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Angie's Kitchen!

Salads!

SUNDAY PICNIC BEAN SALAD

2 MEDIUM ONIONS, SLICED THIN
1/2 GREEN PEPPER, CHOPPED
1 CAN GREEN BEANS, DRAINED
1 CAN WAXED BEANS, DRAINED
1 CAN KIDNEY BEANS (DO NOT DRAIN)
SALT AND PEPPER TO TASTE

MIX TOGETHER IN A 2 QUART DISH WITH LID. ADD DRESSING.

DRESSING

3/4 CUP SUGAR
2/3 CUP OLIVE OIL
2/3 CUP WHITE VINEGAR

MIX TOGETHER AND POUR OVER VEGETABLES. LET STAND IN REFRIGERATOR OVERNIGHT.

CAESAR DRESSING

1/3 CUP OLIVE OIL
1 T LEMON JUICE
1 T WHITE WINE VINEGAR (WHITE VINEGAR MAY BE SUBSTITUTED)
1 t DIJON MUSTARD
1 t WORCESTERSHIRE SAUCE
1 t ANCHOVY PASTE
1/4 t SALT
1 T CRUSHED GARLIC
2 T PARMESAN CHEESE

MIX IN BLENDER UNTIL SLIGHTLY THICKENED. CHILL AND SERVE OVER SALAD.

CHINESE VEGETABLE SALAD

1 CAN PEAS DRAINED
1 CAN CORN DRAINED
1 CAN FRENCH GREEN BEANS DRAINED
1 CAN SLICED WATER CHESTNUTS DRAINED
1/2 CUP DICED CELERY
1 CAN CHINESE VEGETABLES WITH JUICE
1 CHOPPED GREEN PEPPER
1 MEDIUM RED ONION CHOPPED

SYRUP 1/2 CUP CIDER VINEGAR
11/2 CUP SUGAR
SALT AND PEPPER TO TASTE

PUT VEGETABLES IN A SERVING BOWL WITH A LID. BRING VINEGAR AND SUGAR TO BOIL, COOL. POUR OVER VEGETABLES. CHILL AND SERVE. MAY ALSO BE SERVED WARM.

CRISPY CROUTONS

5 PIECES (ANY KIND) BREAD, CUBED
2T BACON GREASE OR OLIVE OIL
2T MIXED DRIED HERBS
2t CRUSHED GARLIC
2T GRATED PARMESAN CHEESE

IN A SKILLET HEAT OLIVE OVER MEDIUM HEAT. STIR IN GARLIC AND HERBS. ADD BREAD CUBES. HEAT THOROUGHLY STIRRING CONSTANTLY UNTIL BREAD IS BROWNED. REMOVE FROM HEAT STIR IN PARMESAN CHEESE. SERVE OVER SALADS OR SOUPS.

POLAR FRUIT SALAD

6 BANANAS, SLICED
1 LARGE CAN APRICOTS (DO NOT DRAIN)
1 LARGE CAN CRUSHED PINEAPPLE (DO NOT DRAIN)
1 12 OZ CAN FROZEN ORANGE JUICE
2 CUPS SUGAR
1 CUP WATER
2 T LEMON JUICE

STIR TOGETHER UNTIL SUGAR IS DISSOLVED. COVER AND FREEZE.

HAM SALAD

1/2 LB HAM, DICED
1/4 CUP MAYONNAISE OR SALAD DRESSING
1/4 CUP SWEET PICKLE RELISH
2 BOILED EGGS, CHOPPED
1 STALK CELERY, CHOPPED

COMBINE INGREDIENTS. CHILL BEFORE SERVING. SERVE WITH BREAD OR CRACKERS.

LAYERED SALAD

1 HEAD LETTUCE, CLEANED AND TORN INTO BITE SIZE PIECES
1 GREEN ONION, CHOPPED
4 STALKS CELERY, CHOPPED
1 CAN PEAS, DRAINED
1 CUP MAYONNAISE
2 CUPS GRATED CHEESE
BACON BITS

LAYER AND SERVE.

PEA SALAD

1 16 OZ PACKAGE FROZEN PEAS, THAWED
1 CUP MIRACLE WHIP
8 OZ CUBED VELVEETA CHEESE
1 JAR REAL BACON BITS
1 CUP SLICED CELERY
1/2 CUP SLIVERED ALMONDS

MIX TOGETHER AND SERVE IMMEDIATELY.

SPINACH SALAD

1 LB FRESH SPINACH
1 CAN BEAN SPROUTS, RINSED AND DRAINED
1 8OZ CAN WATER CHESTNUTS, SLICED AND DRAINED
4 HARD BOILED EGGS, SLICED
1 MEDIUM ONION, CHOPPED
1/2 LB BACON, COOKED AND CRUMBLED
1 CUP SHREDDED CHEDDAR CHEESE

DRESSING

3/4 CUP SUGAR
1/4 CUP CIDER VINEGAR
1/4 CUP OLIVE OIL
1/3 CUP KETCHUP
SALT TO TASTE
1 t WORCESTERSHIRE SAUCE

CLEAN AND TEAR SPINACH LEAVES IN A LARGE BOWL. ADD OTHER INGREDIENTS. MIX TOGETHER DRESSING INGREDIENTS. POUR OVER SALAD, TOSS WELL AND SERVE IMMEDIATELY.

TACO SALAD

1 LB GROUND ROUND, BROWNED AND DRAINED
1 HEAD LETTUCE, CLEANED AND TORN
4 GREEN ONIONS, CHOPPED
1 TOMATO, CHOPPED
1 PKG. TACO SEASONING
2 CUPS GRATED CHEDDAR CHEESE
1 CAN MEXICAN BEANS
1 8OZ PKG. TACO FLAVORED CHIPS, CRUSHED
1 CAN CORN, DRAINED

ADD TACO SEASONING TO GROUND ROUND WITH 1/4 CUP WATER. SIMMER UNTIL LIQUID IS REDUCED. ADD BEANS AND CORN HEAT THOROUGHLY. IN THE MEANTIME PREPARE SALAD. ADD MEAT MIXTURE TOP WITH CHEESE AND CRUSHED TACO CHIPS. TOSS WELL AND SERVE.

TUNA SALAD

1 6 OZ CAN TUNA PACKED IN WATER, DRAINED
2 BOILED EGGS, CHOPPED
1/4 CUP SWEET PICKLE RELISH
2T MAYONNAISE OR SALAD DRESSING
1 STALK CELERY, CHOPPED
1/4 CUP CHOPPED DILL PICKLES
1/4 CUP CHOPPED ONIONS

COMBINE INGREDIENTS AND STIR WELL. CHILL BEFORE SERVING. SERVE WITH BREAD OR CRACKERS.

TWISTED TUNA SALAD

1 12OZ CAN TUNA PACKED IN WATER, DRAINED
1 STALK CELERY, CHOPPED
3 BOILED EGGS, CHOPPED
1 PKG. OF ITALIAN SALAD DRESSING SEASONING
1/4 CUP MAYONNAISE OR SALAD DRESSING

COMBINE INGREDIENTS. CHILL BEFORE SERVING. SERVE WITH BREAD OR CRACKERS.

WILTED LETTUCE AND ONIONS

1 HEAD LETTUCE, CLEANED AND TORN
3 GREEN ONIONS, CHOPPED
6 SLICES BACON , FRIED AND CRUMBLED
1/4 CUP BACON GREASE
1/4 CUP CIDER VINEGAR
1/2 CUP SUGAR
1/4 t SALT
1/4 t PEPPER
1/4 CUP WATER

SPRINKLE ONIONS OVER LETTUCE; ADD BACON. IN A FRYPAN COMBINE REMAINING INGREDIENTS; BRING TO BOIL, STIRRING. POUR OVER SALAD. TOSS. SERVE IMMEDIATELY.


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