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| | From:  ANNIE24447 (Original Message) | Sent: 5/18/2004 7:48 AM |
New Potato Salad
Makes 6 servings
1 lb New (nugget) potatoes ; 6 Green onions, chopped ;
1 Red or green pepper, diced; 2 stalks Celery, thinly sliced ;
1/4 cup Carrots, shredded ;1/4 cup `Light' sour cream ;
1/4 cup Plain yogurt, low fat; 2 tsp Dijon mustard ;
1/2 tsp Salt; 1/2 tsp Black pepper;
1/2 tsp Dill weed, dried;
Scrub potatoes and place in a medium sized saucepan,
add water just to cover and sprinkle with salt.
Bring to a boil, reduce heat and simmer covered for
20 - 25 mins, until tender. Drain and let cool.
Cut into halves or quarters.
In a large mixing bowl combine cooled potatoes
with green onions, pepper, celery, & carrots.
In a small bowl stir together the sour cream, yogurt,
Dijon mustard, salt, pepper, & dill.
Drizzle onto the potato mixture & toss gently to coat.
Cover and chill for 4 hours or overnight. Make it Special: Make this salad colorful and
appealing by using a combination of peppers;
red, yellow, & green.
Also, serve it in a lettuce lined bowl.
~ Mexican Potato Wedges...
Peel & cut potatoes as above.
Toss with 1 Tbsp olive oil, 1/2 tsp tabasco, 1 tsp salt,
2 Tbsp chopped green onion, & 1 tsp chili powder.
Transfer to a 9 x 13" baking pan.
Roast for 40-50 minutes, stirring once
Top with 1/4 cup Monterey Jack cheese. ~ Spicy Two Fries
Makes 5 servings
4 Baking potatoes; 2 Sweet potatoes
1 tsp Salt; 1/2 tsp Onion powder;
1/2 tsp Garlic powder; 1/2 tsp Paprika ;
4 tsp Olive oil ; 2 tsp Spicy Dijon mustard.
Preheat oven to 450°F. Coat a baking sheet with
cooking spray.
Peel and then cut potatoes & sweet potatoes
lengthwise into 1/2" thick wedges. Set aside
in separate bowls of cold salted water and allow
to soak for 10-15 minutes. Drain and pat dry with
paper towels.
In a small bowl combine the remaining ingredients
Spread the baking potato wedges in a single layer
on the prepared baking sheet. Drizzle half of the spice
mixture over the potatoes and toss gently to coat.
Bake for 10 minutes.
Toss the sweet potatoes with the remaining spice mixture.
Add them to the partially cooked baking potatoes and
continue baking for 15 minutes more.
~ Broccoli and Feta Cheese Topping
1 cup cooked broccoli florets diced into tiny pieces
1 cup herb feta cheese diced into 1/2-inch cubes
1/3 cup prepared Italian dressing
Boil broccoli for 1 minute, drain and let cool.
Combine the broccoli and feta cheese and toss
with Italian dressing. Top with sliced black olives.
~
Bulk potato and vege salad :
Take a large mayo jar [empty ]
and put some mayo and green garlic dressing into it.
Cook in one pot: enough spuds for 4 large serves,
making sure they are bite size, and 1/2 cup of diced kumara,
also some diced onion and some fine chopped green onion tops.
cook well or till firm [not soft] and let it all go warm [not hot ]
and add to jar with mayo dressing added.
Spoon over a knob of butter ,salt & pepper
and more mayo until well coated and the butter is melted.
*Green beans can be added too.
or Asparagus cut in bite pieces.
This may be served as an instant meal or a side salad .cold or hot.
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Steak Salads : Avocado,Steak & Banana Salad
Bunch of spinach, washed; Vinagrette ;
3 slices snitzel,cooked; 2 firm bananas ;
1 large avocado, cut into wedges ;
Strip leaves from a large bunch of washed spinach,
break into bite sized pieces.
Toss with Vinaigrette, 3 snitzels sliced ,
2 firm bananas, thinly sliced.
Also 1 large firm avocado, cut into wedges.
Toss to combine and serve at once..
~ Dill Steak and Spinach Salad :
Prep:5 Mins ;Cook :10 Mins
6 cups fresh spinach, rinsed and dried ;
1/2 cup dried cranberries ;1/2 cup walnut halves ;
1 tomato, sliced ;1 lb.top round steak, thinly sliced ;
1 pinch salt ;1 pinch ground black pepper ;dill dressing;
Arrange spinach on a large plate. Sprinkle with
cranberries and walnuts, and arrange tomato
slices on top. Set aside.
In a non-stick skillet (or a regular skillet coated
with non-stick spray)add a drop of dill dressing to
olive oil cook steak over medium heat until no pink
remains and steak is thoroughly cooked.
Arrange cooked steak over salad. Sprinkle
salt and pepper on top, and drizzle with a touch of
dill dressing Makes 2 servings .
~
Vale Spinach Salad
Prep: 15 Mins ;Cook : 15 Mins ;
6 eggs; 1/2 lb.sliced snitzel ;
2 lbs spinach, rinsed and chopped ;
2 3/4 ozs croutons ;
1/4 cup sliced fresh ParkvaleTM button mushrooms ;
1 red onion, chopped; 2/3 cup white sugar ;
1 tspn salt ;1 cup vegetable oil ;
1/3 cup cider vinegar ;1/2 tspn ground black pepper ;
1 tsp celery seed ;1 tblspn prep.Dijon-style mustard ;
Place eggs in a saucepan and cover completely
with cold water. Bring water to a boil. Cover,
remove from heat, and let eggs stand in hot
water for 10 to 12 mins.Remove from hot water,
and cool. Once cool, peel and chop.
Place snitzel strips in a large, deep skillet.Cook over
mediumheat quickly until evenly brown.Drain, and set
aside.Prepare dressing in a blender by combining
onion, sugar, salt, oil, vinegar, pepper, celery seed
and Dijon mustard. Blend until smooth.
In a large salad bowl, combine the eggs, snitzels,
spinach, croutons and mushrooms. Toss to mix.
Pour enough dressing over salad to lightly coat.
Toss and serve. Makes 6 servings .
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| | | From: cavkate | Sent: 11/12/2004 3:12 AM |
Picnic-basket-potato-salad
Ingredients :
6 x Russet Potatoes, with skins left on, (up to 8)
8 x Or 9 strips of Bacon, fried and crumbled
2 x Or 3 small Onions, chopped
3 tbl Pimiento, chopped
1/3 cup Sweet Pickle Relish
1/3 cup Brown Mustard
2 cup Mayonnaise
Method :
Rinse and scrub the potatoes, making sure to leave the skins intact. Cut the potatoes into uniform sizes for cooking. Place potatoes in a pot of lightly salted water over high heat.
After the pot boils, reduce heat to medium and cook for 20 minutes. Drain excess water from the cooked potatoes and let cool, then chunk or slice into bite-sized pieces.
Meanwhile, cook the bacon strips in a large skillet over medium-high heat.
Drain excess fat on paper towels, reserving a bit of the drippings for the salad dressing. When the bacon is cool enough to handle, crumble and set aside.
In a small mixing bowl, blend together the chopped onions, pimiento, sweet pickle relish, brown mustard, and mayonnaise.
Add the crumbled bacon to the potato pieces and drizzle a bit of the bacon drippings over the top. Add the prepared salad dressing and toss to evenly coat the potatoes.
Refrigerate overnight and toss the mixture again before serving |
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Endive and Avacado Salad 1 1/2 tbl dijon mustard
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
3 heads endive
3 ripe haas avacados, peeled and seeded. Whisk together the mustard, lemon jiuce, oilve oil, salt and
pepper to make a vinaigerette. REmoce 1/2-inch from the
stem end of each endive and discard. Cut the rest across into
1 inch chunks. Cut the avacados into large wedges or chunks.
Toss the avacados and endive with the vinaigerette. Season,
to taste, and serve at room temp.
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A neat appetiser : Bacon Bites : Quick and easy to serve with drinks .
About 16 pitted prunes.
4 rashers bacon.
Remove rind from bacon, and cut bacon into 4 pieces.
Place on top of 2 sheets of paper towels and cover with 2 more . Cook on high 3-5 mins in microwave .
Wrap prunes in bacon and secure with toothpicks,
Cook between 4 paper towels on high for 3-5 mins .
Serve immediately . |
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Set this apart from the potatoes and crisps on your table and smell the aroma of this Morrocan Mixed Grill
Serves 4
Preparation Time 25 Minutes
This mixed grill would be a nice idea for brunch or any special family occasion.
Ingredients
6 lamb cutlets
4-6 tbsp dukkah
4-6 rashers Pams bacon
4-6 breakfast sausages
1 cup couscous
1 cup boiling water
1/4 cup pumpkin seeds
2 spring onions, sliced
3-4 tbsp dukkah
2 tomatoes, chopped
2 tbsp chopped fresh parsley
1/4 cup chopped fresh mint
1 lemon, grated and juiced
1/4 cup Pams olive oil
salt and pepper to season Method
Flatten the lamb cutlets with the back of a large knife or meat mallet. Sprinkle each side of the cutlets with the first measurement of dukkah and refrigerate while you make the couscous salad. Pour the boiling water over the couscous. Stand for 10 minutes. Fluff with a fork and then add the pumpkin seeds, spring onion, second measurement of dukkah, tomatoes, parsley, mint, lemon juice, lemon rind and olive oil. Mix well. Season with salt and ground black pepper. Grill or panfry the sausages and bacon and set aside to keep warm. Panfry the cutlets for about 2-3 minutes on each side in a hot pan with the fat residue. Serve the mixed grill with the couscous salad garnished with herbs. |
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Bruschetta Ingredients
1 loaf Giant Eagle Baguette bread, sliced thin
1 clove garlic, minced
1/4 Cup Giant Eagle Olive Oil
4 Roma or 8 cherry tomatoes, chopped
8 fresh basil leaves, torn or chopped
Wine or balsamic vinegar
ground pepper
Recipe Directions:
Preheat oven to 375 degrees Farenheit. Arrange bread slices on cookie sheet. Combine oil and garlic; brush onto the bread. Bake 5 to 8 minutes until lightly toasted. Combine tomatoes with basil. Sprinkle lightly with vinegar and ground pepper. Remove bread from the oven, then top with tomato mixture. You may also top with sliced red onion and/or mozzarella cheese. Serve immediately. |
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| Bacon Crescent Bites |  |  Ingredients
1 pkg. PHILADELPHIA Cream Cheese
12 slices OSCAR MAYER Center Cut Bacon
3 green onion
1-1/4 tsp. Worcestershire sauce
2 cans refrigerated crescent dinner rolls
Recipe Directions:
Preheat oven to 375°F. Mix cream cheese, bacon, onions and Worcestershire sauce.
Separate each can of crescent roll dough into 8 triangles each. Cut each triangle in half lengthwise. Spread each dough triangle with 1 generous tsp. cream cheese mixture. Roll up, starting at shortest side of triangle and rolling to opposite point. Place, point sides down, on ungreased baking sheet.
Bake 12 to 15 minutes or until golden brown. Serve warm. Yield Amount:
32 servings | |
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| Bacon Cheddar Appetizers | | Ingredients
1 pkg. KRAFT Finely Shredded Sharp Cheddar Cheese
1/2 cup KRAFT Mayo Real Mayonnaise
3 Tbsp. onion
1/2 cup OSCAR MAYER Real Bacon Bits
64 TRISCUIT Thin Crisps
Recipe Directions:
Preheat broiler. Mix all ingredients except crackers until well blended.
Place crackers on baking sheet. Top each cracker with about 1 tsp. of the cheese mixture.
Broil 2 minutes or until cheese is melted. Garnish with chopped red and green pepper, if desired. Yield Amount:
16 servings, 4 topped crackers each | |
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