~Salad's~

Subject: ~~~~~Salad's~~~~~ Tue Nov 11, 2008 5:02 pm

Apple and Peanut Salad

Core and chop slightly apples and mix them with half as much chopped celery

Mix a dressing of

5 tbsp lemon juice

1 tbsp peanut butter

Mix dressing through the apples and celery

And season with salt and cayenne pepperChill serve on lettuce and garnish with peanuts

Subject: Re: ~~~~~Salad's~~~~~ Tue Nov 11, 2008 5:03 pm

Butterfly Salad

6 lettuce leaves

6 slices pineapple

6 stalks canned white asparagus

12 stuffed olives

12 thin 2 inch strips pimiento

Mayonnaise

Arrange lettuce leaves on salad plates

Cut slices of pineapple in halves and arrange to represent wings of a butterfly, using stalk of asparagus for body

Place one stuffed olive at one end of asparagus to serve as head

Cut the other for each serving into thin slices

Arrange on pineapple to represent the markings of the butterfly wings

Arrange thin strips of pimiento as feelers

Subject: Re: ~~~~~Salad's~~~~~ Tue Nov 11, 2008 5:03 pm

Broccoli Salad Recipe

A fresh salad to keep you cool this summer

From "Portland's Palate...A Collection of Recipes from the City of Roses," published in cooperation with your Daily Inbox newsletter.

INGREDIENTS:

 2 bunches broccoli florets

 1 pound bacon, divided

 1 cup currants or golden raisins, divided

 1 cup unsalted sunflower seeds, divided

 1 red onion, chopped, divided

 1/2 cup candied orange peel, divided

DRESSING:

 1 cup mayonnaise

 1/3 cup granulated sugar

 2 tablespoons red wine vinegar

TO PREPARE THE SALAD:

In a sauté pan over high heat, cook bacon until crisp. Remove from pan, drain and coarsely chop.

In a large bowl, combine broccoli, bacon, currants, sunflower seeds, onion and orange peel. Reserve some bacon, currants, sunflower seeds, onion and orange peel for garnish.

TO PREPARE THE DRESSING:

In a small bowl, whisk mayonnaise, sugar and vinegar. Pour over salad approximately 1/2 hour before serving and toss well.

To serve, spread broccoli salad in rectangular serving dish and place garnishes in long rows down center.

SERVINGS: 6 - 8

unsaddledrainbo

Subject: Re: ~~~~~Salad's~~~~~ Tue Nov 11, 2008 5:03 pm

"CAULIFLOWER SALAD"
1 Head Lettuce
1 Head Cauliflower
Chopped onion if desired
Chopped tomato if desired
1 lb. Bacon fried crisp and broken in pieces
2 cups of Real Mayo "what I used"
1 cup sugar

Cut lettuce in small pieces. Break the cauliflower into small floweret's and mix with the onions and tomatoes if you use them. Mix the mayo and sugar together and I put in a little milk to get it to a thinner consistency which we like better. Then pour that over the lettuce/cauliflower mixture in the bowl but do not stir it in. Sprinkle the crisp fried bacon over the top and DO NOT stir up until half an hour before you are going to serve it. You may want to use less or more sugar in the dressing so taste as you go along instead of putting the whole cup in at once. This was very good and liked by all!
Contributed by Unsaddlerainbow

Subject: Re: ~~~~~Salad's~~~~~ Tue Nov 11, 2008 5:04 pm

Deviled Egg Salad

Sprinkle 1 envelope Knox unflavored gelatin on 1/2 cup cold water to soften

Place over boiling water and stir until gelatin is thoroughly dissolved

Remove from heat

Add

1 tsp salt

2 tbsp lemon juice

1/4 tsp Worcestershire sauce

1/8 tsp cayenne pepper

Cool

Stir in

3/4 cup mayonnaise or salad dressing

Add

1-1/2 tsp grated onion

1/2 cup finely diced celery

1/4 cup finely diced green pepper

1/4 cup chopped pimiento

And

4 hard cooked eggs, chopped

Turn into a 3 cup mold or individual molds and chill until firm

Unmold on salad greens

Garnish with tomato wedges

Olive slices

Serve with salad dressing

Makes 6 servings

Subject: Re: ~~~~~Salad's~~~~~ Tue Nov 11, 2008 5:04 pm

Evening Star Salad

In the center of a leaf of lettuce

Pipe a rosette of cream cheese about 1 inch in diameter

Cut a slice of pineapple in 6 equal pieces and form a 5 or 6 pointed star of them by placing the larger curve (convex side) next to the cheese so that the cut ends meet to form the points

Push the pineapple into the cheese slightly to hold it in place

Garnish the points with strawberries or cherries cut in halves and place narrow strips of green peppers

Between the points

Fill center of rosette with a chopped yolk of hard cooked egg

Sprinkle with paprika

Subject: Re: ~~~~~Salad's~~~~~ Tue Nov 11, 2008 5:04 pm

Frenchy Potato Salad

32-36 potatoes

1 pint French Dressing

1 quart celery

1/2 cup parsley

1 medium onion

1 dozen hard-cooked eggs

1 tablespoon salt

1/2 teaspoon pepper

2 cups mayonnaise

2 cups cooked salad dressing

3 heads Lettuce

Cook potatoes until tender but skins unbroken.

Peel

While still warm, break apart carefully with fork

Pour French dressing over warm potatoes

Add salt and pepper and let stand several hours

Dice celery in 1/3 inch pieces.

Chop parsley

Chop onion very fine

Dice hard-cooked eggs,

Combine potatoes, celery, parsley, onion and eggs

Add salt and pepper.

Combine mayonnaise and cooked salad dressing.

Add dressing to salad

Mix lightly.

Serve in lettuce cup and garnish with dash of paprika and sprig of parsley.

Subject: Re: ~~~~~Salad's~~~~~ Tue Nov 11, 2008 5:04 pm

Hauser Salad

Into a mixing bowl which has been rubbed with a clove of garlic put 1 thin sliced cucumber,

A handful each of

Shredded cabbage

Shredded spinach

And grated carrot.

Moisten with a dressing made of

1 tbsp honey

2 tbsp lemon juice

4 tbsp pineapple juice

And 4 tbsp salad oil

Mixed as for French dressing

Toss all together until well mixed and garnish with 12 or 15 grapefruit sections

Subject: Re: ~~~~~Salad's~~~~~ Tue Nov 11, 2008 5:05 pm

Lady Windermere's Fan

On a slice of endive arrange fan shape on the salad plate, place chopped olives and finely shredded celery, or shredded cucumbers, mixed with Thousand Island Dressing

Over this lay five spears of asparagus tips in fork shape with ends together and tips pointing outward

Garnish with chopped olives, green and red peppers or pimiento

Pipe a rosette of cream cheese at the handle end and place a ripe olive for the handle

Pipe a line of cream cheese on top of the asparagus tips and over the cream cheese lay strips (alternately) of red and green pepper (pimiento may be used instead of the red pepper)

Subject: Re: ~~~~~Salad's~~~~~ Tue Nov 11, 2008 5:05 pm

Molded Beet Salad

1 (1 lb) can diced beets

2 (3 oz) pkgs. lemon gelatin

1/3 cup sugar

1/3 cup vinegar

1-1/2 tbsp mustard seed

1/8 tsp salt

1 cup cold water

1 cup chopped celery

1/2 small onion, grated

Drain beets, measure liquid and add water to make 2-1/3 cups

Heat liquid to boiling

Remove from heat

Stir in gelatin till dissolved, add sugar, vinegar, mustard seed and salt, stirring until sugar is dissolved

Add cold water

Chill until slightly thick but not set, add celery, onion and beets

Pour into a 1-1/2 quart mold or 12 individual molds

Chill several hours or until firm

Serves 10 to 12

Subject: Re: ~~~~~Salad's~~~~~ Tue Nov 11, 2008 5:05 pm

Orange Sherbet Salad

2 (3oz) pkgs orange gelatin

1 cup boiling water

1 cup orange juice

1 pint orange sherbet

1 (11oz) can mandarin oranges, drained

Dissolve gelatin in boiling water, add orange juice and sherbet

Beat with mixer at low speed or with hand beater until sherbet is melted and mixture is smooth

Chill until slightly thick but not set, add oranges

Pour into a 1-1/2 quart mold or individual molds

Chill until firm

Serves 8 to 10

Subject: Re: ~~~~~Salad's~~~~~ Tue Nov 11, 2008 5:05 pm

Philadelphia Salad

1 can tomato soup

Boil

Melt in 1 large Philadelphia cream cheese pkg

Beat with egg beater until smooth

Add celery

Green pepper

And onion juice to taste

Dash of salt

1 cup mayonnaise

1/2 cup Nuts

2 pkg lemon Jell-O

2 cups hot water

Let cook

Mix together and chill

Subject: Re: ~~~~~Salad's~~~~~ Tue Nov 11, 2008 5:06 pm

Panama Salad

Place a slice of pineapple on a bed of lettuce

Place a section of orange on top of the pineapple,

Then one of grapefruit and alternate until top of pineapple is covered

Garnish top with a cherry cut in shape of flowerAnd 2 diamond-shaped pieces of green pepper

Subject: Re: ~~~~~Salad's~~~~~ Tue Nov 11, 2008 5:06 pm

Russian Cream Mold

1 (3oz) pkg lemon flavor gelatin

1 cup boiling water

1 cup sour cream

1 (1-lb) can peaches, drained and diced

1/3 cup flaked coconut

1 cup sliced strawberries

Dissolve gelatin in boiling water

Chill until thick and syrupy

Fold in sour cream and remaining ingredients

Turn into lightly oiled 1 quart mold

Chill until set

Makes 4 to 6 servings

Subject: Re: ~~~~~Salad's~~~~~ Tue Nov 11, 2008 5:06 pm

Spaghetti Salad

1 (12oz)pkg thin spaghetti

1 (8oz) bottle Italian dressing

1 green pepper, chopped

1 red pepper, chopped

1 cucumber, chopped

1 large tomato chopped

1 tsp salad supreme seasoning blend

Cook spaghetti, drain and rinse with cold water

Pour Italian dressing over spaghetti

Combine green pepper, red pepper, cucumber, tomato and salad supreme

Mix with spaghetti

Marinate 12 hours or overnight in refrigerator before serving

Serves 8

Subject: Re: ~~~~~Salad's~~~~~ Tue Nov 11, 2008 5:07 pm

Shrimp Chili Mold

Mix together

1 envelope Knox unflavored gelatin

1-1/2 tbsp sugar

1/2 tsp salt

Dash of pepper or cayenne

Add 1-1/4 cups very hot water and stir until gelatin is thoroughly dissolved

Add

1/4 cup lemon juice and

1/4 cup chili sauce

Chill to unbeaten egg whiten consistency

Fold in

1 cup cooked or canned shrimp

2 tbsp pickle relish

Turn into a 3 cup mold or individual molds

Chill until firm

Unmold on salad greens

Makes 6 servings

Subject: Re: ~~~~~Salad's~~~~~ Tue Nov 11, 2008 5:07 pm

Sky-High Rice Salad

3 cups cooked rice

1 cup whole kernel corn

1 cup celery, thinly sliced

1/4 cup green pepper, chopped

1/4 cup stuffed olives, sliced

3 tablespoons onion, minced

1/4 teaspoon salt

1/4 cup dill pickle, chopped

Fresh ground pepper to taste

1/2 cup French dressing

1/4 teaspoon curry powder

2 tablespoons chutney, chopped fine

Combine first 7 ingredients.

Season with salt and pepper.

Into French dressing.

Stir curry powder and chutney.

Pour over salad.

Toss lightly.

Chill until serving time

Mound on crisp greens.

Garnish with hard egg slices.

Serve with cold slices of turkey or chicken

Serves 6

Subject: Re: ~~~~~Salad's~~~~~ Tue Nov 11, 2008 5:07 pm

Tuna Macaroni Bean Salad
My Mom's recipe

1 pkg green beans

2 cans tuna

1/2 tsp salt

1 (8oz) pkg shell macaroni

1/4 cup chopped parsley

Italian dressing

2 medium tomatoes

5 hard cooked eggs

3 hours before serving

Wash and stem green beans, then diagonally cut into small pieces

In medium saucepan over medium high heat

Heat in water and salt to boiling

Add beans and cook till tender, about 15 min.

Meanwhile cook macaroni, drain in large bowl, combine macaroni, beans, parsley and tuna

Toss with 1/2 cup dressing

Cover and refrigerate

Into small bowl cut tomatoes into bite size

Toss with 2 tbsp dressing

Cover and refrigerate

Toss macaroni and tomatoesCut hard eggs into wedges, and arrange on top of salad

Subject: Re: ~~~~~Salad's~~~~~ Tue Nov 11, 2008 5:07 pm

3 Bean Salad
(From my Grandma Malison)

1 can wax string beans

1 can green beans

1 can kidney beans

1/2 cup chopped onions

1/2 cup green pepper

1/2 cup celery

Dressing

1/2 cup vinegar

1/2 cup Wesson oil

1 tsp pepper

3/4 cup sugarMix dressing with above drained beans

Subject: Re: ~~~~~Salad's~~~~~ Tue Nov 11, 2008 5:07 pm

Water Lily Salad

Arrange 6 leaves of endive tips outward from beneath slice of pineapple

Spread or stuff one leaf with pimiento cheese,

The next with cream cheese,

Repeating until all are filled

In center of pineapple slice arrange 3 small tips of endive to form a cup for holding mayonnaise,

Whipped cream dressing or other salad dressing

Subject: Re: ~~~~~Salad's~~~~~ Tue Nov 11, 2008 5:08 pm

Wedding Bell Salad

Drain large pear halves and dry well with clean linen towel

Put 2 halves together with a ball of cream cheese in the hollows

Cut a thin slice from the larger end so it will be flat enough to stand up

Place on a crisp bed of lettuce

With a pastry tube, pipe 2 lines of cream cheese over the cracks where the pear halves meet

Stick the sharp edge of an orange section in each line of cheese

Garnish top of orange section with a cream cheese rosette and place a curved strip of green pepper to resemble a handle

~~~~~Salad's~~~~~

~Salad's~