corned beef potato salad
corned beef potato salad
Ingredients| 4 to 5 medium potatoes 2 tbs vinegar 2 tsp sugar 1 tsp celery seeds 1 tsp prepared mustard 1/2 tsp salt 1 can (12oz) corned beef, flaked 2 cups shredded cabbage 1/4 cup chopped dill pickle 1/4 cup chopped onion 1 cup salad dressing or mayonnaise |
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Preparation
Cook potatoes in boiling water 20 to 25 minutes or until tender. Drain and cool slightly. Peel potatoes and cut into 1/2 cubes while warm. Combine vinegar, sugar, celery seeds, mustard, and salt; add to potatoes; toss gently. Add corned beef, cabbage, pickle, and onion to potato mixture; toss gently again. Chill at least 8 hours. Add salad dressing or mayo just before serving and, you guessed it, toss gently.
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oven chicken salad
Preheat oven to 350 degrees. Combine all ingredients and top with buttered bread crumbs or crunchy chow mien noodles. Bake 1 hour.
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tuna macaroni salad
Cook macaroni according to package directions, drain; rinse under cold water and drain. Combine macaroni with next five ingredients. Combine mayonnaise, mustard and pickle juice; mix well. Pour over macaroni mixture and toss gently. Cover; chill at least one hour. Serve salad on lettuce and garn
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lobster and orange salad
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hot scallop salad
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Crispy Salad ni Veronica
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1. Boil chicken breast and flake. Set aside chicken breast. 2. Wash lettuce baguio and refrigerate to make it more crispy 3. Mix together carrots, red & green bell pepper, tomatoes and onions. 4. Cut molo wrapper into strips and deep fry. Drain in paper napkin. 5. Mix al
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In a wooden or crystal bowl, mix all the ingredients together. Serve freshly made or chilled.
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RAGGEDY ANN SALAD
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POTATO SALAD
Cook potatoes, cool slightly - peel and dice. Add salt, onion and French dressing and marinate. Add remainder of ingredients and mix carefully. (More mayonnaise may be added). Serves 50. Refrigerate well.
Cook potatoes, cool slightly - peel and dice. Add salt, onion and French dressing and marinate. Add remainder of ingredients and mix carefully. (More mayonnaise may be added). Serves 50. Refrigerate well.
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FRUIT SALAD
Drain fruit. Add juice to pudding. Cook until thick. Add lemon juice. Cool and add fruit.
Drain fruit. Add juice to pudding. Cook until thick. Add lemon juice. Cool and add fruit.
CHICKEN SALAD
Mix all ingredients. Refrigerate, allowing flavor to set. Croutons may be held until just before serving. 8-10 servings. Especially attractive on red tipped leaf lettuce. Garnish with fresh parsley.
Mix all ingredients. Refrigerate, allowing flavor to set. Croutons may be held until just before serving. 8-10 servings. Especially attractive on red tipped leaf lettuce. Garnish with fresh parsley.
Caramel Apple Salad
Mix cool whip, butterscotch pudding and pineapple, with juice, in a bowl. Add peanuts, marshmallows and apples. Stir to mix well. Store in refrigerator until ready to serve.
Mix cool whip, butterscotch pudding and pineapple, with juice, in a bowl. Add peanuts, marshmallows and apples. Stir to mix well. Store in refrigerator until ready to serve.
Caramel Apple Salad
Mix cool whip, butterscotch pudding and crushed pineapple with juice. Add apples, roasted nuts and marshmallows. Keep in refrigerator until ready to serve.
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Champagne Salad
In a large bowl, cream together the cream cheese and sugar. Fold in the pineapple, whipped topping and strawberries and mix well. Stir in bananas and walnuts. Freeze for 4 to 6 hours or overnight. Remove from freezer 1 to 2 hours before serving. Enjoy!
In a large bowl, cream together the cream cheese and sugar. Fold in the pineapple, whipped topping and strawberries and mix well. Stir in bananas and walnuts. Freeze for 4 to 6 hours or overnight. Remove from freezer 1 to 2 hours before serving. Enjoy!
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