Colossal Cookbook

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% `CREAMY CARROTS AND CABBAGE SLAW 3/4 lb. red cabbage, cored and 2 T sugar sliced very thin 2 tsps. dried dill 3/4 lb. green cabbage, ditto Fresh-ground black pepper Salt 3 medium carrots, peeled 3/4 C mayonnaise and shredded 1/3 C sour cream (I used "lite" 1 small red onion, peeled sour cream) and minced 2 T cider vinegar 1 medium green bell pepper, cored, seeded, diced 1 large golden delicious apple, peeled, cored, diced - Place each of cabbages in a separate colander or strainer, sprinkle each with salt and let drain for 1 hour. With your hands squeeze out as much moisture as you can (I couldn't get out much at all, dunno why). Set aside. In large bowl, combine mayo, sour cream, vinegar, sugar and dill. Season with salt and pepper (don't use much salt at all as the cabbage is already salty, remember) and whisk until smooth. Add cabbages and rest of veg and toss to coat well with dressing. Cover and refrigerate overnight. Next day bring slaw back to room temp. Taste and correct seasoning, adding more vinegar if nec., and serve. Fresh coleslaw is amazing. It's not soggy, like what you get in little paper cups at roadside sandwich places. \fm From: Freddi Michael ~ `SOUTHWEST RUFFLE SALAD 2/3 C mayonnaise 7 oz. pasta (I used the rest of 1/3 C sour cream (I used "lite") the pasta in the bag from 1/4 C chopped cilantro* previous recipe; tricolor squiggly), 2 T milk cooked, rinsed & drained 2 T lime juice 2 large tomatoes, seeded & chopped 1 fresh jalapeno pepper, seeded 1 yellow bell pepper, cored, chopped and minced (or 1/2 can chilies) 1 zucchini, quartered lengthwise & 1 tsp. salt sliced thin 3 green onions, sliced thin - Combine mayo, sour cream, cilantro (*I omitted, because I don't like the taste), milk, lime juice (I used lemon -- aren't I dreadful!), jalapeno pepper and salt. Stir to mix well. Add remaining ingred. and toss to coat well. Cover and refrigerate for several hours. Serves 6-8, or at least 2 very hungry people. (I packed "leftovers" in a 2-cup container and my husband ate the whole thing for lunch on Sunday! Oh, well.) \fm From: Freddi Michael ~ `Seafood Pasta Salad Servings: 4 2 c Pasta, tri-colored spiral 1 c Shrimp, cooked 1/3 c Green pepper, diced 1/4 c Carrots, sliced 1/2 c Zucchini, sliced 1/3 c White wine worcestershire 1/3 c Mayonnaise - salt and pepper to taste * cook pasta according to package directions ** 1 can (6 1/2oz.) tuna, drained and flaked can be used for shrimp. *** Lea & Perrins White Wine Worcestershire Sauce. . In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots and zucchini. Add Worcestershire, mayonnaise, salt and pepper and toss lightly to combine. Refrigerate at least 30 minutes before serving. ~ `TABBOULI SALAD 1 cup bulgar wheat 2 cups boiling water 1/3 cup vegy oil (olive is best) 1/3 cup lemon juice 2 tsp salt 1 tsp black pepper 1/2 cup parsley, chopped 3 Tbs chopped fresh mint (or 2 tsp dried) 1 bunch green onions with tops, finely chopped 2 tomatoes, diced - Soak wheat in water for an hour, drain well. Add remaining ingredients and mix until well blended. Chill at least 2 hours. Of course your own fresh grown mint is best, there is a debate as to whether spearmint or peppermint is best in this. Here in Oregon, we grow pepermint as a commerical crop, and the spearmint is a wild weed. From: Wolf Bane ~ `KRIS'S MACARONI SALAD 1 1/2 cups elbow macaroni - cooked al dente with 1 teaspoon salt In a separate bowl mix the following: 1/2 - 3/4 cup mayonaisse 1 - 2 tablespoons milk onion salt to taste 2 - 3 tablespoons spanish olives, drained and sliced fine 1 - 2 tablespoons sweet pickle relish Jane's Mixed Up Salt, to taste, optional, but makes salad tasty After cooking macaroni, drain and allow to cool. I usually do this the night before and store the macaroni in the refrigerator. Add the following to the cooled, cooked macaroni: 1/4 green pepper, cored and chopped fine 2 hard boiled eggs, peeled and chopped fine 1 carrot, chopped fine Gently mix the milk sauce into the macaroni with the eggs and vegetables. Refrigerate a couple hours before serving. Garnish with parsley sprig. From: Tom Bagnall ~ `3 BEAN SALAD 1 No. 303 can cut wax beans 1 No. 303 can cut green beans 1 No. 303 can red kidney beans 1 bermuda onion, sliced thin 1/2 green pepper, chopped 2/3 cup sugar 2/3 cup vinegar 1/3 cup salad oil 1 tsp. salt 1/2 tsp. celery seed 1/2 tsp. pepper Salad greens - Drain beans thoroughly. Pour into large bowl; add remaining ingredients. Cover and chill several hours or overnight. To serve, drain well and serve on crisp salad greens. Makes 8-10 servings. ~ `Hearty Spinach Salad 4 slices bacon 1/2 cup sour cream 2 T sesame seeds 2 t tarragon or cider vinegar 2 T grated Parmesan cheese 2 t sugar 10 ounces fresh spinach, washed 1 minced green onion 3 hard-cooked eggs, sliced 1/4 t salt 1/4 c mayonnaise or salad dressing 1/8 t garlic salt - Fry bacon slices until crisp; remove from skillet. Brown sesame seeds in hot bacon fat; remove from skillet, drain and cool them. Add Parmesan cheese to seeds and mix well. Tear spinach into bite-sized pieces. Combine remaining ingredients (except eggs) for dressing,mixing well. Crumble the crisp bacon, toss lightly with spinach, hard-cooked egg slices, dressing, and 3/4 of the sesame seed mixture. Sprinkle remaining sesame seed mixture over top. Makes 4 to 6 servings From: Martha Pursley ~ `Pasta Salad 1.5 cups marinated green deli olives, chopped 1.5 cups black canned olives chopped 1.5 cups fresh red bell pepper chopped (not too fine...) 6 Anchovy fillets mashed into paste .5 cup of capers .66 cup of finely chopped parsley .33 cup red wine vinegar 1 cup olive oil - However much much pasta seems to fit well with the salad. We used tri-colored corkscrew but that was really just to make it pretty. You could really use anything, as long as you weren't trying to impress anybody. Mix it all in bowl, pasta last, and refrigerate. Make sure to stir it up before you serve it as all the dressing sinks to the bottom after a few minutes. We served it with three red cabbage leaf shells, three slices of bread to hold up the cup-like leaves, three strawberries up one side, three boysenberries up the other, and a sprig of parsley at the base. It's a beautiful arrangement---sells like crazy! From: Lincoln Carr ~ `WILD RICE WALDORF SALAD 4 oz. wild rice 2 T pineapple juice 1 8-oz. can crushed pineapple, drained (save 2 T of the juice) 1/2 C diced celery 2 medium tart, crisp apples, cored and chopped 2 1/2 oz. walnuts (about 3/4 C), chopped 3/4 C mayonnaise - Pour about 6 cups cold water into large sauce pan and bring to full boil over high heat. Slowly add rice so water continues to simmer. Return to full boil and allow to boil for 2-3 mins., or until water is covered with a layer of whitish foam. Remove pot from heat, let stand until boiling subsides and rice has settled to bottom. Gently pour off foam and almost all of the water. Add 5 1/2 cups cold fresh water, return pot to heat and again bring to boil. If more foam gathers, again remove from heat, let rice settle, and pour off foam and about 1 cup of water. Replace with fresh cold water and return to boil, then lower heat and add about 1 tsp. oil and 1/2 tsp. salt. Let rice cook at a brisk simmer until tender, adding additional cold water as needed to keep rice covered by about 1 inch. It will take 25-35 mins. for rice to cook. Drain rice and put in large bowl. Stir in remaining ingred and toss thoroughly to combine. Refrigerate until ready to serve. Yumm=ola! Serves 6-8 hungry people as side dish. From: Freddi Michael ~ `Dandelion Salad A dishpan full of young dandelion stalks 4 strips of bacon 1/2 cup of suger 2 TBSP flour 1 egg beaten 1 tsp salt 1/2 cup vinegar 1 1/2 cups water 3 hard boiled eggs diced Makes 4-6 servings - 1. Wash, drain, and cut up tender dandelion leaves. 2. Brown bacon; remove drippings and crumble 3. Combine sugar and flour. Add egg, salt, vinegar, and water and mix until smooth. 4. Pour into bacon drippings and heat, stirring constantly until mixture thickins. 5. Pour warm dressing over dandelion. add crumbled bacon and hard boild eggs. Toss lightly and serve immediatly. Variation : Use fresh endive instead of dandelion From: Christopher Retherford ~ `Hidden Valley Hot Potato Salad Categories: Salads Vegetables Servings: 6 2 lb Small red new potatoes 1/2 c Sliced green onions 1 c HiddenValley Ranch dressing* 1 x Paprika or Black Pepper 1 x Chives - After cooking and while still warm, cut potatoes into 1-inch cubes. Gently toss together potatoes, onions and salad dressing. Dust with paprika or pepper. Garnish with fresh chives. Serve warm or at room temperature. *Original Ranch with Bacon Salad Dressing From: Bob Sanders ~ `Greek Potato Salad Categories: Salads Vegetables Servings: 12 10 ea Boiling potatoes 4 ea Green onions 1/2 c Thinly sliced green pepper 1 x Salt to taste 2/3 c Mayonnaise 1 ea Head of lettuce 4 c Potatoe Salad (see direct.) 5 ea Tomato's cut in wedges 3 ea Peeled Cucumbers (in wedges) 2 ea Avocados, sliced 1 lb Feta cheese 2 ea Green Peppers cut in rings 16 oz Can cooked beet slices 1 ea Large onion thinly sliced 5 oz Jar of Greek olives 1 c White vinegar 1/2 c Vegetable oil 1/2 c Olive oil 1 ea Oregano - Potato Salad: Boil potatoes in jackets about 30 min., until tender. Drain, cool, and peel. Slice into a bowl. Fold in green onions and green pepper. Sprinkle with salt. Add mayonaise and blend well. Platter: Line a large platter with lettuce leaves; mound potato salad in center. Shread remaining lettuce over potato salad. Place tomatoes around outer edge of potato salad, placing a few on top. Place cucumbers between tomato wedges. Decorate outside edge of platter with avocado slices. Crumble sliced Feta cheese over vegetables. Arrange green pepper rings, beet slices, and onion slices on platter. Place olives on top. Sprinkle entire salad with vinegar. Blend oils and sprinkle on salad. Sprinkle with oregano. May be prepared ahead. * The first 5 ingrediants are for the potato salad. From: Sam Gray ~ `Dieter's Taco Salad Categories: Low*cal Salads Mexican Servings: 4 1 lb Ground beef, lean 1 x Onion, medium 1 x Green pepper, large, chopped 8 oz Tomatoe sauce, no*salt 1 T Vinegar 1 t Mustard, dry 1/2 t Pepper, red, crushed 1/2 t Basil, dried, crushed 1/4 t Garlic powder 1 T Water 4 x Tortillas, 8*inch 4 c Lettuce, shredded 12 x Tomatoes, cherry, halved 1 x Carrot, medium, shredded 1/4 c Parmesan cheese, grated - NUTRITION INFORMATION PER SERVING: 353 cal., 30g pro., 30g carbo., 13g fat 85mg chol., 201mg sodium. . Cook beef, onion, and 1/4 cup of green pepper till beef is brown; drain. Add next 7 ingredients. Bring to boil; reduce heat. Simmer 15 minutes. Warm foil*wrapped tortillas in a 350F oven for 10 minutes. Spray 4 10*ounce casseroles with nonstick spray coating; press 1 tortilla into each. Bake in a 350F oven for 15 minutes. divide lettuce among 4 plates. Place a tortilla on each plate. Spoon beef mixture into tortillas. Top with remaining green pepper, tomatoes, carrot, and cheese. BETTER HOMES AND GARDENS ~ `Seafood Pasta Salad Categories: Low*cal Salads Seafood Pasta Vegetables Servings: 4 2 c Pasta, tri*colored spiral 1 c Shrimp, cooked 1/3 c Green pepper, diced 1/4 c Carrots, sliced 1/2 c Zucchini, sliced 1/3 c White wine worcestershire 1/3 c Mayonnaise salt and pepper to taste * cook pasta according to package directions ** 1 can (6 1/2oz.) tuna, drained and flaked can be used for shrimp. *** Lea & Perrins White Wine Worcestershire Sauce. - In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots and zucchini. Add Worcestershire, mayonnaise, salt and pepper and toss lightly to combine. Refrigerate at least 30 minutes before serving. BETTER HOMES AND GARDENS for free recipe booklet, write Lea & Perrins, P.O.Box 1579, Ridgely,MD 21681 ~ `Stir-Fried Beef Salad Categories: Low*cal Salads Main dish Servings: 4 1 lb Beef round steak, boneless 2 T Oil, cooking 1 x Garlic clove, minced 8 oz Mushrooms, fresh, sliced 1 x Cucumber, chopped 1 x Green pepper, strips 1 x Onion,sliced * 1 t Italian seasoning 1 t Salt, seasoned 1/8 t Pepper, red, ground 1 x Tomatoe,large ** 8 oz Spinach leaves, fresh * Seperated into rings ** cut into wedges *************************************************************************** PER SERVING: 238 cal., 24g pro., 11g carbo., 12g fat, 59mg chol., 495mg sodium - Partially freeze beef; slice thinly across the grain into bite*size strips. In wok or large skillet cook half the beef in hot oil till browned on all sides. Remove from pan. Repeat with remaining beef and garlic; remove from pan. Add mushrooms, cucumber, green pepper strips, onions rings, Italian seasoning, salt, and red pepper to wok. Stir*fry 3 minutes or till vegetables are crisp*tender. Return beef to wok; add tomatoe. Cook 1 to 2 minutes or till heated through. Remove meat*vegetable mixture to serving bowl; keep warm. Add spinach leaves to wok; cover and cook for 1 minute or till slightly wilted. To serve, arrange spinach on four bowls or plates; spoon meat mixture atop. BETTER HOMES AND GARDENS ~ `Chinese Coleslaw Categories: Low*cal Salads Servings: 8 4 c Chinese cabbage, shredded 8 1/4 oz Pineapple, crushed, drained* 8 oz Water chestnuts, sliced ** 1 c Parsley, fresh, snipped 1/4 c Green onions, sliced 1/4 c Mayonnaise, reduced calor. 1 T Mustard, prepared 1 t Gingerroot, grated * packed in its own juice ** drained *************************************************************************** PER SERVING: 57 cal., 1g pro., 9g carbo., 2g fat, 0mg chol., 80mg sodium - Combine cabbage, pineapple, water chestnuts, parsley, and onion. Cover and chill. For dressing, combine mayonnaise, mustard, and gingerroot. Cover and chill. Spoon dressing over the cabbage mixture; toss to coat. BETTER HOMES AND GARDENS ~ `BROCCOLI-PASTA TOSS Categories: Low*cal Pasta Vegetables Servings: 4 2 c Broccoli flowerets 4 oz Fettuccine, broken up 1 T Oil, cooking 3 T Parmesan cheese, grated 1 t Sesame seed, toasted 1/8 t Garlic powder PER SERVING: 168 cal., 6g Pro., 24g carbo., 5g fat, 3mg chol., 72mg sodium 168mg Potassium - In a large saucepan cook broccoli and pasta in a large amount of boiling water for 6*8 minutes or just until tender, stirring once or twice. Drain. Add oil to pasta mixture and toss. Add cheese, sesame seeds, garlic, and pepper to taste. Toss gently to coat. Serve immediately. BETTER HOMES AND GARDENS ~ `Fruited Spinach Salad Categories: Low*cal Salads Fruits Servings: 10 1/4 c Vinegar, white wine 2 T Honey 3 T Oil, salad 1 t Poppy seed 1/2 t Mustard, dry 8 c Spinach, fresh, torn 1 x Papaya, medium * 1 1/2 c Grapes, seedless, halved * papaya, seeded, peeled, and cubed, or 2 medium pears, cored, peeled and cubed *************************************************************************** PER SERVING: 85 cal., 2g pro., 11g carbo., 4g fat, 0mg chol., 33mg sodium 298mg Potassium - In a screw top jar combine vinegar, oil, honey, poppy seed, and dry mustard Cover; shake well to mix. Combine spinach, papaya or pears, and grapes. Shake dressing again and pour over salad. Toss to coat. Serve immediately. ~ `Summertime Pasta Salad Categories: Salads Pasta Vegetables Cool Servings: 4 3 c Elbow-shaped pasta 4 ea Hardboiled eggs,chopped 1 c Broccoli flowerets,(see note 1 c Diced tomatoes 1/2 ea Green pepper, slivered 3 ea Green onions, sliced thin 1/2 c Vinaigrette salad dressing 2 ea Hardboiled eggs, sliced 1 x Parsley - NOTE: the broccoli flowerets, should be cooked, but still crisp, then drained. Cook pasta according to package directions; drain. Rinse with cold water; drain. In large bowl, combine pasta, chopped eggs, broccoli, tomatoes, green pepper and green onions. Cover and chill Just before serving, pour salad dressing over all. Toss lightly to coat. Garnish with egg slices and parsley. Yield: about 8 cups or 4 servings. From: Fred Towner Of 134/40 ~ `Mexican Layer Dip Categories: Mexican Appetizers Salads Servings: 8 1 cn Refried beans (13-16 oz.) 1 c Avocado dip (8 oz. carton) 1 c Sour cream (8 oz. carton) 1/2 c Picante sauce 1 c Grated cheddar cheese 1 c Grated Monterey Jack cheese 3 ea Green onions, chopped 1 c Tomato, chopped 1 c Lettuce, shredded 1 cn Chopped ripe olives - On flat platter, layer all ingredients (except sour cream and picante sauce) in order given. Mix the sour cream and picante sauce together and spread on top of layers. Serve with tortilla chips. From: Bob Sanders ~ `Fresh Fruit Cups with Vanilla Sauce Categories: Salads Fruits Cool Microwave Servings: 6 VANILLA SAUCE------------------------------- 1/4 c Sugar 2 t Corn starch 1 1/2 c Milk 2 ea Eggs, beaten 1/2 t Vanilla FRUIT CUPS--------------------------------- 3 c Cut-up fruit and berries 6 ea Cookie cups (note) - NOTE: Sponge cake shells, tart shells or meringue shells may be substituted. STOVETOP METHOD: Combine sugar and corn starch in medium saucepan. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens slightly. Stir about one-third of the hot mixture into eggs; return egg mixture to saucepan. Cook and stir over low heat about 1 minute or until mixture just thickens. Remove from heat; stir in vanilla. Cover surface completely with plastic wrap. cool to room temperature. Chill MICROWAVE METHOD: Combine sugar and corn starch in 4 cup microwave-safe bowl. Gradually stir in milk. Microcook on HIGH (100%) 4 minutes or until mixture boils and thickens slightly, stirring every 2 minutes. Whisk about one-third of the hot mixture into eggs; return egg mixture to bowl. Microcook on MEDIUM-HIGH (70%) 30 seconds or until just thickened. Stir in vanilla. Complete as above. SERVING SUGGESTIONS: Divide fruit and berries evenly among cookie cups. Spread a small amount of Vanilla Sauce on each dessert plate. Place a filled cookie cup in centre of each plate. Spoon remaining sauce over each serving. Yield about 1-3/4 cups or 4 servings From: Fred Towner Of 134/40 ~ `Fatoosh Categories: Salads Servings: 6 1 ea Bunch radishes, sliced 2 ea Crisp pitas, cut into wedges 1 ea Head romaine lettuce 2 ea Green onions, chopped 2 ea Tomatoes, in wedges 2 T Chopped parsley 1 x Juice of 1 lemon 1/4 c Olive oil - Place pitas in 400F oven until golden. Toss salad ingredients, seasoning with salt, pepper and garlic salt. Add pita chips at last minute and serve. I haven't had time to try this yet, but it sure looks good to me. Calgary Herald, September 28, 1989 From: Fred Towner Of 134/8 ~ `Pasta Salad #345 12 oz package elbow macaroni 2 (10 oz) cans RO-TEL diced tomatoes and green chilies, drained 1 c small fresh broccoli flowerets 6 1/2 oz jar marinated artichoke hearts, drained and cut up 1/2 ? (they left out the quantity--I suspect it's 1/2 lb) sliced fresh mushrooms 1/2 c sliced green onions $ (again their goof) c slied pitted ripe olives 1/2 c olive oil] 3 Tbsp red wine vinegar 1 tsp Italian seasoning 1/2 tsp garlic powder 1/2 tsp salt Grated parmesan cheese - Cook macaroni. Drain. In large bowl, combine macaroni, drained tomatoes, btoccoli, artichoke hearts, muchrooms, green onions and olives. Mix well. In small bowl, blend olive oil, vinegar, Italian seasoning, garlic powder, and salt. Toss with macaroni mixture. Cover; chill thoroughly. Toss gently before serving. Top with Parmesan cheese. Refrigerate leftovers. Serves 8-10 From: Ellen Cleary ~ `POTATO SALAD #345 Salad: 8 large red potatoes, cut into pieces 3 tomatoes, diced 1 green or red pepper, chopped 1/2 bermuda onion, chopped (or 3 green onions) 1 cucumber, chopped Handfull of parsley, chopped handfull of alfalfa sprouts 2 stalks celery chopped 7 radishes, chopped 3 carrots, grated Dressing: 1 lb soft tofu juice of 1 lemon 1 1/2 t. ground coriander 3 cloves garlic, crushed 1/2 c cider vinegar 2-3 t dry mustard 2 t tarragon or to taste 1 t garlic powder or to taste - Garnish with lemon wedges and or chives Salad: Cook potatoes until tender but still firm. Cut into cubes and place in bowl add remaining salad ingredients. Dressing: Combine all ingredients and mix in blender or food processor. Add to potato salad, mix well and chill. Per serving: 131 cal.; 5g prot,; 2g fat.;24g carb.; 0 chol.; 22mg sod. Tofu can be purchased at the Olympia food Co-op, I love to shop there, if you don't know where it is, you should check it out. Some of their stuff is expensive sorta, but I think the body is worth it sometimes... Good luck on the last half... See ya, and I'll try to call sometime, my schedule got mixed up too... From: Michelle Minstrell ~ `Tabbouleh Categories: Salads Low-cal Servings: 8 1 1/2 c Bulgur (7-8 oz) 3 c Boiling water 1 c Minced fresh parsley 8 oz Tomatoes, finely chopped 4 ea Green onions, minced 2 T Fresh mint leaves, minced 1/4 c + 2T lemon juice 2 T Olive oil 1 x Salt, pepper - In medium bowl, combine bulgur and water. Cover; let stand about 1 hour or until water is absorbed and bulgur is tender. Squeeze out excess moisture. In a serving bowl, combine bulgur, parsley, tomatoes, green onions, and mint. To make dressing, in a small bowl, whisk lemon juice and olive oil until combined. Pour dressing over salad; toss to combine. Season lightly with salt and pepper. Cover and refrigerate until chilled. Makes 8 servings. 3.9 gm fat, 4.5 gm protein, 9.6 gm carbohydrates, 69.8 calories per serving From: Sheryl Lewinter ~ `American Potato Salad I don't know if this is American, but I make one that goes like this: Cube potatoes and boil them. When almost done, place in a frying pan with place off to the side. In a frying pan, fry onions in extra virgin olive oil. Add some sherry, then add potatoes and balsamic vinegar. Add tarrogon, black pepper and salt. From Jonathan Kandell to Ben Ringwald 17-Dec-89 ~ `Salads Vegetables Servings: 6 4 ea Potatoes, medium, peeled 1 ea Broccoli, bunch * 1/4 c Oil, vegetable or salad 1/4 c Lemon juice 1/4 t Garlic powder 3/4 t Salt 1 t Basil 1/4 t Hot pepper sauce, liquid 2 ea Green onions with stems ** * broccoli, trimmed and broken into small florets ** green onions, sliced - Cook the potatoes until tender, then dice them; cook the broccoli until tender. Keep both hot. Combine the remaining ingredients. Bring just to a boil, stirring. Pour over the vegetables and toss gently. This salad is also delicious served cold. Calories per serving: 160 fats 10 grams TARGET RECIPES- THE FIT -OR- FAT SYSTEM - jean hores From Jean Hores to A L L 06-Dec-89 20:57 ~ `Copper Coin Salad 2 lbs. carrots (or substitute 1 head of raw califlower for 1 lb. of carrots - do not cook!) 1 onion - slice and separate the rings 1 green pepper - sliced 1 can (10 1/2 oz) condensed tomato soup 2 Tbs. Ketchup 1/2 c. sugar 1/2 c. vinagar 1/2 c. Veg. oil 1 tsp. salt 1/8 tsp. pepper - Cook carrots till crisp tender. Drain carrots, stir in onion and green pepper. Blend all other ingredients in a large bowl. Fold in carrot mix. Cover and refrigerate for 6 - 8 hrs. err... my mother made this for my grandmother's 90'th birthday. She served it hot and the carrots were sliced crossways to make the 'coins'. If you use califlower for part as suggested, cut the califlower-lets crosswise. From Merrilyn Vaughan to Rosemon Martin 19-Dec-89 ~ `Texas Caviar (Black Eyed Pea Salad) 3 #2 cans Fresh Black Eyed Peas (try Tappleys or Homestyle) 2 c. carrots, diced and cooked 1 med. onion, chopped 1 garlic button, minced 3/4 c. sugar 1 small red sweet pepper (or small can of pimentos, chopped) 3/4 c. vinager 2/3 c. veg. oil 5 Tbls. Worcestersire sauce 1 can condensed Tomato soup - Mix all together. Keep refrigerated 6 hrs. Serve chilled or heated. Keep refrigerated. This is the mild version. You can heat it up with Tabasco sauce or chop up a few jalepeno chilies. Since there were some interesting caviar substitute relishes offered earlier here is a popular one that is frequently packed in a quart jar and given as a Xmas gift with a piece of red yarn tied in a bow. From Merrilyn Vaughan to All 19-Dec-89 ~ `Barb's 5 cup salad Categories: Salads Fruits Servings: 10 1.00 c Mandarin oranges 1.00 c Crushed pineapple 1.00 c Coconut flakes 1.00 c Miniature marshmallows 1.00 c Sour cream - simply mixe all ingredients, chill, then serve note: for added color around the ring of bowl or serving dish place fresh ~ `German Potato Salad 31 . 12 potatoes 10 t. salt 1 c onion 12 eggs 1 1/2 c water 5 slices bacon 2 T flour 1/2 c vinegar 1/4 c sugar 1/2 t balck pepper 1/2 t black pepper - Boil the potatoes, whole potatoes with salt in water; Cook until done. remove the peel of the poratoes. Dice into 1/2 inch chunks. Boil the eggs to hard boiled. Peel and slice. Chop up onion. Combine all of the above. Fry bacon crisp and break into small pieces. Add to above mixture. Combine water, flour, vinegar and sugar. Cook in microwave until slightly thickened. Pour over the above mixture. Add black pepper and mix. Serve at room temperature. From Edieth Cook to All 21-Jan-90 ~ `Cooked Italian Salad Here is an interesting cooked salad that started out to be lasagna. Saute almonds and mushrooms (species your choice, I used the common button type sold in supermarkets) in olive oil seasoned with garlic and basil. Toss together with cooked broccoli flowerlets in your salad bowel. Serve hot. A excellent mix of flavor, texture, and nutrition. How was it not lasagna instead? Well, the almonds, mushrooms and broccoli were planed as the filling, but an odd brand of pasta boiled into a glutinous neoplasm and I was already late for the potluck. Tossing what was usable into a bowel, I invented the cover story in my car. From Bill Dunaway to All 24-Jan-90 ~ `Tzatziki (Greek Cucumber and Yogurt Salad) 1 pint Plain Yogurt 1 unpeeled cucumber, chopped fine 1 clove garlic, crushed 1/2 c. olive oil juice of 1/2 lemon 1 t. salt parsley - To the yogurt add the cucumber, garlic, olive oil, lemon juice, and salt. Blend well with fork. Top with parsley. Refrigerate. Serve with Melba toast as first course or as a side dish during dinner. Hi, and welcome. I can help you with the Tzatziki recipe, I remembered seeing it in the Frugal Gourmet's original cookbook(lucky for you that's the one I've got)...... From Tia Darrow to Joan Roff 05-Feb-90 ~ `Cumin Cabbage Slaw Keywords: Salads Vegetables Servings: 6 8 c Finely shredded cabbage 1 c Finely shredded carrots 8 ea Thin sliced radishes 1/4 c Thinly sliced green onions 1/2 c Mayonaise 1/2 c Sour cream 1/2 c Buttermilk 1 T Dijon mustard 1 T White wine vinegar 2 t Cumin seeds 1 ea Salt & pepper to taste - In a large bowl, combine cabbage, carrots, radishes, and onions and set aside. In a bowl, combine mayonaise and sour cream; mix until smooth. Stir in buttermilk, mustard, vinegar, and cumin seeds. Stir dressing into salad; mix well and season to taste with salt and pepper. If made ahead, cover and refrigerate for 4 to 6 hours. From Bill Danahey to All 14-Feb-9 ~ `Lettuce Wedge With Poppy Seed Dressing Categories: Salads Dressings Servings: 6 1/3 c Vinegar; White 1 1/2 T Onion Juice 1/2 c Sugar 1 t Mustard; Dry 1 t Salt 1 c Vegetable Oil 2 T Poppy Seeds 1 x 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. Here is a recipe that I found in the Square Meals Cookbook by the Sterns. It comes from an old recipe book that looks like the 20's from the illustrations used. From Rich Harper to Linda Mcbee 15-Feb-90 ~ `Cup Fruit Salad Serves 4 to 6 (Maybe!!!) 1 Cup Shredded Coconut 1 Cup Mandarin Orange Segments, Drained 1 Cup Crushed Pineapple, Drained 1 Cup Sour Cream 1 Cup Miniature Marshmallows, (The recipe calls for white only, but the store that I have gotten it from uses the mixed colors and it is just as good.) - Combine all ingredients and serve. The cookbook say's to make at least two recipes of it, if you are going to serve it for a special dinner. One for you to snack on while you are making the rest of the dinner and one for the dinner. I agree. It is a very light salad and will not fill you up, but oh the taste. The store that I usually get it at, will make about 5 to 6 times the amount and it is always sold out at the end of the day and sometimes right after noon. And it goes for 2.98 per lb. From Rich Harper to All 28-Feb-9 ~ `Tuna Macaroni Salad 6 oz. elbow macaroni, cooked 6.5 oz. can tuna, drained 6 oz. frozen mixed vegetables, blanched stuffed green olives, to taste(usually 1/2 a jar or more for me) minced onion, to taste 1 c. grated cheese mayonnaise, enough to bind salad together - Cook and drain the macaroni. Immediately add all other ingredients and mix well. Chill for as long as you can wait. Eat and Enjoy. This is a great summer meal!! note: don't be surprised if the cheese kinda' melts into the mayo to make a cheese sauce, that's the intention. From Tia Darrow to Ellen Cleary 02-Mar-9 ~ `RATATOUILLE Categories: Salads Side dish Vegetables Servings: 4 1/4 c Olive oil 1/2 ea Onion 1 ea Garlic 1/2 ea Eggplant 1/2 ea Green pepper 1 1/2 ea Zucchini 1/2 T Salt 1 t Oregano 1/2 t Sugar 1 ea Tomatoes - Split garlic, dice onion, cut eggplant, green pepper and zucchini into 1 inch pieces. Cook onion and garlic in oil 10 minutes and discard garlic. Add eggplant and green pepper and cook 5 minutes. Add zucchini, 1/2 cup water, salt, oregano and sugar and heat to boiling. Reduce and cook 30 minutes. Stir in tomato wedges and heat through. Serve hot or cover and refrigerate until cold. Here's a simple one and it's spelled the same way as yours so it must be the right one. :-) From Barbara Zack to Jim Speiser 02-Mar-9 ~ `Dandelion Salad #2 Categories: Salads Servings: 1 6 oz Dandelion leaves 2 ea Slices of bread 6 ea Slices of bacon 1 ea Clove garlic 2 T Butter 1 x Seasalt and black pepper 3 T Olive oil 1 T White wine vinegar - Wash and dry the dandelion leaves. If they are past their first youth, cut out the central core along with the stalk. Cut the leaves into slices and pile them onto a salad bowl. Cut the bacon into stips and fry in a skillet until crisp. Take the bacon out of the skillet. Cut the crusts off of the bread, and cut each slice into cubes. Peel and crush the garlic. Heat the butter in the bacon fat and fry the bread with the garlic until the bread is golden brown. Lift the bread cubes out of the skillet and drain on paper towels. Season the dandelion leaves with salt and black pepper, and then turn them gently but thoroughly in the olive oil and vinegar. Add the bacon and croutons and mix again. Serve soon after mixing. From Tomas Hood to Barbara Zack 09-Mar-9 ~ `Fruit Salad (according to Mom)" 1 Bag of SMALL colored marshmallows 2 Bananas 2 Oranges 1 Bag fresh Cranberries 1 Pint Whipping Cream 1 Cup (or more) Walnuts 2 Sour Apples (real sour) (Mom says: Mrs. Smith's apples are best) 1 Small can Crushed Pinneapple 1 Cup Surgar Water - Grind Cranberries and one cup surgar and 2 Tsp Water in blender to a fine mixture. Set in refridgerator (sp?) over night. Next morning, cut up all fruits very fine into a bowl. Drain crushed pinneapple, and cut them up fine also. Whip the cream so it is firm. Fold in all fruit, nuts, and marshmallows. Mix in the cranberry sauce. Keep refridgerated until served. Servings: ? depends on how much you want at one sitting! My brothers often snarfed it all down in minutes! If my Mom found out that I posted this here, she'd expel me from the family; this is a "secret" family recipe (grin)... perfect for Turkey dinners, like at Thanksgiving or Christmas: From Tomas Hood to Rich Harper 11-Mar-9 ~ `FAVORITE COOKOUT POTATO SALAD This one goes good with everything. I'm afraid I can't give exact amounts, only ingredients on this one. potatoes, boiled and cubed (red potatoes are best) green pepper, chopped fine onion, minced 2-3 hard boiled eggs (reserve one to slice and decorate top, chop the rest into salad) Optional: sliced radishes, black olives, pimientos Dressing: Miracle Whip dash of milk, to thin squirt of spicy mustard (Gulden's or Dijon) Toss it all together, decorate with egg slices, sprinkle with paprika and chill. From Debra Heng to Jeff Murphy And All 14-May-9 ~ `Bread Salad with Tomatoes and Basil 1 loaf (1 pound) Italian bread, cut into 1-inch thick slices 2 large tomatoes, cut into medium dice 2 tablespoons red wine vinegar 1/3 cup olive oil 1/4 cup minced basil Salt and ground black pepper - Dip each slice of bread into a large bowl of cold water, then transfer to a colander set aside in 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. Makes 8 servings. Enjoy! This recipe is from the June issue of Cook's magazine. Sounded very unusual, but on par with some of the recipes I've seen here lately. Ahhh, can't wait for fresh tomatoes still warm from the garden! This is another recipe by Carlo Middione. From Stephanie Dicamillo to All 15-May-9 ~ `Asparagus Salad 1 bunch asparagus 1/2 tsp sugar 1.5 tbs soy sauce few drops of sesame oil - Slice asparagus in 1.5 inch sections. Discard tough white ends. Parboil 2 minutes, then transfer to a bowl. (I drained them in a colander before transferring to an attractive serving dish) Mix sugar, soy sauce and sesame oil. Add to bowl and toss. Refrigerate, covered, only to chill, about 20 minutes. (I'm sure I left them in the 'frig for much longer than 20 minutes!) I found this recipe in The Thousand Recipes Chinese Cookbook by Gloria Bley Miller. The recipe meets all the requirements for a side dish -- in season, classy, cheap, low-calorie *and* delicious! Hope you enjoy it. From Judy Haight to All 14-May-9 ~ `BEAN SALAD TRIO . . 1 lb(can) green beans 1 lb(can) wax beans 1 lb(can) kidney beans 1/2 C vinegar 1/2 C sugar 1/4 C olive oil 1/4 C chopped onion 1/2 C sliced celery 1/2 tsp oregano 1/2 tsp tarragon - Drain and mix the three cans of beans; combine remaining ingredients, mix well; pour over bean mixture; mix well so all beans are coated. Chill several hours. Serve on bed of lettuce leaves. . . The Firehouse Cook Bongi From Sebastian Bongiorno to All 07-May-90 ~ `SOUR CREAM & DILL NEW POTATO SALAD 1 lb new potatoes (about 12) 2/3 c sour cream 1/3 c mayo 1 tsp white wine vinegar (or tarragon flavored) 1 tsp lemon juice 1/2 tsp sugar 1 tsp dijon mustard 2 green onions, with tops, sliced or... freshly chopped chives to taste 1 stalk celery, thinly sliced pinches dill, parsley, celery seed, pepper, season salt optional sliced pimiento, olives, radishes - Wash potatoes, gently removing any dirt from them. Leave skins on. Boil in water to cover just until tender, 15-20 minutes. Drain and rinse in cold water. When cool enough to handle, slice potatoes carefully so that the skins don't fall off. Mix dressing in separate bowl and carefully toss with potatoes and chill well. From Debra Heng to All 23-May-90 ~ `Cherry Coke Salad 1 large can Bing cherries, drained 1 large can crushed pineapple, drained 2 cup of fruit juice and water, ( this is fruit juice from drained fruit, and enough water to make 2 cups) 1 pkg ( 3 oz ) black cherry jello 1 pkg ( 3 oz ) rasberry, blackberry, or strawberry jello 2 bottles ( 6 oz each ) Coke 2 pkgs. ( 3 oz. each ) cream cheese 1 cup chopped nuts 1 can coconut - Heat fruit juice to boiling and pour over jello and stir until dissolved. Add Coke and chill until slightly thickened. Break up cream cheese and add fruits and nuts and coconut, Fold into the slightly thickened jello and chill until firm. Then serve chilled From Marleen Madar to All 25-May-9 ~ `Pico De Gallo 6 medium tomatoes, chopped 2 medium size while onions, chopped 5 to 6 jalapeno peppers, finely chopped 5 to 6 cerrano peppers, finely chopped 1 bunch of cilantro ( fresh corriander ), chopped salt and pepper to taste - Combine all ingredients in a bowl. Serve immediately at room temperature, or cover well and refrigerate until ready to serve. Recipe makes quite a lit, can make half of recipe if so desired for a smaller amount. May also add the following ingredients: 3 tbsp. squeezed lime or lemon juice 3 tbsp. oil 1 tbsp. dried oregano ( optional ) From Marleen Madar to All 25-May-9 ~ `Texas Slaw 1 medium cabbage head 1 sliced onion 1/2 cup of sugar salt to taste 1/2 cup of salad oil 1/2 cup white vinegar 1/2 tsp. dry mustard 1/2 tsp. celery seed 1 Tbsp. sugar - Sprinkle sugar over shredded cabbage and onions and let stand. Bring to a boil remaining ingredients and pour over cabbage mixture. Cover and refrigerate at least 3 hours before serving From Marleen Madar to All 25-May-9 ~ `Oriental Cucumber Salad 1-1/2 cucumbers, peeled, chopped 1 teaspoon salt 1 jalapeno chili, seeded, minced 2 tablespoons rice vinegar 2 tablespoons oriental sesame oil 1 tablespoon soy sauce 2 teaspoons sugar - Place cucumbers in medium bowl. Sprinkle with salt. Toss. Chill 1 hour. Drain cucumbers and return to bowl. Combine remaining ingredients in another bowl. Pour over cucumbers and toss to coat. (Can be prepared 1 day ahead. Refrigerate.) 2 to 4 servings. A few quick 'veggie' recipes from the 'Too Busy to Cook?' section of Bon Appetit. ~ `Stir-Fried Cabbage with Green Onions 2 teaspoons cornstarch 3 tablespoons canned chicken broth 1/4 cup vegetable oil 1 garlic clove, minced 4 cups shredded Napa cabbage 2 tablespoons soy sauce 1-1/2 tablespoons distilled white vineagr 1 teaspoon sugar 3 green onions, sliced - Dissolve cornstarch in 1 tablespoon broth in small bowl. Set aside. Heat oil in wok or heavy large skillet over high heat. Add onion and saute until golden, about 1 minute. Add cabbage and soy sauce and stir-fry until cabbage is tender, about 1 minutes. Add remaining 2 tablespoons broth, vinegar and sugar to wok and continue to stir-fry 1 minute. Add green onions and cornstarch mixture and continue to stir-fry until cabbage is coated and slightly brown, 1 minute. 2 servings. A few quick 'veggie' recipes from the 'Too Busy to Cook?' section of Bon Appetit. ~ `Oven-Fried Herbed Potatoes 2 pounds russet potatoes, cut into 2-inch cubes 6 tablespoons olive oil 4 cloves garlic, minced 2 tablespoons minced fresh parsley 1 teaspoon dried basil, crumbled 1 teaspoon dried oregano, crumbled Salt and pepper - Preheat oven to 350 degrees F. Combine potatoes, oil, garlic, herbs and pepper in large bowl and toss to coat. Spread potatoes in single layer in baking pan. Bake until brown and cooked through, turning once, about 1 hour. Seaon potatoes to taste with salt and serve immediately. 2 servings. This recipe doubles easily. From Stephanie Dicamillo to All 06-Jun-9 ~ `YET ANOTHER COLE SLAW RECIPE 1 sm head green cabbage, sliced thinly sm wedge red cabbage, sliced thinly 1/2 lg green pepper, sliced thinly 1/2 c mayo (I love Miracle Whip, but not here!) 2 T sugar 2 T vinegar (preferably white wine) dashes season salt, black pepper, celery seed - Toss it all together and let chill a few hours. If you want to fancy it up for a party, garnish with some green pepper rings or frilled green onions. Just came up with a simple & tasty mix. We love the coleslaw at Ruby Tuesday's, which I think is based in Texas. We first knew it in Tennessee, then found 2 spots in the Chicago area. The dressing is always so light and simple tasting. I love salads, so I try to make each one in several different ways! Hope you like this one. The ingredients are relative, I'm afraid, as I usually just throw in "dollops" and "dashes" of things. Tried to "guestimate", though! From Debra Heng to All 07-Jun-9 ~ `Susie's Summer Salad One bunch spinach One bunch red leaf lettuce One basket strawberries (sliced thin) One canned (drained) kidney beans Two or three tomatoes Some mushrooms Several chopped avacados A bit of jicama (optional) Block of cheddar cheese (grated or chopped) - Ranch, Poppyseed and Russian dressing all go great with this. Add crutons and bacon bits....mmmmmmm! Ingrediants can, or course, be varied to your taste...but this combination brings much happiness at our table! BTW, anyone have a recipe for home made crutons? From Renuka to All 08-Jun-90 ~ `ROSEMARY'S CHICKEN SALAD Categories: Salads Poultry Servings: 10 . 2 Lb cubed cooked chicken 2 c chopped celery 2 c toasted bread cubes 2 1/2 c miracle whip 4 oz toasted chopped almonds 2 1/2 t lemon juice 2 t grated onion 1 t salt 3/4 c shredded cheddar cheese 1/3 c bread crumbs - Combine chicken, celery, bread cubes, salad dressing, almonds, lemon juice, onion and salt. Lightly place into 2 inch deep baking pan. Sprinkle with cheese and bread crumbs. Bake at 350 for 25-30 mins until bubbly. From Janice Norman to All 10-Jun-90 ~ `Banana Salad 8 to 10 bananas 1/2 cup peanuts (ground) 1 T. vinegar 2 T. water 1 tsp. butter/margarine 1 egg, well beaten 2/3 cup sugar - In top of a double boiler, combine the vinegar, water, butter, egg, and sugar, then heat over Medium heat until thickened. Stir often or it will stick... When cooled, pour over sliced banana's and top with the ground peanuts. Note: This syrup will keep well in the refrigerator for a week or more, so that you can use 2 or 3 bananas as needed by your family and reserve the syrup or sauce for another day. Enjoy! From Bob Henderson to Roger Segers 10-Jun-9 ~