Subject: Re: pasta salad recipes Lines: 54 In a recent rec.food.cooking article, laurab@dip.cs.wisc.edu (Laura Berg) wrote: >Being summer, my so likes to eat pasta salads. I've made quite a few out of >my books, but would like some more recipes. Rainbow Tortellini Salad 16 oz pkg tri-colour cheese tortellini, cooked and drained, but still warm 1 medium red onion, chopped 1 red pepper, chopped 1 green pepper, chopped 1/2 c chopped scallion 1/2 c fresh peas (frozen petite peas, if you must) 1/4 c sliced black olives 1/2 c finely diced roma tomatoes Toss all this stuff together with dressing. Rainbow Tortellini Dressing 1/8 c dijon mustard 3 gloves garlic, crushed 1/4 c fine olive oil 1 t sugar 1 tbsp fresh lime juice 1 tsp chopped fresh tarragon (1/2 tsp dried tarragon) 1/4 c rice vinegar Blend until smooth. Curried Orzo and Turkey Salad 1 c chooped cooked turkey breast 1.5 c raw orzo 1 tbsp butter 2 tsp curry powder 2 c chicken broth 1 c chopped raw vegetables (use cucumber, red pepper, scallions, raw peas) 6 marinated artichoke hearts, chopped 1/4 c liquid from artichoke hearts 1/4 c mayonnaise Brown the orzo in the butter. Add the curry powder and the broth and boil until the pasta is cooked. Drain and chill. Mix the vegetables and the pasta together. Combine the mayonnaise and the artichoke liquid to make a dressing. Toss the pasta and the dressing together. (If your orzo doesn't double while being cooked, adjust the amount of orzo so you end up with 3 c of cooked, yellow orzo.) Subject: RECIPES:Pasta Salads Lines: 95 ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Linguine Tuna Salad Categories: Salads Fish Pasta Servings: 6 7 oz Linguine, Broken In Half 1/4 c Lemon Juice 1/4 c Vegetable Oil 1/4 c Chopped Green Onions 2 t Sugar 1 t Italian Seasoning 1 t Seasoned Salt 12 1/2 oz (1 cn) Tuna, Drained 10 oz (1 Pk) Frozen Green Peas * 2 ea Med. Firm Toamtoes, Chopped * Thaw peas before using in this salad. --------------------------------------------------------------------------- Cook Linguine according to package directions, drain. Meanwhile, in a large bowl, combine lemon juice, oil, onions, sugar, Italian Sesoning, and salt, mix well. Add HOT linguine; toss. Add remaining ingredients; mix well. Cover; chill to blend flavors. Serve on lettuce leaves and garnish as desired. Refrigerate leftovers. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Seafood Pasta Salad Categories: Low-cal Salads Seafood Pasta Vegetables Servings: 4 2 c Pasta, tri-colored spiral 1 c Shrimp, cooked 1/3 c Green pepper, diced 1/4 c Carrots, sliced 1/2 c Zucchini, sliced 1/3 c White wine worcestershire 1/3 c Mayonnaise salt and pepper to taste * cook pasta according to package directions ** 1 can (6 1/2oz.) tuna, drained and flaked can be used for shrimp. *** Lea & Perrins White Wine Worcestershire Sauce. In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots and zucchini. Add Worcestershire, mayonnaise, salt and pepper and toss lightly to combine. Refrigerate at least 30 minutes before serving. BETTER HOMES AND GARDENS for free recipe booklet, write Lea & Perrins, P.O.Box 1579, Ridgely, ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Mexicali Pasta Salad Categories: Fruits Mexican Salads Vegetables Pasta Servings: 6 8 oz Tri-color Pasta Spirals; * 6 ea Tomatillos; Sm., ** 1/2 ea Jalapeno Chile; *** 20 oz Pineapple Chunks; **** 1/2 t Lime Peel; Grated 1/4 t Salt 1 tb Cilantro; Fresh, Snipped 2 tb Vegetable Oil * 3 Cups of uncooked pasta should be used. ** Each tomatillo should be cut into 8 wedges. *** The jalapeno should be seeded and finely chopped. **** The pineapple chunks should be the ones canned in their own juice. -------------------------------------------------------------------------- Cook the pasta as directed on the package and drain. Rinse with cold water and drain again. Mix the pasta, tomatillos, chile and pineapple. Mix the reserved juice and the remaining ingredients. Pour over the pasta mixture and toss. Cover and refrigerate until chilled, at least 2 hours. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Baja Chicken Pasta Salad Categories: Chicken Pasta Mexican Vegetables Salads Servings: 6 3/4 lb Chicken Breast; * 6 oz Dried Mixed Fruit; ** 1 c Ring Macaroni Or Orzo; Raw 1 c Jicama; Cubed 2 ea Green Onions/Tops; Sliced 1/2 c Mayonnaise Or Salad Dressing 1 t Red Chiles; Ground 1/4 t Salt 2 tb Sour Cream Or Plain Yogurt * The chicken breast should be boneless, skinless and weigh about 3/4 ** You should use 1 6-oz package of diced mixed fruit. There should -------------------------------------------------------------------------- Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1 cup of water) to boiling in a 4 quart Dutch oven. Add the chicken breast. Cover and heat to boiling, reduce the heat and simmer until the chicken is done, about 15 to 20 minutes. Remove the chicken with a slotted spoon. Heat the water to boiling and add the fruit and ring macaroni or orzo gradually so that the water continues to boil. Boil, uncovered, stirring occasionally, just until the ring macaroni is tender, about 6 to 8 minutes or 10 minutes for the orzo, then drain. Rinse with cold water and drain again. Cut the chicken into 1/2-inch pieces and mix with the fruit, macaroni, jicama and onions. Mix the remaining ingredients and toss with the chicken mixture. Cover and refrigerate until chilled, at least 2 hours. Subject: RECIPE: Pasta Salad Collection Patio Shell Salad ================= 4 oz. Pasta shells or other small pasta 1 15 oz. can Red Kidney Beans, rinsed and drained well 1 12 oz. can Corn, well drained 4 to 5 Green Onions, finely chopped 4 to 5 Canned Green Chilis, finely chopped 1/2 tsp. Cumin, ground 1 tsp. Oregano, dried 2 Tb. Lemon Juice 1/2 cup Mayonnaise 1/2 tsp. Salt 1/4 tsp. Fresh ground Pepper Cook pasta according to package directions and rinse with cold water and drain well. Rinse and drain corn as well. Combine pasta, beans, corn, onions, chilis, cumin, oregano, lemon juice, mayo and salt and pepper. Toss gently with 2 forks. Chill in the refigerator for at least two hours before serving. Add more mayo if pasta seems dry. Tortellini and Artichoke Pasta Salad ==================================== 1 10oz. pkg. Cheese or Chicken stuffed Tortellini 4 whole Marinated Artichoke Hearts 2 to 3 Tb. Roasted Red Pepper or Pimento, diced 4 Tb. Reduced calorie Mayonnaise 1 Tb. Dijon Mustard 1 Tb. Parmesean Cheese, grated 2 Tb. Basil, chopped 2 Tb. Parsley, chopped Salt and Pepper Cook tortellini, rinse and drain well. Toss with 1 Tb. of the marinated artichoke liquid to keep from sticking together. More may be added for flavoring of desired. Drain artichokes Cut into chunks. Combine remaining ingredients and toss gently in a large bowl to combine. Refigerate if not served immediately. Note - Canned non-marinated artichokes can also be used - in that case, use some olive oil to keep the pasta from sticking together and a little bit of vinegar may be needed to give the salad a kick. Wagonwheel Pasta Salad ====================== This is a great pasta salad for picnics with lots of children. 6 oz. Wagonwheel Pasta 5 All-beef Hot Dogs, boiled and sliced in rounds 1/3 cup Sweet Pickle, thinly sliced 1/4 cup Red or Green Pepper, finely chopped 2 Green Onions, thinly sliced 1/2 cup Mayonnaise 1 Tb. Prepared Mustard 2 tsp. Cider Vinegar Salt and Pepper Parsley to garnish Cook wagonwheels according to package. Drain and rinse well with cold water. Place hot dogs and pasta in large bowl and add remaining ingredients. Toss gently with two forks. Chill for at least two hours in refigerator. Bangkok Noodle Salad ==================== 4 oz. Cappellini or other thin pasta 4 Green Onion, whites only, sliced thinly 1/2 cup Carrots, thinly sliced or julienned (I like to blanch them for a bit in a pot of boiling salted water - I just do not like that raw flavor) 1/2 cup Cucumber, cut into thin strips 1 cup Cooked Chicken, cut into thin strips 1/2 cup Cilantro, chopped Chopped Peanuts to garnish Dressing ======== 1/4 cup Peanut Butter, chunky style 2 Tb. Soy Sauce 1 tsp. Dijon Mustard 1/4 tsp. Red Pepper Flakes 2 Tb. Rice Wine Vinegar 2 tsp. Sesame Oil Mix all ingredients for dressing in a small bowl until smooth. Break pasta in half and cook according to package directions, rinse with cold water and drain well. Toss with dressing in a large bowl and then add the carrots, cucumber, onion and chicken. Toss to combine. Refigerate for 1 hour before serving. Garnish with cilantro and peanuts. Basic Picnic Macaroni Salad =========================== 2 cups Macaroni, cooked 2 Eggs, hard boiled and chopped 1 Tb. Green Onion, minced 1/4 cup Sweet Pickle, minced or 2 Tb. Relish 1/4 cup Celery, finely diced 1 Tb. Capers 1 cup Cooked Green Peas (use frozen, not canned!) 2 Tb. Pimento, chopped Dressing ======== 1/2 cup Mayonnaise 2 Tb. Pickle Juice (do not use if relish is used) 1 tsp. Mustard, prepared 1/4 tsp Pepper 1 tsp. Salt 2 Tb. Sour Cream 2 Tb. Parsley, chopped Place macaroni in large bowl. Add the egg, onion, pickle, celery, capers, peas, and pimentos. Combine dressing ingredients and add to macaroni mixture. Toss lightly with 2 forks to combine. Chill before serving. Blue Cheese Pasta Salad ======================= This pasta salad is best when made the day before it is to be served or at least several hours in advance, so that they flavor of the blue cheese has a chance to develop. Keep in the refigerator. 8 oz. Pasta, dried 4 oz. Blue Cheese, crumbled 2 cups Walnuts, toasted and chopped 1 cup Celery, chopped 4 Tb. Mayonnaise 1/8 tsp. White Pepper and Salt 3 Tbs. Parsley, minced Cook pasta according to directions. Immediately rinse with cold water and drain well. Add cheese, walnuts, celery, mayo, salt and pepper. Gently toss with 2 forks until the ingredients are well mixed. Refigerate until serving. You may need to add a little more mayonnaise if the salad seems dry. Sprinkle with the parsley and serve slightly chilled. Subject: Awesome Spinach Salad Lines: 44 My mom used to make this and once you have it once you develop a craving for it. This salad is very tasty and impressive to dinner guests and does NOT taste like cooked spinach at all! Ingredients: 1 bunch raw spinach some bean sprouts bacon bits (fake or real) parmesan cheese Dressing: 1 egg 1/2 cup lemon juice (fresh is best) 1/2 cup vegetable oil (or any type of oil) 1-3 cloves of garlic (depends on you) 2 Tbsp dijon mustard 5 Tbsp parmesan cheese dashes of salt dashes of pepper 3 dashes worschestire sauce (makes it zesty!) Directions: In a tupperware shaker bottle or some other container, put in one egg, add the lemon juice and the oil. Cut the garlic cloves into tiny pieces and add them in. Mix in the remaining dressing ingredients and shake! Refrigerate for at least 1 hour before serving. Make sure you carefully wash the spinach (the bunches are awful sandy!). Tear apart into small salad sized pieces. In a small bowl for each guest or in a large one (your choice) put in spinach with bean sprouts on top. Sprinkle with parmesan and bacon bits. At serving time pour dressing over and Voila!! Subject: Re: Macaroni Salad Lines: 22 Here's my macaroni salad recipe. I don't have exact measurements - I just guess as I go. Cook a one pound box of small macaronies. Drain and cool. While the macaroni is cooking, mix (in a 2 cup measure) about 1 cup mayo, 1/2 cup sour cream, 1T mustard, 1T vinegar, salt, pepper, sugar (only a smidge) to taste. I also put celery seed in the dressing. When cooled enough to handle, add to the macaroni, dried parsley - mix in thoroughly. Also add chopped hard boiled egg, chopped onion, chopped celery. I like to add a small can of teenie tiny cooked shrimp. Mix altogether with the mayo dressing mixture. (make sure you have enough dressing because cooked macaroni really sucks it up). Sprinkle the top with paprica or parsley and sliced egg. Refrigerate until cold. ENJOY! Subject: COLLECTION: Stir-Fry Recipes Lines: 141 SZECHUAN-STYLE STIR FRY BROCCOLI AND TOFU IN SPICY ALMOND SAUCE SWEET & SOUR TOFU CRISP-FRIED TOFU AND GREENS In response to a recent request on rec.food.recipes. SZECHUAN-STYLE STIR FRY Source: Better Homes and Gardens (May 1991) (made meatless by RFD) Ingredients 1 lb. tofu, cubed 1/2 lb. snow peas 1/3 c. teriyaki sauce 3 T. Szechuan spicy stir-fry sauce 2 tsp. cornstarch 1 onion, chopped 3 c. chopped bok choy 2-3 T. cooking oil 1 c. broccoli florets 1 red bell pepper 1 7-oz. can straw mushrooms 1 14-oz. can baby corn Instructions Combine teriyaki, stir-fry sauce and cornstarch; set aside. Cut bell pepper in strips. Cut snow peas and baby corn in half. In wok stir-fry onion & bok choy in 1 T. oil for 2 minutes. Add broccoli & bell pepper; stir-fry 2 minutes. Remove from w Stir-fry cubed tofu in 1 T. oil for 2 minutes; add more oil if necessary. Stir sauce mixture and add to tofu; cook until bubbly. Add all vegetables; heat through. Serve over hot rice. BROCCOLI AND TOFU IN SPICY ALMOND SAUCE Source: The Enchanted Broccoli Forest Ingredients Sauce: 1/2 c. hot water 1/2 c. almond butter (original recipe was for peanut butter - I use almond cause I'm allergic to peanut) 1/4 c. cider vinegar 2 T. tamari sauce 2 T. blackstrap molasses 1/4 c. cayenne (this is a HUGE amount - I use 1-2 tsp.) Saute: 1 lb. broccoli 2 tsp. ginger 4 cloves garlic 1 lb. tofu, cubed 2 c. onion, thinly sliced 1 c. chopped cashews 2-3 T. tamari sauce 2 minced scallions Instructions Sauce: In small saucepan, whisk together almond butter and hot water until you have a uniform mixture. Whisk in remaining sauce ingredients and set aside. Saute: Stir-fry half the ginger and half the garlic in 1 T. oil. Add tofu chunks, stir-fry for 5-8 minutes. Mix with sauce. Wipe wok clean, saute remaining ginger & garlic in 2 T. oil. Add onions and fresh pepper, saute for about 5 min. Add chopped broccoli, cashews and tamari; stir-fry until broccoli is bright green. Toss saute with sauce, mixing in the minced scallions as you toss. Serve over rice. SWEET & SOUR TOFU Source: The Enchanted Broccoli Forest Ingredients 1 lb. tofu 1/4 c. lemon juice 1/4 c. tamari sauce 6 T. water 1/4 c. tomato paste 2 T. honey 1 tsp. ginger 4 cloves of garlic 8 scallions, minced 1 green & 1 red bell pepper, sliced in strips 1 lb. mushrooms 1 c. toasted cashews Instructions Cut tofu into small cubes; set aside. Combine lemon juice, tamari, water, tomato paste, honey, ginger, and garlic; mix until well blended. Add tofu to this marinade, stir gently, and let marinate for several hours (or overnight). Stir-fry scallions, bell peppers, and mushrooms in 2 tsp. of oil. After several minutes, add tofu with all the marinade. Lower heat, continue to stir-fry until everything is hot and bubbly. Remove from heat and stir in cashews. Serve over rice. CRISP-FRIED TOFU AND GREENS Source: The Moosewood Restaurant Kitchen Garden Ingredients 2 cakes of tofu, frozen overnight and thawed 1/2 c. water or vegetable stock 1 tsp. cornstarch 1/2 c. cornmeal or cornstarch Marinade: 1/3 c. soy sauce 1/4 c. rice vinegar 1 T. finely grated gingerroot 2 cloves garlic, minced or pressed dash cayenne Sauce: 3 T. soy sauce 1/4 c. dry sherry 2 tsp. rice vinegar 2 tsp. honey or brown sugar Vegetables: 3 T. oil 3 cloves garlic, minced or pressed 1 c. thinly sliced onion 6 c. mix of coarsely chopped pak choi, chard, kale, nappa cabbage or 9 c. chopped spinach Instructions Gently squeeze as much liquid out of thawed tofu as possible. Cut tofu crosswise into 1/2-inch thick slices, then diagonally, to make 4 triangles.* Combine marinade ingredients and mix well. Arrange tofu triangles in one layer in a dish and cover with marinade. Allow to sit for at least 10 minutes to absorb the flavors. Prepare sauce mix by combining all ingredients in a small bowl. In a separate bowl mix the water or stock and the 1 tsp. cornstarch. Dredge marinated tofu pieces in cornmeal or cornstarch and fry over medium heat in 1/8 to 1/4 inch of oil, for 3-4 minutes on each side. Drain and keep warm in 200F oven. Add leftover marinade to sauce mix. Heat 3 T. oil in a wok. Stir-fry garlic and onion until onion is tender. Add greens and continue stir-frying until just wilted but not mushy. Add sauce mix and cornstarch mix and stir-fry just until sauce is thickened. Add reserved fried tofu. Serve with rice. * I cut the tofu into many more smaller triangles. This last recipe in particular is incredibly flavorful! Enjoy! Subject: Potato Salad Lines: 56 potato salad 5-6 medium large potatoes (use any variety that you like--usually the white is best) 1 large onion 5 jumbo eggs 1 large dill pickle 2 tsp prepared mustard 3-4 stalks celery heart black olives--about a dozen 2 gerkins--or any other sweet pickle you like 1 tbsp olive oil 2 tsp vinegar-cider is best mayonaise--about 1/2 of a quart jar--more or less (I don't measure this) Chop the onion, celery, pickles, and olives. Set aside. Hard boil the eggs, cool and peel. Set aside a very nice one to be sliced. Wash and cook the potatoes with the skins on. I usually pressure cook them for 10 minutes at 15 lbs pressure--so that they are cooked but still firm. Drain the water and cool for a few minutes. I prepare this salad while the potatoes are still warm--then refrigerate it. Peel the potatoes and chop them up in large chunks--you will probably have to have the cold water running in a slow stream and put your hands into it every once in a while. As you are chopping the potatoes, layer the other ingredients with the potatoes. Chop the eggs and smash the yolks with your fingers as you layer them. Add salt and pepper to taste. Mix very carefully with your hands until all the potato pieces are covered with the mayo and everything is mixed well. This should be very moist, so add more mayo as you want--if you don't want to use that much mayo add more oil--but not more than 3 tbsp. Place the potato salad in your serving bowl and even off the top with a fork using the tines to make a design in the top of the salad. Slice the egg that was set aside into 5 slices. Arrange them on the top of the salad however you like. Sprinkle a little paprika on top for color. Enjoy. Subject: COLLECTION: Tuna Salads Lines: 110 TUNA COUSCOUS SALAD 2 cups quick couscous or 1 (10-ounce) package 1 (16-ounce) can fat-free, low-sodium chicken broth 1 bunch parsley 1/2 teaspoon dried mint 1/4 teaspoon salt 1/4 teaspoon ground cumin 1 (6-ounce) can water-packed tuna, drained 1 medium ripe tomato, seeded and diced 1/2 cup frozen corn kernels, thawed 4 tablespoons 1% fat buttermilk 3 tablespoons cider or white-wine vinegar 1 tablespoon olive oil Freshly ground black pepper to taste Place the couscous in a large bowl. In a microwave-safe container, heat the chicken broth to boiling; pour over couscous. Allow to stand 10 minutes, or until the liquid has been absorbed. Cool to room temperature. While the couscous is cooling, chop the parsley in the bowl of a food processor or blender until very fine. (The parsley also can be chopped by hand.) Add the parsley, mint, salt, cumin, tuna, tomato and corn to the couscous. Toss well to blend. In a small jar or bowl, combine the buttermilk, vinegar and olive oil. Stir well and pour over salad. Add pepper to taste and toss to combine. Makes 6 servings. Nutrition information per serving: calories, 319; fat, 3.3 grams; carbohydrate, 53.3 grams; cholesterol, 18 milligrams; sodium, 321 milligrams. ------- CURRIED TUNA SALAD 1/2 cup plain yogurt 1/2 cup mayonnaise 1 tbsp freshly squeezed lemon juice 2 tbsp hot or mild curry powder 1/4 cup cashew or macadamia nuts 2 cans (7 oz each) tuna, drained and flaked, or 1 lb fresh tuna fillets, grilled 1 cup finely chopped unpeeled apple 1/4 cup finely chopped sweet pickle or pickle relish 1/2 cup raisins or dried currants, plumped in hot water for 15 minutes 2 tbsp minced green onion, with some tops Minced fresh parsley, preferably flat-leaf type In a small bowl combine yogurt, mayonnaise, lemon juice and curry. Blend well and set aside. Toast nuts, chop coarsely and set aside. In a larger bowl combine flaked tuna, apple, pickle, drained raisins or currants, onion and nuts. Stir in yogurt dressing to taste. Transfer to a serving bowl or mound on a platter or individual plates. Sprinkle with parsley. Serves 4 as a salad course, 2 to 3 as a main course. ------- TUNA & ARTICHOKE HEART SALAD 2 cans (each 7 oz) light tuna, drained Lemon juice 1 tsp dried oregano Freshly ground pepper 1 jar (6 1/2 oz) marinated artichoke hearts, drained 2 tbsp finely chopped onion 2 tbsp finely chopped fresh parsley 1/2 cup mayonnaise In a mixing bowl, break tuna into large flakes with a fork. Sprinkle tuna with lemon juice, oregano and pepper. Toss mixture lightly. Cut artichoke hearts into 1/4 inch slices; add to tuna. Stir in onion and parsley; toss. Fold in mayonnaise. Serve in pita pockets. Makes about 3 cups. ------- BREAD SALAD WITH TUNA Day-old French bread 2 to 3 ounces Parmesan cheese 3 cloves garlic 1 small package slivered almonds 1 small bottle Italian dressing 1 lemon 2 (8-ounce) cans tuna packed in water or olive oil 1 tomato, optional 1 small head lettuce (romaine, red leaf, Boston, arugula or packaged assortment of baby lettuces) 1. Cut French bread in 3/4-inch cubes and measure 6 cups. Place on one side of baking sheet. Place 1/4 cup slivered almonds on other side of baking sheet. Bake at 350 degrees 5 to 10 minutes or until bread cubes are crisp and lightly browned (bread several days old will crisp faster) and almonds are golden. Cool. 2. Chop 3 cloves garlic. Cut 1 lemon in half and squeeze juice. Drain 2 cans tuna in water and cut into chunks. Tear 1/2 head lettuce. Dice tomato, if using. Coarsely shred 2 to 3 ounces Parmesan cheese. 3. Combine 1/2 cup Italian dressing with garlic and lemon juice in large bowl. Mix in bread cubes, almonds, half of tuna, lettuce, tomato and Parmesan. Gently toss and serve, topped with remaining tuna. Makes 4 servings. Note: Instead of bottled Italian dressing, use 3 tablespoons each olive oil, walnut oil and white wine vinegar. Substitute 1 pound julienned cooked ham, chicken or turkey for tuna. Subject: German Potato Salad Lines: 35 German Potato Salad Makes 6 to 8 servings from Better Homes and Gardens New Cook Book. 6 medium potatoes (2 lbs) 6 slices thick bacon 1/2 cup chopped onion 2 Tbs all-purpose flour 2 Tbs sugar 1 1/2 tsp salt (less if bacon is extremely salty) 1 tsp celery seed dash pepper 1 cup water 1/2 cup cider vinegar 2 hard cooked eggs, sliced In a covered pan cook potatoes in boiling salted water for 25 to 30 minutes or untill tender; drain well. Peel and slice potatoes. In a large skillet cook bacon until crisp; drain and crumble, reserving 1/4 cup drippings. Cook onion in the reserved drippings until tender but not brown. Stir in the flour, sugar, salt, celery seed, and pepper. Add water and vinegar. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Stir in bacon and potatoes. Cook about 5 minutes or until heated through. Add hard cooked eggs: toss lightly to mix. I enjoy this dish but because of the fat make it rarely. Subject: Dill Potato Salad Lines: 23 This is in response to a request someone made for a dill potato salad made with sour cream. Dill Potato Salad 2 pounds small red potatoes, washed 2 tbsp. finely chopped onion 2/3 cup sour cream 1/2 tsp. black pepper 2 tbsp. chopped fresh dill 1 tsp. salt 1/2 cup chopped red bell pepper 1/2 cup chopped celery Boil potatoes until tender (about 30-minutes). Drain, peel, and quarter potatoes. Mix together sour cream, dill, bell pepper, celery, onion, salt and pepper. In a large bowl, mix warm potato quarters with dressing. Chill at least 2 hours before serving. Makes 4-6 servings Subject: COLLECTION: Country/Southern Recipes Lines: 137 Black Eyed Pea Salad No. 339 Yields 6 Servings Dressing: ground 2 tbls olive oil, or 1/8 tsp hot red pepper flakes, 2 tbls salad oil or to taste 3 tbls red wine vinegar Salad: 1/2 cup onion, chopped 1/2 lb black-eyed peas, 1/2 cup parsley, fresh, minced cleaned, rinsed, and 1 large garlic clove, crushed cooked without salt 1 tsp basil, dried, crumbled until tender but firm 1/2 tsp oregano, crumbled green pepper rings for 1/4 tsp mustard, dry garnish 1/4 tsp black pepper, freshly Combine all the dressing ingredients in a bowl. Place the cooked (and still warm) peas in a large bowl. Pour the dressing over. Toss gently. Cover and refrigerate for at least 8 hours, tossing once. To serve, line the edge of a larger platter with the pepper rings and heap the beans in the middle. Cajun Red Beans & Rice Salad No. 2523 Yields 12 Servings SALAD: DRESSING: 3 Cups Rice, Cold, Cooked 3 Tbls Olive Oil 15 1/2 oz Canned Red Beans, 3 Tbls Vinegar Drained 3 tsp Chili Powder 1 LARGE Tomato, Chopped 1/2 tsp Seasoned Salt 1/2 Cup Green Bell Pepper, 1/4 tsp Salt Cored, Seeded & 1/4 tsp Pepper Chopped 1 tsp Tabasco Sauce 1/2 Cup Red Onion, Chopped 1 Clove Garlic, Minced Combine all the salad ingredients in a large bowl. Mix thoroughly. Use a small jar with a tight fitting lid in which to combine the dressing ingredients. Shake until well blended. Pour the dressing over the salad. Toss gently to coat. Cover. Refrigerate for at least 1 hour before serving to allow the flavors to blend. Raw Spinach & Mushroom Salad No. 470 Yields 6 Servings 1/2 lemon, juice of 1 1/2 lbs spinach, fresh, washed 1/4 cup soy sauce and dried, stems re- 2 tsps sugar moved 2 tbls peanut oil 1/2 lb mushrooms, raw, sliced 1/4 cup sesame seeds Mix lemon juice, soy sauce, sugar and oil in a small saucepan and stir over gentle heat until sugar dissolves. Let cool. Toast sesame seeds in a dry frying pan over medium heat until they color and start to pop. Crush seeds between 2 pieces of waxed paper with a rolling pin and stir them into cooled sauce. Pour over spinach and mushrooms in a large bowl and toss very well. Pink Beans & Rice No. 1360 Yields 4 Servings 1 Tbls Basil Leaves, Dried Red, Drained & Rinsed 1/2 tsp Cumin, Ground 4 Cups Rice, Cooked (COLD) 2 Tbls Lime Juice 1/3 Cup Whole Green Onions, 1 Tbls White Rice Vinegar Sliced 1/8 tsp Black Pepper, Ground Romaine Lettuce 2 Tbls Olive Oil Cherry Tomatoes 16 oz Beans, Pink or Light Combine the basil and cumin in a small bowl. Mash with the back of a spoon to crumble the basil. Add the lime juice, vinegar, pepper and oil. Let stand for 5 minutes. Combine the beans and rice in a large bowl. Toss lightly. Add the green onion and lime juice dressing. Toss thoroughly. Add salt to taste. Serve on a bed of lettuce. Garnish with cherry tomatoes. Serve at room temperature. Dandelion Salad No. 2998 Yields 5 Servings 1 Dishpan YOUNG Dandelion Greens 1/2 Cup Vinegar 4 Strips Bacon 1 1/2 Cups Water 1/2 Cup Sugar 3 Eggs, Hard Cooked & 2 Tbls Flour Diced 1 Egg, Beaten 1 tsp Salt Thoroughly wash the dandelion leaves. Drain. Cut up into salad size pieces. Set aside. Brown the bacon. Remove from the drippings. Reserve the drippings. Crumble the bacon. Set aside. Combine the sugar and flour. Add the egg, salt, vinegar and water. Mix until smooth. Pour the mixture into the bacon drippings. Heat, stirring constantly, until the mixture thickens. Pour the warm dressing over the dandelion greens. Sprinkle the crumbled bacon and diced hard cooked egg over. Toss lightly. Serve immediately. 24 Hour Fruit Salad w/Cream No. 584 Yields 12 Servings 2 Egg Yolks 1 Cup Almonds, Blanched 1/4 Cup Sugar 1/2 lb Marshmallows 1/4 Cup Cream 2 Cups Whipped Cream 2 Lemons, Juice Only 1/2 lb Seedless Grapes 1/8 tsp Salt Lettuce 6 Slices Canned Pineapple Whipped Cream 2 Cups Queen Anne Cherries Combine the egg yolks, sugar, cream, lemon juice and salt in the upper portion of a double-boiler and cook over - NOT IN - boiling water, stirring constantly, until thickened. Remove from heat and chill thoroughly when thickened. Dice the pineapple slices, remove the pits from the cherries, shred the almonds, peel the grapes and cut the marshmallows into small chunks. Add to the egg yolk mixture. Chill for 24 hours. Serve on a bed of lettuce with mayonnaise. To serve as a dessert, use whipped cream instead of mayonnaise. MEDITERRANEAN GARDEN SALAD Preparation time: 25 minutes Yield: 6 servings Salad: 3 cups mixed fresh herb leaves, such as basil, thyme, mint 7 cups romaine leaves torn into small pieces 2 cups arugula leaves, stems removed Vinaigrette: 2 large cloves garlic, minced 2 tablespoons fresh lemon juice 1 tablespoon balsamic vinegar 1/2 cup extra virgin olive oil 1/2 teaspoon each: Dijon mustard, sugar 1 tablespoon water 1/4 teaspoon each: salt, freshly ground pepper 2 medium tomatoes, seeded, cut into 1/2-inch pieces 1 medium red onion, cut into 1/2-inch pieces 8 kalamata olives, pitted, flesh cut into small pieces 2 teaspoons drained capers Freshly grated imported Parmesan cheese, for serving 1. For the salad, rinse herbs and lettuces well. Gently spin off water or pat dry with paper toweling. Place in large bowl and refrigerate to crisp, up to several hours. 2. For the vinaigrette, put garlic, lemon juice, balsamic vinegar, oil, mustard, sugar, water, salt and pepper into medium-size bowl. Whisk together. Add tomatoes, onion, olives and capers. Toss together. Let stand at room temperature for 2-3 hours before using. 3. To serve, pour room-temperature vinaigrette over chilled greens; toss. Adjust seasoning. Divide between 6 chilled salad plates. Pass cheese separately. Subject: Pasta Salad with Shrimp, Broccoli and Sun-Dried Tomatoes Lines: 36 PASTA SALAD WITH SHRIMP, BROCCOLI AND SUN-DRIED TOMATOES Preparation time: 25 minutes Cooking time: 15 minutes Yield: 6 to 8 servings 1 bunch broccoli, 1 1/2 to 2 pounds Salt 1/2 cup olive oil 2 cloves garlic, minced 1/4 cup oil-packed sun-dried tomatoes, chopped 4 flat anchovies, chopped 1 pound medium shrimp, peeled, deveined 1 pound pasta shapes, such as rigatoni, penne or medium shells, cooked according to package 2-3 tablespoons red wine vinegar 8-10 fresh basil leaves, minced Freshly ground pepper 1. Cut broccoli florets from stems. Peel stems with a vegetable peeler and slice into rounds. Cook florets and stems in a pot of rapidly boiling, salted water just until crisp-tender, 3 to 4 minutes. Drain and rinse under cold water. Transfer to a large mixing bowl. 2. Heat 1/3 cup of the oil in a large skillet over medium heat. Add the garlic, tomatoes and anchovies. Cook and stir 1 minute. Add the shrimp; cook just until it turns pink. Transfer contents of skillet to the mixing bowl. 3. Combine remaining oil, vinegar, basil, salt and pepper in a small bowl. Add to mixing bowl and toss lightly. (Salad can be made several hours in advance; add the dressing just before serving.) RICE SALAD Lines: 47 Preparation time: 25 minutes Cooking time: 20 minutes Yield: 8 to 12 servings This is served in many parts of Italy, either small bits of ham and chees or flaked tuna can be added. 1 2/3 cups arborio or other white rice Salt 4 flat anchovies, chopped Juice of 2 to 3 lemons Pinch crushed red pepper flakes 1/2 cup extra-virgin olive oil 1 large each, roasted, seeded, cut in squares: red and yellow bell pepper 3 medium carrots, diced 1 large rib celery, dice 2/3 cup tiny peas 3 tablespoons drained capers 1/4 cup minced fresh parsley For garnish: Lettuce leaves Green and black olives Sliced hard-cooked eggs 1. Heat 5 cups salted water to a boil in a medium saucepan. Add rice and cook, uncovered, until tender, 15 to 20 minutes. Drain well. 2. Meanwhile, mix anchovies, the juice of 2 lemons and crushed red pepper flakes in a small dish; set aside. 3. Transfer rice to a large bowl. Add anchovy mixture and oil; mix well. Add vegetables, capers, parsley and salt to taste; mix well. Add additional lemon juice as needed. Salad can be made a day in advance and refrigerated; mix well and adjust seasoning at serving time. 4. To serve, line a platter with lettuce leaves and mound salad in the center. Garnish with olives and sliced eggs. Lines: 40 RICE SALAD WITH AVOCADO AND SMOKED SALMON Preparation time: 25 minutes Cooking time: 10 minutes Yield: 4 servings 1 1/3 cups white rice, preferably jasmine or basmati 3 cups water 3 tablespoons olive oil 2 tablespoons seasoned rice vinegar or rice vinegar 1 teaspoon soy sauce 1 tablespoon each: minced chives, minced fresh cilantro 1/2 teaspoon each: chili powder, sugar 2 small, ripe avocados Assorted greens 4-6 ounces smoked salmon 1. Combine the rice and water in a medium saucepan; heat to a boil. Reduce heat and simmer, uncovered, 8 minutes. Drain and transfer to a mixing bowl. 2. Meanwhile, combine oil, vinegar, soy sauce, herbs, chili powder and sugar. Add half to rice while it is still hot; mix well. 3. Slice avocados and gently coat with remaining dressing so they don't discolor. To serve, arrange greens over 4 salad plates. Mound rice on top and arrange slices of salmon and avocado over. Subject: Farmer's Market Chopped Salad Lines: 46 FARMER'S MARKET CHOPPED SALAD Two or three main-course or four to six first-course servings For the dressing: 1 medium shallot, finely chopped 1 1/2 tablespoons balsamic vinegar 2 teaspoons fresh lemon juice 1 teaspoon Dijon mustard 3 tablespoons olive oil 2 tablespoons plain non-fat yogurt 1/4 teaspoon salt Pinch black pepper For the salad: 1 medium head romaine lettuce, light-green and white leaves only, finely chopped 1 bunch arugula, coarsely chopped 1 bunch watercress, leaves only, coarsely chopped 1 skinless medium whole chicken breast, cooked and diced into 1/4-inch pieces 1/2 medium red bell pepper, diced into 1/4-inch pieces 1/4 European cucumber, diced into 1/4-inch pieces 1 ear white or sweet yellow corn, husked and shucked (but not cooked) 1/4 cup coarsely shredded Parmesan cheese (use a shredder or a peeler) 1. In a small mixing bowl, combine the shallot, vinegar, lemon juice and mustard and whisk to combine. Slowly add the oil, whisking to incorporate. Add the yogurt, salt and pepper and blend well. Taste for seasoning. 2. Combine all the salad ingredients in a large bowl. Add the dressing and toss until the vegetables are well-coated. Sprinkle freshly ground pepper on the salad if desired and serve. Note: The dressing can be prepared up to 1 day ahead and refrigerated. Whisk the dressing well before using. The salad can be prepared up to 2 hours ahead and refrigerated. If serving as a first course, consider omitting the chicken. - From "The California Cook," by Diane Rossen Worthington (Bantam) Finally, a chef couple, Mark Peel and Nancy Silverton, sought heightened flavor for a salad by roasting instead of boiling potatoes, and lightness by dressing it with a vinaigrette instead of mayonnaise. ~Subject: Raosted-Potato Salad ~Lines: 45 ROASTED-POTATO SALAD Six side-dish servings 3 pounds tiny red potatoes Olive oil Coarse salt Coarsely ground pepper 1 tablespoon lemon juice 1 tablespoon Dijon mustard 2 garlic cloves, finely chopped 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme 5 tablespoons white-wine vinegar 1 1/4 cups olive oil, extra-virgin preferred 1/2 small white onion, thinly sliced 2 celery stalks, thinly sliced 8 scallions, including some of green parts, finely chopped 2 tablespoons chopped fresh chives 1 tablespoon chopped fresh flat-leaf parsley 1. Heat oven to 400 degrees. Wash the potatoes and lightly coat them with olive oil. Spread out on a cookie sheet and generously sprinkle with salt and pepper. Bake for 30 to 35 minutes, turning several times. Potatoes should feel tender when pierced with the point of a knife. Cut in half if larger than 1 inch and set aside to cool to room temperature. 2. Meanwhile prepare the vinaigrette. In a medium bowl, whisk together the lemon juice, mustard, garlic, thyme, vinegar, salt and pepper to taste. In a slow steady stream, whisk in the olive oil until completely incorporated. Vinaigrette may be made 2 days ahead and refrigerated. Before using, return to room temperature and shake. 3. In a large bowl, toss together the potatoes and half of the vinaigrette. (Reserve the remainder for another salad.) Add the sliced onion, celery and three-fourths of the scallions. Toss well, set aside for 1 to 2 hours. When ready to serve, sprinkle with the remaining scallions, the chives and parsley. - Adapted from "Mark Peel & Nancy Silverton at Home" (Warner Books) Subject: Collection: Potato Salads w/ Mayo Lines: 321 * Exported from MasterCook Mac * Big Bowl Potato Salad Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 C Cubed cooked potatoes 1 C Celery -- slices 1/2 C Radish -- slices 1/4 C Chopped green pepper 2 Tbsp Green onion -- slices 2 Hard-boiled egg -- chopped 1 1/2 Tsp Salt 1/8 Tsp Pepper 2/3 c Miracle whip. -- salad dressin * * * Lettuce 1 Hard-boiled egg -- sliced Green pepper -- strips Tomato wedges Recipe by: Kraft Tv recipes, 75/01 Preparation Time: 12:0 Combine potatoes, celery, radishes, green pepper, green onion, eggs, seasonings and salad dressing; mix lightly. Press into 1 1/2 quart bowl lightly brushed with salad dressing. Chill several hours or overnight. Unmold; surround with lettuce. Garnish with egg slices, green pepper and tomato to form flowers. Makes 8 to 10 servings. >From: carl.berger@bbs.synapse.net (Carl Berger) Newsgroups: rec.food.cooking NOTES : Sent to MC mailing list by Reggie Dwork reggie@netcom.com * Exported from MasterCook Mac * Company Peasin' Potato Salad Recipe By : Serving Size: Serving Size : 1 Preparation Time :4:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 C Cooked potato slices 1 C Celery -- slices 4 Hard-boiled egg -- chopped 1/4 C Green onion -- slices 1/4 C Chopped pimento 1 1/2 Tsp Salt 3/4 C Kraft Miracle Whip Salad Dressing 1 Tbsp Kraft Prepared Table Mustard Ds Dr. Pepper Recipe by: Kraft Tv recipes, 75/01 Preparation Time: 4:00 Combine potatoes, celer, eggs, onion, pimento and seasonings. Add combined salad dressing and mustard; mix lightly. Chill. Makes 6 servings. >From: carl.berger@bbs.synapse.net (Carl Berger) - - - - - - - - - - - - - - - - - - NOTES : Sent to MC mailing list by Reggie Dwork reggie@netcom.com * Exported from MasterCook Mac * Country Bacon Potato Salad Recipe By : Serving Size: Serving Size : 1 Preparation Time :3:00 Categories : Salads Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Miracle whip. -- salad dressin Miracle whip. light -- reduced 4 C Cubed cooked potatoes 6 Slices Crispy cooked bacon -- crumble 2 Hard-boiled egg -- chopped 3/4 C Chopped green pepper -- (see t 1/2 C Chopped onion 1/4 C Chopped parsley 1/2 tsp Salt 1/8 tsp Pepper Recipe by: The Kraft Salad Source pamplet, 1984 Preparation Time: 3:00 Combine ingredients; mix lightly. Chill. Makes 6 servings. >From: carl.berger@bbs.synapse.net (Carl Berger) - - - - - - - - - - - - - - - - - - NOTES : Sent to MC mailing list by Reggie Dwork reggie@netcom.com * Exported from MasterCook Mac * Lowfat Potato Salad Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Low-Fat Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Thin-skinned red or white -e sour cream substitute -potatos -- washed and 1 Container Scramblers egg su -unpeeled. -bstitute -- cooked like 1 md Onion -- chopped -scrambled eggs -- then 1/2 cup Fat-free mayonnaise -chopped coarsely. 1 tablespoon Dry mustard powder Salt and pepper to taste 1 tablespoon French's regular "ballpark 1 Stalk celery -- thinly slic -"-type mustard Skim milk if necessary (se 1/4 cup Yogurt cheese or fat-fre -e end of recipe) Boil potatos till cooked. Do not peel. Combine mustards, mayo, yogurt cheese, salt and pepper and mix well. Toss with cooked potatos. Add skim milk if necessary to make a more liquidy dressing. Check for salt and chill.2 8 - 10 Servings. Posted on CIS by Meriam (the snake) Matthews. 12/01/92 . MM by Cathy Svitek - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * NEW GENERATION POTATO SALAD Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Salads Potatoes Low-Cal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds Red-skinned potatoes 1/2 cup Thinly sliced green onions 3/4 teaspoon Garlic salt -- divided 1/4 teaspoon Fresh ground black pepper 1 cup Plain low-fat yogurt 2 tablespoons Buttermilk 1 cup (4 oz) crumbled blue cheese Cut potatoes into one-half-inch pieces. Cook in boiling water to cover 15-20 minutes or until tender; drain. Combine potatoes, onions, one-half teaspoon garlic salt and the pepper. Toss gently to combine. Stir together yogurt, buttermilk, blue cheese and remaining one-quarter teaspoon garlic salt. Add to potatoes; toss gently to coat. Cover and chill at least 2 hours. Serves 10. Nutritional analysis per serving: Calories 166; protein 7 grams; fat 4 grams; carbohydrate 27 grams; calcium 21 milligrams. From Dairy Council Inc. Christie Aspegren, September 93 Round Robin. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Picnic Potato Salad Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Cajun Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 Pounds Potatoes 1 Cup Celery -- finely chopped 8 Each Eggs -- hard-boiled 1 Cup Fresh parsley -- finely chopped 2 Cups Dill relish 1 1/2 Pints Mayonnaise 1 Cup Sweet relish 1/2 Cup Yellow mustard 2 Cups Salad olives -- chopped Salt -- to taste 2 Cups Onions -- finely chopped Louisiana hot sauce Boil potatoes in their jackets. Let cool, then peel and chop into large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together. Add potatoes, along with the rest of the ingredients, and mix well. You can make this the day before and refrigerate it overnight. You may need to put a little more dressing on it if it is a little dry. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 1180 274 538 1038 1247 0 1247 943 987 0 999 0 * Exported from MasterCook Mac * Potato Salad 2 Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds new potatoes 1/2 pound mushrooms 3 green onions 3 stalks celery 3 tablespoons vinegar 2 hard-boiled eggs 2 tablespoons Dijon mustard 1/4 cup mayonnaise Salt, pepper Cover potatoes in pan with cold water and bring to boil over high heat. Cook until potatoes are tender. Meanwhile, thinly slice mushrooms, onions and celery and combine in mixing bowl. When potatoes are tender, drain and halve or quarter potatoes, depending on size and add to bowl. Sprinkle with vinegar. Cover and refrigerate. When cool, chop eggs and add to bowl. Add mustard and mayonnaise, and season to taste with salt and pepper, mixing everything together gently. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * TANGY MASHED POTATO SALAD Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Salads Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Red-skinned potatoes -- scrubbed and quarter Salt 1 cup Plain yogurt 1 cup Mayonnaise 3 tablespoons Minced fresh dill 2 tablespoons Red wine vinegar 1 teaspoon Fresh black pepper 1/3 cup Finely diced red onions Cook potatoes in boiling water until just cooked through. In a medium bowl, whisk together the yogurt, mayonnaise, dill, vinegar, pepper and 1/2 teaspoon salt. Pour the dressing over the potatoes and toss thoroughly. (The salad can be prepared to this point a day ahead. Cover and refrigerate, but return it to room temperature before serving.) Stir the onions into the salad and adjust the seasoning before serving. From Michael McLaughlin's book 'Cooking for the Weekend'. Christie Aspegren, September 93 Round Robin. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Tarragon Potato Salad Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C Miracle whip. -- salad dressin 1/2 C Breakstone's sour cream 2 Tsp Chopped fresh tarragon leave 1/4 Tsp Salt 1/8 Tsp Pepper 4 C Cubed cooked new potatoes 1/2 C Sliced green onions Recipe by: Kraft 'Offical U.S. Olympic Training Table Cookbook Preparation Time: 3:00 Mix salad dressing, sour cream and seasonings in large bowl. Add remaining ingredients; mix lightly. Refrigerate. Makes 8 servings. >From: carl.berger@bbs.synapse.net (Carl Berger) ~Newsgroups: rec.food.cooking - - - - - - - - - - - - - - - - - - NOTES : Sent to MC mailing list by Reggie Dwork reggie@netcom.com * Exported from MasterCook Mac * Tuna and Potato Salad Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Fish Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces Frozen green beans -- defrosted 6 Small new potatoes -- unpeeled 1 can Tuna in water -- drained (6 oz) 3 Flat anchovies -- *optional* 2 tablespoons Pesto sauce 1 cup Mayonnaise Salt & pepper -- freshly ground 3 tablespoons Parsley -- chopped Blanch the defrosted green beans for 2 minutes in boiling water. Drain and plunge in cold water. Drain. Place the cooked potatoes, beans and tuna in a salad bowl. Mix the anchovies and pesto with the mayonnaise and pour onto the salad. Add salt and pepper and toss. Garnish with parsley. Subject: Spinach Salad Lines: 45 Title: Spinach Salad in Fresh Orange Dressing with Pine Nuts Categories: Appetizers, Salads, Vegetables Yield: 4 servings 6 Navel oranges; chilled 4 c Spinach; trimmed 1 1/2 c Watercress 1 tb Pine nuts 1/3 c Shallot; minced 2 Cl Garlic; peeled and minced 5 tb Balsamic vinegar 2 ts Sherry vinegar Freshly ground black pepper Recipe by: Rosie Daley from "In the Kitchen with Rosie" Peel the oranges and remove the white pith. Over a bowl positioned to catc the juice, separate the segments of each orange from the membrane with a sharp knife, discarding the seeds and set them aside. Squeeze the residual juice from the membranes into the bowl and reserve. Combine the spinach and watercress in a mixing bowl. Put the pine nuts in a small saute pan and cook them over medium heat for about 6 minutes, shaking the pan occasionally, until the nuts are golden brown. Transfer th pine nuts to a small bowl. Put the shallots, garlic, vinegars, and reserved orange juice into the saut pan. Bring to a boil over low heat. Stir int he black pepper then pour the dressing over the spinach and watercress. Toss to coat. Arrange the mixture on salad plates, spoon orange segments atop each, and garnish with the pine nuts, and if you like, orange wheels. Subject: Mustard (or Non-Mustard) Potato Salad Lines: 33 MUSTARD OR NON-MUSTARD POTATO SALAD 4 potatoes, peeled, cut into cubes 1 small onion, peeled, minced 2 eggs, hard-boiled, chopped 2 stalks celery, minced 2 tablespoons (30 mL) bottled Italian dressing (you may wish to use more) 1 tablespoon (15 mL) prepared mustard 2 tablespoons (30 mL) mayonnaise (you may wish to use more) Boil potato cubes in salted water until done. Drain. Combine with onion, celery, egg, and Italian dressing. You'll break up some of the cubes, but that makes a nice texture. Let cool until lukewarm. Add prepared mustard, mayonnaise, salt and pepper to taste, and chill until ready to serve. Ornament with paprika, minced parsley, or whatever. Variations: omit mustard and use a bit more mayonnaise Seasonings which can be added include celery seed, or curry, or a few caraway seeds, or (if you are not using the prepared mustard) mustard seed. If you like curry at all, do try it--it's quite wonderful. Start with just a bit of it and keep tasting until you get it the way you like it. Subject: Anitpasto: Anchovies, Eggs and Capers Lines: 40 "Fish Talking" by Pino Luongo. MARINATED ANCHOVIES WITH EGGS AND CAPERS (ANTIPASTO DE ACCIUGHE, UOVA, E CAPPERI) Serves 4 "Serve this as an appetizer or light lunch with a good country bread." 8 whole anchovies or 16 fillets, preserved in salt or oil 8 capers, finely chopped 4 tablespoons/60 ml olive oil Salt Pepper 1/2 medium onion, finely chopped 4 sprigs parsley, chopped coarsely Juice of 1/2 lemon 4 eggs, hard-cooked If you are using whole anchovies, fillet them: cut down the center, butterfly, and remove the spine bone. Trim the small bones from the sides of the fillets. Rinse them well in cold water, especially if you are using salt-preserved anchovies. In a small bowl, toss together the anchovies, onion, parsley, and capers. In a separate bowl, mix the lemon juice, olive oil, salt and pepper to make a dressing. Peel the eggs and cut them in half. Arrange them on a serving platter. Cover with the anchovies and drizzle with the dressing. Tribune test kitchen note: One can (2 ounces) flat anchovy fillets contains about 14 fillets and works fine in this recipe. ~Lines: 21 CHERRY TOMATO AND FETA SALAD Preparation time: 20 minutes Standing time: 1 hour Yield: 6 servings 2 pints small cherry tomatoes, cut in half 1 bunch green onions, cut in 3/4-inch rings 1 each, seeded, cut into small squares: green and yellow bell pepper 1/2 pound plain or peppercorn feta cheese, cubed 1 tablespoon minced fresh dill Salt, freshly ground pepper to taste 1. Combine all ingredients in a large bowl; toss gently. Let stand at room temperature 45 to 60 minutes before serving. This is best served the day it is made. Lines: 30 FUNKY COLESLAW Preparation time: 20 minutes Yield: 4 to 6 servings 1 bag (16 ounces) coleslaw salad mix (or 1 pound grated cabbage) 2 carrots, grated 2 ribs celery, chopped 1 small red or green bell pepper, finely chopped 3 green onions, chopped 1/2 cup chopped fresh cilantro 1/3 cup vegetable oil 2 tablespoons each: sugar, lemon juice 1 package (3 ounces) ramen noodles 1/3 cup each: sliced toasted almonds, sunflower seeds Salt and pepper to taste 1. Combine coleslaw mix, carrots, celery, bell pepper, green onions and cilantro in a large bowl. Mix oil, sugar, lemon juice and half of seasoning packet from ramen noodles in a small dish; pour over cabbage mixture and toss to combine. Can be made several hours ahead to this point and refrigerated. 2. At serving time, crumble ramen noodles and fold into salad along with almonds, sunflower seeds, salt and pepper. Lines: 37 CHILI-RUBBED POTATO SALAD Preparation time: 20 minutes Cooking time: 20 minutes Yield: 4 to 6 servings This is at its very best when served at room temperature, within an hour or two after it has been prepared. 1 1/2 pounds tiny red new potatoes 1 1/2 tablespoons bacon fat or olive oil 1/2 teaspoon chili powder 4 green onions, thinly sliced 1 small red bell pepper, finely diced 1 tablespoon each: plain yogurt, mayonnaise 1/2 cup chopped fresh cilantro Salt to taste 1. Cook whole, unpeeled potatoes in boiling water until they are just tender, 10 to 16 minutes, depending on size. Do not overcook. Drain; cut the smallest potatoes in half and larger ones into quarters. Potatoes can be cooked a day in advance and refrigerated; bring to room temperature before continuing. 2. Heat fat or oil in a large skillet over high heat. When it is hot, add potatoes. Cook, shaking pan often, just until they begin to brown at the edges, 4 to 5 minutes. 3. Transfer potatoes to a mixing bowl and toss with chili powder while they are hot. Add green onions, bell pepper, yogurt and mayonnaise and mix lightly. Add cilantro and salt to taste. Hold at room temperature until serving time, 1 to 2 hours. Subject: Dijon Mustard Potato Salad Lines: 39 DIJON MUSTARD POTATO SALAD Preparation time: 30 minutes Cooking time: 20 minutes Chilling time: 8 hours or overnight Yield: 24 1/2-cup servings 4 pounds new potatoes, scrubbed 2 cloves garlic, minced 1 teaspoon crushed red pepper flakes 1/2 cup Dijon-style mustard 1 cup fat-free mayonnaise 1/2 cup red or white wine vinegar 2 tablespoons extra-virgin olive oil 1 cup each, finely chopped: green onions, red bell pepper, green bell pepper 1 cup coarsely chopped parsley 1 tablespoon freshly ground black pepper 1/2 teaspoon salt Parsley sprigs, red and green bell pepper slices for garnish 1. Heat a large pot of water to a boil and add potatoes. Reduce heat to medium-high and cook, with lid ajar, until potatoes are tender, about 20 minutes. Drain thoroughly and set aside to cool. 2. Combine garlic, red pepper flakes, mustard, mayonnaise, vinegar and oil in a bowl and mix well. Cut potatoes into small pieces and place in a large bowl. Add mustard mixture and all remaining ingredients, except the garnishes, and mix well. Cover tightly and refrigerate for at least 8 hours, or overnight, before serving. If the consistency is too thick, add 2 tablespoons of water. Serve garnished with parsley and bell pepper slices. Nutrition information per serving: 90 calories, no cholesterol, 1.5 g fat, 250 mg sodium. Title: ROASTED POTATO SALAD Categories: Salads, Vegetables, Salli's Yield: 6 servings 4 c Quartered, unpeeled small Red potatoes 1 c Miracle Whip 2 Hard-cooked eggs, chopped 4 sl Bacon, chopped, crisped and Drained 1/4 c Green onions, sliced 1/4 t Salt 1/4 t Pepper Heat oven to 450. Place potatoes in large baking pan sprayed with non-stick cooking spray. Bake 30 to 35 minutes or until potatoes are tender and golden brown, stirring once. Mix dressing, eggs, bacon, onions, salt and pepper in large bowl. Add potatoes and mix lightly, to minimize breakage. Serve warm or chilled. Title: LEXINGTON COLESLAW\BUTEL Categories: Salads, Salli's Yield: 6 servings 1 md Head cabbage, 2 1/2 to 3 lbs 3 T Granulated sugar 1 c Cider vinegar 2/3 c Ketchup 1/2 c Water 1/8 t Cayenne 1/8 t Crushed red chile 1/4 t Fresh ground black pepper 3/4 t Salt or to taste Dash of liquid hot pepper Sauce Grate or thinly slice the cabbage. In a small saucepan combine the sugar and vinegar and cook over medium heat until the sugar dissolves. Whisk in the other ingredients and simmer over medium-high heat for 10 minutes. If mixtures seems too thick, thin with 1 tablespoon of warm water at a time until proper consistancy is reached. Pour the warm sauce over the grated cabbage. Toss to combine thoroughly, and serve immediately. Subject: Collection: Caesar Salad Lines: 210 Title: Chicken Caesar Salad Yield: 7 servings 4 1 oz. slices French bread 1 tb Olive oil Vegetable cooking spray 1 ts Anchovy paste 1/2 ts Garlic powder 1/4 ts Fresh ground pepper 2 lb Boneless chicken breasts 5 cl Garlic 1/3 c Fresh lemon juice 9 c Romaine lettuce 1/4 c Red wine vinegar 1/4 c Grated parmesan cheese 1. Trim bread crusts and discard.Cut bread into 1 inch cubes. Place cubes in a single layer on a baking sheet. Coat cubes with cooking spray; sprinkle with garlic powder; toss well. Bake at 350F for 15 minutes or until lightly browned and set aside. 2. Coat a large nonstick skillet with cooking spray; place over med- high heat until hot. Add chicken halves; saute 6 minutes on each side or until well done. Remove chicken from skillet; let cool. Cut chicken across the grain into thin slices; set aside. 3. Combine lemon juice and next 5 ingredients in container of an electric blender. Cover and process until smooth. Add 1/4 cup of the lemon juice mixture to the chicken; toss gently to coat. 4. In a large salad bowl, place the lettuce. Drizzle remaining lemon juice mixture over lettuce and toss well. Add the chicken mixture and cheese, and toss gently to coat. Serve with croutons. Calories per 1 1/2 cup serving: 257 Title: Caesar Mayo Dip Yield: 4 servings 2 Anchovy Fillets 1 1/2 c Mayonnaise 1 ts Dijon Mustard 1 ts Worcestershire Sauce 1/4 ts Black Pepper 2 tb Parmesan Cheese 1 tb Lemon Juice Chop and mash the anchovy fillets on a cutting board. Put in a bowl and blend in the mayonnaise. Add the remaining ingredients and blend well. Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS: Seafood, Deli Roast Beef Or Turkey, Radishes, Broccoli, Cauliflower, Snow Peas Title: Caesar Salad Dressing Mix Yield: 1 servings 1 1/2 ts Grated Lemon Peel 1 ts Oregano 1/8 ts Instant Minced Garlic 2 tb Graded Parmesan Cheese 1/2 ts Pepper Combine all ingredients in a small bowl; stir until well blended. Put mixture in a foil packet or 1-pint glass jar and lable as Caesar Salad Dressing Mix. Store in a cool dry place and use within 3 to 4 months. Makes One 3/4 cup serving (3 Tablespoons) Caesar Salad Dressing: Combine 1 pkg of mix, 1/2 cup vegetable oil, and 1/4 cup lemon juice in a glass jar. Shake until well blended. Chill before serving. Makes about 3/4 cup of Salad Dressing. Title: Caesar Salad Yield: 1 servings 1 Very fresh egg yolk 1 c Homemade croutons **** 1/4 ts Salt 3 tb Fresh grated/hand 6 tb Divided olive oil Shredded Parmesan cheese 1 cl Garlic, crushed 1 tb Fresh lemon juice/ 1/2 ts Worcestershire sauce Concentrate 1/2 ts Dijon style mustard 2 Heads romaine lettuce 3 tb Apple cider vinegar Inside leaves only *** Fresh ground black pepper *** The lettuce is deribbed and torn into bite size pieces, rinsed and thoroughly patted or spun dry in a salad spinner, you may need 3 heads large enough for a big salad.**** Homemade bread in 1-inch cubes sauteed in butter until golden brown, served warm on chilled crisp green. In a large salad bowl, combine the egg yolk, lemon juice, salt and 1 Tb of the olive oil. Whisk in garlic, worcestershire and mustard and blend until thoroughly combined. With a gentle rolling motion, incorporate the romaine. Add the vinegar and the remaining olive oil in the proportions of 1 part vinegar to 2 parts oil, until you have the consistency and flavor you desire. Roll the salad again, adding black pepper to taste. The salad can be chilled at this point, but not for too long. Just before serving, finish by placing warm croutons in the center of the salad and the Parmesan in a ring around the circumference. Roll gently to serve. Title: Caesar Salad Mix Yield: 1 servings -------------------------CAESAR SALAD DRESSING MIX------------------------- 1 1/2 Teaspoons grated lemon peel 2 Tabsp grated parmesan cheese 1 Teaspoon oregano 1/2 Teaspoon seasoned pepper 1/8 Teasp instant minced garlic ---------------------------CAESAR SALAD DRESSING--------------------------- 1 Caesar salad dressing mix 1/4 c Lemon juice 1/2 c Vegetable oil DON'T FORGET TO USE W/HERB-STUFF ING MIX CROUTONS (SEE INDEX) SALAD DRESSING MIX: Combine all ingredients in a small bowl until evenly distributed. Put mixture in a foil packet or 1-pint glass jar. Label. Store in a cool, dry place. Use within 3 to 4 months. Makes about 3 tablespoons Caesar Salad Dressing Mix, enough for 3/4 cup Caesar Salad Dressing. CAESAR SALAD DRESSING: Combine ingredients in a glass jar. Shake until well-blended. Chill before serving. Makes about 3/4 cup of Caesar Salad Dressing. Title: Los Angeles and Tijuana Caesar Salad Yield: 4 servings 6 x Anchovy Filets Egg 4 tb Milk Head of Romaine Lettuce 1 c Olive Oil Juice from Small Lemon 1 cl Garlic, left whole Salt and Pepper 4 sl French Bread, 4 tb Parmesan Cheese, grated (cut into 1/2" cubes) 1) Soak the anchovies in the milk for 15 minutes. Rinse and pat dry on paper towels. Chop roughly. Cook the egg for 1 minute. 2) Crush the garlic and leave in the oil for about 30 minutes. Heat all but 6 tb of the oil in a frying pan until hot. Fry the cubes of bread until golden brown, stirring constantly with a metal spoon for even browning. Drain on paper towels. 3) Break the cooked egg into a bowl and beat well with the lemon juice, salt and pepper. Toss the lettuce with the remaining garlic oil and anchovies. Add the egg mixture and toss to coat well. Place in a clean serving bowl and sprinkle over the croutons and parmesan cheese. Serve at room temperature. Title: Caesar Salad Dressing (Whistler's, 995 Broadview, Toronto Yield: 2 cups 3 x Egg Yolks, beaten 1/2 ts White Pepper 3 tb Prepared Mustard 1/2 ts Dried Oregano Leaves 10 cl Garlic 15 dr Tobasco Sauce 2 x Anchovy Filets 15 dr Worcestershire Sauce 6 x Capers Olive Oil 1 1/2 ts Salt 5 tb White Vinegar 1) Combine all dressing ingredients except olive oil in a blender using low speed. Maintain speed and add olive oil very slowly until mixture thickens and is the consistency of mayonnaise. Add vinegar and blend. 2) Spoom into a glass jar, cover, refrigerate up to a week, using as needed. 3) For Caesar Salad, tear romaine lettuce into bite sized pieces. Toss with dressing then add freshly grated parmesan cheese, croutons and fried bacon bits to taste. Toss and serve. Typed for you by: Peggy and Title: Bruce's Favorite Caesar Salad Yield: 4 servings Head of Romaine Lettuce 1 tb Worcestershire Sauce Tin of Anchovy Filets 3/4 c Olive Oil 1 tb Fresh Ground Black Pepper Red Wine Vinegar 4 cl Garlic Lemon Egg Yolk-use Extra Large Egg Fresh Grated Parmesan Cheese 1 tb Prepared Hot Mustard Croutons 3 ds Tobasco Sauce 1/2 lb Bacon 1) Cook the bacon until very crisp. Set aside and allow to drain on paper towels. 2) Place egg in a glass of warm water and set aside until it reaches room temperature (10-15 minutes). 3) Crush the garlic in a large wooden bowl. Add the anchovies and crush into a pulpy mass. Mix with black pepper. 4) Add mustard, worcestershire sauce and tobasco. Separate the egg, keeping the yolk. If you can't find any extra large eggs then 2 small eggs is fine. Stir in each of these ingredients thoroughly as you add each one. 5) SLOWLY add the oil from the anchovy tin, using a french whisk to mix. 6) SLOWLY add olive oil, rapidly whipping until you get a thick paste. You may have to vary the amount of oil to achieve this (at least 3/4 cup). 7) Squeeze in some red wine vinegar to taste. Once around the bowl is usually enough. 8) Squeeze in one lemon for the juice, again to taste. 9) Just before serving, add the lettuce, croutons, crushed bacon and parmesan cheese. Toss Thoroughly. The trick to this is the dressing should be quite thick before adding the red wine vinegar and lemon juice. You may want to add more garlic, tobasco, worcestershire, mustard depending on how spicy you like your Caesar Salad. Title: Warm Caesar Potato Salad Yield: 6 servings 6 Medium red potatoes, cubed 4 Strips bacon, cooked and 1 Small head Romain lettuce Crumbled 3/4 c Creamy Caesar Dressing 1/2 c Garlic croutons 1/2 c Kraft Parmesan Grated Cheese Cook potatoes until tender, about 10 minutes. Drain and set aside. Keep warm. Line a large salad bowl or platter with torn lettuce leaves. Pour dressing and half of the cheese over potatoes, tossing to coat. Spoon potatoes over lettuce. Top with remaining cheese, bacon and croutons. Prep Time: 30 minutes