Mary Ann's Complete Recipe Collection -
Salad / Salad dressings
Mary Ann's Complete Recipe Collection -
Salad / Salad dressings
1 bottle catsup
1 1/2 c. oil
1 T. horseradish
2 T. Worcestershire
1/3 c. sugar
1 1/2 t. salt
1/4 t. pepper
1/4 c. vinegar
garlic to taste, flakes or fresh
Mix thoroughly. We like it on just lettuce too!
Recipe Contributed by
Janna Stevens
From Georgia's files:
1 an tomato soup
1 1/2 c. olive oil
3/4 c. vinegar
1/2 c. sugar or substitute
From Janna's files:
1 can tomato soup
1 1/2 c. oil
3/4 c. vinegar
1 t. salt
1/2 t. pepper
1/2 t. paprika
1 t. Worcestershire sauce
1 t. dry mustard
1/4 c. sugar
1 t. minced onion
1 peeled clove garlic
Recipe Contributed by
Georgia Blair Mattson and Janna Stevens
12 oz. spiral shaped pasta
2 medium tomatoes chopped
1 medium green pepper chopped
4 oz. thinly sliced salami, cut into strips
1/3 c. grated parmesan cheese
1/4 c. finely chopped red onion
1/4 c. finely chopped parsley
pepper
Dressing:
1/4 c. white wine vinegar
2 t. Dijon mustard
1 clove garlic, minced
1/2 t. dried basic leaves
1/4 t. sugar
3/4 c. olive oil
12 servings, 7 WW points
Recipe Contributed by
Janna Stevens, Susan Bernard and Robin Watts
Anne Cain's Lafayette Salad from Bon Appetit
2 1/2 c. fresh corn kernals
1 pt. cherry tomatos, halved
4 celery stalks
1/2 red onion
2 1/2 oz augula, stems trimmed, leaves chopped
2 T. balsamic vinegar
1/3 c. olive oil
4 oz. crumbled blue cheese. Combine first 5 ingredients.
Place vinegar in small bowl; gradually mix in oil
Season with salt and pepper. Add 3/4 c. blue cheese
Pour dressing over salad. Toss to coat.
Garnish with remaining 1/4 c. cheese
Can be made 4 hours ahead. Cover and chill.
Serve with crusty rolls and dry red wine.
Recipe Contributed by
Mary Ann Laun
Servings: 4
1/2 cup slivered almonds
3 tablespoons sesame seeds
4 ounces sugar snap peas
2 medium carrots
One 3-inch piece fresh ginger
4 medium scallions
1/3 cup vegetable oil
3 tablespoons seasoned rice vinegar
2 teaspoons toasted sesame oil
2 teaspoons soy sauce (low sodium, if you prefer)
3/4 teaspoon hot chili sauce (preferably sriracha)
Kosher salt
1/2 small head napa cabbage
1 small romaine lettuce heart
6 large radishes (optional)
1 package ramen noodles
3 cups packed shredded skinned cooked chicken from a large storebought rotisserie chicken, or leftovers
In a medium skillet over medium low heat cook the almonds, stirring frequently, until golden. Transfer them to a plate and add the sesame seeds to the same skillet. Cook the sesame seeds over medium low heat, stirring frequently until golden and add them to the almonds.
Meanwhile, bring a large saucepan of salted water to a boil over high heat; prepare a medium bowl of ice and water. Remove the strings from the peas and cut diagonally in half. Stir them into the boiling water; return the water to a boil, remove and drain the peas, and plunge them into the ice and water. When the peas have cooled, drain them thoroughly and pat them dry.
Make the dressing: Coarsely chop the carrots (about 1 cup) and peel and chop the ginger (about 1 tablespoon). Trim and thinly slice the scallions, keeping the green and with parts separate (about 1/4 cup of each). Combine the carrots, ginger, white parts of the scallions, vegetable oil, 1/4 cup water, rice vinegar, sesame oil, soy sauce, and hot chili sauce in a blender. Blend until smooth; season with salt to taste.
Cut enough of the cabbage and romaine crosswise into 1/2-inch ribbons to make 2 cups of each. Coarsely shred the radishes, if using (about 1 cup). Coarsely crumble the ramen noodles.
Combine the chicken, cabbage, romaine, peas, radishes (if using), almonds, sesame seeds, and green parts of the scallions in a large bowl. Toss with half the dressing. Sprinkle the ramen noodles over the top and serve; pass the remaining dressing.
Recipe Contributed by
Sara Moulton via Mary Ann Laun
2 large cucumbers, peeled and sliced
1/4 red onion sliced thin, separated
1 stalk celery
3/4 cup seasoned rice vinegar
1/4 cup water
1 Tbsp sugar
1 Tbsp lite soy sauce
1 tsp salt
1 tsp sesame oil
2 Tbsp sesame seeds, toasted until brown
Chili powder, I used my Hatch red chili powder, 3 tsp.
In a large bowl, stir together rice vinegar, water, sugar, soy sauce, salt, and sesame oil.
Add cucumbers, red onion, celery, tossing to coat, chill 1 hour.
Add sesame seeds before serving.
I adapted a recipe I found on Pinterest called Spicy Asian Cucumbers Salad. I didn't want a spicy taste but a cool summery taste so I tried my chili powder that I got when we got all the Hatch chilies. Yum!
Couldn't wait to post this before I forgot anything. We also added the onions and celery.
You can add anything from your garden or fridge that would marinade well.
Store in Mason jar.
6-18-13
Recipe Contributed by
Patty Kuchenski
Avocado dressing to replace ranch!
1 large avocado
2 teaspoons fresh lemon juice
1/2 cup greek yogurt
1 teaspoon hot sauce
1/4 cup extra virgin olive oil
2 garlic cloves,
3/4 teaspoon salt
Recipe Contributed by
Celia Milligan from bemorefitness.com
6 small heads curly endive
1 large shallot
2 T. Champagne vinegar
1 T lemon juice
1 T orange juice
Salt to taste
2 grapefruit, pelled, white pith removed
3/4 cup extra virgin olive oil
1/4 t. chopped lemon zest
1/4 t. chopped orange zest
3 avocados, halved, skins left on
Wash endive and spin dry. For this salad use only the endive hearts. In a medium bowl, combine shallot with vinegar, lemon juice, orange juice and salt to taste. Section grapefruit by slicing along membranes. Whisk olive oil into shallot mixture. Add lemon and orange zests. Slice avocados lengthwise. Scoop out slices with a large spoon. Toss endive and grapefruit in a large bowl and 2/3 of the dressing. Arrange on a platter or 6 individual dishes. Place avacado with slices alongside, season with salt and drizzle with remaining dressing. Serves 6.
Recipe Contributed by
Susan Miali
1 can kidney beans
1 can wax yellow beans, cut
1 can green beans
1/2 c. onion, chopped
1/2 c. green pepper, chopped (or use two small jars of pimento)
1/2 c. cider vinegar, white
1/2 c. oil
1/2 c. sugar
1 t. pepper
1 can bean sprouts, optional
1 can Garbanzo beans, optional
Rinse and drain all cans of beans:
Mix all together, refrigerate overnight.
Rose adds any other canned beans she can think of that would work in a salad.
Recipe Contributed by
Rose Kuchenski
• 3 tablespoons sugar
• Kosher salt
• 1/2 cup apple cider vinegar
• 1 1/2 teaspoons celery seeds
• 1 1/2 teaspoons mustard seeds
• Freshly ground pepper
• 6 bell peppers (red, orange and yellow), cut into thin strips
• 2 stalks celery, finely chopped
• 4 scallions, chopped
• 1/2 head green cabbage, thinly sliced and roughly chopped
• 3 tablespoons whole-grain dijon mustard
• 1/2 cup mayonnaise
Whisk the sugar and 2 teaspoons salt with the vinegar in a large bowl until dissolved. Add the celery seeds, mustard seeds, 1/2 teaspoon pepper, the bell peppers, celery, scallions and cabbage, and toss to combine. Refrigerate at least 1 hour to allow the flavors to develop.
Add the mustard and mayonnaise to the slaw and toss to coat. Refrigerate until ready to serve.
Whisk the sugar and 2 teaspoons salt with the vinegar in a large bowl until dissolved. Add the celery seeds, mustard seeds, 1/2 teaspoon pepper, the bell peppers, celery, scallions and cabbage, and toss to combine. Refrigerate at least 1 hour to allow the flavors to develop.. Add the mustard and mayonnaise to the slaw and toss to coat. Refrigerate until ready to serve.
Laurie made this for our PPL Pal reunion August 2019
Recipe Contributed by
Laurie Whitcomb, PPL Pal
1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 Tbsp water
2 Tbsp minced fresh ginger
2 Tbsp minced celery
2 Tbsp ketchup
4 tsp soy sauce
2 tsp sugar
2 tsp lemon juice
1/2 tsp minced garlic
1/2 tsp salt
1/4 tsp black pepper
Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is well-pureed. Make ahead to blend. Makes 1 3/4 cups.
I made this for Melissa's 30th birthday party with mixed greens in 3-2007.
Recipe Contributed by
Patty
2 15-ounce cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 tablespoons minced shallots, from one medium shallot
2 teaspoons salt
1/4 teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil, best quality such as Colavita
1 teaspoon lime zest (be sure to zest limes before juicing them)
6 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro, plus more for garnish
2 Hass avocados, chopped
Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.
PPL pals reunion 2019
https://www.onceuponachef.com/recipes/black-bean-salad-with-corn-red-peppers-avocado-lime-cilantro-vinaigrette.html
Recipe Contributed by
Carolyn Garner, PPL Pal
1 pkg. brussel sprouts, frozen
1 medium red onion, thinly sliced
1/4 c. olive oil
3 T. lemon juice
1 T. chervil chopped (or can use parsley)
1/2 t. salt
1/4 t. pepper
1 c. fresh mushrooms, sliced
lemon slices
Cook brussel sprouts as directed on package; drain and cool. Combine olive oil, llemon juice, chervil, salt and pepper. Toss sprouts with the dressing and sliced red onion. (You may add mushrooms at this time or hold them aside to be added just before serving. If you want to add a little color and floavor, add sliced pimentos. Chill mixture well and serve on a bed of chilled lettuce. Garnish with lemon slices. Serves 4.
Recipe Contributed by
Mary Ann Laun
With lemon, dill, olive oil dressing, Feta cheese, kalamata olives,, cucumber, red onion, sun dried tomatoes
Dressing
Lemon ,fresh dill ,lite olive oil,fresh garlic
1/2 teaspoon caynne pepper
1 teaspoon sugar
3/4 cup olive oil
1/4 cup lemon juice fresh
garlic to taste (I use appz 1/2 handful)
finely chopped
fresh dill 1/3 cup or to taste
heavy pepper and lite salt
blend together and pour over salad
orzo pasta 2 bags
finely diced red and yellow bell peppers 2 of each
2 sweet onion diced
kalamita oliver seedless
Italian parsley
chopped sun dried tomatoes (they come packed in olive oil)
Bulgarian feta cheese if you can find it
best if made the day before
All is to taste ,these proportions are a guestamation for 1 large bowl
All is to taste ,these proportions are a guestamation for 1 large bowl
Serves 12-15
Butch is Paula Klein's cousin and he did the wonderful catering for Lissa and Carlos' wedding!
Recipe Contributed by
Mary Ann Laun
1 head cauliflower, cut into large florets
4 eggs, boiled, peeled, chopped
1/2 c. diced dill pickle or 1/2 c/ dill pickle relish
3 stalks celery, diced
1 c. sliced olives
1/2 c. chopped fresh cilantro
1/4 c. diced red onion
1 clove garlic, minced
1/2 c. mayo
2 t. dijon mustard
1 T. lime juice
1/2 t. sea salt
fresh ground pepper to taste
Steam cauliflower for 4-5 minutes. Let cool. Add in all ingredients. Better the next day!
Kathy and Ray made this for Fourth of July at the canal, 2015. Delicious!
Recipe Contributed by
Kathy and Ray Seal
2 dried chiles de árbol
6 garlic cloves, smashed
1 1½" piece ginger, peeled, thinly sliced
¾ tsp. coarsely ground black pepper
½ tsp. cumin seeds
⅓ cup plus 2 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lime juice
1 tsp. pure maple syrup
1½ lb. green beans, wax beans, sugar snap peas, and/or snow peas, trimmed
Kosher salt
Cook chiles, garlic, ginger, black pepper, cumin seeds, and ⅓ cup oil in a small saucepan over low heat, swirling occasionally, until garlic is golden and oil is very fragrant, 5–8 minutes. Remove from heat and stir in lime juice and maple syrup; set dressing aside.
Meanwhile, heat broiler. Place beans and/or peas on a wire rack set inside a rimmed baking sheet and drizzle with remaining 2 Tbsp. oil. Season generously with salt, toss to coat, and spread out beans in a single layer. Broil, undisturbed, until tender and blistered all over, about 4 minutes. Let cool.
Dorothy Potter made for our PPL Pals reunion
She added Trader Joe’s grilled chicken strips
https://www.bonappetit.com/recipe/charred-bean-and-pea-salad
Recipe Contributed by
Dorothy Potter, PPL Pal
Chicken in a can, drained
finely chopped lettuce
dill pickle (small amount 1 or less per can),
red onion
little bit of brown mustard
little bit of honey mustard to taste
salt
pepper
chopped walnuts (any nut)
you can also add grapes halfed or cran-raisins
Great served on Croissant.
I made this the day prior and added my nuts the day of. I made a second batch the next day and ate for 3 days and nuts were still crunchy.
Recipe Contributed by
Kelli Helton (MOMS Club friend)
CLAIM JUMPER'S CITRUS DRESSING
3 cups soy bean oil
2 cups apple cider vinegar
1 cup corn syrup
3/4 cup honey
3 Tbsp. sugar
1/2 oz. dehydrated onion
2 tsp. fresh garlic
2 tsp. ground black pepper
2 tsp. Kosher salt
2 tsp. dry thyme
1 1/2 tsp. dry tarragon
1/4 tsp. onion powder
Combine all ingredients for dressing.
Source: John Casey, Claim Jumper Restaurant
From: KVOR 13 Kitchen
Recipe Contributed by
Mary Ann Laun
1 cup Mayonaise
1/4 cup White or Rice Vinegar
1/4 cup sugar (or 1/8th cup Splenda & 1/8th cup Splenda Brown Sugar)
3/4 tsp. Salt
1/4 tsp. Pepper
Toss with a package of coleslaw mix for fast and easy salad.
Nancy served this with her Chicken Box ribs at the Canal 9/9/06. The Loebs and Nancy & Dick Wilson were there to enjoy the feast as well.
Jeff loves this coleslaw so I followed the recipe only to find out that Jeff said it was WAY to much dressing. Melinda then said "Oh yea, Mom says do it by touch!" So next time, I will use 1/2 a recipe for one pound coleslaw!
Recipe Contributed by
Nancy Acocks
Canned chicken from Costco – drained and mashed with a fork to loosen up – large bowl (I use 3 cans for size for church)
Best foods mayo maybe 1.5 cup
Blend curry powder with mayo until a pretty yellow color and let sit while you chop up everything
Hydrate dried cranberries by putting into a microwave proof bowl or measuring pyrex cup in water and then micro wave for 1.5 minutes, drain and let sit
Chop up:
about .5 or 1 cup shredded carrots
1 bunch cilantro
.25 to .5 cup of sweet yellow or white onion
1 or 2 apples (peeled green, red or fuji – any combo or two of the same)
(if no allergies add toasted pine nuts or roasted cashews)
Blend mayo into chicken
Blend carrots, cilantro, onions and apples (nuts) into mix
Gently add cranberries
Add black pepper and a little salt
Taste and adjust
Blend mayo into chicken
Blend carrots, cilantro, onions and apples (nuts) into mix
Gently add cranberries
Add black pepper and a little salt
Taste and adjust
Recipe Contributed by
Pierrette Maule (Cookie)
Louie Dressing:
1 pint mayonnaise
1/2 pint tomato ketchup
1/2 cup sweet relish
1/2 cup chopped black olives
2 hard boiled eggs, chopped
Crab Louie Salad:
1 head iceberg lettuce, chopped
8 to 12 ounces fresh picked Dungeness crabmeat
1 avocado, peeled, pitted, and sliced lengthwise thinly
3 tomatoes, quartered
1/2 pound asparagus spears, cooked.
To make dressing, mix together mayonnaise, ketchup, relish, olives, and eggs.
Make a bed of iceberg lettuce on a large plate. Top with crab, avocado, tomatoes, and asparagus. Drizzle with Louie dressing
Rachel Ray Foodtv.com
Recipe Contributed by
Mary Ann Laun
Cucumbers
Purple onion
Sweeten condensed milk
White vinegar
For every cucumber, 1 Tbsp vinegar, 1 Tbsp condensed milk. Add onion too.
Salt and pepper to taste.
Good to let set for an hour or two. More is ok.
Barb got this from Margaret DeKruyf
Recipe Contributed by
Barbara Sindlinger
Sliced cucumber
Sliced tomatoes
Slice purple onion
Dressing:
3-4 Tbsp sugar
1 Tbsp dill
salt
pepper
1/4 c. oil
1/4 c. vinegar
Measurements are approximate. This is from Margaret DeKruyf and she doesn't measure!
Mix together and chill.
Recipe Contributed by
Margaret DeKruyf
20 oz. pkg frozen petite peas
1 can water chestnuts
4 green onions, finely chopped
3 stalks celery, finely chopped
4 T toasted almonds
6 slices bacon, cooked crisp and crumbled
Spice Island's beaumondeau (optional)
fresh or canned mushrooms, sliced
Dressing:
Lawry's seasoned salt
lemon pepper
1/2 c. sour cream, mixed with 1/2 c. mayonnaise
Mix dressing and toss with ingredients. Chill. Add parsley
around bowl and serve on lettuce leaf. Serves: 8
Bob and Mary Lou Pruett's next door neighbor
Recipe Contributed by
Mary Ann Laun
(As prepared by an authentic geek)
It's really simple and inexact-here's the general outline:
1 head Romaine lettuce (you may only need half of it, depending on how many you are feeding)
1 large cucumber, peeled & thin sliced
3 large or 4 medium bell peppers, halved equatorially and cut in strips
4 large or 5 medium tomatoes (I usually cut 'em in eighths)
1/2 a medium-sized red onion, sliced and the slices cut in half
1 can of sliced black olives (the smallest size: they're about an inch and a half tall by two inches in diameter)
You can use whole olives, if you prefer, but stay away from the chopped ones--they turn into paste in the
dressing.
1 package of feta cheese-not the pre-crumbled stuff, but the bricks that are about the size of two cigarette packs back-to-back. You can never have too much feta cheese, I have found, and there's more in the brick than in the pre-crumbled pack. Plus, once you've crumbed the brick, you get to lick your fingers! Yum!
Pepperoncini peppers to taste
Combine all of the above, including the juice from the olive can and the feta cheese pouch.
Get as much of that good liquid as you reasonably can into the salad, but don't dilute it by rinsing the containers into the salad! Just take what you can pour. If you're going to store this and transport it a distance, I recommend keeping the feta sealed in its pouch and on ice until it's time to serve, and then add it at the last minute, especially if A) you can't fit a large salad bowl in your cooler-the feta gets real soft and yucky otherwise; and B) you don't have a
tight-fitting, i.e. Tupperware-type, lid for your salad bowl. I also make up the dressing in a separate sealable container, such as a margarine tub, for the same reasons.
Dressing:
1/2 cup olive oil
2-3 heaping tablespoons oregano
3 tablespoons of either lemon juice or red wine vinegar (I use
vinegar, as Deb's allergic to citrus)
Black pepper. Lots of it?maybe half a teaspoon? I pour it on top of the liquid until it heaps up into a little pyramid, but not so much that the pyramid falls through into the oil. Stir the dressing really vigorously just before you pour it over the salad, or else the oil and vinegar/lemon juice don't mix and you get oregano
sludge at the bottom of the container.
3 c. peeled apples
1 c. orange juice
1 c. diced celery
1/4 c. chopped walnuts
dash salt
mayonnaise or salad dressing
lettuce
1 unpeeled red apple, cut in wedges
1 c. orange sections
1 c. grapefruit sections
1 lb. Tokay grapes
1. Cover the diced apples with orange juice and let stand a few minutes.
2. Drain and combine celery, walnuts and salt; add enough mayonnaise to moisten.
3. Cover large plate with lettuce. Place the Waldorf salad in a mound in the center.
4. As the apple wedges are cut, drop them n the orange juice, then remove and drain.
5. Press the apple wedges skin side out, into the mound of Waldorf salad.
6. Arrange alternate portions of orange and grapefruit sections on lettuce around salad.
7. Place clusters of grapes between grapefruit and orange groups. Garnish with mayonnaise.
Recipe Contributed by
Janna Stevens, Susan Bernard, and Robin Watts
2 c. pineapple juice cooked to boiling with
2 small vanilla pudding
cool slightly.
Add to cooled mixture:
2 large cans mandarin orange slices (use juice to make 2 cups)
2 large can chuck pineapple
1 c. chopped Maraschino cherries
Fold in 2 bananas before serving.
Recipe Contributed by
Georgia Blair Mattson
Dressing:
1/2 cup mayonaise
2-3 tsp minced fresh ginger (or 1 tsp dry ground ginger)
1/2 tsp garlic salt
1 tsp mustard ( I use dijon type)
1 tsp soy sauce
Salad Ingredients:
can water chestnuts, drained and sliced
1 green onion bunch, cut into 2" lengths, then lengthwise in thin shreds
1 stalk celery, chopped
10 pkg frozen peas, thaw
5 oz. can chow mein noodles
Dressing:
In a small bowl, stir together (cover & chill, if made
ahead):
--In a large bowl combine water chestnuts, onions, celery, and frozen peas (thawed). Cover and chill if made ahead.
--To Serve: Spoon dressing over vegetables, toss, then add can of chow mein noodles, and gently toss again until
Notes:
This recipe is easily doubled (use a little less ginger).
It works good at a pot luck--assembling at the last minute.
It is not good as a left-over after the chow mein noodles are added
(noodles get soggy).
Recipe Contributed by
Jill Tanner-Evergreen Pal
Grace's Wonton Chicken Salad
Boil and shred chicken
Deep fry wonton skins
sliced thin lettuce
white sesame seeds toasted
almonds slivers, toasted
Dressing
2 T. sugar
1/2 t. salt, optional
1/4 c. salad oil
3 T. vinegar
1 package (12 oz) Wonton wrappers, sliced in strips and deep fried...very hot oil...cooks fast...and drain on paper towel. work in small batches
2 large! heads of iceberg lettuce...sliced in thin strips
1/2 gallon ziplock of shredded chicken (1/2 full)
scallions??? not in the recipe but you could add it!
dressing for a party of 25: make it in a quart size jar...
1 c. sugar
1 T. + 1 t. salt
1 3/4 c. oil
1 1/2 c. rice wine vinegar or white vinegar
Recipe Contributed by
Mary Ann Laun
Green Bean and Jicama Salad
Sunset May 1988
2/3 c. thinly slivered red onion
water
5 T. white wine vinegar
3/4 lb. lb. green beans julienned
1 lb. jicama, peeled
1/3 c. olive oil or salad oil
2 t. Dijon mustard
salt and pepper
Place onions in 1 1/2 c. cold water mixed with 2 T. vinegar; let stand 20-30 minutes.
Pull beans through French bean cutter or cut into thin strips
Set beans on rack above 1/2 inch boiling water in 5-6 qt. pan. Cover and steam over high heat until tender-crisp to bite, 3-4 minutes. Immerse in ice water. When cool, drain. Cut jicama into thin matchstick-size strips.
In a large bowl, whisk together 3 T. vinegar, oil, and mustard. Drain onions. Add onions, beans, and jicama to dressing. Mix to coat vegetables. Add salt and pepper to taste. Serve at once or cover and chill up to 2 hours. Makes 7 cups. 6 to 8 servings.
Recipe Contributed by
Mary Ann Laun
1 large box lemon jello
2 c. boiling water
1 c. cool water
small cal crushed pineapple, don't drain
3 bananas, slices
miniature marshmallows
topping
2 T. sugar
2 T. flour
1 egg, well beaten
1 c. reserved pineapple juice
Cool whip
Make jello and add bananas and pineapple. Top with marshmallors
Cool. When set, make topping and spread on top of chilled jello. Top with Cool Whip.
Ray's mom's recipe
Recipe Contributed by
Mary Ann Laun
Tabbouleh Salad
1 cup bulgur (cracked fine or medium)
2 cups boiling water
2 tomatoes, diced fine
1 bunch scallions (about 6) with tops, chopped fine
3 bunches parsley, stems removed, chopped fine
1 small bunch of mint, chopped fine
In a medium bowl soak the bulgur in the boiling water for 1 hour. Drain the bulgur well, pressing out the excess water through a fine strainer. Add the tomatoes,scallions, parsley and mint to the bulgur. Combine the ingredients well. Toss the bulgur mixture with the dressing ingredients. Refrigerate for 1 hour before serving. Dressing:
Juice of one lemon (at least 1/4 cup), 1/2 cup olive oil,
salt and pepper to taste. Enjoy!
Recipe Contributed by
Mary Ann Laun
1 medium head red cabbage, shredded
4 whole (8 halves) chicken breasts, cooked and cut up in chunks
1/2 bunch green onions
10 stalks celery, chopped
3/4c longhorn cheddar, grated
1 cup Spanish peanuts ( for garnish)
1 large bag petite peas
You can Mix salad ingredients together the day before serving. Toss with the dressing one hour before serving. Sprinkle pnuts on top
Dressing
1 jar Raffetto chutney
2 c. mayonnaise
1 1/2 t. curry
Mix together and set aside.
Mix salad ingredients together the day before serving. Toss with the dressing one hour before serving.
Serves 10 for lunch.
Note: Raffetto chutney is a must. Look at a specialty food store or online.
This makes enough for 12 large luncheon servings. For a buffet, i would make 1/2 recipe! Also I think i would prefer it made fresh and tossed 1/2 hour before serving
Joanne Crispin, a long-standing member of St. Luke's of the Mountains Episcopal Church in La Crescenta hosted a fabulous Christmas luncheon at her beautifully decorated home. (2015) We all wanted this recipe!
Recipe Contributed by
Joanne Crispin via Mary Ann Laun
1 medium head red cabbage, shredded
4 whole (8 halves) chicken breasts, cooked and cut up in chunks
1/2 bunch green onions
10 stalks celery, chopped
3/4c longhorn cheddar, grated
1 cup Spanish peanuts
1 large bag petite peas
Mix salad ingredients together the day before serving. Toss with the dressing one hour before serving.
Dressing
1 jar Raffetto chutney
2 c. mayonnaise
1 1/2 t. curry
Mix together and set aside.
Mix salad ingredients together the day before serving. Toss with the dressing one hour before serving.
Serves 10 for lunch.
Made by a long-standing member of St. Luke's Episcopal Church in La Crescenta. We all loved it!
1 medium head red cabbage, shredded
4 whole (8 halves) chicken breasts, cooked and cut up in chunks
1/2 bunch green onions
10 stalks celery, chopped
3/4c longhorn cheddar, grated
1 cup Spanish peanuts
1 large bag petite peas
Mix salad ingredients together the day before serving. Toss with the dressing one hour before serving.
Dressing
1 jar Raffetto chutney
2 c. mayonnaise
1 1/2 t. curry
Mix together and set aside.
Mix salad ingredients together the day before serving. Toss with the dressing one hour before serving.
Serves 10 for lunch.
Recipe Contributed by
Mary Ann Laun
Mexican Coleslaw
Mexican Coleslaw is a creamy coleslaw loaded with South of the Border flavors.
Course Side Dish
Prep Time 15 minutes
Total Time 15 minutes
Ingredients
3/4 cup mayonnaise
1/3 cup sour cream
2 tablespoons lime juice
1/2 packet taco seasoning
1 (14-ounce) bag coleslaw mix
1 cup shredded red cabbage
1/2 cup black beans, rinsed and drained
1/2 cup cooked corn kernels, preferably grilled corn
1/2 cup diced red pepper
1/3 cup finely diced red onion
1/3 cup chopped fresh cilantro
2 jalapenos, seeded and finely diced
1/4 cup pepitas
Mix together mayonnaise, sour cream, lime juice, and taco seasoning in a small bowl.
In a large bowl, combine cabbage mix, red cabbage, black beans, corn, red pepper, red onion, cilantro, and jalapeno.
Add mayonnaise mixture and stir to combine.
Cover and chill for at least 30 minutes.
Sprinkle with pepitas just before serving.
June made this for Bobbie Machado’s Celebration of Life
Recipe Contributed by
Charlotte and June
Garlic (smash and chop fine)
Olive oil 4 to 1 balsamic (1/3 cup)
Gorgonzola piece
Candied pecans emerald glazed
Salt pepper
Pulse garlic, add olive oil and gorgonzola and pulse in blender, 5-6 times. Chill while making salad with Spring greens. Serve salad with grapes cross-sliced, goat cheese, and candied pecans.
Recipe Contributed by
Justin Burnett via Patty Kuchenski
Katie's Spring Salad (Paula Klein's sister)
2 packages Spring Mix
Sliced Strawberries
Crumbled feta (I used 2 packages)
Candied walnuts (I use pecans)
Dressing:
3/4 c. sugar
1 T. pureed onions
1 c. vegetable oil
1/3 c. red wine vinegar
2 T. balsamic
1 t. dry mustard
2 T. poppy seeds
Recipe Contributed by
Mary Ann Laun
1 16 oz. Package Salad Macaroni
1/2 Onion, finely chopped (1/2 c. chopped green onions are good as well)
2 to 4 Celery stocks, diced
6 to 8 Sweet Whole Pickles, diced
6 to 7 Eggs, Eggs, boiled 12-13 minutes, cooled immediately, diced
Dressing: (These measurements are approximate. Mix, taste, add, according to your taste buds.)
1/2 c. Mayonnaise
1/2 C. Miracle Whip
1 Tbs. Prepared Mustard (the dressing will have a yellow cast.)
1/2 tsp. (or more) Seasoned Salt
Pepper
Splash of pickle juice to thin dressing a bit
Boil macaroni according to package directions. Rinse with cold water, Drain. Toss in the diced onion, celery, pickles and eggs. Toss in the dressing mixture. (Best if salad is refrigerated overnight.) The macaroni absorbs some of the dressing overnight so you may want to add more dressing if it looks too dry. Taste it after it has chilled in case it needs more salt/pepper.
This recipe came from my mother, Maxine Youens. Like my mom, I never have used a recipe. I just add by guess and by gosh. Next time I make this salad, I will try to follow this recipe to see if it is right. This is a recipe in progress. Good luck.
2 1/4 cups uncooked "salad" macaroni (elbow macaroni ok)
4 hard cooked eggs, diced
1/2 cup diced onion or green onion (I used red)
2-3 diced celery stalks
2 Tbsp dill pickle relish
1/2 can black olives - I chopped
2 cups salad dressing - not mayonnaise. I used Briannas "new" Champagne Caper Vinagrette Dressing.
3 Tbsp yellow mustard
1/4 cup sugar
2 tsp vinegar (I used apple cider vinegar)
1 tsp celery salt
Dash paprika for sprinkle on top
Add macaroni to pot of boiling water. Cook the macaroni according to package directions, or til tender.
Drain and let cool. Don't rinse, add a little olive oil to prevent sticking.
While macaroni is cooking, mix the next 5 ingredients in large bowl- eggs, onion, celery, relish.
Mix in another bowl the salad dressing, mustard, sugar, vinegar, celery salt. Mix contents of 2 bowls together. Add macaroni and stir gently until well blended. Looks too juicy but believe me it absorbs completely.
Cover the macaroni salad and refrigerate overnight to marry the flavors and so that the macaroni will absorb the dressing. Sprinkle paprika on top of the macaroni salad just before serving.
Makes 8 servings.
I was looking on the internet yesterday for a macaroni salad with no mayonnaise for the 4th of July. I took my chances in making this one with the champagne vinagrette. Any dressing will do and in the comments on the online recipe, people did use ranch dressing.
Anyway, I just got home from work and tried it. I was so surprised it was great as I took my chances on the internet. Love to search for "world's best" and "favorite" on my searches. I liked it so much I had to share it with family and friends before I had any more. The consistency is perfect and it tastes even better than the homemade macaroni salad you remember from growing up. I wouldn't change anything except may try a few different salad dressings. Probably the one Shelly uses for pasta salad would be great. I think that is the one with the artichoke on the dressing picture.
6-29-09 Patty
Recipe Contributed by
Patty Kuchenski
Dressing: 3 Tbsp smooth peanut butter
1/4 cup fresh lime juice (about 2 limes)
2 Tbsp light brown sugar
2 Tbsp canola or vegetable oil (I used vegetable oil)
Salt (we use "no salt" brand of salt)
8 large radishes, halved lengthwise and thinly slice crosswise
6 cups mixed baby greens, washed and dried (I used package mix)
1 large or 2 small mangoes, peeled, fruit cut off the seed and cubed
2 cups peeled and cubed jicama (cut into about 1/2 inch cubes)
1/4cup fresh cilantro leaves
Before you plan to make this, make sure you can find 2 mangoes that are ripe. The ones I used were somewhat firm but soft to the touch when pressing a little.
In a medium bowl, whisk the peanut butter and lime juice until smooth. Add the brown sugar, vegetable oil and some salt and whish until combined. Add enough water to thin the sauce and give it a dressing-like consistency, about 3 Tbsps.
Place the radishes, greens, mangoes, jicama and cilantro in large bowl and toss together. Drizzle with dressing, toss using tongs to coat and serve.
We had this for 2 nights. The second night was just as good but since the lettuce was a little wilted, I got some fresh lettuce and poured the salad over it.
This is probably my favorite salad ever. It was so colorful and it was so crunchy to eat. It is a great flavor combination, you will love it.
Recipe Contributed by
Patty Kuchenski - thanks to HGTV's Simply Delicioso chef, IngridHoffman.
2 bunches broccoli, flowerets only
1/4 lb. sunflower seeds
1/2 lb. bacon cooked and crispy dressing:
1 c. mayo
1/3 c. sugar
2 T apple cider vinegar
1/2 c. onion, finely chopped
***Alternate dressing: (Jeff gave the thumbs up)
2/3 c. mayo and 1/3 c. light sour cream
2 T. seasoned rice vinegar
Prepare dressing and toss with salad at least 1 hour before serving.
Recipe Contributed by
Marcy DeKruyf
Marcy's Broccoli Salad
2 bunches broccoli, flowerets only
1/4 lb. sunflower seeds
1/2 lb. bacon cooked and crispy
craisins (original recipe called for raisins. I don't like that)
shredded carrot (optional)
dressing:
1 c. mayo
1/3 c. sugar
2 T apple cider vinegar
1/2 c. onion, finely chopped
Prepare dressing and toss with salad at least 1 hour before serving.
***Susie's alternate dressing: (Jeff gave the thumbs up)
2/3 c. mayo and 1/3 c. light sour cream
2 T. seasoned rice vinegar
For Thanksgiving for 16-20 people, I measured and we use 8 cups of florets for one recipe. Another way of measuring is Costco's 3 lb. bag...cut up it fits tightly into a gallon baggie. maryann 2011
Recipe Contributed by
Marcy DeKruyf
1 large head romaine, sliced into thin ribbons
1 large head escarole or other green salad lettuce, sliced
1 large bunch of green onions, green and white, chopped
2 cups slivered almonds, toasted til nutty brown
4 small tomatoes, sliced in half and then half across, then cut into large pieces
1 very large cucumber, chopped into medium chunks
8-12 oz. block feta cheese, broken into smallish chunks
16 oz strawberries, quartered
1/2 c. dried cranberries
Good seasons dressing according to directions and I added 2 t. sugar. It is made ahead of time and ready to toss when I arrive.
Wash and prep greens, and place a dish towel over greens and green onions. Place some ice cubes on top of the dish towel to keep greens crisp. Place other ingredients in baggies to add at the last minute.
I placed salad dressing in a canning jar so I could easily shake and pour. Add to taste and do not overdress salad.
Serves many! Probably 24 with other buffet items.
For a pot luck at church for Mardi Gras, I made a big green salad loaded with goodies. When I looked at the food table with so many items, my salad glistened and disappeared! I was asked for my recipe but I made it up as I went along...I thought I would capture it. I used my BIG wooden bowl from Vietnam...
Recipe Contributed by
Mary Ann Laun
2 T sherry vinegar (may substitute white wine vinegar)
1 t. shallot, finely minced
1 t. dijon mustard
1/4 t. salt
1/8 t. pepper
1 t. honey
---------------
6-7 T. safflower oil or other mild olive oil (mild flavored oil)
Combine all ingredients in a canning jar. Shake well before serving.
Refrigerate and use as needed.
Recipe Contributed by
Mary Ann
1 tablespoon red wine vinegar
2 tablespoons peanut or safflower oil
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dijon mustard
1+ teaspoons worcestershire sauce
honey or sugar to taste
Mix all ingredients in a salad dressing bottle and shake well. Adjust ingredients for your taste. Keep refrigerated.
(Maureen's adjustments - 1 tspn of salt, 1 tspn of pepper, 2 tspns dijon mustard, 4-5 tspns of worcestershire sauce and 4 tspns of sugar. When ever I make this dressing, people rave about it!)
Mary told me when she first met Xavier, she prepared a dinner for him and when he tasted her salad dressing, he asked her to marry him - thus the name!
Recipe Contributed by
Maureen Kaye
1/4 cup vegetable oil
3 tablespoons red wine vinegar
2 (or less) tablespoons sugar
1 tablepoon dried parsley flakes
1/2 tsp salt
1-2 dashes tobasco sauce
1 bunch green onions - whites only
Mix all ingredients and store in salad dressing bottle overnight in refrigerator before using. Keep refrigerated. I use this dressing for any green salad, also great served over fresh fruit and best of all with...
Mardarine Almond salad -
1 bunch red leaf lettuce - rinsed and dried
1 small can mandarin oranges - drained well
1/4 cup slivered roasted almonds
top lettuce leaves with oranges and almonds - top with dressing
This recipe was given to me by my very dear friend, Annabelle who has since passed away. It has always been a huge hit - in my family and at parties.
Recipe Contributed by
Maureen Kaye
1 c. mayonnaise
1 T. parsley
2 T. sweet pickle relish
2 T catsup or chili sauce
1 t. finely chopped onion
1/2 t. paprika
1 hard-cooked egg, chopped
55 calories per tablespoonful
Recipe Contributed by
Mary Ann Laun
Mexican Slaw with Spiced Pepitas
Author: Amber Massey
Serves: 8
Ingredients
2 tablespoons Dijon mustard
The juice and zest of one lime
1/3 cup red wine vinegar
2 tablspoons extra virgin olive oil
1/2 teaspoon chile powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (10-ounce) package angel hair slaw
1/2 cup thinly sliced red onion
1 red bell pepper, seeds and ribs removed, sliced thin
1-2 jalapeno, seeds and ribs removed, julienne cut thin
1 bunch green onions, chopped, white and light green parts only
1/2 cup shredded carrots
1/4 cup chopped fresh cilantro
1/2 cup Spiced Pepitas
1 cup unsalted pumpkin seeds
1 tablespoon canola oil
1/2 teaspoon ground cumin
1/2 teaspoon smoked paparika
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon chipotle chile powder
1/4 teaspoon black pepper
I
nstructions
Combine first 7 ingredients, stirring with a whisk until combined.
Combine remaining ingredients.
Drizzle with prepared dressing, and toss to coat.
Spiced Pepitas:
Heat a medium nonstick skillet over medium high heat. Add kernals to the pan; cook ten minutes until browned. Remove from pan and cool completely in a single layer on a parchment lined baking sheet.
Nutrition Information
Serve Size: 1 cup Calories: 107 Fat: 7.6 Carbs: 6.8 Fiber: 3 Protein: 2.5
Recipe by Honest Cooking at http://honestcooking.com/mexican-slaw-with-spiced-pepitas/
Recipe Contributed by
Shelley for Lissa's shower and Cosmo's birthday
1 small package green jello
1 cup hot water
8 oz. package cream cheese
1 c. drained and crushed pineapple
8 oz whipping/all purpose cream
1/2 - 1 cup chopped nuts (as you like)
Dissolve jello in water and let it get syrupy in fridge.
Stir cream cheese until soft. Add cream.
Beat at high speed until it looks like cream is a little whipped.
Add jello and pineapple. Mix well. Add nuts. Put in jello mold.
(expected at all holiday meals!)
Recipe Contributed by
Pat Allen
2 2/3 c. broken pretzels sticks, pecan size
1 c. melted margarine
12 oz cream cheese
1 c. sugar
1 c. Cool Whip
6 oz Strawberry Jello
12 oz Frozen, unsweetened strawberries
Toss pretzels and margarine together in a 9 x 13 pan. Bake 10 minutes at 350 degrees. Cool really well.
Cream until smooth cream cheese and sugar, Spread over cooled pretzels. Then spread Cool Whip. Place in refrigerator (I did this for one hour.) Dissolve Jello according to package directions. Add 1 bag unsweetened frozen strawberries. Refrigerate until thickened. Carefully spread over chilled topping. Refrigerate.
(from Olive Sawyer?)
Note: I always have a problem with this so Patty said to check the Jello.com site. Ah..here is a solution...Fold in the Coolwhip with the cream cheese and then spread it on the chilled pretzels. then chill again before adding the thickened jello.
Strawberry Prtzel Squares from jello.com site (http://tinyurl.com/3duqaj)
2 cups finely crushed pretzels
1/2 cup sugar, divided
2/3 cup butter or margarine, melted
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. milk
1 cup thawed COOL WHIP Whipped Topping
2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Strawberry Flavor Gelatin
1-1/2 cups cold water
1 qt. (4 cups) strawberries, sliced
PREHEAT oven to 350?F. Mix pretzel crumbs, 1/4 cup of the sugar and the butter. Press onto bottom of 13x9-inch baking pan. Bake 10 min. Cool.
BEAT cream cheese, remaining 1/4 cup sugar and the milk until well blended. Gently stir in whipped topping. Spread over crust. Refrigerate until ready to use.
MEANWHILE, stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into squares to serve. Store leftovers in refrigerator
Recipe Contributed by
Patty Kuchenski and Mary Ann Laun
This is such a unique salad with an incredible mix of flavors. If you are not already a salad-lover, then you will be soon after trying this recipe.
1 bag mixed salad greens (Fresh n Easy's Spicy Salad Mix is great for this)
1 large carrot, julienne cut
2 grilled chicken breasts, sliced (boiled is fine)
thin tortilla strips (they come in a package now)
Lime Dressing:
1/2 cup lime juice (use fresh, approx 3-4 limes)
7 tablespoons honey
4 teaspoons honey mustard
2 garlic cloves, minced
1 teaspoon black pepper
1/2 teaspoon salt
Peanut Sauce:
4 tablespoons soy sauce
4 tablespoons hot water
4 tablespoons peanut butter (I used super chunk style)
2 teaspoons sesame oil
1 tablespoon ground ginger
In a small bowl, combine the lime dressing ingredients and mix well. In a large bowl, combine the salad greens, carrots, sliced chicken* and tortilla strips. Pour the lime dressing over the salad and toss to combine. Transfer the salad to 4 salad plates. In another bowl, combine the ingredients for the peanut sauce and mix well. Drizzle each salad with the peanut sauce and serve. (I like leaving the chicken on the top to absorb more of the peanut sauce)
Serves 4 (2 salads one night and 2 the next; the cold dressings are even better the next night)
Recipe Contributed by
Mary Ann Laun for Patty
Patty's Spinach Pasta Salad & Ham Salad Vinagrette
1 8 oz. package of uncooked spinach noodles (or the multi colored ones)
4 oz. cooked ham slices (2" x 1/1/4" strips)
1 small red onion
4 c. fresh spinach (cut into 3" x 1 1/4" strips)
4 oz. mozzarella cheese (2" x 1/4" strips)
Dressing:
1/4 c. white wine vinegar
1 T. lemon juice
1 T. water
1 T olive oil
1/4 c. chopped fresh basil
2 minced cloves garlic
1/4 t. salt and pepper (each)
Cook noodles al dente. Drain and pour over spinach. Combine dressing and shake. Pour dressing over noodles, spinach and remaining ingredients. Toss and serve.
Recipe Contributed by
Patty Kuchenski
Fresh spinach
1 pkg. frozen peas, thawed
8 pieces crisp bacon
4-5 hard boiled eggs, chopped or sliced
1 small red onion, chopped or sliced thin
8 oz. Muenster cheese, grated
Layer incredients in a salad bowl (clear glass is good.) Cover with a layer if Miracle Whip. Chill. Toss 10 minutes before serving.
Recipe Contributed by
Mary Ann Laun
20 oz. petite peas, uncooked
1 can water chestnuts, finely chopped
4 green onions, finely chopped
3 stalks celery, finely chopped
3 T. toasted almonds
6 slices bacon, cooked and crumbled
1/2 c. sour cream mixed with
1/2 c. mayonnaise
Optional: add to taste:
Spice Island Beaubondeau
Fresh or canned mushrooms, sliced
Lawry's Seasoned Salt
Lemon Pepper
Mix dressing an toss with all ingredients. Chill. Add parsley around bowl and serve on a lettuce leaf.
Serves: 8
Recipe Contributed by
Susan Miali via Dorothy Bozung
1 can pears (large can)
1 package lime jello
16 oz cream cheese
1 c. pecans
whipped cream
Drain pears and dissolve lime jello in juice. Pour over cream cheese. Add cut up pears and whipped cream. Pour into mold.
Recipe Contributed by
Mary Ann Laun
1 1/2 c. sugar
2 t. dry mustard
2 t. salt
2/3 c. mild vingar (e.g. tarragon)
3 T. onion juice (grate a large onion on the fine side of a grater)
2 c. salad oil (not olive oil)
3 T. poppy seeds
Mix sugar, salt and vinegar. Add onion juice and poppy seeds. Slowly add oil and beat constantly till thick. When you think it is thick enough, beat finve minutes longer.
If you do it in a blender, you may find it separates. If it does, pour off part and mix and add in gradually.
Recipe Contributed by
delete
Dressing:
3 eggs
1 c. sugar
1/3 c. vinegar
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. prepared mustard
1 1/2 c. mayo
Salad:
potatoes, boiled and diced
eggs, hard boiled and diced
pickle relish
pickle juice
green onion, chopped
salt
pepper
salad supreme
Beat eggs with whip in a sauce pan, add add sugar, vinegar, salt, and pepper. Cook over medium heat. Whisk constantly til thick. Remove from heat and add mustard and mayo. Make 3 c. dressing, enough for 1 large or 2 small salads. Keeps well in frig.
Combine boiled potatoes, green onions, hard boiled eggs, pickle relish, and some pickle juice. Plus some salt and peper and salad supreme. Sorry no exact measurements. Everything is to taste.
Dekruyf secret: After cutting up boiled potatoes, sprinkle w/pickle juice or vinegar and water.
Recipe Contributed by
Margaret DeKruyf
3 tablespoons sugar
Kosher salt
1/2 cup apple cider vinegar
1 1/2 teaspoons celery seeds
1 1/2 teaspoons mustard seeds
Freshly ground pepper
6 bell peppers (red, orange and yellow), cut into thin strips
2 stalks celery, finely chopped
4 scallions, chopped
1/2 head green cabbage, thinly sliced and roughly chopped
3 tablespoons whole-grain dijon mustard
1/2 cup mayonnaise
Whisk the sugar and 2 teaspoons salt with the vinegar in a large bowl until dissolved. Add the celery seeds, mustard seeds, 1/2 teaspoon pepper, the bell peppers, celery, scallions and cabbage, and toss to combine. Refrigerate at least 1 hour to allow the flavors to develop.
Add the mustard and mayonnaise to the slaw and toss to coat. Refrigerate until ready to serve.
Made by Laurie for the PPL pals reunion August 2019
Recipe Contributed by
Mary Ann from Laurie Whitcomb
1/2 c. sugar
1/4 c. lemon juice (fresh or canned)
1/2 c. catsup
1 c. olive oil
2 T. vinegar
1/2 t. salt
1 t. onion juice
2 t. celery seed
Boil sugar and lemon juice together for 5 minutes. Let syrup cool. Add remaining ingredients and beat well.
This is the only recipe I have for Manu's (Gala's) mother. Her name was Viola Parks and she had four little girls in Iowa when her neighbor shot her husband. She then moved all of them to California.
Recipe Contributed by
Mary Ann Laun for Gala Pruett's mother, Viola Parks
Usually just sorta play with whatever ingredients I have, but that night I used:
Start with caramelizing sliced almonds?(sauteeing in butter till slightly brown- set aside to cool)
Mix together:
Spring Mix
Green Leaf Lettuce
Spinach
Used more of the Spring Mix, and then probably about a 1/4 as much of the leaf lettuce and spinach.
Sprinkle grated parmesean throughout greens.
Add: Grated carrots, dried cranberries (also use raisins when I don't have these), sliced grape tomatoes. Toss in amounts you like.
Dressing: Packaged Good Seasonings Zesty Italian dressing, for vinegar I like to use Balsalmic Vinegar?Barengo Vineyards brand is yummy!
Add Feta Cheese once everything is tossed at the very end!
Simple, very tasty! Smile
Recipe Contributed by
Brenda Machado(not Glen's ex)
12 oz. angel hair pasta
3 Tbs sesame seeds
3 Tbs. vegetable oil
1/4 cup soy sauce
1/4 cup rice vinegar
1 Tbs. sugar
1/2 tsp. cayenne
1 red bell pepper, rinsed, stemmed, seeded, and cut into thin, short slivers
3/4 cup shredded carrots
3/4 cup thinly sliced green onions
Salt to taste
(optional: add chicken)
1. Boil noodles until just tender to bite. (follow package instructions) Drain and rinse well with cold water.
2. Over Medium heat, stir sesame seeds in oil until golden (2-3 minutes). Remove from heat.
3. Add soy sauce, vinegar, sugar and cayenne; stir until blended.
4. Add noodles and mix until well coated. Add bell pepper, carrots, and green onions; mix gently. Add salt to taste.
prep and cook time: about 35 minutes
Serves: 8-10 small plate servings
Notes: Can be made up to 1 day ahead; cover and chill. Bring to room temp before serving.
2 c. small shell pasta, cook then rinse with cold water
3/4 frozen peas, put in with cooking pasta last 5 minutes
1/2 c. sweet pickle relish
1/2 c. green onion (I do one bundle)
velvetta cheese, cubed, about 4 oz.
Dressing:
1/2 c. mayo
1 Tbsp sugar
pickle juice, to consistency you desire
salt
pepper
Recipe Contributed by
Margaret DeKruyf
1 12oz package of uncooked spinach fettuccini (I use the Al Dente Fiesta Fettuccini from Whole Foods)
6 ozs. cooked extra lean ham slices 2" x 1/4" strips
1 medium red onion thinly sliced, separate into rings
6 c. fresh spinach, cut into 3" x 1/4" strips
6 ozs. lowfat mozarella cheese cut into 2" x 1/4" strips
Dressing: (Combine and shake well in a jar)
1/2 c. white wine vinegar (I use seasoned rice vinegar)
2 T lemon juice
2 T olive oil
2 T water
1/2 c. chopped fresh basil
2 minced garlic cloves
1/2 t. salt and pepper
Cook noodles al dente. Drain and rinse with cool water.
Toss ingredients in a large bowl then pour drained noodles, pour dressing and toss to coat.
Makes 6 1 1/2 c. servings.
Per serving: 16 gr. Protein, 8 gr. fat, 260 calories
Patty found this in a magazine and shared it with me. It's yummy!
Recipe Contributed by
Susan Miali via Patty Kuchenski
1/2 c. chopped walnuts
1 bag of spinach
1 c. diced smoked chicken or turkey
1/3 dried cranberries
1/4 c. sliced red onions
1 tart apple, diced
Dressing:
2 Tbsp. red wine vinegar
2 Tbsp. orange juice
1 tsp. dijon mustard
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. extra virgin olive oil
Toast walnuts in dry skillet on medium heat. Set aside to cool. can be done ahead.
Combine dressing in a jar. Shake vigorously to combine.
Put chicken and cranberries in a bowl with a few tbsps dressing. Cover and refrigerate up to a couple of hours. Refrigerate remaining dressing.
Just before serving, toss together everything. Add dressing to taste.
Can be made without chicken or turkey for a side salad.
Recipe Contributed by
Beverly Andersen
Sugar Snap Pea Radish, and Cucumber Salad
Recipe courtesy Gourmet Magazine
1/2 pound sugar snap peas, trimmed and, if large, halved diagonally
1 English cucumber, halved lengthwise and seeded
1 bunch radishes (1 pound)
1/4 cup sesame seeds, toasted
1 tablespoon seasoned rice vinegar
1 teaspoon cider vinegar
Cook peas in a saucepan of boiling salted water just until
they turn a brighter shade of green, about 30 seconds.
Drain in a colander and rinse under cold water to stop
cooking. Cut halved cucumber and radishes crosswise into
1/4-inch-thick slices. Toss peas, cucumber,
radishes, and sesame seeds with vinegars and season
with salt and pepper. Yield: 6 servings Prep Time: 20 minutes Cook Time: 15 minutes
Recipe Contributed by
Mary Ann Laun/Gourmet magazine
Susie's Candied pecans
(make ahead)
1 lb. nuts (pecans, walnuts)
1/3 c. sugar
1/4 c. unsalted butter
1/4 c. orange juice
1 1/2 t. salt
1 1/4 t. cinnnamon
1/4 - 1/2 t. cayenne pepper
1/4 t. mace (I don't know what that is so I don't use it)
Heat all ingredients except nuts in skillet until blended.
Fold in nuts.
Place on tin foil or non stick cookie sheet and cook 1 hour
(turning every 15 minutes) at 250.
Recipe Contributed by
Susan Miali
Susie's Candied Pecans with Endive Salad
1 lb. nuts (pecans, walnuts)
1/3 c. sugar
1/4 c. unsalted butter
1/4 c. orange juice
1 1/2 t. salt
1 1/4 t. cinnnamon
1/4 - 1/2 t. cayenne pepper
1/4 t. mace (I don't know what that is so I don't use it)
Heat all ingredients except nuts in skillet until blended. Fold in nuts.
Place on tin foil or non stick cookie sheet and cook 1 hour (turning every 15 minutes) at 250.
I put nuts in a salad with:
Belgian endive (either chopped or place ingredients over the leaves like boats)
crumbles of blue cheese
tart apple
fresh parsley
Good Seasons Italian Salad Dressing made with red wine vinegar and olive oil.
Recipe Contributed by
Susan Miali
Susie's Sumi Salad
Dressing Double Recipe (for party of 20-25;...2 large heads of cabbage)
2 t. salt
2 t. pepper
1 c. oil
2/3 c. sugar
3/4 c. seasoned rice vinegar
Few Splashes sesame oil
Dressing -- Single recipe
whisk together:
1 t. salt
1 t. pepper
1/2 c. oil (maybe 1/8-1/4 c. more oil if the head of cabbage is huge)
4 T. sugar
6 T. seasoned rice vinegar
Top Ramen noodles seasoning packet (Mary Ann does not use. It has MSG!)
Splash sesame oil if you have it handy
Toss dressing 1/2 hour before serving with:
1 green cabbage, shredded
One bunch green onions
4 oz. sliced almonds (toasted in the oven)
4 oz. sunflower seeds (toasted in the oven or use dry roasted from jar)
2 packages of uncooked Top Ramen noodles (broken up) (you can toast them a little in the oven if you like)
We started calling this "Trash bag salad" because when you make more than one batch it is easier to chop up the cabbage and onions and put it in a 33 gallon trash bag, add the broken up noodles, nuts, then pour the dressing in, toss around, cut off a bottom corner and pour into the serving bowl.
Note: when I make this for a big crowd I use baggies to measure batches of the salad. You stuff chopped cabbage in a gallon size baggie, stuffed green onion in a sandwich baggie, And the toasted almond and top Ramen noodles in a sandwich baggie. Then you just dump the three bags in a toss it with dressing and you’re good to go until the next batch
Recipe Contributed by
Susan Pruett Miali and Mary Ann Pruett Laun
Susie's Wedding Shower Curried Chicken Salad
Serves 6
2 c. cooked chicken (or 3 breasts)
2 c. seedless purple grapes
1 c. celery, sliced
1/2 c. pecans
3/4 c. mayonnaise
1/4 c . cream
1 tsp. curry powder
1/4 c. chutney
Combine chicken, grapes, celery and nuts. Chill in refrigerator.
Mix together mayo, cream, curry and chutney. Add to chicken mixture.
Better if prepared a couple hours before serving or overnight.
We served it with croissants and a blueberry, strawberry and banana salad.
Recipe Contributed by
Mary Ann Laun
(Updated 11-16-07 from Olive's original hand-written recipe)
1 lg. strawberry jello
1 c. hot water
1 3/4 c. sugar (orig was 2 cups,she used 1 3/4, Patty used 1 1/4 cup)
2 oranges, juiced (should equal 1 cup)
1 large can crushed, pineapple, juice drained
1 lb raw cranberries, ground in food chopper for choppy texture
Boil 1 cup water, turn off, then add jello, sugar and orange juice.
(Patty kept heat on low while dissolving jello and sugar).
Add pineapple. Let jello cool while grinding cranberries.
Mix cranberries in last. Let cool in refrigerator until set.
We have used this recipe for Thanksgiving in all the 31 years Patty has been married to Jeff Kuchenski.
Olive's note: ?This is good!!!?
Recipe Contributed by
Rose Kuchenski
3 Cups cooked turkey
1/2 Cup mayonaisse type salad dressing
1/4 Cup chopped onion
1/4 Cup chopped celery
1/8 Cup chopped water chestnuts
1/4 Cup dried cranberries
1/4 Cup chopped nuts
Mix together and let chill an hour or two for the flavors to blend. (The longer the better.) Serve as a salad, sandwich or just wrapped in lettuce leaf.
Bev sent this as part of a chain email...I did not participate.
Recipe Contributed by
Beverly Andersen
Ingredients:
2 hothouse cucumbers (about 1? pounds total), seeded and cut into ?-inch chunks (see Cook's Notes)
6 plum tomatoes, 4 cut into 6 wedges each, 2 coarsely chopped
4 green onions, thinly sliced diagonally
1 small red onion, thinly sliced
4 ounces feta cheese, cut into .-inch cubes
1/2 cup Kalamata olives (pitted optional)
1/3 cup chopped fresh Italian parsley
1/4 cup thinly sliced fresh mint
1/3 cup fresh lemon juice
1/3 cup olive oil
1 1/2 teaspoons salt
1 teaspoon crushed dried mint
1 teaspoon ground black pepper
1 teaspoon seasoned salt
Toss the cucumbers, tomatoes, green onions, red onion, feta cheese, olives, parsley, and fresh mint in a large bowl. Whisk the lemon juice, oil, black pepper, dried mint, seasoned salt, and salt in a small bowl to blend. Toss the salad with the dressing to coat. Serve immediately.
Serving Suggestions: Top the salad with grilled chicken breast or leftover rotisserie chicken for a satisfying entr?e. If doubled, this salad makes a great buffet item for serving to large groups. For a unique and pretty presentation, hollow out the centers of heads of butter lettuce, and spoon the salad into the centers.
Toss the cucumbers, tomatoes, green onions, red onion, feta cheese, olives, parsley, and fresh mint in a large bowl. Whisk the lemon juice, oil, black pepper, dried mint, seasoned salt, and salt in a small bowl to blend. Toss the salad with the dressing to coat just before serving. Serve immediately.
Serving Suggestions: Top the salad with grilled chicken breast or leftover rotisserie chicken for a satisfying entr?e. If doubled, this salad makes a great buffet item for serving to large groups. For a unique and pretty presentation, hollow out the centers of heads of butter lettuce, and spoon the salad into the centers.
Serves 6 to 8
COOK'S NOTES: It's important to select crisp and firm cucumbers for this recipe. I prefer Japanese cucumbers because they are crunchy and virtually seedless. You can also use regular cucumbers but you must peel and seed them first.
This salad is more robust than ordinary Greek salads, and is perfect showcase for summer's brightest ingredients. Seek out the freshest produce you can find, and use a high-quality extra-virgin olive oil to enhance the salad's dramatic flavors. Dried mint might seem unusual here, but when combined with fresh mint, it adds an extra layer of refreshing coolness. Remember to toss the salad just before serving.
Zov was at Rogers Garden's doing a cooking demo and this was great!
Recipe Contributed by
Zov Karamardian
1 1/2 pounds small zucchini
1 1/2 pounds small yellow squash
6 tablespoons white wine or Champagne vinegar
8 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh mint
1/4 cup julienned fresh basil
2 tablespoons minced fresh chives
6 ounces fresh goat cheese, crumbled
1/4 cup lightly toasted pine nuts
Bring a large pot of salted water to a boil. Add zucchini and yellow squash and cook for 1 to 2 minutes. Drain and set aside to cool.
When the squash have cooled enough to handle, slice very thinly using a mandoline, if possible. (Alternatively, slice as thinly as possible using a sharp knife.) Transfer squash to a mixing bowl.
In a small bowl combine the vinegar, olive oil, salt, and freshly ground black pepper. When the squash have cooled completely, add the vinaigrette and toss gently to combine. Add the mint, basil, and chives and toss to thoroughly combine. Crumble the goat cheese over the top and sprinkle with pine nuts. Serve immediately.
Great way to use all that summer zucchini. I parboiled the ribbons and then dumped them in cold water to stop the cooking. Then added the dressing. I only used a fraction of this dressing...and all the zucchini and herbs came from my garden...Great pantry staple!
Now if I only had the goats...
Recipe Contributed by
Mary Ann Laun (from Emeril)