Quick Potato Salad for One
from Lynda
1 large Idaho potato, peeled and cubed
1/4 cup reduced-calorie mayonnaise
1 Tbsp. diced pimiento
2 tsp. finely chopped onion
2 tsp. pickle relish
1/2 tsp. mustard
1/4 tsp. salt
1/8 tsp. pepper
Place cubed potato in a 9-inch square microwave-safe baking dish, cover with microwaveable plastic wrap and microwave at HIGH 4 to 5 minutes, or until potato is tender. Combine mayonnaise, pimiento, onion, relish, mustard, salt and pepper in a small bowl, stirring well. Add to potatoes, tossing gently to coat. Cover and refrigerate until cool.
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Quick Sloppy Joes
2 lbs. hamburger
1 onion, chopped
1 tsp. chili powder
1/4 cup brown sugar
dash of garlic powder
1/4 cup worcestershire sauce
1 cup catsup
2 cups water
Brown meat, drain well. Add remaining ingredients. Simmer for 2 hours. Serve sandwiched between toasted hamburger buns.
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Ranch Potato Salad
8 potatoes
4 eggs diced
1 pkg. Hidden Valley Ranch Dry Dressing mix
1 cup mayo
1/4 cup milk
1 cup sour cream
1/2 tsp. dill
1 tsp. dry yellow mustard
Cook potatoes until soft but not mushy. Chop eggs and mix with potatoes. Combine remaining ingredients for dressing; blend with potato mixture. If desired, add chopped cucumber, celery and/or pickle relish.
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Raspberry-Spinach Salad
from “The Best of Mr. Food Cookin’ Quickies”
2 Tbsp. raspberry vinegar
2 Tbsp. seedless raspberry jam
1/3 cup corn oil
4 cups torn fresh spinach, tightly packed (about 5 oz.)
3.5-oz. jar lightly salted macadamia nuts, chopped (about 1/2 cup)
1 cup fresh raspberries
3 kiwifruit, peeled and sliced
Process vinegar and jam in blender until smooth, stopping to scrape down sides as needed. With blend on high, gradually add oil in slow, steady stream; blend until thickened. Combine spinach and remaining ingredients in large bowl. Drizzle with dressing; toss gently. Serves 6.
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Raspberry Vinaigrette
from Gail
1/2 cup vegetable oil
3 Tbsp. raspberry vinegar
3 Tbsp. sugar
1-1/2 Tbsp. fresh parsley, finely minced
1 tsp. Dijon mustard
1 Tbsp. minced shallots
1/4 tsp. salt
1/8 tsp. dry mustard
fresh ground pepper to taste
Combine all ingredients in a jar with a lid. Cover and shake to combine well. Refrigerate until ready to use (shake before using). Yield: about 1 cup.
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Raspberry Vinaigrette #2
1/3 cup seedless raspberry jam
1/2 cup red wine vinegar
1/4 cup olive or vegetable oil
1/4 tsp. salt
Beat all ingredients with wire whisk until well blended. Store covered in refrigerator.
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Roast Beef & Swiss Sandwich Bake
2 cups Bisquick
1 cup milk
2 Tbsp. yellow mustard
1 egg
6 oz. thinly sliced cooked roast beef, chopped
1 cup (4 oz.) shredded Swiss cheese
pepper, optional
Heat oven to 350°F. Grease 8” square baking dish. Stir Bisquick, milk, mustard and egg until blended. Pour half of the batter into baking dish. Top with half of the roast beef and 1/2 cup of the cheese. Top with remaining roast beef. Pour remaining batter over roast beef. Bake uncovered 45-50 minutes or until golden brown and center is set. Sprinkle with remaining 1/2 cup cheese and pepper. Let stand 5 minutes before serving. Serves 6.
VARIATIONS: Vary this dish by using thinly sliced cooked turkey or chicken instead of roast beef and shredded Cheddar cheese instead of Swiss.
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Roasted Potato Salad
from Kim
2 pounds small red potatoes, unpeeled and quartered
1 Tbsp. olive oil
2/3 cup mayonnaise
1/3 cup sour cream
1 Tbsp. Dijon mustard
4 slices crisply cooked bacon, crumbled
2 scallions, thinly sliced (green parts included)
2 hardboiled eggs, chopped
Salt and pepper to taste
Toss potatoes with olive oil. Spread onto a greased baking sheet. Bake at 425ºF. for 30 to 35 minutes, stirring twice during cooking, until potatoes are done and golden brown. Combine mayonnaise, sour cream and mustard in a serving bowl. Stir in bacon, onions and eggs. Add warm potatoes and season with salt and pepper; toss lightly to mix. Serve warm or cold. Yield: 4 to 6 servings.
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Roasted Potato Salad #2
from "The All New Good Housekeeping Cookbook"
2 lbs. red potatoes (12 medium), not peeled, cut into 1-1/2” pieces
16 small shallots, peeled, or 2 medium red onions, each cut into 8 wedges
1 tsp. salt
1/4 tsp. ground black pepper
2 Tbsp. olive or vegetable oil
8 oz. French green beans or regular green beans, trimmed
1 Tbsp. fresh lemon juice
1 tsp. Dijon mustard
Preheat oven to 425°F. In 17x11-1/2” roasting pan, sprinkle potatoes and shallots with salt and pepper. Drizzle with 1 Tbsp. oil and toss; roast 30 minutes. Stir in green beans. Roast, stirring occasionally, until all vegetables are tender, about 15 minutes longer. Meanwhile, prepare dressing: In large bowl, with wire whisk, mix lemon juice, remaining 1 Tbsp. oil and mustard until blended and smooth. Add vegetables to dressing in bowl and toss to coat. Serve warm or at room temperature. Makes 6 side-dish servings.
Each serving: 212 calories, 5g protein, 39g carbohydrate, 5g total fat (1g saturated), 0mg cholesterol, 428mg sodium
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Rolled Tacos
from Amanda
In one skillet, brown 1-1/2 to 2 pounds of ground beef. I season the meat with Adobo seasoning and ground pepper. Drain meat in a colander. Return skillet to stove and add 2 tsp. olive oil and one finely chopped onion. Cook that for about 1-2 minutes or until soft but not brown. Add 2 cloves garlic and stir. Add 4 chopped tomatoes and a can of Ro-tel chopped tomatoes and green chilies. Bring to a boil, then turn down and simmer. In another skillet, heat about 1 inch of oil. Fry 16 corn tortillas quickly, just to soften. Drain on paper towels. Heat oven to 400. When tortillas are cool enough to handle, roll 2 tbsp. meat in each and place seam side down in a casserole dish. Pour tomato sauce over all, top with grated cheese and bake until melted.
Amanda’s Note: For extra zip, add more jalepenos to the sauce with tomatoes
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Russian Dressing
2/3 cup salad oil
1/2 cup ketchup
1/4 cup sugar
3 Tbsp. lemon juice
2 Tbsp. Worcestershire sauce
2 Tbsp. vinegar
2 Tbsp. water
1 Tbsp. grated onion
1/2 tsp. salt
1/2 tsp. paprika
In screw-top jar, combine all ingredients. Cover and shake to mix well. Chill. Shake again just before serving. Makes 1-3/4 cups.
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Seafood Pasta Salad
2 cups cooked pasta, tri-colored spirals
1 cup cooked shrimp or tuna
1 green pepper, diced
1/4 cup sliced carrots
1/2 cup sliced zucchini
1/3 cup Worcestershire sauce
1/3 cup mayonnaise
salt and pepper to taste
In a mixing bowl, combine pasta, shrimp, green pepper, carrots and zucchini. Add Worcestershire sauce, mayonnaise, salt and pepper to taste. Toss lightly to combine. Refrigerate at least 30 minutes before serving. Serves 4.
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Seattle Sandwiches
from Gail
8 ounces smoked turkey breast, sliced thin
4 ounces cream cheese, softened (fat free variety)
1/4 cup walnuts, chopped
1 tsp. honey
8 slices whole grain bread, toasted
romaine Lettuce
1/2 cup whole cranberry sauce
Combine cream cheese, walnuts, and honey. Spread half the toasted bread slices with cream cheese mixture, top with lettuce, sliced turkey and cranberry sauce, and top slice of toast. Yield: 4 servings.
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Skillet BBQ Sandwiches
2 pounds lean ground beef
1 large onion, finely chopped
1 cup ketchup
1 cup chili sauce
2 Tbsp. white vinegar
2 tsp. prepared mustard
2 tsp. Worcestershire sauce
1 tsp. sugar
1/2 tsp. celery salt
16 hamburger buns, split (I prefer 8 large hard rolls)
In a large skillet, cook ground beef and onion until meat is brown and onion is tender; drain thoroughly. Stir in ketchup, chili sauce, vinegar, mustard, Worcestershire, sugar and celery salt. Simmer, uncovered for 15 minutes on low heat, stirring occasionally. Spoon onto hamburger bun bottoms. Cover with bun top and serve. Serves 8-16
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Sloppy Joes
from Abbie
3 lbs. ground beef
1 small onion, chopped
3 Tbsp. brown sugar
1 bottle barbecue sauce
1-1/2 cup ketchup
1/2 cup prepared mustard (used less, I'm sure)
1 tsp. Worcestershire sauce
1 tsp. garlic powder
Brown meat and onions; drain well. In crockpot, place meat. Add rest of ingredients and cook on high for 3-4 hours or low for 6-8. If it's looking like there's not enough liquid, add some water, although I didn't need to.
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Sloppy Joe Turnovers
1/2 lb. lean ground beef
2 Tbsp. chopped onion
1/4 cup ketchup
2 Tbsp. sour cream
1/4 tsp. salt
1/8 tsp. garlic powder
6 oz. can refrigerated buttermilk flaky biscuits
Heat oven to 375ºF. In large skillet, brown ground beef and onion until beef is thoroughly cooked; drain. Stir in ketchup, sour cream, salt and garlic powder. Simmer 2 minutes. Separate dough into 5 biscuits. Press or roll each into 4x4" square. Place 1/4 cup beef mixture on center of each square. Fold over one corner of each biscuit to form triangles; seal edges firmly with fork. Place on ungreased cookie sheet. Cut two 1/2" slits in top of each. Bake 12-18 minutes or until golden brown. Serves 5.
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Sloppy Joe Under a Bun
1 lb. ground beef
15-1/2-oz. can sloppy joe sauce
2 cups shredded Cheddar cheese
2 cups Bisquick
1 cup milk
2 eggs
1 Tbsp. sesame seed
Heat oven to 400ºF. Cook ground beef until brown; drain. Stir in sloppy joe sauce. Spoon into ungreased 13x9" baking dish; sprinkle with cheese. Stir baking mix, milk and eggs until blended. Pour over beef mixture. Sprinkle with sesame seed. Bake 25-27 minutes or until crust is light golden brown. Serves 8-10.
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Sloppy Joe Wrap
3/4 cup chili sauce
3 tbsp. tomato paste
1 tbsp. Worcestershire sauce
1 tbsp. red wine vinegar
2 tsp. dried oregano
1 tsp. ground cumin
2 tbsp. olive oil
1 cup diced onion
salt and pepper
3/4 lb. lean ground beef
1/2 lb. spicy sausage, removed from casing and crumbled
2 cups cooked white rice, warm
1/2 cup thinly sliced scallion
1/2 cup sour cream
four 10- or 11-inch flour tortillas, flavored if you prefer
Combine the chili sauce, tomato paste, Worcestershire sauce and vinegar in a small bowl. Stir in the oregano and cumin and set aside. Heat the olive oil in a large nonstick skillet over medium heat. Add the onion, salt and pepper and cook until the onions are tender, about 5 minutes. Transfer to the chili sauce mixture and stir to combine. Return the skillet to the stove. Heat the skillet and add the ground beef and sausage. Season with salt and pepper, and cook until meat is browned, 6 to 8 minutes. Add the onion mixture, rice and scallions and mix well. Divide the sour cream and spread evenly over each tortilla, leaving at least a 1-inch border. Divide the meat mixture over it and wrap, folding in the side, then the bottom and then rolling up. Makes 4 servings.
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Slow Cooker French Dip
from Carrie
4 lb. rump roast (I used a bottom round and was great!)
10-1/2 oz. can beef broth
10-1/2 oz. can condensed French Onion soup
12 fl. oz. can or bottle beer
6 French rolls
1 Tbsp. butter
1 large onion, sliced
6 slices provolone cheese
Trim any excess fat from the roast and place in the slow cooker. Add the broth, soup and beer. Cook on low for 7 hours. Preheat oven to 350° F. Sauté the onion in additional butter until caramelized. Split the rolls and spread them with the butter or margarine, if desired. Bake at 350 for 10 minutes. Put cheese on the rolls and return to oven for 2 minutes, or until melted. Slice the meat on the diagonal and place on rolls. Top with grilled onions. Serve the sauce for dipping.
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Slow-Simmering BBQ Beef Sandwiches
3-lb. 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 31/2 to 4-quart crock pot. Add water, vinegar, Worcestershire sauce and chili powder. Cover and cook on low setting 10-12 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. Makes enough for 12-16 sandwiches.
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Soft Tacos
1 lb. ground beef
1 tbs. chili powder
1 cup salsa
8 flour tortillas (8")
1 cup shredded lettuce
1 cup shredded Cheddar cheese
Brown ground beef and drain. Add chili powder in skillet. Add salsa and heat through. Spoon about 1/4 cup meat mixture down center of each tortilla. Top with lettuce and cheese. Fold tortilla around filling. Serve with additional salsa. Servings: 4.
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Spinach & Bacon Salad
from "The All New Good Housekeeping Cookbook"
2 bunches (10-12 oz. each) spinach, washed and dried very well, tough stems trimmed
6 slices bacon, coarsely chopped
1 small onion, finely chopped
2 Tbsp. sugar
1/3 cup cider vinegar
2 Tbsp. olive oil
1/2 tsp. salt
Tear spinach into bite-sized pieces and place in bowl. In 10” skillet, cook bacon over medium heat until browned, about 5 minutes. With slotted spoon, transfer bacon to paper towels to drain. Discard all but 2 Tbsp. bacon drippings from skillet. Add onion to skillet and cook over low heat until tender, about 5 minutes. Add sugar, stirring to coat. Stir in vinegar, oil and salt; heat to boiling. Pour hot dressing over spinach. Add bacon and toss until well-mixed and coated with dressing. Serve immediately. Makes 6 first-course servings.
Each serving: 152calories, 4g protein, 10g carbohydrate, 11g total fat (3g saturated), 8mg cholesterol, 376mg sodium
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Spinach Salad with Strawberries
from "Gooseberry Patch ~ For Bees and Me"
10 ounces fresh spinach
1 pint strawberries, sliced thin
Dressing:
1/2 cup sugar
2 Tbsp. sesame seeds
1 Tbsp. poppy seeds
1-/2 tsp. onion, minced
1/4 tsp. Worcestershire sauce
1/4 tsp. paprika
1/2 cup oil
1/4 cup vinegar
Make dressing in a blender. Yields 6 to 8 servings.
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Spinach-Veggie Pizza
half of a 10-oz. pkg. frozen spinach, thawed and squeezed dry
1 cup nonfat ricotta cheese
2 garlic cloves, minced
1 tsp. dried basil
1/2 tsp. dried oregano
2 tsp. olive oil
1 medium zucchini, sliced
1 red bell pepper, seeded and cut into 1" strips
1 onion, thinly sliced
4 large whole-wheat pita breads
1/2 cup tomato sauce
1 cup shredded mozzarella cheese
Preheat oven to 400ºF. In medium bowl, combine spinach, ricotta cheese, garlic, basil and oregano. In large nonstick skillet, heat oil. Add zucchini, pepper and onion. Cook until tender-crisp, about 4 minutes. Arrange pita breads on nonstick baking sheet. Spread 1/2 cup of the spinach mixture over each pita bread. Top each with tomato sauce and sautéed vegetables. Sprinkle mozzarella cheese over each. Bake until heated through and cheese is melted, about 15 minutes. Serves 4.
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Strawberry & Poppy Seed Vinaigrette
from "Seattle Times"
1 pint strawberries
1/2 tsp. salt
1/4 tsp. fresh ground pepper
1 tsp. sugar
2 Tbsp. balsamic vinegar
1/3 cup light olive oil
2 tsp. poppy seeds
In a blender or food processor, puree the berries with salt, pepper, sugar and vinegar. Slowly add the olive oil, blending until smooth and emulsified. Transfer the dressing to a jar and add the poppy seeds. Cover and refrigerate. Remove from the refrigerator 30 minutes before using (Use the dressing within 2 days)
Note: The dressing is best used on fruit, chicken or spinach salads. You can also add sliced fresh berries to spinach salad and then top with this dressing.
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Strawberry Freezer Jam
3 cups crushed strawberries
6 cups sugar
1 pkg. powdered pectin
1 cup hot water
Add sugar to crushed fruit; mix well and allow to stand for 20 minutes, stirring well every 5 minutes. Dissolve pectin in hot water in small saucepan. Bring to a boil for 1 minute. Add to the strawberry-sugar mixture and stir for 2 minutes. Place in clean freezer containers and let stand at room temperature until jellied (may take 24-48 hours). Freeze; do not keep on the kitchen shelf. Freeze immediately after it jells. When ready to use thaw in refrigerator. Refrigerated, it will keep approximately 2 weeks.
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Strawberry Jam
2 cups crushed strawberries
4 cups sugar
2 tablespoons lemon juice
1 package (2 ounces) powdered fruit pectin
1 cup cold water
Clean strawberries and whirl in a food processor until crushed. Add sugar and lemon juice and let the fruit stand for 20-30 minutes to draw out the juices. Put pectin into 1 cup cold water in saucepan and stir to dissolve. Bring to a rolling boil and boil for 1 minute. Pour pectin mixture into fruit and stir thoroughly for 2 minutes. Ladle into hot jars (my mom uses plastic tupperware containers) leaving 1/2" headspace, wipe rims, and seal. Store in freezer or refrigerator after jam has cooled.
NOTES: Mix a jar of this jam with a large container of Cool Whip and one small carton of strawberry yogurt for a beautiful fruit dip. *** Substitute peeled, pitted and crushed peaches for the strawberries, if you wish.
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Strawberry Spinach Salad
9 cups torn fresh spinach
1 pint fresh strawberries, halved
1/2 cup slivered almonds, toasted
Dressing:
1/4 cup vegetable oil
2 Tbsp. sugar
2 Tbsp. cider vinegar ( or raspberry vinegar )
1 Tbsp. chopped onion
1 tsp. poppy seeds
1 tsp. sesame seeds
1/4 tsp. paprika
1/8 tsp. Worcestershire sauce
In a large bowl, combine the spinach, strawberries and almonds. Place dressing ingredients in a blender; cover and process until combined. Pour over salad and toss to coat. Serve immediately. YIELD: 6-8 servings
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Strawberry Spinach Salad with Yogurt Poppy Seed Dressing
Dressing:
4 tsp. honey
1/2 cup low-fat strawberry yogurt
1/2 tsp. poppy seed
Salad:
3 cups torn fresh spinach
2 cups sliced strawberries
1/4 cup chopped pecans
In small bowl, combine all dressing ingredients; blend well. Line 4 individual salad plates with spinach. Arrange strawberries over spinach. Sprinkle each with 1 Tbsp. pecans. Drizzle dressing over salad. Serves 4.
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Stromboli Hero
8-9” round focaccia bread
1/4 cup Italian dressing
4-5 leaves leaf lettuce
1/4 lb. sliced provolone cheese
1/4 lb. sliced fully cooked ham
1/4 lb. sliced salami
8 pepperoncini peppers (bottled Italian peppers), cut lengthwise in half
Cut bread horizontally in half. Drizzle dressing evenly over cut sides of bread. Layer lettuce, cheese, ham, salami and peppers on bottom half of bread. Top with top half. Secure with toothpicks or small skewers. Cut into 6 wedges. Serves 6.
NOTE: You can use an unsliced 8- or 10” round loaf of Italian or sourdough bread instead of the focaccia. If you don’t have or don’t like pepperoncini peppers, use sliced tomatoes, sliced red onion or bell pepper rings.
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Stuffed Tuna Shells
18 uncooked jumbo pasta shells (about half of a 12-oz. pkg.)
1 cup frozen green peas
1/4 cup plain yogurt
1/4 cup mayonnaise
12 oz. tuna packed in water, drained
2 Tbsp. finely chopped onion
1 tsp. lemon juice
1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1/4 tsp. lemon pepper
salt and pepper to taste
dash of paprika
Cook and drain pasta shells as directed on package; pat dry. Rinse frozen peas with cold water to separate; drain and pat dry. Mix yogurt and mayonnaise in medium bowl. Stir in remaining ingredients except paprika. Gently fold in peas. Spoon 1 heaping tablespoonful of tuna mixture into each shell. Sprinkle with paprika before serving. Serve chilled or at room temperature. Serves 6.
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Summer Fruit Salad
1 large mango, peeled and diced
2 cups fresh blueberries
2 bananas, sliced
2 cups fresh strawberries, halved
2 cups seedless grapes
2 nectarines, unpeeled and sliced
1 kiwi fruit, peeled and sliced
Honey Orange Sauce:
1/3 cup unsweetened orange juice
2 Tbsp. lemon juice
1 1/2 Tbsp. honey
1/4 tsp ground ginger
dash of nutmeg
Prepare the fruit. Combine all ingredients for sauce and mix. Just before serving, pour Honey Orange Sauce over fruit. Yield: 12 Servings
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Summer Salad
leaf lettuce
29 oz. can peach halves, drained
17-oz. can pear halves, drained
14-1/4-oz. can sliced pineapple, drained
1 lb. ham, thinly sliced
cream cheese
chopped walnuts
canned blueberries
whole strawberries
3/4 cup sour cream
1 Tbsp. mustard
2 tsp. sugar
1 tsp. lemon juice
Line platter with lettuce. Arrange peaches, pears, pineapple slices and ham on lettuce. Roll cream cheese into balls; roll in walnuts. Arrange cream cheese balls with pineapple. Fill each peach half with blueberries; garnish each pear half with a strawberry. Combine sour cream, mustard, sugar and lemon juice; chill. Serve over salad. Serves 4.
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Summer's Bounty Tuna & Pasta Salad
recipe by Linda W.
6 oz. baby pasta shells
two 6 oz. cans solid white tuna in water, well drained and flaked
1 cup fresh corn kernels from the cob, blanched and kernels cut off
3/4 cup red bell pepper, finely diced
1/4 cup celery, finely diced
1/4 cup sugar snap peas, cut into 1/2" pieces
1 cup red grapes, halved
Dressing:
2/3 cup light mayonnaise
1/4 cup Major Grey Mango Chutney
2 Tbsp. fresh lemon juice
1 tsp. ground ginger
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Bring a large pot of water to a boil and cook pasta shells until al dente. Pour into a colander and rinse with cold water to stop the cooking. Drain well and place in a large bowl. To same bowl, add the tuna, corn kernels, diced red pepper, diced celery, sugar snap peas and halved grapes. In a small bowl, combine mayonnaise, mango chutney, lemon juice, and ground ginger until well blended. Pour over the top of tuna/pasta salad, and mix gently, until combined and the salad is well moistened. Add salt and pepper and stir well. Chill for at least an hour to allow flavors to combine.
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Sunshine Fruit Salad
from Sandy
20 oz. can pineapple tidbits
11 oz. can mandarin oranges
3 oz. instant lemon pudding
1 cup quartered strawberries
1 cup sliced ripe bananas
Drain pineapple and oranges, reserving liquid. In large bowl combine pudding mix with reserved fruit juices. Fold in fruit. Chill at least 2 hours.
NOTE: The strawberries are what really make this fruit salad, so I wouldn't skip them. These were the first berries I've bought this year, and they weren't too bad. Actually, it was nice to eat a fresh strawberry again!
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Swiss Dip Sandwiches
from "Steph's Country Kitchen Goodness"
2 loaves (8 ounces) French or Italian bread, sliced in half horizontally
1/4 cup butter
2 pounds thinly sliced cooked roast beef
8 ounces thinly sliced Swiss cheese
1 envelope Lipton Beefy Onion soup mix
2 cups water
Heat oven to 375ºF. Spread butter evenly on top halves of bread. On bottom bread halves, layer roast beef and top with cheese; top with buttered bread halves. Wrap each loaf securely in aluminum foil. Bake 25 minutes, or until cheese is melted, then slice each loaf in quarters. Meanwhile, combine soup mix and water in a medium saucepan. Bring to a boil and simmer for 10 minutes. Pour into 4 individual cups and serve with sandwiches for dipping. Yield: 4 servings.
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Taco Salad
1-1/2 lbs. ground beef
1-2 pkgs. taco seasoning mix
1 head lettuce, torn
chopped tomatoes to taste
2 cups grated cheddar cheese
16 oz. Catalina dressing
9-oz. bag nacho-flavored Doritos, crushed
Brown ground beef in skillet; drain off grease. Stir in taco seasoning (if you like it spicier, use two packages mix); stir in a little water if needed. Cook 10-15 minutes to blend flavors. Transfer to large serving bowl. Top with lettuce, tomatoes (use as many tomatoes as you like!) and grated cheese. Stir to mix well. Just before serving, stir in Doritos and dressing OR serve Doritos and dressing on the side, letting people add them to the salad as they serve themselves.
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Taffy Apple Salad
8-oz. can crushed pineapple
1 egg, beaten
1/2 cup sugar
1 tsp. flour
2 Tbsp. apple cider vinegar
8 oz Cool Whip, thawed
1 lb. apples (3-4 medium)
1 cup dry roasted peanuts
Drain juice from pineapple and combine the juice, egg, sugar, flour, and vinegar in a small saucepan. Cook and stir (constantly) over medium heat until thickened. Cool completely. Fold in whipped topping and 1/2 cup of the peanuts. Peel, core, and slice apples. Fold apples and pineapple into cooled mixture. Garnish with remaining peanuts. Keep refrigerated. Serves 6-8.
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Tangy Barbecue Sandwiches
from Taste of Home magazine
3 cups chopped celery
1 cup chopped onion
1 cup ketchup
1 cup barbecue sauce
1 cup water
2 Tbsp. vinegar
2 Tbsp. Worcestershire sauce
2 Tbsp. brown sugar
1 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1-3-4 lb. boneless chuck roast, trimmed
16 hamburger buns, split
In a slow cooker, combine the first 12 ingredients; mix well. Add roast. Cover and cook on high for 6-7 hours or until tender. Remove roast; cool. Shred meat and return to sauce; heat through. Use a slotted spoon to serve on buns.
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Tastes Just Like Miracle Whip
4 egg yolks
1 tsp. salt
2 tsp. dry mustard
6 Tbsp. vinegar
3 cups salad oil
3 Tbsp. flour or cornstarch
1 cup boiling water
2 Tbsp. sugar
1/4 cup vinegar
1 T. salt
With mixer blend egg yolks, 1 tsp. salt, 2 Tbsp. sugar and 2 Tbsp. vinegar. Very slowly add 1 cup oil, a few drops at a time, and mix thoroughly. Add remaining oil, a little faster but be careful to blend each addition before adding more oil. When all oil has been added, add 4 Tbsp. Vinegar. Now put remaining ingredients in a saucepan and cook to a smooth paste. Add this hot mixture to the mayonnaise and blend well. Pour in a container & cool in the refrigerator. Makes slightly more than 1 quart.
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Thousand Island Dressing
1 cup mayonnaise or salad dressing
1 Tbsp. chopped fresh parsley
2 Tbsp. chopped pimiento-stuffed olives or sweet pickle relish
2 Tbsp. chili sauce or ketchup
1 tsp. finely chopped onion
1/2 tsp. paprika
1 hard-cooked egg, finely chopped
Mix all ingredients. Store covered in refrigerator.
Russian Dressing: Omit parsley, olives and egg. Increase chili sauce to 1/4 cup. Add 1 tsp. prepared horseradish.
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Tomato & Mozzarella Cheese Salad
Dressing:
1/3 cup white wine vinegar
3 Tbsp. olive or vegetable oil
1 tsp. sugar
1/2 tsp. dried basil leaves
1/4 tsp. salt
1/2 tsp. lemon juice
Salad:
1 medium Vidalia or other sweet onion, thinly sliced
2 medium tomatoes, sliced
4 oz. mozzarella cheese, thinly sliced
2 Tbsp. chopped fresh parsley
In small bowl, combine all dressing ingredients; blend well. Place onion slices in 8" square baking dish; pour dressing over. Cover; refrigerate at least 2 hours or until serving time. Remove onion from dressing. Arrange onion, tomatoes and cheese on serving platter or 6 individual salad plates. Spoon dressing over salad. Sprinkle with parsley. Serves 6.
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Tomato-Basil-Mozzarella Salad
from Southern Living magazine
3 tomatoes, cut into 1/2" thick slices
8 ounces fresh mozzarella cheese, cut into 1/4" thick slices
1-1/2 Tbsp. olive oil
1-1/2 Tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. freshly-ground black pepper
Fresh basil sprigs, for garnish
Arrange tomato and cheese alternately on individual serving plates, overlapping edges. Combine olive oil and lemon juice; brush over top. Sprinkle with salt and pepper; cover and chill. Garnish, if desired. This recipe yields 4 to 6 servings.
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