BACK to the MAIN RECIPE INDEX
Updated Friday, September 23, 2005
Karen's Onion Salad
It’s also good without the cream and mayonnaise. We’ve tried it.
1 cup sugar 1 cup water 1 cup vinegar 1 tsp. celery seed 4 cups sliced Spanish onions 1 cup sour cream 1 cup mayonnaise.
Mix first 4 ingredients and pour over onions. Cover and marinate overnight or heat in microwave to speed process. Drain. Combine sour cream and mayonnaise and toss with onions.
3 cups boiling water 1 3-oz. pkg. lemon jello 1 3-oz. pkg. orange jello 3 tsp. lemon juice 1 can crushed pineapple (save juice) 1 cup mandarin oranges drained 2 tbsp. flour 3 tbsp. butter 1/2 cup sugar 1 egg slightly beaten 1/2 pint whipping cream 1 cup grated cheddar cheese
In large saucepan, boil water and add jello and lemon juice. Stir till dissolved. Add fruit and chill till very firm. In saucepan, cook flour, sugar, butter, egg and 1 cup of reserved juice. Cool. Stir in whipped cream. Spread over jello. Sprinkle with cheese. Chill until firm.
1 English cucumber 1 large red onion Marinate in: 1/2 cup white vinegar 1/4 cup water 2 tbsp. veg oil 1 tbsp. chopped dill 1/4 cup granulated sugar
Serve as is or drain and fold in 1/2 cup of sour cream. Add salt and pepper to taste.
1 head green leaf lettuce 3 green onions chopped 1 10-oz. can mandarin oranges, drained 1/3 cup sugar 6 oz. almonds slivered 2 tbsp. butter Dressing: 1 tbsp. sugar 1/2 cup salad oil 1/4 cup vinegar 1/2 tsp. salt 1/2 tsp. parsley dash tabasco
Toss lettuce, onions, oranges. Combine almonds, sugar and butter. Heat until sugar dissolves and almonds just begin to brown. Combine dressing ingredients. Sprinkle nuts and dressing on salad. Toss.
3 tbsp. lemon juice 4 cups cooked chicken, cubed 1 cup sliced celery 1/3 cup chopped onion 1 tsp. salt 1/2 tsp. pepper 1-2 oz. jar pimento 1/4 cup diced, roasted almonds 1/3 cup mayonnaise 1 cup seedless green grapes, halved 2 honeydew melons
Pour lemon on chicken. Add the rest of the ingredients, stir and chill. Serve salad in centre of melon slice.
1 head iceberg lettuce, coarsely chopped 1 cup sliced celery 1 green pepper, diced 1 large red onion, sliced into rings 1 10-oz. package frozen green peas 2 cups salad dressing 2 cups grated cheddar cheese 10 strips bacon, cooked and crumbled
Layer all vegetables in a deep, clear bowl, beginning with lettuce and ending with frozen peas. Spread salad dressing over the top, sealing it to the edge of the bowl. Sprinkle grated cheddar cheese over the salad dressing and then sprinkle on the crumbled bacon. Cover with plastic wrap and refrigerate overnight. Patt also uses cauliflower and sliced mushrooms, and chopped eggs. Red and orange peppers are pretty, too.
5 cups broccoli 1/4 cup red onion 1/2 cup raisins (optional) 1/2 cup mayonnaise and 1/2 cup yogurt or (1 cup mayonnaise) 2 tbsp. sugar 3 tbsp. vinegar 10 bacon slices, cooked, crumbled 1 cup sunflower seeds
Combine vegetables then dressing. Pour over; refrigerate. Before serving, sprinkle on bacon and sunflower seeds.
1 3-oz. pkg. lemon jello 1 cup boiling water 1/2 cup mayonnaise, scant 1/2 cup evaporated milk 1/2 cup chopped apple 1/2 cup chopped celery 1 cup crushed pineapple (undrained)
Dissolve jello in water. Add remaining ingredients. Chill
1/2 head sui choy 1/4 cup toasted almonds 1/2 cup sesame seeds 1 green onion 1/4 cup celery 1/4 cup cauliflower 1/4 cup chopped broccoli 1 pkg. Ichiban noodles (red package) Dressing: 1/2 cup oil 3 tbsp. vinegar 1 tbsp. white sugar 1 pkg. noodle seasoning (from Ichiban noodles) 3-4 tbsp. soy sauce
Combine ingredients except noodles. Break up noodles and add just before serving. Add dressing and serve.
2 tbsps. olive or vegetable oil 1 clove garlic, minced 6 slices bread
Combine oil with garlic, brush over bread. Cut into cubes, spread on baking sheet, bake in 350EF oven until golden. Cool. Place in salad bowl. Add:
6 cups shredded romaine lettuce 3 green onions, sliced 4 large tomatoes, cubed 8 slices bacon, cooked, crumbled Salt and pepperDressing:
1/2 cup buttermilk 1/3 cup light mayonnaise 1/2 tsp. dijon mustard 1 clove garlic, minced
Whisk dressing ingredients together; toss with salad. Add salt and pepper to taste.
1/2 cup sliced, slivered, toasted almonds 2 tbsp. sesame seeds toasted 1/2 cup cabbage shredded 1 pkg. bean sprouts 2 cups fresh, sliced mushrooms 2 green onions 1/4 cup sunflower seeds Ichiban noodles broken up 1 package chow mein noodles
Place seasoning package from Ichiban noodles in bowl. Add 1/2 cup cooking oil, 2-4 tbsps. soya sauce (more to taste), 3 tbsps. vinegar, 1 tbsp. white sugar, salt and pepper. Stir or shake. Pour over cabbage; sprinkle with dry noodles, then chow mein noodles when ready to serve.
1/2 cup pearl barley, cooked 25 minutes with salt 3 tbsps. cider or wine vinegar 1 tsp. dijon mustard 1/2 tsp. pepper 3 tbsps. olive oil (can be cut to 1 1/2) 1/2 tsp. oregano 3 cups cooked corn (frozen) 1 cup frozen peas 1 cup diced radish 1/2 cup sliced green onions
Whisk all together.
8 cups finely chopped cabbage (1 head) 1/4 cup shredded carrot (1 medium) 1/2 cup granulated sugar 1/2 tsp. salt 1/8 tsp. pepper 1/4 cup milk 1/2 cup mayonnaise 1/4 cup buttermilk 1 1/2 tbsp. white vinegar 2 1/2 tbsp. lemon juice
In large bowl, place cabbage and carrot. Combine sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice, beating until smooth. Mix well with cabbage and carrot. Cover and refrigerate at least two hours.
1 package vanilla pudding mix 1 package lemon jello 2 tbsps. lemon juice 1 package raspberry jello 1 can whole cranberry sauce 1/2 cup chopped celery 1/4 cup chopped pecans 2 cups Cool Whip 1/2 tsp. nutmeg
In saucepan, combine pudding mix, lemon jello and 2 cups water. Cook and stir till boiling. Stir in lemon juice. Chill till partially set. Dissolve raspberry jello in 1 cup boiling water. Fold in cranberry sauce, celery and nuts. Chill till partially set. Fold Cool Whip and nutmeg into pudding mixture. Pour half into cake pan. Top with cranberry layer, then rest of pudding mixture. Chill.
Dressing: 2 eggs 1/2 cup sugar 1 tsp. cornstarch 1 tsp. dry mustard 1/4 cup white wine vinegar 1/4 cup water 1/2 cup mayonnaise Salad: 4 cups fresh broccoli florets 1/2 cup raisins 8 slices bacon, cooked and chopped 2 cups sliced fresh mushrooms 1/2 cup slivered toasted almonds 10 ounce can mandarin oranges, drained 1/2 red onion, sliced
To make dressing: In a saucepan, whisk together eggs, sugar, cornstarch and dry mustard. Add vinegar and water and cook slowly until thickened. Remove from heat and stir in mayonnaise. Cool. To make salad: Marinate broccoli in dressing for several hours. Add remaining ingredients and toss well. Serves 6.
2- 3oz. pkgs. lemon jello 2 cups boiling water 14oz. Crushed pineapple 12oz. Mandarin oranges,drained 2 cups cottage cheese 2 cups whipped cream
Mix Jello and boiling water. Cool. Fold in remaining ingredients.
8oz. Philadelphia Cream Cheese 1 can chicken noodle soup 1/2 cup mayonnaise 1 pkg. lemon jello 1/4 cup boiling water 1 cup diced celery 1 cup chopped green pepper 1 cup diced green onion 1 can small shrimp
Heat soup and stir in the Philly cheese until melted. Dissolve Jello in boiling water and add to mixture. Fold in the remaining ingredients. Cool until set and enjoy!
4 cups shredded cabbage 2 oranges, peeled, cut into bite-size pieces 2 red apples, chopped 1 cup seedless red grape halves 1/4 cup currants or raisins 1/2 cup mayonnaise or salad dressing 1/4 cup milk 1 tbsp. lemon juice 1 tbsp. sugar 1/8 tsp. salt 1/2 cup chopped pecans
In a large bowl, toss cabbage, oranges, apples, grapes and raisins; cover and refrigerate. In a small bowl, combine the mayonnaise with the milk, lemon juice, sugar and salt; cover and refrigerate. Just before serving, stir dressings and pecans into the salad.
1 can fruit cocktail 8 oz. cream cheese 1/2 cup water 3-oz. package cherry or lime jello 1 small package Cool Whip.
Combine first 3 ingredients in saucepan. Bring to a boil & simmer till smooth. Add jello. Cool in fridge for 1 hour then add Cool Whip and mix well. Cool till set.
1 cup sugar 1 cup water 1 package (6-oz) lemon gelatin 4 cups fresh cranberries ground 2 large unpeeled apples, cored and ground 1 unpeeled orange, seeded and ground 1/2 cup chopped pecans
In a saucepan, bring sugar and water to a boil. Remove from heat; immediately stir in gelatin until dissolved. Chill until mixture is the consistency of unbeaten egg whites. Fold in the cranberries, apples, orange and pecans. Spoon into bowl or mold. Chill until firm. Serve with a dollop of mayonnaise if desired.
Dressing: 1/4 cup salad oil 1/4 cup sugar 2 tbsp. vinegar 2 2/3 tbsp. ketchup (2 tbsp + 2 tsp) 1 tbsp. grated onion 1 tsp. worcestershire sauce Salad: 1 large head of lettuce 5 or more (1/3 pkg.) strips bacon, cooked and crumbled One large handful fresh bean sprouts 2 hard-boiled eggs, chopped fine
Mix and store dressing in a small covered bowl overnight. Tear lettuce in bite-sized pieces. Sprinkle with bacon, then bean sprouts, then egg. Refrigerate. Just before serving, pour dressing over. Toss and serve 6.
1/3 cup white sugar 1/2 cup salad oil 1/4 cup white vinegar 2 tbsp sesame seeds 2 tbsp poppy seeds 1/4 tsp paprika 1/2 tsp worcestershire sauce 2 tsp finely minced onion (or onion flakes) Fresh spinach leaves Fresh strawberries
Combine first 8 ingredients 1 hour in advance and shake well. Tear spinach leaves into bite size pieces. Slice strawberries lengthwise. Add salad dressing just before serving and toss well. The dressing is a large recipe. We used 1/2 of this for a salad that served 8 nicely. Don't be stingy with the strawberries. About 1 basket for an 8 serving salad. Substitute any leafy lettuce for the spinach as desired. (Romaine, Mixed Spring Greens etc.)
1 can tomato soup 1 cup white sugar 1/2 cup vinegar 1/2 cooking oil 1 tsp. worcestershire sauce 1 tsp. dry mustard salt to taste 3-4 cups cooked sliced carrots, cooled 1 green pepper 1 large cooking onion, sliced into rings
Stir first 7 ingredients together. Pour over prepared vegetables.
1 large can pineapple tidbits 1 pkg. Instant Pistachio Pudding 2 pkg. Dream Whip (prepared) 2 cups miniature marshmallows
Empty pineapple tidbits, including the juice, into a medium bowl. Add the pudding mix, then the Dream Whip and marshmallows. You can add chopped nuts or grapes if you like.
1 can (14 oz) Pineapple Tidbits ( Drain and reserve juice) Cornstarch 2 bananas-sliced 2 cups miniature marshmallows 2 cups whipping creamMeasure reserved juice and add 2 tsp cornstarch for each 1/2 cup. Heat, stirring constantly until thickened and cool. Whip the cream and fold in the cooled syrup, then the bananas, pineapple and marshmallows. Serve well chilled
(Dressing) 2 tbsp raspberry juice (put fresh berries thru sieve) 3/4 cup olive or vegetable oil 3 tbsp cider vinegar 2 tbsp + 1 tsp sugar 1/4 to 1/2 tsp black pepper to taste (Salad) 4 medium ripe pears 2 tsp lemon juice 8 cups torn salad greens 2/3 cup toasted pecan halves 1/3 cup fresh raspberries 1/3 cup crumbled Feta cheeseCombine dressing ingredients, shake until sugar is dissolved and refrigerate. Peel and core pears and cut into chunks. Toss pear chunks with lemon juice and drain. Combine pears, greens, pecans and raspberries, add dressing and toss. Sprinkle with Feta cheese.
2 heads romaine lettuce (Wash and tear into bite sized pieces) 3/4 cup pecans-toasted 2 oranges-peeled and sliced 1/4 cup vinegar 1/2 cup sugar 1 cup vegetable oil 1 tsp salt 1/2 small red onion-chopped 1 tsp dry mustard 2 tbsp waterPlace lettuce, oranges and pecans in salad bowl. Combine vinegar, oil, sugar, salt, onion, mustard and water in blender and blend ‘til well mixed. Make ahead and chill until ready to toss salad.
41/2 cup peeled, sliced cucumbers 1 cup granulated sugar 1/2 cup sliced onions 1/2 cup white vinegar 1 sweet green pepper, slivered 1 tbsp. pickling salt 11/2 tsp. celery seedIn large bowl, mix together cucumber, sugar, onions, vinegar, green pepper, salt and celery seeds.
1 pkge lemon Jell-o 1/2 cup boiling water 20-oz. can crushed pineapple 3/4 cup sugar 3/4 cup grated cheddar cheese Juice of one lemon 1 cup whipped creamBoil pineapple and water. Add jell-o and sugar; add juice of one lemon. Stir till dissolved. Cool. Add cheese and whipped cream. Chill several hours or overnight.
Wheat (at least 2 cups) 1 - 8 oz. package cream cheese, softened 1 large tub Cool Whip 1 large package Instant vanilla pudding mix 1 small can crushed pineapple 2 tbsp lemon juiceSoak the wheat in water overnight. Cook in slow-cooker 5-6 hrs until tender and chewy - Do not boil - adding water as needed; drain, rinse and cool.
2 cups light mayonnaise 1/4 cup lemon juice 3 tbsp Parmesan cheese 1/4 cup vinegar 1/2 tsp dried basil 1/2 tsp ground pepper 1/4 tsp sugar 1/8 tsp dry mustard 1/8 tsp garlic powderWhisk all ingredients together. Cover and refrigerate at least one hour. Leftover dressing keeps well covered and refrigerated.
1/2 cup vegetable oil 1/2 cup vinegar 2 squirts Sugar Twin or other substitute 1/2 tsp. dill weedShake well and add to salad just before serving. Works for either lettuce or cabbage salads.
1/3 to 1/2 cup white sugar 1 tbsp. flour (large) 1 tbsp. dry mustard (scant) 2 eggs 3/4 cup vinegar mixed 1/2 & 1/2 with water Butter size of an egg Salt and pepper to tasteMix dry ingredients in double boiler, beat in eggs, add vinegar, butter and seasonings. Cook till thick and glossy.
1/2 cup whipping cream 2 tsp. sugar 2 tsps. vinegar.Be sure to add the sugar first so your cream won’t curdle. Alter proportions of sugar and vinegar to suit yourself. Add to fresh lettuce just before serving. Eat. Enjoy!
1/2 cup salad dressing 1/4 cup coleslaw dressing 1/4 tsp. dried dillweedVerna uses this with spinach; 1/4 cup of each of swiss and cheddar cheese, shredded; a cup of sliced mushrooms; 6 cooked and crumbled bacon slices; and 2 chopped hard-boiled eggs.
1 cup mayonnaise 1 tbsp. sesame oil 1 1/2 tsp. lemon juice 2 tsp. sesame seeds toastedCombine all ingredients. Cover and refrigerate until serving or for up to 24 hours.
Arachnophilia 4.0