Site hosted by Angelfire.com: Build your free website today!
Welcome to:
Di's Tastes of Texas & More

SALADS

Texas Orange Salad

Topping
1/4 c sliced almonds
2 T + 1 t sugar

Cook over low heat until sugar melts and glazes the almonds.
Turn onto waxed paper to cool. When cooled break apart.

Salad
1 lg Romaine lettuce
2 stalks celery, chopped
2 green onions, chopped
1 can mandarin oranges
(11 oz. can)

Dressing
1/4 c oil
2 T sugar
2 T apple cider vinegar
1 T freshly snipped parsley
dash black pepper
dash red pepper sauce
Toss salad ingredients. Top with glazed almonds.
Add salad dressing just before serving.
Serves 4-6


Texas Salad

1 large can apricots
1/2 lb. cheese (cheddar
or Velveeta)
1 large can diced pineapple
 1 large box vanilla
*COOK* pudding
4 bananas

Drain fruit in sauce pan. Mix vanilla pudding and fruit juices.
Cook until it comes to a clear boil. Dice fruit and cover with sauce.
For best results, let cool overnight and add the bananas just
before serving. For a holiday touch, add 1/2 cup halved maraschino cherries.
I use the some of the green and some of the red cherries.


Texas Tuna Rice Salad

1 (6 oz) pkg long grain &
wild rice
1 cup mayonnaise
1/2 cup sour cream
1/2 cup chopped celery
2 tbls chopped onion
 1 (12 oz) can white albacore
tuna, packed in water
1 cup pecans, coarsely chopped
Salt and pepper to taste

Cook rice according to directions; chill. Add all ingredients;
mix well. Chicken and cashews may be substituted
for tuna and pecans.




August 1999


©Diane's Web Designs 1999 All rights reserved