SALADS AND VEGETABLES
3-4 lbs. potatoes 2-3 c. mayonnaise 3 stalks celery, diced 1/2 onion, finely chopped 4-6 hard-boiled eggs, chopped 1/4-1/2 c. sour cream (fat-free is fine) 2 T. relish (or pickles), optional 1 t. brown mustard, optional salt and pepper to taste Boil potatoes. Cool and peel, then slice to desired thickness. Put in a large bowl. Add celery and onion. In a medium bowl, combine mayonnaise, sour cream, salt, pepper, mustard and relish. Add this to the vegetables and fold gently until potatoes are evenly coated. Add eggs and fold VERY gently. Serve immediately or refrigerate until needed.
2 c. chopped chicken 1 stalk celery, diced 3 T. finely chopped onion 1/8 t. white pepper 1/8 t. seasoned salt 2 t. sesame oil 2 T. mayonnaise 2 T. sliced almonds, optional Combine chicken, celery, and onion in medium bowl. Sprinkle with pepper and seasoned salt, then dribble oil over all. Mix well, then stir in mayonnaise. Add almonds, if desired. Use immediately, or refrigerated until needed.
8 hard-boiled eggs 1/4 to 1/2 c. mayonnaise 1-3 t. yellow or Dijon mustard 1/2 t. vinegar salt and pepper to taste Peel eggs and dice. Combine with remaining ingredients to the desired consistency. Serve on lettuce or bread. I like mine on wheat bread with extra mustard, a thin slice of cheese and potato chips for crunch.
Fresh Tomato Salsa (adapted from The Well-Filled Tortilla Cookbook)
2-6 of your favorite hot peppers (jalapenos, serranos, yellow wax-whatever's available) garlic cloves 1/2 medium onion 1 c. cilantro leaves 1/4 t. salt 1/4-1/2 c. lime juice 1/4-1/2 c. water Stem, seed, and coarsely chop peppers. Peel and mince garlic. Chop onion and cilantro leaves. Combine, sprinkle with salt, then toss with lime juice and water (if tomatoes are juicy, add less liquid-if firm, add more liquid.) Can refrigerate this recipe up to 10 days.
3 lbs. potatoes 1 c. vinegar 3/4 lbs. Bacon, cubed 2 c. water 4 T. flour 1 small onion, minced 6 T. sugar 4 hard-boiled eggs, thinly sliced 1 T. salt 1/4 t. pepper Boil potatoes and drain. Skin and slice thin when cooled. Add salt, onion, and eggs. Brown bacon. Remove with slotted spoon and add to sliced potatoes. Add flour, sugar, seasonings and liquids to bacon grease. Heat, stirring constantly, until thickened. Pour the hot liquid over the potatoes and mix thoroughly. Serve hot.
1 c. chopped onion 2 lbs. frozen hashbrown patties, cubed 1 can cream of chicken soup 16oz sour cream 2 c. shredded Cheddar 1 stick melted butter 2-4 c. crushed cornflakes (amount depends on how crunchy you want it) Mix 1/2 of butter and all other ingredients except cornflakes, put in sprayed 9x13 pan. Combine remaining butter with cornflakes and sprinkle on top of hashbrown mixture. Bake 45-60 minutes (until nicely browned) in a 350-degree oven.
Italian Pasta Salad (adapted from Better Homes and Gardens)
Small package pretty pasta (@7 oz) 1 1/2 c. cubed provolone or Gruyere cheese 6 ounces sliced salami OR pepperoni 1-c. cauliflower, thinly sliced 1 c. chopped red and green bell pepper 1/2 onion, sliced and separated into thin rings 1/2 c. pitted ripe olives 1/4 c. freshly grated Parmesan cheese 1/4 c. chopped parsley a few leaves fresh basil, chopped 6 pepperoncinis (pickled peppers) 1/4 c. olive oil 1/4 c. wine vinegar (or white vinegar) 1/4 c. water 3 cloves garlic, minced 2 T. basil, chopped 1 t. dried oregano (or 1 T fresh) 1/2 t. freshly ground pepper 2 medium tomatoes, cut into wedges Prepare pasta according to package directions and rinse in cool water. For dressing, combine olive oil, vinegar, water, garlic, 2 T. basil, oregano, ground pepper. Put remaining ingredients (EXCEPT TOMATOES) in a large bowl. Toss with dressing and refrigerate 4 to 24 hours. When ready to serve, add tomatoes.
3 PERFECTLY RIPE tomatoes (don't make the recipe if you can't find good tomatoes), chopped 1/3 c. chopped white onion 1/4 c. cilantro 3 T. fresh lime juice Salt, pepper and ground cumin Combine tomatoes, onion and cilantro in a bowl. Drench in lime juice; season to taste (just a dusting of cumin!) and refrigerate for up to 6 hours before serving. (Some people add jalapenos. But not me.) Excellent with chips, on Mexican dishes, hamburgers, etc.
Mexican Fruit Salad (from The Well-Filled Tortilla Cookbook)
6 c. chopped fruit (your choice of banana, melon, orange, pineapple, papaya, mango, grapefruit, kiwi, strawberry, etc.) 2 T. minced Anaheim chili, seeded 1 T. fresh thyme leaves (or 1/2 t. dried) 3 T. fresh lime juice Place fruit in bowl. Add pepper, thyme, and lime juice and toss gently. Serve immediately, or cover and chill up to 3 hours.
8 to 10 potatoes, peeled or not Salt & Pepper 8 oz cream cheese, softened Butter 1 c. sour cream Boil potatoes until tender, drain. Use electric mixer to whip the hot potatoes, adding sour cream and cream cheese. You want the mixture to be fluffy and smooth. Salt and pepper to taste, then place in a buttered 9 x 13 baking dish. Dot top with butter. Bake, covered with foil, in a 325 degree oven for 15 minutes, then remove foil and bake another 20 minutes or so (done when potatoes are piping hot throughout.)
Seven-Layer Salad (adapted from The Active Woman's Cookbook)
1 head iceberg lettuce, shredded 1 green pepper, diced 1 c. chopped celery 1 large onion, diced 2 c. frozen peas 2 c. mayonnaise 2-T. brown sugar 1/2 c. shredded Cheddar cheese 1/2 c. crisp bacon, crumbled Combine mayonnaise and brown sugar. Prepare salad in a large bowl (preferably glass so you can see the layers). Add ingredients one at a time as given, each in a separate layer. Do not toss. Cover and refrigerate for 8 hours or overnight. Serve in the bowl, making sure each guest digs deep in the bowl to get a portion of each layer. This salad will keep one to two days if necessary.
1 4oz can shrimp, drained 1 t. salt 2 hard-boiled eggs, cut up 1/4 t. pepper 2 stalks celery diced finely 7-oz small shell noodles, prepared 2 T. onion, finely chopped 1/4 c. Miracle Whip 1/4 c. Marzetti's slaw dressing frozen peas, optional Mix together Miracle Whip, Marzetti's, salt and pepper in a small bowl. Put remaining ingredients in a large bowl. Add dressing and toss gently. Cover and refrigerate at least 2 hours.
Choose long, firm, slim cucumbers. Peel. Slice into VERY thin coins. Let sit in salted ice water for about 1 hour. Drain well. Beat ½ cup sour cream, 1 tablespoon lemon juice, 1 tablespoon white vinegar and 1 tablespoon sugar. Mix cucumbers into dressing. Chopped parsley and shredded onion may be added.
1/2 cup white vinegar 1/4 cup vegetable oil 1 - 2 T sugar 2 T finely chopped onion shredded lettuce dash of ground pepper Mix all ingredients together and let sit in a tightly covered jar for at least one hour. Vary ingredients according to your tastes. Use the liquid as well as the veggies when making your sub sandwich--it really keeps the sandwich moist (and sloppy to eat-have LOTS of napkins ready). Suggestions: Add diced green or red bell pepper. Add slight amount of garlic salt
Tabbouleh (adapted from Better Homes and Gardens)
3/4 c. bulgur 1 medium cucumber, seeded and coarsely chopped 1/2 c. chopped parsley 1/4 c. onion (or 6 green onions), chopped 1/4 c. olive oil 1/4 c. freshly-squeezed lemon juice 2 T. fresh mint leaves,chopped 2 cloves garlic, minced 1/8 t. salt 1/8 t. pepper 2 tomatoes, chopped Rinse bulgur in a colander under COLD water (don't want to cook it!) and drain well. Combine bulgur, cucumber, onion and parsley. For dressing, combine oil, lemon juice, garlic, salt and pepper. Shake well and pour over bulgar mixture-toss to coat. Cover and chill 4-24 hours. Before serving, add tomatoes and toss gently.
1 medium head lettuce, chopped 1 lb. ground beef 8oz shredded Cheddar cheese 1/2 onion, chopped 4 tomatoes, diced 1 pkg. tortilla chips 1 pkg. taco seasoning 8oz can chili beans (Brooks is one brand) 8 oz sour cream 1-4 T. sugar 1 T. salsa Brown ground beef and drain well. Add seasoning, reserving one tablespoon for sauce. Let hamburger cool, then layer salad in a large bowl in this order: lettuce, hamburger, beans, tomatoes, onions, and cheese. (You can also put in avocados, black olives, etc.) Cover the salad and refrigerate. Make a dressing with the sour cream, salsa, reserved taco seasoning and sugar to taste (some like it, others don't find it necessary.) Serve salad with the dressing and taco chips.