2 medium Avocados
1 medium Onion -- chopped
1 package Taco seasoning
2 Garlic cloves -- minced
2 Celery stalk -- chopped
2 tablespoons Lemon juice
1 medium Tomato -- chopped
2 Jalapenos -- seeded & chopped
1/2 teaspoon Cayenne pepper
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco hot sauce
1 teaspoon Horseradish
Peel and cut avocados in half lengthwise. Quarter one avocado half and
place in food processor. Coarsely process with remaining ingredients.
Quarter and coarsely chop or mash remaining avocado.
Combine with processor mix, stirring only to mix.
Sprinkle top with lemon juice, cover and chill.
1 tablespoon Butter
5 tablespoons Light Oil
2 each Garlic cloves minced
1 teaspoon Oregano
1 teaspoon Thyme
5 each Day old bread
Melt butter in skillet then add oil. Mix in remaining ingredients.
Cut 5 slices of day old bread and remove crusts. Cut into 1/2" cubes.
Fry slowly until lightly brown.
Honey and Garlic Dressing 2
1 1/2 cups Mayonnaise
1/4 cup Red wine vinegar
3 tablespoons Liquid honey
2 each Garlic cloves -- crushed
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco
1 each Salt and pepper to taste
Mix all the ingredients together with a wire whisk and allow to sit in the fridge overnight. Pour the dressing over a salad composed of iceberg lettuce, red and green pepper strips, sliced radishes, cucumber and chopped parsley. Yield 6-8 portions
Honey garlic dressing
3 each Egg yolks
4 cups Olive oil
1 tablespoon Paprika
1 tablespoon Crushed black pepper
1 1/2 tablespoons Salt
1 tablespoon Fresh purred garlic
1/2 cup Honey
3/4 cup Tarragon
3/4 cup Red wine vinegar
In a large bowl, beat the egg yolks. Slowly add the oil while whisking to make a basic mayonnaise. It will work only if you add the oil very, very slowly at first. You can also use a food processor to make this dressing, but again, you must add the oil ever so slowly to get the desired consistency. Once the mayonnaise is made, add all the ingredients except the vinegars. Make sure the the dressing is well mixed and ingredients are evenly distributed throughout. Slowly stir in the tarragon vinegar and then the red wine vinegar, making sure that they are evenly blended.
This dressing must be stored in the fridge or it will spoil. Yield 5 cups
HOT CHICKEN & APPLE SALAD
1/2 teaspoon Paprika
1/4 teaspoon Pepper
4 (4 Oz.) Boned -- Skinned
Chicken Breast Halves -- Cut
Into Bite Size
3 tablespoons Unsweetened Apple Cider
1 cup Diagonally Sliced Carrots
3 cups (1/2 in.) Cubes Unpeeled
Granny Smith Apples (1 Lb.)
1/2 cup (2 Oz.) Gorgonzola
2 teaspoons Minched Shallots
2 tablespoons White Wine Vinegar
4 cups Torn Fresh Spinach
Combine Paprika, Pepper & Pinch Salt in A Plastic Bag. Add Chicken & Shake To Coat. Set Aside.
Place Cider in An 8 Inch Square Baking Dish; Microwave At High 30-45
Add Chicken; Cover With Wax Paper & Microwave At Medium-High 6 To 7 Min., Stirring Every 3 Min.
Drain Chicken & Set Aside.
In Reserved Apple Cider Mixture, Add Carrots; Cover With Plastic & Vent.
Microwave At High 2 Min. Stir in Apples; Microwave At High 1 1/2 To 2 1/2 Min. OR Until Apples Are Tender. Drain, Reserving 2 T. Apple Cider Mixture in Baking Dish.
Combine Apples, Carrots, Chicken & 1/4 C. Cheese in A Bowl; Toss& Set
Add Vinegar & Shallots To Reserved Apple Cider Mixture in Baking Dish;
Microwave At High 1 Min. Drizzle Over Chicken Mixture With Remaining 1/4 C. Cheese & Serve Warm.
HOT POTATO AND BROCCOLI SALAD
4 each Potatoes, medium -- peeled
1 each Bunch broccoli -- broken flore
1/4 cup Vegetable or salad oil
1/4 cup Lemon juice
1/4 teaspoon Garlic powder
3/4 teaspoon Salt
1 teaspoon Basil
1/4 teaspoon Liquid hot pepper sauce
2 each Green onions -- sliced
Cook potatoes until tender, then dice; cook broccoli until tender.
Keep both hot. Combine remaining ingredients. Bring to boil, stirring.
Pour over the vegetables and toss gently. (May be served hot or cold.)
Hot Potato Salad With Bacon
6 potatoes -- 2 pounds
1 cup chopped onions
3 tablespoons fresh parsley -- chopped
1 teaspoon salt
1/4 teaspoon black pepper
2/3 cup vinegar
1/3 cup water
1 1/2 teaspoons sugar
1/3 cup salad oil
bacon -- cooked to crisp
1. Scrub potatoes and cook with skin on in enough water to cover.
Cover pan and cook until tender, about 25-30 minutes. Drain potatoes and shake pan over low heat to dry potatoes. Peel and cut into about 1/4-inch pieces.
2. Place in a large bowl and toss with the 1 cup chopped onions,
chopped parsley, salt and black pepper.
3. Combine 2/3 cup vinegar, 1/3 cup water and 1-1/2 teaspoon sugar in a small pan; heat to boiling.
4. Place the egg into a small bowl and beat slightly with a wire
whisk. Continue beating while slowly pouring in the vinegar mixture.
Slowly pour in the salad oil, whisking constantly.
5. Immediately pour this mixture over the warm potatoes and stir to coat evenly. Place the potatoes into a large skillet over low heat until heated throughout. Cook the bacon until crisp; drain, crumble and sprinkle over potatoes. Serve immediately.
Hot Spinach and Mushroom Salad
1 1/2 pounds spinach
2 tablespoons corn oil
4 ounces mushrooms -- slice thin
1 cup onions -- diced
4 teaspoons lemon juice -- fresh
4 teaspoons white vinegar
2 teaspoons sugar
black pepper -- fresh ground
2 tablespoons yogurt -- plain, low-fat
Wash fresh spinach and remove all tough stems; drain well. In hot oil,
saute mushrooms and onions until onions are wilted. Add lemon juice,
vinegar, sugar and pepper; mix well. Stir in spinach and cook only until spinach begins to wilt. Remove from heat and stir in yogurt. Serve immediately.
Imperial Valley Salad Bowl
1 head Romaine lettuce
1/2 cup cheddar cheese, shredded
3 green onions
1/2 cup black olives -- chopped
1/2 cup jicama
1/2 cup alfalfa sprouts
1/2 cup beets -- sliced
1. Wash, dry and tear romaine into bite-size pieces. Put into a salad bowl. Sprinkle half the shredded cheese evenly over greens.
2. Prepare vegetables: chop tomatoes into bite-size pieces; slice
green onions, using part of the green tops; cut jicama into thin strips; drain beets very thoroughly and cut into thin strips.
3. Layer all the vegetables and then black olives and alfalfa
sprouts. Sprinkle remaining cheese over top.
Optional: 1/2 cup drained red kidney beans, chopped hard-boiled egg and
some crisp croutons or broken corn chips placed on top of salad.
1/4 Cup Olive Oil
2 Tablespoons White Wine Vinegar
2 Tablespoons Chives -- minced
1 Teaspoon Dry Mustard
1 Pound Lean Pork -- cooked (in shreds)
1 Cucumbers -- * see note
1 Teaspoon Salt
1 Cup Macaroni -- uncooked
1/4 Cup Mayonnaise -- (Plus 2 Tbsp.)
1 1/4 Teaspoons Curry Powder
* peeled, cut lengthwise, seeded, and julienned.
Mix the dressing ingredients and marinate the pork in them for 1 hour.
Cook macaroni al dente, drain and cool.
Combine cucumber with salt and set aside for 30 minutes. Rinse, drain
and pat dry, then combine with the pork, macaroni, mayonnaise, and curry
Indian Wells Lodge Salad Dressing
1/2 pound blue cheese -- crumbled
1/2 teaspoon salt
1 quart Wesson oil
1 tablespoon paprika -- heaping
1 1/2 teaspoons vinegar
2 tablespoons whole oregano
Stir well and serve at room temperature. Makes one quart.
ITALIAN ASPARAGUS RICE SALAD
1/4 cup Parmesan cheese
1/4 cup Italian-style breadcrumbs
4 Chicken breast halves -- - (boneless, skinless
1 tablespoon Olive oil
6 cups Torn spinach leaves -- - stems removed
3 cups Cooked rice -- cooled
(cooked in chicken broth)
1 pound Asparagus -- blanched
and cut into 1" pieces
2 Plum tomatoes -- sliced
1/2 cup Sliced red onion
1/3 cup Walnuts -- toasted
2 tablespoons Chopped fresh basil
2/3 cup Vinaigrette salad dressing
Combine cheese and breadcrumbs in a medium bowl. Coat each chicken breast with breadcrumb mixture. Heat olive oil in skillet over medium-high heat until hot. Add chicken; cook and stir about 5 minutes until brown. Remove chicken; place in large bowl. Add spinach, rice, asparagus, tomatoes, onion, walnuts, and basil; toss well. Just before serving pour dressing over salad; toss to coat.
Italian Bean-And-Tomato Salad
1 1/2 cups romaine lettuce -- shredded
1/2 cup tomato -- seeded, coarsely
-- chopped, unpeeled
1/2 cup great northern beans, canned -- drained
1/4 teaspoon dried rosemary -- crushed
1/4 teaspoon pepper -- fresh-ground
2 tablespoons low sodium chicken broth
2 tablespoons balsamic vinegar
1 teaspoon olive oil
Combine first 3 ingredients in a bowl; toss gently. Combine rosemary and next 4 ingredients; stir well. Pour over lettuce mixture, and toss gently.
3/4 Cup Salad dressing, Italian
1/2 Cup Celery -- sliced
1/2 Cup Green pepper -- chopped
1/4 Cup Onion -- chopped
1 Teaspoon Thyme
1/4 Teaspoon Pepper, red -- ground
1/4 Teaspoon Salt
1 Each Garlic clove -- minced
2 Cups Rice -- cooked
1/2 Cup Ham -- cubed
6 Ounces Shrimp, tiny -- cooked
1 Cup Tomato -- chopped
6 Each Bacon slices -- crumbled
Combine first eight ingredients. Add remaining ingredients except bacon.
Chill and add bacon just before serving.
Janet's French Salad Dressing
1/2 cup vinegar
3/4 cup salad oil
1/2 cup sugar -- more or less
1 can tomato soup
1 teaspoon celery seed
1/2 teaspoon salt
2 garlic cloves
-minced or mashed
parsley -- optional
Whisk together until thick!
Jayne's Sesame Cucumber Salad
1 tablespoon toasted sesame seeds -- 350°-5 minutes
1 tablespoon sugar
1/4 teaspoon salt
1 teaspoon cornstarch
2 tablespoons water
1/2 cup rice wine vinegar
2 medium cucumbers -- sliced thin or diced
1/2 cup finely chopped celery
Blend liquids and cook until mixture comes to a boil, cook one minute
Add sesame seeds and cool. Sprinkle dressing over cucumbers and celery,
Jeanette's Strawberry Jello Mold
Soften 1 envelope plain gelatine in 1/4 cup
water. Dissolve it and 2 packages (3 oz)
strawberry jello in 2 cups boiling water.
1 large or 2 small packages frozen strawberries
1 small can crushed strawberries
1-2 diced bananas
1 cup fine chopped nuts (optional-daughter
disliked them so I left them out.)
1 cup sour cream(will use LandoLakes nofat)
1 package Dream Whip made up
Pour half of jello mix into mold and chill to allow to become fairly firm. Spread filling over jello and pour over that the rest of the jello. Allow to become very firm before unmolding- like overnight.