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Pasta with shell beans and greens SHELL THE BEANS then put them in a pan with water to cover; add the bay
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Impossible ham salad pie Preheat oven to 400F. Lightly grease pie plate 10x1 1/2". Rinse peas under
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Bing cherry salad #2 Mix all ingredients well.
Recipe by: Possum Kingdom Lake Cookbook
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Electronic gourmet's garlic and herb salad dressing 1) Shake all ingredients in a small jar with a tight fitting lid. Let
stand
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2) Shake again and use to dress any crisp green salad.
Hint: ~----
Store in jar and refrigerate
Pasta with leeks and ground beef #1 Brown beef with basil and salt and pepper to taste.
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Spicy beef salad (yam nuea yang) Prepare grill.
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Sweet & sour pasta salad Cook Spirals as package directs. Rinse and drain. Add drained beans,
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Prep Time: 10-15 minutes
Cooking Time: 15 minutes
Copyright 1995 Eden Foods, Inc.
African vegetable stew Fry onion, garlic and white stems of chard until barely limp. Add chopped
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Chicken 'n vegetable stir fry In large skillet, heat oil and cook chicken with vegetables over
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Black-eyed peas and rice salad COOK THE RICE AND THE PEAS in advance.
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Slow roasted vegetable Heat oven to 325F. In roasting pan, toss together carrots, fennel,
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Springtime pasta together into mixingbowl. Stir in pecans. Using rubber spatula,
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oil until lightly brown. Add coconut cream, lemon juice, cornflour, stock
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Russian beet & potato salad Mix all ingredients together in a large bowl. Cover, refrigerate to chill, and serve on a bed of lettuce or cabbage leaves.
Classic apple & blue cheese salad Combine first 6 ingredients in a large bowl, stirring with a whisk. Add lettuce
&
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Corn fritters with arugula and warm tomato salad Prepare tomatoes:
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Fresh vegetable stew In a large skillet, saut onion and garlic in oil until tender. Add squash,
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Lobster salad with corn, tomatoes and basil vinaigrette Blend ingredients to extra virgin olive oil in blender.
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Chinese crunch salad In a fry pan over medium heat, melt butter and lightly brown almonds and sesame seeds; set aside.
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Valentine's day salad In a medium saucepan over high heat, bring water to a boil and add gelatin. After gelatin has dissolved, add strawberries, bananas and pineapple, mix well; remove from heat.
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Strawberry spinach salad Les Frises Vinaigrette et Leurs Pousses Vertes
Strawberries need not be confined to dessert, says Denis Pelletier, chef
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Pasta con broccoli Cook noodles. Cook broccoli until barely tender. Mix half and half, tomato sauce, butter, garlic, salt, pepper and bring to a boil. Lower heat and add mushrooms. Cook 2-3 minutes. Add Parmessan to cooked mix then add noodles.
Durango potato salad In a large saucepan, boil potatoes in enough water to cover, about 15
minutes or until tender; drain and cool slightly. Cut into quarters.
Meanwhile, in a large bowl combine RO*TEL, mayonnaise and mustard. Add
potatoes, celery, green onions and
Warm potato salad Quarter the potatoes and boil until tender.
Meanwhile, peel and mince garlic and place in a small jar. Wash and
dry the parsley, cut the stems off, then mince the parsley. Place in
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Pasta salad supreme Combine all ingredients in a salad bowl. Toss gently to mix. Chill before
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Preparation time: 1 hour
Origin: Reader's Digest Magazine, June, 1994
From the Collection of Candis Compton
Grape and cabbage salad Combine grapes, cabbage, salt, black pepper, lemon juice, and mayonnaise.
Toss lightly. Serve on lettuce leaves. Garnish with additional whole
fresh grapes, if desired.
SOURCE: Southern Living Magazine, sometime in 1972. Typos by Nancy Colema
Mussels with pasta 1. Cook pasta following box directions.
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Sliced beet salad Drain the liquid from the canned beets, reserving 1/2 cup. (Use
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cloves and allspice in a small saucepan. Heat to boiling. Lower the
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Section th
Rice-vegetable oriental salad Cut the vegetables into 1/2-inch cubes. Place the vegetables in a heavy
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minutes until the vegetables are barely tender. Cool and add the
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Colorful whole grain salad Mix mayonnaise and yogurt. Combine with all the other ingredients and
toss. Chill thoroughly.
Source: Arrowhead Mills "Holiday Recipes" tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Kare
Broccoli and tortellini salad 1. Place bacon in a large, deep, skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drai
Acapulco jicama salad 1. Mince cilantro. Whisk together cilantro, lime juice, vinegar, oil, salt,
and pepper.
2. Peel oranges, and slice into 1/4-inch-thick circles. Peel and pit
avocado, slice into 1-inch cubes. Peel jicama and slice into 1/2-inch
cubes.
3. Marina
All-apple salad with florida dressing 1 x Tangelo, juice of
6 x Different kinds of apples
Note: Try Red and Golden Delicious, Granny Smith, Rome Beauty,
MacIntosh and Winesap apples.
Core and dice apples. mix yogurt and juices and pour over apples.
Chill and serve. Makes 4
Black-eyed pea salad Combine peas and enough water to cover by 2 inches in a medium saucepan.
Bring to a boil, reduce heat and simmer 45 minutes, then drain them well.
Heat oil in a medium skillet over medium heat. Add onion and garlic; cook
until soft but not browned
Artichoke tabbouleh salad (tabouleh) In a medium bowl, combine bulgur and bowling water; let stand 15 to 20
minutes or until bulgur has doubled in size and water is absorbed. Drain
artichoke hearts, reserving marinade in small bowl; cut artichokes in half.
Add halved artichokes, t
Mozzarella pasta bake Cook pasta al dente and transfer to glass baking dish (sprayed with Pam). Add most of the spaghetti sauce and stir together. Add half the cheese and fresh sliced mushrooms and mix in well. Bake at 400 degrees for 20 minutes. Take the dish out of the oven.
Mixed green salad Trim greens and rinse in cool water. Spin or pat dry and tear into
bite-size pieces. In a salad bowl, combine all ingredients with dressing
and toss to coat. Food Exchange per serving: 1 VEGETABLE EXCHANGE; CAL: 23;
CHO: 0mg; CAR: 5g; PRO: 1g
Gingered pear salad Drain pears, reserving juice; set aside. Finely chop pears; set aside.
Dissolve gelatin in boiling water; add lemon juice. Add enough ice cubes
to reserved pear juice to measure 1 cup. Add to gelatin; stir until
slightly thickened. Remov
French potato salad 1. Rinse and drain the potatoes but do not peel them. Put them in a large saucepan. Add cold water to cover and bring to the boil. Simmer for about 20 minutes, or until tender.
2. Cut the potatoes lenghwise in half. Cut each half into thin slices. 3. P
5-minute southwest layered salad Arrange lettuce in bottom of glass serving bowl or on a serving plate.
Layer beans, corn, salsa, and cheese evenly over top.
Drizzle with dressing; sprinkle with chips
Cherry cola salad Add water and sugar to cherries and boil a little till dissolved.
Pour mixture on jello and stir well. Cool.
Add pineapple, Pepsi, cherries, and nuts. Cool till set.
Busted by Barb
Recipe by: Possum Kingdom Lake Cookbook
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