br>Mix melted butter and salad dressing.
Draw up mixture
Place first four ingredients in salad bowl.
Combine remaining ingredients, mix well.
Pour over fruit.
Toss lightly.
Serve in lettuce lined salad bowls.
Makes 4 servings.
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
Dissolve
jello
in
one
cup
hot
water and pineapple juice. Melt
cranberry
sauce
in
saucepan on low heat until smooth and
mushy.
Mix
with all other ingredients and chill until thickened
and then add diced apple.
Spoon into 8-inch square dish,
sprayed with Pam or salad oil for easy removal. Chill until
firm.
Cut
in squares and serve on lettuce with mayonnaise or Cool Whip.
Serves 8.
Core apples and cut, but don't peel.
Mix all ingredients together in a large bowl.
Add salad dressing and mix some more. Ready to eat!
Serves 12 to 15.
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.
Bring to just below boiling point and pour over first mixture. Keep in a container that doesn't absorb odors.
This will keep for weeks and will stay crisp.
Especially good for Thanksgiving and Christmas.
Sift together flour, sugar, baking powder, soda and salt. Add dates, walnuts, cranberries and orange rind.
Beat eggs. Add buttermilk and salad oil. Mix well and add to flour mixture.
Mix well and pour into well greased tube pan. Bake 1 hour at 350\u00b0.
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.
Mix cranberries, sugar and marshmallows.
Let stand overnight. Mix together rest of ingredients and refrigerate until ready to serve.
(Beautiful red color; great at Thanksgiving!)
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
tock for soup or other recipes. Shred the meat with your
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.
r seafood stock in other recipes) and run cold water over
Combine& mix all the dressing ingredients and set aside.
In large bowl, toss lettuce, tomatoes, chillies, and olives.
To serve, layer in the following order: 1/2 lettuce mixture, 1/2 dressing, 1/2 picante, 1/2 cheese, 1/2 chips.
Repeat the step above layering the remainder ingredients in the same order.
This is one of those recipes that can be changed up by adding other ingredients such as beans and using different types of cheeses.
efrigerator til ready to mix salad ingredients together.
When ready
ver the top of the salad. A creamy blue cheese or