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4/11/13 7:00 A

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PEPPERED PECAN, SPINACH SALAD WITH
PINEAPPLE AND CHICKEN
2 bunched spinach, washed and stemmed
1 sm. white onion, sliced thin
1 oz. canned pineapple chunks in juice (reserve juice)
3/4 c. crumbled blue cheese (4 oz. pack)
3 halves chicken breasts, cooked and shredded
PEPPERED PECANS:
1 c. pecans
1 tsp. salt
1/2 tbsp. course ground pepper
1/4 c. sugar
Combine seasoning. Stir to blend. Heat heavy skillet and add pecans and stir, heating 1 minute. Sprinkle 1/2 of the sugar mix on pecans and stir for 1 minute. While cooking, add remaining sugar mixture and continue to stir until melted. Remove nuts and immediately place on pre-oiled cookie sheet. Cool and package tightly. Refrigerate.
DRESSING:
1/2 c. salad oil (sunflower oil)
1/4 c. Balsamic vinegar
1/2 tsp. salt
1 tbsp. pineapple juice
Combine all ingredients at serving time. Mix all and toss well.

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4/11/13 6:59 A

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SOUTHWEST PEPPER & CORN SALAD
3 sweet red or green pepper or mixture
5 to 6 ears corn or 3 cans corn, drained
6 green onions
1 sm. hot red pepper
3 tbsp. med. bottled salsa
2 tbsp. vinegar
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. salad oil
Roast peppers and slice into strips. Cut corn from cob, cook 3 minutes in salted water, drain and rinse in cold water. Thinly slice onions and tops. Seed and chop small red pepper. Add onion and pepper to corn.
In a separate bowl, combine salsa, vinegar, salt and pepper. Gradually whisk in oil until mixture thickens. Stir dressing into vegetables. Serve and enjoy.

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4/11/13 6:59 A

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BROCCOLI RED PEPPER SALAD
2-3 lbs. broccoli, uncooked (cut into bite sized chunks)
1 lb. mushrooms, sliced
Raw sunflower seeds
1 red onion, sliced into rings
2 red peppers, sliced, 1" x 1/2"
DRESSING:
1/4 c. red wine vinegar
1/2 c. sugar
1 tsp. salt
1 tsp. celery seed
1 tsp. onion powder
1 c. salad oil
1 tsp. paprika
Toss above ingredients. Just before serving, add the mixed dressing. Keep tossing for several minutes. Vegetables will soften but maintain a wonderful crunchiness. Serves 4 to 6.
Mmmmm good.

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4/11/13 6:57 A

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PEPPER STEAK SALAD
3 c. rare roast beef, cut in thin strips
2 tomatoes, cut in wedges
1 green pepper, cut in strips
1 c. sliced celery
1/3 c. sliced green onion
1/3 c. sliced fresh mushrooms
4 c. mixed greens, such as Bibb, leaf or Romaine lettuce or Savoy cabbage
CHOOSE ONE:
Marinate #1:
1/2 c. teriyaki sauce
1/3 c. dry sherry
1/3 c. salad oil
3 tbsp. white vinegar
1/2 tsp. ground ginger
:
:
:
Marinate #2
1/2 tsp. salt
1/4 sp. pepper
3 dashes Tabasco sauce
1/4 tsp. Worcestershire sauce
2 tsp. lemon juice
1/4 c. red wine vinegar
2 c. salad oil
2 tbsp. green peppercorns
Combine beef, tomatoes, green pepper, celery, onion and mushrooms. In a screw top jar combine ingredients for marinade of your choice. Shake well. Pour over beef mixture. Toss to coat well. Cover and refrigerate 2-3 hours. Drain, reserving marinade. Place greens in large salad bowl; top with marinated meat and vegetables. Pass reserved marinade for dressing. 6 servings.

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4/11/13 6:55 A

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FRESH PEPPER SALAD
2 lg. green peppers
1 lg. yellow pepper
1 lg. red pepper
1 bunch green onion
1 pt. fresh mushrooms, blanched
1/2 bottle vinaigrette salad dressing
1 clove garlic, minced
Black pepper to taste
1-2 tbsp. cilantro, fresh or dried
Optional:
Lean steak, grilled or broiled & cut into thin slices
Fresh tomato
Cut peppers into long strips. Cut onions into 1 1/2 inch lengths, including green tops. Add blanched fresh mushrooms, dressing and seasoning. Allow to marinate several hours in refrigerator. Serves 5-6.
Optional: For salad luncheon you may marinate sliced grilled steak separately (use other 1/2 bottle dressing) at last minute stir in steak and add 1 or 2 fresh tomatoes, wedges, if desired.

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4/11/13 6:54 A

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MEDITERRANEAN PEPPER SALAD
1/2 c. olive oil
1/4 c. red wine vinegar
1 clove garlic, peeled & crushed
SALAD:
1 1/2 lb. red potatoes, scrubbed
3 lb. lg. sweet red & green peppers
2/3 c. pitted black olives
1/2 to 2/3 c. minced red onion
1/4 lb. salami, cut into 1/4 inch wide strips
Fresh ground pepper
3/4 lb. crumbled feta cheese
Combine the ingredients for the vinaigrette. Boil potatoes in salted water to cover for 20 to 25 minutes or just until tender. Peel, slice and marinate in the vinaigrette dressing while they are still warm. Let stand until they reach room temperature.
Roast the peppers under the broiler, about 2 inches from the heat, turning frequently, until the skin is blistered on all sides. Peel them under cold running water, remove the seeds and cut into 1/2 to 3/4 inch wide strips. Let stand in a colander for 1/2 hour or until well drained. After drained, put peppers in the bowl with potatoes and vinaigrette dressing. Add olives, onion, salami and pepper to taste. Toss salad and sprinkle feta cheese on top. Chill until serving. Makes 6 servings.

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4/11/13 6:53 A

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GREEN PEPPER TOMATO SALAD
Preparation: about 10 minutes. Chilling time: at least 1 hour. Serves: 4.
2 lg. fresh tomatoes
1 lg. green pepper
1 cucumber, peeled & seeded
4 green onions, including tops
DRESSING:
3 tbsp. fresh lemon juice
1 sm. clove garlic, pressed
1/2 tsp. salt
1/4 tsp. coarsely cracked pepper
3 tbsp. olive or salad oil
1/4 c. minced parsley
Minced parsley or mint sprigs, for garnish
1. Peel, seed and chop tomatoes. Seed and chop green peppers into 1/2 inch chunks. Chop cucumber and onions. Set aside.
2. In a large bowl, mix lemon juice, garlic, salt, pepper and oil. Whisk until blended. Add parsley.

3. Fold in tomatoes, pepper, cucumber and onions. Turn into a glass serving bowl.

4. Cover. Chill at least 1 hour. Garnish with parsley or mint sprigs.

Good served with: Barbecued lamb chops, chicken, roast leg of lamb.

TIPS: This salad may be prepared in the morning to serve same evening. You may also make it up to a day ahead of time. If so, be certain that tomatoes are not overripe or they will not taste fresh. To facilitate peeling tomatoes, dip them in boiling water for a few seconds.

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4/11/13 6:52 A

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CUCUMBER, TOMATO, BELL PEPPER AND
ONION WITH SALAD DRESSING
5 lbs. cucumber
1 lb. bell pepper
1 lb. tomato
1 lb. onion
DRESSING:
2 tbsp. salt
1 1/2 pts. water
1 1/2 pts. vinegar
1 c. sugar
1/2 c. vegetable oil
Combine first 4 ingredients. Chill. For dressing, mix all ingredients well. Chill until ready to serve.

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4/11/13 6:51 A

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BLACK BEAN, CORN & PEPPER SALAD
2 (15 oz.) cans black beans
1 1/2 c. corn (10 oz. frozen, thawed)
1 lg. red bell pepper, seeded & diced
2 sm. jalapeno chilies, seeded & diced
1/2 c. finely packed chopped fresh cilantro
1/4 c. lime juice
2 tbsp. salad oil
Salt & pepper to taste
Rinsed & crisped lettuce leaves
In a bowl, mix beans with corn, bell pepper, jalapeno chilies, cilantro, lime juice, oil and salt and pepper. Cover and chill 1 hour or up until next day. Pour into a bowl lined with lettuce leaves. Serves 6.

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4/11/13 6:50 A

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TUNA, PASTA, BROCCOLI AND RED PEPPER
SALAD
1/2 c. olive oil
2 tbsp. red wine vinegar
2 tbsp. drained capers
1 tsp. crumbled oregano leaves
1-2 cloves finely minced garlic
1/4 tsp. freshly ground pepper
SALAD:
1 bunch broccoli
1/2 lb. fresh cooked farfalle noodles or shell macaroni
2-3 red bell peppers, cut into 1 inch pieces
2 (7 oz.) cans solid white tuna, drained and coarsely crumbled
For dressing: Combine all ingredients in jar with tight fitting lid, shake well and chill.
For salad: Peel broccoli stems and cut diagonally 1/2 inch thick. Divide florets into 1 inch pieces. Steam stems and florets until crisp tender. Place in colander and cool with running water. Pat dry.

Combine pasta, peppers and broccoli in large serving bowl and toss lightly with dressing. Add tuna and toss gently. Cover and chill before serving. 4 servings.

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4/11/13 6:49 A

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GREEN PEPPER AND CHEESE SALAD
3 medium green peppers
1/2 pound cream cheese
1/4 pound pecan meats
1 medium sour pickle
1/2 cup salad dressing or vinaigrette
3 hard cooked eggs
Wash peppers, cut off tops and remove seeds. Beat the cream cheese with a fork until smooth.
In a food processor, combine nut meats, pickle and eggs. Pulse to process coarsely. Add cheese and process for 1 second. Add enough salad dressing to make a thick, smooth paste (about 1/2 cup). Pack peppers with this mixture. Refrigerate overnight.

Slice thinly crosswise and place several slices on each serving of lettuce.

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4/11/13 6:48 A

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ROASTED PEPPER SALAD
3 or 4 lbs. mixed sweet peppers (any kind)
4 tablespoons olive oil, plus more as needed
1/2 tsp. each basil and oregano
kosher or canning salt, as needed
4 tablespoons balsamic or red wine vinegar
5 or 6 whole cloves garlic, peeled
pinch cayenne or red hot pepper flakes (optional)
Wash, core and slice peppers. Arrange in a shallow layer on a baking sheet and coat with olive oil; sprinkle with oregano and basil. Add garlic cloves, coated with oil and a small pinch of cayenne or red hot pepper flakes, if desired.
Roast in a 325°F oven for 1 hour or until wilted and slightly browned in spots. Let cool.

Place a layer in the bottom of a canning jar and sprinkle lightly with a pinch of salt; add another layer and continue until jar is packed. Add vinegar. Cover peppers in jar with olive oil to within 1/2 inch of top.

Sprinkle salt over the oil on top; wipe jar rim and tighten cover.

Store in refrigerator. Shake jar every few days.

Refrigerate for 2 weeks before using.

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4/11/13 6:46 A

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ROASTED EGGPLANT AND PEPPER SALAD
For the salad:
Nonstick vegetable oil spray
2 eggplants (about 2 1/2 pounds total), cut into 3 x 3/4 x 3/4-inch strips
2 large green bell peppers, cut into 1/2-inch wide strips
2 large red bell peppers, cut into 1/2-inch wide strips
Dressing:
8 large garlic cloves (unpeeled)
1/2 cup olive oil
3/4 cup red wine vinegar
1 tablespoon ground cumin
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
3/8 teaspoon cayenne pepper
For the sesame spread:
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup toasted sesame seeds
1 teaspoon salt
8 warm pita bread rounds, cut into wedges
To make the salad: Place rack in top third of oven and preheat to 450°F. Spray large heavy baking sheet with nonstick vegetable oil spray. Combine eggplant, peppers, garlic and oil in large bowl. Toss well. Transfer to prepared sheet. Bake until eggplant is brown and vegetables are tender, stirring every 10 minutes, about 50 minutes. Remove garlic and reserve. Scrape vegetables and all pan juices into bowl.
To make the dressing: Combine vinegar, cumin, salt, pepper and cayenne in processor. Peel roasted garlic; add to processor. Puree until smooth.

Toss vegetable mixture with 1/4 cup garlic dressing. Cool, tossing occasionally. (Can be made 1 day ahead. Cover and chill vegetables and remaining dressing separately. Bring to room temperature.)

Mound salad in center of large platter. Surround with pita wedges. Serve, passing remaining dressing and Sesame Spread separately.

To make the sesame spread: Beat butter, sesame seeds and salt to blend in small bowl. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)

Yield: 8 servings

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8/27/12 6:33 A

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FRESH TOMATO AND CUCUMBER SALAD










1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
1/2 teaspoon sea or kosher salt
3-4 cloves garlic, minced
10 fresh basil leaves
5 fresh oregano leaves
3 small fresh cucumbers (pickling or thin slicing)
2 large beefsteak tomatoes, vine ripened


Mince garlic or press through a garlic press. Let garlic stand in balsamic and wine vinegars for 10 minutes (this takes the "edge" off). Discard any garlic which has green sprouts in the center, as the flavor is too sharp and bitter for this salad - use for another purpose.
Wash basil and oregano leaves (pick at noon time on a sunny day for best flavor). Roll up leaves and slice into little strips (chiffonade). Chop and add to your best olive oil and allow to stand in oil while garlic marinates.

Meanwhile, prepare salad ingredients. Wash cucumbers and tomatoes. Peel cucumbers, leaving a scant amount of peel (helps with digestion). Slice cucumbers into 1/4 inch coins (circles).

With a sharp knife, remove stem and blossom end from tomatoes (a very small amount). Slice tomatoes into wedges, being careful not to crush and lose juice.

Place tomatoes and cucumbers in salad bowl and sprinkle with sea salt or kosher salt.

Combine olive oil with vinegars, whisking together well. Use to dress tomatoes and cucumbers; serve at room temperature.

Variations: Add 1 thinly sliced red onion, pitted oil cured black olives and fresh mozzarella, sliced (or use the small bocconcini).



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8/27/12 6:30 A

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welcome back from holidays now have to go less to hospital this month tomatoes

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DUTCH_PEARL's Photo DUTCH_PEARL SparkPoints: (71,256)
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2/12/12 12:58 P

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I have been eating a lot of carrots, and spinach lately


Spinach quiche,
get a pie pan place frozen chopped spinach in bottom
beat 4 eggs
add cayenne pepper to taste about 1/8th teaspoon
add 2 sausage pattys crumbled and cooked
add cheese about 1/2 cup
add mushroom about 3 sliced
add 1/4 cup feta cheese with dried tomatoes in it.
on top
bake in oven at 350* for 1 hour
cut into 6 pieces and serve with creamed spinch

my creamed spinach is
2 cups of creamed spinach
1/2 can cream of mushroom soup
heavy whip cream
2 tablespoons of sweetner.


May a spark of light shine on you each and everyday and guide you in the right direction... .May all your dreams and wishes come true...Hugs & Love to all...your friend for life...Leanna


 current weight: 291.0 
 
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2/12/12 6:00 A

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new vegtable what should it be?

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DUTCH_PEARL's Photo DUTCH_PEARL SparkPoints: (71,256)
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2/10/12 2:38 P

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Strawberry Spinach Salad




Prep Time: 10 Minutes


Ready In: 1 Hour 10 Minutes

Servings: 4



"The dressing in this spinach and strawberry salad is fabulous. It begins with vinegar and olive oil and goes on from there with sugar, bits of onion, Worcestershire, sesame seeds, paprika, and poppy seeds. It 's chilled before serving so all of the flavors mingle nicely."

Ingredients:

2 tablespoons sesame seeds

1 tablespoon poppy seeds

1/2 cup white sugar

1/2 cup olive oil

1/4 cup distilled white vinegar

1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce

1 tablespoon minced onion

10 ounces fresh spinach - rinsed, dried

and torn into bite-size pieces

1 quart strawberries - cleaned, hulled

and sliced

1/4 cup almonds, blanched and slivered


Directions:

1.

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.

2.

In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.


Edited by: DUTCH_PEARL at: 2/10/2012 (14:39)
May a spark of light shine on you each and everyday and guide you in the right direction... .May all your dreams and wishes come true...Hugs & Love to all...your friend for life...Leanna


 current weight: 291.0 
 
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7/28/11 6:22 A

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ZUCCHINI SALAD WITH HOT BACON DRESSING

Read more about it at www.cooks.com/rec/view/0,1815,138184-23520
0,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

HOT BACON DRESSING:

2 slices bacon
2 tbsp. sugar
2 tsp. cornstarch
1/3 c. cider vinegar
1/3 c. water
1 tsp. soy sauce
1/4 tsp. pepper

SALAD:

4 c. (4 med.) shredded zucchini
1/4 c. finely chopped onion
6 cherry tomatoes, halved
6 fresh mushrooms, cut into slices

Cook bacon in small skillet until crisp. Drain on paper towels, reserving 1 tablespoon drippings in skillet. Stir in sugar and cornstarch; add remaining dressing ingredients. Cook until mixture boils and thickens, stirring constantly. Set aside; cool slightly. Crumble cooked bacon in large bowl, combine zucchini, onion and crumbled bacon; toss. Pour hot dressing over salad mixture. Toss to coat. Arrange on individual plates. Garnish with tomatoes and mushrooms. Serve immediately.
6 (1/2 cup) servings.




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7/26/11 5:21 A

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CARROT, ZUCCHINI, & ROMAINE SALAD

Read more about it at www.cooks.com/rec/view/0,1943,146177-22619
3,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

1 head Romaine
1 sm. zucchini
1/2 c. grated carrots
2 tsp. grated onion
1 tbsp. parsley, chopped
1/4 c. plain yogurt
1/4 c. mayonnaise
Salt & pepper

Tear Romaine into bite-size pieces. Trim zucchini. Cut in half lengthwise and then into very thin slices. Put Romaine and zucchini in a bowl with carrots, onion and parsley. Combine remaining ingredients, toss with salad and serve.


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7/25/11 4:33 A

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DO - AHEAD ZUCCHINI SALAD

Read more about it at www.cooks.com/rec/view/0,1743,148182-24820
4,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

3 med. zucchini, shredded
1/2 c. green pepper, finely chopped
1/2 c. celery, finely chopped
1/2 c. onion, finely chopped
1/4 c. salad oil
1/4 c. dry white wine
2 tbsp. white wine vinegar
1/3 c. sugar
1 tsp. salt
1/2 tsp. freshly ground pepper

Toss together the vegetables. Measure oil, wine, vinegar, sugar, salt and pepper into a small jar with a good lid. Cover and shake well until sugar is dissolved. Pour dressing over zucchini mixture; toss well. Cover and refrigerate t least 6 hours before serving. Salad will keep up to 2 weeks in refrigerator. 6 servings.



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7/17/11 7:37 A

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Broccoli Salad

1 large head of broccoli, broken into small floweret's
1 medium onion or about 1/2 cup of chopped onion
8 to 10 slices bacon
1 cup of mayonnaise
1/4 to 1/2 cup of sugar
2 to 3 tablespoons of vinegar
1/2 cup of raisins
1/2 cup of nuts (optional)

Cut bacon into bits and fry crisp. Mix together mayonnaise, sugar, vinegar, bacon and raisins. Pour over broccoli and onions. Mix well. Let stand at least 1 hour or more before serving.

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7/17/11 7:36 A

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Broccoli & Mushrooms Elegant Salad
2 bunches (stalks) fresh broccoli
1pound of fresh mushrooms
1 bottle of Zesty Italian dressing

Cut broccoli into flowerets. Add thickly sliced mushrooms. Pour Italian dressing over broccoli and mushrooms. Add tight fitting cover. refrigerate several hours or overnight, turning occasionally. This is very good and is really elegant looking when served in a pretty dish. Perfect for potluck dinners and church suppers. Only you will know how easy it is!

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7/17/11 7:35 A

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Boston Lettuce Salad 3

3 small heads Boston lettuces
Radish slices
Sweet garlic dressing

Wash and dry the lettuces. Remove the hearts from each head and place them on 3 salad plates. Spread out leaves slightly to resemble a whole head of lettuces. Place an outer section of leaves on each of 3 additional salad plates. Push leaves together to resemble the other heads of lettuces. Tuck radish slices between leaves. Serve with Sweet Garlic Dressing.

SWEET GARLIC DRESSING:
1/4 cup of sugar
1/2 teaspoon of salt
1/4 teaspoon of pepper
1 clove garlic, minced
2 tablespoons of olive or vegetable oil
1/4 cup of vinegar

In small bowl combine all ingredients except vinegar. Mix well. Add vinegar. Mix well. Makes 1/2 cup.


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7/17/11 7:35 A

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Boston Lettuce Salad 2

1 head Boston lettuce
1/2 cup of sour cream
3 tablespoons of vinegar
1 tablespoon of sugar
1/4 teaspoon of salt

Tear lettuce into bite size pieces. Combine remaining ingredients and add to lettuce. Toss. Serves 6.



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7/17/11 7:34 A

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Boston Lettuce Salad
1/2 cup of sour cream
1/4 cup of Italian salad dressing
2 tablespoons of mayonnaise or salad dressing
1 teaspoon of snipped parsley
2 small heads of Boston lettuce
1/4 cup of shredded Cheddar cheese



To make the dressing, in a screw top jar, combine the sour cream, salad dressing, mayonnaise and parsley. Core the lettuce, cut each head in half. Arrange the lettuce on salad plates, top with dressing. Sprinkle with cheese. Makes 4 servings



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7/17/11 7:34 A

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Bleu Cheese Vegetable Salad

1 head endive
1 head of iceberg lettuce
1 head cauliflower
1 large Spanish red onion
1/2 cup of stuffed olives, cut in half
1/2 cup of ripe olives, pitted and cut in half
1 cup of crumbled bleu cheese


Break lettuce and endive in small to medium pieces. Separate cauliflower into flowerets. Slice, and arrange over greens. Cut the onion into thin rings and place over the flowerets. Sprinkle the bleu cheese and olives over all. NO dressing is needed.


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7/17/11 7:33 A

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Texas Caviar Black Eyed Pea Salad

1 pound of black-eyed peas
1/2 cup of diced bell peppers
2/3 cup of diced pimentos
1/3 cup of diced onions
1/2 cup of finely sliced green onions
2 teaspoons of finely chopped garlic
2 cups of oil & vinegar dressing
2 finely chopped jalapeno peppers


Soak black-eyed peas in water for 6 hours or overnight. Strain water off peas; boil peas in fresh water until tender. Do not over cook. Strain most of the liquid off peas, and add oil and vinegar dressing. When peas have cooled, add all other ingredients. Add salt and pepper to taste.


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7/17/11 7:32 A

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Tasty Black-Eyed Pea Salad

one 16 ounce package of black-eyed peas
2 1/4 cups of water
2 tablespoons of chopped pimientos
1/8 teaspoon of liquid smoke
1/3 cup of cider vinegar
1 teaspoon of salt
1/2 teaspoon of red pepper flakes
1 medium onion chopped
1 garlic clove, minced
1 teaspoon of olive oil
1/2 cup of chopped red bell pepper
2 cups of spinach leaves, torn


4 cups of lettuce, torn
1/2 teaspoon of black pepper
1/4 cup of Monterrey Jack Cheese,
1 Purple onion, sliced
1/2 cup of sliced mushrooms, fresh
1/4 cup of chopped pecans

Bring 1.5 cups of water to a boil, add the frozen peas, the pimiento, Liquid Smoke, chopped onion, vinegar, and garlic. Reduce to simmer and cook for 45 minutes. Remove from heat, pour off water, and refrigerate for at least 6-8 hours. Combine all other ingredients in a large salad bowl. Mix in the black-eyed peas. Cover and refrigerate for 1 hour or more, then serve. This salad recipe and the others following are originals that i have been making for sometime. Most folk seem to enjoy them.

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7/17/11 7:31 A

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Sweet -n- Sour Black Eyed Peas Salad

3 (No. 2) cans fresh black-eyed peas
2 cups of cooked, diced carrots
1 medium onion, chopped
1 medium bell pepper, chopped
1 can of tomato soup
1 button garlic, minced
1 small red sweet pepper or sm. can of pimento, chopped
3/4 cup of sugar
3/4 cup of vinegar
1/3 cup of vegetable oil
5 tablespoons of Worcestershire sauce


Mix all together. Keep in refrigerator until ready to heat or serve cold.


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7/17/11 7:30 A

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Overnight Black Eyed Peas Salad

2 (15 oz.) cans black eyed peas with snaps, drained
1/2 cup of red onions, thinly sliced and separated into rings
1/2 cup of chopped green pepper
1/2 clove garlic
1/4 cup of sugar
1/2 cup of vinegar
1/4 cup of vegetable oil
1/2 teaspoon of salt
Dash of pepper
Dash of hot sauce


Combine peas, onions, and green pepper in a medium bowl. Stick a toothpick through the garlic, add to vegetables. Combine remaining ingredients stirring well. Add to vegetable mixture and toss lightly to coat. Cover; refrigerate at least 12 hours. Remove the toothpick with garlic before serving. Yield: 6 to 8 servings.




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7/17/11 7:30 A

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Greek Black Eyed Peas Salad

1 pound of dried black eyed peas
2 medium onions, coarsely chopped
1 teaspoon of pepper
1 bay leaf
1 teaspoon of salt
1/4 cup of fresh lemon juice
1/2 cup of olive oil
1 tablespoon of minced garlic
1/2 teaspoon of oregano
Grated zest of 1 lemon


Soak peas, if required, after washing and picking them over. In a large saucepan, place peas, onion, pepper, and bay leaf. Add 6 cups water and bring to a boil over high heat, then turn heat down to simmer. Cook, uncovered, until peas are tender but still firm, about 30 minutes. Add the salt and cook 2 more minutes. Drain peas; discard liquid. Place peas in a bowl. In another bowl, whisk the lemon juice, olive oil, garlic, and oregano together. Pour over the peas and toss gently to coat evenly. Season with additional pepper to taste; add more salt, if needed, and lemon zest. Serve at room temperature or chill, covered, until 20 minutes before serving. Leftovers are delicious in pita bread. Serves 8-12.




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7/17/11 7:29 A

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Black Eyed Pea & Rice Salad

1 pound of dry black-eyed peas, cooked in water, minimal salt (drain off liquid)
1 1/2 cup of raw brown rice, cooked in 3 c. water
1/4 cup of cider vinegar
1 teaspoon of ground cumin
1 teaspoon of minced garlic
1 1/2 teaspoon of salt; optional
1 teaspoon of coarsely black pepper
1/3 cup of olive oil
2 cups of chopped celery
1 can of whole kernel corn, drained
1/2 cup of finely chopped onion
1/2 cup of chopped cilantro; optional
1/4 cup of minced seeded jalapeno chilies; optional if serving children


Whisk vinegar, cumin, garlic, salt, and pepper together in large bowl. Gradually whisk in oil. Add warm or cold peas and rice and toss to coat. Add remaining ingredients and toss well. (Can be made ahead. Cover and refrigerate.) Makes 12 servings. Can be served on top of a green salad for almost a whole lunch or in pita bread as a sandwich


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7/17/11 7:28 A

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Black Eyed Peas Salad 3

1 pound of black-eyed peas
2 packages of green onions
3 hard boiled eggs
Olive oil
Vinegar
Salt
Pepper


Soak peas as directed on package. Cover and simmer 1-1 1/2 hours until tender. When ready, drain and let cool. Slice onions (white part only). Chop eggs and mix with peas. Add olive oil, vinegar, salt and pepper to taste.




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7/17/11 7:27 A

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Black Eyed Peas Salad 2

Two 15 ounce cans of black eyed peas, rinse & drain (or pkg. dried black eyed peas, sort, soak overnight, cook until firm, but not falling apart)
1/2 cup of red onion rings
1/2 cup of green pepper, chopped
1 small clove garlic, minced
1 teaspoon of sugar
1/4 cup of vinegar
1/4 cup of vegetable oil
1/4 teaspoon of salt



Dash pepper and dash of hot pepper sauce. Combine peas, onion, green pepper, garlic. Combine other ingredients and pour over peas. Chill covered for 12 hours.



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7/17/11 7:27 A

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Black Eyed Peas Salad

2 teaspoons of Dijon-style mustard
1 1/2 teaspoons of salt
1/2 cup of olive oil
1/2 cup of lemon juice
1/4 teaspoon of black pepper, freshly ground
Two 20 ounce cans of black-eyed peas, drained
1 medium size red onion, chopped
1/2 pound of feta cheese, crumbled
2 tablespoons of chopped fresh parsley

Combine first 5 ingredients in blender or shaker and mix until smooth. Combine black-eyed peas and onion in a large bowl. Pour dressing over vegetables and toss. Refrigerate at least 1 hour (may be prepared to this point several days in advance). Just before serving, add cheese and parsley; toss.




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7/17/11 7:26 A

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Black Eyed Peas Salad 1

Two 15 ounce cans of black-eyed peas, rinsed & drained
1/2 cup of onions, chopped
1/2 cup of green pepper, chopped
1 small garlic clove, minced
2 tablespoons of sugar
1/4 cup of vinegar
1/4 cup of vegetable oil
1/2 teaspoon of salt


Combine peas, onion, green pepper and garlic. Stir together all remaining ingredients and pour over vegetable mixture. Chill, covered for at least 12 hours.



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7/17/11 7:25 A

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Black Eyed Pea Salad

2 cups of cooked black eyed peas, drained
1 cup of tomatoes (peeled, seeded, and chopped)
1 cup of shredded carrots
1/2 cup of chopped yellow squash or zucchini
1 small onion, chopped
1/2 cup of vegetable oil
1/4 cup of cider vinegar
1 teaspoon of honey
4 drops hot pepper sauce

Combine peas, tomatoes, carrots, squash and onions in a large bowl. In a jar, with a tight fitting lid, shake together remaining ingredients. Pour over vegetables and toss to coat. Refrigerate salad several hours until well chilled. Makes 4 servings.




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7/17/11 7:24 A

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Black Eyed Peas & Ham Salad

Two 10 ounce packages of frozen black-eyed peas
1 cup of cooked rice
1/2 cup of sliced celery
1/3 cup of chopped sweet red pepper
1/4 red onion, sliced
1/4 cup of chopped parsley
2 ounces of ham, cut in slivers
1/3 cup of vegetable oil
2 tablespoons of red wine vinegar
1/2 teaspoon of salt
1 teaspoon of prepared mustard
1/8 teaspoon of crushed red pepper flakes
Pinch ground cloves


Cook black-eyed peas according to package directions. Drain; rinse with cold water to cool. Place in a large bowl. Add rice, celery, sweet red pepper, onion, parsley, and ham. Combine oil, vinegar, salt, mustard, pepper flakes and cloves in a small bowl; mix well. Pour over black-eyed pea mixture; mix gently. Refrigerate until serving time. Serves 4.




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7/17/11 7:24 A

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Black-Eyed Peas, Corn And Squash Salad

1 1/2 cups of dried black-eyed peas
1 Yellow onion; peeled, cut up
2 Whole cloves
1 Bay leaf
2 teaspoons of salt + 2 tablespoons of salt
1 teaspoon of freshly-ground black pepper
10 Ears Fresh corn; shucked
3 Thin Zucchini; diced
4 Crookneck yellow squash;
8 Italian Roma tomatoes
1 bunch Scallions; washed, sliced at an angle
1/4 cup of sherry vinegar
1/2 cup of plain yogurt
1/2 cup of extra-virgin olive oil
1 bunch of flat-leaf parsley leaves

Rinse and drain black-eyed peas. Place in a medium heavy saucepan and add onion halves (with cloves), bay leaf and enough water to cover by an inch. Bring to the boil, reduce to barely a simmer, cover and cook 20 minutes. Add 1 teaspoon salt and 1/2 teaspoon ground pepper, and a little more water if none is visible when you tilt the pan, and cook, covered, another 20 to 30 minutes until beans are creamy inside but still intact. Drain and remove onions and bay leaf. Let cool. Meanwhile, bring large pot of water to the boil. Add 2 tablespoons salt and 5 corn cobs. Cook corn 2 to 3 minutes. Remove corn and repeat with remaining cobs. Let cobs cool, then carefully cut corn from cob with sharp knife. Place cut corn in a medium bowl and add diced zucchini and squash, tomatoes, and scallions. Place vinegar in a small bowl and whisk in yogurt along with 1 teaspoon salt and 1/2 teaspoon pepper. Drizzle in olive oil while whisking so as to form an emulsion. Pour dressing over corn and vegetables. Add cooled black-eyed peas and chopped parsley. Stir gently to combine and serve. Serving size 1

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7/17/11 7:23 A

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Black Eyed Peas & Chick Pea Salad

3 tablespoons of vinegar
1 1/2 teaspoon of salt
1/3 cup of oil
1/8 teaspoon of hot pepper sauce
2 cloves garlic, crushed
Five 16 ounce cans of black-eyed peas rinsed, drained well
One 16 ounce can of chick peas, rinsed, drained well
1/2 cup of chopped pimentos
1/2 cup of chopped green onions
Lettuce leaves


In a large bowl beat vinegar and salt until salt is partially dissolved. Beat in oil, pepper sauce and garlic until well blended. Add black-eyed peas, chickpeas, pimentos and green onions. Toss to coat. Cover, stirring occasionally, chill several hours. Serve from lettuce lined bowl or platter. Makes about 24 servings.


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7/17/11 7:22 A

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Black Eyed Peas & Chick Pea Salad

3 tablespoons of vinegar
1 1/2 teaspoon of salt
1/3 cup of oil
1/8 teaspoon of hot pepper sauce
2 cloves garlic, crushed
Five 16 ounce cans of black-eyed peas rinsed, drained well
One 16 ounce can of chick peas, rinsed, drained well
1/2 cup of chopped pimentos
1/2 cup of chopped green onions
Lettuce leaves


In a large bowl beat vinegar and salt until salt is partially dissolved. Beat in oil, pepper sauce and garlic until well blended. Add black-eyed peas, chickpeas, pimentos and green onions. Toss to coat. Cover, stirring occasionally, chill several hours. Serve from lettuce lined bowl or platter. Makes about 24 servings.


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7/17/11 7:21 A

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Black Bean Salad

Zesty cold bean salad that is great for picnics and parties.

Categories: Appetizers, Salads, Side Dish, Snacks, Mexican, No Cook, Picnics, Summer, Meatless, Vegetarian

1 cup of spring onions, sliced
1 1/2 cup of corn frozen
2 cans of black beans
5 Roma tomatoes, chopped
3 tablespoons of pickled Jalapenos
1/4 cup of cilantro, chopped
Lime Juice, to taste
1/2 teaspoon of ground cumin
1/2 teaspoon of salt

Drain and rinse beans. Combine all ingredients in a bowl and toss. Serve chilled or at room temperature. Serving Size: 4



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7/17/11 7:20 A

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Broccoli Salad
1 large bunch broccoli, finely cut, may use frozen
2 cups of grated mozzarella cheeese
1/2 pound of bacon, fried and crumbled
1 small red onion, finely cut


Mix together and add dressing.

Dressing:
1 cup of mayonnaise
2 tablespoons of vinegar

1/4 cup of sugar

Refrigerate several hours.

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7/17/11 7:20 A

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Artichoke Rice Salad
1 package chicken rice combination mix (cooked as directed)
3 green onions, chopped
1/2 green pepper, chopped
8 to 10 pimiento green olives, chopped
2 jars marinated artichoke hearts in oil (dice and reserve liquid)
1/4 teaspoon of curry powder
1/2 cup of mayonnaise
oil from 1 jar artichokes
salt and pepper to taste


Mix onion, pepper, olives and artichokes with cooled rice combination. In separate bowl, mix mayonnaise, oil and curry powder. Pour this dressing over rice mixture. Add salt and pepper. Mix and refrigerate overnight.

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7/17/11 7:19 A

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Best Pea Salad
one 14 ounce can of small kernel white corn
1 can of small size peas
1 can of French green beans
1 cup of diced celery
1/4 cup of fresh onion
1 green pepper, chopped
Sliced olives as desired for taste

Dressing:
1 cup of sugar
3/4 cup of vinegar
1/2 cup of oil
1/2 teaspoon of salt
1/4 teaspoon of pepper

Boil together dressing ingredients for about 3 minutes - then cool.
Put vegetables in bowl. Pour dressing over vegetables and marinate in refrigerator for about 24 hours before serving.

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7/17/11 7:18 A

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Avocado Dressing

2 ripe avocados, peeled and mashed
juice of 1/2 lemon
3 tablespoons of honey
1/2 teaspoon of salt
1/2 cup of heavy cream


Blend together all ingredients except cream. Fold cream in finished dressing. Chill and serve the same day.


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7/17/11 7:17 A

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Avocado Endive Salad

3 tablespoons of vegetable oil
1 tablespoon of fresh lemon juice
1 tablespoon of red wine vinegar
1 tablespoon of Dijon mustard
1/2 teaspoon of salt
1/4 teaspoon of pepper
4 heads of Belgian endive
1 avocado, peeled and sliced



Combine the first 6 ingredients in a jar. Cover tightly; shake vigorously.
Rinse endive; pat dry and trim ends. Arrange endive and avocado on individual salad plates; drizzle with dressing. Serve immediately. Yield: 4 servings.

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7/17/11 7:17 A

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Avocado Beef Salad with Asian Dressing

8 ounce flank or round steak, grilled
3 cups mixed salad greens
1 1/2 cups thinly sliced red bell pepper
1/2 cup thinly sliced scallions (green onions)
3/4 cup snow peas
1/2 cup chopped cilantro
2/3 cup bottled or homemade Asian salad dressing (recipe below), divided
1 fully ripened avocado from Mexico, halved, pitted, peeled and diced

Slice steak thinly across the grain; set aside. In large bowl, combine salad greens, red pepper, scallions, snow peas, cilantro and 1/2 cup salad dressing; toss gently. Place on four serving dishes, dividing equally. Top with sliced steak and avocado, drizzle with remaining dressing. Garnish with cilantro or parsley leaves, if desired.

Asian Salad Dressing: In measuring cup, whisk together 1/4 cup vegetable oil, 1/4 cup rice vinegar, 1 tablespoon soy sauce, 2 teaspoons grated fresh ginger (or 1/2 teaspoon powdered ginger), 2 teaspoons sugar and 1 teaspoon toasted sesame oil until well combined. Makes about 2/3 cup.

Serves 4.

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7/17/11 7:16 A

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Avocado Gelatin Salad

2 envelopes of unflavored gelatin
1/4 cup of cold water
1 cup of boiling water
juice of 1 lemon
a dash of hot pepper sauce
1 teaspoon of salt
1/8 teaspoon of pepper
1 teaspoon of onion juice
2 1/2 cups of mashed avocado pulp (2 or 3 avocados)
1 cup of sour cream
1 cup of mayonnaise or salad dressing

Soften the gelatin in cold water for 5 minutes. Dissolve gelatin in boiling water. Add lemon juice, hot pepper sauce, salt, pepper and onion juice. Cool,. Stir in mashed avocado, sour cream, and mayonnaise. Beat to blend. Pour into 1 1/2 quart mold. Chill until firm. Unmold and serve on greens. Makes 8 servings

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7/17/11 7:15 A

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Beet & Cucumber Salad with Orange Dressing

1 Head of leafy lettuce
1 Head of romaine lettuce
1 Long European cucumber
1 Fresh beet (8-oz)
DRESSING
3 tablespoons of orange juice
1 tablespoon of lemon juice
1 tablespoon of honey
2 teaspoons of Dijon style mustard
2 teaspoons of orange grated rind
1/2 teaspoon of salt
2/3 cup of vegetable oil

Separate the head of leafy green lettuce into individual leaves. Wash and blot dry with paper toweling. Gather half the leaves together and then cut crosswise into 1 inch wide strips. Repeat with the romaine lettuce. Alternate whole leaves of the lettuce and romaine around the inside edge of a large salad bowl. Fill the center with shredded lettuce and romaine. Cover with damp paper toweling. Refrigerate until serving time. Scrub and cut the cucumber in half lengthwise; cut crosswise into thin half-moons. Place in plastic bag and refrigerate. Combine orange juice, lemon juice, honey, mustard, orange rind and salt in small bowl. Whisk in oil until well blended. Refrigerate until ready to use. Pour about half the dressing over lettuce strips; toss to coat. Arrange cucumbers in circles in center; arrange shredded beet around cucumber. Serve with remaining dressing. From Geminis MASSIVE MealMaster collection

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7/17/11 7:14 A

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Beef Salad w/ Asparagus & Broccoli

1 small flank steak
salt
4 cups of fresh asparagus, diagonally sliced into 2" pieces
1 bunch of broccoli, cut into bite size florets

Ginger Dressing
1/3 cup of light soy sauce
1/4 cup of white vinegar
3 tablespoons of sesame oil
one 1 1/2 " piece of fresh ginger, peeled & grated
1 teaspoon of sugar
freshly ground white pepper


Broil or pan fry flank steak according to basic recipe to desired doneness. Cool and slice.

Bring large pot of salted water to rapid boil. Add asparagus and blanch 30 seconds. Remove with slotted spoon or strainer and set aside to cool. Add broccoli to same water and blanch 30 seconds. Drain well and let cool.

For dressing: Combine all ingredients in small bowl. When ready to serve, toss beef slices with dressing. Add vegetables and toss. Serve at room temperature. 4 servings


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7/17/11 7:13 A

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Bavarian Potato Salad

4 cups of potatoes; *
1/2 teaspoon of salt
1/3 cup of onion; chopped
2 teaspoons of lemon juice
2 cups of chicken broth; **
1/4 cup of vegetable oil
1/2 teaspoon of sugar
Pepper; as desired

* Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth may be either home made or store brought. Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature. Servings: 4

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7/17/11 7:13 A

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Barbecued Swordfish with Black Olive-Cucumber Salad

four 6 ounce swordfish fillets
4 ounces of basic tomato sauce
2 tablespoons of sugar
2 tablespoons of balsamic vinegar
1 tablespoon of Hot chili flakes
1 cup of black olives such as Gaeta
1 pound of English cucumbers (1 long
2 Plum tomatoes, stem removed
2 tablespoons Plus 1/2 cup extra virgin olive oil
1 tablespoon Plus 6 tablespoons red wine
2 tablespoons of fresh oregano leaves
3 tablespoons of Dijon mustard
1/4 cup of chopped chives
Salt and pepper to taste

Preheat barbecue with good hot fire. Rinse and pat dry swordfish. In a small mixing bowl, mix tomato sauce, sugar, balsamic, chilis and let stand. Into another mixing bowl, add Gaeta olives and cucumber. Cube plum tomatoes into 1/8-inch cubes and add to cucumber mixture. Add 2 tablespoons extra virgin oil, 1 tablespoon red wine vinegar and 2 tablespoons oregano leaves and mix well. Do not season until ready to serve or vegetables will wilt. In a blender, mix Dijon mustard, 1/2 cup extra virgin olive oil and 6 tablespoons red wine vinegar until smooth. Remove and stir in chopped chives and set aside. Brush swordfish steaks with barbecue sauce and season with salt and pepper. Cook 3 minutes on first side and flip over. Spoon 1 ounce barbecue sauce over each steak and finish cooking without turning about 4 more minutes. Meanwhile, divide cucumber salad among 4 plates. When swordfish is finished, lean one steak on each plate over salad. Drizzle with chive sauce and serve. Yield: 4 servings



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7/17/11 7:12 A

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BBQ Bean Salad

1 large can of butter beans, drained
1 large can of kidney beans, do not drain
2 large cans of cans pork and beans
1/2 pound of crumbled bacon
1/2 cup of chopped onions
1 teaspoon of yellow mustard
1/2 pound of cooked ground beef

In a casserole dish add beans with the crumbled bacon, onions, yellow mustard and ground beef. Mix well. Bake at 350ºF. for 40 minutes. Set for 10 minutes before serving. Serves 8.



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7/17/11 7:11 A

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Balkan Cold Cucumber Salad

3 cups of thinly sliced cucumbers, peeled and seeded
2 teaspoons of sea salt
3 Hard-boiled eggs
1 teaspoon of Dijon mustard
1/2 cup of plain nonfat yogurt
1 teaspoon of honey
1 tablespoon of apple cider vinegar
1 bunch Spinach
Fresh dill sprigs, for garnish

1. Cut cucumber slices into half-moon shapes. Place cucumbers in a large bowl with sea salt. Toss well. Let marinate at room temperature for 30 minutes. Rinse well to remove salt.
2. Slice eggs in half. Separate yolks and whites. Chop whites and set aside. Mash egg yolks with mustard, yogurt, honey, and vinegar.
3. Toss together cucumbers, egg whites, and egg-yolk mixture. Wash spinach and remove stems. Arrange on 4 salad plates. Spoon cucumber salad on top. Garnish with dill sprigs. Serve at room temperature.



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Baby Spinach Salad with Grilled Onions, Tomato Vinaigrette

1 1/2 tablespoons of tomato paste
1 tablespoon of tamarind pulp
1/2 tablespoon of shallots; chopped
1/4 cup of sherry vinegar
1 1/4 cups of olive oil
1/4 teaspoon of kosher salt
1 dash of black pepper
1 Red onion
1 1/2 tablespoons of balsamic vinegar
6 cups of spinach

Recipe by: Ed Kasky, Executive Chef at Engine Co. No. 28, Los Angeles Preparation Time: 0:30
FOR THE DRESSING: Place the tomato paste, tamarind pulp, shallot, and vinegar in a blender an mix well. Slowly add the oil a drop at a time at first and then in a slow b steady stream until it is all incorporated. Add the salt. Can be kept in the refrigerator for 1 week. FOR THE ONIONS: Peel and slice one large red onion thick enough so that you can handle the slices and they will not fall apart when you cook them. Rub them with a little olive oil and cook the onions over a charcoal fire or under a hot broiler until soft. (Approximately 5 to 6 minutes per side.) Toss in a bowl with 1-1/2 tablespoons balsamic vinegar so that the slices become single rings. These will keep refrigerated 2 to 3 days.
TO ASSEMBLE THE SALAD: Wash and dry one medium handful (about 1 cup) spinach for each portion and toss with enough dressing to coat each leaf, being careful not to overdress the salad. Arrange the onions over the salad and serve. Always serve salads on chilled plates. CHEFS NOTE: Tamarind pulp can be purchased at Latin specialty stores. Yields: 6 Servings




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7/17/11 7:10 A

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Asparagus Salad
1/3 cup of salad oil
2 tablespoons of vinegar
1/4 teaspoon of salt
1/4 teaspoon of sugar
1 to 2 tablespoons of chopped onion
1 large can of asparagus
hard boiled eggs
onion rings

Mix the oil, vinegar, salt, sugar, and onion and pour over asparagus, drained. Marinate 2 hours before serving. Shred the lettuce in bowl, place asparagus on lettuce. Slice eggs over asparagus and top with onion rings. Use the marinade over salad.




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7/17/11 7:09 A

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Asinan (Sweet and Sour Cucumber Salad)

3 large cucumbers
1 Onion, med
1 Thai chile
dressing
1/4 cup of white vinegar
1/4 cup of oil
1/2 teaspoon of salt
2 teaspoons of sugar
1/2 teaspoon of garlic powder

Instructions
Calories per serving: 168 Fat grams per serving: 1 Approx. Cook Time: 4:00 Peel and thinly slice the cucumbers. Slice the onion thinly. Seed and thinly slice the chile. Put the cucumber slices in a shallow bowl, arrange the onion slices on top and sprinkle with the chile slices. Combine all the ingredients with the dressing, mixing well. Taste and adjust seasoning with salt. Pour the dressing over the onions and cucumbers and refrigerate a few hours or overnight if possible to allow flavors to blend. Yields: 4 Servings From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini


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7/17/11 7:08 A

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Artichoke Rice Salad

6 ounce package of long grain and wild rice mix
14 ounce can of artichoke hearts, drained and chopped
2 ounce jar of chopped pimentos, drained
3 green onions with tops, chopped
1 cp of chopped celery
1/2 cup of mayonnaise
1 teaspoon of curry powder


Cook the rice according to package directions, omitting butter, cool. Add remaining ingredients, mix ell. Cover and chill thoroughly.


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7/17/11 7:07 A

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Artichoke and Brussels Sprouts Salad

1/2 cup of sugar
1 teaspoon of salt
1/4 teaspoon of pepper
1 teaspoon of dry mustard
1/2 cup of cider vinegar
1 cup of vegetable oil
1/2 teaspoon of garlic salt
4 drops Tabasco
1 cup of green onion, chopped
1 cup of cherry tomatoes
1/2 minced parsley
Lettuce

Cook Brussels sprouts and artichoke hearts separately until tender. Mix and shake spices, vinegar and oil. Put vegetables in bowl with green onions. Add half of dressing; toss and refrigerate. Add 1 cup cherry tomatoes, halved, with 1/2 cup minced parsley. Mix with rest of dressing and refrigerate. Before serving, line bowl with lettuce; toss 2 mixtures together and serve. Serves 6-10.


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7/17/11 7:06 A

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Apricot Nectar Salad

One 12 ounce can of apricot nectar
Two 3 ounce packages of orange Jell-O
1/2 cup of water
One pound 14 ounce can of whole apricots
1 pound of can crushed pineapple


Heat nectar and water to boiling, pour over Jell-O and stir well. Drain pineapple, measure 1 cup juice. Add juice and water to Jell-O and chill. Drain apricots and remove pits. Cut apricots into eighths. Add to congealed Jell-O along with crushed pineapple. Turn into 1 1/2 quart mold or pan. When ready to eat, un-mold on serving plate and garnish with any remaining apricots. Serves 6.


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7/17/11 7:05 A

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Andalusian Salad

4 cups of cold, cooked white rice
1/4 cup of chopped green pepper
1/4 cup of pimiento, diced
1/4 cup of finely chopped scallions
2 tablespoons of finely chopped parsley
1 head of Boston or leaf lettuce
5 small tomatoes
5 large stuffed green olives, chopped
2 hard cooked eggs, chopped
2 tablespoons of vinegar
1 1/2 teaspoons of salt
1/2 teaspoon of freshly ground black pepper
1/2 teaspoon of ground mustard
1/2 clove crushed garlic
1 cup of salad oil
1 teaspoon of oregano leaves

Combine the cold rice with green pepper, pimiento, scallions and parsley. Line a heavy, chilled salad bowl with lettuce. Spoon in rice mixture. Circle salad with tomatoes. Top with olives and eggs, cover with foil. Refrigerate. In a jar, combine all the remaining ingredients. Cover and shake well. Refrigerate until ready to pour over salad. Makes 8 servings



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7/17/11 7:04 A

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Amsterdam Pasta Salad
8 ounces or rigatoni
4 hard boiled eggs, shelled and quartered
6 small tomatoes, sliced
2 small tomatoes, sliced
1 red pepper, seeded and cut into thin strips
1/2 pound of corned beef, sliced
2 tablespoons of vinegar
3 tablespoons of oil
Salt and pepper to taste
A pinch of salt
A pinch of sugar
A pinch of garlic powder
1/2 cup of chopped parsley



Cook the pasta in boiling, salted water until just tender, following package directions, drain. Mix the pasta, eggs, vegetables and corned beef together in bowl. Combine the vinegar, oil, salt, pepper, sugar, and garlic powder to form dressing. Add dressing to pasta salad and toss well. Cover and let sit at room temperature for 30 minutes. Sprinkle with parsley and serve. Serves 4


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7/17/11 7:03 A

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Alaska Duck Salad
2 cups of cubed cooked duck meat
1 1/2 cups of cubed peeled apples
1 1/2 cups of canned or fresh orange sections
1/2 cup of finely diced celery
1/4 cup of French dressing
Lettuce


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7/17/11 7:01 A

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24 Hour Salad
1 can of Eagle Brand sweetened condensed milk
1 cup of large grapes, seeded and halved
1 cup of nuts, coarsely broken
one 8 ounce can of crushed pineapple, including juice
1/2 pound of small marshmallows
1 package of Dream Whip (whipped) or equal amount of Cool Whip
1/4 cup of vinegar
1 teaspoon of prepared mustard

Mix milk, vinegar and mustard together, then add all other ingredients. Make the day before, if needed.

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7/7/11 7:01 A

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Andalusian Salad

4 cups of cold, cooked white rice
1/4 cup of chopped green pepper
1/4 cup of pimiento, diced
1/4 cup of finely chopped scallions
2 tablespoons of finely chopped parsley
1 head of Boston or leaf lettuce
5 small tomatoes
5 large stuffed green olives, chopped
2 hard cooked eggs, chopped
2 tablespoons of vinegar
1 1/2 teaspoons of salt
1/2 teaspoon of freshly ground black pepper
1/2 teaspoon of ground mustard
1/2 clove crushed garlic
1 cup of salad oil
1 teaspoon of oregano leaves

Combine the cold rice with green pepper, pimiento, scallions and parsley. Line a heavy, chilled salad bowl with lettuce. Spoon in rice mixture. Circle salad with tomatoes. Top with olives and eggs, cover with foil. Refrigerate. In a jar, combine all the remaining ingredients. Cover and shake well. Refrigerate until ready to pour over salad. Makes 8 servings


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7/7/11 7:01 A

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Baked Stuffed Tomatoes, Greek Style

6 large ripe tomatoes
1 cup of chopped onion
2 tablespoons of olive or vegetable oil
1 teaspoon of sugar
1/3 cup of raw white rice
1 pound of finely ground lamb or beef
1/8 teaspoon of ground nutmeg
1/4 teaspoon of ground cinnamon
1 small clove garlic, crushed
1 tablespoon of finely chopped parsley
1 teaspoon of chopped mint or 1 teaspoon of dry mint, if available
1/4 cup of pine nuts
1 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
1/4 cup of fine dry bread crumbs
2 tablespoons of olive or vegetable oil

Preheat oven to 375ºF.
Remove pulp and seeds from each tomato, discard seeds. Chop pulp and set aside. Place tomatoes on foil covered baking pan.
In a large skillet, cook the onions with 2 tablespoons of oil for 5 minutes, stirring. Add sugar, rice, lamb, spices, herbs, chopped tomato pulp, pine nuts, salt and pepper.
Heat mixture to boiling, cover and reduce heat, simmer for 30 minutes, stirring once or twice. Spoon off any fat if necessary. Fill tomatoes with rice mixture to within 1/4 inch of tops. Toss bread crumbs with olive oil. Sprinkle crumbs on top of filling. Bake 20 to 25 minutes until tender and bubbly. Makes 6 servings

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7/7/11 7:00 A

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Chef's Inspiration Salad

1 quart of crisp, torn iceberg lettuce leaves
1 quart of crisp, torn chicory leaves
2 quarts of crisp, torn romaine leaves
1 medium red onion, thinly sliced
2 cups of cherry tomatoes, halved
1/2 pound of sliced salami, julienne cut
1/4 pound of sliced Swiss cheese, julienne cut
2 cups of chicken chunks or two 5 ounce cans of boneless chicken
2 cups of king size corn ships
1/3 cup of bottled herb and garlic salad dressing, or your own

In a large salad bowl, combine the greens and toss. Add onion rings, cherry tomatoes, salami, Swiss cheese and chicken. Cover tightly with foil or plastic film and refrigerate if not serving immediately.
Just before serving add corn chips and salad dressing. Toss well. Makes 6 servings


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7/7/11 6:59 A

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Cold Bean Salad
1 can (1 pound) of whole green beans, drained
1 can (1 pound) of red kidney beans, drained
1 can (1 pound) of garbanzos or chick peas, drained
1/3 cup of chopped pimiento
1/2 cup of chopped onion
1 red onion, sliced into rings
1 cup of wine vinegar
1/2 cup of salad oil
1/2 cup of sugar
2 teaspoons of salt
1/2 teaspoon of freshly ground black pepper



In a large bowl, combine the green beans, kidney beans, garbanzos, pimiento and onions. Combine the remaining ingredients in a small bowl. Stir well and pour over bean mixture, tossing gently. Cover; refrigerate to chill and blend flavors. Transfer to tightly covered container to take on a picnic. Makes 10 servings




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7/7/11 6:58 A

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Fireworks Slaw

1 tablespoon Pommery mustard
2 teaspoons Dijon style mustard
2 medium Shallots, finely diced
2 tablespoons Chopped fresh thyme
1/3 cup Champagne vinegar
1 cup Canola oil
1 medium Green cabbage, shredded
2 medium Carrots, julienne
1 medium Red bell pepper, julienne
1 medium Yellow bell pepper/julienne
1 medium Jicama, peeled; shredded
1 medium Red onion, thinly sliced
1 small Beet (raw), peeled, shredded
1 1/2 teaspoons Salt
1/2 teaspoon Black pepper


Mix together the mustards, shallots, thyme and vinegar. Slowly whisk in the canola oil to emulsify the dressing. Toss the dressing with the vegetables and season with salt/pepper to taste.



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7/7/11 6:57 A

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Layered Chicken Curry Salad

6 cups of shredded lettuce
two 10 ounce packages of frozen peas, cooked, drained and chilled
3 cups of chopped cooked chicken or turkey
3 cups of chopped tomatoes
2 cups of seeded cucumber slices, halved
3 cups of mayonnaise
1 tablespoon of sugar
1 1/2 teaspoons of curry powder
3 cups of croutons

Layer the lettuce, peas, chicken, tomatoes and cucumber in a 5 quart salad bowl. Combine the mayonnaise, sugar and curry, mix well. Spread over salad. Cover with plastic film, refrigerate overnight. Before serving, sprinkle with croutons. Makes 12 servings

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7/7/11 6:54 A

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Penelopes Favorite Picnic Salad -The Carrot Cookbook

1 cup of green olives, pitted
3 Stalks celery, diced
3 Green onions, diced
2 cups of carrots, grated
Salt and pepper
2 tablespoons of vegetable oil
2 tablespoons of wine vinegar
Salad greens

In a large bowl, combine the olives, celery, onions, and carrots. Set aside. Combine the salt and pepper, oil, and vinegar and whisk until frothy and cloudy. Pour the oil and vinegar mixture over the carrot mixture, toss to coat, and serve on crisp salad greens.

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7/7/11 6:53 A

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Picnic Pie w/Cheese and Ham

2 cups of ham, diced, cooked
15 ounces of cheese, cottage, small curd, drained
15 ounces of cheese, ricotta
2/3 cup of cheese, parmesan, grated
3 large Eggs, beaten
1/2 cup of crumbs, bread, dried
1/2 cup of parsley, minced
1/4 cup of onion, minced
1 teaspoon of Seasoning, Italian, dried
Salt (to taste)
Pepper (to taste)
1 dash Sauce, red pepper
1 large Egg yolk, beaten, for the glaze

In a large bowl, mixed the inch-sized diced ham, and add the cottage cheese, ricotta cheese, parmesan cheese, beaten egg yolks, Italian spices, salt and pepper and stir. Add toasted bread crumbs, parsley, and onion and mix well. In a 9" springform pan, place sufficient pie crust to coat the inside of the pan. Put the filling into this pie crust and then top with a second crust. Tuck the edges of the pie crust into the inside of the spring form pan and decorate the top crust with dough cutouts of flowers, or pigs, or whatever. Coat the outer crust with beaten egg yolk and bake. Bake in a 375ºF. oven for 1 hour. Let cool to room temperature before removing from the springform pan. 8 Servings



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7/7/11 6:49 A

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Starburst Lettuce Salad
1 head of iceberg lettuce, cut into 6 wedges
2 cups of carrot slices, partially cooked
1 1/2 cups of thinly sliced raw zucchini
1 cup of fresh mushroom slices
1/2 cup of sliced pitted olives
1 cup of sour cream
1/2 cup of bottled Italian salad dressing

Arrange the lettuce wedges in a salad bowl. Combine the carrots, zucchini, mushrooms and olives, toss lightly. Sprinkle over lettuce wedges. Cover and refrigerate. In a small bowl or blender, combine the sour cream and Italian dressing, mixing until well blended. Serve with salad. Makes 6 servings



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7/7/11 6:48 A

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Fourth of July Layer Salad

1 package of cherry gelatin
2 packages of lemon gelatin
1 package of raspberry gelatin
1 small can of crushed pineapple
1 (14 1/2 oz.) can blueberries
1/2 pint of sour cream
2 cups of milk
3 cups of boiling water


Dissolve cherry gelatin in 1 cup boiling water. Cool. Add pineapple, mix and pour into the bottom of a gelatin mold. Dissolve lemon gelatin in 1 cup boiling water. Cool. Beat together milk and sour cream and pour into lemon mixture. When cherry gelatin is firm and slightly sticky to the touch, gently pour lemon mixture over it.




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7/7/11 6:47 A

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Corn, Tomato & Zucchini Salad

6 Ears of corn, cooked
8 small vine ripened tomatoes
1 small red onion, cut into
1/2 cup of olive oil
1 tablespoon of mustard
2 1/2 tablespoons of white wine vinegar
4 medium zucchini, seeded, cut into half moons and parboiled
Washed lettuce leaves
1/2 cup Pitted Kalamata olives, cut

Slice the kernels off the corn cobs and transfer to a large mixing bowl. Combine with the tomatoes and red onion. Make a dressing of the olive oil mustard and vinegar and season to taste with salt and pepper. Add the dressing to the vegetables and toss; marinate overnight. Right before serving, combine the zucchini with the rest of the ingredients; transfer them to a platter lined with lettuce and garnish with pitted olives. Yield: 8 servings



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7/5/11 2:48 P

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BROCCOLI CAULIFLOWER CASSEROLE

Read more about it at www.cooks.com/rec/view/0,168,136190-243199
,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

1 bunch broccoli
1 head cauliflower
1 can evaporated milk
1 can cream of mushroom soup
1 can cream of chicken/celery soup
2 cloves garlic
pinch of salt
1 tbsp. paprika
1 tbsp. oregano
1/2 tsp. cayenne pepper (if desired)
1/2 cup Parmesan cheese
1/4 cup butter, softened (optional) (to be mixed with soup and milk)

Cut broccoli and cauliflower into edible-sized pieces of and set aside for the moment. Crush/mince the garlic and add the pinch of salt to the garlic, for this will help the mincing if you're doing it by hand.
In a mixing bowl, combine milk and both cans of soup and mix well. You may mix the spices in with the soup mix at this time, as well as with the garlic, or you can add the spices at the end to top off the casserole.

Finally, put the broccoli and cauliflower in a casserole dish, then pour the soup mix and spices over top, distributing evenly.

Sprinkle the Parmesan cheese over the top and bake (covered) for about 30-40 minutes at 350°F., or until vegetables are soft enough to eat.

A variation of this recipe might include red peppers or sauteed chicken breast (both are quite good), which can be mixed in with the soup mix.

The combination of spices included here is only a guideline, and you are encouraged to try your own combinations, although you shouldn't leave out the garlic.





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7/5/11 2:46 P

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CREAMY CAULIFLOWER MASHED POTATOES

Read more about it at www.cooks.com/rec/view/0,1659,143186-24419
9,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

1 bag frozen cauliflower florets
4-6 oz of cream cheese (to taste)
1/4 cup heavy cream
2-4 oz of butter, softened (to taste)
garlic salt, ranch dressing powder, pepper, vege-sal, cheddar cheese, parmesan, etc

Microwave cauliflower in microwave safe container and cover with plastic wrap to keep the steam in (follow instructions on bag for the most part).
Cook until cauliflower is very well done (soft!) approx. 8-10 minutes). Drain.

When cauliflower is cool enough for you to handle, squeeze as much water out of it as possible. (You can drain it right in the plastic wrapper it comes in by poking holes in the bottom).

Next, put the cauliflower into a food processor (s-blade) and whir on high for a few minutes. Add the cream cheese, and butter. Mix well; the whole point of this process is to make the cauliflower creamy and smooth.

Check the consistency. If it is too thick for you, add a tiny bit of cream, mix, and check again. Too much liquid and you will end up with soup (hence the draining!)

Ok, now the fun part. Add seasoning to taste. A few shakes of Ranch dressing powder can really spice it up. Or add garlic, salt and pepper, cheddar cheese, or a dash of chili powder. Serve hot/warm... you may need to heat it quickly in the microwave before serving, but usually it's good to go to the table.

Enjoy!





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7/5/11 2:43 P

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CAULIFLOWER ITALIAN STYLE

Read more about it at www.cooks.com/rec/view/0,1643,133181-25219
9,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

1 large head cauliflower, core removed
3/4 cup red wine vinegar
1/2 small onion, finely minced (or 1 shallot)
1 1/4 cups extra virgin olive oil
1/4 teaspoon each oregano and basil
1 green pepper, chopped
4 cloves garlic, minced
1/4 teaspoon red hot pepper flakes
1/2 teaspoon sea salt (or to taste)
2-3 grinds coarse black pepper

Wash and remove core from cauliflower. Separate pieces from stem and set aside.
In a medium saucepan, bring vinegar, garlic, onion, red pepper flakes and green pepper to a boil. Immediately add cauliflower pieces. Cover. Simmer for two minutes or until cauliflower is just barely fork tender but still firm.

Remove pan from heat, leave covered and allow to sit 10 minutes.

Remove cauliflower to a serving bowl and dress with olive oil, basil and oregano. Add as little or as much of the hot vinegar mixture the cauliflower was cooked in as desired; a little if you prefer it mild, or use it all for full flavor (an acquired taste!)

Save any leftover to use as a marinade.





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7/5/11 2:38 P

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CUCUMBER TOMATO SALAD WITH EQUAL

Read more about it at www.cooks.com/rec/view/0,1662,139188-24519
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48% calorie reduction from traditional recipe.

1/2 cup rice vinegar*
3 tablespoons Equal® Spoonful**
3 cups unpeeled 1/4-inch thick sliced cucumbers, quartered (about 2 medium)
2 cups chopped tomato (about 1 large)
1/2 cup chopped red onion
Salt and pepper to taste

Combine vinegar and Equal®. Add cucumbers, tomato and onion. Season to taste with salt and pepper; mix well. Refrigerate, covered, at least 30 minutes before serving.
Makes 6 servings (3/4 cup each).

* Distilled white vinegar may be substituted for rice vinegar.

** May substitute 4-1/2 packets Equal® sweetener.





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7/5/11 2:36 P

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EASY TOMATO/CUCUMBER SALAD

Read more about it at www.cooks.com/rec/view/0,1643,133176-25219
7,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

1 tomato
1/2 cucumber, peeled
1 cup mayonnaise
1/4 cup sour cream
dill to taste

Dice tomato and cucumber into small cubes of desired size.
Combine all ingredients in a salad bowl.

Refrigerate for at least 45 minutes, then serve.





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EASY TOMATO/CUCUMBER SALAD

Read more about it at www.cooks.com/rec/view/0,1643,133176-25219
7,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

1 tomato
1/2 cucumber, peeled
1 cup mayonnaise
1/4 cup sour cream
dill to taste

Dice tomato and cucumber into small cubes of desired size.
Combine all ingredients in a salad bowl.

Refrigerate for at least 45 minutes, then serve.





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7/5/11 2:31 P

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CUCUMBER SALAD

Read more about it at www.cooks.com/rec/view/0,1743,132190-25119
7,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

3 medium cucumbers, thinly sliced
1 medium sweet onion, sliced thin and separated into rings
1 cup white vinegar
1/4 cup vegetable oil
1 cup water
1/4 cup sugar, or more to taste (or diet sweetener)

The cucumbers may be scored or part of the skin can be peeled for better absorption of the juice.
Layer cucumbers with the onion in a large bowl. In a separate bowl, mix remaining ingredients, stirring until sugar has dissolved.

Taste and adjust sugar for sweetness, adding more sugar, if needed. Pour over vegetables and toss lightly.

Cover and chill for 2-4 hours before serving.





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7/5/11 2:28 P

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CUCUMBER SALAD

Read more about it at www.cooks.com/rec/view/0,1743,132190-25119
7,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

3 medium cucumbers, thinly sliced
1 medium sweet onion, sliced thin and separated into rings
1 cup white vinegar
1/4 cup vegetable oil
1 cup water
1/4 cup sugar, or more to taste (or diet sweetener)

The cucumbers may be scored or part of the skin can be peeled for better absorption of the juice.
Layer cucumbers with the onion in a large bowl. In a separate bowl, mix remaining ingredients, stirring until sugar has dissolved.

Taste and adjust sugar for sweetness, adding more sugar, if needed. Pour over vegetables and toss lightly.

Cover and chill for 2-4 hours before serving.





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7/5/11 2:26 P

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ITALIAN TOMATO & CUCUMBER SALAD

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5 Roma tomatoes, room temperature
2 cucumbers
2 sprigs fresh basil
5 tablespoons good olive oil
1/4 cup apple cider vinegar
1 clove garlic
1 tablespoon capers
salt and pepper, to taste

Cut tomatoes into wedges. Cut cucumbers in 1/2 inch pieces. Tear little pieces of your basil (do not cut). The basil tastes better this way!
Mince the garlic. Add the remaining ingredients and stir together gently in a salad bowl. Serve.





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7/5/11 2:23 P

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MARINATED CUCUMBER SALAD

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2 large cucumbers, peeled and sliced paper thin
1/4 teaspoon dill weed
1 tablespoon sugar
1/4 cup white vinegar
1/4 cup mayonnaise

Combine cucumbers with other ingredients and chill for 1 to 2 hours, stirring occasionally.
Serves 4





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7/5/11 2:21 P

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TOMATO CUCUMBER SALAD

Read more about it at www.cooks.com/rec/view/0,1943,140163-23620
5,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

2 cucumbers
2-3 medium sized Roma tomatoes
1 teaspoon salt (or to taste)
1 teaspoon pepper (or to taste)
1 teaspoon garlic powder (or to taste))
2 tablespoons olive oil (or to taste)
2-4 tablespoons balsamic vinegar (or to taste)

Cut the tomatoes and cucumbers into small pieces; place in bowl, add all remaining ingredients and stir.
Refrigerate for an hour while all flavors come together. Add more of above ingredients to suit your taste.

Cooks Note: 2 fresh garlic cloves may be substituted for garlic powder; crush or finely mince (or use a blender) the garlic into the balsamic vinegar and allow to sit for 15 minutes to take the "edge" off. Fresh, chopped basil is a wonderful enhancement to this salad!




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7/5/11 2:19 P

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CUCUMBER SALAD

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Content Copyright © 2011 Cooks.com - All rights reserved.

2 (3 oz.) packages lime Jell-O
1 tsp. salt
2 cups boiling water
1 cup Miracle Whip Salad Dressing
2/3 cup sour cream
2 cups finely chopped cucumbers with peels
1/2 cup chopped pimientos
1 tbsp. chopped onion

Combine Jell-O, salt and boiling water. Allow to cool and add 1 cup salad dressing and 2/3 cup sour cream.
Refrigerate in a decorative mold until slightly thickened and mixture has begun to gel. Stir in cucumbers, pimientos and onion.

Return to refrigerator until set (2 hours to overnight).

Unmold by dipping into hot water for 10-20 seconds, then unmold onto inverted dish.



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7/5/11 2:17 P

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FRESH TOMATO AND CUCUMBER SALAD

Read more about it at www.cooks.com/rec/view/0,1758,129188-24819
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Content Copyright © 2011 Cooks.com - All rights reserved.

1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
1/2 teaspoon sea or kosher salt
3-4 cloves garlic, minced
10 fresh basil leaves
5 fresh oregano leaves
3 small fresh cucumbers (pickling or thin slicing)
2 large beefsteak tomatoes, vine ripened

Mince garlic or press through a garlic press. Let garlic stand in balsamic and wine vinegars for 10 minutes (this takes the "edge" off). Discard any garlic which has green sprouts in the center, as the flavor is too sharp and bitter for this salad - use for another purpose.
Wash basil and oregano leaves (pick at noon time on a sunny day for best flavor). Roll up leaves and slice into little strips (chiffonade). Chop and add to your best olive oil and allow to stand in oil while garlic marinates.

Meanwhile, prepare salad ingredients. Wash cucumbers and tomatoes. Peel cucumbers, leaving a scant amount of peel (helps with digestion). Slice cucumbers into 1/4 inch coins (circles).

With a sharp knife, remove stem and blossom end from tomatoes (a very small amount). Slice tomatoes into wedges, being careful not to crush and lose juice.

Place tomatoes and cucumbers in salad bowl and sprinkle with sea salt or kosher salt.

Combine olive oil with vinegars, whisking together well. Use to dress tomatoes and cucumbers; serve at room temperature.

Variations: Add 1 thinly sliced red onion, pitted oil cured black olives and fresh mozzarella, sliced (or use the small bocconcini).





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7/5/11 1:49 P

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Warming Breakfast SaladA brilliant way to start the day, this poached egg salad will satisfy you until lunchtime. Ready in 10 minutes and only 160 calories!

Ingredients
•150g Baby Leaf Spinach
•1 Medium Egg
•2 Medium Tomatoes
•2 Slices Extra Lean Ham
Method
1.Rinse spinach and leave to drain.
2.Turn on grill.
3.Bring pan of water to boil and poach egg.
4.Slice tomatoes in half and place under grill.
5.While egg and tomatoes are cooking, slice ham to your preference.
6.Arrange spinach leaves on plate, and sprinkle chopped ham on top.
7.Place cooked egg and tomatoes on bed of spinach and enjoy!


 Pounds lost: 31.0 
 
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PEARL8264's Photo PEARL8264 SparkPoints: (66,030)
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7/5/11 1:41 P

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yummy made this salad today

 Pounds lost: 31.0 
 
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