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Monday, August 31, 2015

UPTOWN SUPPER SALAD

Serving Size : 4   
Categories : Salads Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 pound (3 medium) potatoes -- - cut into 3/4-inch [500 g]
1 pound Chicken breasts -- - (boneless and skin cut into 1/3-inch strips [500 g]
3/4 cup Red wine vinaigrette -- dressing (prepared) reduced calorie [188 ml]
1 1/2 cups Halved cherry tomatoes [372 g]
1/2 cup Chopped red onion [90 g]
1 can Sliced ripe olives -- drained (2 1/4 ounce can) [14 g]
4 Romaine lettuce leaves
1/3 cup Crumbled blue cheese [67 g]

In 3-quart saucepan over medium heat cook potatoes, covered, in 2 inches
boiling water 5 minutes. Add chicken; bring to boil, reduce heat, cover
and cook about 10 minutes until potatoes are tender and juices run clear
when chicken is pierced. Drain thoroughly. Add remaining ingredients to
potatoes and chicken except lettuce and cheese. Toss gently over low heat
just until warm. Line platter with lettuce; spoon mixture onto lettuce.

Top with cheese. (Salad also can be served chilled.)
Menu: Sourdough Rolls, Honeydew Melon with Lime Wedges

Nutritional Information Per Serving: 280 calories; 24 g fat; 55 mg
cholesterol; 1240 mg sodium; 31 g carbohydrate; 4 g fiber; 23 g protein.

Source: The Potato Board

Warm Bean and Tomato Salad with Basil

Serving Size : 2   
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1/2 pound Green Beans -- ends removed [250 g]
3 tablespoons Olive Oil [38 g]
2 each Large Dry Shallots -- chopped
1 tablespoon Balsamic or Red Wine Vinegar
1 cup Chickpeas -- drained 19oz [532 g]
2 each Tomatoes, seeded -- chopped
2 tablespoons Fresh Basil -- chopped
1 tablespoon Lemon Juice -- fresh
Salt
Freshly Ground Black Pepper

* You can use 1 teaspoon of dried basil instead of the fresh stuff.

Remove the ends from the beans and cut into 1 12 inch lengths. Cook in
boiling water until just tender, about 5 - 7 minutes. Drain well.

Meanwhile heat one tablespoon of oil in a large frypan over medium heat;
cook the shallots until softened, about 2 minutes. Add balsamic vinegar
and cook until liquid is reduced. Drain chickpeas and stir in chickpeas
and green beans; cook until heated through, about 2 minutes. In a serving
bowl, combine the bean mixture with tomatoes, olives and basil. Whisk
together the remaining oil with lemon juice and pour over salad; season
with salt and pepper to taste. Serve warm or at room temperature. Serves 2
as main course, 4 as side dish. From The Gazette, 91/03/06.

WARM SPICED CHICKEN SALAD WITH BALSAMIC DRESS

Serving Size : 4   
Categories : Salads Misc

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

3 tablespoons Balsamic vinegar
1 ts Ground cumin
1/2 ts Ground corriander
Salt and pepper
1 lb Chicken breast [500 g]
2 tb Oil
2 ts Sesame oil
3 tb Peanut or veg. oil
1/3 c Scallions; thinly sliced
3 c Lettuce [190 g]
1/2 c Radishes; sliced

To make chicken salad combine cumin, coriander salt and pepper in small
bowl. Flatten chicken. Sprinkle with spices and rub in. Cook chicken in
oil for 6 minutes on each side. Remove. To make dressing, add vinegar,
oils and scallions to skillet drippings and cook for 1 minute. Spread
lettuce on large platter. Slice chicken into 1/2 inch strips and lay on
top lettuce.

Scatter radishes over salad. Pour warm dressing over it and serve.

Zucchini and Mushroom Salad

Serving Size : 1   
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 pound button mushrooms [500 g]
8 small zucchini
1/4 cup wine vinegar [63 ml]
2 tablespoons olive oil
1 teaspoon salt
2 sprigs fresh tarragon
1/4 cup water [63 ml]
1/4 cup dry white wine [63 ml]

Clean the mushrooms. Cut the zucchini into 1 inch lengths. Place all
ingredients in a pot. Simmer until the zucchini is just tender. Turn off
heat. Place lid on pot and leave for 15 minutes. Place the drained
vegetables in a bowl, reserving the cooking liquid. Place this liquid
back in the pot and cook until reduced to about 1/3 cup. Discard the
tarragon. Pour over the vegetables and lightly chill (don't over-chill or
it will kill the flavor). Throw on a little finely chopped parsley before
serving.

ZUCCHINI AND TOMATO SALAD

Serving Size : 4   
Categories : Salads Vegetables
Low-Cal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

Zucchini
Tomatoes
1/4 cup Italian dressing [56 g]

Cube zucchini and wedge tomatoes. Add Italian dressing to lightly cover
vegetables. For a zestier taste, add Italian seasonings and garlic
powder. THE ANDERSONS' FOOD GARDEN

Sunday, August 30, 2015

The Islands Rice-Fruit Salad

Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :3:00
Categories : Salads Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 cup glutinous rice [224 g]
1 package lemon gelatin powder -- 3.5 ounces [98 g]
1 cup crushed pineapple [224 g]
1 cup whipped cream [112 g]
1 cup confectioner's sugar [300 g]
1/2 cup chopped nuts -- * see note
1/2 cup miniature marshmallows [21 g]
1 tablespoon orange marmalade
strawberries -- for garnish
mint leaves -- for garnish
lemon slices -- garnish

* Use your choice of chopped nuts. Walnuts and pecans are good choices.

1. Cook the 1 cup raw rice according to package directions.

2. Mix 2 cups boiling water with gelatin. Lightly grease a large
gelatin mold or appropriately sized dish. Pour in the dissolved gelatin
and chill until partially set.

3. Add cooked cooled rice, drained pineapple, whipped cream, sugar,
walnuts or pecans and marshmallows. Mix well and chill until firm.

4. Turn gelatin onto large serving plate and make a decorative
pattern with a few whole strawberries, mint leaves and lemon slices made
into a lemon twist shape.

The Ultimate Salad Dressing

Serving Size : 2   
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 teaspoon Dry mustard
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/2 teaspoon Sugar
1 teaspoon Dried Oregano
2 tablespoons Parsley
2 tablespoons Minced onions
1 tablespoon Minced Garlic cloves
1 tablespoon Minced Sweet Red peppers
4 teaspoons Lemon juice
4 teaspoons White wine vinegar
1/2 cup Light Oil [100 g]

In small bowl, whisk together all ingredients except oil. Whisk mixture
while slowly drizzling in oil.

Let stand for 30 minutes to blend flavours. Whisk again before using.
Dressing can also be made in food processor. (use pulse)

Tropical Compote with Honey Lime Dressing

Serving Size : 1   
Categories : Fruits Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2 avocados -- seed, peel, cube
2 kiwi fruit -- peel, slice
1 banana -- peel, slice
1 papaya -- peel, slice
1/2 cup coconut flakes -- sweetened [54 g]

-----Honey Lime Dressing-----
3/4 cup plain yogurt [184 g]
2 tablespoons lime juice
1/4 cup honey [84 g]
1/4 teaspoon lime peel -- grated

Prepare Honey Lime Dressing by mixing all those ingredients together. Mix
fruit together in serving bowl; pour Honey Lime Dressing over top.
Sprinkle with coconut and serve.

Tuna Italiano Insalata

Serving Size : 4   
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

-----DRESSING-----
3 tablespoons Red wine vinegar
1 large Clove garlic -- minced
1 teaspoon Dried basil
1/2 teaspoon Salt
1/4 teaspoon Sugar
Freshly ground pepper
4 teaspoons Olive oil

-----SALAD-----
2 cups Cooked, drained -- bow tie or Spiral pasta [266 g]
1/2 cup Drained, flaked -- water-packed Tuna [118 g]
2 ounces Low-fat jack or cheddar [56 g]
Cheese -- diced in 1/4 inch Cubes [56 g]
1 cup Halved cherry tomatoes [248 g]
1/4 cup Thinly sliced red onion [46 g]
1/4 cup Thinly sliced celery [28 g]
3/4 cup Steamed broccoli flowerettes [54 g]
1/2 cup Sliced, canned or thawed Frozen artichoke hearts
1/4 cup Chopped parsley [7 g]
Belgian endive

1. To make dressing: In small container with tightly fitting lid,
combine dressing ingredients.
2. Cover tightly and shake thoroughly to mix.
3. To make salad: In large bowl combine salad ingredients, except
endive.
4. Pour dressing over all and toss to mix.
5. Chill at least 1 hour.
6. To serve, arrange salad in serving bowl lined with endive spears.

DEAL-A-MEAL CARDS USED: 1 Bread 1 Meat 1 Vegetable 1 Fat 287 Calories

Tuna-Macaroni Supper Salad

Serving Size : 8
Categories : Salads Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

8 ounces Elbow macaroni [224 g]
1 cup Mayonnaise [224 g]
1/2 cup Italian-style dressing [112 g]
1 tablespoon Prepared mustard
2 cups Thin -- pared cucumber slice
1 1/2 cups Diced tomato [372 g]
1/2 cup Diced green pepper [75 g]
1/4 cup Coarsely chopped green onion [46 g]
1 teaspoon Salt
1/8 teaspoon Pepper
14 ounces Solid-pack tuna (2 cans) -- drained/broken into [392 g]
1 Hard-cooked egg -- chopped
Chopped parsley

Cook macaroni as label directs. Drain; rinse with cold water. In large
bowl combine mayonnaise, Italian dressing and mustard; mix well. Add
cucumber, tomato, green pepper, green onion, salt, pepper, tuna, and
macaroni; toss to mix well. Refrigerate, covered, until well chilled -
about 4 hours. Just before serving garnish with hard-cooked egg and
parsley.

Saturday, August 29, 2015

SWEET & SOUR PASTA SALAD

Serving Size : 4   
Categories : Salads Pasta
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 package EDEN Kamut Spirals
15 ounces Can EDEN Kidney Beans -- - drained [420 g]
15 ounces Can EDEN Black Beans -- - drained [420 g]
1 Red pepper -- diced
2 bn Green onions -- diced
3 tablespoons Dried basil

-----DRESSING-----
1/3 cup EDEN Brown Rice Vinegar -- OR- EDEN Red Wine Vi [83 ml]
1/3 cup EDEN Extra Virgin Olive Oil [67 g]
1/4 cup EDEN Barley Malt Syrup
1/3 cup EDEN Shoyu

Cook Spirals as package directs. Rinse and drain. Add drained beans, diced
red pepper, green onions and basil. Prepare dressing. Mix into salad and
serve.

Prep Time: 10-15 minutes Cooking Time: 15 minutes

Copyright 1995 Eden Foods, Inc.

SZECHUAN PASTA CHICKEN SALAD

Serving Size : 1   
Categories : Salads Pasta
Chicken Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 pound Thin noodles [500 g]
3/4 cup Soy sauce
1/4 cup Peanut oil [50 g]
2 cups Mayonnaise [448 g]
1 tablespoon Dijon mustard
1/4 cup Oriental-style sesame oil [50 g]
2 Whole boneless -- skinless Chicken breasts
6 Green onions -- thinly sliced
2 Carrots -- peeled and coarsely Chopped
1 Red sweet pepper -- chopped
1 (8-oz.)[224 g] can sliced bamboo Shoots -- drained
1 (6-oz.) [168 g] jar mini corn on the Cob -- drained and thinly Sliced
1/2 cup Chopped -- fresh cilantro
1/2 pound Fresh snow peas, trimmed [240 g]

Cut into julienne -- blanched, Then cooled in cold water, Drained
Lightly toasted sesame seeds
Szechuan chili oil

Poach and cool chicken breasts. Cut into bite-sized pieces and reserve.

Cook noodles. Drain and toss into a large bowl with 1/2 cup soy sauce,
then peanut oil. Cool to room temperature, occassionally stirring the
noodles to coat thoroughly.

Combine mayonnaise with mustard, sesame oil and the remaining 1/4 cup soy
sauce and chili oil to taste. Refrigerate until ready to use.

Add chicken, green onions, carrots, sweet pepper, bamboo shoots, mini
corn and chopped cilantro to noodles. Mix gently. Add mayonnaise mixture
and blend well. Cover and refrigerate until ready to serve, preferable
overnight.

Just before serving add julienned snow peas, adding a little extra soy
sauce and peanut oil or mayonnaise if noodles seem dry. Garnish with
sesame seeds.

Serves 10 to 12 as a salad.

SOURCE: Cooking with Class, Jeanette Turrin.

Tangy Coleslaw with Cooked Dressing

Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :0:25
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 tablespoon flour [10 g]
1 tablespoon sugar [12 g]
1 teaspoon salt
1/2 teaspoon celery seed
1 dash pepper -- fresh-ground
1/3 cup cider vinegar [83 ml]
1/4 cup water [50 ml]
1 teaspoon yellow mustard
1 tablespoon grated onions
3 egg yolks -- beaten [67 g]
1/4 cup margarine [56 g]
1 cup sour cream [224 g]
1 cabbage head -- shredded
1/2 cup shredded carrots [114 g]
1/4 cup green peppers -- minced [50 g]
jicama

* Jicama is a Mexican vegetable root, the texture of a turnip or potato
but with its own unique taste. Peel jicama and cut into strips about 1/2
by 3 inches long to serve with the coleslaw after it is prepared and
chilled.

Combine flour, sugar, salt, celery seed and pepper in pan. Stir in
vinegar gradually. Add water, mustard and onion. Cook over medium heat,
stir constantly. Cook until mixture thickens (don't undercook or it will
have a starchy taste).

Stir small amount into beaten egg yolks; stir egg yolk mixture into
the hot mixture. Cook, stirring constantly for 1 to 1-1/2 minutes more.

Add margarine and stir until thoroughly incorporated. Chill thoroughly.

Fold in sour cream. Combine cabbage, carrots and green peppers (red
peppers if you wish). Toss lightly to blend.

- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve this at your next outdoor grill party.

THAI POMELO-AND-CHICKEN SALAD

Serving Size : 6 
Categories : Salads Poultry
Fruits/Nuts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 Pomelo -- -=OR=-
1 -Grapefruit (sweet ruby red)
1 Whole cooked chicken breast -- hand-shredded
1 teaspoon Chopped red chili -- (or to taste)
1 tablespoon Fish sauce (nam pla)
1 teaspoon Sugar
1 small Lime -- juiced
1 Head of leaf lettuce -- (for garnish)
1 tablespoon Chopped fresh coriander
2 tablespoons Crisp Fried Shallot Flakes -- (Instructions follow
1/4 cup Chopped roasted peanuts [35 g]

-----CRISP FRIED SHALLOT FLAKES-----
6 Shallots -- thinly sliced
1 cup Vegetable oil [200 g]

Pomelo looks like a thick-skinned, oversized grapefruit, and it is sweeter
than the normal grapefruit.

PEEL AND SEPARATE pomelo segments. Remove and discard membranes. Gently
flake the flesh. If using grapefruit, drain excess juice. Chill. In large
bowl, combine pomelo and shredded chicken. Mix together the chopped red
chili with fish sauce, sugar and lime juice; toss with chicken mixture.
Arrange on a bed of lettuce, garnish with coriander leaves, peanuts, and 2
teaspoons of the Crisp Fried Shallot Flakes.

CRISP FRIED SHALLOT FLAKES: Slice shallots into thin slices. Be sure they
are all the same thinness to ensure even cooking. Heat a pan with the
vegetable oil over medium heat. Add shallots and fry slowly until browned
and crisp, about 5 to 10 minutes. The moisture in the shallots should be
completely cooked out. Drain on paper towel. Stored in an air-tight
container, the shallots will keep several weeks.

THAI YAM YAI SIAMESE PRINCESS SALAD

Serving Size : 6   
Categories : Salads Poultry
Pork Meats
Thai

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

-----MEAT INGREDIENTS-----
1/4 pound Chicken breasts -- boneless [125 g]
1/4 pound Pork -- diced lean [125 g]
1/4 pound Shrimp, small -- peeled [125 g] deveined and -- rinsed in cold water
2 Sausages, Chinese -- cooked

-----SALAD DRESSING-----
4 Limes -- peeled
1 cup Vinegar -- white [250 ml]
4 tablespoons Nam Pla (fish sauce)
1 teaspoon Salt
4 tablespoons Sugar -- brown
1/2 bn Cilantro
3 Chilies -- Serrano
3 Garlic -- Thai pickled
1 teaspoon Oil -- Olive (optional)

In a large pot add all of the meat ingredients and bring it to a boil.

Boil for about 20 minutes or until the pork is thoroughly cooked. Drain
the water and set the meats aside.

Place all of the salad dressing ingredients into a food processor or
blender. Blend until ingredients become liquid. Using your choice of salad
greens, place the cooked meats on top of the greens and top with the salad
dressing.

source: "I love Thai food" by Victor Sodsook, published by Spice Market
Studio, printed in Bangkok, Thailand, ISBN 0-9625181-07, 1989. Victor
Sodsook owns the "Siamese Princess" restaurant in Los Angeles, CA. typed
by Dorothy Hair, 7/10/94

Friday, August 28, 2015

SPICY CORN AND BLACK BEAN SALAD

Serving Size : 11  
Categories : Salads Beans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

Shelton

******SALAD******
2 cans Mexicorn -- (corn and red and peppers), 11oz -- drained [616 g]
15 ounces Black beans; drained -- rinsed [420 g]
4 1/2 ounces Sliced Mushrooms -- drained [126 g]
1/2 cup Green Onions -- sliced [75 g]
1/2 cup Cucumbers; peeled -- slice [75 g]
 2 tablespoons Fresh Jalapeno Pepper -- finely chopped

******DRESSING******
1/3 cup Oil [67 g]
1/4 cup Rice Wine Vinegar or White -- Vinegar [63 ml]
1/4 cup Orange Juice [63 ml]
1 teaspoon Garlic -- minced
1/2 teaspoon Salt

*****BEFORE SERVING*****
1/4 cup Fresh Cilantro -- chopped
1 tablespoon Orange Peel -- grated
2 teaspoons Cumin seed (or 1 ts)
Lettuce Leaves

In large bowl, combine all salad ingredients; blend well. In small bowl
using wire whisk, blend oil, vinegar, orange juice, garlic and salt. Pour
over salad; toss gently. Cover; refrigerate 1 to 2 hours to blend
flavors.

Just before serving, drain salad. Stir in cilantro, orange peel and
cumin seed. Serve in lettuce-lined bowl or on lettuce-lined plates. Store
in refrigerator.

Makes 11 (1/2-cup) serving.

Pillsbury bake-off recipes - Green Giant Mushroom Edition.

Spinach And Mandarin Oranges

Recipe By : mnh@catfish.ocpt.ccur.com (Michele Hardy)
Serving Size : 6   
Categories : Salad Dressings Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

12 Oz Fresh Spinach -- wash, remove thick [336 g] -- stems
1/2 C Scallions -- thin sliced
11 Oz Mandarin Oranges -- drained [308 g]
1/2 C Slivered Almonds -- toasted, * [50 g]

Honey-Mustard Vinaigrette:
1 Tsp Dry Mustard
Salt -- to taste
1/8 tsp Black Pepper
1 tbsp Honey [21 g]
2 tbsp Cider Vinegar
1/2 C Vegetable Oil [100 g]

Fresh greenery is dotted with vivid orange segments and toasted almonds
before being coated with a honey-mustard dressing.

1. Heap the spinach leaves in a large bowl.
2. Adorn the greenery with the scallions, fruit, and nuts.
3. In a small bowl, whisk together the dressing ingredients.
4. Pour the vinaigrette over the salad, toss well, and serve.

6 portions

How to toast nuts:

Spread nuts out on a cookie sheet and bake in a 350o oven for 5 to 10
minutes until golden. Different sizes and types of nuts toast at varying
times; the smaller the nut, the faster it browns, so you have to keep a
watchful eye on the oven.

Source: The Uncommon Gourmet by Ellen Helman

Stir-Fried Beef Salad

Serving Size : 4   
Categories : Low-Cal Salads
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 pound Beef round steak -- boneless [500 g]
2 tablespoons Oil -- cooking
Garlic clove -- minced
8 ounces Mushrooms, fresh -- sliced [224 g]
Cucumber -- chopped
Green pepper -- strips
Onion -- sliced *
1 teaspoon Italian seasoning
1 teaspoon Salt -- seasoned
1/8 teaspoon Pepper, red -- ground
Tomato -- large **
8 ounces Spinach leaves -- fresh [224 g]
* Seperated into rings ** cut into wedges

PER SERVING: 238 cal., 24g pro., 11g carbo., 12g fat,
59mg chol.,

 Partially freeze beef; slice thinly across the grain into
bite-size strips. In wok or large skillet cook half the beef in hot oil
till browned on all sides. Remove from pan. Repeat with remaining beef and
garlic; remove from pan. Add mushrooms, cucumber, green pepper strips,
onions rings, Italian seasoning, salt, and red pepper to wok.

Stir-fry 3 minutes or till vegetables are crisp-tender. Return beef to
wok; add tomatoes. Cook 1 to 2 minutes or till heated through.

Remove meat-vegetable mixture to serving bowl; keep warm. Add spinach
leaves to wok; cover and cook for 1 minute or till slightly wilted.

To serve, arrange spinach on four bowls or plates; spoon meat mixture
atop. BETTER HOMES AND GARDENS

Sunshine Orange, Onion and Avocado Salad

Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:15
Categories : Fruits Salads
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 head Romaine lettuce -- chopped
2 cups arugula
3 navel oranges
1 Vidalia onion
fresh parsley -- chopped

--- Dressing: -----
4 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 tablespoon fresh orange juice
black pepper
1 avocados -- sliced

For salad base, wash, dry and tear into bite-sized pieces the romaine
and arugula or watercress. Place a portion on each of 4 serving plates and
place in refrigerator while preparing dressing.

Peel the oranges and remove as much of the white pith as possible.
Slice into thin slices, then into half. Place orange slices into bowl.
Slice onions very thin then place in bowl with oranges.

Add the parsley and gently toss to combine. Slice the avocado but do
not toss with onions and oranges.

Arrange the oranges, onions and sliced avocado on plates in a
decorative design.

DRESSING: In small bowl, combine the olive oil, vinegar, orange juice and
black pepper to taste. Whisk well. Pour dressing over salad and serve
immediately.

- - - - - - - - - - - - - - - - - -
NOTES : A tangy, tart and sweet salad all in one. Use Vidalia or other
sweet onion such as Maui, Texas 1015, Imperial Sweet or Walla
Walla.

SPRINGTIME CHICKEN SALAD

Serving Size : 4   
Categories : Chicken Salads
Vegetables Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

Chicken breast halves
1 pound Fresh asparagus [500 g]
Head iceberg lettuce
Lemon slices for garnish

-----LEMON-HERB DRESSING-----
1/2 cup Lemon juice [125 ml]
2 tablespoons Lemon juice
Sm clove garlic -- pressed
1 teaspoon Oregano
1 teaspoon Basil
1 teaspoon Salt
1/4 teaspoon Pepper
1/4 cup Slivered toasted almonds [25 g]

VARIATION: 1lb of boneless chicken breasts can be poached with 1/4 c lemon
juice and water or broth to cover in a 9-in skillet. Place over med heat.

Bring to a boil slowly. Reduce heat. Simmer for 1 min.

Remove from heat. Cover. Let stand 20 mins. Remove chicken, pat dry and
shred.

PREPARATION: Place chicken in a saucepan. Cover with water. Simmer
for 20 min. until done. Remove. Cool. Wash asparagus.

Snap off stalks at the point of tenderness. Partially fill a large skillet
with water. Bring to boil. Add asparagus. Cover and heat until water comes
back to a boil. Uncover. Boil slowly for 4-5 mins until spears bend a
little when lifted. Drain. Cool. With a knife, shred half of the lettuce.

Place in a large salad bowl. combine the dressing ingredients. Shake until
blended. Drizzle half of the dressing over the lettuce. Shred the chicken.
Slice the asparagus into 2-in diagonal pieces. Combine with the lettuce.

Drizzle with remaining dressing. Garnish with lemon slices. Serve,
sprinkled with almonds, if desired.

Thursday, August 27, 2015

SIRLOIN CITRUS SALAD

Serving Size : 4   
Categories : Meats Beef
Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

-----BARB DAY-----
1 pound Top sirloin steak -- 1" thick [500 g] boneless
1 tablespoon Olive oil
4 cups Romaine -- torn in bite-size [220 g] pieces
2 Oranges; peeled -- separated into segments
1/4 cup Walnuts -- toasted [25 g]
Strawberries; optional -- sliced

-----CITRUS VINAIGRETTE-----
2 tablespoons Orange juice
2 tablespoons Red wine vinegar
2 teaspoons Honey
1 1/4 teaspoons Dijon mustard

Preparation time: 24 minutes Prepare the Citrus Vinaigrette by thoroughly
combining all ingredients.

Makes about 1/3 cup.

Prepare the salad: Cut the beef into 1/8" strips; cut each strip in half.

Heat oil in a large nonstick skillet over medium high heat. Stir fry
beef (1/2 at a time) 1 to 2 minutes. Remove with a slotted spoon; season
with salt, if desired. Toss lettuce, beef and oranges in a large bowl.

Sprinkle with walnuts and drizzle with the Citrus Vinaigrette.

Garnish with strawberries, if desired. Serve immediately.

Serving suggestions: Sesame bread sticks.

Source: Beef Industry Council

Sliced Cucumbers in Yogurt

Serving Size : 4   
Categories : Salads Low Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

Cucumbers
1/2 teaspoon Salt
1/4 cup Low-fat plain yogurt [62 g]
1/2 teaspoon Sugar
1/2 teaspoon Lemon juice
1/8 teaspoon Celery seeds
1/8 teaspoon Ground cumin
1/8 teaspoon Pepper

Pare and thinly slice cucumbers. Place in small bowl.

Sprinkle with salt; stir. Let stand 10 minutes. Stir together yogurt,
sugar, lemon juice, celery seeds, cumin and pepper in small bowl to mix
well. Transfer cucumbers to colander; rinse with cold water. Squeeze with
hands to extract as much liquid as possible.

Return to bowl. Stir in yogurt mixture. Refrigerate covered until serving.

Makes 4 servings.
PER SERVING:
calories- 27, protein - 1 g., fat - 0, carbohydrates - 5 g., cholesterol -
1 mg., sodium - 290 mg

Sour Cream Dressing

Serving Size : 1 Preparation
Categories : Salads                          

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2 each Eggs -- hard boiled
1/2 pint Sour cream [224 g]
2 each Spring onions
3 tablespoons Vinegar
1/2 teaspoon Dry mustard
1/2 teaspoon Salt
1 tablespoon Sugar [12 g]
Red pepper or paprika

Mash egg yolk, add salt and mustard, sugar and paprika or red pepper.

Add sour cream and enough vinegar to make it thick and soupy. Chop and add
egg whites and chopped spring onions. Especially good over Spring leaf
lettuce. Mrs. Brice McAdoo Clagett

SOUR CREAM POTATO SALAD

Serving Size : 8 
Categories : Bar-B-Q Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

10 Medium red potatoes -- cooked in jackets
1/3 cup Clear -- bottled Italian [83 ml]
1 1/2 cups Sliced celery [168 g]
1 cup Sliced green onions [182 g]
4 Hard boiled eggs
1/2 cup Sour cream [112 g]
1 cup Mayonnaise [224 g]
1 1/2 teaspoons Horseradish sauce
1 teaspoon Yellow mustard
1 1/4 teaspoons Celery seed
1/3 cup Diced cucumber [50 g]
Salt and pepper to taste

While potatoes are warm, pour on the dressing. Chill 2 hours. Add celery
and onion. Add the egg whites, chopped. Sieve egg yolks, combine with
mayonnaise, sour cream, horseradish, mustard, and celery seed.

Chill 2 hours and add diced cucumber.

Contributed by Wesley Pitts Origin: "Wenonah's Pantry", Bryan, TX

Spaghetti Salad

Recipe By : Kitty Ross's recipe/Bob b1744
Serving Size : 16
Categories : Cucumbers Pasta
Peppers Salads
Tomatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 1/2 pounds thin spaghetti [750 g]
1 onion -- chopped
1 cucumber -- chopped
1 green or red bell pepper -- chopped
2 medium tomatoes -- chopped
1 12 oz. bottl Italian salad dressing or Fat Free -- (Wish Bone) [336 ml]
1 jar Salad seasoning -- (McCormicik's)
1 pkg Italian salad dressing mix, dry -- (Good Seasons)

Cook, drain and rinse spaghetti. Chop all vegetables quite fine. Mix together
bottled salad dressing, salad seasonings and dry salad dressing mix. Shake
to mix well. Pour over spaghetti. Let chill overnight in refrigerator.

- - - - - - - - - - - - - - - - - -
NOTES : A realy good potluck dish.

Wednesday, August 26, 2015

Rote Rubensalat (Red-beet Salad)

Serving Size : 6   
Categories : German Salads
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2 each Red Beets -- Bunches

-----MARINADE-----
2 tablespoons -- Water
1/4 cup Vinegar [63 ml]
2 tablespoons Caraway Seeds [32 g]
1 teaspoon Sugar
2 tablespoons Onion -- Minced
1 teaspoon Horseradish
1/4 teaspoon Cloves -- Ground
1/2 teaspoon Salt
1/4 teaspoon Pepper
5 tablespoons Vegetable Oil [63 g]

Wash beets, trim off greens, place in medium saucepan, and cook, without
peeling, in salted water to cover, until beets are tender.

Peel and slice. Prepare marinade dressing by combining remaining
ingredients. Pour over beets and let stand for several hours before
serving. Stir beets occasionally.

S&W CHICKEN FAJITA SALAD

Serving Size : 4   
Categories : Salads Mexican
Chicken Tomatoes
Spices

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

4 Boneless -- skinless
Chicken breast halves
1 can (15-oz.) S&W Pinqutos or Black beans -- undrained [420 g]
1 can (14-1/2 oz.) S and W Ready Cut [406 g]
Tomatoes -- drained well
4 cups Shredded salad greens [252 g]
1/2 cup Diced bell pepper [75 g]
1/4 cup Each chopped green onion [46 g]
Red onion -- cilantro
S and W Mesquite Cooking Sauce and Marinade
S and W Vintage Lites Red Wine
Vinegar Dressing
Garnish (optional):
Guacamole and sour cream

Brush chicken with Mesquite Cooking Sauce. Broil or BBQ 3-5 min. per side
or until done, basting with more Cooking Sauce; slice into thin strips.

Combine remaining ingredients with chicken strips and toss with 1
tablespoon Cooking Sauce and 2 tablespoons Vintage lites dressing. Garnish
with guacamole and sour cream, if desired.

Sadie's Shrimp Salad Dressing

Serving Size : 30  
Categories : Cajun Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 quart Mayonnaise [900 g]
1/2 cup Olive oil [100 g]
2 tablespoons Louisiana hot sauce
2 tablespoons Lemon juice
1 tablespoon Lea and Perrins Worcestershire
1 tablespoon Mustard [14 g]
2 tablespoons Ketchup[[36 g]

Cook macaroni, drain, and cool. In a large bowl, mix macaroni, shrimp,
eggs, onions, celery, olives, and pickles and toss well. Make dressing out
of mayonnaise, olive oil, hot sauce, lemon juice Worcestershire sauce, and
mustard, and ketchup. Pour over other ingredients and mix well.

Refrigerate 1 hour before serving. You may have to make more dressing if
the salad takes it up. Serves 30 people for a real picnic or party. "it's
good! I garontee! And Sadie is my mother-in-law." From Justin Wilson's
Outdoor Cooking With Inside Help

Salad from the Orient

Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :2:00
Categories : Salads Chinese
Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 pound pork tenderloin [500 g]

--- Marinade: -----
2 tablespoons brown sugar [27 g]
1 1/2 tablespoons soy sauce, low sodium
2 tablespoons sherry
1 tablespoon Hoisin sauce

--- Dressing: -----
2 tablespoons oil -- *see note
2 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon ginger root -- grated
1 dash Tabasco sauce -- optional

---Salad: -----
6 ounces vermicelli [168 g]
1 cup carrots -- julienned [227 g]
1 cup pea pods
4 green onions
1 tablespoon sesame seeds [9 g]
* Use olive oil or a mixture of olive and peanut oil.

1. Cut the pork into very thin slices, suitable for stir-frying. Mix
brown sugar, 1-1/2 teaspoons soy sauce, sherry (optional) and Hoisin
sauce. Pour over the pork strips in heavy plastic bag. Tie bag and put
mixture into refrigerator to marinate up to 1 hour, turning bag
occasionally.

2. To prepare the dressing, combine oil, sugar, 2 tablespoons soy
sauce, ginger root and Tabasco or other hot sauce. Blend and put into
refrigerator to chill.

3. Cook vermicelli to desired doneness. Add the pea pods and carrots
during last 2 minutes of cooking. Drain and immediately rinse with cold
water. Put into large bowl. Pour the dressing over vermicelli mixture, add
the green onions (slice into thin rounds, tops included). Set aside while
preparing pork.

4. Remove the pork from refrigerator and put into a wok or large
heavy skillet. Include some of the marinade. Stir pork strips until
browned and cooked through, about 5-7 minutes. Drain and add to the salad
mixture. Mix the salad well. Cover and refrigerate 1 hour to allow the
flavors to blend. If desired, sprinkle with toasted sesame seeds just
before serving.

- - - - - - - - - - - - - - - - - -
NOTES : Steamed broccoli flowerettes go well in this salad, and chopped
waterchestnuts will add some crunch.

SALAD OF CHICKEN & MELON *

Serving Size : 6   
Categories : Salads Fruits
Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

3 Chicken breasts; whole -- boneless
1 Cantaloupe
1/2 pound Black grapes [250 g]
1/2 pound Asparagus [250 g]
1 cup Chicken broth [250 ml]
1/2 cup Dry white wine [124 ml]
1 Garlic clove -- crushed
3 tablespoons Capers
3 tablespoons Parmesan cheese -- coarsely grated

-----DRESSING-----
1/4 cup Lemon juice
1/4 cup Oil [50 g]
1/4 cup Dry white wine [63 ml]
1 Garlic clove -- crushed

Cut cantaloupe into chunks. Halve and seed grapes. Trim asparagus, boil,
steam or microwave until just tender. Cut asparagus into 2 inch lenghts.

Combine broth, wine and garlic in a pan, add chicken; bring to a boil,
reduce heat and simmer for 5 minutes on each side, or until tender. Drain
chicken, cool, and shred finely. Combine chicken, melon, grapes, asparagus
and capers with dressing. Serve with parmesan cheese. Dressing: Combine
all ingredients in a jar, shake well.

Tuesday, August 25, 2015

Peach Salad

Serving Size : 8   
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

6 each Peaches sliced 1/3 segments
5 each Kiwi fruit peeled sliced
3 each Juice of 3 oranges
1 each Juice of 1 lemon
1 1/2 tablespoons Sugar
4 each Fresh mint leaves

Place peach and kiwi slices in a medium bowl. Add citrus juices and sugar
to taste. Stir very gently to blend. Place mint leaves on top of fruit
and chill several hours.

Picante Bean Salad

Recipe By : Original recipe by Roberta Banghart
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 can red beans or kidney beans -- drained
1/2 green pepper -- chopped
1/2 small onion -- chopped
12 black olives -- sliced
1/2 cup mayonnaise [112 g]
1/4 cup mild Picante sauce
lettuce leaves
1/2 cup shredded Cheddar cheese [56 g]

Drain beans and combine with all other vegetables. Mix salad dressing and
 serve.

Pineapple Coleslaw

Serving Size : 8   
Categories : Salads Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 can chunk pineapple -- reserve juice
1/4 pound green cabbage -- shredded [125 g]
1/2 pound carrots -- shredded [250 g]
1/4 pound red cabbage -- shredded [125 g]
1/2 cup sunflower seeds -- lightly toasted [42 g]
2 tablespoons frozen orange juice concentrate -- undiluted
1/4 teaspoon salt

Drain pineapple, saving 2 tablespoons juice. In a bowl, combine pineapple
cabbage, carrots, and sunflower seeds.

In separate bowl mix fat-free mayonnaise, orange juice, pineapple juice
and salt. Pour over salad mixture, toss, and chill.

Pizza salad

Recipe By : Ruth B. Gunterman
Serving Size : 1   
Categories : Main Dish Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 pound macaroni, whole-wheat -- Spirals [500 g]
1 can black olives -- drained
1 large green pepper -- diced
1 large tomato -- diced
1 large onion -- diced
1 small pepperoni slices
1 package Cheddar cheese -- Cracker Barrel
16 ounces Italian salad dressing, low calorie -- Good Seasons [448 g]

Mix all ingredients together.

QUICK CHINESE CHICKEN SALAD

Serving Size : 4   
Categories : Oriental Poultry
Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

3/4 pound Skinless chicken breasts [375 g]
2 teaspoons Salt

-----SAUCE-----
1 Garlic clove -- peeled
1 slice Fresh ginger -- peeled
2 Scallions -- with green tops trim
2 teaspoons Chili bean sauce
2 teaspoons Dark soy sauce
1 teaspoon Sugar
2 teaspoons White rice vinegar
2 teaspoons Sesame paste -- =OR=- peanut butter
1/2 teaspoon Salt
1/2 teaspoon Freshly ground black pepper
2 teaspoons Sesame oil
1/2 pound Iceberg lettuce -- finely shredded [250 g]

-----DRESSING-----
2 tablespoons White rice vinegar

REMOVE THE SKIN FROM THE CHICKEN BREASTS and place breasts in a pot. Put
in enough cold water to cover the chicken, add the salt. Bring the mixture
to a simmer, cook for 5 minutes. Turn off the heat and cover tightly. Let
the chicken sit in the hot water for 10 minutes. While the chicken is
sitting, combine the sauce mixture ingredients together in a blender and
set aside.

Toss the lettuce with the white rice vinegar and place on a platter.

Remove the chicken and allow to cool. Pull off the meat, finely shred and
toss with the sauce. Place the chicken with sauce on top of the lettuce
and serve at once

Monday, August 24, 2015

OLD-FASHIONED EGG SALAD

Serving Size : 6   
Categories : Salads Sandwiches
Eggs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1/4 cup Mayonnaise [56 g]
2 teaspoons Lemon juice
1 teaspoon Dried minced onion
1/4 teaspoon Salt
1/4 teaspoon Pepper
6 Hard-cooked eggs -- chopped
1/2 cup Finely chopped celery [56 g]
Lettuce leaves or bread

In a bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir
in eggs and celery. Cover and chill. For each serving, spoon about 1/2
cup onto a lettuce leaf or spread on bread.

Serves: 3 to 4
From: "Taste of Home" Magazine
Posted by: Debbie Carlson
(PHHW01A) - Prodigy

Orange and Onion Salad

Serving Size : 4   
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 each Head romaine lettuce
7 ounces Mandarin oranges -- drained [196 g]
1 each Toasted sliced almonds

----------dressing----------
2 tablespoons Sugar [24 g]
1/2 tablespoon Salt
1 teaspoon Tarragon
1/4 teaspoon Pepper
2 each Dashes tabasco sauce
1/3 cup Vinegar [83 ml]
1 each Egg yolk [22.4 g]
3/4 cup Vegetable oil [67 g]
1/2 teaspoon Dijon mustard

Place sugar, salt, tarragon, pepper, tabasco, mustard in blender.

Slowly add vinegar and blend well. Add egg yolk, and with blender
running, slowly add oil.

Blend until desired consistency. Let dressing sit in a jar for 1 hour
before using, to blend flavours. Shake well before using.

Orange Poppyseed Dressing

Serving Size : 8   
Categories : Salads Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2/3 cup Safflower or corn oil [134 g]
1/4 cup Lime juice [63 ml]
2 tablespoons Orange juice
2 tablespoons Orange rind -- grated
2 tablespoons Honey [42 g]
2 tablespoons Onion -- minced
1 tablespoon Poppy seeds [8.75 g]
Salt and pepper to taste

** I used peanut oil and minced green onions when I made this. I served it
on a salad of Boston lettuce with melon and chopped prosciutto. Slightly
toast the poppy seeds (method below). Place all ingredients in a screw-top
jar. Shake vigorously. Chill until serving. This dressing complements any
green salad, but the addition of some small chunks of cantelope, honeydew,
or star fruit to your greens will enhance the orange-honey flavor of the
dressing. Or try it over slices of cold roast pork with nectarine wedges
on watercress. Poppy Seeds: Did you know that it takes almost a million
seeds to make a pound? These tiny bluish-black gems come from the opium
poppy plant. But even if you eat a million, you won't experience any
narcotic effect. Connoisseurs say those imported from Holland taste best.

For even better flavor, seeds should be slightly toasted in a 350 degree
oven for about 5 minutes.

Oriental Flavored Cucumber Salad

Serving Size : 4   
Categories : Salads Foreign

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 each English cucumber
1 tablespoon Rice vinegar
1 tablespoon Soy sauce
1 tablespoon Vegetable oil
1/2 teaspoon Oriental sesame oil
1/2 teaspoon Salt
1/2 teaspoon Sugar
1/4 teaspoon Hot chinese chili paste
1 each Small clove garlic -- minced

Trim ends off cucumber and cut into 1 inch chunks.
Combine rice vinegar with soya sauce, vegetable oil, sesame oil, salt,
sugar, hot chili paste and garlic.
Mix dressing with cucumbers and serve at room temperature

PARMESAN CHEESE DRESSING

Serving Size : 4  
Categories : Dressings Salads
Dairy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1/4 cup Milk [63 ml]
1/2 cup Mayonnaise [112 g]
1/4 cup Grated Parmesan cheese [23 g]
1 teaspoon White wine vinegar
1/4 teaspoon Worcestershire sauce

Gradually blend milk into mayonnaise. Mix in cheese, vinegar and
worcestershire sauce. Chill. Serve on tossed salad greens or on a "meaty"
chef salad. Makes 3/4 cup.

Sunday, August 23, 2015

MEDITERRANEAN GRILLED CHICKEN SALAD

Serving Size : 2   
Categories : Salads Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2/3 pound (2 medium) potatoes -- - cut into 3/4-inch [335 g]
4 ounces Mushrooms -- halved [112 g]
4 ounces Green beans; halved -- steamed until crisp- [112 g]

-----VINAIGRETTE-----
1/4 cup Olive oil [50 g]
2 tablespoons White wine vinegar
1 Garlic clove -- minced
2 teaspoons Minced fresh tarragon -- OR..
3/4 teaspoon Dried tarragon
2 teaspoons Dijon-style mustard
1/4 teaspoon Sugar
1/4 teaspoon Salt
1/8 teaspoon Pepper
2 Chicken breast halves -- - (boned and skinned about 6 ounces each) [336 g]
1/4 cup Chopped red onion [38 g]
Halved cherry tomatoes -- - for garnish

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

Meanwhile, make vinaigrette: In bowl whisk together all vinaigrette
ingredients. Place potatoes, mushrooms and beans in separate piles in
large shallow dish; drizzle with 1/3 cup of the vinaigrette to coat.

Cover; let stand 15 minutes. Heat broiler. Meanwhile, in bowl add
chicken to the remaining vinaigrette; cover and let stand 15 minutes.

Remove chicken from vinaigrette (discard vinaigrette); broil 4 to 5 inches
from heat source about 8 minutes until juices run clear when chicken is
pierced, turning once. To serve, slice chicken breasts and arrange on 4
plates with potatoes, mushrooms and beans, dividing equally. Sprinkle
with onion and garnish with cherry tomatoes.

Menu: Garlic Bread, Tangerines or Melon Wedges

Nutritional Information Per Serving: 540 calories; 31 g fat; 70 mg
cholesterol; 410 mg sodium; 36 g carbohydrate; 5 g fiber; 31 g protein.

Source: The Potato Board recipes@potatoes.com

Mexican Green Bean Salad

Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :1:00
Categories : Mexican Salads
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 pound green beans [500 g]
1/2 cup olive oil [100 g]
2 jalapeno peppers -- seeded and chopped
1 tablespoon vinegar
2 tablespoons lemon juice
1 tablespoon onion -- minced
1 tablespoon parsley -- minced
1 tablespoon fresh cilantro -- minced

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

MEXICAN PASTA SALAD

Serving Size : 4   
Categories : Salads Pasta
Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

4 (3 Oz.) Boneless Skinned Chicken Breasts [336 g]
1 teaspoon Ground Cumin
1 teaspoon Vegetable Oil
1/2 cup Water [125 ml]
1/4 tablespoon Chili Powder
1/2 teaspoon Chicken Bouillon Granules
1 small Ripe Avocado Chopped
1 cup Fresh Cilantro
3 tablespoons Lime Juice
1/4 cup Green Onions [46 g]
1 large Jalapeno Pepper Chopped
1 tablespoon Garlic
6 ounces Uncooked Fettuccine [168 g]
1/2 cup Shredded Zucchini [112 g]
1/4 cup Sliced Black Olives [35 g]
2 tablespoons Chopped Tomatoes
Fresh Cilantro Leaves (Optional)

Sprinkle Chicken With Cumin and Chili Powder. Heat Oil in A Medium Skillet;
Add Chicken & Cook Over Medium Heat 3 To 4 Min. On Each Side. Add Water and
Bouillon Granules; Reduce Heat & Simmer 15 Min. OR Until Chicken Is Done.
Remove Chicken From Broth, Reserving Broth in Skillet. Cover & Chill
Chicken.

Bring Broth To A Boil and Cook Until Reduced To 1/4 C. Remove From Heat &
Cool. Strain Broth Through A Sieve and Pour Into Processor. Add Avocado,
Cilantro, Lime Juice, Green Onions, Pepper and Garlic. Process Until Smooth.
Cook Fettuccine According To Package Directions. Drain. Rinse Under Cold
Water and Drain Again. Combine Fettuccine and Half Of Avocado Mixture; Toss
Well. Place in Center Of A Serving Platter. Arrange Zucchini Around
Fettuccine-Avocado Mixture. Cut Chilled Chicken Into 1/4 in. Strips and
Arrange Over Fettuccine; Sprinkle With Olives. Spoon Remaining Avocado
Mixture Into Center Of Chicken; Sprinkle With Chopped Cilantro. Garnish
With Fresh Cilantro Leaves If Desired.

(Fat 13.1. Chol. 54.)

Minted Cucumber Salad

Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :0:40
Categories : Salads Vegetables
Healthy And Hearty Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

3 large cucumbers
1/2 teaspoon salt
2 cups plain yogurt 490 g]
2 teaspoons rice wine vinegar
1/8 teaspoon white pepper
1/2 teaspoon sugar
1/4 cup fresh mint -- chopped
2 tablespoons fresh parsley -- chopped

Peel, seed, and chop cucumbers. Sprinkle with salt and allow to drain
for half an hour.

Line a sieve with a coffee filter. Pour yogurt in and allow to drain
for half an hour. In a glass or pottery serving bowl, combine yogurt with
remaining ingredients. Stir in cucumber. Cover and refrigerate if not
served at once.

- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve chilled or at room temperature.

New England Style Potato Salad

Serving Size : 1   
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

3 pounds potatoes -- cooked [1.5 kg]
1 cup celery -- diced [112 g]
5 tablespoons vinegar [78 ml]
2 teaspoons salt
4 eggs -- hard-cooked, sieved
1 pint sour cream [448 g]
1 teaspoon pepper
1 1/2 tablespoons mustard
1/2 clove garlic -- crushed
1 onion -- chopped 
1/2 cup olives -- sliced [70 g]

Peel potatoes, cut into 1/2 inch cubes and chill. Add celery, 3 tbs.
vinegar and salt. Fold eggs into sour cream, add remaining vinegar,
pepper, mustard, garlic and onion. Place potato mixture in salad bowl, add
dressing and toss well. Garnish with olives.

Saturday, August 22, 2015

MACARONI SALAD FOR 100

Serving Size : 6 
Categories : Salads Pasta
Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

5 To 6 lbs. fully cooked ham -- cubed [3 kg]
5 To 6 lbs. macaroni -- cooked [3 kg] drained
3 pounds Shredded cheddar cheese [1.5 kg]
2 Bags (20 oz. ea.) frozen -- peas, thawed
2 bn Celery -- chopped (about 12
2 large Onions -- chopped (2 to 2 1/2
2 cans (5 3/4 oz. ea.) pitted ripe -- olives, [322 g]
Drained and sliced

DRESSING:
2 quarts Mayonnaise [1.8 kg]
8 ounces Western or French salad -- dressing [224 g]
1/4 cup Vinegar [63 ml]
1/4 cup Sugar [50 g]
1 cup Light cream [224 g]
1 1/2 teaspoons Onion salt
1 1/2 teaspoons Garlic salt
1 teaspoon Salt
1 teaspoon Pepper

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

From: "Taste of Home" Magazine, submitted by Judy Dupree

Maple Leaf Dressing

Recipe By : Alliette Ziolkowski
Serving Size : 12 Preparation Time :0:10
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

3/4 cup vinegar [188 ml]
1 1/2 cups oil [300 g]
2 tablespoons worcestershire sauce
1 teaspoon salt
1 1/2 teaspoons pepper -- crushed
1 tablespoon dry mustard
1/2 cup sugar [100 g]
1 can tomato soup
1 piece garlic -- diced

Mix together and let stand for 1 day before using

Marinated Three-Bean Salad

Serving Size : 10 Preparation Time :0:45
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 pound green beans -- Blanched [500 g]
1  pound wax beans -- Blanched [500 g]
2/3 cup salad oil [134 g]
1/3 cup red wine vinegar [83 ml]
1 tablespoon sugar
1 1/2 teaspoons salt
1 teaspoon rosemary
1 teaspoon dry mustard
1/4 teaspoon pepper -- grated
2 cans red kidney beans -- 15 oz cans [840 g]

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

Marinated Veggies

Recipe By : Umamagi30
Serving Size : 1  
Categories : Marinades Salads
Peppers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 can French Style Green Beans -- drained
1 can Shoepeg Corn-drained
1 can Baby Peas -- drained
1 cup chopped celery
1 cup diced onion
1 cup diced bell peppers
1 small jar pimentos

MARINADE
2/3 cup sugar or artificial -- sweetener [134 g]
2/3 cup white vinegar [168 g]
1/3 cup lite oil -- (your choice) [66 g]
1 tsp salt
1 tsp celery seed

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

- - - - - - - - - - - - - - - - - -

NOTES : Here is a recipie I use a lot during the holidays when you need to
bring food that will be sitting out for several hours, plus it it
seems to be a welcome
relief from the usual potluck fare.

Mayfair Dressing

Serving Size : 1   
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

3 to 4 cloves garlic
1/2 medium onion
1 stalk celery
2 cups oil [400 g]
1/4 cup prepared mustard [56 g]
1/2 whole black peppercorns -- or more
3 eggs [165 g]
1 ounce anchovies -- or 2 oz [28 g]
1 tablespoon Accent seasoning mix

Blend in Blender makes 4C Every St. Louis cook has this recipe. It's
the best! I believe it got its name from the restaurant in the Mayfair
hotel in downtown St. Louis Rita Harris

Friday, August 21, 2015

LEMON CHICKEN ASPARAGUS

Serving Size : 4  
Categories : Salads Vegetables
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

4 Boneless chicken breasts
1 tablespoon Fresh lemon juice
1 teaspoon Salt -- optional
1/2 teaspoon Pepper -- fresh ground
1/2 teaspoon Grated lemon zest
3/4 pound Fresh asparagus -- trimmed [375 g]
1 tablespoon Olive oil
2 teaspoons Seasoned dry bread crumbs
4 Slices low-fat turkey ham
8 Lemon slices -- for garnish

In med. bowl, combine chicken, lemon juice, 1/2 of the salt, pepper and
lemon zest. Toss to mix. On a large flat plate, coat the chicken with the
seasoned bread crumbs. Spray Pam on a non-stick skillet and heat over
medium-high heat. Add the chicken and cook, turning once, until golden
brown outside and white throughout (but still juicy--about 5-7 minutes).

Place chicken on a serving platter. Meanwhile, steam the fresh asparagus
for approx. 5-7 minutes. When done, season the asparagus with the
remaining lemon zest and salt and pepper. Divide asparagus into 4 bundles.

Wrap each asparagus bundle with a slice of the turkey "ham" and place on
top of chicken. Garnish with lemon slices.

 Judy Garnett,pjxg05a Raleigh,NC
Adapted from Low-Fat Low-Salt Healthy Chicken Calories: 191, Total Fat
6gm, Saturated Fat 1gm

Lemon-Cherry Layered Salad

Recipe By : Jo Anne Merrill
Serving Size : 10 Preparation Time :3:00
Categories : Holiday Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

3 ounces cherry or raspberry gelatin mix [84 g]
1 cup boiling water [250 ml]
21 ounces cherry pie filling [588 ml]
3 ounces gelatin -- lemon [84 ml]
1 cup boiling water [250 ml]
3 ounces cream cheese [84 g]
1/3 cup mayonnaise [75 g]
8 ounces crushed pineapple [224 g]
1 cup marshmallows -- optional [42 g]
2 tablespoons nuts -- chopped
1/2 cup heavy whipping cream [112 g]

Dissolve raspberry or cherry gelatin in 1 cup boiling water. Stir in
the cherry pie filling. Pour into a 10-inch deep-dish pie plate. Chill
until thickened partially. Dissolve lemon gelatin in 1 cup boiling water.

Beat the cream cheese and mayonnaise together and stir in the unchilled
lemon gelatin mixture to this. Blend in the undrained pineapple.

Whip 1/2 cup whipping cream until soft peaks form. Fold into lemon
mixture and add the marshmallows if desired. Spread this mixture on top of
the cherry pie mixture that has been chilling. Sprinkle the chopped nuts
over top and let chill until completely set.

- - - - - - - - - - - - - - - - - -
Serving Ideas : A pretty salad for Thanksgiving or Christmas dinner.

Lettuce Wedge With Poppy Seed Dressing

Serving Size : 6   
Categories : Salads Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1/3 cup Vinegar -- White [83 ml]
1 1/2 tablespoons Onion Juice
1/2 cup Sugar 100 g]
1 teaspoon Mustard -- Dry
1 teaspoon Salt
1 cup Vegetable Oil [100 g]
2 tablespoons Poppy Seeds [18 g]
Iceberg Lettuce -- Head Of

In a small mixing bowl, combine vinegar, onion juice, sugar, mustard, and
salt. Stir vigorously by hand or with electric mixer set on low.

Whisking constantly, pour in oil in a slow thin stream, and continue to
beat until dressing is smooth and thick. Stir in poppy seeds. Cut lettuce
into 6 wedges and lay each on a chilled salad plate. Ladle on 2 or 3 T of
the dressing or to taste.

Lime Velvet Salad

Serving Size : 4   
Categories : Salads Londontowne

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 package Lime Jello
1 cup Boiling water [250 ml]
3 ounces Pkg cream cheese [84 g]
2/3 cup Crushed pineapple -- w/juice [150 g]
1/2 cup Celery -- chopped fine [56 g]
1/4 cup Chopped nuts [35 g]
1/2 cup Heavy cream -- whipped [56 g]
Cherries (optional garnish)

Dissolve gelatin in boiling water. Add chunks of cream cheese. Using
mixer, beat at medium speed until well blended. Chill until slightly
congealed. Add pineapple, celery and nuts. Fold in whipped cream.

Pour in 3 cup mold and let set. Turn out on lettuce leaf and garnish with
cherries if desired. Mrs. John P. Elberti