Administrators Pompeii Posted February 11, 2006 Administrators Share Posted February 11, 2006 You can add your Salads & Sandwiches recipes here. Just reply to this post. Link to comment Share on other sites More sharing options...
Administrators Pompeii Posted February 11, 2006 Author Administrators Share Posted February 11, 2006 Grandma's Coleslaw MMMMM--------------------------DRESSING--------------- 3 tb Sugar 3 tb White vinegar 1 tb Water 1/4 ts Celery seed 1/8 ts Salt 1/8 ts Mustard seed MMMMM---------------------------SALAD----------------- 4 c Shredded or chopped cabbage 1/3 c Chopped celery 1/3 c Chopped green pepper 2 tb Chopped red bell pepper or .. pimento In small saucepan, combine all dressing ingredients. Cook over medium-high heat until mixture comes to a boil, stirring occasionally to dissolve sugar; cool. Meanwhile, combine salad ingredients. Pour cooled dressing over salad; toss to coat. makes 8 servings Link to comment Share on other sites More sharing options...
Shelbea Posted February 16, 2006 Share Posted February 16, 2006 Crusty French Bread Pinwheel 1 Pillsbury Crusty French Bread Link to comment Share on other sites More sharing options...
Petee Posted August 15, 2006 Share Posted August 15, 2006 HARD BOILED EGG SALAD DRESSING 1 Hard boiled egg, finely chopped 1 TBL White wine vinegar 1 TSP Dijon mustard 1/4 TSP Sugar 2 TBL Chives; minced 1 TBL Parsley; minced 2 TBL Dill; chopped 3 TBL Olive oil 2 TBL "Lite" sour cream Salt and pepper; to taste Mix together all ingredients except chopped egg. When well blended, add egg. Blend very little and pour over salad such as cole slaw, lettuce salad or potato salad. Link to comment Share on other sites More sharing options...
junk Posted October 6, 2006 Share Posted October 6, 2006 Junks Cole Slaw Dressing 1/2 cup sugar 1/2 TSP salt Dash Pepper 1/4 cup milk 1/2 cup mayo or miricle whip 1/4 cup buttermilk 1 1/2 TBSP vinegar 2 1/2 TBSP lemon juice mix all pour over chopped cabbage Link to comment Share on other sites More sharing options...
Guest Posted December 20, 2006 Share Posted December 20, 2006 Layered Basil Salad Yield: 12 Servings 4 cups torn assorted salad greens 4 medium carrots -- julienned 1 1/2 cups cooked macaroni shells 2 cups frozen peas -- thawed 1 medium red onion -- diced 3/4 pounds fully cooked ham -- cubed 1/3 cup Swiss cheese -- shredded 1/3 cup Cheddar cheese -- shredded Dressing: 1 cup mayonnaise 1/2 cup sour cream 2 teaspoons Dijon mustard 1 1/2 teaspoons chopped fresh basil or 1/2 teaspoon dried basil 1/2 teaspoon salt 1/4 teaspoon pepper 2 hard-cooked eggs -- cut into wedges In a 3-qt glass bowl, layer greens, carrots, macaroni, peas, onion, ham and cheeses. In a small bowl, combine the first six dressing ingredients; spread over salad. Garnish with eggs if desired. Cover and chill for several hours. Link to comment Share on other sites More sharing options...
westyjs Posted February 25, 2007 Share Posted February 25, 2007 Broccoli Salad 1 or 2 large bunch's of broccoli 8oz bag of shredded chedder cheese 8oz Bacon 1 cup hellmann's mayo 1/4 cup sugar 1 teaspoon vinegar wash and cut up broccoli..... combine mayo, sugar,and vinegar mix well..... cook bacon or use the already cooked bacon broke up into little pieces.... mix in broccoli, bacon and cheese into mixture...mix well.... Link to comment Share on other sites More sharing options...
steelnut Posted February 25, 2007 Share Posted February 25, 2007 A former co-worker's wife used to make this for us and we all loved it! She called it Lawnmower Salad and we all agreed it was the best! Similar to the broccoli salad, but also has cauliflower. Lawnmower Salad Chopped broccoli and cauliflower, diced mild cheddar cheese, diced large onion and bacon bits to measure 4 quarts. Add a little garlic powder and if you like a little cayenne pepper. Salad Dressing: Stir together until smooth: 1 C Miracle Whip (not mayo) 1 14oz can of sweetened consensed milk 1/4 C + 1/3 C of vinegar 1 T sugar 1 t salt Stir until smooth, mix the dressing with the salad at least one hour before serving. Enjoy! C=cup T=tablespoon t=teaspoon Link to comment Share on other sites More sharing options...
picksbughfan Posted April 27, 2007 Share Posted April 27, 2007 Buffalo Chicken Pasta Salad................... I just guess at the measurements of this recipe it is something I just sorta put together, and tasted along the way and it turned out pretty good I thought. 2 boneless chicken breast cut-up, cooked completly Pasta noodles cooked and drained, I used penne pasta to this I added some chopped onion and celery, along with salt and pepper and the cooked chicken. Mix together: mayo about 1 cup blue cheese dressing 1 cup hot sauce approx. 1/3 -1/2 cup mix this together and add to the pasta chicken. You may have to adjust the dressing measurements to suit your tastes but this is the basic outline I used. I think it may taste great with ranch dressing also. I made this as a cold salad, but if you think about it it probably could be a hot dish too!!! Enjoy ;D Link to comment Share on other sites More sharing options...
Guest snellma Posted May 30, 2007 Share Posted May 30, 2007 Broccoli Salad Mary Ann Snell This recipe is for 6 Link to comment Share on other sites More sharing options...
Guest snellma Posted May 30, 2007 Share Posted May 30, 2007 Oriental Salad Mary Ann Snell Ingredients: 4 c. shredded cabbage 4 sliced green onions 1 pkg. crushed chicken ramen noodles Link to comment Share on other sites More sharing options...
Guest snellma Posted May 30, 2007 Share Posted May 30, 2007 Orange Buttermilk Salad Mary Ann Snell 1 Link to comment Share on other sites More sharing options...
Guest snellma Posted May 30, 2007 Share Posted May 30, 2007 Banana-Pineapple Salad Mary Ann Snell 1 Link to comment Share on other sites More sharing options...
Guest snellma Posted May 30, 2007 Share Posted May 30, 2007 Cole Slaw Mary Ann Snell 4 c. shredded cabbage 1 sm. diced onion Link to comment Share on other sites More sharing options...
Guest snellma Posted June 29, 2007 Share Posted June 29, 2007 Watermelon Salad 1/2 seedless watermelon 2 yellow tomatoes 1 peeled english cucumber (I use regular cucumbers) 1 red onion thinly slices 2 jalpenos finely chopped 1/4 cup lime juice 1/4 cup chopped cilantro 3/4 tsp. kosher salt extra virgin olive oil for drizzling. Cut watermelon into 1 inch cubes. Cut tomatoes into at least 8 wedges each. Cut cucumber in half lengthwise, then crosswise into 1/2 inch slices. Combine everything into a non-reactive bowl and toss well. Refrigerate. Sprinkle with salt before serving. Pass around the olive oil to drizzle on top if desired. Link to comment Share on other sites More sharing options...
klsm54 Posted April 28, 2009 Share Posted April 28, 2009 This is fantastic! Good year round, but better in the summer with fresh homegrown tomatoes, dill and cucumbers. Greek Orzo and Grilled Shrimp Salad with Mustard-Dill Vinaigrette Recipe courtesy Bobby Flay Serves: 4 servings Ingredients * 3/4 pound orzo, cooked al dente * 1 large cucumber, seeded, quartered lengthwise, and sliced * 3 green onions, thinly sliced * 1 pint grape tomatoes, halved * 1/4 cup chopped fresh dill, plus extra for garnish * 1/4 cup white wine vinegar * 3 tablespoons Dijon mustard * 1/2 cup olive oil, plus additional for brushing shrimp * Salt and freshly ground pepper * 3/4 pound feta cheese, crumbled * 16 medium shrimp, peeled and de-veined Directions Combine orzo, cucumber, green onions, and tomatoes in a large bowl. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese. Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. Divide orzo salad among 4 take-out containers or plates and top with 4 shrimp. Garnish with additional dill. http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_28433_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html Link to comment Share on other sites More sharing options...
fourthwardmommy Posted April 28, 2009 Share Posted April 28, 2009 Steve thanks so much for the coleslaw recipe!!! I've been looking for that one for ages!!! Link to comment Share on other sites More sharing options...
fourthwardmommy Posted April 28, 2009 Share Posted April 28, 2009 Watergate Salad 1 cup Miniature Marshmallows 1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding 1 can (20 oz.) Crushed Pineapple, in juice, undrained 1/2 cup chopped Pecans 1-1/2 cups thawed Whipped Topping Make It! COMBINE marshmallows, dry pudding mix, pineapple and nuts in large bowl. STIR in COOL WHIP. Refrigerate 1 hour. Link to comment Share on other sites More sharing options...
fourthwardmommy Posted April 28, 2009 Share Posted April 28, 2009 Fruit Salad Ingredients: * 3 pounds mixed fruits, cut into chunks * 1 package (3 ounces) vanilla or French vanilla pudding, not instant * 1 1/3 cups pineapple juice * 1 1/3 cups orange juice Preparation: Put chilled fruit into a large serving bowl and set aside. In a saucepan, combine pudding mix and juices. Cook over medium heat, stirring constantly until the mixture begins to thicken. Pour the sauce over the fruit and mix well. Refrigerate until chilled. Link to comment Share on other sites More sharing options...
fourthwardmommy Posted April 28, 2009 Share Posted April 28, 2009 FRUIT SALAD 1 can lite fruit cocktail 1 can lite peaches 1 can lite pears 1 can lite crushed pineapple 3 bananas, sliced 2 boxes sugar free instant vanilla Jello pudding mix Do not drain fruit. Combine all fruits and juices. Stir in vanilla pudding mix. Chill before serving. Link to comment Share on other sites More sharing options...
Guest snellma Posted May 17, 2009 Share Posted May 17, 2009 Potato Salad (recipe from another GoDuBois Poster but I don't remember who) I want him/her to have the credit. 3/4 c. sugar 1 tsp. mustard 1 heaping TBsp. flour 1 tsp. salt. Beat 2 whole eggs and stir into the mixture. Then add 1/2 c. vinegar and 1/2 c. water. Blend well and cook over medium heat until thick like pudding. Let cool and then add Mayo or Miracle Whip to your preference. Cook and dice your potatoes, then add chopped celery, sliced hard boiled eggs, chopped onions, and salt and pepper to taste. Link to comment Share on other sites More sharing options...
woodseya1 Posted October 18, 2009 Share Posted October 18, 2009 Cheddar Bacon Topped Salad 1 head lettuce, chopped 1/2 cup chopped green, red or yellow bell pepper 1 red onion, chopped 1/2 cup chopped celery 1 (10 ounce) package frozen green peas, thawed 2 cups mayonnaise 2 tablespoons granulated sugar 4 ounces Cheddar cheese, shredded 8 bacon slices, crisp-cooked and crumbled Layer the lettuce, bell pepper, onion, celery and peas in a 9 x 13-inch dish or a large salad bowl. Combine the mayonnaise and sugar in a bowl and mix well. Spread over the layers, sealing to the edges. Sprinkle the cheese and bacon over the top. Chill, covered for 8 hours or longer. Makes 10 to 12 servings. Link to comment Share on other sites More sharing options...
woodseya1 Posted August 25, 2010 Share Posted August 25, 2010 Fried Green Tomato Sandwiches 1 (8 ounce) package sliced bacon 1 large egg white 1/4 teaspoon salt 1/2 cup cornmeal 1/2 teaspoon coarsely ground black pepper 1 pound green tomatoes (3 medium), cut in 1/2-inch slices 1/4 cup low-fat mayonnaise dressing 1/4 cup low-fat plain yogurt 2 tablespoons chopped fresh chives 4 green-leaf lettuce leaves 8 slices firm whole-grain or white bread, toasted Cook bacon. Drain on paper towels. Meanwhile, in pie pan, beat egg white and salt. In another pie pan, combine cornmeal and 1/4 teaspoon pepper. Dip tomato slices in egg-whites to coat both sides, then dip in cornmeal to coat both sides well. Place on waxed paper. In bacon drippings in skillet, cook tomato, a few at a time, over medium-high heat until golden brown and heated through, about 3 minutes. Drain. In small bowl, combine mayonnaise, yogurt, chives, and 1/4 teaspoon pepper. Spread on toast. Arrange lettuce, tomatoes, and bacon between toast slices. Link to comment Share on other sites More sharing options...
woodseya1 Posted December 16, 2010 Share Posted December 16, 2010 BLT Pasta Salad 1 (7 ounce) package elbow macaroni, cooked and drained 1 cup mayonnaise 1/3 cup chili sauce 1/4 cup lemon juice from concentrate 2 teaspoons granulated sugar 1 large fresh tomato, chopped and seeded 1/4 cup sliced green onions 4 cups thinly sliced iceberg lettuce 8 sliced cooked and crumbled bacon Combine mayonnaise, chili sauce, lemon juice and sugar, Mix well, then add the macaroni, tomatoes and green onions. Cover and chill. Right before serving add the chopped lettuce and crumbled bacon pieces. Mix well. Link to comment Share on other sites More sharing options...
Petee Posted January 19, 2013 Share Posted January 19, 2013 Chipped Cheese Steak Sandwiches 2-3 Lb good chipped steak, seared in oil and water in a large pan. Add 1 pint of mild yellow pepper rings, juice and all. Add 1 packet of Good Season Italian Dressing powder. Add Link to comment Share on other sites More sharing options...
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