("Here's to the bright New Year and a fond farewell to the old; here's to the things that are yet to come and here's to the memories that we hold!")


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Sweet and Sour Dutch Potato Salad
~Submitted By~
_Kntqb3_

• 15 medium potaoes cut up and diced
• 6 slices bacon, cut up and fried
  
• 2 eggs
  
• 1/2 teaspoon salt
  
• 3/4 cup sugar
  
• 1/4 teaspoon pepper
  
• 1/2 cup vinegar
  
• 1 tablespoon flour
  
• 1/2 cup water
  
• 1/4 teaspoon dry mustard
  
  

Beat eggs, add sugar and spices and mix well, add vinegar and water. Pour into frying pan with bacon and grease, stiring until it boils and becomes thick.



Pour over 15 medium potatoes that have been cooked and then diced. You can add chopped chives or chopped onions about 1/2 cup of either.




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Tale's Caesar Salad
~Submitted By~
Tiger_Tale

• 1 head of Romaine lettuce washed
  
• 1 large egg
  
• 1 lemon
  
• 6 large cloves of garlic (pressed)
  
• 2 cups seasoned croutons
  
• 1 T Worchestershire sauce
  
• 1 tsp Dijon mustard
  
• 4 tsp fresh ground black pepper
  
• 2 tsp anchovy paste
  
• 1/4 cup wine vinegar
  
• 1/2 cup olive oil
  
• 1/2 cup fresh grated romano or parmesan cheese
  
  
Break lettuce into pieces and wrap in linen cloth and chill.

Dressing:

Smash garlic in large wooden bowl and rub well
Add the juice of the lemon
Add the Worchestershire sauce
Add the Dijon mustard
Add the anchovy paste
Add the egg
Mix all ingredients together well. (Is important to add ingredients as listed as this will coddle the egg)

Add 1/2 of Romano cheese (reserve the other 1/4 of a cup)
Add wine vinegar
Add black pepper
Slowly add olive oil blending well while pourring

Toss in your chilled romaine and garnish with croutons and sprinkle the remaining romano cheese onto your salad.

Serve with hot French break or Sour Dough bread.

Serves 6 to 8 (unless being used as a Main Meal as we do)

Note:
You can also blend all the ingredients together in a blender - adding the olive oil last. This turns the dressing into a creamy Caesar Dressing and it will last for several days in the refrigerator. I personally enjoy the show of making it at tableside.



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Molded Salad
~Submitted By~
Tiger_Tea_DA

• 1 24 0z small curd cottage cheese (drained)
• 1 8oz bowl Cool-whip
• 1-2 pkg strawberry jello
• 1/2 to 1 can crushed pineapple (Drained)

Using 1 large bowl put in cottage cheese, cool-whip, pinapple, stir then add jello till right color of pink you want. Makes alot and if you have a diabetic use sugar-free jello can be cut in 1/2 to make less is frosting to sweet for you cake lover's use a med bowl put 1/2 frosting in & stir in cool-whip till you have nice color and taste. This can be put into a mold for a festive presentation. Enjoy!


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3-Bean Salad
~Submitted By~
Tiger_LSUfan_DA

• 1 - 16-oz can green beans
  
• 1 - 16-oz can kidney beans
  
• 1 - 16-oz can wax beans
  
• 1/2 cup chopped green pepper
  
• 1/2 cup chopped onion
  
• 1/2 cup sugar (or sugar substitude)
  
• 2/3 cup vinegar
  
• 1/2 cup salad oil
  
• 1/4 tsp black pepper
  
• 1/4 tsp. salt
  
  
Drain the three kinds of beans and place them in a bowl. Add all ingredients EXCEPT the onion. Mix well and chill several hours. Add 1/2 cup onion before serving.

Keeps well in refrigerator for days!

Servings 12



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Cajun-Style Rice Salad
~~Submitted By~~
Tiger_LSUfan_DA

• 4 cups cooked rice
  
• 2 green peppers, chopped
  
• 2 stalks celery
  
• 16 oz can cooked red kidney beans
  
• 4 T parsley
  
• 1/2 cup salad oil
  
• 1/2 cup vinegar
  
• 1/2 cup water
  
• 4 tsp paprika
  
• 4 tsp prepared horseradish
  
• 1 tsp of onion salt
  
• 1/4 tsp of ground red pepper
  

In a mixing bowl, stir together rice, pepper, celery, beans and parsley. Set aside. Combine salad oil, vinegar, water, paprika, horse radish, onion salt and red pepper. Toss together to coat. Makes 12 servings.


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Greek Tomato Salad
~~Submitted By~~
Tiger_Joy

• 1 c uncooked orzo pasta
  
• 1/4 c pitted green olives
  
• 1 cup diced feta cheese
  
• 3 T chopped fresh parsley
  
• 3 T chopped fresh dill
  
• 1 ripe tomato, chopped
  
• 1/4 c virgin olive oil
  
• 1/8 c lemon juice
  
• salt and pepper to taste
  

1. Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.

2. When orzo is cool transfer it to a medium mixing bowl and add feta cheese, parsley, dill and tomato. In a small bowl whisk together oil and lemon juice. Pour over pasta and mix well. Season with salt and pepper, to taste. Refrigerate and chill before serving.
Serves: 6


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Grated Carrot Salad
~~Submitted By~~
Tiger_Joy

• 1/2 cup crumbled Gorgonzola cheese
  
• 1/2 cup olive oil
  
• 5 T white wine vinegar
  
• 1 tsp cracked black pepper
  
• 11/2 lbs carrots
  
• 10 dates, pitted
  
• lettuce leaves for garnish
  

Combine cheese, olive oil, vinegar and pepper in a bowl, mashing and whisking the cheese to make a thick dressing. Peel the carrots and grate them to make 1 cup. Chop the dates into pieces the size of corn kernels. Add the dressing to the carrots and the dates, and stir until well coated. Transfer to a serving bowl or to individual salad plates and garnish with lettuce leaves.
Makes 6 servings.


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Three Lettuce Chiffonade
~~Submitted By~~
Tiger_Moreta

• 1 Head radicchio
  
• 1/4 c Olive oil
  
• 2 Head bibb lettuce
  
• 3 1/2 tb Red-wine vinegar
  
• 1/2 Head iceburg lettuce
  
• Salt and fresh ground Pepper
  
• 1 Green bell pepper
  

Rinse, drain and pat dry the radicchio, bibb and iceburg lettuce. Stack radicchio leaves and cut into very fine shreds. There should be about 2 cups. Put shreds in a large bowl. Repeat with bibb and iceburg lettuce. There should be about 2 cups of each. Add to the bowl. Cut pepper lengthwise into thin strips. There should be about 1 cup. Add to the bowl. Add oil, vinegar, salt and pepper and blend well. Serve immediately.


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Tropical Chicken Salad
~~Submitted By~~
Tiger_Moreta

• 2 c Chicken, white meat*
  
• 1/4 c White Raisins
  
• 2 x Apples, peeled and diced
  
• 3 tb Chopped Chutney
  
• 1 c Pineapple Chunks
  
• 2 ts Curry Powder
  
• 1/3 c Chopped almonds
  
• 3/4 c Mayonnaise
  
• 1/2 c Shredded Coconut
  

*Cooked and cubed In a bowl, combine chutney, curry, and mayonnaise. Combine all other ingredients in a separate bowl. Stir curry, chutney, and mayonaisse mixture into the chicken mixture. Serve on watercress or lettuce leaves with slices of avocado.
Makes 6 servings.


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Cobb Salad Pitas
~~Submitted By~~
WW0S_Nowata

• 1/2 tsp Dijon mustard (any spicy mustard)
  
• 1 tbsp red-wine vinegar
  
• 3 tbsp olive oil
  
• 1 small avocado
  
• 2 1/2 cups diced cooked chicken (about 2 whole breasts)
  
• 1/2 cup chopped seeded tomato
  
• 4 slices bacon, cooked until crisp and crumbled
  
• 1/2 cup crumbled Roquefort cheese (about 2 ounces)
  
• 2 cups shredded romaine
  
• four 7-inch pita loaves, halved crosswise
  
• 1 hard-boiled large egg, chopped
  
  
In a bowl whisk together mustard, vinegar, and salt and pepper to taste and add oil in a stream, whisking until emulsified. Peel, pit, and finely chop avocado and add to dressing. Add chicken, tomato, bacon, and cheese and toss lightly. Divide romaine among pita halves. Divide chicken mixture among pita halves and sprinkle with egg. Serves 4.


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Restaurant Style Slaw
~~Submitted By~~
WW0S_Nowata

• 1 (16 ounce) package coleslaw mix
  
• 2 tablespoons minced onion
  
• 1/3 cup white sugar
  
• ½-teaspoon salt
  
• 1/8 teaspoon ground black pepper
  
• ¼-cup milk
  
• ½-cup mayonnaise
  
• ¼-cup buttermilk
  
• 1 ½ tablespoons white wine vinegar
  
• 2 ½ 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, lemon juice and mix until smooth. Pour over the coleslaw and onion mixture, stir well and chill for 1 hour. Makes 6 to 8 servings.


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Everyday Salad Dressing
(Lowcal)
~Submitted By~
WW0S_Nowata

• 1/2 c Rice Vinegar
  
• 2 tb Vegetable Oil OR Olive Oil
  
• 1 tb Soy Sauce
  
• 1 tb Water
  
• 1/2 ts Dijon Mustard
  
• 1 Garlic Clove Minced
  
• 1/4 ts Dillweed OR Basil
  
• 1/8 ts Pepper
  
• Low Calorie Sweetener To Taste
  
  
In Medium Jar With Lid, Combine All Ingredients. Shake Vigorously Until Well Blended. Store in Refrigerator until ready to use. Makes 3/4 Cup.


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Raspberry Vinegar
~~Submitted By~~
_Kntqb3_

• 4 lbs raspberries
  
• 2 cups cider vinegar
  
• Sugar (as stated below)
  
  
Mash the berries add vinegar and let stand 4 days in cool spot where no sunlight can reach. Large sauce pan bring equal measured amounts of the raspberry brie and sugar (ie. 1 cup to 1 cup) bring to a boil and cook for 20 minutes. Strain and bottle. I use large tea strainer lined with cheesecloth.



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Famous Potato Salad
~~Submitted By~~
WW0S_Nowata
Ingredients
• 5 lbs of potatoes
  
• 1 dozen eggs
  
• 2 green peppers
  
• 1 large onion - can use more to suit taste
  
• 5 stalks of celery
  
• 1 large jar of pimentos
  
• salt
  
• Miracle Whip salad dressing - have 2 large jars handy
  
• regular table mustard
  
• paprika
  
  
Utensils:
• 1 large serving spoon - this should be oneof the largest you own, but small enough to pass through the opening of a large Miracle Whip jar.
  
• 1 tablespoon
  
• Large mixing bowl or tupperware container - do not use a metal container during the preparation or storage of this recipe.
  
  
Preparation: 1. Boil the potatoes until soft, not mushy, drain and allow to cool - do not overcook
2. Boil the eggs and allow to cool. (The eggs must be perfect because we will slice a couple of them to get the slices to decorate the top, so try the following method: Place eggs in saucepan large enough to hold them in one layer. Fill with cold water cover by 1 inch. Bring to a gentle boil over high heat. Cook for 30 seconds. Remove from heat and cover tightly. Let stand 15 minutes.

TO PEEL NOW: Pour out water and replace with cold, add ice cubes, let water get cold, then drain water, put cover back on and shake pan well. Open cover, and eggs will have mostly peeled themselves!

TO PEEL LATER: Pour out water and put pan in sink, let cold water run over them about 3 mins.

3. Make the sauce: For each batch, mix three heaping serving spoons of Miracle Whip to 1 conservative tablespoon of mustard. You should prepare three batches to begin with. Refrigerate. (NOTE: This sauce is perfect for making deviled eggs. You just add a little powdered sugar to the mix. Hint: You can use a sweet and spicy mustard, like Webers, instead of your regular mustard and your eggs will be perfect without adding sugar. They will look pretty, too.)

4. Core and dice the green pepper. (NOTE: You can use a food processor to chop the green peppers and onions if you prefer).

5. Dice the onion; mix with the green pepper in the large mixing bowl.

6. Slice celery - a little on the thin side is good; mix with the green pepper and onion. (Some people substitute celery seed for the celery, but it is not the same.)

7. Drain the pimentos; mix with the green pepper, celery and onion.

8. Peel the eggs. Select the best eggs and cut slices for the top; set aside. (Rub a little butter on your hands to prevent the shells from sticking to your hands.) Chop the remaining eggs and mix with the onion, celery, pimentos and green pepper. Toss until mixed. (NOTE: A food processor does a nice job on chopping the remaining eggs.)

9. Peel the potatoes and dice - not too small;mix with the other vegetables

10. Pour a little salt into the palm of your hand and sprinkle it over the vegetables. (HINT: Once you become familiar with how much sauce you need, you can add the salt to the sauce, mix well and know that it will be evenly distributed throughout. )

11. Spoon the sauce into the vegetable mix and mix gently until well coated and mixed…not an easy task…and very messy. The mixture should be well coated and messy. (You want extra sauce on the potato salad at this point because it will soak in once refrigerated.) Note: Depending on the amount of vegetables you have added, you may need more or less of the sauce. If you are not comfortable with the amount of sauce to use, just hold the egg slices and check the sauce before serving. If you need to add more sauce, you can do so and then decorate the top.

12. Top with egg slices and sprinkle on paprika. Refrigerate and chill until ready to serve. This recipe should be made a day ahead. NOTE: For those of you who like a more tart potato salad, you can add a dab of vinegar, or a little more mustard, but I do not find that to be necessary.

This will be a hit with your friends and family, so be sure to have enough on hand. My experience has been that you can never have enough!!!



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Broccoli Salad
~Submitted By~
+_Nowata_

• 2 Bunches Broccoli (cut in bite size pieces)
  
• 1 bunch green onions (small slices)
  
• 1 Cup dry unsalted roasted peanuts
  
• 1 Cup Galo Raisins
  
• Red Grapes


Dressing
• 1/2 Cup Sour Cream
  
• 4 TableSpoon Seasoned rice vinegar
  
• 1/2 Cup Mayo
  
• 1/4 Cup sugar
  
  

  Pour over salad and refrigerate for a couple hours before serving.

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  Mexican Potato Salad
  ~~Submitted By~~
  Tiger_Letsplay
  
  • 10 New red potatoes
    
  • 1 small Green bell pepper, seeded and diced
    
  • 1 small Red bell pepper, seeded and diced
    
  • 1/4 cup Onion, diced
    
  • 1 Tablespoon Cilantro, chopped
    
  • 1/4 cup Vegetable oil
    
  • 1/4 cup Lime juice
    
  • 3/4 teaspoon Cumin
    
  • Salt and pepper to taste
    
    
  Boil the potatoes until just soft. Cool and quarter. Toss in the remaining ingredients and mix well. Serve immediately at room temperature or refrigerate. Serves 4
  
  

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  Broccoli Cauliflower Salad
  ~~Submitted By~~
  Tiger_Letsplay
  
  • 1 head of broccoli
    
  • 1 head of cauliflower
    
  • 1 red onion
    
  • 1 lb bacon
    
  • 8 oz mozzarella cheese, shredded
    
  • 1 cup mayonnaise
    
  • 1 cup sugar
    
    
  Fry bacon until very cooked and drain from grease. Crumble bacon.
  
  Chop broccoli and cauliflower. Dice onion. Mix broccoli, cauliflower, bacon, onion, and cheese together.
  
  In a separate bowl, mix mayonnaise and sugar together. Pour over salad and mix. Refrigerate for one hour and stir again.
  
  

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  Pistachio Salad
  ~~Submitted By~~
  Tiger_Letsplay
  
  • 1 box pistachio instant pudding (dry)
    
  • 1 medium carton Cool Whip
    
  • 1 12-oz can crushed pineapple (undrained)
    
  • 2 cups miniature marshmallows
    
  • 1/2 cup chopped nuts
    
    
  Mix all ingredients, chill, and serve.
  
  

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  Tangy Chicken Salad
  ~~Submitted By~~
  Tiger_Letsplay
  
  • 1 small head iceberg lettuce, torn into bits
    
  • 1 small head Romaine lettuce, torn into bits
    
  • 3 whole cooked boneless chicken breast, cut into 1/2" cubes
    
  • 1 small can mandarin oranges
    
  • 1 apple, cored, peeped, and cubed
    
  • 1/2-cup celery, chopped
    
  • 1/2 cup toasted almonds
    
  • 1/2 cup Catalina French dressing
    
    
  In a large salad bowl, first add the iceberg lettuce and then the Romaine. Add the chicken to the salad bowl. Next, add the oranges, apple, and celery. Lightly toss the ingredients and then place in refrigerator to chill. About 15 minutes before serving, take out of refrigerator and add the almonds. Then pour the dressing and again toss.
  
  Add the salad to small salad bowls and serve. Yield: 4 Servings
  

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  Mexican Chefs' Salad
  ~Submitted By~
  Tiger Peach_DA
  
  • 6 ounces cooked chicken
    
  • 5 ounces fully cooked ham
    
  • 1 medium head iceberg lettuce, torn
    
  • 1 cup shredded carrot
    
  • 1 cup chopped celery
    
  • 2 medium tomatoes, chopped
    
  • 3 tablespoons sliced green onion
    
  • 2 cups shredded sharp American cheese
    
  • 2/3 cup milk
    
  • 3 tablespoons chopped canned green chili peppers
    
  • 3 tablespoons sliced pitted ripe olives
    
  • 2 cups corn chips
    
    

  Cut cooked chicken and ham into julienned strips. In large salad bowl combine lettuce, carrot, and celery. Arrange tomatoes, green onion, chicken and ham atop. In heavy saucepan combine cheese and milk. Cook over low-heat, stirring constantly until cheese is melted and mixture is smooth. Stir in chopped chilies and sliced olives. To serve, pour cheese mixture over salad. Toss lightly. Pass Corn chips to sprinkle atop each serving.
  Makes 6 servings.
  

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  Chicken and Ham Supreme
  ~Submitted By~
  Tiger Peach_DA
  
  

  • 6 ounces cooked chicken
    
  • 5 ounces fully cooked ham
    
  • 2 medium tomatoes
    
  • 1 medium green pepper
    
  • 1 medium head iceberg lettuce, torn
    
  • 1 cup sliced cucumber
    
  • 3 hard-cooked eggs, sliced
    
  • 1/2 cup salad oil
    
  • 3 tablespoons vinegar
    
  • 1 tablespoons prepared horseradish
    
  • 1/2 teaspoon worcestershire sauce
    
  • few drops bottled hot pepper sauce
    
  • 1/8 teaspoon pepper
    
    

  Cut cooked chicken and ham into julienne strips. Cut tomatoes into wedges; cut green pepper into narrow strips. Fill four individual salad bowls with the lettuce. Arrange cucumber, eggs, chicken, ham, tomatoes and green pepper in each bowl.
  
  To make dressing: In screw top jar combine oil, vinegar, horseradish, worcestershire sauce, hot pepper sauce, salt and pepper. Cover and shake well to mix. Pass dressing with salads.
  Makes 4 servings.
  

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  Chicken and Ham Supreme
  ~Submitted By~
  Tiger Peach_DA
  
  

  • 6 ounces cooked chicken
    
  • 5 ounces fully cooked ham
    
  • 2 medium tomatoes
    
  • 1 medium green pepper
    
  • 1 medium head iceberg lettuce, torn
    
  • 1 cup sliced cucumber
    
  • 3 hard-cooked eggs, sliced
    
  • 1/2 cup salad oil
    
  • 3 tablespoons vinegar
    
  • 1 tablespoons prepared horseradish
    
  • 1/2 teaspoon worcestershire sauce
    
  • few drops bottled hot pepper sauce
    
  • 1/8 teaspoon pepper
    
    

  Cut cooked chicken and ham into julienne strips. Cut tomatoes into wedges; cut green pepper into narrow strips. Fill four individual salad bowls with the lettuce. Arrange cucumber, eggs, chicken, ham, tomatoes and green pepper in each bowl.
  
  To make dressing: In screw top jar combine oil, vinegar, horseradish, worcestershire sauce, hot pepper sauce, salt and pepper. Cover and shake well to mix. Pass dressing with salads.
  Makes 4 servings.
  

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