Monday, June 27, 2011

{soups-salads-and-salad-dressings} Re: {ClassicCookbookRecipes} Patriotic Taco Salad Recipe [1 Attachment]

 
[Attachment(s) from Beth Layman included below]

Here is a pic of the recipe


             Beth Layman  :)


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On Mon, Jun 27, 2011 at 8:39 PM, Beth Layman <blayman38@gmail.com> wrote:
 

Patriotic Taco Salad Recipe



One year, my daughter decided to celebrate her July birthday with a patriotic theme. This colorful and refreshing salad was the main dish on the menu. The kids gobbled it up! —Glenda Jarboe, Oroville, California



    8 Servings
    Prep: 10 min.
    Cook: 20 min.


Ingredients

    1 pound ground beef
    1 medium onion, chopped
    1-1/2 cups water
    1 can (6 ounces) tomato paste
    1 envelope taco seasoning
    6 cups tortilla or corn chips
    4 to 5 cups shredded lettuce
    9 to 10 pitted large olives, sliced lengthwise
    2 cups (8 ounces) shredded cheddar cheese
    2 cups cherry tomatoes, halved


Directions

    In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
    Place chips in an ungreased 13-in. x 9-in. dish. Spread beef mixture evenly over the top. Cover with lettuce. For each star, arrange five olive slices together in the upper left corner. To form stripes, add cheese and tomatoes in alternating rows. Serve immediately. Yield: 8 servings.

    Editor's Note: If you wish to prepare this salad in advance, omit the layer of chips and serve them with the salad.







Patriotic Taco Salad published in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p211





             Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan


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{soups-salads-and-salad-dressings} Patriotic Taco Salad Recipe

 

Patriotic Taco Salad Recipe



One year, my daughter decided to celebrate her July birthday with a patriotic theme. This colorful and refreshing salad was the main dish on the menu. The kids gobbled it up! —Glenda Jarboe, Oroville, California



    8 Servings
    Prep: 10 min.
    Cook: 20 min.


Ingredients

    1 pound ground beef
    1 medium onion, chopped
    1-1/2 cups water
    1 can (6 ounces) tomato paste
    1 envelope taco seasoning
    6 cups tortilla or corn chips
    4 to 5 cups shredded lettuce
    9 to 10 pitted large olives, sliced lengthwise
    2 cups (8 ounces) shredded cheddar cheese
    2 cups cherry tomatoes, halved


Directions

    In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
    Place chips in an ungreased 13-in. x 9-in. dish. Spread beef mixture evenly over the top. Cover with lettuce. For each star, arrange five olive slices together in the upper left corner. To form stripes, add cheese and tomatoes in alternating rows. Serve immediately. Yield: 8 servings.

    Editor's Note: If you wish to prepare this salad in advance, omit the layer of chips and serve them with the salad.







Patriotic Taco Salad published in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p211





             Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Patriotic Gelatin Salad Recipe

 

Patriotic Gelatin Salad Recipe



Almost as spectacular as the fireworks, this lovely salad makes quite a "bang" at our July Fourth meal. It's exciting to serve, and our guests loved the cool fruity and creamy layers. This salad really added to my patriotic theme.—Sue Gronholz, Beaver Dam, Wisconsin

This recipe is:

Quick


    16 Servings
    Prep: 20 min. + chilling


Ingredients

    2 packages (3 ounces each) berry blue gelatin
    2 packages (3 ounces each) strawberry gelatin
    4 cups boiling water, divided
    2-1/2 cups cold water, divided
    2 envelopes unflavored gelatin
    2 cups milk
    1 cup sugar
    2 cups (16 ounces) sour cream
    2 teaspoons vanilla extract


Directions

    In four separate bowls, dissolve each package of gelatin in 1 cup boiling water. Add 1/2 cup cold water to each and stir. Pour one bowl of blue gelatin into a 10-in. fluted tube pan coated with cooking spray; chill until almost set, about 30 minutes.
    Set other three bowls of gelatin aside at room temperature. Soften unflavored gelatin in remaining cold water; let stand 5 minutes.
    Heat milk in a saucepan over medium heat just below boiling. Stir in softened gelatin and sugar until sugar is dissolved. Remove from heat; stir in sour cream and vanilla until smooth. When blue gelatin in pan in almost set, carefully spoon 1-1/2 cups sour cream mixture over it. Chill until almost set, about 30 minutes.
    Carefully spoon one bowl of strawberry gelatin over cream layer. Chill until almost set. Carefully spoon 1-1/2 cups cream mixture over the strawberry layer. Chill until almost set. Repeat, adding layers of blue gelatin, cream mixture and strawberry gelatin, chilling in between each. Chill several hours or overnight. Yield: 16 servings.

  

Editor's Note: This recipe takes time to prepare since each layer must be set before the next layer is added.

Nutrition Facts: 1 piece (prepared with sugar-free gelatins, sugar substitute, fat-free milk and reduced-fat sour cream) equals 69 calories, 3 g fat (2 g saturated fat), 11 mg cholesterol, 84 mg sodium, 5 g carbohydrate, 0 fiber, 5 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.




Patriotic Gelatin Salad published in Taste of Home June/July 1994, p35





Tip

Sticky Gelatin

Gelatin always sticks to the bottom or sides of the bowl when I prepare it. So I put the dry mix in a bowl and add just enough cold water to dampen it. Then I pour in the boiling water and stir. The gelatin doesn't stick and still sets to the right consistency. —Bertha Duncum, Cameron, Texas








             Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Melon Grape Salad

 

* Exported from MasterCook *

Melon Grape Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Cantaloupe -- cubed
1 c Watermelon -- cubed & seeded
2 c Grapes -- green seedless
5 ts Lime juice
1/2 c Honey
2 tb Mustard -- dijon

Toss fruit with 1 Tbsp of lime juice and refrigerate, covered. When ready
to serve, pour out the liquid, drying out serving bowl. Whisk together
remaining lime juice, honey and mustard. Toss with fruit.

Source: Southern Cooking - Lee Bailey posted by Anne MacLellan


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 126 Calories; trace Fat (1.7% calories from fat); 1g Protein; 33g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 25mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates.

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{soups-salads-and-salad-dressings} Maryann's Macaroni & Pea Salad

 

* Exported from MasterCook *

Maryann's Macaroni & Pea Salad

Recipe By :
Serving Size : 999 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk Shell Macaroni
Hellman's mayo
2 ts Garlic powder
2 ts Onion powder
1 Dill pickles
2 Bell pepper
1 cn Pimento
1 pk Petite Peas (green) frozen
Salt & pepper to taste

Cook & drain macaroni. Chop pepper, pickle, and pimento. Stir in with mayo
and seasonings. Stir in peas. Chill several hours.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): trace Calories; trace Fat (4.7% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable.

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Sunday, June 26, 2011

{soups-salads-and-salad-dressings} Garden State Salad Recipe

 

Garden State Salad Recipe



My state is known as the "Garden State" because it produces such a bounty of fine crops, and I like this recipe because it uses so many of them.

This recipe is:

Contest Winning

Quick



    6-8 Servings
    Prep/Total Time: 15 min.


Ingredients

    2 medium potatoes
    1 small bunch romaine, torn
    2 large tomatoes, cut into wedges
    1 cup diced cucumber
    1/2 cup chopped celery
    1/2 medium green pepper, cut into strips
    1 small carrot, shredded
    3 hard-cooked eggs, chopped
    1/2 cup pitted ripe olives
    3 radishes, sliced

    DRESSING:
    1-1/2 cups mayonnaise
    2 tablespoons Dijon mustard
    2 tablespoons red wine vinegar
    1/2 teaspoon sugar
    1/4 teaspoon salt
    1/8 teaspoon pepper


Directions

    Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce hear; cover and cook for 15/20 minutes or until tender but firm. Cool for 15-20 minutes or until easy to handle.
    Peel and cube potatoes; transfer to a large bowl. Add the romaine, vegetables, eggs, olives and radishes. In a small bowl, combine dressing ingredients and stir well. Serve with the salad. Yield: 6-8 servings.


Nutrition Facts: 1 serving (1 each) equals 392 calories, 36 g fat (5 g saturated fat), 95 mg cholesterol, 438 mg sodium, 13 g carbohydrate, 2 g fiber, 5 g protein.





Garden State Salad published in Country June/July 1995, p49







             Beth Layman  :)


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{soups-salads-and-salad-dressings} Garden Potato Salad Recipe #3

 

Garden Potato Salad Recipe



Adding crispy veggies was all it took to transform an old standby into a sensational new potato salad for Lucy Meyring. "This dish tastes like it's fresh from the garden," she jots from Walden, Colorado, "and, at our house, it often is! The dressing I developed gives the salad a nice zip, too."—Lucy Meyring, Walden, Colorado

This recipe is:

Quick



    12 Servings
    Prep: 20 min. + chilling


Ingredients

    1/2 pound fresh green beans, cut into 1-inch pieces
    2 medium carrots, sliced 1/8 inch thick
    1 medium zucchini, sliced 1/4 inch thick
    6 medium potatoes (about 2 pounds), cooked and peeled
    1/3 cup mayonnaise
    1/3 cup plain yogurt
    1 tablespoon lemon juice
    1/2 cup finely chopped onion
    2 tablespoons minced fresh parsley
    1-1/2 teaspoons minced fresh dill
    3/4 teaspoon salt
    1/4 teaspoon pepper


Directions

    In a large kettle, parboil beans and carrots for 5 minutes. Add zucchini and cook for 2 minutes; drain and rinse in cold water. Cool; transfer to a large bowl. Cut potatoes into 1/2-in. cubes; add to vegetables. In a small bowl, combine remaining ingredients. pour over salad and toss to coat. Cover and chill for at least 1 hour before serving. Yield: 12 servings






Garden Potato Salad published in Country Woman July/August 1996, p30








             Beth Layman  :)


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{soups-salads-and-salad-dressings} Garden Potato Salad Recipe #2

 

Garden Potato Salad Recipe



This potato salad puts a fresh-tasting spin on traditional potato salad. This zesty side dish disappears quickly.—Caroline Weese, Greybull, Wyoming

This recipe is:

Quick




    12 Servings
    Prep: 15 min. + chilling
    Cook: 15 min. + cooling


Ingredients

    1-1/2 pounds red potatoes, quartered
    3/4 pound fresh green beans, trimmed and halved
    10 cherry tomatoes, halved
    1 small onion, chopped

    DRESSING:
    1/2 cup olive oil
    1/4 cup cider vinegar
    2 tablespoons lemon juice
    2 tablespoons Dijon mustard
    2 teaspoon dried basil
    2 garlic cloves, minced
    1-1/4 teaspoons sugar
    1/4 teaspoon hot pepper sauce


Directions

    Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. Add beans; return to a boil. Cook for 5-8 minutes or until the beans are crisp-tender and the potatoes are just tender; drain and cool.
    Place in a large bowl; add the tomatoes and onion. Combine dressing ingredients; pour over the salad; toss to coat. Cover and
    refrigerate. Yield: 12 servings.


Nutrition Facts: 1 serving (3/4 cup) equals 141 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 70 mg sodium, 13 g carbohydrate, 2 g fiber, 2 g protein.




Garden Potato Salad published in Taste of Home August/September 1996, p19







             Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
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{soups-salads-and-salad-dressings} Garden Potato Salad Recipe

 

Garden Potato Salad Recipe



The tasty dressing on this potato salad makes it homemade special! A great combination of flavors is a real treat and gives a traditional recipe a new twist. It's perfect for almost any occasion, and I consider it a key part of my "Mom's Best Meal."

This recipe is:

Quick




    8 Servings
    Prep: 20 min. + chilling


Ingredients

    6 large potatoes (about 3 pounds), cooked, peeled and cubed
    4 hard-cooked eggs, sliced
    2 celery ribs, sliced
    6 green onions with tops, sliced
    6 radishes, sliced
    1 teaspoon salt
    1/2 teaspoon pepper

    DRESSING
    3 eggs, beaten
    1/4 cup vinegar
    1/4 cup sugar
    1/2 teaspoon ground mustard
    1/2 teaspoon salt
    1 cup Miracle Whip


Directions

    In a large bowl, combine potatoes, eggs, celery, green onions, radishes, salt and pepper; set aside. For dressing, combine eggs, vinegar, sugar, dry mustard and salt in a saucepan. Cook and stir over medium heat until thickened. Cool. Stir in Miracle Whip; mix well. Pour over potato mixture; toss to coat. Refrigerate for several hours. Yield: 8 servings.


Nutrition Facts: 1 serving (3/4 cup) equals 517 calories, 27 g fat (4 g saturated fat), 196 mg cholesterol, 675 mg sodium, 58 g carbohydrate, 5 g fiber, 12 g protein.




Garden Potato Salad published in Taste of Home August/September 1993, p37








             Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} French Potato Salad Recipe #2

 

French Potato Salad Recipe



My family enjoys this unique blend so much that they can hardly wait until my green beans and red potatoes are ready to harvest.


    8-10 Servings
    Prep: 20 min. + chilling
    Cook: 25 min.


Ingredients

    3 medium red potatoes
    1/2 pound fresh green beans, cut into 1-inch pieces
    8 bacon strips, cooked and crumbled

    DRESSING:
    1/4 cup olive oil
    1/4 cup chopped green onions
    3 tablespoons white wine vinegar
    2 tablespoons minced fresh parsley
    1 garlic clove, minced
    1/2 teaspoon salt
    1/2 teaspoon ground mustard
    1/4 teaspoon dried basil
    1/4 teaspoon dried tarragon
    Pepper to taste


Directions

    Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
    Meanwhile, place beans in a saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. Drain and slice potatoes.
    In a large bowl, combine the potatoes, beans and bacon. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over potato mixture and toss to coat. Serve at room temperature or cover and refrigerate for 2-3 hours. Yield: 8-10 servings.


Nutrition Facts: 1 serving (3/4 cup) equals 112 calories, 8 g fat (2 g saturated fat), 4 mg cholesterol, 203 mg sodium, 8 g carbohydrate, 1 g fiber, 3 g protein.




French Potato Salad published in Country Extra July 2003, p49


   







             Beth Layman  :)


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{soups-salads-and-salad-dressings} French Potato Salad Recipe

 


       French Potato Salad Recipe



Here's an easy-to-make potato salad that features a fresh, zippy tarragon dressing instead of the traditional mayonnaise. This is one of my husband's favorite recipes. I like to bring along a large bowlful for picnics, potlucks and backyard barbecues.—Cheryl Ruhr, Brookfield, Missouri

This recipe is:

Quick




    4-6 Servings
    Prep: 10 min. + standing


Ingredients

    2 pounds potatoes, peeled, cooked and sliced
    1/4 cup chopped onion
    1/3 cup olive oil
    4 teaspoons cider vinegar
    1 to 2 tablespoons minced fresh tarragon or 1 to 2 teaspoons dried tarragon
    2 tablespoons minced chives
    1/2 teaspoon salt
    1/2 teaspoon pepper


Directions

    In a large bowl, toss potatoes and onion. In a jar with tight-fitting lid, combine the oil, vinegar, tarragon, chives, salt and pepper; shake well. Pour over potato mixture and gently toss to coat. Let stand 1 hour. Serve at room temperature. Yield: 4-6 servings.


Nutrition Facts: 1 serving (3/4 cup) equals 198 calories, 12 g fat (2 g saturated fat), 0 cholesterol, 200 mg sodium, 21 g carbohydrate, 2 g fiber, 2 g protein.




French Potato Salad published in Taste of Home April/May 1995, p41









      Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Fiesta Potato Salad Recipe

 

Fiesta Potato Salad Recipe



"With Mexican foods so popular, this salad has plenty of appeal," notes Marlene Muckenhirn of Delano, Minnesota.



    12-16 Servings
    Prep: 40 min. + chilling


Ingredients

    6 cups cooked cubed peeled potatoes
    1-1/2 cups (6 ounces) shredded cheddar cheese
    2/3 cup black beans, rinsed and drained
    2/3 cup chopped sweet red pepper
    1/2 cup thinly sliced celery
    1/3 cup thinly sliced green onions
    1 to 2 teaspoons minced fresh cilantro
    3/4 cup ranch salad dressing
    1/2 cup chunky salsa
    1/2 teaspoon salt
    Lettuce leaves, optional


Directions

    In a large bowl, combine the potatoes, cheese, beans, red pepper, celery, onions and cilantro. In a small bowl, combine salad dressing, salsa and salt; pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour. Serve in a lettuce-lined bowl if desired. Yield: 12-16 servings.


Nutrition Facts: 1 serving (3/4 cup) equals 158 calories, 9 g fat (3 g saturated fat), 13 mg cholesterol, 289 mg sodium, 15 g carbohydrate, 2 g fiber, 4 g protein.





Fiesta Potato Salad published in Taste of Home June/July 1998, p18







             Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
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{soups-salads-and-salad-dressings} Festive Potato Salad Recipe

 

Festive Potato Salad Recipe


Every member of my family (my husband and I have two grown sons and a grandson) likes creamy-type potato salads. So I make mine often for many occasions. It's usually partially eaten before I can even announce, "It's ready"!

This recipe is:

Contest Winning



    14 Servings
    Prep: 35 min.


Ingredients

    8 medium red potatoes, cooked and cubed
    2 celery ribs with leaves, thinly sliced
    2 green onions with tops, chopped
    4 hard-cooked eggs, chopped
    1/2 cup chopped peeled cucumber
    1/4 cup chopped sweet red pepper
    1/4 cup chopped green pepper
    1-1/4 cups mayonnaise
    1/4 cup sour cream
    1/4 cup plain yogurt
    1 tablespoon each minced fresh basil, marjoram and dill or 1 teaspoon each dried basil, marjoram and dill weed
    1 teaspoon sugar
    1/2 teaspoon salt
    1/2 teaspoon pepper
    4 plum tomatoes, coarsely chopped
    1 cup frozen peas, thawed
    1 cup (4 ounces) shredded cheddar cheese


Directions

    In a large bowl, combine the first seven ingredients. In another bowl, combine the mayonnaise, sour cream, yogurt and seasonings. Pour over potato mixture; toss to coat. Gently stir in tomatoes, peas and cheese. Cover and refrigerate until serving. Yield: 14 servings.


Nutrition Facts: 1 serving (3/4 cup) equals 268 calories, 21 g fat (5 g saturated fat), 80 mg cholesterol, 284 mg sodium, 15 g carbohydrate, 2 g fiber, 6 g protein.




Festive Potato Salad published in Country Woman November/December 1998, p29








             Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Fall Harvest Salad Recipe

 

Fall Harvest Salad Recipe



For a change, you can swap roasted butternut squash or pumpkin for sweet potatoes in this tasty salad. Any combination of dried fruit and nuts will work as ingredients, so pick your favorites.—Mary Marlowe Leverette, Columbia, South Carolina

This recipe is:

Contest Winning




    6 Servings
    Prep: 30 min.
    Bake: 25 min.


Ingredients

    2 large sweet potatoes, peeled and cubed
    2 tablespoons olive oil
    1/4 teaspoon salt
    1/4 teaspoon pepper
    2 cups cubed cooked turkey breast
    2 medium apples, cubed
    1 cup chopped walnuts, toasted
    4 green onions, thinly sliced
    1/2 cup raisins
    1/2 cup minced fresh parsley

    DRESSING:
    1/4 cup olive oil
    2 tablespoons rice vinegar
    2 tablespoons orange juice
    2 tablespoons maple syrup
    1 tablespoon lemon juice
    2 teaspoons minced fresh gingerroot
    1/4 teaspoon salt
    1/4 teaspoon ground cinnamon
    1/8 teaspoon ground nutmeg
    1/8 teaspoon pepper


Directions

    Place sweet potatoes in an ungreased 15-in. x 10-in. x 1-in. baking pan; drizzle with oil and sprinkle with salt and pepper. Toss to coat.
    Bake at 400° for 25-30 minutes or until tender, stirring occasionally. Cool to room temperature.
    In a large bowl, combine the turkey, apples, walnuts, onions, raisins, parsley and sweet potatoes.
    In a small bowl, whisk the dressing ingredients. Pour over turkey mixture; toss to coat. Serve immediately. Yield: 6 servings.


Nutrition Facts: 1 cup equals 471 calories, 26 g fat (3 g saturated fat), 40 mg cholesterol, 237 mg sodium, 42 g carbohydrate, 5 g fiber, 21 g protein.




Fall Harvest Salad published in Country Woman August/September 2010, p37








             Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Dublin Potato Salad Recipe

 

Dublin Potato Salad Recipe


You may never go back to "plain" potato salad once you've tried this recipe—I haven't! Dublin Potato Salad goes great with lots of different foods as a side dish. But it's also hearty enough to be a meal in itself. When there's time, I prepare it ahead and let the flavors blend.

This recipe is:

Contest Winning




    8 Servings
    Prep: 25 min.
    Cook: 20 min.


Ingredients

    3 large white potatoes (about 1-1/2 pounds)
    2 tablespoons white vinegar
    2 teaspoons sugar
    1 teaspoon celery seed
    1 teaspoon mustard seed
    3/4 teaspoon salt, divided
    2 cups finely shredded cabbage
    12 ounces cooked or canned corned beef, cubed
    1/4 cup chopped dill pickle
    1/4 cup sliced green onion
    1 cup mayonnaise
    1/4 cup milk


Directions

    Cover potatoes in lightly salted water and boil until tender. Drain, peel and cube. Combine vinegar, sugar, celery seed, mustard seed and 1/2 teaspoon salt; drizzle over still-warm potatoes. Cover and chill. Just before serving, gently fold in cabbage, corned beef, pickle and onion. Combine mayonnaise, milk and remaining 1/4 teaspoon salt; pour over salad. Gently toss. Serve in cabbage-lined bowl. Yield: 8 servings.


Nutrition Facts: 1 serving (3/4 cup) equals 434 calories, 31 g fat (6 g saturated fat), 53 mg cholesterol, 927 mg sodium, 28 g carbohydrate, 3 g fiber, 11 g protein.




Dublin Potato Salad published in Country Woman September/October 1990, p29







             Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
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