Chicken Burrito Bundles
from “The Best of Mr. Food Cookin’ Quickies”
2 cups chopped cooked chicken
1-1/4 oz. pkg. taco seasoning mix
16-oz. can refried beans
six 8” flour tortillas
8 oz. shredded sharp Cheddar cheese
3 plum tomatoes, diced
1 small onion, diced
salsa
Preheat oven to 350ºF. Place chicken and seasoning mix in large heavy-duty zip-top bag; seal bag and shake to coat. Spread beans down center of tortillas. Top with chicken, cheese, tomatoes and onion; roll up. Wrap each in foil. Bake 15 minutes; serve with salsa. Serves 6.
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Chicken Cacciatore Melt
from Pieri
4 Tyson fresh boneless skinless chicken thighs
2 Tbsp. of garlic oil
28 oz. jar spaghetti sauce
1 cup shredded mozzarella cheese
4 large slices crusty Italian Bread, lightly toasted
Heat oil in a skillet, add chicken and cook about 3 minutes per side until browned. Stir in spaghetti sauce. Cover and cook in med heat for about 20 minutes or until chicken juices run clear. Divide cheese evenly over the chicken. Cover and cook over med heat for 1 min or until cheese is melted. Top each slice of toast with chicken thigh.
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Chicken Club Salad with Hot Bacon Dressing
6 cups bite-size pieces leaf lettuce
1/2 pint (1 cup) cherry tomatoes, cut in half
2 tsp. vegetable oil
4 boneless, skinless chicken breast halves (about 1-1/4 pounds), cut into 1-inch strips
8 slices bacon
1 medium onion, chopped (1/2 cup)
2 tsp. sugar
1/2 tsp. ground mustard
1/2 tsp. pepper
1/2 cup cider vinegar
1/2 cup flavored croutons
1/4 cup shredded Swiss cheese (1 ounce)
Mix lettuce and tomatoes in large bowl. Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil 6 to 8 minutes, stirring occasionally, until no longer pink in center. Arrange chicken on lettuce mixture. Cook bacon in same skillet over low heat 8 to 10 minutes, turning occasionally, until crisp and brown. Remove bacon from skillet, reserving 2 Tbsp. fat in skillet. Drain bacon on paper towels. Crumble bacon; sprinkle over salad. Cook onion in bacon fat over medium heat about 2 minutes, stirring occasionally, until crisp-tender. Stir in sugar, mustard, pepper and vinegar. Cook about 2 minutes, stirring occasionally, until hot. Pour onion mixture over salad; toss. Top with croutons and cheese. Serve warm.
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Chicken Deli Wrap
from Linda W.
4 tortillas
1/2 cup jack cheese, cubed
1/2 lb. sliced chicken breast, cut into 1/2" strips
1/2 cup roasted red peppers, cut into strips
1/2 cup red onion, sliced thin
1/2 cup black olives, sliced
4 lettuce leaves
Vinaigrette Dressing:
2 Tbsp. white wine vinegar
1/4 cup olive oil
1 1/2 Tbsp. Dijon mustard
1 Tbsp. fresh parsley, minced
1/8 tsp. Tabasco sauce
salt and pepper, to taste
Combine cubed jack cheese, sliced chicken, roasted red peppers, red onion and olives. Using a wire whisk, prepare vinaigrette dressing by blending olive oil, Dijon mustard, white wine vinegar, fresh parsley, Tabasco sauce, salt and pepper. Toss cheese and chicken mixture with vinaigrette dressing. Place one lettuce leaf on top one tortilla. Top lettuce leaf with 1 cup chicken salad mixture. Fold one side of tortilla over chicken salad filling. Fold one end of tortilla up over to form a pocket; roll to seal in jelly roll fashion. Serve. Yield: 4 Wraps
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Chicken Pasta Salad
4 oz. can of white chicken (or turkey or ham)
8 oz. spiral pasta
4 oz. cheddar cheese, cubed (1 to 1-1/2 cups)
2 medium tomatoes diced
1/2 tsp. mustard
1 cup Miracle Whip (or more to taste)
Cook pasta so that it is firm, run under cold water and set aside. In a large bowl put in Miracle Whip and mustard; mix well. Add drained pasta; toss to combine. Add canned meat, tomatoes and cheese. Toss again and chill for at least 2 hours.
NOTE: You can also add chopped celery or onion, peas, or whatever you wish.
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Chicken Pasta Salad #2
16 oz. frozen broccoli
1/4 tsp. salt
1 whole cooked chicken, boned, skinned and diced
8 oz. pasta shells, cooked
2 large tomatoes, cubed
1/2 cup coarsely chopped red onion
1/2 tsp. pepper
1 cup Italian dressing
In saucepan, steam broccoli over boiling water about 5 minutes. Remove broccoli from pan; sprinkle with salt. Place chicken, broccoli, pasta, tomatoes and onion in large bowl; sprinkle with pepper. Add dressing; mix gently but thoroughly. Chill several hours; serve cold. Serves 6.
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Chicken Salad
from Barbra
2 cups cooked chicken, chopped
1 cup apple chopped (I used Granny Smith)
1/2 cup celery chopped
1/2 cup nuts chopped (I used pecans, but you could use almonds)
1/2 cup fresh basil chopped (this is what gives it a unique taste...)
seedless grapes are optional (I put about 1/2 cup.)--sliced in half.
1/2 cup mayonnaise (or enough to moisten it)
Mix together. Serve with crackers, etc. Serves 6.
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Chicken Salad & Sandwich Filling
2 poached chicken breasts, skinned and boned
1 or 2 celery ribs
1/2 to 1 carrot
pickle relish
mayonnaise
Slice and cube into small cubes the chicken breasts. Slice and cube into small cubes the celery and carrot. Add pickle relish and mayonnaise to taste.
NOTE: There are no definite amounts for this as everyone has their own particular likes, dislikes, and crunchiness factors to take into account. One friend had hers as a sandwich with chopped walnuts and lettuce and pronounced it delicious. My other friend and I had ours on pineapple slices with chopped walnuts on top and it was great that way, too.
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Chicken Salad Focaccia Sandwiches
from "Pillsbury Best of the Bake-Off Cookbook"
Westy Gabany, Olney, MD, 1998 Prize Winner
Focaccia:
10-oz. can refrigerated pizza crust
2-3 Tbsp. olive oil
2 garlic cloves, minced
1/2 to 1-1/2 tsp. coarse salt
1-1/2 tsp. dried rosemary leaves
Salad:
10-oz. can chunk chicken in water, drained, or 1-1/3 cups chopped cooked chicken
1/2 cup chopped celery
1/2 cup mayonnaise
2 green onions, chopped
1 tsp. dried tarragon leaves
1/2 tsp. prepared mustard
dash garlic powder
dash onion powder
Heat oven to 350ºF. Lightly spray cookie sheet with nonstick cooking spray. Unroll dough onto sprayed cookie sheet to form 12x10” rectangle. Starting with short end, fold dough in half; press lightly. In small bowl, combine oil and minced garlic; mix well. Spread over dough. Sprinkle with salt and rosemary. Bake 20-25 minutes or until edges are golden brown. Meanwhile, in medium bowl, combine all salad ingredients; mix well. Refrigerate 15 minutes. To serve, cut warm focaccia into 4 pieces. Split each piece to form 2 layers. Spoon and spread salad on bottom halves of focaccia pieces; cover with top halves to form sandwiches. Serves 4.
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Chicken Salad for a Crowd
12 oz. (2 cups) uncooked orzo
2 cups mayonnaise
1/4 cup half-and-half
1 Tbsp. salt
2 Tbsp. lemon juice
2 tsp. white pepper
4 cups cubed, cooked chicken
2 cups halved green grapes
2 cups (1 large) seeded, chopped cucumber
1 cup finely chopped celery
Cook orzo to desired doneness as directed on package. Drain; rinse with COLD water. In extra large bowl, combine mayo, half-and-half, salt, lemon juice, and pepper. Stir in cooked orzo and remaining ingredients; mix well. Cover; refrigerate several hours or overnight. Makes 25-1/2 cup servings
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Chicken Waldorf Salad
2 Red Delicious apples, cored and diced
1 Tbsp. lime juice
2 cups diced cooked chicken breast
2 cups small seedless grapes, halved
1/4 cup walnuts, coarsely chopped
1/4 cup nonfat sour cream
2 tsp. mayonnaise
2 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. pepper
12 loose-leaf lettuce leaves
In large bowl, combine apples and lime juice. Toss to coat. Add chicken, grapes, walnuts, sour cream, mayonnaise, mustard, salt and pepper. Toss to combine. Place lettuce leaves on serving plates. Top with salad mixture. Serves 4.
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Classic French Dressing
1 cup olive or vegetable oil
1/4 cup white or cider vinegar
1/4 cup lemon juice
1/2 tsp. salt
1/2 tsp. ground mustard
1/2 tsp. paprika
Shake all ingredients in tightly covered container. Shake before serving.
Classic Red French Dressing: Mix 1/2 cup Classic French Dressing and 1/2 cup ketchup.
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Club Wraps
from Southern Living magazine
1/2 cup creamy mustard-mayonnaise blend
four 10” flour tortillas
1/2 pound thinly-sliced smoked turkey
1/2 pound thinly-sliced honey ham
1 cup shredded smoked provolone or mozzarella cheese - (4 oz)
2 cups shredded leaf lettuce
2 medium tomatoes, seeded, chopped
1/2 small purple onion, diced
8 bacon slices, cooked, crumbled
1/2 tsp. salt
1/2 tsp. freshly-ground black pepper
Spread mustard-mayonnaise blend evenly over 1 side of each tortilla, leaving a 1/2-inch border. Layer turkey and next 6 ingredients evenly over tortillas; sprinkle with salt and pepper. Roll up tortillas; cut in half diagonally, and secure with wooden picks. This recipe yields 4 servings.
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Cookies & Cream Salad
from "Recipe Hall of Fame Quick and Easy Cookbook"
2 cups buttermilk
2 small pkg. instant vanilla pudding
16 oz. Cool Whip
1 pkg. crushed fudge stripe cookies
2 small cans mandarin oranges, drained
1 small can crushed pineapple, drained
Mix together buttermilk, pudding and Cool Whip. Add remaining ingredients. Keeps well in refrigerator for 2-3 days. Serves 10-12.
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Cool & Creamy Fruit Salad
20-oz. can chunk pineapple in unsweetened juice, undrained
11-oz. can mandarin orange segments, undrained
2 bananas, sliced
2 cups halved strawberries
1-1/2 cups halved seedless green grapes
1 cup fresh or frozen blueberries, thawed, drained
3.4-oz. pkg. instant vanilla pudding
1/4-1/2 cup granola, pecan halves or whole almonds, if desired
Drain pineapple and orange segments, reserving liquid in small bowl. In large bowl, combine all fruit. Sprinkle pudding mix into reserved liquid; mix until combined and slightly thickened. Fold into fruit until well combined. Sprinkle with granola. Makes 16 1/2-cup servings.
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Corny Chicken Wraps
from Quick cooking magazine
2 cups cubed cooked chicken breast
1 can (11 ounces) whole kernel corn, drained
1 cup salsa
1 cup cheddar cheese (using reduced fat)
8 warmed flour tortillas (6 inch - using fat free)
In saucepan combine chicken, corn and salsa, cook until heated through. Sprinkle cheese over tortillas, place about 1/2 cup chicken mixture down center of tortillas, roll up. Serves 4, 8 WW points/serving.
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Couscous Salad with Chicken, Tomato & Basil
from Cooking Light magazine
2 Tbsp. extra-virgin olive oil, divided
2 garlic cloves, minced
15-3/4 oz. fat-free, less-sodium chicken broth
1-1/2 cups uncooked couscous
2 cups chopped tomato (about 1-1/4 pounds)
2 cups chopped roasted skinless, boneless chicken breast (about 2 breast halves)
1/3 cup thinly sliced fresh basil
2 Tbsp. balsamic vinegar
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup crumbled feta cheese (1-ounce)
Combine 1 Tbsp. olive oil and garlic in a large microwave-safe bowl, and microwave at high for 45 seconds. Add the broth; microwave at high 4 minutes or until mixture simmers. Gradually stir in couscous; cover and let stand 5 minutes. Fluff with a fork. Stir in the tomato, chicken, basil, vinegar, salt, and pepper. Drizzle with 1 Tbsp. oil, and sprinkle with cheese. Yield: 4 servings (serving size: 1-1/2 cups).
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Crab Salad
from "Recipe Hall of Fame Quick and Easy Cookbook"
1 lb. crab meat, picked over well
2 hard-cooked eggs, chopped
2 stalks celery, sliced diagonally
1 sweet red pepper, julienned
1/3 cup chopped parsley
1/3 cup French or Italian salad dressing
salt and pepper to taste
fresh spinach leaves
Mix all ingredients except spinach leaves. Season to taste. Serve on a bed of spinach. Serves 6.
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Creamy French Dressing
1 Tbsp. paprika
2 tsp. sugar
1 tsp. salt
dash ground red pepper
1/4 cup vinegar
1 egg
1 cup salad oil
In small mixer bowl, combine paprika, sugar, salt and red pepper. Add vinegar and egg; beat well. Add salad oil in slow, steady stream, beating constantly with electric mixer until thick. Cover; store in refrigerator. Makes 1-2/3 cups.
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Creamy Italian Dressing
Creamy Italian Dressing
1-1/2 cups bottled Italian dressing
2 Tbsp. Parmesan, grated
2 Tbsp. sugar
1 large egg
In blender blend all ingredients on high speed for 30 seconds to a minute or until smooth. Pour this mixture into the top of a double boiler and add 1/4 cup oil. Stir gently with a whisk over gently boiling water until it begins to thicken and egg is completely cooked. Chill several hours or overnight before using. If too thick, add more Italian dressing as needed. Best served on Romaine lettuce.
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Creamy Italian Garlic Dressing
1 cup fat-free cottage cheese
1 cup skim milk
2 Tbsp. fresh lemon juice
3 cloves garlic, peeled and minced
1 small onion, sliced in half
salt, optional
In a blender, puree cottage cheese and the skim milk (takes about 4 minutes). Mix in the lemon juice, garlic, onion. Salt to taste, if desired. Makes 2 cups.
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Creamy Tomato Salad
from Sandy
1 large cucumber, peeled and cut into 1/4-inch slices
1 large tomato, chopped
1 small red onion, thinly sliced
1 cup sour cream
1 Tbsp. sugar
1 Tbsp. vinegar
Salt and pepper, to taste
Leaf lettuce~ optional
In a bowl, combine cucumber, tomato and onion. In another bowl, combine the sour cream, sugar ,vinegar, salt and pepper, mix well. Pour over vegetables and toss to coat. Refrigerate until serving. Serve over lettuce.
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Crockpot Beef Fajitas
from Woman's Day magazine
1-1/2 pounds beef flank steak
1 onion, sliced
1 green pepper, sliced
1 red pepper, sliced
1 jalapeno chile pepper, chopped
1 Tbsp. cilantro
2 cloves garlic, minced
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. ground coriander
1/4 tsp. salt
8 oz. tomatoes, canned, chopped
12 flour tortillas
toppings: sour cream, guacamole, shredded cheese, salsa (or use whatever toppings suit you).
Cut flank steak into 6 portions to fit into crock pot. In any size crock pot, combine meat, onion, peppers, cilantro, garlic, chili powder, cumin, coriander and salt. Add tomatoes. Cover and cook on low for 8-10 hours (or on high 4-5 hours). Remove meat from crock pot and shred. Return meat to crock pot and stir. To serve fajitas, spread meat mixture on tortillas and add favorite toppings.
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Crockpot Turkey Sandwiches
6 cups diced turkey
3 cups diced cheese (American or Velveeta)
1 can cream of mushroom soup
1 can cream of chicken soup
1 onion, chopped
1/2 cup Miracle Whip
Mix all of above and put in crock pot for 3-4 hours. Stir occasionally. Add liquid, if needed. Serve with buns.
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Cucumber Pasta Salad
from Jan
1 lb. mostaccioli or penne pasta
6 drops yellow food coloring
1/2 cup oil
1 cucumber
1 onion
1-1/2 cups vinegar
1-1/2 cups sugar
1 tsp. salt
1 tsp. pepper
1 tsp. Accent
1 tsp. garlic powder
1/2 tsp. prepared mustard
1 Tbsp. parsley flakes
Add coloring to water and cook pasta, rinse and drain. Pour oil over pasta. Mix in blender the cucumber (do not peel) and all other ingredients. Pour over pasta, marinate overnight. Makes "gobs" and keeps forever! If desired, add crab, lobster, or chicken or turkey for a good luncheon salad. I added chopped tomatoes and fresh chopped parsley to add some color and fresh flavors.
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Delightful Orange Salad
from "Recipe Hall of Fame Quick and Easy Cookbook"
2 small cans mandarin oranges
1 large can pineapple chunks
1/2 cup maraschino cherries
3 bananas, sliced
1 pint sour cream
12 oz. Cool Whip
3-oz. pkg. orange Jell-O
1/2 cup chopped nuts
2 cups miniature marshmallows
Drain fruits well. Mix sour cream, Cool Whip and dry Jell-O until blended. Fold in fruits, nuts and marshmallows. Chill in 9x13” pan. Serves 8-10.
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Diet Russian Dressing
1-3/4 oz. package powdered fruit pectin
1 Tbsp. sugar
1/2 tsp. dried basil, crushed
1/4 tsp. dried tarragon, crushed
1/4 tsp. garlic salt
3/4 cup spicy vegetable juice cocktail
1/4 cup wine vinegar
In bowl combine pectin, sugar, basil, tarragon and garlic salt. Stir in vegetable juice cocktail and vinegar. Cover and refrigerate at least 1 hour. Serve on vegetable salads. Makes 1-1/4 cups. 11 calories per Tbsp.
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Dijon Pasta Salad
from "Dying for Chocolate," by Diane Mott Davidson
1 pound tricolor pasta, fusilli or rotini
2/3 cup corn oil
2 Tbsp. cider vinegar
2 tsp. Dijon-style mustard
2/3 cup mayonnaise
2 large celery ribs, chopped
6 slices bacon, sliced thick, cooked and chopped
2 hard cooked eggs, chopped
2 scallions, chopped
1/2 tsp. salt
paprika
Cook pasta in boiling water just until done, usually 11-13 minutes. Drain. Run cold water over pasta until it is completely cool. In a large bowl, whisk together oil, vinegar, mustard, and mayonnaise. Add pasta and all other ingredients to dressing, mix carefully, and taste for seasoning. Chill thoroughly before serving.
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Easy Crockpot Barbecue Beef Sandwiches
3 pounds beef chuck roast
1 tsp. garlic powder
1 tsp. onion powder
salt and pepper to taste
18 oz. bottle barbeque sauce
Place beef chuck roast into slow cooker. Sprinkle with garlic powder and onion powder, and season with salt and pepper. Pour barbeque sauce over meat. Cook on Low for 6 to 8 hours. Remove meat from slow cooker, shred, and return to slow cooker. Cook for 1 more hour. Serve hot.
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Egg Salad Stacks
4 hard-cooked eggs, chopped
2 medium green onions, sliced
1/4 cup shredded carrot
2 Tbsp. mayonnaise
2 Tbsp. plain low-fat yogurt
1/4 tsp. curry powder
1/8 tsp. salt
dash of pepper
4 leaves romaine
2 English muffins, split and toasted, or 2 slices bread
4 rings yellow or green bell pepper
2 Tbsp. alfalfa sprouts
Mix eggs, onion, carrot, mayonnaise, yogurt, curry powder, salt and pepper. Place 1 romaine leaf on each muffin half. Top with egg mixture, bell pepper rings and alfalfa sprouts. Serves 2.
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Family Reunion Fruit Salad
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Debbie Cummons-Parker, Lakeview, OH
15-oz. can fruit cocktail
15-oz. can mandarin oranges
2o-oz. can crushed pineapple
3-oz. pkg. instant vanilla pudding mix
Drain fruits, reserving syrup. Add pudding mix to drained fruits and stir well. Add enough fruit syrup to moisten to desired consistency.
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Fat-Free Citrus Vinaigrette
from Gail
2 Tbsp. powdered fruit pectin
2 tsp. dried parsley flakes
1 tsp. sugar
1/4 tsp. dried oregano leaves
dash cayenne pepper
1/2 cup water
1 Tbsp. orange juice
1 Tbsp. white wine vinegar or cider vinegar
2 garlic cloves, pressed
In jar with tight-fitting lid, combine all ingredients; shake well. Refrigerate at least 1 hour to blend flavors. Store in refrigerator; use within 3 days. Makes 1/2 cup.
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Favorite Pasta Salad
from Kerry
2 lbs tri-colored rotini
1 large green pepper
1 large (red or yellow or ange) pepper
2 large tomatoes
1 jar mushrooms, drained
1 can sliced olives
2 bottles Kraft Zesty Italian Dressing
Cook pasta according to package. Chop all veggies. Drain pasta. In large bowl put 1/3 of pasta, 1/3 of veggies, 1/2 bottle of dressing. Repeat. 1/2 bottle of dressing will be left. Place pasta salad in fridge overnight. Before serving add remaining dressing and toss well.
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Favorite Sloppy Joes
from Peggysue
1 lb. ground chuck
3/4 tsp. salt
2 Tbsp. molasses
2 Tbsp. mustard
1 Tbsp. Worcestershire sauce
1/8 tsp. hot pepper sauce
1/2 cup ketchup
6 hamburger buns, toasted
Brown ground chunk in skillet, stirring until crumbly; drain. Sprinkle salt over ground chuck. Blend next 2 ingredients in bowl. Stir into ground chunk with Worcestershire sauce, pepper sauce and ketchup, mixing well. Simmer covered, for 20 minutes. Serve on toasted hamburger buns. Makes 6 servings.
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Florida Salad
4 cups torn spinach (about 8 oz.)
2 cups torn endive or Boston lettuce (about 4 oz.)
1 pint chilled mixed orange and grapefruit sections, drained
1 red onion, sliced
Dressing:
1/3 cup frozen grapefruit juice concentrate, thawed and undiluted
1/4 cup water
1/4 cup salad oil
1 Tbsp. flour
1 Tbsp. wine vinegar
1 tsp. sugar
6 slices bacon, cooked and crumbled
In large salad bowl, toss together spinach, endive, orange and grapefruit sections and onion slices. Refrigerate while making dressing. In small saucepan, stir together undiluted grapefruit juice concentrate, water, oil, flour, wine vinegar, sugar, 1/2 tsp. salt and 1/4 tsp. pepper. Heat, stirring gently, until it begins to bubble. Cook and stir for 1 minute more. Remove from heat; stir in crumbled bacon. Pour hot dressing over salad mixture; toss to coat. Serve immediately. Serves 8.
NOTE: You can substitute 3 fresh oranges and 2 fresh grapefruits for the fruit sections. To section oranges and grapefruit: Cut a thin slice from each end of the fruit. Cut off the peel and white member with a very sharp knife (or a specially designed serrated knife). Hold fruit over a bowl to catch the juices. Cut between 1 fruit section and the membrane, cutting to the center of the fruit. Turn the knife and slide it up the other side of the section next to the membrane; repeat. Remove any seeds.
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French Dip Sandwiches
from Lynda
3-1/2 to 4 lb. rump roast
salt and pepper, optional
1 large Vidalia onion, thinly sliced
two 10-1/2 oz. cans beef consommé
2 Tbsp. brown sugar
12 oz. can 7-UP
French, sourdough or torpedo rolls
butter
Trim excess fat from rump roast, and place in a Crock Pot. Top with sliced onions. Add beef consommé, brown sugar and 7-Up. Cook on Low for 7 hours. (Though I cook for about 9-10 hours because my roast is usually semi-frozen) When ready to serve: Preheat oven to 350ºF. Split rolls and spread with butter. Bake 10 minutes, or until heated through and slightly toasted. Slice meat on the diagonal, and place atop rolls. Serve sauce for dipping in small bowls on the side.
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French Dressing
1/2 cup red wine vinegar
1/4 cup vegetable juice or tomato juice
3 Tbsp. olive or canola oil
2 Tbsp. fresh lemon or lime juice
1 clove garlic, peeled and minced
1/4 tsp. sugar
1/2 tsp. paprika
Mix all ingredients in blender to a desired consistency. Makes 1 cup.
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French Onion Beef Sandwiches
2-3 lb. beef roast
10-1/2 oz. can beef broth
10-1/2 oz. can French onion soup
12 oz. can beer
Place roast in crockpot. Pour in remaining ingredients. Cover and cook on LOW for 7-8 hours. Shred beef with a fork and serve on crusty bread. Spoon on left-over sauce or use for dipping.
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Fresh Herb Vinaigrette
1/2 cup olive or vegetable oil
1/2 cup white or cider vinegar
1 Tbsp. chopped fresh herb leaves (basil, marjoram, oregano, rosemary, tarragon or thyme)
1 Tbsp. chopped fresh parsley
1 medium green onion, finely chopped (1 Tbsp.)
Shake all ingredients in tightly covered Container. Shake before serving.
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Fresh Tomato, Basil & Mozzarella Salad
Salad:
4 large ripe tomatoes, sliced
1/2 lb. fresh mozzarella cheese, drained and thinly sliced
1/3 cup chopped or torn fresh basil
Dressing:
2-3 Tbsp. extra-virgin olive oil
1 tsp. kosher or sea salt
1/2 tsp. pepper
On platter, alternate slices of tomato and mozzarella slices to form 3 rows. Sprinkle with basil. Lightly drizzle salad with oil and sprinkle with salt and pepper. Serves 3-4.
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Fruit Trifle Salad
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Mary Tolle, Upland, CA
6 oranges, peeled and sliced
3 bananas, sliced
3 cups blueberries
2 cups seedless grapes
3 cups strawberries, halved
4-oz. pkg. instant vanilla pudding
1-3/4 cups milk
3/4 cup dairy sour cream
1 tsp. orange zest
In large glass bowl, layer all of the fruit in order listed above. Fruit can be substituted for in-season items, except melon. For the topping, combine pudding mix and milk. Beat 1-2 minutes. Beat in sour cream and orange peel. Serve with fruit.
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Garden Pasta Salad
from Quick Cooking magazine
2 cups spiral pasta, uncooked
1 cup broccoli flowerets
1/4 cup carrots, sliced
1/4 cup green pepper, chopped
1/4 cup red pepper, chopped
1/4 cup zucchini, sliced
1/2 cup Ranch salad dressing
1 Tbsp. Dijon mustard
Cook pasta according to package directions. Meanwhile, combine broccoli, carrots, peppers and zucchini in a large bowl. Rinse pasta in cold water; drain and add to vegetables. Combine salad dressing and mustard; add to pasta mixture and toss to coat. Refrigerate until serving.
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Garden Row Salad
3 medium carrots, cut up
1 large cucumber, halved, seeded and cut up
4 stalks celery, cut up
1 pint cherry tomatoes, halved
1 cup cubed sharp cheddar cheese (4 oz.)
1/2 slice bread, torn
1-1/2 cups garlic croutons
2 hard-cooked eggs, sliced
6 slices bacon, crisp-cooked and crumbled
Russian Dressing, below or purchased
Put carrots in blender container; cover with cold water. Blend until coarsely chopped. Drain and set aside. Repeat with cucumber, then celery. In salad bowl, layer chopped carrots, cucumber, cherry tomato halves and celery. Cover and chill. Wipe blender container dry. Combine cheese and bread in blender container; c over and blend until coarsely chopped. Just before serving, arrange cheese mixture, croutons, egg slices and bacon atop salad. To serve, toss with dressing. Serves 10-12.
Russian Dressing
2/3 cup salad oil
1/2 cup ketchup
1/4 cup sugar
3 Tbsp. lemon juice
2 Tbsp. Worcestershire sauce
2 Tbsp. vinegar
2 Tbsp. water
1 Tbsp. grated onion
1/2 tsp. salt
1/2 tsp. paprika
In screw-top jar, combine all ingredients. Cover and shake to mix well. Chill. Shake again just before serving. Makes 1-3/4 cups.
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Garden Vegetable Wrap
1/2 cup cream cheese (about 4 ounces)
4 flour tortillas (8 to 10 inches in diameter)
1 cup lightly packed spinach leaves
1 large tomato, thinly sliced
3/4 cup shredded carrot
eight 1-oz. slices Muenster or Monterey Jack cheese
1 small yellow bell pepper, chopped (1/2 cup)
Spread 2 Tbsp. of the cream cheese over each tortilla. Top with spinach and tomato to within 1 inch of edge. Sprinkle with carrot. Top with cheese slices. Sprinkle with bell pepper. Roll up tortillas tightly. Serve immediately, or wrap securely with plastic wrap and refrigerate no longer than 24 hours.
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Grape & Walnut Salad
from Tracy
3 hearts of Romaine lettuce
4 oz. (or more) Feta cheese
1 small bunch seedless red grapes
8 scallions
sugared walnuts (recipe follows)
raspberry vinaigrette
Chop and combine lettuce and scallions. Clean and add grapes. Crumble and add Feta. Add walnuts and toss with dressing to coat and mix. Serve and watch people smile!
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