Big Taco Salad for a Crowd
Yield: 45 Servings
3 lb Ground beef
3 ea Envelopes taco seasoning
mix 3 Heads lettuce, shredded
3 c Shredded cheddar cheese
3 c Chopped tomatoes
2 c Chopped onion
3 cn Chopped or sliced ripe -olives, drained
(4-1/4 oz - each)
2 cn Ranch or chili beans, - drained
1 lg Bag corn chips
1 Bottle (16 oz.) Catalina - salad dressing
1 Jar (12-oz) salsa
Brown beef, drain. Add taco seasoning and prepare according to package
directions. Cool. Toss with remaining ingredients in a large plastic bag or
container.
Antipasto Salad
Yield: 8 Servings
1 Cauliflower;small
3 Carrots; large, thinly sliced
1 Green pepper; diced
1 c Black olives
2 1/2 c Pasta; rotini
Dressing:
1 1/4 c Veg oil
3/4 c Vinegar; cider
2 Garlic cloves; peeled & minced
1 ts Sugar; granulated
Salt & pepper
In large bowl, toss together cauliflower, carrots, green pepper and olives.
Cook rotini in large pot of boiling salted water till tender but firm about 8
to 10 minutes, drain and rinse in cold water.
Dressing:Combine oil, vinegar, garlic and sugar,
adding salt and pepper to taste; mix well. Pour all but 1/3 cup dressing over
salad, tossing to mix, reserve remaining dressing. Cover and refrigerate
overnight.
Recipe
for Caesar Salad
Yield: 6 Servings
2 To 3 medium garlic cloves
6 To 8 anchovy fillets, -drained
1 tb Dijon-style mustard
Salt, freshly ground black -pepper
1/2 c Best-quality olive oil
4 To 5 tablespoons fresh -lemon juice
1 sm Egg
1 lg Head romaine lettuce
1/2 To 2/3 cup freshly grated -Parmesan cheese
Croutons
With the motor running, drop garlic cloves into the bowl of a food processor
fitted with the steel blade. Mince, then add anchovies and process to combine.
With the motor running, add oil in a thin stream until thickened. Add lemon
juice and egg; process a few seconds to combine. Tear lettuce leaves into
manageable pieces and place in a large salad bowl. Add dressing and toss.
Sprinkle with Parmesan cheese, toss again, and top with croutons. Serve at
once, passing the pepper mill for each person to add to taste.
Channukah Candle Salad
Yield: 4 Servings
2 Bananas
4 Slices canned pineapple
4 Orange gumdrops
4 Strips green pepper
Lettuce
Mayonnaise
Cut bananas in half and remove tips. Stand upright in pineapple centers. Top
with gumdrop to represent flame. Pour a little mayo. from tip of each candle to
represent melted wax. Arrange strip of pepper for handle, making a loop
fastened into pineapple at base of candle. Serve individually or arrange on a
long platter.
Recipe
for Greek Salad
Yield: 6 Servings
1 Head of Lettuce
3 Tomatoes, peeled
4 Spring Onions
1 Large Cucumber
2 Green Peppers
3 tb Vinegar
1 ts Salt
12 Black Greek Olives
1/3 c Olive Oil
Cut lettuce and other vegetables very fine. Toss mixture with vinegar, salt,
and black ripe olives. Pour olive oil over all; let stand for 1/4 hour to ripen
and serve.
Italian
Antipasto Salad Bowl Recipe
Yield: 4 Servings
6 oz Artichoke hearts
8 3/4 oz Garbanzo beans, canned; -drained
8 3/4 oz Red kidney beans, canned; -drained
6 1/2 oz Light tuna in water; drained -and flaked
1/2 Sweet red onions; thinly -sliced
3 tb Italian salad dressing
1/2 c Celery; thinly sliced
6 c Lettuce; red leaf, iceburg -or romaine
2 oz Anchovies; drained
3 oz Dry salami; cut in thin -strips
2 oz Fontina cheese; cut in 1/4" -cubes
Pickled red and green peppers for garnish
Mix artichoke hearts and their marinade with garbanzo and kidney beans,
tuna, onion, and 2 tablespoons of the bottled dressing. Cover and refrigerate
for 1 hour or longer to blend flavors. In a large salad bowl lightly combine
the marinated mixture with celery and salad greens. If needed, mix in a little
more bottled dressing. Over the top arrange anchovies (if used), salami, and
cheese. Garnish with peppers. Serve at once.
Mushroom
Salad
Yield: 8 Servings
1 Lge Green lettuce
1 lg Cucumber
1/2 lb Green beans
1/2 lb Mushrooms
1/4 c French dressing
Rinse lettuce. Break into large pieces. Peel and slice cucumber into
1/4". Peel and slice cucumber into 1/4 slices. Rinse green beans; cut bean
into 1-in pieces. Place into greens, cucumber, and beans into plastic bag or
tightly covered container. Store in referigerator 4 to 6 hours or overnight to
crisp.
Trim mushrooms stems to 1/4" of cap. Cut mushrooms if discolored.) Cut
mushrooms in thin slices. Just before serving, carefully pat greens, cucumber,
and dry on towel. Place in wooden bowl; cover with French Dressing. Toss to
lightly coat all ingredients with dressing. Top with mushrooms.
Recipe
for Spinach Salad
Yield: 8 Servings
1 1/2 lb Spinach leaves,fresh
1/4 lb Mushrooms,large,fresh
2 tb Lemon juice
3 tb Wine vinegar
3/4 c Peanut oil
Salt Black pepper,freshly ground
2 ts Mustard,prepared
1 Garlic clove,peeled/halved
4 Bacon slices* * - cooked until crisp, drained, and crumbled
Trim off and discard tough stems and bruised spinach leaves. Drain, wrap in
damp paper toweling, and refrigerate until ready to use, at least several
hours. When ready to use, spinach will be dry and crisp.
Trim and slice mushrooms diagonally. Place in nonmetal bowl, add lemon juice,
and toss to blend. Cover and refrigerate until ready to use. Combine remaining
ingredients except crumbled bacon. Beat until blended. Refrigerate until ready
to use. Beat dressing just before using.To serve, combine spinach leaves,
mushrooms, and dressing, add crumbled bacon, and serve at once.
Tomato
& Herb Salad
Yield: 6 Servings
6 sm Tomatoes; peeled
1 1/2 ts Oregano
1 tb sugar
4 tb Malt vinegar
1/2 ts Seasoned salt
1/4 ts Pepper
1 c Lettuce leaves; torn up
Chop 1 1/2 tomatoes fine; comine with oregano, sweetener, vinegar and salt.
Slice remaining tomatoes, place on top of lettuce leaves; top with vinegar mix;
refregerate until ready to serve.
Eleven
Layer Salad
Yield: 6 Servings
1 Head iceberg lettuce; -shredded
1 c Fresh parsley; chopped
4 Eggs; hard cooked, chopped
1 lg Red pepper; sliced
4 Carrots; sliced
1 c Olives; sliced
3/4 lb Green beans; cooked, sliced
1 ts Dill
1 c Radishes; sliced
3/4 lb Sharp cheddar cheese; -shredded
1/16 lb Bacon; crisply cooked, chopd
1 Red onion; sliced
DRESSING
2 c Mayonnaise
1/2 c Parsley; chopped
1/2 c Sour cream
2 tb Sugar
1 ts Dried basil
1 ts Dried dill
Salad - have ready a 3-qt. glass bowl or
souffle dish. Arrange the lettuce on the bottom. Sprinkle with all but 2 tbsp
of the parsley, making sure it comes to the edges of the bowl. Continue
layering with the eggs, red pepper, carrots, olives, green beans, dill,
radishes, cheddar cheese, and bacon. Finish with a layer of the sliced red
onion. Dressing - whisk together the dressing ingredients. Spoon 1/2 of the
dressing over the salad and spread evenly. Sprinkle with the reserved parsley.
Cover tightly and refrigerate from 6 to 12 hours. Serve with the additional
sauce on the side.
Fiesta
Salad made with Zucchini
Yield: 4 Servings
1/2 lb Small zucchini/cut crosswise 1/4" slices
1/2 lb Small crookneck squash/cut crosswise 1/4" slices
2 tb Lemon juice
1/4 c Salad oil
1/2 ts Salt
Dash of pepper
Ground cumin
1 Green onion, thinly sliced
1/3 c Diced green chilies
1/3 c Pimento-stuffed olives/cut in 1/2
1 pk (3 oz.) cream cheese/cut in 3/4" cubes
1 Small avocado
Lettuce leaves
1 x Fresh coriander (cilantro)
Steam zuccini and crookneck squash over boiling water until crisp-tender
(about 3 minutes). Plunge into ice water to cool; drain well. In a large bowl,
combine lemon juice, oil, salt pepper, and cumin. Add drained squash and stir
lightly; chill for 30 minutes. Add onion, chilies, olives, and cheese. Peel and
pit avocado; cut into small cubes. Add to salad and mix lightly. To serve,
arrange lettuce leaves on 4 salad plates. Mound equal portions of salad on each
plate. Garnish each salad with a sprig of coriander.
Recipe
for a Big Bean Salad
Yield: 10 Servings
1 c Sugar
1/2 ts Salt
1 c Vinegar
16 oz Green beans, can, drained
16 oz Yellow beans, can, drained
16 oz Lima beans, can, drained
16 oz Garbanzo beans, can, drained
16 oz Red kidney beans, drained
1 ea Green pepper, slivered
4 ea Celery, sliced
3 ea Onions, medium, sliced thin
Combine sugar, salt vinegar in pan, bring to boil for 1 min. Cool. Toss all
other ingredients together and pour the vinegar mixture over them. Marinate for
24 hrs in refrigerator, stirring occasionally.
Barvarian Potato Salad
Yield: 4 Servings
4 c Potatoes
2 c Chicken broth
1/2 ts Salt
1/4 c Vegetable oil
1/3 c Onion; chopped
1/2 ts Sugar
2 tb Lemon juice
1 Pepper; as desired
Potatoes should be peeled and sliced 1/4-inch thick. Chicken broth may be
either home made or commercial. 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.
Recipe
for Basic Potato
Yield: 6 Servings
2 lb new potatoes
1/2 lb mushrooms
3 green onions
3 stalks celery
3 TB vinegar
2 hard-boiled eggs
2 TB Dijon mustard
1/4 c mayonnaise
Salt, pepper
Cover potatoes in pan with cold water and bring to boil over high heat. Cook
until potatoes are tender. Meanwhile, thinly slice mushrooms, onions and celery
and combine in mixing bowl. When potatoes are tender, drain and halve or
quarter potatoes, depending on size and add to bowl. Sprinkle with vinegar.
Cover and refrigerate. When cool, chop eggs and add to bowl. Add mustard and
mayonnaise, and season to taste with salt and pepper, mixing everything
together gently.
Cole
Slaw Cabbage Salad
Yield: 8 Servings
3 ts Sugar
1 ts Salt
Pepper
3/4 c Heavy cream
1/4 c Vinegar
1 md Cabbage; thinly sliced
Combine sugar, salt, pepper and cream. Stir until sugar and salt dissolve.
Add vinegar. Arrange cabbage slices in salad bowl, pour dressing over cabbage.
Cabbage
& Chinese Noodle Salad
Yield: 12 Servings
1 Head Chinese Cabbage
1 Bunch Green Onions
Dressing
1/2 c Seasoned Rice Vinegar
1/2 c Sesame Oil
3 tb Sugar
Noodles Mixture
3 tb Sesame Oil
3 tb Peanut Oil
2 pk Ramen Noodles (uncooked)broken into very small pieces
1/2 c Sliced Almonds
1/2 c Raw Sunflower Seeds
1/3 c Sesame Seeds
Prepare greens by chopping up the Napa cabbage and the green onions. You may
use a coarse chop or shredd, depending on preference: coarser than most cole
slaw but not "bite sized" pieces.
Boil together the vinegar, 1/2 cup sesame oil, and sugar.
In a frying pan, add all noodle mixture ingredients
listed in and saute‚ until the Ramen noodles and sesame seeds are
lightly browned. Be careful not to burn the sesame seeds, add them after
almonds golden brown, as they brown quickly. Mix with the sweet oil and vinegar
mixture and chill. Keep greens and dressing and noodles separate until ready to
serve, then toss together.
Carrot
& Raisin Salad
Yield: 9 Servings
3 c Carrot; shredded
1/2 c Low-Calorie Dressing
1/3 c Seedless raisins
1/4 ts Salt
6 ts sugar
Lettuce leaves
Combine all ingredients, except lettuce, thoroughly. Cover bowl. Chill 2
hours or longer before serving. Serve on crisp lettuce.
Recipe
for 24 Hour Fruit Salad
Yield: 16 Servings
2 md Cans of pineapple tidbits
6 oz Can or orange juice, frozen
1 pk Instant lemon pudding
3 Bananas, sliced
1 cn Pears, 2 1/2 lb
2 1/2 lb Can of apricots
2 1/2 lb Can of peaches
1 cn Mandarin oranges, drained
Drain pineapple and dissolve orange juice in pineapple juice. Mix in juice
instant pudding, sliced bananas, pears, apricots and peaches (in bite sizes.)
Add drained oranges and pineapple. Mix and let stand for 24 hours in
refrigerator.
Ambrosia Salad
Yield: 12 Servings
2 (6-oz) packages apricot- -flavored gelatin
2 c ;boiling water
1 c Rose wine or dry white wine; -chilled
3/4 c ;cold water
1 pk (10-oz) frozen sliced -strawberries; thawed and -undrained
1 cn (8-oz) crushed pineapple; -undrained
2 Bananas; peeled, cut in half -lengthwise, and sliced
1 c Sour cream
2 tb Brown sugar
1 tb To 2 tbsp coconut; toasted
Lettuce leaves
Combine gelatine and boiling water in a large bowl; stir 2 minutes or until
gelatine dissolves. Add wine and cold water; chill until the consistency of
unbeaten egg white. Stir in strawberries, pineapple, and bananas; pour into a
lightly greased 6-cup mold. Cover and chill 8 hours. Combine sour cream and
brown sugar; spoon into a serving dish. Sprinkle with toasted coconut. Unmold
salad onto lettuce leaves; serve with sour cream mixture.
Apple
Nut Salad
Yield: 12 Servings
2 x 3 oz boxes lime gelatin
4 tb Sugar
3 c Boiling water
2 x 3 oz pkgs cream cheese; -softened
2 Mellow apples; pared & diced
4 tb Lemon juice
1 c Pecans; chopped
A refreshing molded salad to accompany holiday foods. Dissolve gelatin and
sugar in boiling water; add cream cheese. Mix with electric mixer until cheese
is completely dissolved. Chill until partially set.
In the meantime, prepare apples and toss with half the lemon juice; reserve.
Add apples, remaining lemon juice and nuts to thickened gelatin; pour into a
6-cup mold which has been lightly rubbed with mayonnaise. Chill until firm.
Unmold early in the day; place on serving plate; wrap in plastic and return to
refrigerator until ready to serve. Apple note: Golden Delicious apples are best
in this recipe as they hold their shape when baked.
Dump
Fruit Salad
Yield: 6 Servings
1 c Mandarin oranges, drained
1 c Pineapple chunks, drained
1 c Flaked coconut
2 c Miniature marshmallows
1 c Sour cream (high quality)
1 tb Sugar
6 Maraschino cherries for the Garnish (optional)
Mix all the canned fruit, sugar and coconut thoroughly in mixing bowl. Fold
in the sour cream and marshmallows. Transfer to decorative serving bowl, cover
with plastic wrap and refrigerate up to 24 hours. Right before serving you
could garnish with a few maraschino cherries placed on the top of the salad.
Fruit
& Cottage Cheese Jelly Salad
Yield: 24 Servings
12 oz Lime flavored gelatin
1 qt Boiling water
2 c Pineapple and peach liquid
4 lb Uncreamed cottage cheese
40 oz Canned crushed pineapple, Drained
2 (20-oz) cans 58 oz Sliced peaches, drained
2 (29-oz) cans
Line four 8x8x2-inch baking pans with heat-resistant freezer wrap. Allow
enough extra wrap to fold over top. Use one pan for each six servings or
one-fourth of the recipe. Do not line pans for food to be served without
freezing. Dissolve gelatin in boiling water. Stir in fruit liquid. Stir in
cottage cheese and fruits. Pour one-fourth of mixture into each pan. Chill
until firm.
|
