Salads and Dressings

Discussion in 'BOC Member Cookbook' started by Whistler, Oct 17, 2005.

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  1. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    This is easy to make and is a specialty at the Dairy Queens...

    1 head lettuce shredded
    2 tomatoes chopped
    1 bell pepper chopped
    grated carrots
    chicken breasts cut in strips
    cooking oil
    salt, pepper,
    Ranch dressing or your fav

    Prepare salad items and arrange on a plate. Cut chicken strips into bite size pieces and sprinkle with salt and pepper. Fry in hot cooking oil until brown and crisp. Remove with slotted spoon, drain and put on top of salad. Serve immediately with fav dressing.
    Keep fishing!
     
  2. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    A delicious way to get your vitamin C!

    5 large oranges
    1 onion thinly sliced
    1/3 cup corn oil1/4 cup wine vinegar
    1 teaspoon sugar
    1/2 teaspoon salt
    1/4 teaspoon chili powder

    Peel oranges and slice. Arrange orange and onion slices alternately in a bowl. Mix the oil, vinegar, sugar , salt, chile powder and pour ove rthe salad. Sprinkle with paprika and serve on crisp lettuce. Keep fishing!
     

  3. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    You dont have to have big bucks to enjoy this salad!

    1 can mandarin oranges drained
    1 cup flaked coconut
    1/2 cup miniature marshmallows
    1 cup diced pineapple
    2 tablespoons sour cream

    Mix oranges, coconut, marshmallows, and pineapple. Mix in sour cream. Chill and serve. Keep fishing!
     
  4. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    A bright tasting salad to chase the blahs when the fish are not biting!

    1 pkg lemon jello
    1/2 teaspoon salt
    1 1/2 cups hot water
    1 can crushed pineapple
    1 tablespoon FRESH lemon juice
    1 cup grated carrots
    1/2 cup chopped pecans
    lettuce leaves
    mayo

    Dissolve jello in hot water and salt. Add pineapple and lemon juice. Chill until slightly thickened. Mix in carrots and pecans. Chill until set. Serve on crisp lettuce leaves with a big spoonful of mayo. Enjoy! Keep fishing!
     
  5. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    Man shall not live by fried flatheads alone...he has to have some strawberry salad!

    1 pkg strawberry jello
    1 1/2 cups boiling water
    1 pkg frozen strawberries
    1 pkg lemon jello
    1 cup boiling water
    1/2 cup pineapple juice
    1 pkg cream cheese
    1/2 cup crushed pineapple drained
    1 tub cool whip or whipped cream

    Dissolve strawberry jello in hot water. Add strawberries and stir until berries are completely thawed. Chill until firm. Dissolve lemon jello in hot water. Add pineapple juice and cool. Blend in cream cheese and crushed pineapple. Chill until thickened. Fold in whipped cream or cool whip then pour this mixture over firm strawberry mixture. Chill until firm. When you serve this, they will ask you to make it again. Keep fishing!
     
  6. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    This is a hearty chicken salad that can stand by itself as a light lunch.

    5 cups cooked, diced chicken
    1 1/2 cups chopped celery
    4 hard-boiled eggs chopped
    1 can crushed pineapple drained
    2 teaspoons salt
    1/2 teaspoon pepper
    1 cup sweet pickles chopped
    2 cups mayo
    lettuce

    Toss first 8 ingredients together and serve on a bed of fresh lettuce leaves. Healthy! Keep fishing!
     
  7. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    Here is a delicious way to use up that leftover ham!

    2 cups chopped ham
    1/2 cup diced cheddar cheese
    2 cups cooked elbow macaroni
    1 cup chopped celery
    1 onion chopped
    1/2 cup dill pickle chopped
    1/2 cup mayo 2 teaspoons mustard

    Combine ham and cheese with macaroni, celery, onion, and pickle. Mix mayo and mustard and add to mixture, mixing well. Chill briefly and serve. Also delicious as a spread on toasted bread! Keep fishing!
     
  8. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    A sweet and tangy cole slaw, sure to please the appetites of BOC family members!

    4 cups shredded cabbage
    4 tablespoons sugar
    4 tablespoons apple cider vinegar
    1 tablespoon minced onion
    1/2 teaspoon salt
    1/3 cup salad oil
    parsley and paprika

    Combine sugar, vinegar, onion, salt, and salad oil. Add cabbage and mix lightly. Garnish with sprinkles of parsley and paprika. Great looking and great tasting! Keep fishing!
     
  9. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    This tasty potato salad is guaranteed to have no left-overs!

    1/2 cup mayo
    2 tablespoons mustard
    5 cooked potatoes cubed
    3 boiled eggs chopped
    1/4 cup each chopped pickles and ripe olives
    2 tablespoons chopped bell pepper
    1 cup chopped celery
    1 onion chopped
    salt and pepper to taste

    Combine mayo and mustard....add potatoes. Add eggs, olives, pickles, green pepper, celery and onion. Season to taste. Chill before serving if you can wait....if not.....oh well! Keep fishing!
     
  10. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Dean McCoy.


    n a sauce pan, melt one stick of butter and let it come to room temperature. In a bowl, gently stir the butter into:
    2 cups mayonnaise
    1/4 cup minced parsley
    1/2 tsp curry powder
    1/4 tsp minced garlic
    Pinch of Marjoram
    salt and pepper to taste
    In a large bowl, combine 4 cups shredded chicken
    (4 cooked breasts)
    2 cups seedless white grapes
    1 cup toasted almonds (slivered)
    Arrange the chicken mixture in a lettuce leaves and spoon dressing on top.
    You can also mix all together and eat as a sandwich or on crackers.
     
  11. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    A delicious, fresh dressing you make as needed.



    1/2 cup buttermilk
    1/2 cup mayo
    2 teaspoons salt
    1/2 teaspoon Worcestershire sauce
    pepper/paprika dash of each

    Combine all ingredients and mix well. Serve over favorite salad.
     
  12. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Francine MacEntyre(Lady Skyjumper)

    Hi, folks -- Tried this recipe yesterday evening on fellow BOC member "Skyjumper" (hubby), and he loved it. It seems like a nice variation to the traditional salad, almost like a vegetable side-dish. The combination of the bacon's smokiness and the tartness of the sweet/sour mixture of the dressing (or, sauce) is delicious.

    I served this with beef tips in a rich gravy and homemade mashed potatoes. The salad dressed up this simple fare.

    Skillet Cabbage Salad

    4-6 slices of bacon
    1/4 cup cider vinegar
    1 tbsp brown sugar (I used North Georgia honey)
    1 tsp salt
    1tbsp minced sweet onion
    3-4 cups thinly shredded cabbage

    - Have shredded cabbage ready in salad bowl.
    - Fry bacon until crisp.
    - Remove bacon from skillet and crumble.
    (Keep bacon fat in skillet!)
    - Add vinegar, brown sugar (or honey), salt, onion
    and bacon to fat in skillet.
    - Heat mixture thoroughly.
    - Pour hot dressing over cabbage and toss well.

    Best served immediately. Tastes best warm!

    By the way, regarding the beef tips: On week-days, to save time since I work, I use Hormel's prepared "Beef Tips Au Jus", found in supermarkets' meat departments, usually where the prepared boxes/packets of shredded BBQ beef and such are located. You microwave the beef tips for exactly 4 minutes, and I swear that they taste like they've been cooking in the oven for hours, they're so tender and tasty! Great for making a quick beef stew, too.

    Hope this is not too long a post and that someone will enjoy this. Cheers -
     
  13. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Rhonda Whitcomb(Wormy)

    1 package of Spaghetti
    2 jars of ranch dressing
    1/2 cup parmensan cheese
    tomatoes
    green peppers
    onions
    black olives (optional)

    Cook spaghetti like you normally do. Strain in cold water. Chop up tomatoes, green peppers, black olives and onions. Put spaghetti in large bowl, add all ingred. and mix. This serves quite a few people and can be reduced.
     
  14. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)


    Fiery Artichoke-Zucchini Spread

    Spicy cayenne takes a dip in a refreshing artichoke-zucchini blend. Serve piping hot with thick slices of warm crusty bread.

    Yields 4 cups

    1 (14-ounce) can artichoke hearts, drained and finely chopped
    1 small zucchini, grated
    8 ounces cream cheese
    1 cup sour cream
    1/4 cup grated Parmesan cheese
    1 green onion, finely chopped
    1 teaspoon lemon juice
    1/4 teaspoon cayenne

    Combine all the ingredients in the slow cooker.

    Cook on LOW for 2 to 3 hours, and serve hot.
     
  15. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)

    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.
     
  16. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)

    Makes 4 servings

    Ingredients:

    4 baking potatoes
    12 ounces sour cream
    3 chopped green onions
    4 strips of cooked bacon, chopped
    2 cups of shredded cheddar cheese
    salt
    pepper

    Preparation:

    Scrub four baking potatoes, pierce with fork and microwave on high for 12 minutes or until done. When done, place in large Ziploc bag and plunge into an ice bath until fully cooled.

    Cut potatoes (with skin) into 1/2-inch cubes.

    In mixing bowl, combine potato cubes, sour cream, green onion, bacon and shredded cheese. Season with salt and pepper to taste. For added flavor, add chopped fresh rosemary and chives.

    Store in refrigerator. Serve chilled
     
  17. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    Shrimp lovers will appreciate this sprightly salad that compliments most any meal.

    2 pounds cooked shrimp diced
    1 cup diced celery
    2 cups diced apples
    1/4 cup FRESH lemon juice
    1/4 cup salad oil
    1 teaspoon salt
    pepper to taste
    3 boiled eggs chopped
    1/4 cup mayo
    lettuce

    Combine shrimp, celery, and apples. Mix together lemon juice, salad oil and salt. Add to shrimp mixture. Add eggs and mayo. Serve on crisp lettuce leaves. Crunchy, tasty, nutritious! Keep fishing!
     
  18. Catgirl

    Catgirl New Member

    Messages:
    13,546
    Thai Cucumber Salad:
    1/2 small red onion;
    1 small fresh jalapeno, seeds removed;
    3 medium cucumbers (I use 6-8 Kirby cukes);
    2-3 cloves fresh garlic;
    2 Tbsp. grated fresh ginger;
    1/2 cup rice vinegar;
    1/2 tsp. salt;
    1/4 tsp. black pepper;
    2 Tbsp. Splenda (or sugar)

    In a large bowl, dice onion and finely chop jalapeno. Thinly slice cucumbers and add. In another bowl, combine garlic, ginger, vinegar, salt, pepper and Splenda. Pour over the veggies, mix well. I like to refrigerate at least one day before serving. This gets better with time. I personally can't afford Splenda at 5X the price of sugar, but if you use it, this recipe is a great one - it's low-carb, low-fat, low-calorie, okay for vegetarians and it tastes great!
     
  19. shelli davis

    shelli davis New Member

    Messages:
    18
    State:
    missouri
    12 oz. pkg. curly noodles cooked as directed rinse in cold waer
    5 med. carrots, sliced and cooked till tender rinse in cold water
    1 med. green pepper, chopped
    1 med. onion. chopped
    8 0z. pkg. cheddar blocked cheese cubed
    mix well and marinate overnight in dressing:
    3/4 c. oil 1 1/2c. sugar 1 c. vinegar
    add alittle celery seed and garlic salt, mix well and stir into salad
    will need to stir salad occasionally
     
  20. shelli davis

    shelli davis New Member

    Messages:
    18
    State:
    missouri
    this serves 6 1/2 cup serving

    2 tbls mayonnaise
    2 tbls sour cream or plain yogurt
    1 tbls plus 1 1/2 tsp cider vinegar
    11/2 tsp. honey
    3/8 tsp. celery seeds or dill seeds
    pinch of pepper
    3 c. packaged cabbage mix
    1 med. carrot cut into matchstick size stips or shredd
    1/2 small green bell pepper, chopped
    1/2 small red onion, thinly sliced

    ina small bowl, whisk together the mayonnaise,sour cream vinegar, honey, celery seeds, and pepper until creamy and smooth.
    in a med. bowl, stir together the cabbage mix, carrot, bell pepper,and red onion. pour in the dressing and toss until well coated. cover and refigerate until ready to serve
     
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