24-Hour Fruit Salad
Whipped Cream Dressing, below
1 can (16 1/2 ounces) pitted light or dark sweet cherries, drained
2 cans (20 ounces each) pineapple chunks in juice, drained and 2 Tbsp. juice reserved for dressing
3 oranges, cut into small chunks*
1 cup miniature marshmallows
Make Whipped Cream Dressing. Gently toss dressing and remaining ingredients in large glass or plastic bowl. Cover and refrigerate at least 12 hours to blend flavors but no longer than 24 hours. Store remaining salad covered in refrigerator.
NOTE: Two 11-oz. cans mandarin orange segments, drained, can he substituted for the oranges.
Whipped Cream Dressing
2 large eggs, beaten
2 Tbsp. sugar
2 Tbsp. white vinegar or lemon juice
2 Tbsp. reserved pineapple juice
1 Tbsp. butter or stick margarine
dash of salt
3/4 cup whipping (heavy) cream
Heat all ingredients except whipping cream just to boiling in 1-quart saucepan over medium heat, stirring constantly; cool. Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold in egg mixture.
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24-Hour Italian Beef
from Carrie
5 lb. beef rump roast
2 cup water
1 pkg. au jus gravy mix
1 pkg. Italian dressing mix
Combine water, gravy mix and dressing mix. Pour over roast in crockpot. Cover and cook on LOW 12-15 hours. Remove roast and shred with 2 forks, forming strings. Cook on LOW setting an additional 10-12 hours.
Note: Serve on crusty Italian rolls
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Apple-Cranberry Salad
from Gail
2/3 cup sour cream
1/3 cup mayonnaise
2 cup apples, peeled, cored and cubed
2 tsp lemon juice
1/2 cup dried cranberries
1/2 cup seedless green grapes, halved
1/2 cup walnuts, chopped (toast these first for best flavor)
1/2 cup celery, chopped
In a small bowl, stir together sour cream and mayonnaise; set aside. In a large bowl, gently toss apples in lemon juice. Stir in remaining ingredients. Add dressing and toss to coat. Cover and refrigerate at least one hour before serving. Yield: 8 servings.
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Apple Salad
4 Granny Smith apples
3 Red Delicious apples
2 eggs, beaten
1 cup sugar
1 tsp. vanilla
1 tbsp. flour
2 tbsp. milk
1 tbsp. butter
1 container Cool Whip
1 bag caramels cut into small pieces
1 cup unsalted peanuts
In a saucepan, bring the eggs, sugar, vanilla, flour, milk, and butter to a boil. Cool in refrigerator. Meanwhile, cut the 3 red apples and 4 green apples into small pieces. Mix above mixture with apples and 1 container of Cool Whip. Top with mixture of caramels and peanuts.
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Backyard BLTs
from "Good Housekeeping's The Big Grill"
1 medium lemon
1/3 cup light mayonnaise
1 Tbsp. chopped fresh parsley leaves
1/2 tsp. chopped fresh thyme leaves
1/8 tsp. coarsely ground black pepper
3 ripe medium tomatoes (about 1 lb), cut into 1/4" thick slices
1/8 tsp. salt
8 slices (each 1/2" thick) sourdough bread
8 oz. thinly sliced Canadian bacon (about 24 slices)
8 small romaine lettuce leaves
From lemon, grate 1/4 tsp. peel and squeeze 1 tsp. juice. In small bowl, mix lemon peel and lemon juice with mayonnaise, parsley, thyme, and pepper until blended; set aside. Place tomato slices on sheet of waxed paper and sprinkle with salt. With tongs, place bread slices on grill over medium heat and cook just until grill marks appear on bottom side of bread. Remove bread slices from grill and set aside. With tongs, place bacon slices on grill over medium heat and cook 2 minutes, just until grill marks appear on bacon. Do Not Overcook - bacon will dry out and toughen. To assemble sandwiches: Spread mayonnaise mixture on ungrilled side of bread slices. Top half of bread slices with half of bacon slices, all of tomato slices, remaining bacon slices, then lettuce leaves. Place remaining bread slices, grilled side up, on top. Cut each sandwich in half to serve. Makes 4 sandwiches.
Per sandwich: 315 calories, 17 g protein, 32 g carbohydrate, 14 g fat, 35 mg cholesterol, 1195 mg sodium.
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Bacon & Egg Salad Sandwiches
from Julee
6 eggs
6 slices bacon
1/3 cup sliced celery
1/3 cup mayonnaise
2 squirts mustard, (or to taste)
1/4 tsp. salt
1/4 tsp. pepper
4 lettuce leaves
4 slice tomato (optional)
8 slices bread
Place eggs in medium saucepan; cover with cold water. Bring to a boil. Reduce hat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking. Peel eggs; chop. Meanwhile, cook bacon until crisp. Drain on paper towel; crumble. In medium bowl, combine chopped eggs, celery, mayonnaise, salt and pepper; mix well. Stir in bacon. Layer lettuce, egg salad and tomato slices on 4 slices of bread. Top with remaining bread slices. Yield: 4 sandwiches.
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Bacon Ranch Pasta Salad
from "Steph's Country Kitchen Goodness"
16 oz. small shell pasta
3/4 cup ranch salad dressing
1/4 cup sour cream
1/3 cup bacon bits (or cooked, crumbled bacon)
1/4 cup sliced green onions
1/2 tsp. garlic powder
Cook pasta according to package directions; drain under cold water. In a large bowl, combine cooked pasta, dressing, bacon bits, onions and garlic powder. Toss to mix well. Chill until ready to serve. Yield: 10 to 12 servings.
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Bacon, Lettuce & Tomato Salad
lettuce leaves
4 large ripe tomatoes
salt to taste
1 lb. fresh mushrooms, sliced (6 cups)
12 strips bacon, crisply cooked and crumbled coarsely
4 green onions with tips, thinly sliced
1/3 cup salad oil
2 Tbsp. red wine vinegar
1/2 tsp. garlic salt
1/8 tsp. pepper
finely shredded Swiss OR mozzarella OR Parmesan cheese
Rinse lettuce under cool running water; pat dry. Arrange on 6 plates, divided equally. Cut 18 thin slices from three of the tomatoes. Lightly salt slices. Arrange 3 slices on each of the lettuce-lined plates. Coarsely chop the remaining tomato. In medium bowl, toss together chopped tomato, mushrooms, bacon, green onions, oil, red wine vinegar, garlic salt and pepper. Spoon over tomato slices, dividing evenly. Sprinkle with cheese. Serves 6.
NOTE: If desired, you can turn this into a complete meal by adding boiled shrimp, lump crabmeat or cubed cooked chicken or turkey to the salad.
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Bacon-Lettuce-Mozzarella & Tomato Salad
from Southern Living magazine
16 oz. bottle vinaigrette
1/3 cup lime juice
8 oz. mozzarella cheese, cut into 1/4" slices
1 loaf unsliced French or Italian bread, 16 oz
1 large head Bibb lettuce
6 plum tomatoes, cut into 1/4" slices
12 thick bacon slices, cut into 1/3s, cooked
Stir together vinaigrette and lime juice. Place cheese slices in a 13x9-inch baking dish; drizzle with 1 cup vinaigrette mixture and set remaining dressing aside. Let cheese stand 20 minutes. Slice to p one-fourth off bread loaf. Scoop out bread, leaving a 1-inch thick shell. (Reserve top and center for other uses). Place shell on a baking sheet and brush inside evenly with 1/2 cup vinaigrette mixture. Bake at 400°F. for 12 to 15 minutes or until golden. Cool. Line bread bowl with lettuce. Fill with tomato and cheese. Top with bacon. Serve with remaining dressing.
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Bacon-Spinach Salad
4 slices bacon, diced
1/4 cup white or cider vinegar
8 ounces spinach or 2 bunches leaf lettuce, coarsely shredded (6 cups)
S medium green onions, chopped (1/3 cup)
2 tsp. sugar
1/4 tsp. salt
1/8 tsp. pepper
Cook bacon in 12-inch skillet over medium hear, stirring occasionally, until crisp. Stir in vinegar. Heat through, remove from heat. Add spinach and onions to bacon mixture. Sprinkle with sugar, salt and pepper. Toss 1 to 2 minutes or until spinach is wilted.
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Bacon-Tomato Open-Faced Rounds
10-oz. can Hungry Jack refrigerated biscuits
10 slices bacon, cut into thirds, crisply cooked
10 thin slices tomato
1/2 cup mayonnaise
1/2 cup chopped onion
2 oz. (1/2 cup) shredded Swiss cheese
1 tsp. dried basil leaves
Heat oven to 400ºF. Separate dough into 10 biscuits. On ungreased cookie sheets, press or roll out each biscuit to a 4" circle, forming 1/4" rim around edge of each circle. Arrange 3 bacon pieces on each circle; top each with tomato slice. In small bowl, combine mayonnaise, onion, cheese and basil. Spoon rounded tablespoon of mixture over each tomato slice, spreading slightly. bake 11-16 minutes or until edges of biscuits are golden brown. Makes 10 sandwiches.
NOTES: If tomato slices are juicy, drain on paper towel before using. To reheat, wrap loosely in foil; heat at 350ºF for 15-20 minutes.
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Baked Bologna Sandwiches
2-1/4 cups Bisquick
2 Tbsp. chopped green onions (with tops)
1/2 cup cold water
4 slices bologna (or other sandwich meat)
1 Tbsp. mayonnaise
1 Tbsp. prepared mustard
4 slices process American cheese
Heat oven to 400ºF. Mix Bisquick, onions and water until soft dough forms; beat 20 strokes. Turn onto cloth-covered surface well dusted with Bisquick; gently roll to coat. Knead 10 times. Divide dough in half. Pat each half into 9" circle. Place 1 circle on ungreased cookie sheet. Place bologna on dough on cookie sheet, overlapping edges slightly. Spread with mayonnaise and mustard. Place cheese on mustard, overlapping edges if necessary. Place remaining dough circle over cheese. Score top into 4 wedges. Bake uncovered 20-25 minutes or until golden brown. Serves 4.
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Baked Cheeseburger Sandwich
from "Three Rivers Cookbook"
recipe by Mrs. Kenneth Johns, Jr.
8 slices white bread
1/2 lb. ground meat
1/4 cup chopped onion
2 Tbsp. chopped celery
1 Tbsp. prepared mustard
1/2 tsp. salt
1 egg, well beaten
3/4 cup milk
1/2 tsp. salt
1/8 tsp. dry mustard
1 cup shredded American cheese
Toast bread and butter both sides. Brown ground meat. Add onion and celery, cook 5 minutes. Stir in prepared mustard and salt, remove from heat. Combine next 4 ingredients. Place 4 slices of buttered toast in a 9" square pan. Top with meat and then the cheese. Place 4 remaining toast slices on top. Pour egg mixture over all. Bake 30-35 minutes at 350°F.
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Baked German Potato Salad
from "Marcia Adams, Cooking from Quilt Country"
1 cup bacon, diced
1 cup celery, chopped
1 cup onion, chopped
3 Tbsp. flour
1 tsp. salt
1/2 tsp. pepper
2/3 cup sugar
2/3 cup cider vinegar
1-1/2 cups water
1/3 cup parsley, chopped
2 tsp. celery seed
2 quarts potatoes, boiled, peeled, sliced
Fry bacon in a medium skillet until crisp. Remove with a slotted spoon and reserve. IF there is not about 1/4 cup fat in the skillet add additional oil. Add celery and onion and cook over medium heat for 3 minutes. Add flour, salt, pepper and cook 2 minutes longer. Then add sugar, vinegar, and water and stir with a whisk, bring to a boil and cook 1 minutes Add parsley, celery seed, and reserved bacon and combine; remove from heat. Preheat oven to 375°F. Place potatoes in a baking dish and pour dressing over. Mix gently so you don't break up potatoes and bake for 45 minutes
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Baked Potato Salad
recipe by Art Ginsburg
8 medium potatoes, scrubbed, and cut into 1" chunks
1 Tbsp. salt
16 oz. sour cream
1/4 cup real bacon bits
4 scallions, thinly sliced
1/2 tsp. freshly-ground black pepper
Place the potatoes in a large pot and add enough water to cover them. Add the salt and bring to a boil over high heat. Cook for 10 to 15 minutes, or until fork-tender; drain well and allow to cool slightly. In a large bowl, combine the remaining ingredients; mix well. Add the potatoes and mix until well combined. Serve warm, or cover and chill until ready to serve. Serves 6.
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Barbecue Beef Sandwiches
from Carrie
3 lb. chuck roast
1 cup water
2 beef bouillon cubes
1 Tbsp. minced onion
15 oz. can tomato sauce
1/4 cup brown sugar
1/4 cup ketchup
1/4 cup mustard
dash Worcestershire sauce
Roast meat, along with 1 cup water and bouillon cubes until very tender or cook on low in the crock pot 8 to 10 hours, until tender. Shred meat with a fork after cooking and retain 1 cup of the juice from cooking. Add rest of the ingredients to shredded meat. Put in a crock pot and cook on low heat 3-4 hours or on high 1-1/2 to 2 hours. Serve over hamburger buns or dinner rolls. Serves 5 - 6
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Barbecue Pita Pocket Sandwiches
from Justcrockpotrecipes.com
3-4 lb. roast (pork, beef, whatever--inexpensive)
1/2-1 cup water
1 beef bouillon cube
16 oz. bottle of barbecue sauce
Place roast in slow cooker. If it doesn't fit flat, cut it to make it fit. Add a little water to start the juices going. Cook on low 8-10 hours. The last hour of cooking, remove lid and shred meat with two forks. Dump in 1/2 to all (what looks good) barbecue sauce and stir well. Put lid back on and let it heat up a bit. Serve stuffed inside of pita pockets or on buns. You may add things like green, red, or yellow peppers, onions and grated carrot to the roast when you start it.
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Barbecued Beef in Buns
4 lbs. boneless beef chuck roast, trimmed of fat
4 cups water
1/2 cup firmly packed brown sugar
2 Tbsp. dry mustard
1/2 tsp. pepper
1/3 cup vinegar
2 cups ketchup
2 Tbsp. Worcestershire sauce
24 sandwich buns, split
Place roast in Dutch oven; add water. Bring to a boil. Reduce heat to low; cover and simmer 2-3 hours or until tender. Drain beef, reserving 3 cups liquid. Shred beef; return to Dutch oven. Add brown sugar, mustard, pepper, vinegar and reserved 3 cups liquid. Bring to a boil. Reduce heat to low; cover and simmer 20 minutes. Add ketchup and Worcestershire to beef mixture. Simmer, uncovered, for 20-25 minutes or until of desired consistency. Serve 1/3 cup beef mixture in each bun.
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Barbecued Beef Sandwiches
3-pound beef brisket or pot roast
1/2 cup water
3 Tbsp. vinegar
2 Tbsp. Worcestershire sauce
1 tsp. chili powder
3 cups barbecue sauce
Kaiser rolls or large hamburger buns
Trim fat from brisket. Cut brisket, if necessary, to fit in a 3-1/2 to 4 quart crock pot. Add water, vinegar, Worcestershire sauce and chili powder. Cover and cook on low setting 10 to 12 hours, or on high setting 4 to 5 hours. About 1 hour before serving, remove the meat from the crock pot. Discard cooking liquid. Using two forks to pull, shred meat return to crock pot. Stir in barbecue sauce. Cover and cook on high setting 30 minutes or until heated through. Serve on rolls or hamburger buns. Yield: 12 to 16 sandwiches.
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Barbecued Hamburger Mix
1 cup chopped onion
2 Tbsp. butter
4 lb. ground beef
14 oz bottle ketchup
1 cup water
1/2 cup chopped celery
1/4 cup lemon juice
2 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
1 Tbsp. salt
2 tsp. vinegar
1/2 tsp. dry mustard
Saute onion in butter. Add ground beef; brown lightly. Drain off excess fat. Add rest of ingredients and simmer covered 30 minutes. Use to fill 30 to 40 warm hamburger buns. Freezes really well. Great make ahead for camping.
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Barbecued Turkey Sloppy Joes
2 lbs. ground turkey
2 medium onions, chopped
two 15-oz. cans tomato sauce
6-oz. can tomato paste
1/2 cup packed brown sugar
1/3 cup red wine vinegar
2 Tbsp. Worcestershire sauce
2 Tbsp. liquid smoke hickory flavoring
1/2 tsp. seasoned salt
1/4 tsp. pepper
8 sourdough rolls, split and toasted
In large skillet, cook turkey and onions over medium-high heat, stirring often, until turkey is lightly browned and crumbly, 6-8 minutes. Drain off excess liquid. Transfer to slow cooker. Stir in tomato sauce, tomato paste, brown sugar, vinegar, Worcestershire sauce, 5 tsp. of the liquid smoke, the seasoned salt and pepper. Cover and cook on low heat 6-7 hours. Stir in remaining 1 tsp. of liquid smoke. Serve on roll halves. Serves 8.
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Basil Chicken & Pasta Salad
3/4 cup water
1/4 cup Chablis or other dry white wine
1/4 tsp. dried basil
6 black peppercorns
1 bay leaf
1 clove garlic, halved
1/2 lb. chicken breast fillets
2 Tbsp. mayonnaise
2 Tbsp. plain yogurt
1 Tbsp. red wine vinegar
1 Tbsp. olive oil
1/2 tsp. spicy brown mustard
1/8 tsp. salt
1/8 tsp. pepper
1 cup cooked rotini
1 cup cherry tomatoes, halved
1/4 cup thinly sliced green onions
red leaf lettuce leaves
Combine water, wine, basil, peppercorns, bay leaf and garlic in large saucepan; bring to a boil. Add chicken; cover. Reduce heat and simmer 13 minutes or until chicken is done. Remove chicken; set aside. Strain liquid, reserving 2 Tbsp. Discard solids. Chop chicken; set aside. Combine reserved cooking liquid, mayonnaise, yogurt, vinegar, oil, mustard, salt and pepper in large bowl; stir well. Add chicken, pasta, tomatoes and onions; toss gently to coat. Serve warm on lettuce-lined plates. Serves 4.
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Basil Chicken Salad
from "Recipe Hall of Fame Quick and Easy Cookbook"
2 celery stalks, diced
2 scallions, finely chopped
1/3 cup crushed almonds
10 leaves fresh basil, cut
10-oz. can chicken meat
2 Tbsp. Miracle Whip
Chop celery, scallions, nuts and basil. Mix with chicken and Miracle Whip. Serve on lettuce bed and garnish with basil.
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BBQ Pork Sandwiches
from Steph
3-1/2 lbs. roast pork loin
1/3 cup water
2 Tbsp. vinegar
2 Tbsp. Worcestershire sauce
1 tsp. chili powder
BBQ Sauce:
2/3 cup ketchup
1/3 cup water
3 Tbsp. honey
3 Tbsp. molasses
1 tsp. liquid smoke, optional
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. pepper
Place roast in a 3-1/2 to 4-quart crock pot. Add water, vinegar, Worcestershire sauce and chili powder. Cover and cook on low setting 10 to 12 hours, or on high setting 4 to 5 hours. About 1 hour before serving, whisk together all sauce ingredients in a saucepan and bring to a boil over medium-high heat; set aside. Remove pork from the crock pot and discard cooking liquid. Using two forks to pull, shred pork and return to crock pot. Stir in barbecue sauce. Cover and cook on high setting 30 minutes or until heated through. Serve on hamburger buns. Yield: approx. 12 sandwiches.
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Beef Barbecue Sauce
from JoAnn
1 cup ketchup
1 Tbsp. Worcestershire sauce
1 Tbsp. sugar
1 Tbsp. vinegar
2 Tbsp. prepared yellow mustard
Brown 1 lb. ground beef and drain. Blend ingredients and add to meat. Simmer for 15-20 minutes.
NOTE: The recipe is for one pound of browned ground beef or shredded pork, you would want to double or triple the recipe according to the amount of meat you have. You can also use left over pork, pour sauce over and let simmer. Shred when ready.)
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Beet & Orange Salad
from "The All New Good Housekeeping Cookbook"
10 medium beets (2-1/2 lbs.), tops removed
4 large navel oranges
1/4 cup olive oil
1/4 cup red wine vinegar
1 Tbsp. Dijon mustard
1 tsp. sugar
3/4 tsp. salt
1/4 tsp. coarsely ground black pepper
3 bunches watercress (4 oz. each), touch stems trimmed
1 medium red onion, thinly sliced
In 4-quart saucepan, combine beets and enough water to cover; heat to boiling over high heat. Reduce heat; cover and simmer until tender, about 30 minutes. Meanwhile, from 1 orange, grate 1 tsp. peel. Cut peel and white pith from oranges. Holding oranges over large bowl to catch juice, cut out sections from between membranes. Place sections in small bowl. Add oil, vinegar, mustard, orange peel, sugar, salt and pepper to orange juice in bowl. With wire whisk, mix until blended. Drain beets and rinse with cold running water. When cool enough to handle, peel and cut each beet in half, then crosswise into 1/4” thick slices. Add beets, oranges, watercress and onion to dressing in bowl; toss until mixed and coated with dressing. Makes 10 side-dish servings.
Each serving: 130 calories, 4g protein, 18g carbohydrate, 6g total fat (1g saturated), 0mg cholesterol, 304mg sodium
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BLT Chicken Salad
from Quick Cooking magazine, shared by Julee
1/2 cup mayonnaise
3-4 Tbsp. barbecue sauce
2 Tbsp. finely chopped onion
1 Tbsp. lemon juice
1/4 tsp. pepper
8 cups torn salad greens
2 large tomatoes, chopped
1-1/2 lb. chicken breasts, cooked and cubed
10 slices bacon, cooked and crumbled
2 hard-cooked eggs, sliced
In a small bowl, combine the first five ingredients; mix well. Cover and refrigerate until serving. Place salad greens on a large serving platter. Sprinkle with tomatoes, chicken and bacon; garnish with eggs. Drizzle with dressing. Serves 8.
Julee's Notes: Very good fixed as pita sandwich filling.
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BLT Pasta Salad
from Pam
3-2/3 cups cooked large shell macaroni
4 cups cut-up tomatoes
4 strips bacon. cooked and crumbled
3 cups thin sliced lettuce
1 tsp. sugar
2 tsp. cider vinegar
1/2 cup fat free mayo
1/3 cup light sour cream
1 Tbsp. Dijon mustard
Salt and pepper to taste
In a large bowl mix together the shells, bacon, lettuce and lettuce. In a small bowl mix the sugar, vinegar, mayo, sour cream and mustard. Pour over the shell mixture, stir together and chill. 3 WW points/ 1 cup.
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Bon Appetit's Celebrated Chicken Salad
from "Recipe Hall of Fame Quick and Easy Cookbook"
3 whole boiled chicken breasts, chopped and deboned
1 cup mayonnaise
3/4 cup celery, chopped
3/4 cup green grapes, diced
1/2 cup dried parsley or fresh parsley, chopped
Mix together and serve any way you wish. Suggestions: chicken salad in sandwiches, in tomatoes and in avocados, or on lettuce-lined plates with fresh fruit and vegetables. Serves 4-6.
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Broccoli & Bacon Salad
3 bunches of broccoli, chopped
1-1/2 cups mayonnaise
6 Tbsp. vinegar
1 cup sugar
1 small sweet onion, minced
10 strips bacon, minced
Sunflower seeds
Blend well the mayonnaise, vinegar, and sugar. Cook the bacon and mince it. Mix all the ingredients, throwing in a handful (approximately 1/4 cup) of shelled sunflower seeds. Allow to chill in the fridge for at least an hour.
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Broccoli & Tomato Salad
2 bunches of broccoli (boiled for ten minutes; do not overcook)
3-4 cut up tomatoes
2-3 hard boiled eggs, chopped
1 bunch of green onions, chopped
salt, pepper, Lawrey's seasoning salt
Mix all together and toss with mayonnaise. This salad is good cold, but better warm. Serves 6-8.
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Broccoli Salad
2 bunches broccoli, cut into bite size pieces
1 cup chopped onions
1/2 cup cheddar cheese, shredded (more if you like cheese!)
1 lb. bacon, crisp cooked and crumbled
1 cup Miracle Whip
1/2 cup sugar
2 Tbsp. white vinegar
Combine broccoli, onions, cheese and bacon. In separate bowl, combine remaining (dressing) ingredients. Blend into salad.
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Bunny Salad
1 or 2 large, crisp lettuce leaves (bunny bed)
1 pear half, chilled (bunny body)
2 raisins or dried cranberries (bunny eyes)
1 red cinnamon candy, cherry, or gum drop (bunny nose)
2 blanched almonds (bunny ears) or 1 square slice of cheese, cut to form two triangles (droopy bunny ears)
1 Tbsp. firm cottage cheese
To prepare your Bunny Salad, place the freshly rinsed and dried lettuce leaves on a small salad plate. Place the chilled pear across the top of the lettuce, making sure the open part of the pear where the seed used to be is in the center facing down so it touches the "grass." Make your bunny head at the narrow, front end of the pear (where the stem used to be) by placing raisins or dried cranberries as the eyes, the small red candy or half a cherry as the nose, and the blanched almonds for the ears (or the triangle cheese slices for big, droopy bunny ears); and finally, make your bunny's tail with a ball of cottage cheese. (An ice cream scoop works really well for making the cottage cheese into a round ball.) Make sure you've got all the bunny parts in the right places (tail at the wider end, nose at the head.) Then chill your Bunny Salad for about an hour before serving. Serves 1.
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Burrito BLT Wrap
2 cups bite-size pieces lettuce
1-1/2 cups shredded Cheddar cheese (6 oz.)
1/3 cup mayonnaise or salad dressing
8 slices bacon, crisply cooked and crumbled
1 large tomato, chopped (1 cup)
6 flour tortillas, 8-10" diameter
Combine all ingredients except tortillas. Place lettuce mixture on tortillas. Fold up bottom third of each tortilla; roll up to form a cone shape with folded end at bottom. Serves 6.
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Butter from Scratch
Put heavy whipping cream into a well-washed jar with a well-washed nickel. Shake until the cream separates. Take out the solid and let drain over a coffee filter. When completely drained, put into container with lid and refrigerate.
NOTE: If desired, add a little bit of salt, depending on your preferences. You can also experiment with different flavors such as garlic, onion and various herbs and spices.
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Buttermilk Dressing
3/4 cup mayonnaise or salad dressing
1/2 cup buttermilk
1 tsp. parsley flakes
1/2 tsp. instant minced onion
1/2 tsp. salt
Dash of freshly ground pepper
1 clove garlic, finely chopped
Mix all ingredients. Cover and refrigerate at least 2 hours to blend flavors. Store covered in refrigerator.
Buttermilk-Parmesan Dressing: Add 1/3 cup grated Parmesan cheese and 1/2 tsp. paprika.
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Caesar Chicken Salad Sandwiches
two 4 oz. skinned and boned chicken breast halves
1 Tbsp. fresh lemon juice, divided
2 tsp. low-sodium soy sauce
cooking spray
3 Tbsp. light mayonnaise
2 Tbsp. grated parmesan cheese
1 tsp. Dijon mustard
1/2 tsp. anchovy paste
1/2 tsp. bottled minced garlic
1/8 tsp. pepper
4 slices whole-grain bread, ( 1.2 oz.)
2 romaine lettuce leaves
4 tomato slices, ( 1/4" thick)
Preheat broiler. Combine chicken, 2 tsp. lemon juice and soy sauce in a large zip lock bag. Seal and marinate in refrigerator at least 10 minutes, turning the bag once. Remove chicken from bag. Place chicken on a broiler pan coated with cooking spray; broil 6 minutes on each side or until done. Cool, shred chicken with 2 forks. Combine chicken, 1 tsp. lemon juice, mayonnaise and next 5 ingredients. Spread 1 cup chicken mixture over each of 2 bread slices. Top each with 1 lettuce leaf, 2 tomato slices and 1 bread slice. Store sandwiches in small zip top bags in refrigerator until ready to eat. Makes 2 sandwiches.
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Caesar Salad
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Vickie
3 cloves garlic, peeled and halved
4 thick slices Italian bread
5 Tbsp. olive oil
3 Tbsp. mayonnaise
3 Tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. black pepper
1 head romaine lettuce, torn into pieces
1/4 cup Parmesan cheese, grated
Use 2 cloves of the garlic and rub the slices of bread on both sides. Brush bread with 2 Tbsp. of oil and cut into 1/2” cubes. Spread cubes on ungreased baking sheet and bake at 400°F. for 10 minutes, tossing occasionally, until golden brown and crisp. Rub remaining garlic clove on the inside of a large chilled bowl. Combine mayonnaise, lemon juice, salt, pepper and remaining 3 Tbsp. oil; whisk until smooth. Add romaine, Parmesan cheese and croutons; toss until well coated. Serves 4.
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Candle Salad
Place a pineapple ring on top of a piece of leaf lettuce. Secure the lettuce to the plate with a dab of mayonnaise, if necessary. Cut a banana in half crosswise and stand it in the center of the pineapple ring (you may need two pineapple rings to create enough height to hold the banana.) Push a toothpick into the banana top and stick a cherry on it for the flame.
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Caramel Apple Salad
1 cup milk
1 box instant vanilla pudding
6 ounces Cool Whip
3 Granny Smith apples, cored and diced (do not peel)
3 Snicker bars, cubed
Put milk in a bowl, add pudding. Mix well. Fold in cool whip. Add apples and candy bar, mix well. Chill at least one hour before serving.
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Caramel Apple Salad #2
1 small pkg. instant butterscotch pudding
20-oz. can crushed pineapple with juice
4 cups green apples, cored and sliced
1 cup salted peanuts
8 oz. prepared whipping cream
Add pudding mix to undrained pineapple and mix well. Add apples and peanuts and fold in prepared whipped cream. Serve immediately or refrigerate to store. Serves 4.
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Cheese & Vegetable Salad
1/3 cup sour cream
1 Tbsp. mayonnaise
1 Tbsp. lemon juice
2 cups broccoli florets
2 cups cauliflower florets
1 cup thawed frozen tiny peas
1 cup shredded sharp cheddar cheese
1/2 red onion, finely chopped
3 slices bacon, crisp-cooked and crumbled
In large bowl, combine sour cream, mayonnaise and lemon juice. Add broccoli, cauliflower, peas, cheese and onion; toss to coat. Refrigerate, covered, until chilled, at least 1-2 hours. Sprinkle with bacon before serving. Serves 4.
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Cheeseburger Sandwiches
from Pillsbury
1-1/2 pound lean ground beef
1/2 tsp. garlic-pepper blend
8 oz. pasteurized process cheese spread, diced (2 cups)
2 Tbsp. milk
1 green bell pepper, chopped
1 small onion, chopped
2 garlic cloves, minced
8 sandwich buns, split
In large skillet, brown ground beef and garlic-pepper blend until thoroughly cook. Drain. In 3 1/2 to 4 quart slow cooker, combine cooked ground beef and all remaining ingredients except buns; mix well. Cover; cook on low setting for 6-7 hours. To serve, spoon mixture into sandwich buns. Makes up 8 sandwiches.
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Cheese-Steak Crescent Braid
from "Pillsbury Best of the Bake-Off Cookbook"
Cindy Joy, Alameda, CA, 1988
4 portions frozen, thinly sliced sandwich steaks, cut crosswise into 1/2” strips
2 Tbsp. butter or margarine
1/2 cup chopped onion
1 large green bell pepper, cut into strips (1-1/2 cups)
salt and pepper to taste
two 8-oz. cans crescent rolls
4 oz. (1 cup) shredded mozzarella cheese
1 egg, beaten, if desired
Heat oven to 350°F. In large skillet over medium-high heat, cook and stir steak strips in margarine until no longer pink; remove from skillet. Add onion and bell pepper; cook until crisp-tender, about 5 minutes. Add cooked steak; season with salt and pepper. Unroll 1 can dough into two long rectangles. Place on ungreased cookie sheet and with long sides overlapping 1/2” ; firmly press edges and perforations to seal. Press or roll out to form 13x7” rectangle. Spoon heaping cupful of meat mixture in 2” strip lengthwise down center of dough to within 1/4” of each end. Sprinkle 1/2 cup of the cheese over meat mixture. Make cuts 1” apart on longest sides of rectangle just to edge of filling. To give braided appearance, fold strips of dough at any angle halfway across filling, alternating from side to side. Fold ends of braids under to seal. ON second ungreased cookie sheet, repeat using remaining dough, meat and cheese. Brush braids with beaten egg. Bake at 350°F. for 16-22 minutes or until golden brown. Cool slightly; remove from cookie sheet. Cool 5 minutes before serving. Serves 6.
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Chicken & Strawberries Over Mixed Greens
from Cooking Light magazine
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
2 cups quartered small strawberries (about 1 pint)
1/3 cup finely chopped celery
1/3 cup finely chopped red onion
2 Tbsp. golden raisins
1 Tbsp. sesame seeds, toasted
1 Tbsp. chopped fresh or 1 tsp. dried tarragon
1 Tbsp. extra-virgin olive oil
1 Tbsp. balsamic vinegar
1/2 tsp. paprika
1/8 tsp. salt
1/8 tsp. black pepper
4 cups gourmet salad greens
Combine first 5 ingredients in a large bowl. Combine sesame seeds and next 6 ingredients (sesame seeds through pepper) in a small bowl, stirring well with a whisk. Pour over chicken mixture; toss well to coat. Cover and chill 1 hour. Serve over salad greens. Yield: 4 servings (serving size: 1-1/4 cups chicken mixture and 1 cup greens).
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