Salad Recipes -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= 24-Hour Lettuce Salad (11-15-93) (23:22) 1 Head Lettuce, Torn In Pieces 1/2 C Celery, Chopped 1/2 C Green Pepper, Diced 1 Red Onion, Chopped 1 Package Frozen Baby Green Peas, Slightly Thawed 1 C Mayonnaise 2 Teaspoon Sugar Or Honey 4 Oz Cheddar Cheese, Grated 8 Slices Bacon, Cooked And Crumbled Layer First 5 Ingredients In A Glass Bowl In Order Of Listing. Spread On Mayonnaise. Sprinkle On Sugar Or Honey, Then Cheese, Then Bacon. Cover With Foil And Refrigerate Overnight. Toss Lightly Just Before Serving. Serves 8 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= All In One Salad 1/2 Head Lettuce, Torn Into Bite Size Pieces 1 Can (8 Ounces) Green Beans, Drained 1 Tomato, Cut Into 8 Wedges 1 Cup Cubed Cooked Potatoes 1 Cup Julienne Stripes Cooked Ham 1/2 Medium Onion, Sliced 1/4 Cup Sweet Pickle Relish, Drained, Or 1/4 Cup Chopped Sweet Pickles 1 Clove Garlic, Finely Chopped 2 Hard Cooked Eggs, Sliced Bottled French Dressing Have All Ingredients Well Chilled, Toss Together. Makes 4 To 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Angler Salad (10/23/94) (22:53) Ingredients: 1 1/2 Tablespoon Vinegar 1/3 - 1/2 Cup Olive Oil Salt And Pepper To Taste 1 Lb Fillet, Poached, Chilled 1 Bell Pepper, Seeded And Julienne 3 - 4 Scallions, Sliced 2 Tablespoon Capers Leaf Lettuce Directions: Combine Vinegar, Oil, Salt And Pepper In A Large Bowl, Adjust Seasoning. Julienne The Chilled Angler And Toss In The Dressing With Peppers, Capers And Scallions. Serve Over Lettuce Leaves. Serves 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Another Bean Salad (05/23/93) (1:25) Servings: 10 1 C Sugar 1/2 Ts Salt 1 C Vinegar 16 Oz Green Beans, Can, Drained 16 Oz Yellow Beans, Can, Drained 16 Oz Lima Beans, Can, Drained 16 Oz Garbanzo Beans, Can, Drained 16 Oz Red Kidney Beans, Drained 1 Ea Green Pepper, Slivered 4 Ea Celery, Sliced 3 Ea Onions, Medium, Sliced Thin Combine Sugar, Salt Vinegar In Pan, Bring To Boil For 1 Min. Cool. Toss All Other Ingredients Together And Pour The Vinegar Mixture Over Them. Marinate For 24 Hours In Refrigerator, Stirring Occasionally. Cal: 313. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Antipasto Platter 1 Can (15 Ounces) Garbanzo Beans 1 Bottle (8 Ounces) Italian Salad Dressing 1 Can (8 Ounces) Pitted Ripe Olives, Chilled 1 Can (16 Ounces) Tiny Whole Beets, Chilled 1 Can (11 Ounces) Hot Green Peppers, Chilled 2 Jars (6 Ounces Each) Marinated Artichoke Hearts, Chilled Celery Sticks Drain Beans, Place Beans In Glass Jar. Pour Salad Dressing Over Beans. Cover; Refrigerate At Least 8 Hours, Stirring Occasionally. Just Before Serving, Drain Beans, Olives, Beets, Peppers And Artichoke Hearts. Cut Beets Into Halves. Arrange Vegetables In Separate Sections On Platter. Makes 6 To 8 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Antipasto Vegetable Salad Prepare Marinade (Below). Add 1 Carrot, Cut Into Julienne Strips, 1 Parsnip, Cut Into 1/8 Inch Slices, And 1 Large Stalk Celery, Cut Into Julienne Strips, To Marinade. Cover And Shake Until Vegetables Are Coated. Refrigerate At Least 2 Hours But No Longer Than 24 Hours. Just Before Serving, Drain Vegetables And Place In Bowl. Slice 3 Radishes Thinly Into Bowl; Toss. Serve On Crisp Lettuce. Make 4 Servings. Marinade 1/4 Cup Vinegar 1/4 Cup Salad Oil 1/2 Teaspoon Salt 1/2 Teaspoon Dried Rosemary Leaves (Optional) 1/2 Teaspoon Parsley Flakes 1/4 Teaspoon Red Pepper Sauce 1/4 Teaspoon Prepared Mustard 1/8 Teaspoon Sugar Shake All Ingredients In Tightly Covered Wide Mouth Quart Jar. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Artichoke Rice Salad W/Dressing (11-15-93) (23:22) Salad: 2 Jars (6 Oz) Marinated Artichoke Bottoms 1 Bottle (4 Oz) Stuffed Green Olives 5 Green Onions 1/2 Green Pepper, Sliced 1 Package Rice Pilaf Mix Or Chicken Rice Mix Dressing: 1/3 C Mayonnaise 1/2 Teaspoon Curry Powder 2 Jars Marinade From Artichoke Bottoms Cook Rice According To Package Directions; Let Cool. Drain Artichoke Bottoms, Reserving Liquid. Drain Olives; Discard Their Liquid. Chop Artichoke Bottoms, Olives, Onions, And Pepper. Add To Cooled Rice And Mix. Make The Dressing By Combining Marinade From Artichokes With Other Dressing Ingredients. Toss With Rice Salad. Refrigerate 1 Hour. Serve When Ready. Serves 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Artichoke Salad 6 Large Artichokes (About 3/4 Pound Each) 1 Cup Mayonnaise 1/4 Cup Milk 3 Tablespoons White Wine Vinegar 2 Teaspoons Dried Mint Leaves Or To Taste 1/2 Teaspoon Salt 3 Medium Sized Avocados 3 Medium Sized Peppers About 1 Hour Before Serving: 1. Cut Off Stem And Pull Off Small Leaves From Around Bottom Of Each Artichoke. Rinse Artichokes With Running Cold Water. 2. In 8-Quart Dutch Oven Or Saucepot Over High Heat, In 1 Inch Boiling Water, Place Artichokes On Their Stem Ends; Heat To Boiling. Reduce Heat To Low; Cover And Simmer Artichokes 30 Minutes Or Until Leaves Pull Off Easily; Drain. 3. Pull Off All The Leaves From Artichokes; Place Leaves In Bowl. Cut Out And Discard The Fuzzy Centers (The Choke). Cut Each Artichoke Bottom Into Quarters And Place Them In Large Bowl. 4. Prepare Dressing: In Small Bowl, With Wire Whisk Or Fork, Mix Mayonnaise, Milk, White Wine Vinegar. Mint, And Salt. 5. Remove Pit And Peel From Each Avocado. Cut Avocados And Unpeeled Pears Into Bite-Sized Chunks. Place Avocados And Pears In Bowl With Artichoke Bottoms. Pour 1/4 Cup Of Dressing Over Artichoke Salad And Gently Toss To Coat Lightly. 6. To Serve, Arrange Artichoke Salad And Some Artichoke Leaves On Large Platter. Pass Remaining Dressing For Dipping Remaining Leaves To Eat Out Of Hand. Makes 6 First Course Or Accompaniment Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Artichoke Salad 1 (05-02-93) (20:56) Servings: 10 4 Ea Fresh Artichoke Hearts 1 T Wine Vinegar 2 Can Artichoke Hearts, Quartered 1 T Louisiana Hot Sauce 1 Ea Small Garlic Clove 2 T Salt 1 T Lea & Perrins 3 T Olive Oil 1 T Lemon Juice In A Wooden Salad Bowl, Mash Garlic And Salt With A Strong Fork. Add Fresh Artichoke Hearts, And Mash With The Garlic And Salt. Add Olive Oil, Stir, Add Lemon Juice, Stir, Add Wine Vinegar, Stir, Stir, Add Hot Sauce, Stir, Add Lea & Perrins Worcestershire Sauce, Mix Well. Put Canned Artichoke Hearts In Dressing And Let Marinate For 1 Hour, Then Eat As Is Or Serve On A Bed Of Greens. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Asparagus Salad W/Pickled Red Ginger (05/21/93) (0:17) Asparagus Salad Is Typical Of Many Chinese Vegetable Salads, In That The Vegetable Is First Steamed, Then Cooled, Before Slicing And Dressing. 12 Medium-Size Asparagus 4 Pieces Pickled Red Ginger Dressing: 1 T Thin Soy Sauce 1/4 T Ginger Juice 1 Pinch Sugar 1 T Sesame Oil Wash Asparagus Spears. Use Sharp Paring Knife To Peel Off Tough White Skin On Lower Stem And Cut Off The Very End. When Steamer Is Hot, Steam Spears Until Barely Cooked. They Are Overcooked When The Color Is Olive. Remove From Steamer, Drain Any Water, And Cool To Room Temperature. Meanwhile, Mix Dressing Ingredients In Small Bowl. Slice Pickled Red Ginger Into Thin Slivers. About Ten Minutes Before Serving, Slice Spears On The Bias Into 2" Segments. Place On Serving Dish, Intermingled With Pickled Ginger. Pour Dressing Over Asparagus, And Let It Permeate The Salad. Serve At Room Temperature. This Salad Can Also Be Served While Asparagus Is Still Warm, Or It Can Be Chilled. Serves 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Athenian Salad Divide 6 Cups Each Bite Size Pieces Romaine And Head Lettuce, 16 Radishes, Sliced, 2 Cucumbers, Sliced, And 8 Scallions, Cut Up, Between 2 Large Plastic Bags. Add 1/4 Cup Plus 2 Tablespoons Oil And Vinegar Salad Dressing And 18 Greek Or Ripe Olives To Each Bag. Close Bags And Shake Until Ingredients Are Coated. Divide Among 12 Salad Bowls; Top With 1/2 Cup Crumbled Blue Or Feta Cheese And 2 Cans (2 Ounces Each) Rolled Anchovies With Capers, Drained. Makes 12 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Autumn Colors Salad (5-16-98) About 4 Cups Peeled, Cubed Sweet Potatoes Or Yams 1 Apple, Skin On, Chopped 2 Stalks Celery, Sliced 1 Small Red Onion, Chopped 1 Teaspoon Fresh Ginger, Grated Rice Vinegar To Taste Steam Potatoes Til Soft, Not Mushy Toss All Ingredients Lightly Dress With Vinegar To Taste Chill -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Avocado Tossed Salad 1 Small Head Lettuce, Washed And Chilled 1 Ripe Small Avocado /2 Cup Bottled Creamy Italian Salad Dressing Into Bowl, Tear Lettuce Into Bite Size Pieces (4 Cups). Cut Avocado Lengthwise In Half. Remove Pit; Peel And Slice Crosswise Into Bowl. Pour Salad Dressing Over Lettuce And Toss. Divide Mixture Among 5 Individual Bowls. Makes 5 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Bacon Lettuce Tomato Salad Barbecue Salad Dressing (Below) 6 Cups Bite Size Pieces Lettuce 8 Slices Bacon, Crisply Fried And Broken Into Pieces 2 Large Tomatoes, Cut Into Eighths 2 Cups Cut Up Cooked Chicken 1 Hard Cooked Egg, Sliced Salty Cereal (Below) Prepare Barbecue Salad Dressing. Toss Lettuce, Bacon, Tomatoes, Chicken And Salad Dressing In Large Bowl. Garnish With Egg Slices And Sprinkle With Salty Cereal. Makes 4 Servings. Barbecue Salad Dressing 1/2 Cup Mayonnaise Or Salad Dressing 1/4 Cup Barbecue Sauce 1 Tablespoon Instant Minced Onion 1 Tablespoon Lemon Juice 1/4 Teaspoon Pepper Mix All Ingredients; Cover And Refrigerate. Makes About 3/4 Cup. Salty Cereal In Large Skillet, Melt 2 Tablespoons Butter Or Margarine. Stir In 2 Cups Kix Cereal And 1/4 Teaspoon Salt. Heat Over Medium Heat, Stirring Constantly, 5 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Barley & Radicchio Salad 1 1/2 Cups Quick Cooking Barley 1 Medium Size Onion Olive Or Salad Oil 1 Large Stalk Celery 1 Small Head Radicchio 1 Small Bunch Watercress 1 Large Lemon 1 4 Ounce Package Soft Spreadable Cheese With Pepper 1 Teaspoon Salt 1 Teaspoon Sugar About 30 Minutes Before Serving Or Early In Day: 1. Prepare Barley As Label Directs; Drain. 2. While Barley Is Cooking, Mince Onion. In 1 Quart Saucepan Over Medium-High Heat, In 1 Tablespoon Hot Olive Oil, Cook Onion Until Tender. Dice Celery. Chop Enough Radicchio To Equal 1 1/2 Cups; Chop Enough Watercress To Equal 1 Cup. Refrigerate Remaining Radicchio And Watercress For Salad Another Day. 3. From Lemon, Grate Peel And Squeeze 1/4 Cup Juice. In Large Bowl, With Wire Whisk Or Fork, Mix Lemon Peel And Lemon Juice With Cheese, Salt, Sugar, And 3 Tablespoons Olive Or Salad Oil Until Smooth. Add Barley, Onion, Celery, Chopped Radicchio, And Watercress; Toss To Coat. 4. If Not Serving Right Away, Cover And Refrigerate To Serve Chilled Later. Makes Accompaniment Servings. Each Serving: About 230 Calories, 11g Fat, 11 Mg Cholesterol, 335 Mg Sodium. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Barley Salad (11-15-93) (22:26) 1 1/2 C Barley 8 C Water 1/3 C Parsley, Diced 2 T Basil, Crushed 1/4 C Green Onions, Sliced 1/4 C Lemon Juice, Fresh 1/2 C Salad Oil 1 Teaspoon Soy Sauce 2 Tomatoes, Diced In A Sauce Pan, Boil Barley In Water For 15 Minutes; Drain. Steam Barley For 10 Minutes More; Cool. Add Parsley, Basil, And Green Onions; Let Sit So Flavors Can Blend. In A Small Bowl Beat Together, Lemon Juice, Salad Oil And Soy Sauce; Add Tomatoes; Toss With Barley Mixture. Chill. Serves 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Barvarian Potato Salad (05-12-93) (22:20) Servings: 4 4 C Potatoes; * 2 C Chicken Broth; ** 1/2 T Salt 1/4 C Vegetable Oil 1/3 C Onion; Chopped 1/2 T Sugar 2 T Lemon Juice 1 X Pepper; As Desired * Potatoes Should Be Peeled And Sliced 1/4-Inch Thick. ** Chicken Broth May Be Either Home Made Or Commercial. Boil Potatoes In Broth With 1/4 T Salt For 5 To 8 Minutes, Until Tender. Drain. Toss Warm Potatoes With Vegetable Oil And Onions. Dissolve Remaining 1/4 T Salt And The Sugar In Lemon Juice. Pour Over Potatoes. Marinate Salad 1 To 2 Hours Before Serving. Serve At Room Temperature. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Barvarian Sausage Salad (05-12-93) (22:24) Servings: 4 1/2 Lb Knockwurst; Cooked / Cooled 2 Ea Pickles; Small 1 Ea Onion; Medium 3 T Vinegar 1 T Mustard; Prepared * 2 T Vegetable Oil 1/2 T Salt 1/4 T Pepper 1/4 T Paprika 1/4 T Sugar 1 T Capers 1 T Parsley; Chopped * Mustard Must Be The Strong Dijon Or Gulden Type. Cut The Knockwurst Into Small Cubes. Mince The Pickles And Onion. Mix Together The Vinegar, Mustard And Oil. Add Salt, Pepper, Paprika And Sugar. Adjust Seasonings If Desired. Add The Capers; Mix Well. Stir In The Chopped Knockwurst, Pickles, And Onions. Just Before Serving, Garnish With Chopped Parsley. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Bean 'N Bacon Salad 2 Cans (16 Ounces Each) Whole Green Beans, Drained 1/2 Cup Chopped Onion 1/3 Cup Salad Oil 1/4 Cup Vinegar 1/2 Teaspoon Salt 1/4 Teaspoon Pepper 4 Hard Cooked Eggs, Chopped 1/4 Cup Mayonnaise Or Salad Dressing 1 Teaspoon Prepared Mustard 2 Teaspoons Vinegar 1/4 Teaspoon Salt 4 Slices Bacon, Crisply Fried And Crumbled Crisp Greens Paprika Combine Beans, Onions, Salad Oil, 1/4 Cup Vinegar, 1/2 Teaspoon Salt And The Pepper; Toss Lightly. Cover And Chill. Mix Remaining Ingredients Except Bacon, Greens And Paprika. Just Before Serving, Drain Bean Mixture And Toss With Bacon. Serve On Crisp Greens; Top With A Spoonful Of Egg Mixture And Sprinkle With Paprika. Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Black Bean-Corn Salad (02/17/94) (13:30) Salad: 1/2 Gallon Black Beans (Tender!) 1/2 Gallon Corn Kernels, Blanched 1 Each Red Bell Pepper, Diced 1/4" 4 Bunch Scallions, White Part Only, Cut 1" 4 Each Green Jalapenos, Sliced 1/2 Bunch Cilantro Leaves, Whole Vinaigrette: 3 Each Shallots, Minced 1 Cup White Wine Vinegar 2 Cup Corn Oil 1 Tablespoon Salt 1 Tablespoon Fresh Ground Black Pepper 1 Tablespoon Ground Cumin 1 Teaspoon Cayenne Whisk Together All Ingredients By Hand. To Assemble Salad, Toss Together Beans, Corn, Bell Pepper, Scallions And Cilantro And Add 12 Oz. Of Vinaigrette. Garnish With Sliced Jalapenos. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Black Bean Salad (11-15-93) (22:38) 2 C French-Cut Green Beans 3 C Black Beans, Cooked 1 C Garbanzo Beans, Cooked 1 C Adzuki Beans (Or Red Beans), Cooked 2 Onions, Sliced 2 Green Peppers, Sliced 2 Stalks Celery, Sliced 2 Green Onions, Thinly Sliced 2 C Oil 1/2 C Honey 2 Cloves Garlic, Pressed 1 Lemon, Juiced 1 C White Wine 1 Teaspoon Oregano 1 T Parsley Combine All Ingredients In Large Bowl, Mixing Thoroughly. Chill Overnight. Serves 12 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Black-Eyed Pea Salad (05-01-93) (19:10) 6 Oz. Chopped Bacon 3/4 C. Walnut Pieces 20 Oz. Black-Eyed Peas, Cooked And Drained 2 Diced Red Bell Peppers 1 Medium Zucchini, Sliced And Cut Into Quarters 1 Bunch Watercress, Trimmed 1/3 C. Olive Oil 2 T. Red Wine Vinegar 2 T. Dijon Mustard 1 Minced Garlic Clove Salt And Pepper To Taste Fry Bacon, Remove And Drain. Toast Nuts In Bacon Grease, Remove And Drain. Combine Warm Peas, Bacon, And Walnuts In Bowl. Add Bell Peppers, Zucchini, And 3/4 Of The Watercress. Toss. Whisk Together Remaining Ingredients, Add To Salad And Toss. Serve On Remaining Watercress. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Blue Cheese Salad (08-14-93) (10:34) Servings: 6 1 C Sour Cream 1 C Mayonnaise 1 T Dry Mustard 1 T Oregano 1 T Fresh Ground Black Pepper 4 Oz Blue Cheese 1/2 T Garlic Oil 1 T Lemon Juice 1 Ea Package Fresh Spinach Blend The Sour Cream And Mayonnaise Together In A Bowl. Stir In The Mustard, Oregano And Black Pepper. Crumble The Blue Cheese And Stir Into The Dressing. Add The Garlic Oil And Lemon Juice And Whisk Into The Dressing. Pour Some Of The Dressing Over The Spinach And Serve. When We Are Off Our Collective Diet, We Can Add Other Garnishes Such As Cheese, Sprouts, Croutons, Bacon ....The List Of Fattening Goodies Will Be Endless. Yield 6-8 Portions -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Blue Cheese Salad Bowl 1 Small Head Cauliflower 1/2 Cup Onion Rings 1/4 Cup Sliced Pimiento Stuffed Green Olives 2/3 Cup French Salad Dressing With Herbs And Spices 1/2 Cup Crumbled Blue Cheese 1 Head Lettuce, Torn In Pieces Separate Cauliflower Into Flowerets; Slice; Add To Onion Rings And Olives. Marinate In Dressing 1/2 Hour In Refrigerator. Add Blue Cheese And Lettuce. Toss. Serves 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Broccoli And Cauliflower Salad (02/20/94) (16:23) Yield: 1 Servings 1 Small Bunch Of Broccoli 1 Small Head Of Cauliflower 1 Large Onion 10 Slices Of Crisp Bacon Dressing 1/2 C Mayonnaise 1/4 C Sugar 1/3 C Oil 1/2 Ts Salt 1/4 Ts Pepper Slice Broccoli And Cauliflower Very Thin. Chop Onion. Mix Dressing And Add To Vegetables. Crumble Bacon On Top Is Desired. Cover And Store In Refrigerator Up To Several Days. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Brown Rice Salad (11-16-93) (0:30) 4 C Brown Rice, Cooked Dressing: 1/2 C Swiss Cheese, Grated 3 T Olive Oil 1 Can (6.5 Oz) Tuna (Optional) 1 Teaspoon Lemon Juice 2 T Fresh Chopped Parsley 2 T Mayonnaise 2 Tomatoes, Cubed 1 Pinch Cayenne 1/2 C Chopped Onion Optional: Chopped Ham, Canned Capers, Or Chicken, Cubed Combine And Toss Salad Ingredients. Add Dressing. Chill At Least 1 Hour To Allow Flavors To Blend. Serves 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Brussels Sprouts And Tomatoes 2 Packages (10 Ounces Each) Frozen Brussels Sprouts 3/4 Cup Bottled Oil And Vinegar Salad Dressing 1/2 Pint Cherry Tomatoes 6 To 8 Lettuce Cups Cook Brussels Sprouts As Directed On Package. Pour Salad Dressing Over Hot Brussels Sprouts, Turning Each Until Well Coated. Cool; Cover And Refrigerate At Least 3 Hours. Cut Tomatoes Into Halves; Add To Brussels Sprouts And Toss, Serve In Lettuce Cups. Makes 6 To 8 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Buddha's Delight (05/21/93) (0:54) This Dramatic "Hot Salad" Is Typical Of Buddhist Vegetarian Dishes. 1 C Oil For Deep-Frying 1 T Msg (Opt) 2 T Dark Soy Sauce 2 T Medium Sherry 1 T Water 1 Sq. Fermented Bean Curd 1 T Salt 1/2 T Sugar 2 T Sesame Oil Dried Ingredients: 4 Lily Buds, Golden Needles 4 Wood Ear Black Fungus 6 Nami Black Mushrooms 2 Bean Curd Sticks 1/2 C Dried Bamboo Shoots (Opt) 2 Oz. Bean Thread Noodles Fresh & Canned Ingredients: 2 C Mung Bean Sprouts 2 Stalks Celery 2 Medium Carrots 1 Bell Pepper 1 Long White Turnip 2 Leaves Napa Cabbage 1/2 C Canned Ginko Nuts 1/2 C Canned Baby Corn 2 Cakes Pressed Bean Curd (Or 6 Fried Gluten Balls) Preparation: Rinse, Then Soak Dried Ingredients In Warm Water: Soak Bean Curd Sticks Overnight; Soak Rest About 1 Hour. Cut Bean Curd Sticks And Lily Buds Into 2" Sections. Remove Hard Stems From Wood Ears, And Slice Thinly. Remove Stems From Black Mushrooms (Reserve For Stock Pot); Halve The Caps. Cut Thin Strands Of Bamboo Shoots Into 2" Lengths. Cut Soaked Bean Thread Noodles Into 3" Pieces. Wash And Blanch Bean Sprouts, Celery And Pepper. Slice Celery, Pepper, Carrots, Turnip And Cabbage Into 2" Long Pencil-Size Pieces. Halve Baby Corn On The Bias. Slice Pressed Bean Curd Same Size As Vegetables. Deep-Fry In Shallow Oil Until Slightly Tan But Still Pliable. Drain. Mash Fermented Bean Curd, Then Blend With Sugar, Dark Soy, Sherry And Water. Stir-Frying: Heat Wok Until Medium-Hot. Add 4 Tablespoons Of Deep- Frying Oil. Add All Dry Ingredients, Except Noodles; Stir-Fry 1 Minute. Turn Wok To High. Add Fresh And Canned Ingredients, And Stir-Fry For 2 More Minutes: Sprinkle In Salt After First Minute. Add Liquid Mixture, Mixing With Juices In Pan. Add Noodles. Reduce Heat To Medium, Cover Wok, And Steam For 5 Minutes, Or Until Vegetables Are Cooked But Still Firm. Uncover, Sprinkle In Msg And Sesame Oil. Toss Briefly. Serve In A Warm Bowl. Serves 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cabbage Salad 1 Medium Size Head Of Cabbage, Chopped 1 Carrot, Grated 1 Green Pepper, Chopped 1 Teaspoon Salt Marinade 2 Cups Sugar 1 Cup Vinegar 1/4 Cup Water 1 Teaspoon Mustard Seed Combine Cabbage, Carrot, Green Pepper, And Salt In Container. Pour Boiling Water Over This And Let Stand 1 Hour. Drain Well. Marinade: Combine Sugar, Vinegar, Water, And Mustard Seed In Saucepan And Boil For One Minute. Cool And Pour Over Drained Cabbage. Serves 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cabbage Salad 1 1 Pound Bacon 2 Medium Onions, Finely Chopped 1 Medium Cabbage, Coarsely Chopped 4 Medium Tomatoes, Quartered 1 Small Green Pepper, Finely Chopped Salt And Pepper To Taste 1 Tablespoon Soy Sauce Cook Bacon Until Crisp; Drain On Paper Towels. Sauté Onions In 3 Tablespoons Bacon Drippings. Combine Onions, Cabbage, Tomatoes, Green Pepper, Salt And Pepper In A Dutch Oven. Cover And Cook Over Medium Low Heat For 15 Minutes Or Until Crisp And Tender. Do Not Add Water. Add Soy Sauce, Stirring Until Blended. Crumble Bacon And Stir Into Cabbage Mixture. Serves 8 To 10. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Caesar For Two (08-14-93) (10:38) Servings: 2 1 Ea Clove Garlic, Minced 1 Ea Head Romaine Lettuce 1 Ea Tin Anchovies (Millionaires) 1 X Croutons 4 Ea Bacon Chopped 2 T Olive Oil 2 T White Vinegar 2 T Worcestershire 1 X Dash Tobasco 1/2 X Lemon 2 Ea Egg Yolks 1 X Capers 3 T Parmesan Cheese Crush Garlic In Oil With Fork In Bowl. Add 1/2 Can Anchovies, Capers & Chop Mince With Oil. Separate Egg Yolks In Small Bowl And Add To Mixing Bowl Add Worcestershire Sauce, Lemon, Tabasco, Vinegar And Bacon Bits Mix Well. Let Stand For 5 Minutes. Toss Salad And Add Croutons And Cheese. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Caesar Salad 1 Clove Garlic, Halved 1/2 Cup Olive Oil 1 Teaspoon Salt 1/2 Teaspoon Dry Mustard Freshly Ground Pepper 1 1/2 Teaspoons Worcestershire Sauce 2 Heads Romaine, Washed And Chilled Coddled Egg (Below) Garlic Croutons (Below) 1/2 Cup Grated Parmesan Cheese 1 Can (12 Ounces) Anchovy Fillets, Drained And Rolled Or Cut Up Just Before Serving, Rub Large Salad Bowl With Cut Clove Of Garlic. Add Oil, Salt, Mustard, Pepper And Worcestershire Sauce; Mix Thoroughly. Into Bowl, Tear Romaine Into Bite Size Pieces (About 12 Cups); Toss Until Leaves Glisten. Break Egg Onto Romaine. Squeeze Juice From Lemon; Toss Until Leaves Are Well Coated. Sprinkle Croutons, Cheese And Anchovies Over Salad And Toss. Makes 8 Servings. Coddled Egg: Place Cold Egg In Warm Water. Heat To Boiling Enough Water To Completely Cover Egg. With A Spoon, Immerse Egg In Boiling Water. Remove Pan From Heat. Cover And Let Stand 30 Seconds. Immediately Immerse Egg In Cold Water. Garlic Croutons: Heat Oven To 400 Degrees. Trim Crusts From 4 Slices White Bread. Generously Butter Both Sides Of Bread Slices; Sprinkle With 1/4 Teaspoon Garlic Powder. Cut Into 1/2 Inch Cubes; Place In Baking Pan. Bake 10 To 15 Minutes, Stirring Occasionally, Until Golden Brown And Crisp. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Caesar Salad 1 (08-14-93) (10:39) Servings: 2 20 Ea Large Romaine Leaves 1 Ea Head Lettuce 1 C French Bread Cut 1/2 In Cube 1 Ea Large Garlic Clove 1 Ea Egg 1/4 T Salt 1/2 Ea Juice Of One Lemon 1/4 C Olive Oil 1/2 T Worcestershire Sauce 1/4 C Grated Romano Cheese 1 Ea Fresh Ground Pepper To Taste Wash And Dry Lettuce. Wrap And Refrigerate. Warm Bread Cubes In 275 Degree F Oven, Tossing Until Hard And Dry But Not Burnt. Mash Garlic Into Side Of Large Salad Bowl. Ease Egg Into Boiling Water And Boil Exactly 1 Minute, Then Crack Into Bowl, Breaking It Up With Fork. Add Salt. Add Lemon Juice, Olive Oil And Worcestershire. Mix Well. (Makes About 1/2 Cup Dressing.) Add Lettuce Leaves, Tossing To Coat Thoroughly. Add Romono And Pepper. Toss Again. Arrange On 2 Dinner Plates. Garnish With Croutons Makes 2. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Caesar Salad 2 (03/04/94) (22:26) Yield: 25 Servings 5 Lb Romaine Leaves 12 Oz White Bread 3 Oz Olive Oil 25 Ea Anchovy Fillets 2 Ts Garlic, Crushed 4 Ea Eggs, Beaten * 6 Oz Lemon Juice 2 1/2 C Olive Oil 1 X Salt 2 Oz Parmesan Cheese, Grated 1. Wash And Drain The Greens Thoroughly. Chill In Refrigerator. 2. Trim The Crusts From The Bread. Cut The Bread Into Small Cubes, About 3/8 Inch. 3. Heat A Thin Layer Of Olive Oil In A Sauté Pan Over Moderately High Heat. Add The Bread Cubes And Sauté In The Oil Until Golden And Crisp. Add More Oil As Needed. 4. Remove The Croutons From The Pan And Hold For Service. Do Not Refrigerate. 5. Mash The Anchovies And Garlic Together To Make A Paste. 6. Beat In The Eggs And Lemon Juice Until Smooth. 7. Beating Constantly With A Wire Whip, Slowly Add The Olive Oil. 8. Season The Dressing To Taste. 9. Cut Or Tear The Romaine Into Bite-Size Pieces. Place In A Large Bowl. 10. Immediately Before Service, Pour The Dressing Over The Greens And Sprinkle With The Parmesan Cheese. Toss Until All The Leaves Are Coated With The Dressing. 11. Add The Croutons And Toss Again. 12. Plate And Serve Immediately. * Note: Coddled Eggs Are Often Used Instead Of Raw Eggs. To Coddle Eggs, Simmer In Water 1 Minute And Cool In Cold Water. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Caesar Salad 3 (03/09/94) (1:09) 1 Head Romaine Lettuce, Washed And Torn Up 1/2 Cup Olive Oil 1 Hard Boiled Egg Yolk 3 - 4 Tablespoons Water 1 1/2 Teaspoon Worcestershire Sauce 1/8 Teaspoon Mustard Powder 2 - 4 Medium Garlic Cloves, Peeled And Quartered Juice Of 1/2 A Lemon 1/4 - 1/2 Cup Grated Parmesan Cheese (Preferably Fresh) 2 - 4 Teaspoon Anchovies Mashed With 1 Teaspoon Water (Optional) 1 Cup Croutons 1 Teaspoon Fresh Ground Pepper (Or To Taste) Blend Egg Yolk And 3 - 4 Teaspoons Water To A Raw Yolk Consistency. Mash The Garlic In The Bottom Of A Salad Bowl With A Fork. Add Olive Oil, Yolk, Worcestershire Sauce, Mustard Powder, Lemon Juice And Anchovies If Desired And Mix With Fork. Add Lettuce And Croutons. Add 1/4 Cup Cheese And Toss Salad. Taste Adding More Cheese And Pepper A Little At A Time As Needed. Serve Immediately On Chilled Plates. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Caesar Salad 4 (5-16-98) 1 Head Romaine Lettuce 4 Cloves Garlic, Minced (Or Diced Or Mashed Or Whatever) 3 Tbsp Vegie Oil (I Use Canola) 1 Tbsp Olive Oil 1 Tsp Lemon Juice 1 Egg 2 Or 3 Shakes Of Tobasco Sauce 2 Or 3 Shakes Of Watsdishere Sauce (Worchestershire) 2 Or 3 Grains Of Salt (Or More If You're So Inclined) 1/4 Tsp Dry Mustard 1/4 Tsp Ground Black Pepper Mix All Ingredients Except Lettuce In A Shaker And Shake Until Well Mixed. Break Lettuce Into Bite Sized Pieces And Put It Into A Bowl. I Find That A Wooden Bowl Works Well. Pour The Sauce Over The Lettuce And Toss To Coat. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Calico Salad (05/19/93) (3:14) Servings: 1 1/2 C Sugar 1/2 Ea Green Pepper, Chopped 1/2 C Salad Oil 1 Ea Med. Onion, Chopped Or Rings 1/2 C Vinegar 1 Can Cut Green Beans 1 T Salt 1 Can Red Kidney Beans 1/2 T Pepper 1 Can Yellow Wax Beans Wash And Drain Kidney, Green, And Wax Beans. Add Chopped Pepper And Onion. Mix Sugar, Oil, Vinegar, Salt And Pepper. Pour Over Salad. Chill. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Calico Tomato Salad 5 Medium Sized Tomatoes 1 Small Zucchini (About 6 Ounces) 1 Small Yellow Pepper 1/4 Cup Cider Vinegar 2 Tablespoons Olive Oil 2 Tablespoons Chopped Parsley 2 Teaspoons Sugar 1 Teaspoon Salt About 30 Minutes Before Serving Or Early In Day: 1. Cut Tomatoes, Zucchini, And Yellow Pepper Into 1/2 Inch Pieces; Place In Large Bowl And Refrigerate If Not Serving Right Away. 2. Just Before Serving, Toss Vegetables With Vinegar And Remaining Ingredients. Makes 8 Accompaniment Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Calico Vegetable Bowl 1 Cup Diced Cooked Potatoes 1 Cup Diced Cooked Carrots 1 Cup Cooked Peas 1 Canned Pimiento, Chopped 2 Tablespoons Chopped Onion 2 Tablespoons Snipped Parsley 1/4 Cup French Salad Dressing 1/2 Head Lettuce Combine Potatoes, Carrots, Peas, Pimiento, Onion, And Parsley With French Dressing. Chill 1 Hour. Add Lettuce In Bite Size Pieces; Toss. Pass Mayonnaise. Serves 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Carrot And Zucchini Salad 8 Medium Size Carrots 8 Medium Size Zucchini Squash 2 Medium Onions 2 Tablespoons Sugar 1/2 Cup Cider Vinegar 1/2 Cup Salad Oil Salt And Pepper To Taste Peel Carrots; Cut End Off Squash, But Do Not Peel. Drop Carrots Into Boiling Salted Water, Cook For 5 Or 6 Minutes. Carrots Should Still Be Crisp. Drop Zucchini Squash Into Boiling Salted Water And Cook Only Until Slightly Tender, About 5 Minutes, Depending On The Size Of Squash. Slice Carrots And Squash Into 1/2 Inch Slices And Salt And Pepper To Taste. Slice Onions Into Rings And Add To Carrots And Squash. Combine Sugar, Vinegar And Oil; Add To Vegetables And Toss. Let Marinate For 24 Hours. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Carrot-Yogurt Salad (5-16-98) 5-6 Carrots Or More 1/4 Cup Olive Oil 3-4 Cloves Garlic 2-3 Tsp Salt Enough Plain Yogurt (A Typical Amt In Turkish Recipes) (Not Sure What She Means By This But I Assume To Taste) Peel Carrots And Grate Them Using A Food Processor. Cook Them In Olive Oil Until The Soften. To Microwave Use Less Oil. Let Cool. Mash Garlic With Salt. Mix It With A Little Yogurt And Add To The Carrot Mixture. Gradually Add And Mix More Yogurt To The Carrot Mixture. You Want To Try To Get A Thick Body To It But Don't Let It Get To Liquidy. You Can Add More Garlic And Salt To Taste. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cauliflower And Bacon Salad (5-16-98) Lettuce (About 1 Head) Cauliflower (Considerably Less Than 1 Head) Peas (Frozen, No Need To Thaw) Bacon Bits Seven Seas Dry Italian Dressing In Envelope Mayo - (E.G Hellmann's, Not Salad Dressing) Tear Enough Lettuce To Fill A Regular-Size Salad Bowl. Add A Layer Of Cauliflower (Cut Into Bite-Sized Pieces) Add A Layer Of Peas And Sprinkle On A Few Bacon Bits. None Of This Is Too Exact - Just Make To Your Own Liking. Top With An Envelope Of 7-Seas And Frost With Mayo. Once Again, Some People Like More Mayo Than Others. You'll Have To Experiment. (If You Seal The Top With Mayo, The Lettuce Will Keep For Days.) Before Serving, Toss. Once It Is Tossed It Doesn't Keep Well. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cauliflower And Broccoli Salad Salad: 2 Cups Cauliflower 1 Bunch Small Flower Broccoli 3/4 Cup Stuffed Olives 3 Tablespoons Onion, Chopped Fine Dressing: 3 Teaspoons Lemon Juice 3 Tablespoons Vinegar 4 1/2 Tablespoons Salad Oil 2 Teaspoons Salt Dash Pepper 1/2 Teaspoon Sugar Wash Cauliflower And Part Flowerets. Wash Broccoli And Cut Flowerets, Cut In Small Portions, From Stalks. Add Stuffed Olives, Cut In Half. Add Finely Cut Onions. Mix Vegetables. Toss Vegetables With Dressing. Store Covered In Refrigerator Before Serving. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cheese Salad W/Raspberry Mayonnaise (05-01-93) (19:14) 1 C. Fresh Strawberries, Hulled 1 Small Cantaloupe, Cut Into Cubes Or Balls 1 Red Delicious Apple, Sliced 1/4 Lb. Fontina Cheese, Cubed 1/4 Lb. Mild Cheddar, Cubed 1/4 Lb. Havarti, Cubed 2 Honeydews, Halved 1/2 C. Mayonnaise 1/2 C. Pureed Frozen Raspberries 1 T. Lemon Juice 1/4 C. Pumpkin Seeds, Opt. Combine Fruits And Cheese And Spoon Into Honeydew Halves. Mix Mayo With Raspberries And Juice. Drizzle Over Fruit And Sprinkle With Seeds. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cheesy Chicken Salad 1 Cup Cut-Up Cooked Chicken 3/4 Cup Shredded Cheddar Cheese Or Jalapeno Pepper Cheese (About 3 Ounces) 1 Can (About 15 Ounces) Kidney Beans, Drained 2 Green Onions, Sliced 1 Small Head Iceberg Lettuce Or 10 Ounces Spinach, Torn Into Bite-Size Pieces Mexicali Dressing (Below) 1 Medium Avocado 1 Cup Broken Tortilla Chips 1 Medium Tomato, Cut Into Wedges Ripe Olives Place Chicken, Cheese, Beans, Onions And Lettuce In Large Bowl. Cover And Refrigerate At Least 3 Hours. Prepare Mexicali Dressing. Just Before Serving, Cut Avocado Into Bite Size Pieces. Add Avocado And Dressing To Chicken Mixture; Toss. Sprinkle With Tortilla Chips; Garnish With Tomato Wedges And Olives. Serve With Minted Orange Slices And Tortilla Chips If Desired. Makes 6 Servings. Mexicali Dressing 1/2 Cup Mayonnaise 1/4 Cup Catsup 1 Teaspoon Chili Powder 1/2 Teaspoon Garlic Salt Mix All Ingredients; Refrigerate. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chef's Salad 1 Head Lettuce, Washed And Chilled 1 Small Head Romaine Or Endive, Washed And Chilled 1 Cup Julienne Strips Cooked (Beef, Ham, Tongue) 1 Cup Julienne Strips Cooked Chicken Or Turkey 1 Cup Julienne Strips Swiss Cheese 1/2 Cup Chopped Green Onion 1/2 Cup Sliced Celery 1 Can (2 Ounces) Anchovy Fillets, Drained 1/2 Cup Mayonnaise Or Salad Dressing 1/4 Cup French Dressing Ripe Olives 2 Hard Cooked Eggs, Sliced 2 Tomatoes, Cut In Wedges Into Large Salad Bowl, Tear Lettuce And Romaine Into Bite Size Pieces (About 12 Cups). Reserve A Few Strips Of Meat And Cheese. Toss Remaining Meat And Cheese Strips, The Onion, Celery And Anchovies With Salad Greens. Blend Mayonnaise And French Dressing; Pour Over Salad And Toss. Garnish With Reserved Meat And Cheese Strips, The Olives, Egg Slices And Tomato Wedges. Makes 4 Generous Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chef's Salad Bowl Rub Salad Bowl With Cut Clove Of Garlic. Separate Leaves Of 1 Head Romaine Or Bunch Leaf Lettuce. Arrange In Bowl, Lining Sides. Group Atop Lettuce: 2 Cups Cooked Ham Strips, 8 Ounces Sharp Natural Cheddar Cheese, Cut In Strips, And 3 Hard Cooked Eggs, Sliced. Sprinkle With Salt And Freshly Ground Pepper. Pass Italian Dressing. Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken And Pasta Salad (11-15-92) (16:13) 1 Cup Cottage Cheese 1/3 Cup Fresh Orange Juice 1 1/2 Teaspoons White Wine Vinegar 3/4 Teaspoon Dry Basil, Crushed 1/2 Teaspoon Salt 1/4 Teaspoon White Pepper 1/4 Teaspoon Orange Zest 12 Ounces Bow Tie Shaped Pasta, Cooked And Drained 8 Ounces Cooked, Diced Chicken Breast 1 Large, Ripe Tomato, Seeded And Diced 2 Tablespoons Chopped Parsley In Blender Puree First Six Ingredients Until Smooth. Stir In Zest. In Large Bowl Stir Cottage Cheese Mixture Into Pasta. Add Chicken, Tomato And Parsley. Refrigerate At Least 1 Hour. Serve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Avocado Salad 2 Cups Cut Up Cooked Chicken 4 Ounces Hot Pepper Cheese, Cut Into Strips 1 Can (About 15 Ounces) Kidney Beans, Drained 2 Medium Stalks Celery, Thinly Sliced (About 1 Cup) 10 Cherry Tomatoes, Cut Into Halves 1 Small Onion, Thinly Sliced Chili Mayonnaise (Below) 1 Medium Avocado 1 Small Head Iceberg Lettuce, Torn Into Bite Size Pieces (About 4 Cups) 1 Package (6 1/2 Ounces) Tortilla Chips Place Chicken, Cheese, Beans, Celery, Tomatoes And Onion In Large Bowl. Cover And Refrigerate 4 To 6 Hours. Prepare Chili Mayonnaise. Just Before Serving, Peel Avocado And Cut Into Thin Slices. Reserve A Few Avocado Slices For Garnish. Add Remaining Avocado Slices And The Lettuce To Salad; Toss With Chili Mayonnaise. Top With 1 Cup Of Tortilla Chips. Garnish With Reserved Avocado Slices. Serve With Remaining Tortilla Chips. Makes 6 Servings. Chili Mayonnaise 1/2 Cup Mayonnaise Or Salad Dressing 1/4 Cup Chili Sauce 1/2 Teaspoon Salt 2 Drops Red Pepper Sauce Mix All Ingredients. Cover And Refrigerate 1 Hour. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Curry Salad 4 Cups Cut-Up Cooked Chicken 2 Cups Diced Celery 2 Tablespoons Lemon Juice Salt And Pepper 1/2 Cup Dairy Sour Cream 1/2 Cup Mayonnaise 1 1/2 Teaspoons Curry Powder 4 Hard Cooked Eggs, Cut Up Lettuce Cups 2 Hard Cooked Eggs, Sliced Snipped Parsley Toss Chicken, Celery, Lemon Juice, Salt And Pepper. Mix In Sour Cream, Mayonnaise And Curry Powder. Carefully Fold In Cup Up Eggs. Cover And Chill. Just Before Serving, Spoon Chicken Mixture Into Lettuce Cups. Garnish With Egg Slices And Parsley. Makes 12 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Pagoda Salad 2 Cups Shredded Cooked Chicken (About 8 Ounces) 1/4 Cup Vegetable Oil 1/4 Cup Red Wine Vinegar 3 Tablespoons Soy Sauce 1 Tablespoon Honey 2 Cloves Garlic, Crushed 6 Cups Torn Mixed Salad Greens 1 (8 Ounce) Can Sliced Water Chestnuts, Drained 1 Cup Chow Mein Noodles In Large Bowl, Combine Chicken, Oil, Vinegar, Soy Sauce, Honey And Garlic; Let Stand For 15 Minutes. Add Salad Greens, Tomatoes And Water Chestnuts, Tossing To Coat Well. Cover; Chill Until Serving Time. Serve Topped With Chow Mein Noodles. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Pasta Salad (11-06-92) (2:42) Ibm 2 Cups Rotini Macaroni, Uncooked 1 Cup Julienne Carrots 3 Tablespoons Red Wine Vinegar 1 Clove Garlic, Minced 1/4 Teaspoon Salt 3/4 Cup Vegetable Oil 2 Tablespoons Green Onion 1/2 Teaspoon Dried Tarragon Leaves 1 Tablespoon Dijon Mustard Red Leaf Lettuce 2 Cups Thinly Sliced Zucchini 4 Skinless, Boneless Chicken Breast Halves, Cooked And Cut In 2 Inch Strips In Large Saucepan Bring 3 Quarts Salted Water To A Rapid Boil. Add Macaroni And Carrots. Return To A Rapid Boil. Stirring Occasionally, Cook Until Macaroni And Carrots Are Tender. Rinse Under Cold Water; Drain; And Set Aside. In Medium Bowl Combine Vinegar, Garlic And Salt. Gradually Beat In Oil. Whisk In Green Onion, Tarragon And Mustard. Spoon 1/4 Cup Dressing Over Macaroni And Carrots; Toss To Coat Evenly. Reserve Remaining Dressing. Line An 18 X 10 Inch Platter With Lettuce Leaves. Arrange Macaroni Mixture, Zucchini And Chicken On Tray. Spoon On Remaining Dressing. Cover With Plastic Wrap. Refrigerate Several Hours Or Overnight. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Regency Salad (11-14-93) (16:47) 1 Package (9 Oz) Frozen Artichoke Hearts 2 C Italian Salad Dressing 3 C Cooked, Cubed Chicken 1/3 C Thinly Sliced Water Chestnuts 1/4 C Slivered Green Olives 1 T Soy Sauce 2 T Butter 1/2 C Pecan Halves 1 Pinch Mixed Vegetable Seasoning 3/4 C Diced Celery Cook Artichoke According To Package Directions; Drain. Combine With Salad Dressing, Chicken, Water Chestnuts, Olives, And Soy Sauce. Cover And Refrigerate At Least 3 Hours. Melt Butter; Add Pecans And Cook Over Low Heat, Stirring Constantly Until Nuts Begin To Brown. Drain Nuts And Sprinkle With Vegetable Seasoning; Cool. Drain Any Liquid From Chicken Mixture. Add Celery Just Before Serving. Serve On Lettuce Leaves And Garnish With Pecans. Serves 2 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Rice Waldorf Salad (08-16-92) (21:00) 1 1/2 Cups Instant Brown Rice 1 Cup Mayonnaise 1 Large Red Apple, Diced 1 Tablespoon Lemon Juice 2 Cups (12 Ounces) Diced Cooked Chicken 1 Cup Diced Celery 1 Cup Seedless Grapes Prepare Rice As Directed. Mix In Mayonnaise. Mix Apple With Lemon Juice. Stir Into Rice Mixture With Remaining Ingredients. Chill. Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Salad 3 Cups Cubed Cooked Chicken 1 1/2 Cups Diced Celery 3 Hard Cooked Eggs, Quartered 3 Sweet Pickles, Chopped 1 Teaspoon Salt Mayonnaise Or Salad Dressing Mix Chicken, Celery, Eggs, Pickles, And Salt. Moisten With Mayonnaise. Serves 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Salad 1 (08-14-93) (10:41) Servings: 1 1 Ea Small Sweet Pickle 1 Ea 1-Inch Piece Onion 1 Ea Cooked Chicken Breast, Cubed 1/3 C Mayonnaise 1/2 T Sugar 1 Ds Salt 1 Ds Pepper Place Pickle And Onion In Blender Or Food Processor. Process Until Finely Chopped. Add Chicken And Process 3 Fast Pulses. Add Remaining Ingredients And Process 2 Fast Pulses. Yield: 1 Cup -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Salad 2 (11-15-93) (22:56) 3 C Chicken, Cooked, Cubed 1 Lb Asparagus, Steamed 1/2 Pineapple, Cubed And Steamed (Or 1 Can (20 Oz) Pineapple Chunks, Drained) 2 Tomatoes, Sliced 1 Onion, Diced 1 Green Pepper, Sliced 1 Can (7 Oz) Green Olives, Sliced 1 T Parsley, Chopped 1 T Basil 1 Head Iceberg Lettuce, Washed And Torn Combine All Ingredients. Toss With Dressing Of Your Choice. Serves 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Salad In Melon Rings 3 Tablespoons Lemon Juice 4 Cups Cut Up Cooked Chicken 1 Cup Sliced Celery 1/3 Cup Chopped Onion 1 Teaspoon Salt 1/2 Teaspoon Pepper 1 Jar (2 Ounces) Sliced Pimiento, Drained 1/4 Cup Diced Roasted Almonds 1/3 Cup Mayonnaise Or Salad Dressing 1 Cup Seedless Green Grapes, Halved 2 Cantaloupes Or Honeydew Melons Crisp Greens Or Lemon Leaves Clusters Of Grapes In Medium Bowl, Pour Lemon Juice Over Chicken. Add Celery, Onion, Salt, Pepper, Pimiento, Almonds, Mayonnaise And 1 Cup Grapes And Toss. Cover And Chill. Slice Off Ends Of Cantaloupes So Seeds Are Exposed; Scoop Out Seeds And Membrane. Cut Each Cantaloupe Crosswise Into 3 Even Slices. To Serve, Place Melon Rings On Greens; Spoon Chicken Mixture Into Center Of Each Ring. Arrange Clusters Of Grapes Around Melon. Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Salad Potpourri (11-06-92) (2:49) Ibm 1/4 Cup Blue Cheese Dressing 2 Cups Diced Cooked Chicken 1 Medium Cucumber, Peeled, Seeded And Chopped 1 Medium Carrot, Shredded 1/4 Cup Sliced Green Onions 1/8 Teaspoon Black Pepper Assorted Lettuces, Torn Into Bite Size Pieces In Medium Bowl Combine First Six Ingredients; Cover And Chill. Serve Over Lettuce. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Salad With Avocado Dressing (04-19-92) 1/2 Cup Shredded Wheat 1/4 Teaspoon Dried Basil Leaves 1 Tablespoon Margarine 1/2 Cup Vegetable Oil 1 Medium, Ripe Avocado, Peeled And Chopped 1/4 Cup White Wine Vinegar 3 Tablespoons Dijon Mustard 1 Teaspoon Sugar 4 Cups Torn Salad Greens 1 1/2 Cups Diced Cooked Chicken 2 Medium Tomatoes, Cut Into Wedges In Small Skillet, Over Medium High Heat, Cook Cereal And Basil In Margarine Until Cereal Is Lightly Toasted; Set Aside. In Electric Blender Or Food Processor, Blend Oil, Avocado, Vinegar, Mustard And Sugar Until Smooth. Cover; Chill Until Serving Time. In Large Bowl, Gently Toss Salad Greens, Chicken, Tomatoes And Cereal Mixture. Serve With Avocado Dressing. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Salad With Confetti Relish Olive Or Salad Oil 1 Bunch Green Onions, Chopped 1 Medium Sized Red Pepper, Diced 1 16 To 17 Ounce Can Whole Kernel Corn, Drained 3 Tablespoons White Wine Vinegar 1 1/4 Teaspoons Sugar 3/4 Teaspoon Lemon Pepper Marinade Salt Dried Cilantro Leaves Or Dried Parsley Flakes 1 Medium Sized Head Romaine Lettuce 2 Teaspoons All-Purpose Flour 1 Teaspoon Chili Powder 1/4 Teaspoon Ground Red Pepper 4 Large Skinless, Boneless Chicken Breast Halves (About 1 1/2 Pounds) About 1 Hour Before Serving: 1. In 3-Quart Saucepan Over Medium High Heat, In 2 Tablespoons Hot Olive Or Salad Oil, Cook Green Onions And Red Pepper, Stirring Occasionally, Until Vegetables Are Tender. Remove Saucepan From Heat; Stir In Corn, Black Beans, Vinegar, Sugar, Lemon-Pepper Marinade, 1 1/4 Teaspoons Salt, And 1/4 Teaspoon Dried Cilantro Leaves. 2. Chop Enough Romaine Lettuce To Measure 2 Cups; Set Remaining Lettuce Aside. Stir Chopped Romaine Into Black-Bean Mixture In Saucepan; Set Relish Aside. 3. On Sheet Of Waxed Paper, Mix Flour, Chili Powder, Ground Red Pepper, 1/2 Teaspoon Salt, And 1 Teaspoon Dried Cilantro; Use To Coat Chicken-Breast Halves. 4. In 10-Inch Skillet Over Medium- High Heat, In 1 Tablespoon Hot Olive Or Salad Oil, Cook Chicken-Breast Halves, 6 To 8 Minutes, Turning Once, Until Fork-Tender And Golden Brown. Remove Chicken-Breast Halves To Cutting Board. With Knife Held In Slanting Position Almost Parallel To The Cutting Board, Cut Each Chicken Breast Crosswise Into 4 Or 5 Slices, Almost, But Not All The Way Through Breast; Fan Breast Out Slightly. 5. Cut Reserved Romaine Lettuce Into 1-Inch-Wide Strips; Place On Large Platter. Arrange Chicken Breast Halves And Relish On Lettuce. Makes 4 Main-Dish Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chili Bean Salad (10-23-92) (2:47) Combine 3/4 Cup Cooked, Drained Pinto Or Kidney Beans, 3 Tablespoons Chopped Celery, 2 Teaspoons Reduced Calorie Mayonnaise, 1 Teaspoon Cider Vinegar, 1/4 To 1 Teaspoon Chili Powder, 1/8 Teaspoon Onion Powder And Freshly Ground Black Pepper, To Taste, In Small Bowl. Mix Well. Makes About 1 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chili Chicken Salad 1 1/2 Cups Cut-Up Cooked Chicken 1 Can (About 15 Ounces) Kidney Beans, Drained 2 Green Onions, Sliced 1 Small Head Iceberg Lettuce Or 10 Ounces Spinach, Torn Into Bite-Size Pieces Mexicali Dressing (Below) 1 Medium Avocado 1 Cup Broken Tortilla Chips 1 Medium Tomato, Cut Into Wedges Ripe Olives Place Chicken, Beans, Onions And Lettuce In Large Bowl. Cover And Refrigerate At Least 3 Hours. Prepare Mexicali Dressing. Just Before Serving, Cut Avocado Into Bite Size Pieces. Add Avocado And Dressing To Chicken Mixture; Toss. Sprinkle With Tortilla Chips; Garnish With Tomato Wedges And Olives. Serve With Minted Orange Slices And Tortilla Chips If Desired. Makes 6 Servings. Mexicali Dressing 1/2 Cup Mayonnaise 1/4 Cup Catsup 1 Teaspoon Chili Powder 1/2 Teaspoon Garlic Salt Mix All Ingredients; Refrigerate. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chilled Chicken And Fruit Salad 2 Cups Cut Up Cooked Chicken Or Veal 1 Cup Halved Seeded Grapes 1 Medium Green Pepper, Cut Into Strips 1 Tablespoon Lemon Juice 1/2 Teaspoon Salt 2 Bananas 2 Tablespoons Mayonnaise Or Salad Dressing 2 Tablespoons Instant Nonfat Dry Milk 1 Tablespoon Water Leaf Lettuce 1/4 Cup Chopped Pecans Mix Chicken, Grapes, Green Pepper, Lemon Juice And Salt. Cover And Refrigerate At Least 2 Hours. Mash Half Of 1 Banana; Stir In Mayonnaise, Dry Milk And Water. Slice Remaining Bananas; Add To Chicken Mixture. Toss With Banana Mayonnaise Mixture. Serve On Lettuce; Sprinkle With Pecans. Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chinese Chicken Salad (11-19-93) (19:47) 2 Chicken Breasts (Or Whole Chicken), Cooked Dressing: 1/6 Package Maifun (Rice Sticks) Or 2 T Sugar 1 Can Chow Mein Noodles 1 Teaspoon Salt & Pepper 1 Head Lettuce, Shredded 3 T Vinegar 4 Green Onions Or Scallions, Finely Chopped 1/4 C Vegetable Oil 1/2 T White Sesame Seeds With Juice Of 1 Cucumber, Finely Sliced 1 Lemon Chopped Peanuts Or Sliced Almonds (Opt) 1 Teaspoon Grated Ginger Shred Chicken. Combine With Rice Sticks (Or Noodles), Lettuce, Green Onions, Sesame Seeds, Cucumber And Nuts. Mix Together Dressing Ingredients And Toss With Salad. Serve Immediately. For Potluck, Take Salad And Dressing In Separate Containers And Toss Together Just Before Serving. Serves 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chinese Pasta Salad (08-14-93) (10:42) Servings: 6 1 1/2 C Snow Peas 250 G Rice Vermicelli 1 X Red Pepper Sliced Thin 1/2 Ea English Cucumber Sliced Thin 6 Oz Cooked Shrimp 130 G Crabmeat 1 T Fine Chopped Fresh Ginger 1 Ea Chopped Garlic Clove 2 T Sesame Oil 1/2 T Black Pepper 1 1/2 T Salt 2 T Lemon Juice 3 T Vegetable Oil 1 T Red Wine Vinegar Wash And Trim Snow Peas. Place Them In A Bowl And Pour In Enough Boiling Water To Cover Them. Let Stand 10 Minutes; Drain And Set Aside. Cook The Noodles In Plenty Of Boiling Water For 3 To 4 Minutes. Drain In Colander, Rinse With Cold Water And Set Aside. In Large Bowl, Combine Noodles, Snow Peas, Red Pepper, Cucumber, Shrimp And Crabmeat. In A Small Bowl, Combine Ginger, Garlic, Sesame Oil, Pepper, Salt, Vegetable Oil, Lemon Juice And Vinegar. Pour This Dressing Over The Other Ingredients And Mix Thoroughly. Chill Before Serving. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chinese Pasta Salad W/Ginger Dressing (08-14-93) (10:42) Servings: 4 1 Lb Precooked Shanghai Noodles 1 Ea Dash Sesame Oil For Noodles 1/2 Lb Snow Peas 1/2 Lb Shrimp, Shelled Deveined 2 T Coriander, Chopped 2 T Scallions, Minced 1 T Oil 1 X ------Shrimp Marinade------- 1 T Salt 1/4 T White Pepper 1/2 T Chinese Cooking Wine 1 X ----------Dressing---------- 3 T Fresh Ginger, Grated 1 Ea Small Garlic Clove, Crushed 1 Ea Egg Yolk 1 T Egg White 2 T Lemon Juice 2/3 C Vegetable Oil (Not Olive) 1 1/2 T Soy Sauce 2 1/2 T Sesame Oil 1 T Cream Mix The Marinade Ingredients In A Small Bowl And Add Shrimp. Blanch The Noodles, Rinse Under Cool Water And Sprinkle With Sesame Seed Oil, Toss, And Set Aside. (You May Want To Trim Noodles With Scissors To About 4 Inches In Length, To Make Serving Easier.) Blanch Whole Snow Peas And Set Aside. Heat Wok, Add 1 Tablespoon Oil, When Oil Is Hot, Add Shrimp And Stir-Fry Until Pink. Set Aside. Dressing: In A Blender Or Food Processor, Mix Ginger, Garlic, Egg Yolk, Egg White, And Lemon. Slowly Drizzle In Oil. Mix In Soy And Cream. Set Aside. Toss Noodles, Shrimps, And Snow Peas. Mix In Dressing To Taste. Garnish With Scallions And Coriander. Serve At Room Temperature. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chinese Potato Salad (5-16-98) 5-6 Medium Potatoes (About 2 1/2 Pounds) 4 Slices Bacon, Well-Cooked And Crumbled 3/4 Cup Chopped Bok Choy 1 Red Pepper, Diced 1/2 Cup Chopped Green Onion 1/4 Cup Chopped Celantro Sauce 1 1/3 Cup Mayonnaise 1 Tsp Sugar 1 Tbs Soy Sauce 1-2 Tsp Sesame Oil 1/8-1/4 Tsp Hot Mustard Powder 1/8 Tsp Salt Boil The Potatoes Until Cooked But Still Firm. Cut Into Potato Salad-Sized Chunks. Mix The Ingredients For The Sauce Together, Using More Or Less Sesame Oil And Host Mustard According To Taste (The More The Better, Up To A Point...). Put All Solid Ingredients Together In A Large Bowl, Then Add The Sauce And Mix Well. Chill. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chip Chicken Salad 2 Cans (5 Ounces Each) Boned Chicken, Cut Up 1/2 Cup Diced Celery 1/2 Cup Chopped Green Pepper 2 Teaspoons Minced Green Onion 1/3 Cup Mayonnaise Or Salad Dressing 1 Cup Crushed Potato Chips Crisp Lettuce Leaves Melon Wedges Strawberries In Bowl, Toss Chicken, Celery, Green Pepper, Onion And Mayonnaise. Cover And Chill. Just Before Serving, Mix In Potato Chips. Serve Salad On Lettuce Leaves; Garnish With Melon Wedges And Strawberries. Makes 3 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chunky Chicken Salad (11-06-92) (3:05) Ibm 1/2 Of A 1 Pound Package Rotini, Uncooked 1 Cup Frozen Corn, Cooked And Drained 1 Medium Size Red Bell Pepper, Chopped 1 Cup Sliced Mushrooms 1/2 Cup Sliced Stuffed Olives 1/2 Cup Sliced Celery 1/4 Cup Chopped Onion 1 Cup Julienne Strips Cheddar Cheese 1/4 Cup Bottled Italian Salad Dressing 1/2 Cup Mayonnaise 1/8 Teaspoon Black Pepper 1 (5 Ounce) Cans Chunk Chicken, Flaked And Drained Prepare Rotini According To Package Directions; Drain. In Large Bowl Combine Rotini, Corn, Red Pepper, Mushrooms, Olives, Celery, Onion And Cheese. In Small Bowl, Blend Italian Dressing, Mayonnaise And Pepper. Add To The Salad Mixture; Toss To Coat. Gently Stir In Chunk Chicken. Serve Immediately. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Classic Bibb Salad (08-26-92) (21:42) 4 Heads Bibb Lettuce, Cored, Washed, Patted Dry And Torn Into Bite Size Pieces 5 Cherry Tomatoes, Cut In Half 3 Bacon Slices, Cooked Crisp And Crumbled 1 Hard Cooked Egg, Chopped 1 Teaspoon Chopped Fresh Chives 3 Sprigs Watercress 1 (8 Ounce) Bottle Classic White Wine Vinaigrette With Chardonnay Dressing Place Lettuce In Large Bowl. Arrange Tomatoes Near Edge Of Bowl With Bacon And Egg In Center. Sprinkle With Chives And Garnish With Watercress. When Ready To Serve, Toss With Dressing. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Classic Macaroni Salad (01/11/93) (1:19) Msb 1 Cup Mayonnaise 2 Tablespoons Vinegar 1 Tablespoon Prepared Mustard 1 Teaspoon Sugar 1 Teaspoon Salt 1/4 Teaspoon Pepper 8 Ounces Elbow Macaroni, Cooked, Drained 1 Cup Sliced Celery 1 Cup Chopped Green Or Red Pepper 1/4 Cup Chopped Onion Combine First 6 Ingredients. Stir In Remaining Ingredients. Cover; Chill. Makes 5 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Classic Potato Salad (01/11/93) (1:17) Msb 1 Cup Mayonnaise 2 Tablespoons Vinegar 1 1/2 Teaspoons Salt 1 Teaspoon Sugar 1/4 Teaspoon Pepper 4 Cups Cooked, Cubed, Peeled Potatoes (5 To 6 Medium) 1 Cup Sliced Celery 1/2 Cup Chopped Onion 2 Hard Cooked Eggs, Chopped Combine First 5 Ingredients. Stir In Remaining Ingredients. Cover; Chill. Makes 5 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Classic Rice Salad (03/01/93) (0:16) Ibm 3 Cups Cooled, Cooked Rice 1/2 Cup Onions, Finely Chopped 1/2 Cup Sweet Pickles, Finely Chopped 1 Teaspoon Salt 1/4 Teaspoon Pepper 1 Cup Mayonnaise 1 Teaspoon Prepared Mustard 1/4 Cup Pimentos, Diced 4 Hard Cooked Eggs, Chopped Cook Rice. Cool Slightly. Blend All Ingredients Thoroughly. Chill. Serve On Lettuce Leaves. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Classic Salad Refresher (11-04-92) (10:59) Ibm 3/4 Cup Italian Blue Cheese Dressing 1/2 Teaspoon Dijon Mustard 1 Shallot, Minced 1/2 Teaspoon Lemon Pepper 7 Cups Romaine Lettuce, Torn Into Bite Size Pieces 1 (14 Ounce) Jar Hearts Of Palm, Drained And Cut Into 1 1/2 Inch Julienne Strips 2 Bunches Watercress, Well Trimmed 1 Bunch Radishes, Thinly Sliced In Small Bowl Combine First Four Ingredients; Blend Well. Chill. In Large Bowl Combine Remaining Ingredients. Pour Dressing Over Lettuce Mixture; Toss Well And Serve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Classic Tuna Salad (08-28-92) (0:37) 1 (6 1/2 Ounce) Can Very Low Sodium Tuna Packed In Water, Drained And Flaked 3 Tablespoons Fat Free, Cholesterol Free Mayonnaise 3 Tablespoons Reduce Calorie, Reduced Fat Sour Cream 1/3 Cup Finely Chopped Celery 1 Tablespoon Minced Green Onion 1 Tablespoon Finely Chopped Red Bell Pepper 1 Tablespoon Sweet Pickle Relish 1 Tablespoon Lemon And Herb Seasoning In A Medium Bowl Combine First 7 Ingredients; Blend Well With A Fork. Mix In Seasoning. Cover And Chill At Least 1/2 Hour Before Serving For The Best Flavor. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cobb Salad (5-16-98) 6 Cups Shredded Lettuce 3 Cups Chopped Cooked Chicken 3 Hard-Cooked Eggs, Chopped 2 Medium Tomatoes, Seeded And Chopped 3/4 Cup Crumbled Blue Cheese (3 Ounces) 6 Slices Bacon, Crisp-Cooked, Drained And Crumbled 1 Medium Avocado, Halved, Seeded, Peeled And Cut Into Wedges 1 Small Stalk Belgian Endive (Optional) Brown Derby French Dressing Place Lettuce On 6 Individual Plates. Evenly Divide Chicken, Eggs, Tomatoes, Blue Cheese And Bacon Among Plates, Arranging Each In A Row On Top Of The Lettuce. Place Avocado Wedges And Endive Leaves, If Desired, To The Side. Serve With Brown Derby French Dressing. Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cold Potato Salad (05-12-93) (22:21) Servings: 6 6 Ea Potatoes; Large * 1 X Boiling Water 1/2 T Salt 1 Ea Onion; Medium, Minced 3 T Vinegar 1/2 T Mustard; Prepared 1 T Sugar 2 T Dill Seed * 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 Dill Seed. Potato Salad Will Be Creamy. Serve At Room Temperature. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cool Grilled Chicken Salad (11-04-92) (10:58) Ibm 1 1/2 Pounds Boneless Chicken Breast, Skinned And Rinsed 1 Cup Mesquite Marinade With Lime Juice 3/4 Teaspoon Garlic Salt 1 Quart Mixed Salad Greens 6 Medium Red New Potatoes, Cooked And Cut Into Chunks 1 Cup Shredded Carrots Fresh Salsa Or Salad Dressing Tortilla Chips Place Chicken In Resealable Plastic Bag. Combine Marinade And Garlic Salt; Pour Over Chicken. Seal Bag And Refrigerate 30 To 40 Minutes. Prepare Grill. Remove Chicken From Marinade; Set Marinade Aside. Grill 5 To 7 Minutes Per Side Until Golden. Baste With Reserved Marinade. Coo Chicken And Cut Into Strips. Cover And Refrigerate. When Ready To Serve, Arrange Lettuce In Shallow Serving Dish. Layer Potatoes, Carrots And Chicken Over Lettuce; Drizzle With Salsa Or Dressing. Serve With Tortilla Chips. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Corn And Black Bean Salad (05/24/93) (2:10) 16 Oz. Drained Black Beans 10 Oz. Drained Corn 1/2 Green Pepper, Chopped 1/2 Red Pepper, Chopped 2 Sliced Green Onions 1 T. Parsley 1 T. Oil 2 T. Lime Juice Black Pepper Toss All Ingredients, Sprinkling With Pepper Last. Refrigerate Several Hours. Makes 8 1/2 Cup Servings At 90 Calories Each. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Corn And Pepper Salad (10-21-92) (3:17) 1/2 Cup Chopped Onion 2 Tablespoons Salad Oil 1/4 Teaspoon Curry Powder 1 10 Ounce Package Frozen Whole Kernel Corn 1/2 Cup Chopped Red Pepper 1/2 Cup Chopped Green Pepper 1/3 Cup Cider Vinegar 2 Tablespoons Sugar 1 Teaspoon Salt Dash Ground Red Pepper In 1 1/2 Quart Casserole, Cook Onion, Salad Oil, And Curry Powder On Microwave High For 4 Minutes. Stir In Frozen Corn, Red And Green Peppers, Vinegar, Salt, Sugar, And Ground Red Pepper. Cook, Covered, On High 7 To 8 Minutes Until Peppers Are Tender, Stirring Twice During Cooking. Chill. Can Be Stored, Covered, In The Refrigerator Up To 2 Weeks. Makes 10 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Corn And Shrimp Salad (07-25-93) (11:24) 36 Medium To Large Shrimp 2 Large Ears Of Corn, Kernels Cut Off The Cobs For The Marinade: 1 Egg Yolk 3/4 Cup Olive Oil 3/4 Cup Peanut Oil 3/4 Cup Red Wine Vinegar 3 Tablespoons Dijon Mustard 3 Tablespoons Minced Red Onion 3 Tablespoons Minced Parsley 1 Tablespoon Minced Shallot Shell And Devein The Shrimp. Fill A Pan With 3 Inches Of Water. Stir In Several Tablespoons Of The Seafood Boil. Bring To A Boil And Add The Shrimp. When The Shrimp Turn Pink, Remove From The Pan From The Heat, And Let The Shrimp Cool In The Liquid. Cook The Corn Kernels In A Steamer For 2 Minutes; Set Aside. Whisk Together The Egg Yolk, Oils, Vinegar And Mustard. Stir In The Red Onion And Chives, The Parsley And The Shallot. Drain The Shrimp And Put In A Deep Bowl. Pour On The Marinade. Cover And Refrigerate For 2 Hours. When Ready To Serve, Stir The Corn In With The Shrimp. Arrange On A Lettuce Lined Platter. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Corned Beef Potato Salad 4 Cups Cubed Cooked Potatoes 1 Can (12 Ounces) Corned Beef, Cubed 1/2 Cup Diced Dill Pickle 1/2 Cup Chopped Celery 1/4 Cup Chopped Onion 1/4 Cup Salad Oil 2 Tablespoons Wine Vinegar 1/2 Teaspoon Salt 1/4 Teaspoon Garlic Powder 1/4 Teaspoon Freshly Ground Pepper 2/3 Cup Dairy Sour Cream 2 Tablespoons Horseradish Crisp Greens Cherry Tomatoes In Large Bowl, Toss Potatoes, Meat, Pickles, Celery And Onion. In Covered Jar Shake Oil, Vinegar, Salt, Garlic Powder And Pepper. Pour Over Meat Mixture And Toss. Cover; Refrigerate At Least 2 Hours. Just Before Serving, Mix Sour Cream And Horseradish. Pour Over Meat Mixture And Toss. Season To Taste. Serve On Crisp Greens And Garnish With Cherry Tomatoes. Makes 4 To 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Country Squash Salad 3 Small Zucchini (About 8 Ounces Each) 3 Small Yellow Straightneck Squash (About 8 Ounces Each) Salt 1/2 Cup White Wine Vinegar 2 Tablespoons Sugar 1/4 Teaspoon Pepper About 2 1/2 Hours Before Serving Or Early In Day: 1. Cut Zucchini And Yellow Squash Into 4 Inch Long Matchstick Thin Strips. In Large Bowl, Toss Zucchini And Yellow Squash With 1 Teaspoon Salt; Cover And Let Stand 30 Minutes To 1 Hour. 2. Tipping Bowl Over Sink, Press Squash With Hand To Drain Off As Much Liquid As Possible; Then Stir In Vinegar, Sugar, Pepper, And 3/4 Teaspoon Salt. Cover And Refrigerate At Least 1 Hour To Blend Flavors. Makes 6 Accompaniment Servings. Each Serving: About 55 Calories, 0 G Fat, 0 Mg Cholesterol, 360 Mg Sodium. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Country-Style Potato Salad 1 Pound Kielbasa Sliced 4 Medium Red Potatoes (About 1 Pound), Sliced Water 3 Scallions, Cut Into 1 1/2 Inch Pieces 10 Cherry Tomatoes, Halved 2 Hard Cooked Eggs, Chopped 1/3 Cup Vegetable Oil 1/4 Cup White Wine Vinegar 2 Tablespoons Dijon Mustard 2 Teaspoons Dried Basil Leaves 2 Cloves Garlic, Crushed In Medium Saucepan, Over High Heat, Heat Kielbasa And Potatoes In Water To Cover. Bring To A Boil; Cook For 15 Minutes. Drain. In Large Bowl, Combine Kielbasa, Potatoes, Scallions, Tomatoes And Eggs; Set Aside. In Small Bowl, Whisk Oil, Vinegar, Mustard, Basil And Garlic. Pour Over Potato Mixture, Tossing To Coat Well. Cover; Chill At Least 2 Hours Before Serving. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Couscous Salad (5-16-98) 2 Cups Chicken Stock 3/4 Teaspoon Cinnamon 1/2 Teaspoon Ground Ginger 1/2 Teaspoon Ground Cumin 1/4 Teaspoon Turmeric 3 Tablespoons Extra-Virgin Olive Oil 1/2 Pound Skinless, Boneless Chicken Breast Or Leftover Cooked Chicken 1 Cup Couscous 1 Medium Carrot, Cut Into 1/4 Inch Dice 1 Small Red Onion, Cut Into 1/4 Inch Dice 1 Small Red Bell Pepper, Cut Into 1/4 Inch Dice 1 Small Cucumber Or Zucchini, Cut Into 1/4 Inch Dice 1 Small Granny Smith Apple, Cut Into 1/4 Inch Dice 1/3 Cup Currants Or Raisins 1 Cup Canned Chick Peas, Rinsed And Drained 1/4 Cup Fresh Lemon Juice 1/2 Teaspoon Salt 1/4 Teaspoon Freshly Ground Black Pepper In A Heavy Medium Saucepan, Whisk Together The Chicken Stock, Cinnamon, Ginger, Cumin, Turmeric And 1 1/2 Tablespoons Of The Olive Oil. Bring To A Boil, Reduce To A Bare Simmer And Add The Chicken Breast If You Are Using Uncooked Chicken. Poach Until White Throughout, But Still Moist, About 15 Minutes. Remove The Chicken And Set Aside To Cool. Return The Stock To A Boil. Add The Couscous In A Slow Steady Stream, Stirring Constantly, And Continue To Boil, Stirring, For 1 Minute. Cover The Pot Tightly, Remove From The Heat And Let Stand For 15 Minutes. Fluff The Couscous Grains With A Fork, Transfer To A Large Mixing Bowl And Let Cool. Then Fluff Again, Rubbing With Your Fingers To Break Up Any Lumps. Cut The Chicken (Poached Or Leftover) Into 1/2 Inch Dice. Add The Chicken To The Couscous. Add The Carrot, Bell Pepper, Cucumber, Onion, Apple, Currants And Chick Peas And Toss. In A Small Jar With A Lid, Shake The Remaining 1 1/2 Tablespoons Olive Oil With The Lemon Juice, Salt And Pepper Until Well Mixed. Pour Over The Salad And Toss Well. Cover And Refrigerate For Several Hours Or Up To 3 Days. Season With Additional Salt, Pepper And -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Crab Louis 2 Cans ( 7 1/2 Ounces Each) Crab Meat Crab Louis Dressing Below 4 Tomatoes, Quartered 4 Hard Cooked Eggs, Quartered Some Ripe Or Green Olives 4 Cups Bite Size Pieces Salad Greens, Chilled Drain Crabmeat And Remove Cartilage; Chill. Prepare Louis Dressing. Arrange Crabmeat, Tomatoes, Eggs And Olives On Greens. Pour Louis Dressing Over Salad. Makes 4 Servings. Louis Dressing 3/4 Cup Chili Sauce 1/2 Cup Mayonnaise Or Salad Dressing 1 Teaspoon Instant Mince Onion 1/2 Teaspoon Sugar 1/4 Teaspoon Worcestershire Sauce Salt To Taste Mix All Ingredients. Cover And Chill 30 Minutes. Makes 1 1/4 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Crab Louis 1 Line 4 Large Plates With Lettuce Leaves From Large Head. Shred Remainder Of Lettuce Atop. Use 2 To 3 Cups Cooked Crabmeat (Or Two 7 1/2 Ounce Cans). Remove Bony Bits. Reserve Claw Meat. Place Remaining Meat In Chunks On Lettuce. Cut 2 Large Tomatoes And 2 Hard Cooked Eggs In Wedges. Circle Atop Salads. Salt. Pour 1/4 Cup Louis Dressing Over Each Salad. Dash With Paprika. Top With Claw Meat. Pass Dressing. Makes 4 Servings. Louis Dressing: To 1 Cup Mayonnaise, Add 1/4 Cup Whipping Cream, Whipped, And 1/4 Cup Each Chili Sauce, Chopped Green Pepper, And Chopped Green Onion. Add 1 Teaspoon Lemon Juice; Salt To Taste; Chill. Makes 2 Cups Dressing. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Crab Salad (05-08-92) (1:09) 1 Head Butter Lettuce 2 Pounds Crab Meat 1 Pound Mandarin Oranges (Seedless) 1 Pound Fresh Peaches, Peeled And Sliced 4 Shallots, Minced 2 Large Cucumbers, Sliced 1/2 Pound Snow Peas Juice Of 1 Lemon Garnish With Lemon Slices Or Fresh Chives. Mix All Ingredients Except Lettuce In A Bowl, Add Dressing, And Chill For 1 Hour. Arrange Lettuce Leaves In A Salad Bowl, Add Salad. Garnish With Lemon Slices. Serves 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Crabmeat Salad With Avocado Dressing 3 Medium Sized Avocados 2/3 Cup Milk 2 Tablespoons Lemon Juice 2 Tablespoons Light Mayonnaise 1 Tablespoon Prepared White Horseradish, Drained 1 Teaspoon Salt 1/2 Teaspoon Dried Dill Weed 1/4 Teaspoon Hot Pepper Sauce 2 Large Celery Stalks 1 1/2 Pounds Salad Style Imitation Crabmeat Lemon Slices For Garnish About 30 Minutes Before Serving: 1. Remove Peel And Discard Pit From 1 Avocado; Cut Avocado Into Chunks. In Blender At Medium Speed Or In Food Processor With Knife Blade Attached, Blend Avocado Chunks, Milk, Lemon Juice, Mayonnaise, Horseradish, Salt, Dried Dill Weed, And Hot Pepper Sauce Until Smooth 2. Cut Celery Into 1/4-Inch-Thick Slices, Remove Peel And Pit From Remaining 2 Avocados; Cut Into Large Chunks. 3. In Large Bowl, Combine Imitation Crabmeat, Celery, And Chunks Of Avocado; Gently Toss With Avocado Dressing. Spoon Crabmeat Salad Onto Platter. Garnish With Lemon Slices. Makes 6 Main-Dish Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Crawfish And Egg Salad (08-14-93) (1:29) Servings: 8 3 Ea Eggs, Hard Boiled 1 T Durkee's Famous Sauce 1 Lb Chopped Crawfish Or Shrimp 2 T Mayonnaise 1 X Salt, If Needed 2 T Dill Pickles, Finely Chopped 1 T Red Cayenne Pepper 1 T Poupon Mustard To Cook Crawfish: In A Saucepan Bring 2 Quarts Water To Boil With 2 Teaspoon Salt And 1/2 Teaspoon Of Red Pepper. Add Peeled Crawfish Tails To Water. Bring To Boil And Remove From Heat Immediately. Drain And Cool. Chop Hard-Boiled Eggs. Chop Crawfish And Mix With Eggs. Add Pickles. Mix Mustard, Durkee's, And Mayonnaise And Add To Egg Mixture. If Needed, Add More Pepper And Salt. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Creole Potato Salad (01/24/94) (0:11) Ice Cold Boiled Potatoes 2 Cups Mayonnaise 2 Young Green Onions 2 Hard Boiled Eggs 1 Large Stalk Of Celery 2 Green Bell Peppers 4 Green Pickles 1/2 Lemon Or Lime 1/2 Teaspoon Black Pepper Salt To Taste Slice Potatoes, Cut Celery Fine, Chop All Other Ingredients, Mix In China Or Earthenware Bowl, Add Pepper, Mayonnaise, Salt, Lemon Or Lime, Mix. Put On Ice For 2 Hours, Serve Each Portion On A Large Lettuce Leaf. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cucumber And Raisin Salad 4 Medium Sized Cucumbers Salt 1/2 Cup Walnuts 2 Green Onions 1 8 Ounce Container Plain Low Fat Yogurt 1/2 Cup Golden Raisins 2 Tablespoons Chopped Fresh Mint Leaves Or 1 Teaspoon Dried Mint Flakes 1 Tablespoon White Vinegar 1/4 Teaspoon Pepper About 1 1/2 Hours Before Serving Or Early In Day: 1. Thinly Slice Unpeeled Cucumbers. In Large Bowl, Toss Cucumber Slices With 1 Teaspoon Salt; Cover And Let Stand 30 Minutes. 2. Meanwhile, Coarsely Chop Walnuts. In Small Saucepan Over Medium Heat, Toast Chopped Walnuts Until Lightly Browned, Stirring And Shaking Saucepan Frequently. Thinly Slice Green Onions. 3. Tipping Bowl Over Sink, Press Cucumbers With Hand To Drain As Much Liquid As Possible. Stir In Walnuts, Green Onions, Yogurt, Raisins, Mint, Vinegar, Black Pepper, And 3/4 Teaspoon Salt. Refrigerate If Not Serving Right Away. Makes 6 Accompaniment Servings. Each Serving: About 145 Calories, 6 G Fat, 2 Mg Cholesterol, 390 Mg Sodium. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cucumber Cheese Ring 1 3 Ounce Package Lime Flavored Gelatin 1 Cup Boiling Water 1 3 Ounce Package Cream Cheese, Softened 1 Cup Mayonnaise Or Salad Dressing 1 Teaspoon Prepared Horseradish 1/4 Teaspoon Salt 2 Tablespoons Lemon Juice 3/4 Cup Drained Shredded Or Ground Unpared Cucumber 1/4 Cup Finely Sliced Green Onion Dissolve Gelatin In Boiling Water. Add Cream Cheese, Mayonnaise Or Salad Dressing, Horseradish, Salt, And Lemon Juice. Beat Smooth With Electric Or Rotary Beater. Chill Until Partially Set. Stir In Cucumber And Sliced Green Onion. Chill In 3 1/2 Cup Mold Until Firm. Makes 5 Or 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cucumber In Sour Cream Salad (08-14-93) (10:46) Servings: 1 1 Ea Medium Cucumber Thin Slices 3 Cups 1 T Salt 1/2 C Sour Cream 1 T White Vinegar 2 Ea Drops Of Tabasco 2 T Chopped Chives 1 T Dill Seed Or Fresh Chop Dill 1 Ea Dash Of Pepper Sprinkle The Cucumber With Salt. Let Stand 30 Minutes. Drain Thoroughly. Dry On Paper Towel. Combine Sour Cream, Vinegar, Tabasco, Chives, Dill Seed And Pepper. Pour Over Cucumber. Chill Well Before Using. Garnish With Fresh Dill. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cucumber Relish Salad (05-11-93) (1:01) Servings: 4 2 Ea Cucumbers; Medium 1 1/2 T Sugar 1 1/2 T Cider Vinegar 1/2 T Salt 1/8 T Pepper 1/2 C Sour Cream 1 T Parsley; Fresh, Minced Slice Cucumbers Paper-Thin. Sprinkle Slices With Sugar, Vinegar, Salt And Pepper. Marinate For 20 Minutes, Drain Off Liquid, And Toss Lightly With Sour Cream. Top With Minced Parsley. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cucumber Salad (05-01-93) (19:18) Servings: 6 1 Package Lime Gelatin (3 Oz.) 1 C Hot Water 1 C Cucumber, Scrubbed & Grated 1/2 C Onion, Grated 1 C Sour Cream 1 C Cottage Cheese 1 C Mayonnaise Dissolve Gelatin In Hot Water. Let Cool. Add Cucumber And Onion To Gelatin. Fold In Sour Cream, Cottage Cheese, And Mayonnaise. Pour Into 6 Cup Mold And Refrigerate At Least Four Hours Before Serving. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cucumber Sour Cream Salad 4 Medium Cucumbers 1 1/2 Cups Dairy Sour Cream 1 Small Clove Garlic, Minced 2 Tablespoons Salad Oil 2 Teaspoons Sugar 1 Teaspoon Salt 1 Teaspoon White Wine Vinegar 1/2 Teaspoon Dill Weed Pare Cucumbers And Slice Thinly Into Large Bowl. Stir Together Remaining Ingredients Except Dill Weed; Pour Over Cucumbers And Toss Lightly. Sprinkle With Dill Weed. Cover And Chill. Just Before Serving, Toss Carefully. Makes 8 To 10 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Curried Chicken Salad (05/26/93) (0:22) 1/2 C. Mayonnaise 9 Oz. Mango Chutney 2 T. Curry Powder 1/2 T. Salt 2 C. (8 Oz.) Cheese 3 C. Cooked Diced Chicken 2 C. Chopped Apples 1 C. Dry Roasted Unsalted Peanuts Mix Together First 4 Ingredients. Toss With Remaining Ingredients. Chill. Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Curried Macaroni Salad (11-23-92) (7:18) Msb 1 8 Ounce Package Elbow Macaroni (2 Cups) 1 10 Ounce Package Frozen Peas 2 Medium Celery Stalks, Sliced 1 16 Ounce Can Sliced Cling Peaches, Drained 1 6 Ounce Package Sliced Cooked Ham, Cut Into Small Pieces 3/4 Cup Mayonnaise 1/3 Cup Milk 1 1/2 Teaspoons Curry Powder Lettuce Leaves About 30 Minutes Before Serving: Prepare Macaroni In Saucepot As Label Directs; Drain. Return Macaroni To Saucepot. Meanwhile, Prepare Frozen Peas As Label Directs. Add Peas, Celery, Peaches And Ham To Macaroni. In Small Bowl, Stir Mayonnaise, Milk, Curry Powder And Salt. Spoon Mayonnaise Mixture Into Macaroni Mixture In Saucepot; Toss Gently. Line Platter With Lettuce Leaves; Spoon Macaroni Onto Lettuce. Makes 5 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Curried Pork And Peach Salad (05-01-93) (19:11) 2 T. Peanut Oil 1 C. Raw Cashews 3 C. Cubed Cooked Lean Pork 2 C. Sliced Ripe Peaches 1/2 C. Diced Red Pepper 1/4 C. Sliced Green Onion 1/2 C. Mayonnaise 1/2 C. Sour Cream 2 T. Honey 1 T. Apple Cider Vinegar 1 T. Curry Powder Salt And Pepper To Taste 4 C. Shredded Chinese Lettuce Fry Cashews In Hot Oil And Drain. Combine Pork, Peaches, Pepper And Onions. Whisk Together Next Five Ingredients, Season With Salt And Pepper. Toss With Pork Mixture. Spoon Onto Lettuce And Sprinkle With Cashews. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Dieter's Taco Salad (08-14-93) (13:40) Servings: 4 1 Lb Ground Beef, Lean 1 X Onion, Medium 1 X Green Pepper, Large Chopped 8 Oz Tomato 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Dinner-In-A-Basket Salad 1 Pound Green Beans 1 1/2 Pounds Small Red Potatoes 1 Teaspoon Dried Rosemary Leaves, Crushed 3/4 Teaspoon Salt 1 1/2 Pound Cod Fillet 1 Tablespoon All-Purpose Flour Mustard Maple Dressing 1 Whole Large Boneless Smoked Chicken Breast (About 1 Pound) 1 Small Honeydew Melon 1 Small Cantaloupe 1 10 Ounce Package Extra Sharp Cheddar Cheese 1 Large Head Radicchio 1 Small Head Green Lettuce 1/2 Pound Thinly Sliced Salami 1 Pint Strawberries Assorted Breads, Crackers, And Breadsticks About 2 Hours Before Serving Or Early In Day: 1. Trim Stem End From Each Green Bean. In 12 Inch Skillet Over High Heat, In One Inch Boiling Water, Heat Green Beans To Boiling. Reduce Heat To Low; Cover And Simmer 5 To 10 Minutes Until Beans Are Tender-Crisp; Drain. Place Beans On Plate; Cover And Refrigerate. 2. Meanwhile, Cut Each Potato In Half. In Nonstick 12 Inch Skillet Over Medium Heat, In 1 Tablespoon Hot Salad Oil, Cook Potatoes, Cut Side Down, With Rosemary And Salt Until Golden On Bottom. Reduce Heat To Low; Cover And Cook About 15 Minutes Longer Or Until Potatoes Are Fork Tender. Remove Potatoes To Bowl; Cover And Refrigerate. Wipe Skillet Clean. 3. Cut Cod Fillet Into 6 Pieces. Place Flour On Waxed Paper; Use To Coat Cod Pieces. In Same Nonstick Skillet Over Medium-High Heat In 1 Tablespoon Hot Salad Oil, Cook Cod, Turning Pieces Once, Until Fish Is Lightly Browned On Both Sides And Flakes Easily When Tested With A Fork, About 10 Minutes. With Pancake Turner, Remove Cod To Plate. Cover And Refrigerate. 4. Prepare Mustard Maple Dressing Mustard-Maple Dressing In Small Bowl, With Wire Whisk, Mix 1/3 Cup Dijon Mustard, 1/4 Cup Maple Or Maple Flavor Syrup, 3 Tablespoons Soy Sauce, 2 Tablespoons White Wine Vinegar, 2 Tablespoons Water, And 1/2 Teaspoon Cracked Black Pepper. 5. Cut Each Smoked Chicken Breast In Half; Slice Each Half Into 3 Pieces. Cut Honeydew And Cantaloupe Into Thin Wedges; Cut Off Peel. Cut Cheese Into 6 Pieces. 6. Cover Inside Of A Large Shallow Basket (About 18 Inches By 12 Inches) With Foil Or Plastic Wrap. Line Basket With Romaine, Radicchio, And Leaf Lettuce. Then Arrange Green Beans, Potatoes, Cod, Smoked Chicken, Melon Wedges, Cheese, Salami, And Strawberries In Basket. Serve Dressing In Bowl To Spoon Over Salad. Accompany With Breads, Crackers, And Breadsticks. Makes 6 Main Dish Servings. Each Serving Without Dressing, Bread, Crackers, And Breadsticks: About 830 Calories, 34 G Fat, 180 Mg Cholesterol, 1780 Mg Sodium. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Double Lettuce Salad Into Bowl, Tear 1 Small Head Boston Lettuce And 1 Small Head Lettuce Into Bite Size Pieces (About 10 Cups). Toss With About 1/2 Cup Low Calorie Salad Dressing. Garnish With Green Pepper Rings. Makes 8 Servings 30 Calories Each. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Easy Summer Rice Salad (11-12-92) (6:48) For Dressing: 1 Tablespoon Soy Sauce 1 Tablespoon Sesame Oil 1/4 Teaspoon Shredded Fresh Ginger Root 4 Tablespoons Cider Vinegar 3 Tablespoons Vegetable Oil 2 Tablespoons Dijon Mustard 1 Clove Garlic, Minced For Salad: 2 1/4 Cups Water 2 1/4 Cups Rice 1 (10 Ounce) Package Frozen Peas, Thawed 1/2 Cup Sliced Green Onions With Tops 1 1/2 Cups Cooked Light Chicken Meat, Cut Into 1/2 Inch Cubes 1/2 Cup Diced Celery 2 Tablespoons Chopped Green Pepper 2 Tablespoons Chopped Red Bell Pepper In A Screw Top Jar Combine Soy Sauce, Sesame Oil, Ginger, Vinegar, Vegetable Oil, Mustard And Garlic; Shake Well. In Large Saucepan Bring Water To A Boil. Stir In Rice; Cover, Remove From Heat And Set Aside For 5 Minutes Or Until All Liquid Is Absorbed. Allow Rice To Cool. In Large Bowl Combine Cooled Rice, Peas, Onions And Peppers; Toss. Pour Dressing Over Rice Mixture; Toss. Transfer To Serving Dish; Cover And Chill Before Serving. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Eggplant Salad (11-19-93) (19:49) 1 Eggplant, Large 4 T Cilantro, Chopped Fine 1 Lemon, Juiced 2 T Mayonnaise 1 Tomato, Diced 3 T Olive Oil 3 Cloves Garlic, Pressed Cut Eggplant In Half Lengthwise. Place In Baking Dish, Cut Sides Down. Bake At 350 Degrees Until Soft, About 1 Hour. Scoop Out Insides Of Eggplant Into A Large Bowl. Mash And Cut Or Process Until Eggplant Is In Fine Pieces. Add All Other Ingredients And Mix. Chill 1 Hour Before Serving. Serve On Crackers, Pocket Bread Or By Itself. Serves 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Eggplant, Tomato & Mozzarella Salad 2 Large Eggplants (About 2 Pounds Each) Extra Virgin Olive Oil 1 1/2 Cups Loosely Packed Fresh Basil Leaves 1/4 Cup Red Wine Vinegar 1 1/2 Teaspoons Sugar 6 Plum Tomatoes (About 1 Pound) 1 Pound Fresh Mozzarella Cheese Or 1 16 Ounce Package Mozzarella Cheese 1 Head Green Leaf Lettuce 1 Teaspoon Cracked Black Pepper About 50 Minutes Before Serving Or Early In Day: 1. Preheat Broiler If Manufacturer Directs. Cut Eggplant Into 1/2-Inch-Thick Slices. Place Half Of Slices On Rack In Broiling Pan; Brush Both Sides Of Slices With 3 Tablespoons Olive Oil And Sprinkle With 1/4 Teaspoon Salt. Broil Slices 15 Minutes Or Until Browned, Turning Eggplant Once Halfway Through Cooking Time. Repeat With Remaining Eggplant Slices. 2. While Eggplant Is Cooking, Prepare Dressing: In Blender At Medium Speed Or Food Processor With Knife Blade Attached, Blend Basil, Vinegar, Sugar, 1/4 Cup Olive Oil, And 1 Teaspoon Salt Until Smooth. If Not Serving Salad Right Away, Cover And Refrigerate Eggplant And Dressing. About 15 Minutes Before Serving: 3. Cut Tomatoes And Mozzarella Into 1/4-Inch-Thick Slices. Line Large Platter With Lettuce Leaves And Sprinkle With Half Of Dressing. Range Eggplant, Tomato, And Mozzarella Slices On Lettuce; Sprinkle With Cracked Pepper. Serve With Remaining Dressing. Makes 6 Main-Dish Or 10 Accompaniment Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Egg Salad Dijon 6 Hard Cooked Eggs, Chopped 1/2 Cup Shredded Cheddar Cheese (2 Ounces) 1/4 Cup Dijon Mustard 1/4 Cup Mayonnaise 1/4 Cup Chopped Celery 2 Tablespoons Chopped Scallions In Medium Bowl, Combine Eggs, Cheese, Mustard, Mayonnaise, Celery And Scallions. Cover; Chill Until Serving Time. Serve As A Sandwich Filling Or On Salad Greens. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Egg Salad Filling 4 Hard Cooked Eggs, Chopped 1/3 Cup Chopped Pimiento Stuffed Green Olives 2 Tablespoons Finely Chopped Green Onion 2 Teaspoons Prepared Mustard 1/4 Cup Mayonnaise Combine All Ingredients. Spread Between Buttered Bread Slices. Makes 1 1/2 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Egg Salad Spread (05-15-92) (22:57) 6 Hard Cooked Eggs 2 Tablespoons Bran, To Taste 2 To 3 Tablespoons Light Mayonnaise 2 Celery Stalks, Diced 2 To 3 Scallions, Diced Salt And Pepper, To Taste Mash Eggs And Combine With Bran. Add Remaining Ingredients And Blend Well. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fennel, Orange And Tomato Salad 01/28/96 2:48 Am Preparation Time - 25 Minutes Cooking Time - 3 To 4 Minutes Serves - 4 People 2 Bulbs Fennel, Green Top Trimmed And Reserved 2 Large Ripe Tomatoes 2 Oranges Dressing 2 Tablespoons Orange Juice 1 1/2 Tablespoons Lemon Juice Zest Of One Orange 1/3 Cup Olive Oil And Vegetable Oil Mixed Half And Half 1 Teaspoon Chopped Fresh Oregano Or Basil Pinch Sugar Salt And Pepper Choose Fennel With A Lot Of Feathery Green Top. Reserve The Tops. Cut The Cores Out Of The Bottom Of The Fennel Bulbs And Discard. Bring Water To A Boil In A Large Saucepan. Slice The Fennel Thinly, Lengthwise, And Place The Slices In The Boiling Water. Cook Until Translucent And Slightly Softened, About 3 - 4 Minutes. Carefully Remove The Slices To A Colander And Rinse Under Cold Water. Leave To Drain. Place The Tomatoes Into The Boiling Water For 5 - 10 Seconds. Put Immediately Into Cold Water. Peel And Slice Into 1/4 Inch Rounds. Grate Or Use A Zester To Remove The Peel From 1 Orange. Peel Off The Pith With Knife And Peel The Remaining Orange. Slice Both Oranges In 1/4 Inch Rounds. Prepare The Dressing By Whisking All The Ingredients Very Well And Reserving The Orange Zest. Arrange The Fennel, Tomato And Orange Slices In Circles On A Round Serving Dish. Pour Over The Dressing And Sprinkle On The Orange Zest. Chop The Fennel Tops And Sprinkle Over Or Use Whole To Garnish The Salad. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fiesta Salad 1 Medium Onion, Thinly Sliced 1 Cup Coarsely Chopped Green Pepper 2 Cups Coarsely Chopped Tomato 4 Slices Bacon 1/4 Cup Vinegar 1 Teaspoon Chili Powder 1/2 Teaspoon Salt 2 To 3 Drops Red Pepper Sauce Separate Onion Slices Into Rings; Place In Salad Bowl With Green Pepper And Tomato. Fry Bacon Until Crisp; Remove And Drain. Pour Off Bacon Drippings, Reserve 2 Tablespoons In Skillet. Stir Vinegar, Chili Powder, Salt And Red Pepper Sauce Into Drippings; Heat To Boiling. Pour Over Vegetables And Toss Lightly. Crumble Bacon; Sprinkle On Top. Serve With A Slotted Spoon. Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= French Green Salad 1 Clove Garlic, Cut 1/2 Teaspoon Salt 1/4 Teaspoon Dry Mustard 1/4 Teaspoon Paprika 1/4 Cup Salad Oil 4 Cups Greens (Any Combination) 2 Tablespoons Vinegar 2 Tablespoons Lemon Juice Rub Salad Bowl With Garlic. Measure In Salt, Mustard, And Paprika. Grind Pepper Over; Blend. Beat In Salad Oil With Fork. Add Greens. Toss Until Leaves Glisten. Sprinkle With Vinegar And Lemon Juice. Toss Again. Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fresh Mushroom Salad 1 Head Romaine, Washed And Chilled 1 Head Lettuce, Washed And Chilled 1/2 Pound Mushrooms, Trimmed And Sliced Garden Dressing (Below) Line Salad Bowl With Romaine Leaves. Into Bowl, Tear Lettuce Into Bite Size Pieces (About 8 Cups). Add Mushrooms; Pour Garden Dressing Over Greens And Toss. Makes 6 To 8 Servings. Garden Dressing 1/2 Cup Salad Oil 1/4 Cup Vinegar 1/4 Cup Sliced Green Onions 1 Tablespoon Finely Chopped Green Pepper 1/4 Cup Snipped Parsley 1 Teaspoon Sugar 1 Teaspoon Salt 1 Teaspoon Dry Mustard 1/8 Teaspoon Red Pepper Shake All Ingredients In Tightly Covered Jar; Refrigerate. Shake Again Just Before Serving. Makes About 1 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fresh Spinach Salad (05/19/93) (3:08) Servings: 1 2 T Caesar Salad Dressing 4 T Cottage Cheese 1 X Fresh Spinach Two Hours Before Serving, Marinate Caesar Salad Dressing With Cottage Cheese. Prepare Fresh Spinach By Washing, Cutting Out Large Vein In Center Of Leaves, And Tearing Into Desired Size Pieces. Drain. Pour Dressing Over Spinach, Toss, And Serve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Garbanzo Bean Salad 1 Can (16 Ounces) Garbanzo Beans, Drained 1 Can (About 15 Ounces) Kidney Beans, Drained 1 Can (16 Ounces) Cut Green Beans, Drained 2 Medium Carrots, Cut Into 1 1/2 X 1/4 Inch Strips 1 Medium Stalk Celery, Sliced 1 Small Onion, Thinly Sliced And Separated Into Rings 1 Cup Wine Vinegar 1/2 Cup Sugar 1/2 Cup Vegetable Oil 1 Teaspoon Seasoned Salt 1/2 Teaspoon Dry Mustard Mix Beans, Carrots, Celery And Onion. Mix Remaining Ingredients; Pour On Bean Mixture And Toss. Refrigerate No Longer Than 48 Hours. Just Before Serving, Toss And Drain. Makes 8 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Garden Buffet Leaf Lettuce 1 Carton (12 Ounces) Creamed Cottage Cheese (Large Curd) 3 Tablespoons Dairy Sour Cream 1/4 Teaspoon Salt 1/4 To 1/2 Teaspoon Curry Powder 1 Tablespoon Snipped Chives 2 Cups Small Fresh Broccoli Flowerets 1 Cup Radishes, Cut Lengthwise Into Halves 1 Large Green Pepper, Cut Into Rings 1 Unpared Large Cucumber, Scored And Sliced 2 Small Zucchini, Sliced Lengthwise Arrange Lettuce On Large Platter. Mix Cheese, Sour Cream, Salt And Curry Powder; Sprinkle With Chives. Arrange Broccoli, Radishes, Green Pepper, Cucumber And Zucchini On Lettuce. Serve With Cheese Mixture. Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Gazpacho Salad With Feta Cheese 1 8 Ounce Loaf Italian Or French Bread 1 Bunch Parsley 1/4 Cup Olive Oil 1 Teaspoon Dried Oregano Leaves 2 Large Red Peppers 2 Large Green Peppers 2 Large Yellow Peppers 2 Medium Sized Cucumbers 4 Large Tomatoes 1 Medium Sized Red Onion Lemon Mustard Vinaigrette 1/4 Pound Feta Cheese 1/2 Mediterranean Or Pitted Ripe Olives, Drained (About 1/4 Pound) About 2 Hours Before Serving Or Early In Day: 1. Prepare Croutons: Preheat Oven To 350 Degrees. Slice Bread Crosswise Into 1/2-Inch-Thick Slices. Cut Each Slice Into 3/4-Inch-Wide Strips. Finely Chop Enough Parsley Sprigs To Measure 1/4 Cup; Reserve Remaining Parsley Sprigs For Salad. In Jelly-Roll Pan, Toss Bread Strips, Olive Or Salad Oil, Oregano, And Chopped Parsley. Bake Bread Strips 10 To 15 Minutes Until Golden And Crisp, Stirring Occasionally. 2. While Croutons Are Toasting, Cut Red, Green, And Yellow Peppers Into Rings. In 12-Inch Skillet In 1/2 Inch Bolling Water, Heat Pepper Rings To Boiling; Boil 1 Minute. Drain Pepper Rings. 3. With Fork, Score Unpeeled Cucumbers Lengthwise; Cut Crosswise Into Very Thin Slices. Cut Tomatoes And Onion Into Thin Slices. 4. Prepare Lemon-Mustard Vinaigrette 5. Reserve A Few Green Pepper Rings And Parsley Sprigs For Garnish. In Large Glass Bowl, Place Yellow Pepper Rings; Top With Half Of Cucumber Slices, Then Half Of Tomato Slices. Drizzle Vegetables With Half Of Lemon-Mustard Vinaigrette. Top With Layers Of Green Pepper Rings, Sliced Red Onion, And Remaining Cucumber Slices. Drizzle With Remaining Lemon-Mustard Vinaigrette. Add Layers Of Two-Thirds Of Croutons, Remaining Tomato Slice Parsley Sprigs, And Red Pepper Rings, Top Salad With Chunks Of Feta Cheese, Olives, Remaining Croutons, And Reserved Green Pepper Rings And Parsley Sprigs. Cover And Refrigerate If Not Serving Right Away 6. To Serve, Gently Toss Salad To Coat Well With Dressing. Makes 12 Accompaniment Servings. About 290 Calories Per Serving. Lemon-Mustard Vinaigrette In Small Bowl, With Wire Whisk Or Fork, Mix 1/2 Cup Olive Or Salad Oil, 1/4 Cup Lemon Juice, 1/4 Cup White Wine Vinegar, 2 Tablespoons Sugar, 3 Tablespoons Dijon Mustard With Seeds, And 1 Teaspoon Salt. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= German Potato Salad 6 Slices Bacon 1/2 Cup Chopped Onion 2 Tablespoons All-Purpose Flour 2 Tablespoons Sugar 1 1/2 Teaspoons Salt 1 Teaspoon Celery Seed Dash Pepper 1 Cup Water 1/2 Cup Vinegar 6 Cups Sliced Potatoes Cook Bacon Until Crisp; Drain And Crumble, Reserving 1/4 Cup Drippings. Cook Onion In Reserved Drippings Until Tender. Blend In Flour, Sugar, Salt, Celery Seed, And Pepper. Add Water And Vinegar; Cook And Stir Until Thickened And Bubbly. Add Bacon And Potatoes, Tossing Lightly; Heat Thoroughly, About 10 Minutes. Trim With Parsley And Pimiento, If Desired. Makes 8 To 10 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= German Tomato Salad (5-16-98) Slice The Tomatoes, Add Some Sliced Onions And Put It In An Oil/Vinegar Sauce. Add Some Salt And Pepper. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Ginger-Bean Salad 1 Pound Green Beans 1 Pound Chinese Pea Pods Salt 2 Teaspoons Sesame Seeds 2 Tablespoons Salad Oil 3 Tablespoons Minced Peeled Ginger Root 1 8 Ounce Can Sliced Water Chestnuts, Drained About 2 Hours Before Serving Or Early In Day: 1. Trim Ends From Green Beans. Remove The Stem And The Strings Along Both Edges Of Each Pea Pod. 2. In 2-Quart Saucepan Over High Heat, In 1 Inch Boiling Water, Heat Green Beans To Boiling. Reduce Heat To Low; Cover And Simmer 5 To 10 Minutes Until Beans Are Tender-Crisp. Drain; Toss Green Beans With 1/2 Teaspoon Salt. Set Aside. 3. While Beans Are Cooking, In Small Saucepan Over Medium Heat, Toast Sesame Seeds Until Golden Brown, Stirring And Shaking Saucepan Frequently. 4. In 12 Inch Skillet Over Medium-High Heat, In Hot Salad Oil, Cook Chinese Pea Pods, Ginger, And 1/2 Teaspoon Salt Until Pea Pods Are Tender-Crisp. Remove Skillet From Heat; Add Green Beans And Water Hestnuts; Toss Until Well Mixed. Spoon Vegetables Onto Platter; Sprinkle With Toasted Sesame Seeds. Cover And Refrigerate To Serve Chilled. Makes 6 Accompaniment Servings. Each Serving: About 115 Calories, 5 G Fat, 0 Mg Cholesterol, 365 Mg Sodium. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Ginger Pork Salad 1/2 Pound Chinese Pea Pods 1/2 Pound Bean Sprouts 4 Green Onions 1 Pork Tenderloin (About 1 Pound) 3 Tablespoons Salad Oil 2 Tablespoons Minced Peeled Gingerroot 1/4 Cup Soy Sauce 1/4 Cup White Vinegar 1 Teaspoon Sugar 1 Teaspoon Cornstarch 1 Medium-Sized Red Pepper 1 14 To 15 Ounce Can Baby Corn 1 8 Ounce Can Sliced Water Chestnuts About 45 Minutes Before Serving Or Early In Day: 1. Remove Stem And String Along Both Edges Of Each Pea Pod. Rinse Bean Sprouts With Running Cold Water. Thinly Slice Green Onions. Cut Pork Tenderloin Crosswise Into Thin Slices. 2. In 10-Inch Skillet Over High Heat, In Hot Salad Oil, Cook Chinese Pea Pods And Bean Sprouts, Stirring Frequently, Until Vegetables Are Tender-Crisp. With Slotted Spoon, Remove Vegetables To Large Bowl. In Oil Remaining In Skillet, Cook Pork Tenderloin, Green Onions, And Ginger About 5 Minutes Or Until Pork Is Lightly Browned. Add To Bowl With Vegetables. 3. In Cup, Mix Soy Sauce, Vinegar, Sugar, And Cornstarch Until Smooth. To Same Skillet Over Medium Heat, Add Soy-Sauce Mixture; Heat To Boiling, Stirring To Loosen Brown Bits From Bottom Of Skillet, Pour Sauce Into Bowl With Cooked Vegetables And Pork. 4. Cut Red Pepper Into Thin Strips. Drain Baby Corn And Water Chestnuts; Cut Each Baby Corn Lengthwise In Half If It Is Large. Add Red Pepper, Baby Corn, And Water Chestnuts To Pork Mixture In Bowl; Toss To Mix Well. If Not Serving Salad Right Away, Refrigerate To Serve Later. Makes 4 Main-Dish Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Greek Salad (03/17/93) (23:59) 1/2 Small Head Romaine Lettuce 2 Cups Trimmed Spinach Leaves 1/2 Small Cucumber, Peeled, Seeded And Chopped 3 Tablespoons Dry Curd Cottage Cheese 2 Tablespoons Minced Fresh Mint 1 Tablespoon Rinsed And Crumbled Feta Cheese 2 Medium Pitted Ripe Olives, Finely Chopped 1 Tablespoon Olive Oil 1 Teaspoon Lemon Juice 1 Small Clove Garlic, Minced 1/8 Teaspoon Black Pepper Wash Lettuce And Spinach Leaves, Pat Dry With Paper Towels And Teas Into Bite Size Pieces. Place In Large Bowl With Cucumber, Cottage Cheese, Mint And Feta Cheese; Set Aside While Preparing Dressing. In Small Bowl Mix Olives, Olive Oil, Lemon Juice, Garlic And Pepper; Whisk Together Until Well Blended. Pour Dressing Over Salad, Toss Well And Serve. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Green And Gold Bean Salad (05/19/93) (3:15) Servings: 6 1 Can (1 Pound) Cut Green Beans, Drained 1 Can (1 Pound) Cut Wax Beans, Drained 1 C Diced Celery 1 T Dillweed 1/2 C Bottled Creamy Onion Dressing 1/4 C Slivered Almonds (Optional) 1/2 C Salad Croutons Mix Drained Beans, Celery And Dill, And Chill. Just Before Serving Add Nuts, Croutons And Dressing. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Green Bean Salad 2 Cups Cooked Fresh Green Or Wax Beans 3 Or 4 Stalks Celery, Diced 2 Tablespoons Fresh Onion, Sliced Very Thin 1 Small Can Pimentos, Drained And Chopped 1 Small Green Pepper, Chopped 1 Medium Cucumber, Sliced Very Thin 1/4 Cup Tarragon Vinegar 1/4 Cup White Vinegar 1 Teaspoon Sugar 1 Teaspoon Salt Mix All Ingredients In Large Bowl. Cover And Let Stand In Refrigerator Overnight. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Green Bean Salad 1 (05-11-93) (1:00) Servings: 4 1 Lb Green Beans; Fresh * 1 X ;Boiling Salted Water 1/4 C Stock; ** 3 T Vinegar 3 T Vegetable Oil 2 Ea Onions; Med., Thinly Sliced 1/2 T Dried Dillseed 1 T Sugar * Green Beans Should Be Sliced Lengthwise (French Cut). ** Stock Is The Water That The Green Beans Were Cooked In. (Not Regular Stock.) Cook Beans In Boiling Salted Water Until Just Tender. Reserve 1/4 Cup Of The Cooking Liquid And Drain Off The Rest. Prepare Sauce By Combining Vinegar, Oil, Reserved Vegetable Stock, Onions, Dill, And Sugar; Stir Until Blended. Pour Mixture Over Beans; Marinate Several Hours Before Serving. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Green Bean Salad 2 (10/21/94) (0:06) Yield: 3 Servings 1 Large Can Of French Style Green Beans 1 Small Can Of Pimentos, Cut Fine 3 Green Onions, Cut Fine 2 Pieces Of Celery, Cut Fine 1 Small Can Of Peas 1/2 Green Pepper, Cut Fine Mix And Add: 1/3 C Vinegar 2 Tb Wesson Oil 3 Tb Sugar Mix And Add Ingredients. Refrigerate Several Hours Before Serving. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Green Goddess Salad 6 Cups Torn Romaine, Chilled 3 Cups Torn Curly Endive, Chilled 1 9 Ounce Package Frozen Artichoke Hearts, Cooked, Drained, And Chilled 1/2 Cup Pitted Ripe Olives, Sliced 1 2 Ounce Can Rolled Anchovy Fillets 2 Medium Tomatoes, Cut In Wedges (Optional) In Large Salad Bowl, Combine Torn Romaine, Torn Curly Endive, Cook And Chilled Artichoke Hearts, Sliced Ripe Olives, Anchovy Fillets, Ad Tomato Wedges. Top Salad Mixture With Desired Amount Of Green Goddess Dressing. Roll-Toss Until Greens Are Well Coated. Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Green Salad With Clear Salad Dressing Rub Salad Bowl With Clove Of Garlic, Into Bowl, Tear Head Lettuce, Boston Lettuce And Spinach Into Bite Size Pieces (8 Cups). Toss Greens, 1 Jar (6 Ounces) Marinated Artichoke Hearts, Drained, And Clear Salad Dressing (Below). Makes 8 Servings. Clear Salad Dressing In Covered Jar, Shake 1 Cup Olive Oil, 1/4 Cup Wine Vinegar, 1 Teaspoon Each Salt, Pepper And Paprika And 1/2 Teaspoon Each Sugar And Mustard. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Green Salad With Guacamole 8 Cups Bite Size Pieces Bibb Lettuce 1 Cup Sliced Radishes Oil And Vinegar Salad Dressing 1 Can (7 3/4 Ounces) Frozen Guacamole Dip Thawed Toss Lettuce, Radish Slices And Salad Dressing; Divide Among 8 Salad Bowls. Spoon Guacamole Dip Onto Each Serving. Makes 8 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Gourmet Potato Salad 1 1/2 Cups Dairy Sour Cream 1 Cup Salad Dressing 1/2 Cup Chopped Dill Pickle 1 Tablespoon Plus 1 Teaspoon Seasoned Salt 1 Teaspoon Coarsely Ground Pepper 10 Cups Diced Pared Cooked Potatoes Mix All Ingredients Except Potatoes; Pour Over Potatoes And Toss. Cover; Chill Several Hours. Makes 12 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Guacamole Salad (08-14-93) (13:44) Servings: 4 5 Ea Large Avocados 1 Ea Medium Garlic Clove, Minced 1 Ea Medium Tomato, Chopped 4 Oz Can Chopped Green Chili 2 1/2 T Lemon Or Lime Juice 1 T Salt Peel And Chop Avocados Into A Bowl. Mash With Garlic And Lemon Juice. Add Remaining Ingredients, Mixture Will Be Chunky. To Prepare Individual Salads, Spoon Mixture On Shredded Or Whole Lettuce Leaves. Top With Diced Tomato For Garnish And Serve With Tortilla Chips. If Made Ahead Of Time, Save Pit And Put In Dip Until Time To Serve To Prevent Darkening. Note: This Is My Own Recipe And The Chili Can Be Adjusted To Taste. Also, I Sometimes Replace The Tomato And Green Chili With Salsa. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Ham 'N Mandarin Salad 1 Clove Garlic, Halved 2 Cups Finely Cubed Cooked Ham 1 Cup Thinly Sliced Celery 1/3 Cup Chopped Green Onion 1/2 Cup Chopped Walnuts 1 Can (11 Ounces) Mandarin Orange Segments, Drained 1/4 Teaspoon Pepper 1/3 Cup Mayonnaise Or Salad Dressing 2 Tablespoons Light Cream 1 Tablespoon Vinegar Crisp Greens Rub Salad Bowl With Cut Clove Of Garlic. Combine Ham, Celery, Onion, Walnuts And Orange Segments In Bowl; Cover And Chill. Just Before Serving, Blend Pepper, Mayonnaise, Cream And Vinegar; Pour Over Ham Mixture And Toss Until Ingredients Are Well Coated. Serve On Crisp Greens. Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Ham & Sweet Potato Salad With Pita Toasts 3 Tablespoons Cider Vinegar 3 Tablespoons Creamy Spread Mustard 3/4 Teaspoon Salt Cracked Black Pepper 1 1/2 Pounds Cooked Ham, In One Piece 1 29 Ounce Can Sweet Potatoes, Drained 2 Medium Sized Granny Smith Apples 1 Large Red Pepper 3 Medium Sized Green Onions 2 6 Inch Pitas 2 Tablespoons Margarine Or Butter (1/4 Stick), Softened Romaine Lettuce Leaves About 30 Minutes Before Serving: 1. In Large Bowl, With Wire Whisk Or Fork, Mix Vinegar, Mustard, Salt, And 1/2 Teaspoon Cracked Black Pepper With 2 Tablespoons Water. 2. Cut Ham, Sweet Potatoes, Unpeeled Apples, And Red Pepper Into Bite-Sized Chunks; Cut Green Onions Into 1/2-Inch Pieces; Add To Dressing Mixture In Bowl; Toss To Mix Well. 3. Preheat Broiler If Manufacturer Directs. Slice Each Pita Horizontally In Half; Spread Cut Sides With Margarine Or Butter. Sprinkle With 1 Teaspoon Cracked Black Pepper. Cut Each Half Into 6 Wedges. 4. Place Pita Wedges On Large Cookie Sheet. Place Cookie Sheet In Broiler At Closest Position To Source Of Heat. Broil 2 To 3 Minutes Until Pita Toasts Are Golden And Crisp. 5. To Serve, Arrange Romaine Lettuce Leaves On Large Platter; Top With Ham Mixture And Serve With Pita Toasts. Makes 6 Main-Dish Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Ham Red Bean And Rice Salad 1 1/2 Cups Water 2/3 Cup Uncooked Regular Rice 1/2 Teaspoon Salt 1 Bay Leaf Snappy Dressing (Below) 1 Can (About 15 Ounces) Red Kidney Beans, Chilled And Drained 3 Tablespoons Finely Chopped Onion 1/2 Large Stalk Celery, Chopped 1/4 Teaspoon Garlic Salt 1/2 Medium Green Pepper, Chopped 2 Cups 1/2 Inch Cubes Fully Cooked Ham, Chilled Celery Leaves Heat Water, Rice, Salt And Bay Leaf To Boiling, Stirring Once Or Twice; Reduce Heat. Cover And Simmer 14 Minutes. (Do Not Lift Cover Or Stir. ) Remove From Heat; Fluff Lightly With Fork, Cover And Let Steam 5 To 10 Minutes. Refrigerate Until Chilled. Prepare Snappy Dressing. Mix Beans, Onion, Celery And Garlic Salt. Mix Rice And Green Pepper. Arrange Bean Mixture, Rice Mixture And Ham Cubes In Separate Sections On Platter. Garnish With Celery Leaves And Serve With Dressing. Makes 5 Servings. Snappy Dressing 1/2 Cup Mayonnaise Or Salad Dressing 1/4 Cup Catsup 1/4 Teaspoon Ground Cumin 1/4 Teaspoon Aromatic Bitters Mix All Ingredients. Makes 3/4 Cup Dressing. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Ham Salads Hawaiian Potato Nests (Below) 1 1/2 Cups Finely Chopped Fully Cooked Ham 1/3 Cup Mayonnaise Or Salad Dressing 1 Can (13 1/2 Ounces) Pineapple Chunks, Drained 1 Large Stalk Celery, Chopped 2 Teaspoons Finely Chopped Onion 1/4 Teaspoon Prepared Mustard Dash Of Garlic Powder (Optional) Prepare Potato Nests. Mix Remaining Ingredients; Refrigerate At Least 1 Hour. Fill Potato Nests With Salad. Makes 5 Servings. Potato Nests Heat Oven To 400 Degrees. Empty 1 Package (6 Ounces) Hash Brown Potatoes With Onions Into Bowl. Pour Enough Very Hot Water On Potatoes To Cover; Let Stand 10 Minutes. Drain Completely. Toss Potatoes With 1 Egg, Beaten, And 1 Teaspoon Salt. Press About 1/4 Cup Of Potato Mixture Firmly And Evenly Against Bottom And Side Of Each Of 10 Greased 6 Ounce Custard Cups. Place On Cookie Sheet. Cook Until Edges Are Brown And Crisp, 35 To 40 Minutes. Remove From Oven; Loosen Edges. Let Cool On Wire Rack About 5 Minutes. Remove From Cups; Cool Completely On Rack. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Ham Sesame Seed Salad Oil And Vinegar Dressing (Below) 2 Cups Cubed Fully Cooked Ham 1/2 Medium Head Iceberg Lettuce, Torn Into Bite Size Pieces 1/2 Medium Cucumber, Thinly Sliced 2 Green Onions, Thinly Sliced Lengthwise And Cut Into 1 1/2 Inch Pieces 1 Medium Tomato, Cut Into Thin Wedges 2 Tablespoons Toasted Sesame Seed Monterey Jack Cheese, Cut Into 1/4 Inch Strips Prepare Oil And Vinegar Dressing. Toss With Ham, Lettuce, Cucumber, Onions, Tomato And Sesame Seed. Garnish With Cheese. Makes 6 To 8 Servings. Oil And Vinegar Dressing 1 Tablespoon Vegetable Oil 1 Tablespoon Vinegar 1 1/2 Teaspoons Sugar 3/4 Teaspoon Salt 1/2 Teaspoon Monosodium Glutamate (Optional) 1 Small Clove Garlic, Finely Chopped Shake All Ingredients In Tightly Covered Jar. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hamburg-Style Fish Salad (05-12-93) (22:29) Servings: 4 1 T Butter 1 Lb White Fish Fillets; * 1/2 C ;Hot Water 4 Ea Eggs; Large, Hard Cooked 2 Ea Pickles; Dill 1 T Capers -----------------------------------Sauce----------------------------------- 2 T Mayonnaise 2 T Sour Cream 2 T Lemon Juice 1 T Mustard; Dijon-Style 1/2 T Salt 1/4 T Pepper; White ----------------------------------Garnish---------------------------------- 1 Ea Egg; Large, Hard Cooked 4 Ea Beets; Canned, Slices * Fillets May Be Fresh Or Frozen. They Can Include Cod, Turbot, Or Haddock. Melt Butter In A Frying Pan. Place Fish In Frying Pan And Pour Hot Water Over Fish. Bring To A Boil, Cover, Lower Heat And Simmer Gently For 10 Minutes. Meanwhile Slice The 4 Hard Cooked Eggs And The Pickles. Drain Fish, Cool And Cut Into Cubes. Prepare Salad Sauce By Blending Mayonnaise, Sour Cream, Lemon Juice, Mustard, Salt, And Pepper. In A Separate Bowl Gently Mix Fish Cubes, Egg And Pickle Slices And Capers. Arrange Fish Mixture In Individual Dishes And Spoon Salad Sauce Over Tops. Chill For 30 Minutes. To Garnish, Cut Remaining Egg Into Eight Pieces And Chop Beet Slices. Arrange Garnish On Each Serving. Serve Immediately. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Health Salad (08-07-93) (15:48) Servings: 5 1 X Medium Head Cabbage, Shredded 3 X Carrots, Sliced Thin 1 X Green Pepper, Sliced Thin 2 X Cucumbers, Peeled & Diced 1/2 C Sugar 1/4 C Water 1/2 C Oil 1 X Large Onion, Sliced Thin 3/4 C Vinegar 1/4 T Salt Mix Liquids. Add Vegetables And Let Stand In Refrigerator Overnight. Delicious! -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hearty Corned Beef Salad 1 Cup Boiling Water 1 Package (3 Ounces) Lemon Flavored Gelatin 2 Tablespoons Vinegar 1 Can (12 Ounces) Corned Beef 2 Medium Stalks Celery, Chopped (About 1 Cup) 1 Medium Green Pepper, Chopped (About 1 Cup) 1 Small Onion, Finely Chopped (About 1/4 Cup) 3 Hard Cooked Eggs, Chopped 1 Cup Mayonnaise Or Salad Dressing 2 Teaspoons Horseradish 1/2 Teaspoon Salt Salad Greens Pour Boiling Water On Gelatin In Large Bowl; Stir Until Gelatin Is Dissolved. Stir In Vinegar; Refrigerate Until Slightly Thickened, About 1 Hour. Break Up Corned Beef With Fork. Stir Corned Beef And Remaining Ingredients Except Salad Greens Into Gelatin Mixture. Pour Into 6 1/2 Cup Ring Mold. Refrigerate Until Set, At Least 2 Hours But No Longer Than 48 Hours. Remove Salad From Refrigerator And Let Stand At Room Temperature 15 Minutes. Unmold On Salad Greens. Makes 8 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Herring Salad (05-12-93) (22:27) Servings: 4 8 Oz Pickled Herring; Drained 1/2 Ea Green Pepper; Seed And Dice 1 Ea Apple; Tart, Core And Dice 1 Ea Orange; Sectioned And Diced 2 T Onion; Grated 2 T Vegetable Oil 1 T Vinegar 4 Ea Lettuce Leaves; Cupped Combine Ingredients And Marinate In Refrigerator For At Least 1 Hour. Serve On Inner Tightly Cupped Lettuce Leaves. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Herring Salad 1 (10/23/94) (22:19) Ingredients: 8 Oz Pickled Herring; Drained 1/2 Green Pepper; Seed And Dice 1 Apple; Tart, Core And Dice 1 Orange; Sectioned And Diced 2 Teaspoon Onion; Grated 2 Teaspoon Vegetable Oil 1 Teaspoon Vinegar 4 Lettuce Leaves; Cupped Combine Ingredients And Marinate In Refrigerator For At Least 1 Hour. Serve On Inner Tightly Cupped Lettuce Leaves. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Herring Salad 2 (5-16-98) 1 Pound Veal Stew Meat 2 Tablespoons Butter 1 Tablespoon Water 2 Medium Potatoes 3 Eggs 3 5 Ounce Jars Of Bismarck Herring 2 Tablespoons Capers, Drained 1 1/2 Cups Chopped Red Onion 1 1/2 Cups Chopped Dill Pickle 1/2 Cup Chopped Parsley 1 2 Ounce Can Flat Anchovy Fillets, Drained 1 8 Ounce Can Whole Beets, Drained Romaine Lettuce 1 Lemon, In Small Wedges Sour Cream Dressing Lightly Brown The Veal Chunks In The Butter, Then Add One Tablespoon Water, Cover The Pan And Braise The Veal For One Hour. Let It Cool, Then Trim The Pieces And Cut Them Into Cubes. Meanwhile Peel And Dice Potatoes; Cook Them In Boiling Salted Water For 15 Minutes Or Until Tender. Drain And Cool. Put The Eggs In A Saucepan, Cover Them With Cold Water, Bring To A Boil, Cover Pan And Turn Off Heat. Let The Eggs Stand For 20 Minuts. Cool Them At Once By Putting Them Into Cold Water For A Few Minutes. Peel Them And Rice The Whites And Yolks Separately By Putting Them Through A Sieve. Drain And Trim The Herring. Cut The Fillets Into One-Half-Inch Squares. Mix The Capers With The Herring Pieces. Finely Chop The Onion, Pickle And Parsley, Julienne The Beets. Refrigerate All Ingredients Covered, Until You Are Ready To Arrange The Salad. Then Set Out The Ingredients As Attractively As You Can. If You Are Using A Round Bowl, Arrange Them In Wedges (Like A Pie). If You Are Using A Platter Arrange Them In Strips. Garnish With Leaves Of Romaine And With The Lemon Wedges. At The Table Mix With Ingredients Together With About Half The Amount Of The Sour Cream Dressing. Pass The Rest Of The Dressing In A Small Bowl. Sour Cream Dressing 1/4 Cup Butter 2 Cups Sour Cream 1/2 Cup Vinegar 1 Teaspoon Paprika 1 Teaspoon Salt Freshy Ground Black Pepper Melt The Butter In A Medium Sized Saucepan. Remove It From The Heat And Stir In The Sour Cream. Mix In The Vinegar, Paprika, Salt And Pepper. Put The Dressing Into A Serving Bowl And Refrigerate Until Ready To Use. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Herring Salad 3 (5-16-98) Soak In Water For 12 Hours: 6 Milter Herring Skin Them, Remove The Milt And The Bones. Rub The Milt Through A Colander With: 1 Cup Dry Red Wine Or Vinegar Cut Into 1/4-Inch Cubes The Herring And: 1 1/2 Cups Cold Cooked Veal 2 Hard-Cooked Eggs 1 1/2 Cups Pickled Beet Salad (Recipie To Follow) 1/2 Cup Onions 1/2 Cup Pickles 2 Stalks Celery 1/2 Cup Cold Boiled Potatoes Prepare And Add: 3 Cups Diced Apples Blanch, Shred And Add: 1 Cup Almonds Combine The Milt Mixture With: 1 Cup Sugar 2 Tablespoons Horseradish 2 Tablespoons Chopped Parsley Pour This Over The Other Ingredients. Mix Well. Shape The Salad Into A Mound Or Place It In A Bowl. Garnish It With: Riced Hard-Cooked Eggs Pickles And Olives Sardelles And Parsley -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Herring Salad With Sour Cream (05-12-93) (22:26) Servings: 4 ------------------------------Sour-Cream Sauce------------------------------ 1 C Sour Cream 1/2 C Yogurt 1/2 X Lemon; Juice Only 1/4 T Sugar -----------------------------------Salad----------------------------------- 2 Ea Onions; Small 2 Ea Apples; Medium, Tart 8 Ea Herring Fillets; Marinated 2 T Dill; Fresh Or 1/2 T Dillweed; Dried Sauce: Blend Thoroughly Sour Cream, Yogurt, Lemon Juice And Sugar. Salad: Peel Onions And Cut Into Thin Slices. Peel And Quarter Apples, Remove Cores And But Into Thin Wedges. Blend Onions And Apples With Sauce. In A Dish Arrange Herring And Apple-Onion Mixture In Layers. Cover Tightly And Marinate In Refrigerator For 5 Hours. Sprinkle With Dill Before Serving. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot Cheeseburger Salad 1 Package (8 Ounces) Main Dish Mix For Cheeseburger Macaroni 1 Pound Ground Beef 2 Cups Thinly Sliced Celery 3/4 Cup Mayonnaise Or Salad Dressing 1/2 Cup Chopped Toasted Almonds 2 Tablespoons Lemon Juice 1/2 Cup Crushed Whole Wheat Flake Cereal (About 1 Cup Uncrushed) Heat Oven To 450 Degrees. Cook Macaroni In 6 Cups Boiling Salted Water (4 Teaspoons Salt) 8 Minutes; Drain. Cook And Stir Ground Beef In 10 Inch Skillet Until Light Brown; Drain. Stir In Macaroni, Sauce Mix, Elery, Mayonnaise, Almonds And Lemon Juice. Divide Among 6 Ungreased Individual Baking Dishes Or Pour Into 1 1/2 Quart Casserole; Sprinkle With Cereal. Cook Uncovered 15 Minutes. Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot Chicken Salad In Avocado Shells 1 Can (About 7 Ounces) Marinated Artichoke Hearts, Drained And Sliced 1 Can (5 Ounces) Boned Chicken, Drained (About 1/2 Cup) 1 Jar (2 Ounces) Sliced Pimiento, Drained 1/3 Cup Mayonnaise Or Salad Dressing 1/2 Large Stalk Celery, Chopped 1/2 Teaspoon Salt 1/2 Teaspoon Chili Powder 3 Avocados 1/2 Cup Shredded Taco Seasoned Of Jalapeno Pepper Cheese (About 2 Ounces) Mix Artichoke Hearts, Chicken, Pimiento, Mayonnaise, Celery, Salt And Chili Powder. Cut Each Avocado Lengthwise Into Halves; Remove Pit. Cut Thin Layer From Bottom Of Each Half To Prevent Tipping If Necessary. Place Avocado Halves Cut Sides Up In Ungreased Baking Pan, 9 X 9 X 2 Inches. Spoon About 1/4 Cup Chicken Mixture Onto Each Half, Spreading To Cover Surface; Sprinkle With Cheese. Cook Uncovered In 400 Degree Oven Until Chicken Mixture Is Hot And Cheese Is Melted, About 20 Minutes. Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot Crabmeat Avocado Salad 1 Can (7 1/2 Ounces) Crabmeat, Drained And Cartilage Removed 1/3 Cup Chopped Celery 3 Hard Cooked Eggs, Chopped 2 Tablespoons Chopped Pimiento 1 Tablespoon Chopped Onion 1/2 Teaspoon Salt 1/2 Cup Mayonnaise Or Salad Dressing 3 Large Or 4 Small Ripe Avocados Lemon Juice Salt 3 Tablespoons Dry Bread Crumbs 1 Teaspoon Melted Butter 2 Tablespoons Slivered Almonds Heat Oven To 400 Degrees. Mix Crabmeat, Celery, Eggs, Pimiento, Onion, 1/2 Teaspoon Salt And The Mayonnaise. Cut Unpeeled Avocados Lengthwise In Half; Remove Pits. Brush Halves With Lemon Juice; Sprinkle Lightly With Salt. Fill Avocado Halves With Crabmeat Mixture. Toss Bread Crumbs In Butter; Spoon Over Crabmeat. Place In Ungreased Shallow Baking Dish; Bake Uncovered 10 Minutes. Sprinkle Almonds Over Crumb Topping; Bake 5 Minutes Longer Or Until Bubbly. Makes 6 To 8 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot Five Bean Salad (03/12/94) (12:12) 8 Sl Bacon 2/3 C Sugar 2 Tb Cornstarch 1/8 Ts Pepper 1 1/2 Ts Salt 3/4 C Vinegar 1/2 C Bean Juice 1 Md Onion, Sliced 1 Can Green Beans 1 Can Wax Beans 1 Can Garbanzos 1 Can Lima Beans 1 Can Kidney Beans Cook Bacon In A Large Pot Until Crisp. Remove And Crumble. Keep 1/4 Cup Of Bacon Grease. Add Sugar And Spices & Cornstarch. Mix In Water & Vinegar. Cook Over Medium Heat Stirring Until Thick. Add Beans & Onions. Cover. Simmer 15-20 Minutes. Serve Hot, Garnished With Bacon. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot German Potato Salad 9 Medium Potatoes 6 Slices Bacon 3/4 Cup Chopped Onion 2 Tablespoons Flour 2 Tablespoons Sugar 2 Teaspoons Salt 1/2 Teaspoon Celery Seed Dash Pepper 3/4 Cup Water 1/3 Cup Vinegar 2 Packages (12 Ounces Each) Bratwurst 2 Tablespoons Shortening Pare Potatoes. In Saucepan, Heat 1 Inch Salted Water (1/2 Teaspoon Salt To 1 Cup Water) To Boiling. Add Potatoes. Cover; Cook 30 To 35 Minutes Or Until Tender. Drain; Set Aside. In Large Skillet, Fry Bacon Until Crisp; Remove And Drain. Cook And Stir Onion In Bacon Drippings Until Golden Brown. Blend In Flour, Sugar, Salt, Celery Seed And Pepper. Cook Over Low Heat, Stirring Until Mixture Is Bubbly. Remove From Heat. Stir In Water And Vinegar. Heat To Boiling, Stirring Constantly. Boil And Stir 1 Minute. Crumble Bacon. Thinly Slice Potatoes. Carefully Stir Bacon And Potatoes Into Hot Mixture. Heat Through, Stirring Lightly To Coat Potato Slices. In Skillet, Brown Bratwurst In Shortening, Turning With Tongs; Do Not Pierce With A Fork. Serve With Potato Salad. Makes 5 Or 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot German Potato Salad 1 1 1/2 Pounds Small Red Potatoes 1/4 Cup Cider Vinegar 1 Medium Size Onion, Chopped 1 Teaspoon Sugar 1/2 Teaspoon Salt 1/4 Teaspoon Pepper 1 Teaspoon All-Purpose Flour 2 Tablespoons Minced Green Pepper 2 Slices Cooked Ham, Minced (2 Ounces) Minced Parsley For Garnish In 4 Quart Sauce Pan Over High Heat, Heat Unpeeled Potatoes And Water To Cover To Boiling. Reduce Heat To Low; Cover; Simmer 15 Minutes Or Until Tender; Drain. Cool Potatoes Slightly; Cut Each Into Quarters. Return To Pan. Meanwhile, In 1 Quart Saucepan Over High Heat, Heat Vinegar, Onion, Sugar, Salt, Pepper, And 1/4 Cup Water To Boiling. Reduce Heat To Low; Simmer 5 Minutes. In Cup, Stir Flour And 1 Tablespoon Water; Add To Vinegar Mixture. Cook, Stirring Constantly, Until The Mixture Thickens Slightly. Gently Stir Green Pepper, Ham, And Vinegar Mixture Into Potatoes Until Well Coated; Heat Through. Garnish With Parsley. Makes 5 Servings. Each Serving About 145 Calories, 1 G Fat, 6 Mg Cholesterol, 330 Mg Sodium. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot Potato And Broccoli Salad (05/17/93) (6:15) Servings: 6 4 Ea Potatoes, Medium, Peeled 1 Ea Bunch Broccoli, Broken Flowerets 1/4 C Vegetable Or Salad Oil 1/4 C Lemon Juice 1/4 Ts Garlic Powder 3/4 Ts Salt 1 Ts Basil 1/4 Ts Liquid Hot Pepper Sauce 2 Ea 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.) Cal: 160, Fat: 2g. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot Potato Salad (05-12-93) (22:22) Servings: 4 3 Ea Potatoes; Med, Boiled In Skins 3 Ea Bacon; Slices 1/4 C Onion; Chopped 1 T Unbleached Flour 2 T Sugar 3/4 T Salt 1/4 T Celery Seeds 1/4 T Pepper 3/8 C ;Water 2 1/2 T Vinegar Peel Potatoes And Slice Paper Thin. Sauté Bacon Slowly In A Frying Pan, Then Drain On Paper Towels. Sauté Onion In Bacon Fat Until Golden Brown. Blend In Flour, Sugar, Salt, Celery Seeds, And Pepper. Cook Over Low Heat, Stirring Until Smooth And Bubbly. Remove From Heat. Stir In Water And Vinegar. Heat To Boiling, Stirring Constantly. Boil For 1 Minute. Carefully Stir In The Potatoes And Crumbled Bacon Bits. Remove From Heat, Cover And Let Stand Until Ready To Serve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot Spinach Salad 16 Ounces Spinach 1/2 Cup Bottled Oil And Vinegar Salad Dressing 2 Tablespoons Bac 'O' S Product Wash Spinach And Remove Stems; Dry Leaves. Tear Greens Into Bits Size Pieces (About 10 Cups). Heat Salad Dressing In Chafing Dish. Add Remaining Ingredients And Toss Until Greens Are Well Coated. Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot Turkey Salad With Orange Vinaigrette (05/26/93) (0:32) 1 Lb. Honey Roasted Turkey Breast 8 C. Torn Mixed Greens 4 Chopped Green Onions 1 Red Bell Pepper, Cut Into Rings Dressing: 1/2 C. Orange Juice 1/4 C. Oil 1 T. Red Wine Vinegar 1 C. Fresh Pineapple Or 1 8 Oz. Can Chunks 1/2 C. Dried Banana Chips (Opt.) 1/4 T. Cumin 1/4 T. Garlic Powder 1/4 T. Black Pepper Cut Turkey Into Thin Strips. Arrange Remaining Salad Ingredients On Four Plates. Heat Dressing Ingredients Until Boiling. Add Turkey. Heat And Stir About 5 Minutes. Spoon Over Salad Just Before Serving. Sprinkle With Banana Chips If Desired. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hungarian Sausage Salad 01/27/96 10:19 Pm Preparation Time - 25 Minutes Cooking Time - 20 To 25 Minutes Serves - 4 To 6 People 4 Small Potatoes 1/2 Cup Oil 3 Tablespoons Wine Vinegar 1 Teaspoon Dijon Mustard 1 Teaspoon Dill Seeds, Slightly Crushed 1 Tablespoon Chopped Parsley 1 Teaspoon Chopped Dill Pinch Hot Paprika Salt 1 Pound Sausage 1 Large Red Onion, Thinly Sliced 2 Green Peppers, Cored And Sliced 4 Tomatoes, Quartered Scrub And Peel Potatoes And Cook In Salted Water In A Covered Saucepan For 20 Minutes Or Until Soft. Mix All The Dressing Ingredients Together In A Medium Size Bowl. Dice The Potatoes While Still Warm And Coat With The Dressing. Leave The Potatoes To Cool In The Dressing. If Using Knockwurst Boil For 5 Minutes. Broil The Bratwurst Until Evenly Browned On All Sides. Slice The Sausage In 1/2 Inch Slices And Combine With The Onion, Pepper, And Tomatoes. Carefully Combine With The Potatoes In The Dressing, Taking Care Not To Overmix And Break Up The Potatoes. Pile Into A Large Serving Dish And Allow To Stand For 1 Hour Before Serving. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Iceberg Salad In Large Plastic Bag, Combine 3 Cups Bite Size Pieces Spinach, About 6 Cups Bite Size Pieces Lettuce, 1/4 Cup Chopped Green Pepper And 1 Cup Sliced Mushrooms; Refrigerate. Just Before Serving, Toss With Oil And Vinegar Salad Dressing. Makes 8 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Italian Salad Bowl 1/2 Medium Head Lettuce, Torn In Bite Size Pieces 1/2 Medium Head Romaine, Torn In Bite Size Pieces 2 Cups Thinly Sliced Zucchini 1/2 Cup Sliced Radishes 1/2 Cup Sliced Fresh Mushrooms 3 G