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""Marinated Vegetables Jardiniere"" Servings: 8 Serving size: 1/4 cup Preparation time: 15 minutes 1/2 cup Pacific Farms Asian Vinaigrette Dressing 1 Tablespoon Dijon Mustard 1 cup cucumber, sliced 3/4 cup carrots, sliced 1 cup broccoli 1 medium yellow pepper 1 cup snow peas 2 Tablespoons Parsley fresh 20 small Tomatoes cherry, halved Diagonally slice carrots. Snap ends of snow peas. Cut yellow pepper into 1 -inch strips. Mix Pacific Farms Asian Vinaigrette dressing and mustard. Place ingredients in bowl. Pour over combined ingredients and mix; cover. Refrigerate 2 hours to marinate. When ready to serve, place marinade in a serving cup, vegetables in a separate bowl. To make ahead: Prepare as directed except for adding tomatoes; cover. Refrigerate several hours or overnight. Stir in tomatoes just before serving.

""Cabbage Salad"" 4 cup shredded cabbage 2 oranges, peeled and cut into bite sizes 2 red apples chopped 1 cup seedless red grape halves 1/4 cup currant or raisins 1/2 cup mayonnaise or salad dressing 1/4 cup milk 1 tbsp lemon juice 1 tbsp sugar 1/8 tsp salt 1/2 cup chopped pecans, toasted In large bowl, toss cabbage, oranges, apples, grapes and currants; cover and refrigerate. In a small bowl, combine mayo, milk, lemon, sugar and salt; cover and refrigerate. Just before serving, stir dressing and pecans into salad.

""Greek Potatoe Salad"" 8 small red potatoes, each cut into 8 pieces (1lb) 1 (6 oz) jar marinated artichokes, undrained, cut up 1 / 2 cup chopped cucumber 1 / 2 green bell pepper, coarsely chopped 1 tbsp chopped fresh basil 1 / 8 tsp salt 1 / 4 cup mayonnaise Place potatoes in medium saucepan; add enough water to cover. If desired, add small amount of salt to water. Bring to a boil over medium-high heat. Cook 8 to 10 minutes or just until tender. Drain. Cool potatoes 30 minutes. In refrigerator storage bowl, combine cooled potatoes and all remaining ingredients; mix gently. Cover; refrigerate at least 2 hours to blend flavors.

""Frozen Strawberry Salad"" 1 pkg (3oz.) cream cheese, softened 1/2 cup sugar 1/4 cup crushed pineapple, drained 1 package (10oz.) frozen strawberries with juice, thawed 1 banana, sliced and quartered 1 cup frozen whipped topping, thawed Combine cream cheese and sugar in large bowl. Add pineapple, strawberries and banana; fold in whipped topping. Place mixture in either a bowl or bread tube and freeze 6 hrs. or until firm. To remove the salad from the container, wrap a warm cloth around the bowl or tub for 1-2 minutes to loosen. Slide the mixture onto a cutting board and slice. Serve immediately. **TIP: If using bread tubes [I use the ones from Pampered Chef -- the heart-shaped one turns out nicely] be sure to place parchment paper between the bottom of the tube and the cap to prevent leakage as you'll need to freeze it standing upright.

""Eggless Egg Salad"" 1 pound firm low-fat tofu, well drained 1 / 2 cup soy mayonaise 2 tsp dijon mustard 1 / 4 tsp chopped garlic 1 / 8 tsp turmeric 1 tbsp chopped fresh parsley 1 tsp chopped fresh tarragon (or 1 / 4 tsp dry) 1 / 2 cup diced celery 2 tbsp. finely chopped green onions 8 slices whole wheat bread 1 cup grated carrots 1 cup large sprouts Put tofu in a medium bowl. Using hands, crumble until texture resembles mashed eggs. Add mayonnaise and stir to blend. Stir in mustard, garlic, turmeric, parsley, tarragon, salt and pepper. Then stir in celery and green onions until blended. Spread on bread, top with carrots and sprouts.

""Tossed Provencal Salad"" 4 small red potatoes, each cut into 8 pieces 4 cups (5oz) torn fresh spinach, stems removed 1 tomato, cut into wedges 1 small red onion, thinly sliced 1 / 2 cup fat-free Italian salad dressing 1 (3oz) can water-packed tuna, drained, broken         into large pieces. In medium saucepan, combine potatoes and enough water to cover. Bring to a boil. Reduce heat; cook 10 to 12 minutes or until tender. Drain; rinse with cold water to cool. Drain well. In large bowl, combine cooked potatoes, spinach, tomato, onion and 1 / 4 cup of the dressing; toss gently. Arrange salad on 2 serving plates. Spoon tuna onto center of each salad. Drizzle each with 2 tbsp remaining dressing.

""Pasta Salad"" 1 bag spiral tri-color pasta 1 small bottle wishbone Italian dressing 1 cucumber sliced 1 medium tomato chopped 1 small jar green and/or black olives 1 cup cubed colby jack cheese Boil pasta until tender then rinse in cold water until cool. Combine all ingredients in large bowl. This is best served cold after sitting overnight in fridge.

""Sunshine Salad"" 1 can (20oz) pineapple tidbits 1 can (11oz) mandarin oranges 1 pkg (3.4oz) instant lemon pudding 1 cup quartered strawberries 1 cup sliced ripe bananas Drain pineapple and oranges, reserving liquid. Prepare pudding, using liquid from the fruit in place of milk. In a bowl, combine pineapple, oranges and strawberries; gently fold in pudding. Chill for at least 2 hours. Add bananas just before serving.

""Simple Cauliflower "Potato" Salad"" 1 16oz bag frozen cauliflower 2 tbs dried minced onions 5 Hardboiled eggs 3/4 to 1 cup mayonaisse 2 tbsp mustard Salt and pepper to taste Nuke the cauliflower and onions for 10 minutes. Drain and let cool. Cut and add eggs. Mix mayo, mustard, salt and pepper and mix with cauliflower. Refrigerate.

""Bow Ties and Broccoli Alfredo"" 6 oz. (3 cups) uncooked bow tie pasta (farfalle) 2 cups Green Giant Select® Frozen 100% Broccoli Florets 1/2 cup sliced purchased roasted red bell peppers (from 7.25-oz. jar) 1/2 teaspoon dried basil leaves 1/8 teaspoon pepper 1 (10-oz.) container refrigerated Alfredo sauce 2 tablespoons shredded fresh Parmesan cheese Heat oven to 350 F. Grease 2-quart casserole. Cook pasta to desired doneness as directed on package, adding broccoli during last 2 to 3 minutes of cooking time. Drain. In greased casserole, combine all ingredients except cheese; mix well. Cover. Bake at 350 F. for 20 minutes. Uncover casserole; sprinkle with cheese. Bake, uncovered, an additional 5 to 10 minutes or until cheese is light golden brown.

""Garden Layered Salad"" 12 cups broccoli florets 9 cups cauliflowerets 6 cups sliced fresh mushrooms 3 cups halved sugar snap peas 3 cups sliced radishes 3 cups sliced carrots 3 cups fresh or frozen peas 3/4 cup sliced green onions 2-1/4 cups olive or vegetable oil 1 cup red wine or cider vinegar 6 tbsp sugar 1/3 cup minced fresh chives 1 tbsp pepper 1 tbsp Dijon mustard 1-1/2 tsp salt 3 garlic cloves, minced 6 quarts assorted torn greens In a large bowl, toss the first eight ingredients. Whisk the oil, vinegar, sugar, chives, pepper, mustard, salt and garlic; pour over vegetables and toss. Place 1 qt. of greens in three 4 qt bowls; top each with 6 cups vegetable mixture. Repeat layers. Cover and refrigerate for at least 6 hours. Yield 50 servings

""Cucumbers and Tomatoes in Yogurt"" 2 medium cucumbers 2 green onions, chopped 1 tsp salt 2 tomatoes, chopped 1/2 clove garlic, finely chopped 2 tbsp snipped cilantro or parsley 1/2 tsp ground cumin 1/8 tsp pepper 1 cup unflavored yogurt Cut cucumbers lengthwise into halves. Scoop out seeds; chop cucumbers. Mix cucumbers, green onions and salt; let stand 10 minutes. Add tomatoes. Mix remaining ingredients except yogurt; toss with cucumber mixture. Drain thoroughly. Just before serving, fold in yogurt. Serves 6

""Shrimp Salad"" 1 lb. cooked, chopped shrimp 2 sticks celery, chopped 1 hard cooked egg, finely chopped 1 tsp. pickle relish 1 tbsp. Miracle Whip salt and pepper to taste Dash of Hot Sauce Mix all ingredients together thoroughly and add seasoning to taste. Serve on lettuce leaf or use as stuffing for avocado halves or tomatoes. Serves 4 to 6.

""Hot Chicken Salad"" 2 cups diced, cooked chicken 10 3./4 oz can cream of chicken soup 1 cup chopped celery 1 tsp chopped onion 1/2 cup chopped nuts 1 tsp salt 1/4 tsp pepper 1 tbsp minced green pepper 2 tbsp lemon juice 1/2 cup mayonnaise 1 hard boiled egg, chopped 1 cup Pepperidge Farm stuffing 2 tbsp butter Combine all ingredients except stuffing and butter. Spoon into casserole dish. Sprinkle dressing over top and dot with butter. Bake at 350° for 15 to 20 minutes.

""Summer Pasta Salad"" 1 lb orzo (rice shaped pasta) DRESSING 1-1./2 cups bottled spicy-hot V8 2 tsp freshly grated lemon peel 1/3 cup each fresh lemon juice 1/3 cup extra-virgin olive oil 1 tbsp minced garlic 3/4 tsp salt 3/4 tsp pepper 3 large tomatoes, coarsely chopped 2 regular size cucumbers, peeled and cut   into bite size pieces 1 bunch scallions Cook orzo as directed on box. Drain well. Place in a large bowl and add dressing ingredients while still warm. Add remaining ingredients and toss gently to mix. Cover and refrigerate. Makes 11 cups

""Olive Garden Salad Mix and Dressing"" SALAD Ingredients: 1 bag American Blend Dole Salad 4-5 slices Red Onion 4-6 Black Olives 2-4 Banana Peppers 1/2 C. Croutons 1 small Tomato Quatered Freshly grated Parmesean Cheese Preparation Instructions: Chill one salad bowl in freezer for at least 30 minutes. Place bag of salad in bowl. Place on top of lettuce but red onion, black olives, banana peppers, tomatoes, and croutons.   Add some freshly grated Parmesean cheese if you like, and add plenty of Olive Garden Salad Dressing on top. DRESSING Ingredients: 1/2 C. Mayonnaise 1/3 C. White Vinegar 1 tsp. Vegetable Oil 2 Tbsp. Corn Syrup 2 Tbsp. Parmesean Cheese 2 Tbsp. Romano Cheese 1/4 tsp. Garlic Salt - or one clove garlic minced 1/2 tsp. Italian Seasoning 1/2 tsp. Parsley Flakes 1 Tbsp. Lemon Juice Olive Garden Salad Mix Preparation Instructions: Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar. Found at copy cat recipes

""Roasted Red Pepper Dressing"" 1 (7oz) jar roasted red peppers, undrained 1/4 cup dijon mustard 2 tbsp red wine vinegar 1 tbsp honey In electric blender container, blend roasted red peppers, mustard, vinegar and honey until smooth. Cover; store in refrigerator for up to 1 week. Serve as a dressing for salad greens. Yields 1 1/3 cups

Broccoli & Cauliflower Wreath Combine broccoli and cauliflower for this recipe to make it more colorful. Serves 4 4 cups broccoli and cauliflower florets  1/2 cup low-fat, low-sodium broth  1 Tbsp chopped fresh parsley 1 Tbsp sliced green onion 1 tsp dried basil  1/2 tsp dried oregano  1/4 tsp dried thyme  Microwave directions: Combine broth, parsley, onion, basil, oregano and thyme in a large microwaveable container. Add the broccoli and cauliflower and cover with a lid or plastic wrap. Microwave on high until broccoli is tender, about 5 minutes. Serve hot - see serving suggestion below to make a wreath. Stove top directions: Combine broth, parsley, onion, basil, oregano and thyme in a medium-sized sauce pan. Bring to a boil, add broccoli, cover and steam until broccoli is tender, about 5 minutes. Stir occasionally. Serve hot - see serving suggestion below to make a wreath. Note: You can also add 1/2 cup sliced red pepper strips for a little red holiday color - add these in the beginning with the broccoli and cauliflower. Serving Idea: Arrange cooked broccoli and cauliflower in a wreath shape on a large platter. Sprinkle with remaining hot herb broth. Place another vegetable such as steamed carrots in the center - this makes a colorful presentation for your holiday table. Diabetic Exchange; 2 vegetables

"""Western Bean Salad""" 1 (15 oz) can ranch beans, drained 1 (15 oz) can garbanzo beans, drained 2 cups cherry tomato halves 1 cup salsa 1/2 lb. bacon, cooked and crumbled 1 small red onion, sliced 1/8 inch lettuce leaves Dressing: 1/4 cup vegetable oil 2 tbsp white wine vinegar 1 tsp sugar 3/4 tsp chili powder 1/4 coarsely ground pepper 1/4 tsp salt In a large bowl, combine all salad ingredients except lettuce leaves. Mix well; set aside. In a small bowl, combine all dressing ingredients. Mix well. Toss with the salad. Cover; refrigerate 1 hour to blend flavors. Serve on lettuce leaves. Serves 8

""Old-Fashioned Sour Cream Potato Salad"" This creamy potato salad is just like grandma used to make. Sour cream gives it smoothness while colorful peppers add some crunch.  Est. preparation time: 30 mins Est. cooking time: 20 mins Est. standing time: 2 hrs  Ingredients: 6  potatoes, scrubbed 3  eggs 1 cups  sour cream 1 cups  chopped green bell pepper 1 cups  chopped celery 3/4 cups  grated peeled carrot 1/2 cups  pickle relish 1/4 cups  chopped red bell pepper 1/4 cups  chopped trimmed green onion 2 teaspoons  mustard 1/2 teaspoons  salt 1/4 teaspoons  ground black pepper 2 tablespoons  chopped fresh parsley    Directions: Boil potatoes until tender, about 20 minutes. Hard-boil eggs (if done in the same pan as potatoes, add eggs when the water is cold); drain. Potatoes may be cut in half to hasten cooking time. Peel potatoes, if desired, and cut into cubes; place into medium bowl. Peel and dice hard-cooked eggs; add to potatoes. Combine sour cream, green pepper, celery, carrot, relish, red pepper, green onions, mustard, salt and pepper in a large bowl. Add potatoes and eggs; toss gently and mix well. Cover and refrigerate for 2 hours. Garnish with chopped parsley

""Southwest Chicken Potato Salad"" 1 1/2 pounds new potatoes (5-6 medium) -- cut in 3/4" cubes 1/4 cup mayonnaise or salad dressing 1/4 cup sour cream 1/4 cup salsa 1 1/4 cups cubed,cooked chicken or turkey 1 large tomato,seeded and chopped 1 (7 oz.) can whole kernel corn Cook potatoes tender; drain. Mix mayonnaise, sour cream and salsa. Mix potatoes and remaining ingredients in large bowl. Fold in mayonnaise mixture. Cover and refrigerate at least 10 minutes. 6 servings.

""Star-Studded Tomatoes"" Whimsical stars and garden-crunchy vegetables fill these stuffed tomatoes, perfect for a light summer dinner.  Est. preparation time: 20 mins Est. cooking time: 15 mins This recipe serves 8 people  Ingredients: 2 cups  pasta stars (or other tiny pasta shapes) 8  tomatoes 1  10-oz. package frozen peas 1/2 cups  stemmed, seeded and chopped green bell pepper 2  celery ribs, trimmed and chopped 3  green onions, chopped 1/4 cups  italian salad dressing 1/4 cups  mayonnaise 1 tablespoons  chopped fresh basil 1 cups  grated monterey jack cheese    Directions: Prepare star pasta according to the package directions. Drain; set aside. Slice tops off tomatoes; scoop out seeds and discard. Using a sharp paring knife, carefully separate pulp from the outside shell; coarsely chop pulp, placing in colander to drain. Invert tomato shells on baking pan lined with paper towels; refrigerate. Combine peas, green bell pepper, celery, green onions, Italian salad dressing, mayonnaise and basil in mixing bowl. Stir in drained tomato pulp and pasta. Fill tomato shells with pasta mixture and top with Monterey Jack cheese. Serve at room temperature.

""Sweet Potato Salad"" 3 large sweet potatoes, cubed 1 large russet potatoes, diced 1 medium vidalia onion, diced 1 large carrot, shredded 2 large eggs, hard-boiled, diced 1 cup mayonnaise Cut up potatoes as directed and simmer in lightly salted water till slightly tender(should still be "tough"). Drain quickly and immediately return to pot and cover with lid. Allow to "steam" in their own heat and juice till completely cooled to room temp. Once potatoes are cooled to room temperature, mix all ingredients together and chill overnight or at least 4 hours.

"ARGULA AND MIXED LEAF LETTUCES AND RASPBERRY DRESSING" Raspberry Vinaigrette: 1/4 cup raspberry vinegar 1/4 cup light olive oil Dash salt 1/8 teaspoon freshly ground black pepper Salad: 2 bunches arugula 1 head bibb lettuce 1 small head red leaf lettuce 1 medium sweet bell pepper, cored, seeded and cut into slivers 1/2 cup garbanzo beans, rinsed and drained 2 tablespoons dry roasted sunflower seeds Make raspberry vinaigrette by whisking all ingredients together in small bowl. Make salad. Trim, wash and tear lettuce into bite-size pieces; put in large salad bowl. Drizzle with most of salad dressing; toss to coat. Arrange pepper slivers and garbanzo beans over top. Sprinkle with sunflower seeds. Extra dressing may be drizzled over top. Note: To make salad heartier, strips of grilled chicken breasts may be arranged over top.

""Carolyn's Delightful Chicken Spaghetti"" Boil one chicken until falling from the bones!!For a faster version~~Take 5 boneless & skinless chicken breast. Split them in half. When tender, cube. Then add this back to the broth. Add 2 tlps of butter while boiling.Also add a tsp of garlic salt & powder,tsp of pepper. Save broth. Add a can of chicken broth..let simmer. Cube a 5 lb. block of velveta cheese.Set aside. Boil a pd. box of thin spaghetti~until half done.~Drain & rinse in hot water. While noodles are cooking. Add cheese to broth. Stir this a lot...or it will stick..When noodles are ready~add to cheese sauce.Cook for about 20 minutes...On med-low...Add 1/2 tsp. of parsley.. "Keep"" Stiring..Or it will stick. This will make a large pot..Family Size..Serve with a garden salad and hot garlic bread!!! This is such a great tasting dish...You must give it a try!!! Thank you Carolyn..For this wonderful recipe!!!!