Werewolf In The Waldorf Salad
Thursday March 11th 2010, 2:24 pm
Filed under:
salads
2 lg Apples 1 tb Lemon juice 1/2 c Golden raisins 1/2 c Walnuts — chopped 1 c Diced celery 1/2 c Mayonnaise 1/2 tb Milk 1 t Sugar 1/2 Iceberg lettuce 8 Endive –or other curly, leafy gree Alfalfa sprouts — a large han 4 Carrots — peeled –sliced lengthwise into 2-i 4 Radishes Recipe by: Creepy Cuisine, Lucy Munroe Peel, core and dice the apples; toss in a large bowl with the lemon juice. Add the raisins, nuts and celery to the apples and toss together. In a small bowl, mix the mayonnaise, milk and sugar until well blended. Add the dressing to the other ingredients and toss. Place 2 or 3 letuce leaves on individual salad plates and spoon the salad over the lettuce in a “head” shape. To create the werewolf in your Waldorf, decorate each salad with pointy endive ears, alfalfa sprout hair and beard, pointy carrot fangs and radish-half eyeballs. Penny Halsey (ATBN65B).
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You see through love, and that deludes your sight, As what is straight seems crooked through the water. — John Dryden
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Arugula & Tomato Salad
Tuesday March 09th 2010, 9:09 am
Filed under:
salads
3 bn Arugula - (3 bn = approx. 1 Cup) 3/4 c Olive oil 3 tb Red wine vinegar 1 1/2 ts Dijon mustard 12 Ripe tomatoes; cut in wedges -=OR=- 36 -Cherry tomatoes, halved Salt Freshly ground pepper WASH AND DRY the arugula, remove the tough stems and arrange on the outside of a platter. Whisk together the olive oil, vinegar and mustard. Add salt and pepper to taste. Toss the tomatoes gently in the salad dressing. Strain and place the tomatoes in the center of the arugula. Drizzle the strained dressing over the arugula. NATHALIE DUPREE PRODIGY GUEST CHEFS COOKBOOK
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What plays the mischief with the truth is that men will insist upon the universal application of a temporary feeling or opinion. — Daisy Bates
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POTATO SALAD ALMOST LIKE MOM USED TO MAKE
Monday March 08th 2010, 6:40 pm
Filed under:
salads
| Ingredients | |
| 4 | pound | boiling potatoes | |
| 1/2 | cup | sweet pickle juice | |
| 1/2 | cup | red onion, diced | |
| 1 | cup | mayonnaise, (can be light) | |
| 1 | cup | sour cream, (can be light) | |
| 3 | tablespoon | horseradish mustard | |
| 1 | teaspoon | salt 1 ts black pepper, freshly ground | |
| 1 | | pepper, freshly ground | |
| 1 | cup | sweet pickles, diced | |
| 1/4 | cup | chives, chopped | |
| 6 | each | hard-cooked eggs, shelled and cut into 1 inch pieces | |
| 1 | | paprika, as garnish | |
| | | |
Directions:
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In a large saucepan cover the potato pieces with cold salted water
and set over medium heat. Bring to a boil, then lower the heat
slightly and cook uncovered, stirring a few times, until the potatoes
are just tender, about 12 minutes. Drain and transfer to a large
bowl. Pour the pickle juice over the hot potatoes, stir gently and
cool to room temperature.
Place the diced red onion in a small bowl and cover with ice water.
Let sit 20 minutes to reduce the acidity. Drain and squeeze out the
excess moisture with a paper towel. Add to the potatoes.
In a medium bowl stir together the mayonnaise, sour cream,
horseradish mustard, salt, pepper, pickles and chives. Pour this
mixture over the potatoes and toss gently. Add the eggs and toss
again. Spoon into a serving container. The salad can be prepared up
to 1 day ahead. Refrigerate, covered.
Sprinkle salad with paprika at serving time.
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In the absences of a decent time machine, fiction remains the most sturdy vehicle for visiting other eras. — Tom Nolan
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Kartoffelsalat Mit Biermarinade (Potato Salad/
Friday March 05th 2010, 7:23 pm
Filed under:
salads 
6 Potatoes; Medium 4 Bacon; Slices 1 tb Onion; Chopped 1 Celery; Stalk, Chopped 1 ts Salt 2 tb Butter 2 tb Unbleached Flour 1/2 ts Mustard; Dry 1 tb Sugar 1 c Beer; Any Brand 1/2 ts Tobasco Sauce 2 tb Parsley; Chopped Fresh Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve.
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Our instinctive emotions are those that we have inherited from a much more dangerous world, and contain, therefore, a larger portion of fear than they should. — Bertrand Russell
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old-fashioned boiled salad dressing
Tuesday March 02nd 2010, 2:42 pm
Filed under:
salads 
Old-Fashioned Boiled Salad Dressing
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon dry mustard
1 tablespoon flour
1/2 cup milk
1 egg, beaten
1/2 cup cider vinegar
1/2 cup sour cream
In a saucepan, combine sugar, salt, mustard and flour. Add milk and beaten egg. In a separate pan, heat the vinegar and gradually add to the mixture. Cook over low heat until dressing has thickened. Cool slightly and mix with sour cream.
Oh too convincing - dangerously dear - In womans eye the unanswerable tear — Lord Byron
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Piquant Honey Dressing
Tuesday March 02nd 2010, 2:09 am
Filed under:
salads 
4 t Dry mustard 4 t Salt 1 T Paprika 8 oz Lemon juice 12 oz HONEY 32 oz Vegetable oil 2 oz Ice water Dissolve mustard, salt and paprika in lemon juice. Blend in HONEY. Gradually add oil, mixing well after each addition, until mixture is smooth and opaque. Mix in ice water until blended. Cover and refrigerate. Serve with fruit, tossed mixed greens, and edible flower blossem salads. From Connecticut Honey by Eastern Connecticut Beekeepers Association
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Bebop was about change, about evolution. It wasn about standing still and becoming safe. If anybody wants to keep creating they have to be about change. — Miles Davis
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carrot marshmallow salad
Sunday February 28th 2010, 9:07 pm
Filed under:
salads 
Carrot Marshmallow Salad
3 1/2 cups peeled, shredded carrots
1 cup miniature marshmallows
1/4 cup pineapple, cut into 1/2-inch pieces
1 cup seedless raisins
1/2 cup shredded coconut
1 cup mayonnaise
1 cup whipped cream
Toss lightly carrots, marshmallows, pineapple, raisins and coconut. Combine mayonnaise with carrot mixture. Carefully fold in whipped cream. Garnish with additional coconut, if desired.
I cannot say whether things will get better if we change what I can say is they must change if they are to get better. — G. C. Lichtenberg
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cashew shrimp salad in tomato cups
Saturday February 27th 2010, 12:04 am
Filed under:
salads 
Cashew Shrimp Salad in Tomato Cups
1 pound cooked shrimp meat
1/3 cup chopped roasted and salted cashews
1/3 cup minced red bell pepper
1/4 cup chopped green onion
1 tablespoon chopped fresh parsley
3 tablespoons virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, minced
6 ripe tomatoes
In a medium bowl, combine shrimp meat, cashews, bell pepper, green onion and parsley; stir to combine and set aside.
In a small bowl combine lemon juice, mustard, salt, pepper and garlic; whisk in oil. Pour dressing over shrimp and toss to coat. Refrigerate until well chilled.
Meanwhile, cut a small circle out of the tops of the tomatoes and carefully scoop out seeds inside. Place tomatoes on individual plates and fill with chilled salad, placing any remaining salad on plate around tomatoes.
Makes 6 servings.
If you wear a toupee, why not let your friends try it on for a while Come on, we
e not going to hurt it. — Jack Handey Deep Thoughts
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Green and Red Tomato Salad
Thursday February 25th 2010, 11:32 am
Filed under:
salads 
3 lg Green tomatoes* 3 lg Red-ripe tomatoes 1 md Red onion 3 tb Fresh basil, chopped ———————————-DRESSING———————————- 1 lg Garlic clove, finely chopped 1/2 ts Salt 1/8 ts Freshly ground pepper 2 tb Lemon juice 3 tb Wine vinegar 1/2 c Olive oil 1/2 ts Ground cumin *Pick the green tomatoes just before they begin to ripen red. Cube green and red tomatoes. Cut onion into thin slices and separate into rings. Combine tomatoes and onions in a salad bowl with the chopped basil. Combine the dressing ingredients, mixing well. Add dressing to salad and toss. Let set about 30 minutes to blend flavors. Delicious with BBQ!
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An ideal wife is one who remains faithful to you but tries to be just as charming as if she weren . — Sacha Guitry
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melon, cucumber and tomato salad
Thursday February 18th 2010, 1:04 pm
Filed under:
salads 
Melon, Cucumber and Tomato Salad
Posted by JudyAZ at recipegoldmine.com
1 honeydew melon
1 pound fresh tomatoes
1 cucumber
Mint Dressing
2 tablespoons red wine vinegar
6 tablespoons salad oil
1 tablespoon chopped parsley
2 teaspoons chopped chives
2 teaspoons chopped mint
2 teaspoons granulated sugar
1 teaspoon salt
1/2 teaspoon pepper
Cut melon into 1-inch cubes or make melon balls with a melon baller. Place melon in a large bowl. To peel tomatoes, bring a pan of water to a boil. Dip each tomato into the boiling water, count to 8 and remove. This allows you to slip the skin off the tomato almost effortlessly. Repeat with remaining tomatoes. Quarter the tomatoes and remove and discard seed and juice. Cut wedges in half again. Add to melon. Peel cucumber. Cut into 1-inch cubes. Combine with the melon and tomatoes.
Combine all dressing ingredients in a food processor or blender. Process or blend until combined. Pour over salad and toss gently to distribute dressing evenly. Cover and refrigerate for several hours before serving. Mixture should be icy cold.
Serves 8.
Different men seek after happiness in different ways and by different means, and so make for themselves different modes of life and forms of government. — Aristotle
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