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Reply
| | From:  Genie· (Original Message) | Sent: 4/13/2008 9:16 PM |
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Reply
| | | From: Genie· | Sent: 4/13/2008 9:16 PM |
| ROAST BEEF SALAD
5 lb. sirloin tip roast or 2
lb. pkg. sandwich-salad
beef
3 Tbsp. red wine vinegar
2 Tbsp. Worcestershire sauce
1 tsp. garlic powder
1 1/2 tsp. olive oil
2 cucumbers, sliced
1 onion, sliced
4 tomatoes
1 lb. green beans, blanched 5
minutes or 1 can green
beans
3 c. shredded lettuce
4 lettuce leaves
Choose a 5 pound sirloin tip roast beef. Rinse roast,
place in dish; drizzle with red wine vinegar, Worcestershire
sauce and garlic powder. Marinate overnight in refrigerator.
Drain. Put olive oil in heavy waterless pot, sear roast beef
all around each side; cover and cook on low for 2 hours. Serve
a roast beef dinner the first night; then use the 2 pounds of
leftover roast beef for the delicious roast beef salad. Toss
beef that has been cut in strips, cucumbers, onion, green beans
and tomatoes with beef salad dressing. Serve on shredded
lettuce leaves. Garnish with tomatoes and red onion slices.
Beef Salad Dressing:
1 pt. plain yogurt
2 dill pickles, grated
2 Tbsp. mayonnaise
1 tsp. dill weed
1 tsp. garlic powder
1 tsp. Season-All
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Reply
| | | From: Genie· | Sent: 4/13/2008 9:50 PM |
Frozen Pineapple Salad
| 10 MINUTES FINAL PREPARATION INGREDIENTS 1 (3-ounce) package cream cheese, softened
1 (8-ounce) carton pineapple-flavored yogurt
¼ cup sugar
1 (8-¾ ounce) can crushed pineapple, drained
Lettuce leaves
Chopped nuts ADVANCED PREPARATION Blend together the cream cheese, yogurt, and sugar. Stir in pineapple. Spoon into 6 paper bake cups in muffin pan. Cover and freeze. BEFORE SERVING Remove paper cups from freezer. Arrange on lettuce leaves and top with chopped nuts, if desired. Let stand 10 minutes before serving. Serves 6
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Reply
| | | From: Genie· | Sent: 5/16/2008 4:01 AM |
| Make Ahead Salad
1 pkg hickory smoked bacon
1 head lettuce
1 head cauliflower
1 large onion, sliced
1 C. sugar
2 C. miracle whip
Cook the bacon and crumble, set aside.
Tear the lettuce into small chunks and spread on bottom of bowl, break cauliflower into small chunks spread ontop of lettuce, cover with miracle whip, pour on the onion, pour sugar ontop, sprinkle with bacon. You can mix and eat right away but the best thing is to let it set overnight in the refrigerator and mix the next day.
Makes about 12 1 cup servings. | |
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Reply
| | | From: Genie· | Sent: 5/16/2008 4:04 AM |
| Freezer Cole Slaw
16 cups of shredded cabbage
1 cup of shredded carrots
1 cup of shredded green pepper (red works, too)
6 cups granulated sugar
3/4 cup water
3 cups vinegar (cider or white)
1 Tablespoon yellow mustard seed
1 Tablespoon celery seed May substitute Splenda or other sweetener for the sugar and decrease calories even further. Shred the cabbage, carrots and peppers. Sprinkle with 1 Tablespoon salt. Let sit for one hour. Meanwhile, mix the spices, sugar, water and vinegar in a sauce pan. Bring to a boil and simmer for one minute; let cool to lukewarm. Mix with the shredded vegetables and evenly divide into the freezer containers. Will keep up to a year in the freezer. Very nice to use in the middle of winter when garden produce is only a memory.
Makes 36-38 1/2 cup servings.
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Reply
| | | From: Genie· | Sent: 8/23/2008 6:36 PM |
| Frozen Fruit Salad Cupcakes 1 1/2 c. sugar
2 (8 oz.) cartons Cool Whip
Mix together.
Add:
1 lg. can crushed pineapple, drained
1/2 c. maraschino cherries, chopped
1 pt. sour cream
5-6 ripe bananas, mashed
4 tbsp. lemon juice
1-1 1/2 c. chopped nuts
Mix all ingredients. Pour into cupcake papers (foiled type). When frozen, store in plastic bags in deep freeze. Use as needed. Can be served with 7-Up poured over.
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