Restaurant Bleu Cheese Salad Dressing We can't tell, sworn to secrecy Mix together: 2 T creamy horseradish 2 t pepper 1 1/2 t garlic powder 1 1/2 t dry mustard 3 T lemon juice 2 T wine vinegar (or less) Blend in a food processor: 4 c Best Foods Mayonnaise 1/2 c buttermilk Add first mixture Add 6 ounces of good bleu cheese, mix well Let it sit in the frig before serving to blend flavors
CRANBERRY SALAD Marge ChezMarjon Molded Cranberry Salad quick, easy and delicious 1 (3 ounce) package cherry jell-o 1 cup hot water ½ cup cranberry sauce 1 cup sour cream walnuts chopped/diced peeled apples apples are optional but good In a bowl, dissolve jell-o in hot water, add cranberry sauce. Put in refrigerator. When it starts to set, fold in sour cream and nuts and put in mold. Unmold when ready to serve. Via Jean Halbrooks of Riverside has enjoyed this recipe for 68 years. It came from the test kitchens of the Gyarslake Gelatin Factory in the small Midwestern farming community where she grew up . She makes the dish every Thanksgiving and Christmas and doubles the recipe. Back to page top
Hidden Valley Salad Dressing topsecretrecipes.com1/2 cup mayonnaise 1/2 cup buttermilk 1/2 teaspoon dried parsley flakes 1/4 teaspoon ground black pepper 1/4 teaspoon MSG (Accent brand is good) 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon onion powder pinch dried thyme Combine all ingredients in a medium bowl and whisk until smooth. Cover and chill for several hours before using. Makes 1 cup.Back to page top
SPRING SALAD Jarisa HEAD OF LETTUCE (or two packages ready-mix lettuce) 3-4 COOKED, CUBED CHICKEN BREASTS (or two packages Perdue Chicken "Short Cuts", cubed) 4-6 PICKLING CUKES - PEELED, QUARTERED, & SLICED 1/2 CAN LA CHOW CHOW MEIN NOODLES 1/3 PACKAGE SLIVERED ALMONDS 2 TABLESPOONS SESAME SEEDS Mix all ingredients except noodles and sesame seeds. Toss with dressing. DRESSING 2 TABLESPOONS SUGAR 1/2 CUP OIL 2 TABLESPOONS RED WINE VINEGAR 4 TABLESPOONS RICE VINEGAR 1/2 TEASPOON SALT 1/2 TEASPOON PEPPER Add noodles and sesame seeds. Toss again. Serves 4-5. Substitute baby shrimp, if desired. Back to page top
Cranberry Strawberry Salad 1 (6oz) pkg strawberry jello 1 cup boiling water 1 (16 oz) cranberry sauce 1 (16oz) can crushed pineapple (undrained, in natural juice) 1 (10oz) frozen sliced strawberries (thawed) In large bowl, dissolve jello in boiling water With wire whisk, blend in cranberry sauce. Add crushed pineapple and strawberries with natural juices. Pour into Jello mold and let set overnight. Back to page top
WILTY SALAD Sunny99999 Bunch of spinich Bunch of leaf lettuce (not head lettuce) a pound of bacon (sliced into bit pieces, and cooked cut) small onion (diced, and cooked in with bacon pieces when they are almost done) seasoned crutons two hard boiled eggs (sliced or quartered) vineger (salad works best) teaspoon of sugar Fry up bacon, add onions towards the end. Cook until done. Drain bacon grease and save. Add bacon and onions to lettuce and spinach in bowl. Return bacon grease to heat, and add in vinegar, and sugar. (this will fizzle a bit) Heat slightly, and pour desired amount of hot mixture over lettuce. Add crutons and eggs......ENJOY. Back to page top
EASY FRUIT SALAD Mtn Wolf In a large bowl, mix: 1 can crushed pineapple 1 small box orange Jello Let set for a minute or two and add: 1 16 oz carton of cottage Let set for towor three minutes and fold in: 1 same size carton of cool whip Sugar free Jello, low fat Cool Whip, and naturally sweetened pineapple may be used to make this a perfect salad for dieting. Really yummy! Back to page top
Shrimp Salad Lady Annne Lettuce and greens (every kind you like and have, the more the merrier) Mayonnaise (must be Best Foods, lol) Oregano Pepper Baby shrimp (canned tiny ones works perfectly) Just add Oregano and pepper to the mayonnaise and toss greens and shrimp. The flavour and secret comes from a great deal of both oregano and pepper. Back to page top
Chili bean salad Ofra 1 can red kidney beans 1 can chick peas 1 pkg. frozen corn 1 jar salsa 1/4 c. ketchup small mild onion chopped 1/4 chopped Fresh parsley 1 TBLS. chili powder 1 tsp. cumin 1 tsp. sugar 1/4 c. balsamic vinegar 2 TBLS. olive oil Mix all together and let stand in fridge a few hours or overnight. Get's rave reviews!!!!! Back to page top
Cole Slaw Gotcha Shred l hear cabbage very fine. Mix thoroughly with Kraft Salad dressing (only, and finely cut carrot. Add salt and pepper to taste. Add 1 tbsp. apple cider vinegar, and a drop of lemon juice. THIS RECIPE WAS SERVED TO ARMY OFFICERS IN THE OFFICERS CLUB. Back to page top
Jello Salad Lady Anne Maybe it's just me, but this was the treat to look forward to at Thanksgiving Dinner, along with Mum's homemade watermelon pickles. (I'll still fight you for those) Take any fruit flavored jello, and a can of fruit cocktail. Make the jello, cool until slightly set, then mix in fruit cocktail and chill till firm. Serve on lettuce leaf (yuck, but it looked pretty) Top with salad dressing and a cherry. Salad dressing was Best Foods Mayonnaise and a little cherry juice. Back to page top
GERMAN POTATO SALAD Dreem 5 Large potatoes 1/2 cup diced onion 1/2 cup vinegar 3/4 cup water 1 cup diced celery 4 or 5 strips bacon (fried crisp and crumbled) 1/2 cup sugar salt to taste Boil potatoes with skins on. You may leave skins or peel after cooking. When done slice potatoes. Add celery, onion, and bacon to potatoes and salt. On top of stove mix vinegar, sugar, and water and bring to boiling point. After dressing is heated, pour over potato mixture. Mix well. This salad can be served at room temperature or heated. This recipe can be adjusted as to celery and onion as to your preference. I also pour a little of the bacon drippings into the dressing. This is a personal preference too. Back to page top
POTATO SALAD Lady Annne I have never measured anything in this but simply go by taste and experience. It is ALWAYS gone before I get some. Potatoes (10-12) peeled, chopped and boiled until almost soft (1/2 chunks should remain in tact) Red onion chopped ( 1 large) Celery chopped (6 sticks) Hard boiled eggs (12ish) Mayonnaise, vinegar, mustard, salt, pepper, celery salt The secret I was taught my grandparents is to add the vinegar and mayo RIGHT after the potatoes are done cooking, and RIGHT AWAY. Sprinkle a cap full (or 2) of vinegar over the potatoes and then the mayo, mix well. Add remaining ingredients at your leisure. Back to page top
Macraroni Salad Lady Anne
Macaroni (duh) (enough to make a large bowl full)
Best Foods Mayo
Miracle Whip (one part to every three parts of Best Foods)
Tablespoon red wine vinegar (tablespoon an a half)
Celery chopped
Red Onion chopped
Olives chopped
Green Pepper chopped
Parsely chopped to oblivion
3-4 oz jar of capers drained
One half a canned chipolte chili chopped to oblivion
Salt & pepper
Bit of GOOD curry
Bit of cumin
One of the secrets to killer macaroni is to put the vinegar, mayo and spices on the macaroni IMMEDIATELY while its hot and stir till you cant stir any more
