Saturday, June 30, 2012

{soups-salads-and-salad-dressings} Cottage Cheese Salad

 

Cottage Cheese Salad
Serves 4

1 c. cottage cheese
1/2 green pepper, chopped fine
1/2 onion, chopped fine
1/2 tomato, chopped fine
2 tsp. chives and/or parsley (opt.)
Salt and pepper to taste


Mix all ingredients in a bowl and refrigerate at least 1 hour before serving (overnight is better).


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Thursday, June 28, 2012

{soups-salads-and-salad-dressings} Cucumbers 'n' Onions

 

Cucumbers 'n' Onions

 

2 cucumbers

2 large yellow onions

3 large tomatoes

1 (14 to 16 ounce) bottle Italian salad dressing

 

Peel and dice cucumbers into a large bowl. Slice onion into thin rings and add to bowl. Cut tomatoes into chunks and add to bowl. Pour salad dressing into

bowl. Cover and refrigerate for 4 hours for flavors to blend.

 

Just before serving, pour off some of the dressing.

 

Serves 8.

 

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Tuesday, June 26, 2012

{soups-salads-and-salad-dressings} Pina Colada Fruit Salad

 

Pina Colada Fruit Salad

Give friends a taste of the tropics on warm summer days with this refreshing fruit blend. For a little extra punch, you might add a splash of coconut rum. Carol Farnsworth - Greenwood, Indiana

9 Servings

1-1/2 cups green grapes
1-1/2 cups seedless red grapes
1-1/2 cups fresh blueberries
1-1/2 cups halved fresh strawberries
1 can (8 ounces) pineapple chunks, drained
1/2 cup fresh raspberries
1 can (10 ounces) frozen non-alcoholic pina colada mix, thawed
1/2 cup sugar
1/2 cup pineapple-orange juice
1/8 teaspoon almond extract
1/8 teaspoon coconut extract

In a serving bowl, combine the first six ingredients. In a small bowl, whisk the pina colada mix, sugar, juice and extracts until sugar is dissolved. Pour over fruit; toss to coat. Chill until serving. Yield: 9 servings.

Nutritional Facts 3/4 cup equals 196 calories, 2 g fat (1 g saturated fat), 0 cholesterol, 12 mg sodium, 46 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Pina Colada Fruit Salad in Simple & Delicious May 2010, p37

~*Piper*~
http://groups.yahoo.com/group/Taste-of-Home-Magazines/

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{soups-salads-and-salad-dressings} The Best Chicken Salad Ever

 

The Best Chicken Salad Ever

 

Ingredients

 

list of 6 items

4 chicken leg quarters, boiled or roasted, meat removed and cut into chunks

1 can (8-ounce) pineapple tidbits, drained

1 cup frozen peas, parboiled and chilled

1/2 to 1 cup chopped walnuts

mayonnaise, to taste

salt and pepper, to taste

list end

 

Instructions

 

list of 2 items

1. Mix all of the ingredients in a bowl with enough mayonnaise to make it moist.

 

2. Grind in some black pepper and add salt to taste.

list end.  Enjoy.

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Sunday, June 24, 2012

{soups-salads-and-salad-dressings} Salatka z Krewetek

 

Salatka z Krewetek

Source : Barbara Rolek, Your About.com Guide to Eastern European Food

Polish Shrimp Salad

This Polish shrimp salad recipe or salatka z krewetek (sah-WAHT-kah zeh
kreh-VEH-tek) is another example of Poles' love of FINELY chopped
ingredients.
This salad calls for hard-cooked eggs, cooked carrots, celery, onion and
diced pickle along with the tiny canned shrimp.
Sugar is traditionally added to many mayonnaise-based salads in Poland,
but you can skip it or use salad dressing, which already has sugar in it.

Prep Time: 20 minutes Cook Time: 20 minutes

Yield: 4-6 servings

Ingredients:

3 (4-ounce) cans tiny shrimp, drained
3 hard-cooked eggs, peeled and chopped finely
1 large cold cooked carrot, chopped 1/4-inch
1 rib celery, chopped finely
1/2 onion, chopped finely
1 small dill pickle, chopped finely
1 tablespoon (or to taste) chopped fresh dill (optional)
Mayonnaise and sugar to taste or salad dressing to taste
Salt and pepper

Preparation:

In a large bowl, combine all ingredients, mixing well.
Chill until ready to serve.
If desired, portion onto individual lettuce-lined plates or one platter.
This makes a great warm-weather main course or luncheon, brunch or
appetizer dish anytime.

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Re: {soups-salads-and-salad-dressings} Summer Corn Salad

 



test.
----- Original Message -----
From: ~*Piper*~
Sent: Sunday, June 24, 2012 7:56 PM
Subject: {soups-salads-and-salad-dressings} Summer Corn Salad

 

Summer Corn Salad

*Note: To julienne the fresh basil, stack 4-5 basil leaves on top of each other and roll them up to make a long tube of basil. Slice every 1/8-inch down the length of the basil roll and as the basil unfurls, it will be sliced into thin long strips. The corn could also be grilled to turn this simple salad into a grilled version. This salad is very adaptable – you can increase the corn, add a few cloves of finely minced garlic, flat leaf parsley, and/or julienned baby spinach (in place of the basil). Go crazy!

*Serves 6

6 ears of corn, shucked
1/2 cup finely diced red onion
1 cup cherry tomatoes, sliced in half
3 tablespoons cider or red wine vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

Bring a large pot of water to a boil. When boiling, add one tablespoon sugar and one tablespoon vinegar. Add the cobs of corn to the pot of water and bring to a rolling boil. Cover the pot, remove from the heat and let the corn sit for 10 minutes. Remove the corn from the pot. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a medium bowl with the red onions, tomatoes, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Add additional salt and pepper to taste, if desired. Serve cold or at room temperature.

Recipe Source: adapted slightly from The Barefoot Contessa Cookbook via my friend Kim

http://www.melskitchencafe.com/2011/06/summer-corn-salad.html

~*Piper*~
http://groups.yahoo.com/group/Spring-n-Summer-Recipes/
Sending out lots of new summer delights! Won't you join me?

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{soups-salads-and-salad-dressings} Primavera Potato Salad

 

Primavera Potato Salad

BY: Marie Simmons

A tangy, light vinaigrette gives this potato salad a decidedly spring-like character. It's best served at room temperature.

SALAD
1 1/2 lb. small new potatoes, unpeeled
5 oz. green beans, sliced (1 inch)(about 1 cup)
1/2 cup diagonally thinly sliced carrots
2 cups lightly packed baby spinach
1/2 cup thinly sliced radishes
1/2 cup diagonally thinly sliced green onions

VINAIGRETTE
1/3 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 garlic clove, minced
1 teaspoon Dijon mustard
1 teaspoon chopped fresh thyme
1 teaspoon coarse salt
1/8 teaspoon pepper

1. Cook potatoes in large pot of boiling salted water 10 minutes. Add green beans and carrots; cook 5 minutes or until potatoes are tender when pierced with fork. Drain; cool under cold running water.

2. Whisk all vinaigrette ingredients in small bowl until well-blended.

3. When potatoes are cool enough to handle, quarter larger ones and halve small ones. Place in large bowl, along with beans, carrots, spinach, radishes and green onions. Toss with enough vinaigrette to lightly coat. Serve at room temperature.

10 (about 3/4-cup) servings

~*Piper*~
http://groups.yahoo.com/group/Spring-n-Summer-Recipes/

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{soups-salads-and-salad-dressings} Summer Corn Salad

 

Summer Corn Salad

*Note: To julienne the fresh basil, stack 4-5 basil leaves on top of each other and roll them up to make a long tube of basil. Slice every 1/8-inch down the length of the basil roll and as the basil unfurls, it will be sliced into thin long strips. The corn could also be grilled to turn this simple salad into a grilled version. This salad is very adaptable – you can increase the corn, add a few cloves of finely minced garlic, flat leaf parsley, and/or julienned baby spinach (in place of the basil). Go crazy!

*Serves 6

6 ears of corn, shucked
1/2 cup finely diced red onion
1 cup cherry tomatoes, sliced in half
3 tablespoons cider or red wine vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

Bring a large pot of water to a boil. When boiling, add one tablespoon sugar and one tablespoon vinegar. Add the cobs of corn to the pot of water and bring to a rolling boil. Cover the pot, remove from the heat and let the corn sit for 10 minutes. Remove the corn from the pot. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a medium bowl with the red onions, tomatoes, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Add additional salt and pepper to taste, if desired. Serve cold or at room temperature.

Recipe Source: adapted slightly from The Barefoot Contessa Cookbook via my friend Kim

http://www.melskitchencafe.com/2011/06/summer-corn-salad.html

~*Piper*~
http://groups.yahoo.com/group/Spring-n-Summer-Recipes/
Sending out lots of new summer delights! Won't you join me?

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{soups-salads-and-salad-dressings} Mediterranean Crab Salad

 

Mediterranean Crab Salad

Serves 4

1 lb. crabmeat
1/2 cup black olives, sliced
1 (7 oz.) jar roasted red peppers
6 cups mixed greens
1/2 cup goat cheese or feta cheese, crumbled and divided
2 oz. freshly squeezed lemon juice
1 & 1/2 tsp. Dijon mustard
1/4 cup shallots or green onions, chopped
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. oregano
2/3-cup extra virgin olive oil
1 (6 oz.) jar of artichoke hearts, drained and quartered

Whisk together lemon juice, mustard, shallots or green onions, salt, pepper, and oregano in a large bowl.
Gradually whisk in oil. Remove and reserve 1/3 cup dressing.
To the remaining dressing in large bowl, add crabmeat, artichokes,
olives, and roasted peppers.
Place the greens and half of the goat cheese or feta cheese in a salad bowl.
Drizzle with reserved 1/3 cup dressing and mix lightly until leaves
are evenly coated.

~*Piper*~
http://groups.yahoo.com/group/Spring-n-Summer-Recipes/

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{soups-salads-and-salad-dressings} File - Beth's and Tamara's Groups - All Moderated

 


Need some new recipes? Everyone's invited, always moderated....tell all your friends.

Beth's wonderful groups:

http://groups.yahoo.com/group/TNT_Recipes/
Tried and True recipes from Grandma to Taste of Home

http://groups.yahoo.com/group/ClassicCookbookRecipes/
All cookbook recipes....from the greats like Betty Crocker

http://groups.yahoo.com/group/SaucesGravies-nMarinades
Sauces, gravies, marinades and flavored vinegars

http://groups.yahoo.com/group/Christmas-Express/
For Christmas all year round!

http://groups.yahoo.com/group/Amish-Recipes/
Amish recipes only....Mennonite recipes allowed

http://groups.yahoo.com/group/Vintage-Recipes/
For all those inherited, older recipes

http://groups.yahoo.com/group/FreezingCanning-n-recipes/
For ideas on freezing, canning, once a month cooking, and recipes for all of the above.

http://groups.yahoo.com/group/Rice-nPressureCooker-Fiesta/
For all rice & pressure cooker recipes

http://groups.yahoo.com/group/just-potatoes/
All potatoes...all the time

http://groups.yahoo.com/group/soups-salads-and-salad-dressings/
Soups, stews, salads and dressings....Mmmm!

http://groups.yahoo.com/group/Beef-Lamb-Pork/
All recipes containing beef, lamb or pork

http://groups.yahoo.com/group/breadsanddoughs/
All types of bread and dough recipes

http://groups.yahoo.com/group/allpoultryrecipes
Like chicken? Turkey? Duck? All poultry

http://groups.yahoo.com/group/all-simple-recipes/
All 8 ingredients or less...easy!

http://groups.yahoo.com/group/pasta-noodle-ricerecipes/
The ultimate comfort food...who doesn't love it?

http://groups.yahoo.com/group/recipe-oasis
For any and all wonderful recipes

http://groups.yahoo.com/group/fish-and-seafoodrecipes/
Fish and seafood recipes....any and all accepted here

Non-Recipe: This is a group for General Hospital spies-my Rouge and his English Rose and their friends and families. Robert and Anna (and the actors who portray them. If you are a fan come and join.

http://tv.groups.yahoo.com/group/general-hospital-spies

These are Tamara's groups:

http://groups.yahoo.com/group/cooking-with-emeril/
For anything and everything dealing with Emeril Lagasse

http://groups.yahoo.com/group/Recipe-Rampage/
Ideal group for lurkers who like to just read and receive recipes!

http://tv.groups.yahoo.com/group/Home-With-the-Neelys/
For anything and everything dealing with the Neely's

http://groups.yahoo.com/group/EverydayWithRachael-Ray/
For anything and everything dealing with Rachael Ray

http://groups.yahoo.com/group/Paula-Deen-Recipes/
For anything and everything dealing with Paula

http://groups.yahoo.com/group/Beverage-Fiesta/
A group for any and all types of drinks

http://groups.yahoo.com/group/Quick-nEasy-Meals/
For those times we are in a hurry to get it on the table FAST!

http://groups.yahoo.com/group/Friends-N-Prayer/
Friends, prayer & chatting...what could be better

http://groups.yahoo.com/group/Chocolate-Express/
For anything & everything chocolate

http://groups.yahoo.com/group/Ground-Beef-Recipes/
All ground beef or ground turkey recipes for those of us on a budget

http://groups.yahoo.com/group/Martha-Stewart-Recipes-n-More/
Do you love Martha Stewart?

http://groups.yahoo.com/group/Recipe-Rampage/
Ideal group for lurkers who like to just read and receive recipes!

http://groups.yahoo.com/group/Frugal-Recipes-n-More/
Everything from frugal recipes to budgeting tips

http://groups.yahoo.com/group/Snacks-n-Sandwiches/
Snacks, Sandwiches, Finger Foods & appetizers only

http://ph.groups.yahoo.com/group/Magazine-Recipes/
Recipes from all of your favorite magazines

http://groups.yahoo.com/group/Potluck-n-PicnicRecipes/
Recipes for potlucks, picnics or a larger crowd...more servings per recipe

http://groups.yahoo.com/group/LowFat-Desserts/
For all kinds of delicious low fat or low sugar desserts

http://groups.yahoo.com/group/Cookie_Recipes/
Do you love cookies? Nothing but cookies!

http://groups.yahoo.com/group/Non-Edible-Recipes/
Recipes for everything from dog biscuits to homemade bath and body supplies and anything in between.

http://groups.yahoo.com/group/HomemadeMixes-n-recipes/
Homemade mixes and recipes using them

http://groups.yahoo.com/group/Weekend-Recipes/
Theme based recipes sent out every weekend...participation mandatory by sending at least one recipe a month.

http://groups.yahoo.com/group/Fruit-n-Veggie-recipes/
Need to eat more fruit and veggies? Then come join me here!

http://groups.yahoo.com/group/breakfast-n-brunch/
All breakfast and brunch recipe and ideas

http://groups.yahoo.com/group/world-recipe-fiesta/
Recipes from all over the world....

http://groups.yahoo.com/group/simply-side-dishes/
Need something new to go with that special meal?

http://groups.yahoo.com/group/Recipes-for-2/
Need some recipes with only 2-3 servings?

http://groups.yahoo.com/group/CopycatsClones-n-BrandNames/
Copycats, clones, brand names which include back of the box recipes!

http://groups.yahoo.com/group/Simply-Spicy/
Like your food with a lil kick?

http://groups.yahoo.com/group/tamaras_sweet_treats/
For desserts and sweets of all kinds

http://groups.yahoo.com/group/casseroles_and_crockpots/
For all those wonderful one-dish meals

http://groups.yahoo.com/group/Fabulous_TVChefs/
Food Network Chefs to Martha Stewart, Mr. Food

http://groups.yahoo.com/group/Holistic_Health_and_Healing/
Come learn some home remedies, how herbal treatments help

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Saturday, June 23, 2012

{soups-salads-and-salad-dressings} Sam Gae Tang

Sam Gae Tang

Korean Stuffed Chicken Soup with Ginseng

Source : Naomi Imatome-Yun, Your About.com Guide to Korean Food

Korean Stuffed Chicken Soup with ginseng (Sam Gae Tang) is a delicious,
fragrant soup that is surprisingly easy to make.

In Korea, it is sometimes made as a restorative when people are sick or
weak like chicken soup is used in the West, but it's more traditionally
eaten and enjoyed during the summer months. Koreans like to drink hot
soup or stews during the summer months in an effort to fight the heat
with heat. Because ginseng and ginger are also "hot" spices according to
Chinese medicine, you will sweat and detox after drinking a hot bowl of
this soup on a summer day. The belief is that your body is better able
to regulate itself and stay cool in the summer heat after being detoxed
and rejuvenated by a bowl of sam gae tang.

Ingredients:

2 small whole chickens or Cornish hens
2 roots of dried ginseng, washed
7-8 chestnuts, peeled
9-10 red dried dates, rinsed
1/2 cup Korean sticky rice (chapsal), washed and drained
8 cloves garlic, peeled
1/4 inch piece ginger, peeled and cut in half
9 cups water
2 chopped scallions for garnish
salt
pepper

Preparation:

Remove any innards from birds.
Rinse the inside and outside of the hens or small chickens.
Trim any visible fat off the chickens but don't trim skin needed to
cover stuffing in cavity.
Stuff the hens/chickens with the sweet rice, chestnuts and garlic.
Use toothpicks if you need some help to keep the stuffing in the birds.
In a large soup pot, add stuffed hens (or chickens), ginseng roots,
dates, and ginger.
Pour water to cover hens (or chickens).
Bring up to a boil.
Turn heat down to low simmer.
Cook about 1.5 - 2 hours or until the thigh bones come off easily.
Don't cook so long that the hens (or chickens) start to come apart.
They should stay intact.
Skim fat from time to time during cooking.
Season with salt and pepper to taste.
Sprinkle with scallions to serve.

Serves 4


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{soups-salads-and-salad-dressings} Old-Fashioned Macaroni Salad - Patrick and Gina Neely

 

Old-Fashioned Macaroni Salad - Patrick and Gina Neely

Recipe courtesy The Neelys
Show: Down Home With the Neelys
Episode: High On the Hog

4 to 6 servings

4 eggs
1 pound large elbow macaroni
4 ounces ham steak, finely chopped
2 stalks chopped celery, including leaves
1 large shallot, chopped
2 tablespoons fresh lemon juice

Dressing:
2/3 cup mayonnaise
2 tablespoons Dijon mustard
1 (4-ounce) jar chopped pimentos, drained
3 tablespoons sweet pickled relish
Kosher salt and pepper

To make the hard-boiled eggs: Add the eggs to a medium-sized saucepan.
Cover with cold water and bring up to a boil over medium heat. Cover
with a lid and turn off the heat. Let the eggs sit in the hot water
for 14 minutes. Drain and cool under cold running water. Peel the eggs
and chop. Reserve.

While the eggs are cooking, bring a large pot of salted water to a
boil over high heat and add the macaroni. Cook until al dente. Drain
and rinse with cold water.

In a large serving bowl, combine the eggs, ham steak, celery, shallots
and lemon juice Add the macaroni and stir to combine.

In a separate bowl, whisk together the mayonnaise, mustard, pickled
relish, and salt and pepper, to taste. Add the dressing to the
macaroni and toss to coat. Season with more salt and pepper, if
needed. Cover and chill for 2 hours for the flavors to meld.

http://groups.yahoo.com/group/Tamaras-Recipes/

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Friday, June 22, 2012

{soups-salads-and-salad-dressings} Grilled Caprese Salad

 

Grilled Caprese Salad
Serves 6 to 8
If you thread this appetizer onto wooden skewers, be sure to soak them
in water for 20 to 30 minutes beforehand to ensure they don't burn on
the grill.

3 tablespoons olive oil, plus more for greasing
2 pints cherry tomatoes
1 (12-ounce) container fresh mozzarella, drained and cut into (1-inch) chunks
1/2 loaf ciabatta bread, cut into (1-inch) cubes
Salt and pepper to taste
Balsamic vinegar (optional)
1/2 cup basil leaves

Grease grates with oil then preheat grill to medium heat. Meanwhile,
alternating ingredients, thread tomatoes, mozzarella and bread onto
skewers, brush all over with oil and season with salt and pepper.

Grill skewers, turning once, until cheese is just melted and bread is
toasted, 2 to 3 minutes total. Transfer to a platter, drizzle with
vinegar, garnish with basil and serve.

http://groups.yahoo.com/group/Tamaras-Recipes/

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{soups-salads-and-salad-dressings} Grilled Tomato and Romaine Salad

 

Grilled Tomato and Romaine Salad
Serves 8
Make this beautiful salad when summer tomatoes are at their peak of flavor.

4 long, thick slices crusty country bread
3 tablespoons plus 1 teaspoon extra-virgin olive oil
1 large clove garlic, split
3 hearts of romaine, halved lengthwise
4 large red tomatoes
4 medium yellow tomatoes
2 small red onions, halved
3 tablespoons red wine vinegar
3/4 teaspoon fine sea salt
3/4 teaspoon ground black pepper
Chopped fresh oregano

Prepare a grill for medium-high heat cooking. Brush bread with 1
teaspoon of the oil and grill until nicely marked, about 1 minute per
side. Rub bread slices on both sides with garlic; discard clove. Set
bread aside.

Place romaine, tomatoes and onions on a baking sheet. Drizzle with 1
tablespoon of the oil and rub until vegetables are coated all over.
Grill, turning vegetables frequently with tongs; cook lettuce until
outer leaves are just browned and softened, 4 to 5 minutes, and
tomatoes and onions until softened and slightly charred, 7 to 8
minutes. Transfer vegetables back to the baking sheet as they are
done.

In a small bowl, combine vinegar, salt, pepper and remaining 2
tablespoons oil. Thinly slice romaine, place on a large platter and
drizzle with half the vinaigrette. Very coarsely chop tomatoes and
onions, place in a large bowl and toss with remaining vinaigrette.
Pile tomato mixture over lettuce and sprinkle with oregano. Cut bread
into large chunks and arrange around edges of platter.

http://groups.yahoo.com/group/Tamaras-Recipes/

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