he mixture over the potato salad and stir in lightly.
Fix cornbread mix according to directions on box.
Crumble cornbread in a large bowl.
Mix chopped bell pepper, tomatoes, onion and bacon.
Mix 1/2 cup sweet salad cubes, 1/4 cup of sweet pickle juice and 1 cup mayonnaise.
Prepare Creamettes macaroni according to package directions on box. Drain Creamettes macaroni and rinse in cold water. Drain canned ham and cut up in small pieces.
Mix ham, salt, black pepper, onion, eggs and sweet salad cubs well together. Stir in the salad dressing and Creamettes macaroni.
Mix all ingredients together. Store in refrigerator to chill. Serves 4 to 6.
Let corn bread cool, crumble up fine, add all diced vegetables, add bacon, sweet salad cubes and mix well. In large bowl add mayo, then add all dry ingredients and mix well again, you may need to add more mayo, but only enough to hold mixture together.
Cut up boiled egg white into mixing bowl (throw away yolk). Open 2 cans of tuna and drain off water.
Add to bowl and stir. Add lemon juice, sweet salad cubes, mustard and mayonnaise. Sprinkle in minced onion.
Mix together.
Salad:.
1. Mix first 8 ingredients into salad bowl.
2. Drizzle on dressing and toss.
Spiced Pecans:.
1. Heat first ingredients in saucepan until thickened.
2. Stir in pecans.
3. Spread hot pecans on piece of wax paper.
4. When cool, break into chunks
Dressing:.
1. Mix all ingredients.
2. Whisk together until blended.
ork in pan.
Make salad; Line crispy tortillas with romaine
ecret to the best tuna salad is to have mostly tuna
Mix all of these together, except potatoes.
Cook potatoes with jackets on; cool and dice.
Add after everything has been mixed together.
For top, save 2 eggs.
Sprinkle 2 tablespoons paprika and 2 tablespoons salad seasoning.
nd olives in a large salad bowl.
In a small
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
nd add them to the salad.).
Make the dressing: Mash
Mix all ingredients together.
May add more or less of each ingredient, depending on taste and texture desired.
May substitute salmon and use instead of tuna in a tuna salad recipe.
4 cups.
*NOTE: The recipe for the caramelized nuts will
nch cubes.
To finish salad: Toss romaine and watercress with
Mound the potato salad on a large platter. Cover the potato salad with the shredded lettuce, then arrange the remaining vegetables in an attractive pattern on the lettuce. Place the anchovies and shrimp on top of the salad. The entire salad is then sprinkled with the vinegar, then the blended oil. Sprinkle liberally with oregano over all and serve at once. Toasted French or Greek bread is served with the salad. Each person serves himself from the beautiful salad platter. Serves 6 to 8.
Preheat oven to 350\u00b0.
Combine sweet potatoes, 3/4 stick softened butter, sugar, nutmeg, cinnamon, eggs and evaporated milk.
Pour into buttered casserole dish.
Bake for 20 minutes. While souffle is baking, melt 1/2 stick butter; stir in cornflakes, brown sugar and nuts.
Spread on top of souffle. Cover with miniature marshmallows and continue baking until set. If canned potatoes are used, use only 1/2 cup milk.
Makes 4 to 6 servings.
Cook potatoes in a large saucepan in
enough salt water to cover.
Cook about 15 minutes or until
tender.
Drain
and set aside.
Spread pie filling in an 8\tx
8
x
2-inch baking dish. Arrange cooked potatoes on top.
In a small mixing bowl stir together cranberry sauce, apricot
preserves
and
orange marmalade.\tSpoon over sweet potatoes.
Bake uncovered at 350\u00b0 for 20 to 25 minutes.
Place the sweet potatoes in a pot and cover with cold water. Bring the potatoes to a boil over high heat. Reduce the heat and simmer about 20 to 30 minutes, until the potatoes are done. Check by piercing with a fork; there should be no resistance. Drain well.
Mash the sweet potatoes with a potato masher or fork, or use a food mill.
Add the lime juice and stir well. Add the milk and stir. Add Cajun seasoning, to taste.
Grate cabbage; sprinkle with sugar.
Let set for 1 hour. Grate carrots.
Dice onion.
Drain juice off cabbage; mix with carrot and onion mixture.
Add sweet salad cubes and salad dressing.
Chill.
Will keep in refrigerator for 2 weeks.