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- * Exported from MasterCook *
- Shrimp and Rice Salad
- Recipe By :
- Serving Size : 6 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 pound Jumbo shrimp -- cooked and diced
- 3 cups rice -- cooked
- 2/3 cup celery -- finely chopped
- 1/4 cup green peppers -- finely chopped
- 8 ounces Sliced water chestnuts -- cut into halves
- 10 ounces Frozen small green peas
- 1 cup mayonnaise
- 4 teaspoons soy sauce
- 1/2 teaspoon curry powder -- optional
- Prepare first five ingredients.
- Combine with water chestnuts and thawed peas.
- Mix mayonnaise, soy sauce and curry powder.
- Stir into other mixture.
- Chill.
- Serve on green leafy lettuce.
- Serves 6 - 8.
- Possum Kingdom Lake Cookbook
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Asparagus Vinaigrette
- Recipe By : Possum Kingdom Lake Cookbook
- Serving Size : 6 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 2 Cans Asparagus Spears -- or
- 2 Pounds Asparagus -- fresh
- Vinaigrette Dressing
- Lettuce
- Cook fresh asparagus as desired, drain, or open cans of asparagus and drain.
- Lay asparagus in a single layer in a shallow dish.
- Pour vinaigrette dressing over asparagus. Chill.
- Serve on lettuce cups as a salad.
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Aztec Calendar (Taco Salad)
- Recipe By :
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 pound ground beef
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 3/4 teaspoon salt
- 1 avocado -- cut in 1/2" cubes
- 2 tablespoons lemon juice
- 4 cups finely shredded lettuce
- 1 1/2 cups finely sliced green onions
- 1 1/2 cups shredded cheddar cheese -- sharp
- 1 cup cherry tomatoes -- quartered
- Dressing:
- 14 ounces taco sauce
- 1/4 cup chopped green chilies
- 2 tablespoons salad oil
- 1/2 teaspoon ground cumin
- 2 cups tortilla chips
- 1/2 cup sour cream
- Salad: in a medium skillet cook beef until brown, stirring to break up meat. Drain off drippings and stir in chili powder, cumin and 1/2 teaspoon salt. Cook over low heat, stirring 3 minutes. Col. Place avocado in bowl. sprinkle with lemon juice and remaining 1/4 teaspoon salt. Prepare remaining ingredients for salad, set aside. in small bowl combine all ingredients for dressing.
- to serve arrange in concentric circles, lettuce green onion meat cheese, avocado and tomatoes. Sprinkle chips on top of salad. Serve immediately with dressing and a dollop of sour cream. Makes 6 servings.
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- NOTES : You can place avocado in center of serving platter, around this put tomatoes, then aroung tomatoes put mat, then aroung meat cheese and aroung cheese put lettude, green onions in one ring. Put some chips on outside of lettuce and green onio s. In one dish put dressing and one dish of sour cream.
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Bacon Dressing 1
- Recipe By : Possum Kingdom Lake Cookbook
- Serving Size : 4 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 4 Slices Bacon -- diced
- 1 Cup Croutons
- 1/4 Cup Salad Oil
- 2 Tablespoons Vinegar
- 1 Teaspoon Dry Mustard
- 1/2 Teaspoon Salt
- 1 Tablespoon Sugar
- Bacon Drippings
- 1 Cup Sour Cream -- at room temperature
- Fry bacon until crisp. Remove, drain and crumble.
- Keep bacon drippings hot.
- Combine salad oil, vinegar, mustard, salt and sugar. Beat well.
- Gradually beat in hot bacon drippings.
- Stir in sour cream.
- Serve over salad greens. Top with crumbled bacon and croutons.
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Bacon Dressing
- Recipe By : Possum Kingdom Lake Cookbook
- Serving Size : 4 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 4 Slices Bacon
- 1/4 Cup Apple Cider Vinegar
- 1 Teaspoon Sugar
- 1/2 Teaspoon Salt
- 1 Dash Pepper
- Saute bacon until crisp; drain on absorbent paper. Crumble; set aside.
- Stir vinegar and remaining ingredients into bacon drippings; heat to boiling.
- Pour hot dressing over salad greens; toss.
- Garnish with crumbled bacon; serve immediately.
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Ensalada Zucchini
- Recipe By :
- Serving Size : 6 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 pound zucchini
- 1/2 teaspoon salt
- 1/2 cup water
- 2 teaspoons garlic salt
- 1/4 teaspoon paprika
- 1/8 teaspoon black pepper
- 1/4 teaspoon sugar
- 1 tablespoon instant minced onion
- 1/4 teaspoon basil leaves
- 1/4 cup white wine vinegar
- 1/3 cup salad oil
- 1 large avocado
- 12 large pimiento stuffed olives
- Scrub zucchini; cut off stem ends and cut into 1" thick slices.
- Cook in salted water for 5 to 7 minutes until crisp cooked. Drain.
- Combine next 8 ingredients in a jar; shake to blend well.
- Pour over zucchini and marinate several hours or overnight.
- Drain off dressing and save.
- Peel and slice avocado.
- Line a plate with lettuce. Arrange zucchini, avocado and olives on lettuce.
- Possum Kingdom Lake Cookbook
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Egg Salad Stuffed Tomato
- Recipe By :
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 6 Hard cooked eggs -- chopped
- 1/3 cup chopped pimiento-stuffed green olives
- 1/4 cup chopped celery]
- 2 tablespoons chopped onion
- 1/4 teaspoon dry mustard
- 1 dash pepper
- 1/2 cup Borden-Lite Line Plain Yogurt
- Tomatoes for stuffing
- In medium bowl, combine ingredients; stir until blended. Chill.
- Serve stuffed into fresh tomatoes or as a sandwich spread.
- Garnish as desired. Refrigerate leftovers.
- Makes 2 Cups.
- Possum Kingdom Lake Cookbook
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Easy Macaroni Salad
- Recipe By :
- Serving Size : 5 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
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- -----philly.inquirer-----
- 1 cup hellman's real mayo.(best ma
- pepper
- 8 ounce cooked elbow macaroni -- drained
- 1 teaspoon sugar
- 2 tablespoon vinegar
- 1 teaspoon salt
- 1 cup sliced celery
- 1/4 cup chopped onion
- 1 tablespoon prepared mustard
- 1/4 teaspoon pepper
- 1 cup chopped green or red
- IN A LARGE BOWL,STIR MAYONNAISE,VINEGAR,MUSTARD,SUGAR,SALT,AND PEPPER UNTIL SMOOTH.ADD MACARONI,CELERY,GREEN PEPPER,AND ONION;TOSS TO COAT WELL. COVER.REFRIGERATE AT LEAST TWO HOURS TO BLEND FLAVORS.MAKES FIVE CUPS
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Dressing For Slaw
- Recipe By :
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 cup sugar
- 1 cup vinegar
- 1 Cup oil
- 1 teaspoon mustard seed
- 1 teaspoon celery seed
- 1 teaspoon salt
- Combine above ingredients in pan and heat. Pour over cabbage mixture and let stand several hours or overnight.
- Possum Kingdom Lake Cookbook
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Cucumbers in Sour Cream
- Recipe By :
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 3/4 cup vinegar
- 3/4 cup water
- 2 tablespoons sugar
- 1 teaspoon salt
- 4 whole peppercorns
- 4 large cucumbers
- 2 cups sour cream
- salt
- Combine vinegar, water, sugar, salt and peppercorns.
- Thinly slice cucumbers and marinate in vinegar mixture 3 to 3 hours. Stir occasionally.. Drain.
- Gently mix cucumbers with sour cream and salt to taste
- Yield 3 cups.
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Crunchy Salad Topping
- Recipe By :
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 cup Grape-Nuts
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
- 2 tablespoons parsley flakes
- 2 tablespoons bacon bits
- Mix and store in covered jar.
- Sprinkle on top of salad.
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Crunchy Bacon Coleslaw
- Recipe By :
- Serving Size : 8 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 3/4 cup Miracle Whip or Miracle Whip Light
- Dressing
- 1 tablespoon sugar
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1/2 cup chopped peanuts
- 4 slices bacon crisply cooked -- crumbled
- Mix dressing and sugar in large bowl.
- Add remaining ingredients; mix lightly.
- Refrigerate.
- Possum Kingdom Lake Cookbook
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Lime Dressing
- Recipe By :
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 cup plain yogurt
- 2 tablespoons sugar
- 1 tablespoon lime juice
- 1 tablespoon grated lime rind
- 1/4 teaspoon ginger
- 1/4 teaspoon ground mace
- 1/4 teaspoon grated nutmeg
- Combine ingredients and blend well.
- Chill several hours or overnight.
- Especially good with seafood or serve over fresh fruit salad.
- Makes 1 cup.
- Possum Kingdom Lake Cookbook
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Lemon French Dressing
- Recipe By :
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 cup salad oil
- 1/4 cup sugar -- up to 1/3
- 2/3 cup lemon juice
- 1 1/2 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon minced onion.
- Mix all ingredients in a jar.
- Shake well.
- Refrigerate.
- Shake before using.
- Makes 1 2/3 Cups.
- Possum Kingdom Lake Cookbook
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Iceberg Coleslaw-Boiled Dressing
- Recipe By :
- Serving Size : 6 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 head iceberg lettuce
- 1/2 cup cider vinegar
- 2 tablespoons sugar
- 1 tablespoon flour
- 1/2 teaspoon dry mustard
- 1/4 teaspoon salt
- 2 Eggs
- 2 tablespoons heavy cream
- Sliced tomatoes -- optional
- Core, rinse and thoroughly drain lettuce; chill in disposable plastic bag or plastic crisper.
- Heat vinegar to boiling.
- In separate bowl, combine sugar, flour, mustard and salt. Add eggs and beat just until blended.
- Stir in a little hot vinegar, then add mixture to remaining vinegar. cook over low heat, stirring constantly until thickened, about 5 minutes. Stir in cream; chill.
- At serving time, cut head of lettuce lengthwise into halves; place cut-sides down on board and slice crosswise with thin-blade knife. (1 head lettuce will yield about 4 cups shredded lettuce.)
- Place in serving bowl and toss with dressing.
- Serve with sliced tomatoes, is desired.
- Possum Kingdom Lake Cookbook
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Hot Corn Salad
- Recipe By : Julia Child
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 6 Ears fresh corn -- up to 8
- Green pepper -- diced
- Red pepper -- diced
- 1 small bunch scallions
- 3 large fine carrots
- Salt
- Pepper
- Olive oil
- Strip fresh corn then boil briefly, then refresh in cold water to stop the cooking. Cut off the kernels - about 3 cups.
- Film a large frying pan with olive oil and saute diced green and red peppers over moderate heat with scallions (trimmed and sliced on the bias). When barely tender, season and set aside.
- Peel carrots; shave 3 strips from each side with a vegetable peeler and drop then into a bowl of ice and water so they will from curls.
- The remains of the carrots, flat after their shaving, are seasoned with salt and pepper and slowly cooked in olive oil in a covered pan until just tender.
- Shortly before serving, reheat the carrot pieces. fold the corn kernels into the pepper mixture, add a little fresh oil and heat through. Correct seasoning and turn into a platter, surround with the carrot curls, and serve.
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Herb Dressing 2
- Recipe By :
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1/2 cup vegetable oil
- 1/4 cup vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 clove garlic
- 1 tablespoon snipped parsley
- 1/2 teaspoon dry mustard
- 1/4 teaspoon dried basil leaves
- 1/4 teaspoon dried thyme leaves
- Shake all ingredients in tightly covered container; refrigerate at least 1 hour.
- Remove garlic; shake dressing just before serving.
- Makes about 3/4 cup dressing.
- Possum Kingdom Lake Cookbook
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Herb Dressing 1
- Recipe By :
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 cup olive oil -- vegetable oil or
- combination
- 1/2 cup sugar
- 1/4 cup vinegar
- 1/4 cup lemon juice
- 1 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/2 teaspoon paprika
- 4 teaspoons snipped parsley
- 1 teaspoon dried oregano leaves
- 1/4 teaspoon dried thyme leaves
- Shake all ingredients in tightly covered container; refrigerate.
- Shake just before serving.
- Possum Kingdom Lake Cookbook
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Herb Croutons
- Recipe By :
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 2 cups Bisquick baking mix
- 1 1/4 teaspoons caraway seed
- 1/2 teaspoon dried sage leaves
- 1/4 teaspoon dry mustard
- 1/2 cup boiling water
- Heat oven to 375 degrees.
- Grease rectangular pan, 13x9x2 inches/
- Mix all ingredients; spread in pan.
- Bake until golden brown, 20 to 25 minutes.
- Cool 10 minutes; cut into 1/2" cubes.
- Remove from pan.
- Cool completely.
- For crisper croutons, place croutons on ungreased cookie sheet and bake in 400 degree oven for 5 to 7 minutes.
- Makes about 6 cups of croutons.
- Possum Kingdom Lake Cookbook
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Ham and Macaroni Salad
- Recipe By :
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 tablespoon salt
- 4 ounces macaroni
- 3 quarts boiling water
- 1/4 cup French dressing
- 2 cups ground ham
- 1/8 teaspoon dry mustard
- 1/2 cup chopped celery
- 1/2 teaspoon salt
- 1/2 cup chopped cucumbers
- 1/4 cup mayonnaise
- 1/2 cup sweet pickles -- chopped
- Add tablespoon salt to boiling water. Add macaroni and boil until tender. Drain, rinse with cold water. Combine macaroni, ham, celery, cucumbers and seasonings. add French dressing and mayonnaise. Chill and serve on fresh lettuce.
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Zucotini Salad Dressing
- Recipe By : Sr. Judy Murray, OCD
- Serving Size : 4 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 2 1/2 Tablespoons Red Wine Vinegar
- 2 Tablespoons Orange Juice
- 1 Tablespoon Poppy Seeds -- or
- 1 Tablespoon Sesame Seeds
- 1 Teaspoon Sugar
- 1/2 Teaspoon Dry Mustard
- 1/2 Cup Oil
- 1 Green Onion -- minced
- Mix thoroughly.
- Store in jar with lid.
- Use to dress thinly sliced zucchini or other fresh vegetables.
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Zucchini And Tomato Salad
- Recipe By :
- Serving Size : 4 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- zucchini
- tomatoes
- 1/4 cup italian dressing
- Cube zucchini and wedge tomatoes. Add Italian dressing to lightly cover vegetables. For a zestier taste, add Italian seasonings and garlic powder.
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- White Meat Of Chicken Salad
- Recipe By :
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 3 cups white meat of chicken -- diced large
- 1/2 cup diced celery
- 1 cup mayonnaise
- 1 dash wine vinegar
- 1/2 cup heavy cream
- salt to taste
- white pepper to taste
- Toasted almonds
- Roast chicken covered, or boil chicken breasts until tender. Cool. Pull shin and bone from white meat.
- Mix mayonnaise and vinegar, combine with remaining ingredients.
- Place chicken salad in center of the Orange Souffle Ring. Garnish each serving with toasted sliced almonds.
- Possum Kingdom Lake Cookbook
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Watergate Salad 2
- Recipe By :
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 3/4 quart cottage cheese -- slightly beaten
- 1 can pineapple -- drained, #2 can
- 9 ounces Cool Whip.
- 1 box pistachio instant pudding
- 1 cup coconut -- optional
- 1 cup chopped nuts -- optional
- Put pudding in bowl, add pineapple and cottage cheese, mix well. Add cool whip and mix by hand. Refrigerate until ready to use. Add coconut and nuts if desired.
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Watergate Salad
- Recipe By :
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 8 ounces cool whip
- 1 Box Pistachio pudding
- 1 can crushed pineapple with juice -- (16 oz.)
- 1 cup miniature marshmallows
- 1/2 cup chopped pecans
- Mix all ingredients well.
- Possum Kingdom Lake Cookbook
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Warm Seafood Salad
- Recipe By :
- Serving Size : 4 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 3/4 cup orange juice
- 1/4 cup oil
- 2 teaspoons Grey Poupon Dijon Mustard
- 3/4 teaspoon dill weed
- 1/2 teaspoon grated orange peel
- 1 dash pepper
- 1/3 cup golden raisins
- 4 fish fillets -- or steaks
- 8 cups assorted salad greens
- 1/2 cup red cabbage -- shredded
- 1/2 cup cucumber -- thinly sliced
- Combine orange juice, oil, mustard, dill weed, orange peel and pepper; mix well.
- Add raisins.
- In skillet, cook fish in 1 Tbsp. oil 4 to 5 minutes on each side or until done as desired.
- Add orange raisin dressing and heat through.
- Arrange salad greens and red cabbage on individual dishes; top with fish.
- Place cucumbers slices over fish.
- Drizzle with warm dressing.
- Possum Kingdom Lake Cookbook
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Vinaigrette Dressing
- Recipe By :
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 3 Green olives -- finely chopped
- 2 tablespoons chopped dill pickle
- 1 Hard-cooked egg -- finely chopped
- 1 1/2 teaspoons minced pimiento
- 1/2 cup Basic French Dressing -- see recipe
- Mix all ingredients.
- Chill
- Makes about 1 cup.
- Possum Kingdom Lake Cookbook
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Vegetable Salad Marinade
- Recipe By :
- Serving Size : 6 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 6 cups drained canned or fresh vegetables -- up to 7
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon celery seed
- 1/2 teaspoon dry mustard
- 1 cup white vinegar
- 1/4 cup lemon juice
- 1/4 cup vegetable oil
- Place vegetables in 3 quart glass bowl.
- Shake remaining ingredients in tightly covered jar; pour over vegetables.
- Cover and refrigerate, spooning dressing over vegetables occasionally, at least 3 hours but no longer than 1 week.
- Makes 6 to 8 servings.
- Possum Kingdom Lake Cookbook
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Turkey Waldorf Salad
- Recipe By :
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 2/3 cup Hellmann's Real Mayonnaise
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups diced cooked turkey -- or chicken
- 2 Apples -- cored and chopped
- 2/3 cup sliced celery
- 1/2 cup chopped walnuts
- In large bowl stir first 4 ingredients until smooth.
- Add remaining ingredients; toss to coat well.
- Cover; chill.
- Makes 5 cups.
- Possum Kingdom Lake Cookbook
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Tuna Salad
- Recipe By :
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 can tuna -- drained, flaked (7
- 1 oz. )
- 1/2 cup mayonnaise
- 1/4 cup sliced ripe olives
- 1/4 cup chopped onion
- 1/4 cup chopped green pepper
- Lettuce leaves
- Cherry tomato halves
- In medium bowl stir together tuna, mayonnaise, olives, onion and green pepper.
- Cover; chill.
- Serve on lettuce-lined platter.
- Garnish with cherry tomatoes.
- Makes 1 1/2 cups.
- Possum Kingdom Lake Cookbook
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Tuna Citrus Waldorf Salad
- Recipe By :
- Serving Size : 10 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 3 cans tuna in vegetable oil -- (6 1/2 or 7 oz.
- each)
- 3 cans grapefruit & orange sections -- well drained (16
- 1 oz. each)
- 2 cups diagonally sliced celery
- 1 cup broken walnut pieces
- 1 medium avocado
- 3 tablespoons lemon juice
- 1/2 cup water
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon hot pepper sauce
- Salad greens
- Drain tuna, reserving 1/3 Cup oil for dressing (add additional salad oil, if necessary).
- Flake tuna or cut into chunks; combine with grapefruit and orange sections, celery and walnut pieces; reserve.
- Peel avocado and remove pit; cut into small pieces.
- In small bowl, mash avocado with lemon juice. Add reserved tuna oil and all remaining ingredients except salad greens; beat together until smooth and creamy. Or combine in electric blender container and blend on high speed mixture is smooth.
- Line salad bowl with salad greens.
- Add reserved tuna-citrus mixture; serve with avocado dressing.
- Possum Kingdom Lake Cookbook
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Tomato Dressing
- Recipe By :
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 cup olive oil -- vegetable oil or
- combination
- 1/2 cup sugar
- 1/4 cup vinegar
- 1/4 cup lemon juice
- 1 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/2 teaspoon paprika
- 1 cup catsup
- Shake all ingredients in tightly covered container; refrigerate.
- Shake just before serving.
- Possum Kingdom Lake Cookbook
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Tomato Aspic #3
- Recipe By :
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 3 ounces lemon flavor jello
- 1 teaspoon salt
- 1 cup boiling tomato juice
- 2/3 cup cold tomato juice
- 1 tablespoon lemon juice
- 1 teaspoon horseradish
- 1/2 grated onion
- Mix well then chill.
- Possum Kingdom Lake Cookbook
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Tomato Aspic 2
- Recipe By : Sara
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 2 tablespoons unflavored gelatin
- 1/4 cup cold water
- 4 cups tomato juice
- 1 Onion -- chopped
- 1/2 cup celery
- 4 whole cloves
- 6 Pepper corns
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 cup lemon
- Boil celery, onion, cloves in tomato juice, drain.
- Mix gelatin in the water, add mixture above and chill.
- Possum Kingdom Lake Cookbook
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Tomato Aspic 1
- Recipe By :
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 package lemon jello
- 1 package raspberry jello
- 3 1/2 cups tomato juice
- 1/4 cup vinegar
- 2 tablespoons sugar
- 1/4 cup chopped onion
- 1 cup chopped celery
- 1/2 cup chopped salad olives
- Heat the tomato juice, vinegar and sugar to almost a boil. Pour over jello.
- After above mixture is slightly congealed add the onions, celery and salad olives.
- Possum Kingdom Lake Cookbook
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Three-Bean Salad
- Recipe By :
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 can cut green beans -- drained (16 oz.)
- 1 can cut wax beans -- drained (15 1/2
- 1 oz. )
- 1 can red kidney beans -- (16 oz.)
- 1 medium green pepper -- coarsely chopped
- 1 medium onion -- coarsely chopped
- 1/2 cup salad oil
- 1/2 cup cider vinegar
- 1/3 cup sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- Combine all ingredients in a large bowl.
- Refrigerate several hours or overnight.
- Yield: About 2 quarts.
- Possum Kingdom Lake Cookbook
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Spinach Salad
- Recipe By : Linda
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 6 slices crisp bacon -- crumbled
- 4 Hard cooked eggs -- chopped
- 1/2 package frozen green peas
- 3/4 cup mayonnaise
- 3/4 cup Miracle Whip
- 1/2 cup Swiss cheese -- grated
- Fresh spinach
- Salad greens
- Fill a 3 qt. rectangle casserole with bite size pieces of raw spinach and salad greens.
- Layer bacon, eggs & peas on top. Cover with a mixture of mayonnaise & Miracle Whip.
- Top with cheese.
- Seal with Saran Wrap and chill for 24 hours.
- Possum Kingdom Lake Cookbook
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Spicy Cheese Dressing
- Recipe By :
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 8 Ounces cream cheese
- 1/4 Cup milk
- 2 Tablespoons sugar
- 3 Tablespoons lime juice -- or lemon
- 1 Teaspoon ground ginger
- 1/3 Cup pecans -- chopped
- Into small bowl, measure all ingredients; with mixer at medium speed, beat until smooth.
- Serve on melon or papaya wedges, fruit salad, avocado halves.
- Makes 1 1/2 cups.
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Sour Cream Salad
- Recipe By : Janis Alling
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 can crushed pineapple
- 1 Carton sour cream
- 1 can angel flake coconut
- 1 can mandarin orange segments
- 1 package marshmallows
- Combine all ingredients.
- The longer it sets the better.
- Possum Kingdom Lake Cookbook
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Sour Cream Dressing
- Recipe By :
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 cup sour cream
- 1 cup mayonnaise
- 2 teaspoons prepared mustard
- 1/2 cup catsup
- 2 teaspoons Worcestershire sauce
- 1/2 cup vinegar
- 1/2 teaspoon garlic salt
- 1 teaspoon dry horseradish
- 1 teaspoon sugar
- Combine ingredients thoroughly.
- Keep dressing covered in the refrigerator.
- Yield: approximately 2 1/2 cups.
- Possum Kingdom Lake Cookbook
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Shoepeg Corn Salad
- Recipe By : Ann Maxwell
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 can Lesure peas -- drained
- 1 can Shoepeg corn -- drained
- 1 can French style green beans -- drained
- 1 cup sugar
- 3/4 cup vinegar
- 1/4 cup oil
- 1 Onion -- chopped
- 1 Green pepper -- chopped
- In saucepan mix sugar and vinegar, bring to boil then cool.
- Mix vegetables, onion and green peppers together.
- Pour vinegar mixture over vegetables. Stir well. Chill
- Possum Kingdom Lake Cookbook
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Sauerkraut Salad With Yogurt Dressing
- Recipe By :
- Serving Size : 4 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 pound sauerkraut; (1 lb can)
- 1/2 pound blue grapes
- 6 ounces ham; cooked
- ----------dressing----------
- 1/2 cup yogurt
- 1/4 teaspoon salt
- 1/4 teaspoon pepper; white
- 1 teaspoon honey
- Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in half; remove seeds if desired. Cut ham in julienne strips. Gently mix these 3 ingredients. Blend dressing ingredients and stir into sauerkraut mixture. Marinate for 10 minutes; adjust seasoning before serving, if necessary.
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Rice Salad With or Without Meat
- Recipe By :
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 3 cups cooked rice -- cooked
- 1/4 cup pimientos -- diced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup mayonnaise
- 1 teaspoon prepared mustard
- 1/2 cup chopped onions
- 1/2 cup chopped sweet pickles
- 4 eggs, hard-boiled -- chopped
- tomatoes -- for garnish
- ripe Olives -- for garnish
- Meat Ingredient: -- optional
- 8 ounces cooked shrimp -- peeled
- 1 can tuna in water -- flaked
- 1 1/2 cups or turkey
- 1 1/2 cups chopped beef -- or pork
- Mix all of the ingredients except meat thoroughly. Chill . Serve on lettuce leaves and garnish with tomatoes and ripe olives.
- If you would like meat in the salad choose any one or more of the meats and mix with remaining ingredients before chilling.
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Red-Beet Salad
- Recipe By :
- Serving Size : 6 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 2 red beets; bunches
- ----------marinade----------
- 2 tablespoons water
- 1/4 cup vinegar
- 2 tablespoons caraway seeds
- 1 teaspoon sugar
- 2 tablespoons onion; minced
- 1 teaspoon horseradish
- 1/4 teaspoon cloves; ground
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 5 tablespoons vegetable oil
- Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender. Peel and slice. Prepare marinade dressing by combining remaining ingredients. Pour over beets and let stand for several hours before serving. Stir beets occasionally.
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Ranch Dressing
- Recipe By : Sr. Judy Murray, OCD
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 cup mayonnaise
- 1 cup buttermilk
- 1 tablespoon + 1 Tsp. chopped chives or finely chopped -- tops only
- scallions
- 2 teaspoons minced parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin powder
- 1/4 teaspoon onion powder
- 1 pinch cayenne
- 1 dash paprika
- Freshly ground black pepper -- to taste
- Blend all ingredients together by hand or briefly in a blender.
- Refrigerate for at least 1 hour to allow flavor to blend.
- Makes 2 cups.
- Possum Kingdom Lake Cookbook
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Poppy Seed Dressing
- Recipe By : Barbara Price
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1/3 cup sugar
- 2 tablespoons vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/2 cup vegetable oil
- 1 tablespoon poppy seed
- Mix sugar, vinegar, lemon juice, salt and mustard in 1-quart bowl.
- Gradually add oil, beating with electric mixer or hand beater until thick and smooth; stir in poppy seeds.
- Cover and refrigerate at least 2 hours.
- Makes 3/4 cup dressing.
- 105 calories per Tbsp.
- Good on Spinach Tossed Salad
- Possum Kingdom Lake Cookbook
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Pistachio Salad
- Recipe By : Janis Alling
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 large can crushed pineapple
- 1 package pistachio pudding mix -- (dry)
- 1 cup marshmallows
- 1/2 cup nuts
- 1 small cart Cool Whip
- Mix pineapple, dry pudding mix, marshmallows and nuts.
- Fold in Cool Whip.
- Possum Kingdom Lake Cookbook
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Oriental Supper Salad
- Recipe By :
- Serving Size : 4 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 pound fresh green beans -- trimmed
- 2 scallions -- sliced
- 1 medium tomato -- chopped
- 1/2 cup vegetable oil
- 1/4 cup fresh lemon juice
- 2 tablespoons soy sauce -- plus 1 teaspoon
- 1/2 teaspoon sugar
- 1 clove garlic -- cut in half
- 1 dash salt
- 1 dash pepper
- 2 tablespoons mayonnaise
- 2 cups cooked chicken -- cut into thin strips
- 2 cups salad greens -- torn into bite size
- 2 cups fresh bean sprouts
- 6 radishes -- thinly sliced
- 1/2 cup walnut pieces
- Place trimmed beans in medium saucepan in 1 inch lightly salted boiling water, cook, covered, 8 minutes or until crisp-tender. Drain; combine with scallions and tomato in medium bowl. Mix vegetable oil, lemon juice, 2 tablespoons soy sauce, sugar, ginger, garlic, salt and pepper and pour over green bean mixture. Refrigerate at least 1 hour, stirring occasionally. Blend remaining 1 teaspoon soy sauce with mayonnaise in small bowl, add chicken and mix well. Refrigerate. Just before serving, combine in large salad bowl salad greens, bean sprouts, radishes, walnuts, chicken and marinated green bean mixture. Toss to mix well.
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Orange Souffle Ring With Chicken Salad
- Recipe By :
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 2 tablespoons unflavored gelatin
- 2 cups sugar
- 1 dash salt
- 4 Egg yolks
- 2 1/2 cups orange juice -- (about 10 medium
- oranges)
- 1 teaspoon grated orange peel
- 1 teaspoon grated lemon peel
- 3 tablespoons lemon juice -- (1 lemon)
- 1 cup orange sections -- (white membrane
- removed), cut in
- half
- 2 cups whipping cream -- whipped
- Thoroughly mix gelatin, sugar, and salt in saucepan.
- Beat together egg yolks and 1 cup of orange juice; stir into gelatin mixture.
- Cook over medium heat, stirring constantly, just until mixture comes to boiling. Remove from heat, stir in orange and lemon peels and remaining juices.
- Chill, stirring occasionally, until the mixture mounds when dropped from a spoon. Stir in orange sections. Fold in whipped cream. Pour into a 2-quart mold. Chill until set. Unmold.
- Place White Meat Chicken Salad in center of mold.
- Possum Kingdom Lake Cookbook
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Molded Lime Jello Salad
- Recipe By :
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 box lime jello
- 1 cup boiling water
- 3 tablespoons grated carrots
- 3 tablespoons chopped green bell pepper
- 1 tablespoon grated onion
- 1 cup cream -- whipped
- 1 cup mayonnaise
- 1 cup cottage cheese
- Dissolve jello in water, chill and whip. Add carrots, peppers and onions. Whip cream, add mayonnaise and cottage cheese. Mix all together and pour into mold. Chill until firm.
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Marshmallow Dressing
- Recipe By :
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 cup sugar
- 2/3 cup light corn syrup
- 1/2 cup hot water
- 2 Egg whites
- 1 dash salt
- 1/4 teaspoon vanilla
- 1/4 cup mayonnaise
- 1 tablespoon grated orange rind
- Combine sugar, corn syrup and hot water. Heat slowly, stirring until sugar dissolves; then boil without stirring to firm ball or thread stage (248 degrees on candy thermometer).
- Beat egg whites with salt. When stiff, gradually beat in the hot syrup.
- Add vanilla.
- Fold in mayonnaise and orange rind.
- Serve, separately, so that guest can spoon over fresh fruit.
- Makes 2 1/2 cups.
- Possum Kingdom Lake Cookbook
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Macaroni Shrimp Salad
- Recipe By :
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 pound short macaroni -- salad type
- 1 cup sweet pickle relish -- well drained
- 3/4 cup finely chopped green pepper
- 1/4 cup finely chopped onion
- 1 can chopped pimiento -- drained (2 oz.)
- 1 can sliced mushrooms -- drained (4 oz.)
- 1/2 pound tiny salad shrimp -- cooked (about 1
- cup)
- 1 1/2 cups salad dressing of your choice -- up to 2
- Cook macaroni in boiling salted water 10 to 12 minutes until barely tender. Drain and rinse under cold water.
- Combine with remaining ingredients.
- Add dressing and stir to blend.
- Chill well before serving.
- Good with Sour Cream Dressing. (see recipe)
- Possum Kingdom Lake Cookbook
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Macaroni Salad
- Recipe By :
- Serving Size : 2 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 cup cooked elbow macaroni -- chilled
- 2 tablespoon diced pimento
- 1 hard cooked egg -- fine chopped
- 1 tablespoon chopped scallion
- 1/4 cup plain low fat yogurt
- 1 dash pepper
- In medium mixing bowl,combine all ingredients,mixing well.Cover and refrigerate until flavors blend.At least 1 hour.Makes 2 servings.
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Guacamole Salad
- Recipe By :
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 2 medium avocados -- peeled and pitted
- 1 tablespoon lemon juice
- 4 ounces diced green chilies
- 2 teaspoons hot taco sauce -- to 4 teaspoons
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- lettuce -- chopped
- In medium bowl, mash avocado with lemon juice. Blend in remaining ingredients. Chill and top on chopped lettuce.
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Green Beans With Red Onion Salad
- Recipe By : Pierre Franey
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 pound fresh green beans
- Salt -- to taste
- 1 teaspoon Dijon-style mustard
- 1 tablespoon red wine vinegar
- 3 tablespoons vegetable oil
- Freshly ground pepper to taste
- 1/2 cup coarsely chopped red onions
- Cut off and discard the tips of the beans. Break the beans into 2 inch lengths. Drop beans into boiling salted water to cover and return to a boil. Simmer about 7 minutes or until crisp and tender. Do not overcook. Drain. Let cool.
- To make the dressing, put the mustard in a salad bowl and add the vinegar. Start beating with a wire whisk while adding the oil. Add salt and pepper and the onions.
- Add the beans and toss until blended.
- Serve at room temperature.
- Fort Worth Star-Telegram March 1989
- Pierre Franey of the New York Times News Service
- Possum Kingdom Lake Cookbook
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- German Sweet Sour Cream Slaw
- Recipe By :
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 large head cabbage
- 1 Onion -- thinly sliced
- 7/8 cup sugar
- 2 teaspoons sugar
- 1 teaspoon dry mustard
- 1 teaspoon celery seed
- 1 cup vinegar
- 3/4 cup Wesson oil
- 1 tablespoon salt
- Shred large cabbage head with knife. Put a layer of cabbage about 2" thick and a layer of thinly sliced onion, repeat until bowl is filled. Over this pour the 7/8 cup of sugar.
- Heat to boiling the 2 Tbsp. sugar, dry mustard, celery seed, vinegar, oil and salt. Pour over the cabbage mixture.
- Cover at once and put in refrigerator for 4 hours. Stir well after the 4 hours.
- his will last as long as it lasts.
- Possum Kingdom Lake Cookbook
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Garlic Dressing
- Recipe By :
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 cup olive oil -- vegetable oil or
- combination
- 1/2 cup sugar
- 1/4 cup vinegar
- 1/4 cup lemon juice
- 1 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/2 teaspoon paprika
- 3 cloves garlic -- crushed
- 1 dash fresh ground pepper
- Shake all ingredients in tightly covered container; refrigerate.
- Shake just before serving.
- Possum Kingdom Lake Cookbook
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Garlic Croutons
- Recipe By :
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 2 cups Bisquick baking mix
- 1 teaspoon garlic powder
- 1/2 cup boiling water
- Heat oven to 375 degrees.
- Grease rectangular pan, 13x9x2 inches/
- Mix all ingredients; spread in pan.
- Bake until golden brown, 20 to 25 minutes.
- Cool 10 minutes; cut into 1/2" cubes.
- Remove from pan.
- Cool completely.
- For crisper croutons, place croutons on ungreased cookie sheet and bake in 400 degree oven for 5 to 7 minutes.
- Makes about 6 cups of croutons.
- Possum Kingdom Lake Cookbook
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- French Dressing 2
- Recipe By :
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 cup olive oil -- vegetable oil or
- combination
- 1/2 cup sugar
- 1/4 cup vinegar
- 1/4 cup lemon juice
- 1 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/2 teaspoon paprika
- Shake all ingredients in tightly covered container; refrigerate.
- Shake just before serving.
- Makes 1 1/2 cups dressing.
- Possum Kingdom Lake Cookbook
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- French Dressing 1
- Recipe By : Barbara Price
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 3/4 cup salad or olive oil
- 1/4 cup lemon juice or cider vinegar
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon dry mustard
- 1/4 teaspoon pepper
- Mix well and refrigerate.
- Possum Kingdom Lake Cookbook
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Five Cup Salad
- Recipe By :
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 cup coconut
- 1 cup mandarin oranges
- 1 cup small marshmallows
- 1 cup pineapple chunks
- 1 cup sour cream
- Mix well.
- Possum Kingdom Lake Cookbook
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Creamy Garlic Dressing
- Recipe By : Sr. Judy Murray, OCD
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 cup plain low-fat yogurt
- 1 1/2 teaspoons Dijon or spicy brown mustard
- 1/2 teaspoon finely grated lemon peel
- 1/8 teaspoon cayenne pepper
- 2 teaspoons minced parsley
- 2 cloves garlic -- peeled and halved
- In a medium bowl whisk together yogurt, mustard, lemon rind and cayenne pepper.
- Stir in parsley. Thread garlic onto a toothpick and add to the dressing.
- Cover and chill for 6 hours or overnight.
- Remove garlic and discard before serving dressing.
- Store in tightly covered jar in refrigerator and shake well before each use.
- NOTE: To turn simple greens in a well dressed salad. Make dressing in advance to allow the garlic flavor to come through.
- Possum Kingdom Lake Cookbook
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Creamy French Dressing 1
- Recipe By :
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 cup Borden Lite-line plain yogurt -- (8 oz.)
- 2 tablespoons Real Lemon juice from concentrate
- 2 tablespoons vegetable oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon hot pepper sauce
- In small bowl, combine all ingredients. Chill to blend flavors.
- Makes 1 Cup
- Possum Kingdom Lake Cookbook
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- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Confetti Pea Salad
- Recipe By : ad
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 2 packages frozen green peas -- thawed (10 oz.)
- 1 container Borden Sour cream -- (8 oz.)
- 6 slices bacon -- cooked and crumbled
- 6 Green onions -- sliced
- 1 jar chopped pimiento -- well drained (2
- 1 oz. )
- 1 teaspoon Beau Monde seasoning or seasoned salt
- Lettuce leaves -- (optional)
- In large bowl, combine ingredients; chill 2 to 3 hours to blend flavors.
- Stir before serving.
- If desired, serve on lettuce.
- Refrigerate leftovers.
- Makes 8 to 10 servings.
- Possum Kingdom Lake Cookbook
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Cole Slaw 2
- Recipe By : Connie Costello
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 3 pounds cabbage
- 1 Bell pepper
- 2 Onions
- 2 cups sugar
- 1 Cup oil
- 1 cup vinegar
- 2 tablespoons sugar
- 1 tablespoon celery seed
- 1 tablespoon salt
- Cut cabbage, pepper and onions. Sprinkle 2 cups sugar over mixture.
- Combine oil, vinegar, 2 Tbsp. sugar, celery seed and salt in sauce pan. Bring to a boil.
- Possum Kingdom Lake Cookbook
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Cole Slaw 1
- Recipe By :
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1/2 medium head cabbage
- 1 medium onion -- chopped
- 2 tablespoons vinegar
- 1/4 cup sour or heavy cream
- 1/4 cup salad dressing
- 1/4 teaspoon salt
- 1/2 teaspoon dry mustard
- 1 1/2 teaspoons sugar
- Mix all ingredients.
- Possum Kingdom Lake Cookbook
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Coconut Carrot Salad
- Recipe By :
- Serving Size : 4 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 1/3 cups flake coconut
- 1 1/2 cups shredded carrots
- 1/2 cup mayonnaise
- 1/4 cup raisins
- 2 tablespoons lemon juice
- 1/2 teaspoon ground ginger
- Combine all ingredients in a bowl; mix well.
- Chill.
- Serve on crisp lettuce.
- Possum Kingdom Lake Cookbook
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Chutney Dressing
- Recipe By : Barbara Price
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1/3 cup vegetable oil
- 1/4 cup chutney
- 2 tablespoons vinegar
- 1/2 teaspoon onion salt
- Shake all ingredients in tightly covered container.
- Good on spinach tossed salad or other salads.
- Possum Kingdom Lake Cookbook
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Celery Seed Dressing
- Recipe By : Possum Kingdom Lake Cookbook
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1/2 cup confectioners' sugar
- 1/4 cup apple cider vinegar
- 2 teaspoons mustard
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon celery seed
- 1 cup salad oil
- Combine first 6 ingredients. Slowly add oil, beating constantly until thickened. Cover; chill. If dressing separates, stir well before serving over fruit salads.
- Makes 1 1/2 cups.
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Caesar Salad Dressing, Low Cal
- Recipe By :
- Serving Size : 8 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1/3 c tofu
- 1 1/2 tsp dijon mustard
- 1 tsp anchovy paste -- or anchovy
- 2 tbsp parmesan cheese -- grated
- 1 pinch sugar -- pinch
- 2 tbsp lemon juice
- 1 garlic clove -- minced
- 1/4 tsp salt
- 1 tbsp olive oil
- 1 pinch pepper
- In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop coarsely and let cool. In blender, blend lemon juice, mustard, garlic, anchovy, salt, sugar and pepper. With blender running, gradually add tofu, cheese and oil. Transfer to small jar and refrigerate, covered, for up to 2 days. Makes 1/2 cup. Per T: about 30 calories; 1 g protein, 3 g fat; 1 g carbohydrate.
- - - - - - - - - - - - - - - - - - - -
- NOTES : Sent to MC mailing list by Reggie Dwork reggie@netcom.com
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Caesar Salad
- Recipe By : The New Basics
- Serving Size : 6 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- -----dressing-----
- 4 anchovies
- 2 cloves garlic
- 1 1/2 tablespoons lemon juice
- 2 1/2 teaspoons dijon mustard
- 4 1/2 tablespoons olive oil
- -----salad-----
- 1 head romaine lettuce -- cut up
- 1/2 cup olives
- 2/3 cup parmesan cheese
- croutons
- Mix all dressing ingredients in food processor. Mix salad with dressing and sprinkle with salt and pepper.
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Cabbage Salad 2
- Recipe By : Susie & George Henderson
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 head cabbage -- chopped very fine
- onion
- 1 tablespoon sugar
- salt & pepper
- celery seed
- Mix together.
- - - - - - - - - - - - - - - - - - - -
- NOTES : Possum Kingdom Lake Cookbook
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Cabbage Salad 1
- Recipe By : Susie & George Henderson
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 head cabbage
- onion
- 1 tablespoon sugar
- salt & pepper to taste
- celery salt & seeds to taste
- mayonnaise
- Chop cabbage very fine. Mix all ingredients well.
- Note: Need a large wooden bowl & chopper to make cabbage chop fine.
- - - - - - - - - - - - - - - - - - - -
- NOTES : Possum Kingdom Lake Cookbook
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Basil Buttermilk Dressing
- Recipe By : Sr. Judy Murray, OCD
- Serving Size : 12 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 2 Cups Fresh Basil -- packed
- 3/4 Cup Buttermilk
- 2 Green Onions
- 3/4 Cup Mayonnaise
- 1/2 Teaspoon Pepper
- In a blender combine fresh basil, green onions and buttermilk. Blend until smooth.
- Add mayonnaise and pepper and whisk together.
- Store in refrigerator.
- - - - - - - - - - - - - - - - - - - -
- NOTES : Possum Kingdom Lake Cookbook
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Basic Yogurt Salad Dressing
- Recipe By : Possum Kingdom Lake Cookbook
- Serving Size : 4 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1/2 Pint Yogurt
- 1 Teaspoon Lemon Juice
- 1/4 Teaspoon Garlic Salt
- 1/4 Teaspoon Onion Salt
- 1 Dash Celery Salt -- or rosemary
- Stir ingredients together.
- Makes 1/2 pint.
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Basic French Dressing
- Recipe By : Possum Kingdom Lake Cookbook
- Serving Size : 6 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 Cup Olive Oil -- or salad oil
- 1/4 Cup Vinegar
- 1/4 Cup Lemon Juice
- 1 Teaspoon Salt
- 1/2 Teaspoon Dry Mustard
- 1/2 Teaspoon Paprika
- Beat all ingredients together with rotary beater or shake well in tightly covered jar.
- Keep in covered jar in refrigerator.
- Shake again to mix before using as it separates on standing.
- Makes 1 1/2 cups
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Avocado Salad
- Recipe By : MS Access, Possum Kingdom Lake Cookbook
- Serving Size : 8 Preparation Time : 0:10
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 2 Avocado -- cut in half
- 1 Red onion -- cut in slices
- 1 tomato -- cut in slices
- salt -- to taste
- 1 Lime -- cut in half
- Cut avocado in halves.
- In a big bowl. Place sliced tomatoes, red onions, and lettuce.
- Sprinkle with lime juice, salt and pepper. Toss.
- Add avocado on top. Toss gently.
- Serve.
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Aunt Alice's Layer Salad
- Recipe By : Aunt Alice
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- Starting in bottom of bowl.
- Place a layer of lettuce (chopped) as much as you need for a meal.
- 3/4 cup finely chopped bell pepper
- 3/4 cup chopped celery
- Water chestnuts and bamboo shoots
- 1/2 cup green onions tops too
- 1 can english peas
- 1 cup mayonnaise with 1 tablespoon sugar.
- Sprinkle with Parmesan cheese. Spread mayonnaise and sugar mixed well on top of salad. Then sprinkle with chee. Then top this with 7 slices of crisp bacon crumbled.
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Avo-Dew Salad
- Recipe By : Possum Kingdom Lake Cookbook
- Serving Size : 6 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 Large Honeydew Melon
- 3 Avocados
- Romaine Lettuce -- or
- Bibb Lettuce
- 1/4 Cup Lemon Juice
- Peel and cube avocados; dip in lemon juice to prevent browning.
- Cut honeydew into bite-sized chunks.
- Combine avocados and honeydew.
- Line large platter with lettuce leaves; top with fruit.
- Serve with Spicy Cheese Dressing. (See dressing section).
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Avocado Dressing
- Recipe By : Possum Kingdom Lake Cookbook
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1/2 Cup Avocados -- peeled and chopped
- 2 Teaspoons Fresh Lemon Juice
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Celery Salt
- 1 Dash Pepper
- 1 Cup Sour Cream -- divided
- Place avocado, lemon juice, salt, celery salt, pepper and 1/2 cup sour cream in blender container. Cover and puree until smooth.
- Blend in an additional 1/2 cup sour cream.
- Chill, covered, allowing flavors to blend.
- Yield: 1 1/2 cups
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Greens With Walnut Vinaigrette
- Recipe By :
- Serving Size : 0 Preparation Time : 0:10
- Categories : Salad
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1/3 cup rice wine vinegar
- 1 tablespoon water
- 2 teaspoons walnut oil
- 1 teaspoon white wine Worcestershire sauce
- 1/2 teaspoon sugar
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 1/2 tablespoons walnuts -- toasted, finely chop
- 8 cups mixed field greens
- Combine vinegar and next 6 ingredients in a small bowl, stirring well.
- Stir in walnuts pour over field greens and toss gently.
- Description:
- "A healthy addition to Roasted Sirloin."
- Source:
- "The Texas Beef Council"
- S(Internet Address):
- "http://www.txbeef.org"
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Al and Tipper Gore's Chinese Chicken with Walnuts
- Recipe By :
- Serving Size : 6 Preparation Time : 0:00
- Categories : Chicken Chinese
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 6 chicken breast halves (boneless, skinless)
- 2 1/2 tablespoons reduced-sodium soy sauce
- 1 1/2 tablespoons water
- 1/4 teaspoon salt
- 3 teaspoons peanut oil
- 2 medium green peppers -- cut into 3/4-inch pi
- 2 teaspoons cornstarch
- 2 tablespoons dry sherry
- 1 teaspoon sugar
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon crushed red pepper
- 4 green onions -- diagonally sliced in
- 1/3 cup walnut halves
- Cut the chicken into 1-inch pieces and set aside. Mix the soy sauce and water, then blend into the cornstarch; stir in the sherry, sugar, ginger, red pepper, and salt.
- Preheat a wok or large skillet over high heat; add 2 teaspoons of peanut oil. Stir-fry the green peppers and onions for 2 minutes and remove. Add the walnuts and stir-fry for 1 to 2 minutes until golden brown. Remove.
- Add the rest of the oil and stir-fry half of the chicken for 2 minutes. Return all the chicken to the wok and stir in the soy mixture.
- Cook and stir until bubbly. Stir in the vegetables and walnuts, cover and cook for 1 minute.
- S(Internet Address):
- ""
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Tarragon Turkey Pasta Salad
- Recipe By :
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 2 cups cooked Butterball breast of turkey cut
- -- into 1/2" cubes
- 1 cup creamy dressing
- 1 clove garlic -- minced
- 1 tablespoon tarragon leaves -- crushed
- 4 cups cooked rotini pasta
- 2 cups frozen mixed California or Italian -- thawed, drained
- vegetables
- 1 small red onion -- sliced thin
- Salt
- Pepper
- Blend dressing, garlic and tarragon.
- Toss with turkey, pasta and vegetables.
- Season with salt and pepper.
- Possum Kingdom Lake Cookbook
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Turkey Taco Salad
- Recipe By :
- Serving Size : 4 Preparation Time : 0:00
- Categories : Salad
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 Tablespoon vegetable oil
- 1 Small onion -- chopped
- 1 Clove garlic -- minced
- 1 Pound GROUND TURKEY
- 1 (8 ounce) ja taco sauce
- 2 Tablespoons jalapeno peppers -- chopped and seeded
- 1 Teaspoon chili powder
- 1 Teaspoon ground cumin
- Salt -- as needed
- Iceberg lettuce -- as needed, shredded
- Taco chips -- as needed
- Avocado slices -- as needed
- Tomato wedges -- as needed
- Kidney beans -- as needed
- Black olives -- as needed
- Heat oil in medium skillet. Add onion and garlic and cook 3 minutes.
- Add turkey and cook, breaking up turkey with wooden spoon, for 5 minutes until no longer pink.
- Add taco sauce, jalapeno pepper, chili powder, cumin, and salt to taste; cook until thickened and flavors are blended, about 10 minutes.
- Spoon mixture on top of lettuce. Garnish with taco chips, avocado slices, tomato wedges, kidney beans, and black olives.
- Source:
- "National Turkey Federation"
- S(Internet Address):
- "http://www.turkeyfed.org"
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Tangy Pear 'n Pecan Noodle Salad
- Recipe By :
- Serving Size : 8 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 12 ounces Medium or Wide Egg Noodles -- uncooked
- 1/2 cup fresh orange juice
- 4 tablespoons balsamic vinegar
- 2 tablespoons fresh lemon juice
- 1 garlic clove -- minced
- 1 tablespoon orange zest
- 1 tablespoon vegetable or olive oil
- Salt and freshly ground pepper -- to taste
- 16 ounces spinach -- stems removed and ri
- 4 pears (red or green or mixed) -- cored and sliced, le
- 1/2 cup golden raisins
- 3/4 cup crumbled blue cheese
- 1/4 cup pecan pieces -- toasted
- 1/2 red onion -- thinly sliced
- Prepare noodles according to package directions. Drain and place in large bowl.
- Whisk together orange juice, balsamic vinegar, lemon juice, garlic, orange zest, oil and salt and pepper to taste in small bowl.
- In a large sauti pan, heat 2 tablespoons of dressing over medium heat. Sauti spinach in 2 to 3 batches until slightly wilted.
- In large bowl, combine cooked noodles, pears, raisins, half of cheese, half of pecans, wilted greens and red onion. Add remaining dressing and toss to combine. Sprinkle top with remaining cheese and pecans. Serve immediately.
- Source:
- "National Pasta Association"
- S(Internet address):
- "http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Fresh Sweet Potato Salad
- Recipe By :
- Serving Size : 8 Preparation Time : 0:00
- Categories : Side Dishes The National Honey Board
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 3 medium fresh sweet potatoes
- 1 apple -- cored and diced
- 1/2 cup chopped pecans
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon fresh lemon peel -- grated
- 2 tablespoons fresh lemon juice
- 2 1/2 tablespoons honey
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon tarragon
- In medium bowl, combine shredded sweet potatoes with apple and nuts. In small bowl, combine remaining ingredients. Mix well. Add dressing to sweet potato mixture. Blend thoroughly. Chill.
- Source:
- "The National Honey Board"
- S(Internet address):
- "http://www.honey.com/"
- - - - - - - - - - - - - - - - - - - -
- NOTES : Hint: Substitute 1 cup shredded jicama for 1 cup sweet potatoes
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Green Bean Salad with Feta-Walnut Mimosa
- Recipe By :
- Serving Size : 4 Preparation Time : 0:45
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- VINAIGRETTE
- 1 scallion
- 4 teaspoons white wine vinegar
- 1/4 cup walnut oil or vegetable oil
- Salt
- Fresh ground black pepper
- SALAD
- 1 1/4 ounces halved walnuts-about 1/3 cup
- 1 1/2 pounds green beans
- 2 eggs
- 2 1/2 ounces Feta cheese -- about 1/2 cup
- crumbled
- PREPARATION: For the vinaigrette, mince the scallion. In a small bowl, mix
- the vinegar, oil, and scallion. Season to taste with salt and pepper.
- Heat oven to 350:F. Put walnuts in a cake pan and toast, stirring once or
- twice, until lightly browned, about 7 minutes. Cool and then chop finely.
- Cook beans in a large pot of boiling, salted water until crisp-tender,
- about 4 minutes. Rinse under cold running water and drain thoroughly.
- Gently pat dry.
- Put eggs in a saucepan, cover with water, and bring to a simmer. Cover,
- remove saucepan from heat, let stand for 20 minutes, drain. Cool eggs,
- separate whites from yolks, and chop separately into fine dice. Recipe can
- be made to this point several hours ahead.
- SERVING: Arrange beans on a round serving platter in a circular fashion
- with the ends meeting in the center. Whisk vinaigrette and spoon it evenly
- over the beans. Crumble the Feta cheese and sprinkle it in the center of
- the plate. Sprinkle chopped walnuts in a circle around the cheese.
- Sprinkle chopped egg yolks in a circle around walnuts; then sprinkle
- chopped egg whites in a circle around the yolks, covering all but the
- outer ends of the beans. Serve at room temperature.
- Description:
- "A lively variety of textures and flavors."
- Cuisine:
- "French"
- Source:
- "Cook's Magazine May 1988"
- - - - - - - - - - - - - - - - - - - -
- Serving Ideas: This is perfect for a party buffet.
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Two-Potato Salad with Dill Dressing
- Recipe By :
- Serving Size : 4 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1/2 cup extra-creamy plain nonfat yogurt
- OR
- 1/2 (8 ounce) co plain nonfat yogurt
- 1 tablespoon fat-free mayonnaise or salad dressing
- 1 teaspoon chopped fresh dill
- OR
- 1/2 teaspoon dried dill weed
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1 large white potato -- cooked and cubed (2
- 1 large sweet potato -- cooked and cubed (2
- 1 small stalk celery -- chopped (1/3 cup)
- 2 medium green onions -- chopped (2 tablespoo
- 1/4 cup sliced radishes
- Mix yogurt, mayonnaise, dill weed, mustard and salt in large glass or plastic bowl. Add remaining ingredients; toss. Cover and refrigerate about 4 hours or until chilled.<BR><BR>
- ____________________<BR><BR>
- Please note, if you should change this recipe it will no longer be an approved Betty Crocker Recipe.
- You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker cookbooks. Because MasterCook and Betty Crocker use different nutritional analysis programs and different nutrient databases, variations in results are expected.
- Copyright:
- ") General Mills, Inc. 1998."
- T(Refrigerate):
- "4:00"
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Salad-In-A-Boat
- Recipe By :
- Serving Size : 6 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 2/3 cup water
- 5 tablespoons butter
- 1/4 teaspoon salt
- 2/3 cup all-purpose flour
- 3 eggs
- 3/4 cup shredded swiss cheese
- 1 1/2 cups small spinach leaves
- 8 cherry tomatoes
- egg-vegetable salad-----
- 1/2 cup mayonnaise
- 1 teaspoon dijon mustard
- 1/4 teaspoon ground cumin
- 1 cup raw cauliflower -- sliced
- 1/4 pound raw mushrooms -- thinly sliced
- 1 cup frozen peas (thawed)
- 1 cup celery -- thinly sliced
- 2 green onions & tops -- sliced
- 6 hard-cooked eggs
- In a 2-quart pan, bring water, butter, and salt to a boil. When butter melts, remove pan from heat and add flour all at once. Beat until well blended. Return pan to medium heat and stir rapidly for 1 minute or until a ball forms in middle of pan and a film forms on bottom of pan. Remove pan from heat and beat in eggs, one at a time, until mixture is smooth and glossy. Add cheese and beat until well mixed. Spoon into a greased 9-inch round pan with removable bottom or spring-release sides. Spread evenly over bottom and up sides of pan. Bake crust in a 400 degree oven for 40 minutes or until puffed and brown; turn off oven. With a wooden pick, prick crust in 10 to 12 places; leave in closed oven for about 10 minutes to dry. Remove pan from oven and cool completely. Remove crust from pan. Prepare egg-vegetable salad. In a bowl, stir all ingredients except eggs together as listed. Coarsely chop the 6 hard-cooked eggs; gently fold into vegetable mixture. Line bottom and sides of boat with spinach leaves. Cut each tomato in half. Pile egg salad over spinach and garnish with cherry tomatoes. Cut boat in thick wedges.
- Per Serving (including salad): 18 grams protein, 19 grams carbohydrate, 436 milligrams cholesterol, 483 calories.
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Onion Croutons
- Recipe By :
- Serving Size : 1 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 2 cups Bisquick baking mix
- 1 envelope dry onion soup mix
- 1/2 cup boiling water
- Heat oven to 375 degrees.
- Grease rectangular pan, 13x9x2 inches/
- Mix all ingredients; spread in pan.
- Bake until golden brown, 20 to 25 minutes.
- Cool 10 minutes; cut into 1/2" cubes.
- Remove from pan.
- Cool completely.
- For crisper croutons, place croutons on ungreased cookie sheet and bake in 400 degree oven for 5 to 7 minutes.
- Makes about 6 cups of croutons.
- Possum Kingdom Lake Cookbook
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Cucumber Oregon Hazelnut Salad
- Recipe By :
- Serving Size : 0 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 2 large cucumbers -- seeded and diced
- 1 zucchini -- thinly sliced
- 1 red onion -- thinly sliced
- 1 large clove garlic -- minced
- 1 large carrot -- grated
- 1 large avocado -- diced
- 1 cup unflavored yogurt
- 3 ounces crumbled blue cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 Dash Tabasco
- 1/2 cup roasted and chopped Oregon hazelnuts
- Mix all vegetables together in a large bowl. Combine yogurt, cheese, salt and pepper, and Tabasco sauce. Toss with vegetables and garnish with roasted hazelnuts.
- Source:
- "Dundee Hazelnuts & The Oregon Hazelnut Industry"
- S(Internet address):
- "http://www.teleport.com/~nuts/index.html;
- http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Potato, Cucumber, And Dill Salad
- Recipe By :
- Serving Size : 4 Preparation Time : 0:00
- Categories : Salad
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 3 large Idaho Potatoes -- unpeeled and thinly sliced
- 1/4 cup rice wine vinegar
- 1 1/2 tablespoons Dijon mustard
- 1/4 cup canola or vegetable oil
- 1/2 cup chopped fresh dill
- OR
- 1 tablespoon dried whole dillweed
- 1/2 teaspoon salt
- 1 large cucumber -- unpeeled and thinly sliced
- Place potato slices in a 9-inch square microwave-safe baking dish; cover with microwaveable plastic wrap and microwave at HIGH 9 to 11 minutes, or until tender stirring gently every 3 minutes.
- Combine vinegar, mustard, oil, dill and salt in a small jar. Cover tightly and shake vigorously. Pour vinegar mixture over potatoes. Cover and refrigerate until chilled. Gently mix in sliced cucumber before serving.
- Description:
- "Perfect for a picnic - this refreshing salad will not spoil in the
- hot summer sun. Leave the vitamin-rich skins on these thinly sliced
- spuds for a bit of extra texture and taste."
- Source:
- "The Idaho Potato Commission"
- S(Internet Address):
- "www.idahopotato.com"
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Green Bananas in Balsamic-Olive Vinaigrette
- Recipe By :
- Serving Size : 6 Preparation Time : 1:30
- Categories : 8/21-8/27
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 2 cups milk
- Salt
- 4 pounds green bananas -- halved crosswise
- 2/3 cup balsamic vinegar
- Ground black pepper
- 1 2/3 cups olive oil
- 1 cup Kalamata olives -- pitted, quartered
- 4 bay leaves
- TO PREPARE: Bring milk and 2 quarts water to boil in a soup kettle. Add 1 tablespoon salt and bananas. Bring to boil and simmer until bananas are cooked but still firm, 20 to 25 minutes. Drain, peel, and cut bananas, crosswise, into 1/2-inch thick slices.
- Mix vinegar and 1 tablespoon pepper in a large nonreactive bowl. Whisk in oil in a slow, steady stream. Stir in olives, bay leaves, and banana slices. Let stand at room temperature at least 1 hour, then serve.
- (Can be refrigerated overnight.)
- Description:
- "A tropical salad with bananas boiled in milk and dressed with olive
- oil, balsamic vinegar and black olives."
- Cuisine:
- "Puerto Rican"
- Source:
- "Cook's Magazine April 1990"
- - - - - - - - - - - - - - - - - - - -
- NOTES : An intriguing tropical accompaniment for grilled chicken, fish, or meat. Sweet balsamic vinegar from Italy and Kalamata olives from Greece add a cross-cultural dimension to this version of escabeche - pickled green bananas
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Three Bean Salad
- Recipe By :
- Serving Size : 6 Preparation Time : 0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 2 cans cut green beans -- rinsed and drained
- 1 can garbanzo beans -- rinsed and drained
- 1 can kidney beans -- rinsed and drained
- 1 med. purple onion -- chopped
- 2 tomatoes -- medium to large, chopped
- 2 cloves garlic -- minced
- 1/2 Tbs. dried thyme
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 2 cups Balsamic vinegar
- Combine the beans, vegetables, and herbs in a bowl.
- Pour balsamic vinegar over the whole lot, cover, and chill.
- - - - - - - - - - - - - - - - - - - -
- NOTES : You can probably use less vinegar, but it's good to have as much
- of the salad in the marinade as possible. This is great in warm
- weather and keeps awhile in the fridge.
- Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
- * Exported from MasterCook *
- Gouda and Strawberry Salad
- Recipe By :
- Serving Size : 0 Preparation Time : 0:00
- Categories : Salad
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 6 cups romaine, spinach or radicchio greens
- 8 ounces sliced Gouda cheese
- 1 1/2 cups sliced juicy red strawberries
- 1/2 cup ready-made toasted ground pecans
- Strawberry vinaigrette
- Arrange greens on four salad plates. Arrange cheese in wedges and strawberries alternately on greens. Use 2 oz. of cheese and 1/2 cup strawberries per plate.
- Divide dressing between four plates and garnish with 2 tablespoons of toasted ground pecans on top of salads.
- Source:
- "American Dairy Association"
- S(Internet Address):
- "http://www.ilovecheese.com/"
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Baby Spinach Salad with Grilled Onions and Tomato Vinaigrette
- Recipe By : Ed Kasky of Engine Co. No. 28, Los Angeles
- Serving Size : 6 Preparation Time : 0:30
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 1/2 tablespoons tomato paste
- 1 tablespoon tamarind pulp
- 1/2 tablespoon shallots -- chopped
- 1/4 cup sherry vinegar
- 1 1/4 cups olive oil
- 1/4 teaspoon kosher salt
- 1 Dash black pepper
- 1 red onion
- 1 1/2 tablespoons balsamic vinegar
- 6 cups spinach
- FOR THE DRESSING:
- Place the tomato paste, tamarind pulp, shallot, and vinegar in a blender and mix well. Slowly add the oil a drop at a time at first and then in a slow but steady stream until it is all incorporated. Add the salt. Can be kept in the refrigerator for 1 week.
- FOR THE ONIONS:
- Peel and slice one large red onion thick enough so that you can handle the slices and they will not fall apart when you cook them. Rub them with a little olive oil and cook the onions over a charcoal fire or under a hot broiler until soft. (Approximately 5 to 6 minutes per side.) Toss in a bowl with 1-1/2 tablespoons balsamic vinegar so that the slices become single rings. These will keep refrigerated 2 to 3 days.
- TO ASSEMBLE THE SALAD:
- Wash and dry one medium handful (about 1 cup) spinach for each portion and toss with enough dressing to coat each leaf, being careful not to over-dress the salad. Arrange the onions over the salad and serve. Always serve salads on chilled plates.
- Cuisine:
- "New American"
- - - - - - - - - - - - - - - - - - - -
- NOTES : Tamarind pulp can be purchased at Latin specialty stores
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Great Northerns & Tuna With Lemon & Ginger
- Recipe By :
- Serving Size : 4 Preparation Time : 0:00
- Categories : Salad
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 2 15 ounce can Great Northern Beans
- 1 9 1/4 ounce water packed light tuna -- drained
- 6 cups Romaine lettuce -- torn
- --DRESSING--
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon soy sauce
- 1 teaspoon fresh ginger -- minced
- 2 teaspoons fresh garlic -- minced
- 1/4 cup extra-virgin olive oil
- Lemon slices -- garnish
- DRESSING:
- Prepare by combining lemon juice, soy sauce, ginger and garlic. Whisk in olive oil. Set aside.
- SALAD:
- Using a strainer, drain beans and rinse very well, being careful to not break beans. Transfer to flat serving dish. Separate drained tuna and add to beans.
- Add lettuce and dressing. Toss very gently just to combine. Do NOT overdo. Garnish with lemon slices. Serve immediately.
- Source:
- "American Dry Bean Board"
- S(Internet Address):
- "http://adbb-sql.cdirect.com/"
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Bread Salad with Tomatoes and Basil
- Recipe By :
- Serving Size : 8 Preparation Time : 1:30
- Categories : Salad Spring
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 pound Italian bread -- cut in 1
- 2 large tomatoes -- diced medium
- 2 tablespoons red wine vinegar
- 1/3 cup olive oil
- 1/4 cup minced fresh basil
- Salt
- Black pepper -- ground
- 1 head Boston lettuce -- for serving
- TO PREPARE AND SERVE: Dip each slice of bread into a large bowl of cold water, then transfer to a colander set inside the sink; let drain for 15 minutes. Gently squeeze each slice of bread to remove excess water, then cut the slices into medium dice.
- Transfer bread cubes to a large nonreactive bowl. Add the remaining ingredients including 1 teaspoon salt and 1/4 teaspoon pepper; toss the ingredients to combine. Cover and chill for 1 hour. Serve.
- Description:
- "Moistened bread cubes and classic Italian accompaniment."
- Source:
- "Cook's Magazine June 1990"
- T(Cilling Time):
- "1:00"
- - - - - - - - - - - - - - - - - - - -
- NOTES : Bread salad, or panzanella, is a favorite of Romans when they dine alfresco. Bread cubes give this classic salad its substance. Stale bread works well in this recipe. Serve panzanella on a bed of Boston lettuce
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Smashed Radishes in Soy Dressing
- Recipe By :
- Serving Size : 4 Preparation Time : 0:00
- Categories : Chinese Vegetables
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 2 dozen fresh red radishes
- 3 tablespoons Peanut oil
- 2 teaspoons Salt
- 1 teaspoon Sesame oil
- 1 teaspoon White vinegar
- 1/4 teaspoon Fresh ginger juice
- 1 teaspoon Sugar
- Chinese parsley garnish
- 3 teaspoons Thin soy sauce
- Remove heads and tails from radishes; wash. Using bottom of heavy drinking glass, about 2" across base, hit radishes on side to crack them not mash them so dressing can get into flesh.
- Avoid rendering a crushing blow no matter how you feel that day. Sprinkle radishes all over with salt, put them in a bowl, and set aside for about 15 minutes at room temperature.
- Prepare dressing Combine vinegar, sugar, thin soy sauce, peanut oil, sesame oil and fresh ginger juice. Double amount of vinegar for a sharper taste, if desired.
- Drain liquid from radishes (salt will have drawn off quite a bit of water); pour dressing over them; cover and refrigerate for 30 minutes.
- If you make this dish ahead of time, pour on dressing 30 minutes before serving. Immediately before serving, transfer radishes to serving dish; garnish with Chinese parsley and serve.
- S(Internet Address):
- ""
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Antipasti
- Recipe By :
- Serving Size : 4 Preparation Time : 0:10
- Categories : Side Dish
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 6 cups mixed greens, such as mesclun, gourmet, It
- 1 cup artichoke heart quarters -- drained
- 1 cup roasted red peppers -- drained
- 1/2 cup julienned sun-dried tomatoes in olive oil -- drained
- 1/2 cup ripe olives
- 1/2 cup dry bread crumbs
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1 egg -- beaten
- 1 tablespoon olive oil
- 8 ounces smoked mozzarella cheese -- cut into 3/4 cubes
- 2 tablespoons balsamic vinegar -- optional
- 1/4 cup julienned fresh basil leaves
- OR
- 1 tablespoon dried basil -- optional
- Place greens on large serving platter. Arrange artichoke hearts, peppers, sun-dried tomatoes and olives over greens.
- Combine bread crumbs, Italian seasoning and salt in shallow bowl. Dip cheese cubes in egg, then bread crumb mixture, turning to coat all sides thoroughly. Repeat process, coating cheese in egg then bread crumb mixture again.
- Heat oil in large skillet over medium-high heat. Place cheese cubes in skillet; cook 2 to 3 minutes until golden brown, turning frequently to cook all sides. Place cheese on antipasto platter; drizzle with vinegar and sprinkle with basil, if desired. Serve immediately.
- Source:
- "American Dairy Association"
- S(Internet Address):
- "http://www.ilovecheese.com/"
- T(Cook Time):
- "0:05"
- - - - - - - - - - - - - - - - - - - -
- NOTES : Substitute 1/4 teaspoon each dried oregano, basil, rosemary and thyme, if desired. Substitute provolone cheese, cut into 1/2 cubes, for smoked mozzarella, if desired
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Blue Cheese Salad
- Recipe By :
- Serving Size : 6 Preparation Time : 0:00
- Categories : Salads
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 cup Sour cream
- 1 cup Mayonnaise
- 1 tablespoon Dry mustard
- 1 tablespoon Oregano
- 1 tablespoon Fresh ground black pepper
- 4 ounces Blue cheese
- 1/2 tablespoon Garlic oil
- 1 tablespoon Lemon juice
- 1 package Fresh spinach
- Blend the sour cream and mayonnaise together in a bowl. Stir in the mustard, oregano and black pepper. Crumble the blue cheese and stir into the dressing. Add the garlic oil and lemon juice and whisk into the dressing. Pour some of the dressing over the spinach and serve.
- When we are off our collective diet, we can add other garnishes such as cheese, sprouts, croutons, bacon ....the list of fattening goodies will be endless.
- Yield 6-8 portions
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- South-of-the-Border Chicken Salad
- Recipe By :
- Serving Size : 6 Preparation Time : 0:00
- Categories : Chicken Salad
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 4 1/2 cups cooked, diced chicken
- 2 3/4 cups whole kernel corn -- well drained
- 2 1/2 cups canned black beans -- drained
- 1 cup diced red pepper
- 1 cup diced green pepper
- 1 1/2 cups thinly sliced scallions
- 2 tablespoons thinly sliced, seeded jalapeno pepper
- 2/3 cup pine nuts -- toasted
- 1/2 cup prepared hickory flavor barbecue sauce
- 3/4 cup prepared Italian salad dressing (not creamy)
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 1/2 tablespoons fresh lime juice
- 2 1/2 tablespoons chopped cilantro
- 1 1/2 teaspoons hot pepper sauce
- In large bowl, mix together chicken, corn, black beans, red and green pepper, scallions, jalapeno pepper and pine nuts; toss gently to mix well.
- In another bowl, mix together barbecue sauce, Italian dressing, chili powder, cumin, lime juice, cilantro and hot pepper sauce; stir to mix well. Pour dressing mixture over chicken mixture and toss to coat evenly.
- Refrigerate, covered, 3 hours or overnight. Serve in a large, fried tortilla shell over a bed of shredded lettuce. If desired, garnish with dollops of sour cream, chopped black olives and shredded cheddar cheese.
- Source:
- "The National Broiler Council and the U.S. Poultry & Egg Association"
- S(Internet Address):
- "http://www.eatchicken.com/"
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Tejas Smoked Turkey Salad with Almond-Anaheim Dressing
- Recipe By : Mark Haugen of Tejas, Minneapolis, MN
- Serving Size : 16 Preparation Time : 0:30
- Categories :
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 2 poblano peppers
- 2 pounds smoked turkey breasts -- diced in 1/2" pieces
- 2 celery stalks -- diced in 1/2" pieces
- 1/2 Dash salt -- to taste
- 1/2 Dash black pepper -- freshly ground
- 1/4 cup blanched almonds -- toasted, slivered
- 4 ounces honeydew melon -- sliced
- 4 ounces peach slices
- 4 ounces apple slices
- 4 ounces blackberries or other berries
- 4 ounces grapes
- *Almond-Anaheim Dressing*
- 1 1/2 whole Anaheim chili peppers
- 1/4 cup almond slivers -- blanched and toasted
- 1 tablespoon white wine vinegar
- 1 tablespoon lime juice
- 1 cup corn oil
- STEP ONE: The Salad
- Roast all peppers and chiles over an open flame until the skin blisters. Then place them in a covered bowl or plastic bag until the skin begins to loosen. Peel, seed, and cut into 1/2-inch dice.
- Combine diced peppers, turkey, and celery in a large bowl. Season with salt and pepper to taste.
- Toss salad with dressing and adjust seasonings to your preference. Serve salad sprinkled with toasted almonds and garnished with fresh fruits.
- STEP TWO: The Dressing
- Roast chiles over an open flame until the skin blisters. Then place them in a covered bowl or plastic bag until the skin begins to loosen. Peel and seed.
- Place chiles, almonds, vinegar, and lime juice in the bowl of a food processor fitted with a metal blade. Purie. Then, with the motor running, slowly add oil until the mixture has thickened.
- Cuisine:
- "Southwestern"
- - - - - - - - - - - - - - - - - - - -
- NOTES : Mark Haugen writes: "This makes a great summer buffet dish. Just add some terrific corn sticks and you have a simply delicious meal.
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- Bean, Rice, and Corn Salad
- Recipe By :
- Serving Size : 8 Preparation Time : 0:00
- Categories : Salad Side Dish
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 3 cups cooked white pea beans
- 1 cup cooked brown rice
- 1 cup frozen corn -- cooked
- 1 sweet red pepper -- diced
- 1 stalk celery -- diced
- 1/2 red onion -- diced
- 1 small jalapeno -- minced optional
- 1/2 cup chopped cilantro
- cherry tomatoes -- optional
- VINAIGRETTE
- 2 juice of 2 limes
- 1/4 cup vegetable oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- In a large bowl, combine all salad ingredients. Set aside.
- To make the vinaigrette, combine the lime juice, vegetable oil, chili powder and cumin in a small jar with a tight-fitting lid. Shake well.
- Toss salad with dressing. Season with salt and pepper to taste. Garnish with additional cilantro and cherry tomatoes if desired.
- Description:
- "An excellent source of Folate. A good source of Vitamin A, Vitamin C,
- Thiamin and Iron."
- Source:
- "Ontario White Bean Producers"
- S(Internet Address):
- "http://users.imag.net/~lon.whitepeabeans/"
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
- * Exported from MasterCook *
- California Harvest Salad
- Recipe By :
- Serving Size : 4 Preparation Time : 0:00
- Categories : Salad Vegetarian
- Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
- 1/2 cup unflavored nonfat yogurt
- 3 tablespoons orange juice concentrate -- thawed
- 1/2 teaspoon salt
- 2 cups green apples -- diced
- 1/2 cup prunes -- chopped
- 1 cup celery -- thinly sliced
- 1/3 cup green onion -- sliced
- 4 Kale leaves
- 6 Large California Fresh Eggs -- hard-cooked,quartere
- d
- 2 tablespoons roasted sunflower seeds
- 1/2 cup alfalfa sprouts
- Mix yogurt, orange juice concentrate and salt to blend. Add remaining ingredients except eggs, kale, sunflower seeds and alfalfa sprouts and toss well. Line serving plates with kale leaves and garnish with 6 egg quarters.
- Mound salad mixture in center. Garnish with sunflower seeds and alfalfa sprouts.
- Source:
- "California Egg Commission"
- S(Internet Address):
- "http://www.eggcom.com"
- - - - - - - - - - - - - - - - - - - -
- Nutr. Assoc. : 0
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