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** New Recipes       

SALADS

Vegetable
cauliflower
kidney bean
cucumbers
cole slaw          lettuce bacon

PASTA
linguini
pasta

FRUIT
pistachio dessert       five cup fruit salad     
waldorf salad

Seafood                crab salad **



Cauliflower Salad

1 head cauliflower
1 med purple onion
1 cup roasted sunflower seeds
1 pound bacon, cooked and crumbled
1 cup mayonnaise
1 teaspoon dill weed
salt
pepper

Cut cauliflower into small bite size pieces, dice onion, add bacon, sunflower seeds, dill weed and mayo. Mix well, and salt and pepper to taste, refrigerate.

** I have found that this recipe is even better if refrigerated overnight, before serving**


Kidney Bean Salad

2 can red Kidney Beans
1 medium onion
2 med tomato or 1 large
5 dill pickles
1/2 cup miracle whip

Empty beans into bowl, removing liquid from only 1 can, dice onions, pickles, and tomato. Stir in 1/2 cup miracle whip, stir and refrigerate.

Cucumber Salad

3 large cucumbers
2 large onions
mayonnaise
salt
pepper

Cut cucumbers and onions into slices. Add mayo (enough to cover and make creamy) right before you are ready to serve. (If the mayo is mixed in to early, it gets watery) Salt and pepper to taste.


Cole Slaw

1 bag of shredded slaw mix
or
1 head of cabbage, and 2 carrots grated
1 medium onion
miracle whip or mayo (whichever you prefer, miracle whip makes it sweeter)
creamy horseradish sauce
salt
pepper
paprika

Grate an onion in with shredded cabbage and carrots, add mayo or miracle whip (at least 1 1/2 cups) and add 2 or 3 teaspoons of creamy horseradish, sprinkle with paprika, salt and pepper and mix.


Lettuce Bacon Salad

1 large head lettuce
1 large head cauliflower
2 cups mayonnaise
1/3 cup parmesan cheese
1 small onion
1 lb. cooked bacon
salt and pepper to taste

Cut vegetables into small pieces, crumble bacon, add mayo and cheese and mix well. ** you can add 1/4 cup sugar, to give a sweet taste **

Linguini Salad

1 box linguini noodles, cooked and drained
1 green pepper, diced
4 stalks celery, diced
1/2 head cauliflower, cut into bite size pieces
1/2 head broccoli, cut into bite size pieces
1 bottle "Robusto Wish Bone" Italian dressing
1 bottle McCormick's salad supreme seasoning
1 can black olives-optional, sliced
1 can garbanzo beans-optional

Combine noodles, cut vegetables, and pour in entire bottle of Italian dressing, mix thoroughly, as you stir, sprinkle salad seasoning over noodles and vegetables, until you have used about 1/2 of the bottle.


Pasta Salad

2 small bags (or 1 large) garden rotini noodles (different colors)
1 can black olives-optional
small pkg. pepperoni if sliced, cut slices in half, if in roll, cubed
1 block of cheese, in small cubes (your choice, I use cheddar or Munster)
1 bottle wishbone dressing


Cook and drain noodles, place in bowl, add pepperoni, cheese, olives and pour in all of the Italian dressing, mix and refrigerate.


Pistachio Dessert Salad

1 can fruit cocktail, drained
1 pkg. instant pistachio pudding
1 can crushed pineapples
1 cup miniature marshmallows
1 container of cool whip

Combine pudding mix with pineapple and juice. Mix with the rest of the ingredients, and refrigerate before serving

Five-Cup Fruit Salad

1 cup sour cream
1 cup pineapple chunks, drained
1 cup miniature marshmallows
1 cup shredded coconut
1 cup mandarin orange slices, drained

Combine all ingredients thoroughly and chill in refrigerator for several hours before serving ** Best when chilled overnight **

Waldorf Salad

6 apples, peeled, cored and chopped
4-5 stalks of celery, chopped
2 cups walnuts, chopped
Mayonaise

In a large bowl, mix apples, celery and walnuts. Stir in enough mayo to cover everything. refrigerate.

The Eatery's Chesapeake Crab Salad

1 pound blue lump crabmeat, fresh or pasteurized
2 teaspoons Old Bay Seasoning
1 lb baby asparagus spears
6 lettuce cups
3 hard-cooked eggs, sliced
Hungarian Paprika
Lemon-Caper Dressing

Remove any remaining shell particles or cartilage. Flake the crabmeat, add Old
Bay. Cook asparagus spears until done. Drain and chill. Place 3 asparagus
spears in each lettuce cup. Place about 1/3 cup crabmeat on asparagus. Cover
with approximately 2 tablespoons Lemon-Caper Dressing. Top with 3 slices
hard-cooked egg. Sprinkle with Paprika.
Makes 6 servings.