To Make The Greek Salad: Chop lettuce. Using a large
peed slowly add 2 gallons salad oil.
Bring 3 quarts
dditional 1/4 cup of salad dressing and garnish with quartered
This recipe was in the drawer for some years, but I'm fairly sure it was in one of the \"Three Rivers\" cookbooks.
As I mentioned in some other recipes, if you don't have them, get them.
Anyhow, it's a great dish.
The marinating makes the meat tender and very tasty.
Since the steak varies in thickness, you end up with a choice of well done to medium, or even rare.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
In a preheated skillet, add the chicken, seasoning mix and oil. Cook until chicken is golden brown. Remove from heat and set aside.
In a salad bowl, combine Romaine, enough salad dressing to coat, Parmesan cheese and bacon. Toss and place on individual salad plates. Top with the sliced chicken and serve.
Whisk vinaigrette ingredients.
If desired you can seed the cucumber. I didn't. Thinly slice cucumber into half-moons; add to vinaigrette. Add daikon cut into thin strips. Add the mango, cubed.
Before serving, snip parsley into salad-the leaves retain their shape and won't deteriorate too fast.
Gently toss salad together. Divide salad among 4-6 small salad plates. Note: I served on a bed of red leaf lettuce. Looked beautiful with the white, light green,and yellow of the salad.
Garnish salads with toasted sesame seeds.
Boil the macaroni fast, as directed on package.
Drain and chill.
Flake the crabmeat; combine with macaroni, cabbage or carrots, cucumber, celery, onions, green pepper, pimento and eggs. Season to taste with salt and pepper.
Mix with mayonnaise or salad dressing.
Garnish with thin slices of tomatoes and radishes.
Chill for at least 1/2 hour.
Serves 6.
In a bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and chill. Use this recipe for the Potato Salad and/or Macaroni Salad recipes. Yields 4 servings.
Whisk together first 5 ingredients; set aside.
Toss together lettuce, tomatoes and onion. Divide between 2 plates.
Liberally coat chicken breast with Cajun seasoning.
Heat 1 tablespoon vegetable oil over medium-high heat; add chicken and fry until cooked through and crusty, about 4 minutes per side.
Transfer cooked chicken to plate and cut into crosswise thin strips.
Arrange chicken atop salad.
Spoon dressing over and serve.
ressing (there are many great recipes for hot bacon and sweet
Boil your potatoes in hot salted water.
Drain when just done(no mush here) and immediately add the onion.
Then add your salad dressing.
Toss until coated.
Eat warm and enjoy.
Preheat oven to 350\u00b0F.
In a large bowl, put ground turkey, potato flakes ( other spices if desired) and starting with 1/4 cup salad dressing, mix together until it holds its shape and all the potato flakes are well mixed.Add the additional 1/4 cup salad dressing if needed.
Put the mixture in a pan; I use an 8x8-inch square pan.
Bake uncovered at 350\u00b0F until done, about 35 minutes.
(I sprinkle some paprika on the top before baking to add some color).
tock for soup or other recipes. Shred the meat with your
Dressing: Put all ingredients in a container with a tight fitting lid, shake well and store in the refrigerator overnight to blend the flavors In a large salad bowl mix all the fresh ingredients.
Slice the eggs and mix half in the salad.
Add the dressing, as much as you desire, and mix well.
Add the remaining egg slices on the top and sprinkle with bacon bits.
Serve immediately.
This makes a large amount, but it goes fast once people taste it!
carefully cut and prepare the salad ingredients and mix together in
Combine chicken, apples, celery, grapes and 1/4 cup pecans in bowl.
Blend mayonnaise, sour cream, lemon juice, mustard and Equal; stir into chicken mixture.
Season to taste with salt and pepper.
Spoon salad onto lettuce-lined plates; sprinkle with 1/4 cup pecans, if desired.
Makes 4 servings.
Mix all with oil and vinegar going in last.
Beat fast 20 minutes.
Mix salad dressing, mustard and honey.
Place chicken on rack of broiler pan or grill.
Brush chicken with half of the sauce. Grill or broil 10 minutes. Turn and brush with remaining sauce. Continue grilling or broiling 8 to 10 minutes more or until tender.
Yields 4 servings.
erfect raw bacon pieces to fast fry. No need to separate
r seafood stock in other recipes) and run cold water over