Friday, June 11, 2010
KEEPING POTATOES WHITE
A little vinegar or lemon juice added to potatoes will keep them extra white when mashed. Add before draining.
KEEPING GREENS FRESH COLOR
A teaspoon of sugar added to the water will keep greens their fresh color.
HOT OIL NOT TO SPLATTER
To keep hot oil from splattering sprinkle a little salt or flour in pan before frying.
CHICKEN PASTA SALAD
4 Cups Rotelli Noodles, cooked and rinsed and drained
2 Cups Chicken Breast, cooked
1 Cup Water Chesnuts, sliced
1/2 Cup Parsley, chopped
1/2 Cup Green Onions, chopped
8 Cup Spinach, torn
Marinate all but greens overnight. Add spinach, parsley and onion and serve.
Dressing(marinate)
1/4 Cup Sesame Seeds
1/4 Cup Oil
1/8 Cup Soy Sauce
1/3 Cup Vinegar
2 Tablespoons Oil
3 Tablespoons Sugar
Salt and Pepper to Taste
Warm sesame seeds in oil., cool and add remaining ings. Make a little extra and save. When pasta is marinated overnight it may be a little dry when the greens are added so you can add the extra dressing then.
2 Cups Chicken Breast, cooked
1 Cup Water Chesnuts, sliced
1/2 Cup Parsley, chopped
1/2 Cup Green Onions, chopped
8 Cup Spinach, torn
Marinate all but greens overnight. Add spinach, parsley and onion and serve.
Dressing(marinate)
1/4 Cup Sesame Seeds
1/4 Cup Oil
1/8 Cup Soy Sauce
1/3 Cup Vinegar
2 Tablespoons Oil
3 Tablespoons Sugar
Salt and Pepper to Taste
Warm sesame seeds in oil., cool and add remaining ings. Make a little extra and save. When pasta is marinated overnight it may be a little dry when the greens are added so you can add the extra dressing then.
BEAN SALAD
2 or 3 Cans Dark Red Kidney Beans, drained
1/2 to 1 Cup Onion, chopped
3/4 to 1 Cup Sweet Pickles, diced
3 to 4 Hard-Boiled Eggs, diced
2 Tablespoons Cider Vinegar
2 to 3 Tablespoons Sugar
Combine all ings. Keep ref.
1/2 to 1 Cup Onion, chopped
3/4 to 1 Cup Sweet Pickles, diced
3 to 4 Hard-Boiled Eggs, diced
2 Tablespoons Cider Vinegar
2 to 3 Tablespoons Sugar
Combine all ings. Keep ref.
EASY POTAO SALAD
1/2 Cup Milk
1/3 Cup Sugar
1 Egg
1/4 Cup Vinegar
4 Tablespoons Marg.
1 Tablespoon Cornstarch
3/4 Teaspoon Salt
3/4 Teaspoon Celery Seed
1/4 Teaspoon Dry Mustard
Combine dressing ings. in a medium saucepan. Cook over low heat, stirring constantly until thick. Remove from heat. Cool.
1/4 Cup onion, chopped
1/4 Cup Mayo.
7 Med Potatoes, cooked and diced
3 Eggs, hard-boiled, chopped
Combine onion, mayo, potatoes and eggs. Fold in dressing and chill. Before serving sprinkle with paprika.
1/3 Cup Sugar
1 Egg
1/4 Cup Vinegar
4 Tablespoons Marg.
1 Tablespoon Cornstarch
3/4 Teaspoon Salt
3/4 Teaspoon Celery Seed
1/4 Teaspoon Dry Mustard
Combine dressing ings. in a medium saucepan. Cook over low heat, stirring constantly until thick. Remove from heat. Cool.
1/4 Cup onion, chopped
1/4 Cup Mayo.
7 Med Potatoes, cooked and diced
3 Eggs, hard-boiled, chopped
Combine onion, mayo, potatoes and eggs. Fold in dressing and chill. Before serving sprinkle with paprika.
ROTINI SALAD
1 Lb. Rotini Noodles, cooked and drained
1 Pint Mayno
1 Cup Water
1/2 Cup Vinger
1 Cup Sugar
1 med. Onion, chopped fine
1 Cup Celery, chopped fine
1/2 Teaspoon Turmeric Spice
Salt and pepper to taste
Mix all ings. well in a large bowl. Cover and ref. overnight. Stir well before using. Dressing will be be thin but will be fine the next day.
1 Pint Mayno
1 Cup Water
1/2 Cup Vinger
1 Cup Sugar
1 med. Onion, chopped fine
1 Cup Celery, chopped fine
1/2 Teaspoon Turmeric Spice
Salt and pepper to taste
Mix all ings. well in a large bowl. Cover and ref. overnight. Stir well before using. Dressing will be be thin but will be fine the next day.
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