1. Shrimp SaladPosted by jannie (My Page) on Sun, Aug 1, 10 at 9:28
My Mom had a T&T recipe for shrimp salad. Buy 1 pound store made macaroni salad, add some mayo, cut up olives and a can of drained, rinsed tiny shrimp. I make it once in a while. Mom used to make it anytime we were uninvited to potlucks, etc. Every Sunday we went to my cousins' house. Mom always brought shrimp salad and a big bottle of Pepsi or Coke. Cousins didn't have money to buy sodapop, but cuz always made hamburgers in tomato sauce. I can taste them now-Dad called them "hockey pucks". LOL from the memory. |
2. Crab Salad
Joann_fla
I never ate crab salad before, but when I was working at Golden Corral I tried some and it was great, so.... I got the recipe.
Imitation crab meat (as much as you want to make)
chopped celery
chopped onion
chopped green pepper
add a good squeeze of ranch dressing
mayonnaise as needed for a good consistency
shred the crab with your fingers or cut up
mix all together
you can add a bit of seasoning salt if you like.
I never ate crab salad before, but when I was working at Golden Corral I tried some and it was great, so.... I got the recipe.
Imitation crab meat (as much as you want to make)
chopped celery
chopped onion
chopped green pepper
add a good squeeze of ranch dressing
mayonnaise as needed for a good consistency
shred the crab with your fingers or cut up
mix all together
you can add a bit of seasoning salt if you like.
3. Three Bean Salad
cheryl_ok Aug 1, 2010
1 Can kidney beans (rinsed)
1 Can cut green beans (drained)
1 Can yellow (wax) beans (drained)
1/2 cup chopped green pepper
1 cup celery (chopped)
1 cup onion (chopped)
mix 3/4 cup sugar, 2/3 cup vinegar, 1/2 cup oil, 1/2 teas. salt, 1/2 teas. garlic in a bowl and stir in the above ingredients. Chill before serving
4. Creamed Cucumbers
cheryl_ok Aug 1. 2010
about 4 or 5 med size cucumbers, peeled and sliced
1 small onion (sliced)
1 teas. sugar
salt and pepper
1/4 cup mayo (I use Miracle whip)
mix all ingred. except the sliced cucs, once it is mixed good, add the sliced cucumbers
chill before serving
5. Shrimp Cole Slaw
Posted by marilyn_c (My Page) on Mon, Aug 2, 10 at 0:27
Shredded cabbage...I prefer to thinly shred mine by hand
Chopped green or purple onions
A little shredded carrot for color
Boiled shrimp...I use big ones cut in pieces but you can use small ones
Dress with mayo thinned with Zesty Italian dressing, and season to taste with garlic powder and white pepper. I put in a sprinkle of Tony's. This was the house special recipe for a very popular restaurant in this area for years, but
they would never give out the recipe. When it closed, after damage from a hurricane, over 20 years ago, a former waitress and friend of mine, passed the recipe on to me.
6. Spaghetti Salad
Joann_fla Aug 14, 2010
1 pound Spaghetti
1 (16oz) bottle Italian-style salad dressing
8 Oz shredded cheddar cheese
2 tomatoes, chopped
1 green bell pepper, chopped
1/2 chopped onion
1 cucumber, peeled & chopped
seasonings of your choice
green or black olives (opt)
Cook spaghetti in boiling salted water until al dente. Rinse in cool water, drain,
In a large bowl place chopped tomatoes, pepper, onion & cucumber.
Add cheddar cheese and salad seasoning.
Add cooled pasta to large bowl with vegetables and pour salad dressing over top.
Toss well to coat, chill for several hours before serving.
7. German Potato Salad
Posted by hgl_gaylemarie (My Page) on Tue, Aug 3, 10 at 14:14
I'm in a German Community and absolutely love this. Just had it two nights ago.
4 potatoes
4 slices bacon
1 tablespoon all-purpose flour
2 tablespoons white sugar
1/3 cup water
1/4 cup white wine vinegar
1/2 cup chopped green onions
salt and pepper to taste
1. Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat.
3. Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.
4. Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.
8. Aunt Nancy's Coleslaw
Posted by paula_pa (My Page) on Mon, May 31, 10 at 10:13
I love this cole slaw. I've made it several times. It's from the first Diners, Drive-Ins and Dives cookbook.
Aunt Nancy's Coleslaw
1 (8-ounce) can chunk unsweetened pineapple, in juices, strained
1 carrot, peeled and roughly chopped
1 cup mayonnaise
1/3 cup sugar
2 teaspoons white wine vinegar
1 teaspoon celery seeds
1½ pounds green cabbage, shredded
Kosher salt
Freshly ground black pepper
1. Put the pineapple and carrots into a food processor and pulse until finely chopped.
2. Stir together the mayonnaise, sugar, vinegar, and celery seeds in a large bowl.
3. Add the cabbage and the pineapple-carrot mixture, and toss until evenly coated. Season to taste with salt and pepper.
4. This slaw is best if made several hours or the day before so the flavors can come together. Keep covered in the refrigerator until ready to serve.
9. Potato Salad 1
Posted by nicole__ (My Page) on Wed, Aug 4, 10 at 11:17
I use real best foods mayo. NOT low cal or low fat...:0)
5 lbs washed, diced cooked idaho potatoes, skin on
3 big dill pickles, diced
1 c red onion, diced
1 c celery diced
1 TBL seasoning salt
1/4 cup balsamic vinegar or pickle juice
1/4 c red bell pepper diced small or pimento
1 c real mayo, best foods
Mix and chill before serving. Garnish with olives,hard boiled eggs,parsley and paprika....to make it look pretty.
I use real best foods mayo. NOT low cal or low fat...:0)
5 lbs washed, diced cooked idaho potatoes, skin on
3 big dill pickles, diced
1 c red onion, diced
1 c celery diced
1 TBL seasoning salt
1/4 cup balsamic vinegar or pickle juice
1/4 c red bell pepper diced small or pimento
1 c real mayo, best foods
Mix and chill before serving. Garnish with olives,hard boiled eggs,parsley and paprika....to make it look pretty.
Potato Salad 2
This is my version of potato salad (joann_fl)
washed, diced cooked potatoes
pickel relish
red onion, diced
celery diced
Diced hard boiled eggs
seasoning salt to taste
mayonnaise
ranch dressing, just a bit for flavor
a squeeze of mustard (if you like mustard)
Mix all except potatoes then dump in the potatoes and mix well.
I like my potato salad still warm.
Garnish with Paprika, olives, eggs.... any extras you like
washed, diced cooked potatoes
pickel relish
red onion, diced
celery diced
Diced hard boiled eggs
seasoning salt to taste
mayonnaise
ranch dressing, just a bit for flavor
a squeeze of mustard (if you like mustard)
Mix all except potatoes then dump in the potatoes and mix well.
I like my potato salad still warm.
Garnish with Paprika, olives, eggs.... any extras you like
10. Pork & Apple Salad
Posted by luckygardnr (My Page) on Wed, Aug 18, 10 at 5:11
Food Network Magazine
• 3 tablespoons apple jelly
• 1 teaspoon chopped fresh thyme
• 3 boneless center-cut pork chops (about 11/4 pounds)
• Kosher salt and freshly ground pepper
• 1/2 cup extra-virgin olive oil, plus more for brushing
• 1/2 small red onion, finely diced
• 3 tablespoons whole-grain mustard
• 1/4 cup apple cider vinegar
• 2 heads Boston or Bibb lettuce, torn
• 1 Fuji or Gala apple, diced
• 1 small turnip, peeled and diced
• 3/4 cup crumbled blue cheese
• Chopped fresh parsley, for topping (optional)
Directions
Preheat a grill to high. Mix 2 tablespoons apple jelly with the thyme. Season the pork chops with salt and pepper and brush with olive oil on both sides. Grill the chops until marked, about 3 minutes per side. Brush with the jelly-thyme mixture and continue to grill until the chops are cooked through, about 2 more minutes. Set aside to cool.
Soak the diced onion in a bowl of cold water, about 10 minutes. Meanwhile, whisk the mustard, vinegar and the remaining 1 tablespoon apple jelly in a large bowl and season with salt and pepper. Slowly add 1/2 cup olive oil, whisking until smooth.
Cut the pork into bite-size pieces and drain the onion. Add the lettuce, apple, turnip, pork, onion and blue cheese to the bowl with the dressing and toss. Top with parsley, if desired.
11. Shrimp Salad
Posted by marilyn_c (My Page) on Thu, Aug 19, 10 at 22:36
t is a recipe from the Quaker Quarterly Meeting. The shrimp cole slaw is on the site you have, and here is how I make shrimp salad.
Boiled shrimp...I use large and cut them into pieces
Celery
Green onions
Boiled eggs
Bell pepper
and I dress it with homemade Thousand Island dressing, which is mayo with enough Heinz Chili sauce to turn it pink,
a grated hard boiled egg, finely minced celery, green onion and a little bit of finely minced stuffed green olives.'
I mix it together and give it a little sprinkle of Tony's, if it needs salt.
My husband was a shrimper, so I had access to lots of fresh from the boat shrimp and I always used a lot.
12. Carrot Salad
Posted by sue_va (My Page) on Thu, Aug 19, 10 at 14:43
2 lbs cooked carrots, sliced thin
1 can tomato soup
¾ cup sugar
¼ cup vinegar
½ cup salad oil
1 tsp salt
dash of pepper
¼ tsp prepared mustard
1 tsp Worcestershire sauce
3 small onions, sliced
1 green pepper, sliced
Mix all together, marinate in refrigerator for 24 hours.
Serve either cold or at room temperature.
Sue
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Posted by: happy go lucky gayle Mar 15 2011, 11:12 AM
Carrot Salad #2
8 carrots Grated
1 1/2 cups of raisens
small can of drained crushed pineapple.
Mayo to taste, which I go very light on.
13. Pea Salad
Posted by marilyn_c (My Page) on Thu, Aug 19, 10 at 9:55
Frozen, raw peas (they thaw out and travel well)
It has purple onions, celery, bacon and peanuts in it and dressed with mayo and Zesty Italian dressing.
Different from the usual Le Seur pea salad...and I was given the recipe as "Pea salad for people who don't like pea salad" and that would be me.
-----------------------------------
Posted by: happy go lucky gayle Mar 15 2011, 11:12 AM
Pea Salad #2
1 bag frozen green peas
1/4 lg onion
2 stalks of celery
1/4 of bell pepper
1-2 boiled eggs
1/2 or shredded sharp or medium cheese
Mayo to Taste. I go light and salt and pepper to taste.
May ahead of time so it gets cool. I keep it up to 3 days it just gets better.
14. Strawberry Salad with Candied Walnuts
Posted by jasdip (My Page) on Sat, Aug 21, 10 at 6:50
(Style at Home magazine)
1/4 cup walnut pieces
• 1/8 cup granulated sugar
• 1 tbsp water
• 1 tbsp white wine vinegar
• 1 tbsp maple syrup
• 1/4 tsp Dijon mustard
• pinch salt
• 2 tbsp extra virgin olive oil
• 4 oz baby spinach
• 2 cups thinly sliced strawberries
• 1/2 cup crumbled Cambozola ( a combination of camembert and gorgonzola)
1 Place walnuts, sugar and water in a small saucepan over medium heat. Stir until sugar melts. Continue to cook, stirring occasionally, until sugar turns golden and coats walnuts, about 6 to 8 minutes. Cool and break into small pieces. Reserve.
2 Combine the white wine vinegar through olive oil in a jar. Cover tightly and shake to emulsify. Set aside.
3 Wash spinach and place in a bowl. Add strawberries to spinach, along with walnuts, reserving some of each for garnish. Toss salad with just enough vinaigrette to coat spinach. Divide salad among plates and top each portion with crumbled Cambozola, extra strawberries and walnuts.
15. Artichoke Rice Salad
Posted by trishaw (My Page) on Sat, Aug 21, 10 at 15:09
This is one of our family favorites.
2 large Family size Chicken Rice a Roni - prepare as directed / let cool
meanwhile
green onions chopped - 3 to 4 stalks
green pimento olives chopped - as much as you like
marinated artichoke hearts - drained / chopped 1 jar
let rice cool down
mix all together - add mayo - again as much or less as you like
refrigerate...enjoy!
Trish
16. Carmel Apple Salad
Posted by nodakgal (My Page) on Wed, Sep 1, 10 at 19:44
This is easy to make and yummy. It is great with the Twix bars instead of the hard and chewy Snickers bars.
1 small pkg butterscotch instant pudding
1 cup mini marshmallows
1 8oz can crushed pineapple
1 cup dry roasted peanuts~ can chop a bit if you want
1 1/2 cup chopped apples, leave peeling on~ Granny Smith's are good
1 8 oz container Cool Whip
2 cups Twix candy bar pieces
Combine pudding, marshmallows,pineapple and cool whip. Mix well. Add peanuts, apples and candy bar. mix. Chill.
This is easy to make and yummy. It is great with the Twix bars instead of the hard and chewy Snickers bars.
1 small pkg butterscotch instant pudding
1 cup mini marshmallows
1 8oz can crushed pineapple
1 cup dry roasted peanuts~ can chop a bit if you want
1 1/2 cup chopped apples, leave peeling on~ Granny Smith's are good
1 8 oz container Cool Whip
2 cups Twix candy bar pieces
Combine pudding, marshmallows,pineapple and cool whip. Mix well. Add peanuts, apples and candy bar. mix. Chill.
17. Grape Salad
SERVES about 7
2 LB red seedless
4 ounces sour cream
4 ounces cream cheese, softened
1/4 Cup granulated sugar
1/2 teaspoon vanilla extract, to taste
Topping Ingredients
1/2 cup brown sugar, packed, to taste
1/2 cup crushed pecans, to taste
1. Wash and stem grapes. Cut in half
2. Set aside.
3. Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.
4. Stir grapes into mixture, and pour in large serving bowl.
5. For topping: Combine brown sugar, and crushed pecans.
6. Sprinkle over top of grapes to cover completely.
7. Chill overnight
2 LB red seedless
4 ounces sour cream
4 ounces cream cheese, softened
1/4 Cup granulated sugar
1/2 teaspoon vanilla extract, to taste
Topping Ingredients
1/2 cup brown sugar, packed, to taste
1/2 cup crushed pecans, to taste
1. Wash and stem grapes. Cut in half
2. Set aside.
3. Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.
4. Stir grapes into mixture, and pour in large serving bowl.
5. For topping: Combine brown sugar, and crushed pecans.
6. Sprinkle over top of grapes to cover completely.
7. Chill overnight
18. Cucumber Salad
8 c. thinly sliced cucumbers, pared (about 4 c.)
1-1/2 c. sour cream
1 small garlic clove, crushed (I use 2)
2 Tbsp. salad oil
2 tsp. sugar
1 tsp. salt
1 tsp. white or red wine vinegar
Dill weed (I usually used dried and use about 1-1/2 tsp.)
Mix all ingredients except cucumbers in a small bowl. Pour over cucumbers and gently stir. Chill at least one hour.
NOTE: I drain my cucumbers on layers of paper towel with more paper towel on top of them. Press down every once in a while and replace with dry towels in needed.
19. Fire and Ice Salad
From Southern Plate Cookbook
Tomatoes
Cucumbers
purple onion
water
white vinegar
sugar
Peel and slice cucumbers. Chop tomatoes and onion. Combine all in a large bowl. Mix up a dressing of equal parts Vinegar, Water, and Sugar. Pour over vegetables and refrigerate.
*I start with 1/2 cup each of my dressing ingredient
Tomatoes
Cucumbers
purple onion
water
white vinegar
sugar
Peel and slice cucumbers. Chop tomatoes and onion. Combine all in a large bowl. Mix up a dressing of equal parts Vinegar, Water, and Sugar. Pour over vegetables and refrigerate.
*I start with 1/2 cup each of my dressing ingredient
20. Curried Couscous Salad
Posted by glenda_al (My Page) on Sat, Sep 4, 10 at 11:43
This is a tried and true recipe that I have taken to potluck. Everyone loves it!
1 1/3 cups couscous cooked in two cups of orange juice
Heat in micro: 2/3rd cups dried cranberries, 1/2 cup chopped apricots in one cup of water to plump up
Finely chop 2-3 scallions with green
toast 2/3 cup chopped walnuts
Toss with 1 Tbl curry powder, freshly ground pepper and salt to taste.
Add at least 2 Tbl olive oil to keep from lumping.
And 1/4 cup more of orange juice before serving if too dry
This is a tried and true recipe that I have taken to potluck. Everyone loves it!
1 1/3 cups couscous cooked in two cups of orange juice
Heat in micro: 2/3rd cups dried cranberries, 1/2 cup chopped apricots in one cup of water to plump up
Finely chop 2-3 scallions with green
toast 2/3 cup chopped walnuts
Toss with 1 Tbl curry powder, freshly ground pepper and salt to taste.
Add at least 2 Tbl olive oil to keep from lumping.
And 1/4 cup more of orange juice before serving if too dry
21. String Bean Salad
Posted by glenda_al (My Page) on Sun, Sep 19, 10 at 11:45
1/2 pound green beans
1/2 pound yellow beans
sea salt
1/4 cup olive oil
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme
freshly ground black pepper
1/2 cup chopped toasted walnuts
1/4 cup crumbled goat cheese
Clean and trim the beans. Blanch them in a pot of heavily salted water, then shock them in cold water and set aside.
In a large bowl, combine the olive oil, lemon juice, and thyme with a pinch of sea salt and freshly ground black pepper. Toss the beans in the dressing and sprinkle with the toasted walnuts and crumbled goat cheese. Toss again and serve immediately
1/2 pound green beans
1/2 pound yellow beans
sea salt
1/4 cup olive oil
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme
freshly ground black pepper
1/2 cup chopped toasted walnuts
1/4 cup crumbled goat cheese
Clean and trim the beans. Blanch them in a pot of heavily salted water, then shock them in cold water and set aside.
In a large bowl, combine the olive oil, lemon juice, and thyme with a pinch of sea salt and freshly ground black pepper. Toss the beans in the dressing and sprinkle with the toasted walnuts and crumbled goat cheese. Toss again and serve immediately
22. Macaroni Salad
Posted by marilyn_sue (My Page) on Mon, Oct 4, 10 at 7:09
2 cups uncooked elbow macaroni
3 hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded and chopped
2 tablespoons dill pickle relish
2 cups creamy salad dressing (e.g. Miracle Whip)
3 tablespoons prepared yellow mustard
3/4 cup white sugar
2 1/4 teaspoons white vinegar
1/4 teaspoon salt
3/4 teaspoon celery seed Directions
1. Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender.
Drain, and set aside to cool.
2. In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl,
stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables,
and stir in macaroni until well blended.
Cover and chill for at least 1 hour before serving. This is very much the way I make my macaroni salad.
You can also toss in some cooked peas.
Sue
2 cups uncooked elbow macaroni
3 hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded and chopped
2 tablespoons dill pickle relish
2 cups creamy salad dressing (e.g. Miracle Whip)
3 tablespoons prepared yellow mustard
3/4 cup white sugar
2 1/4 teaspoons white vinegar
1/4 teaspoon salt
3/4 teaspoon celery seed Directions
1. Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender.
Drain, and set aside to cool.
2. In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl,
stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables,
and stir in macaroni until well blended.
Cover and chill for at least 1 hour before serving. This is very much the way I make my macaroni salad.
You can also toss in some cooked peas.
Sue
23. Autumn Cabbage Slaw
Posted by jasdip (My Page) on Tue, Oct 12, 10 at 7:39
3/4 cup cider vinegar
1/4 cup olive oil
1/4 cup light brown sugar
kosher salt and black pepper
1 medium red cabbage (about 2 1/2 pounds) - cored, quartered, and thinly sliced
1 large red onion, thinly sliced
1/4 cup fresh flat-leaf parsley, roughly chopped
2 navel oranges
Directions
In a large bowl, combine the vinegar, oil, sugar, 1 teaspoon salt, and 3/4 teaspoon pepper and stir until the sugar is dissolved. Add the cabbage, onion, and parsley and toss to combine.
Cut away the peel and white pith of the oranges. Slice the fruit into thin half-moons and gently fold into the cabbage. Refrigerate, covered, tossing occasionally, for 2 hours. Serve chilled or at room temperature.
You can make the slaw ahead of time, refrigerated. Keep the oranges separate and fold in just before serving
3/4 cup cider vinegar
1/4 cup olive oil
1/4 cup light brown sugar
kosher salt and black pepper
1 medium red cabbage (about 2 1/2 pounds) - cored, quartered, and thinly sliced
1 large red onion, thinly sliced
1/4 cup fresh flat-leaf parsley, roughly chopped
2 navel oranges
Directions
In a large bowl, combine the vinegar, oil, sugar, 1 teaspoon salt, and 3/4 teaspoon pepper and stir until the sugar is dissolved. Add the cabbage, onion, and parsley and toss to combine.
Cut away the peel and white pith of the oranges. Slice the fruit into thin half-moons and gently fold into the cabbage. Refrigerate, covered, tossing occasionally, for 2 hours. Serve chilled or at room temperature.
You can make the slaw ahead of time, refrigerated. Keep the oranges separate and fold in just before serving
24. String Bean Salad
Posted by glenda_al (My Page) on Sat, Nov 6, 10 at 11:42
1/2 pound green beans
1/2 pound yellow beans
sea salt
1/4 cup olive oil
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme
freshly ground black pepper
1/2 cup chopped toasted walnuts
1/4 cup crumbled goat cheese
Clean and trim the beans. Blanch them in a pot of heavily salted water, then shock them in cold water and set aside.
In a large bowl, combine the olive oil, lemon juice, and thyme with a pinch of sea salt and freshly ground black pepper. Toss the beans in the dressing and sprinkle with the toasted walnuts and crumbled goat cheese. Toss again and serve immediately
1/2 pound green beans
1/2 pound yellow beans
sea salt
1/4 cup olive oil
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme
freshly ground black pepper
1/2 cup chopped toasted walnuts
1/4 cup crumbled goat cheese
Clean and trim the beans. Blanch them in a pot of heavily salted water, then shock them in cold water and set aside.
In a large bowl, combine the olive oil, lemon juice, and thyme with a pinch of sea salt and freshly ground black pepper. Toss the beans in the dressing and sprinkle with the toasted walnuts and crumbled goat cheese. Toss again and serve immediately
25. Pretzel Salad (Strawberry)
Posted by ravencajun (My Page) on Thu, Nov 11, 10 at 13:22
This is one we often have at our big family Christmas gatherings everyone loves it.
2 c. pretzels coarsely crushed
¾ cup melted oleo
3 tbs sugar
1 (8oz)pkg cream cheese
1c sugar
1 (8oz) ctn cool whip
1 large pkg strawberry jello
2 (10oz) pkg frozen strawberries or raspberries
Mix together first 3 ingredients. Spread into 9x13 inch dish. Bake at 400 for 8 minutes. Cool. Beat together cheese and sugar. Stir in cool whip. Spread on cooled pretzel crust. Dissolve jello in boiling water(2 cups). Stir in strawberries and let set for 10 mins(we put it in the fridge). Pour on top of cheese mixture. Refrigerate until firm.(takes a while to firm up so make in advance)
This is one we often have at our big family Christmas gatherings everyone loves it.
2 c. pretzels coarsely crushed
¾ cup melted oleo
3 tbs sugar
1 (8oz)pkg cream cheese
1c sugar
1 (8oz) ctn cool whip
1 large pkg strawberry jello
2 (10oz) pkg frozen strawberries or raspberries
Mix together first 3 ingredients. Spread into 9x13 inch dish. Bake at 400 for 8 minutes. Cool. Beat together cheese and sugar. Stir in cool whip. Spread on cooled pretzel crust. Dissolve jello in boiling water(2 cups). Stir in strawberries and let set for 10 mins(we put it in the fridge). Pour on top of cheese mixture. Refrigerate until firm.(takes a while to firm up so make in advance)
26. Cranberry Jello Salad / Relish
This one is a family favorite. (8 servings)
Cranberry Jello Salad
2 small pk (3 oz) cherry jello
1 1/2 cup boiling water
1 (20oz) can crushed pineapple undrained
1 can whole berry cranberry sauce
1/4 cup pecans
1/4 cup celery
grapes (opt)
1 apple diced
Dissolve jello in water, stir in the cranberry sauce, pineapple, celery & apples. Refrig 30 minutes, add pecans, stir & chill
Joann_Fla
Cranberry Jello Salad
2 small pk (3 oz) cherry jello
1 1/2 cup boiling water
1 (20oz) can crushed pineapple undrained
1 can whole berry cranberry sauce
1/4 cup pecans
1/4 cup celery
grapes (opt)
1 apple diced
Dissolve jello in water, stir in the cranberry sauce, pineapple, celery & apples. Refrig 30 minutes, add pecans, stir & chill
Joann_Fla
27. Taco Salad
Posted by liira (My Page) on Sat, Nov 27, 10 at 4:14
1 pound ground beef
1 envelope taco salad seasoning mix
5 1/2 ounces tomato paste
1 cup water
1 head romaine lettuce chopped
1 medium tomato chopped
1 bunch green onion chopped
1 1/2 cups grated cheddar cheese
1 large bottle french dressing
1 large bag taco chips crushed
Taco Meat Sauce
Brown ground beef and drain fat. Add taco seasoning mix, tomato paste, water. Simmer 20-25 minutes until thickened, stirring occasionally.
Salad
Using a large bowl, add lettuce, tomato, green onions, cheddar cheese. Add taco meat sauce. Toss salad and pour on the entire bottle of french dressing.
*Do not add taco chips to the salad until you are ready to serve.*
1 pound ground beef
1 envelope taco salad seasoning mix
5 1/2 ounces tomato paste
1 cup water
1 head romaine lettuce chopped
1 medium tomato chopped
1 bunch green onion chopped
1 1/2 cups grated cheddar cheese
1 large bottle french dressing
1 large bag taco chips crushed
Taco Meat Sauce
Brown ground beef and drain fat. Add taco seasoning mix, tomato paste, water. Simmer 20-25 minutes until thickened, stirring occasionally.
Salad
Using a large bowl, add lettuce, tomato, green onions, cheddar cheese. Add taco meat sauce. Toss salad and pour on the entire bottle of french dressing.
*Do not add taco chips to the salad until you are ready to serve.*
28. Wild Rice Salad
Posted by jasdip (My Page) on Mon, Dec 20, 10 at 6:29
Wow you early-birds are up early. Did you have a coffee together?
Last nite I made this wild and brown rice salad as a side.
Delicious!!! I'm going to miss my wild rice when it's gone!
1/4 tsp salt
3/4 cup brown rice, or brown basmati rice
1/2 cup wild rice
1 can sliced water chestnuts, drained
1 red pepper, diced
1 green pepper, diced
2 stalks celery, diced
1/2 cup raisins
1/2 cup diced red onion
1/2 cup toasted almonds
1/4 chopped fresh parsley
DRESSING:
1/3 cup orange juice
1 tbsp grated lemon rind
2 tbsp lemon juice
2 tbsp soy sauce
1 tbsp vegetable oil
1 large clove garlic, minced
1 tbsp rice vinegar
1/4 tsp salt
In small saucepan, bring 2 1/4 cups water and the salt to a boil. Add basmati and wild rice, reduce heat, cover and simmer 45 minutes. Transfer to a large bowl. Add water chestnuts, green and red peppers, celery, raisins, almonds and parsley. Toss.
In small bowl whisk dressing ingredients. Pour over salad and toss to coat. Serve at room temperature.
Wow you early-birds are up early. Did you have a coffee together?
Last nite I made this wild and brown rice salad as a side.
Delicious!!! I'm going to miss my wild rice when it's gone!
1/4 tsp salt
3/4 cup brown rice, or brown basmati rice
1/2 cup wild rice
1 can sliced water chestnuts, drained
1 red pepper, diced
1 green pepper, diced
2 stalks celery, diced
1/2 cup raisins
1/2 cup diced red onion
1/2 cup toasted almonds
1/4 chopped fresh parsley
DRESSING:
1/3 cup orange juice
1 tbsp grated lemon rind
2 tbsp lemon juice
2 tbsp soy sauce
1 tbsp vegetable oil
1 large clove garlic, minced
1 tbsp rice vinegar
1/4 tsp salt
In small saucepan, bring 2 1/4 cups water and the salt to a boil. Add basmati and wild rice, reduce heat, cover and simmer 45 minutes. Transfer to a large bowl. Add water chestnuts, green and red peppers, celery, raisins, almonds and parsley. Toss.
In small bowl whisk dressing ingredients. Pour over salad and toss to coat. Serve at room temperature.
29. Broccoli and cauliflower salad
Posted by ravencajun (My Page) on Fri, Dec 31, 10 at 16:24
I have never had the one at WM but my MIL makes some every year for the holidays and we love it. This is the recipe she uses.
1 head cauliflower
1 bunch broccoli
2 small onion, sliced and separated( I prefer red onion and I dice it, amount is up to you)
1/2 cup mayonnaise
1/3 cup vegetable oil (I use olive oil)
1/3 cup vinegar
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 slices bacon, cooked and crumbled
hand full of raisins
chopped nuts can be added or optional
Wash and trim broccoli and cauliflower. Break cauliflower and broccoli into florets. Combine remaining ingredients except bacon. Toss gently till well covered with the dressing mix and chill several hours or overnight Garnish with bacon.
I have never had the one at WM but my MIL makes some every year for the holidays and we love it. This is the recipe she uses.
1 head cauliflower
1 bunch broccoli
2 small onion, sliced and separated( I prefer red onion and I dice it, amount is up to you)
1/2 cup mayonnaise
1/3 cup vegetable oil (I use olive oil)
1/3 cup vinegar
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 slices bacon, cooked and crumbled
hand full of raisins
chopped nuts can be added or optional
Wash and trim broccoli and cauliflower. Break cauliflower and broccoli into florets. Combine remaining ingredients except bacon. Toss gently till well covered with the dressing mix and chill several hours or overnight Garnish with bacon.
30. Blueberry Salad (dessert)
Posted by patti43 (My Page) on Sat, Feb 12, 11 at 10:23
We had this at our KT lunch yesterday and everyone liked it.
1 large box (6 oz.) raspberry Jell-O (or 2 small)
1-1/4 c. boiling water
1 large (20 oz.) can undrained crushed pineapple
1 can (16 oz.) blueberry pie filling
Topping:
8 oz. cream cheese, softened
1 c. sugar
8 oz. sour cream
Dissolve Jell-O in water. Add pineapple and pie filling, Pour into a 8x8" dish and chill until it sets. Cream together topping ingredients and spread on top of the Jell-O. Refrigerate.
We had this at our KT lunch yesterday and everyone liked it.
1 large box (6 oz.) raspberry Jell-O (or 2 small)
1-1/4 c. boiling water
1 large (20 oz.) can undrained crushed pineapple
1 can (16 oz.) blueberry pie filling
Topping:
8 oz. cream cheese, softened
1 c. sugar
8 oz. sour cream
Dissolve Jell-O in water. Add pineapple and pie filling, Pour into a 8x8" dish and chill until it sets. Cream together topping ingredients and spread on top of the Jell-O. Refrigerate.
31. West Indies Salad
Posted by glenda_al (My Page) on Fri, Feb 25, 11 at 20:36
I thought West Indies salad was served everywhere, but apparently not. It originated in Mobile AL.
This salad is the quintessential regional dish of the Lower Alabama Gulf Coast area. It was invented by the late Bill Bayley, who owned a steak and seafood restaurant of good repute. It must be prepared exactly as directed, with careful layering. Use the coldest ice water you can find in the recipe. The longer this one marinates, the better. The recipe sounds simple, but the results are indescribably delicious. This well-guarded recipe was finally published in 1964 in the Junior League of Mobile cookbook, Recipe Jubilee. Time needed to marinate (2-12 hours).
1 medium onion, chopped fine
1 lb fresh lump crabmeat
4 ounces vegetable oil
3 ounces cider vinegar
4 ounces ice water (as cold as you can get it)
salt and pepper
Instructions
Follow these instructions to the letter!
Spread half of onion over bottom of large bowl.
Cover with separated crab lumps.
Add the remaining onion.
Salt and pepper.
Pour oil, vinegar and ice water over all.
Cover and marinate 2-12 hours.
Toss lightly before serving.
Serve it with saltine crackers, a must! That's it!
FAVORITE HERE AT PARTIES YEAR ROUND!
I thought West Indies salad was served everywhere, but apparently not. It originated in Mobile AL.
This salad is the quintessential regional dish of the Lower Alabama Gulf Coast area. It was invented by the late Bill Bayley, who owned a steak and seafood restaurant of good repute. It must be prepared exactly as directed, with careful layering. Use the coldest ice water you can find in the recipe. The longer this one marinates, the better. The recipe sounds simple, but the results are indescribably delicious. This well-guarded recipe was finally published in 1964 in the Junior League of Mobile cookbook, Recipe Jubilee. Time needed to marinate (2-12 hours).
1 medium onion, chopped fine
1 lb fresh lump crabmeat
4 ounces vegetable oil
3 ounces cider vinegar
4 ounces ice water (as cold as you can get it)
salt and pepper
Instructions
Follow these instructions to the letter!
Spread half of onion over bottom of large bowl.
Cover with separated crab lumps.
Add the remaining onion.
Salt and pepper.
Pour oil, vinegar and ice water over all.
Cover and marinate 2-12 hours.
Toss lightly before serving.
Serve it with saltine crackers, a must! That's it!
FAVORITE HERE AT PARTIES YEAR ROUND!
32. Ambrosia Coconut
Posted by patti43 (My Page) on Wed, Mar 9, 11 at 14:17
This recipe is from "The Blue Willow Inn Cookbook" by Jane and Michael Stern. The inn is located in a tiny, sleepy town in Georgia named Social Circle. The restaurant draws people from all over and they all go away impressed with "real Southern food". There is a buffet daily and different each day, but they always have fried chicken (pan fried, not deep-fried) and real mashed potatoes. Harry has eaten there when he and a neighbor, Joe, went up to his brother's to put siding on their house. Joe's the pickiest eater in the world, and he raved about it. Here's one of their desserts:
2 c. mandarin oranges, drained
2 c. crushed pineapple, drained
2 c. sour cream
2 c. shredded coconut
2 c. mini marshmallows.
Combine all the ingredients and chill. Makes 10-12 servings.
How easy is that? I will add marachino cherries, because Harry's mother always did.
This recipe is from "The Blue Willow Inn Cookbook" by Jane and Michael Stern. The inn is located in a tiny, sleepy town in Georgia named Social Circle. The restaurant draws people from all over and they all go away impressed with "real Southern food". There is a buffet daily and different each day, but they always have fried chicken (pan fried, not deep-fried) and real mashed potatoes. Harry has eaten there when he and a neighbor, Joe, went up to his brother's to put siding on their house. Joe's the pickiest eater in the world, and he raved about it. Here's one of their desserts:
2 c. mandarin oranges, drained
2 c. crushed pineapple, drained
2 c. sour cream
2 c. shredded coconut
2 c. mini marshmallows.
Combine all the ingredients and chill. Makes 10-12 servings.
How easy is that? I will add marachino cherries, because Harry's mother always did.
33. Alaska Cole Slaw
Posted by glenda_al (My Page) on Mon, Apr 25, 11 at 19:58
First time I went to Alaska I went on a fish cookout and this slaw was served and I absolutely loved it. So I named it AK cole slaw.
5 cups shredded cabbage **I buy the preshredded plain, no carrots, etc at WalMart
1/2 cups almond slivers, toasted
1 1/2 cups dried cranberries
1/2 cup celery, diced**don't use
1/4 cup chopped green onions, white and green parts
1/2 cups chopped green bell pepper **don't use
This is the creamy dressing I used and it works great:
mix 1/2 c mayo with 2 Tbl cider vinegar **I used white wine vinegar, 2 tsp sugar, salt and pepper to taste Pour over coleslaw right before serving and toss JUST TO COAT
Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid.
Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well
DS doesn't usually eat cole slaw, but he cleaned up his serving and GS went back for seconds.
First time I went to Alaska I went on a fish cookout and this slaw was served and I absolutely loved it. So I named it AK cole slaw.
5 cups shredded cabbage **I buy the preshredded plain, no carrots, etc at WalMart
1/2 cups almond slivers, toasted
1 1/2 cups dried cranberries
1/2 cup celery, diced**don't use
1/4 cup chopped green onions, white and green parts
1/2 cups chopped green bell pepper **don't use
This is the creamy dressing I used and it works great:
mix 1/2 c mayo with 2 Tbl cider vinegar **I used white wine vinegar, 2 tsp sugar, salt and pepper to taste Pour over coleslaw right before serving and toss JUST TO COAT
Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid.
Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well
DS doesn't usually eat cole slaw, but he cleaned up his serving and GS went back for seconds.
34. Mixed Olive Salad
Source: Susan at Savoring Time In the Kitchen
2 cups olives or your choice...green, black, or Kalamata
1/2 cup toasted pecans, chopped
1/4 cup cream cheese
A little olive juice
Mayonnaise - just enough to moisten
A small splash of olive oil
Pepper to taste
A little chopped parsley for garnish
Combine all ingredients and mix well. Spread over slices of your favorite whole wheat bread. Makes about 4 sandwiches
magic_AZ
2 cups olives or your choice...green, black, or Kalamata
1/2 cup toasted pecans, chopped
1/4 cup cream cheese
A little olive juice
Mayonnaise - just enough to moisten
A small splash of olive oil
Pepper to taste
A little chopped parsley for garnish
Combine all ingredients and mix well. Spread over slices of your favorite whole wheat bread. Makes about 4 sandwiches
magic_AZ
35. Cucumber Salad
Posted by patti43 (My Page) on Wed, Apr 18, 12 at 12:25
I got this recipe from a co-worker who brought them to a potluck at work. We love them. Hope you do, too.
8 c. thinly sliced cucumbers, pared (about 4 medium)
1-1/2 c. sour cream
1 small garlic clove, crushed (I use 2)
2 Tbsp. salad oil
2 tsp. sugar
1 tsp. salt
1 tsp. white or red wine vinegar
Dill weed (to taste--I use about 2 tsp. dried)
Mix all dressing ingredients in a small bowl. Pour over cucumbers and gently stir. Chill at least one hour before serving.
I got this recipe from a co-worker who brought them to a potluck at work. We love them. Hope you do, too.
8 c. thinly sliced cucumbers, pared (about 4 medium)
1-1/2 c. sour cream
1 small garlic clove, crushed (I use 2)
2 Tbsp. salad oil
2 tsp. sugar
1 tsp. salt
1 tsp. white or red wine vinegar
Dill weed (to taste--I use about 2 tsp. dried)
Mix all dressing ingredients in a small bowl. Pour over cucumbers and gently stir. Chill at least one hour before serving.
~ Let my words, like vegetables, be tender and sweet,
for tomorrow I may have to eat them.~