Two Main Dish Salads

Kris' Sweet & Sour Barley/Bean Salad:

1 cup uncooked medium barley, cooked in 4 cups water to make 4 cups cooked barley
2 15-16 oz cans garbanzo beans
1 15-16 oz can red beans (pinto or kidney)
2 15-16 oz cans wax beans (or 1 can wax, 1 can cut green beans)
3 stalks green onions, sliced (with tops)
1 small tomato chopped up
1/2 cup white vinegar
1/2 cup salad oil
1/2 cup sugar

Mix vinegar, oil and sugar together until the sugar dissolves. A mixer works well for emulsifying the ingredients. Drain all the beans and rinse with water. Chop green onion and tomato.  Add all these ingredients into a bowl with the barley. Add dressing and stir together. This will taste better the second day as the flavors are allowed to blend. (If you are a semi-vegetarian, like I am, this salad is a complete meal with protein!)

IMITATION CRAB SALAD (inspired by my youngest daughter, Rachel)

1 package imitation crab (in this area it is made of blue hake.)
1 box tricolor rotini pasta--cooked according to directions, drained and cooled
1 can of peas or 1 package frozen peas
1 (2 cup) package shredded colby/monterey jack cheese
1 (8 oz) jar Miracle Whip
1/2 cup sour cream
lemon juice to taste

Get a nice size bowl for mixing. Chop imitation crab to bite size pieces. Add to tricolor pasta, peas and cheese.  Mix Miracle Whip, sour cream and lemon juice.  Pour over remaining ingredients. Mix well. Let sit overnight for best flavor.

THE SPICE OF LIFE--Vegetables and Salads

SCALLOPED POTATOES WITH CHEESE SAUCE

Sliced raw potatoes

Medium cream sauce

Salt

Velveeta cheese

Slice potatoes and place in casserole; salt to taste. Make a medium white sauce and melt a chunk of cheese in it. Pour over potatoes and bake covered at 375 degrees until tender.

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BROCCOLI & CAULIFLOWER CASSEROLE

1 lg pkg. frozen or fresh broccoli
1 lg pkg. frozen or fresh cauliflower
1 cup crushed Ritz crackers
Velveeta cheese
1 Stick butter

Place vegetables in greased 9x13 pan. Cover with Velveeta slices. Drizzle with melted butter. Cover with cracker crumbs and cover the pan. Bake at 350 degrees for 1 hour.

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BAKED BEANS

Brown and drain:
1 pound pork sausage
Add:
2 medium green apples, chopped
2 medium onions, chopped
1 1/2 tsp chili powder
3 cloves garlic, crushed
1/2 cup brown sugar
16 oz. tomato sauce
Simmer above ingredients until apples and onions are tender, about 30 minutes.
Add:
16 oz. can butter beans
16 oz. can kidney beans
28 oz. can pork and beans
28 oz. can B & M baked beans
Bake at 300 for 2 - 3 hours uncovered. Serves 16

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SUN OF A GUN PATIO SALAD

1 can kidney beans
2 cups fresh tomatoes
2 cups cucumbers
1 cup salad dressing
1/2 cup green pepper
1/2 cup green onions
1/2 cup celery
1 cup cubed Velveeta cheese
1 cup ham

Mix all together and refrigerate.

Salad Recipes

STUFFED CELERY

3 stalks celery
1  3 oz pkg cream cheese
1 tablespoon cream
1 tablespoon chopped nuts
1/2 tsp onion juice

Mix cheese, cream and seasoning thoroughly. Pile mixture into celery. Cut into 4 inch lengths.

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CABBAGE SALAD

1 medium cabbage, shredded
1 green pepper, chopped
1 pimiento, chopped fine
1 small onion, chopped fine
1 teaspoon celery seed
1 teaspoon sugar
1 teaspoon salt
Pepper to taste

Mix with any good salad dressing to moisten.

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COMBINATION FRUIT AND VEGETABLE SALAD

1 pkg lemon or orange gelatin
1 grapefruit
1 can diced pineapple, drained
1 cup fresh apple, diced
1 cup shredded cabbage
1 cup chopped celery
2 green peppers, chopped
2 pimientos, diced
1 cup stuffed olives, sliced
1 teaspoon vinegar

Prepare gelatin dessert according to directions on package, adding the vinegar, 1 tsp. salt and 2 tsp. sugar. Allow to thicken. Add vegetables and fruit. Place in refrigerator until firm. Serve with mayonnaise.

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CUCUMBER SALAD

2 tbsp sugar
1 tbsp vinegar
1/2 tsp salt
1 cup hot water
1 envelope plain gelatin soaked in 1/4 cup cold water
2/3 cup pearl onions
1/2 cup chopped celery
1/2 cup chopped pineapple
2 medium cucumbers, sliced thin
Juice of 1 can pineapple

Add seasonings to hot water, then add gelatin and pineapple juice. When cold add cucumbers, onions, pineapple and celery. Pour in mold and allow to set.

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PINEAPPLE CHEESE SALAD

1 tbsp gelatin
1/2 cup cold water
1/2 cup boiling water
2/3 cup grated cheese
1 cup crushed pineapple
1 tbsp sugar
few grains of salt
1/2 cup whipped cream

Soak gelatin in cold water about 5 minutes and dissolve in boiling water; add sugar, salt and pineapple. When partially set, beat in the cream and cheese. Turn into wet mold and allow to set. Serve with mayonnaise in sprinkle top with chopped pecans, if desired.

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CHICKEN SALAD

The meat from 2 cooked chickens
2 cups celery, chopped
6 hard cooked eggs, chopped
1 large red pepper, chopped
1 large dill pickle, diced
Juice of 1 lemon

Salt and pepper to taste. Mix with salad dressing and serve on lettuce.

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APPLE SALAD

1 1/2 cups sugar
2 cups water
2 tsp red food coloring
chopped nuts
chopped celery
6 apples
lettuce
mayonnaise dressing

Core and peel whole firm apples; place in a pan and let simmer until tender in a syrup made of the sugar, water and coloring. When cool, fill with chopped nuts and celery. Place on lettuce leaves and top with mayonnaise dressing.

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FRUIT SALAD

Dressing:
3 eggs
3 tbsp sugar
1 pint whipped cream
1 tbsp butter
juice of 3 lemons

Beat egg yolks , add sugar, butter and lemon juice. Cook in double boiler until thick. Remove from heat and fold in well-beaten egg whites. When cold, add whipped cream. Then add fruit cut in small pieces. Any fruit may be used--oranges, pineapple, grapes, bananas, peaches. Mix fruit with dressing and freeze for 3 or 4 hours.

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CARROT SALAD

To 1 cup of raw carrots, run through a food chopped, add 1/2 cup ground walnuts. Mix with a boiled salad dressing and serve on lettuce.

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FROZEN CHERRY SALAD

1  3-oz pkg cream cheese
1/2 cup cream, whipped
3 tbsp sugar
1/2 cup boiled salad dressing
1 cup white cherries
1/4 cup crushed pineapple
1/4 cup diced spiced peaches
2 tbsp chopped nuts

Mix cheese, cream, sugar and dressing. Fold in fruit and nuts. Freeze 3 hours.

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CABBAGE-APPLE SALAD

Shred or chop cabbage fine. Measure and add equal amount chopped apple and half as much chopped celery as apple. A grated carrot adds both to the color and flavor. Mix with your favorite salad dressing to moisten.

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IMPERIAL SALAD

Drain juice from 1 can sliced pineapple, add 2 tbsp vinegar and enough hot water to make one quart and let come to a boil.
Pour this over 2 packages of orange-flavored gelatin. When cool add 2 cups of diced celery, 1 can pimientos, diced; 1/12 cups diced green peppers and the finely chopped pineapple. Mold and serve on lettuce with mayonnaise.

Potato Salads

MASTER POTATO SALAD RECIPE:

3 cups diced, cooked potatoes, cooked in jackets

1 Tbsp grated onion

3 Tbsp French dressing

1 Tbsp minced parsley

1 tsp salt

1/4 tsp paprika

Mayonnaise

Combine ingredients, except mayonnaise, tossing lightly with a fork. chill 3 to 4 hours. Just before serving add mayonnaise, mixing carefully. Serve on lettuce or watercress. Serves 6.

POTATO SALAD VARIATIONS:

Potato salad with celery: To master potato salad, add 1 cup diced celery.

Potato-egg salad: To master potato salad, add 1 cup diced celery and 3 chopped hard-boiled eggs.

Gourmet potato salad: To master potato salad, add 1/2 cup tartar sauce and 1/3 cup chow-chow (relish or chutney) and minced stuffed olives.

Potato salad with carrots: To master potato salad, add 1 cup diced celery and 1 cup grated raw carrot.

Potato salad with cabbage: To master potato salad, add 1 cup finely cut cabbage.

Potato salad with nuts: To master potato salad, add 1 cup diced celery and 3/4 cup chopped, salted peanuts, chopped brazil nuts, walnuts or pecans.
Potato salad with cucumber: To master potato salad, add 1 cup diced celery and 1 cup diced cucumber.
Cornucopia potato salad: Roll thin slices of bologna to form a cornucopia shape. Fill with potato salad.
Molded potato salad ring: Pack potato salad into medium-sized ring mold. Chill.  Unmold on a bed of greens. Garnish with assorted sliced cold meats, radish roses and quartered tomatoes.

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Hawaiian Potato Salad:

4 hard-boiled eggs
1 cup hot cooked rice
1 large potato, hot mashed
1/4 cup French dressing
1/2 tsp salt
2 Tbsp chopped pimiento
1 Tbsp chopped green pepper
1 Tbsp finely chopped onion
1 Tbsp chopped parsley

Press 2 of the hard-boiled eggs through a sieve and combine with rice and potatoes. Blend in French dressing. Chill. Just before serving, add remaining ingredients. If desired, add more seasoning. Garnish with remaining eggs, sliced.  Serves 4.

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Hot Potato Salad:

1 cup finely chopped onions
6 cups thinly sliced cooked potatoes
2 Tbsp minced parsley
2/3 cup cider vinegar
1/2 cup hot water
1 tsp sugar
1 slightly beaten egg
1/3 cup salad oil
1 1/2 tsp salt

Combine onions, potatoes and parsley. Combine vinegar and water; heat to boiling; add sugar; stir until dissolved. Slowly add the hot mixture to the egg. Add remaining ingredients. Beat vigorously with a rotary beater until well blended. Pour over the potato mixture; stir with a fork until thoroughly mixed. Heat gently or let stand in warm place for 10 to 15 minutes. Serves 6 to 8.

Cole Slaws

DUTCH SLAW:

1 cup chopped bacon, fried until crisp
1/4 cup lemon juice

1 tsp salt

1/2 cup mayonnaisse
1 quart finely shredded cabbage
1/2 cup chopped green pepper
1/4 cup chopped parsley
1/4 cup chopped celery
2 Tbsp minced onion

Fry bacon until crisp. Remove from the pan. Mix 1/4 cup bacon drippings, lemon juice and salt. Add to mayonnaise and blend. Pour over combined vegetables and bacon and toss lightly. Chill before serving.  Serves 6.

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APPLE COLE SLAW WITH SOUR CREAM DRESSING:

1 cup thick sour cream
1 tablespoon vinegar
2 teaspoons prepared mustard
1/2 teaspoon onion powder
1/4 teaspoon salt
Dash of cayenne
4 cups shredded cabbage
1 cup diced red apple
1 teaspoon celery seed

Combine sour cream, vinegar and seasonings. Mix thoroughly.  Pour over cabbage, apple and celery seed. Toss lightly. Garnish with paprika. Serves 8.

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PINEAPPLE SLAW

3 cups shredded cabbage
2 Tbsp chopped green pepper
1/2 cup diced, unpeeled apple
4 slices pineapple
1 tsp salt
1 Tbsp sugar
1/2 cup vinegar
Salad Greens
1 cup shredded carrots

Combine cabbage, green pepper, apple and 2 slices pineapple, cut into sections.  Mix together salt, sugar and vinegar. Add to veggie mixture.  Place in bowl lined with lettuce greens. Top with shredded carrots and remaining drained pineapple slices cut into halves.  Serves 4.

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MEXICAN SLAW

Crisp a small head of cabbage by removing a few of the outer leaves, then cutting it in half and let stand in ice water for 1/2 hour. Shake out water until well drained and shred.  Dice cold cooked ham or tongue, celerey, green pepper and pimiento. Sprinkle with salt.  Mix salad with mayonnaise which has been thinned with sweet or sour cream. Line a serving dish with the outside leaves of cabbage and fill center with the slaw. Squeeze 1/2 lemon over it. 

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VEGETABLE AND APPLE SALAD

1 cup grated raw carrots
1 cup shredded cabbage
1 cup diced celery
1 cup thin apple strips
Dash of salt
Salad dressing--your choice
Lettuce

Toss vegetables, apples and a dash of salt with the salad dressing to moisten. Chill. Serve in crisp lettuce cups. Serves 6.

Tossed and Vegetable Salads

Italian Salad Bowl:

1 clove garlic

1 (2 oz) can anchovy fillets

1/4 cup olive oil

1 Tbsp tarragon vinegar

1 Tbsp fresh lemon juice

1 tsp dry mustard
1/2 tsp salt
Freshly ground pepper
1 Tbsp capers
2 large potatoes
Large can of green beans
Lettuce
1 or 2 tomatoes
Ripe olives

Peel garlic and mash with 2 anchovies. Add oil, vinegar, lemon juice, seasonings and capers. Let stand for 1 hour. Cook the potatoes in their jackets until tender; peel and dice. Drain beans, add potatoes and pour the dressing over them; toss to coat well and chill in refrigerator for at least 1 hour.  Just before serving, toss again. Garnish with a lettuce leaf, tomatoes which have been cut into wedges, ripe olives and remaining anchovies. Serves 4 to 6.

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Greek Salad

Cut 1 head of lettuce and the following vegetables until they're very fine;  3 peeled tomatoes, 4 green onions, 1 large cucumber, 2 green peppers, 1 bunch watercress.  Toss the mixture with 3 tablespoons vinetar, 1 teaspoon salt and 12 ripe olives.  Pour 1/3 cup olive oil over it; let stand for 15 minutes to ripen then serve. Serves 6.

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Oriental Grapefruit and Spinach Salad

10 ounces raw spinach, washed and drained
1 (4 oz) can sliced mushrooms, drained
1 (5 oz) can diced or sliced water chestnuts
2 grapefruit, sectioned and diced
1/4 cup salad oil
2 Tbsp vinegar
2 Tbsp grapefruit juice
1 Tbsp soy sauce
1/4 tsp Tabasco sauce
1/4 tsp salt
1/4 tsp dry mustard

Coarsely tear spinach into a large salad bowl. Add mushrooms, water chestnuts, and grapefruit.  Mix oil, vinegar, grapefruit juice, soy sauce, Tabasco salt and dry mustard. Toss with spinach mixture. Serves 6 to 8.

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Tossed Salad with Wine Dressing

1 head of lettuce, cut up
2 tomatoes, cut in eighths
1 stalk celery, cut in strips
3 carrots, cut in strips
2 green onions, cut in strips
1/2 peeled onion, sliced thin
Watercress
1/2 cup salad oil
2 Tbsp lemon juice
1 Tbsp sugar
1/2 tsp salt
1/8 tsp pepper
1/2 cup burgundy or claret

Combine lettuce, tomatoes, celery, carrots, onions, cucumber and watercress in a bowl. Mix salad oil through salad before bringing to the table.  Blend lemon juice, salt, pepper and wine in a small bowl at the table. Pour over salad; toss lightly.  Serves 6.

Appetizer Salads

To make Tomato and Egg Appetizers:

Lettuce

Slices of large tomatoes

Slices of hard-boiled eggs

Stuffed green olives, sliced
1 (3 oz) pkg cream cheese
1 1/2 Tbsp French dressing

Arrange tomato slices on lettuce leaves on individual dishes. On each slice of tomato arrange 3 slices of hard boiled egg topped with olive slices.  Moisten cheese with French dressing.  Press mixture through a pastry tube around the edge of the tomatoes.

ITALIAN APPETIZER SALAD

On each serving dish arrange thin, unpeeled apple slices, strips of green pepper, a mound of cole slaw, a pimento, one or two sardines, stuffed pickled onions, black olives and stuffed olives.  Serve olive oil and wine vinegar in cruets to accompany the salad.

DICED CUCUMBER COCKTAIL

2 large cucumbers
1/4 cup ketchup
1/4 cup chili sauce
1 tsp Worcestershire sauce
Juice of 1/2 lemon
1 tsp prepared horseradish
Dash of Tabasco or cayenne
4 lettuce leaves

Chill cucumbers. Combine remaining ingredients except lettuce to make the sauce and chill. Just before serving, peel cucumbers; make lengthwise parallel grooves with tines of fork. Dice in 1/4 inch pieces. Place on lettuce leaves in cocktail glasses. Top with sauce.  Serves 4.

AVOCADO-OLIVE APPETIZER:

1 large, ripe avocado

1 cup highly seasoned French dressing

1/3 cup chopped olives

Peel avocado. Cut in two and remove seed. Cut in 1/4 inch lengthwise slices. Cover with French dressing and let stand in refrigerator for 30 minutes. Drain and reserve dessing for future salads (if you wish). Sprinkle with olives. Serves 4.

AVOCADO AND SHRIMP APPETIZER SALAD:

2 avocados

1/2 pound cooked, cleaned shrimp

Sauce:

1/2 cup mayonnaise

1/4 cup chili powder

1/4 tsp grated onion

1 Tbsp finely chopped green pepper

1 1/2 tsp Worcestershire sauce

1 Tbsp lemon juice

1/4 tsp salt

Dash of Tabasco sauce

Prepare sauce by combining all sauce ingredients. Chill until ready to serve. Cut avocados into halves, lengthwise and peel. Place each avocado half on a lettuce leaf. Place shrimp over the cut side of the avocado. Serve with the sauce. Serves 4.