Sour Cream Cucumbers
March 9, 2010, 3:05 am
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salad
1/2 ts Salt 1 tb Sugar 2 tb Cider vinegar 1 c Sour cream 2 tb Chives; chopped 2 tb Dill; fresh, chopped 1 ts Celery seed 2 Cucumbers; firm, unpeeled Dissolve salt and sugar in vinegar; add sour cream and stir until smooth. Add chives, dill, and celery seeds. Slice cucumbers paper thin, and combine with dressing. Chill 1 hour or more. SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy Coleman.
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Write the bad things that are done to you in sand, but write the good things that happen to you on a piece of marble. — Arabic Parable
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Pasta with Asparagus Salad
March 2, 2010, 12:18 am
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1 lb Asparagus, blanched & cut in 1 ” pcs. 6 tb Olive oil 1 Clove garlic, minced 1 lb Pasta (linguini or Fettucini) 1 c Tuna chunks 1/2 c Ham, sliced in thin strips 8 To 10 black olives, sliced 2 tb Lemon juice (or wine Vinegar) Salt and pepper Heat olive oil and cook garlic 1 min. Cook pasta until al dente and drain. Combine pasta with oil and garlic in large bowl. Add remaining ingredients and toss well. Serve at room temp. or refrigerate until cold if desired. Recipe By :
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Listen to your heart, because in the end it is your heart that matters. — Jennifer Tyler
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salad dressing
Salsa Dressing
This is a wonderful way to use up leftover salsa.
1 teaspoon Dijon-style mustard
1/4 cup red wine vinegar
1 cup extra-virgin olive oil
1/4 cup fresh salsa
Combine mustard, vinegar and olive oil and whisk together thoroughly. Add salsa and whisk until blended.
Leaders aren born, they are made. And they are made just like anything else, through hard work. And thats the price well have to pay to achieve that goal, or any goal. — Vince Lombardi
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chicken gazpacho salad
Chicken Gazpacho Salad
1 (14 ounce) package uncooked fusilli pasta
2 cups cubed cooked chicken
1 cup chopped cucumber (about 1 small)
1 cup chopped yellow or red bell pepper (about 1 medium)
1 cup chopped tomato (about 1 large)
3/4 cup spicy V-8 juice
1/4 cup lemon juice
1/2 teaspoon pepper
1/4 teaspoon salt
1 clove garlic, finely chopped
Cook pasta as directed on package; drain. Mix pasta and remaining ingredients. Serve immediately.
Yield: 6 servings.
Per Serving: 351 Calories; 3g Fat (8.6% calories from fat); 24g Protein; 55g Carbohydrate; 3g Dietary Fiber; 40mg Cholesterol; 242mg Sodium
Exchanges: 3 1/2 Grain
The Yale president must be a Yale man. Not too far to the right, too far to the left or a middle-of-the-roader. Ready to give the ultimate word on every subject under the sun from how to handle the Russians to why undergraduates riot in the spring. Profound with a wit that bubbles up and brims over in a cascade of brilliance. You may have guessed who the leading candidate is, but there is a question about him Is God a Yale man — Wilmarth S. Lewis
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Healthy&Taste: Ancient Grain Salad
February 25, 2010, 2:52 pm
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salad
1/4 c Bulgur 1/4 c Millet 1/4 c Quinoa, rinsed 1/4 c Dried cranberries, or -blueberries, or raisins 1/2 c Parsley, chopped 1/4 c Celery, chopped 1/4 c Sweet red pepper, chopped 1/4 c Apple, peeled and chopped ——————————–VINAIGRETTE——————————– 2 tb Lemon juice 2 tb Garlic clive, minced 1 ts Dijon mustard 1/4 ts Salt Pepper In large bowl, pour 1 cup boiling water over bulgur. Cover and let stand for 30 minutes; fluff with fork. Meanwhile, in saucepan, bring 1-1/2 cups water to boil; add millet and reduce heat to medium. Simmer, covered, for 5 minutes. Add quinoa; simmer, covered, for 12 minutes or until water is absorbed. In separate saucepan, bring 1/2 cup water to boil; add crangberries and boil for 4 minutes or until cranberries are plump and water is reduced to 1/4 cup. Drain, reserving water. Add millet, quinoa, parsley, celery, red pepper, apple and cranberries to burlur. Vinaigrette: Whisk together lemon juice, oil, cranberry water, garlic, mustard, salt, and pepper to taste. toss with salad. Source: Canadian Living magazine [Mar 95] Presented in an article by Anne Lindsay. Recipes from Anne Milne of Vancouver, BC, Canada [-=PAM=-] PA_Meadows@msn.com
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Humility is a strange thing. The minute you think youve got it, youve lost it. — E. D. Hulse
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creamy cole slaw
Creamy Cole Slaw
Serves 100.
7 pounds cabbage, coarsely chopped
1 pound 6 ounces carrots, finely shredded
1/2 cup dehydrated onions
1 cup green bell peppers, chopped (optional)
2 pounds 3 1/2 ounces mayonnaise or salad dressing
1/4 cup granulated sugar
1 tablespoon plus 1 teaspoon celery seed
2 teaspoons dry mustard
1/4 cup vinegar
Place all vegetables in large bowl and toss lightly to mix. Combine mayonnaise or salad dressing, sugar, celery seed, dry mustard and vinegar. Pour dressing over vegetables. Mix thoroughly. Cover and refrigerate until ready to serve.
Mix lightly before serving. Portion with 1 1/4 cup scoop.
We are here on Earth to do good to others. What the others are here for, I don know. — W. H. Auden
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asian style chicken salad
Asian Style Chicken Salad
Serves 4.
4 (4 ounce) skinless, boneless chicken breasts halves, cut into thin strips
3/4 cup Oriental-style peanut sauce or black bean sauce
1 medium cucumber, thinly sliced (about 2 cup)
2/3 cup sliced green onions
2 dried red chile peppers, chopped
1/2 cup unsalted dry-roasted peanuts (optional)
Green leaf or romaine lettuce leaves
In a shallow glass dish, combine chicken and peanut sauce. Toss to coat. Cover with plastic wrap and refrigerate for 30 minutes.
Spray a large nonstick skillet with vegetable cooking spray. Add chicken to skillet. Discard marinade in dish. Saut? chicken over medium heat until no longer pink, about 3 to 4 minutes. Stir in cucumber, green onions, chili peppers, and peanuts. Saut? for 1 minute longer. Remove from heat.
Arrange lettuce leaves in a single layer on a serving platter. Spoon chicken mixture over lettuce. Serve immediately.
To go against the dominant thinking of your friends, of most of the people you see every day, is perhaps the most difficult act of heroism you can perform. — Theodore Harold White
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Majonezes Burgonya (Potatoes with Mayonnaise)
February 23, 2010, 8:39 pm
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2 lb Potatoes 1 Onion, large 2 ts Sugar 1 ts Salt 1 tb White vinegar 2 c Water 1 lb Sour cream 3 tb Mayonnaise 1 ts Mustard 1 tb Lemon juice, fresh! 1 tb Sugar 1/2 ts Salt Cook potatoes in their skin. Do not over cook! Peel them after cooking, slice them. Make marinade with salt, sugar, vinegar, onion and as much water as needed to cover the sliced potatoes. Let it stand over night in the marinade. (If you want to eat the onions in your salad chop them, if you don like to eat them, slice them, so you can discard them before you make the dressing.) Strain the marinade from the potatoes make the dressing with these ingredients: sour cream, mayonnaise, sugar, lemon juice, salt, mustard. Pour over the marinated strained potatoes. Let it stand for a few hours before serving.
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Love, with very young people, is a heartless business. We drink at that age from thirst, or to get drunk it is only later in life that we occupy ourselves with the individuality of our wine. — Isak Dinesen
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lil jakes coleslaw
Lil Jakes Coleslaw
Posted by Kevin Taylor, the BBQ GURU, at recipegoldmine.com
10 pounds cabbage, shredded
2 1/2 pounds Miracle Whip
3 cups granulated sugar
1 1/2 cups dill pickle juice
2 teaspoons celery seed
White pepper to taste
Mix everything together. I use a hand-operated salsa maker.
A great many college graduates come here thinking of lawyers as social engineers arguing the great Constitutional issues. — Archibald Cox
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frozen fruit salad
Frozen Fruit Salad
6 ounces cream cheese
3 tablespoons mayonnaise
1 (8 ounce) can crushed pineapple, drained
1 (17 ounce) can fruit cocktail, drained
1 (10 1/2 ounce) package miniature marshmallows
2 bananas, sliced
1 cup whipped cream
Cream together cream cheese and mayonnaise. Mix in pineapple, fruit cocktail, marshmallows and bananas. Fold in whipped cream last. Pour into a 12 x 8-inch dish. Cover with plastic wrap. Freeze. Cut into squares. Serve frozen.
Sometimes the child in one behaves a certain way and the rest of oneself follows behind, slowly shaking its head. — Niels Henrik David Bohr
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