Summer Cole Slaw

 11/2 cups cabbage, shredded.                                           

1 baby carrot, grated

1 T bell pepper, finely chopped

1 t onion, grated

2 small home grown tomatoes, diced

3 T mayonnaise 

1 t apple cider vinegar

salt and pepper

    Mix.😁

    I am very serious about my tomatoes! I love tomatoes! This recipe is really not good without home grown tomatoes because the juices from the tomato mix with the mayonnaise to make a great dressing. FYI I peel tomatoes.

Turkey Salad Polynesian

3 cups cooked cubed turkey

2 cups pineapple chunks, drained if canned

2 stalks celery, thinly sliced

1 t curry powder

1/4 t salt

3/4 cup mayonaise

2 T chopped cchutney

1 banana, sliced

1/2 cup salted peanuts or cashews

1/2 cup flaked coconut,

1 cup mandarin oranges, drained 

lettuce leaves or pineapple bowls*

    In large bowl, combine turkey, pineapple, celery, curry powder, toss lightly. Cover and hill at least 2 hours. Just before serving, slice banana. Add banana and nuts to turkey mixture. Serve in lettuce cups; garnish with coconut and oranges.

    *If you use pineapple bowls I would recommend using 1/4 of a pineapple and cut the flesh from skin (but leave it in place)
so it can be enjoyed as well.

Poppyseed Dressing

1/2 cup sugar

1/4 cup honey

1 t minced onion

6 T vinegar

3 T lemon juice

1 cup oil

1 t dry mustard

1 t paprika

2 t poppyseeds

Dash of salt

    Mix all dry ingredients. Add honey, vinegar, lemon juice and onion. Poor oil slowly over dry ingredients and beat with mixer. Add seeds and beat until thick.

French Dressing

3 T ketchup

1/2 cup oil

1 t soy sauce

1 t Worcestershire sauce

1 T sugar

1/2 onion, finely chopped

2 T vinegar

Salt to taste

     Mix all ingredients and shake well.

Caprese Salad

 1/2 lb fresh mozzarella cheese

2 large red tomatoes, sliced

1 large yellow tomato, sliced

1/2 t salt

3 T extra-virgin olive oil

1/2 cup  shredded or chopped fresh basil

    Cut the cheese into 12 slices; sprinkle the tomatoes with salt. Alternate the tomatoes and cheese on a platter; drizzle with olive oil. Cover and chill for 4 hours. Before serving sprinkle with pepper and basil.

    As you see I provided a recipe but it is much easier than following a recipe. Just slice tomatoes and cheese, salt and pepper and drizzle with oil then sprinkle with basil.

    I prefer 2 slices of tomato to each slice of cheese.

An Appetizer:

Do not, for the sake of food, destroy the work of God. Romans 14:20a

Seven Layer Salad

1 large romain heart

4 green onions, sliced

1 English cucumber, sliced

2 tomatoes, diced

1 cup cheddar cheese, grated

1 cup mayonnaise 

12 oz bacon bits,

Place each ingredient in a serving dish in the order given. The mayonnaise should be evenly spread over the cheese.

Tomato-Cucumber Salad

Another recipe that I don’t really have measurements for. So here I go.

3 medium homegrown tomatoes, cubed

3 pickling cucumbers or 1 regular size cucumber, sliced

1 medium to large onion(sweet is good)thinly sliced 

1/3 cup mayonnaise 

2 T apple cider vinegar 

2 T sugar

Salt and Pepper

    Mix mayonnaise, vinegar, sugar, salt and pepper. Pour over vegetables and toss.

Summer Pasta Salad

This is another recipe that I have not use measurements. So the following is very flexible. I always use homegrown tomatoes they make all the difference in the dressing.

1/2 pound pasta (I use macaroni)

3/4 cup mayonnaise

1 tablespoon apple cider vinegar

1/3 cup onions, chopped

1/3 cup bell pepper, finely chopped

1/3 cup celery, chopped

1 cup diced peeled tomatoes

2 tablespoons sweet pickle relish

1 boiled egg, chopped

Salt & Pepper

    Cook the pasta and mix all the ingredients. Let it sit at least 1/2 hour before serving. May be longer. Radio

Cabbage Salad

     

1 stick butter(margarine) browned and cooled

2 packages Ramen noodles, toast noodles

8 ounces slivered almonds, toasted

1/4 cup sesame seeds

Wash and slice:

One head cabbage: Bok choy, Chinese cabbage,  head cabbage or any combination.

One bunch green onions 

Mix all the ingredients.

Dressing:

2 tablespoons soy

1 cup sugar

1/2 cup rice vinegar

1/2 cup vegetable oil 

Boil these ingredients until the sugar dissolves. Add to the salad 15 minutes before serving.

Pasta Salad

1/2 pound corkscrew pasta

1/2 cup zesty 

Italian dressing *

1/2 cup mayonnaise

1 tablespoon sugar

Salt and pepper

Cucumber, celery, sliced black olives and carrots

Additional vegetables of your choice: Tomatoes, bell pepper, squash, broccoli, artichokes, asparagus, heart of palm, red onion, green onion, radish and any other vegetable you choose

Add chicken to make an entrée.

*I use no fat or light dressing because it does not separate.

Thousand Island Dressing

 My Mom’s Recipe:

1 cup mayonnaise (Dukes my 1st choice, Hellmanns 2nd)

1/3 cup sweet pickle relish 

1/3 cup ketchup 

1 boiled egg, mashed

Mix all the ingredients. I have never measured so I’m not sure of the above amounts but they are close. The mixture should be light pink and a little sweet.

We love because he first loved us. 1 John 4:19

Cornbread Salad

 Cornbread crumbled

1 Onion

2 Tomatoes

1 Bell pepper

2 cups Pinto beans

2 cups Mayonnaise

1 cup Dill pickle juice

6 or 7 slices of bacon

Layer the first five ingredients. Mix the mayonnaise and pickle juice and spread over pinto beans. Sprinkle crispy bacon over salad.

Salad Index

 

Egg Salad

Strawberry Mold

Vegetable Pasta Salad

Dressing (Peter Pantries)

Apricot Jello Salad 

Broccoli Salad

Cornbread Salad

Egg Salad

 6 eggs hard boiled

6 Tbsp mayonnaise 

1 Tbsp apple cider vinegar 

2 tsp mustard

Salt and pepper

       Mash eggs and mix in the rest of the ingredients.

Strawberry Mold

Strawberry Mold

2 (3-ounce) packages strawberry gelatin
1 cup boiling water
2 (10-ounce) cartons frozen strawberries
1 cup chopped pecans
3 medium bananas, sliced (optional)
1 cup crushed pineapple, drained
1 cup sour cream
1 strawberry, sliced, for garnish
4 slices fresh pineapple, for garnish 

Dissolve the gelatin the boiling water. Add the remaining ingredients except the sour cream. Pour half of the mixture in a salad mold; let chill until firm. Cover with a layer of sour cream, then top with the remaining half of the mixture. Refrigerate until firm. Garnish with fresh strawberry and pineapple.

Jell-O salads are not real popular right now but sweet salads are tasty served with turkey or pork.

Dressing (Peter Pantries)

 

                              

                        Dressing (Peter Pantries)

 

½ cup oil

4 T wine vinegar

2 T parsley or poppy seeds

½ cup sugar

1 t salt

      Shake well before pouring on salad. 

      This dressing is good on fruit and green salads

and fruit salads.

Apricot Jello Salad

1 large apricot jello

2 cups boiling water

1 ½ cups cold water

1 can crushed pineapple, drained, retain liquid

2 large ripe bananas, mashed

mix in order given, put into 9x 13 pan and refrigerate 

Combine in sauce pan:

½ cup sugar

1 heaping T flour

1 egg beaten well into flour and sugar

Add ½ cup pineapple liquid

2 T margarine

Cook until consistency of  a white sauce, stirring constantly. Set aside for 2 hours, covered with plastic wrap. Then put 1 ¼ cups marshmallows over gelatin. Fold sauce into 8 oz. Cool whip and spread over marshmallows. 

Broccoli Salad

1 bunch broccoli

½  cup raisins

1 cup onion

8 slices bacon

1 cup mayo

2 T vinegar

¼  cup sugar

Chop veggies and mix. Mix dressing and toss. (I use less mayo)