Rainbow Tortellini Salad

16 oz pkg tri-color cheese tortellini, cooked and drained, but still warm
1 medium red onion, chopped
1 red pepper, chopped
1 green pepper, chopped
1/2 c chopped scallion
1/2 c fresh peas (frozen petite peas, if you must)
1/4 c sliced black olives
1/2 c finely diced roma tomatoes
Toss all this stuff together with dressing.
Rainbow Tortellini Dressing
1/8 c dijon mustard
3 gloves garlic, crushed
1/4 c fine olive oil
1 t sugar
1 tbsp fresh lime juice
1 tsp chopped fresh tarragon (1/2 tsp dried tarragon)
1/4 c rice vinegar
Blend until smooth.
Curried Orzo and Turkey Salad
1 c choped cooked turkey breast
1.5 c raw orzo
1 tbsp butter
2 tsp curry powder
2 c chicken broth
1 c chopped raw vegetables (use cucumber, red pepper, scallions, raw peas)
6 marinated artichoke hearts, chopped
1/4 c liquid from artichoke hearts
1/4 c mayonnaise
Brown the orzo in the butter. Add the curry powder and the broth and
boil until the pasta is cooked. Drain and chill. Mix the vegetables
and the pasta together. Combine the mayonnaise and the artichoke liquid
to make a dressing. Toss the pasta and the dressing together. (If your orzo
doesn't double while being cooked, adjust the amount of orzo so you end
up with 3 c of cooked, yellow orzo.)
------------- Recipe Extracted from Meal-Master (tm) Database -------------Title: Linguine Tuna Salad
Categories: Salads Fish Pasta
Servings: 6
7
1/4
2
1
10
*

oz
c
t
t
oz

Linguine, Broken In Half

Vegetable Oil
Sugar
Seasoned Salt
(1 Pk) Frozen Green Peas *

1/4
1/4
1
12 1/2
2

Thaw peas before using in this salad.

c
c
t
oz
ea

Lemon Juice
Chopped Green Onions
Italian Seasoning
(1 cn) Tuna, Drained
Med. Firm Toamtoes, Chopped

--------------------------------------------------------------------------Cook Linguine according to package directions, drain. Meanwhile, in a

large bowl, combine lemon juice, oil, onions, sugar, Italian Sesoning, and
salt, mix well. Add HOT linguine; toss. Add remaining ingredients; mix
well. Cover; chill to blend flavors. Serve on lettuce leaves and garnish
as desired. Refrigerate leftovers.
----------------------------------------------------------------------------------------- Recipe Extracted from Meal-Master (tm) Database -------------Title: Seafood Pasta Salad
Categories: Low-cal Salads Seafood Pasta Vegetables
Servings: 4
2
1/3
1/2
1/3

c
c
c
c

Pasta, tri-colored spiral

Green pepper, diced
Zucchini, sliced
Mayonnaise

1 c Shrimp, cooked
1/4 c Carrots, sliced
1/3 c White wine worcestershire

salt and pepper to taste

* cook pasta according to package directions
** 1 can (6 1/2oz.) tuna, drained and flaked can be used for shrimp.
*** Lea & Perrins White Wine Worcestershire Sauce.
In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots
and zucchini. Add Worcestershire, mayonnaise, salt and pepper and toss
lightly to combine. Refrigerate at least 30 minutes before serving.
BETTER HOMES AND GARDENS
for free recipe booklet, write Lea & Perrins, P.O.Box 1579, Ridgely,
----------------------------------------------------------------------------------------- Recipe Extracted from Meal-Master (tm) Database -------------Title: Mexicali Pasta Salad
Categories: Fruits Mexican Salads Vegetables Pasta
Servings: 6
8 oz Tri-color Pasta Spirals; *
1/2 ea Jalapeno Chile; ***
1/2 t Lime Peel; Grated

6 ea Tomatillos; Sm., **
20 oz Pineapple Chunks; ****
1/4 t Salt

1 tb Cilantro; Fresh, Snipped

2 tb Vegetable Oil
*
3 Cups of uncooked pasta should be used.
**
Each tomatillo should be cut into 8 wedges.
***
The jalapeno should be seeded and finely chopped.
**** The pineapple chunks should be the ones canned in their own juice.
-------------------------------------------------------------------------Cook the pasta as directed on the package and drain. Rinse with cold
water and drain again. Mix the pasta, tomatillos, chile and pineapple.
Mix the reserved juice and the remaining ingredients. Pour over the pasta
mixture and toss. Cover and refrigerate until chilled, at least 2 hours.
----------------------------------------------------------------------------------------- Recipe Extracted from Meal-Master (tm) Database -------------Title: Baja Chicken Pasta Salad
Categories: Chicken Pasta Mexican Vegetables Salads
Servings: 6
3/4 lb Chicken Breast; *

6 oz Dried Mixed Fruit; **

1 c Ring Macaroni Or Orzo; Raw

2 ea Green Onions/Tops; Sliced

1 c Jicama; Cubed
1/2 c Mayonnaise Or Salad Dressing

1 t Red Chiles; Ground

1/4 t Salt

2 tb Sour Cream Or Plain Yogurt

*
The chicken breast should be boneless, skinless and weigh about 3/4
**
You should use 1 6-oz package of diced mixed fruit. There should
-------------------------------------------------------------------------Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1
cup of water) to boiling in a 4 quart Dutch oven. Add the chicken breast.
Cover and heat to boiling, reduce the heat and simmer until the chicken
is done, about 15 to 20 minutes. Remove the chicken with a slotted spoon.
Heat the water to boiling and add the fruit and ring macaroni or orzo
gradually so that the water continues to boil. Boil, uncovered, stirring
occasionally, just until the ring macaroni is tender, about 6 to 8 minutes
or 10 minutes for the orzo, then drain. Rinse with cold water and drain
again. Cut the chicken into 1/2-inch pieces and mix with the fruit,
macaroni, jicama and onions. Mix the remaining ingredients and toss with
the chicken mixture. Cover and refrigerate until chilled, at least 2
hours.
Subject: RECIPE: Pasta Salad Collection
Patio Shell Salad
=================
4 oz.
Pasta shells or other small pasta
1 15 oz. can Red Kidney Beans, rinsed and drained well
1 12 oz. can Corn, well drained
4 to 5
Green Onions, finely chopped
4 to 5
Canned Green Chilis, finely chopped
1/2 tsp.
Cumin, ground
1 tsp.
Oregano, dried
2 Tb.
Lemon Juice
1/2 cup
Mayonnaise
1/2 tsp.
Salt
1/4 tsp.
Fresh ground Pepper
Cook pasta according to package directions and rinse with
cold water and drain well. Rinse and drain corn as well. Combine
pasta, beans, corn, onions, chilis, cumin, oregano, lemon juice,
mayo and salt and pepper. Toss gently with 2 forks. Chill in the
refigerator for at least two hours before serving. Add more
mayo if pasta seems dry.

Tortellini and Artichoke Pasta Salad

====================================
1
4
2
4
1
1
2
2

10oz. pkg.
whole
to 3 Tb.
Tb.
Tb.
Tb.
Tb.
Tb.

Cheese or Chicken stuffed Tortellini

Marinated Artichoke Hearts
Roasted Red Pepper or Pimento, diced
Reduced calorie Mayonnaise
Dijon Mustard
Parmesean Cheese, grated
Basil, chopped
Parsley, chopped

Salt and Pepper

Cook tortellini, rinse and drain well. Toss with 1 Tb. of
the marinated artichoke liquid to keep from sticking together.
More may be added for flavoring of desired. Drain artichokes
Cut into chunks. Combine remaining ingredients and toss gently
in a large bowl to combine. Refigerate if not served immediately.
Note - Canned non-marinated artichokes can also be used - in that
case, use some olive oil to keep the pasta from sticking together
and a little bit of vinegar may be needed to give the salad a kick.
Wagonwheel Pasta Salad
======================
This is a great pasta salad for picnics with lots of children.
6 oz.
Wagonwheel Pasta
5
All-beef Hot Dogs, boiled and sliced in rounds
1/3 cup Sweet Pickle, thinly sliced
1/4 cup Red or Green Pepper, finely chopped
2
Green Onions, thinly sliced
1/2 cup Mayonnaise
1 Tb.
Prepared Mustard
2 tsp. Cider Vinegar
Salt and Pepper
Parsley to garnish
Cook wagonwheels according to package. Drain and rinse
well with cold water. Place hot dogs and pasta in large bowl
and add remaining ingredients. Toss gently with two forks.
Chill for at least two hours in refigerator.
Bangkok Noodle Salad
====================
4 oz.
4
1/2 cup

Cappellini or other thin pasta

Green Onion, whites only, sliced thinly
Carrots, thinly sliced or julienned (I like to blanch them for a
bit in a pot of boiling salted water - I just do not like
that raw flavor)
1/2 cup Cucumber, cut into thin strips
1 cup
Cooked Chicken, cut into thin strips
1/2 cup Cilantro, chopped
Chopped Peanuts to garnish
Dressing
========
1/4 cup
2 Tb.
1 tsp.
1/4 tsp.
2 Tb.
2 tsp.

Peanut Butter, chunky style

Soy Sauce
Dijon Mustard
Red Pepper Flakes
Rice Wine Vinegar
Sesame Oil

Mix all ingredients for dressing in a small bowl until

smooth. Break pasta in half and cook according to package
directions, rinse with cold water and drain well. Toss with
dressing in a large bowl and then add the carrots, cucumber,
onion and chicken. Toss to combine. Refigerate for 1 hour
before serving. Garnish with cilantro and peanuts.
Basic Picnic Macaroni Salad
===========================
2 cups
2
1 Tb.
1/4 cup
1/4 cup
1 Tb.
1 cup
2 Tb.

Macaroni, cooked
Eggs, hard boiled and chopped
Green Onion, minced
Sweet Pickle, minced or 2 Tb. Relish
Celery, finely diced
Capers
Cooked Green Peas (use frozen, not canned!)
Pimento, chopped

Dressing
========
1/2 cup
2 Tb.
1 tsp.
1/4 tsp
1 tsp.
2 Tb.
2 Tb.

Mayonnaise
Pickle Juice (do not use if relish is used)
Mustard, prepared
Pepper
Salt
Sour Cream
Parsley, chopped

Place macaroni in large bowl. Add the egg, onion, pickle,

celery, capers, peas, and pimentos. Combine dressing ingredients
and add to macaroni mixture. Toss lightly with 2 forks to combine.
Chill before serving.
Blue Cheese Pasta Salad
=======================
This pasta salad is best when made the day before it is
to be served or at least several hours in advance, so that they
flavor of the blue cheese has a chance to develop. Keep
in the refigerator.
8 oz.
4 oz.
2 cups
1 cup
4 Tb.
1/8 tsp.
3 Tbs.

Pasta, dried
Blue Cheese, crumbled
Walnuts, toasted and chopped
Celery, chopped
Mayonnaise
White Pepper and Salt
Parsley, minced

Cook pasta according to directions. Immediately rinse

with cold water and drain well. Add cheese, walnuts, celery,
mayo, salt and pepper. Gently toss with 2 forks until the
ingredients are well mixed. Refigerate until serving. You

may need to add a little more mayonnaise if the salad seems

dry. Sprinkle with the parsley and serve slightly chilled.
Subject: Awesome Spinach Salad
Lines: 44
My mom used to make this and once you have it once you develop a craving
for it. This salad is very tasty and impressive to dinner guests and does
NOT taste like cooked spinach at all!
Ingredients:
1 bunch raw spinach
some bean sprouts
bacon bits (fake or real)
parmesan cheese
Dressing:
1 egg
1/2
cup lemon juice (fresh is best)
1/2 cup vegetable oil (or any type of oil)
1-3 cloves of garlic (depends on you)
2
Tbsp dijon mustard
5 Tbsp parmesan cheese
dashes of salt
dashes of pepper
3 dashes worschestire sauce (makes it zesty!)
Directions:
In a tupperware shaker bottle or some other container, put in one egg, add
the lemon juice and the oil. Cut the garlic cloves into tiny pieces and
add them in. Mix in the remaining dressing ingredients and shake!
Refrigerate for at least 1 hour before serving.
Make sure you carefully wash the spinach (the bunches are awful sandy!).
Tear apart into small salad sized pieces. In a small bowl for each guest
or in a large one (your choice) put in spinach with bean sprouts on top.
Sprinkle with parmesan and bacon bits. At serving time pour dressing over
and Voila!!
Subject: Re: Macaroni Salad
Lines: 22
Here's my macaroni salad recipe. I don't have exact measurements - I just guess
as
I go. Cook a one pound box of small macaronies. Drain and cool. While the
macaroni is cooking, mix (in a 2 cup measure) about 1 cup mayo, 1/2 cup sour
cream, 1T mustard, 1T vinegar, salt, pepper, sugar (only a smidge) to taste.
I also put celery seed in the dressing.
When cooled enough to handle, add to the macaroni, dried parsley - mix in
thoroughly. Also add chopped hard boiled egg, chopped onion, chopped celery.
I like to add a small can of teenie tiny cooked shrimp. Mix altogether with
the mayo dressing mixture. (make sure you have enough dressing because
cooked macaroni really sucks it up). Sprinkle the top with paprica or
parsley and sliced egg. Refrigerate until cold. ENJOY!

Subject: COLLECTION: Stir-Fry Recipes

Lines: 141
SZECHUAN-STYLE STIR FRY
BROCCOLI AND TOFU IN SPICY ALMOND SAUCE
SWEET & SOUR TOFU
CRISP-FRIED TOFU AND GREENS
In response to a recent request on rec.food.recipes.
SZECHUAN-STYLE STIR FRY
Source: Better Homes and Gardens (May 1991)
(made meatless by RFD)
Ingredients
1 lb. tofu, cubed
1/2 lb. snow peas
1/3 c. teriyaki sauce
3 T. Szechuan spicy stir-fry sauce
2 tsp. cornstarch
1 onion, chopped
3 c. chopped bok choy
2-3 T. cooking oil
1 c. broccoli florets
1 red bell pepper
1 7-oz. can straw mushrooms
1 14-oz. can baby corn
Instructions
Combine teriyaki, stir-fry sauce and cornstarch; set aside. Cut bell
pepper in strips. Cut snow peas and baby corn in half. In wok stir-fry
onion & bok choy in 1 T. oil for 2 minutes. Add broccoli & bell pepper; stir-fr
y 2 minutes. Remove from w Stir-fry cubed tofu in 1 T. oil for
2 minutes; add more oil if necessary. Stir sauce mixture and add to tofu;
cook until bubbly. Add all vegetables; heat through. Serve over hot rice.
BROCCOLI AND TOFU IN SPICY ALMOND SAUCE
Source: The Enchanted Broccoli Forest
Ingredients
Sauce: 1/2 c. hot water
1/2 c. almond butter (original recipe was for peanut butter I use almond cause I'm allergic to peanut)
1/4 c. cider vinegar
2 T. tamari sauce
2 T. blackstrap molasses
1/4 c. cayenne (this is a HUGE amount - I use 1-2 tsp.)
Saute: 1 lb. broccoli
2 tsp. ginger
4 cloves garlic
1 lb. tofu, cubed
2 c. onion, thinly sliced
1 c. chopped cashews
2-3 T. tamari sauce
2 minced scallions

Instructions
Sauce: In small saucepan, whisk together almond butter and hot water
until you have a uniform mixture. Whisk in remaining sauce ingredients
and set aside. Saute: Stir-fry half the ginger and half the garlic in
1 T. oil. Add tofu chunks, stir-fry for 5-8 minutes. Mix with sauce.
Wipe wok clean, saute remaining ginger & garlic in 2 T. oil. Add onions
and fresh pepper, saute for about 5 min. Add chopped broccoli, cashews
and tamari; stir-fry until broccoli is bright green. Toss saute with
sauce, mixing in the minced scallions as you toss. Serve over rice.
SWEET & SOUR TOFU
Source: The Enchanted Broccoli Forest
Ingredients
1 lb. tofu
1/4 c. lemon juice
1/4 c. tamari sauce
6 T. water
1/4 c. tomato paste
2 T. honey
1 tsp. ginger
4 cloves of garlic
8 scallions, minced
1 green & 1 red bell pepper, sliced in strips
1 lb. mushrooms
1 c. toasted cashews
Instructions
Cut tofu into small cubes; set aside. Combine lemon juice, tamari,
water, tomato paste, honey, ginger, and garlic; mix until well blended.
Add tofu to this marinade, stir gently, and let marinate for several
hours (or overnight). Stir-fry scallions, bell peppers, and mushrooms
in 2 tsp. of oil. After several minutes, add tofu with all the
marinade. Lower heat, continue to stir-fry until everything is hot
and bubbly. Remove from heat and stir in cashews. Serve over rice.

CRISP-FRIED TOFU AND GREENS

Source: The Moosewood Restaurant Kitchen Garden
Ingredients
2 cakes of tofu, frozen overnight and thawed
1/2 c. water or vegetable stock
1 tsp. cornstarch
1/2 c. cornmeal or cornstarch
Marinade: 1/3 c. soy sauce
1/4 c. rice vinegar
1 T. finely grated gingerroot
2 cloves garlic, minced or pressed
dash cayenne
Sauce: 3 T. soy sauce
1/4 c. dry sherry
2 tsp. rice vinegar
2 tsp. honey or brown sugar
Vegetables: 3 T. oil
3 cloves garlic, minced or pressed
1 c. thinly sliced onion
6 c. mix of coarsely chopped pak choi, chard, kale,

nappa cabbage or 9 c. chopped spinach

Instructions
Gently squeeze as much liquid out of thawed tofu as possible.
Cut tofu crosswise into 1/2-inch thick slices, then diagonally,
to make 4 triangles.* Combine marinade ingredients and mix well.
Arrange tofu triangles in one layer in a dish and cover with
marinade. Allow to sit for at least 10 minutes to absorb the
flavors. Prepare sauce mix by combining all ingredients in a
small bowl. In a separate bowl mix the water or stock and the
1 tsp. cornstarch. Dredge marinated tofu pieces in cornmeal or
cornstarch and fry over medium heat in 1/8 to 1/4 inch of oil,
for 3-4 minutes on each side. Drain and keep warm in 200F oven.
Add leftover marinade to sauce mix. Heat 3 T. oil in a wok.
Stir-fry garlic and onion until onion is tender. Add greens and
continue stir-frying until just wilted but not mushy. Add sauce
mix and cornstarch mix and stir-fry just until sauce is thickened.
Add reserved fried tofu. Serve with rice.
* I cut the tofu into many more smaller triangles.
This last recipe in particular is incredibly flavorful! Enjoy!
Subject: Potato Salad
Lines: 56
potato salad
5-6 medium large potatoes (use any variety that you like--usually the white is
best)
1 large onion
5 jumbo eggs
1 large dill pickle
2 tsp prepared mustard
3-4 stalks celery heart
black olives--about a dozen
2 gerkins--or any other sweet pickle you like
1 tbsp olive oil
2 tsp vinegar-cider is best
mayonaise--about 1/2 of a quart jar--more or less (I don't measure this)
Chop the onion, celery, pickles, and olives. Set aside. Hard boil the eggs,
cool and peel. Set aside a very nice one to be sliced. Wash and cook the
potatoes with the skins on. I usually pressure cook them for 10 minutes at 15
lbs pressure--so that they are cooked but still firm. Drain the water and cool
for a few minutes. I prepare this salad while the potatoes are still
warm--then refrigerate it. Peel the potatoes and chop them up in large
chunks--you will probably have to have the cold water running in a slow stream
and put your hands into it every once in a while. As you are chopping the
potatoes, layer the other ingredients with the potatoes. Chop the eggs and
smash the yolks with your fingers as you layer them. Add salt and pepper to
taste. Mix very carefully with your hands until all the potato pieces are
covered with the mayo and everything is mixed well. This should be very moist,
so add more mayo as you want--if you don't want to use that much mayo add more
oil--but not more than 3 tbsp.
Place the potato salad in your serving bowl and even off the top with a fork
using the tines to make a design in the top of the salad. Slice the egg that
was set aside into 5 slices. Arrange them on the top of the salad however you

like. Sprinkle a little paprika on top for color. Enjoy.

Subject: COLLECTION: Tuna Salads
Lines: 110
TUNA COUSCOUS SALAD
2 cups quick couscous or 1 (10-ounce) package
1 (16-ounce) can fat-free, low-sodium chicken broth
1 bunch parsley
1/2 teaspoon dried mint
1/4 teaspoon salt
1/4 teaspoon ground cumin
1 (6-ounce) can water-packed tuna, drained
1 medium ripe tomato, seeded and diced
1/2 cup frozen corn kernels, thawed
4 tablespoons 1% fat buttermilk
3 tablespoons cider or white-wine vinegar
1 tablespoon olive oil
Freshly ground black pepper to taste
Place the couscous in a large bowl. In a microwave-safe container, heat the
chicken broth to boiling; pour over couscous. Allow to stand 10 minutes, or
until the liquid has been absorbed. Cool to room temperature.
While the couscous is cooling, chop the parsley in the bowl of a food
processor or blender until very fine. (The parsley also can be chopped by hand.)
Add the parsley, mint, salt, cumin, tuna, tomato and corn to the couscous. Toss
well to blend.
In a small jar or bowl, combine the buttermilk, vinegar and olive oil. Stir
well and pour over salad. Add pepper to taste and toss to combine.
Makes 6 servings.
Nutrition information per serving: calories, 319; fat, 3.3 grams;
carbohydrate, 53.3 grams; cholesterol, 18 milligrams; sodium, 321 milligrams.
------CURRIED TUNA SALAD
1/2 cup plain yogurt
1/2 cup mayonnaise
1 tbsp freshly squeezed lemon juice
2 tbsp hot or mild curry powder
1/4 cup cashew or macadamia nuts
2 cans (7 oz each) tuna, drained and flaked, or 1 lb fresh tuna fillets, grilled
1 cup finely chopped unpeeled apple
1/4 cup finely chopped sweet pickle or pickle relish
1/2 cup raisins or dried currants, plumped in hot water for 15 minutes
2 tbsp minced green onion, with some tops
Minced fresh parsley, preferably flat-leaf type
In a small bowl combine yogurt, mayonnaise, lemon juice and curry. Blend well
and set aside. Toast nuts, chop coarsely and set aside. In a larger bowl combine
flaked tuna, apple, pickle, drained raisins or currants, onion and nuts. Stir in
yogurt dressing to taste. Transfer to a serving bowl or mound on a platter or
individual plates. Sprinkle with parsley. Serves 4 as a salad course, 2 to 3
as a main course.

------TUNA & ARTICHOKE HEART SALAD

2 cans (each 7 oz) light tuna, drained
Lemon juice
1 tsp dried oregano
Freshly ground pepper
1 jar (6 1/2 oz) marinated artichoke hearts, drained
2 tbsp finely chopped onion
2 tbsp finely chopped fresh parsley
1/2 cup mayonnaise
In a mixing bowl, break tuna into large flakes with a fork. Sprinkle tuna
with lemon juice, oregano and pepper. Toss mixture lightly. Cut artichoke hearts
into 1/4 inch slices; add to tuna. Stir in onion and parsley; toss. Fold in
mayonnaise. Serve in pita pockets. Makes about 3 cups.
------BREAD SALAD WITH TUNA
Day-old French bread
2 to 3 ounces Parmesan cheese
3 cloves garlic
1 small package slivered almonds
1 small bottle Italian dressing
1 lemon
2 (8-ounce) cans tuna packed in water or olive oil
1 tomato, optional
1 small head lettuce (romaine, red leaf, Boston, arugula or packaged
assortment of baby lettuces)
1. Cut French bread in 3/4-inch cubes and measure 6 cups. Place on one side
of baking sheet. Place 1/4 cup slivered almonds on other side of baking sheet.
Bake at 350 degrees 5 to 10 minutes or until bread cubes are crisp and lightly
browned (bread several days old will crisp faster) and almonds are golden. Cool.
2. Chop 3 cloves garlic. Cut 1 lemon in half and squeeze juice. Drain 2
cans tuna in water and cut into chunks. Tear 1/2 head lettuce. Dice tomato,
if using. Coarsely shred 2 to 3 ounces Parmesan cheese.
3. Combine 1/2 cup Italian dressing with garlic and lemon juice in large
bowl. Mix in bread cubes, almonds, half of tuna, lettuce, tomato and Parmesan.
Gently toss and serve, topped with remaining tuna.
Makes 4 servings.
Note: Instead of bottled Italian dressing, use 3 tablespoons each olive oil,
walnut oil and white wine vinegar. Substitute 1 pound julienned cooked ham,
chicken or turkey for tuna.
Subject: German Potato Salad
Lines: 35
German Potato Salad
Makes 6 to 8 servings
from Better Homes and Gardens New Cook Book.
6 medium potatoes (2 lbs)
6 slices thick bacon

1/2 cup chopped onion

2 Tbs all-purpose flour
2 Tbs sugar
1 1/2 tsp salt (less if bacon is extremely salty)
1 tsp celery seed
dash pepper
1 cup water
1/2 cup cider vinegar
2 hard cooked eggs, sliced
In a covered pan cook potatoes in boiling salted water for 25 to 30
minutes or untill tender; drain well. Peel and slice potatoes. In a
large skillet cook bacon until crisp; drain and crumble, reserving
1/4 cup drippings. Cook onion in the reserved drippings until
tender but not brown. Stir in the flour, sugar, salt, celery seed,
and pepper. Add water and vinegar. Cook and stir until thickened
and bubbly. Cook and stir 1 to 2 minutes more. Stir in bacon and
potatoes. Cook about 5 minutes or until heated through. Add hard
cooked eggs: toss lightly to mix.
I enjoy this dish but because of the fat make it rarely.
Subject: Dill Potato Salad
Lines: 23
This is in response to a request someone made for a dill potato salad
made with sour cream.
Dill Potato Salad
2 pounds small red potatoes, washed
2/3 cup sour cream
2 tbsp. chopped fresh dill
1/2 cup chopped red bell pepper
1/2 cup chopped celery

2 tbsp. finely chopped onion

1/2 tsp. black pepper
1 tsp. salt

Boil potatoes until tender (about 30-minutes). Drain, peel, and quarter
potatoes.
Mix together sour cream, dill, bell pepper, celery, onion, salt and pepper.
In a large bowl, mix warm potato quarters with dressing. Chill at least
2 hours before serving.
Makes 4-6 servings
Subject: COLLECTION: Country/Southern Recipes
Lines: 137
Black Eyed Pea Salad
2
2
3
1/2
1/2
1
1
1/2

tbls
tbls
tbls
cup
cup
large
tsp
tsp

No. 339

Dressing:
olive oil, or
salad oil
red wine vinegar
onion, chopped
parsley, fresh, minced
garlic clove, crushed
basil, dried, crumbled
oregano, crumbled

Yields 6 Servings
1/8 tsp
1/2 lb

ground
hot red pepper flakes,
or to taste
Salad:
black-eyed peas,
cleaned, rinsed, and
cooked without salt
until tender but firm
green pepper rings for

1/4 tsp
1/4 tsp

mustard, dry
black pepper, freshly

garnish

Combine all the dressing ingredients in a bowl. Place the cooked (and
still warm) peas in a large bowl. Pour the dressing over. Toss gently. Cover
and refrigerate for at least 8 hours, tossing once.
To serve, line the edge of a larger platter with the pepper rings and heap
the beans in the middle.
Cajun Red Beans & Rice Salad
3 Cups
15 1/2 oz
1 LARGE
1/2 Cup
1/2 Cup
1 Clove

No. 2523

SALAD:
Rice, Cold, Cooked
Canned Red Beans,
Drained
Tomato, Chopped
Green Bell Pepper,
Cored, Seeded &
Chopped
Red Onion, Chopped
Garlic, Minced

Yields 12 Servings
3
3
3
1/2
1/4
1/4
1

Tbls
Tbls
tsp
tsp
tsp
tsp
tsp

DRESSING:
Olive Oil
Vinegar
Chili Powder
Seasoned Salt
Salt
Pepper
Tabasco Sauce

Combine all the salad ingredients in a large bowl.

Mix thoroughly.
Use a small jar with a tight fitting lid in which to combine the dressing
ingredients.
Shake until well blended.
Pour the dressing over the salad.
Toss gently to coat.
Cover.
Refrigerate for at least 1 hour before serving to allow the flavors to blend.
Raw Spinach & Mushroom Salad
1/2
1/4
2
2
1/4

cup
tsps
tbls
cup

No. 470

lemon, juice of
soy sauce
sugar
peanut oil
sesame seeds

Yields 6 Servings
1 1/2 lbs
1/2 lb

spinach, fresh, washed

and dried, stems removed
mushrooms, raw, sliced

Mix lemon juice, soy sauce, sugar and oil in a small saucepan and stir over
gentle heat until sugar dissolves. Let cool. Toast sesame seeds in a dry
frying pan over medium heat until they color and start to pop. Crush seeds
between 2 pieces of waxed paper with a rolling pin and stir them into cooled
sauce. Pour over spinach and mushrooms in a large bowl and toss very well.
Pink Beans & Rice
1
1/2
2
1
1/8
2
16

Tbls
tsp
Tbls
Tbls
tsp
Tbls
oz

No. 1360

Basil Leaves, Dried

Cumin, Ground
Lime Juice
White Rice Vinegar
Black Pepper, Ground
Olive Oil
Beans, Pink or Light

Yields 4 Servings
4 Cups
1/3 Cup

Red, Drained & Rinsed

Rice, Cooked (COLD)
Whole Green Onions,
Sliced
Romaine Lettuce
Cherry Tomatoes

Combine the basil and cumin in a small bowl.

Mash with the back of a spoon to crumble the basil.
Add the lime juice, vinegar, pepper and oil.
Let stand for 5 minutes.
Combine the beans and rice in a large bowl.
Toss lightly.
Add the green onion and lime juice dressing.
Toss thoroughly.
Add salt to taste.
Serve on a bed of lettuce.
Garnish with cherry tomatoes.
Serve at room temperature.
Dandelion Salad
1
4
1/2
2
1
1

Dishpan
Strips
Cup
Tbls
tsp

No. 2998

Yields 5 Servings

YOUNG Dandelion Greens 1/2 Cup

Bacon
1 1/2 Cups
Sugar
3
Flour
Egg, Beaten
Salt

Vinegar
Water
Eggs, Hard Cooked &
Diced

Thoroughly wash the dandelion leaves.

Drain.
Cut up into salad size pieces.
Set aside.
Brown the bacon.
Remove from the drippings.
Reserve the drippings.
Crumble the bacon.
Set aside.
Combine the sugar and flour.
Add the egg, salt, vinegar and water.
Mix until smooth.
Pour the mixture into the bacon drippings.
Heat, stirring constantly, until the mixture thickens.
Pour the warm dressing over the dandelion greens.
Sprinkle the crumbled bacon and diced hard cooked egg over.
Toss lightly.
Serve immediately.
24 Hour Fruit Salad w/Cream
2
1/4
1/4
2
1/8
6
2

Cup
Cup
tsp
Slices
Cups

No. 584

Egg Yolks
Sugar
Cream
Lemons, Juice Only
Salt
Canned Pineapple
Queen Anne Cherries

Yields 12 Servings
1
1/2
2
1/2

Cup
lb
Cups
lb

Almonds, Blanched
Marshmallows
Whipped Cream
Seedless Grapes
Lettuce
Whipped Cream

Combine the egg yolks, sugar, cream, lemon juice and salt in the upper portion
of a double-boiler and cook over - NOT IN - boiling water, stirring
constantly, until thickened.
Remove from heat and chill thoroughly when thickened.
Dice the pineapple slices, remove the pits from the cherries, shred the
almonds, peel the grapes and cut the marshmallows into small chunks.
Add to the egg yolk mixture.

Chill for 24 hours.

Serve on a bed of lettuce with mayonnaise.
To serve as a dessert, use whipped cream instead of mayonnaise.
MEDITERRANEAN GARDEN SALAD
Preparation time: 25 minutes
Yield: 6 servings
Salad:
3 cups mixed fresh herb leaves, such as basil, thyme, mint
7 cups romaine leaves torn into small pieces
2 cups arugula leaves, stems removed
Vinaigrette:
2 large cloves garlic, minced
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1/2 cup extra virgin olive oil
1/2 teaspoon each: Dijon mustard, sugar
1 tablespoon water
1/4 teaspoon each: salt, freshly ground pepper
2 medium tomatoes, seeded, cut into 1/2-inch pieces
1 medium red onion, cut into 1/2-inch pieces
8 kalamata olives, pitted, flesh cut into small pieces
2 teaspoons drained capers
Freshly grated imported Parmesan cheese, for serving
1. For the salad, rinse herbs and lettuces well. Gently spin off water or
pat dry with paper toweling. Place in large bowl and refrigerate to crisp,
up to several hours.
2. For the vinaigrette, put garlic, lemon juice, balsamic vinegar, oil,
mustard, sugar, water, salt and pepper into medium-size bowl. Whisk
together. Add tomatoes, onion, olives and capers. Toss together. Let stand
at room temperature for 2-3 hours before using.
3. To serve, pour room-temperature vinaigrette over chilled greens; toss.
Adjust seasoning. Divide between 6 chilled salad plates. Pass cheese
separately.
Subject: Pasta Salad with Shrimp, Broccoli and Sun-Dried Tomatoes
Lines: 36
PASTA SALAD WITH SHRIMP, BROCCOLI AND SUN-DRIED TOMATOES
Preparation time: 25 minutes
Cooking time: 15 minutes
Yield: 6 to 8 servings
1 bunch broccoli, 1 1/2 to 2 pounds
Salt 1/2 cup olive oil
2 cloves garlic, minced
1/4 cup oil-packed sun-dried tomatoes, chopped
4 flat anchovies, chopped
1 pound medium shrimp, peeled, deveined
1 pound pasta shapes, such as rigatoni, penne or medium shells, cooked
according to package
2-3 tablespoons red wine vinegar
8-10 fresh basil leaves, minced Freshly ground pepper

1. Cut broccoli florets

slice into rounds. Cook
salted water just until
cold water. Transfer to

from stems. Peel stems with a vegetable peeler and

florets and stems in a pot of rapidly boiling,
crisp-tender, 3 to 4 minutes. Drain and rinse under
a large mixing bowl.

2. Heat 1/3 cup of the oil in a large skillet over medium heat. Add the
garlic, tomatoes and anchovies. Cook and stir 1 minute. Add the shrimp;
cook just until it turns pink. Transfer contents of skillet to the mixing
bowl.
3. Combine remaining oil, vinegar, basil, salt and pepper in a small bowl.
Add to mixing bowl and toss lightly. (Salad can be made several hours in
advance; add the dressing just before serving.)
RICE SALAD
Lines: 47
Preparation time: 25 minutes
Cooking time: 20 minutes
Yield: 8 to 12 servings
This is served in many parts of Italy, either small bits of ham and chees
or flaked tuna can be added.
1 2/3 cups arborio or other white rice
Salt
4 flat anchovies, chopped
Juice of 2 to 3 lemons
Pinch crushed red pepper flakes
1/2 cup extra-virgin olive oil
1 large each, roasted, seeded, cut in squares: red and yellow bell pepper
3 medium carrots, diced
1 large rib celery, dice
2/3 cup tiny peas
3 tablespoons drained capers
1/4 cup minced fresh parsley
For garnish:
Lettuce leaves
Green and black olives
Sliced hard-cooked eggs
1. Heat 5 cups salted water to a boil in a medium saucepan. Add rice and
cook, uncovered, until tender, 15 to 20 minutes. Drain well.
2. Meanwhile, mix anchovies, the juice of 2 lemons and crushed red pepper
flakes in a small dish; set aside.
3. Transfer rice to a large bowl. Add anchovy mixture and oil; mix well.
Add vegetables, capers, parsley and salt to taste; mix well. Add additional
lemon juice as needed. Salad can be made a day in advance and refrigerated;
mix well and adjust seasoning at serving time.
4. To serve, line a platter with lettuce leaves and mound salad in the
center. Garnish with olives and sliced eggs.
Lines: 40
RICE SALAD WITH AVOCADO AND SMOKED SALMON
Preparation time: 25 minutes

Cooking time: 10 minutes

Yield: 4 servings
1 1/3 cups white rice, preferably jasmine or basmati
3 cups water
3 tablespoons olive oil
2 tablespoons seasoned rice vinegar or rice vinegar
1 teaspoon soy sauce
1 tablespoon each: minced chives, minced fresh cilantro
1/2 teaspoon each: chili powder, sugar
2 small, ripe avocados
Assorted greens
4-6 ounces smoked salmon
1. Combine the rice and water in a medium saucepan; heat to a boil. Reduce
heat and simmer, uncovered, 8 minutes. Drain and transfer to a mixing bowl.
2. Meanwhile, combine oil, vinegar, soy sauce, herbs, chili powder and
sugar. Add half to rice while it is still hot; mix well.
3. Slice avocados and gently coat with remaining dressing so they don't
discolor. To serve, arrange greens over 4 salad plates. Mound rice on top
and arrange slices of salmon and avocado over.
Subject: Farmer's Market Chopped Salad
Lines: 46
FARMER'S MARKET CHOPPED SALAD
Two or three main-course or four to six first-course servings
For the dressing:
1 medium shallot, finely chopped
1 1/2 tablespoons balsamic vinegar
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
3 tablespoons olive oil
2 tablespoons plain non-fat yogurt
1/4 teaspoon salt
Pinch black pepper
For the salad:
1 medium head romaine lettuce, light-green and white leaves only, finely chopped
1 bunch arugula, coarsely chopped
1 bunch watercress, leaves only, coarsely chopped
1 skinless medium whole chicken breast, cooked and diced into 1/4-inch pieces
1/2 medium red bell pepper, diced into 1/4-inch pieces
1/4 European cucumber, diced into 1/4-inch pieces
1 ear white or sweet yellow corn, husked and shucked (but not cooked)
1/4 cup coarsely shredded Parmesan cheese (use a shredder or a peeler)
1. In a small mixing bowl, combine the shallot, vinegar, lemon juice and
mustard and whisk to combine. Slowly add the oil, whisking to incorporate.
Add the yogurt, salt and pepper and blend well. Taste for seasoning.
2. Combine all the salad ingredients in a large bowl. Add the dressing and
toss until the vegetables are well-coated. Sprinkle freshly ground pepper
on the salad if desired and serve.

Note: The dressing can be prepared up to 1 day ahead and refrigerated.

Whisk the dressing well before using. The salad can be prepared up to 2
hours ahead and refrigerated. If serving as a first course, consider
omitting the chicken. - From "The California Cook," by Diane Rossen
Worthington (Bantam)
Finally, a chef couple, Mark Peel and Nancy Silverton, sought heightened
flavor for a salad by roasting instead of boiling potatoes, and lightness
by dressing it with a vinaigrette instead of mayonnaise.
~Subject: Raosted-Potato Salad
~Lines: 45
ROASTED-POTATO SALAD
Six side-dish servings
3 pounds tiny red potatoes
Olive oil
Coarse salt
Coarsely ground pepper
1 tablespoon lemon juice
1 tablespoon Dijon mustard
2 garlic cloves, finely chopped
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
5 tablespoons white-wine vinegar
1 1/4 cups olive oil, extra-virgin preferred
1/2 small white onion, thinly sliced
2 celery stalks, thinly sliced
8 scallions, including some of green parts, finely chopped
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
1. Heat oven to 400 degrees. Wash the potatoes and lightly coat them with
olive oil. Spread out on a cookie sheet and generously sprinkle with salt
and pepper. Bake for 30 to 35 minutes, turning several times. Potatoes
should feel tender when pierced with the point of a knife. Cut in half if
larger than 1 inch and set aside to cool to room temperature.
2. Meanwhile prepare the vinaigrette. In a medium bowl, whisk
lemon juice, mustard, garlic, thyme, vinegar, salt and pepper
a slow steady stream, whisk in the olive oil until completely
Vinaigrette may be made 2 days ahead and refrigerated. Before
to room temperature and shake.

together the
to taste. In
incorporated.
using, return

3. In a large bowl, toss together the potatoes and half of the vinaigrette.
(Reserve the remainder for another salad.) Add the sliced onion, celery and
three-fourths of the scallions. Toss well, set aside for 1 to 2 hours. When
ready to serve, sprinkle with the remaining scallions, the chives and
parsley. - Adapted from "Mark Peel & Nancy Silverton at Home" (Warner
Books)
Subject: Collection: Potato Salads w/ Mayo
Lines: 321
* Exported from MasterCook Mac *
Big Bowl Potato Salad
Recipe By

: Serving Size:

Serving Size : 1
Preparation Time :0:00
Categories
: Salads
Amount
-------6
1
1/2
1/4
2
2
1 1/2
1/8
2/3

Measure
-----------C
C
C
C
Tbsp
Tsp
Tsp
c
*

Ingredient -- Preparation Method

-------------------------------Cubed cooked potatoes
Celery -- slices
Radish -- slices
Chopped green pepper
Green onion -- slices
Hard-boiled egg -- chopped
Salt
Pepper
Miracle whip. -- salad dressin
*
*
Lettuce
Hard-boiled egg -- sliced
Green pepper -- strips
Tomato wedges

Recipe by: Kraft Tv recipes, 75/01 Preparation Time: 12:0

Combine potatoes, celery, radishes, green pepper, green onion, eggs,
seasonings and salad dressing; mix lightly. Press into 1 1/2 quart bowl
lightly brushed with salad dressing. Chill several hours or overnight.
Unmold; surround with lettuce. Garnish with egg slices, green pepper and
tomato to form flowers. Makes 8 to 10 servings.
>From: carl.berger@bbs.synapse.net (Carl Berger) Newsgroups:
rec.food.cooking
NOTES : Sent to MC mailing list by Reggie Dwork reggie@netcom.com
* Exported from MasterCook Mac *
Company Peasin' Potato Salad
Recipe By
: Serving Size:
Serving Size : 1
Preparation Time :4:00
Categories
: Salads
Amount
-------4
1
4
1/4
1/4
1 1/2
3/4
1

Measure
-----------C
C
C
C
Tsp
C
Tbsp
Ds

Ingredient -- Preparation Method

-------------------------------Cooked potato slices
Celery -- slices
Hard-boiled egg -- chopped
Green onion -- slices
Chopped pimento
Salt
Kraft Miracle Whip Salad Dressing
Kraft Prepared Table Mustard
Dr. Pepper

Recipe by: Kraft Tv recipes, 75/01 Preparation Time: 4:00

Combine potatoes, celer, eggs, onion, pimento and seasonings. Add
combined salad dressing and mustard; mix lightly. Chill. Makes 6 servings.
>From: carl.berger@bbs.synapse.net (Carl Berger)
- - - - - - - - - - - - - - - - - -

NOTES : Sent to MC mailing list by Reggie Dwork reggie@netcom.com

* Exported from MasterCook Mac *
Country Bacon Potato Salad
Recipe By
: Serving Size:
Serving Size : 1
Preparation Time :3:00
Categories
: Salads

Vegetables

Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
C
Miracle whip. -- salad dressin
Miracle whip. light -- reduced
4
C
Cubed cooked potatoes
6
Slices
Crispy cooked bacon -- crumble
2
Hard-boiled egg -- chopped
3/4 C
Chopped green pepper -- (see t
1/2 C
Chopped onion
1/4 C
Chopped parsley
1/2 tsp
Salt
1/8 tsp
Pepper
Recipe by: The Kraft Salad Source pamplet, 1984 Preparation Time: 3:00
Combine ingredients; mix lightly. Chill. Makes 6 servings.
>From: carl.berger@bbs.synapse.net (Carl Berger)
- - - - - - - - - - - - - - - - - NOTES : Sent to MC mailing list by Reggie Dwork reggie@netcom.com
* Exported from MasterCook Mac *
Lowfat Potato Salad
Recipe By
:
Serving Size : 2
Preparation Time :0:00
Categories
: Low-Fat

Salads

Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------6
Thin-skinned red or white
-e sour cream substitute
-potatos -- washed and
1
Container Scramblers egg su
-unpeeled.
-bstitute -- cooked like
1
md
Onion -- chopped
-scrambled eggs -- then
1/2 cup
Fat-free mayonnaise
-chopped coarsely.
1
tablespoon
Dry mustard powder
Salt and pepper to taste
1
tablespoon
French's regular "ballpark
1
Stalk celery -- thinly slic
-"-type mustard
Skim milk if necessary (se
1/4 cup
Yogurt cheese or fat-fre
-e end of recipe)

Boil potatos till cooked. Do not peel. Combine mustards, mayo, yogurt
cheese, salt and pepper and mix well. Toss with cooked potatos. Add skim
milk if necessary to make a more liquidy dressing. Check for salt and
chill.2 8 - 10 Servings.
Posted on CIS by Meriam (the snake) Matthews. 12/01/92 .
MM by Cathy Svitek
- - - - - - - - - - - - - - - - - * Exported from MasterCook Mac *
NEW GENERATION POTATO SALAD
Recipe By
:
Serving Size : 10 Preparation Time :0:00
Categories
: Salads
Low-Cal
Amount
-------3
1/2
3/4
1/4
1
2
1

Measure
-----------pounds
cup
teaspoon
teaspoon
cup
tablespoons
cup

Potatoes

Ingredient -- Preparation Method

-------------------------------Red-skinned potatoes
Thinly sliced green onions
Garlic salt -- divided
Fresh ground black pepper
Plain low-fat yogurt
Buttermilk
(4 oz) crumbled blue cheese

Cut potatoes into one-half-inch pieces. Cook in boiling water to cover

15-20 minutes or until tender; drain. Combine potatoes, onions, one-half
teaspoon garlic salt and the pepper. Toss gently to combine.
Stir together yogurt, buttermilk, blue cheese and remaining one-quarter
teaspoon garlic salt. Add to potatoes; toss gently to coat. Cover and chill
at least 2 hours. Serves 10.
Nutritional analysis per serving: Calories 166; protein 7 grams; fat 4
grams; carbohydrate 27 grams; calcium 21 milligrams.
From Dairy Council Inc. Christie Aspegren, September 93 Round Robin.
- - - - - - - - - - - - - - - - - * Exported from MasterCook Mac *
Picnic Potato Salad
Recipe By
: Serving Size:
Serving Size : 1
Preparation Time :0:00
Categories
: Cajun
Amount
-------10
1
8
1
2
1 1/2
1
1/2
2

Measure
-----------Pounds
Cup
Each
Cup
Cups
Pints
Cup
Cup
Cups

Salads

Ingredient -- Preparation Method

-------------------------------Potatoes
Celery -- finely chopped
Eggs -- hard-boiled
Fresh parsley -- finely chopped
Dill relish
Mayonnaise
Sweet relish
Yellow mustard
Salad olives -- chopped
Salt -- to taste

Cups

Onions -- finely chopped

Louisiana hot sauce

Boil potatoes in their jackets. Let cool, then peel and chop into large
chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt
together. Add potatoes, along with the rest of the ingredients, and mix
well. You can make this the day before and refrigerate it overnight. You
may need to put a little more dressing on it if it is a little dry.
- - - - - - - - - - - - - - - - - Nutr. Assoc. : 1180 274 538 1038 1247 0 1247 943 987 0 999 0
* Exported from MasterCook Mac *
Potato Salad 2
Recipe By
: Serving Size:
Serving Size : 1
Preparation Time :0:00
Categories
: Salads
Amount
-------2
1/2
3
3
3
2
2
1/4

Measure
-----------pounds
pound
stalks
tablespoons
tablespoons
cup

Ingredient -- Preparation Method

-------------------------------new potatoes
mushrooms
green onions
celery
vinegar
hard-boiled eggs
Dijon mustard
mayonnaise
Salt, pepper

Cover potatoes in pan with cold water and bring to boil over high heat.
Cook until potatoes are tender. Meanwhile, thinly slice mushrooms, onions
and celery and combine in mixing bowl. When potatoes are tender, drain and
halve or quarter potatoes, depending on size and add to bowl. Sprinkle
with vinegar. Cover and refrigerate. When cool, chop eggs and add to bowl.
Add mustard and mayonnaise, and season to taste with salt and pepper,
mixing everything together gently.
- - - - - - - - - - - - - - - - - * Exported from MasterCook Mac *
TANGY MASHED POTATO SALAD
Recipe By
: Serving Size:
Serving Size : 1
Preparation Time :0:00
Categories
: Salads

Potatoes

Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------2
pounds
Red-skinned potatoes -- scrubbed and quarter
Salt
1
cup
Plain yogurt
1
cup
Mayonnaise
3
tablespoons Minced fresh dill
2
tablespoons Red wine vinegar
1
teaspoon
Fresh black pepper
1/3 cup
Finely diced red onions
Cook potatoes in boiling water until just cooked through. In a medium bowl,
whisk together the yogurt, mayonnaise, dill, vinegar, pepper and 1/2

teaspoon salt. Pour the dressing over the potatoes and toss thoroughly.
(The salad can be prepared to this point a day ahead. Cover and
refrigerate, but return it to room temperature before serving.) Stir the
onions into the salad and adjust the seasoning before serving.
From Michael McLaughlin's book 'Cooking for the Weekend'. Christie
Aspegren, September 93 Round Robin.
- - - - - - - - - - - - - - - - - * Exported from MasterCook Mac *
Tarragon Potato Salad
Recipe By
: Serving Size:
Serving Size : 1
Preparation Time :0:00
Categories
: Salads
Amount
-------1/2
1/2
2
1/4
1/8
4
1/2

Measure
-----------C
C
Tsp
Tsp
Tsp
C
C

Ingredient -- Preparation Method

-------------------------------Miracle whip. -- salad dressin
Breakstone's sour cream
Chopped fresh tarragon leave
Salt
Pepper
Cubed cooked new potatoes
Sliced green onions

Recipe by: Kraft 'Offical U.S. Olympic Training Table Cookbook Preparation
Time: 3:00 Mix salad dressing, sour cream and seasonings in large bowl.
Add remaining ingredients; mix lightly. Refrigerate. Makes 8 servings.
>From: carl.berger@bbs.synapse.net (Carl Berger)
~Newsgroups: rec.food.cooking
- - - - - - - - - - - - - - - - - NOTES : Sent to MC mailing list by Reggie Dwork reggie@netcom.com
* Exported from MasterCook Mac *
Tuna and Potato Salad
Recipe By
: Serving Size:
Serving Size : 1
Preparation Time :0:00
Categories
: Fish
Amount
-------10
6
1
3
2
1
3

Salads

Measure
Ingredient -- Preparation Method
------------ -------------------------------ounces
Frozen green beans -- defrosted
Small new potatoes -- unpeeled
can
Tuna in water -- drained (6 oz)
Flat anchovies -- *optional*
tablespoons Pesto sauce
cup
Mayonnaise
Salt & pepper -- freshly ground
tablespoons Parsley -- chopped

Blanch the defrosted green beans for 2 minutes in boiling water. Drain and
plunge in cold water. Drain.
Place the cooked potatoes, beans and tuna in a salad bowl. Mix the
anchovies and pesto with the mayonnaise and pour onto the salad. Add salt
and pepper and toss. Garnish with parsley.

Subject: Spinach Salad

Lines: 45
Title: Spinach Salad in Fresh Orange Dressing with Pine Nuts
Categories: Appetizers, Salads, Vegetables
Yield: 4 servings
6
4
1 1/2
1
1/3
2
5
2

Navel oranges; chilled

Spinach; trimmed
Watercress
Pine nuts
Shallot; minced
Cl Garlic; peeled and minced
tb Balsamic vinegar
ts Sherry vinegar
Freshly ground black pepper
c
c
tb
c

Recipe by: Rosie Daley from "In the Kitchen with Rosie" Peel the
oranges and remove the white pith. Over a bowl positioned to catc
the juice, separate the segments of each orange from the membrane
with a sharp knife, discarding the seeds and set them aside. Squeeze
the residual juice from the membranes into the bowl and reserve.
Combine the spinach and watercress in a mixing bowl.
Put the pine nuts in a small saute pan and cook them over medium heat
for about 6 minutes, shaking the pan occasionally, until the nuts are
golden brown. Transfer th pine nuts to a small bowl.
Put the shallots, garlic, vinegars, and reserved orange juice into
the saut pan. Bring to a boil over low heat. Stir int he black
pepper then pour the dressing over the spinach and watercress. Toss
to coat.
Arrange the mixture on salad plates, spoon orange segments atop each,
and garnish with the pine nuts, and if you like, orange wheels.
Subject: Mustard (or Non-Mustard) Potato Salad
Lines: 33
MUSTARD OR NON-MUSTARD POTATO SALAD
potatoes, peeled, cut into cubes
small onion, peeled, minced
eggs, hard-boiled, chopped
stalks celery, minced
tablespoons (30 mL) bottled Italian dressing (you may wish
to use more)
1 tablespoon (15 mL) prepared mustard
2 tablespoons (30 mL) mayonnaise (you may wish to use more)
4
1
2
2
2

Boil potato cubes in salted water until done. Drain. Combine

with onion, celery, egg, and Italian dressing. You'll break up some
of the cubes, but that makes a nice texture. Let cool until lukewarm.
Add prepared mustard, mayonnaise, salt and pepper to taste, and chill
until ready to serve. Ornament with paprika, minced parsley, or
whatever.
Variations: omit mustard and use a bit more mayonnaise

Seasonings which can be added include celery seed, or curry, or a few

caraway seeds, or (if you are not using the prepared mustard) mustard
seed. If you like curry at all, do try it--it's quite wonderful.
Start with just a bit of it and keep tasting until you get it the way
you like it.
Subject: Anitpasto: Anchovies, Eggs and Capers
Lines: 40
"Fish Talking" by Pino Luongo.
MARINATED ANCHOVIES WITH EGGS AND CAPERS
(ANTIPASTO DE ACCIUGHE, UOVA, E CAPPERI)
Serves 4
"Serve this as an appetizer or light lunch with a good country bread."
8 whole anchovies or 16 fillets, preserved in salt or oil
8 capers, finely chopped
4 tablespoons/60 ml olive oil
Salt
Pepper
1/2 medium onion, finely chopped
4 sprigs parsley, chopped coarsely
Juice of 1/2 lemon
4 eggs, hard-cooked
If you are using whole anchovies, fillet them: cut down the center,
butterfly, and remove the spine bone. Trim the small bones from the sides
of the fillets. Rinse them well in cold water, especially if you are using
salt-preserved anchovies.
In a small bowl, toss together the anchovies, onion, parsley, and capers.
In a separate bowl, mix the lemon juice, olive oil, salt and pepper to make
a dressing.
Peel the eggs and cut them in half. Arrange them on a serving platter.
Cover with the anchovies and drizzle with the dressing.
Tribune test kitchen note: One can (2 ounces) flat anchovy fillets contains
about 14 fillets and works fine in this recipe.
~Lines: 21
CHERRY TOMATO AND FETA SALAD
Preparation time: 20 minutes
Standing time: 1 hour
Yield: 6 servings
2 pints small cherry tomatoes, cut in half
1 bunch green onions, cut in 3/4-inch rings
1 each, seeded, cut into small squares: green and yellow bell pepper
1/2 pound plain or peppercorn feta cheese, cubed
1 tablespoon minced fresh dill
Salt, freshly ground pepper to taste
1. Combine all ingredients in a large bowl; toss gently. Let stand at room
temperature 45 to 60 minutes before serving. This is best served the day it
is made.

Lines: 30
FUNKY COLESLAW
Preparation time: 20 minutes
Yield: 4 to 6 servings
1 bag (16 ounces) coleslaw salad mix (or 1 pound grated cabbage)
2 carrots, grated
2 ribs celery, chopped
1 small red or green bell pepper, finely chopped
3 green onions, chopped
1/2 cup chopped fresh cilantro
1/3 cup vegetable oil
2 tablespoons each: sugar, lemon juice
1 package (3 ounces) ramen noodles
1/3 cup each: sliced toasted almonds, sunflower seeds
Salt and pepper to taste
1. Combine coleslaw mix, carrots, celery, bell pepper, green onions and
cilantro in a large bowl. Mix oil, sugar, lemon juice and half of seasoning
packet from ramen noodles in a small dish; pour over cabbage mixture and
toss to combine. Can be made several hours ahead to this point and
refrigerated.
2. At serving time, crumble ramen noodles and fold into salad along with
almonds, sunflower seeds, salt and pepper.
Lines: 37
CHILI-RUBBED POTATO SALAD
Preparation time: 20 minutes
Cooking time: 20 minutes
Yield: 4 to 6 servings
This is at its very best when served at room temperature, within an hour or
two after it has been prepared.
1 1/2 pounds tiny red new potatoes
1 1/2 tablespoons bacon fat or olive oil
1/2 teaspoon chili powder
4 green onions, thinly sliced
1 small red bell pepper, finely diced
1 tablespoon each: plain yogurt, mayonnaise
1/2 cup chopped fresh cilantro
Salt to taste
1. Cook whole, unpeeled potatoes in boiling water until they are just
tender, 10 to 16 minutes, depending on size. Do not overcook. Drain; cut
the smallest potatoes in half and larger ones into quarters. Potatoes can
be cooked a day in advance and refrigerated; bring to room temperature
before continuing.
2. Heat fat or oil in a large skillet over high heat. When it is hot, add
potatoes. Cook, shaking pan often, just until they begin to brown at the
edges, 4 to 5 minutes.
3. Transfer potatoes to a mixing bowl and toss with chili powder while they
are hot. Add green onions, bell pepper, yogurt and mayonnaise and mix
lightly. Add cilantro and salt to taste. Hold at room temperature until
serving time, 1 to 2 hours.

Subject: Dijon Mustard Potato Salad

Lines: 39
DIJON MUSTARD POTATO SALAD
Preparation time: 30 minutes
Cooking time: 20 minutes
Chilling time: 8 hours or overnight
Yield: 24 1/2-cup servings
4 pounds new potatoes, scrubbed
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1/2 cup Dijon-style mustard
1 cup fat-free mayonnaise
1/2 cup red or white wine vinegar
2 tablespoons extra-virgin olive oil
1 cup each, finely chopped: green onions, red bell pepper, green bell pepper
1 cup coarsely chopped parsley
1 tablespoon freshly ground black pepper
1/2 teaspoon salt
Parsley sprigs, red and green bell pepper slices for garnish
1. Heat a large pot of water to a boil and add potatoes. Reduce heat to
medium-high and cook, with lid ajar, until potatoes are tender, about 20
minutes. Drain thoroughly and set aside to cool.
2. Combine garlic, red pepper flakes, mustard, mayonnaise, vinegar and oil
in a bowl and mix well. Cut potatoes into small pieces and place in a large
bowl. Add mustard mixture and all remaining ingredients, except the
garnishes, and mix well. Cover tightly and refrigerate for at least 8
hours, or overnight, before serving. If the consistency is too thick, add 2
tablespoons of water. Serve garnished with parsley and bell pepper slices.
Nutrition information per serving: 90 calories, no cholesterol, 1.5 g fat,
250 mg sodium.
Title: ROASTED POTATO SALAD
Categories: Salads, Vegetables, Salli's
Yield: 6 servings
4 c Quartered, unpeeled small
Red potatoes
1 c Miracle Whip
2
Hard-cooked eggs, chopped
4 sl Bacon, chopped, crisped and
Drained
1/4 c Green onions, sliced
1/4 t Salt
1/4 t Pepper
Heat oven to 450. Place potatoes in large baking pan
sprayed with non-stick cooking spray. Bake 30 to 35
minutes or until potatoes are tender and golden brown,
stirring once. Mix dressing, eggs, bacon, onions, salt
and pepper in large bowl. Add potatoes and mix
lightly, to minimize breakage. Serve warm or chilled.
Title: LEXINGTON COLESLAW\BUTEL
Categories: Salads, Salli's

Yield: 6 servings
1
3
1
2/3
1/2
1/8
1/8
1/4
3/4

md
T
c
c
c
t
t
t
t

Head cabbage, 2 1/2 to 3 lbs

Granulated sugar
Cider vinegar
Ketchup
Water
Cayenne
Crushed red chile
Fresh ground black pepper
Salt or to taste
Dash of liquid hot pepper
Sauce

Grate or thinly slice the cabbage. In a small saucepan

combine the sugar and vinegar and cook over medium
heat until the sugar dissolves. Whisk in the other
ingredients and simmer over medium-high heat for 10
minutes. If mixtures seems too thick, thin with 1
tablespoon of warm water at a time until proper
consistancy is reached. Pour the warm sauce over the
grated cabbage. Toss to combine thoroughly, and serve
immediately.
Subject: Collection: Caesar Salad
Lines: 210
Title: Chicken Caesar Salad
Yield: 7 servings
4
1/2
2
1/3
1/4

ts
lb
c
c

1 oz. slices French bread

Vegetable cooking spray
Garlic powder
Boneless chicken breasts
Fresh lemon juice
Red wine vinegar

1
1
1/4
5
9
1/4

tb
ts
ts
cl
c
c

Olive oil
Anchovy paste
Fresh ground pepper
Garlic
Romaine lettuce
Grated parmesan cheese

1. Trim bread crusts and discard.Cut bread into 1 inch cubes. Place cubes
in a single layer on a baking sheet. Coat cubes with cooking spray;
sprinkle with garlic powder; toss well. Bake at 350F for 15 minutes or
until lightly browned and set aside.
2. Coat a
heat until
well done.
grain into

large nonstick skillet with cooking spray; place over med- high
hot. Add chicken halves; saute 6 minutes on each side or until
Remove chicken from skillet; let cool. Cut chicken across the
thin slices; set aside.

3. Combine lemon juice and next 5 ingredients in container of an electric

blender. Cover and process until smooth. Add 1/4 cup of the lemon juice
mixture to the chicken; toss gently to coat.
4. In a large salad bowl, place the lettuce. Drizzle remaining lemon juice
mixture over lettuce and toss well. Add the chicken mixture and cheese, and
toss gently to coat. Serve with croutons.
Calories per 1 1/2 cup serving: 257
Title: Caesar Mayo Dip
Yield: 4 servings

2
Anchovy Fillets
1 ts Dijon Mustard
1/4 ts Black Pepper
1 tb Lemon Juice

1 1/2 c Mayonnaise
1 ts Worcestershire Sauce
2 tb Parmesan Cheese

Chop and mash the anchovy fillets on a cutting board. Put in a bowl and
blend in the mayonnaise. Add the remaining ingredients and blend well.
Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS: Seafood,
Deli Roast Beef Or Turkey, Radishes, Broccoli, Cauliflower, Snow Peas
Title: Caesar Salad Dressing Mix
Yield: 1 servings
1 1/2 ts Grated Lemon Peel
1/8 ts Instant Minced Garlic
1/2 ts Pepper

1 ts Oregano
2 tb Graded Parmesan Cheese

Combine all ingredients in a small bowl; stir until well blended. Put
mixture in a foil packet or 1-pint glass jar and lable as Caesar Salad
Dressing Mix. Store in a cool dry place and use within 3 to 4 months.
Makes One 3/4 cup serving (3 Tablespoons) Caesar Salad Dressing: Combine 1
pkg of mix, 1/2 cup vegetable oil, and 1/4 cup lemon juice in a glass jar.
Shake until well blended. Chill before serving.
Makes about 3/4 cup of Salad Dressing.
Title: Caesar Salad
Yield: 1 servings
1
1/4
6
1
1/2
1/2
3

ts
tb
cl
ts
ts
tb

Very fresh egg yolk

Salt
Divided olive oil
Garlic, crushed
Worcestershire sauce
Dijon style mustard
Apple cider vinegar
Fresh ground black pepper

1 c Homemade croutons ****

3 tb Fresh grated/hand
Shredded Parmesan cheese
1 tb Fresh lemon juice/
Concentrate
2
Heads romaine lettuce
Inside leaves only ***

*** The lettuce is deribbed and torn into bite size pieces, rinsed and
thoroughly patted or spun dry in a salad spinner, you may need 3 heads
large enough for a big salad.**** Homemade bread in 1-inch cubes sauteed in
butter until golden brown, served warm on chilled crisp green. In a large
salad bowl, combine the egg yolk, lemon juice, salt and 1 Tb of the olive
oil. Whisk in garlic, worcestershire and mustard and blend until thoroughly
combined. With a gentle rolling motion, incorporate the romaine. Add the
vinegar and the remaining olive oil in the proportions of 1 part vinegar to
2 parts oil, until you have the consistency and flavor you desire. Roll the
salad again, adding black pepper to taste. The salad can be chilled at this
point, but not for too long. Just before serving, finish by placing warm
croutons in the center of the salad and the Parmesan in a ring around the
circumference. Roll gently to serve.
Title: Caesar Salad Mix
Yield: 1 servings
-------------------------CAESAR SALAD DRESSING MIX------------------------1 1/2
Teaspoons grated lemon peel
2
Tabsp grated parmesan cheese
1
Teaspoon oregano
1/2
Teaspoon seasoned pepper

1/8

Teasp instant minced garlic

---------------------------CAESAR SALAD DRESSING--------------------------1

Caesar salad dressing mix
1/4 c Lemon juice
1/2 c Vegetable oil
DON'T FORGET TO USE W/HERB-STUFF ING MIX CROUTONS (SEE INDEX) SALAD
DRESSING MIX: Combine all ingredients in a small bowl until evenly
distributed. Put mixture in a foil packet or 1-pint glass jar. Label.
Store in a cool, dry place. Use within 3 to 4 months. Makes about 3
tablespoons Caesar Salad Dressing Mix, enough for 3/4 cup Caesar Salad
Dressing. CAESAR SALAD DRESSING: Combine ingredients in a glass jar. Shake
until well-blended. Chill before serving. Makes about 3/4 cup of Caesar
Salad Dressing.
Title: Los Angeles and Tijuana Caesar Salad
Yield: 4 servings
6
4
1
1
4

x
tb
c
cl
sl

Anchovy Filets
Milk
Olive Oil
Garlic, left whole
French Bread,
(cut into 1/2" cubes)

Egg
Head of Romaine Lettuce
Juice from Small Lemon
Salt and Pepper
4 tb Parmesan Cheese, grated

1) Soak the anchovies in the milk for 15 minutes. Rinse and pat dry on
paper towels. Chop roughly. Cook the egg for 1 minute.
2) Crush the garlic and leave in the oil for about 30 minutes. Heat all
but 6 tb of the oil in a frying pan until hot. Fry the cubes of bread
until golden brown, stirring constantly with a metal spoon for even
browning. Drain on paper towels.
3) Break the cooked egg into a bowl and beat well with the lemon juice,
salt and pepper. Toss the lettuce with the remaining garlic oil and
anchovies. Add the egg mixture and toss to coat well. Place in a clean
serving bowl and sprinkle over the croutons and parmesan cheese. Serve
at room temperature.
Title: Caesar Salad Dressing (Whistler's, 995 Broadview, Toronto
Yield: 2 cups
3
3
10
2
6
1 1/2

x
tb
cl
x
x
ts

Egg Yolks, beaten

Prepared Mustard
Garlic
Anchovy Filets
Capers
Salt

1/2
1/2
15
15

ts
ts
dr
dr

White Pepper
Dried Oregano Leaves
Tobasco Sauce
Worcestershire Sauce
Olive Oil
5 tb White Vinegar

1) Combine all dressing ingredients except olive oil in a blender using

low speed. Maintain speed and add olive oil very slowly until mixture
thickens and is the consistency of mayonnaise. Add vinegar and blend.
2) Spoom into a glass jar, cover, refrigerate up to a week, using as
needed.
3) For Caesar Salad, tear romaine lettuce into bite sized pieces. Toss
with dressing then add freshly grated parmesan cheese, croutons and
fried bacon bits to taste. Toss and serve. Typed for you by: Peggy and

Title: Bruce's Favorite Caesar Salad

Yield: 4 servings

1 tb
4 cl
1 tb
3 ds

Head of Romaine Lettuce

Tin of Anchovy Filets
Fresh Ground Black Pepper
Garlic
Egg Yolk-use Extra Large Egg
Prepared Hot Mustard
Tobasco Sauce

1 tb Worcestershire Sauce
3/4 c Olive Oil
Red Wine Vinegar
Lemon
Fresh Grated Parmesan Cheese
Croutons
1/2 lb Bacon

1) Cook the bacon until very crisp. Set aside and allow to drain on paper
towels.
2) Place egg in a glass of warm water and set aside until it reaches room
temperature (10-15 minutes).
3) Crush the garlic in a large wooden bowl. Add the anchovies and crush
into a pulpy mass. Mix with black pepper.
4) Add mustard, worcestershire sauce and tobasco. Separate the egg, keeping
the yolk. If you can't find any extra large eggs then 2 small eggs is
fine. Stir in each of these ingredients thoroughly as you add each one.
5) SLOWLY add the oil from the anchovy tin, using a french whisk to mix.
6) SLOWLY add olive oil, rapidly whipping until you get a thick paste. You
may have to vary the amount of oil to achieve this (at least 3/4 cup).
7) Squeeze in some red wine vinegar to taste. Once around the bowl is
usually enough.
8) Squeeze in one lemon for the juice, again to taste.
9) Just before serving, add the lettuce, croutons, crushed bacon and
parmesan cheese. Toss Thoroughly.
The trick to this is the dressing should be quite thick before adding the
red wine vinegar and lemon juice.
You may want to add more garlic, tobasco, worcestershire, mustard
depending on how spicy you like your Caesar Salad.
Title: Warm Caesar Potato Salad
Yield: 6 servings
6
Medium red potatoes, cubed
1
Small head Romain lettuce
3/4 c Creamy Caesar Dressing
1/2 c Kraft Parmesan Grated Cheese

Strips bacon, cooked and

Crumbled
1/2 c Garlic croutons

Cook potatoes until tender, about 10 minutes. Drain and set aside.
Keep warm. Line a large salad bowl or platter with torn lettuce
leaves. Pour dressing and half of the cheese over potatoes, tossing
to coat. Spoon potatoes over lettuce. Top with remaining cheese,
bacon and croutons.
Prep Time: 30 minutes