Chilled Salad
Submitted
by: Barbiel |
1 cup sugar
3/4 cup cider vinegar
1/2 cup vegetable oil
1 medium-size green bell pepper, chopped
1 medium onion, chopped
3 celery ribs, sliced |
1 (7-ounce) jar diced pimiento,
undrained
1 (15 1/4-ounce) can small sweet green peas, drained
1 (14 1/2-ounce) can French-cut green beans, drained
1 (11-ounce) can white shoepeg corn, drained
1/2 teaspoon salt
1/4 teaspoon pepper |
Bring
first 3 ingredients to a boil in small saucepan over medium heat;
cook, stirring often, 5 minutes or until sugar dissolves. Remove
dressing from heat, and cool 30 minutes. Stir together chopped
bell pepper and next 8 ingredients in a large bowl; gently stir
in dressing. Cover and chill salad for 8 hours. Serve with a
slotted spoon. Makes 8 cups.
Note: Salad may be stored in an airtight container in the
refrigerator for several days. |
Crudites with
Vomit Vinaigrette
Submitted
by: Barbiel |
cherry tomatoes
carrots, peeled
zucchini
celery stalks
radishes |
mushroom caps
2 cups cottage cheese
1 envelope onion soup mix
1/4 cup milk
yellow food coloring |
Rinse
the vegetables in warm water, except the mushroom caps. Wipe
those gently with a damp paper towel. Then slice the carrots,
zucchini and celery into thin sticks. The cherry tomatoes can be
served whole, but you may want to remove any green stems. The
radishes and mushrooms can be halved or served whole. If you are
not serving right away, put the vegetables in a plastic bag and
store them in the refrigerator to keep them fresh and crispy. In
a small bowl, mix the cottage cheese, onion soup mix and milk.
Stir in some food coloring until you get the desired yellowish
color. Do not overmix! Lumpy is more realistic! Arrange your
vegetables on a platter surrounding the Vomit Vinaigrette. Makes
6 servings.
Note: Vomit Vinaigrette tastes great in sandwiches, too!
Try splattering some into pita pockets! |
Goblin's Taco Chicken Salad
Submitted
by: Lady Lynda |
1
pound boneless skinless chicken breasts, cut into strips
1 cup Thick 'N Chunky Salsa, divided
1 (16 ounce) package salad greens |
1 cup
shredded Cheddar cheese
1 cup Ranch Dressing |
| Cook chicken in
1/4 cup of the salsa in large nonstick skillet on medium-high
heat 8 minutes or until chicken is cooked through. Toss chicken
with greens and cheese in large bowl. Top with remaining 3/4 cup
salsa and dressing just before serving. Serves 6. |
Halloween Hunt 2004
...only a Halloween Spider... normally completely inofensive...
but who knows ?!?!...
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|