4 C. cabbage, shredded (can be a combination of green and red)
1 C. Apple, chopped
½ C. celery, chopped
½ C. raisins
¼ C. walnuts, chopped
1 C. Miracle Whip (regular/light/free)
¼ C. French Dressing
1 t. Salt
dash pepper
Toss cabbage, apple, celery, raisins and walnuts in large bowl. Mix dressings, 1 t. salt and dash pepper in small bowl. Add to cabbage mixture; mix lightly. Refrigerate.
Makes 8-10 servings.
Cassidy and Wesley surprised me, by asking for seconds!
1 head broccoli flowerettes
¼ C. sunflower seeds
red seedless grapes
bacon bits
Dressing for Broccoli Salad
½ C. mayonnaise
2 T. vinegar
1 T. sugar
Mix dressing together. In separate bowl mix the rest of the ingredients. Pour dressing over broccoli mixture. Mix to coat. Top with bacon bits.
This is my mother's recipe. It’s what I call “real Chinese chicken salad". The agar is soft in the salad, so you don't have to worry about crisp noodles getting soggy.
2 chicken breasts
1 large head lettuce (1 iceberg or 2-3 romaine)
½ bunch cilantro
2-3 pickling cucumbers, peeled and sliced diagonally
1 bunch green onions
2 T. sesame seeds (and/or ½ cup toasted slivered almonds)
1/3 C. chili salsa
1 8-oz pkg agar, shredded (oriental grocery)
Dressing (Mix and shake vigorously):
1 T. sugar
3 T. vinegar
1 t. salt
¼ t. pepper
1 t. Accent (optional)
1 T. sesame oil
¼ C. salad oil
1 T. soy sauce
2 t. 5-spice powder (optional)
Boil chicken breasts, chill and shred very thin and season with salt and pepper. Cut lettuce in half and slice thin (as in tacos). Chop cilantro. Cut green onions in 2" lengths and slice very thin.
Prepare agar by soaking it in water for about 5 minutes. Drain and squeeze out excess water. Cut in 2" lengths. In separate bowl, mix agar and salsa thoroughly. Cut cucumber into 2" lengths, then slice into strips and mix with agar. Toss all ingredients together. Pour dressing in just before serving. Sprinkle sesame seeds. Serves 10.
For a large party, you can increase the recipe as follows (serves 25-30 people):
1 chicken (boiled and shredded)
2 heads lettuce (or 5-6 romaines)
6-7 cucumbers
1 bunch cilantro
2 bunches green onions
2 pkg. agar
Dressing:
¼ C. sugar
4 t. salt
4 t. MSG (optional)
1 C. salad oil
2/3 C. vinegar
1 t. pepper
¼ C. sesame oil
¼ C. soy sauce
1¼ C. boiling water
1 3-oz. pkg. raspberry gelatin
1 C. whole cranberry sauce
½ C. chopped celery
½ C. cored, peeled chopped apple
½ C. chopped walnuts
Make gelatin. As it thickens, add the cranberry sauce and blend in the other ingredients as listed. This is good to have with turkey.
This is my father-in-law’s recipe
4–5 hard boiled eggs, peeled (cubed small)
4–5 (1½ lb.) red potatoes, boiled and peeled
1 pkg carrots, par-boiled, peeled, cubed
1 cucumber, peeled, seeded, cubed
1 lb. med. shrimp, approx. 25-30, shelled & cleaned, boiled, cut in halves
2-3 T. white vinegar
1½ T. sugar
Sho Shing wine (Chinese rice wine)
salt, garlic powder to taste
Boil eggs, potatoes and carrots. Peel, cube, mix together. Peel, seed and cube cucumbers. Add 2-3 T. white vinegar, dash salt, and sugar to cucumbers. Mix and put into refrigerator overnight.
Shell and devein shrimp. Put shrimp in boiling water. Add dash of salt, little Sho Shing wine, dash of garlic powder. Remove shrimp when done. Cut each shrimp in half. Add to potato mixture.
Right before serving, remove excess liquid from cucumber. Add cucumber to mixture. Add Best Foods mayo to mixture, approx 4-5 dollops.
1 package TJ's steamed & fully cooked lentils
1 package TJ's crumbled Feta cheese
1 container TJ's Brushetta sauce
In a medium bowl, combine, lentils, feta cheese and brushetta sauce, then stir.
serve cold with your favorite TJ's cracker.
2 pkgs. lemon jello
1 can mandarin oranges
1 tall can crushed pineapple, drained
1 pt. orange sherbet
1 C. sour cream
Melt 2 pkgs. lemon jello in 1 cup hot water. Add 1 can mandarin oranges and l can of drained crushed pineapple. While still hot, add one pint orange sherbet and stir until sherbet is melted. Add 1 cup sour cream. Chill until firm. Serves 20.
½ C. slivered or sliced almonds
2 T. sugar
1 bunch spinach or romaine lettuce washed, dried, torn into pieces
1 C. chopped celery
2 green onions, sliced
1 can Mandarin oranges, drained
Dressing:
¼ C. veg. oil
2 T. white vinegar
dash of Tabasco sauce
1 T. dried or fresh parsley
2 T. sugar
½ t. salt
dash of pepper
Cook almonds and sugar over medium heat until sugar coats the almonds well. Toss together the lettuce, celery and onions in a large bowl and chill. Mix the dressing together and chill. Add the mandarin oranges, almonds and dressing just before serving.
½ C. sliced almonds
2 T. granulated sugar
¼ head iceberg lettuce, torn or cut up
¼ head romaine lettuce, torn or cut up
European salad greens (optional)
2 stalks celery, sliced thinly up the stalk
2 green onions, sliced thinly
1 can mandarin oranges, drained
Dressing:
¼ C. salad oil
2 T. granulated sugar
2 T. vinegar (use rice vinegar)
½ t. salt
dash black pepper
dash red pepper (cayenne)
fresh parsley chopped fine
Cook almonds and sugar in non-stick pan over medium heat, stirring constantly, until the sugar melts and caramelizes and covers the almonds (10-15 minutes). After the sugar caramelizes, stop immediately because it can scorch easily.
Combine all ingredients except oil. Drizzle oil into the other ingredients slowly while stirring briskly with a wire whisk.
Combine all ingredients and put dressing on just before serving.
For a party of 30, I use 1 head of iceberg and one head of romaine, 5 cans oranges, 2 C. nuts and I multiply the dressing by 4.
1 head iceberg lettuce, rinsed and separated into pieces
1 bunch spinach, rinsed and separated into pieces
6 eggs, boiled, cut into small pieces
1 lb. bacon, cooked, cut into small pieces
1 bunch green onions, minced fine
1 lb. Swiss cheese, grated
1 pkg. frozen peas
4-6 dollops Best Foods mayonnaise
In a large bowl, layer each ingredient except mayonnaise. Start with half the iceberg lettuce, then half the spinach, and so on. Repeat layering twice. Cover salad with layer of mayonnaise.
Cover and refrigerate overnight. Mix just before serving.
1 16-oz. pkg. pasta (medium shells, ziti, rotini) (I use the Italian Trio - for variety)
1 bunch green onions, sliced
1 red or yellow bell pepper, diced
1 C. Italian dressing of your choice
½-¾ C. grated parmesan cheese (in the tub not the shaker)
Boil pasta until done. Run cold water over it to cool and wash off extra starch. Let cool. Meanwhile, dice the pepper and slice the green onion. Put in a large bowl that has a lid. Add 1 c. dressing to pepper/onion and mix well.
When pasta has cooled sufficiently, add to pepper mixture and stir thoroughly to coat all noodles. Sprinkle grated parmesan cheese on top.
Refrigerate overnight.
Stir again before serving. You can add salt if you think it needs more flavor, but I prefer it as is.
6 nice sized potatoes, cooked and cubed
6 boiled eggs, diced
3 celery stalk, diced
1 large onion, diced
4 T. pickle relish
1 can of black olives, chopped
paprika
mayonnaise or Miracle Whip
salt and pepper to taste
dash parsley (optional)
Mix together with mayonnaise or miracle whip and add salt and pepper to taste. Garnish with paprika, olives, eggs, and parsley if desired.
