Reader Recipes

Sweet & Savory Salad Sampler

 

South Seas Salad

From Cathy Benson of Daleville

 

INGREDIENTS:

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1 papaya, peeled and sliced (discard all but 2 T of seeds)

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2 cups escarole lettuce, torn into bite-size pieces

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1 small can pineapple bits drained, reserve juice

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1 cup chow mein noodles

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½ cup almond slivers

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½ cup chopped green onion, including the tops

 

Papaya dressing:

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½ cup honey

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2 T canola oil

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2 T white wine vinegar

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Pineapple juice from tidbits

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2 T real bacon bits

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2 T papaya seeds

 

DIRECTIONS: Mix all salad ingredients. In a blender, mix all dressing ingredients except the bacon bits and papaya seeds. Stir in bacon bits and papaya seeds without blending. Pour into a dressing bottle or Rubbermaid water bottle. Shake well; dress salad to taste. Makes 6 servings.

 

 

HOT CHICKEN SALAD

From Shonda Davis of Alexandria

 

INGREDIENTS:

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2 cups cooked chicken, diced

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15-oz. can cream of chicken soup

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1 cup chopped celery

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1 cup pineapple chunks, drained

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1 T minced onion

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½ cup slivered almonds

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¼ t salt

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¼ t pepper

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1 T lemon juice

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¾ cup mayonnaise

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3 eggs, cooked and diced

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1 medium can chow mein noodles

 

DIRECTIONS: Mix all ingredients, except noodles, together. Put in 8x8-inch or 9x9-inch cas­serole dish. Top with noodles. Bake at 350° for 30 minutes.

 

MARSHMALLOW FRUIT SALAD

From Nancy Howard of Brookneal

 

INGREDIENTS:

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20-oz. can pineapple chunks, drained

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15-oz. can fruit cocktail, drained

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15-oz. can mandarin oranges, drained

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1 cup chopped pecans

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8 oz. sour cream

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2½ cups whipped topping

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3 cups mini-marshmallows

 

DIRECTIONS: In a large bowl combine fruits, pecans, and sour cream. Fold in whipped topping and marshmallows. Cover and chill.

   

 

24-HOUR SALAD

From Joanne Woody of Center Cross

 

INGREDIENTS:

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2 cups canned fruit cocktail

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16-oz. can pineapple chunks or tidbits

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1 large bottle maraschino cherries

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1 can mandarin oranges

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2 cups mini-marshmallows

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2 beaten eggs

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4 T sugar

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2 T vinegar

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½ t butter

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1 pkg. Dream Whip

 

DIRECTIONS: Drain and combine fruit cocktail, pineapple, cherries and oranges. Add marshmallows. Dressing: Cook eggs, sugar, vinegar and butter over low heat until thick. Cool and fold in 1 package of prepared Dream Whip. Combine fruit and dressing; let stand 24 hours covered, in the refrigerator.

 

 

JULIE’S FESTIVE SUMMER SALAD

From Julie McNeill of Cape Charles

 

INGREDIENTS:

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1 can drained chickpeas

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1 can drained black beans

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1 can drained black-eyed peas

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1 can drained yellow corn

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1 jar roasted red peppers, seeded and diced

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1 jar peppadews, sliced in strips

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1 bunch scallions, chopped

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1 medium Bermuda onion, diced

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1 small can green chilies

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3 T soul seasoning

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2 T dried chives

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Ground sea salt to taste

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Ground pepper to taste

 

DIRECTIONS: Place first 9 ingredients in a large bowl. Fold in the last 4 ingredients. Refrigerate. (Seasonings may vary according to taste.) Serve chilled with tortilla scoops or homemade cumin scented tortilla wedges. (Great as salsa for fresh rockfish, flounder, shrimp, chicken, or pork.)

 

 

PINEAPPLE PRETZEL SALAD

From Grace Pruitt of Tangier

 

INGREDIENTS:

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1 cup crushed pretzels (stick kind)

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½ cup sugar

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1 stick margarine or butter (softened)

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8 oz. cream cheese (softened)

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8 oz. Cool Whip topping (thawed)

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1 large can crushed pineapple

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2 T cornstarch

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¼ cup sugar

 

DIRECTIONS: Combine the first 3 ingredients; press mixture in bottom of 9x9-inch pan or Pyrex dish. With a mixer, beat together the next 2 ingredients until smooth, about 2 minutes. Spread mixture on top of pretzels. Put the last 3 ingredients in a saucepan and cook until mixture thickens. Cool and spread on top of cream cheese and Cool Whip mixture. Refrigerate.

 

 

MACARONI SALAD

From Carolyn Maddox of Hurt

 

INGREDIENTS:

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½ lb. macaroni (cooked and drained)

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3-4 tomatoes (diced)

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3-4 cucumbers (diced)

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3 large peppers (diced)

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1 small bag radishes (diced)

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3 large carrots (diced)

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3 ribs of celery (diced)

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1 large onion (diced)

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4 T mustard

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2 T mayonnaise

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1½ T sugar (or more if desired)

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2 T vinegar

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Salt and pepper to taste

 

DIRECTIONS: In large bowl, mix the first 8 ingredients together. In another bowl, mix the last 5 ingredients together and pour over macaroni mixture. Stir and refrigerate.

 

 9:00- 9:30 you usually make out fairly well at Hampton Roads

OLD-FASHIONED POTATO SALAD

From Kathryn Dunn of Cumberland

 

INGREDIENTS:

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4 cups cubed peeled potatoes

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3 hard-boiled eggs, chopped

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2 celery ribs, thinly sliced

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¼ cup chopped green onion

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½ cup sour cream

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½ cup mayonnaise

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2 T vinegar

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2 T sugar

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1½ t prepared mustard

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1 t salt

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¼ t pepper

 

DIRECTIONS: Place potatoes in a sauce­pan and cover with water; bring to a boil. Reduce heat. Cook for 20 minutes; drain. Place potatoes in a large bowl; add eggs, celery and onions. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least one hour. Makes 6-8 servings.

 

 

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