ELEGANT SALAD
Laura Denney
1 bunch broccoli
1 C. chopped celery
Small bunch green onions, chopped
½ lb. bacon, crumbled (I like to use turkey bacon)
2 C. yellow raisins
1 C. red grapes
1 C. shredded cheddar cheese
1 C. slivered almonds
Dressing:
1 C. mayonnaise
1/3 C. sugar
1 tbsp vinegar
Chop vegetables and mix together. Before serving mix dressing and toss together with other ingredients. (I don’t usually use all the dressing and I like fresh ground black pepper on top.)
Showing posts with label Side Dishes. Show all posts
Showing posts with label Side Dishes. Show all posts
Wednesday, March 17, 2010
Red Potato Salad with Sour Cream & Dill
RED POTATO SALAD WITH SOUR CREAM & DILL
Regina Adams
(printed from about.com Southern food)
2 lbs. small red potatoes, scrubbed
3-4 eggs, hard-cooked & diced
2 ribs celery, diced
½ C. diced red onion
4 green onions, thinly sliced
2 tbsp diced dill pickle
¾ C. mayonnaise
¼ C. sour cream
1 tbsp tarragon vinegar
1 tsp Dijon mustard
1 tbsp freeze dried or fresh dill, or about 2 tsp dried dill
½ tsp salt
1/8 tsp pepper
Cut the potatoes into small, bite-size chunks and place in a medium saucepan. Cover with water and boil for 10-12 minutes, until just tender. Pour off water, set the pan in a sink or larger pan of cold water to cool the potatoes quickly. In a large bowl, combine the potatoes with eggs, celery, red onion, green onions, and diced dill pickle. In another bowl, combine the sour cream, mayonnaise, vinegar, and Dijon mustard. Add to the potatoes and stir gently to combine. Fold in the dill and add salt and pepper to taste. Serves 6
Regina Adams
(printed from about.com Southern food)
2 lbs. small red potatoes, scrubbed
3-4 eggs, hard-cooked & diced
2 ribs celery, diced
½ C. diced red onion
4 green onions, thinly sliced
2 tbsp diced dill pickle
¾ C. mayonnaise
¼ C. sour cream
1 tbsp tarragon vinegar
1 tsp Dijon mustard
1 tbsp freeze dried or fresh dill, or about 2 tsp dried dill
½ tsp salt
1/8 tsp pepper
Cut the potatoes into small, bite-size chunks and place in a medium saucepan. Cover with water and boil for 10-12 minutes, until just tender. Pour off water, set the pan in a sink or larger pan of cold water to cool the potatoes quickly. In a large bowl, combine the potatoes with eggs, celery, red onion, green onions, and diced dill pickle. In another bowl, combine the sour cream, mayonnaise, vinegar, and Dijon mustard. Add to the potatoes and stir gently to combine. Fold in the dill and add salt and pepper to taste. Serves 6
Summer Fruit Salad
SUMMER FRUIT SALAD
(from cooks.com) Lisa Dayley
1 Dole fresh pinapple
2 Dole oranges, peeled, sliced
2 Dole bananas, peeled, sliced
1 C. halved Dole strawberries
1 C seedless green Dole grapes
Strawberry-Banana yogurt dressing (recipe below)
Orange-Banana yogurt dressing (recipe below)
Cut pineapple in half lengthwise through crown. Remove fruit with curved knife, leaving shells intact. Trim off core and cut fruit into chunks. In large bowl, combine pineapple, oranges, bananas, strawberries and grapes. Spoon into pineapple shells. Serve with your choice of dressing.
Strawberry-Banana Yogurt Dressing:
6 Dole strawberries, halved
1 ripe Dole banana, peeled
1 carton (8 oz.) vanilla yogurt
1 tbsp brown sugar or honey
In blender or food processor, combine all ingredients and blend until smooth.
Orange-Banana Yogurt Dressing:
1 Dole orange
1 ripe Dole banana, peeled
1 carton (8 oz.) vanilla yogurt
1 tbsp brown sugar or honey
Grate peel from ½ orange. Juice orange (1/3 C.). In blender or food processor, combine orange peel and juice with remaining ingredients. Blend until smooth.
(from cooks.com) Lisa Dayley
1 Dole fresh pinapple
2 Dole oranges, peeled, sliced
2 Dole bananas, peeled, sliced
1 C. halved Dole strawberries
1 C seedless green Dole grapes
Strawberry-Banana yogurt dressing (recipe below)
Orange-Banana yogurt dressing (recipe below)
Cut pineapple in half lengthwise through crown. Remove fruit with curved knife, leaving shells intact. Trim off core and cut fruit into chunks. In large bowl, combine pineapple, oranges, bananas, strawberries and grapes. Spoon into pineapple shells. Serve with your choice of dressing.
Strawberry-Banana Yogurt Dressing:
6 Dole strawberries, halved
1 ripe Dole banana, peeled
1 carton (8 oz.) vanilla yogurt
1 tbsp brown sugar or honey
In blender or food processor, combine all ingredients and blend until smooth.
Orange-Banana Yogurt Dressing:
1 Dole orange
1 ripe Dole banana, peeled
1 carton (8 oz.) vanilla yogurt
1 tbsp brown sugar or honey
Grate peel from ½ orange. Juice orange (1/3 C.). In blender or food processor, combine orange peel and juice with remaining ingredients. Blend until smooth.
Broccoli Tortellini Salad
BROCCOLI TORTELLINI SALAD
Adria Higginson
1 (7 oz.) package cheese tortellini
1 cup broccoli florets
1 (6 oz.) jar artichoke hearts, undrained
2 green onions, chopped
Grated parmesan cheese
½ C. fresh parsley
½ tsp garlic powder
¼ tsp dried basil
Cherry tomatoes
Sliced ripe olives
Cook tortellini according to package directions. Drain and rinse with cold water. In large bowl, combine all ingredients except cherry tomatoes, olives & parmesan cheese. Cover. Refrigerate 4 to 6 hours to blend flavors. Just before serving add tomatoes & mix lightly. Garnish with olives. Sprinkle with parmesan cheese. Tip: To make a day ahead, also omit broccoli & add with tomatoes just before garnishing and serving.
Adria Higginson
1 (7 oz.) package cheese tortellini
1 cup broccoli florets
1 (6 oz.) jar artichoke hearts, undrained
2 green onions, chopped
Grated parmesan cheese
½ C. fresh parsley
½ tsp garlic powder
¼ tsp dried basil
Cherry tomatoes
Sliced ripe olives
Cook tortellini according to package directions. Drain and rinse with cold water. In large bowl, combine all ingredients except cherry tomatoes, olives & parmesan cheese. Cover. Refrigerate 4 to 6 hours to blend flavors. Just before serving add tomatoes & mix lightly. Garnish with olives. Sprinkle with parmesan cheese. Tip: To make a day ahead, also omit broccoli & add with tomatoes just before garnishing and serving.
Santa Fe Black Bean & Corn Salad
MARY CRAFT’S SANTA FE BLACK BEAN & CORN SALAD
ShaRee Fotheringham
4 C. cooked black beans (soaked & cooked beans best, could use canned)
2 C. frozen corn
1 lg. jicama, peeled & diced
1 red bell pepper, diced
1 green bell pepper, diced
1 red onion, thinly sliced (I use about ½ onion)
1 pint grape tomatoes, cut in halves
Salad dressing:
¼ C. red wine vinegar
¼ C. lime juice
½ C. canola oil
1 tsp ground cumin
½ C. cilantro, chopped
¼ tsp cayenne pepper (I didn’t use)
Salt and pepper to taste
Combine salad ingredients in large bowl. Combine dressing ingredients, except oil, in food processor/blender. With blades running, gradually add oil to emulsify. Pour dressing over vegetables and toss. Refrigerate overnight (or at least 4 hours) to blend flavors. Place in serving bowl or tray and garnish with fresh cilantro and lime twists.
ShaRee Fotheringham
4 C. cooked black beans (soaked & cooked beans best, could use canned)
2 C. frozen corn
1 lg. jicama, peeled & diced
1 red bell pepper, diced
1 green bell pepper, diced
1 red onion, thinly sliced (I use about ½ onion)
1 pint grape tomatoes, cut in halves
Salad dressing:
¼ C. red wine vinegar
¼ C. lime juice
½ C. canola oil
1 tsp ground cumin
½ C. cilantro, chopped
¼ tsp cayenne pepper (I didn’t use)
Salt and pepper to taste
Combine salad ingredients in large bowl. Combine dressing ingredients, except oil, in food processor/blender. With blades running, gradually add oil to emulsify. Pour dressing over vegetables and toss. Refrigerate overnight (or at least 4 hours) to blend flavors. Place in serving bowl or tray and garnish with fresh cilantro and lime twists.
Melon Salad
MELON SALAD
Vickie Allen
Chunks of watermelon
Chunks of cantaloupe
English cucumber slices
Any citrus (like orange or grapefruit)
Juice of lime
Vickie Allen
Chunks of watermelon
Chunks of cantaloupe
English cucumber slices
Any citrus (like orange or grapefruit)
Juice of lime
Zucchini Parmesan Crisps
Zucchini Parmesan Crisps
Lynda Roskelley
cooking spray
2 med. zucchini
1 T. olive oil
¼ c. freshly grated parmesan
¼ cup plain dry bread crumbs
1/8 t. salt
fresh ground pepper
Preheat oven to 450 degrees. Coat a baking sheet with cooking spray. Slice the zucchini ito 1/3 inch think rounds. In a med. bowl toss the zucchini with the oil. In a small bowl, combine the parmesan, bread crumbs, salt and a few turns of pepper. Dip each round into the parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
Lynda Roskelley
cooking spray
2 med. zucchini
1 T. olive oil
¼ c. freshly grated parmesan
¼ cup plain dry bread crumbs
1/8 t. salt
fresh ground pepper
Preheat oven to 450 degrees. Coat a baking sheet with cooking spray. Slice the zucchini ito 1/3 inch think rounds. In a med. bowl toss the zucchini with the oil. In a small bowl, combine the parmesan, bread crumbs, salt and a few turns of pepper. Dip each round into the parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
Italian Zucchini Bake
Italian Zucchini Bake
Adria Higginson
2 T. vegetable lil
1 ½ lbs zucchini, cut into ¼ inch cubes (5 cups)
1 cup sliced green onion
1 clove garlic, pressed
1 ½ cups stewed tomatoes
1 tsp. dried basil
½ t. dried oregano leaves
½ t. paprika
1 cup cooked rice
2 cups grated sharp cheddar cheese
Preheat oven to 350 degrees. Heat oil in a 12 inch skillet over medium heat. Stir in zucchini, onions, and garlic; cover and cook for 5 minutes. Remove from heat and mix in tomatoes, garlic salt, basil, oregano, paprika, rice and 1 cup cheese. Spoon mixture into a shallow 1 ½ quart baking dish and sprinkle with remaining 1 cup cheese. Bake uncovered for 25 minutes.
Adria Higginson
2 T. vegetable lil
1 ½ lbs zucchini, cut into ¼ inch cubes (5 cups)
1 cup sliced green onion
1 clove garlic, pressed
1 ½ cups stewed tomatoes
1 tsp. dried basil
½ t. dried oregano leaves
½ t. paprika
1 cup cooked rice
2 cups grated sharp cheddar cheese
Preheat oven to 350 degrees. Heat oil in a 12 inch skillet over medium heat. Stir in zucchini, onions, and garlic; cover and cook for 5 minutes. Remove from heat and mix in tomatoes, garlic salt, basil, oregano, paprika, rice and 1 cup cheese. Spoon mixture into a shallow 1 ½ quart baking dish and sprinkle with remaining 1 cup cheese. Bake uncovered for 25 minutes.
Lemon Rice
Lemon Rice Debbie Bates
1 cup uncooked rice
½ tsp. salt
1 ¾ cup boiling water
¼ cup butter
Juice and peel of ½ lemon
¾ cup heavy cream (warmed)
Add rice to boiling water with salt. Cook until done. Sauté peel of lemon in butter a few minutes. Remove peel. Add butter to cooked rice and toss in lemon juice. Add warmed cream, folding gently. Place in oven at 250 degrees until serving time. Serves 6
1 cup uncooked rice
½ tsp. salt
1 ¾ cup boiling water
¼ cup butter
Juice and peel of ½ lemon
¾ cup heavy cream (warmed)
Add rice to boiling water with salt. Cook until done. Sauté peel of lemon in butter a few minutes. Remove peel. Add butter to cooked rice and toss in lemon juice. Add warmed cream, folding gently. Place in oven at 250 degrees until serving time. Serves 6
Garlic Lemon Potatoes
Garlic Lemon Potatoes
ShaRee Fotheringham
1 T. veg. oil
1 T. unsalted butter
2 lbs. Yukon Gold potatoes
(peeled and cut into 8 wedges each)
1 T. extra virgin olive oil
2 T. lemon juice
1 T. grated lemon zest
2 T. minced fresh oregano leaves
1 tsp. salt
½ tsp. pepper
2 T. minced fresh parsley leaves
Heat vegetable oil and butter in 12-inch non-stick skillet over medium-high heat. Add potatoes in a single layer; cook to golden brown on first side about 6 mins. Turn potatoes to second side and cook to golden brown about 5 mins. Reduce heat, cover tightly, cook until potatoes are tender about 5 mins.
While potatoes cook, combine garlic, olive oil, lemon juice and zest, and oregano in small bowl, When potatoes are tender, add garlic-lemon mixture, salt and pepper; stir carefully so as not to break potato wedges to distribute. Cook, uncovered, until seasoning mixture is heated through and fragrant, 1-2 mins. Sprinkle potatoes with parsley, stir gently to distribute. Serve immediately.
ShaRee Fotheringham
1 T. veg. oil
1 T. unsalted butter
2 lbs. Yukon Gold potatoes
(peeled and cut into 8 wedges each)
1 T. extra virgin olive oil
2 T. lemon juice
1 T. grated lemon zest
2 T. minced fresh oregano leaves
1 tsp. salt
½ tsp. pepper
2 T. minced fresh parsley leaves
Heat vegetable oil and butter in 12-inch non-stick skillet over medium-high heat. Add potatoes in a single layer; cook to golden brown on first side about 6 mins. Turn potatoes to second side and cook to golden brown about 5 mins. Reduce heat, cover tightly, cook until potatoes are tender about 5 mins.
While potatoes cook, combine garlic, olive oil, lemon juice and zest, and oregano in small bowl, When potatoes are tender, add garlic-lemon mixture, salt and pepper; stir carefully so as not to break potato wedges to distribute. Cook, uncovered, until seasoning mixture is heated through and fragrant, 1-2 mins. Sprinkle potatoes with parsley, stir gently to distribute. Serve immediately.
Sweet Potato Pie
Sweet Potato Pie
3 C. mashed sweet potatoes or yams
1 C. sugar
½ C. milk
2 beaten eggs
1 tsp. vanilla
½ C. butter
2 tsp. cinnamon
Mix together & put in 9x13 inch pan
Topping
½ C. chopped pecans
½ C. oats
1 C. coconut
1 C. brown sugar
½ C. soft butter
½ C. flour
Mix well and sprinkle on top of casserole.
Bake at 350 for 30 minutes.
3 C. mashed sweet potatoes or yams
1 C. sugar
½ C. milk
2 beaten eggs
1 tsp. vanilla
½ C. butter
2 tsp. cinnamon
Mix together & put in 9x13 inch pan
Topping
½ C. chopped pecans
½ C. oats
1 C. coconut
1 C. brown sugar
½ C. soft butter
½ C. flour
Mix well and sprinkle on top of casserole.
Bake at 350 for 30 minutes.
Raspberry Sour Cream Jello
Raspberry Sour Cream Jello
1 small pkg. raspberry jello
1 small pkg. black cherry jello
2 sm. Pkgs. Frozen raspberries, thawed
1 small Can crushed pineapple, drained
½ cup chopped pecans
½ pint sour cream
Dissolve jello in boiling water. Mix berries, pineapple and nuts with jello. Pour ½ of mixture into mold. Chill until firm. Keep remaining half at room temperature, stirring occasionally to keep from setting. When first half is set, spread sour cream on top of first layer and gently pour remaining mixture over sour cream. Chill until firm.
1 small pkg. raspberry jello
1 small pkg. black cherry jello
2 sm. Pkgs. Frozen raspberries, thawed
1 small Can crushed pineapple, drained
½ cup chopped pecans
½ pint sour cream
Dissolve jello in boiling water. Mix berries, pineapple and nuts with jello. Pour ½ of mixture into mold. Chill until firm. Keep remaining half at room temperature, stirring occasionally to keep from setting. When first half is set, spread sour cream on top of first layer and gently pour remaining mixture over sour cream. Chill until firm.
Monday, March 15, 2010
Pistachio Salad
PISTACHIO SALAD
Rebekah Peterson
1 sm. box pistachio pudding
12-16 oz. container Cool Whip
1 can crushed pineapple, drained
Mix all three ingredients together and chill for 10 minutes
Rebekah Peterson
1 sm. box pistachio pudding
12-16 oz. container Cool Whip
1 can crushed pineapple, drained
Mix all three ingredients together and chill for 10 minutes
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