In small bowl combine chicken, chopped celery, almonds and onion.
Add mayonnaise, curry powder and lemon juice.
Mix well. Cover mixture with plastic wrap and refrigerate for 1 hour or longer so that flavors blend and develop.
To serve, place 1 teaspoon of appetizer on \"carrier\" of choice.
Yield:
1 1/4 cups, enough for 36 servings on fruit, vegetables or crackers.
t end).
Chop all salad ingredients, making sure you have
Cut dandelion leaf blades away from their midveins, which can be bitter. Chop leaf blades. Transfer to a large bowl; mix in feta cheese, onion, red bell pepper, yellow bell pepper, and garlic.
Stir salad dressing, Worcestershire sauce, and Italian seasoning into the bowl. Cover with plastic wrap and chill until flavors combine, about 1 hour.
Stuff each tomato half with some of the dandelion mixture. Sprinkle with Parmesan cheese.
Roll out slices of bread with crusts cut off.
Cut into 1/4's. Press in miniature cupcake pans.
Bake in a 450\u00b0 oven until brown.
Store in airtight container until ready to use.
Fill each crust with chicken salad.
Top with pickles, chips or olives.
Shred or cream English cheese or Philadelphia creamed cheese. Mix it well with these ingredients:
onion, green pepper, olives, sour pickles, pimento, egg, cracker crumbs, salad dressing and salt.
Form into a roll; wrap in a wax paper.
Chill overnight. Place roll on lettuce leaves on appetizer tray with crackers. Garnish with stuffed olives.
Combine
the
salad
dressing
and
the cottage cheese; blend well.
On
lettuce, arrange the sliced fruits around the blended cottage cheese
mixture.
Chill
and serve as an appetizer before meal or at a party.
Serves 4 to 6.
Mix salad greens and vegetables in large
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.
Heat oven to 350\u00b0.
Stir all the ingredients together.
Oil pan lightly (9 x 9-inch).
Pour into baking pan.
Bake 25 minutes, until set and lightly brown.
Cool and cut into tiny squares for appetizer or large squares for side dish.
Freezes very well.
Cut a thin slice off of each tomato top.
Scoop out and discard pulp.
Invert tomatoes on a paper towel to drain.
In a small bowl, combine all remaining ingredients; mix well.
Spoon into tomatoes. Refrigerate for several hours.
Makes 16 to 20 appetizer servings.
Dice crab meat and mix in a bowl with chopped celery, 2 diced hard-boiled eggs, seasoning and salad dressing.
Mix well. Serve as an appetizer or as a salad on lettuce.
Garnish with parsley or paprika.
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.
Combine Ranch salad dressing mix with dill weed and oil.
Pour over crackers; stir to coat.
Place in warm oven (250\u00b0) for 15 to 20 minutes.
Stir gently halfway through baking.
Serves 6.
Add chopped crab meat to the next 4 ingredients and mix.
Add mayonnaise; mix, adding more mayonnaise if needed.
Serve with crackers as an appetizer.
Serves 8.
his great very unique wonderful appetizer/salad starter course. This served with
Combine ingredients except for the bread.
Chill in refrigerator.
When ready to serve, cut the top part of the Hawaiian King bread off leaving a hallow space to put in the chicken salad.
Cut up the bread into chunks.
Use the bread to dip into the chicken salad.
Preheat oven to 350\u00b0. Bake almonds for 5 to 7 minutes or until toasted. In a small bowl, stir chicken salad, cranberries and almonds together. If necessary, cut the bottom of each butterhead leaf, making leaves about 6-inches long. Discard bottom of leaves. Spread about 3 tablespoons of mixture lengthwise down one edge of each butterhead leaf. Roll up and secure each with 3 wooden cocktail picks, completely enclosing salad in lettuce. Use a gentle sawing motion to cut each lettuce roll between the picks, making 3 pieces.