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Use A Blender to quickly shred cabbage for coleslaw. Cut the cabbage into quarters: put one quarter in the blender and fill with water. Blend on medium speed just a few seconds to the desired fineness. Drain in a strainer, repeat with remaining quarters.
By Janis Fiske--Grants Pass, Oregon
6 ounce can tuna (preferably packed in spring water), well-drained
Mix all ingredients together; serve on bed of lettuce. Use the same salad (without the apples, perhaps) for tuna sandwiches.
1/4 cup diced onion
1/4 cup diced apple (optional)
1 chopped hard-boiled egg
Mayonnaise or Miracle Whip to moisten
8 ounce package macaroni (salad or small elbow)
Cook macaroni until just tender (not soft); drain well. Combine macaroni, Spam, cheese, pepper and onion; stir well and chill.
12 ounce can Spam, diced (or substitute ham or bologna)
1-1/2 cups diced Cheddar cheese
1/2 cup chopped green pepper
1/3 cup chopped onion
1/2 cup mayonnaise
2 tablespoons cider vinegar
2 tablespoons milk
1/2 teaspoon salt
Combine mayonnaise, milk, vinegar and salt; pour over macaroni salad and mix well. Chill several hours for flavors to blend.
10-12 servings
1 cup mayonnaise
In a large bowl, stir first 6 ingredients until smooth. Add remaining ingredients; toss to coat well. Cover and chill several hours for flavors to blend.
2 tablespoons cider vinegar
1 tablespoon prepared mustard
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
8 ounces small elbow macaroni, cooked and drained
1 cup sliced celery
1 cup chopped sweet pepper
1/4 cup chopped onion
Makes 5 cups.
When I make macaroni salad, I usually dice some cheese, ham or chicken (or a combination of cheese with one of the meats) into it--about a cup. Makes a heartier salad.
1/4 cup white wine vinegar
Combine above ingredients, add salt and pepper to taste.
1 pound fresh boneless turkey breast strips
Heat 3 tablespoons of dressing mixture in a large skillet until hot. Add turkey, bell pepper, zucchini and mushrooms; cook until turkey is no longer pink. Place salad greens on individual plates; top with turkey mixture. Garnish with tortilla chips around edge of plate and sprinkle with paprika, if desired. Serve with remaining dressing.
1/2 cup olive oil
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh thyme
1 clove garlic, minced
1 tablespoon lemon juice
1 small bell pepper, cut into thin strips
1 medium zucchini, thinly sliced
4 ounces fresh mushrooms, thinly sliced
6 cups torn mixed salad greens
4 servings
20 ounce can pineapple chunks
Drain pineapple and mix juice with Tang and pudding mix. Drain mixed fruit; discard juice.
Myrl Cooper Rainey (Basil's maternal aunt)--Paris, Texas
1 can chunky mixed fruit
3 tablespoons Tang orange drink mix
3 ounce vanilla pudding mix
3 bananas
Chop bananas. Mix all fruit together, then mix with pudding mixture.
Topping each serving with a small dollop of Cool Whip and a cherry (fresh or maraschino) would look nice. You could also sprinkle with chopped nuts of choice.
In top of double boiler, mix:
2 beaten eggs
Stir over boiling water until thick (about 5 minutes). Add 1 package of miniature marshmallows; stir until completely melted. Remove from heat and cool. Add:
20 ounce can of pineapple tidbits or chunks, drained
2 bananas, sliced
(I have also made this salad with 2 cups of sour cream to replace the whipped cream--
I think I like the sour cream better.)
Recipe from Thelma Crockett Meuir of Paris, Texas--1974. Thelma is Basil's cousin, a sister to Nolan Crockett, and one of the nicest people I know. Her husband, Roy, is a nut, but he's also a great guy.
1 can mandarin oranges, drained
Put together with the sour cream (or sour cream and Esther's). Chill well in refrigerator before serving.
I started with a basic recipe in the fifties, dept adding different fruits, and cam up with this. Other fresh fruits in season could also be added--berries, peaches, nectarines, plums, etc.). It's easy to put together in a hurry, yet festive enough for company.
Basil, Ronnie, Donnie and Marlana all loved it (and fruit is good for them.)
.......Or Dessert.......
Mix together:
4 ounce package Pistachio Instant Pudding
Mix well and chill at least 2 hours.
Recipe from Neda Teichman of La Mesa, California. This is a quick and easy recipe--nice to have on hand for salad or dessert when unexpected company drops in.
1/2 cup vanilla nonfat yogurt
Combine yogurt, apple juice, vinegar, salt and pepper in a large bowl, stirring well; add cabbage, onions and apples, tossing to coat. Cover; chill at least 4 hours, stirring occasionally.
4 servings
1/2 cup sliced almonds
Place almonds and sesame seeds on cookie sheet and toast in oven. WATCH! DO NOT LEAVE OVEN--THEY TOAST QUICKLY! Set aside; do NOT put in salad until very last. Mix chopped onions with coleslaw mix.
DRESSING:
1 cup safflower (or canola) oil
Whisk oil and vinegar. Add pepper, salt and Ramen seasoning; whisk to blend. Toss with coleslaw.
16 ounce can sauerkraut
Snip sauerkraut (well drained) to short lengths with scissors; stir in sugar and let stand one-half hour. Add remaining ingredients. Cover bowl tightly and chill at least 12 hours.
Recipe from Myrl Cooper Rainey, Basil's aunt--Paris, Texas
2 pounds carrots (peeled, sliced and crisp-cooked)
Mix all ingredients except carrots and cauliflower; marinate overnight in the refrigerator. Add carrots and cauliflower; marinate in refrigerator overnight.
This salad will last up to 3 weeks, refrigerated in a closed container.
Recipe from my sister-in-law, Elsie Kasik Stunkard--1987
3/4 cup vinegar
Combine above ingredients in saucepan; bring to a boil, stirring to dissolve sugar. Cool.
16 ounce can French-cut green beans, drained
Combine vegetables; stir in vinegar mixture. Cover and refrigerate 12 hours or longer.
Recipe from Myrl Cooper Rainey, Basil's aunt.
1 medium head green cabbage, coarsely shredded (1-1/4 pounds--7 cups)
Mix all ingredients in medium-sized bowl until well blended. Cover and refrigerate up to 3 days. To serve: Stir, then lift to serving dish with a slotted spoon. Serve chilled.
2 cups mayonnaise
Mix mayonnaise and sugar together in a small bowl.
Recipe from Basil's sister, Florine Duncan Burnett. This makes a large salad and will serve 8-10 people.
1/2 cup sour cream
Combine ingredients in a small bowl. Cover and refrigerate overnight.
10 ounce package frozen peas, thawed and patted dry
Combine ingredients in a large bowl; add chilled dressing and toss lightly.
6 servings
2-1/2 pounds potatoes, cooked (or instant mashed potatoes for 12 servings)
Mash potatoes with butter and mustard. Cool to room temperature. Stir in remaining ingredients except egg yolk and celery leaves until well blended. Cover and refrigerate up to 3 days. To serve, garnish with egg yolk and celery leaves. Serve chilled.
6 servings
Grate 1 small or medium onion over 1 cup sugar in mixer bowl.
ADD alternately and slowly, beating hard with mixer:
Add:
BEAT WELL.
In top of double boiler, mix together flour, sugar, mustard, salt, cayenne, eggs and milk; add heated vinegar. Place over boiling water and cook, stirring constantly, about 10 minutes, or until thickened.
1 cube butter
Melt butter; add vinegar. Mix cornstarch and sugar well; add to above mixture and heat.
Beat egg whites until stiff; add yolks to whites and beat well. Cool cooked mixture slightly (so it will not cook the eggs). Pour slowly over eggs, beating constantly with mixer.
This dressing will keep a LONG time in the refrigerator. Evelyn Merchant (EstherÂ’s sister) used it with whipped cream (equal amounts of each) for fruit salad. I use this with an equal amount of Miracle Whip for potato salad.
Copied exactly as Esther wrote it for me in 1972. Esther makes the best potato salad I have ever eaten, and the dressing makes the difference.
1 cup sour cream
Mix the sour cream, mayonnaise and salad dressing mix.
*For a thinner dressing, more milk can be added, a few drops at the time.
3/4 cup nonfat sour cream
In a small bowl, combine sour cream, Miracle Whip, vinegar and celery seed; set aside. In a large bowl, combine onions, potatoes, radishes, celery and eggs. Add dressing and toss lightly. Cover and chill.
STRAWBERRY-ORANGE
2 cups torn spinach
Arrange spinach and lettuce on two salad plates. Top with chicken, straw-
berries and orange sections. Combine syrup and vinegar; drizzle over
salads. Top with nuts if desired.
1/2 cup Kraft Light Done Right Catalina dressing
Mix dressing, soy sauce and hot pepper sauce
Great substitutes: Prepare as directed, substituting 3/4 pound cooked,
clean medium shrimp for chicken breast strips.
6-ounce package salad spinach
Dressing:
Wash and clean spinach. Divide evenly among 4 salad plates. Top each with 2 tablespoons Craisins and onion slices.
CREAMY CRANBERRY SALAD
3 cups fresh or frozen cranberries, coarsely chopped
In a bowl, combine cranberries, pineapple, apple, marshmallows, sugar,
salt and walnuts if desired; mix well. Cover and refrigerate overnight.
Just before serving, fold in whipped cream.
GINGER LIME FRUIT SALAD
2 pints strawberries, hulled and halved
Combine strawberries, kiwi, mangoes, pineapple chunks and grapes in 2-quart dish. In a small bowl, combine lime juice, honey and ginger. Pour dressing over fruit; toss gently to mix. Cover and refrigerate. Stir before serving.
SPRING FRUIT SALAD
11-ounce can mandarin orange sections, drained
In a bowl, combine oranges, coconut, marshmallows, pineapple and sour cream; mix well. Cover and refrigerate overnight. Just before serving, sprinkle with walnuts and brown sugar. Garnish with mint, if desired.
HONEY-APPLE SALAD
3-1/2 cups red apples, diced
Toss apple and lemon juice in a large bowl; add celery, grapes and
dates. In another bowl, mix Miracle Whip, honey, sour cream and salt.
1 pound boneless top sirloin, cut into strips
Combine steak and sauce in a bowl; cover and refrigerate. In a skillet, saute onion and green pepper in butter for 3-4 minutes (do not brown!).
If you have tomato allergies, as we do, garnish with radish roses.
2 fully cooked boneless skinless chicken breasts
Wash hands! Cut chicken meat into bite size pieces. Place in medium-sized glass bowl; pour dressing over chicken and toss to coat.
2 fully cooked boneless, skinless chicken breasts
Cut chicken into strips. Combine all ingredients except chicken and pasta in salad bowl ; mix well. Mix in pasta and chicken. Chill thoroughly. Serve on
lettuce leaves with Caesar rolls. Refrigerate, covered, any leftovers.
Place peas in a colander and run cool water over them to thaw. Drain well and set aside. place cucumber in large salad bowl. Peel and finely mince garlic; add to salad bowl. If using basil, chop leaves and add to bowl.
1/2 cup Miracle Whip
Combine Miracle Whip, sugar, salt and pepper. In a large salad bowl (preferably clear glass with straight sides), layer one-third of greens, one-third of dressing mixture, onion, peas and cheese.
1 tablespoon butter
20 ounce can fruit cocktail, drained
Fold in 1 cup cream, whipped (or 2 cups thawed Cool Whip). Chill.
20 ounce can pineapple chunks, drained
1 cup flaked coconut
1-1/2 cups miniature marshmallows
2 cups seedless grapes (green or red)
2 or 3 bananas, sliced
1/2 cup (approximately) of sour cream, or mix sour cream and Esther's salad dressing...Hhalf and half.
1 large can fruit cocktail
1 pint small curd cottage cheese
1/4 cup apple juice
1 tablespoon cider vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound shredded cabbage
1/4 cup thinly sliced green onions
2 apples, finely chopped
1/2 cup sesame seeds
1 bunch green onions, chopped, tops and all
2 12-ounce bags coleslaw mix
2 packages Ramen noodles (reserve seasoning packets)
6 tablespoons rice vinegar
1 teaspoon black pepper
1 teaspoon salt
1/4 cup sugar
Ramen seasoning packets
1/2 cup sugar
1/2 cup thinly sliced celery
1/2 cup thin strips green pepper
1/2 cup shredded carrots
1/2 cup chopped onion
2 green peppers and 1 large onion, chopped
1 can tomato soup
1/2 cup vinegar
1/3 cup safflower or canola oil
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard powder
1/2 head cauliflower, crisp-cooked
1/2 cup safflower or canola oil
1/2 teaspoon salt
1 cup sugar
1 tablespoon water
1/2 teaspoon black pepper
12 ounce can shoe peg (white) whole kernel corn, drained
2 ounce jar chopped pimiento, drained
1 cup chopped celery
1 cup chopped green pepper
1 cup chopped onion
3/4 cup chopped green bell pepper
3/4 cup sliced green onions
3/4 cup mayonnaise
2 tablespoons cider vinegar
2 tablespoons granulated sugar
3/4 teaspoon celery seeds
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 servings
2 tablespoons sugar
Crumbled crisp bacon
Shredded sharp Cheddar cheese
In a clear salad bowl (preferably one with straight sides), make several layers of shredded or chopped vegetables: lettuce, red onions, frozen green peas, beets, green peppers, carrots, etc.
Cover top, making sure to seal sides, with mayonnaise mixture.
Cover tightly with plastic wrap and refrigerate overnight. Before serving, sprinkle with bacon and cheese.
Toss at the table.
3 tablespoons red wine vinegar
4 teaspoons milk
1-1/2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon garlic powder
3/4 cup sliced canned water chestnuts, drained
1/4 cup thinly sliced green onions
6 bacon slices, crisp and crumbled
BON APPETIT MAGAZINE--May, 1986
1/4 cup butter
1/3 cup yellow prepared mustard
1 cup chopped celery
1/2-3/4 cup chopped onion
1/2 cup finely chopped dill pickles
3/4 cup mayonnaise
1-1/2 teaspoons salt
Yolk of 1 hard-cooked egg, pressed through a strainer
Celery leaves
Let stand 1 hour.
6 tablespoons cider vinegar
2 cups salad oil
4 teaspoons celery seed
1 teaspoon salt
2 teaspoons paprika
A couple of drops of red food coloring
1 tablespoon sugar
1 teaspoon dry mustard powder
1 teaspoon salt
Dash of cayenne pepper
2 eggs, well beaten
2 cups milk
1/3-1/2 cup cider vinegar, heated
1 tablespoon butter
Remove from heat and add butter. Beat briefly with a rotary beater to insure perfect smoothness; chill. Thin dressing with fruit juice, lemon juice, or whipped or plain cream before using.
1 scant cup cider vinegar
2 cups sugar
4 rounding teaspoons cornstarch
1-1/2 teaspoons dry mustard powder
4 eggs, at room temperature, separated
Add a couple tablespoons of hot mixture to the mustard. Mix well; add to remainder in
pot.
Cook a few minutes.
Return to pan and cook a few minutes, until well-blended and thick. (If yolks are not a deep yellow, I add a bit of yellow coloring.
1/2 cup mayonnaise
1 envelope dry Italian salad dressing mix
1/2 cup milk*
Gradually add milk, stirring until smooth.
About 2 cups of dressing
2 lbs. red potatoes, peeled, cooked and cubed
1/2 cup fat-free mayonnaise or Miracle Whip
2 tablespoons vinegar
1/3 cup sliced radishes
1 teaspoon celery seed
1/4 cup chopped celery
3/4 cup sliced green onions
2 hard-boiled eggs, chopped
8 servings
2 cups torn leaf lettuce
3/4 cup cubed cooked chicken
2/3 cup sliced fresh strawberries
1 orange, peeled and sectioned
1/4 cup strawberry-flavored pancake syrup
2 tablespoons cider or red wine vinegar
1/4 cup cashews or pecans, optional
2 servings
1 tablespoon soy sauce
1 teaspoon hot pepper sauce (??)
6 cups shredded romaine lettuce or napa cabbage
2 cups pea pods (about 6 ounces)
15 ounce can baby corn, drained
12 ounces grilled chicken breast strips
1 red pepper, cut into thin strips
Toss with remaining ingredients
4 servings
WITH WARM HONEY DIJON BACON DRESSING
1/2 cup Craisins sweetened dried cranberries
Red onion slices
4 slices bacon, cooked crisp and crumbled
1/2 cup plain or orange-flavored honey
1/2 cup lime juice
2 tablespoons Dijon mustard
Combine dressing ingredients in a small glass mixing bowl using a wire whisk.
Heat in microwave on HIGH for 1 minute, or until warm. Makes about 1 cup.
4 servings of salad
20-ounce can crushed pineapple, drained
1 medium apple, peeled and chopped
2 cups miniature marshmallows
2/3 cup sugar
1/8 teaspoon salt
1/4 cup chopped walnuts, optional
2 cups whipping cream, whipped
10-12 servings
4 kiwis, peeled and sliced
2 mangoes, peeled and cubed
2 cups fresh pineapple chunks
1 cup red seedless grapes
1/3 cup fresh lime juice
3 to 4 tablespoons honey
1/2 teaspoon grated fresh ginger
8 servings
1 cup flaked coconut, toasted
1 cup miniature marshmallows
8-ounce can pineapple tidbits, drained
2 tablespoons chopped walnuts
1 tablespoon brown sugar
Fresh mint, optional
6 servings
Watching fat intake? Substitute imitation sour cream for the real thing!
2 tablespoons fresh lemon juice
2 cups Thompson Seedless grapes
1 cup celery, thinly sliced
1/2 cup chopped dates
1/2 cup Miracle Whip
1/4 cup honey
2 tablespoons sour cream
1/2 cup walnuts, toasted and chopped
Pour this mixture over the fruit mixture and toss to coat. Stir in walnuts.
Serve immediately.
8 servings
1/3 cup Worcestershire sauce
1 medium onion, sliced thin
1 green pepper, sliced thin
1 tablespoon butter
6 cups shredded lettuce
6-8 cherry tomatoes, halved
Add steak; stir and fry until meat is cooked. Spoon meat and vegetables
over lettuce; garnish with tomatoes. Serve with salsa if desired.
4-6 servings
1/2 cup Caesar dressing
8 cups torn Romaine lettuce
1/2 cup thin red onion slices, cut in half
2 tomatoes cut into 12 wedges
1 tablespoon Parmesan cheese
1/2 cup seasoned croutons
Divide lettuce among four salad dishes. Top with equal amounts of chicken, onion and tomato wedges. Sprinkle with cheese and croutons.
Serving suggestion: serve as a main dish with Italian or garlic breadsticks.
4 servings
2 cups cooked pasta, rotini or your favorite
1 cup fresh broccoli florets
1/4 cup chopped red onion--or any sweet onion
1/4 cup sliced celery
1/4 cup chopped green bell pepper (omit this from mine!!)
1/4 cup shredded carrot
1/4 cup sliced ripe olives (Omit these from mine, too)
1/4 cup Miracle Whip
Salt and pepper to taste--seasoned salt would be good
4 servings
1 medium seedless cucumber (about 3/4 cup chopped)
2 cloves fresh garlic
1/4 cup fresh basil leaves (optional)
1 medium red bell pepper, chopped
1 small sweet onion, chopped
2/3 cup imitation sour cream
1/3 cup fat free Miracle Whip
2 tablespoons fresh lemon juice
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Seed and chop pepper, adding to bowl as you chop it. Peel and chop the onion, adding it to the bowl as you chop.
Add sour cream, Miracle Whip, lemon juice, salt and pepper to the salad bowl; stir well to mix with the vegetables. Add green peas; toss to coat and mix well. Serve at once, or cover and refrigerate up to 24 hours.
5-6 servings
1 tablespoon sugar (optional)
1/4 teaspoon salt
1/4 teaspoon pepper
6 cups mixed young salad greens
1 medium red (or any sweet) onion, sliced
10 ounces frozen baby peas, thawed
8 ounces sliced Swiss cheese, julienned (I prefer sharp Cheddar)
1 pound bacon crisply cooked and crumbled
Repeat layers twice; cover and refrigerate at least 2-3 hours, or overnight. Just before serving, add bacon and toss.
6-8 servings
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