By Lucy Malloy
Dressing:
2-3 TB vinegar
2 TB sugar
1/2 cup vegetable oil
1 pkg Top Ramen chicken flavoring (small foil pkg.)
Salad:
1/2 cup slivered almonds
2 TB sesame seeds
1/2 head cabbage, chopped ( 2 colors)
4 green onions, sliced
1. Whisk together dressing ingredients 1-2 hours before serving.
2. Toast almonds and sesame seeds in 325 degree oven until slightly browned, 2-5 minutes.
3. In large bowl, mix cabbage and green onion.
4. Just before serving, toss cabbage, almonds, sesame seeds and dressing.
Showing posts with label Salads. Show all posts
Showing posts with label Salads. Show all posts
Fruit Salad
by Cecilia Malloy
Ingredients:
1-2 Granny Smith apples
1-2 Bananas
canned pineapple with juice
1/3 cup orange juice
Summer Fruits:
fresh or frozen cherries
grapes, cut in half
strawberries, sliced
sliced peaches or nectarines
Winter Fruits:
cranberries, cut in half
oranges, sectioned
blueberries, frozen (optional)
pears, fresh or canned (optional)
Directions:
1. Slice apples and bananas into pineapple juice to prevent browning.
2. Add all other ingredients. Serve chilled.
Ingredients:
1-2 Granny Smith apples
1-2 Bananas
canned pineapple with juice
1/3 cup orange juice
Summer Fruits:
fresh or frozen cherries
grapes, cut in half
strawberries, sliced
sliced peaches or nectarines
Winter Fruits:
cranberries, cut in half
oranges, sectioned
blueberries, frozen (optional)
pears, fresh or canned (optional)
Directions:
1. Slice apples and bananas into pineapple juice to prevent browning.
2. Add all other ingredients. Serve chilled.
Apple Salad
by Febrina Picone Malloy
Ingredients:
1 1/2 envelopes gelatin
3/4 cup cold water (or 1/2 cup cold water and 1/4 cup pineapple juice from crushed
pineapple)
3/4 cup apple juice
1 1/2 cup apple juice
1 1/4 cup plus 2 TB sugar
1/8 tsp salt
1 tsp lemon juice
2 1/4 cup combined chopped celery and chopped red apple
1/2 cup canned crushed pineapple or tidbits, drained
Directions:
1. Sprinkle gelatin onto 3/4 cup cold water in saucepan. Let soften, then add 3/4 cup apple juice.
2. Heat and stir until dissolved. Add 1 1/2 cup apple juice, sugar, salt, and lemon juice. Stir well and chill to soft set.
3. Fold in chopped celery and apple, and pineapple. Chill until set. Serve plain or with sour cream for dressing.
Apple Cranberry Salad:
Put 1/4 cup sugar on 1 cup halved cranberries and let sit at room temperature while
gelatin softens. Fold in the cranberries with the celery, apple, and pineapple.
Ingredients:
1 1/2 envelopes gelatin
3/4 cup cold water (or 1/2 cup cold water and 1/4 cup pineapple juice from crushed
pineapple)
3/4 cup apple juice
1 1/2 cup apple juice
1 1/4 cup plus 2 TB sugar
1/8 tsp salt
1 tsp lemon juice
2 1/4 cup combined chopped celery and chopped red apple
1/2 cup canned crushed pineapple or tidbits, drained
Directions:
1. Sprinkle gelatin onto 3/4 cup cold water in saucepan. Let soften, then add 3/4 cup apple juice.
2. Heat and stir until dissolved. Add 1 1/2 cup apple juice, sugar, salt, and lemon juice. Stir well and chill to soft set.
3. Fold in chopped celery and apple, and pineapple. Chill until set. Serve plain or with sour cream for dressing.
Apple Cranberry Salad:
Put 1/4 cup sugar on 1 cup halved cranberries and let sit at room temperature while
gelatin softens. Fold in the cranberries with the celery, apple, and pineapple.
German Potato Salad
by Dorothea Brandt Malloy
My mother’s recipe for potato salad was developed from one made by my grandmother, Dora Brandt, on her farm in Santa Maria, Texas in the 1930’s. Grandma Brandt made a sauce of fresh cream, mustard, vinegar, and sugar, heated and poured over cooked, cubed red potatoes. This recipe is my version, which differs very little from Momma’s.
Ingredients:
4 lbs. medium red potatoes, boiled, peeled, and cubed
1-2 tsp salt
1/4 tsp white pepper
1 cup liquid from pickles, or vinegar
1 cup chopped dill pickles
6-9 hard-cooked eggs
1 cup regular mayonnaise
3-5 TB prepared mustard
dash of black pepper
1/2-3/4 cup chopped celery
1/2-3/4 cup chopped onion
Directions:
1. Boil or steam potatoes until tender, about 45 minutes. (I steam them using a vegetable steamer basket in a large pot.)
2. Cool the potatoes until easy to handle. Then peel and cut them into small cubes. Pour pickle liquid or vinegar over potatoes and marinate, covered, in the refrigerator, for at least one hour.
3. Chop celery, onion, pickles and eggs, and add to potatoes. Mix in remaining ingredients. Keep chilled until serving.
My mother’s recipe for potato salad was developed from one made by my grandmother, Dora Brandt, on her farm in Santa Maria, Texas in the 1930’s. Grandma Brandt made a sauce of fresh cream, mustard, vinegar, and sugar, heated and poured over cooked, cubed red potatoes. This recipe is my version, which differs very little from Momma’s.
Ingredients:
4 lbs. medium red potatoes, boiled, peeled, and cubed
1-2 tsp salt
1/4 tsp white pepper
1 cup liquid from pickles, or vinegar
1 cup chopped dill pickles
6-9 hard-cooked eggs
1 cup regular mayonnaise
3-5 TB prepared mustard
dash of black pepper
1/2-3/4 cup chopped celery
1/2-3/4 cup chopped onion
Directions:
1. Boil or steam potatoes until tender, about 45 minutes. (I steam them using a vegetable steamer basket in a large pot.)
2. Cool the potatoes until easy to handle. Then peel and cut them into small cubes. Pour pickle liquid or vinegar over potatoes and marinate, covered, in the refrigerator, for at least one hour.
3. Chop celery, onion, pickles and eggs, and add to potatoes. Mix in remaining ingredients. Keep chilled until serving.
Carrot Gelatin Salad
by Febrina Picone Malloy
Ingredients:
2 envelopes unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1/4 cup frozen orange juice concentrate
1/2 lemon, peeled and seeded or 1 1/2 TB lemon juice
2 TB sugar
1/4 tsp salt
1 1/2 cup carrot pieces
1 1/2 cup crushed pineapple with juice (good with peaches, too)
Directions:
1. In blender container, sprinkle gelatin over cold water. Add boiling water, cover and process at high speed until gelatin dissolves.
2. When gelatin is dissolved, turn control to highest speed and add orange juice concentrate, lemon, sugar, and salt. Continue to process until smooth.
3. Stop blender, add carrot pieces, cover and chop by turning to high speed and off several times.
4. Stop blender, add pineapple and juice and stir in by hand.
5. Place orange slices or pieces of pineapple or cherries in bottom of mold, to garnish. Turn into four cup mold or bowl.
6. Chill until firm, about three hours.
Ingredients:
2 envelopes unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1/4 cup frozen orange juice concentrate
1/2 lemon, peeled and seeded or 1 1/2 TB lemon juice
2 TB sugar
1/4 tsp salt
1 1/2 cup carrot pieces
1 1/2 cup crushed pineapple with juice (good with peaches, too)
Directions:
1. In blender container, sprinkle gelatin over cold water. Add boiling water, cover and process at high speed until gelatin dissolves.
2. When gelatin is dissolved, turn control to highest speed and add orange juice concentrate, lemon, sugar, and salt. Continue to process until smooth.
3. Stop blender, add carrot pieces, cover and chop by turning to high speed and off several times.
4. Stop blender, add pineapple and juice and stir in by hand.
5. Place orange slices or pieces of pineapple or cherries in bottom of mold, to garnish. Turn into four cup mold or bowl.
6. Chill until firm, about three hours.
Sour Cream Cucumbers
by Lillie Horky
Ingredients:
1 cucumber
1 tsp salt
1/2 cup sour cream
4 tsp vinegar
salt and pepper to taste
Directions:
1. Thinly slice cucumber and sprinkle with salt. Let stand 30 minutes. Drain.
2. Combine sour cream, vinegar, salt and pepper. Pour over drained cucumbers.
3. Chill 30 minutes.
Ingredients:
1 cucumber
1 tsp salt
1/2 cup sour cream
4 tsp vinegar
salt and pepper to taste
Directions:
1. Thinly slice cucumber and sprinkle with salt. Let stand 30 minutes. Drain.
2. Combine sour cream, vinegar, salt and pepper. Pour over drained cucumbers.
3. Chill 30 minutes.
Italian Bean Salad
by Dorothea Brandt Malloy
Ingredients:
16 oz can cannellini beans
2 cups chopped vegetables, such as cucumber, sweet peppers, tomatoes, carrots, and celery
2 TB sliced black olives
2 TB grated Parmesan cheese
1/4 cup Italian salad dressing, or 2 TB each olive oil and red wine vinegar
lettuce (optional)
Directions:
1. Rinse and drain beans.
2. Mix with other ingredients.
3. If using lettuce, add just before serving.
Ingredients:
16 oz can cannellini beans
2 cups chopped vegetables, such as cucumber, sweet peppers, tomatoes, carrots, and celery
2 TB sliced black olives
2 TB grated Parmesan cheese
1/4 cup Italian salad dressing, or 2 TB each olive oil and red wine vinegar
lettuce (optional)
Directions:
1. Rinse and drain beans.
2. Mix with other ingredients.
3. If using lettuce, add just before serving.
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