Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
Layer, beginning and ending with lettuce. Spread mayonnaise over top in a thin, even layer. Sprinkle sugar over mayonnaise. Sprinkle Parmesan cheese over top of salad. Refrigerate overnight. Sprinkle bacon on top just before serving.
Mix everything together and you can put it in the refrigerator.
Then serve with your choice of salad dressing on top.
semble salad together, in a medium sized bowl, add some of
arlic cloves through feeder tube of food processor to mince. (A
on't. I like the simple flavors. but go easy, the
First, make salad dressing; you can do this
garlic press, a big salad bowl, and a strainer
This dish is simple and you can be creative with the layers. Use the size of salad bowl for the amount of servings you would like from this salad.
Bring a large pot of lightly salted water to a boil. Cook rotelle in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.
Stir rotelle, broccoli, carrots, tomatoes, Parmesan cheese, olives, and pepperoni together in a large bowl. Pour 1/2 of the dressing over the salad and toss to coat. Cover the bowl with plastic wrap and refrigerate, 8 hours to overnight. Pour remaining dressing over the salad and stir.
>Bring a large pot of water to a boil. Boil
Stir all ingedients of salad together in a large bowl.
Stir together dressing ingredients and pour over salad mixture. Stir together, cover and refigerate one day.
Serve with corn chips as a dip.
Or on a lettuce cup with a sprig of cilantro and a slice of avacado, as a side salad.
ith Asian Restaurant Ginger-Soy salad dressing (recipe below, the last five
ut 1 tbsp from center of each disk with melon baller
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until cool; drain.
Combine cooled pasta, tomatoes, cucumber, green bell pepper, red onion, and black olives in a large bowl.
Pour Italian-style salad dressing over the pasta mixture; toss to coat.
Sprinkle bacon bits and cranberries over the salad to serve.
Shred the cabbage and the lettuce.
Combine with all the remaining salad ingredients in a large bowl.
Combine all the ingredients for the salad dressing in the bowl of a food processor.
Pulse until evenly blended.
Toss the salad with the dressing.
>Step 3. Make the salad dressing (using ingredients.
indicated
arge, glass salad bowl and spoon in half of the dressing.
Combine all pasta salad ingredients in a large mixing bowl. Mix evenly and chill until ready to serve.
Place a layer of spring mix lettuce greens on a chilled salad plate. Place a 1-cup portion of pasta salad in center of plate. Decorate plate with grape tomatoes. Garnish with basil leaves on top of salad. Sprinkle with Parmesan cheese.
1. Prepare the dressing by combining the rice wine vinegar, sugar, soy sauce, and 1/4 cup sesame oil.
2. Cook the noodles for about 5 minutes. Dry really well and mix with the carrots, peanuts, green onion, & 1 tablespoon of sesame oil.
3. Mix the salad with the dressing and serve.