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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.

 

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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

 

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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

 

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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

 

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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.

 

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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

 

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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.

 

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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.

 

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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

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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

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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

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