theCooksCorner

pepperoni and broccoli salad

Incredients :
1 pkg (3/4oz) Italian salad dressing mix
1 bunch (approx 1 lb) broccoli
8 oz fresh mushrooms, sliced
1 cup diced Swiss cheese
3 to 4 oz pepperoni, sliced thin
1 medium green pepper chopped

Procedure :
Prepare dressing mix according to package directions; set aside. Trim off large leaves of broccoli. Wash broccoli and break off florets; reserve stalks for use in other recipes. Combine florets, mushrooms, cheese, pepperoni, and green pepper in a large bowl. Pour dressing over salad; toss gently. Cover and refrigerate 8 hours or overnight.

pea and peanut salad

Incredients :
1 pkg (10oz) frozen peas, thawed and drained
1 cup Spanish or Honey Roasted peanuts
1/4 cup sour cream
2 tbs mayonnaise
1/2 tsp sugar

Procedure :
In medium bowl combine peas and peanuts. In small bowl, stir together sour cream, mayonnaise, and sugar until well combined. Spoon over pea mixture; stir until coated.

crunchy marinated bean salad

Incredients :
4 stalks celery, sliced
1 can (16oz) small English peas, drained
1 can (16oz) cut green beans, drained
1 can (8 1/2oz) baby lima beans, drained
1 jar (4oz) diced pimento, drained
1 medium green pepper, chopped
1 medium onion, chopped
1 cup vegetable (or peanut) oil
1 cup vinegar
1/2 cup sugar
1 tsp paprika
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp ground black pepper

Procedure :
Combine first seven ingredients in a large bowl; set aside. Combine remaining ingredients in a jar. Cover tightly and shake vigorously. Pour over vegetable mixture; cover and chill overnight.

zesty shrimp & orange rice salad

Incredients :
1 cup uncooked regular rice
1 lb medium shrimp, peeled, deveined, and butterflied
2 slices bacon, cut into 1/2-inch pieces
2 tbs olive oil
3/4 cup mayonnaise
1/4 cup sliced green onions
1 tsp dried tarragon
1/4 tsp salt
1/8 tsp ground black pepper
2 tsp grated orange rind
2 oranges, peeled and sectioned

Procedure :
Cook rice according to package directions; cool; set aside. Saut� shrimp and bacon in olive oil in a skillet 5 to 7 minutes or until shrimp turn pink. Drain. Combine mayonnaise, green onions, tarragon, salt pepper, and orange rind in a large bowl; add orange sections, rice, and shrimp mixture, tossing gently. Cover and chill.

savory potato salad

Incredients :
6 medium potatoes, peeled and cut into 1-inch cubes
1 medium onion, chopped
2 hard-cooked eggs, chopped
1 cup mayonnaise
1 tbs olive oil
1 tbs vinegar
1 tbs honey mustard
1/2 tsp dried dillweed
salt and pepper to taste

Procedure :
Cook potatoes in a small amount of boiling salted water for 10 to 15 minutes or until just tender; drain well. Combine potatoes, onion and eggs; set aside. Combine mayonnaise, oil, vinegar, mustard, and dillweed; gently stir into potato mixture. Season with salt and pepper to taste. Serve warm or cover and chill.

tuna-taco salad

Incredients :
2 cans (6 1/2 oz) solid white tuna, drained and flaked
1/2 cup shredded Cheddar cheese
1/2 cup sliced pimento-stuffed olives
3 tbs finely chopped onion
1/2 cup sour cream
1/4 tsp garlic powder
1/2 tsp chili powder (or to taste)
1 large avocado, peeled and sliced
2 medium tomatoes, cut into wedges
lettuce leaves
paprika
tortilla chips

Procedure :
Combine tuna, cheese, olives, and onion in a medium bowl. In a small bowl combine sour cream, garlic powder, and chili powder. Add sour cream mixture to tuna mixture and toss. Place lettuce leaves on individual salad plates. Spoon tuna mixture onto lettuce. Arrange tomato wedges and avocado slices around tuna. Sprinkle with paprika. Serve with tortilla chips.

ziti cheddar salad

Incredients :
1 can (7oz) pork luncheon meat (Spam)
1/2 cup mayonnaise
1 to 2 tbs vinegar
1 tbs instant minced onion
1 tsp prepared mustard
1 can (about 8oz) mixed vegetables, drained
1 can (about 1 1/2oz) shoestring potatoes
3 tbs grated Parmesan cheese

Procedure :
Cut luncheon meat into 1/4-inch cubes, brown in skillet over medium heat, stirring occasionally. Remove from heat and drain. Stir in mayo, vinegar, onion, mustard, and mixed vegetables; toss. Just before serving, fold in potatoes and sprinkle with cheese. Serve hot.

tropical chicken salad

Incredients :
4 cups chopped cooked chicken
1 can (15oz) pineapple tidbits, drained
1 can (11oz) mandarin oranges, drained
1/4 cup chopped celery
1 jar (2oz) diced pimento, drained
2 tbs chopped green pepper
1 tsp grated onion
1/2 cup unsalted cashews
1/2 cup peach yogurt
1/2 cup mayonnaise

Procedure :
Combine everything except mayo and yogurt; set aside. Combine yogurt and mayo; add to chicken mixture; toss. Chill 3 to 4 hours.

marinated cucumber salad

Incredients :
2 medium cucumbers, thinly sliced
1 medium onion, cut into rings
2 cups thinly sliced carrots
1/2 cup sliced celery
1 cup vinegar
1/4 cup vegetable oil
3/4 cup sugar
1 tsp celery seeds
1 tsp salt
1/4 tsp ground black pepper
Lettuce leaves

Procedure :
Combine first 4 ingredients in a shallow dish; set aside. Combine next 6 ingredients, mixing well; pour over vegetables, tossing lightly. Cover and chill 8 to 10 hours. Drain and serve in a lettuce lined bowl.

macaroni shell salad

Incredients :
8oz small shell macaroni
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup half-and-half
1/2 tsp salt
1/4 tsp pepper
1/4 tsp oregano
1 cup chopped celery
1/4 cup shredded carrots
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1/4 cup chopped red onion

Procedure :
Cook macaroni according to pkg directions; drain. Rinse with cold water; drain again. Combine mayo, sour cream, half-and-half, salt, pepper, and oregano in a large bowl; stir until smooth. Add macaroni and remaining ingredients; toss lightly until well coated. Chill 2 hours. If desired add 1/4 cup green olives and/or garbanzo beans. I like to add 1 tbs honey mustard.