- Lemon Cake
- Cheese Broccoli Soup
- Kenna's Soup
- Pressure Cooker Tortilla Soup
- Bean Soup
- Chicken Tortilla Soup
- Fruit Salad
- Tomato Avocado Salad
- Fresh Pasta Salad
- Rocky Mountain Salad
- Spinach Salad
- Jell-O Salad
- Pasta w/Sun-dried Tomatoes
- Strawberry Spinach Salad
- Apple and Walnut Salad
- Spring Mix Salad with Poppy Seed Dressing
- Chinese Chicken Salad
- Wonton Salad
- Marinated Spinach Salad
- April Call for Entries: Soups & Salads
Thursday, April 30, 2009
-- SOUPS & SALADS --
Friday, April 24, 2009
Lemon Cake
JULIE ROYLE
1 lemon cake mix
1 box lemon pudding mix
4 eggs
1 cup water
1/2 cup oil
GLAZE
3 cups confectioners’ sugar
1/2 cup plus 3 tablespoons lemon juice
Preheat oven to 350°. Grease 9" x 13" pan and set aside. Beat cake mix, pudding mix, eggs, water and oil for 4 minutes. Pour into pan and bake 30 minutes, or until a cake tester placed in the center of the cake comes out clean (do not over bake!) Let cool for 5 to 10 minutes.
Thursday, April 16, 2009
East African Peanut Soup
CAITLIN DUNCAN
Serves 4-6
3 cups chicken or beef stock, fresh or canned
1 med. onion, coarsely chopped
2 med. carrots, skinned and sliced into 1/2" thick rounds
1/4 cup uncooked long-grain white rice
1-inch piece of dried, hot red chili
1/2 tsp salt
1/2 cup smooth peanut butter
1 cup plain yogurt (optional)
Combine the stock, onion, and carrots in a 2- to 3-quart sauce pan and bring to boil over high heat. Reduce the heat to low and simmer, partially covered, for 30 minutes.
Puree the soup in a blender until smooth.
Return the soup to the saucepan and bring to a boil over high heat. Stir in the rice, chili, andsalt, reduce heat to low, and cover tightly.
Simmer for about 20 minutes or until the rice is tender but the grains intact.
In a small bowl, mix 1/2 cup of the soup with the peanut butter and stir until they are well combined. Stir the peanut butter mixture into the soup, cover again, and simmer for 5 minutes longer.
With a slotted spoon, remove and discard the chili.
Taste for seasoning and serve at once from a heated tourine or individual soup plates.
Optional: if desired, put a dollop of plain yogurt in the center of each bowl of soup for an even tastier experience.
Friday, April 3, 2009
Cheese Broccoli Soup
ANNA JOHNSON
1 large broccoli (fresh)
2 carrots, chopped
2 stalks celery chopped
4 potatoes chopped
1 onion chopped
1 quart milk
1 quart water
3 chicken buliion cubes
1 jar Cheese Whiz
1 cup margarine
1 cup flour
Bring water, bullion cubes, and vegetables to a boil. Cook until tender. Remove from heat and add Cheese Whiz. Add 1 cup margarine and 1 cup flour to thicken. Serve.
1 large broccoli (fresh)
2 carrots, chopped
2 stalks celery chopped
4 potatoes chopped
1 onion chopped
1 quart milk
1 quart water
3 chicken buliion cubes
1 jar Cheese Whiz
1 cup margarine
1 cup flour
Bring water, bullion cubes, and vegetables to a boil. Cook until tender. Remove from heat and add Cheese Whiz. Add 1 cup margarine and 1 cup flour to thicken. Serve.
Kenna's Soup
ANNA JOHNSON
10 cups chicken broth
1 jar spaghetti sauce (Ragu chunky garden style)
3 cup shredded chicken (cooked boneless, skinless breasts)
2 tablespons parsley
Bring to boil and let simmer 20 minutes. Add 4 cups cooked white rice and cook an additional 10 minutes.
Good with parmesan cheese sprinkled on top.
10 cups chicken broth
1 jar spaghetti sauce (Ragu chunky garden style)
3 cup shredded chicken (cooked boneless, skinless breasts)
2 tablespons parsley
Bring to boil and let simmer 20 minutes. Add 4 cups cooked white rice and cook an additional 10 minutes.
Good with parmesan cheese sprinkled on top.
Pressure Cooker Tortilla Soup
ANNA JOHNSON
6 cloves Garlic, minced (1 1/2 teaspoons dried)
1/2 cup chopped fresh cilantro (2 tablespoons dried)
1 medium onion, chopped (1/4 cup dried)
1 can (28 ounces) diced tomatoes
2 tablespoons ground cumin
1 tablespoons chili powder
3 bay leaves
6 cups chicken stock (or use chicken bouillon)
1 teaspoon salt
1/2 teaspoon cayenne pepper
4 to 6 chicken breast halves or canned, cooked chicken
GARNISHES
monterey jack cheese, shredded
avocado, pitted, peeled, and cubed
sour cream
tortilla chips
In large pressure cooker put garlic, cilantro, onion, tomatoes, cumin, chili powder, bay leaves, chicken stock or bouillon, salt and cayenne pepper. Add frozen chicken breasts or canned, cooked chicken. (If using fresh onions and garlic, you may want to brown them in a little olive oil first.) Bring to high pressure. Cook for 15 minutes and bring down pressure. (If using canned chicken, cut the time to about 5 minutes.) Break up chicken and return to pot. Remove bay leaves, and serve hot over tortilla chips. Garnish as desired.
6 cloves Garlic, minced (1 1/2 teaspoons dried)
1/2 cup chopped fresh cilantro (2 tablespoons dried)
1 medium onion, chopped (1/4 cup dried)
1 can (28 ounces) diced tomatoes
2 tablespoons ground cumin
1 tablespoons chili powder
3 bay leaves
6 cups chicken stock (or use chicken bouillon)
1 teaspoon salt
1/2 teaspoon cayenne pepper
4 to 6 chicken breast halves or canned, cooked chicken
GARNISHES
monterey jack cheese, shredded
avocado, pitted, peeled, and cubed
sour cream
tortilla chips
In large pressure cooker put garlic, cilantro, onion, tomatoes, cumin, chili powder, bay leaves, chicken stock or bouillon, salt and cayenne pepper. Add frozen chicken breasts or canned, cooked chicken. (If using fresh onions and garlic, you may want to brown them in a little olive oil first.) Bring to high pressure. Cook for 15 minutes and bring down pressure. (If using canned chicken, cut the time to about 5 minutes.) Break up chicken and return to pot. Remove bay leaves, and serve hot over tortilla chips. Garnish as desired.
Bean Soup
COURTNEY FJELSTED
1 pound hamburger, browned and drained
1/2 pound bacon, browned and drained
1 cup chopped onion
1 16 oz. can garbanzo beans
1 16 oz. can Pork and Beans
1 16 oz. can red beans
1 16 oz. can lima beans
1 teaspoon prepared mustard
1 tablespoon worchestershire
1/2 cup brown sugar
1/4 cup vinegar
1/4 ketchup
Place all ingredients in crockpot and cook on low for several hours.
1 pound hamburger, browned and drained
1/2 pound bacon, browned and drained
1 cup chopped onion
1 16 oz. can garbanzo beans
1 16 oz. can Pork and Beans
1 16 oz. can red beans
1 16 oz. can lima beans
1 teaspoon prepared mustard
1 tablespoon worchestershire
1/2 cup brown sugar
1/4 cup vinegar
1/4 ketchup
Place all ingredients in crockpot and cook on low for several hours.
Chicken Tortilla Soup
JENN RUDD
3/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon cumin
3/4 teaspoon chili powder
4 cans vegetable or chicken broth
4 tablespoons fresh cilantro, chopped
Spray soup kettle with Pam. Cook onion and garlic over medium heat until almost tender. Stir in tomato paste, cumin, chili powder, broth, and cilantro. Bring to a boil. Reduce heat. Cover and simmer 15 minutes
Then add the following ingredients, cover and simmer 5 minutes:
1 1/2 cups chopped tomatoes (or canned tomatoes)
1 can black beans, rinsed and drained
shredded cooked chicken
Ladle into bowls. Top with grated cheese, tortilla strips, and sliced green onion.
3/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon cumin
3/4 teaspoon chili powder
4 cans vegetable or chicken broth
4 tablespoons fresh cilantro, chopped
Spray soup kettle with Pam. Cook onion and garlic over medium heat until almost tender. Stir in tomato paste, cumin, chili powder, broth, and cilantro. Bring to a boil. Reduce heat. Cover and simmer 15 minutes
Then add the following ingredients, cover and simmer 5 minutes:
1 1/2 cups chopped tomatoes (or canned tomatoes)
1 can black beans, rinsed and drained
shredded cooked chicken
Ladle into bowls. Top with grated cheese, tortilla strips, and sliced green onion.
Fruit Salad
ASHLEY RATHER
2 oranges, peeled and separated
2 apples, sliced/chopped
2 bananas, sliced
1 box of strawberries, washed and sliced
2 eggs
1/2 cup of orange juice
2 tablespoons granulated sugar
Beat eggs, orange juice and sugar with a hand mixer. Cook in a double boiler over water until thick. Cool completely. Mix with a 12 oz. tub of cool whip and add fruit.
THIS DISH IS EVEN BETTER WHEN YOU ADD PEACHES & PINEAPPLE.
2 oranges, peeled and separated
2 apples, sliced/chopped
2 bananas, sliced
1 box of strawberries, washed and sliced
2 eggs
1/2 cup of orange juice
2 tablespoons granulated sugar
Beat eggs, orange juice and sugar with a hand mixer. Cook in a double boiler over water until thick. Cool completely. Mix with a 12 oz. tub of cool whip and add fruit.
THIS DISH IS EVEN BETTER WHEN YOU ADD PEACHES & PINEAPPLE.
Tomato Avocado Salad
JESSICA RODERER
3 sliced tomatoes
2 sliced avocados
DRESSING
1/2 cup safflower oil
1/4 cup apple cider vinegar (or 2 parts oil to 1 part vinegar)
fresh grated onion
dash of sugar and salt to taste
Combine ingredients for dressing and drizzle over sliced tomatoes and avocados.
3 sliced tomatoes
2 sliced avocados
DRESSING
1/2 cup safflower oil
1/4 cup apple cider vinegar (or 2 parts oil to 1 part vinegar)
fresh grated onion
dash of sugar and salt to taste
Combine ingredients for dressing and drizzle over sliced tomatoes and avocados.
Fresh Pasta Salad
LAUREN BUCK
SALAD
12 ounces tri-color rotini
1 green bell pepper
1 red bell pepper
1 cucumber
1 4 ½ ounce can sliced olives
8 ounces crumbled feta cheese
DRESSING
1/2 cup distilled white vinegar
3 tablespoons water
4 teaspoons granulated sugar
2 teaspoons lemon juice
2 teaspoons garlic salt
2 teaspoons onion salt
2 teaspoons coarsely ground black pepper
4 teaspoons minced fresh parsley, or 2 teaspoons dried parsley
1 teaspoon minced fresh basil, or ½ teaspoon dried basil
1 teaspoon minced fresh oregano, or ½ teaspoon dried oregano
1 teaspoon minced fresh thyme, or ½ teaspoon dried thyme
1 cup olive oil
After boiling and cooling the rotini, combine cooked rotini, chopped peppers and cucumber, olive and feta cheese. Set aside.
In a bottle, or cruet, shake together all dressing ingredients except oil until well blended and salts have dissolved. This can also be done in a bowl with a whisk. Add oil and shake/whisk.
Mix dressing with salad and refrigerate for a few hours or overnight.
SALAD
12 ounces tri-color rotini
1 green bell pepper
1 red bell pepper
1 cucumber
1 4 ½ ounce can sliced olives
8 ounces crumbled feta cheese
DRESSING
1/2 cup distilled white vinegar
3 tablespoons water
4 teaspoons granulated sugar
2 teaspoons lemon juice
2 teaspoons garlic salt
2 teaspoons onion salt
2 teaspoons coarsely ground black pepper
4 teaspoons minced fresh parsley, or 2 teaspoons dried parsley
1 teaspoon minced fresh basil, or ½ teaspoon dried basil
1 teaspoon minced fresh oregano, or ½ teaspoon dried oregano
1 teaspoon minced fresh thyme, or ½ teaspoon dried thyme
1 cup olive oil
After boiling and cooling the rotini, combine cooked rotini, chopped peppers and cucumber, olive and feta cheese. Set aside.
In a bottle, or cruet, shake together all dressing ingredients except oil until well blended and salts have dissolved. This can also be done in a bowl with a whisk. Add oil and shake/whisk.
Mix dressing with salad and refrigerate for a few hours or overnight.
Rocky Mountain Salad
CATHRYN DANIELS
SALAD
1 head romaine lettuce, torn into pieces
1 head green leaf lettuce, torn into pieces
1 cup chopped celery
1 (11 oz) can mandarin oranges, drained
2 avocados, cut into chunks
2 apples, sliced
1/2 cup dried craisins
1/2 cup crumbled blue cheese
DRESSING
1/2 cup sugar
1 teaspoon grated onion
1/2 teaspoon salt
1 cup vegetable oil
1/3 cup apple cider vinegar
1 teaspoon dry mustard
3/4 teaspoon poppy seeds
Combine dressing ingredients and refrigerate until ready to use. Caramelize slivered almonds by mixing with sugar in a small skillet and stirring constantly over low heat until lightly browned. Spread on foil to cool, then break into pieces. Toss salad ingredients, almonds and dressing just prior to serving.
SALAD
1 head romaine lettuce, torn into pieces
1 head green leaf lettuce, torn into pieces
1 cup chopped celery
1 (11 oz) can mandarin oranges, drained
2 avocados, cut into chunks
2 apples, sliced
1/2 cup dried craisins
1/2 cup crumbled blue cheese
DRESSING
1/2 cup sugar
1 teaspoon grated onion
1/2 teaspoon salt
1 cup vegetable oil
1/3 cup apple cider vinegar
1 teaspoon dry mustard
3/4 teaspoon poppy seeds
Combine dressing ingredients and refrigerate until ready to use. Caramelize slivered almonds by mixing with sugar in a small skillet and stirring constantly over low heat until lightly browned. Spread on foil to cool, then break into pieces. Toss salad ingredients, almonds and dressing just prior to serving.
Spinach Salad
(from the Lion House Christmas Cookbook)
KIRSTEN JACOBS
SALAD
1 pound fresh spinach, washed and dried thoroughly with stems discarded.
1/2 head iceberg lettuce
1 cup shredded swiss cheese
1 cup cottage cheese or ricotta cheese
1/2 pound fresh mushrooms, cleaned and sliced
1/2 bermuda onion, sliced thin into rings
2 hard-cooked eggs, peeled and chopped
DRESSING
1/2 cup red wine vinegar
3/4 cup vegetable oil
2 teaspoons poppy seeds
4 tablespoons sugar
1 tablespoon minced Bermuda onion
1 teaspoon salt
1/2 teaspoon dry mustard
For the dressing, pour vinegar and oil in blender. Add poppy seeds, sugar, minced onion, salt and dry mustard. Whirl for a few seconds to blend. Refrigerate. Flavor improves if dressing is made several hours in advance.
Tear spinach and lettuce into pieces and add to large bowl. Add remaining ingredients. When ready to serve, pour dressing over salad and toss to coat greens. Serve immediately.
KIRSTEN JACOBS
SALAD
1 pound fresh spinach, washed and dried thoroughly with stems discarded.
1/2 head iceberg lettuce
1 cup shredded swiss cheese
1 cup cottage cheese or ricotta cheese
1/2 pound fresh mushrooms, cleaned and sliced
1/2 bermuda onion, sliced thin into rings
2 hard-cooked eggs, peeled and chopped
DRESSING
1/2 cup red wine vinegar
3/4 cup vegetable oil
2 teaspoons poppy seeds
4 tablespoons sugar
1 tablespoon minced Bermuda onion
1 teaspoon salt
1/2 teaspoon dry mustard
For the dressing, pour vinegar and oil in blender. Add poppy seeds, sugar, minced onion, salt and dry mustard. Whirl for a few seconds to blend. Refrigerate. Flavor improves if dressing is made several hours in advance.
Tear spinach and lettuce into pieces and add to large bowl. Add remaining ingredients. When ready to serve, pour dressing over salad and toss to coat greens. Serve immediately.
Jell-O Salad
AMANDA CALL
1 small package raspberry jell-o
1 small package cook & serve vanilla pudding (not instant - large is ok)
1 small package instant tapioca pudding
3 cups water
Boil water. Mix all ingredients and cook 4 minutes in microwave. Let cool. Chill. Add frozen raspberries and 8 ounces of cool whip.
Also great as a dessert!
1 small package raspberry jell-o
1 small package cook & serve vanilla pudding (not instant - large is ok)
1 small package instant tapioca pudding
3 cups water
Boil water. Mix all ingredients and cook 4 minutes in microwave. Let cool. Chill. Add frozen raspberries and 8 ounces of cool whip.
Also great as a dessert!
Pasta w/Sun-dried Tomatoes
COURTNEY FJELSTED
SALAD
½ pound fusilli
kosher salt
olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup black olives
1 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
1 cup freshly grated parmesan cheese
1 cup packed basil leaves, julienned
DRESSING
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons olive oil
1 garlic clove, diced
1 teaspoon caper, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and shopped sun-dried tomatoes.
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper, in a food processor until almost smooth.
Pour the dressing over the pasta, sprinkle with the parmesan cheese and basil, toss well.
This salad sits well, so you can make it early in the day. Add the parmesan and basil just before serving.
SALAD
½ pound fusilli
kosher salt
olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup black olives
1 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
1 cup freshly grated parmesan cheese
1 cup packed basil leaves, julienned
DRESSING
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons olive oil
1 garlic clove, diced
1 teaspoon caper, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and shopped sun-dried tomatoes.
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper, in a food processor until almost smooth.
Pour the dressing over the pasta, sprinkle with the parmesan cheese and basil, toss well.
This salad sits well, so you can make it early in the day. Add the parmesan and basil just before serving.
Strawberry Spinach Salad
COURTNEY FJELSTED
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
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
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.
In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
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
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
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.
In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
Apple and Walnut Salad
COURTNEY FJELSTED
SALAD
1/2 cup chopped walnuts
3 tablespoons sugar
1 bag spring mix salad
1 handful baby spinach
1/2 green apple, diced
1/4 cup red grapes, halved
APPLE CIDER VINIGARETTE
3/4 cup canola oil
1/3 cup cider vinegar
1/3 cup brown sugar
1 teaspoon salt
3/4 teaspoon ground mustard seed
Lightly grease a plate. Set aside. Place the sugar and walnuts in a pan over medium heat, stirring occasionally. When the sugar begins to liquefy, stir constantly so that the walnuts are coated. When the sugar begins to turn brown, remove from heat, and pour the walnuts on prepared plate. Set aside and let cool.
Place all ingredients for cider vinaigrette in the blender. Blend until smooth.
Place the spring mix, spinach, caramelized walnuts, apple and grapes in a salad bowl. Serve with vinaigrette.
SALAD
1/2 cup chopped walnuts
3 tablespoons sugar
1 bag spring mix salad
1 handful baby spinach
1/2 green apple, diced
1/4 cup red grapes, halved
APPLE CIDER VINIGARETTE
3/4 cup canola oil
1/3 cup cider vinegar
1/3 cup brown sugar
1 teaspoon salt
3/4 teaspoon ground mustard seed
Lightly grease a plate. Set aside. Place the sugar and walnuts in a pan over medium heat, stirring occasionally. When the sugar begins to liquefy, stir constantly so that the walnuts are coated. When the sugar begins to turn brown, remove from heat, and pour the walnuts on prepared plate. Set aside and let cool.
Place all ingredients for cider vinaigrette in the blender. Blend until smooth.
Place the spring mix, spinach, caramelized walnuts, apple and grapes in a salad bowl. Serve with vinaigrette.
Spring Mix Salad with Poppy Seed Dressing
JENN RUDD
SALAD
spring mix salad
dried cranberries
feta cheese
toasted, sliced almonds
DRESSING
Combine in blender:
1/2 cup sugar
1/3 cup white vinegar or lemon juice
2 teaspoon finely chopped onion
1/2 teaspoon salt
1 teaspoon dijon mustard
With blender running, add 2/3 cup oil and 1 tablespoon poppy seeds until thick and smooth.
Toss with salad just before serving.
SALAD
spring mix salad
dried cranberries
feta cheese
toasted, sliced almonds
DRESSING
Combine in blender:
1/2 cup sugar
1/3 cup white vinegar or lemon juice
2 teaspoon finely chopped onion
1/2 teaspoon salt
1 teaspoon dijon mustard
With blender running, add 2/3 cup oil and 1 tablespoon poppy seeds until thick and smooth.
Toss with salad just before serving.
Chinese Chicken Salad
JEN RUDD
SALAD
shredded romaine lettuce
sliced green onion
toasted sesame seeds
shredded cooked chicken breasts
fried wonton chips
(I don't have proportions, just eyeball it)
DRESSING
1/4 cup vegetable oil
4 tablespoon white vinegar
2 tablespoon sugar
2 tablespoon sesame oil
1 teaspoon salt
1/2 teaspoon pepper
Mix dressing ingredients together and toss with salad.
SALAD
shredded romaine lettuce
sliced green onion
toasted sesame seeds
shredded cooked chicken breasts
fried wonton chips
(I don't have proportions, just eyeball it)
DRESSING
1/4 cup vegetable oil
4 tablespoon white vinegar
2 tablespoon sugar
2 tablespoon sesame oil
1 teaspoon salt
1/2 teaspoon pepper
Mix dressing ingredients together and toss with salad.
Wonton Salad
SARA JENSEN
SALAD
2 heads shredded lettuce (iceberg)
1/4 cup slivered almonds
8 green onions, chopped
1/4 cup toasted sesame seeds
4 oz fried won ton skins (cut into quarters before frying)
2 cups cooked chicken, cut thin
DRESSING
1/2 cup sugar
1 ½ tablespoon salt
2 teaspoon accent
1 teaspoon pepper
1/2 cup vinegar
1 cup oil
Heat the first 5 ingredients of dressing in a saucepan to dissolve the sugar, then add the oil. Cool completely. Toss with salad just before serving.
Marinated Spinach Salad
SARA JENSEN
1 ½ teaspoon poppy seeds
3/4 cup white vinegar
1 ½ cup oil (vegetable)
1 ½ teaspoon salt
½ cup sugar
1 red onion, sliced in rings (use 1 ½ if you like onions)
1 package mushrooms, sliced
Mix ingredients and let marinade for at least 24 hours. (The red onions are best after marinating for 2 days. I will usually make the dressing 2 days in advance, marinating with the red onions for the first 24 hours, then adding the mushrooms for the next 24 hours.)
Layer in the following order on a large platter (or can mix in a bowl):
2 packages spinach (for a large salad)
1 small carton cottage cheese, rinsed so only curds remain
1 lb cooked bacon, crumbled
1 lb grated Swiss cheese
Spoon dressing on just before serving, distributing mushrooms and onions evenly over salad. Makes enough dressing for either a huge salad or several small salads. Dressing keeps well.
This salad is great for baby showers, luncheons…anything!
Wednesday, April 1, 2009
April Call for Entries: Soups & Salads
1. This April, submit all your yummy Soup & Salad recipes! (If you have pictures, email kelliewong@gmail.com)
2. Thursday, April 2nd Cooking Group @ 6:30 pm: Soups & Salads
Bring a dish to share along with the recipe (or email the recipe to Julie: julianneroyle@hotmail.com)
3. Also note, Julie Royle still needs Main Courses, Side Dishes & Desserts. Please email them by Sunday, April 5th!
Food Tip of the Month:
"Part of the secret to success is to eat what you like and let the food fight it out inside." - Mark Twain.
Fight on!
2. Thursday, April 2nd Cooking Group @ 6:30 pm: Soups & Salads
Bring a dish to share along with the recipe (or email the recipe to Julie: julianneroyle@hotmail.com)
3. Also note, Julie Royle still needs Main Courses, Side Dishes & Desserts. Please email them by Sunday, April 5th!
Food Tip of the Month:
"Part of the secret to success is to eat what you like and let the food fight it out inside." - Mark Twain.
Fight on!
Subscribe to:
Posts (Atom)