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  • THE JUNGLE COOKBOOK

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    SALADS & DRESSINGS

    SALADS

    bulletBlack Bean and Corn Salsa
    bulletBroccoli Coleslaw Salad
    bulletCaesar's Salad
    bulletChicken Salad (Della's Recipe)
    bulletCranberry Salad Mold (Traditional for Della's Thanksgiving)
    bulletCucumber Salad
    bulletCucumber, Tomatoes and Mint Salad
    bulletDella's Garden Salad
    bulletFiesta Salad (Della's Recipe)
    bulletFruit Salad (a.k.a., Halpin's Fruit Salad)
    bullet Pea Cheese Salad
    bulletPotato Salad Remoulade
    bullet Slaw - Very Veggie
    bulletSpinach Salad with Dried Cranberries and Walnuts
    bulletSpinach Salad with Warm Bacon Dressing
    bulletSpinach(Baby) and Chick Pea Salad


    SALAD DRESSINGS

     
    bullet

    Creamy Caesar

    bullet

    Creamy SLAW Dressing (Della's)

    bullet

    French Vinaigrette

    bullet

    Italian Herb

    bullet

    Italian Dressing for small salad

    bullet

    Oil-Free Dressing

    bullet

    Honey Mustard

     

    BLACK BEAN AND CORN SALSA

     
    INGREDIENTS

    1 can black beans, rinsed and drained
    1 can garbanzo beans
    2 cups frozen corn kernels (10 oz. box)
    1 small red bell pepper, seeded and chopped
    1/2 red onion, chopped
    Cilantro (optional)
    Tomatoes (optional)
    1 1/2 teaspoons ground cumin (gives a chili flavor)
    1 teaspoons Tabasco
    1 lime, juiced
    2 tablespoons vegetable or olive oil
    Salt and pepper

    Directions

    Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!
     
    DIRECTIONS

    Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

     

     

    BROCCOLI COLESLAW SALAD

     
    THE SAUCE
    1/2 cup sugar
    1/2 cup vegetable oil
    1/4 cup water
    1/3 cup white vinegar
    2 flavor packets from Romen Noodles

     

    THE SALAD
    1 cup almond slivers (toasted)
    (2) 3 oz Oriental flavor Romen Noodles
    1 cup shelled sunflower seeds
    1 bunch green onions
    16 oz package broccoli slaw

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    ITALIAN DRESSING (for small salad)

     
    1 teaspoon dry Italian Dressing (envelope)
    2 Tablespoons olive oil
    1 Tablespoon red wine vinegar
     touch of basil
    Mix all.

    Can be added to black olives, cherry tomatoes, green onion salad.

     

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    CREAMY SLAW DRESSING

    (Della's recipe)
    1 1/2 Cup Mayonnaise
    1/4 Cup Dijon Mustard
    1 Tablespoon Cider Vinegar
    1 Tablespoon Lemon Juice
    1/4 Cup Sugar
    1/2 Teaspoon Hot Sauce
    Whisk all ingredients.  Store in fridge. 

    Makes about 2 cups of dressing.

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    CAESAR'S SALAD

     
    bullet6 cloves garlic, peeled
    bullet3/4 cup mayonnaise
    bullet5 anchovy fillets, minced
    bullet6 tablespoons grated Parmesan cheese, divided
    bullet1 teaspoon Worcestershire sauce
    bullet1 teaspoon Dijon mustard
    bullet1 tablespoon lemon juice
    bulletsalt to taste
    bulletground black pepper to taste

     

    bullet1/4 cup olive oil
    bullet4 cups day-old bread, cubed
    bullet1 head romaine lettuce, torn into bite-size pieces
    1. Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.
    2. Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.
    3. Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.

     

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    CHICKEN SALAD

    Della's Recipe
    13 oz canned chicken breast in water, drained
    3/4 cup Mayonnaise
    1 Stalk Celery, diced small
    1/2 small onion, diced small
    2 small cloves garlic, smashed
    bulletPlace chicken in medium bowl and flake
    bulletAdd mayonnaise
    bulletAdd smashed garlic
    bulletAdd diced celery and onion
    bulletMix well.  Serve on sandwich buns,  with crackers or wrapped in a tortilla shell.

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    Cranberry Salad Mold

    A Halpin Tradition for Thanksgiving
    1 Can Whole Cranberry Sauce
    20 oz. Canned Crushed Pineapple
    1 1/2 Cups Cranberry Juice Cocktail
    3 oz. Raspberry Flavored Jell-O
    3 oz. Lemon Flavored Jell-O
    1 Cup Diced Naval Orange
    =====
    Use: Oiled 6 cup Jell-O Mold
    Yield: 10-12 servings
    Drain pineapple (juice pack), reserving juice.  Add cranberry cocktail juice to equal 2 cups.  Boil, add Jell-Os, stirring until dissolved.  Chill until consistency of unbeaten egg white.  Stir in fruit.  Pour into oiled mold; chill until firm.  Invert ring mold onto circle of unpeeled orange slices, a tall mold into a deep crystal bowl.

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    This dressing is a treat for anyone who likes a refreshing salad topper with a big herb flavor.  Even without oil, it's thick and satisfying.

    Salad With Oil-Free Dressing

     
    1 Tablespoon powdered fruit pectin 
    1/4 teaspoon dried herb of choice (oregano, basil, thyme, tarragon, savory or dill weed)
    Artificial sweetener equivalent to 2 teaspoons sugar (restaurant packet)
    1/8 teaspoon ground mustard
    1/8 teaspoon salt
    1/8 teaspoon pepper
    1/4 cup water
    2 teaspoons vinegar
    1 garlic clove, minced
    Salad greens, tomatoes, cucumbers and carrots or vegetables of your choice.

    In a small bowl, combine pectin, herb of choice, sweetener, mustard, salt and pepper.  Stir in water, vinegar and garlic.  CHILL.  Serve over greens and vegetables of your choice.  Refrigerate leftovers.

     

    Yield: 1/3 cup
    Nutritional Analysis: 1 tablespoon of dressing equals 13 calories, 60 mg sodium, 0 cholesterol, 3 gm carbohydrate, trace protein, trace fat.
    Diabetic Exchange: Free

     

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    Cucumber Salad

     
    1 large English cucumber, washed

    1/2 sweet white onion

    1 Tablespoon salt (or less to taste)

    1/2 red bell pepper, ribbed and seeded

    2 Tablespoons sugar (or to taste)

    1/4 cup apple cider vinegar

    Salt and pepper to taste

    1 Tablespoon chopped fresh parsley
    Trim ends and slice cucumber thinly on the diagonal. Slice onion thinly into half rounds and separate rings. Toss onion and cucumber in colander with 1 Tablespoon salt. Allow vegetables to drain at least 30 minutes, tossing occasionally.

    Dice red pepper finely. In small bowl, whisk sugar with vinegar until sugar dissolves.

    Before adding dressing, taste cucumber. If too salty, rinse cucumber and drain thoroughly.

    Place cucumber and onions in large bowl and toss with dressing. Add diced red pepper, chopped parsley and salt and pepper to taste. Cover and chill at least 1 hour before serving. Cucumber salad is best served no more than 6 hours after marinating. Makes 2 generous servings.

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    Cucumber, Tomatoes and Mint Salad

     
    3 Large Cucumbers
    4 Pints Cherry Tomatoes, cut in half
    6 Tablespoons Olive Oil
    1/4 Cup Fresh Lemon Juice
    2 Tablespoons Fresh Mint, chopped
    1/2 Teaspoon Salt
    1/4 Teaspoon Crushed Red Pepper flakes
    Peel cucumbers; cut in half lenghwise; scoop out seeds and discard.  Cut crosswise into 1/2 inch thick pieces.

    Toss together cucumber, tomatoes, olive oil, lemon juice, mint, salt and pepper flakes.

    Nutrient Value Per Serving:
    124 calories, 11 g fat (1 g saturated), 1 g protein, 8 g carbohydreate, 2 g fiber, 145 mg sodium, 0 mg cholesterol.
    Hints: 
    Cover and let stand for 1/2 hour or up to 4 hours before serving.

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    Della's Garden Salad

     
    16 oz Rotini
    20 Black Olives
    20 Green Olives
    20 Cherry Tomatoes (cut in half)
    3 tablespoons Parmesan cheese (shredded)
    1 envelop Good Seasons Zesty Italian Dressing
         (1/4 cup vinegar, 3 tablespoons water, 1/2 cup oil)
    Cook pasta as directed.  Rinse and drain.

    Prepare Italian Dressing as directed.

    Add all ingredients to pasta.  Mix.  Refrigerate.

    NOTE:  You can use 1/4 cup water and 1/4 cup oil in place of 1/2 cup oil.

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    Fiesta Salad

    Della's Recipe - Summer Favorite
    4 Cups Shell Macaroni
    3-4 Green Onions, diced
    1/4 Cup Green Bell Pepper
    1/4 Cup Red Bell Pepper (sweet)
    1/4 Cup Yellow Bell Pepper (sweet)
    1 Cup Celery, diced
    3 Chicken Breasts halves, cooked and cubed
    1/2 Cup Cheddar Cheese, course grate
    2/3 Cup Mayonnaise
    2 Tablespoon Vinegar
    1 Teaspoon Prepared Mustard
    2/3 Cup Milk
    1/2 Teaspoon Salt (optional)
    Cook shells in salted water until tender.  Drain.  Rinse with cold water.

    Combine all ingredients and toss with shells until well coated.  Refrigerate.

     

    Notes:
    Can be made a day ahead, adding cheese before serving.

    Ham can be substituted for the chicken, but omit salt, if added.

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    Halpin's Fruit Salad

     
    2 Large Eggs
    1/2 Cup Sugar
    5 Tablespoons Lemon Juice
    2 Tablespoons Butter
    Whip together and cook in Double Boiler until thick.  Remove from heat and add butter.  Refrigerate to get cold.
    1 Large Can Fruit Cocktail
    1 Can Pineapple (chunky)
    1 1/2 Cup Marshmallows (mini)
    Cool Whip (small)
    Stir together all (except Cool Whip).  Add to above mixture until all has a coating of sauce.

    Fold in Cool Whip.

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    Potato Salad Remoulade

     
    2 Pounds Red New Potatoes
    3/4 Cup Mayonnaise
    3 Tablespoons Dijon Mustard
    2 Tablespoons Fresh Lemon Juice
    1 Teaspoon Tabasco Sauce
    2 Tablespoons Sugar
    1/2 Teaspoon Salt
    1/4 Teaspoon Pepper, course
    3 Medium Scallions, chopped (1/2 cup)
    1 Stalk Celery, finely chopped
    2 Tablespoons Fresh Parsley, chopped
    Place potatoes in medium-size saucepan; cover with water.  Bring to boiling.  Reduce heat; simmer 20-25 minutes or until knife-tender.  Do not overcook.  Drain; cool completely.  Leave skins on.  Cut into 3/4 inch dice.

    Combine mayonnaise, mustard, lemon juice, Tabasco, sugar, salt and pepper in large bowl.  Add potatoes, scallions, celery and parsley.

    Cover; refrigerate at least 1 hour or overnight.

    Nutrient Value Per Serving:
    237 calories, 17 g fat (2 saturated); 4 g protein, 18 g carbohydrate, 2 g fiber; 408 mg sodium, 12 mg cholesterol.
     

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    Baby Spinach with Chick Pea Salad

    Prep Time: 5 min
    Cook Time:  0

    Ingredients

    bullet8 ounces baby spinach, 5 cups, chopped
    bullet1 can chick peas, drained
    bullet1/2 medium red onion, finely chopped
    bullet1 tablespoon balsamic vinegar, eyeball it
    bullet3 tablespoons extra-virgin olive oil, 3 turns of the bowl
    bulletSalt and pepper

     

    Directions

    Combine chopped spinach, chickpeas and chopped onions in a bowl. Add 1 tablespoon balsamic vinegar and 3 tablespoons (3 turns of the bowl in a slow stream) extra-virgin olive oil. Toss well to coat and combine. Season salad with salt and pepper, to your taste.

     

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    Spinach Salad with Dried Cranberries and Walnuts

    1/2 cup cranberry juice
    2 tablespoons red wine vinegar
    2 tablespoons olive oil
    2 teaspoons Dijon mustard
    Salt and ground black pepper
    6 cups baby spinach leaves
    1/3 cup dried cranberries
    1/3 cup walnut pieces
    In a small container with lid, combine pomegranate juice, vinegar, oil, and Dijon. Seal and shake to combine. Season, to taste, with salt and pepper.

    Place spinach on a serving platter and top with cranberries and walnuts. Pour vinaigrette over spinach and serve.

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    Spinach Salad with Warm Bacon Dressing

     
    8 ounces young spinach
    2 large hard cooked eggs
    8 pieces thick-sliced bacon, chopped
    3 tablespoons red wine vinegar
    1 teaspoon sugar
    1/2 teaspoon Dijon mustard
    Kosher salt and freshly ground black pepper
    4 large white mushrooms, sliced
    3 ounces red onion (1 small), very thinly sliced

     

     

    Other sauce variation: (serve warm)

    IN BLENDER, blend all ingredients:
    3/4 cup sugar
    1 teaspoon dried mustard
    1 teaspoon salt
    1/3 cup apple cider vinegar
    1 teaspoon grated onion
    1 cup olive oil

    Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.

    Fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.

    Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

    Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.
     

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    Creamy Caesar

    2 oz. Non-Fat Grated Parmesan Cheese
    4 oz. Non-Fat Plain Yogurt
    1 Egg yolk
    1 Teaspoon Worcestershire Sauce
    1 Teaspoon Dijon Mustard
    1 Teaspoon Minced Garlic
    1 Teaspoon Anchovy Paste
    Dash of salt & pepper

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    Honey Mustard

    6 oz Rice Wine Vinegar
    6 Teaspoons Honey
    6 Teaspoons Hot Chinese Mustard
    3 Teaspoons Vegetable Oil
    Pinch of salt & pepper

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    French Vinaigrette

    2 oz. Olive Oil ( 1/4 cup)
    4 oz. Red Wine Vinegar ( 1/2 cup)
    2 Tablespoons Mixed Parsley
    2 Teaspoons Dijon Mustard
    1 Teaspoon Minced Garlic
    1 Teaspoon Sugar
    Pinch of salt & pepper
     

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    Italian Herb

    6 oz. Balsamic Vinegar
    3 Tablespoons Olive Oil
    3 Teaspoons Dried  Basil
    3 Teaspoons Ground Oregano
    3 Teaspoons Ground Thyme
    Dash of salt & pepper

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