Salads and Dressings
Coleslaw
31/07/07 10:10 Filed in:Salads and
Dressings
Coleslaw
From: Kristi Sweetser
3 cups shredded green cabbage
1 cup shredded red cabbage
1 cup shredded carrots
DRESSING
1/2 cup mayo
1/3 cup white vinegar
2 T. sugar
2 T. Dijon mustard
1-1/2 tsp. poppy seeds
1/8 tsp. salt
pinch pepper
From: Kristi Sweetser
3 cups shredded green cabbage
1 cup shredded red cabbage
1 cup shredded carrots
DRESSING
1/2 cup mayo
1/3 cup white vinegar
2 T. sugar
2 T. Dijon mustard
1-1/2 tsp. poppy seeds
1/8 tsp. salt
pinch pepper
Combine
the vegetables in a large bowl and mix well.
Combine all the dressing ingredients in a small bowl
and mix well.
Pour the dressing over the salad and toss.
Refrigerate until chilled before serving.
Broccoli & Bacon Salad
31/07/07 10:09 Filed in:Salads and
Dressings
Broccoli & Bacon Salad
From: Donna Crane
1/2 c. mayonnaise
1/3 c. sugar
1/2 t. salt
3 T. cider vinegar
1 medium onion chopped
1 bunch broccoli
1/3 c. raisins
8 slices cooked bacon
Prepare 3-4 hours early – mayo, sugar, salt & vinegar. Mix well. Chop onion & broccoli into small pieces. Add to the dressing. Chill. Stir periodically. When ready to serve, add raisins & bacon. Taste – may need more salt. Stir again before serving. Serve cold.
From: Donna Crane
1/2 c. mayonnaise
1/3 c. sugar
1/2 t. salt
3 T. cider vinegar
1 medium onion chopped
1 bunch broccoli
1/3 c. raisins
8 slices cooked bacon
Prepare 3-4 hours early – mayo, sugar, salt & vinegar. Mix well. Chop onion & broccoli into small pieces. Add to the dressing. Chill. Stir periodically. When ready to serve, add raisins & bacon. Taste – may need more salt. Stir again before serving. Serve cold.
Barb’s Potato Salad
31/07/07 10:09 Filed in:Salads and
Dressings
Barb’s Potato Salad
From: Delmar and Barb Schroeder
4 egg yokes (hard boiled) add egg whites to potatoes
3 teaspoons mustard
1 small can evaporated milk (fat free)
½ cup sugar (start out with a little less, then add if needed)
1 cup mayonnaise
½ teaspoon salt
¼ to 1/3 cup vinegar
1 teaspoon celery seed
1 onion (chopped fine)
About 10 red potatoes (cooked and cooled before peeling and grating.
Smash egg yokes with a fork, add mustard and milk, stir with whisk, then add rest of ingredients. Best if prepared and chilled the day before serving.
From: Delmar and Barb Schroeder
4 egg yokes (hard boiled) add egg whites to potatoes
3 teaspoons mustard
1 small can evaporated milk (fat free)
½ cup sugar (start out with a little less, then add if needed)
1 cup mayonnaise
½ teaspoon salt
¼ to 1/3 cup vinegar
1 teaspoon celery seed
1 onion (chopped fine)
About 10 red potatoes (cooked and cooled before peeling and grating.
Smash egg yokes with a fork, add mustard and milk, stir with whisk, then add rest of ingredients. Best if prepared and chilled the day before serving.
Delmar’s Poppy Seed Dressing
31/07/07 10:08 Filed in:Salads and
Dressings
Delmar’s Poppy Seed Dressing
From: Delmar and Barb Schroeder
1/3 cup vinegar
½ cup sugar
1 tablespoon grated onion (rounded)
½ teaspoon dry mustard
½ teaspoon salt
1 cup vegetable oil
1 tablespoon poppy seed
Blend vinegar, sugar, onion, and dry mustard till clear or completely dissolved (3 minutes),
add salt and vegetable oil, blend 10 minutes, stir in poppy seed. Chill before serving, best if made a day or two ahead of time.
From: Delmar and Barb Schroeder
1/3 cup vinegar
½ cup sugar
1 tablespoon grated onion (rounded)
½ teaspoon dry mustard
½ teaspoon salt
1 cup vegetable oil
1 tablespoon poppy seed
Blend vinegar, sugar, onion, and dry mustard till clear or completely dissolved (3 minutes),
add salt and vegetable oil, blend 10 minutes, stir in poppy seed. Chill before serving, best if made a day or two ahead of time.
Barb’s Good Coleslaw (Old Fashioned)
31/07/07 10:07 Filed in:Salads and
Dressings
Barb’s Good Coleslaw (Old Fashioned)
From: Delmar and Barb Schroeder
1½ lb cabbage
1/3 cup vinegar
2/3 cup sugar
1 cup cream
1 tsp salt
The above is the basic recipe, add the following to taste:
Diced apples
Sliced bananas
Small marshmallows
Shred or chop cabbage, mix other ingredients, pour over shredded cabbage, and whatever else you add, toss and serve.
From: Delmar and Barb Schroeder
1½ lb cabbage
1/3 cup vinegar
2/3 cup sugar
1 cup cream
1 tsp salt
The above is the basic recipe, add the following to taste:
Diced apples
Sliced bananas
Small marshmallows
Shred or chop cabbage, mix other ingredients, pour over shredded cabbage, and whatever else you add, toss and serve.
Barb’s Turkey Dressing
31/07/07 10:07 Filed in:Salads and
Dressings
Barb’s Turkey Dressing
From: Delmar and Barb Schroeder
Turkey broth – cook neck and giblets and debone. Cook below items in 1 cup broth, save the rest of the broth for gravy.
1 Apple chopped
½ cup dried apricots chopped
½ cup prunes chopped
1 med onion chopped
2 stalks celery chopped
Add salt and sugar to taste. Let cool,
8 cups cubed home made type bread.
2 eggs
Mix all ingredients. If too dry, add more broth. Bake in casserole covered 325 degrees for 40 – 45 minutes or 375 degrees for 20 – 30 minutes.
From: Delmar and Barb Schroeder
Turkey broth – cook neck and giblets and debone. Cook below items in 1 cup broth, save the rest of the broth for gravy.
1 Apple chopped
½ cup dried apricots chopped
½ cup prunes chopped
1 med onion chopped
2 stalks celery chopped
Add salt and sugar to taste. Let cool,
8 cups cubed home made type bread.
2 eggs
Mix all ingredients. If too dry, add more broth. Bake in casserole covered 325 degrees for 40 – 45 minutes or 375 degrees for 20 – 30 minutes.
Spinach and Totellini Salad
31/07/07 10:06 Filed in:Salads and
Dressings
Spinach and Totellini Salad
From: Kristi Sweetser
1 (20 oz.) or 2 (9 oz.) pkg(s). cheese filled tortellini
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
2/3 cup grated parmesan
2 cups (approx. 1 12 oz. pkg.) cherry or grape tomatoes, halved
1/2 can (approx. 3 oz.) black olives, sliced
1 (16 oz.) bottle Italian dressing
Cook tortellini according to package directions, rinse and drain. Combine tortellini, spinach, cheese, tomatoes, and olives. Add enough salad dressing to coat. Toss and season with salt and pepper to taste. Let sit in refrigerator for atleast 3 hours for flavors to meld. Add additional dressing and toss, just before serving (Note: pasta soaks up dressing and makes the salad a bit dry if you don't add more dressing).
From: Kristi Sweetser
1 (20 oz.) or 2 (9 oz.) pkg(s). cheese filled tortellini
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
2/3 cup grated parmesan
2 cups (approx. 1 12 oz. pkg.) cherry or grape tomatoes, halved
1/2 can (approx. 3 oz.) black olives, sliced
1 (16 oz.) bottle Italian dressing
Cook tortellini according to package directions, rinse and drain. Combine tortellini, spinach, cheese, tomatoes, and olives. Add enough salad dressing to coat. Toss and season with salt and pepper to taste. Let sit in refrigerator for atleast 3 hours for flavors to meld. Add additional dressing and toss, just before serving (Note: pasta soaks up dressing and makes the salad a bit dry if you don't add more dressing).