Louise's Potato Salad

Louise's Potato Salad

9 new red potatoes,in bite sized pieces. Wash well but leave unpeeled. Take out little black dirt spots.

2 medium sized white onions chopped small. (Buy flat onions, sweeter)

8 slices cooked and crumbled bacon

1 whole package chopped fresh chives (1/2 cup chopped)

1 whole package fresh dill (about 1/2 cup chopped)

DRESSING [ make separately 3/4 cup good mayonnaise
3/4 cup sour cream (low fat is okay)
3 eggs hardboiled
8 dashes of Worcestershire sauce
1 level teaspoon Allspice
1/4 teaspoon chili powder
1/2 teaspoon dried dill
1 tablespoon dried chives
Sweet hungarian paprika to sprinkle over top

1. Prepare and cook the potatoes until just tender, drain & set aside
to cool.

2. Place the cooled potatoes in a large mixing bowl and add the crumbled bacon, onions, fresh chives and fresh dill.

3. Mix the mayo and sour cream in food processor or blender. Add the Worcestershire, allspice and chili powder dried dill and dried chives. Add the hardboiled eggs and whip together at high speed for a fluffy dressing. Add freshly ground pepper and salt to taste.

4. Fold into the potatoes. Put into a serving dish and sprinkle with paprika. I serve lots of thinly sliced radishes around the side of the dish.


Low-Calorie Buttermilk Dressing

2 cups Lowfat cottage cheese
1 cup Buttermilk
1 tablespoon Red wine vinegar
2 tablespoons Parsley -- chopped
10 milliliters Garlic -- chopped
1/4 teaspoon Salt

In blender or food processor, mix cottage cheese until smooth. Add
remaining ingredients and blend.

Makes about 3 cups dressing for green salads. Will keep in refrigerator
for 2 weeks.


Macaroni Medley Salad

3/4 cup Buttermilk
3/4 cup Fat-free mayonnaise
2 tablespoons Fresh dill, chopped -- or 1 ts
dill
4 cups Cooked rotini pasta -- cooled
15 ounces Canned kidney beans -- drained
rinsed
10 ounces Frozen green beans, cooked -- drained and cooled
8 ounces Fat-free cheddar cheese -- Healthy Choice, cube

Mix together buttermilk, mayonnaise and dill. Pour over combined pasta, beans and cheese; mix lightly.
Chill. 16 Servings


MACARONI SALAD FOR 100

5 To 6 lbs. fully cooked ham -- cubed
5 To 6 lbs. macaroni -- cooked
drained
3 pounds Shredded cheddar cheese
2 Bags (20 oz. ea.) frozen -- peas, thawed
2 bunches Celery -- chopped (about 12 cups)

2 large Onions -- chopped (2 to 2 1/2 cups)

2 cans (5 3/4 oz. ea.) pitted ripe -- olives,
Drained and sliced
DRESSING:
2 quarts Mayonnaise
8 ounces Western or French salad -- dressing
1/4 cup Vinegar
1/4 cup Sugar
1 cup Light cream
1 1/2 teaspoons Onion salt
1 1/2 teaspoons Garlic salt
1 teaspoon Salt
1 teaspoon Pepper

SALAD: Combine all salad ingredients. Combine all dressing ingredients; pour
over the salad mixture and toss.

Refrigerate.


MAI FUN CHICKEN SALAD WITH HOISIN DRESSING

-----HOISIN DRESSING-----
3 tablespoons Rice vinegar
1/4 cup Salad oil
1 tablespoon Hoisin sauce
2 teaspoons Sesame seeds
2 teaspoons Minced fresh gingerroot
-----SALAD-----
Napa/Savoy cabbage leaves
2 cups Mai fun *
1 cup Finely shredded carrots
2 Lg cooked chicken breasts*
1/2 cup Sugar snap peas **
Vegetable garnishes ***

*Note: Mai fun should be prepared according to package directions.
*Chicken breasts should be skinned, boned and cut into thin slices.

**Snap peas should be blanched and chilled.

***Suggested vegetable garnishes: Japanese or regular cucumber slices,
straw mushrooms, carrot flowers.

Combine vinegar, oil, hoisin sauce, sesame seeds and gingerroot in jar
with lid. Cover and shake well. Chill. Meanwhile, to make salad, for each serving, line plate with cabbage leaves and over them arrange layer of mai fun. Then arrange shredded carrots, chicken slices, sugar snap peas and vegetable garnishes on plates as desired. Shake dressing again and pass at table.


Mandrin Orange and Green Salad

1 each Med bowl of mixed greens
1 each Large can of mandrin oranges
1/2 cup Chopped pecans
-----GARNISH-----
1 each Purple onion rings
-----DRESSING-----
1/3 cup Wine vinegar
1/2 cup Sugar
1 cup Salad oil
1 teaspoon Salt
1 teaspoon Dry mustard
2 tablespoons Water

For mixed greens use leaf romaine and regular.


Maple Leaf Dressing

3/4 cup vinegar
1 1/2 cups oil
2 tablespoons worcestershire sauce
1 teaspoon salt
1 1/2 teaspoons pepper -- crushed
1 tablespoon dry mustard
1/2 cup sugar
1 can tomato soup
1 piece garlic -- diced

Mix together and let stand for 1 day before using


Marinated Three-Bean Salad

1 pound green beans -- Blanched
1 pound wax beans -- Blanched
2/3 cup salad oil
1/3 cup red wine vinegar
1 tablespoon sugar
1 1/2 teaspoons salt
1 teaspoon rosemary
1 teaspoon dry mustard
1/4 teaspoon pepper -- grated
2 cans red kidney beans -- 15 oz cans

blanch beans, in bowl whisk oil, vinegar and spices. add beans and cover, refrigerate for at least 6 hours.


Marinated Veggies

1 can French Style Green Beans -- drained
1 can Shoepeg Corn-drained
1 can Baby Peas -- drained
1 cup chopped celery
1 cup diced onion
1 cup diced bell peppers
1 small jar pimentos
MARINADE
2/3 cup sugar or artificial -- sweetener
2/3 cup white vinegar
1/3 cup lite oil -- (your choice)
1 tsp salt
1 tsp celery seed

Mix marinade and add veggies, let set at least four hours, overnight is best.


Market Salad With Capers

1 Sm Tomato -- diced
1 Ear Corn
2 Med Red Potatoes -- cooked
2 Tsp Capers -- drained
1/4 Tsp Paprika
2 Tbsp Olive Oil
1/2 Tbsp Red Wine Vinegar
Salt And Pepper -- to taste

Peel potatoes if desired. Dice. Cook corn and remove from cob. Combine tomato, corn, potatoes, and capers in salad bowl. Stir together paprika, oil, vinegar, salt, and pepper in small bowl. Pour over vegetables and toss well. Let stand 5 minutes for flavors to blend.


MARLBORO COUNTRY GUACAMOLE

1 each Large ripe avocado (about 8
1/4 cup Finely chopped onion
1 tablespoon Seeded and finely chopped pi
1 tablespoon Lemon juice
1/4 teaspoon Salt

Peel, pit and mash avocado; add remaining ingredients and mix thoroughly. Makes about a cup.


Mayfair Dressing

3 to 4 cloves garlic
1/2 medium onion
1 stalk celery
2 cups oil
1/4 cup prepared mustard
1/2 whole black peppercorns -- or more
3 eggs
1 ounce anchovies -- or 2 oz
1 tablespoon Accent seasoning mix

Blend in Blender makes 4C Every St. Louis cook has this recipe. It's the best!


MEDITERRANEAN GRILLED CHICKEN SALAD

2/3 pound (2 medium) potatoes -- - cut into 3/4-inch
4 ounces Mushrooms -- halved
4 ounces Green beans; halved -- steamed until crisp-
-----VINAIGRETTE-----
1/4 cup Olive oil
2 tablespoons White wine vinegar
1 Garlic clove -- minced
2 teaspoons Minced fresh tarragon -- OR..
3/4 teaspoon Dried tarragon
2 teaspoons Dijon-style mustard
1/4 teaspoon Sugar
1/4 teaspoon Salt
1/8 teaspoon Pepper
2 Chicken breast halves -- - (boned and skinned
(about 6 ounces each)
1/4 cup Chopped red onion
Halved cherry tomatoes -- - for garnish

In 1-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water until tender, about 15 minutes; drain.

Meanwhile, make vinaigrette: In bowl whisk together all vinaigrette
ingredients. Place potatoes, mushrooms and beans in separate piles in
large shallow dish; drizzle with 1/3 cup of the vinaigrette to coat.
Cover; let stand 15 minutes. Heat broiler. Meanwhile, in bowl add
chicken to the remaining vinaigrette; cover and let stand 15 minutes.
Remove chicken from vinaigrette (discard vinaigrette); broil 4 to 5 inches from heat source about 8 minutes until juices run clear when chicken is pierced, turning once. To serve, slice chicken breasts and arrange on 4 plates with potatoes, mushrooms and beans, dividing equally. Sprinkle with onion and garnish with cherry tomatoes.


MEXICAN BEEF SALAD

3/4 pound Beef top round steak
1/2 teaspoon Unseasoned meat tenderizer -- instant
3 tablespoons Vegetable oil
3 tablespoons Vinegar
1/2 teaspoon Salt
1/4 teaspoon Ground cumin
1/4 teaspoon Dried oregano -- crushed
1/8 teaspoon Garlic powder
1/8 teaspoon Ground red pepper
1 can Yellow hominy -- drained
16 ounce can
1 Small onion -- sliced
separated into rings
1 Green pepper -- sliced into rings
1/3 cup Sliced pitted ripe olives
4 cups Torn lettuce
1/2 cup Halved cherry tomatoes
Lettuce leaves
1/2 cup Monterey Jack cheese (2 oz) -- finely grated

Partially freeze meat. Slice meat across the grain into bite-size strips.

Sprinkle meat tenderizer over meat. In a 1 1/2-quart microwave-safe
casserole, combine beef and 1 tablespoon oil. Cover with waxed paper.
Cook on high (100 percent) power 3 to 5 minutes or until meat is done,
stirring every 2 minutes. Remove meat, reserving drippings in dish.
Add remaining 2 tablespoons oil to drippings. Stir in vinegar, salt,
cumin, oregano, garlic powder and red pepper. Cook, uncovered, on high
power about 30 seconds or until bubbly. Add meat, hominy, onions, green pepper and olives. Toss gently to coat.

In a large mixing bowl, combine meat mixture, torn lettuce and tomatoes. Toss gently to coat. Spoon mixture onto lettuce-lined plates.
Sprinkle with cheese. Makes 4 to 6 servings.


Mexican Green Bean Salad

1 pound green beans
1/2 cup olive oil
2 jalapeno peppers -- seeded and chopped
1 tablespoon vinegar
2 tablespoons lemon juice
1 tablespoon onion -- minced
1 tablespoon parsley -- minced
1 tablespoon fresh cilantro -- minced

Steam green beans until tender-crisp, about 15 minutes. Drain. Whisk
together other ingredients and pour over warm green beans. Allow to
marinate at least 1/2 hour. Serve at room temperature or chilled.

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