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Rice Salad

Rice Salad image
Parent ID

1 c. uncooked rice
2 pimentoes, diced
2 c. carrots, coarsely shredded
Salt to taste
Freshly ground pepper to taste
1/2 c. celery, thinly sliced
3 green onions
1 green pepper, cut in strips
1 c. (barely) cooked peas
1/2 c. Wishbone Italian dressing

Cook rice and cool. Add remaining ingredients. Chill well before serving. Serves 6 to 8.

Lorene's Overnight Salad

Lorene's Overnight Salad image
Parent ID

2 c. chopped lettuce
1 pt. mayonnaise
1/2 c. chopped onion
1/2 c. Parmesan cheese
1/2 c. chopped celery
1/2 lb. bacon, cooked and crumbled
I can sliced water chestnuts
2 tsp. sugar
5 hard-boiled eggs, chopped
1 (10 oz.) pkg. frozen peas, thawed and drained
Fresh parsley

Cover with lettuce a flat serving dish 4-5 inches deep. Add in layers: onion, celery, water chestnuts, sprinkle sugar over all. Add peas evenly, spread mayonnaise, sprinkle Parmesan. Cover tightly with foil and refrigerate overnight. Next day add bacon, eggs. Cover tightly again until ready to serve. Garnish with parsley.

Don't brag; it isn't the whistle that pulls the train.

Potato Salad "For All Seasons"

Potato Salad "For All Seasons" image
Parent ID

6 to 8 lg. potatoes
Pepper to taste
2 bunches scallions
3/4 qt. Hellman's mayonnaise
1 stalk celery
1 T. prepared mustard
8 hard boiled eggs
Salt to taste

Optional: sage, parsley, some sour cream

Cook potatoes. Drain and chop. Let cool. Chop eggs, scallions, celery. Add to potatoes. Mix in mayonnaise, mustard and other ingredients. This is a very flexible recipe. Just make sure that there is enough mayonnaise! It can be topped with parsley, tomatoes, egg slices, etc.

P.S. This is a favorite with all children, K-30 years of age!

Medieval Salad

Medieval Salad image
Parent ID

Escarole
Fresh mint
Chicory
Watercress
Fennel bulbs, sliced thinly
Borage
Shallots, minced
Fresh rosemary
Leeks (white part only), thinly sliced
Rue
Purslane
Turnips and parsnips, peeled and sliced
Wine or cider vinegar
Mustard
Almonds, chopped
Brown sugar
Dates and figs, chopped
Salt, pepper
Garlic, finely minced
Sweet spices
Filberts, chopped
Walnut oil (or virgin olive oil)
Raisins
Cabbage, shredded

Put together the greens, vegetables, nuts and dried fruits in whatever combination is available and pleases you. Serve with a vinaigrette dressing as above. This adaptation of a late 14th century English recipe was served at the banquet which ended the Wellesley College Medieval Symposium, Summer 1980.

Cucumber Salad Mold

Cucumber Salad Mold image
Parent ID

1 (3 oz.) pkg. lime Jello
1/2 c. diced celery
1 1/2 c. water
2 tsp. grated onion
2 T. lemon juice
1 c. mayonnaise
1 c. minced seeded cucumber
1/2 c. sour cream

Dissolve Jello in 3/4 cup boiling water. Add remaining 3/4 cup water and lemon juice. Chill until partially set. Add remaining ingredients and beat together. Pour into 5-cup mold and chill until firm.

Betty's Green Pea Salad

Betty's Green Pea Salad image
Parent ID

6 slices bacon, cooked crisp
1/2 c. celery, sliced thin
20 oz. frozen peas, cooked and well-drained
1/4 lb. American cheese; cubed
6 hard-boiled eggs, chopped
3 T. chopped onion

Assemble all in bowl and chill. One-half hour before serving, mix with 1 teaspoon Accent and 1 cup salad dressing.

Broccoli and Mushroom Salad

Broccoli and Mushroom Salad image
Parent ID

1 lb. mushrooms, cleaned and sliced
4 tsp. vinegar
1 tsp. salt
1 head broccoli separated into florets
1 tsp. paprika
1 tsp. celery seed
2 green onions finely chopped
1 T. onion powder
1 c. sugar

Combine mushrooms, broccoli, onions and allow to stand 1 hour. Mix oil, vinegar and seasonings, pour over salad, let stand another hour before serving.

Five Bean Salad

Five Bean Salad image
Parent ID

1 buffet size can baby lima beans
1 buffet size can cut wax beans
1 buffet size can cut green beans
1 can pimiento, diced
1 pt. size can kidney beans
1 pt. size can garbanzo beans
1 red onion, sliced
1 green pepper, sliced

DRESSING:
1/3 c. sugar
1/4 c. oil
1/2 c. vinegar
1/2 tsp. salt
1/2 tsp. celery salt

Drain beans and mix with onion, pimiento and green pepper in large bowl. Mix ingredients for dressing in saucepan and bring to boil. Pour over bean mixture, toss and cover. Chill. Best if allowed to stand for 24 hours before serving.

Antipasto Salad

Antipasto Salad image
Parent ID

(serves 6-8)

1/2 sm. head cauliflower, in flowerettes
1 (4 oz.) jar pimento
1 (3 oz.) jar green olives
2 carrots in 2 inch strips
1 (3 oz.) jar pitted black olives
2 stalks celery in 1 inch pieces
1 tsp. salt
1/2 tsp. oregano
1 green pepper in 2 inch strips
1/4 tsp. pepper
1/4 c. water
3/4 c. wine vinegar
1/2 c. olive oil
2 T. sugar

Mix all ingredients in large skillet. Bring to boil, reduce heat and simmer 5 minutes. Cool. Refrigerate at least 24 hours. Drain and serve. Cheese, pepperoni, croutons, anchovies, and/or hard-boiled eggs may be added for serving.

Tuna or Chicken Salad

Tuna or Chicken Salad image
Parent ID

2 cans (7 oz.) solid pack tuna or canned chicken
Salted almonds
2 doz. seedless grapes
2 c. cooked macaroni, cut fine
1/2 c. canned peas, optional
2 doz. pimiento olives, halved
6 hard boiled eggs, diced

DRESSING:
1/2 pint cream, whipped
3/4 c. Miracle Whip

Pour boiling water over tuna to remove oil. Keep in large pieces. Chill. Combine with remaining ingredients and add dressing. Serves 6 to 8.