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Reply
| | From:  Genie· (Original Message) | Sent: 10/14/2007 11:27 AM |
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Reply
| | | From: Genie· | Sent: 8/28/2008 5:02 AM |
| Marinated Crab Salad 2 dozen boiled crabs (or 2 pounds picked crabmeat)
1 (8 oz) bottle Italian dressing
1/3 Cup minced Parsley
2 cloves pressed garlic
2 Cups green olives
1/2 Cup black olives
2 lemons (cut up)
1 stalk celery (sliced)
1 bell pepper (thin sliced)
2 or 3 carrots (sliced)
1/3 Cup vinegar
1 Cup olive oil
1 can artichoke hearts
Boil and clean crabs, crack claws leaving tips on. Mix vinegar, olive oil and Italian dressing and pour over crab meat. Then add all the other ingredients and mix well. Marinate covered in refrigerator for at least 12 hours. Stir occasionally. Makes about one gallon and serves 12 to 15 people.
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Reply
| | | From: Genie· | Sent: 9/2/2008 2:40 AM |
| Sweet Macaroni Salad
From Taste of Home
A sweet out-of-the-ordinary dressing makes this macaroni salad
special. My aunt gave me the recipe and it has become one of my
favorites. I occasionally leave out the green pepper if I know that
people don't like it...and it still tastes great. -Idalee Scholz
Cocoa Beach, Florida
INGREDIENTS
1 package (16 ounces) elbow macaroni
4 medium carrots, shredded
1 large green pepper, chopped
1 medium red onion, chopped
2 cups mayonnaise
1 can (14 ounces) sweetened condensed milk
1 cup sugar
1 cup cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
SERVINGS 14
CATEGORY
Salads
METHOD Chill
PREP 20 min.
TOTAL 20 min.
DIRECTIONS
Cook macaroni according to package directions; drain and rinse in
cold water. In a large serving bowl, combine the macaroni, carrots,
green pepper and onion.
In a small bowl, whisk the mayonnaise, milk, sugar, vinegar, salt
and pepper until smooth. Pour over macaroni mixture and toss to coat.
Cover and refrigerate overnight. Yield: 14 servings.
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Reply
| | | From: Genie· | Sent: 9/9/2008 2:38 AM |
| Chicken Salad with Green Grapes and Almonds
2-1/2 cups cooked chicken meat, chopped and chilled
1 cup celery, chopped
1 cup green seedless grapes, sliced
1/2 cup sliced almonds, lightly toasted
4 TB fresh parsley, chopped
1 tsp. salt
1 cup mayonnaise
1/4 cup heavy whipping cream
1. In a medium bowl, whip cream until it forms soft peaks.
2. Combine chicken, celery, grapes, almonds, parsley, salt, and mayonnaise
with whipped cream. Mix thoroughly and chill.
3. Serve on hearty wheat bread.
Serves: 10.
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Reply
| | | From: Genie· | Sent: 9/10/2008 3:49 AM |
Sweet Corn, Mozzarella, and Tomato Salad 8 ounces fresh mozzarella cheese (small balls called bocconcini work best)
1/3 cup basil-flavored olive oil or extra virgin olive oil
1/2 teaspoon coarse salt
Freshly ground black pepper
Crushed red pepper flakes
10 to 12 ears of sweet corn, husked and silk removed
6 to 8 large vine-ripened tomatoes, seeded and cut into small pieces
25 to 30 fresh basil leaves, thinly sliced
Cut the mozzarella balls into small pieces and marinate in the basil oil, tossing with salt, black pepper, and red pepper. If using a large ball of cheese, cut this into slices. Cover and refrigerate at least six hours, preferably overnight. NOTE: Before assembling the salad, remove the mozzarella from the refrigerator and let come to room temperature before using in the salad. Scrape the corn kernels from the ears of corn by using a sharp kitchen knife and a large cutting board. Cut off the stem end to give a flat base. Hold the ear, tip end up, then cut downward, removing a few rows at a time. In a large pot, partially filled with water, bring water to a rolling boil. Add the corn kernels to the boiling water. Bring water back up to a boil; immediately remove from heat and drain corn in a colander in your sink. Run cold water over the corn in the colander to stop the cooking process; drain the corn thoroughly. In a large bowl, gently combine corn kernels, tomatoes, mozzarella with marinade, and basil. Adjust seasonings to taste. Refrigerate the salad until approximately ½ before serving. To serve as a first course for your dinner party, spoon salad into wine glasses. Makes approximately 10 to 12 servings.
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Reply
| | | From: Genie· | Sent: 9/14/2008 11:06 PM |
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Overnight Salad
2 pkg (10 oz ea) Fresh spinach, torn
8 Hard-cooked eggs, sliced
1 lb Bacon, cooked and crumbled
1/2 lb Mushrooms, sliced
2 lg bunches Romaine, torn
3/4 C Chopped red onion
2 C (16 oz) Sour cream
2 C Mayonnaise
1/2 C Lemon juice
1 tsp Salt
1/4 tsp Pepper
1/2 C Shredded cheddar cheese
1 pkg (10 oz) Frozen peas, thawed
In two 5-qt. bowls, layer spinach, eggs, bacon, mushrooms, romaine
and onions.
Combine the sour cream, mayonnaise, lemon juice, salt and pepper;
spread evenly over the salads. Sprinkle with cheese.
Cover and chill 12-24 hours. Just before serving, add peas and toss.
Yield: 50 servings (about 1 cup each).
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Reply
| | | From: Genie· | Sent: 9/27/2008 7:56 PM |
| BLT Macaroni Salad
2 cups uncooked elbow macaroni
5 green onions, finely chopped
1 large tomato, diced
1-1/4 cups celery, finely diced
1-1/4 cups mayonnaise OR Miracle Whip salad dressing*
5 tsp. cider vinegar OR white wine vinegar
1/4 tsp. salt
1/8 tsp. ground black pepper
1 lb. bacon, cooked and crumbled
Cook macaroni according to package directions; drain and rinse in cold water
and set aside.
In a large bowl, combine the macaroni, green onions, tomato and celery. In a
small bowl, combine the mayonnaise, vinegar, salt and pepper. Pour over
macaroni mixture and toss to coat.
Cover and refrigerate for at least 2 hours. Just before serving, add bacon.
Serves: 12.
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Reply
| | | From: Genie· | Sent: 10/4/2008 8:34 PM |
Pineapple Hula Hoop
2 3 ounce packages lime Jello
1/2 teaspoon salt
2 cups boiling water
1 1/2 cups lemon lime carbonated beverage or cold water
1 15 1/4 ounce can sliced pineapple, drained and halved
8 whole blanched almonds
Dissolve gelatin in boiling water. Add beverage and chill until thickened. Meanwhile, arrange half the pineapple in a 5 cup ring mold, placing an almond in center of each half ring. Spoon gelatin into mold and add remaining pineapple, pressing down lightly. Chill until firm, about 4 hours. Unmold. Garnish with crisp salad greens, if desired. Makes 5 cups or 10 servings.
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Reply
| | | From: Genie· | Sent: 10/10/2008 2:08 AM |
Fresh Spinach Apple Salad
1 pound fresh spinach
1 cup chopped apple
1/2 cup chopped celery
1 tbsp. lemon juice
1/4 cup cider vinegar
1/4 cup vegetable oil
2 tsps. sugar
1 tsp. caraway seeds
1/4 tsp. ground white pepper Remove stems from spinach, wash leaves thoroughly, and pat dry. Tear into bite size pieces. Combine spinach, apple, and celery in a large bowl. Sprinkle with lemon juice; toss well. Combine vinegar and remaining ingredients in a small saucepan; bring to a boil. Pour over spinach mixture, and toss well. Serve immediately. Makes 12 servings | |
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Reply
| | | From: Genie· | Sent: 10/18/2008 8:21 PM |
Orange Buttermilk Salad 1-20oz can crushed pineapple, undrained 1-6oz pkg orange gelatin 2c buttermilk 1-8oz carton frozen whipped topping, thawed In a suacepan, bring pineapple with juice to a boil. Stir in the gelatin until dissolved. Remove from the heat; stir in buttermilk. Cool to room temperature. Fold in whipped topping. Pour into an 11" x 7" dish or 2qt bowl. Chill for at least 4 hours. Makes 10 servings | |
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