Contributor: Pat Stevens
2002 Cowley Cookbook
1 (3 oz) lemon jello
1 cup boiling water
1 (14 oz) can crushed pineapple, with juice
1 cup whole cranberry sauce
1/2 cup celery, chopped fine
Combine jello and water; stir to dissolve. Add pineapple. Chill until syrupy. Fold in celery and sauce. Pour into bowl or mold and chill.
Printable Version
Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts
Sunday, January 6, 2013
Watergate Salad
Contributor: Sheila Shidler
2002 Cowley Cookbook
1 can crushed pineapple
1 box instant pistachio pudding
Mix well. Add:
1 tub Cool Whip
1 package fruit-flavored mini marshmallows
Mix with pineapple mixture. Refrigerate at least 2 hours.
Printable Version
2002 Cowley Cookbook
1 can crushed pineapple
1 box instant pistachio pudding
Mix well. Add:
1 tub Cool Whip
1 package fruit-flavored mini marshmallows
Mix with pineapple mixture. Refrigerate at least 2 hours.
Printable Version
Chicken Salad
Contributor: Lori Ann Sibbett
2002 Cowley Cookbook
3-4 cooked chicken breasts
3/4 cup diced celery
2 T dried parsley
1/4 cup chopped onion
1/2 tsp salt
1/2 to 1 cup seedless red grapes, cut if half
1/2 cup mayonnaise
1/2 cup sour cream
1 T lemon juice
1 tsp powdered ranch mix
1/2 tsp pepper
Mix sauce together. Cut up grapes and chicken. Mix all ingredients together and serve with rolls or in pita bread.
Printable Version
2002 Cowley Cookbook
3-4 cooked chicken breasts
3/4 cup diced celery
2 T dried parsley
1/4 cup chopped onion
1/2 tsp salt
1/2 to 1 cup seedless red grapes, cut if half
1/2 cup mayonnaise
1/2 cup sour cream
1 T lemon juice
1 tsp powdered ranch mix
1/2 tsp pepper
Mix sauce together. Cut up grapes and chicken. Mix all ingredients together and serve with rolls or in pita bread.
Printable Version
Fudge Stripe Cookie Salad
Contributor: Brooke Palmer
2002 Cowley Cookbook
2 small packages vanilla pudding (dry)
1 cup buttermilk
8 oz Cool Whip
1 package small marshmallows
1 can mandarin oranges, drained
1 ca pineapple chunks, drained
1/2 cup coconut
fudge striped cookies
Break up cookies and mix in all ingredients before serving.
Printable Version
2002 Cowley Cookbook
2 small packages vanilla pudding (dry)
1 cup buttermilk
8 oz Cool Whip
1 package small marshmallows
1 can mandarin oranges, drained
1 ca pineapple chunks, drained
1/2 cup coconut
fudge striped cookies
Break up cookies and mix in all ingredients before serving.
Printable Version
Maryann's Macaroni & Pea Salad
Contributor: Unknown
2002 Cowley Cookbook
Cook and drain one package shell macaroni. Chop:
2 bell peppers
1 dill pickle
1 can pimentos
Stir in with mayo and 2 t. each garlic and onion powder. Stir in one package petite peas (green) frozen. Salt and pepper to taste.
Chill several hours.
Printable Version
2002 Cowley Cookbook
Cook and drain one package shell macaroni. Chop:
2 bell peppers
1 dill pickle
1 can pimentos
Stir in with mayo and 2 t. each garlic and onion powder. Stir in one package petite peas (green) frozen. Salt and pepper to taste.
Chill several hours.
Printable Version
OK Corral Salad
Contributor: Unknown
2002 Cowley Cookbook
4 cups cooked pasta wheels
rib celery, sliced thin
raw carrot, scrubbed and sliced into thin match sticks
medium onion, chopped
1/2 green pepper, chopped
5 radishes, sliced thin
can (6 1/2 oz) drained tuna (water packed)
3/4 cup dressing (see recipe, below)
Toss all ingredients in a large salad bowl and chill. Salad can be made the night before and refrigerated. If you want to take it easy, just slice all the veggies with a food processor. This pasta salad gets its name from the shape of the pasta, but you could just as easily use shells and rename it seashell salad, etc.
Dressing:
1 cup extra-virgin olive oil
2 tsp honey
2/3 cup brown rice vinegar
freshly ground pepper or 1 tsp salt
1 garlic clove, mashed
Combine all ingredients and shake well or blend. Refrigerate. Keeps for up to a week. makes a little less than two cups.
Printable Version
2002 Cowley Cookbook
4 cups cooked pasta wheels
rib celery, sliced thin
raw carrot, scrubbed and sliced into thin match sticks
medium onion, chopped
1/2 green pepper, chopped
5 radishes, sliced thin
can (6 1/2 oz) drained tuna (water packed)
3/4 cup dressing (see recipe, below)
Toss all ingredients in a large salad bowl and chill. Salad can be made the night before and refrigerated. If you want to take it easy, just slice all the veggies with a food processor. This pasta salad gets its name from the shape of the pasta, but you could just as easily use shells and rename it seashell salad, etc.
Dressing:
1 cup extra-virgin olive oil
2 tsp honey
2/3 cup brown rice vinegar
freshly ground pepper or 1 tsp salt
1 garlic clove, mashed
Combine all ingredients and shake well or blend. Refrigerate. Keeps for up to a week. makes a little less than two cups.
Printable Version
Pretzel Salad
Contributor: Alta (Dolly) Yates
2002 Cowley Cookbook
2 cups crushed pretzels
6 T oleo, melted
3 T sugar plus 1/4 cup sugar
8 oz. cream cheese, softened
1 (12 oz) whipped topping
1 (3 oz) package strawberry jello
1 1/2 cup boiling water
1 1/2 cup chopped, unpeeled red apples
3/4 cup chopped walnuts
Mix melted oleo and 3 T sugar with crushed pretzels. Spread evenly in bottom of 13 x 9 x 2" glass baking dish. Bake 8 minutes at 375 degrees. Cool completely.
Using mixer at medium speed, beat cream cheese and 1/4 cup sugar. Add whipped topping, beat until well blended. Spread over cooled pretzel layer. Refrigerate.
Mix gelatin and boiling water. Chill until it starts to thicken. Stir in apples and nuts. Spoon over cream cheese layer. Chill.
Printable Version
2002 Cowley Cookbook
2 cups crushed pretzels
6 T oleo, melted
3 T sugar plus 1/4 cup sugar
8 oz. cream cheese, softened
1 (12 oz) whipped topping
1 (3 oz) package strawberry jello
1 1/2 cup boiling water
1 1/2 cup chopped, unpeeled red apples
3/4 cup chopped walnuts
Mix melted oleo and 3 T sugar with crushed pretzels. Spread evenly in bottom of 13 x 9 x 2" glass baking dish. Bake 8 minutes at 375 degrees. Cool completely.
Using mixer at medium speed, beat cream cheese and 1/4 cup sugar. Add whipped topping, beat until well blended. Spread over cooled pretzel layer. Refrigerate.
Mix gelatin and boiling water. Chill until it starts to thicken. Stir in apples and nuts. Spoon over cream cheese layer. Chill.
Printable Version
Cherry Salad
Contributor: Shirlee Haire
2002 Cowley Cookbook
1 can cherry pie filling
1 can pineapple
1 can Borden's milk (sweetened)
1 cup chopped walnuts
1 (12 oz) whipped topping
Mix cherries, milk and pineapple well. Add topping and nuts. Chill well before serving.
Waldorf Hotel Waldorf Salad
Contributor: Unknown
2002 Cowley Cookbook
1 cup walnut halves
1/2 cup mayo
1/4 cup plain yogurt
1 tsp prepared mustard
pinch of dry mustard
juice of 1/2 lemon
4-6 tart apples, peeled, cored and diced (2 cups)
1-2 cups finely diced inner ribs celery (white part only, leaves reserved)
salt and freshly ground pepper
2 bunches tender greens such as arugala, baby kale or pepper cress, washed and dried
2 T olive oil
1 T fresh lemon juice
Preheat oven to 325 degrees. Spread walnuts on baking sheet and toast in oven for 4-5 minutes until aromatic and lightly toasted. Let cool.
Combine mayo, yogurt, both mustards and the lemon juice in a large bowl. Fold in the apples and diced celery; season with salt and pepper.
Put the salad greens in a large bowl. Add the olive oil and lemon juice. Season with salt and pepper; toss well. Divide the greens among four plates. Spoon apple mixture onto greens and sprinkle with the toasted walnuts and reserved celery leaves.
Serves 4.
Printable Version
2002 Cowley Cookbook
1 cup walnut halves
1/2 cup mayo
1/4 cup plain yogurt
1 tsp prepared mustard
pinch of dry mustard
juice of 1/2 lemon
4-6 tart apples, peeled, cored and diced (2 cups)
1-2 cups finely diced inner ribs celery (white part only, leaves reserved)
salt and freshly ground pepper
2 bunches tender greens such as arugala, baby kale or pepper cress, washed and dried
2 T olive oil
1 T fresh lemon juice
Preheat oven to 325 degrees. Spread walnuts on baking sheet and toast in oven for 4-5 minutes until aromatic and lightly toasted. Let cool.
Combine mayo, yogurt, both mustards and the lemon juice in a large bowl. Fold in the apples and diced celery; season with salt and pepper.
Put the salad greens in a large bowl. Add the olive oil and lemon juice. Season with salt and pepper; toss well. Divide the greens among four plates. Spoon apple mixture onto greens and sprinkle with the toasted walnuts and reserved celery leaves.
Serves 4.
Printable Version
Chicken Salad
Contributor: Unknown (Served at Enrichment Meeting)
2002 Cowley Cookbook
1 boiled and boned hicken
1 package slivered almonds (toasted 10 minutes)
grapes (green and red)
1 can water chestnuts
celery
1 cup mayonnaise (do not substitute)
1 can chunk pineapple
2 T Worcestershire sauce
1 can mandarin oranges
1/2 tsp seasoning salt
Printable Version
2002 Cowley Cookbook
1 boiled and boned hicken
1 package slivered almonds (toasted 10 minutes)
grapes (green and red)
1 can water chestnuts
celery
1 cup mayonnaise (do not substitute)
1 can chunk pineapple
2 T Worcestershire sauce
1 can mandarin oranges
1/2 tsp seasoning salt
Printable Version
Zippity Lemon Jello
Contributor: Jody Bridges
2002 Cowley Cookbook
1 package lemon jello
1 cup boiling water
1 cup crushed pineapple (drain and save juice)
1 cup sprite
2 cups miniature marshmallows
2 bananas sliced (or substitute 1 can mandarin oranges)
1/2 cup sugar
2 T cornstarch
saved pineapple juice and enough water or Sprite to make one cup
1 beaten egg
1 cup Cool Whip
Dissolve jello with boiling water, stirring continually. When dissolved, add Sprite. Stir well. Chill to partial set. Add crushed pineapple, marshmallows and sliced bananas. Chill until firmly set.
Topping:
In small saucepan, mix sugar and cornstarch together. Gradually add pineapple juice mixture, stirring until smooth. Add the beaten egg and cook until thick, stirring constantly. When thick, cool completely. When cooled, add Cool Whip and top the entire firmly set jello.
Printable Version
2002 Cowley Cookbook
1 package lemon jello
1 cup boiling water
1 cup crushed pineapple (drain and save juice)
1 cup sprite
2 cups miniature marshmallows
2 bananas sliced (or substitute 1 can mandarin oranges)
1/2 cup sugar
2 T cornstarch
saved pineapple juice and enough water or Sprite to make one cup
1 beaten egg
1 cup Cool Whip
Dissolve jello with boiling water, stirring continually. When dissolved, add Sprite. Stir well. Chill to partial set. Add crushed pineapple, marshmallows and sliced bananas. Chill until firmly set.
Topping:
In small saucepan, mix sugar and cornstarch together. Gradually add pineapple juice mixture, stirring until smooth. Add the beaten egg and cook until thick, stirring constantly. When thick, cool completely. When cooled, add Cool Whip and top the entire firmly set jello.
Printable Version
Pasta Prima Vera Salad
Contributor: Unknown
2002 Cowley Cookbook
2 cups tri-colored rotini, cooked and drained
2 cups broccoli florets
1 cup sliced carrots
1 cup cherry tomatoes, quartered
1/4 cup sliced red onions
1 (8 oz) bottle Kraft fat-free peppercorn ranch dressing
Mix pasta and vegetables. Add dressing. Refrigerate several hours.
Printable Version
2002 Cowley Cookbook
2 cups tri-colored rotini, cooked and drained
2 cups broccoli florets
1 cup sliced carrots
1 cup cherry tomatoes, quartered
1/4 cup sliced red onions
1 (8 oz) bottle Kraft fat-free peppercorn ranch dressing
Mix pasta and vegetables. Add dressing. Refrigerate several hours.
Printable Version
Curried Orzo and Chicken Salad
Contributor: Unknown
2002 Cowley Cookbook
One whole boneless, skinless chicken breast, cooked and chopped
1 1/2 cup orzo, uncooked
1 T unsalted butter
2 tsp curry
2 cup chicken broth
1/2 cup cucumber, peeled, seeded and diced
1/2 green pepper, diced
2 scallions, sliced
1/3 cup raw peas
6 oz. jar marinated artichoke hearts, undrained
1/4 cup mayonnaise
Brown the orzo in butter. Add curry powder and broth and boil until pasta is cooked. Drain (if necessary) and chill. Mix the vegetables and pasta together. Combine mayo and artichoke liquid together to make a dressing. Toss the pasta and dressing together. Add chicken and serve.
Printable Version
2002 Cowley Cookbook
One whole boneless, skinless chicken breast, cooked and chopped
1 1/2 cup orzo, uncooked
1 T unsalted butter
2 tsp curry
2 cup chicken broth
1/2 cup cucumber, peeled, seeded and diced
1/2 green pepper, diced
2 scallions, sliced
1/3 cup raw peas
6 oz. jar marinated artichoke hearts, undrained
1/4 cup mayonnaise
Brown the orzo in butter. Add curry powder and broth and boil until pasta is cooked. Drain (if necessary) and chill. Mix the vegetables and pasta together. Combine mayo and artichoke liquid together to make a dressing. Toss the pasta and dressing together. Add chicken and serve.
Printable Version
Festive Pasta Salad
Contributor: Unknown
2002 Cowley Cookbook
3 cups mini lasagna, cooked and drained. Rinse with cold water to cool quickly; drain well.
In large bowl, stir together:
3/4 cup Italian salad dressing
2/3 cup mayonnaise
1/4 tsp black pepper
1/4 salt
Stir in cool pasta and:
1 cup chopped fresh cauliflower
1 cup cubed cheddar cheese
1/4 cup chopped celery
1/4 cup finely chopped green pepper
1/4 cup slivered radishes
1 T chopped fresh parsley
Toss lightly until pasta and vegetables are evenly coated. Cover and refrigerate.
Printable Version
2002 Cowley Cookbook
3 cups mini lasagna, cooked and drained. Rinse with cold water to cool quickly; drain well.
In large bowl, stir together:
3/4 cup Italian salad dressing
2/3 cup mayonnaise
1/4 tsp black pepper
1/4 salt
Stir in cool pasta and:
1 cup chopped fresh cauliflower
1 cup cubed cheddar cheese
1/4 cup chopped celery
1/4 cup finely chopped green pepper
1/4 cup slivered radishes
1 T chopped fresh parsley
Toss lightly until pasta and vegetables are evenly coated. Cover and refrigerate.
Printable Version
Chicken and Pasta Salad With Poppy Seed Dressing
Contributor: Unknown
2002 Cowley Cookbook
6 cups uncooked curly-roni pasta
Cook and drain, rinse with cold water to cool quickly, drain well. Meanwhile, in small bowl, stir together, then set aside:
1 1/2 cups reduced fat ranch salad dressing
1/4 cup honey
1/2 tsp poppy seed
In large bowl, combine cooled pasta with:
2 cups chopped cooked chicken
1 1/2 cups quartered red seedless grapes
1/3 cup chopped red onion
Salad dressing mixture
salt and pepper to taste.
Cover and refrigerate. Before serving, sprinkle 1/4 cup chopped walnuts on top.
Yields 11 servings.
Printable Version
2002 Cowley Cookbook
6 cups uncooked curly-roni pasta
Cook and drain, rinse with cold water to cool quickly, drain well. Meanwhile, in small bowl, stir together, then set aside:
1 1/2 cups reduced fat ranch salad dressing
1/4 cup honey
1/2 tsp poppy seed
In large bowl, combine cooled pasta with:
2 cups chopped cooked chicken
1 1/2 cups quartered red seedless grapes
1/3 cup chopped red onion
Salad dressing mixture
salt and pepper to taste.
Cover and refrigerate. Before serving, sprinkle 1/4 cup chopped walnuts on top.
Yields 11 servings.
Printable Version
Marinated Pasta Salad
Contributor: Unknown
2002 Cowley Cookbook
Dressing:
1/2 cup vegetable oil
2 T lemon juice
2 T red wine vinegar
1 tsp oregano leaves
1/2 tsp dry mustard
1/2 tsp basil
1/4 tsp paprika
1/4 tsp thyme
1 clove garlic, crushed
dash pepper
Combine all ingredients and refrigerate at least one hour.
Salad:
2 1/2 cup pasta shells or spirals -uncooked
1/2 medium red onion, thinly sliced
2 medium tomatoes
1 cup broccoli florets, cooked tender-crisp
2/3 cup sliced pepperoni
4 hard-cooked eggs, wedged
Cook pasta, following package directions. Rinse cooked past in cold water to prevent sticking. Add broccoli, red onions and pepperoni. Chill. Just before serving, slice tomatoes into eights and add to salad. Mix in dressing and toss well. Garnish with egg wedges. Serve immediately.
Printable Version
2002 Cowley Cookbook
Dressing:
1/2 cup vegetable oil
2 T lemon juice
2 T red wine vinegar
1 tsp oregano leaves
1/2 tsp dry mustard
1/2 tsp basil
1/4 tsp paprika
1/4 tsp thyme
1 clove garlic, crushed
dash pepper
Combine all ingredients and refrigerate at least one hour.
Salad:
2 1/2 cup pasta shells or spirals -uncooked
1/2 medium red onion, thinly sliced
2 medium tomatoes
1 cup broccoli florets, cooked tender-crisp
2/3 cup sliced pepperoni
4 hard-cooked eggs, wedged
Cook pasta, following package directions. Rinse cooked past in cold water to prevent sticking. Add broccoli, red onions and pepperoni. Chill. Just before serving, slice tomatoes into eights and add to salad. Mix in dressing and toss well. Garnish with egg wedges. Serve immediately.
Printable Version
Pineapple Fruit Salad
Contributor: Rose Lear
2002 Cowley Cookbook
1 (13 1/2 oz) can pineapple chunks
2 T cornstarch
1 egg, well beaten
1/2 cup sugar
1 cup mini marshmallows
1 cup mandarin oranges
1 cup white grapes
1 cup diced bananas
1 cup uncooked shell macaroni
Cook and cool macaroni. Drain pineapple, reserve juice. measure 1 cup of pineapple for immediate use. Store remainder for later use. Cook reserved juice and cornstarch until thickened. Stir in egg and sugar. Cool. combine marshmallows, grapes, bananas and macaroni. Lightly stir in cooked mixture that's been cooled.
Yield: 8 servings.
Note: Ruth says it makes it tastier if you add some Cool Whip.
Printable Version
2002 Cowley Cookbook
1 (13 1/2 oz) can pineapple chunks
2 T cornstarch
1 egg, well beaten
1/2 cup sugar
1 cup mini marshmallows
1 cup mandarin oranges
1 cup white grapes
1 cup diced bananas
1 cup uncooked shell macaroni
Cook and cool macaroni. Drain pineapple, reserve juice. measure 1 cup of pineapple for immediate use. Store remainder for later use. Cook reserved juice and cornstarch until thickened. Stir in egg and sugar. Cool. combine marshmallows, grapes, bananas and macaroni. Lightly stir in cooked mixture that's been cooled.
Yield: 8 servings.
Note: Ruth says it makes it tastier if you add some Cool Whip.
Printable Version
Spaghetti Salad
Contributor: Frankleen Cozzens
2002 Cowley Cookbook
1 lb spaghetti
1 bunch green onions
1 (4 oz) can chopped black olives
1 package Good Seasons Italian dressing (dry and unmixed)
1 bottle zesty Italian dressing
Parmesan cheese
Cook spaghetti according to package directions. Drain spaghetti and mix in other ingredients.
Broccoli and Raisin Salad
Contributor: Alta (Dolly) Yates
2002 Cowley Cookbook
4 cups broccoli, chopped
8 bacon slices
1/2 cup raisins
1/2 cup cheddar cheese, cubed
1 cup mayonnaise
1 onion, chopped fine
1/4 cup sugar
1/3 cup vinegar
Cook bacon crisp. Combine dressing ingredients and mix well. Combine salad ingredients and toss with dressing. Allow to marinate 6-12 hours in fridge.
Printable Version
2002 Cowley Cookbook
4 cups broccoli, chopped
8 bacon slices
1/2 cup raisins
1/2 cup cheddar cheese, cubed
1 cup mayonnaise
1 onion, chopped fine
1/4 cup sugar
1/3 cup vinegar
Cook bacon crisp. Combine dressing ingredients and mix well. Combine salad ingredients and toss with dressing. Allow to marinate 6-12 hours in fridge.
Printable Version
Applebees Oriental Chicken Salad
Contributor: Unknown
2002 Cowley Cookbook
Oriental Dressing:
3 T honey
1 1/2 T rice wine vinegar
1/4 cup mayonnaise
1 tsp Grey Poupon Dijon mustard
1/8 tsp sesame oil
Blend together all ingredients for dressing in small bowl with an electric mixer. Put dressing in fridge to chill while preparing salad.
Salad:
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 T sliced almonds
1/3 cup chow mien noodles
Prepare salad by tossing chopped romaine with red cabbage, Napa cabbage and carrots. Sprinkle sliced green onion on top of lettuce. Sprinkle almonds over salad, then chow mien noodles.
Chicken:
1 egg
1/2 cup milk
1/2 cup corn flake crumbs
1 tsp salt
1/2 cup flour
1/4 tsp pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)
In small shallow bowl, beat egg, add milk and mix well. in another bowl, combine flour with corn flake crumbs, salt and pepper. Cut chicken breast into 4-5 long strips. Dip each into egg mixture ten into flour mixture, coating each completely. Fry each chicken finger 5 minutes or until dark brown.
Cut chicken into small, bit-size chunks. Place chicken onto the salad, forming a pile in the middle. Serve with salad dressing.
Printable Version
2002 Cowley Cookbook
Oriental Dressing:
3 T honey
1 1/2 T rice wine vinegar
1/4 cup mayonnaise
1 tsp Grey Poupon Dijon mustard
1/8 tsp sesame oil
Blend together all ingredients for dressing in small bowl with an electric mixer. Put dressing in fridge to chill while preparing salad.
Salad:
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 T sliced almonds
1/3 cup chow mien noodles
Prepare salad by tossing chopped romaine with red cabbage, Napa cabbage and carrots. Sprinkle sliced green onion on top of lettuce. Sprinkle almonds over salad, then chow mien noodles.
Chicken:
1 egg
1/2 cup milk
1/2 cup corn flake crumbs
1 tsp salt
1/2 cup flour
1/4 tsp pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)
In small shallow bowl, beat egg, add milk and mix well. in another bowl, combine flour with corn flake crumbs, salt and pepper. Cut chicken breast into 4-5 long strips. Dip each into egg mixture ten into flour mixture, coating each completely. Fry each chicken finger 5 minutes or until dark brown.
Cut chicken into small, bit-size chunks. Place chicken onto the salad, forming a pile in the middle. Serve with salad dressing.
Printable Version
Subscribe to:
Posts (Atom)