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Reply
| | From:  Genie· (Original Message) | Sent: 12/18/2007 8:38 PM |
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Reply
| | | From: Genie· | Sent: 7/6/2008 8:53 PM |
| Pizza Salad
1 lb. spiral macaroni, cooked and drained
3 med. tomatoes, seeded and diced
1 lb. cheddar cheese, cubed
1 to 2 bunches green onions, sliced
3 oz. sliced pepperoni
3/4 cup vegetable oil
2/3 cup grated parmesan cheese
1/2 cup red wine vinegar
2 tsp. dried oregano
1 tsp. garlic powder
1 tsp. salt
1/4 black pepper
croutons (optional)
Combine macaroni,tomatoes,cheese,onions and pepperoni.In a small bowl
combine oil, parmesan cheese,vinegar and seasonings. Pour over
macaroni
mixture.Cover and refrigerate for several hrs.Top with croutons just
before serving,if desired.
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Reply
| | | From: Genie· | Sent: 7/12/2008 3:44 AM |
Ham and Macaroni Salad - 1 cup dry wagon wheel or elbow macaroni
- 1 1/2 cups cubed fully-cooked ham (8 ounces)
- 4 ounces Monterey Jack or cheddar cheese, cut into cubes
- 1 cup frozen peas, thawed
- 1 stalk celery, thinly sliced
- 1/4 cup finely chopped onion
- 2 tablespoons diced pimiento
- 1/2 cup mayonnaise or salad dressing
- 1/4 cup sweet pickle relish or chopped sweet pickle
- Salt and freshly ground pepper to taste
- 1 to 2 tablespoons milk (optional)
- 8 cherry tomatoes, halved
- Snipped fresh parsley (optional)
- Cook pasta according to package directions, preferably al dente (firm to the bite). Drain; rinse with cold water and drain again.
- In a large mixing bowl combine pasta, ham, cheese, peas, celery, onion and pimiento. Toss gently to combine.
- For dressing, in a small mixing bowl stir together mayonnaise or salad dressing, pickle relish or chopped pickle, salt and pepper. Pour dressing over pasta mixture. Toss to coat. Cover and chill for 4 hours or overnight.
- Just before serving, stir in milk, if necessary. Spoon pasta mixture into a serving bowl. Arrange cherry tomato halves around edge of bowl. Lightly sprinkle with snipped parsley over top of salad, if desired.
Makes 4 servings. | |
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Reply
| | | From: Genie· | Sent: 7/23/2008 10:08 PM |
Thai Pork and Noodle Salad
3 center cut loin chop boneless, cut into stir fry strips
2 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons peanut butter
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon grated ginger root
1/4 teaspoon crushed red pepper
2 teaspoon vegetable oil
2 teaspoon sesame oil
1 bell pepper, cut into thin strips
8 green onions, bias sliced into 1/2 inch lengths
1/4 cup coarsely chopped cashews
4 ounces fine egg noodles, cooked
For dressing, in a blender container combine olive oil, vinegar, peanut butter, soy sauce, honey, ginger and crushed red pepper. Blend until smooth. Heat vegetable and sesame oils in skillet over medium high heat. Add bell pepper strips and green onions; cook and stir for 1 to 2 minutes or until onions are crisp tender. Remove. Add Armour pork strips to hot skillet and add cooked noodles. Cook and stir about 1 minute more or until heated through. Pour dressing over mixture in skillet. toss lightly to coat. Divide onto plates. Sprinkle with cashews.
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Reply
| | | From: Genie· | Sent: 8/10/2008 2:03 AM |
Bacon-Avocado Potato Salad
6 medium boiling potatoes
2 avocados -- cubed
8 slices bacon
1/2 cup chopped onions -- chopped
1 tablespoon fresh lime juice
1/2 cup white wine
1/4 cup cider vinegar salt black pepper paprika
1/4 teaspoon mustard powder
2 tablespoons fresh parsley -- chopped
1 tablespoon fresh cilantro -- chopped
Boil potatoes in their skins. While potatoes boil, cube avocados and toss with lime juice. Chop bacon into one inch pieces and fry until crisp in a large skillet. Remove bacon to paper towels to drain. In bacon fat, saute onions until golden. Remove pan from heat and stir in wine, vinegar, mustard, and salt, pepper, and paprika to taste.
When potatoes are tender, drain, peel, and dice. While still warm, pour dressing over potatoes and toss. Allow to cool to room temperature. Fold in avocado, bacon, parsley, and cilantro. Serve at room temperature or chill one hour or longer.
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Reply
| | | From: Genie· | Sent: 8/18/2008 5:50 PM |
Chop Chop Salad
RECIPE INGREDIENTS:
1 romaine lettuce heart
4 to 6 slices thick-cut bacon, cooked until crisp, cooled, and chopped
1/2 pint grape tomatoes, halved
2 carrots, peeled and thinly sliced
1 yellow bell pepper, chopped
1 English cucumber, halved lengthwise and thinly sliced
1/2 cup chopped walnuts
Coarse salt and freshly ground pepper to taste
Salad Dressing (we suggest Ranch or Blue Cheese--see above)
1. Chop the lettuce heart into 1- to 2-inch pieces. Combine it with the
bacon, other vegetables, and nuts in a large bowl and toss the mixture well.
2. Keep the salad chilled until serving time. Then toss it again with enough
dressing to lightly coat the vegetables, and season it with salt and pepper.
Serves 6.
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Reply
| | | From: Genie· | Sent: 8/23/2008 6:39 PM |
| Ham Salad 2 c. (7 oz.) dry macaroni
2 tbsp. salad oil
2 tbsp. Vinegar
1 tbsp. minced onion
1/2 tsp. seasoned salt
1/4 tsp. seasoned pepper
1 c. diced Cheddar cheese
1/2 c. mayonnaise or salad dressing
17 oz. can peas, drained (optional)
1 c. diced ham
1 c. diced celery
Cook macaroni according to package directions, do not chill. While still hot, drizzle with oil and vinegar. Add onion, seasonings and cheese; toss well. Mix in ham, peas and celery. Chill and serve. Makes six to eight servings.
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Reply
| | | From: Genie· | Sent: 9/9/2008 3:25 AM |
| Hot Bean and Bacon Salad 1 pkg. frozen cut string beans
3 tbsp. vinegar
2 tbsp. olive oil
1 tsp. sugar
1/8 tsp. pepper
1/2 c. sliced onions
1 tsp. salt
Dash oregano
4 strips bacon, cooked & crumbled
Cook green beans until done but slightly crispy. Drain. Mix together everything but the bacon and pour over the beans. Let stand 30 minutes. Sprinkle with bacon, heat a few minutes and serve warm.
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Reply
| | | From: Genie· | Sent: 9/9/2008 3:27 AM |
| Bacon Potato Salad 3 c. cold, cooked potatoes
1 c. chopped celery
4 hard cooked eggs, diced
3 sm. onions, diced
1 green pepper, diced
1 tsp. salt
1/2 c. fried bacon, crumbled (8
slices)
1 c. mayonnaise
Parsley
Combine all ingredients and mix. Chill. Put parsley on top. Serves 8. | |
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Reply
| | | From: Genie· | Sent: 10/29/2008 2:58 AM |
| Italian Market Salad
2 cups cooked white rice
1/2 pound cooked ham, diced small
2 cups shredded mozzarella cheese
2 tomatoes, washed, seeded, chopped
1/2 cup sliced, pitted black olives
1 green bell pepper, washed, cored, cut into short thin strips
4 ounces pepperoni, cut into thin slices
2 green onions, washed, ends removed, thinly sliced
1/2 cup Italian salad dressing
In large bowl combine all salad ingredients. Drizzle dressing over salad and toss to coat. Cover and chill 2 hours before serving. Makes 12 servings.
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