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SALADS AND MORE

  • December 15, 2016
    Carol Pady

    Winter Fruit Salad with Lemon Poppyseed Dressing
    1/2 cup white sugar
    1/2 cup lemon juice
    2 teaspoons diced onion
    1 teaspoon Dijon-style prepared mustard
    1/2 teaspoon salt
    2/3 cup vegetable oil
    1 tablespoon poppy seeds
    1 head romaine lettuce, torn into bite-size pieces
    4 ounces shredded Swiss cheese
    1 cup cashews
    1/4 cup dried cranberries
    1 apple - peeled, cored and diced
    1 pear - peeled, cored and sliced

    In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.
    In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear. Pour dressing over salad just before serving, and toss to coat.
  • January 2
    CAROL PADY

    Chef John's Green Hummus
    1/3 cup firmly packed fresh basil leaves
    4 cloves garlic, chopped
    1 tablespoon lemon juice, or to taste
    3 tablespoons olive oil, divided
    1 (15 ounce) can garbanzo beans, drained
    1 (15 ounce) can white beans, drained
    salt and ground black pepper to taste

    Bring a large pot of water to a boil; add the basil and cook uncovered until bright green, about 20 seconds. Immediately plunge basil in ice water until cold. Squeeze basil to remove excess moisture and pat dry with a paper towel.
    Put basil, garlic, lemon juice, 1 tablespoon olive oil, garbanzo beans, and white beans, salt, and black pepper, respectively, in a blender. Cover and blend until almost smooth; add remaining 2 tablespoons olive oil and puree
  • March 16
    Carol Pady

    Fried Cabbage II
    3 slices bacon, chopped
    1/4 cup chopped onion
    6 cups cabbage, cut into thin wedges
    2 tablespoons water
    1 pinch white sugar
    salt and pepper to taste
    1 tablespoon cider vinegar

    Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, and set aside.
    Cook onion in the hot bacon grease until tender. Add cabbage, and stir in water, sugar, salt, and pepper. Cook until cabbage wilts, about 15 minutes. Stir in bacon. Splash with vinegar before serving
  • April 3
    MARINATED VEGGIE SALAD


    3 medium cucumbers, peeled and sliced 1/4 inch thick
    1 medium onion, sliced and separated into rings
    3 medium tomatoes, cut into wedges
    1/2 cup vinegar
    1/4 cup sugar
    1 cup water
    2 teaspoons salt
    1 teaspoon fresh coarse ground black pepper
    1/4 cup oil

    Combine ingredients in a large bowl and mix well.
    Refrigerate at least 2 hours before serving
  • April 5
    LOADED BAKED POTATOES

    Super good for family and church gatherings!!

    3 pounds cubed peeled potatoes (about 9 medium)
    1 package (8 ounces) cream cheese, softened
    1 cup (8 ounces) sour cream
    1/2 cup butter, cubed
    1/4 cup 2% milk
    1/2 pound bacon strips, cooked and crumbled
    1-1/2 cups shredded cheddar cheese
    1-1/2 cups shredded pepper jack cheese
    4 green onions, thinly sliced
    1/2 teaspoon onion powder
    1/2 teaspoon garlic powder
    Salt and pepper to taste

    Directions

    Place potatoes in a Dutch oven, adding water to cover. Bring to a boil; reduce heat and simmer, uncovered, until tender, 10-15 minutes. Drain; return to pan. Mash with cream cheese, sour cream, butter and milk. Stir in bacon, cheeses, onions and seasonings. Cover; refrigerate overnight.
    Transfer to a greased 3- or 4-quart slow cooker. Cook, covered, on low 3-3-1/2 hours
  • April 14
    RANCH PASTA CHICKEN SALAD

    1 box Rotini pasta ( 1 lb)
    1/2 lb bacon, cooked and crumbled
    3/4 cup Ranch dressing
    8 oz. shredded Cheddar cheese
    1 cup French fried onions
    2 cups cooked, diced chicken breast

    Boil pasta ...rinse
    Mix all ingredients in large bowl
    Chill in refrigerator an hour before serving
    Enjoy!!
  • April 26
    GREEN BEANS MEDLEY

    Ingredients:
    ½ stick butter (4 Tbl.)
    1 small sweet onion, cut into thin wedges
    1 medium regular red potato, unpeeled, ½-3/4″ dice
    ¼ tsp. coarse ground black pepper
    3 strips crisp-cooked bacon, thinly sliced
    ½ tsp. finely minced garlic
    1½ tsp. dry Hidden Valley Ranch Salad Dressing or Dips Mix (either work)
    1 (14.5 oz.) can green beans, drained

    How to make it :
    In medium saucepan or small frying pan, melt butter. Add onion, potato and pepper. Sauté over medium heat until potatoes are fork tender.
    Add bacon, garlic, and Ranch Mix. Stir in well.
    Fold in green beans and heat through, simmering, stirring gently and occasionally so that you don’t wreck them.
    Add pepper to taste. Add salt only if desired
  • June 19
    HOME MADE HEARTY TRAIL MIX...

    This makes great gifts for any event and for family get togethers

    INGREDIENTS

    ½ cup honey

    ¼ cup vegetable oil

    ¼ teaspoon salt

    1 teaspoon vanilla extract

    3 cups rolled oats, not quick oats

    ¼ cup brown sugar

    1 teaspoon pumpkin pie spice (cinnamon, ginger, nutmeg and allspice)

    ½ cup pecans or other variety of coarsely chopped

    ½ cup flaked coconut (usually in health food aisle or with baked goods)

    2 cups dried cherries


    INSTRUCTIONS

    Preheat oven to 300 degrees F.

    In a small sauce pan, heat honey, oil, salt and vanilla until melted and combined.

    In a large bowl toss oats, brown sugar and pumpkin pie spice.

    Add the ingredients from the sauce pan and mix to combine.

    Spray a sheet pan with pan spray and pour in the mixture and flatten with a spatula.

    Bake for 10 minutes then add your choice of pecans-walnuts-almonds Use a spatula to turn the mixture and incorporate the pecans.

    Bake for 20 minutes. (check after 10 minutes to make sure it is not browning too quickly)

    Add the coconut, toss again and bake for 10-20 more minutes or until slightly browned and dry.

    Add the dry cherries, again using a spatula to toss but do not bake any further

    Slightly press the mixture back into the pan and let cool in the pan over a wire rack.

    Once cool, use the spatula to break up into small and large pieces and store in a sealed container at room temperature.