Salads, Sides and Misc.

[judyb57]

Tortellini Salad

Ingredients:

•1 (8 oz.) pkg. tortellini
•3/4 cup vinegar
•1/2-3/4 cup oil
•1/2 cup sugar
•1 pkg. dry Zesty Italian salad dressing mix
•1/2 green pepper, chopped
•2 cups salami, cut in pieces
•1 cup Colby cheese, cut in cubes

Directions:

Cook, rinse, and drain tortellini. Mix vinegar, oil, and sugar with dry dressing mix. Add onion, green pepper, salami, cheese, and tortellini. Cover tightly and refrigerate overnight.


Servings:
4
Prep Time:
20 Minutes
Cooking Time:
0 Minutes

 

[judyb57]

APRICOT COCONUT SALAD

1 (17 oz.) can apricot halves
1 (3 oz.) pkg. apricot Jello
1 c. boiling water
1 (8 oz.) pkg. cream cheese
1 1/3 c. coconut

Drain apricots; reserve 3/4 cup syrup. Chop apricots. Dissolve Jello in
boiling water, add syrup. Chill until thick. Blend cream cheese and
small amount of Jello in blender until smooth; gradually add remaining
Jello, blending well. Chill until slightly thickened; fold in coconut
and apricots. Chill until firm, about 3 hours.

 

[judyb57]

Layered Potato and Cheese Casserole


RECIPE INGREDIENTS

2 pounds baking potatoes, of uniform size
1 tablespoon unsalted butter
Salt
1 cup shredded fontina cheese
2/3 cup grated parmesan cheese
1 cup light meat stock



DIRECTIONS
Have ready a large bowl of water. Peel the potatoes and slice them into thin rounds. As soon as they are sliced, place them in the water. When they have all been sliced, drain well and lay out on a kitchen towel to dry.


Preheat an oven to 300 degrees F.

Grease a baking dish about 9 1/2 in in diameter with the butter. In the prepared dish, layer some of the potato slices in a circle, with the slices slightly overlapping, to form a flower. Sprinkle with a pinch of salt and a small handful of each of the cheeses. Repeat the layering until you have used up all the potatoes, finishing with the cheeses. Pour the meat stock over the surface.


Bake until potatoes are tender when pierced with a toothpick and the top is slightly golden, about 1-1/2 hours. Be careful that they do not become too brown on top, covering the dish with aluminum foil if necessary. Serve hot directly from the dish.

 

[judyb57]

PICNIC PASTA SALAD ITALIANO

1/2 (16 oz.) box med. macaroni shells
1/2 (16 oz.) box pasta ruffles
1/2 (16 oz.) box tri-color rotini pasta (spinach, tomato, etc.)
4 oz. pepperoni, sliced thin and cut into strips
8 oz. shredded Mozzarella cheese
4 scallions, thinly sliced
1 c. sliced black olives
2 sm. zucchini, cut into cubes and blanched
3 Italian tomatoes, seeds removed, diced
2 carrots, shredded
2/3 c. grated Parmesan cheese
1 (16 oz.) bottle Wishbone olive oil classics Italian dressing

Cook pastas according to package instructions. Drain, rinse and allow to
cool. Reserve Mozzarella, Parmesan and Italian dressing. Toss all other
ingredients in large salad bowl. Add 8 oz. of Italian dressing and toss.
Refrigerate 6 hours or overnight.

Just before serving (or leaving for the picnic!), add the Mozzarella,
Parmesan and remaining 8 oz. Italian dressing. Toss thoroughly and
enjoy!

 

[judyb57]

4TH OF JULY BAKED BEANS

1 can each: red kidney beans, lima beans, butter beans, drained
1 can pork and beans (do not drain)
1 lb. ground beef
6 slices bacon (cut in pieces) and
1 med. onion chopped, drained
1/2 c. ketchup
2 tbsp. molasses
1/2 c. brown sugar
1/4 tsp. dry mustard

Brown beef in skillet with bacon and onion. Add ketchup, molasses, brown
sugar and dry mustard. Mix with beans and bake 1 1/2 hour, (not more) at
350 degrees. Covered for 1 hour. Or use crock pot set on low for 6
hours.

 

[judyb57]

4TH OF JULY MACARONI SALAD


1 pkg. shell macaroni (cooked)
1 med. green pepper, chopped
1 sm. can pimiento, chopped
1 med. onion, chopped
1 c. sweet pickles, chopped
1/2 c. celery, chopped
1/2 c. mayonnaise
1 tbsp. vinegar
1/4 c. sugar
Salt and pepper to taste


Mix all ingredients. Ready to eat, but you can let it set for a few
hours or overnight for better flavor.

 

[judyb57]

BARBECUED CREAMED POTATOES (4TH OF JULY)

3 tbsp. flour
3 tbsp. butter
2 c. milk
1/4 tsp. Tabasco sauce
1 1/2 tsp. salt
2 tsp. chopped parsley
2 tsp. chopped pimento
4 c. potatoes, cooked and diced
Cracker Barrel sharp cheese
Paprika

Stir flour and butter to smooth paste; add milk. Cook to boiling point.
Remove from heat. Add Tabasco sauce, salt, parsley and pimento; stir in
potatoes. Pour into baking dish; sprinkle heavily with cheese and
paprika. Bake at 400 degrees for about 30 minutes. Yield: 6 servings.

 

[CareyG]

Dad's Potato Salad Recipe

INGREDIENTS

• 3 or 4 mid sized Russet potatoes, peeled and cut into 1-inch chunks
• 4 Tbsp juice from Kosher dill pickles
• 3 Tbsp finely chopped dill pickles
• 1/4 cup chopped parsley
• 1/2 cup chopped red onion
• 2 stalks celery, chopped
• 1 or 2 chopped scallions, including the greens
• 1-2 hard boiled eggs, chopped (optional)
• 1 medium carrot, finely chopped (optional)
• 1/2 red bell pepper, raw or roasted, chopped (optional)
• 1/2 cup mayonnaise
• 2 teaspoons Dijon mustard
• Kosher salt and freshly ground black pepper to taste

METHOD

1 Place peeled, cut potatoes in a large pot. Cover with an inch of salted water. Bring a pot of water to boil. Simmer for 10-20 minutes until just fork tender. Remove from pot. Let cool enough to handle, but still warm.
2 Put potatoes in to a large bowl. Add the juice from the Kosher dill pickles. Add the finely chopped pickles themselves. Add parsley, onions, celery, scallions and, if using, the hard boiled egg, carrots, and red bell pepper.
3 In a separate small bowl, mix mayonnaise with mustard. Add salt and pepper to taste. Mix in the dressing with the potato mixture. Again, salt and pepper to taste.
Yield: Serves 4-6.
​

 

[sorcer3ss]

That looks yummy!

 

[judyb57]

Peaches and Cream Salad


Ingredients:

•1 pkg orange gelatin (3 oz.)
•2 cups boiling water
•2/3 of an 8oz. carton Cool Whip
•1/4 cup chopped pecans, opt.
•1 pkg. cream cheese (3 oz.)
•1 pkg. peach gelatin (3 oz.)
•1 can peach pie filing

Directions:

Dissolve orange gelatin in 1 cup boiling water. Cool until syrupy. Whip cream cheese and Cool Whip together. Add nuts. Add this mixture to the gelatin. Pour into 9x13 inch dish. Chill. Dissolve peach gelatin in 1 cup boiling water. Chill until syrupy. Add peach pie filling. Pour over first layer. Chill until firm.


Servings:

9-12

 

[dani3839]

oh, now that sounds good!!

I always make the same things for thanksgiving, maybe i'll try a few
different things this year!

 

[judyb57]

ASPARAGUS CASSEROLE

2 cans asparagus, drained well
1 can Campbell's cream of mushroom soup
1 stick real butter
1 sleeve Ritz crackers or 1 pkg Waverly crackers
1 8oz package Kraft shredded cheddar cheese

Place the two cans of the drained asparagus on the bottom of a casserole dish. Spread the Cream of Mushroom Soup across the asparagus. Then sprinkle the Shredded Cheddar Cheese across the asparagus.

Meanwhile, in a microwavable bowl melt the stick of butter, crumble the Ritz or Waverly crackers and add to the melted butter, mixing well. Cover the casserole with the crumbled cracker mixture.

Bake in a 350°F degree oven for 25-30 minutes or until the cracker topping is golden brown.

 

[judyb57]

Mexican Salad

4 ounces lean ground beef crumbled cooked and drained
OR
4 ounce skinless chicken breast cooked and chopped
1/3 cup salsa
1 cup chopped lettuce
1/4 cup shredded pepper jack cheese (or 1 ounce) pepper jack
2 tablespoons sour cream
1/4 avocado chopped

Add salsa to meat and heat through. Line plate with lettuce. Top with
meat mixture. Sprinkle with cheese. Top with sour cream and avocado.

476 Cals 38g Fat (70.1% calories from fat) 24g Protein 12g Carb 4g
Dietary Fiber 98mg Chol 478mg Sod

 

[dani3839]

Thanks Judy

 

[judyb57]

Boston Market's Macaroni and Cheese

Yield 1 Servings

Ingredients
4 ounces Dry macaroni
½ Stick of butter
¼ cup Flour
¼ teaspoon Dry mustard
1 teaspoonSalt
1 dash Pepper
2 cups Milk
1 tablespoon Minced onion
1 cup American cheese (Velveeta)

Cook pasta according to instructions, drain and set aside. To make
cheese sauce, melt butter in a saucepan add onion and flour. Allow this
to thicken and slowly add the milk. When all milk is added add the
cheese. Add the salt, pepper and dry mustard. When the sauce is
thickened, add pasta. Lightly butter a casserole dish, and add pasta
mixture to casserole dish. Bake at 400~ for 20 mins.

 

[dani3839]

Macaroni and Cheese is one of my hubby's favorite dishes

 

[judyb57]

Orange Sherbet Jello

Ingredients:
2 (3 oz) packages Orange Jello
1 cup water
1 (8 oz) container Cool-Whip
1 pint orange sherbet

Directions:
Boil water and remove from heat. Add the 2 packages of orange jello and stir until dissolved. Set jello aside and let it cool for a couple of minutes.
In a separate bowl, mix together Cool Whip and orange sherbet.
Add Jello to Cool Whip mixture and mix thoroughly until well combined (I used an 8x11 baking dish).
Refrigerate for about 4 hours to set. Top individual servings with whipped cream and mandarin oranges.

 

[dani3839]

 

[judyb57]

Roasted Cauliflower Blossom

If you're a cauliflower lover, here's a tasty twist based on the idea of onion blossoms.


Ingredients:

1/4 cup panko crumbs
1/3 cup fresh Parmesan cheese, grated
1 tsp. dried sage
Dash of salt and pepper
2 1/2 lbs. cauliflower (about 1 medium head) leaves and stem removed
1/4 cup extra virgin olive oil


Directions:

Preheat oven to 350 degrees F and oil an 8 x 8 inch baking dish.

Combine the panko, Parmesan cheese, sage, salt and pepper in a small bowl.

Bring 1/2 inch water to a boil in a large pot, add the cauliflower stem side down, cover and steam over medium heat until crisp tender, about 12 to 15 minutes.

Carefully remove cauliflower to baking dish (again stem side down). Evenly drizzle with olive oil, evenly sprinkle with panko mixture, and gently press well. Bake until panko is lightly browned, and the cauliflower is fork tender, about 30 to 40 minutes.

Cut cauliflower pie style into six slices, keeping it whole for presentation sake, and serve.

 

[Aleastorm]

GARLIC PARMESAN PULL APART BREAD

1 can of refrigerated Grands biscuits
1/2 stick of butter
3 cloves of garlic, minced
1/2 cup grated Parmesan cheese
1 tsp Italian Seasoning (I omitted)

Preheat the oven to 350 degrees. Throw the cold 1/2 stick of butter in a bundt pan and let it melt in the preheating oven.

While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together.

Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl.

Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish and enjoy!