Salad Recipes on AOL, Courtesy of Matson.info



	in the AOL Golden Gate Genealogy Forum Return to Salad Recipes Main Page Go to any recipe on this page. Type in the title and press <Enter>: 4th of July Salad From: HOST GFS DdH2 Submitted: USSGERI (From Nancy) 2 (3 oz.) pkgs. Raspberry Jell-O 2 c. hot water 1 1/4 c. chopped cranberries, raw 3/4 c. sugar 1 c. half and half cream 1 env. unflavored gelatin 1/4 c. cold water 1 c. sour cream 1 tsp. vanilla 1 c. fresh or frozen blueberries 1 pt. whipping cream 2 tbsp. Sugar Dissolve 1 package Jello in 1 cup hot water. In blender or processor chop cranberries, add 1/4 cup sugar, and stir into Jello. Pour into 8 cup mold or clear bowl. Refrigerate until firm. Heat half and half and 1/2 cup sugar. In cup soften gelatin in 1/4 cup cold water. Add to cream mixture until dissolved. Remove from heat and stir in sour cream and vanilla. Cool mixture. Pour over first layer and refrigerate until firm. Dissolve 1 package Jello in 1 cup hot water. Add blueberries, stir. Cool and pour over second layer. Chill until firm. Whip cream with sugar and pour on top of third layer. Keep refrigerated. HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. -------------------------------------------- 5 CUP SALAD From: MIXES1988 Mix together: 5 cups madrin oranges, fresh oranges can be used as well. 5 cups of chunk pinapple, fresh or canned can be used. 5 cups of coconut 5 cups of sour creme 5 cups minature colored marshmellows The recipe can be cut in half if desired -------------------------------------------- 7 LAYER CHICKEN TACO SALAD From: HOST GFS DdH2 A Great Summer Salad 7 Layer Chicken Taco Salad Ingredients 1 lb. boneless, skinless chicken breast 2 c. chicken broth 3/4 t. salt 1/2 t. black pepper 3 c. shredded lettuce (iceberg or romaine works best) 1 can whole tomatoes, chopped into bite size pieces 1 can black beans, rinsed 1 large avocado, diced 1 c. finely chopped red onion 1 c. Monterey Jack or Cheddar cheese 3 T. apple cider vinegar 2 T. olive oil 1 bag of bite size tortilla chips Bring chicken broth and chicken to a boil. Reduce heat and simmer cooking chicken until white. Remove chicken and using a fork, tear into shreds. Reserve 1/3 c. of the broth and tomato juice from canned tomatoes. In a wide bowl, layer shredded lettuce, tomatoes, black beans, chicken and avocado. Scatter red onion and cheese on top. In a small bowl, whisk together vinegar, olive oil, salt, pepper, chicken broth and tomato juice. Mix well. Drizzle over salad and serve. Serve with bite size tortilla chips. Please note that when serving this dish, I put a layer of tortilla chips on each plate prior to dishing out the salad. Makes 6 Servings. ========== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. -------------------------------------------- BABY SALAD From: HOST GFS DdH2 BABY SALAD Submitted by: USSGERI Another easy and delicious recipe from a former Marine pal of mine : Texas Gaucho 1 Can Del Monte whole kernel corn (drained) 1 Can Del Monte seasoned Green Beans (drained) 1 Can BABY peas (drained) {Put all 3 in colander to drain while preparing the rest) 1 C. chopped green bell pepper (or use a red pepper for extra color) 1 C. chopped onion 1 C. chopped celery 1 large can chopped pimento (optional) BOIL THE FOLLOWING FOR 4-5 MINUTES: 1/2 C. vegetable oil 1 C. sugar 3/4 C. vinegar Pour immediately over all ingredients, cool, seal and refrigerate. This will last at least 3 weeks refrigerated. ========== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. -------------------------------------------- Barbecued Thai Chicken Salad From: HOST GFS DdH2 BARBECUED THAI CHICKEN SALAD Submitted by: USSGERI Ingredients 1 broiler fryer chicken (about 3 1/2 pounds) 1 (14-oz.) cup unsweetened coconut milk, (regular or low-fat) 1 tablespoon curry powder 1 tablespoon lime juice 1 tablespoon fish sauce 3 clove garlic, minced 1/4 cup cilantro leaves, chopped 1 recipe Sweet & Sour Cilantro Dressing, (recipe follows) 12 red lettuce leaves, rinsed 1 medium head of lettuce, shredded 1 large red bell pepper, seeded and sliced 1/2 cup mint leaves, torn 1/3 cup finely chopped peanuts Directions Rinse chicken, pat dry. Split chicken in half with a large, sharp knife. In a large bowl whisk curry powder into coconut milk. Blend in lime juice, fish sauce, garlic, cilantro and brown sugar. Add chicken, turning to coat in marinade. Cover bowl; refrigerate at least 4 hours or overnight. Preheat charcoal grill or oven broiler. Place chicken on grill or broiler, skin side down. Turn after about 10 minutes. Cook until juices run clear or fork can be inserted in chicken with ease, about 30 minutes. Cool chicken slightly; cut into strips. Dressing Prepare dressing. Arrange lettuce leaves on 6 plates. Combine strands of lettuce, bell pepper and mint; portion onto lettuce leaves. Scatter chicken on top. Sprinkle with peanuts; serve with dressing. Sweet and Sour Cilantro Dressing 2/3 cup rice vinegar 1/4 cup sugar 1/4 cup cilantro, minced 1/4 teaspoon salt 1/2 teaspoon chili paste 1/3 cup safflower oil Combine all ingredients; stir until sugar dissolves. Makes about 1 cup. Estimated Times: Est. preparation time: 25 mins Est. cooking time: 40 mins Est. refrigerating time: 4 hrs Recipe & Photo: Courtesy of National Chicken Council. Servings: 6 Meal Source ========== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. -------------------------------------------- BBQ Ranch Chicken Salad From: HOST GFS DdH2 BBQ RANCH CHICKEN SALAD Submitted by: USSGERI Ingredients: 1/2 cup barbecue sauce 1 lb. boneless skinless chicken breast halves, cut into strips 1 pkg. mixed salad greens 1 cup sliced mushrooms 1 cup pitted ripe olives 1/2 cup sliced red onion 1/2 cup ranch dressing 1/4 cup crumbled blue cheese coarsely crushed tortilla chips Directions: Heat barbecue sauce in skillet on medium-high heat. Add chicken; cook and stir until chicken is cooked through. Add additional barbecue sauce, if desired. Toss greens, mushrooms, olives and onion in large bowl. Top with chicken. Pour dressing over greens mixture. Sprinkle with cheese and crushed chips. Serves: 6 ========== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. -------------------------------------------- Bean and Potato Salad From: Host GFS DarlaJo Bean and Potato Salad from SpeedRoots 10 potatoes, sliced 2 lbs. fresh green beans 2 cloves garlic, minced 1/2 cup olive oil 1/3 cup red wine vinegar 1 Tbsp. dry mustard 1 tsp. Mrs. Dash or any other brand of mixed seasonings 2 eggs, hard boiled and sliced 1/2 cup black olives, sliced Salt and fresh ground pepper to taste Fresh parsley for garnish Boil potatoes until just tender. Place green beans in boiling water and blanch. Beans should be just crisp-tender and still crunchy. Place beans immediately in cold water to stop cooking process. Drain beans and place in large deep bowl with potatoes. Combine garlic, olive oil, red wine vinegar, mustard and Mrs. Dash or your favorite brand of mixed seasonings together and stir. Pour mixture over potatoes and beans and fold in eggs and black olives, toss well. Sprinkle with salt and pepper and garnish with parsley. The Skinny: I guess you could leave out the black olives and eggs but they really do add to the flavor and presentation of this dish. Besides we now hear from the experts that a couple of eggs now and then are not bad for you and that olives have the good type of fat. HostGFSDarlaJo Ancestral Seasonings Chat Wednesdays 8pm ET Keyword: ROOTS > Chats > Golden Gates -------------------------------------------- Black Bean Salad From: DarlaJoV Black Bean Salad .. This salad is incredibly low in fat, high in fiber, and very easy to make. If you are not such a purist feel free to use canned beans and frozen corn (although fresh corn straight off the cob is always worth the effort). . 1 lb. black beans, rinsed well 1 package frozen corn kernels or 3 ears fresh kernels removed 4 ripe plum tomatoes 1 medium red onion 1 jalapeno or chili pepper 1/4 cup chopped fresh cilantro 3 cloves freshly minced garlic 3 tablespoons extra virgin olive oil 1 teaspoon balsamic vinegar . Salt and pepper to taste Cook the beans according to the package directions and chill. In a large bowl, add the beans, corn, onion, tomato, and pepper in another bowl, whisk together the oil and vinegar until emulsified. Add this to the bean mixture and toss to coat. Chill covered for 4 hours. Darla Jo -------------------------------------------- Boiled Salad dressing From: DaesBratSis Boiled Salad dressing 1 1/4 cups cider vinegar 1/4 cup cold water 1 cup sugar 12 egg yolks 1 level teaspoon Watkins dry mustard Watkins paprika Salt to taste Heat vinegar and water,add to beaten eggs mied with sugar and Watkins dry mustard. Cook in double boiler until mixture thickens.Cool. Before serving,add a little whipped cream.Graanish with Watkins paprika.Woill keep in closed jar in refrigerator. -------------------------------------------- Cajun Potato Salad From: Host GFS DarlaJo Cajun Potato Salad from SpeedRoots Serving Size : 10 2 tablespoons Margarine 1 tablespoon Garlic -- minced 1 bunch Shallots (5-6 stalks) tops -- only 2 pounds Crawfish tails 1 tablespoon Liquid smoke 2 tablespoons Worcestershire sauce 2 pounds Bacon -- fried and crumbled 5 pounds Red potatoes -- boiled in skins ---cut up 16 ounces Mayonnaise 12 Eggs, boiled -- yolks whites chopped 1 cup Creole mustard 1/2 cup Yellow mustard 2 tablespoons Tabasco pepper sauce Salt to taste Pepper to taste This recipe took top prize of $1,000 at the New Orleans Cook & Ladder Competition. This recipe was by Richard "Ricky" Heyd, of the Central Fire Station, St. Brenard Parish, Louisiana. In medium-size skillet, melt margarine over medium heat. Add garlic and shallots; cook until wilted. Add crawfish tails, liquid smoke and Worcestershire sauce. Cook for 15 minutes; cool. Add bacon and set aside. Mix potatoes, mayonnaise and egg whites in a three-gallon bowl. In a separate bowl, mash egg yolks and mix with mustards and Tabasco Sauce. Combine mustard mixture and potatoes. Stir in crawfish. Salt and pepper to taste. Serves 10 to 12 HostGFSDarlaJo GENTREK Chat, Mon.10pm ET, Keyword: ROOTS > Chats > Beginners Ancestral Seasonings Chat, Wed. 8pm ET, Keyword: ROOTS > Chats > Golden Gates -------------------------------------------- California Dream Salad From: Host GFS DarlaJo California Dream Salad from SpeedRoots Serves: 6 to 8 . 2 packages (4 ounces each) mixed baby greens 2 California navel oranges, peeled and thinly sliced 1 pint strawberries, hulled and sliced 1/4 cup sliced California almonds 2 tablespoons sugar 3 tablespoons warm water 1/2 cup Italian dressing . Place the mixed greens in a large serving bowl. Place the orange slices around the edge of the bowl, in a circle. Top with the strawberries and sprinkle with the almonds. In a small bowl, dissolve the sugar in the water. Add the Italian dressing; mix well. Just before serving, pour the dressing mixture over the salad; toss well and serve. HostGFSDarlaJo Ancestral Seasonings Chat Wednesdays 8pm ET Keyword: ROOTS > Chats > Golden Gates -------------------------------------------- CARAMEL APPLE SALAD From: HOST GFS DdH2 CARAMEL APPLE SALAD Submitted by: USSGERI 2 large apples cut up 1 small package sugar free, fat free butter scotch pudding 1 8oz can crushed pineapple in juice 2 cup Fat Free coolwhip Mix apples and pudding powder only. Then add pineapple with juice, fold in coolwhip. Thats all. It's really good and you are getting fruits in. The recipe actually made about 8 servings BREAKDOWN IN WW POINTS 2 apples = 2 package sugar free, fat free, pudding 1.5 can of pineapple 1.5 2 cups Fat Free coolwhip 4 total points 9 So it might actually be 1.2 points per serving. A lot of people don't count the coolwhip since it's free for 2 tablespoons, but it is counted here. ========== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. -------------------------------------------- Cauliflower Salad From: TurnedOntoChrist Cauliflower Salad 1 bunch of Cauliflower 1 head of Lettuce mayonnaise (enough to mix all together like a salad dressing) 2 cups grated cheese 1 chopped onion 1/2 pound bacon cooked and drained (torn into bite size pieces) 1 can black olives- cut into halves 2 tablespoons sugar In large bowl, mix cauliflower, lettuce, onion, sugar, bite sized bacon, cheese, and mayonnaise. Add cut olives to the top. Mix well. Add more mayonnaise if needed to desired consistency. Keep refrigerated. -------------------------------------------- Cherry Salad From: Host GFS DarlaJo Cherry Salad from SpeedRoots . 1- 3ounce package cherry gelatin 1 cup hot water 1 can cherry pie filling 1 can ( 15 ounce) can crushed pineapple, drained 1- 8 ounce tub whipped topping 1/2 cup chopped nuts 1 cup hot water . Dissolve jello in hot water, let cool to room temperature, add pie filling, crushed pineapple. Chill until partly set. Then add whipped topping and nuts. Chill until set. HostGFSDarlaJo Ancestral Seasonings Chat Wednesdays 8pm ET Keyword: ROOTS > Chats > Golden Gates -------------------------------------------- CHICKEN AND ALMOND SALAD From: HOST GFS DdH2 CHICKEN AND ALMOND SALAD Submitted by: USSGERI from Annie 1 1/2 c. cooked chicken 3/4 c. diced celery 1 1/2 tbsp. lemon juice 1/2 c. seedless white grapes 1/2 c. almonds 1/2 tsp. dry mustard 3/4 tsp. salt 1/16 tsp. pepper 1/8 c. light cream 1 hard boiled egg, sliced 1/2 c. mayonnaise Mix cream and mayonnaise together with mustard, lemon juice, salt and pepper. Pour over other ingredients. ========== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. -------------------------------------------- CHICKEN FIESTA SALAD From: HOST GFS DdH2 Chicken Fiesta Salad VJJE Recipe Weekly 2 skinless, boneless chicken breast halves 1 (1.27 ounce) packet dry fajita seasoning, divided 1 (15 ounce) can black beans, rinsed and drained 1 (11 ounce) can Mexican-style corn 1/2 cup salsa 1 (10 ounce) package mixed greens 1 onion, chopped 1 tomato, cut into wedges Rub the chicken with 1/2 of fajita seasonings. Grill or pan fry until cooked through, let cool then chop. In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm. Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean/corn mixture. If desired, top with shredded cheese and tortilla chips. ========== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. -------------------------------------------- Chicken Noodle Salad From: Host GFS DarlaJo Chicken Noodle Salad 2 tbsp sesame seeds 1/2 cup toasted silvered almonds 2 cups cooked cubed chicken 1 small head of cabbage shredded 3 oz ramen instant chicken noodles, crumbled chopped green onion 1 pkg seasoning from the Ramen noodles 1/2 cup salad oil 3 tbsp vinegar 1 tbsp sugar 1 tsp salt 1/2 tsp pepper In a skillet, toast sesame seeds over low heat until golden. Repeat with almonds Put aside. Put chicken in bowl. Add cabbage, crumbled noodles, and onions. In another bowl combine package of seasoning, oil, vinegar, sugar, salt and pepper. Stir together. Pour over chicken/cabbage mix. Sitr, marinate overnight in a covered bowl in refrigerator. Remove from fridge and stir in seeds and almonds just before serving. -------------------------------------------- Chicken Salad From: GFA Terry Chicken Salad Ingredients : 5 c. cubed cooked chicken 2 tbsp. salad oil 2 tbsp. orange juice 2 tbsp. vinegar 1 tsp. salt 3 c. cooked rice 1 1/2 c. sm. green grapes 1 1/2 c. sliced celery 1 (13 1/2 oz.) can pineapple 2 cans mandarin oranges, drained 1 c. toasted slivered almonds 1 1/2 c. mayonnaise Preparation : Combine chicken, salad oil, orange juice, vinegar and salt; let stand while preparing remaining salad ingredients. (Or you may refrigerate mixture overnight). Combine rice, grapes, celery, pineapple, mandarin oranges, almonds and mayonnaise. Toss gently, add marinated chicken mixture. Toss well. Makes 20 servings. ---------------------------------- ELEGANT TURKEY SALAD Ingredients : 4 c. cooked turkey or chicken, cut up 1 can water chestnuts 1 lb. grapes or well drained pineapple 1 c. sliced celery 1/3 c. slivered almonds--DRESSING:--1 c. mayo or salad dressing 1 tbsp. soy sauce 1 1/2 tsp. curry powder 1 tbsp. lemon juice Preparation : Combine first 5 ingredients. Mix dressing. Combine and chill for several hours. Garnish with additional almonds, fruit, parsley or paprika. Can be served on a bed of lettuce. ---------------------------------- FLYING FARMER SALAD Ingredients : 5 c. cooked chicken, cut up 2 tbsp. oil 2 tbsp. orange juice 1 tsp. salt 3 c. cooked rice or macaroni rings 1 1/2 c.seedless grapes 1 1/2 c. diced celery 1 can pineapple tidbits (13 1/2 oz.), drained 1 can mandarin oranges, drained 1 pkg. slivered almonds 1 1/2 c. Miracle Whip Preparation : Mix together and let stand overnight. Serves 15. ---------------------------------- EXOTIC LUNCHEON SALAD Ingredients : 2 qt. turkey or chicken (cooked) 1 lg. can (20 oz.) water chestnuts 2 lb. seedless grapes 2 c. diced celery 2/3 c. toasted almonds 1 lg. can pineapple chunks, drained 3 c. mayonnaise 1 tsp. curry powder 1 tbsp. soy sauce 1 tsp. lemon juice Preparation : Cut turkey or chicken in coarse pieces, slice or dice water chestnuts. Add celery and half of almonds and grapes. Mix mayonnaise, curry powder, soy sauce and lemon juice; add to turkey or chicken mixture. Then refrigerate for several hours. Spoon over lettuce leaves and garnish with remaining 1/3 cup almonds and grapes. -------------------------------------------- Chicken Salad From: GFA Terry Easy Chicken Salad 6-8 chicken breast halves, cooked and deboned 6 or less celery stalks, chopped 1 can drained Chinese water chestnuts, sliced 2 c. seedless white grapes, cut in half, about 1 c. mayonnaise 1/4 to 1/2 c. fresh lemon juice Chop chicken into bite sized pieces. Combine grapes, celery, and water chestnuts. Add mayonnaise and lemon juice. Mix well. Keep chilled until ready to serve on lettuce. >Subject: Chicken Salad >Date: Mon, 16 August 1999 11:17 AM EDT >From: DGMRN >Message-id: <19990816111747.05890.00000961@ng-cd1.aol.com> > >I tasted a chicken salad like that and it was garnished with Red seedless >grapes. It was delicious. I couldn't get the recipe but I would sure like to >have it! >DGMRN@aol.com > -------------------------------------------- CHICKEN SALAD WITH PECANS From: HOST GFS DdH2 Chicken Salad with Pecans Copy Cat Recipes Ease of Cooking: Easy Notes: Nuts can add a perfect touch to most anything. This chicken salad tastes wonderful. We have also added white raisins as an optional ingredient. Ingredients: 6 cooked chicken breasts cubed or shredded 1 C. green grapes cut in half 1/4 C. chopped celery 1/2 C. chopped roasted pecans 1 C. mayonnaise -- or to taste 1/4 C. bottled slaw dressing (I use Marzetti's which is avaialabe in my area) Preparation: Mix all ingredients together and refrigerate for several hours before serving. ========== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. -------------------------------------------- CHILI'S SOUTHWESTERN COBB SALAD From: HOST GFS DdH2 Chili's Southwestern Cobb Salad (A CopyKat Recipe) This is a very tasty salad. This has a wide range of ingredients and makes a spectacular main dish salad. This salad features avocado salad dressing, fried chicken strips, and much more. Ease of Cooking: Medium Difficulty Serving Size: 3 - 4 Notes: This salad has some extra zing. Its light, yet filling. Ingredients: 5 - 3 oz Seasoned, Crispy Prepared Chicken Patties (fried golden) 1 16 oz Package Green Salad Mix (iceberg/ romaine mix) 3 Medium Size Roma Tomatoes (diced) 1 14.5 oz Can Black Bean (drained) 1 14.5 oz Can Yellow Corn (drained) 3/4 C. Diced Red Bell Pepper 1/2 C. Diced Yellow Onion 1/3 C. Lemon Juice (fresh) Crushed Black Pepper (to taste) 1 12 oz Package Bacon (diced and fried crisp, set aside to drain) 3 or 4 Hard Boiled Eggs (diced) 8 oz Monterey Jack/Cheddar Cheese Finely Grated 1 C. Pico De Gallo Chopped Green Onions for Garnish (to taste) Preparation: Avocado Ranch Dressing (served on side) 1 C. Prepared Guacamole 1 1/2 C. Bottled Ranch Dressing Mix together well and place in a covered plastic container and refrigerate, unused portion will stay fresh for several days. Mix black beans, corn, red bell pepper, diced yellow onion, and lemon juice with crushed black pepper in bowl and refrigerate for several hours. This will let the flavors develop. Boil eggs, drain and cool eggs. Fry diced bacon until crisp. Drain bacon and cool eggs. Fry seasoned chicken patties until crisp, set aside and drain. Cut chicken patties 3/4" wide x 2 1/2" long strips. The ingredients should make 3 - 4 salads, divide accordingly. On large serving plate place lettuce. On top of lettuce in a strip fashion the length of the lettuce serving, place in order the remainder of these ingredients: Left to Right. 1/4 - 1/3 Cup Shredded Monterey Jack/ Colby Cheese 1/3 Cup Pico De Gallo Diced Chicken Patties Strips 1/2 Cup Corn, Black Bean relish mixture 1 Chopped Boiled Egg 1/4 Cup Crisp Diced Bacon Top with diced Green Onions (to taste) Serve Avocado Ranch dressing along side of salad. A tall refreshing beverage and crisp tortilla chips and lunch to remember. Pico De Gallo 1 Medium Sweet Onion (chopped) 3 Medium Tomatoes (chopped) 2 - 4 Jalapeno Peppers (remove seeds and stem, chop finely) 3 Tbs. Chopped Fresh Cilantro ( to taste) 2 Tbs. Fresh Lemon Juice Season with salt and pepper (to taste) Mix all ingredients together and refrigerate. Should be used same day. ========== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. -------------------------------------------- Chillin' Out Pasta Salad From: Host GFS DarlaJo Chillin' Out Pasta Salad from SpeedRoots 8 oz. (2 1/2 cups) medium shell pasta 1 8 oz carton (1 cup) plain nonfat yogurt 2 tbs. spicy brown mustard 2 tbs. salt free herb seasoning 1 1/2 cup chopped celery 1 lb cooked small shrimp 3 cups coarsely chopped tomatoes (about 3 large) Cook pasta accordingly to package directions. Drain; cool. In a large bowl stir together yogurt, mustard, and herb seasoning. Add pasta, celery, and green onion; mix well. Chill at least 2 hours. Just before serving, carefully stir in shrimp and tomatoes. HostGFSDarlaJo Ancestral Seasonings Chat Wednesdays 8pm ET Keyword: ROOTS > Chats > Golden Gates -------------------------------------------- CHINESE CHICKEN SALAD From: HOST GFS DdH2 Chinese Chicken Salad from Annie 1/2 Cup Miracle Whip Salad Dressing 1 Tablespoon soy sauce 1/2 Teaspoon ground ginger 4 Large carry-out fried chicken pieces, chilled, and coarsely chopped 1 Cup chinese pea pods, sliced lengthwise 1/2 Cup shredded carrot 1/4 Cup chopped green onions 1 Tablespoon sesame seeds, toasted 3 Cups shredded lettuce Mix salad dressing, soy sauce and ginger until well blended. Add chicken, pea pods, carrots, onions and sesame seeds. Mix well. Refrigerate. Serve on lettuce covered platter. This recipe yields 4 servings. Comments: You may substitute 3 cups chopped cooked chicken for fried chicken. ========== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. -------------------------------------------- CHINESE NOODLE SALAD From: Host GFS DarlaJo CHINESE NOODLE SALAD from SpeedRoots . INGREDIENTS: 1 head cabbage 1/2 green onions; bunch, chopped 2 packages Ramen Noodles; uncooked and broken into pieces (discard seasonings) 2 tablespoons sunflower seeds 1 cup sliced almonds 1/4 cup margarine 1/2 cup sugar 3/4 cup oil 1/4 cup red wine vinegar 1 tablespoon soy sauce . DIRECTIONS: Chop cabbage in medium pieces, add chopped green onions. Brown noodles, sunflower seeds, almonds in margarine (set aside to cool). Boil sugar, oil, vinegar, and soy sauce, cool completely. Toss everything together just before serving. (Doesn't keep well overnight because of the consistency) HostGFSDarlaJo Ancestral Seasonings Chat Wednesdays 8pm ET Keyword: ROOTS > Chats > Golden Gates -------------------------------------------- Citrus Salad with Sweet Fennel From: Host GFS DarlaJo Citrus Salad with Sweet Fennel from SpeedRoots . 5 juice oranges 1 large fennel bulb 2 tbsp. fresh lemon juice, or to taste 1/4 cup extra-virgin olive oil . Cut a slice from top and bottom of each orange to expose pulp and cut peel and pith from oranges, working from top to bottom. Cut oranges crosswise into 1/4 inch thick slices and transfer to a bowl with any juice. . Trim off fennel stalks flush with bulb and halve bulb lengthwise. Remove most of core from bulb by making an inverted "v" shape, leaving enough core to keep layers intact. Thinly slice bulb lengthwise with a mandoline or other manual slicer and toss with oranges, lemon juice, and salt and pepper to taste. Let salad stand, stirring occasionally, until fennel is slightly wilted, about 20 minutes. Drizzle with oil. -------------------------------------------- CRANBERRY SALAD From: HOST GFS DdH2 CRANBERRY SALAD FIRST LAYER 1 pkg. strawberry gelatin 1 (11 oz.) can or 1 c. frozen cranberry relish 1 c. hot water Dash salt SECOND LAYER 1 (14 oz.) can crushed pineapple 2 c. miniature marshmallows 1 (3 oz.) pkg. cream cheese, softened 1/2 c. mayonnaise or salad dressing Dash salt 1 1/4 c. boiling water 1/2 c. heavy cream, whipped 1 pkg. lemon gelatin First Layer: Dissolve strawberry gelatin in hot water. Add cranberry relish and salt. Pour into 6 1/2 cup ring mold. Chill until firm. Second Layer: Meanwhile drain pineapple, reserving syrup. Dissolve lemon gelatin in boiling water. Add marshmallows and stir until melted. Add reserved syrup, chill until partially set. Blend cream cheese, mayonnaise and salt. Add to marshmallow mixture. Stir in pineapple (if mixture is too thin, chill until it will mound slightly when spooned). Fold in whipped cream. Pour over first layer; chill until firm. Unmold on curly endive. Fill center with tiny lettuce leaves. Pass bowl of mayonnaise. Serves 10-12. HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. -------------------------------------------- Cucumber Salad From: Host GFS DarlaJo Cucumber Salad from SpeedRoots . 1 medium cucumber 1/4 small, sweet red onion 4 tablespoons sour cream 1/8 teaspoon salt dash pepper 6 lettuce leaves 1 small avocado 1 medium tomato parsley or cilantro sprigs . Finely slice cucumber and onions crosswise, separate onion rings, mix with sour cream, salt and pepper in bowl and chill for at least one hour. Serve mixture on a bed of lettuce and garnish top with thin slices of tomato and peeled avocado. Place a sprig on each plate. -------------------------------------------- Cucumber Summer Salad From: HOST GFS DdH2 CUCUMBER SUMMER SALAD from Annie 6 lg. cucumbers 3 env. unflavored gelatin 3/4 c. water 1 c. mayonnaise 1 (8 oz.) carton commercial sour cream 1 tbsp. grated onion 1 tbsp. minced fresh parsley 1/2 c. whipping cream 1/4 tsp. salt 1/4 tsp. white pepper Cooked fresh artichokes Cherry tomatoes Peel cucumbers and remove seeds; coarsely chop, and place in container of food processor or electric blender; process until smooth. Sprinkle gelatin over water in a saucepan; cook over low heat, stirring constantly, until gelatin dissolves. Stir gelatin mixture and next 4 ingredients into cucumber puree. Beat whipping cream until soft peaks form; fold into cucumber mixture. Pour into a lightly oiled 6 cup ring mold; chill until firm. Unmold the salad onto a serving platter. ========== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. -------------------------------------------- CUCUMBER JELLO SALAD From: HOST GFS DdH2 CUCUMBER JELLO SALAD Submitted by: USSGERI 1 box (3 oz.) lemon Jello 1 1/2 c. hot water 1 tbsp. vinegar Dash salt 1 cucumber, chopped 1 tbsp. onion, minced 1/2 c. salad dressing Dissolve Jello in hot water. Add vinegar and salt. Chill, but not until firm. Peel and chop cucumber and onion. Whip Jello until frothy. Add salad dressing, stir in cucumber and onion. Chill until set. ========== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. -------------------------------------------- Delicious and Satisfying Chicken Salad From: Host GFS DarlaJo Delicious and Satisfying Chicken Salad from SpeedRoots 5 C. cubed, cooked chicken 2 tbs. mild flavored salad oil (I use canola or EXTRA virgin olive oil) 2 tbs. orange juice 2 tbs. white wine or raspberry vinegar 1/2 to 1 tsp. salt (I use the lesser amount) 3 C. cooked rice 1 C small green grapes (you can use canned, but fresh is better) 1 C sliced celery 1 (13 oz.) can pineapple tidbits, drained 1 (11 oz.) can mandarin oranges, drained 1 C. toasted slivered almonds (I've substituted toasted pine-nuts, too) 1 1/2 C mayonnaise. Combine first 5 ingredients; let stand while preparing remaining salad ingredients. Gently toss together all ingredients. Chill at least 4 hours for flavors to marry. To serve, scoop into lettuce cups or top wild salad greens with a scoop. Makes 12 servings for the faint-hearted, 6-8 for "normal" appetites! HostGFSDarlaJo Ancestral Seasonings Chat Wednesdays 8pm ET Keyword: ROOTS > Chats > Golden Gates -------------------------------------------- Dilled Red Potato Salad From: Host GFS DarlaJo Dilled Red Potato Salad from SpeedRoots . This yogurt-dressed salad is the perfect foil for the rich lamb burgers. We like to make the dressing one day ahead to let the flavors meld and develop, and then add the cooked potatoes to the dressing a few hours before serving. For a more substantial dish, mound the dressed potatoes on a large serving platter and surround them with quartered tomatoes and hard-boiled eggs, and black olives. . 1/3 cup yogurt, drained for 30 minutes through a cheesecloth-lined sieve 1/3 cup mayonnaise 1/2 teaspoon sugar Salt and freshly ground black pepper 1 1/2 pounds small, new red potatoes, halved, and cooked until tender but not mushy 1 small red onion, finely chopped 1 small red pepper, diced 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh dill, plus extra for garnish . In a large bowl, combine the yogurt, mayonnaise, sugar, salt, and a generous amount of freshly ground black pepper.Stir in the cooked potatoes, onion, red pepper, parsley, and dill. Chill, covered, for 2 hours before serving. Garnish with additional chopped dill and black pepper. -------------------------------------------- DREAMCICLE SALAD From: HOST GFS DdH2 DREAMCICLE SALAD Submitted by: USSGERI 1- 3 oz. box of orange jello 1 - 3 oz box of vanilla pudding (cook and serve) 1 - 3 oz box of tapioca pudding 1 - 4 oz. can of mandarin oranges (drained) 1 - 8 oz. tub of whipped topping 3 cups water Bring water to boil, add jello and puddings, stirring well. Bring to boil again. Remove from heat. Cool then add whipped topping and oranges. Refrigerate until set. (It usually takes around an hour to set.) When I make this I use low fat puddings and whipped topping. Enjoy! ========== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find complacency in the oddest places, that is when we find our heart is content. -------------------------------------------- Easter Salad (from Grandma) From: GFA Terry Easter Salad 1 pkg. pastel-colored mini marshmallows 1 can pineapple chunks 1 c. chopped walnuts 1 1/2 lbs. red seedless grapes, sliced 1 pkg. (any size) vanilla pudding Small carton Cool Whip (or whip 1 cup cream) Mix all together and chill 24 hours before serving. Sizes and amounts do not have to be exact. -------------------------------------------- Easy Chicken Salad From: HOST GFS DdH2 EASY CHICKEN SALAD from Annie 1 can chicken, chopped (or 5 oz. cooked chicken) 1/2 c. chopped celery 1/3 c. chopped sweet pickle 1 boiled egg, chopped 1/2 c. salad dressing Mix ingredients and serve on a bed of lettuce. ========== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. -------------------------------------------- Easy Italian Pasta Salad From: Host GFS DarlaJo Easy Italian Pasta Salad from SpeedRoots . 8 ounces uncooked spiral pasta 2-1/2 cups assorted cut-up fresh vegetables (broccoli, carrots, tomatoes, bell peppers, cauliflower, onions and mushrooms) 1/2 cup mozzarella cheese, cubed 1/3 cup pitted ripe olives 1 Cup Italian dressing . Italian Salad dressing 3/4 Cup Olive oil 1/2 Cup Red wine vinegar 1 tbs. Grated parmesan 1 Clove garlic, minced 1/2 tsp. Salt 1/2 tsp. Sugar 1/2 tsp. Dried oregano pinch Pepper . In a jar with a tight fitting lid, combine all ingredients and shake well. Refrigerate. Cook pasta according to package directions; drain and rinse with cold water until completely cool. In large bowl, combine all ingredients except Italian dressing. Add dressing; toss well. Serve chilled or at room temperature. If chilling, add more salad dressing and then toss again before serving. -------------------------------------------- Egg Salad From: DGMRN I never thought of this until I read the recipe for the stuffed celery. My Aunt made her Egg salad with chopped/minced green stuffed olives and mayonnaise. She served it on Rye bread or rye party rounds (for special occasions). It was always a pleasure to have lunch with her. She was 15 years older than my mother and made everything from scratch including pickles. DGMRN@aol.com -------------------------------------------- Eggless Egg Salad From: Host GFS DarlaJo Eggless Egg Salad from my friend SpeedRoots 1 pound firm low-fat tofu, well drained 1 / 2 cup soy mayonaise 2 tsp dijon mustard 1 / 4 tsp chopped garlic 1 / 8 tsp turmeric 1 tbsp chopped fresh parsley 1 tsp chopped fresh tarragon (or 1 / 4 tsp dry) 1 / 2 cup diced celery 2 tbsp finely chopped green onions 8 slices whole wheat bread 1 cup grated carrots 1 cup large sprouts Put tofu in a medium bowl. Using hands, crumble until texture resembles mashed eggs. Add mayonnaise and stir to blend. Stir in mustard, garlic, turmeric, parsley, tarragon, salt and pepper. Then stir in celery and green onions until blended. Spread on bread, top with carrots and sprouts. HostGFSDarlaJo Ancestral Seasonings Chat, Wed. 8pm ET, Keyword: ROOTS > Chats > Golden Gates GENTREK Chat, Mon.10pm ET, Keyword: ROOTS > Chats > Beginners -------------------------------------------- Exotic Orzo Salad From: Host GFS DarlaJo Exotic Orzo Salad Serves 4 from Speed Roots 16oz (1 box) of Orzo, cooked al-dente 3 large ripe tomatoes, seeded and diced 1 large onion, chopped fine 2 21/2oz cans of sliced black olives (optional) 1/4 cup fresh cilantro, chopped fine 1 cup extra-virgin Olive Oil 1/2 cup Fresh-Squeezed lime juice (don't use bottled) 2 tablespoons ground cumin Salt and freshly-ground pepper to taste Combine cooked orzo, tomatoes, onion, olives, cilantro in a large bowl. In a small mixing bowl, whisk together the olive oil, lime juice and cumin until completely blended. Pour the dressing over the orzo mixture and mix well to coat completely. Add salt and pepper to taste. Put in refrigerator at least 4 hours, or better yet, overnight, before serving. HostGFSDarlaJo Ancestral Seasonings Chat Wednesdays 8pm ET Keyword: ROOTS > Chats > Golden Gates -------------------------------------------- Fall Jello Salad From: Terry Ann Morgan Fall Jello Salad 1 c. miniature marshmallows 1 (6 oz.) pkg. red raspberry Jello 1 sm. can jellied cranberry sauce 1 can crushed pineapple, drain but reserve liquid 1 med. red apple, chopped 1/4 to 1/2 c. chopped pecans Dissolve Jello and marshmallows in 2 cups boiling water. Add cranberry sauce; stir to dissolve. Measure juice reserved from pineapple; add enough water to measure 1 cup liquid. Add this it Jello mixture. Chill until partially set. Stir in pineapple, apple, and nuts. Chill until firm. -------------------------------------------- FROZEN CRANBERRY SALAD From: HOST GFS DdH2 FROZEN CRANBERRY SALAD From the Kitchen of Charlotte 1 can whole berry cranberry sauce 1 can Eagle Brand milk 1 cup mini marshmallows 1 can pineapple tidbits, drained 1 8 oz. pkg. cream cheese, softened 1/2 cup pecans, chopped With an electric mixer, beat cream cheese until fluffy. Add Eagle Brand milk & continue beating until combined. Add cranberry sauce, continue beating, add pineapple then fold in marshmallows and pecans. Pour into 9 X 13 dish & freeze. Remove from freezer 15 minutes before serving and cut into squares OR put into individual mini-molds & unmold just before serving. This is really pretty and kids love it. HOST GFS DdH2 Genealogy Forum Keyword: ROOTS -------------------------------------------- Frozen Fruit Salad From: HOST GFS DdH2 FROZEN FRUIT SALAD Submitted by: USSGERI 1 (20 oz.) can crushed pineapple 1 lg. can cherry pie filling 1 (14 oz.) can Eagle Brand milk 4 tbsp. lemon juice 1 (8 oz.) container Cool Whip, thawed Combine all ingredients, folding in the Cool Whip. Pour into pan or mold and freeze. Can make ahead. Freezes well. Yield: 12 servings. Variations: 2 diced bananas, 1/2 cup nuts, salad fruits, 2 cups miniature marshmallows. ========== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. -------------------------------------------- Frozen Fruit Salad From: HOST GFS DdH2 FROZEN FRUIT SALAD Submitted by: USSGERI 1 (3 oz.) pkg. strawberry Jello 1 c. boiling water 1 (6 oz.) can frozen concentrated lemonade 3 c. thawed non-dairy whipped topping 1 (16 oz.) can sliced peaches 1 (8 1/2 oz.) can pear halves Drain and chop fruit. Dissolve gelatin in boiling water. Add concentrate and stir until melted. Chill until slightly thick. Blend in whipped topping and fold in fruit. Pour into 9 x 5 inch loaf pan. Freeze until firm, approximately 4 hours. Unmold and slice. Garnish if desired. Serves 12. ========== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. -------------------------------------------- FROZEN FRUIT SALAD WITH GOLDEN DRESSING From: HOST GFS DdH2 FROZEN FRUIT SALAD WITH GOLDEN DRESSING from Annie SALAD 1 lg. can crushed pineapple 1 lg. can Bing cherries 1 (8 oz.) pkg. cream cheese 3/4 c. marshmallows, quartered 3/4 c. mayonnaise 1 banana 1 pt. whipping cream Soften cream cheese. Drain fruits, but reserve juices. -- DRESSING:-- 1/2 c. lemon juice 1/2 c. juice from drained fruit 3 lg. eggs 2/3 c. sugar Heat all liquids in a double boiler. Add sugar and well beaten eggs. Cook until spoon is coated. Remove to a dish of cold water and beat a few minutes. Mix cream cheese with mayonnaise and half the Golden Dressing. Combine with fruit and fold in stiffly beaten whipped cream. Freeze. Serve with remaining dressing. ========== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. -------------------------------------------- Fruit and Cream Cheese Salad From: HOST GFS DdH2 Fruit and Cream Cheese Salad from Annie 1 (16 oz.) can fruit cocktail in juice 2 (3 oz.) pkgs. or 1 (6 oz.) pkg. Jello brand gelatin, strawberry flavor 2 c. boiling water 2 (3 oz.) pkgs. cream cheese, softened 1/4 tsp. Cinnamon Drain fruit cocktail, reserving juice. Add water to juice to make 1 cup. Dissolve gelatin in boiling water. Add measured liquid. Measure 2 1/4 cups of the mixture and chill until thickened. Blend remaining gelatin slowly into cream cheese and cinnamon; beating until smooth; set aside. Add fruit cocktail to thickened gelatin and pour into 6 cup fluted tube pan or mold or 10 individual molds. Chill until set but not firm, about 15 minutes. Top with cream cheese-gelatin mixture. Chill until firm, about 3 hours. Unmold. Makes about 5 1/3 cups or 10 servings. ========== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. -------------------------------------------- fruit salad From: DMernLipe This is a little different twist to mose of the fruit salads I have had at office dinners and such. It is one I learned from my mother years ago. 1 small pkg of cream cheese (softened) 1 cup of sour cream 1 can pineapple chunks (drained well) 1 can fruit coctail (drained well) 2 cans mandarin orange slices (drained well) 1 small jar marachino cherries (drained well and halved) 1 bag miniture marshmallows 1 cup coarsely chopped nuts (unsalted) mix cream cheese and sour cream together until smooth. Add other incredients in order and refrigerate overnight. Then enjoy. A kind of "sweet and sour" type. dmernlipe@aol.com Dixie -------------------------------------------- Garbage Salad From: Host GFS DarlaJo Garbage Salad Serves: 10 to 12 . 1 head iceberg lettuce, washed, dried, and cut into bite-sized pieces 1 head romaine lettuce, washed, dried, and cut into bite-sized pieces 2 medium tomatoes, cut into bite-sized pieces 6 slices (1 ounce each) provolone cheese, cut into 2- by 1/4-inch strips 6 ounces Genoa salami, cut into 2- by 1/4-inch strips 1 can (14 ounces) hearts of palm, drained and cut into 1-inch pieces 1 can (14 ounces) artichoke hearts, drained and quartered 1 jar (7 ounces) roasted red peppers, drained and cut into strips 1 can (5 3/4 ounces) large pitted black olives, drained 1 jar (16 ounces) peperoncini, drained Garlic Herb Vinaigrette or any prepared vinaigrette dressing . In a very large mixing bowl, combine all the ingredients except the dressing; toss to mix well. Pour the dressing over the salad; toss to coat. Serve immediately. -------------------------------------------- GOLDEN GLOW SALAD From: HOST GFS DdH2 GOLDEN GLOW SALAD from Annie 1 sm. pkg. orange Jello 1 sm. pkg. lemon Jello 1/4 c. orange juice 1 med. can crushed pineapple (drained) 4 bananas 1 pkg. miniature marshmallows Dissolve Jello in 2 cups boiling water. Add 1 1/2 cups cold water and 3 ice cubes, 1/4 cup orange juice. Drain pineapple (save juice) add to mix and put in glass baking dish. Slice 4 bananas on top of mixture. Cover with marshmallows. TOPPING 1/2 c. sugar 2 tbsp. flour 2 eggs 1 c. pineapple juice 1 container Cool Whip Mix sugar, flour and juice. Cook until thickened. Beat eggs and add to mixture. Cook 30 seconds longer. Cool. Mix mixture with Cool Whip and cover Jello. === HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. -------------------------------------------- Gourmet Potato Salad From: MMINEAR11 Gourmet Potato Salad Potatoes, six C cooked 6 hard boiled eggs Chopped up in kind of large chunks, however much you want to use (quite abit of each) = Green olives, ripe olives, celery, onions, sweet pickles, dill pickles salt and pepper Mash up cooked potatoes with hands ( or use old fashioned potato masher)..don't chunk them Chop up eggs and all other ingredients Dressing: 2 C miracle whip (can use light) 1/4 C horseradish sauce mix together....then mix everything all together. Delicious ! ....and easy !!! Maria Krauth Minear -------------------------------------------- Grandma's cherry salad From: OmahaMom A delicious salad to go with Easter ham that my grandmother & aunt have fixed many times. 1 lg pkg red jello mixed with abt 2/3 of the normal water 1 can of cherry pie filling. When the gelatin starts to set up, stir in the pie filling, then chill til completely set. -------------------------------------------- Green Papaya Salad With Shrimp From: HOST GFS DdH2 Green Papaya Salad With Shrimp VJJE RECIPE WEEKLY Salt and pepper 12 large shrimp, peeled 4 cups peeled, shredded, seeded green papaya or Granny Smith apple or jicama or a combination 2 cups mung bean sprouts 1 cup roughly chopped cilantro leaves 1/2 cup roughly chopped mint leaves 1/2 cup trimmed and chopped scallions 1 teaspoon Vietnamese chili-garlic paste, or to taste 2 limes, juiced 1/4 cup Thai fish sauce (nam pla) 1 tablespoon brown or palm sugar 1/2 cup chopped dry-roasted peanuts. 1. Salt the shrimp, then grill or broil them, or put them in a saucepan with salted water to cover. Bring water almost to a boil, then turn off heat. Let shrimp sit in water until cool. When cool, slice in half lengthwise. 2. In a large bowl, toss together papaya, sprouts, herbs and scallions. Whisk together chili-garlic paste, lime juice, fish sauce and sugar, along with a little salt and a lot of pepper. Taste and adjust seasoning. Toss dressing with papaya-herb mixture, then top with shrimp and peanuts. Toss again at table, and serve. ========== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. -------------------------------------------- Hawaiian Turkey Salad From: BLTIF Perfect for Thanksgiving leftovers Hawaiian Turkey Salad 15 oz. can mandarin oranges 1 cup pineapple chunks 3 cups diced cooked turkey 1 cup chopped celery 1/2 toasted slivered almonds DRESSING 1 cup mayo 1/2 tsp salt 1/4 tsp marjoram 2 Tbsps. orange juice Drain fruit well. Mix all ingredients with dressing. Chill Serves 6 -------------------------------------------- HOT CHICKEN SALAD CASSEROLE From: HOST GFS DdH2 HOT CHICKEN SALAD CASSEROLE 2 c. cooked chicken, diced 2 c. celery 2 tbsp. lemon juice 1 c. mayonnaise 1/2 c. cashews or slivered almonds 1/2 tsp. salt 1 c. grated Cheddar cheese 1 c. crushed potato chips or 1 roll Ritz crackers, crushed & mixed with 1/2 c. melted butter Mix all ingredients except cheese and potato chips or crushed crackers. Place in a greased casserole. Top with Cheddar cheese, then with a layer of topping. Bake at 400 degrees for 20 minutes, 30 if refrigerated. Serves 4. ========== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. -------------------------------------------- Hot German Potato Salad... From: GFA Terry There are many versions of this recipe out there. I like this one because it has sour cream: Hot German Potato Salad Ingredients : 10 to 12 med. potatoes 1 c. onion, chopped 1/2 lb. bacon, cooked & diced 2 tbsp. flour 1/4 c. sugar 2 tbsp. butter 1 to 2 tsp. salt 1/4 tsp. pepper 1/2 c. cider vinegar 1 c. sour cream Parsley, chopped 1 c. water Preparation : Cook potatoes, covered in salted boiling water to cover for 35 to 40 minutes. Peel warm potatoes; slice. Add onion. Cook bacon; remove from heat. Lift out with slotted spoon and set aside. Pour off fat; return 1/4 cup to skillet. Stir flour into fat. Add sugar, butter, salt, pepper, vinegar and 1 cup water. Bring to boil, stirring. Remove from heat; add sour cream. Pour over potatoes, onions, and 1/2 the bacon. Toss gently. Sprinkle remaining bacon and parsley on top. -------------------------------------------- In Search of: Cambodian Salad Dressing From: GFA Terry SALAD DRESSING 2/3 c. sugar 1 tsp. dry mustard 1 tsp. paprika 1 tsp. celery seed 1/4 tsp. salt 1/3 c. honey 5 tbsp. vinegar (red wine type) 1 tbsp. lemon juice 1 c. salad oil Mix and pour over fresh fruit, let stand an hour or so. Drain off excess before serving. Any combination of fruit will do, but a blend of 2 bananas, 2 apples, 2 oranges, 1 cup seedless grapes and 1/2 cup of pineapple works well. This dressing keeps salad fresh for hours. ** SALAD DRESSING #2 2/3 c. white sugar 1 tsp. dry mustard 1/2 tsp. onion juice 5 tbsp. white vinegar (3 tbsp. and 2 tbsp.) 1 c. vegetable oil 1 1/2 tbsp. lemon juice 1/2 tbsp. celery seed Combine sugar, mustard, salt, onion juice and 2 tablespoons vinegar. Mix in mixer and oil very slowly. SLOWLY. Mix well. This will be thick. Add remaining vinegar and lemon juice. Continue beating until thick and stir in celery seed. Store covered in refrigerator. SHAKE BEFORE USING. ** POPPY SEED SALAD DRESSING 1/2 c. sugar 1 tsp. dry mustard 1 tsp. salt 3 tbsp. vinegar 2 tsp. poppy seeds 1 tbsp. lemon juice 1 tsp. paprika 1 c. salad oil Combine all ingredients but oil. Add oil a little at a time, mixing with a wire whisk. Makes 1 1/2 cups. >Subject: In Search of: Cambodian Salad Dressing >Date: 4/23/99 12:02 PM Central Daylight Time >From: Hjzhughes >Message-id: <19990423130254.01998.00000105@ng61.aol.com> > >Years ago I worked for a Cambodian man who taught me how to make a salad >dressing that consisted of : oil, lemon juice, sugar and some other >ingredients. He would serve this over lettuce with cooked steak slices. >Does anyone have a similar salad dressing? > -------------------------------------------- Know-How Perfect Potato Salad From: HOST GFS DdH2 Know-How Perfect Potato Salad Warm weather brings picnics, barbecues, and potlucks, and none of these important eating occasions would be complete without a big bowl of potato salad! Your mother and your grandmother may have their famous recipes for this summertime staple, but what makes a perfect potato salad is different for everybody. Once you understand some of the basics regarding the composition of this beloved side dish, you'll be ready to invent your own soon-to-be-famous recipe! Though there are as many different kinds of potato salad as there are people who make them, most of these spud concoctions fit into one of two categories: creamy, or vinegar-based. Creamy potato salad almost always has a mayonnaise-based dressing, but it can also contain sour cream, yogurt, and creamy-style salad dressings. Creamy potato salad is served cold. Most vinegar-based potato salads (frequently called German-style potato salad) are dressed with a mixture of cider vinegar, vegetable oil, and sugar. This style of salad is often served warm. Spud Safety You have probably been warned that mayonnaise-based potato salad can be dangerous if you leave it out for too long. The rumor is most definitely based on fact: homemade mayonnaise is made with raw eggs, and raw eggs are prone to develop salmonella bacteria when left at room temperature. However, commercially prepared (i.e., store-bought) mayonnaise is quite safe because it is made with pasteurized eggs. What's more, commercial mayonnaise has actually been proven to KILL bacteria due to the salt and acidic ingredients such as vinegar and lemon juice that it contains! Low-acid foods in the salad such as potatoes, chicken, and ham are much more susceptible to bacterial growth than the mayonnaise itself. All the same, it's important to practice safe handling methods with potato salad as with all other foods. Hot foods should stay hot, and cold foods should stay cold. If you're taking potato salad to an outdoor event, we recommend that you keep the bowl on ice, and keep it out of direct sun. Pick a Potato Don't overlook the most essential part of your potato salad: the potatoes themselves! While Russets are still by far the most commonly used variety of potato, consider mixing it up a little. There are several high-moisture varieties with a texture that many people refer to as 'waxy'. Among these varieties are Yellow Finns, Yukon Golds, and red potatoes. Their high moisture means that they have a more pleasant texture when they are cold, and their waxier flesh holds up better to chopping and to tossing with dressing than that of the drier, more mealy Russets. However, your salad will be outstanding no matter which variety you choose, as long as you cook the potatoes carefully. If you wish to add a little extra color and texture to your salad, leave the skins on the potatoes. Just be sure to scrub them thoroughly before you begin; 'gritty' is one texture that nobody likes in their food! Once you've either scrubbed or peeled your potatoes, cut them into bite-size chunks, place them in a pot, and cover them with water. Bring them to a boil on the stove, then generously salt the water. Reduce the heat if necessary to keep the pot at a gentle - not a violent - boil. Depending on your definition of 'bite-size' the potatoes will take between 8 and 15 minutes to cook. Check them often by fishing a piece out and tasting it. As soon as they're tender enough to bite through easily, drain them. Remember that the potatoes will continue cooking a little bit even after they've been drained, so it's better to err on the side of firm than to end up with a big bowl of moosh. If you're making a hot potato salad to be served immediately, have your dressing ready to mix with the potatoes right away. Otherwise, you should cool the potatoes by spreading them out on a baking sheet in a single layer. Potatoes are at their most absorbent when they're hot, so this is a good time to add some seasonings: salt, pepper, dried herbs, and a sprinkle of your favorite vinegar. When the potatoes are no longer steaming, transfer them to the refrigerator to chill. Now is the Time to Season While your potatoes are busy chilling, you can mix the rest of the salad ingredients together. You can make your potato salad as casual or as highbrow as you'd like depending on what you add to it. Some people prefer the simple route, with few additions, while others like as many treats and surprises as they can possibly pack into one bowl and still leave room for the potatoes! Whether you're making creamy or vinegary potato salad, some favorite choices for seasoning the dressing are cider vinegar, lemon juice, pickle juice, horseradish, paprika, hot pepper sauce, dried and fresh herbs, and any variety of prepared mustard from plain yellow to stone-ground, Dijon-style to extra spicy. Dill, chives, and parsley are especially good partners with potato salad, but some other potato-friendly herbs are sage, tarragon, basil, thyme, and rosemary. Apart from herbs and spices, there are so many other delicious additions you can make to potato salad, it will make your head spin! Just a few of the possibilities to choose from a Diced fresh or cured veggies and fruits, like tomatoes, cucumbers, apples, bell peppers of any color, pickles, capers, chiles, peas, celery, red onions, green onions, shallots, olives, fennel, pimentos, and artichoke hearts Crumbled cheeses including Gorgonzola, blue cheese, smoked cheddar, or feta Toasted nuts and seeds, especially sunflower seeds, almonds, walnuts, sesame seeds, or pecans Tidbits of cooked or cured meats like salami, ham, prosciutto, smoked salmon, shrimp, chicken, or bacon Any other ingredients that make your eyes light up, like hard-cooked eggs or watercress Once you've chosen all the ingredients that will create your ideal symphony of flavor and texture, mix everything together well, and taste a little of it. Need more salt? Vinegar? Spice? Adjust all the seasonings to the best of your ability before you start tossing the dressing with the potatoes; the less you need to stir those potatoes, the prettier your salad will look. When adjusting the seasoning, though, keep two things in mind: first, the potatoes are, of course, much blander than the dressing, so what tastes too strong when you try a big spoonful of dressing may be just right once it's mixed with the potatoes. Second, if you're making your potato salad several hours, or even a day, in advance, the flavors will intensify and mingle with each other, as well as soak into the potatoes. If you can manage it, we do recommend making potato salad a day ahead to achieve optimum flavor. It may take a little practice before you get the hang of mixing the perfect dressing, but we've never met a potato salad we didn't like, so experiment and have some fun! ========== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. -------------------------------------------- Luscious Luau Fruit Salad From: Host GFS DarlaJo Luscious Luau Fruit Salad from SpeedRoots . 1 can (20 oz.) pineapple chunks 3 oranges (peeled and sectioned) 2 apples (cored and chopped) 1 papaya (peeled, seeded and cut into chunks) 1 tsp cornstarch 1/4 cup vegetable oil 2 Tbls sugar 2 Tbls white vinegar 1 Tbls poppy seeds 1 tsp orange juice 1/2 tsp paprika 1/4 tsp salt 5 quarts Romaine lettuce (torn) 1/2 cup toasted slivered almonds . Drain pineapple; reserve juice. In a large bowl, combine pineapple, oranges, apples and papaya. For dressing, in a saucepan, combine reserved pineapple juice with cornstarch. Cook, stirring, until mixture boils and thickens. Cool. . In a blender, combine pineapple juice mixture with oil, sugar, vinegar, poppy seeds, orange juice, paprika and salt. Blend until smooth. Pour dressing over fruit and toss; refrigerate, covered. Just before serving, toss with lettuce and sprinkle with almonds. Makes 12 servings. -------------------------------------------- Macaroni Salad From: HOST GFS DdH2 MACARONI SALAD from Annie 1 pkg. shell macaroni (cooked) 1 med. green pepper, chopped 1 sm. can pimiento, chopped 1 med. onion, chopped 1 c. sweet pickles, chopped 1/2 c. celery, chopped 1/2 c. mayonnaise 1 tbsp. vinegar 1/4 c. sugar Salt and pepper to taste Mix all ingredients. Ready to eat, but I like to let it set for a few hours or overnight for better flavor. I use a few tablespons of pickle relish instead of pickles. ========== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. -------------------------------------------- Make Ahead Cauliflower Salad From: Host GFS DarlaJo Make Ahead Cauliflower Salad from Speed Roots . 1 head lettuce, torn into bite sized pieces 1 head cauliflower flowerettes 1 medium onion, chopped 1 pound bacon, fried crisp and crumbled 1/4 cup sugar 1/3 cup Parmesan cheese, grated 1 cup mayonnaise 1/2 tsp. salt . Layer the first 4 ingredients in a large bowl. Mix remaining ingredients together for the dressing. Cover salad with dressing, sealing edges. Cover tightly with plastic wrap and refrigerate up to 24 hours. Toss just before serving. -------------------------------------------- Mama's DELICIOUS pasta salad From: MEmeigh Rotini Diced cheese Diced ham Italian dressing Diced green bell peppers Diced red bell peppers Diced tomatoes Diced celery Diced carrots Boil the rotini in a pan w/water in it on the oven. Dump it into a colander. Set the colander in the sink. Turn on the sink water to very cold and pour cold water over the pasta in the colander and shake the colander until the pasta is very cold. Turn off the water. Add the diced cheese, ham, green and red bell peppers, tomatoes, celery, and carrots. Stir. Pour italian dressing over everything. Shake everything and keep adding italian dressing until you like the taste. Enjoy!! Serve cold. Keep refridgerated. -------------------------------------------- mashed potatoe salad From: SharCraig This is the Pa Dutch version. 5 Lbs potatoes cooked 12 hardboiled eggs 1 chopped onion mash all together, then add vinegar and sugar to taste, once that is the way you want it, add mayonaise to taste. Sharon , Hamilton Co In and Tipton Co. InGenWeb Coordinator and Indiana Orphan Trains Coordinator -------------------------------------------- Mayflower Salad From: GFA Terry Mayflower Salad 1 & 1/2 c chopped cooked turkey 1 apple, chopped 1 orange, peeled, sections skinned and chopped 1/4 c chopped pecans 1/4 tsp salt 1/2 tsp lemon juice 1/2 c mayonnaise 1/2 c sour cream Combine all ingredients and refrigerate. serve on a lettuce salad. -------------------------------------------- MEXICAN SALAD From: HOST GFS DdH2 MEXICAN SALAD from Annie 1 pkg. Fritos corn chips 2-3 c. hot cooked rice 3/4 c. chopped onion 1-2 cans hot chili (without beans) 1-2 c. chopped lettuce 1 c. chopped fresh tomato TOPPING 2 c. grated Cheddar cheese 1 tbsp. butter 2 tbsp. water In a large salad bowl arrange in layers the ingredients, starting with corn chips, then rice, onion, chili, lettuce, tomato. Melt in a saucepan the Cheddar cheese, butter and water. Pour over top and serve immediately. ========== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. -------------------------------------------- MEXICAN SALAD From: HOST GFS DdH2 MEXICAN SALAD from Annie 1 pkg. Fritos corn chips 2-3 c. hot cooked rice 3/4 c. chopped onion 1-2 cans hot chili (without beans) 1-2 c. chopped lettuce 1 c. chopped fresh tomato TOPPING 2 c. grated Cheddar cheese 1 tbsp. butter 2 tbsp. water In a large salad bowl arrange in layers the ingredients, starting with corn chips, then rice, onion, chili, lettuce, tomato. Melt in a saucepan the Cheddar cheese, butter and water. Pour over top and serve immediately. ========== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. -------------------------------------------- Oriental Chicken Salad From: Terry Ann2 I just had this at a wedding shower over the weekend and it was so good that I had to get the recipe. This is a wonderful salad with a nice crunch. ******** Oriental Chicken Salad 1/2 head of cabbage (torn in small pieces) 1/2 head or a package of chopped lettuce 3-4 chicken breasts cooked or a whole cooked chicken or a can of cooked chicken, cubed 2 packs chicken or oriental flavor Ramen noodles (not cooked - just broken in to small pieces) 1/2 cup slivered almonds 1/2 cup sunflower seeds 1/4 cup sesame seeds or to taste (I just sprinkle across the top before serving for appearance) Mix all of the above in a large bowl In a small bowl, mix: 1/2 cup vegetable oil 3 Tablespoons soy sauce 2 teaspoons vinegar 2 flavor packets from the Ramen noodles used above Pour mixture over ingredients in large bowl just before serving and stir. Very good! -------------------------------------------- PA Dutch Hot Bacon Salad Dressing From: GFA Terry I especially love to eat this on a bed of fresh spinach leaves (and it is good cold, too). Pennsylvania Dutch Hot Bacon Dressing 1/2 c. water 2 eggs (optional) 5 heaping tbsp. light brown sugar 1 1/2 heaping tbsp. flour 1/2 c. vinegar 3 strips bacon Fry bacon until crisp. Drain on paper towel. Add water to pan. Mix eggs, vinegar, sugar and flour. Add to pan and cook until slightly thickened. Crumble bacon and add to dressing. If desired, add one or two diced hard cooked eggs although I usually have this without eggs. Serve over spinach leaves, dandelion greens, endive or lettuce. -------------------------------------------- Pa. Dutch Macaroni Salad? From: GFA Terry I found some recipes. Perhaps there is one that would be close...? They have different names, but could be a close recipe. :) **** Sweet & Sour Macaroni Salad 1 lb. curly noodles or macaroni, cooked 1 green pepper, chopped 1 onion, diced 2 carrots, diced Cheddar cheese --SWEET & SOUR SALAD DRESSING:-- 1 pt. real mayonnaise 1 can Eagle Brand condensed milk 1 c. vinegar 1 1/4 c. sugar Garnish cooked noodles with the green pepper, onion and carrots and some cheese. Then mix with above dressing and let stand in refrigerator overnight. NOTE: Dressing ingredients should be blended well and stored in covered jars in refrigerator. It's also great on coleslaw. ***** Macaroni Salad 1 sm. pkg. curly macaroni, cooked & drained 1 pt. mayonnaise 1 c. sugar 1 c. white vinegar 1 can Eagle Brand condensed milk 1 c. chopped green pepper 6 grated carrots 1 diced onion Mix all with dressing. Chill overnight or several hours before serving. ***** Macaoni Salad 1 lb. cooked macaroni 5 hard cooked eggs 1 onion, chopped 1/2 c. celery, chopped 1/2 c. carrots, chopped Combine macaroni, chopped vegetables and egg (whites only). To make dressing: 5 egg yolks, mashed 1 1/2 c. sugar 1 c. mayonnaise 1/3 c. vinegar 1 tsp. salt 1 can evaporated milk 2 tbsp. prepared mustard Mix. Then mix with macaroni and vegetables. Chill. *** Macaroni Salad 1 lb. corkscrew macaroni 3 carrots, grated 1 onion, chopped 1 green pepper, chopped 3 med. tomatoes, chopped Toss all above lightly together. Mix and pour over above. 1/2 c. sugar 2 c. real mayonnaise (1 pt.) 1/4 c. white vinegar 1 lg. can evaporated milk Salt & pepper Toss lightly. -------------------------------------------- PARTY SQUASH SALAD From: HOST GFS DdH2 Party Squash Salad from VJJE Recipe Weekly 2 small zucchini, trimmed 2 small yellow squash, trimmed 1/4 cup fresh lemon juice 2 tablespoons extra-virgin olive oil Salt and pepper, to taste 4 ounces shaved Parmesan cheese 1 large bunch of arugula, trimmed, washed and patted dry 1 large ripe tomato, cored 2 tablespoons chopped parsley Cut the zucchini and yellow squash into thin slices diagonally; place in a bowl. Whisk together the lemon juice, oil, salt and pepper; toss with the squash. Let rest for 15 minutes. Use a sharp vegetable peeler to shave the Parmesan cheese into long strips. Add to the squash. Place the arugula in a bowl. Slice the tomato into thin wedges; scatter over the arugula. Just before serving, spoon the squash and dressing over the arugula. Sprinkle with parsley and season with salt and pepper. Serve immediately, tossing at the table. ========== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. -------------------------------------------- PASTA SALAD From: HOST GFS DdH2 Pasta Salad from Annie 1 1/2 c. macaroni shells, cooked, rinsed & drained 1 tbsp. vegetable oil 2 c. shredded Iceberg Lettuce 3 hard-cooked eggs, sliced 12 oz. ham, in strips 1 pkg. frozen tiny peas 1 (4 oz.) c. shredded Monterey Jack cheese DRESSING 1 c. mayonnaise 1/2 c. sour cream 2 tsp. Dijon mustard 1/4 c. sliced green onions 1/2 tsp. salt 1/2 tsp. freshly ground pepper Toss macaroni with oil to prevent shells from sticking. Mix all dressing ingredients in small bowl. Put lettuce in one layer in a 3 quart bowl. Top with macaroni (cooled); then egg slices. Sprinkle with pepper. Add in layers the ham, peas and cheese. Spread dressing carefully over the top to bowls edge. Cover tightly with plastic wrap and refrigerate overnight. Before serving, sprinkle with parsley. ========== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. -------------------------------------------- Pineapple Boat Fruit Salad From: Host GFS DarlaJo Pineapple Boat Fruit Salad From SpeedRoots 1 pineapple 1 pint fresh sliced strawberries 2 bananas sliced 2 kiwi fruits peeled and sliced 1 11-oz. can mandarin oranges, reserve juice 1/4 cup honey Juice of 1 lime Coconut flakes Fresh mint leaves Cut pineapple in 1/2 lengthwise. Dice pineapple and discard hard core that runs through the center of pineapple. Combine pineapple, strawberries, bananas, kiwi and mandarin oranges together in a large bowl. To make dressing combine juice drained from mandarin oranges, about 1/2 cup, honey and lime juice together, shake well. Pour over fruit and toss. Place in pineapple shells and sprinkle with coconut and garnish with mint leaves. The Skinny: Leave out the coconut flakes, which are actually pretty high in fat. HostGFSDarlaJo Ancestral Seasonings Chat, Wed. 8pm ET, Keyword: ROOTS > Chats > Golden Gates GENTREK Chat, Mon.10pm ET, Keyword: ROOTS > Chats > Beginners -------------------------------------------- Potato Salad From: HOST GFS DdH2 POTATO SALAD Potato Salad From Ellen Makes 12 servings Prep Time: 15 Minutes Cook Time: 30 Minutes Ready in: 3 Hours 45 Minutes " I have been working very hard since I married to come up with a perfect potato salad. This is it - a sweet, creamy recipe made with red potatoes. Very tasty. You can substitute sweet pickle relish for the sweet pickle cubes. " 5 pounds red potatoes, diced 4 eggs 4 stalks celery, chopped 1 green bell pepper, chopped 1 (16 ounce) jar sweet pickles, cubed 3/4 tablespoon prepared mustard 3/4 cup mayonnaise 1 onion, finely chopped 1 teaspoon white sugar salt and pepper to taste Directions 1 Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl. 2 Place eggs in a medium saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and peel under cold, running water. Chop, and set aside. 3 Stir the eggs, celery, green bell pepper, sweet pickle cubes, prepared mustard, mayonnaise, onion and white sugar into the potatoes. Season to taste with salt and pepper. Cover, and chill in the refrigerator for at least 3 hours before serving. ========== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. -------------------------------------------- RECIPE - GINGER FRUIT SALAD From: HOST GFS DdH2 RECIPE - GINGER FRUIT SALAD Submitted by: USSGERI (Serves 4 to 6) Ingredients: 1 large can Peaches 1 large can Fruit Cocktail 1 small can Crushed Pineapple 1 6-oz. package Orange Gelatin 8 oz. Cream Cheese, softened 1 jar Maraschino Cherries 4 ripe Bananas, cut into chunks 1 tsp. Sugar 1 cup Whipping Cream 1/2 cup Walnuts, chopped Dash or two of ground Ginger Drain the peaches, fruit cocktail, and crushed pineapple, and reserve the liquid. Use the reserved fruit liquid rather than water to prepare the orange gelatin as directed on the manufacturer's package. Cube the softened cream cheese and add it to the warm gelatin mixture, stirring to dissolve. Combine the drained peaches, fruit cocktail, crushed pineapple, maraschino cherries, and bananas in a large serving bowl. Pour the cooled gelatin mixture over the fruit and toss to combine. In a separate bowl, whip the cream with the sugar. Fold the whipping cream into the fruit salad. Top the salad with the chopped walnuts and a dash of ginger and serve. ========== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find complacency in the oddest places, that is when we find our heart is content. -------------------------------------------- Roasted Beet Salad From: Host GFS DarlaJo Roasted Beet Salad from SpeedRoots . 1/2 - 3/4 lb (450 - 675 g) small red, yellow, or striped beets 3 Tbs (45 ml) orange juice 1 Tbs (5 ml) minced shallots 1 Tbs (15 ml) extra-virgin olive oil 1 tsp (5 ml) grated orange rind 1 tsp (5 ml) Dijon mustard Salt and freshly ground pepper Lettuce leaves for garnish. . Trim the stem of the beets to about 1 inch (3 cm). Wrap the individual types of beets separately in aluminum foil and roast in a preheated 400F (200C) oven until tender, 45 minutes to 1 hour. Let the beets cool. Peel the beets and cut in half lengthwise. Whisk together the orange juice, shallots, olive oil, orange rind, mustard, salt, and pepper. Arrange the cooled beets on lettuce leaves and drizzle with the dressing. Serves 4 to 6. HostGFSDarlaJo Ancestral Seasonings Chat Wednesdays 8pm ET Keyword: ROOTS > Chats > Golden Gates -------------------------------------------- Salad Dressing fit for the Gods From: BLTIF Italian Heaven Dressing 3/4 cup olive oil 4 tbsp red wine vinegar 3 garlic cloves ( minced) 2 Tbsp mustard 12 shakes of Maggi liquid seasoning salt to taste (optional) Mix all ingredients together. Pour over salad right before serving, no sooner as it will cause lettuce to wilt -------------------------------------------- Salad Nicoise From: Host GFS DarlaJo Salad Nicoise from SpeedRoots . This salad is most often served arranged on a large dinner plate or "en place." It is a favorite lunchtime salad and should be served with a crusty baguette and a dry white wine. . 4 cups, butter lettuce leaves, rinsed and dried 1 cup, haricot vert, stems removed and blanched 3 ripe tomatoes, stem removed and cut into wedges 1/2 teaspoon salt 6 tablespoons extra virgin olive oil 4 hard boiled eggs 1/2 cup pitted nicoise olives 1 can chunk light tuna in water 3 sardine filets (optional) . In a large bowl, toss the lettuce together with the tomatoes, haricot vert, salt and olive oil until coated. Arrange this on a serving dish or platter with the eggs, nicoise olives, tuna, and sardines and serve. HostGFSDarlaJo Ancestral Seasonings Chat Wednesdays 8pm ET Keyword: ROOTS > Chats > Golden Gates -------------------------------------------- Salad Supreme Mix From: GFA Terry I found some salad seasoning recipes -- don't know if this is what you wanted, but they sounded good. :) ********** Salad Seasoning #1 3/4 c. Parmesan cheese (the kind ready to sprinkle on spaghetti) 1/4 c. parsley flakes 1 tsp. garlic powder 1/2 tsp. ground pepper 1 tsp. chives 1/2 tsp. salt 1 tsp. bell pepper flakes 1 tsp. basil Combine all ingredients and store in small airtight jars. This is all dry ingredients. Makes 1 cup. Also taste good in soups. ********* Salad Seasoning #2 2 tbsp. parsley flakes 1 tbsp. seasoned salt 1 tsp. seasoned pepper 1 tbsp. each marjoram, basil, dried chives, celery seed, dill weed Combine seasonings and sprinkle on salads or use in dressings as desired. Store in cool space in airtight container. Makes 1/4 cup mix. ******* Salad Seasoning #3 2 tbsp. parsley flakes 1 tbsp. seasoned salt 1 tsp. seasoned pepper 1 tbsp. marjoram 1 tbsp. basil 1 tbsp. dried chives 1 tbsp. celery seed 1 tbsp. dill weed Combine seasonings and sprinkle on salads or use in dressing as desired. Store in cool place in airtight container. Makes 1/4 cup mix. ***** Salad Seasoning #4 1/4 c. (1 oz.) grated cheese 2 tbsp. sesame seeds 1 tbsp. poppy seeds 2 tsp. paprika 1 tsp. celery seeds 1 tsp. monosodium glutamate 1/2 tsp. garlic salt >Subject: Salad Supreme Mix >Date: 03/06/2000 3:27 PM Central Standard Time >From: GClarke688 >Message-id: <20000306162716.01037.00000800@ng-ff1.aol.com> > > >Just recently I came across a recipe for making Salad Supreme Seasoning like >McCormick's and now I can't find it again. Has anyone else seen this. > >Geri >Low Fat crockpot > -------------------------------------------- Scrambled Egg Salad From: Host GFS DarlaJo Scrambled Egg Salad Yields: about 1 1/2 cups . 6 eggs 1/3 cup mayonnaise 1/2 teaspoon yellow mustard 1/4 teaspoon salt 1/8 teaspoon black pepper . Break the eggs into a microwaveable pie plate; mix just until yolks mix with whites. Microwave on High for about 2 minutes, or until eggs start to set around the edges. Push the edges to the center of the plate and repeat at 1-minute increments, until eggs are set. Allow set eggs to cool, then chop finely. Add the remaining ingredients; mix well. Serve, or cover and chill until ready to serve. -------------------------------------------- SENSATIONAL SALAD DRESSING From: HOST GFS DdH2 SENSATIONAL SALAD DRESSING Submitted by: USSGERI This recipe makes a lot, but it keeps in the refrigerator indefinitely. INGREDIENTS: 1/2 pound finely ground Romano cheese 1/2 pint canola oil 1/2 pint olive oil ( or you can use all olive oil) Juice of 2 lemons Juice of 3 cloves of garlic PROCESS: Shake all ingredients in a quart jar. Especially good with romaine and parsley. Salt and pepper greens as desired before adding dressing. HOST GFS DdH2 Genealogy Forum Keyword: ROOTS -------------------------------------------- SEVEN LAYER SALAD From: HOST GFS DdH2 SEVEN LAYER SALAD from Annie 1 head lettuce, torn up in pieces 1 c. celery, diced 4 hard boiled eggs, diced or sliced 1 (10 oz.) pkg. frozen peas 1/2 c. green pepper, diced 1 med. sweet onion, diced 8 slices bacon, crisp & cut up 2 c. mayonnaise, not salad dressing 2 tbsp. sugar 4 oz. Cheddar cheese, grated Put lettuce in 9 x 12 inch pan. Layer ingredients in order given. Add sugar to mayonnaise and put on top of salad like frosting. Sprinkle with grated cheese. Cover and refrigerate 8 to 12 hours. Garnish with parsley if desired. HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. -------------------------------------------- Simple Macaroni Salad From: HOST GFS DdH2 SIMPLE MACARONI SALAD Simple Macaroni Salad Submitted by: AR 1 (16 ounce) package macaroni 2 red bell peppers, chopped 1 green bell pepper, chopped 1/2 cup chopped green onions 1 stalk celery, chopped (optional) 1 tablespoon olive oil 1 cup mayonnaise 1 packet dry vegetable soup mix Directions 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water until no longer hot. Transfer noodles to a large bowl. 2 Stir in red bell peppers, green bell peppers, green onions, celery and olive oil. Mix in mayonnaise and soup mix. Refrigerate for a few hours before serving. Makes 6 to 8 servings Prep Time: 20 Minutes Cook Time: 10 Minutes Ready in: 2 Hours 30 Minutes ========== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. -------------------------------------------- Simple Tomato Basil Salad From: CBLyles Here is a great way to use your garden crop: Line a platter with fresh, washed salad greens from garden...baby romaine and leaf lettuce are the best...store bought will do... Top lettuce with ripe, sliced garden tomatoes... Top each tomato slice with one fresh basil leaf, only fresh will do...most stores carry fresh basil in the produce section if you do not grow your own.... Make a simple dressing by whisking together equal portions of balsamic vinegar and light olive oil...add a pinch of sugar, salt and cracked pepper....drizzle dressing over tomatoes and basil... Top with grated mozerella cheese... I have found that this salad works the best if you add the dressing and cheese right at eating time...very simple and delicious... Enjoy, Candy Lyles CBLyles@aol.com -------------------------------------------- Spaghetti Salad From: Erie59 This is a great summertime salad 1 lb cooked spaghetti 1 16oz jar Zesty Italian Dressing 1 jar McCormick Salad Seasoning 2 tomatoes, chopped 2 cucumbers, chopped 4 stalkes celery, chopped 2 onions chopped Mix and let stand 24 hours. -------------------------------------------- Spicy Cucumber Salad From: HOST GFS DdH2 Spicy Cucumber Salad 4 cucumbers 2 tsp. soy sauce 2 Tbsp. white vinegar 2 Tbsp. sugar 4 tsp. sesame seed oil 1 tsp. hot sauce Salt and pepper Peel cucumbers and cut them lengthwise. Scrape out seeds with small spoon leaving hollow shells. Cut cucumbers cross-wise into 1/4 inch strips. Combine soy sauce, vinegar, sugar, sesame seed oil, hot sauce and salt and pepper in a small bowl and mix well. Add cucumber and toss to coat each slice. Chill before serving. The Skinny: Use your favorite sugar substitute. HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find complacency in the oddest places, that is when we find our heart is content. -------------------------------------------- STRAWBERRY CRANBERRY CHRISTMAS SALAD From: HOST GFS DdH2 STRAWBERRY CRANBERRY CHRISTMAS SALAD from Annie 1 can whole berry cranberry sauce 2 c. boiling water 2 regular size pkgs. strawberry Jello 1 (16 oz.) pkg. frozen strawberries, partially thawed 1 sm. can crushed pineapple 2 c. mashed bananas 8 oz. carton sour cream 1/2 c. chopped pecans Mix boiling water and Jello until thoroughly dissolved, add all of the other ingredients except the sour cream and nuts. Pour 1/2 of the mixture into a dish and place in the ice box until well set. Leave the other 1/2 mixture sitting out where it will not congeal. When the first 1/2 is well set, mix the nuts and sour cream and spread over it. Then gently pour the remaining half of the Jello mixture over the sour cream and refrigerate until firmly set. ========== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. -------------------------------------------- Strawberry/ Poppyseed Salad From: BLTIF A friend from France gave me this recipe and there is never even a seed left when I serve it. Onions and strawberry's mixed, you say? Try it, people will rave about it and ask you for the recipe..:)) ************************* STRAWBERRY/POPPY SEED SALAD 1 head of Romaine Lettuce 1/2 Red Onion 1 Pt Strawberries Dressing 1/2 C. sugar 2Tbsp poppy seed 3/4 C. mayo 1/4 C.milk/cream 2Tbsp red wine vinegar Mix all together. Pour over salad right before serving -------------------------------------------- Summer Barley Salad From: Host GFS DarlaJo Summer Barley Salad from my friend SpeedRoots (Serves 10) Ingredients: 5 large ripe Tomatoes 1 lb. fresh Green Beans, trimmed and cut into 1-inch pieces 1 cup Pearl Barley 1/2 cup Olive Oil 1/3 cup Red Wine Vinegar 1 Tbs. fresh Thyme, minced OR 1 tsp. dried Thyme 1 tsp. Salt 1/2 tsp. freshly ground Black Pepper 1/3 cup fresh Parsley, chopped 1/4 cup Green Onions or Scallions, chopped Heat a large pot of water to a boil and immerse the whole tomatoes in it for about 30 seconds. Remove the tomatoes with a slotted spoon and place in a bowl or sink full of cold water. When cool enough to handle, remove to paper towels and peel the tomatoes, then cut crosswise in half and squeeze out the seeds; discard seeds. Coarsely chop the tomatoes; set aside. Add the green beans to the tomato-boiled water and cook for about 4-minutes. Remove the green beans with a slotted spoon and cool under running water in a strainer; drain well. Refrigerate, covered, until just before serving. Add the barley to the boiling water and cook until tender, but still firm to suite the bite, or al dente. This usually takes 40 to 35 minutes. Drain well. Blend together the olive oil, vinegar, thyme, salt and pepper in a shaker and pour it into a large bowl. Add the tomatoes and barley and stir to coat. Refrigerate at least 30-minutes prior to serving. Just before serving, stir in the blanched green beans, parsley and green onions. Serve cold. HostGFSDarlaJo Ancestral Seasonings Chat, Wed. 8pm ET, Keyword: ROOTS > Chats > Golden Gates GENTREK Chat, Mon.10pm ET, Keyword: ROOTS > Chats > Beginners -------------------------------------------- Summer Jello Vegetable Salad From: HOST GFS DdH2 SUMMER JELLO VEGETABLE SALAD from Annie 1 lg. pkg. lemon Jello 1/2 c. fine grated carrots 1/2 c. finely cut half moon shaped celery 1/2 c. SMALL green peas 1 tsp. vinegar Dissolve Jello per instructions, for firmer Jello omit 1/4 c. water. Add 1 teaspoon vinegar when Jello starts to firm up good, fold in veggies. Place small sprigs of celery leaves on top for garnish or parsley. ========== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. -------------------------------------------- Summer Marinated Veggie Salad From: Terry Ann2 Summer Marinated Veggie Salad 1 med. zucchini 1 med. summer squash 2 plum tomatoes, seeded 1/4 c. fresh chopped basil Salt 1 clove garlic Oil (olive) Vinegar 1 sm. onion, finely chopped Slice zucchini/summer squash into thin 3" strips, slice plum tomato into thin rings (after seeding). Make dressing by your taste of oil/vinegar and salt plus basil/garlic/onion. Toss veggies with marinade, refrigerate. -------------------------------------------- TOMATO SALAD[south africa] From: HILTLAWANA 2 large firm ripe tomatoes,washed,stemmed and cut crosswise into slices 1/8 inch thick. 1/2 teaspoon salt 1/4 teaspoon sugar 1 fresh hot green chili,stemmed,seeded and cut lengthwise into strips about 1/2 inch long and1/8 inch wide. 2 tablespoons red wine vinegar overlapping the tomato slices slightly, arrange them attractively in a ring or rows on a large platter or four individual servings dishes. sprinkle the tomatoes evenly with the salt and sugar, and scatter the strips of chili on top. dribble the vinegar over the tomatoes and let them rest at room temperture for about 15 minutes before serving. very refreshing salad for these hot summer nights. lawana -------------------------------------------- TROPICAL FRUIT CLOUD SALAD From: Host GFS DarlaJo TROPICAL FRUIT CLOUD SALAD from SpeedRoots . 1- 15 oz can tropical fruit 1- 3 oz pkg orange jello 1/4 C water 1/2 C chopped nuts (your choice) 3 C fat free whipped topping(thawed) 1- 12 oz carton low or fat free cottage cheese . drain and reserve juice from fruit. combine reserved juice, water and jello. heat till disolved. Fold in whipped topping. Mix in fruit, cottage cheese and nuts...chill -------------------------------------------- TUNA - MACARONI SALAD From: HOST GFS DdH2 Tuna-Macaroni Salad from Annie 1 tbsp. lemon juice 2 tbsp. vegetable oil 2 c. raw macaroni, cooked 2 cans tuna, flaked 3 hard cooked eggs 2 tbsp. chopped onion 1 c. chopped celery 1 c. grated carrots 3/4 c. mayonnaise 1 tsp. mustard 1/2 - 1 tsp. salt Dash of pepper Lettuce or other greens Mix lemon juice and oil. Mix with macaroni. Fold in tuna, eggs, onion, celery and carrots. Fold in mayonnaise and mustard. Serve on salad greens. ========== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. -------------------------------------------- TUNA PASTA SALAD From: Host GFS DarlaJo TUNA PASTA SALAD from SpeedRoots Makes 6 servings 2 cups uncooked creamettes, cooked, rinsed in cold water, drained 1 medium to large onion, chopped 2 stalks celery, chopped 1/2 large green or red pepper, chopped 1-1/2 Tbs. Claussen's sweet pickle relish 1 regular size can chunk light tuna in spring water, drained and flaked 1/2 cup Miracle Whip 1/2 cup Mayonnaise 1 tsp. Emerils Essence (recipe follows) Salt and pepper to taste 1/2 Tbs. French's yellow mustard Paprika Place onion, celery, green or red pepper, relish, tuna, Miracle Whip, Mayonnaise, essence of Emeril, salt, pepper and mustard in a large bowl, mix well. Add drained creamettes and mix well to coat. Sprinkle top with paprika and cover. Refrigerate at least 3 to 4 hours or more. Serve cold. Note: You can use light mayonnaise and light Miracle Whip and Albacore tuna, or even leftover ham, chicken, turkey instead of the tuna. --- EMERILS ESSENCE 5 Tbs. sweet Paprika (Hungarian) 1/4 cup salt 1/4 cup garlic powder 2 Tbs. freshly ground pepper 2 Tbs. onion powder 2 Tbs. cayenne pepper 2 Tbs. dried oregano 2 Tbs. dried thyme Combine all ingredients and mix well. Store in a air tight container. This recipe makes quite a lot, but I use it in a lot of different foods as a seasoning. -------------------------------------------- TUNA WALDORF SALAD SANDWICH FILLING From: HOST GFS DdH2 TUNA WALDORF SALAD SANDWICH FILLING Prep Time: 10 Minutes Ready In: 10 Minutes Makes: 4 servings "Tuna salad gets the all-star treatment when studded with tart apples, crunchy walnuts, crisp celery and savory shallots and tucked into a flaky croissant, topped with a slice of Swiss cheese." Ingredients 1/2 cup mayonnaise 1 tablespoon prepared Dijon-style mustard 1/4 teaspoon curry powder salt and pepper to taste 1 (6 ounce) can oil-packed tuna 1 shallot, finely chopped 1 Granny Smith apple, cored and diced 1/4 cup chopped walnuts 1/2 cup diced celery 1 teaspoon sweet pickle relish 4 large croissants 4 leaves lettuce 4 slices Swiss cheese Directions 1. In a medium bowl, whisk together the mayonnaise, mustard, curry powder, salt and pepper. Add tuna, shallot, apple, walnuts, celery and pickle relish and toss until all ingredients are coated with dressing. 2. Lightly toast the croissants. Split in half, place a lettuce leaf on the bottom half of the croissant and fill with tuna salad. Top with a slice of Swiss cheese and the top half of the croissant. Serve with a dill pickle and potato chips. Bon apetit! ========== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. -------------------------------------------- Turkish or Moroccan Salad From: GFA Terry Is this right? ;) Turkish Bean Salad 1 1/4 c. dried beans 1 c. vinegar 1 lg. onion 3 lg. tomatoes 6 green pepperone (long skinny peppers) 15 black olives (Mediterranean style) 1/2 bunch parsley 4 tbsp. olive oil 3 hard boiled eggs Salt to taste Soak beans overnight. Day 2: Boil beans until tender, strain, cool and put into bowl. Pour 3/4 cup vinegar and some salt onto beans and let them stand in vinegar for 3 hours. Drain and place in another bowl. Slice onion in crescent shapes and put some salt on the slices, rub and press them by hand. Wash onions. Chop parsley, then add with onion to the beans and mix well. Slice the pepperones, tomatoes, eggs and olives and place on top. Put 1 teaspoon salt, the rest of the vinegar, and 4 tablespoons olive oil in a separate bowl. Blend together. Pour dressing on the bean mixture according to taste. -------------------------------------------- VEGETABLE JELLO SALAD From: HOST GFS DdH2 VEGETABLE JELLO SALAD Recipe from Annie Ingredients 1 (6 oz.) lemon or lime Jello 1/4 c. chopped olives 1/2 c. shredded carrots 1/2 c. chopped cucumber 1 tbsp. pimento 1/2 tbsp. lemon juice 1/4 c. green peppers 1/2 c. chopped celery 1 green onion, chopped Mix Jello with 1 1/4 cups boiling water. Cool and set until Jello is the consistency of egg whites. Mix all above ingredients well. Pour into mold and refrigerate for 3 hours. ========== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. -------------------------------------------- Veggie Salad From: Host GFS DarlaJo Veggie Salad from SpeedRoots 2 cups fresh corn kernels, cut off the cob and blanched in boiling water so corn kernels are still crisp; or 1 16-oz. can shoepeg corn (small white and sweet kernels) 2 cups fresh peas, blanched in boiling water so peas are just barely done; or 1 16-oz. can peas. 2 cups fresh green beans, chopped in 2-inch pieces and blanched in boiling water so beans are still crisp; or 1 16-oz can green beans 1 cup celery, finely chopped 1 cup apple cider vinegar 1 cup sugar 1/2 cup vegetable oil 2 cloves garlic, minced Salt and pepper to taste 1 Tbsp. lemon juice Combine all ingredients together in a large bowl. Refrigerate overnight and serve chilled. You will be surprised at how good this simple recipe is. Make sure to prepare it the day before so that the flavors have time to blend. Feel free to add or substitute other ingredients such as kidney or black beans. Please use the fresh ingredients if you are fortunate enough to have them handy. The Skinny: Use your favorite sugar substitute HostGFSDarlaJo Ancestral Seasonings Chat Wednesdays 8pm ET Keyword: ROOTS > Chats > Golden Gates -------------------------------------------- WALDORF SALAD From: HOST GFS DdH2 Waldorf Salad Better Homes and Garden This famous salad, originally a simple mixture of apples, celery, and walnuts in a mayonnaise dressing, was created at New York's Waldorf-Astoria Hotel. There have been many variations since. Ingredients 2 cups chopped apples or pears (2 medium) 1-1/2 teaspoons lemon juice 1/3 cup slivered almonds or chopped pecans, toasted 1/4 cup celery 1/4 cup dried red tart cherries or raisins 1/4 cup seedless grapes, halved 1/3 cup whipping cream 1/4 cup mayonnaise or salad dressing Directions 1. In a medium mixing bowl toss chopped apples or pears with lemon juice. Stir in nuts, celery, cherries or raisins, and grapes. 2. For dressing, in a chilled, small mixing bowl whip the cream to soft peaks. Fold mayonnaise or salad dressing into the whipped cream. Fold dressing into fruit mixture. Cover and chill for 2 to 24 hours. Makes 4 to 6 servings. Preparation Time No Data Cooking Time No Data Total Time No Data Serving Size 4 Nutrition Facts (per Serving): 317 calories 24 g carbohydrates 35 mg cholesterol 24 g fat 94 mg sodium 4 g protein ========== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. -------------------------------------------- WALDORF SALAD From: HOST GFS DdH2 WALDORF SALAD from Annie 5 c. chopped unpeeled apples 2 1/2 c. chopped celery 1 1/4 c. chopped pecans or walnuts 3/4 c. mayonnaise Lettuce leaves Apple wedges Pecan halves Combine first 4 ingredients; toss gently to coat, and chill 1 to 2 hours. Spoon salad into a lettuce lined serving bowl. Garnish with apple wedges and pecan halves. Yield: 10 servings. ========== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. -------------------------------------------- Wanted Ozark Salad Dressing Recipe From: Terry Ann2 CUCUMBER SALAD DRESSING Ingredients : 1/2 lb. tofu, mashed 1 med. cucumber, peeled 2 tbsp. olive oil 2 tbsp. vinegar 1/2 tsp. salt 1/8 tsp. black pepper Preparation : Combine all ingredients in a blender. Blend until smooth and creamy. --Terry Ann in Alabama -------------------------------------------- Warm Harvest Salad From: Host GFS DarlaJo Warm Harvest Salad from SpeedRoots Makes 4 generous servings 1 head green leaf lettuce, cut up, washed and dried 1 head radicchio, cut up, washed and dried 1 cup walnuts, lightly toasted and coarsely chopped 1 cup dried cranberries or dried cherries 4 small individual goat cheeses OR an 8 oz. Log cut into 4 pieces 3/4 Balsamic Vinaigrette ( Shake well) Preheat oven 350 degrees F Mix lettuce and radicchio together. Arrange on plate. Sprinkle walnuts and cranberries on top of salads. Put goat cheese on aluminum foil sprayed with non-stick spray in oven for approximately 4-6 minutes, until cheese starts to soften. Drizzle the Balsamic Vinaigrette on top of lettuce. Place warmed goat cheese on top of salad and serve immediately. -------------------------------------------- ZESTY RICE SALAD From: HOST GFS DdH2 Zesty Rice Salad from Kraft Give plain rice a makeover with this zesty salad that can help you eat right. Prep Time: 15 min Total Time: 3 hr 15 min Serves: Makes 6 servings. Ingredients 3 cups cooked MINUTE White Rice 1 cup fresh asparagus pieces (1 inch), blanched 1 cup cleaned small shrimp, cooked 1/2 cup finely chopped fresh parsley 2 green onions, thinly sliced 1 cup prepared GOOD SEASONS Zesty Italian Salad Dressing (prepared using reduced oil directions on envelope) Preparation TOSS all ingredients except dressing in large bowl. Add dressing; mix lightly. Cover. REFRIGERATE several hours or until chilled. Tips From the Kraft Kitchens How To Blanch Vegetables: Cook vegetables briefly in boiling water and then plunge into ice water to cool; drain. Nutritional Bonus Diet Exchange 2 Starch,2 Fat BACK TO MAIN RECIPE PAGE Beef/Pork \| Breads \| Cakes \| Casseroles \| Cheese \| Chicken Chili \| Chocolate \| Cookies \| Cream \| Easy \| Fruit \| Holidays Pies \| Potato \| Puddings \| Rice \| Salads \| Sauces \| Seafood \| Soups Matson.info Surnames (Click on any letter.) 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