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creamy waldorf salad
creamy waldorf salad
Ingredients| 1 pkg (3oz) cream cheese, softened 1 1/2 tsp sugar 1 1/2 tsp orange juice 3 large apples, cubed 1 can (8oz) pineapple tidbits, drained 2 tbs chopped celery 2 tbs chopped pecans 2 tbs raisins Leaf lettuce |
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Combine cream cheese, sugar, and juice in a small bowl; stir well and set aside. Combine remaining ingredients except lettuce in a medium bowl. Add cream cheese mixture to apple mixture; toss gently. Cover and chill. Toss again before serving in lettuce-lined bowls.
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tuna macaroni salad
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lobster and orange salad
Sprinkle salt over lobster; add orange sections and toss gently. Chill one hour. Combine next 5 ingredients; mix well. Chill one hour. Spoon lobster mixture on lettuce leaves. Top with whipped cream dressing; sprinkle with nutmeg. (Upload by user)
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hot scallop salad
Rinse scallops well, pat dry, and cut crosswise about 1/4 inch thick. To a 10-inch frying pan over medium-high heat, add oil and ginger. When hot add half the scallops; turn often with a wide spatula until scallops are tinged with gold and no longer translucent in center (cut to test), about 4 m (Upload by user)
Rinse scallops well, pat dry, and cut crosswise about 1/4 inch thick. To a 10-inch frying pan over medium-high heat, add oil and ginger. When hot add half the scallops; turn often with a wide spatula until scallops are tinged with gold and no longer translucent in center (cut to test), about 4 m (Upload by user)
corned beef potato salad
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 ge (Upload by user)
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 ge (Upload by user)
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. (Upload by user)
Preheat oven to 350 degrees. Combine all ingredients and top with buttered bread crumbs or crunchy chow mien noodles. Bake 1 hour. (Upload by user)
Crispy Salad ni Veronica
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 (Upload by user)
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 (Upload by user)
Petchay Salad
In a wooden or crystal bowl, mix all the ingredients together. Serve freshly made or chilled. (Upload by user)
In a wooden or crystal bowl, mix all the ingredients together. Serve freshly made or chilled. (Upload by user)
Bean and Bacon Salad
1. In a skillet over medium heat, cook the bacon until crisp. Drain, cool, and crumble. 2. In a small bowl, whisk together the vinegar, mayonnaise, and sugar. 3. In a large bowl, mix the bacon, kidney beans, cabbage, celery, parsley, and onion. Season with salt and pepper. Pour the (Upload by user)
1. In a skillet over medium heat, cook the bacon until crisp. Drain, cool, and crumble. 2. In a small bowl, whisk together the vinegar, mayonnaise, and sugar. 3. In a large bowl, mix the bacon, kidney beans, cabbage, celery, parsley, and onion. Season with salt and pepper. Pour the (Upload by user)
Cheese Salad
Mix mayonnaise and cheese with seasonings. Form into balls with butter paddles or 2 spoons. Serve on lettuce leaves on individual plates, garnish with capers. Pass more mayonnaise in a separate bowl. (Upload by user)
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Mix mayonnaise and cheese with seasonings. Form into balls with butter paddles or 2 spoons. Serve on lettuce leaves on individual plates, garnish with capers. Pass more mayonnaise in a separate bowl. (Upload by user)
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RAGGEDY ANN SALAD
Body: 1 peach half. Arms and legs: Small celery sticks. Head: half a hard cooked egg. Eyes, nose, shoes and button: raisins. Mouth: piece of cherry. Hair: grated yellow cheese. Skirt: ruffles leaf lettuce. (Upload by user)
Body: 1 peach half. Arms and legs: Small celery sticks. Head: half a hard cooked egg. Eyes, nose, shoes and button: raisins. Mouth: piece of cherry. Hair: grated yellow cheese. Skirt: ruffles leaf lettuce. (Upload by user)
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SUNSHINE SALAD
Mix and put: 1 slice pineapple in each dish 1 tbsp. yogurt mixture in the middle. Eat the sunshine. You can use any flavor yogurt you like in center of pineapple. (Upload by user)
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Mix and put: 1 slice pineapple in each dish 1 tbsp. yogurt mixture in the middle. Eat the sunshine. You can use any flavor yogurt you like in center of pineapple. (Upload by user)
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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. (Upload by user)
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. (Upload by user)
FRUIT SALAD
Drain fruit. Add juice to pudding. Cook until thick. Add lemon juice. Cool and add fruit. (Upload by user)
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Drain fruit. Add juice to pudding. Cook until thick. Add lemon juice. Cool and add fruit. (Upload by user)
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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. (Upload by user)
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. (Upload by user)
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. (Upload by user)
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. (Upload by user)
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