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Salads |
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GWEN'S POTATO
SALAD (See Photo)
6 to 7 large potatoes, boiled & cubed
12 eggs, hard boiled, chopped
1 ½ teaspoons salt
1 tsp pepper
2 - 3 tsp mustard, prepared yellow
3/4 to 1 cup Miracle Whip
1/2 cup green onion, finely chopped
5 eggs, hard boiled (these will be sliced for the top of the
potato salad)
½ tsp paprika
1/4 cup green onion, finely chopped
Put first 7 ingredients into a large bowl. Mix well. Slice
the 5 boiled eggs and lay decoratively on top of the potato
salad. Sprinkle lightly with paprika & sprinkle with green onion.
Chill thoroughly, at least 3 to 4 hours before serving.
LEFTOVER BAKED
POTATO SALAD
8 to 10 large baked potatoes (previously baked)
12 eggs, hard boiled, peeled, cooled
3 bunches green onions, chopped
2 cups miracle whip
salt & black pepper to taste
2 tsp celery salt
2 tsp paprika
Peel the previously baked potatoes and cut into small chunks,
placing in a large bowl.
Add the chopped eggs & chopped green onions. Add miracle whip,
salt & pepper. Mix well. Taste, add more salt & pepper
or miracle whip if necessary. Sprinkle top of salad with paprika (for colour).
Chill at least 3 - 4 hours before serving.
CAESAR SALAD
1 large head Romaine lettuce, cleaned, broken into large pieces
and chilled
4 to 6 cloves garlic, finely minced or crushed
1 egg, coddled and cooled slightly
1 tsp mustard, yellow
1 tsp Worcestershire sauce
Juice of 1 medium lemon
pepper to taste
1/2 cup olive oil
Parmesan cheese
2 cups croutons, homemade or store bought
Use a large salad bowl, Rub garlic all over inside of bowl. Add
the coddled egg and beat well, Stir in the mustard, Worcestershire
sauce, lemon juice and pepper. Add olive oil and beat well.
Just before serving, add lettuce, cheese and croutons. Toss well.
Place in serving bowls.
To coddle an egg:
Break egg in a small bowl and microwave for 35 to 45 seconds, just
until the white becomes opaque. Beat the egg vigorously to
break up any pieces of egg white.
Croutons:
Use a firm white bread, French or Italian, cut into cubes, flavour
with olive oil, garlic, and Parmesan cheese and fry in a fry pan or
bake till gently brown in a 350 degree F. oven.
GWEN'S FIESTA
MACARONI SALAD
2 cups macaroni, cooked
1 tbs vegetable oil
½ cup diced cooked ham
1/4 cup celery, chopped
1/4 cup green pepper, chopped
1/4 cup red pepper, chopped
1/4 cup onion, chopped
1 tsp salt
1 tsp pepper
½ to 1 cup miracle whip
Cook macaroni, drain well & rince with cold water, add
vegetable oil & stir. Put macaroni in a large bowl.
Add the next 7 ingredients and stir.
Cover with plastic wrap and let sit overnight. The next morning
add the miracle whip, blend well. Taste, add more salt &
pepper if desired.
Garnish the top with stripes of red & green pepper.
TOOTSIE'S MACARONI SALAD
2 cups macaroni (Rainbow shells)
1/2 large green pepper
2 to 3 tomatoes
1/4 cucumber
1 onion
SAUCE:
1/3 cup ketchup
1/2 cup salad oil
1/2 cup sugar
1/4 cup vinegar
1/4 tsp pepper
1 tsp salt
1 tsp paprika
Method:
Cook macaroni, rinse and cool.
Chop vegetables fine and add macaroni.
Mix sauce ingredients in bowl and add to
macaroni and vegetables.
Chill in fridge.
NOTE: This will keep well for 2 weeks.
Use any vegetables that you have on hand.
Recipe submitted by Tootsie (Teresa) Fraser
of Benacadie, Nova Scotia
CRAB
SALAD
1 cup imitation crab sticks chopped
1/4 cup celery, finely chopped
1/8 cup green pepper, finely chopped
2 cups lettuce, finely chopped
2 cups Miracle Whip
1/8 tsp salt
Toss together, serve on a bed of crisp lettuce.
For parties: Chop ingredients a bit
finer and serve surrounded with Siljans crispy shells , toast cups or
party crackers.
CRANBERRY SALAD
1 (14 oz) can pineapple chunks drained
1 (16 oz) can whole cranberry sauce
8 oz cream cheese
2 tbs mayonnaise
2 tbs sugar
½ cup chopped walnuts
½ pint whipped cream (whipped)
Combine cream cheese & mayonnaise.
Add remaining ingredients & place in a lightly greased
mould. Set in freezer. Remove two hours before serving
& unmould. Return to fridge until serving time.
CRANBERRY SALAD MOULD
1 (6 oz) Package Cherry Jell-O dissolved in 2
Cups Hot Water.
Add 1/4 Cup sugar
Stir in
1 (16 oz) can Whole Cranberry Sauce.
Chill until thick but not firm.
Add
2 Cups sour cream.
Mix together and pour into a 9 x 13 "
dish. Pour into a salad mould, or a glass baking dish, etc.
Chill until set, unmold & serve.
EASY APPLE SALAD
2 cups apples, sliced
½ tsp lemon juice
1 small container of Cool Whip
½ tsp cinnamon
Put the sliced apples in a bowl.
Sprinkle lemon juice on top & toss lightly. Add cinnamon to
the cool whip & lightly stir. Add the Cool Whip mixture to
apples & mix gently. Keep refrigerated until ready to serve.
APPLE SLAW
2 cups apples, thinly sliced
2 tbsp lemon Juice
3 cups cabbage, shredded
1 stalk celery, chopped
1/2 med carrot, grated
1/2 med onion, thinly sliced
1/2 cup sour Cream
1/4 cup mayonnaise
3/4 tsp celery salt
Sprinkle sliced apples with lemon juice, (This will prevent them
from discoloring).
Mix the apples with the cabbage, celery, carrot, and onion.
Combine sour cream, mayonnaise and celery salt. Toss with apple
mixture and serve.
ALMOST KFC COLESLAW
8 cups cabbage finely chopped
1/4 cup carrots, shredded
1/3 cup sugar
1/2 tsp salt
1/8 tsp pepper
1/2 cup milk
1/2 cup mayonnaise
1 1/2 tbsp vinegar
3 tbsp lemon juice
Put cabbage and carrots into the food processor or chop into very
small pieces.
Combine remaining ingredients in a salad bowl & beat until smooth.
Add the cabbage & carrots.
Mix well.
Cover and refrigerate for at least 2 hours before serving.
Makes 6 to 8 servings..
VEGETABLE
SALAD PLATTER
1 to 2 heads of cauliflower
1 to 2 baskets cherry tomatoes
1 bunch broccoli, with stems
3 to 4 carrots cut in small strips
1 bunch green onions
2 to 3 stalks celery
2 cans button mushrooms
1 bottle Italian dressing
Pitted black olives (optional)
Prepare the vegetables, cutting into bite size
pieces. Cherry tomatoes should be left whole. Put all
vegetables in a sealed plastic bowl & pour the dressing over to
cover all vegetables. Marinate & refrigerate for 24 hours
turning frequently. Drain thoroughly before serving on a platter.
3 BEAN SALAD
(See Photo)
1 can Red Kidney Beans, rinsed in cold water
& drained well
1 can Green Wax Beans, drained well
1 can Yellow Wax Beans, drained well
½ - 1 Green Pepper, cut in small chunksl
1 small onion, cut into small chunks
1/2 cup White Vinegar
2 tbs sugar or 3 pkg. Sugar Twin
1 tsp Olive Oil
Put first five ingredients into a pot.
Mix the vinegar, sugar & oil together, heat to melt sugar.
Pour over the bean mixture. Chill in fridge. Stir the
beans 2 or 3 times before serving. This recipe is best made the
day before.
This will last for several days in
fridge. Serve chilled.
CABBAGE SLAW (1)
2 pounds thinly sliced cabbage
2 thinly sliced medium onions, about 2 cups
3/4 cup mayonnaise
1 tsp celery seed
2 tbs white vinegar
1 tbs sugar
1/4 cup diced red bell pepper
1/4 cup chopped parsley
Salt and pepper
1 tsp Tabasco
Combine all and mix well. Refrigerate for at
least 1 hour before serving.
CARROT
RAISIN SALAD
½ cup mayonnaise
1/4 tsp salt
1/8 tsp cinnamon (optional)
1 (8 oz) can crushed pineapple, well drained
3 cups shredded carrots
1/3 cup raisins
In medium bowl combine mayonnaise, salt
and cinnamon.
Add pineapple, carrots and raisins; mix well.
Cover and chill 2 hours. Stir again before serving.
BAKED
POTATO SALAD
10 large baking potatoes, scrubbed
12 eggs (hardboiled)
3 bunches green onions, chopped
2 cups Miracle Whip
salt and ground black pepper to taste
1 tbs mustard
Bake potatoes until completely cooked, cool.
(or use leftover baked potatoes). Remove the skins and chop
into bite size chunks. Cook the eggs until hardboiled, peel
while warm, cool.
In a large bowl, combine potatoes, eggs, green
onions. Mix in Miracle Whip, mustard, and salt & pepper. Mix
thoroughly. Taste & add more seasonings or Miracle Whip if
desired. Chill for 2 - 3 hours. Serve.
Makes 12 servings
CHICKEN SALAD
4 cups cooked chicken (finely chopped)
½ cup celery (finely chopped)
1/4 cup onion (finely chopped)
1/4 cup mayonnaise
Salt and pepper to taste
Mix together the chicken, celery, & onion
in a medium-sized bowl. Add mayonnaise & salt &
pepper. Blend well. Refrigerate until ready to serve.
QUICK & EASY AMBROSIA
1 large can of pineapple pieces
1 can mandarin oranges
1/2 cup coconut
1 cup minature marshmallows
1/2 - 3/4 cup Cool Whip
Put pineapple, oranges, coconut & marshallows in a bowl.
Fold in the cool whip.
Chill & serve
HINT: For
quick stuffed tomatoes, try stuffing with leftover pototo
salad, macaroni salad or egg salad.
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