Salad Recipes for Summer Barbecues
Salads are a great accompaniment to any summer picnic or
barbecue. Everyone has their favorite. I personally love Taco
Salad, my daughter's favorite is Pea Salad.
Here are some easy salad recipes you can prepare for your family
or take to your next family get-together. Keep an open mind
about the Broccoli Salad recipe and give it a try. It is
delicious!
Taco Salad
1/2 onion, chopped
3 tomatoes
1 head lettuce
4 oz. cheese, grated
8 oz. Thousand Island dressing
Taco Sauce to taste
1 bag tortilla chips
1 lg. avocado, opt.
1 lb. ground beef
1 can kidney beans
1/4 t. salt
Chop onion, tomatoes, and lettuce. Toss with cheese, dressing and
taco sauce. Crunch and add chips. Brown meat, add kidney beans,
salt and simmer 10 minutes and mix into cold salad. Serve
immediately (or prepare ahead of time and add cheese and chips
right before serving).
Three Bean Salad
1 can green beans
1 can kidney beans
1 can wax beans
3/4 c. sugar
1/2 c. vinegar
1/2 c. vegetable oil
1/2 tsp. salt
Drain beans. Heat remaining ingredients in a saucepan until
heated through. Pour over beans and refrigerate before serving.
Picnic Coleslaw
6 c. shredded cabbage
2 c. shredded carrots
8 bacon strips, cooked and crumbled
12 green onions, thinly sliced
1/2 c. vinegar
1/3 c. vegetable oil
1/3 c. sugar
1 tsp. salt
Combine cabbage, carrots, bacon, and onion. In a jar mix vinegar,
sugar, salt, and shake well. Just before serving, pour dressing
over cabbage mixture and toss.
Macaroni Salad
1 lb. salad macaroni
12 med. green onions, sliced
4 hard-boiled eggs, chopped
1 c. thinly sliced celery
12 slices crisply cooked bacon, crumbled
1 c. dill pickles, chopped
1 1/2 c. mayonnaise
1 tbsp. mustard
1 tbsp. horseradish
1 tbsp. dill pickle juice
Salt and pepper
Cook macaroni according to package directions and drain well.
Rinse and drain again. Place macaroni into large bowl. Add onion,
eggs, celery, and pickle. Blend together the mayonnaise,
horseradish, mustard, and pickle juice. Stir into macaroni
mixture. Season to taste with salt and pepper. Cover and chill
4-6 hours.
Broccoli Salad
1 bunch broccoli, cut in tiny flowers
1 c. raisins
1/4 c. red onion
1/4 c. pecans (or walnuts, or sunflower seeds)
1/4 c. bacon bits
1 c. mayonnaise
1/2 c. sugar
1/4 c. vinegar
Mix mayonnaise, sugar and vinegar. Add bacon bits and other
ingredients and mix. Chill for a few hours.
Pea Salad
2 bags frozen peas
1 block cheddar cheese (cubed or shredded)
1/2 cup mayonnaise
1 bunch green onions
1 pkg. bacon cut into small pieces and fried
Keep peas frozen until ready to use. Combine all ingredients in a
large bowl. Chill and serve.
Five Cup Salad
1 c. sour cream
1 c. miniature marshmallows
1 c. coconut
1 c. pineapple
1 c. mandarin oranges
Mix together and refrigerate for 12 hours.
Rachel Paxton is a freelance writer and mom who is the author of What's for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For more recipes, gardening, organizing tips, home decorating, holiday hints, and more, visit Creative Homemaking at www.creativehomemaking.com.
Festive Fruit Salads for Your Holiday Table
I love fruit salads. Unfortunately, many of the best fruit salad
recipes are very high in calories and take a little more
preparation time than you might want to spend.
The holiday season is a perfect time to try some new fruit salad
recipes. Your family will love them and they make a delicious,
colorful addition to any Thanksgiving or Christmas table. If you
are counting calories, many ingredients can be substituted with a
lower calorie version, e.g., sugar-free Jello, low-fat cream
cheese, cottage cheese, or sour cream. Enjoy!
Frozen Cranberry Salad
1 (15 oz.) can whole cranberry sauce
1 (15 oz.) can crushed pineapple, undrained
1 (8 oz.) carton sour cream
Mix all ingredients together and freeze in bowl or mold. Serve
this salad on lettuce.
Strawberry Supreme Salad
1 (6 oz.) pkg. strawberry jello
2 c. boiling water
2 pkgs. frozen strawberries
1 (15 oz.) can crushed pineapple
1 c. miniature marshmallows
1/2 c. chopped nuts
2 (8 oz.) cartons sour cream
Dissolve jello in boiling water. Add frozen strawberries
immediately. Stir until strawberries separate. Add pineapple,
marshmallows, and nuts, stir together. Put half of this mixture
in bowl and chill until set. Keep remainder of jello mixture at
room temperature. When jello sets, remove from refrigerator and
drizzle sour cream evenly over it. Spoon remaining jello mixture
on top and chill until set. May be made a day ahead. (Use 9x9
inch pan).
Lemon-Lime Cottage Cheese Salad
1 (3 oz.) pkg. lemon jello
1 (3 oz.) pkg. lime jello
1 c. hot water
1 (15 oz.) can crushed pineapple
1 c. evaporated milk
1 c. Miracle Whip or mayonnaise
1 pint cottage cheese
1 c. chopped nuts
Dissolve jello in hot water. Add salad dressing, to which milk
has been stirred in a little at a time, in separate bowl, before
adding to jello. Add cottage cheese, pineapple and nuts. Pour
into mold and let set in refrigerator several hours.
Christmas Salad
6-oz. cream cheese
1 c. mayonnaise
1 c. heavy cream, whipped
1/2 c. red maraschino cherries, cut in half
1/2 c. green maraschino cherries, cut in half
1 (15 oz.) can crushed pineapple, drained
1 c. miniature marshmallows
Combine cream cheese and mayonnaise; blend well. Add fruit. Mix
well and fold in whipped cream. Freeze. Thaw about 15 minutes
before cutting into servings. Can be frozen in one dish or
thicker or thinner servings, or in cupcake pans.
Cinnamon Candy Salad
1 (6 oz.) pkg. lemon or orange jello
1/2 c. cinnamon red hots
1 3/4 c. hot water
1 small pkg. cream cheese
1/2 c. heavy cream
1/4 tsp. salt
1 large Red Delicious apple, grated
Boil together water and cinnamon red hots until candy is
completely dissolved. Mix syrup with jello, add apple. Blend
cream cheese, cream, and salt. Stir into jello and allow to stand
overnight in refrigerator.
Rachel Paxton is a freelance writer and mom who is the author of What's for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For more recipes, gardening, organizing tips, home decorating, holiday hints, and more, visit Creative Homemaking at www.creativehomemaking.com.
Apple Stuffing
1/4 cup chopped onions
1/4 cup chopped celery
2 tablespoons margarine
4 cups dry bread cubes
1/2 teaspoon poultry seasoning
1/2 teaspoon dried sage
1 cup diced, unpeeled apples
1/2 teaspoon dried sage
Freshly-ground black pepper
1/2 cup chicken broth
Cook onions and celery in margarine for 5 minutes, or until tender. Combine
onions and celery with all other dry ingredients. Add broth, and toss.
Yields stuffing for a 10 to 12 pound turkey.
Asparagus Risotto
1-1/2 pounds asparagus
5 cups (about) canned low-salt chicken broth
1 cup water
1 tablespoon butter
1 large onion, chopped
2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
2 teaspoons chopped fresh rosemary
1 cup freshly grated Parmesan cheese
1/4 cup whipping cream
Fresh rosemary sprigs (optional)
Trim tough ends from asparagus; discard. Cut off asparagus tips and reserve.
Cut stalks into 3/4-inch-long pieces. Place 2/3 of stalk pieces, 1 cup broth
and 1 cup water in blender. Puree until smooth. Set aside. Melt butter in
heavy large saucepan over medium heat. Add onion and saute until tender,
about 8 minutes. Add rice and stir 1 minute. Add wine and cook until
absorbed, stirring often, about 2 minutes. Add 1/2 cup broth and chopped
rosemary; simmer until liquid is absorbed, stirring often, about 4 minutes.
Continue to cook for 15 minutes, adding more broth by 1/2 cupfuls and
allowing liquid to be absorbed before adding more, stirring often. Add
remaining asparagus stalk pieces and reserved asparagus tips and continue
cooking until rice is just tender and mixture is creamy, adding broth as
needed and stirring often, about 10 minutes longer. Add reserved asparagus
puree and stir until absorbed, about 3 minutes. Stir in 1/2 cup Parmesan and
cream. Season to taste with salt and pepper. Transfer risotto to bowl.
Garnish with rosemary sprigs, if desired. Serve, passing remaining Parmesan
separately.
Baked Pineapple Casserole
1/2 cup margarine
1 cup white sugar
4 eggs
1 pinch ground cinnamon
1 pinch ground nutmeg
5 slices white bread, torn
1 (20 ounce) can crushed pineapple with juice
Grease a medium-sized casserole dish. In a mixing bowl, cream together
margarine with sugar. Beat in eggs one at a time. Stir in cinnamon and
nutmeg. Stir bread and crushed pineapple into the mixture. Transfer mixture
to the prepared baking dish. Bake at 350F for 60 minutes, or until bubbly
and lightly browned.
Cheddar Corn Casserole
1 stick butter, melted
1 large onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
3 eggs
1 cup sour cream
1 can (16 oz.) creamed corn
1/3 cup yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cheddar cheese, shredded
In a medium saute pan, heat 2 tablespoons of butter over medium heat. Add
onion and peppers and cook until softened, stirring occasionally. Remove
from heat. Combine remaining 6 tablespoons butter, eggs, and sour cream in a
large bowl. Whisk together until smooth. Mix in corn, cornmeal, salt and
pepper. Stir in cheese and onion-pepper mixture. Turn into a 2-quart
buttered baking dish. Bake in a preheated 350F oven for 30 to 35 minutes,
until puffed and golden.
Chili-Baked Fries
4 baking potatoes
4 tablespoons oil
1-1/2 teaspoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
1 pinch cayenne pepper
Scrub potatoes. Leaving skins on, cut each potato lengthwise into 8 wedges.
Rinse under cold water to remove starch. Pat dry. In very large bowl, mix
all remaining ingredients. Add potatoes and toss to coat. Place on rimmed
baking sheet. Bake in preheated 450F degree oven for about 45-50 minutes or
until crisp and browned. Carefully toss twice during cooking.
Corn Fritters
2 cups flour
2 eggs, beaten
1 tablespoon baking powder
1 cup milk
1/2 teaspoon salt
1/4 cup (1/2 stick) butter
4 tablespoons sugar
1 cup whole corn, drained
oil for frying
Sift together flour, baking powder, salt and sugar. Combine eggs, milk, and
butter; blend well; fold into dry ingredients. Stir in corn. Heat deep fryer
to 350F. Drop by tablespoonfuls into hot oil; deep fry about 5 minutes, or
until fritters are golden brown. Sprinkle with confectioners' sugar. Serve
warm.
Cream Cheese Ranch Potatoes
8 baking potatoes, peeled and quartered
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package dry Ranch-style dressing mix
1 (8 ounce) container sour cream
1/2 cup butter, softened
Bring a large pot of salted water to a boil. Add potatoes and cook until
tender, about 25 minutes. Drain and mash. In a large bowl beat the cream
cheese and dressing mix until smooth. Stir in mashed potatoes, sour cream
and butter; beat until desired consistency is reached.
Day Before Mashed Potatoes
9 potatoes, peeled and cubed
6 ounces cream cheese
1 cup sour cream
2 teaspoons onion powder
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter
Bring a large pot of salted water to a boil. Drop in potatoes, and cook
until tender but still firm, about 15 minutes. Transfer potatoes to a large
bowl, and mash until smooth. Mix in the cream cheese, sour cream, onion
powder, salt, pepper and butter. Cover, and refrigerate 8 hours, or
overnight. Preheat oven to 350F. Lightly grease a medium baking dish. Spread
potato mixture into the prepared baking dish, and bake in the preheated oven
about 30 minutes.
Easy Cheesy Potato Casserole
1 pound Velveeta cheese, cubed
2 cups mayonnaise
1 (2 pound) package frozen hash brown potatoes, thawed
1 white onion, chopped
1 (3 ounce) jar real bacon bits
Preheat oven to 350F. In the microwave, melt cheese in a large
microwave-safe bowl. Stir in mayonnaise, potatoes and onions. Spread in a
9x13 inch baking dish and top with bacon bits. Bake in preheated oven for 1
hour, or until hot and bubbly.
Green Bean Casserole
1 can cream of mushroom soup, 10 3/4 ounce
4 cups cooked green beans
1/8 teaspoon pepper
3/4 cup milk
1 1/3 cups fried onions
Mix soup, milk and pepper in a 1 1/2-quart casserole dish. Stir in beans and
2/3 cup of the fried onions. Bake for about 25 minutes at 350F. Top with the
remaining 2/3 cup fried onions and bake about 5 more minutes, until onions
are lightly browned.
Holiday Green Beans And Bacon
7 slices bacon
2 - 9-ounce packages frozen whole green beans, thawed
6 medium carrots, cut into 3- to 4-inch-long strips
2 tablespoons margarine or butter
2 cloves garlic, minced
1/2 teaspoon pepper
In a large skillet cook bacon, uncovered, over medium heat for 8 to 10
minutes or until just crisp, turning occasionally. Remove bacon, reserving 2
tablespoons drippings in skillet; drain bacon on paper towels. Add green
beans, carrots, margarine or butter, and garlic to reserved drippings in
skillet. Stir-fry over medium-high heat about 5 minutes or until vegetables
are crisp-tender. Crumble bacon. Stir pepper into vegetable mixture. Remove
from heat. Transfer to a serving bowl. Top with crumbled bacon.
Capellini Primavera
1/2 cup (1 stick) butter
1-1/2 cups chopped onions
3/4 cup julienne-cut carrots (1/8-by-1/8-by-1 1/2-inch)
5 cups (12 ounces) broccoli florets, cut into 1-inch pieces
3 cups (about 8 ounces) sliced mushrooms
1 1/4 cups thinly sliced yellow squash (cut squash in half
lengthwise before slicing)
1 teaspoon minced garlic
1-1/2 cups water
1 tablespoon beef bouillon granules (or vegetable broth)
1/4 cup sun-dried tomatoes, oil-packed, minced
1 1/4 cups crushed tomatoes in puree
1 tablespoon finely chopped fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/8 teaspoon crushed red pepper flakes
1 pound fresh angel-hair pasta
1/2 cup grated Parmesan cheese
Melt butter in Dutch oven over medium heat. Saute onions, carrots and
broccoli in butter 5 minutes. Add mushrooms, squash and garlic. Saute 2
minutes. Add all remaining ingredients except pasta and cheese; stir well.
Bring to simmer, then cook 8 to 10 minutes or until vegetables are tender
and flavors are well blended. Serve over cooked angel hair pasta. Top with
Parmesan cheese. Makes 4 to 6 generous servings.
Cavatini
1 large green pepper, diced
1 large onion, diced
2 oz. (1/2 stick) margarine
1 teas. garlic powder
1 lb. assorted pasta (wheels, shells, spirals, ziti)
1/2 lb. pepperoni - sliced thin - then cut in half
8 oz. mozarella cheese (shredded)
1/2 lb. hamburger (browned)
1/2 lb. italian sausage (browned)
1 - 16 oz. jar meat flavored Prego sauce
Melt margarine over medium high heat in a skillet. Add onions, peppers, and
garlic powder. Saute for about 4 minutes. Meanwhile, cook pasta according to
box directions. Heat sauce and combine with cooked hamburger and cooked
sausage. Use cooking spray to lightly grease an 11 X 13 casserole dish.
Place 1/2 of the cooked pasta in the dish, followed by 1/2 the vegetables,
1/2 of the pepperoni, and 1/2 sauce. Repeat another layer. Spread mozzarella
cheese over top. Bake at 350F for about 45 minutes or until cheese is
melted.
Fettuccine Alfredo
8 oz. cream cheese, cut in bits
3/4 cup Parmesan cheese, grated
1/2 cup butter or margarine
1/2 cup milk
8 oz. fettuccine, cooked and drained
In large saucepan combine cream cheese, Parmesan, butter and milk, stirring
constantly until smooth. Toss pasta lightly with sauce, coating well.
Leftovers can be frozen.
Greek-Style Penne
2 pounds tomatoes, halved, seeded, chopped
1 cup chopped green onions (white and pale green parts only)
7 ounces feta cheese, crumbled
6 tablespoons chopped fresh parsley
1/4 cup chopped fresh dill
1/4 cup extra-virgin olive oil
12 ounces penne pasta
Mix first 6 ingredients in large bowl. Set tomato mixture aside. Cook pasta
in large pot of boiling salted water until just tender but still firm to
bite, stirring occasionally. Drain. Add hot pasta to tomato mixture and toss
to coat. Season to taste with salt and pepper and serve.
Ham And Asparagus Fettuccine
12 ounces dry fettuccini noodles
8 ounces fresh asparagus, trimmed and cut into 2 inch pieces
1/2 cup butter
2 cups heavy cream
3/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 pinch cayenne pepper
1/2 pound cooked ham, diced
Bring a large pot of lightly salted water to a boil. Add pasta and cook for
8 to 10 minutes or until al dente. Stir asparagus into pot in the last five
minutes of cooking; drain. While pasta is cooking, heat butter and cream in
a medium saucepan over medium heat. When mixture begins to bubble, stir in
Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture
thickens, stirring occasionally. Stir in ham and heat through. Toss pasta
and asparagus with sauce and serve immediately.
Linguini With Clam Sauce
1 (16 ounce) package dry linguini
1 onion, chopped
6 cloves garlic, chopped
3 tablespoons olive oil
4 (6.5 ounce) cans minced clams
1/2 cup butter
salt and pepper to taste
2 tablespoons dry white wine
Bring a large pot of salted water to a boil, add linguini and return water
to a boil. Let linguini cook until al dente; drain well. In a large skillet,
saute the onion and garlic in olive oil until the onions are translucent.
Drain the cans of minced clams, reserving half of the juice. Stir the clams,
reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20
minutes, until the sauce has reduced 1/3 and has thickened. Spoon the clam
sauce over the linguini and serve.
Mexican Manicotti
1 lb. lean ground beef
1 (16 ounce) can refried beans
3 teaspoons chili powder
3 teaspoons oregano
1 (8 ounce) package manicotti shells
2 1/2 cups water
16 ounces picante sauce
16 ounces sour cream
1 cup shredded monterey jack cheese
1/4 cup sliced green onions
1/4 cup sliced ripe olives
In bowl, mix uncooked beef, beans, chili powder, and oregano. Spoon into
uncooked manicotti shells. Place in greased 13x9 baking pan. Mix water and
sauce, pour over manicotti. Cover and refrigerate 8 hours. Remove from
refrigerator 30 minutes before baking. Cover and bake at 350F for 1 hour.
Uncover; spoon on sour cream. Sprinkle with cheese, onions, and olives. Bake
for 8 minutes more.
One Pot Tuna Pasta
8 oz. elbow macaroni, uncooked
1 large can white albacore tuna packed in water, drained
1/4 chopped cup fresh parsley
2 1/2 cups water
2 chicken bouillon cubes
1/8 teaspoon pepper
1 teaspoon fresh basil
1 - 4 oz. jar pimento
1 - 9 oz. package frozen cut green beans
1 cup milk
4 oz. Cheddar cheese, grated
Bring water, bouillon cubes, pepper and basil leaves to a boil in a 4-quart
pot. Gradually add pasta so that water continues to boil. Cover and simmer
for 7 minutes, stirring occasionally. Meanwhile, dice pimento. Stir diced
pimento, green beans and milk into pot; cover and simmer 6 to 8 minutes or
until pasta and beans are tender. Stir in cheese, tuna and parsley until
cheese is melted. Serve immediately.
Triple Cheese Macaroni
8 ounces elbow macaroni
2 eggs
3/4 cup whole milk
1/2 cup half and half
1/2 cup heavy cream
1/2 teaspoon chopped parsley
1/4 teaspoon sugar
Pinch cayenne pepper
3/4 teaspoon sea salt
1/2 tablespoon ranch seasoning
10 ounces sharp cheddar cheese, grated
5 ounces Monterey Jack cheese, grated
5 ounces Parmesan cheese, grated
Preheat the oven to 350F. Cook the macaroni according to package directions,
drain and set aside. In a large mixing bowl, beat the eggs. Add the milk,
half and half, cream, parsley, sugar, cayenne, salt and ranch seasoning and
mix until well blended. Add the macaroni, cheddar, Monterey Jack and
Parmesan cheeses and mix until fully incorporated. Pour into a large baking
dish. Cover the dish with plastic wrap, then cover with aluminum foil and
bake for 30 to 35 minutes.
Quick And Easy Cooking Tips For Butternut Squash
By: Brittany Rickaway
There are a lot of tips out there for preparing butternut squash. This is a really diverse vegetable and can be used in an added to many many things.
The best cooking tips for butternut squash come by knowing a bit about the product itself. It comes from the gourd family, which is native to the Western Hemisphere. Some people believe that native Mexicans were eating this vegetable as early as 5500 BC. As you can see this food as a very long history as well as still being a favorite today.
There are two different kinds of squash. Summer and winter. Butternut squash is winter squash. At their biggest it will probably grow to be about 3 pounds. However, they can be smaller and a smaller squash should still taste just fine.
When shopping, try to always pick one that?s heavy in your hands and has no moldy spots on it. You can store squash for a relatively long time because the skin is so hard and thick. You will want to keep it in a cool, dry place for up to a month. If you cut the product, then wrap it in plastic wrap and refrigerate. It should last for up to 5 to 7 days, but any longer than that and you should probably throw it out.
Finding the perfect wine will also bring out the great flavor of your butternut squash. Depending on what you are serving with it and how you prepare it, you can serve a Pinot Grigio or Chenin Blanc to enhance the flavor of both.
There are also some spices that enhance the flavor. Try using any of the following: allspice, anise seed, brown sugar, butter, cardamom, cinnamon, cloves, cumin, ginger, mace, nutmeg, paprika, sage, savory, tarragon, thyme and turmeric.
It?s simple to prep this vegetable. You simply rinse and cut the product lengthwise. Once you have done that, remove and discard the seeds and excess fiber that you will find toward the center of the squash. If you like, you can peel the skin off. It should be noted that many children do not like the skin very much.
There are many different ways to cook butternut squash? here are a few:
Stir-Fry: squash is done when tender when pierced.
Bake: 400 degrees for 30 - 40 minutes, uncovered.
Microwave: Cut the product in half and microwave for 10 -12 minutes.
Boil: Cut into chunks and boil 7 - 9 minutes.
Steam: Cube and steam for 6 - 8 minutes.
Roast: 400 degrees for 30 - 45 minutes.
Do you love to cook? So do we! at http://www.morecookinginfo.com/tips we have a passion for food and cooking! Visit our website to find, great cooking tips as well as recipes from Italian to French, from grilling to good ol' home cooking! We can't wait to see you there!
