We liked it enough to add it to our collection.
1/4 cup peanut oil
3 Tablespoon wine vinegar
2 Tablespoon grated radish
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon grated ginger
4 cups shredded lettuce
1 cup shredded red cabbage
In a jar with a tight fitting lid, combine oil, vinegar, graded radish,
sugar, salt, and ginger. Cover tightly and shake until
blended.
Combine lettuce and red cabbage; then top with the dressing and serve.
FLORENCE HOPKINS' POTATO SALAD
~Shared by Pammie, Swanton, OH
This has always been Mom's standard "take it to the picnic" potato
salad. We're glad she shared it with us.
2 1/2 pounds potatoes
1 cup finely diced celery
1 finely diced onion
1/2 green pepper, diced
1-2 ounce jar chopped red pimentos
5 or 6 hard boiled eggs (chop all but one)
Hellman's Mayonnaise to moisten to desired consistency (I know Pam is a
Miracle Whip Woman but it has to be Hellman's for this salad!!)
1 1/2 teaspoons sugar
salt to taste
black pepper to taste
parsley flakes to taste (We use about a cup.)
chives to taste (We use about 1/2 a cup.)
Cook the potatoes with the skins on after scrubbing them.
Cool until comfortable to handle. Peel, then dice.
Add all other ingredients and mix thoroughly. Enjoy.
By the way, you can use this recipe for a really good macaroni
salad. Just take about a half pound uncooked macaroni, then
cook it to the consistency you like for macaroni, drain, then rinse it
with cold water and substitute it for the potatoes above.
Everything else stays the same.
LAYERED LETTUCE SALAD
~Shared by Pammie, Swanton, OH
This recipe comes from our friend, Jeannette Campesino who makes great
salads for any occasion. She made this one for us and even
Elizabeth had two helpings!
1. In a large bowl, place crisp, broken lettuce (Jeannette
prefers ROMAINE)
2. Next layer other veges of your choice (mushrooms, onions,
etc)
3. Mix mayonnaise (Hellman's of course) and sour cream (3:1)
and pile on top (well, spread it around a bit)
4. Next layer: boiled, mashed eggs
5. This time layer cripsly fried bacon pieces
6. Add grated cheese (cheddar or colby or whatever)
7. Sprinkle Chinese noodles on top (this is an option as is
#8)
8. Add halved cherry tomatoes for decoration.
*Note : if onion slices are used, make them thin enough to
read this receipe through a slice.
Pam's note: I love this salad; however, I make it as a tossed
salad, just put everything in a big bowl and mix well. Tastes great and
is much easier to make and serve.
MA'S GERMAN
POTATO SALAD
~Shared by Pammie, Swanton, OH
This one came through Ellis Island with Bill's grandmother, Mary Liner
Morman. Bill titled it this way because his mother called it
that when she finally wrote it down after 50 years of preparing
it. (While she was always Grandma Morman to her 28
grandchildren, she was “Ma” to her own nine children.)Bill added steps
to the directions because Ma just sort of assumed anybody with a spoon
in their hand would know what to do with this stuff. We know
better, don't we?!
15 potatoes, peeled - boiled -
chopped
4 pieces celery - diced
1 large onion - minced
1 cup parsley flakes
1 pound bacon
6 beaten eggs
1 cup sugar
2 teaspoons dry mustard
1 teaspoon salt (Pam thinks the bacon has enough salt without adding
more!)
1/2 teaspoon onion salt (or powder)
1/2 teaspoon garlic salt (or powder)
3/4 cup cider vinegar diluted with 3/4 cup water
Peel and prepare the potatoes to boil. Start them on the
stove while doing the rest .In the largest skillet you've
got, cut the bacon into small pieces and begin to slowly fry it.
Chop the celery and onion into a large mixing bowl. ( You're gonna need
a biggie!) Add the dry ingredients to the well-beaten eggs along with
the vinegar/water solution.
The bacon should be crisp about the time the potatoes are done if you
have the fire high under the potatoes and low under the
bacon. Drain the potatoes and chop them in with the celery
and onions. Add the parsley flakes. I cover the
mixing bowl with a cookie sheet to conserve as much heat as possible.
Pour the egg/etc. mixture into the crisply fried bacon, which you did
not drain, and cook stirring constantly until it
thickens.
Pour this thickened mixture over the potatoes/celery/onions and
thoroughly mix everything together. Serve warm and
refrigerate the leftovers (if there are any). One of the nice
things about this stuff is that it doesn't spoil as quickly as
conventional potato salad because there's no mayo or other raw egg
mixture in it.
POTATO/MACARONI SALAD
~Shared by Pammie, Swanton, OH
Bill got this one from Martha Edwards. Then he messed around
with it until he got it the way he likes it. He got the big
can of paprika from his brother-in-law, Steve, and had to use it
somewhere! (another of Martha's make it up as you go recipes!)
potatoes or macaroni
eggs
celery
onions
Miracle Whip
Hellmans
prepared mustard
onion salt(or powder)
garlic salt (or powder)
pepper
salt (if you think it needs it)
parsley flakes
Boil 1 to 15 potatoes with the skins on until they're just done. DO NOT
OVERBOIL INTO A MUSH. Drain, cook, peel, and chop into a
large bowl(large means LARGE!)
Hard boil 6 to 8 eggs. Set 2 or 3 aside. Peel and
chop the rest into the bowl.
Chop 4 to 6 pieces of celery into the bowl along with a finely chopped
onion.
Vadalia onions are excellent for this if you can get them.
In a smaller, separate bowl, combine about 2 cups each of Miracle Whip
and Hellmans with 1 to 2 Tablespoons of prepared mustard, a dash of
onion powder, garlic powder, black pepper (and salt, if needed); about
1 to 2 cups parsley flakes, and as much paprika as you like.
(You may wish to leave the paprika out here and sprinkle it over the
top later, but I like it mixed through the salad.)
Thoroughly stir this mixture, then pour it over the potatoes etc. in
the large bowl and blend thoroughly.
Now take the 2 or 3 eggs you set aside earlier and slice them thinly
and place them across the top of the salad. If you aren't
going to serve this within an hour after it's made, it should be
refrigerated. Refrigerate any leftovers.
For macaroni salad, substitute 4 to 6 cups of elbow macaroni for the
potatoes. Everything else is the same. Don't overcook the
macaroni and rinse with cold water to rid it of the starchy stuff.
BROCCOLI-NOODLE SALAD
~Shared by Pat, Minden, NV
(Pat's
huibby is Phil Maine
who makes the best chocolates in the world and is a published cookbook
author. See him in the A to Z Readers' Family-Owned Business Guide
section at the end of the newsletter!)
2 (3 ounce) packages chicken-flavored ramen noodles
1 package broccoli slaw
1 cup almonds, slivered, toasted
1 cup sunflower seeds, toasted
1 (8 ounce) bottle Italian salad dressing
Break up noodles and mix with slaw, almonds and sunflower
seeds. Toss with dressing and chill.
MERRY-BERRY SALAD
~Shared by Pat, Minden, NV
(Pat's
huibby is Phil Maine
who makes the best chocolates in the world and is a published cookbook
author. See him in the A to Z Readers' Family-Owned Business Guide
section at the end of the newsletter!)
1 (10 ounce) package mixed salad greens
2 apples: red and green, diced
1 cup shredded parmesan cheese
1/2 cup dried cranberries
1/2 cup slivered almonds, toasted
In large salad bowl, toss greens, apples, cheese, cranberries and
almonds. Drizzle poppy seed dressing over salad and toss.
MARINATED CORN SALAD
~Shared by Pat, Minden, NV
(Pat's
huibby is Phil Maine
who makes the best chocolates in the world and is a published cookbook
author. See him in the A to Z Readers' Family-Owned Business Guide
section at the end of the newsletter!)
3 (15 ounce cans whole kernel corn, drained
1 red bell pepper, chopped
1 cup chopped walnuts
3/4 cup chopped celery
1 (8 ounce) bottle Italian salad dressing
In bowl with lid, combine corn, bell pepper, walnuts and
celery. Pour dressing over vegetables. Refrigerate
several hours before serving.
CALYPSO COLESLAW
~Shared by Pat, Minden, NV
(Pat's
huibby is Phil Maine
who makes the best chocolates in the world and is a published cookbook
author. See him in the A to Z Readers' Family-Owned Business Guide
section at the end of the newsletter!)
1 (16 ounce) package shredded cabbage
1 bunch green onions with tops, sliced
2 cups cubed cheddar or mozzarella cheese
1/4 cup sliced ripe olives
1 (15 ounce) can whole kernel corn with peppers, drained
Combine all slaw ingredients and add a few sprinkles of salt.
EASY GUACAMOLE SALAD
~Shared by Pat, Minden, NV
(Pat's
huibby is Phil Maine
who makes the best chocolates in the world and is a published cookbook
author. See him in the A to Z Readers' Family-Owned Business Guide
section at the end of the newsletter!)
4 avocados, softened
1 (8 ounce) package cream cheese, softened
1 (10 ounce) can diced tomatoes and green chilies
1-1/2 teaspoons garlic salt
About 1 tablespoon lemon juice
Peel avocados and mash with fork. In mixing bowl, beat cream
cheese until smooth. Add avocados and remaining ingredients
and mix well. Serve on lettuce leaf with a few chips beside
salad.
TERRIFIC TORTELLINI SALAD
~Shared by Pat, Minden, NV
(Pat's
huibby is Phil Maine
who makes the best chocolates in the world and is a published cookbook
author. See him in the A to Z Readers' Family-Owned Business Guide
section at the end of the newsletter!)
2 (14 ounce) packages frozen cheese tortellini
1 green and 1 red bell pepper, diced
1 cucumber, chopped
1 (14 ounce) can artichoke hearts, rinsed, drained
1 (8 ounce) bottle creamy Caesar salad dressing
Prepare tortellini according to package directions and drain.
Rinse with cold water, drain and chill. Combine tortellini
and remaining ingredients in large bowl, cover and chill at least 2
hours.
FANTASTIC FRUIT SALAD
~Shared by Pat, Minden, NV
(Pat's
huibby is Phil Maine
who makes the best chocolates in the world and is a published cookbook
author. See him in the A to Z Readers' Family-Owned Business Guide
section at the end of the newsletter!)
2 (11 ounce) cans mandarin oranges
2 (15 ounce) cans pineapple chunks
1 (16 ounce) carton frozen strawberries, thawed
1 (20 ounce) can peach pie filling
1 (20 ounce) can apricot pie filling
Drain oranges, pineapple and strawberries. Combine all
ingredients and fold together gently.
ANGEL SALAD
~Shared by Pat, Minden, NV
(Pat's
huibby is Phil Maine
who makes the best chocolates in the world and is a published cookbook
author. See him in the A to Z Readers' Family-Owned Business Guide
section at the end of the newsletter!)
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1 (16 ounce) can chunky fruit cocktail, drained
1 (15 ounce) can pineapple chunks, drained
1 (8 ounce) carton whipped topping
With mixer, beat cream cheese and sugar until creamy. Add
fruit and mix gently. Fold in whipped toping. Pour
into crystal bowl and chill.
SUMMERTIME SPINACH SALAD
~Shared by Pat, Merritt Island, FL
Serves 6
3 cloves garlic, unpeeled
4 strips bacon, diced
1/2 C mayonnaise
1/2 C sour cream
1/2 C buttermilk
2 tsp ranch-style dressing mix
2 tsp lemon juice
1 tsp cider vinegar
1/2 tsp pepper
4 C torn spinach
2 medium oranges, peeled and sliced
1/2 C sliced mushrooms
sliced onion
Pierce the garlic cloves; place in a small baking dish. Bake uncovered
at 350 degrees for 20 minutes. Cool. Mash with a fork to remove the
pulp; discard the skins and set the pulp aside.
Cook the bacon until crisp. Remove to paper towels to drain;
reserve 2 tsp of the drippings. In a bowl, whisk mayonnaise,
sour cream and buttermilk. Add the salad dressing mix, lemon
juice, vinegar, pepper, garlic pulp and reserved bacon drippings; mix
well. Cover and refrigerate for at least 30 minutes. Toss the
spinach in a large bowl. Add oranges, mushrooms and onion. Sprinkle
with bacon. Drizzle with dressing or serve the dressing on the side.
MACHE & CHICKEN SALAD WITH
HONEY-TAHINI DRESSING
~Shared by Jim D., WA
Makes 4 servings, about 2 cups each
Ingredients
Dressing
½ cup lemon juice
1/3 cup extra-virgin olive oil
1/3 cup tahini (see Tip)
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon salt
Freshly ground pepper to taste
Salad
1 pound new or baby red potatoes
1 pound chicken tenders
¼ teaspoon plus pinch of salt, divided
¼ teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
½ small clove garlic
4 cups mâche or baby spinach
1 cup shelled English peas (about 1 ½ pounds unshelled) or thawed
frozen peas
1 tablespoon finely chopped shallot
Instructions
1. To prepare dressing: Combine lemon juice, 1/3 cup oil, tahini, honey
and minced garlic in a blender, a jar with a tight-fitting lid or a
medium bowl. Blend, shake or whisk until smooth. Season with 1 teaspoon
salt and pepper.
2. To prepare salad: Place a steamer basket in a large saucepan, add 1
inch of water and bring to a boil. Put potatoes in the basket and steam
until barely tender when pierced with a skewer, 15 to 20 minutes,
depending on size. When cool enough to handle, slice or quarter.
3. Meanwhile, toss chicken with 1/4 teaspoon salt and pepper. Heat 1
tablespoon oil in a large nonstick skillet over medium heat. Add the
chicken and cook until golden brown and cooked through, about 4 minutes
per side. Transfer to a clean cutting board to cool. Shred into
bite-size pieces.
4. Season a wooden salad bowl by rubbing with 1/2 clove garlic and a
pinch of salt. Chop the garlic and add to the bowl along with the
potatoes and mâche (or spinach). Pour 1/2 cup dressing over the
potatoes and greens; gently toss to coat. (Cover and refrigerate the
remaining 3/4 cup dressing for up to 3 days.) Add peas, shallot and the
shredded chicken; gently toss and serve.
Tips
Cover and refrigerate the dressing (Step 1) for up to 3 days.
Tip: Tahini is a thick paste of ground sesame seeds. Look for it in
large supermarkets in the Middle Eastern section or near other nut
butters.
Nutrition Information
Per serving: 381 calories; 16 g fat (2 g sat, 10 g mono); 67 mg
cholesterol; 31 g carbohydrate; 32 g protein; 4 g fiber; 525 mg sodium;
727 mg potassium.
Nutrition bonus: Vitamin A & Vitamin C (45% daily value),
Folate & Potassium (21% dv).
2 Carbohydrate Servings
Exchanges: 1 1/2 starch, 1 vegetable, 3 1/2 lean meat, 3 fat
Source: EatingWell.com
RAINBOW CHOPPED SALAD
~Shared by Jim D., WA
Makes 4 servings, generous 1 cup each
Ingredients
1 ½ cups chopped bell peppers
1 ½ cups chopped broccoli florets
1 cup shredded carrots
½ cup diced radishes
½ cup Orange-Oregano Dressing or Creamy Dill Ranch Dressing (recipes
follow)
1 tablespoon minced red onion
Instructions
Place bell peppers, broccoli, carrots, radishes, dressing and onion in
a medium bowl. Toss to coat. Refrigerate until ready to serve.
Nutrition Information
Per serving: 64 calories; 2 g fat (0 g sat, 1 g mono); 0 mg
cholesterol; 10 g carbohydrate; 2 g protein; 3 g fiber; 198 mg sodium;
371 mg potassium.
Nutrition bonus: Vitamin C (240% daily value), Vitamin A (140% dv).
1/2 Carbohydrate Serving
Source: EatingWell.com
ORANGE-OREGANO DRESSING
~Shared by Jim D., WA
Makes about 1 cup
Ingredients
½ teaspoon freshly grated orange zest
½ cup orange juice, preferably freshly squeezed
¼ cup cider vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons chopped fresh oregano or ¾ teaspoon dried
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon freshly ground pepper
Instructions
Place all ingredients in a jar. Cover and shake to combine.
Tips
Cover and refrigerate for up to 1 week.
Nutrition Information
Per 2-tablespoon serving: 27 calories; 2 g fat (0 g sat, 1 g mono); 0
mg cholesterol; 2 g carbohydrate; 0 g protein; 0 g fiber; 165 mg
sodium; 41 mg potassium.
Exchanges: 1/2 fat
0 Carbohydrate Servings
Source: EatingWell.com
CREAMY DILL RANCH DRESSING
~Shared by Jim D., WA
Makes 1 1/4 cups
Ingredients
1 small shallot, peeled
¾ cup nonfat cottage cheese
¼ cup reduced-fat mayonnaise
2 tablespoons buttermilk powder (see Note)
2 tablespoons white-wine vinegar
¼ cup nonfat milk
1 tablespoon chopped fresh dill
¼ teaspoon salt
¼ teaspoon freshly ground pepper
Instructions
With the food processor running, add shallot through the feed tube and
process until finely chopped. Add cottage cheese, mayonnaise,
buttermilk powder and vinegar. Process until smooth, scraping down the
sides as necessary, about 3 minutes. Pour in milk while the processor
is running. Scrape down the sides, add dill, salt and pepper and
process until combined.
Tips
Cover and refrigerate for up to 1 week.
Note: Look for buttermilk powder, such as Saco Buttermilk Blend, in the
baking section or with the powdered milk in most supermarkets.
Nutrition Information
Per 2-tablespoon serving: 19 calories; 1 g fat (0 g sat, 0 g mono); 1
mg cholesterol; 2 g carbohydrate; 2 g protein; 0 g fiber; 125 mg
sodium; 10 mg potassium.
Exchanges: Free food
0 Carbohydrate Servings
Source: EatingWell.com
ROMAINE SALAD WITH CHICKEN, APRICOTS
& MINT
~Shared by Jim D., WA
Makes 4 servings, 2 1/2 cups each
Ingredients
Marinade & dressing
½ cup dried apricots
1 cup hot water
2 cups loosely packed mint leaves (about 1 bunch)
1 teaspoon freshly grated orange zest
½ cup orange juice
2 tablespoons honey
4 teaspoons Dijon mustard
4 teaspoons red-wine vinegar
½ teaspoon salt, or to taste
Freshly ground pepper to taste
¼ cup extra-virgin olive oil
Salad
1 pound boneless, skinless chicken breast, trimmed of fat
1 large head romaine lettuce, torn into bite-size pieces (10 cups)
6 fresh apricots or plums, pitted and cut into wedges
1 cup loosely packed mint leaves (about ½ bunch), roughly chopped
½ cup sliced almonds, toasted (see Tip)
Instructions
1. Preheat grill.
2. To prepare marinade & dressing: Soak dried apricots in hot
water for 10 minutes. Drain and transfer apricots to a food processor.
Add 2 cups mint, orange zest, orange juice, honey, mustard, vinegar,
salt and pepper. Process until smooth. With the motor running,
gradually drizzle in oil. Reserve 1 cup for the dressing.
3. To prepare salad: Transfer the remaining marinade to a large
sealable plastic bag. Add chicken, seal and turn to coat. Marinate in
the refrigerator for 20 minutes.
4. Lightly oil the grill rack (hold a piece of oil-soaked paper towel
with tongs and rub it over the grate). Grill the chicken over
medium-high heat until no longer pink in the center, 6 to 8 minutes per
side. (Discard the marinade.)
5. Meanwhile, combine lettuce, apricot (or plum) wedges and chopped
mint in a large bowl. Add the reserved dressing and toss to coat.
Divide the salad among 4 plates. Slice the chicken and arrange over the
salads. Sprinkle with almonds and serve.
Tips
The dressing will keep, covered, in the refrigerator for up to 2 days.
Tip: To toast almonds: Spread on a baking sheet and bake at 350°F until
golden brown and fragrant, 5 to 7 minutes. Toasted almonds will keep,
tightly covered, at room temperature for up to 1 week.
Nutrition Information
Per serving: 456 calories; 20 g fat (3 g sat, 13 g mono); 66 mg
cholesterol; 38 g carbohydrate; 35g protein; 10 g fiber; 434 mg sodium.
Nutrition bonus: Vitamin A (230% daily value), Vitamin C (110% dv),
Fiber (41% dv).
2 Carbohydrate Servings
Exchanges: 1 fruit, 3 vegetable, 4 lean meat, 1 fat (mono)
Source: EatingWell.com
ASPARAGUS AND RADISH SALAD
~Shared by Jim D., WA
Makes 4 servings, scant 1 cup each
Ingredients
1 bunch asparagus (about 1 pound), trimmed
2 tablespoons white vinegar
1 tablespoon reduced-sodium soy sauce
2 teaspoons canola oil
1 teaspoon toasted sesame oil
½ teaspoon grated fresh ginger
2-3 dashes Asian red chile sauce, such as sriracha (optional)
1 bunch radishes, trimmed and cut into wedges
2 tablespoons finely chopped scallion
Instructions
1. Fill a medium bowl with ice water and place by the stove. Bring 1
inch of water to a boil in a large saucepan fitted with a steamer
basket.
2. Thinly slice asparagus stalks on the diagonal, leaving the tips
whole. Place in the steamer basket and steam until tender-crisp, about
1 minute. Transfer the asparagus to the ice water. Drain.
3. Combine vinegar, soy sauce, canola oil, sesame oil, ginger and chile
sauce (if using) in a large bowl. Add the asparagus, radishes and
scallion; toss to combine. Serve warm or room temperature.
Nutrition Information
Per serving: 66 calories; 4 g fat (0 g sat, 2 g mono); 0 mg
cholesterol; 7 g carbohydrate; 3 g protein; 3 g fiber; 181 mg sodium;
359 mg potassium.
Nutrition bonus: Folate (43% daily value), Vitamin A & Vitamin
C (25% dv).
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 1 fat
Source: EatingWell.com
BEAN & TOMATO SALAD WITH HONEY
VINAIGRETTE
~Shared by Jim D., WA
Makes 8 servings, about 1 cup each
Ingredients
1 ¼ cups dried beans, preferably heirloom, or 2 15-ounce cans white
beans, rinsed (see Tip)
1 teaspoon salt, divided
½ cup minced red onion
¼ cup cider vinegar
4 teaspoons honey
1 teaspoon peanut or canola oil
½ teaspoon freshly ground pepper, or to taste
8 ounces green beans, trimmed and cut into 2-inch pieces
1 pint cherry or grape tomatoes, halved or quartered
½ cup fresh basil leaves, thinly sliced
1 pound tomatoes, sliced
Instructions
1. If using canned beans, skip to Step 3. If using dried beans, rinse
and pick over for any stones, then place in a large bowl, cover with 3
inches of cold water and soak at room temperature for at least 6 hours
or overnight. (Alternatively, use our quick-soak method: see Tip.)
2. Drain the soaked beans, rinse and transfer to a large saucepan. Add
6 cups cold water. Bring to a simmer, partially cover, and simmer
gently, stirring once or twice, until tender but not mushy, 20 minutes
to 1 hour, depending on the freshness of the dried beans. (If you’re
using heirloom beans, be sure to check them after 20 minutes—they tend
to cook more quickly than conventional beans.) If at any time the
liquid level drops below the beans, add 1 cup water. When the beans are
about three-fourths done, season with 1/2 teaspoon salt. When the beans
are tender, remove from the heat and drain.
3. Combine the beans (cooked or canned), the remaining 1/2 teaspoon
salt, onion, vinegar, honey, oil and pepper in a large bowl. Stir,
cover and refrigerate to marinate for at least 1 hour or overnight.
4. Cook green beans in a large pot of boiling water until crisp-tender,
about 5 minutes. Drain, rinse with cold water, and drain again. Pat dry
and add to the marinated beans. Stir in cherry (or grape) tomatoes and
basil. Season with pepper.
5. To serve, arrange tomato slices around the edge of a serving platter
or shallow salad bowl and spoon the bean salad into the center.
Tips
Prepare through Step 3, cover and refrigerate for up to 1 day.
Tip: To quick-soak beans, place in a large saucepan with enough cold
water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes.
Remove from the heat, cover and let stand for 1 hour. Proceed with Step
2.
While we love the convenience of canned beans, they tend to be high in
sodium. Give them a good rinse before adding to a recipe to rid them of
some of their sodium (up to 35 percent) or opt for low-sodium or
no-salt-added varieties. (Our recipes are analyzed with rinsed, regular
canned beans.) Or, if you have the time, cook your own beans from
scratch.
Nutrition Information
Per serving: 134 calories; 1 g fat (0 g sat, 0 g mono); 0 mg
cholesterol; 26 g carbohydrate; 7 g protein; 7 g fiber; 298 mg sodium;
565 mg potassium.
Nutrition bonus: Vitamin C (27% daily value), Folate (25% dv), Vitamin
A (22% dv), Potassium (16% dv).
1 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable
Source: EatingWell.com
JICAMA SLAW
~Shared by Jim D., WA
Makes 4 servings, 3/4 cup each
Ingredients
1 pound jícama, peeled and shredded
1 large carrot, peeled and shredded
3 tablespoons lime juice
2 tablespoons reduced-fat mayonnaise
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
½ teaspoon hot sauce
Salt & freshly ground pepper to taste
Instructions
Combine jícama, carrot, lime juice, mayonnaise, cilantro, cumin and hot
sauce in a large bowl. Season with salt and pepper. Cover and
refrigerate for 1 hour.
Tips
Cover and refrigerate for up to 2 days.
Nutrition Information
Per serving: 68 calories; 1 g fat (0 g sat, 0 g mono); 0 mg
cholesterol; 14 g carbohydrate; 1 g protein; 6 g fiber; 160 mg sodium;
243 mg potassium.
Nutrition Bonus: Vitamin A (62% daily value), Vitamin C (46% dv).
1/2 Carbohydrate Serving
Source: EatingWell.com
GREEK SALAD
~Shared by Mary S., Nashville, TN
4 medium tomatoes cut in narrow wedges
1 cup thinly sliced red onions
1 English cucumber cut in chunks
1/4 cup diced celery
2 Tbsp. chopped fresh parsley
1 yellow bell pepper cut in slivers
Toss vegetables and marinate for one hour.
Marinade:
1/4 cup coarsely chopped fresh basil
6 Tbsp. Extra Virgin Olive Oil
2 Tbsp Balsamic vinegar or lemon juice plus 1 tsp sugar
1 tsp. grated lemon zest
Salt and freshly ground pepper
Pitted Kalamata olives and crumbled Feta cheese scattered on top at
serving time.
Makes 4-6 servings,
CHRISTINE'S POTATO SALAD
~Shared by Mary S., Nashville, TN
2 lbs. Yukon Gold (4 cups) or red skinned potatoes, boiled and cubed
(do not overcook)
2/3 cup sliced scallions with some tender green tops or diced sweet
(Walla Walla) onions
1/2 cup celery, small dice
3 hard boiled eggs, 2 chopped and 1 sliced
2 Tbsp. finely chopped dill pickles
6 sliced radishes for top decoration.
Dressing:
3/4 cup mayonnaise
1/2 cup sour cream
2 Tbsp. Dijon mustard
2 tsp. lemon juice
2 tsp. sugar
Salt and pepper to taste
In a bowl place the cubed potatoes, scallions, celery and two chopped
eggs. Mix together dressing ingredients. Taste for proper seasoning and
fold carefully into potato mixture. Chill in a serving bowl. Decorate
top with sliced radishes and sliced eggs. Sprinkle top with a little
paprika if you wish.
Makes 6-8 servings.
MANDARIN BACON SALAD
~Shared by Mary S., Nashville, TN
1/2 head of iceberg lettuce, bite size pieces
1/4 head of romaine, bite size pieces
6 slices bacon cooked crisp and crumbles
2 scallions with tops, thinly sliced
1 small zucchini, thinly sliced
1 11 oz. can Mandarin oranges, drained
1/4 cup Sunkist Honey Roasted Almond Accents (in the produce
department)
Toss together lettuce, bacon, scallions and zucchini. Just before
serving add mandarin oranges and dressing. Toss to mix in dressing then
sprinkle top with almonds.
Dressing:
1/4 cup vegetable oil
2 Tbsp. sugar
2 Tbsp.vinegar
1/2 tsp salt
Dash of tabasco
1 tsp. crumbled basil
Mix well and allow flavors to blend for about an hour. Pour
over greens in the amount you desire.
LEMON SALAD
~Shared by Mary S., Nashville, TN
1 (15 oz.) can crushed pineapple
1/4 c. sugar
1 lg. pkg. lemon Jell-O
1-1/2 c. cold water
Juice of 1 lemon
6 oz. grated mild Cheddar cheese
1/2 c. sliced almonds
1 lg. (about 12 oz.) Cool Whip
Yellow food coloring
Combine pineapple and sugar in saucepan and bring to a boil. In bowl,
place Jell-O. Stir in pineapple mixture to dissolve Jell-O. Add water
and lemon juice. Chill to soft set. Add cheese and nuts. Fold in Cool
Whip. Add a few drops of yellow food coloring to give salad more color.
May be poured into a mold or pretty dish to set.
OLIVE OIL AND VINEGAR DRESSING FOR A CAESAR
SALAD
~Shared by Bill Anatooskin, Burnaby, BC,
Canada
Author of "From
Uncle Bill's Kitchen"
Creator of the Dilly Core,
a handy new kitchen tool.
Serves 8
1 large egg, coddled
1/2 tsp. anchovy paste
2 large garlic cloves, chopped
2 Tbsp. red wine vinegar
1 tsp. Dijon mustard
2 drops Tabasco sauce
1/8 tsp. freshly ground black pepper
1/2 cup extra virgin olive oil
In a small saucepan, bring to boil 2 cups of water. Carefully drop the
whole egg into the boiling water and cook for exactly 1
minute. Immediately remove from the water, crack the egg into
a small bowl and set aside. (This is a coddled egg). In a blender or
food processor, add anchovy paste, garlic, red wine vinegar, Dijon
mustard, Tabasco sauce, black pepper and coddled egg. Process
until almost smooth. Add olive oil slowly in a steady drizzle while
whirling continuously. Process until dressing is creamy. Refrigerate in
a glass jar with lid until needed. Use as desired with your favorite
ROMAINE SALAD.
SPINACH & RED CABBAGE SALAD WITH
ORANGE DRESSING
~Shared by Bill Anatooskin, Burnaby, BC,
Canada
Author of "From
Uncle Bill's Kitchen"
Creator of the Dilly Core,
a handy new kitchen tool.
Serves 6
1/2 cup orange juice, freshly squeezed
3 Tbsp. 6 year old or 12 year old balsamic vinegar
3 Tbsp. granulated sugar
1/4 tsp. salt
1/8 tsp. black pepper
1 small head of red cabbage, very thinly sliced (3 cups)
8 oz. fresh baby spinach, (3 cups) stems removed
2 large green onions, thinly sliced
In a pint jar with a tight lid, combine orange juice, balsamic vinegar,
sugar, salt and pepper and shake well to blend. Prepare cabbage and
spinach as noted. On a large serving platter, arrange thinly sliced
cabbage in the center of the platter. Arrange spinach around
the cabbage. Sprinkle green onions over the cabbage and spinach.
Drizzle about 1/3 of the dressing over the cabbage and spinach. Place
the remaining salad dressing on the table for those who desire more
dressing.
UNCLE BILL'S VINEGRET SALAD
(Beet Vegetable Salad)
~Shared by Bill Anatooskin, Burnaby, BC,
Canada
Author of "From
Uncle Bill's Kitchen"
Creator of the Dilly Core,
a handy new kitchen tool.
Serves 10 - 12
4 cups water
3 large fresh, red beets, scrubbed and cooked, reserve 1 cup of liquid
3/4 cup frozen petite peas
1 Tbsp. water
1 med. carrot about 6 inches long, peeled and grated
1 cup dill pickles of your choice, diced
1 small onion, finely chopped
1 large celery rib, chopped small
2 large apples, peeled, cored and cubed 1/2 inch - Granny Smith or red
delicious are suggested
2 cups canned sauerkraut (with wine is best)
12 fl.oz. caned red kidney beans, drained
DRESSING
1 Tbsp. granulated sugar
1 Tbsp. lemon juice, freshly squeezed
4 Tbsp. extra virgin olive oil - first press, cold press
3 Tbsp. red wine vinegar
3/4 cup beet liquid that was reserved
4 Tbsp. prepared horse radish (or more if desired)
In a large saucepan, add beets and 4 cups of water and cook until beets
are just tender. Reserve 1 cup of liquid to use later an
discard the remainder liquid. Immediately immerse the beets in cold
water, then peel off skins and discard. When beets are cooled enough to
handle, slice the beets into 1/4" thick slices, then cut again into
1/4" strips, then cut into about 1" lengths.
In a microwave proof dish, add peas and 1 tablespoon of water, cover
and microwave on HIGH (full power) for 2 minutes. Stir and
continue to microwave for another 2 minutes. Immediately cover with
cold water and some ice and set aside to cool. Drain peas well before
using.
In a large mixing bowl, add sliced beets, grated carrots, dill pickles,
onions, celery, apples, sauerkraut, red kidney beans, petite peas and
gently mix.
DRESSING: In a mixing bowl, combine sugar, lemon juice, olive
oil, red wine vinegar, 3/4 cup of reserved beet liquid, and horseradish
and whisk well to blend. Adjust seasonings and horseradish to
taste. Pour dressing over the prepared salad and gently mix to coat.
Cover with plastic wrap and refrigerate until ready to serve.
The salad will keep very well for at least 8 days when covered and
refrigerated. Before serving again, mix salad to coat with the juices.
UNCLE BILL'S PETITE PEA SALAD
~Shared by Bill Anatooskin, Burnaby, BC,
Canada
Author of "From
Uncle Bill's Kitchen"
Creator of the Dilly Core,
a handy new kitchen tool.
Serves 8 - 10
2 cups frozen tiny peas (petite peas)
2 Tbsp. water
1/2 cup sour cream
1/2 cup mayonnaise
2 tsp. dried dill weed
2 Tbsp. finely chopped onions
4 Tbsp. finely chopped celery
4 slices bacon, fried until crispy (optional)
In a microwave-proof dish, add peas and water and microwave on HIGH
(full power) for 3 minutes. Stir, then continue to microwave
for an additional 2 minutes. Drain and immediately cool in cold water
and some ice cubes; set aside to cool and chill completely, then drain
well. In a large mixing bowl, add chilled peas, sour cream, mayonnaise,
dill weed, onions and celery and fold gently to blend. Chill in
refrigerator for at least 30 minutes before using. This salad
can be made the day before using as the flavours will meld nicely.
Meanwhile, fry bacon on medium heat until well done and crispy; DO NOT
BURN. Place bacon on paper towels to drain. Crumble
bacon and garnish salad when serving.
Click
if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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SUMMER
TOMATO SALAD
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 large plum tomatoes, sliced
- 1/2 medium red or sweet white onion, thinly sliced and
separated into rings
- 1/4 cup chopped fresh basil
- 3 tablespoons light olive oil vinaigrette salad dressing
DIRECTIONS
Combine the tomatoes, onion rings, and basil in a medium bowl and toss
to mix well. Pour the dressing over the salad and toss again. Let the
mixture sit at room temperature for 15 to 30 minutes before serving.
Nutritional Information Per Serving (1/4 of recipe): Calories: 45,
Carbohydrate: 6 g, Cholesterol: 0 mg, Fat: 2.5 g, Fiber: 1.2 g,
Protein: 0.9 g, Sodium: 97 mg, Calcium: 11 mg
Diabetic Exchanges: 1 Vegetable, 1/2 Fat
Source: The Complete Diabetes Prevention Plan
CORN BREAD CONFETTI SALAD
~Shared by Mary S., Nashville, TN
This salad is soooo good. Sounds weird but
don't let the
combination of ingredients make you shy away from it. It is a perfect
potluck dish. You can lighten it up by using fat-free or low-fat
cheese, sour cream and mayonnaise.
Ingredients:
1 package (8-1/2 ounces) corn bread/muffin mix
2 cans (15-1/2 ounces each) whole kernel corn, drained
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
3 small tomatoes, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/2 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups (8 ounces) shredded cheddar cheese
DRESSING:
1 cup (8 ounces) sour cream
1 cup mayonnaise
1 envelope ranch salad dressing mix
Directions:
Prepare corn bread according to package directions. Cool completely;
crumble. In a large bowl, combine the corn, beans, tomatoes, peppers,
onions, bacon, cheese and crumbled corn bread.
In a small bowl, combine the dressing ingredients until well blended.
Just before serving, pour dressing over salad and toss.
Yield: 20-22 servings.
Source: Taste of Home
BAKED TOMATO AND OLIVE SALAD
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 8 large tomatoes, sliced
- 12 black olives, halved and pitted
- Paprika and garlic salt, to taste
- 1 tablespoon olive oil
- 2 green onions, trimmed and finely sliced
DIRECTIONS
Preheat the oven to 400 degrees F. Lightly grease an ovenproof dish.
Layer the tomatoes and the olives in the dish, and season with the
paprika and garlic salt.
Drizzle the olive oil over the tomatoes and olives, and bake in the
middle of the oven for about 15 minutes, until the tomatoes are soft
but not mushy. Garnish with the green onions and serve warm.
Nutritional Information Per Serving (1/4 of recipe): Calories: 60,
Protein: 1 g, Fat: 5 g, Saturated Fat: 1 g, Carbohydrate: 4 g, Fiber: 1
g, Cholesterol: 0 mg, Sodium: 115 mg
Diabetic Exchanges: 1 Vegetable, 1 Fat
Source: "Great Healthy Food" by Azmina Govindji
HOT GERMAN-STYLE POTATO SALAD
~Shared by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 5 medium potatoes (about 1-1/2 pounds)
- 5 slices bacon
- 1/4 cup vinegar
- 1 large egg, slightly beaten
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup chopped onion
DIRECTIONS
Peel and halve the potatoes and cook in boiling water until tender.
Drain and slice. Set aside.
Cook the bacon until crisp. Drain, reserving 1 tablespoon of bacon fat.
Crumble the bacon and set aside.
In a large nonstick skillet, combine the 1 tablespoon bacon fat, the
vinegar, 1/4 cup water, the egg, sugar, salt and pepper. Place over
moderately low heat and stir constantly until the dressing is
thickened; do not allow the egg to coagulate.
Add the reserved potatoes and crumbled bacon; stir in the onion. Mix
and heat through. Serve hot.
Nutritional Information Per Serving (about 2/3 cup): Calories: 112,
Fat: 4 g, Cholesterol: 31 mg, Sodium: 168 mg, Carbohydrate: 16 g,
Dietary Fiber: 1 g, Sugars: 3 g, Protein: 3 g
Diabetic Exchanges: 1 Starch, 1/2 Fat
Source: "The New Family Cookbook For People With Diabetes"
MARINATED CRISP VEGETABLE SALAD
~Shared by Mary S., Nashville, TN
Yield: About 3 cups (6 Servings)
INGREDIENTS
- 1 cup diagonally sliced carrots
- 1 cup broccoli florets
- 1 cup bite-size pieces cauliflower
- 1 red bell pepper, cut into 1-inch squares
- 1/3 cup tarragon vinegar or white wine vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon grainy or Dijon mustard
- 1/2 teaspoon freshly ground pepper
DIRECTIONS
Bring a large pot of salted water to a boil. Blanch the vegetables by
dropping the carrots, broccoli, and cauliflower into the water. Return
to a boil; cook 30 to 60 seconds.
The vegetables should remain very crisp. Drain and rinse under very
cold running water or in a bowl of ice water. Drain well and transfer
to a large bowl. Add the red pepper.
In a small bowl, whisk together the vinegar, oil, mustard, and pepper.
Toss the dressing with the vegetables. Cover and chill until serving
time.
Nutritional Information Per Serving (About 1/2 cup): Calories: 85, Fat:
7 g, Cholesterol: 0 mg, Sodium: 137 mg, Carbohydrate: 6 g, Dietary
Fiber: 2 g, Sugars: 3 g, Protein: 1 g Diabetic Exchanges: 1 Vegetable,
1-1/2 Fat
Source: "The New Family Cookbook for People with Diabetes"
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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GRILLED
SHRIMP AND MANGO SALAD
2 large firm mangoes, peeled & shredded
3 Tbsp thinly sliced green onions
1/3 cup lime juice
2 Tbsp fish sauce, or soy sauce
1 tsp sugar
1 small clove garlic, minced
1 small hot chile, such as serrano, seeded, minced
1 pound shrimp (25 to 30 per pound), shelled and deveined
2 cups greens
lime slices, for garnish
1) Combine green onions, lime juice, fish sauce, sugar, garlic, and
chile in a bowl. Mix in shredded mango. Chill while preparing shrimp.
2) Divide shrimp into 4 portions. Thread 1 portion onto a slender metal
skewer. Run a second skewer through shrimp 1/2 to 1 inch from the first
skewer, to keep them flat. Repeat with remaining shrimp. Grill shrimp
on a medium hot grill, covered, for about 3 minutes on each side, or
until opaque but still a bit moist in the center of thickest parts.
3) Place greens on a platter; mound mango mixture onto the greens using
a slotted spoon. Place shrimp over the mango salad and garnish with
lime slices, if desired.
Serves 4.
CUCUMBER SALAD WITH DILL
2 to 3 cucumbers, thinly sliced
1 Tbsp finely chopped purple onion
salt
1/3 cup sour cream
1 Tbsp vinegar
pepper
1 & 1/2 Tbsp fresh chopped dill or 1 & 1/2 teaspoons
dried dill
1) Arrange cucumber slices in a serving bowl, sprinkling layers with
salt. Place a saucer or other weight on cucumbers to weigh down. Cover
and let stand for at least 2 hours.
2) Pour off juices which accumulate. Add purple onions and toss.
3) Combine sour cream, vinegar, pepper to taste, and chopped dill; pour
over cucumbers.
4) Serve on fresh lettuce leaves.
FRESH MOZZARELLA AND PARMESAN PASTA SALAD
5 cups dry medium shell pasta, cooked and drained
3 cups fresh mushrooms, sliced
2 cups (10 oz) BelGioioso Fresh Mozzarella, diced
1 cup patted ripe olives, sliced
1 cup green pepper, cut into 2" strips
1 cup cherry tomatoes, quartered
2 Tbsp. sliced green onion
1 cup Italian salad dressing
1/4 cup BelGioioso Parmesan, grated
Green onion tops for garnish
In large bowl, combine pasta, mushrooms, BelGioioso Fresh Mozzarella,
olives, pepper, tomatoes and onion. Pour dressing over salad; toss to
coat. Cover and refrigerate 3-4 hours. Just before serving, stir in
BelGioioso Parmesan and garnish with onion tops.
Source: BelGioioso®
Cheese Inc.
CHICKEN CAESAR SALAD
3 slices whole wheat bread, sliced into 1/2-inch cubes
2 + 2 tsp. olive oil
1 + 1 garlic cloves, minced
1 + 1 Tbs. grated parmesan cheese
6 oz. chicken cutlets
1/4 tsp. salt
Freshly ground pepper to taste
Juice of 1/2 lemon
2 Tbs. low-fat mayonnaise
1/4 tsp. Worcestershire sauce
1 anchovy fillet, optional
1 head Romaine lettuce, washed, cut into ribbons, and dried
1. Heat oven to 350.
2. In a small bowl, toss together bread cubes, 2 tsp. olive oil,
garlic, and 1 Tbs. of Parmesan cheese. Distribute croutons onto a
baking sheet and bake in the oven, tossing occasionally, for about 10
minutes, until golden. Remove and let cool.
3. Heat 2 tsp. of the oil in a large nonstick skillet over medium heat.
Season chicken with the salt and pepper and cook for 2-3 minutes on
each side, until lightly browned and cooked through. Remove from
skillet and set aside. Once chicken has cooled off a bit, slice into
strips.
4. In a blender, combine lemon juice, mayonnaise, Worcestershire sauce,
anchovy fillet, and remaining garlic and Parmesan cheese. Process until
smooth.
5. Toss together lettuce and dressing and distribute onto plates. Top
each plate with chicken and croutons.
Source: Beliefnet.com
ASPARAGUS SALAD SUPREME
"This salad is a unique way to present this pretty spring vegetable,"
notes Paula Bass of Washington, North Carolina. Mushrooms and walnuts
add interest to the creamy dressing that's poured over the cool cooked
spears.
SERVINGS 6
INGREDIENTS
2 pounds fresh asparagus, trimmed
1/2 pound fresh mushrooms, sliced
4 green onions, thinly sliced
1/2 cup chopped walnuts
1/4 cup butter or margarine
1/2 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
Additional walnuts, optional
DIRECTIONS
In a skillet, cook asparagus in a small amount of water until
crisp-tender, about 6-8 minutes; drain. Cover and refrigerate for at
least 1 hour. In the same skillet, saute mushrooms, onions and walnuts
in butter until mushrooms are tender. In a bowl, combine the
mayonnaise, sour cream, salt and nutmeg. Stir in mushroom mixture.
Cover and refrigerate for at least 1 hour. Just before serving, place
asparagus on a serving platter; top with dressing and walnuts if
desire. Yield: 6 servings.
Nutrition Facts
One serving: (1 each) Calories: 334 Fat: 32 g Saturated Fat: 10 g
Cholesterol: 40 mg Sodium: 395 mg Carbohydrate: 7 g Fiber: 2 g Protein:
6 g
Source: Quick Cooking
SWEET BUTTERMILK SLAW
8 cups coarsely shredded red and/or green cabbage
1/2 cup chopped celery
1/4 cup chopped yellow or red sweet pepper
1 cup mayonnaise or salad dressing
1/2 cup buttermilk
3 to 4 tsp. sugar
1 tsp. lemon juice
1/4 to 1/2 tsp. bottled red pepper sauce
1/4 tsp. salt
1/4 tsp. pepper
Combine cabbage, celery, and sweet pepper in a large bowl. Set aside.
Stir together mayonnaise, buttermilk, sugar, lemon juice, hot pepper
sauce, salt, and pepper in a small bowl. Pour the mayonnaise mixture
over the cabbage mixture and stir to coat. Cover and chill for 2 to 24
hours.
Makes about 10 servings.
Source: Country America
SHRIMP CANNELLINI SALAD WITH OREGANO-CHIVE
VINAIGRETTE
2 Tablespoons champagne vinegar
2 Tablespoons sherry vinegar
1/4 cup extra-virgin olive oil plus 1 Tablespoon
3 cloves garlic, crushed
1 Tablespoon Dijon mustard
1 Tablespoon fresh oregano, minced
1 Tablespoon fresh chives, minced
1/2 teaspoon herbes de Provence
1 15 oz. can cannellini beans, rinsed and drained
1 pound large shrimp, peeled and deveined
1 shallot, sliced thinly into rings
1 cup diced tomatoes
6 cups green-leaf lettuce or another sturdy lettuce, washed, dried and
torn into bite-size pieces
Kosher salt
Freshly ground pepper
Green onion for garnish
Croutons
First prepare your herbs, onions and tomatoes by finely mincing your
chives, oregano and green onion. Thinly slice your shallot
into thin rings and dice your tomato.
In a medium bowl, mix sherry vinegar, champagne vinegar, garlic,
chives, oregano, Dijon mustard, herbes de Provence and 1/2 teaspoon
freshly ground pepper. Slowly whisk in 1/4 cup extra-virgin
olive oil.
In a large bowl, combine the cannellini beans, tomato and shallot
rings. Toss gently with 5 Tablespoons of the vinaigrette.
Toss the shrimp with remaining 1 Tablespoon extra-virgin olive oil and
season with salt and pepper. Heat a grill pan over high heat
and cook the shrimp until opaque throughout. About 3 minutes
per side.
Place torn lettuce on individual plates or a platter and drizzle with a
portion of the remaining dressing. Spoon the beans on top of
the greens topping each plate with an equal amount of shrimp.
Drizzle a little more dressing over the shrimp. Add some
croûtons and garnish with green onion. Serve immediately.
Source: Noble
Pig
7 LAYER CHEF'S SALAD
3 cups lettuce -- bite size
3 cups spinach -- bite size
2 cups smoked ham -- chopped
2 cups cauliflower flowerets
1 medium zucchini -- thinly sliced
2 eggs, hard-boiled -- Peeled & Sliced
3/4 cup mayonnaise
1/2 cup creamy Italian dressing
1 cup cheddar cheese -- shredded
1/4 cup parsley -- chopped
Mix lettuce and spinach in large glass bowl. Layer ham and cauliflower
on lettuce mixture. Place zucchini in center of bowl. Arrange egg
slices around edge of bowl. Mix mayonnaise and Italian dressing;
carefully spread over top of salad to edge of bowl. Sprinkle with
cheese and parsley. Cover tightly and refrigerate no longer than 24
hours. Toss beforeserving if desired.
BLT SALAD WITH CROSTINI
I made this and it was really good. I doubled the salad dressing,
served 8 cups salad greens, used garlic-infused oil on the crostini,
and regular bacon.
Start to Finish: 30 minutes
Ingredients
1/3 cup fat-free mayonnaise dressing or salad dressing
4 tablespoons milk
3 tablespoons chopped oil-packed dried tomatoes, drained
1 clove garlic, minced
12 thin slices baguette-style French bread
6 cups torn mixed salad greens
3 plum tomatoes, seeded and chopped (1 cup)
1 small cucumber, halved lengthwise and thinly sliced
1/2 cup cubed Muenster or mozzarella cheese (2 ounces)
8 slices turkey bacon, crisp-cooked, drained, and crumbled
Directions
1. For dressing, in a blender container or food processor bowl, combine
mayonnaise or salad dressing, milk, dried tomatoes, and garlic. Cover
and blend or process until tomatoes and garlic are finely chopped. Set
dressing aside.
2. Place bread slices on a baking sheet. Bake in a 450 degree F. oven
for about 5 minutes or until toasted. Turn slices over; spread with
some of the dressing. Bake 3 minutes more; set aside.
3. Meanwhile, in a large bowl toss together salad greens, chopped
tomato, cucumber, cheese, and bacon. Drizzle with dressing; toss
lightly to coat. Serve with toasted bread slices.
Makes 4 servings.
ARUGULA WITH BALSAMIC VINAIGRETTE
This cancer-fighting salad is perfect with the tasty vinaigrette.
1/4 c. Olive oil
2 tsp Balsamic vinegar
2 tsp fresh lemon juice
1 small red onion sliced into thin rings
salt and pepper to taste
2 bunches of arugula, tough stems removed
In a small bowl, combine the oil, vinegar, lemon juice, salt and
pepper. Whisk well until blended.
Put the arugula in a salad bowl; Arrange the onion rings on top.
Just before serving, drizzle the dressing over the salad.
Serves 4
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A to Z Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
Did you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada.
He is a published cookbook author and a fabulous cook. Pat has been a
personal friend of mine for many years. It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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