THAI YAM YAI SIAMESE PRINCESS SALAD
1/4 pound Chicken breasts -- boneless
1/4 pound Pork -- diced lean
1/4 pound Shrimp, small -- peeled
deveined & -- rinsed in cold water
2 Sausages, Chinese -- cooked
4 Limes -- peeled
1 cup Vinegar -- white
4 tablespoons Nam Pla (fish sauce)
1 teaspoon Salt
4 tablespoons Sugar -- brown
1/2 bn Cilantro
3 Chilies -- Serrano
3 Garlic -- Thai pickled
1 teaspoon Oil -- Olive (optional)
In a large pot add all of the meat ingredients and bring it to a boil.
Boil for about 20 minutes or until the pork is thoroughly cooked. Drain
the water and set the meats aside.
Place all of the salad dressing ingredients into a food processor or
blender. Blend until ingredients become liquid. Using your choice of salad greens, place the cooked meats on top of the greens and top with the salad dressing.
The Islands Rice-Fruit Salad
1 cup glutinous rice
1 package lemon gelatin powder -- 3.5 ounces
1 cup crushed pineapple
1 cup whipped cream
1 cup confectioner's sugar
1/2 cup chopped nuts -- * see note
1/2 cup miniature marshmallows
1 tablespoon orange marmalade
strawberries -- for garnish
mint leaves -- for garnish
lemon slices -- garnish
* Use your choice of chopped nuts. Walnuts and pecans are good choices.
1. Cook the 1 cup raw rice according to package directions.
2. Mix 2 cups boiling water with gelatin. Lightly grease a large
gelatin mold or appropriately sized dish. Pour in the dissolved gelatin
and chill until partially set.
3. Add cooked cooled rice, drained pineapple, whipped cream, sugar, walnuts or pecans and marshmallows. Mix well and chill until firm.
4. Turn gelatin onto large serving plate and make a decorative
pattern with a few whole strawberries, mint leaves and lemon slices made into a lemon twist shape.
The Ultimate Salad Dressing
1 teaspoon Dry mustard
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/2 teaspoon Sugar
1 teaspoon Dried Oregano
2 tablespoons Parsley
2 tablespoons Minced onions
1 tablespoon Minced Garlic cloves
1 tablespoon Minced Sweet Red peppers
4 teaspoons Lemon juice
4 teaspoons White wine vinegar
1/2 cup Light Oil
In small bowl, whisk together all ingredients except oil. Whisk mixture
while slowly drizzling in oil.
Let stand for 30 minutes to blend flavors. Whisk again before using.
Dressing can also be made in food processor. (use pulse)
Tomatensalat (Tomato Salad)
5 each Tomatoes; Med. -- Chopped
1 tablespoon Sugar
1 teaspoon Salt
1 teaspoon Basil -- Dried
1/4 teaspoon Thyme -- Dried
1/4 teaspoon Pepper -- Freshly Ground
1/2 cup Vegetable Oil
6 tablespoons Vinegar
1 tablespoon Worcestershire Sauce
1 each Onion; Large -- Diced
Blend all ingredients together and chill for 1 hour before serving.
Serve on lettuce leaves.