Jeff's Potato Salad With Beer Dressing
1 teaspoon mustard -- or brown
1 bacon slices
1 tablespoon chopped onions
1 celery stalks -- chopped
2 teaspoons salt
1 tablespoon margarine
2 teaspoons flour
1 tablespoon sugar
1 cup beer
1/2 teaspoon Tabasco sauce
2 tablespoons fresh parsley -- chopped
Boil potatoes until just tender. Peel and slice.
Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to a boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve.
Justin's Tuna Salad
3 each Eggs, hard-boiled -- chopped
2 tablespoons Mayonnaise
2 tablespoons Dill relish (heaping)
1 teaspoon Louisiana hot sauce
2 teaspoons Poupon mustard
1 each 6 1/2 oz can tuna -- drained
Combine eggs and dill relish. Add the rest of the ingredients, except tuna, and mix really well. Then add tuna. If the mixture is dry, add some more mayonnaise. This is fine for a sandwich. "Sneak a little on crackers before dinner.
Kalter Kartoffelsalat (Cold Potato Salad)
6 each Potatoes -- Large *
-- Boiling Water
1/2 teaspoon Salt
1 each Onion; Medium -- Minced
3 tablespoons Vinegar
1/2 teaspoon Mustard -- Prepared
1 teaspoon Sugar
2 teaspoons Dillseed
* Potatoes should be peeled and quartered.
In medium saucepan cook potatoes in boiling salted water until tender.
Drain, reserving 3/4 cup of potato water. Dice potatoes. Add oil and
minced onion; toss gently. In small saucepan bring the 3/4 cup potato
water to a boil; pour over potatoes and onion. Keep at room temperature
for 2 to 3 hours.
Stir in vinegar, mustard, sugar, and dillseed.
Potato salad will be creamy. Serve at room temperature.
1 Cabbage -- shredded
1/4 cup Sugar
1 cup Carrots -- shredded
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/2 cup Milk
1 cup Mayonnaise
1/2 cup Buttermilk
1/2 teaspoon Celery seed
2 drops Tabasco -- or to taste
3 tablespoons Onions -- dry minced
Slice cabbage paper thin, and toss lightly with sugar, shredded carrots.
Sprinkle with salt and pepper and drench it all with milk. Cover and
refrigerate for about 15 minutes. Meanwhile, combine mayonnaise (not
salad dressing), buttermilk, celery seed, Tabasco and minced onion.
Mix well with cabbage mixture.
Refrigerate again at least an hour before serving.
Drain some of the dressing first and serve it separately at the table. It keeps for 24 hours only!!
LEMON CHICKEN ASPARAGUS
4 Boneless chicken breasts
1 tablespoon Fresh lemon juice
1 teaspoon Salt -- optional
1/2 teaspoon Pepper -- fresh ground
1/2 teaspoon Grated lemon zest
3/4 pound Fresh asparagus -- trimmed
1 tablespoon Olive oil
2 teaspoons Seasoned dry bread crumbs
4 Slices low-fat turkey ham
8 Lemon slices -- for garnish
In med. bowl, combine chicken, lemon juice, 1/2 of the salt, pepper and
lemon zest. Toss to mix. On a large flat plate, coat the chicken with the seasoned bread crumbs. Spray Pam on a non-stick skillet and heat over medium-high heat. Add the chicken and cook, turning once, until golden brown outside and white throughout (but still juicy--about 5-7 minutes).
Place chicken on a serving platter. Meanwhile, steam the fresh asparagus for approx. 5-7 minutes. When done, season the asparagus with the remaining lemon zest and salt and pepper. Divide asparagus into 4 bundles. Wrap each asparagus bundle with a slice of the turkey "ham" and place on top of chicken. Garnish with lemon slices.
1/2 cup Mayonnaise
1/2 cup Sour cream
1/4 cup Fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons Olive oil
2 tablespoons Sugar
1 tablespoon White wine vinegar
1 tablespoon Prepared horseradish
1 teaspoon Salt
1/2 teaspoon Celery seeds
1/2 teaspoon Pepper
8 cups Shredded cabbage (about 1 1/
1/2 each Red bell pepper (cut into ma
1/2 each Green bell pepper (cut into
1/4 each Red onion (cut into matchsti
1 each Carrot -- shredded
2 tablespoons Chopped fresh parsley
2 teaspoons Grated lemon peel
Combine first 11 ingredients in bowl; wisk to blend. Refrigerate dressing until cold. (Can be prepared 1 day ahead). Combine cabbage, bell peppers, onion, carrot, parsley and lemon peel in large bowl.
Toss with enough dressing to season to taste and serve.
Lemon-Cherry Layered Salad
3 ounces cherry or raspberry gelatin mix
1 cup boiling water
21 ounces cherry pie filling
3 ounces gelatin -- lemon
1 cup boiling water
3 ounces cream cheese
1/3 cup mayonnaise
8 ounces crushed pineapple
1 cup marshmallows -- optional
2 tablespoons nuts -- chopped
1/2 cup heavy whipping cream
Dissolve raspberry or cherry gelatin in 1 cup boiling water. Stir in the cherry pie filling. Pour into a 10-inch deep-dish pie plate. Chill until thickened partially. Dissolve lemon gelatin in 1 cup boiling water.
Beat the cream cheese and mayonnaise together and stir in the unchilled
lemon gelatin mixture to this. Blend in the undrained pineapple.
Whip 1/2 cup whipping cream until soft peaks form. Fold into lemon
mixture and add the marshmallows if desired. Spread this mixture on top of the cherry pie mixture that has been chilling. Sprinkle the chopped nuts over top and let chill until completely set.
LEMONY CHICKEN SALAD
1 can Low-sodium chicken broth
(13 3/4 oz)
2 each Pkg of Jell-O Lemon gelatin
(sugar free -- 4 serving size)
1 cup Cold water
1 can Crushed pineapple -- undrained
(in unsweetened juice)
2 tablespoons Lemon juice
1/2 teaspoon Dried tarragon leaves
Dash of white pepper
1 1/2 cups Cubed cooked chicken breast
1/2 cup Chopped parsley
1/4 cup Chopped red pepper
Bring chicken broth to a boil in small saucepan. Completely dissolve
gelatin in boiling broth. Add water, pineapple, lemon juice, tarragon and white pepper. Refrigerate until slightly thickened.
Stir in chicken, celery and red pepper. Spoon into 4 individual plastic
containers or serving dishes. Refrigerate until firm, about 2 hours.
1/4 cup fresh lemon juice
2/3 cup olive oil
1 teaspoon Italian seasoning
1 clove garlic -- mashed
2 cups dried lentils
1/2 cup diced celery
2 whole red ripe tomatoes -- chopped
Whisk together lemon juice and olive oil. Beat in Italian seasoning
Wash lentils and boil in a quart of water until barely tender, about
30 minutes. Drain. While warm, toss with lemon dressing. Cool to room
temperature. Add celery and tomatoes. Serve immediately or chill and serve cold.
Leslie's Cranberry Salad
1 bag fresh cranberries -- chopped
2 cups sugar
2 envelopes plain gelatin
1 large container Cool Whip
1 can crushed pineapple -- drained
Chop berries in food processor, but do not pulverize them. Mix berries
with sugar, 1 1/2 envelopes gelatin and drained pineapple. Combine well and let stand at least an hour to allow for the juices to mellow, sugar to dissolve and gelatin to thicken. Fold in Cool Whip gently but thoroughly. If fruit settles to bottom of the bowl, add remaining gelatin. Judge the amount of sugar by the tartness of the berries.
Lettuce Wedge With Poppy Seed Dressing
1/3 cup Vinegar -- White
1 1/2 tablespoons Onion Juice
1/2 cup Sugar
1 teaspoon Mustard -- Dry
1 teaspoon Salt
1 cup Vegetable Oil
2 tablespoons Poppy Seeds
Iceberg Lettuce -- Head Of
In a small mixing bowl, combine vinegar, onion juice, sugar, mustard, and salt. Stir vigorously by hand or with electric mixer set on low.
Whisking constantly, pour in oil in a slow thin stream, and continue to
beat until dressing is smooth and thick. Stir in poppy seeds. Cut lettuce into 6 wedges and lay each on a chilled salad plate. Ladle on 2 or 3 T of the dressing or to taste.
LIGHTER CHICKEN WALDORF SALAD
3/4 pound Roasted chicken breast (2
Boneless -- skinless halves)
1 medium Granny Smith apples -- cored
And diced in 1/2-inch pieces
1 Rib celery -- finely minced
1 Ripe mango -- peeled and diced
2 tablespoons Minced -- candied ginger *
1/3 cup Light mayonnaise
1/3 cup Nonfat sour cream
2 tablespoons Lime juice
2 tablespoons Mango chutney
1 teaspoon Grainy mustard
3 tablespoons Coarsely chopped walnuts
2 tablespoons Minced fresh mint
1. Dice the cooked chicken. Combine with the apple, celery, mango and
2. In a medium bowl, combine the mayonnaise, sour cream, lime juice,
chutney and mustard; mix well. Add to the salad, mixing well. Cover and refrigerate until ready to serve.
3. Just before serving, stir in the chopped walnuts and mint.
Lime Velvet Salad
1 package Lime Jello
1 cup Boiling water
3 ounces Pkg cream cheese
2/3 cup Crushed pineapple -- w/juice
1/2 cup Celery -- chopped fine
1/4 cup Chopped nuts
1/2 cup Heavy cream -- whipped
Cherries (optional garnish)
Dissolve gelatin in boiling water. Add chunks of cream cheese. Using
mixer, beat at medium speed until well blended. Chill until slightly
congealed. Add pineapple, celery and nuts. Fold in whipped cream.
Pour in 3 cup mold and let set. Turn out on lettuce leaf and garnish with cherries if desired.
1/2 cup olive oil
juice of 1 lime
4 garlic cloves
-peeled, ends removed
1/2 cup cilantro -- wash, dry
fresh ground black pepper
1/4 teaspoon sugar -- to taste
1/8 teaspoon salt -- to taste
In a food processor fitted with a metal blade, combine the olive oil, lime juice, garlic, cilantro leaves, and black pepper. Process until smooth. Add sugar and salt to taste. Makes 1/2 cup.
Liza Minnelli's Salade de Provence
2 cups Frozen corn
1 medium Pink grapefruit
1 cup Hearts of palm
1/2 pound Fresh mushrooms
1 teaspoon Dijon mustard
1/2 teaspoon Salt
1/4 teaspoon Fresh ground black pepper
2 tablespoons Red wine vinegar
1/3 cup Safflower oil
Thaw corn to room temperature. Over moderate heat, cook corn until tender. Drain and set aside. Peel and remove white pith from the grapefruit. Separate sections; cut each section in half and pat dry with paper towels. Cut the hearts of palm into thin slices.
Wipe the mushrooms clean. Trim the ends and slcie very thinly. In large
salad bowl, combine mustard, salt, pepper and vinegar; stir until
everything has dissolved. Slowly pour in the oil, whisking constantly
until smooth. Attractively arrange the grapefruit and veggies in the bowl. Bring to table and toss just before serving.