Tag: Recipes

Recipe-Cherry tomato salad

Cherry Tomato Salad
1 quart cherry tomatoes, halved
1/4 cup vegetable oil
3 tablespoons vinegar
1/4 cup minced fresh parsley
1 to 2 teaspoons minced fresh basil
1 to 2 teaspoons minced fresh oregano
1/2 teaspoon salt
1/2 teaspoon sugar
Place tomatoes in a shallow bowl. In a jar with a tight-fitting lid, combine the oil, vinegar, parsley, basil, oregano, salt and sugar; shake well. Pour over tomatoes. Cover and refrigerate.
Note:
For the best flavor, prepare and serve this salad the same day.
Makes 6 to 8 servings.

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Recipe-Barbecued roast beef

Barbecued Roast Beef
1 (4 pound) beef roast
1 cup ketchup
1 onion, chopped
3/4 cup water
3 tablespoons Worcestershire sauce
3/4 cup brown sugar
Place roast into 4 quart slow cooker. In a small bowl, mix together all remaining ingredients except the brown sugar. Pour over roast. Cover; cook on low for 6 to 7 hours. Approximately 1 hour before serving, sprinkle with 3/4 cup brown sugar.
Makes 8 servings.

recipe-Marinated zucchini salad

Marinated Zucchini Salad
6 small zucchini (about 1 1/4 pounds), thinly sliced
1/2 cup chopped green pepper
1/2 cup diced celery
1/2 cup diced onion
1 jar (2 ounces) diced pimientos, drained
2/3 cup vinegar
1/3 cup vegetable oil
1/2 cup sugar
3 tablespoons white wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
In a medium bowl, combine zucchini, green pepper, celery, onion and pimientos; set aside. Combine remaining ingredients in a jar with tight-fitting lid; shake well. Pour over vegetables; toss gently. Cover and chill for 8 hours, or overnight. Serve with a slotted spoon.
Makes 8 servings.

Healthy recipe-german potato salad

German Potato Salad
12 to 14 medium red potatoes (about 4 pounds), cooked and peeled
2 hard-cooked eggs, sliced
4 bacon strips, diced
1 medium onion, chopped
2 cups water
1/2 cup vinegar
1/2 cup sugar
2 tablespoons cornstarch
4 teaspoons salt
1 1/2 teaspoons prepared mustard
1 teaspoon celery seed
1/4 teaspoon pepper
Slice potatoes into a large bowl. Add eggs; set aside. In a skillet, cook bacon and onion. drain, reserving 3 tablespoons drippings. Add bacon and onion to potato mixture. Add remaining ingredients to the drippings; cook and stir until slightly thickened. Pour over potato mixture and toss to coat. Serve warm.
Makes 8 to 10 servings.

Healthy recipe-Red white and green salad

Red, White And Green Salad
1 pound small red potatoes, cooked and cubed
2 large tomatoes, diced
1 pound fresh green beans, cut into 2 inch pieces and cooked
7 tablespoons olive or vegetable oil
5 tablespoons white wine vinegar
3/4 teaspoon salt
1/2 teaspoon pepper
In a large bowl, combine potatoes, tomatoes and beans. In a small bowl, combine remaining ingredients. Pour over vegetables; toss to coat. Refrigerate for several hours before serving.
Makes 8 to 10 servings.

Healthy Recipe-Crunchy pork and rice salad

Crunchy Pork And Rice Salad
1 head Chinese or green cabbage, shredded (about 6 cups)
2 cups cubed cooked pork roast
1 1/2 cups cold cooked rice
1 package (10 ounces) frozen peas, thawed
1 can (8 ounces) sliced water chestnuts, drained
Dressing:
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon celery seed
1/2 teaspoon salt
In a large bowl, toss together cabbage, pork, rice, peas and water chestnuts. In a small bowl, combine dressing ingredients; mix well. Pour over the salad and stir gently to mix. Chill for several hours.
Makes 8 to 10 servings.

Recipe-Autumn apple salad

Autumn Apple Salad
1 can (20 ounces) crushed pineapple, undrained
2/3 cup sugar
1 package (3 ounces) lemon gelatin
1 package (8 ounces) cream cheese, softened
1 cup diced unpeeled apples
1 cup chopped celery
1 cup whipped topping
1/2 to 1 cup chopped nuts
Lettuce leaves
In a saucepan, combine pineapple and sugar; bring to a boil and boil for 3 minutes. Add gelatin; stir until dissolved. Add cream cheese; stir until mixture is well blended. Cool. Fold in apples, celery, whipped topping and nuts. Pour into a 9 inch square pan. Chill until firm, several hours or overnight. Cut into squares and serve on individual lettuce-lined plates.
Makes 9 to 12 servings.