Buster has placed a total of 364 MasterCook recipes in this file: Algerian Cooked Carrot Salad - Kitchen Safari Antipasto Salad Ii Artichoke Salad Aunt Alice's Layer Salad Avocado Dressing Avocado Salad Avo-Dew Salad Bacon Dressing Bacon Dressing 1 Bacon-Avocado Potato Salad Baked Chicken Salad (Oster Kitchen Center Cook Baked Chicken Salad (Oster Kitchen Center Cookbook) Barvarian Sausage Salad Basic French Dressing Basic Yogurt Salad Dressing Basil Buttermilk Dressing Bavarian Potato Salad Bayrischer Kartoffelsalat (Barvarian Potato Salad) Bean And Tuna Salad Bean Sprout Salad With Garlic Benihana Salad Dressing Berry Sausage Dressing Big Bowl Potato Salad Bigwheel's Caesar Salad Black Eyed Pea Salad Blender Green Goddess Salad Dressing Bonnie's Potato Salad Cabbage Salad 1 Cabbage Salad 2 Caesar Salad Caesar Salad Dressing, Low Cal Calico Salad Cathy Loup's Caesar Salad Charred New Potato And Fennel Salad Chicken & Macaroni Salad Or Ham Chicken And Tuna Sauce Salad Chicken Salad With Black Beans Chicken Vegetable Salad Chinese Chicken Pasta Salad Citrus Salad With Raspberry Vinaigrette Classic Potato Salad Cobb Salad Coconut Carrot Salad Cold Pasta Salad Cold Potato Salad Confetti Pea Salad Cool Cucumber Salad Coriander Chicken Salad Country Potato Salad Creamy Chicken Salad With Mango Dressing * Creamy Cranberry-Orange Dressing Creamy French Dressing 1 Creamy Garlic Dressing Creamy Potato Salad Ring Crunchy Salad Topping Crunchy Tuna Salad Cucumber And Avocado Salad Cucumber Dill Salad Cucumber In Sour Cream Salad Cucumber Pea Salad Cucumber Relish Salad Cucumber Salad Cucumbers With Dill Dressing Curried Chicken & Mango Salad Curried Chicken Salad Deviled Smoked Fish Salad Dilled Potato Salad Dressing #1 Dressing #2 Drunken Chicken Salad Ed's Wife's Potato Salad Eggplant Salad Feta Greek Salad Five Cup Salad French Dressing 1 French Dressing 2 Fresh Tuna Salad Fresh Vegetable Turkey Salad Garden Potato Salad Garlic Basil Mayonnaise Garlic Chicken Caesar Salad Garlic Chili Lime Mayonnaise Garlic Green Bean Salad Garlic Herb Mayonnaise Garlic Pasta Chicken Salad Garlic Saffron Mayonnaise Garlic Wine Salad Dressing Garlicky Pasta Chicken Salad Gaul Darn Delicious Tater Salad -- Ala Rock Gene Goycochea's Caesar Salad Gingered Beet Salad Gingered Cabbage-Beet Salad Gloria's Pesto Potato Salad Goat Cheese And Sundried Tomato Salad Golden Glow Salad #1 Golden Salad Good Reasons Italian Dressing Good Reasons Ranch Style Salad Dressing Gourmet Caesar Salad Gourmet Salad Grandmother's Favorite Dressing Grapefruit And Avocado Salad Grapefruit, Avocado And Spinach Salad Grapefruit, Ham, And Spinach Salad Grapefruit, Romaine And Red Onion Salad (Mf) Grated Beet Salad Grated Vegetable Salad With Mustard Vinaigrette Great Northern Mock Tuna Salad #2 Grecian Pork Tenderloin Salad Greek Chicken Salad Greek Lamb Salad Greek Lemon New Pototoes With Feta Cheese Greek Mushroom Salad Greek Orzo Salad Greek Pasta Salad Greek Pasta Salad (Mf) Greek Potato Salad Greek Potato Salad With Dried Tomatoes Greek Romaine Salad With Beans Greek Salad Greek Salad #1 Greek Salad #2 Greek Salad #4 Greek Salad From Mary Poulos Wilde Greek Salad With Peppers Greek Spinach Salad Greek Spinach Salad With Hot Oil Dressing Greek Style Potato Salad Greek-Style Salad Green And Red Tomato Salad Green Bean And New Potato Salad Green Bean And Red Onion Salad Green Bean Salad Green Bean, Red Onion, Roast Potato Salad W/ Rsmry Vngrtte Green Bean-And-Potato Salad With Citrus Vinaigrette Green Chili Potato Salad Green Gelatin Salad Green Goddess Creamy House Dressing Green Goddess Dressing Green Goddess Salad Dressing Green Lentil And Bulgur Salad Green Mango Salad Green Mansions Slaw Green Mayonnaise Green Papaya Salad Green Papaya Salad With Shrimp Green Papaya Salad With Shrimp And Pork Green Pasta Salad Green Pea And Peanut Salad Green Pea Salad Green Pea/Lima Bean Salad Green Pepper Salad (Roumanian) Green Salad Green Salad #1 Green Salad #2 Green Salad Tossed With Tomato Dressing Green Salad With Berry Dressing Green Salad With Chicken Livers Green Salad With Dill Dressing Green Salad With Grapefruit Green Salad With Lime Dressing Green Salad With Walnuts And Oranges Green Top Salad Green-Bean Salad Grilled Asian Chicken Salad Grilled Beet And Smoked Trout Salad With Chive Oil Grilled Cajun Chicken Salad Grilled Chicken And Chickpea Salad Grilled Chicken And Green Bean Salad Grilled Chicken And Shrimp Salad Grilled Chicken Breast And Bean Salad Grilled Chicken Breasts With Salad Grilled Chicken Caesar Salad Grilled Chicken Ceasar Salad Grilled Chicken Dijon Salad Grill-Side Garden Salad Guava Dressing Guava French Dressing Gurkensalat (Cucumber Relish Salad) Hal's Caesar Salad Hamburg-Style Fish Salad Hot Chicken & Apple Salad Hot Chicken Salad #2 Hot Shrimp Salad On Crostini Hot Smoked Mackerel Salad House Salad #1 How To Make Fat Free Cole Slaw Hungarian Cucumber Salad Ice Cream Jello Salad Icebox Pumpkin Cream Roll Indian Salad Indian Summer Tomato Salad Iowa Peas And Cheese Salad Irish Pub Salad Iron Horse Cucumber Salad Island Black Bean And Rice Salad Island Chicken Salad With Citrus Rum Dressing Israeli Vegetable Salad Italian Antipasto Salad Bowl Italian Caesar Pasta Salad Italian Cheese Salad Dressing Italian Chicken Salad (Mf) Italian Lunch Salad Italian Orange And Onion Salad Italian Parsley And Arugula Salad Italian Potato Salad Italian Rice Salad Italian Rotini Salad Italian Shrimp And Fennel Salad Italian Style Pasta Salad Italian Tossed Salad Italian Vegetable Salad Italian Zucchini Salad Jack Daniel's Honey Mustard Jalapeno Potato Salad Justin's Tuna Salad Kartoffelsalat Mit Biermarinade (Potato Salad) Lime And Hot Pepper Salad Lime-Cooked Salmon With Salad Lizas' Cucumber Salad Low-Fat Tuna Salad Marinated Bean Salad Mayonnaise Minted Potato Salad Mixed Vegetable Salad Mock Blue Cheese Dressing Mock Crawfish Salad Mock Egg Salad Mock Tuna (Chickpea) Salad Mom's 4-Bean Salad Mom's Carrot Pineapple Raisin Salad Moroccan Cucumber Salad Mozzarella Salad Muoi's Salad Talays Mushroom And Bacon Salad Mushroom Salad Mushroom Salad #2 Mushroom Starter Salads Mushroom, Fennel And Parmesan Salad Mushroom-Fresh Dill Salad Mustard Dressing My Favorite Turkey Dressing New Generation Potato Salad No-Name-Yet Salad Old Fashioned Potato Salad Old-Fashioned Chicken Salad Ole Man Jim's Q-Fest Smoked Chicken Salad Patio Potato Salad Philip's Potato Salad Phoney Egg Salad Picante Potato Salad Picnic Potato Salad Pigmanjim's Wife's Ceasar Salad Pink Potato Salad Pistachio Salad Poppy Seed Dressing Pork-Tater Salad Potato And Red Pepper Salad Potato Salad Potato Salad #3 Potato Salad #5 Potato Salad #7 Potato Salad A La Trout Potato Salad Monte Carlo Potato Salad Suggestion Potato Salad W/Chive Blossom Mayonnaise Potato Salad With Beer Dressing Potato Salad With Buttermilk Dressing Potato Salad With Dill Vinaigrette Potato Salad With Italian Dressing Potato Salad With Smoked Turkey And Artichoke Potato Salad With Tomatillo Sauce Potato Salad, Central European Style Potato, Cucumber, And Fresh Dill Salad Potato, Olives And Mint Salad Potato-Cucumber Salad With Mango Potato-Pear Salad Potluck Potato Salad Prawn And Cucumber Salad Prawn Salad With Basil And Feta Cheese Presto Potato Salad Pretzel Salad Red Cabbage And Apple Salad Red-Beet Salad Roast Turkey And Southern Dressing Sadie's Shrimp Salad Sadie's Shrimp Salad Dressing Salad Of Chicken & Melon * Salad-In-A-Boat Salata Horiatiki (Country Salad) Salata Maroulia (Lettuce Salad) Salmon Or Tuna Fish Salad San Antonio Chicken Salad Santa Fe Potato Salad Santa Fe Salad Santa Fe Shrimp Salad Sauerkraut Salad With Yogurt Dressing Schnittbohnensalat (Green-Bean Salad) Shoepeg Corn Salad Shrimp And Rice Salad Shrimp Creole Salad Side Dish Dressing Slaw 24 Hour Slaw Smashed Potato Salad Smoked Fish Potato Salad Smoked Salmon Potato Salad Smoked Trout, Avocado And Orange Salad Sour Cream Dressing Sour Cream Salad Southern Dressing Spanish Potato Salad Springtime Chicken Salad *** Nfxs18b Sweet Potato Salad Tangy Mashed Potato Salad Tangy Potato Salad Tarragon Potato Salad Tarragon Turkey Pasta Salad Tex-Mex Tuna Salad Three-Bean Salad Tomatensalat (Tomato Salad) Tomato Dressing Tomato-Cucumber Salad Tuna And Avocado Salad Tuna And Potato Salad Tuna Apple Salad Tuna Citrus Waldorf Salad Tuna Fish Salad Tuna Party Salad Tuna Salad Tuna Salad, Waldorf Style Tuna Taylor Salad Turkey Waldorf Salad Tuscan Tuna Salad Twenty Minute Potato Salad Vidalia Onion And Cucumber Salad Vinaigrette Pasta Salad With Chicken Watercress And Ginger Salad Watercress And Pickled Ginger Salad Watercress Basics And An Orange Chicory Walnut Salad Watercress Salad Dressing Watercress Salad With Bean Cheese Dressing Watercress-Mushroom Salad Watergate Salad Watergate Salad #1 Watergate Salad #3 Watergate Salad 2 Weight Watchers Pasta Noodle Salad Werewolf In The Waldorf Salad West Indies Salad Western Salad Wheat And Veggie Salad White Bean And Tomato Salad White Bean And Vegetable Salad White Bean Salad White Bean Salad With Shrimp And Sun Dried Tomato Vinaigret White Bean, Black Olive And Basil Salad White Castle Turkey Dressing White Corn Salad White Meat Of Chicken Salad White Mushroom Salad With Parmesan Shards White Salad Whitefish Salad Wilted Cucumber Salad Zucotini Salad Dressing ----------------------------------------------------------- * Exported from MasterCook Buster * Algerian Cooked Carrot Salad - Kitchen Safari Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound carrots 3 garlic cloves -- chopped 1 pinch salt 1 pinch sugar 1 lemon juice to 1/2 teaspoon pepper -- cayenne 1/4 teaspoon cumin 1 parsley -- chopped Scrape the carrots and quarter lengthwise. Cook in a little water with garlic and a pinch of salt and sugar, for 15 minutes. Drain and chill. Just before serving, cover with lemon juice, aobut 1/4 teaspoon salt, cayenne and cumin. Sprinkle with chopped parsley. Source: "Kitchen Safari A Gourmet's Tour of Africa" by Harva Hachten, 1970 McClelland & Stewart typed by Dorothy Hair 7/10/94 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Antipasto Salad Ii Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole button mushrooms 1 cup canned artichoke hearts 1 tablespoon olive oil 1 cup balsamic vinegar 2 tablespoons red wine -- optional 1 teaspoon basil 1 teaspoon oregano 1 teaspoon salt 1/2 teaspoon black pepper 1 each romain lettuce -- chopped 1 each english cucumber -- sliced 2 each stalks celery -- julienned 4 large tomatoes -- cut into eighths 4 each green onions -- cut in half - -- lengthw, ise 1/2 cup radishes -- quartered In a large bowl, combine mushrooms, artichoke hearts, olive oil, vinegar, wine, basil, oregano, salt, pepper. Toss, set aside & let marinate at room temperature for 30 minutes. Arrange chopped lettuce on a large platter, strain mushrooms & artichokes from the marinade & place in centre of lettuce. Arrange remaining vegetables around centre. Drizzle remaining marinade ove antipasto & serve. "Vegetarian Times" July, 1993 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Artichoke Salad Recipe By : Serving Size : 10 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 fresh artichoke hearts 1 tablespoon wine vinegar 2 cups artichoke hearts -- quartered 1 teaspoon Louisiana hot sauce 1 small garlic clove 2 teaspoons salt 1 teaspoon lea & perrins 3 tablespoons olive oil 1 tablespoon lemon juice In a wooden salad bowl, mash garlic and salt with a strong fork. Add fresh artichoke hearts, and mash with the garlic and salt. Add olive oil, stir, add lemon juice, stir, add wine vinegar, stir, stir, add hot sauce, stir, add Lea & Perrins Worcestershire sauce, Mix well. Put canned artichoke hearts in dressing and let marinate for 1 hour, then eat as is or serve on a bed of greens. From Justin Wilson's "Outdoor Cooking With Inside Help." Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Aunt Alice's Layer Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Avocado Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cu Avocados -- peeled and chopped 2 Te Fresh Lemon Juice 1/2 Te Salt 1/4 Te Celery Salt 1 dash Pepper 1 Cu Sour Cream -- divided Place avocado, lemon juice, salt, celery salt, pepper and 1/2 cup sour cream in blender container. Cover and puree until smooth. Blend in an additional 1/2 cup sour cream. Chill, covered, allowing flavors to blend. Yield: 1 1/2 cups Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Avocado Salad Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Avocado -- cut in half 1 Red onion -- cut in slices 1 tomato -- cut in slices salt -- to taste 1 Lime -- cut in half Cut avocado in halves. In a big bowl. Place sliced tomatoes, red onions, and lettuce. Sprinkle with lime juice, salt and pepper. Toss. Add avocado on top. Toss gently. Serve. Preparation Time: 0:10 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Avo-Dew Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 La Honeydew Melon 3 Avocados Romaine Lettuce -- or Bibb Lettuce 1/4 Cu Lemon Juice Peel and cube avocados; dip in lemon juice to prevent browning. Cut honeydew into bite-sized chunks. Combine avocados and honeydew. Line large platter with lettuce leaves; top with fruit. Serve with Spicy Cheese Dressing. (See dressing section). Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bacon Dressing Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 slices Bacon 1/4 Cu Apple Cider Vinegar 1 Te Sugar 1/2 Te Salt 1 dash Pepper Saute bacon until crisp; drain on absorbent paper. Crumble; set aside. Stir vinegar and remaining ingredients into bacon drippings; heat to boiling. Pour hot dressing over salad greens; toss. Garnish with crumbled bacon; serve immediately. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bacon Dressing 1 Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 slices Bacon -- diced 1 Cu Croutons 1/4 Cu Salad Oil 2 Ta Vinegar 1 Te Dry Mustard 1/2 Te Salt 1 Ta Sugar Bacon Drippings 1 Cu Sour Cream -- at room temperature Fry bacon until crisp. Remove, drain and crumble. Keep bacon drippings hot. Combine salad oil, vinegar, mustard, salt and sugar. Beat well. Gradually beat in hot bacon drippings. Stir in sour cream. Serve over salad greens. Top with crumbled bacon and croutons. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bacon-Avocado Potato Salad Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium boiling potatoes 2 avocados -- cubed 8 slices bacon 1/2 cup chopped onions -- chopped 1 tablespoon fresh lime juice 1/2 cup white wine 1/4 cup cider vinegar salt black pepper paprika 1/4 teaspoon mustard powder 2 tablespoons fresh parsley -- chopped 1 tablespoon fresh cilantro -- chopped Boil potatoes in their skins. While potatoes boil, cube avocados and toss with lime juice. Chop bacon into one inch pieces and fry until crisp in a large skillet. Remove bacon to paper towels to drain. In bacon fat, saut‚ onions until golden. Remove pan from heat and stir in wine, vinegar, mustard, and salt, pepper, and paprika to taste. When potatoes are tender, drain, peel, and dice. While still warm, pour dressing over potatoes and toss. Allow to cool to room temperature. Fold in avocado, bacon, parsley, and cilantro. Serve at room temperature or chill one hour or longer. Posted to the BBQ List by Rock McNelly on Sep 29, 1998. Preparation Time: 2:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Baked Chicken Salad (Oster Kitchen Center Cook Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups chicken -cooked -- diced 1/2 cup mayonnaise 1 1/2 cups celery - diced 1 lemon slice - peeled 1/2 cup almonds - blanched 1/2 onion - small 4 cups potato chips - whole 1 cup cheddar cheese cubes Heat oven to 375F. Grease a 2-quart casserole. Put chicken and celery into casserole. Blender - chop nuts and add to chicken. Put 2 cups of potato chips into blender container, cover and process 4 cycles at (stir). Empty onto wax paper and set aside. Repeat with remaining chips. Put remaining ingredients into container, cover and process at (blend) until smooth. Add to chicken and mix well. Sprinkle potato chip crumbs over top and bake for 30 minutes. A cycle is defined as a 1 second pulse operation with a pause for food to settle before repeating. The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Baked Chicken Salad (Oster Kitchen Center Cookbook) Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups chicken -cooked -- diced 1/2 cup mayonnaise 1 1/2 cups celery - diced 1 lemon slice - peeled 1/2 cup almonds - blanched 1/2 onion - small 4 cups potato chips - whole 1 cup cheddar cheese cubes Heat oven to 375F. Grease a 2-quart casserole. Put chicken and celery into casserole. Blender - chop nuts and add to chicken. Put 2 cups of potato chips into blender container, cover and process 4 cycles at (stir). Empty onto wax paper and set aside. Repeat with remaining chips. Put remaining ingredients into container, cover and process at (blend) until smooth. Add to chicken and mix well. Sprinkle potato chip crumbs over top and bake for 30 minutes. A cycle is defined as a 1 second pulse operation with a pause for food to settle before repeating. The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barvarian Sausage Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound knockwurst -- cooked / cooled 1 each onion -- medium 1 tablespoon mustard -- prepared * 1/2 teaspoon salt 1/4 teaspoon paprika 1 tablespoon capers 2 each pickles -- small 3 tablespoons vinegar 2 tablespoons vegetable oil 1/4 teaspoon pepper 1/4 teaspoon sugar 1 tablespoon parsley -- chopped * Mustard must be the strong Djon or Gulden Type. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Cut the knockwurst into small cubes. Mince the pickles and onion. Mix together the vinegar, mustard and oil. Add salt, pepper, paprika and sugar. Adjust seasonings if desired. Add the capers; mix well. Stir in the chopped knockwurst, pickles, and onions. Just before serving, garnish with chopped parsley. The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Basic French Dressing Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cu Olive Oil -- or salad oil 1/4 Cu Vinegar 1/4 Cu Lemon Juice 1 Te Salt 1/2 Te Dry Mustard 1/2 Te Paprika Beat all ingredients together with rotary beater or shake well in tightly covered jar. Keep in covered jar in refrigerator. Shake again to mix before using as it separates on standing. Makes 1 1/2 cups Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Basic Yogurt Salad Dressing Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Pi Yogurt 1 Te Lemon Juice 1/4 Te Garlic Salt 1/4 Te Onion Salt 1 dash Celery Salt -- or rosemary Stir ingredients together. Makes 1/2 pint. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Basil Buttermilk Dressing Recipe By : Serving Size : 12 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cu Fresh Basil -- packed 3/4 Cu Buttermilk 2 Green Onions 3/4 Cu Mayonnaise 1/2 Te Pepper In a blender combine fresh basil, green onions and buttermilk. Blend until smooth. Add mayonnaise and pepper and whisk together. Store in refrigerator. NOTES : Possum Kingdom Lake Cookbook Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bavarian Potato Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups potatoes -- * 2 cups chicken broth 1/2 teaspoon salt 1/4 cup vegetable oil 1/3 cup onions -- chopped 1/2 teaspoon sugar 2 tablespoons lemon juice pepper -- as desired * Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth may be either home made or commercial. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature. ************* ERROR 5003 ************** Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bayrischer Kartoffelsalat (Barvarian Potato Salad) Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups potatoes -- * 1/2 teaspoon salt 1/3 cup onion -- chopped 2 tablespoons lemon juice 2 cups chicken broth -- ** 1/4 cup vegetable oil 1/2 teaspoon sugar 1 pepper -- as desired * Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth may be either home made or commercial. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature. The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bean And Tuna Salad Recipe By : Serving Size : 12 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups water 2 cans cannellini beans 1/3 cup olive oil 3 teaspoons red wine vinegar 1 teaspoon salt fresh pepper to taste 1 medium red onion 12 ounces tuna -- drained Directions: Mix together oil, vinegar, salt and pepper. Pour over beans and onion in a shallow bowl. Cover and refrigerate at least 1 hour. Transfer bean mixture to serving platter with slotted spoon. Break tuna into chunks and arrange on bean mixture. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bean Sprout Salad With Garlic Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons sesame seeds 1 pound fresh bean sprouts thoroughly washed and drained 3 medium garlic cloves peeled and minced 2 medium scallions -- trimmed & minced 1 1" cube ginger peeled and minced 2 tablespoons oriental sesame oil 1/3 cup soy sauce 2 tablespoons cider vinegar 1 tablespoon mirin -- (sweet rice wine) 2 teaspoons light brown sugar 1 teaspoon spicy sesame oil Makes 4 to 6 Servings Fresh bean sprouts are a must for this recipe from China's Hunan province. The canned variety don't have the requisite crispness. Keep a close eye on the toasting sesame seeds so they don't burn. PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them over the bottom of a pie tin. Roast for 12-to-16 minutes, stirring often, until they are golden. The seeds can be toasted in advance and stored in an airtight container. Place the bean sprouts in a large heatproof bowl and set it aside. In a medium-size skillet set over moderately low heat, stir-fry the garlic, scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Add all the remaining ingredients, increase the heat to moderate, then boil the mixture, uncovered, for 1 minute to slightly reduce the liquid. Pour the boiling dressing over the bean sprouts, toss well, then cover the bowl and chill the salad for several hours. Toss again before serving. JEAN ANDERSON - PRODIGY GUEST CHEFS COOKBOOK Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Benihana Salad Dressing Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Onion -- chopped 1/4 cup Peanut oil 2 tablespoons Rice wine vinegar 2 tablespoons Water 1 tablespoon Ginger root -- chopped, 1 tablespoon Celery -- chopped 1 tablespoon Soy sauce 1 1/2 teaspoons Tomato paste 1 1/2 teaspoons Sugar 1 teaspoon Lemon juice 1 d Salt & pepper Combine all ingredients in blender or food processor; process until almost smooth. Per serving: 91 calories, 3 g protein 9 g. fat, 2 g. carb., 230 mg. sodium. FROM: KAREN MINTZIAS (TCVC49A) Bobbie Beers Note: Same recipe appeared in Dallas Morning News 12/4/96. But with the following differences: minced onion, ginger, and celery, instead of chopped. Directions: Combine all ingredients in a blender. On medium speed, blend 3 to 5 seconds, or until well incorporated. Makes 8 side-salad size servings. Per serving: Calories 68, Fat 7g, No cholesterol, Sodium 197mg. percent calories from fat 87% Other often requested recipes, though not the dressing, are available in a collection offered by the company. To request a copy, write: Benihana Marketing Department, P.O.Box 020210, Miami, FL. 32101-0210 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Berry Sausage Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups fresh cranberries 1 cup orange juice 1/3 cup sugar 1 pound pork sausage 8 ounces cornbread stuffing mix -- package mix 1/2 teaspoon baking powder 1 cup finely chopped celery 1/2 cup finely chopped onion 1 egg 2 tablespoons water In a saucepan, combine cranberries, orange juice and sugar. bring to a boil for 5 minutes. Cool. Break sausage into small pieces over stuffing mix in a large bowl and sprinkle with baking powder. add celery, onion and egg beaten with water. Toss gently to mix. Fold in cooled cooked cranberries. Spoon mixture into a 2 quart casserole. Cover tightly and bake in a 325 degree oven for 40 minutes. Remove cover and continue baking for 15 minutes more. Serving Ideas: Serve with pork. NOTES : Good with other meats also. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Big Bowl Potato Salad Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups cubed cooked potatoes 1 cup celery -- slices 1/2 cup radish -- slices 1/4 cup chopped green pepper 2 tablespoons green onion -- slices 2 hard-boiled egg -- chopped 1 1/2 teaspoons salt 1/8 teaspoon pepper 2/3 cup miracle whip. -- salad dressing * * * lettuce 1 hard-boiled egg -- sliced green pepper -- strips tomato wedges Recipe by: Kraft Tv recipes, 75/01 Preparation Time: 12:0 Combine potatoes, celery, radishes, green pepper, green onion, eggs, seasonings and salad dressing; mix lightly. Press into 1 1/2 quart bowl lightly brushed with salad dressing. Chill several hours or overnight. Unmold; surround with lettuce. Garnish with egg slices, green pepper and tomato to form flowers. Makes 8 to 10 servings. >From: carl.berger@bbs.synapse.net (Carl Berger) Newsgroups: rec.food.cooking NOTES : Sent to MC mailing list by Reggie Dwork reggie@netcom.com Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bigwheel's Caesar Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 me romaine lettuce 3 anchovy fillets -- up to 4 6 tablespoons salad oil 1 egg 1 tablespoon worcestershire sauce 1/4 teaspoon salt fresh ground black pepper to taste 1/4 cup Parmesan Cheese 4 tablespoons lemon juice 2 cups garlic croutons Tear lettuce into bite sized pieces in a large bowl...add half the oil and the cheese. In a separate small bowl mash anchovies with a fork and blend well with the other half of the oil, egg, worcestershire sauce, salt, and pepper. Add anchovy mixture to the lettuce and toss. Sprinkle on lemon juice and toss again. Top with croutons and serve immediately while the croutons are still crunchy. (If your scared of raw eggs think you can maybe substitute egg beaters or something similair for the egg). Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Black Eyed Pea Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups black eyed peas 3 teaspoons ground coriander 3 each garlic cloves -- minced 3 tablespoons fresh ginger -- grated 1/2 each red pepper -- chopped or - -- cayenne to, taste 1 olive oil 1 wine vinegar 1 salt 1 hungarian paprika Soak peas. Put in a pot with water to cover, plus 1 inch & add coriander, garlic, ginger & red pepper. Cook for a little over 1 hour or until still a little chewy. While the peas are cooking, prepare a dressing by mixing together oil, vinegar, salt & parika. Use 2:1 oil-vinegar ratio & add seasonings according to taste. Add to peas as soon as you remove them from the heat. Allow to cool to room temperature & adjust seasoning then serve. Vera Gewanter, "A Passion for Vegetables" The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Blender Green Goddess Salad Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Ou anchovy fillets* -- with oil 1/4 cup white wine vinegar 1 centiliter garlic -- minced 2 tablespoons lemon juice 1 small onion 1/4 cup parsley -- minced 1 cup mayonnaise chives or green onion tops -- chopped 2/3 cup heavy cream 1/4 teaspoon pepper Puree in blender. Best served with romaine lettuce and croutons. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bonnie's Potato Salad Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup salad oil 1 cup salad dressing 1 tablespoon mustard 2 tablespoons vinegar 2 tablespoons sugar 8 potatoes cooked -- peeled, and 1/2 cup onion-chopped 1/4 cup pickles-chopped 2 celery-chopped 3 eggs -- hard-cooked and -- chop 1 teaspoon celery seed salt -- to taste pepper -- to taste In bowl, mix together oil, salad dressing, mustard, vinegar, and sugar. In large bowl, place diced potatoes. Add onions, pickles, celery, celery seed, and eggs. Salt and pepper to taste. Add dressing. Toss lightly to coat. Recipe: Bonnie Adams in Houston, TX (1985) NOTE: Sherri says the only "fixed" amounts are the sauce's ingredients amounts. Sherri Pileggi in Houston, TX >From: carl.berger@bbs.synapse.net (Carl Berger) Newsgroups: rec.food.cooking NOTES : Sent to MC mailing list by Reggie Dwork reggie@netcom.com Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cabbage Salad 1 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 he cabbage onion 1 tablespoon sugar salt & pepper to taste celery salt & seeds to taste mayonnaise Chop cabbage very fine. Mix all ingredients well. Note: Need a large wooden bowl & chopper to make cabbage chop fine. NOTES : Possum Kingdom Lake Cookbook Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cabbage Salad 2 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 he cabbage -- chopped very fine onion 1 tablespoon sugar salt & pepper celery seed Mix together. NOTES : Possum Kingdom Lake Cookbook Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Caesar Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***dressing*** 4 anchovies 2 centiliters garlic 1 1/2 tablespoons lemon juice 2 1/2 teaspoons dijon mustard 4 1/2 tablespoons olive oil ***salad*** 1 he romaine lettuce -- cut up 1/2 cup olives 2/3 cup parmesan cheese croutons Mix all dressing ingredients in food processor. Mix salad with dressing and sprinkle with salt and pepper. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Caesar Salad Dressing, Low Cal Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup tofu 1 1/2 teaspoons dijon mustard 1 teaspoon anchovy paste -- or anchovy 2 tablespoons parmesan cheese -- grated 1 pinch sugar -- pinch 2 tablespoons lemon juice 1 garlic clove -- minced 1/4 teaspoon salt 1 tablespoon olive oil 1 pinch pepper In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop coarsely and let cool. In blender, blend lemon juice, mustard, garlic, anchovy, salt, sugar and pepper. With blender running, gradually add tofu, cheese and oil. Transfer to small jar and refrigerate, covered, for up to 2 days. Makes 1/2 cup. Per T: about 30 calories; 1 g protein, 3 g fat; 1 g carbohydrate. NOTES : Sent to MC mailing list by Reggie Dwork reggie@netcom.com Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Calico Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 1/2 cup salad oil 1/2 cup vinegar 1 teaspoon salt 1/2 teaspoon pepper 1/2 each green pepper -- chopped 1 each med. onion -- chopped or rings 1 can cut green beans 1 can red kidney beans 1 can yellow wax beans Wash and drain kidney, green, and wax beans. Add chopped pepper and onion. Mix sugar, oil, vinegar, salt and pepper. Pour over salad. Chill. Mrs. John P. Elberti The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cathy Loup's Caesar Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 la romaine 2 anchovy fillets 2 garlic cloves -- (2 to 3) 1/4 teaspoon salt 1/4 cup olive oil 1/2 lemon -- juice of 1 teaspoon Dijon mustard 2 dashes Worcestershire 1/4 cup freshly grated Parmesan garlic croutons (crisp bread cubes in a low oven; heat a little olive oil in a skillet, add a crushed garlic clove, saute long enough to flavor the oil, then saute bread cubes until brown) Mortar anchovies, garlic & salt into a paste. Whisk in other ingredients. Toss with the romaine, grind on fresh pepper, garnish with croutons & sprinkle with a little more grated Parmesan. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Charred New Potato And Fennel Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds small red potatoes -- washed 2 medium fennel bulbs -- trimmed, quartered -- lengthwise 1/2 cup light-tasting olive oil salt freshly ground pepper 1/3 cup pitted nicoise olives -- chopped 1/3 cup green onions -- chopped 6 tablespoons red wine vinegar -- (6 to 7) Preparation time: 25 minutes. Cooking time: 25 minutes. 1. Set broiler rack about 6 inches from heat. Turn on broiler. 2. Toss potatoes and fennel in 1/4 cup olive oil; reserve any extra oil. Spread in single layer on broiler pan. Lightly season with salt and pepper. Broil until blistered and slightly blackened, turning once, about 5 minutes per side. Bake in 400-degree oven until just tender, about 15-20 minutes. Do not overcook potatoes. 3. When cool enough to handle, cut potatoes and fennel into 1/2-inch dice. Toss with all oil, 6 tablespoons vinegar and remaining ingredients. Season to taste. Add remaining tablespoon vinegar if needed. Can be made several hours ahead and kept at room temperature or a day ahead and refrigerated, covered airtight. Let come to room temperature before serving. Adjust seasoning. 'This salad would be a great accompaniment to any grilled meat or poultry. Try to make it several hours or a day ahead so the flavors have a chance to deepen and meld together.' From the Four Seasons, Abby Mandel, The Weekend Cook, Chicago Tribune, 7/18/93. Christie Aspegren, September 93 Round Robin. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chicken & Macaroni Salad Or Ham Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs -- hard-boiled 1 chicken -- boiled, cooked and -- deboned 2 cups macaroni -- cooked and cooled 1 cup chopped celery 1/2 cup chopped onions green onions -- chopped olive -- green mayonnaise paprika Put macaroni in bowl, add cut up chicken, chopped eggs, celery onions and green onions, olives/ Add mayonnaise to mix. Sprinkle with paprika, chill about 2 hours before serving. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chicken And Tuna Sauce Salad Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds chicken meat -- cooked, diced 1 cup celery -- thinly sliced 1 cup white onion -- peeled, thinly 1 red bell pepper -- medium 1/4 cup parsley -- chopped 1 tuna sauce recipe -- (omit the 1/2 cup mayonnaise Combine the chicken, celery, onion, red bell pepper and parsley in a bowl. Mix the Tuna Sauce and mayonnaise together until smooth. Toss all together except the lettuce. Cover and refrigerate 2 to 4 hours. Toss a couple of times while chilling. Serve on lettuce leaves. Serves 8 as an entree salad. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chicken Salad With Black Beans Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup fermented chinese blk. beans 1 pound snow peas 1/4 cup dry sherry 1 cup low-sodium chicken broth 2 tablespoons finely minced garlic 2 teaspoons finely minced fresh ginger =or=- po -- wdered ginger 4 chicken breast halves -- (boned) 3 tablespoons salad oil 2 tablespoons dark sesame oil -- (optional) 1/4 bunch cilantro SOAK THE BLACK BEANS IN WATER for 15 minutes. Drain and discard water. Meanwhile, cook the snow peas in boiling salted water for 30 seconds. Immediately drain and plunge into ice water to chill. Drain again, dry on a towel, cut lengthwise into thin julienne strips and set aside. In a 2-quart saucepan, combine the black beans with the sherry and cook for 1 minute over high heat. Add broth, garlic and ginger and bring almost to a boil. Reduce heat to low, add the chicken breasts, cover and simmer 4 minutes. Remove from heat and let the contents of the pan steep, covered, for 5 minutes. Remove the chicken breasts to a plate and return the pan to the stove. Place over medium heat and cook uncovered for 5 minutes, reducing the liquid by 1/3. Pour the mixture into a mixing bowl, let cool for 10 minutes, then transfer the mixture to a blender. Running the blender on medium, slowly add both oils. When it's time to put dinner on the table, pour the sauce onto a platter, and place a pile of snow peas in the center of the plate. Slice the chicken diagonally across the grain into thin strips. Fan chicken breasts around the snow peas. Arrange vegetables around the chicken and sprinkle with cilantro. The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chicken Vegetable Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup diced cooked chicken 3/4 cup frozen green peas -- cooked and cooled 3/4 cup cooked rice -- cooled 2/3 cup finely diced celery 1 1/2 tablespoons diced pimiento 1/2 cup mayonnaise 1 dash white pepper 1 teaspoon lemon juice 6 lettuce cups 3 tomatoes -- peeled and -- quartered Combine chicken, peas, rice, celery, and pimiento. Blend mayonnaise, seasonings and lemon juice; pour over chicken-vegetable mixture. Toss lightly. Adjust seasoning, if necessary. Cover and chill before serving. Serve salad on lettuce cups and garnish with tomato wedges. Busted by Barb Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chinese Chicken Pasta Salad Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup miracle whip or miracle whip light -- dressing 2 tablespoons soy sauce 1 teaspoon ground ginger 1/4 teaspoon hot pepper sauce -- (optional) 3 cups rotini -- cooked, drained 2 cups chopped cooked chicken 1 cup pea pods 1 cup chopped red peppers 1/4 cup sliced green onions Mix Miracle Whip, soy sauce and seasoning in large bowl. Add remaining ingredients; mix lightly. Refrigerate. Busted by Barb Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Citrus Salad With Raspberry Vinaigrette Recipe By : Serving Size : 2 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SALAD*** 1 large asian pear 1 large orange -- navel 1 large grapefruit -- pink 1 mixed greens 1 water chestnut -- slices 1 onion -- purple, sliced 1 ginger -- candied 1 walnuts -- roasted ***DRESSING*** 2 tablespoons oil -- sesame 2 tablespoons oil -- walnut 4 tablespoons veinegar -- raspberry 1 teaspoon honey or 1 teaspoon sugar -- brown The orange, grapefruit, and asian pear should be peeled, sectioned and all of the membrane should be removed. Any mixed greens that you would like to eat "raw" can be mixed and placed in a mound in the middle of a round plate (individual serving). Around this mound of greens, arrange alternating slices of pear, orange and grapefruit. To add a variety of flavors and textures to the salad, toss in any desired amount of any or all of the following: thin slices of water chestnut, julienne strips of purple onion, little bits of candied ginger, and toasted walnuts. For the dressing, mix all of the ingredients together in a blender, or whisk them together vigorously. If you like a little sweetness to your vinaigrette dressings, add a little honey, or a little brown sugar and mix in thoroughly. Drizzle the dressing over the salad and serve. Source: "Yan Can Cook," Martin Yan : PBS Series, 11/8/94 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Classic Potato Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Hellmann's Real Mayonnaise 2 tablespoons vinegar 1 1/2 teaspoons salt 1 teaspoon sugar 1/4 teaspoon pepper 4 cups cooked -- cubed, peeled -- potatoes 1 cup sliced celery 1/2 Chopped onion 2 Hard-cooked eggs -- chopped In large bowl stir first 5 ingredients until smooth. Add remaining ingredients; toss to coat well. Cover; chill. Makes 5 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cobb Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 head iceberg lettuce 1/2 bunch watercress 1 small bunch curly endive 1/2 head romaine 2 tablespoons minced chives 2 medium tomatoes * 1 whole chicken breast ** 6 bacon strips -- cooked,diced 1 avocado -- peeled and diced 3 hard-cooked eggs -- diced 1/2 cup crumbled roquefort cheese ***SPECIAL FRENCH DRESSING*** 1/4 cup water 1/4 cup red wine vinegar 1/4 teaspoon sugar 1 1/2 teaspoons lemon juice 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon worcestershire sauce 3/4 teaspoon dry mustard 1/2 clove garlic -- minced 1/4 cup olive oil 3/4 cup vegetable oil *Note: Tomato should be peeled, seeded and diced. **Chicken breast should be cooked, boned, skinned and diced. Chop lettuce, watercress, endive and romaine in very fine pieces. Mix in 1 large wide bowl or 6 individual wide shallow bowls. Add chives. Arrange tomatoes, chicken, bacon, avocado and eggs in narrow strips or wedges across top of greens. Sprinkle with cheese. Chill. Meanwhile, to make dressing, combine water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire, mustard, garlic and oils. Chill. At serving time, shake dressing well. At table, pour 1/2 cup dressing over salad and toss. Pass remaining dressing at table. The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Coconut Carrot Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups flake coconut 1 1/2 cups shredded carrots 1/2 cup mayonnaise 1/4 cup raisins 2 tablespoons lemon juice 1/2 teaspoon ground ginger Combine all ingredients in a bowl; mix well. Chill. Serve on crisp lettuce. Possum Kingdom Lake Cookbook Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cold Pasta Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound pastas twists 8 ounces shrimp or chicken 1/2 cup mushrooms -- marinated 1/2 cup peas -- frozen 1/2 cup carrots -- shredded 1/2 cup cheese -- diced 3 tablespoons parsley -- chopped 1/2 cup virgin olive oil 1/4 cup lemon juice -- fresh 2 anchovies fillets -- chopped 2 tablespoons garlic -- finely chopped salt pepper -- freshly ground Cook pasta according to directions. Rinse quickly to stop cooking and place in large serving bowl. Add coarsly chopped shimp or chicken or both. Cook peas until not quite done drain and rinse in cold water. Add to pasta along with mushrooms and other veggies and cheese. Mix olive oil, lemon juice, chopped anchovies and parsley in a separate bowl and add to pasta. Toss everything together until pasta is well coated. Let sit in refrigerator for 2 hours. Season with salt and pepper and serve over beds of lettuce with lemon wedges. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cold Potato Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 potatoes -- large * boiling water 1/2 teaspoon salt 1 onion -- medium, minced 3 tablespoons vinegar 1/2 teaspoon mustard -- prepared 1 teaspoon sugar 2 teaspoons dillseed * Potatoes should be peeled and quartered. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In medium saucepan cook potatoes in boiling salted water until tender. Drain, reserving 3/4 cup of potato water. Dice potatoes. Add oil and minced onion; toss gently. In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion. Keep at room temperature for 2 to 3 hours. Stir in vinegar, mustard, sugar, and dillseed. Potato salad will be creamy. Serve at room temperature. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Confetti Pea Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages frozen green peas -- thawed (10 oz.) 1 co Borden Sour cream -- (8 oz.) 6 slices bacon -- cooked and crumbled 6 Green onions -- sliced 1 ja chopped pimiento -- well drained (2 1 ounce ) 1 teaspoon Beau Monde seasoning or seasoned sa Lettuce leaves -- (optional) In large bowl, combine ingredients; chill 2 to 3 hours to blend flavors. Stir before serving. If desired, serve on lettuce. Refrigerate leftovers. Makes 8 to 10 servings. Possum Kingdom Lake Cookbook Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cool Cucumber Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cucumbers -- thinly sliced 1/2 teaspoon salt 1 teaspoon fresh ginger -- finely chopped ***rice vinegar dressing*** 3/4 cup sweet cooking rice wine 1 cup japanese rice vinegar 1 teaspoon salt Combine dressing ingredients and bring to a boil. Set aside and cool thoroughly. Partly peel cucumber, leaving strips of green. Slice very thin. Add salt to cucumbers and let stand for about 15 minutes. Press excess ' liquid from cucumbers, add the ginger and the dressing, and chill thoroughly before serving. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Coriander Chicken Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup coriander -- chopped 3 scallions -- (including tops) -- minced 2 chicken breasts -- boneless and skinl, -- ess 3 tablespoons butter or margarine 1/4 cup sesame seeds -- toasted 1 garlic clove -- minced 1/2 head iceberg lettuce -- shredded ***SESAME DRESSING*** 1 tablespoon dry mustard water 1/2 cup sesame oil 1/2 cup salad oil 1/4 cup soy sauce 3 teaspoons sugar 1 tablespoon lemon juice 1/4 teaspoon chinese 5-spice powder Cut chicken into strips (optional: soak in soy sauce for one hour). Fry chicken in butter and garlic until brown. Reduce heat and simmer until done. Cool in the refrigerator. Toss cooled chicken with coriander, sesame seeds and scallions. Toss in sesame dressing (see below). Serve over a bed of shredded lettuce. DRESSING: Make a paste of mustard and water. Blend in other ingredients until homogeneous. Optional: let dressing sit at room temperature over night to get well-blended mixture (but it tastes fine freshly made, too) The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Country Potato Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds potatoes 1 cup mayonnaise 1/2 cup green peppers -- chopped 1/2 cup green onions -- chopped 1/3 cup pimientos -- chopped 1/3 cup sour pickle relish 1/2 cup sugar 1/2 cup prepared mustard Peel and boil the potatoes. Cool and cut the potatoes. Add the other ingredients and mix thoroughly. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Creamy Chicken Salad With Mango Dressing * Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***PATTI VDRJ67A*** 3 chicken breast -- whole boneless 1 cup chicken broth 3/4 cup rice 2 mangoes 3 green onions -- chopped 3 tablespoons french dressing ***MANGO DRESSING*** 1 mango 1/2 cup light cream 1/4 cup thousand island dressing 1 tablespoon mint -- chopped 1 tablespoon mango chutney Place chicken stock in pan, add chicken; cover and bring to a boil, reduce heat and simmer 10 minutes or until chicken is tender; drain and cool. Add rice gradually to a large pan of boiling water. Boil rapidly, uncovered, for 10 minutes or until rice is tender; drain and cool. Cut mango into thin strips. Cut chicken into slices. Make dressing by combining all ingredients in a blender. Combine rice, onions and French dressing in a bowl. Place on plates; top with chicken and mango dressing. The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Creamy Cranberry-Orange Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces cream cheese -- softened 1/2 cup sour cream -- or yogurt 2/3 cup cranberry orange relish In a bowl, mix together cream cheese and sour cream, beat until smooth. Stir in cranberry orange relish. Chill. serve on fruit salads. Makes 1 1/2 cups Good on grapefruits sections, apples or oranges. Also good as a fruit dip. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Creamy French Dressing 1 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Borden Lite-line plain yogurt -- (8 oz.) 2 tablespoons Real Lemon juice from concentrate 2 tablespoons vegetable oil 1/2 teaspoon garlic powder 1/2 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon hot pepper sauce In small bowl, combine all ingredients. Chill to blend flavors. Makes 1 Cup Possum Kingdom Lake Cookbook Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Creamy Garlic Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup plain low-fat yogurt 1 1/2 teaspoons Dijon or spicy brown mustard 1/2 teaspoon finely grated lemon peel 1/8 teaspoon cayenne pepper 2 teaspoons minced parsley 2 centiliters garlic -- peeled and halved In a medium bowl whisk together yogurt, mustard, lemon rind and cayenne pepper. Stir in parsley. Thread garlic onto a toothpick and add to the dressing. Cover and chill for 6 hours or overnight. Remove garlic and discard before serving dressing. Store in tightly covered jar in refrigerator and shake well before each use. NOTE: To turn simple greens in a well dressed salad. Make dressing in advance to allow the garlic flavor to come through. Possum Kingdom Lake Cookbook Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Creamy Potato Salad Ring Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups water 1/4 cup minced onions -- instant 2 teaspoons salt 1/2 teaspoon black pepper 2 en French Instant Mashed Potato granul 1 cup mayonnaise 1 tablespoon prepared mustard 2 cups thinly sliced celery 1/2 cup diced green bell pepper 1/4 cup pickle relish -- drained 1/4 cup chopped pimiento 4 eggs -- hard boiled Bring water, onion, salt, black pepper and celery to a boil.. Remove from heat and add instant potato, whipping briskly. chill. Blend in mayonnaise and mustard. Stir in remaining ingredients until evenly distributed. Pack in 1 1/2 quart greased ring mold or other mold. Chill, turn out on lettuce leaves. 8 to 10 servings. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Crunchy Salad Topping Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Grape-Nuts 1/2 teaspoon onion powder 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/8 teaspoon pepper 2 tablespoons parsley flakes 2 tablespoons bacon bits Mix and store in covered jar. Sprinkle on top of salad. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Crunchy Tuna Salad Recipe By : Serving Size : 2 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can can solid -- (6 1/2 oz.) white tuna packed in water drained & flaked 1 can water chestnuts -- (8 oz.) drained & chopped 1 cup chopped celery 1/2 cup shredded carrots 1/4 cup sliced green onions 1/4 cup low cal. mayonnaise 1 tablespoon dijon mustard 1 teaspoon soy sauce 1/4 teaspoon pepper in Large Bowl, Combine All Ingredients. Cover & Chill. Line Two Plates With Lettuce. Spoon Half Of Tuna Salad Onto Each Plate. (May Use Low Fat Yogurt in Place Of Mayonnaise.) Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cucumber And Avocado Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 english seedless cucumber salt chili pepper 1 tablespoon fresh lime juice 1 teaspoon minced onion 1 slice -- sweet red pepper lettuce 1 ripe avocado -- sliced Peel and slice the cucumber paper-thin. Season with salt, chili pepper and lime juice. Sprinkle with onion and red pepper slices. arrange lettuce on 6 serving plates. Pile cucumber mixture in center of each plate. Add avocado slices and parsley. 6 servings. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cucumber Dill Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 each cucumbers peeled & chopped 2 each scallions chopped 2 cups yogurt plain 1 teaspoon black pepper 2 tablespoons dill fresh snipped 2 tablespoons black olives chopped Mix all ingredients except the dill in a large chilled bowl. Sprinkle the dill over each serving liberally. Serve chilled. ORIGIN: Marina Golub, Arkangelsk - Russia, circa 1996 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cucumber In Sour Cream Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium cucumber thin sl 3 cups 1/2 cup sour cream 2 drops tabasco 1 teaspoon dill seed or fresh chop dill 1 teaspoon salt 1 tablespoon white vinegar 2 tablespoons chopped chives 1 dash pepper Sprinkle the cucumber with salt. Let stand 30 minutes. Drain thoroughly. Dry on paper towel. Combine sour cream, vinegar, tabasco, chives, dill seed and pepper. Pour over cucumber. Chill well before using. Garnish with fresh dill. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cucumber Pea Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 sh chunky cucumbers 1 cup cucumber pulp salt -- pepper, and paprika 1 cup cooked peas 1 cup minced cooked chicken 2 tomatoes Mayonnaise dressing Pare cucumbers. Cut slice from each end. Cut cucumbers in halves crosswise. Scoop out the centers, making thin-shelled cups. Chill thoroughly. Combine cucumber pulp, peas, and chicken. Season to taste. Moisten with mayonnaise. Mix lightly with 2 forks. Fill cucumber cups with the mixture. Stand each cup on a slice of tomato which rests on a bed of lettuce. Serve with mayonnaise. Garnish with paprika. 6 servings. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cucumber Relish Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cucumbers -- medium 1 1/2 tablespoons cider vinegar 1/8 teaspoon pepper 1 tablespoon parsley -- fresh, minced 1 1/2 tablespoons sugar 1/2 teaspoon salt 1/2 cup sour cream Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream. Top with minced parsley. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cucumber Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package lime gelatin -- (3 oz.) 1 cup cucumber -- scrubbed & grated 1 cup sour cream 1 cup mayonnaise 1 cup hot water 1/2 cup onion -- grated 1 cup cottage cheese Dissolve gelatin in hot water. Let cool. Add cucumber and onion to gelatin. Fold in sour cream, cottage cheese, and mayonnaise. Pour into 6 cup mold and refrigerate at least four hours before serving. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cucumbers With Dill Dressing Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup red or white wine vinegar 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon dried dill weed 1/4 teaspoon pepper 2 tablespoons vegetable oil 2 cups cucumber slices 1 cup thinly sliced red onion -- separated into -- rings 2 medium ripe tomatoes -- cut Combine dressing ingredients in large bowl. Add cucumber, onion and tomatoes; toss to coat. Let stand about 15 minutes before serving. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Curried Chicken & Mango Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts water 4 boneless -- skinned (4 oz.) 1 chicken breasts 3/4 cup plain yogurt 1 tablespoon lime juice 1 tablespoon honey 1 teaspoon curry powder 1/8 teaspoon salt 1/2 teaspoon pepper 1 cup peeled cubed mango -- papaya 1 or pineapple 4 lettuce leaves Bring Water To A Boil in A Medium Saucepan. Add Chicken. Reduce Heat & Simmer 15 Min. OR Until Chicken Is Tender. Remove Chicken & Let Cool. Cut Into 1/2 in. Pieces & Set Aside. Combine Yogurt, Lime Juice, Honey, Curry Powder, Salt & Pepper in A Medium Bowl. Mix Well. Add Mango & Reserved Chicken. Toss Well. Spoon Salad Onto Lettuce Lined Individual Serving Plates. (Fat 3.9. Chol. 75.) (Good Also With Chopped Celery Added.) The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Curried Chicken Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DRESSING*** 1/4 cup mayonnaise 2 tablespoons mango chutney 1/2 teaspoon curry powder 1/2 teaspoon salt 1/8 teaspoon nutmeg 1/8 teaspoon white pepper 1 cup plain yogurt ***SALAD*** 3 cups cooked chicken -- cubed 2 cups cantaloupe -- cubed 2 medium cucumber -- peeled, seeded, -- cube 3 cantaloupe -- cut in half 1/2 cup slivered almonds -- toasted Dressing: in blender container place first 6 ingredients, cover and blend until smooth, scrapping down side of container occasionally. Spoon into medium bowl and stir in yogurt until combined. Cover and refrigerate at least 3 hours for flavors to blend. Just before serving add chicken, cubed cantaloupes and cucumbers to the dressing; toss gently if desired, place melon slices on individual plates; mound heaping cup of salad on each melon half. Sprinkle toasted almonds on top. Makes 6 servings. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Deviled Smoked Fish Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flaked smoked fish 2 cups diced potatoes 1/4 cup grated raw potato 1/2 cup diced carrot 1/2 cup diced cucumber 1/4 cup chopped onion 1/4 cup mayonnaise 1 1/2 teaspoons prepared mustard Combine fish, potatoes, celery, carrot, cucumber and onion in a bowl. Blend mayonnaise and mustard and add to salad. Toss gently until well mixed. Recipe By: Ted Dahlen "Smoke Seafood" Posted to the BBQ-List by Bill Mathews on 4 Dec 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dilled Potato Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup mayonnaise -- reduced calorie 1/4 cup nonfat yogurt 1 garlic -- (clove) mashed or teaspoon garlic powder 2 tablespoons dill weed -- fresh and chopped 1 teaspoon dried 1/2 teaspoon salt free seasoning blend 1/2 teaspoon dried mustard 1 pound potatoes -- red cooked, cubed 1 cup peas -- frozen 2 green onions -- chopped In a large salad bowl, combine mayonnaise, yogurt and seasonings. Fold in potatoes, peas and onions. Cover and chill Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dressing #1 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cornbread 2 cups flour 2 cups meal 2 teaspoons baking powder 2 cups or more of milk Salt 3 Eggs Shortening Stir dressing 2 or 3 times so it won't stick around edges. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dressing #2 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cornbread Light Bread 1 large onion Chopped onion Chopped celery pepper Hot turkey broth Mashed potatoes 3 Eggs -- (3 to 4) Mix well. Stir dressing 2 or 3 times so it won't stick around edges. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Drunken Chicken Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 boned chicken breasts -- cook 1 cup sherry 1 teaspoon salt 1/2 teaspoon sugar 1 head red leaf lettuce 1/2 cup cilantro -- (leaves) optional 3 tablespoons sesame seeds -- toasted golden 4 scallions -- w/green, chopped Cut cooked chicken breasts in half. Put in large bowl with wine, salt and sugar. Toss, cover and marinate for 24 hours in the refrigerator. Next day drain off marinade. Arrange lettuce leaves on serving platter; place chicken pieces in the center. Sprinkle with sesame seed, cilantro leaves, and scallions. Judy Garnett/pjxg05a Raleigh, NC The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Ed's Wife's Potato Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds potatoes -- skin on 3 eggs 1 onion 1 small bell pepper mayonnaise salt and pepper Last cornbread my wife made was so bad the birds would not touch it and a passing skunk would not waste a shot on it. She does make a good potato salad. No written recipe so I'll wing it. Boil about 3 lb. of potatoes with the skins on. Boil 3 eggs with them, but not as long. Peel potatoes while just a little warm and cut into bite sized chunks. Chop an onion and a little bell pepper into it. Slice the eggs into it. Mayonnaise to coat everything well. Salt and pepper to taste. Not fancy, not exotic ingredients, but it has been my favorite for many years. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eggplant Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 lo chinese eggplants cut lengthwise into quarters 2 ounces agar-agar strips -- (optional) =or=- substitute shredded lettuce- 1 tablespoon toasted sesame seeds (for garnish) ***hunan vinaigrette*** 1 teaspoon grated ginger 2 garlic cloves -- finely minced 2 green onions -- finely minced 1 tablespoon coriander leaves -- minced 2 tablespoons soy sauce 1 tablespoon white vinegar 1 teaspoon chinese hot chili oil = -- (or to taste)=- 1/4 tablespoon sesame oil 1/3 teaspoon salt PLACE THE EGGPLANT in a shallow heat-proof dish and steam over high heat for about 20 minutes or until tender. Test with a fork. Remove. When cooled, tear into thin strips or cut into a 1/2-inch cubes. Refrigerate. In a bowl, cover the optional agar-agar with cold water for 10 seconds or until pliable. Drain, cut into 1-inch lengths and refrigerate. In a small bowl, thoroughly mix together the vinaigrette ingredients. Taste for seasoning. Arrange the agar-agar in a shallow platter. Toss the chilled eggplant with the vinaigrette and scatter over the agar-agar. Garnish with a sprig of coriander and the toasted sesame seeds. JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Feta Greek Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SALAD*** 1 small romaine lettuce torn into bite siz -- e pieces 3 tomatoes -- cut up 1 onion -- thinly sliced 1 green pepper seeded and chopped 1 cucumber -- peeled & sliced 1 cup black olives -- greek 1/2 pound feta cheese sliced or cut into chu -- nks ***DRESSING*** 1/4 cup olive oil 2 tablespoons vinegar 1 pinch oregano salt and pepper to taste Chill all vegetables, olives and cheese. Combine dressing ingredients. When ready to serve, toss all vegetables and olives. Top with cheese and serve with dressing. From "Fabulous Salads" by Johna Blinn Typed by Jack Busst, Calgary, Alberta 94/09/02 and posted on the "Gourmet" echo 94/10/17. From: Jack Busst Date: 10-16-94 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Five Cup Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup coconut 1 cup mandarin oranges 1 cup small marshmallows 1 cup pineapple chunks 1 cup sour cream Mix well. Possum Kingdom Lake Cookbook Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * French Dressing 1 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup salad or olive oil 1/4 cup lemon juice or cider vinegar 1 tablespoon sugar 3/4 teaspoon salt 1/4 teaspoon paprika 1/4 teaspoon dry mustard 1/4 teaspoon pepper Mix well and refrigerate. Possum Kingdom Lake Cookbook Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * French Dressing 2 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup olive oil -- vegetable oil or combination 1/2 cup sugar 1/4 cup vinegar 1/4 cup lemon juice 1 teaspoon salt 1/2 teaspoon dry mustard 1/2 teaspoon paprika Shake all ingredients in tightly covered container; refrigerate. Shake just before serving. Makes 1 1/2 cups dressing. Possum Kingdom Lake Cookbook Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Fresh Tuna Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds fresh tune 1 1/2 teaspoons liquid crab boil 6 eggs -- hard-boil, chop 1 cup onion -- chop fine 1/2 cup celery -- chop fine 1/2 cup dill pickle relish mayonnaise creole seasoning -- to taste Boil tuna in a pot of water seasoned with crab boil until it flakes apart. Remove from heat and soak for 15 to 20 minutes. Drain, cool and break into small pieces. Mix tuna with all ingredients to desired consistency. Serve on sandwich or with crackers. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Fresh Vegetable Turkey Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup seven seas viva -- (or any 1 brand) italian dressing 1 cup halved cherry tomatoes 1 cup quartered mushrooms 1 cup sliced zucchini or yellow 1 squash 1/2 cup pitted ripe olives 1/2 cup red pepper strips 1/2 cup sliced carrots 1/4 cup red onion rings 8 cups torn assorted greens 1/2 pound lois rich fully cooked 1 oven roasted breast of 1 turkey -- cut into strips 2 ounces kraft natural shredded mild 1 cheddar cheese Pour dressing over tomatoes, mushrooms, zucchini, olives, red papper, carrot and onions; cover. Refrigerate 1 to 2 hours to marinate. Toss vegetable mixture with greens. Top with turkey and cheese. Serve with additional dressing if desired. Makes 4 to 6 servings. VARIATION: Substitute Seven Seas Free Italian or Light Italian Reduced Calorie Dressing for Seven Seas Viva Italian Dressing. Preparation time: 15 minutes plus refrigerating. Source: Sunday Inquirer Coupon Section The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Garden Potato Salad Recipe By : Serving Size : 16 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds red potatoes -- quartered salt -- pepper 1/4 cup plus 2 tb olive oil 3 centiliters garlic -- minced 2 each corn 1 large tomato -- diced 1 large cucumber -- seeded and diced 1 green pepper -- roasted, seeded, -- diced 4 green onions -- sliced 1/3 cup white vinegar 2 tablespoons sugar 1 cup cilantro leaves Arrange potatoes in single layer in large roasting pan. Season to taste with salt and pepper. Combine 1/4 cup olive oil and garlic. Drizzle over potatoes. Bake at 450 degrees 20 to 25 minutes or until potatoes are tender and lightly browned. Let cool. With sharp knife, remove corn kernels from cob. Toss together cooled potatoes, tomato, cucumber, green pepper, corn kernels and green onions. Blend vinegar, remaining 2 tablespoons oil, sugar and cilantro together in blender or food processor. Pour over vegetable mixture tossing to coat. Season to taste with salt. Chill several hours for best flavor. Each serving contains about: 124 calories; 26 mg sodium; 0 cholesterol; 5 grams fat; 18 grams carbohydrates; 2 grams protein; 0.62 gram fiber. Christie Aspegren, September 93 Round Robin. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Garlic Basil Mayonnaise Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup Vegetable oil 1 Egg 4 garlic cloves -- to taste, up To 7 1/2 cup Spicy Globe or lemon basil tightly 1/4 teaspoon Dry mustard or 1 teaspoon Dijon-style mustard 1 tablespoon Lemon juice or cider vinegar 1 dash Sugar Salt and pepper -- to taste 2/3 cup Olive oil Put all ingredients except the olive oil in a blender or food processor fitted with a steel blade. Puree for 1 minute, then slowly add the olive oil with the machine still running. Stop as soon as all the olive oil has been added and the oil has emulsified. Do not overblend. A tablespoon of hot water blended into the finished mayonnaise will stabilize it. "The Herb Companion" writes: "Try this spread with meats, grilled chicken, and vegetables, on sandwiches, and in salads." Recipe from Karen Potter Morrione/Atlanta, GA in "Kitchen Table: Where Herbs and Spices Make a Difference" column in "The Herb Companion." Dec. 1994/Jan. 1994, Vol. 6, No. 2. Pg. 82. Posted by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #050001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Garlic Chicken Caesar Salad Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DRESSING*** 10 1/2 ounces HC® cream of roasted garlic soup -- condensed 1/2 cup Chicken broth 1/4 cup White vinegar 2 tablespoons Fat-free parmesan cheese 1 tablespoon Worcestershire sauce ***SALAD*** 2 he romaine lettuce -- torn into 2" pieces 4 pi chicken breast halves without skin -- grilled and c into -- 2" strips 1/2 cup Croutons 2 tablespoons Fat-free parmesan cheese In a food processor, combine soup, chicken broth, vinegar, 2 tablespoons parmesan cheese, and worcestershire sauce. Process until smooth and blended. In a mixing bowl, combine lettuce and 1 cup dressing. Toss to coat well. Per serving: 121 Calories; 2g Fat (11% calories from fat); 17g Protein; 10g Carbohydrate; 36mg Cholesterol; 347mg Sodium NOTES : To serve, top with chicken, croutons, and remaining parmesan cheese. Recipe by: Healthy Choice Recipe Creations Posted to TNT - Prodigy's Recipe Exchange Newsletter by matejka@bga.com (Anita A. Matejka) on Mar 1, 1997. Posted to MM-Recipes Digest V4 #050001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Garlic Chili Lime Mayonnaise Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Mayonnaise 1 lime -- Juice of 1 tablespoon Roasted chopped garlic 1 teaspoon Chili paste Salt and pepper to taste Combine all ingredients in a bowl and mix thoroughly. CHEF DU JOUR HERB WILSON SHOW #DJ9423 Recipe by: Herb Wilson Posted to MC-Recipe Digest V1 #815 by Holly Butman on Sep 28, 1997 Posted to MM-Recipes Digest V4 #050001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Garlic Green Bean Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Fresh green beans 4 large Cloves fresh garlic 1 1/2 teaspoons Salt 1/2 cup Oil 1/2 cup Cider vinegar 1/4 cup Minced green onions 1 small Can chopped green chile Peppers Cut beans in 2-inch lengths. Boil until tender-crisp and drain. Peel garlic and mash with salt. Add oil, vinegar, onions and chiles. Pour over beans while hot. Toss gently. Refrigerate. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/garlic.zip Posted to MM-Recipes Digest V4 #050001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Garlic Herb Mayonnaise Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 centiliter garlic -- minced (small) 1 tablespoon Chopped parsley 1/2 cup Low or no-fat mayonnaise 1. In a small bowl combine garlic, parsley and mayonnaise. 2. Cover and refrigerate an hour for flavors to blend. NOTE: A great spread for turkey stacked on crusty French bread. READER'S DIGEST, AUG 1995 BUTTERBALL TURKEY AD PAGES Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #050001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Garlic Pasta Chicken Salad Recipe By : Serving Size : 5 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Green giant pasta accents garlic -- seasoning frozen vegetables with 6 ounces Cooked chicken or turkey -- cut into bite-sized -- strips 1 cup Quartered cherry tomatoes 1/4 cup Purchased italian salad dressing Prepare frozen vegetables with pasta as directed on package. Cover; refrigerate 30 minutes to cool. Add chicken, tomatoes and dressing to cooled vegetables with pasta; mix well. (010886) Copyright 1997 The Pillsbury Company Notes: Sunday, December 21, 1997 3:20 AM Busted by Barb at Possum Kingdom by Pillsbury Solutions [pillsburysolutions@listserver.crc-inc.com] Recipe by: Pillsbury Solutions [pillsburysolutions@listserver.crc-inc. Posted to MC-Recipe Digest V1 #961 by "abprice@wf.net" on Dec 21, 1997 Posted to MM-Recipes Digest V4 #050001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Garlic Saffron Mayonnaise Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small Clove garlic 1/2 teaspoon Saffron dissolved in rice vinegar 1 tablespoon Pimientos 1/2 cup Mayonnaise -- , to taste Rice vinegar -- to taste Salt Crushed red pepper Water -- optional In a food processor or blender puree clove garlic, saffron dissolved in some rice vinegar;, and pimientos. Add mayonnaise to taste. Add more rice vinegar to taste and season with salt and crushed red pepper. Thin with water if you wish. Recipe By :COOKING MONDAY TO FRIDAY SHOW# MF6602 Posted to MC-Recipe Digest V1 #230 Date: Sun, 29 Sep 1996 21:27:39 -0400 From: Meg Antczak Posted to MM-Recipes Digest V4 #050001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Garlic Wine Salad Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 teaspoons Garlic juice 1 teaspoon Salt 3 tablespoons Wine vinegar 7 tablespoons Salad oil 3 tablespoons mayonnaise -- (heaping) 1 ct -- (16-oz) sour cream Blend well garlic juice & salt, then add vinegar, oil, mayonnaise & sour cream, beating until smooth. This amount will fill a 28-oz peanut butter jar & will keep about 1-2 months in refrigerator. Blue Cheese may be added & the garlic juice omitted. MRS W.H. (GINNY) HOLCOMBE, JR. From the , Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #050001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Garlicky Pasta Chicken Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 wh heads of fresh garlic 3/4 cup Olive oil 4 Rosemary sprigs -- (optional) 1/4 cup Fresh basil leaves 1 tablespoon Fresh rosemary leaves or 1 tsp drie 8 ounces Corkscrew pasta -- cooked and drained 2 cups Cooked chicken -- cut in strips 1/2 cup Sliced green onion 1/2 cup Freshly grated parmesan cheese 2/3 cup Chopped walnuts salt and pepper to -- lettuce leaves Separate cloves of garlic and drop into boiling water for 1 minute. Drain and peel. Place peeled cloves in small saucepan with oil and optional rosemary sprigs. Cook gently, covered, stirring occasionally, for about 25 minutes or until garlic is tender. Discard rosemary sprigs and puree garlic with 1/2 cup of the olive oil, basil, and the rosemary leaves. Place pasta in large bowl and add garlic puree, chicken, onion, Parmesan, salt and pepper. Mix thoroughly. Add more olive oil if needed to moisten salad. Let salad sit for 1 hour a room temperature (provided its not a hot room that will invite bacteria to go nuts!) or refrigerate, returning mixture to room temperature before serving. Toast walnuts in 375-degree oven for 10 minutes. Stir into the salad and serve over a mix of crisp, chilled lettuces. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #050001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Gaul Darn Delicious Tater Salad -- Ala Rock Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds potatoes -- boiled, peeled, -- chop 2 hard boiled eggs (one per pound of potatoes) 1 teaspoon salt 1/8 teaspoon black pepper 2 tablespoons sweet relish 1/2 ounce yellow mustard 2 ounces chopped red peppers (I use chopped hot pickled cherry p 1/2 cup celery -- chopped 1/4 cup Miracle Whip + or - depending on wetness of potatoes 1/2 ounce red onions -- chopped (optional) Add all ingredients to large bowl or tub, and mix by hand. Chill over night and serve. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Gene Goycochea's Caesar Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 1/2 lemon -- juice of 1 in anchovy paste 1 large dab mustard 1 tablespoon worcestershire sauce 3 plump garlic cloves -- (or more) freshly ground black pepper -- to taste olive oil -- (~1/2 - 2/3 c. for -- large bowl) romaine lettuce freshly grated parmesan cheese croutons 1.Mix up the dressing in the bowl you plan to serve from: blend raw egg, lemon juice, anchovy paste, mustard, worcest. sauce, garlic (through a press or very finely minced), and pepper. Add olive oil in a thin stream, stirring constantly. 2.Adjust seasonings to taste. 3.Toss dressing with lettuce, cheese and croutons. 4.Serve immediately. this recipe is as close as it gets to authentic, i use this recipe, I also eat at the real ceasars restaurant often, this tastes just like the real thing....Ceasars is about 8 miles from my home.... Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Gingered Beet Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium Beets -- scrubbed 1 teaspoon Olive oil 1 1/2 teaspoons Fresh ginger -- minced 2 tablespoons Mellow miso 1 tablespoon Sesame seeds 1 tablespoon Lemon juice Boil beets in a large, heavy saucepan until tender. Remove cooked beets to a bowl of cold water. When cool enough to handle, slip off skins and discard. Slice or chop beets. In a small skillet or saucepan over medium heat, cook ginger and sesame seeds in oil, stirring constantly, for 1 minute. Remove pan from heat and stir in miso and 1/4 cup beet cooking liquid. Cool dressing mixture slightly before adding lemon juice. Toss dressing with beets until well coated. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #051501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Gingered Cabbage-Beet Salad Recipe By : Serving Size : 10 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Red onion -- diced 1/3 cup Red wine vinegar 1/4 cup Safflower oil 1/4 cup Parsley -- minced 1/4 cup Crystallized ginger -- minced 15 ounces Pickled beets -- drained & diced 2 cups Sweet red cherries -- pitted 6 cups Red cabbage -- shredded Parsley sprigs Combine all ingredients except parsley sprigs. Cover & refrigerate overnight or up to 2 days. Garnish with the parsley sprigs & serve. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #051501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Gloria's Pesto Potato Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DRESSING*** 1 cup Mayonnaise 2 tablespoons Prepared pesto ***SALAD*** 4 cups Peeled diced potatoes -- cook 1/2 cup Chopped celery 1/2 cup Sliced green onions 1/2 cup Diced red bell pepper 6 ounces Wisconsin Monterey Jack Cheese -- cubed 1 tablespoon Grated Wisconsin Parmesan Cheese In a small bowl, combine dressing ingredients; set aside. In a medium bowl, combine potatoes, celery, onion, pepper, and Monterey Jack cheese. Add dressing. Toss lightly. Sprinkle with Parmesan cheese. Chill. This recipe serves 6. Tip: Wisconsin Style Havarti cheese delivers the same creamy texture when substituted for Monterey Jack cheese in this recipe. The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Goat Cheese And Sundried Tomato Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons Dijon mustard 4 cups Bibb lettuce -- cleaned 2 tablespoons Red wine vinegar 1/4 pound Goat cheese 6 tablespoons Vegetable oil 4 Sundried tomatoes Fresh ground pepper 2 cups Radiccio -- cleaned 1. Make the dressing by placing the mustard in a bowl and add the vinegar. Start beating with a wire whisk and add the oil slowly as you do. Add the pepper. 2. Divide the dressing evenly between 2 bowls. Put the radiccio leaves int one of the bowls and toss well. Place the Bibb lettuce leaves in the other and toss. 3. Arrange a ring of radiccio around the outer edge of each plate. Place t Bibb lettuce in the center. Crumble the goat cheese over the lettuce. Distribute the tomatoes evenly over the goat cheese on each plate. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #052001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Golden Glow Salad #1 Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Lemon Jello 1 cup Boiling water 1 cup Canned pineapple juice 1 tablespoon Vinegar 1/2 teaspoon Salt 1 cup Crushed pineapple -- drained 1 cup Grated raw carrot 1/3 cup Finely chopped pecans Dissolve jello in boiling water; add pineapple juice; chill. When slightly thickened, add remaining ingredients. Turn into individual molds. Chill until firm. Serve on lettuce topped with mayonnaise. MRS A.D. (DOROTHY) DUGAN From the , Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #052001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Golden Salad Recipe By : Serving Size : 12 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 ounces Can crushed pineapple 2 packages unflavored gelatin -- (3 oz) 1 cup Unsweetened orange juice 1 cup Water 6 packages Sugar substitute 2 Oranges -- cut up 2 Apples -- chopped 1 Banana -- sliced 1 cup Fresh strawberries Drain crushed pineapple to obtain 1 cup juice. Add water to make 1 cup if needed. Bring pineapple juice to a boil. Remove from heat and dissolve gelatin in juice. Add orange juice, water and sugar substitute. Cool. Combine pineapple, oranges, apples, banana and strawberries. Pour gelatin mixture over fruit. Spoon into lightly greased 6-cup mold or large glass bowl. Refrigerate until set. Source: _Best of Mennonite Fellowship Meals_ Posted to MM-Recipes Digest V3 #216 Date: Fri, 9 Aug 1996 10:26:10 -0400 (EDT) From: Mary Ann Young Posted to MM-Recipes Digest V4 #052001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Good Reasons Italian Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Garlic Salt 1 tablespoon Onion Powder 1 tablespoon Sugar 2 tablespoons Oregano 1 teaspoon Pepper 1/4 teaspoon Thyme 1 teaspoon Basil 1 tablespoon Parsley 1/4 teaspoon Celery Salt 2 tablespoons Salt 1 en Cream Of Chicken Cup Of Soup -- Mix 1/4 cup Cider Vinegar 2 tablespoons Water 2/3 cup Oil Combine all ingredients. Shake well. From: GLORIA PITZER "EATING OUT AT HOME" (CB018) *Also good as a italian spice blend Posted to MM-Recipes Digest V4 #083 by "Robert and Carole Walberg" on Mar 23, 1997 Posted to MM-Recipes Digest V4 #052001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Good Reasons Ranch Style Salad Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons Cremora Powder 4 teaspoons Accent 4 teaspoons Onion Salt 2 tablespoons Dry Minced Parsley 1 teaspoon Garlic Salt 4 en Lipton C Of Chicken Date: Sun, 19 May 1996 09:34:04 -0500 From: pickell@cyberspc.mb.ca (S.Pickell) Well Folks...:) these were sent to me...so I'm sharing with you :) From: Gunter Wenzel Subject: copy cats Combine all of the ingredients and store in a covered container at room temperature. To Use: Remove 1/4 of the mixture and combine with 2 cups mayonnaise and 2 cups of dairy buttermilk. Makes 1 pint of dressing. From: Earl Shelsby Posted to MealMaster Recipes List, Digest #139 Posted to MM-Recipes Digest V4 #052001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Gourmet Caesar Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Romaine Lettuce -- large head 2/3 cup Gourmet Ceasar Dressing 3/4 cup Croutons 1/3 cup Parmesan Cheese -- grated Ground Pepper Wash and dry lettuce leaves. Break up into bite-sized pieces and place in a large salad bowl. Add Gourmet Caesar dressing, croutons, Parmesan Cheese and freshly ground pepper to taste. Toss well and serve immediately. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #052501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Gourmet Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package EDEN Spaghetti -- (Parsley Garlic) 14 1/2 ounces Can EDEN Diced Tomatoes drained 1 small Jar artichoke hearts -- diced 1 small Jar capers 1 bunch Green onions -- chopped ***DRESSING*** 2 tablespoons EDEN Olive Oil 3 tablespoons EDEN Mustard 1/4 cup Water 1/4 teaspoon Cayenne -- (optional) Break spaghetti into pieces, cook as package directs, set aside. Combine remaining ingredients, mix with spaghetti and serve. Prep Time: 15 minutes Cooking Time: 10 minutes Yield: 6-8 servings Copyright 1995 Eden Foods, Inc. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eden.zip Posted to MM-Recipes Digest V4 #052501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grandmother's Favorite Dressing Recipe By : Serving Size : 12 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart Day-old bread crumbs 1 quart Day-old crumbled corn bread 1 quart Day-old biscuits 1 cup Chopped onion 1 cup Chopped celery 1/4 cup Chopped gr onion with tops 1/4 cup Chopped parsley 1 1/2 teaspoons Sage 1 teaspoon Salt 1/4 teaspoon Pepper 2 cups Turkey Broth defatted 1/2 cup Melted butter 2 Slightly beaten eggs In a large mixing bowl, combine crumbs, corn bread, crumbled biscuits, onion, celery, parsley, sage, salt and pepper. Toss well. Add broth, butter and eggs. Mix well, but lightly. (You may add extra broth) Mixture should be extra moist. Loosely stuff neck and body cavities of turkey, or for ease in preparation and serving, cook separately in a well-greased baking dish or casserole during the last 45 minutes of turkey roasting time. Before serving, blend stuffing from turkey with that baked separately. Makes 11 or 12 cups. Sometimes the cooks in your family added hard-cooked eggs. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #053001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grapefruit And Avocado Salad Recipe By : Serving Size : 2 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large Shrimp -- peeled, deveined 1 large Pink grapefruit 1 medium Avocado 2 tablespoons Mayonnaise 1 teaspoon Lemon juice 1 teaspoon Chopped shallots 1 dash Brandy Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Toasted pecans 1 tablespoon Chopped parsley Poach the shrimp in crab boil until just pink, and cool. Remove the skin and pith from the grapefruit and cut into 6 slices. Halve the avocado and remove the pit. Using a spoon remove each half from the skin. Cut each half into a fan, leaving the top section intact. In a bowl mix together the mayonnaise, lemon juice, shallots, and brandy. Season with salt and pepper to taste. Arrange 3 slices of grapefruit, slightly shingled on a salad plate. Place the avocado at the base of the grapefruit. Position the shrimp around the plate. Drizzle with the dressing. Garnish with toasted pecans and chopped parsley. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2224 broadcast 10-16-1997) Downloaded from their Web-Site - http://www.foodtv.com The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grapefruit, Avocado And Spinach Salad Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bunch Fresh spinach -- (1 1/2 pounds) 3 Red grapefruit 2 Ripe avocados 2/3 cup Grapefruit Vinaigrette ***GRAPEFRUIT VINAIGRETTE*** 1 Grapefruit juice 1 Lemon juice 1 Orange juice 1 teaspoon Sugar 2 tablespoons Champagne vinegar 1/2 cup Corn oil Salt -- to taste Remove stems from spinach. Wash spinach throughly and dry. Tear leaves into bite-size pieces. Wrap gently in paper towels and refrigerate in zip-lock bags until ready to toss salad. Peel and section grapefruit. Slice avocados into quarters, then cut each slice into two inch chunks. At serving time, toss spinach with vinaigrette. Add grapefruit and avocados and gently toss again. Or, arrange grapefruit and avocado slices decoratively on bed of dressed spinach on individual serving plates. Pass additional dressing, if desired. Grapefruit Vinaigrette: Place the grapefruit juice, the lemon juice, the orance juice and the sugar into a small sauce pan over medium heat. Reduce to about 2 tablespoons. Transfer to a glass bowl and add the champagne vinegar and oil. Salt to taste. Makes about 1 cup. Recipe By : New Texas Cuisine Posted to bbq-digest V4 #56 Date: Mon, 25 Nov 1996 08:49:22 -0600 From: Glenn Manning Posted to MM-Recipes Digest V4 #053001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grapefruit, Ham, And Spinach Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Tightly packed torn fresh spinach 2 cups Grapefruit sections -- (3 medium) 1/2 pound Thinly sliced lean deli ham -- cut into 1/2-inch -- strips 1 Hard-cooked egg -- finely chopped 3 tablespoons Raspberry-flavored vinegar 3 tablespoons Honey 1 1/2 tablespoons Vegetable oil 2 teaspoons Dijon mustard 1/8 teaspoon Pepper Divide spinach among 4 serving plates, and top each with one-fourth of grapefruit sections, ham, and egg. Combine vinegar and next 4 ingredients in a bowl, and stir well with a wire whisk. Drizzle 2 tablespoons of dressing over each salad. Yield: 4 servings. Per serving: 234 Calories; 9g Fat (35% calories from fat); 14g Protein; 25g Carbohydrate; 72mg Cholesterol; 888mg Sodium Recipe by: Cooking Light, Jan/Feb 1995, page 132 Posted to MC-Recipe Digest V1 #416 by igor@digex.net on Jan 28, 1997. Posted to MM-Recipes Digest V4 #053001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grapefruit, Romaine And Red Onion Salad (Mf) Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 medium Romaine lettuce leaves -- ribs removed 1 Thin slices red onion -- cut into thin half -- moons 4 Pink grapefruit -- peeled, cut into -- supremes lime -- dressing--- Mayonnaise -- thinned with Lime juice Salt Crushed red pepper On each dinner plate make a wreath of romaine. Make an inner circle with onions and grapefruit. Pour over dressing. Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF6638 Posted to MC-Recipe Digest V1 #749 by 4paws@netrax.net (Shermeyer-Gail) on Aug 19, 1997 Posted to MM-Recipes Digest V4 #053001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grated Beet Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Oranges -- juice of 1 1/2 Lemons -- juice of 2 1/2 pounds Fresh beets -- peeled and grated 1/3 cup Chopped fresh parsley plus extra fo -- garnish Salt and freshly ground black peppe taste Lettuce leaves This recipe is from one of my favorite cookbook authors, Martha Rose Shulman. It's in entertaining Light. Although I haven't tried this one as yet, it sounds pretty good. Combine juices and toss with beets and parsley. Add salt and pepper. Serve at once or chill until ready to serve. to serve line salad bowls with lettuce leaves and top with beet mixture. sprinkle with additional parsley. This salad can be made ahead of time, but hold the parsley until shortly before serving. Serves 8. Posted to fatfree digest V97 #197 by JBennicoff@aol.com on Sep 1, 1997 Posted to MM-Recipes Digest V4 #053001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grated Vegetable Salad With Mustard Vinaigrette Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Carrot 1 small Turnip 1 Jerusalem artichoke 1 large Beet 1 Lettuce 1/2 small lemon -- Juice of 2 teaspoons Dijon mustard 1 teaspoon Lime juice 2 teaspoons Minced garlic 1 tablespoon Apple cider vinegar 1/2 teaspoon Pepper 2 teaspoons Herbal salt substitute 2 teaspoons Safflower oil 2 tablespoons Olive oil 1. Grate carrot, turnip, Jerusalem artichoke, and beet, keeping them separated. Wash lettuce and arrange on 4 small salad plates. Spoon grated vegetables on top of lettuce. Sprinkle with fresh lemon juice. 2. Mix together mustard, lime juice, garlic, vinegar, pepper, salt substitute, and oils. Drizzle over grated vegetables. Serve extra dressing in a sauceboat or cruet. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip Posted to MM-Recipes Digest V4 #053001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Great Northern Mock Tuna Salad #2 Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can Great Northern beans -- (16-oz) 2 tablespoons Sweet pickle relish 1 small Onion -- diced 1/4 cup Sliced celery 2 tablespoons Plus 1 teaspoon FF or LF mayonnaise Salt and pepper to taste From: FINNIGAN@applelink.apple.com (Finnigan, Julie) Date: 31 Jul 96 20:02 GMT Drain and rinse the beans, then mash them with a potato masher until smooth. Mix the rest of the ingredients with the beans, chill for two hours, and use as you would tuna salad. One note: if you have an old favorite recipe, you could probably make it using the beans as described above and find the taste to be similar to what you remember. I know everyone has their own version of tuna and egg salad, etc. Second note: Julie Gettys mentioned in her post about crab cakes that using kelp powder adds a taste of the sea. You might want to try this with your mock tuna salad if you miss the "fishy" taste. fatfree digest V96 #211 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #053001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grecian Pork Tenderloin Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Pork tenderloin 1 teaspoon Chopped fresh oregano 1 1/2 tablespoons Red wine vinegar 1 1/2 teaspoons Olive oil 1 centiliter garlic -- crushed 1 1/2 cups Peeled sliced cucumber -- divided 1 tablespoon Fresh dillweed 8 ounces Plain nonfat yogurt -- (1 carton) Vegetable cooking spray 4 cups Tightly packed torn romaine lettuce 1/2 cup Thinly sliced onion -- separated into -- rings 1/2 cup Thinly sliced radishes 2 tablespoons Crumbled feta cheese 2 teaspoons Chopped fresh mint 2 medium Unpeeled ripe tomatoes -- each cut into 8 -- wedges 1 medium Green bell pepper -- cut crosswise into -- 12 rings 8 Pitted whole ripe olives Trim fat from pork. Combine oregano, vinegar, oil, and garlic in a large zip-top heavy-duty plastic bag. Add the pork; seal bag, and marinate in refrigerator for 30 minutes, turning bag occasionally. Position knife blade in food processor bowl; add 1/2 cup cucumber, dillweed, and yogurt. Process 10 seconds or until smooth, scraping sides of processor bowl once; set aside. Remove pork from bag, reserving marinade. Coat grill rack with cooking spray, and place on grill over medium-hot coals. Place pork on rack. Cover and cook 30 minutes or until meat thermometer registers 160 degrees, turning pork occasionally and basting with reserved marinade. Thinly slice pork, and set aside. Yield: 4 servings. Per serving: 241 Calories; 8g Fat (29% calories from fat); 30g Protein; 13g Carbohydrate; 78mg Cholesterol; 230mg Sodium Serving Ideas : Serve immediately. NOTES : To serve, divide lettuce among 4 serving plates; top each with one-fourth of remaining cucumber, onion, and next 6 ingredients. Divide pork evenly among plates. Top each lettuce portion with 1/4 cup plus 2 tablespoons yogurt dressing. Recipe by: Cooking Light, May 1994, page 147 Posted to MC-Recipe Digest V1 #416 by igor@digex.net on Jan 28, 1997. Posted to MM-Recipes Digest V4 #053001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Greek Chicken Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Chicken breasts -- cooked and cubed 2 medium Cucumber -- peeled and chopped 1 1/4 cups Feta cheese -- crumbled 2/3 cup Black olives -- sliced 1/4 cup Parsley -- snipped 1 cup Light mayonnaise 3 centiliters garlic -- minced 1/2 cup Lowfat yogurt 1 tablespoon Oregano -- crushed In a large mixing bowl, combine first five ingredients, set aside. In a small mixing bowl, combine mayonaise, garlic, yogurt, and oregano; add to chicken mixture. Toss mixture to coat. Cover and chill. Serve on lettuce leaves. Recipe By : Better Homes & Garden Magazine, March 1988 Posted to MC-Recipe Digest V1 #280 Date: Tue, 5 Nov 1996 17:36:56 -0500 From: Kay Talbott Posted to MM-Recipes Digest V4 #053001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Greek Lamb Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Red wine vinegar 1/4 cup Chopped fresh parsley 2 tablespoons Instant minced onion 1 teaspoon Dried whole oregano 1/4 teaspoon Salt 1/4 teaspoon Pepper 3/4 pound Cooked lean leg of lamb -- cut into thin -- strips 6 small Unpeeled round red potatoes -- quartered (1/2 -- pound) 3 cups Tightly packed shredded romaine let 1/2 cup Chopped celery 1/2 cup Cherry tomato halves 1/4 cup Crumbled feta cheese -- (1 ounce) Combine first 6 ingredients in a large zip-top heavy-duty plastic bag. Add lamb strips; seal bag, and marinate in refrigerator 8 hours, turning bag occasionally. Arrange the potatoes in a vegetable steamer over boiling water. Cover and steam 10 minutes or until tender. Let potatoes cool. Combine lamb mixture, potatoes, lettuce, celery, cherry tomato halves, and crumbled feta cheese in a large bowl; toss well. Yield: 4 servings (serving size: 2 cups). Recipe by: Cooking Light, June 1994, page 123 Posted to Digest eat-lf.v097.n014, by Katherine Rodman on Wed, 15 Jan 1997. Posted to MM-Recipes Digest V4 #053501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Greek Lemon New Pototoes With Feta Cheese Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1 1/2 pounds Small new potatoes -- scrubbed and dried 2 teaspoons Lemon juice -- freshly squeezed 1 1/2 teaspoons Dried oregano Salt to taste 1/4 teaspoon Black pepper 1/2 cup Feta cheese -- crumbled 2 teaspoons Lemon jest -- finely grated 1/4 cup Flat-leaf parsley -- chopped 1. In large skillet, heat olive oil. Add potatoes in a single layer; cover and cook over medium-low heat about 20 to 30 minutes, or until light golden brown. Shake skillet occasionally. 2. Add lemon juice, oregano, salt and black pepper. Cover and cook over low heat 15 minutes, or until potatoes are tender. Sprinkle potatoes with feta cheese, lemon zest and parsley. Serve hot, warm or at room temperature. Woman's Day, Spring Cooking & Entertaining; Volume VII, Number 1 (Spring 97) Adapted for MC by Brenda Adams; mc posted 4/13/97 Recipe by: Woman's Day, Spring Cooking & Entertaining Posted to MC-Recipe Digest V1 #565 by Brenda Adams on Apr 13, 1997 Posted to MM-Recipes Digest V4 #053501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Greek Mushroom Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces small button mushrooms 5 tablespoons dry white wine 5 tablespoons water 5 tablespoons olive oil 1 juice of half a lemon 1 each bay leaf 1 tablespoon chopped onion 1 pinch thyme 1 pinch coriander 1 pinch fennel seeds 1 salt & pepper Wipe the mushrooms, but do not peel them. Put all the remaining ingredients into a saucepan & simmer them for 5 minutes. If the mushrooms are very small, leave them whole. Otherwise, cut them in half or into quarters, depending upon their size. Add to the saucepan & simmer for 5 minutes. Let them cool in the liquid before placing in a bowl to serve. Mary Norwak, "Salads" The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Greek Orzo Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***Dressing*** 2 teaspoons Dill 2 centiliters Garlic -- minced 1/4 cup Olive Oil 3 tablespoons Lemon Juice 2 tablespoons Red Wine Vinegar Pepper -- to taste Salad----- 1 cup Orzo 4 Roma Tomatoes -- seeded and Diced 1 Cucumber -- peel/seed/dice 3 Green Onions -- sliced 8 ounces Feta Cheese -- crumbled Whisk all ingredients together, then chill. Boil orzo in water until barely done. Recipe By : From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #053501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Greek Pasta Salad Recipe By : Serving Size : 10 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Olive oil 1/2 cup Red wine vinegar 1 1/2 teaspoons Garlic powder 1 1/2 teaspoons Basil 1 1/2 teaspoons Oregano 3/4 teaspoon Pepper 3/4 teaspoon Sugar -- or more 8 ounces Pasta -- cooked 3 cups Mushroom -- thickly sliced 15 Cherry tomatoes -- cut in Half 1 cup Red bell pepper -- cut into Strips 3/4 cup Feta cheese -- crumbled 1/2 cup Green onion -- chopped 3 1/2 ounces Black olives -- whole 3/4 cup Pepperoni slices -- cut into Strips Mix together oil, vinegar, garlic powder, basil, oregano, pepper and sugar. Add remaining ingredients and toss until all ingredients are well coated. Cover and chill 2 hours or overnight. Makes 10 cups. Recipe By : From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #053501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Greek Pasta Salad (Mf) Recipe By : Serving Size : 2 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup Extra virgin olive oil 1/2 teaspoon Grated lemon zest 1/4 cup Fresh lemon juice 1/2 cup Fresh parsley leaves -- packed 1/2 teaspoon Dried oregano 2 teaspoons Dijon mustard 1 pinch Ground cinnamon Salt and freshly ground black peppe 6 ounces Fresh curly spinach -- stemmed, (up to 8) -- washed & leaves -- torn into 1-inch -- pieces 2 cups Medium shells cooked -- chilled and patted -- dry, measure -- uncooked 2 Kirby cucumbers -- washed, peeled, -- seeded and & into -- half moons 2 Scallions -- thinly sliced 6 Kalamata olives -- pitted and halved 1/2 cup Feta cheese -- crumbled or cut -- into dice 2 Plum tomatoes -- seeded, cut into -- fine dice In a blender or food processor puree until smooth, the olive oil, lemon zest and juice, parsley, oregano, mustard, and cinnamon. Season to taste with salt and pepper. Make a wreath of spinach leaves on the outside edges of a large shallow pasta bowl or dinner plate. Combine the pasta with half of the dressing, the cucumbers and the scallions. Center the pasta salad in the middle of the spinach. Drizzle the remaining dressing over the spinach and garnish the spinach with black olives. Garnish the pasta with feta cheese and tomato. Yield: 2 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserve MC Busted by Gail Shermeyer by TVFN Website on April 11, 1997 Recipe by: MONDAY TO FRIDAY SHOW #MF6669 Posted to MC-Recipe Digest V1 #608 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997 Posted to MM-Recipes Digest V4 #053501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Greek Potato Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Round Red OR White Potatoes 5 cups Water Purple Onion Rings 1/2 cup Coarsely Chopped Cucumber 5 Cherry Tomatoes -- Halved 1 small Clove Garlic 1/4 cup Plain Low Fat Yogurt 2 tablespoons Crumbled Feta Cheese 1/4 teaspoon Dried Oregano 1/8 teaspoon Dried Rosemary Crushed 1/8 teaspoon Pepper 4 Ripe Olives 1 tablespoon Chopped Fresh Parsley Combine Potatoes & 5 C. Water in A Large Saucepan; Bring To A Boil. Cover, Reduce Heat & Simmer 15 Min. OR Till Tender. Drain Potatoes & Chill. Cut Potatoes Into 3/4 in. Cubes. Combine Potatoes, Cucumber,& Tomatoes in A Large Bowl. Set Aside.Drop Garlic Through Chute in Processor With Processor Running. Process About 3 Sec. OR Until Garlic Is Finely Chopped. Add Yogurt &Feta Cheese, Oregano & Rosemary. Process Until Smooth. Add Yogurt Mixture To Reserved Potato Mixture; Toss Gently To Coat. Garnish With Parsley, Olives & Onion Rings If Desired. Cover & Chill Thoroughly. (Fat 1.3. Chol. 5.) Posted to MM-Recipes Digest V4 #053501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Greek Potato Salad With Dried Tomatoes Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound potatoes uniform in size -- cut into 1/4-inch -- slices (3 medium) 1 cup Dried tomato halves -- (1 1/2 ounces) -- halved with kitchen -- shears ***LEMON DRESSING*** 1/4 cup Olive oil 1/4 cup Water 2 1/2 tablespoons Lemon juice 1 large Garlic clove -- pressed 1 tablespoon Chopped fresh oregano -- OR.. Dried oregano -- leaves 1 teaspoon Salt 1/2 teaspoon Pepper 1 cup Sliced seedless cucumber 1/2 cup Sliced red onion 1 cup Crumbled feta cheese 1/2 cup Greek olives OR- pitted ripe olives In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender, about 12 minutes; drain and set aside. Meanwhile, in small bowl, cover tomatoes with boiling water; set aside 10 minutes while you prepare dressing. Thoroughly drain tomatoes and pat dry with paper towels. Add potatoes, tomatoes and cucumbers to bowl containing dressing; toss to coat. Mound potato mixture on plate. Arrange onion, cheese and olives on top. Lemon Dressing: In large bowl whisk together all dressing ingredients. Menu: Chicken Rice Soup, Warm Pita Bread, Vanilla Ice Cream with Honey and Toasted Walnuts Nutritional Information Per Serving: 450 calories; 30 g fat; 60 mg cholesterol; 1750 mg sodium; 35 g carbohydrate; 4 g fiber; 14 g protein. Source: The Potato Board File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip Posted to MM-Recipes Digest V4 #053501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Greek Romaine Salad With Beans Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 he romaine lettuce -- cored, torn -- bite-siz 3 Green onions -- slivered lengthwise 1/4 cup Fresh dill -- snipped, packed 2 Hard-boiled eggs 3 Lemons 1/4 cup Extra virgin olive oil Salt -- to taste 1 1/2 cups Cannellini Beans - Master Recipe 4 ounces Feta cheese -- crumbled THIS IS A LEFT-OVER RECIPE FOR USE WITH THE AROMATIC CANNELLINI BEANS MASTER RECIPE. Combine the lettuce, green onions and dill in a large salad bowl. Peel the eggs and chop them, then add to the salad. Squeeze the juice from 2 of the lemons; you should have about 1/3 cup. (Squeeze more if necessary; reserving at least 1/2 lemon.) Pour the lemon juice and 1/4 cup olive oil over the salad; toss well and taste. Add more lemon juice and/or oil if desired. Season well with salt. Divide the salad among four dinner plates. Place a bread slice on each plate alongside the salad and spon the beans evenly over the bread. Squeeze the juice from the remaining lemon (or half lemon) over the beans; sprinkle the feta over the beans and serve. NOTES : This is a meal all by itself. Follow with Chocolate-Dipped Dried Apricots and Biscotti with coffee. Recipe by: SF Chronicle; Dec. 17, 1997 - WEEKEND COOK Posted to MC-Recipe Digest V1 #984 by Judi Moseley on Jan 4, 1998 Posted to MM-Recipes Digest V4 #053501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Greek Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cucumbers -- sliced thin 2 large Ripe Tomatoes -- cut in wedges 2 ounces Feta Cheese -- crumbled 2 tablespoons Kalamata Olives -- pitted and chopped 1 tablespoon Extra Virgin Olive Oil -- or more as desired 1/4 cup Balsamic Vinegar 2 tablespoons Fresh Oregano -- chopped Mix all ingredients in large bowl. Let stand 20 minutes, then toss and serve. Makes 6 servings. Source: Palm Beach Post 5/29/97 Recipe by: = Posted to MC-Recipe Digest V1 #640 by Bill Spalding on May 29, 1997 Posted to MM-Recipes Digest V4 #053501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Greek Salad #1 Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 he lettuce 4 Peppercorns -- crushed 1 Handful diced pineapple 1 Handful diced beets ***DRESSING*** 2 cups Vinegar 2 cups Salad oil 1 cup Sugar 1 tablespoon Parsley flakes 1 pinch Tarragon leaves 2 large Hunks feta cheese -- crumbled Green onions & ripe olives Mix lettuce, peppercorns, pineapple & beets in a salad bowl. Mix vinegar, oil, sugar, parsley & tarragon & sprinkle over lettuce. Garnish with crumbled cheese, green onions & ripe olives. MRS RICHARD F. (SANDY) DOTSON From the , Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #053501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Greek Salad #2 Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium Head Iceberg lettuce 1 small Head Manoa or Butter lettuce 1 large Cucumber 1/2 cup Sliced black olives Salt & pepper to taste Italian dressing 2 tablespoons Grated Parmesan cheese 1 Hard-cooked egg -- chopped Thoroughly wash the lettuce & shake out excess water or drain on paper towels. Cut into thin strips. Peel the cucumber. Quarter it lengthwise, then cut into lengths of about 1-1/4 in. Put the lettuce & cucumber in a roomy wooden salad bowl. Toss in the olives, salt, pepper, & dressing. Garnish with Parmesan cheese & the chopped egg. This is one salad for which the lettuce should be cut, not torn. If you use a knife with a stainless steel blade, the lettuce won't discolor. PEARL CITY TAVERN KAMEHAMEHA HIGHWAY, OAHU WINE: CRUSTACE ALSACE From the , downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #053501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Greek Salad #4 Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DRESSING*** 1/2 cup Olive oil -- (I don't like too -- much olive oil -- flavor so I go half -- olive oil and half -- vegetable) 1/4 cup Red wine vinegar Salt Pepper Oregano 4 tablespoons Lemon juice Crushed garlic ***SALAD*** FETA -- crumble. This is a -- major requirement. -- A must buy! Lettuce Tomatoes Green Peppers Onions Mushrooms From: Claudia Knowles Date: Sun, 14 Jul 1996 05:30:06 -0400 Dressing: I let this sit for at least 2 hours before the meal. EAT-L Digest 13 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #053501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Greek Salad From Mary Poulos Wilde Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Head romaine lettuce -- rinsed, drained, -- and chilled 1 large Ripe -- firm tomato, seeded -- and cut into 1/2 -- inch wedges 1 large Cucumber -- peeled and cut into -- 1/4 inch slices 1 large Green pepper -- rinsed, seeded, and -- cut into 1 inch -- chunks 1 Bermuda onion -- or sweet white -- onion, peeled and -- sliced 4 st celery -- rinsed, drained, -- and cut diagonally -- into 1 inch chunks 1/4 pound Greek feta cheese -- crumbled 1/4 pound Imported calamata olives olive ***OIL DRESSING*** 1/2 cup Imported olive oil 2 tablespoons Lemon juice 2 tablespoons Red wine vinegar 1 small Garlic clove -- minced 1/2 teaspoon Dried oregano -- crumbled Several grindings of black pepper Into a large wooden salad bowl, tear the lettuce into bite-sized pieces, discarding the tough lower stems. Add tomato, cucumber, pepper, onion which has been separated into rings, celery, feta, and olives. Pour olive oil dressing over all and toss well. Serve immeiately, with crusty sesame-seeded bread, a pot of sweet butter, and a hearty red table wine. Oil Dressing: Place all ingredients in a jar or salad cruet, cover tightly, and shake well to blend. Refrigerate until use. Shake well before using. Typos by Brenda Adams and prepped by MC_Buster; mc post 4/14/97 Recipe by: The Best of Ethnic Home Cooking, Mary Poulos Wilde Posted to MC-Recipe Digest V1 #568 by Brenda Adams on Apr 14, 1997 Posted to MM-Recipes Digest V4 #053501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Greek Salad With Peppers Recipe By : Serving Size : 5 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Tomatoes -- chopped 1 Long English cucumer -- chopped 1 medium Onion -- thinly sliced 1 large Pepper -- thinly sliced (Red, -- yellow or orange) 1 cup Greek olives -- or black olives 1/2 cup Feta cheese -- crumbled DRESSING 1/4 cup Red wine vinegar 3/4 cup Vegetable oil or olive oil 1 teaspoon Basil 1/2 teaspoon Oregano 1/2 teaspoon Salt 1 dash Ground pepper Combine the tomatoes, cucumber, onion, peppers, olives and feta cheese in salad bowl. Mix dressing ingredients and add to salad. Toss and serve. Makes 5-6 servings. Origin: Newspaper, article on hothouse peppers Shared by: Sharon Stevens. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #053501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Greek Spinach Salad Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bunch Spinach -- washed, trimmed and -- crisped 1/2 English cucumber -- thinly sliced 2 Tomatoes -- cut into wedges 1 Green bell pepper -- cut into strips 1 Red bell pepper -- cut into strips 24 Greek olives -- or as desired 3/4 cup Whole natural almonds -- toasted * 1/4 pound Crumbled feta cheese Three Herb Dressing * Toss all ingredients except feta cheese with Three Herb Dressing. Arrange on serving platter. Top with crumbled cheese to serve. Servings: 8 * To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven. * See separate recipe. The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Greek Spinach Salad With Hot Oil Dressing Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound Spinach 1/2 cup Red onion -- slivered 1/2 cup Greek olives 1/2 cup Feta cheese -- crumbled 1 tablespoon Sherry vinegar 1/4 teaspoon Dried oregano 1 centiliter garlic -- minced 1/8 teaspoon Salt 3 tablespoons Olive oil Black pepper ***Baguette Croutons*** 1 Baguette 2 tablespoons Butter 1 tablespoon Olive oil 1 centiliter garlic -- minced 1. Remove and discard stems from spinach; you should have about 8 cups leaves. Place spinach in salad bowl with onion, olives, and cheese. 2. In a small bowl combine vinegar, oregano, garlic, and salt. 3. In a small pan swirl olive oil over medium heat until it is just warm to touch (2 to 3 minutes). Using a whisk or fork, gradually beat hot oil into vinegar mixture. 4. Lightly and quickly mix hot dressing with spinach mixture. Gently stir in croutons. Serve at once, offering freshly ground pepper to taste. Baguette Croutons: Cut baguette crosswise into 24 thin slices. In a small pan over medium heat melt butter; add oil and garlic. Place bread slices in a single layer on a baking sheet. Brush with butter mixture. Bake in a 250ø F oven until crisp and lightly browned (25 to 30 minutes). Recipe By : the California Culinary Academy From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip Posted to MM-Recipes Digest V4 #053501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Greek Style Potato Salad Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound potatoes washed -- up to /2 -2 1/2 cup Crumbled feta cheese thorou- Gly rinsed and drained 1 medium onion peeled -- cut in Half -- then thinly sliced 1/2 cup Fresh parsely -- coarsley Chopped 1/2 teaspoon Salt free xtra spicy season 3 teaspoons Salt free garlic&herb season 1 teaspoon Oregano 1/3 cup Lemon juice 2 tablespoons Olive oil 2 tablespoons Vinegar Boil potatoes until firm but tender. Do not overcook (15-20 minutes). Cool by placing pot of potatoes in sink and gently running cold water over potatoes. Drain thoroughly. Cut potatoes into 1/2 inch cubes. Place in a large bowl with the rest of the ingredients and toss lightly, mixing well. Posted to MM-Recipes Digest V3 #256 Date: Wed, 18 Sep 1996 18:09:32 -0400 From: Dotnapier@aol.com Posted to MM-Recipes Digest V4 #053501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Greek-Style Salad Recipe By : Serving Size : 3 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Lettuce leaves - romaine 1 medium Roma tomato 1/4 cup Feta cheese -- crumbled DRESSING 1/2 tablespoon Olive oil 1/2 tablespoon Lemon juice 1/4 teaspoon Oregano 1/4 teaspoon Garlic salt 1 pinch Thyme 1 pinch Pepper 6 Black olives -- pitted Tear lettuce into bite-sized pieces. Cut tomato into small chunks. In glass bowl, combine lettuce, tomato, cheese, (cucumber slices are nice, too); cover and chill. DRESSING: In a cup, combine olive oil, lemon juice, spices and beat together with a fork. Pour dressing over salad and toss gently to coat ingredients. Slice olives and sprinkle over salad. Light & Easy pg 83 Each serving 1 milk choice, 1 extra veg (free), 1 fat & oils. Shared by Elizabeth Rodier April 1993. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #053501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green And Red Tomato Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large Green tomatoes* 3 large Red-ripe tomatoes 1 medium Red onion 3 tablespoons Fresh basil -- coarse chopped ***DRESSING*** 1 large Garlic clove -- finely chopped 1/2 teaspoon Salt 1/8 teaspoon Freshly ground pepper 2 tablespoons Lemon juice 3 tablespoons Wine vinegar 1/2 cup Olive oil 1/2 teaspoon Ground cumin *Pick the green tomatoes just before they begin to ripen red. Cube green and red tomatoes. Cut onion into thin slices and separate into rings. Combine tomatoes and onions in a salad bowl with the chopped basil. Combine the dressing ingredients, mixing well. Add dressing to salad and toss. Let set about 30 minutes to blend flavors. Delicious with BBQ! Yield: 4 to 6 servings. From 1993 "Shepherd's Garden Seeds Catalog," pg. 46. Electronic format by Cathy Harned. Submitted By CCH@SALATA.COM (CATHY HARNED) On 02 JAN 96 114821 -0800 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #053501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Bean And New Potato Salad Recipe By : Serving Size : 2 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small Clove garlic 1 teaspoon Tarragon vinegar 1/4 cup Hellman's low fat mayo (1g_fat/Tbs) 1 pound New potatoes -- (or other Potatoes) 1 pound Fresh green beans 1 Salt and pepper to taste Mince garlic very finely and blend into mayo along with vinegar. Set aside to let flavors to blend. Scrub potatoes well and cut into 1-1 1/2" pieces. Place in steamer basket and steam until just tender (10-15 min). While the potatoes steam, trim ends off green beans and snap them in half. Rinse potatoes under cold water and place in strainer to cool while you steam the green beans just until crisp-tender (3-5 min). Rinse beans under cold water until cool and place in strainer to drain. Toss potatoes and beans with mayo mixture to coat and season with salt and pepper. You can chill this or just eat it at room temperature. I imagine some red, yellow or green bell pepper would also be good with this or maybe a little onion or celery. Posted by MAYFLIES@aol.com to the Fatfree Digest [Volume 16 Issue 27] Mar. 31, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip Posted to MM-Recipes Digest V4 #053501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Bean And Red Onion Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Green beans 1 small Red onion -- very Thinly sliced 1/3 cup Finely minced parsley 2 tablespoons Minced fresh mint 1/3 cup Coarsely shredded Parmesan 3 tablespoons Olive oil 1/4 teaspoon Salt 1/4 teaspoon Freshly ground black Pepper 1 teaspoon White wine vinegar. 1. Bring a large pan of water to the boil. Trim the green beans, cut in halves or thirds if long. Put the beans into the boiling water and time about five minutes, or until tender. Drain and rinse with cold water until completely chilled. Pat dry with paper towels. 2. Soak the red onion in cold water 5 minutes to reduce the acidity. Drain and pat dry. Combine with the green beans, the parsley, mint, Parmesan, olive oil, salt and pepper. Mix well. The salad can be refrigerated at this point. 3. Serve the salad at room temperature. Just before serving, stir in the vinegar. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #053501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Bean Salad Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can Cut Green Beans -- drained (16 Oz) 1 can Cut Waxed Beans -- drained (16 Oz) 1 medium Onion -- cut in thin slices 1 Green Bell Pepper -- cut in thin rings 2/3 cup Vinegar 1/3 cup Cooking Oil 1/2 cup Sugar Salt And Pepper -- to taste Combine beans, onion, and green pepper. Mix rest of ingredients and pour over the vegetables. Marinate for 24 hrs before serving, stirring several times. Serves: 8 to 10 Source: "Mountain Measures", Junior League of Charleston, WV. ed. 1974 Recipe by: Mrs. Angus E. Peyton Posted to MC-Recipe Digest V1 #614 by Bill Spalding on May 17, 1997 Posted to MM-Recipes Digest V4 #053501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Bean, Red Onion, Roast Potato Salad W/ Rsmry Vngrtte Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Red boiling potatoes 1/3 cup Plus 3 tablespoons olive oil 1 Garlic clove 1/4 cup Red-wine vinegar 1 tablespoon Fresh rosemary leaves or 1 teaspoon -- plus rosemary -- crumbled dried, -- sprigs for garnish 1 small Red onion -- halved lengthwise -- and sliced thin -- lengthwise 1 pound Green beans -- trimmed and cut -- into 1-inch pieces 12 Kalamata or Nicoise olives -- pitted and halved Halve the potatoes, unpeeled, and cut them into 1-inch wedges. In a large roasting pan heat 3 tablespoons of the oil in the middle of a preheated 425 degree F oven for 5 minutes, add the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender. Let the potatoes cool in the pan. In a blender puree the garlic, the vinegar, the rosemary leaves, and salt to taste, with the motor running ad the remaining 1/3 cup oil in a stream, and blend the dressing until it is emulsified. In a small bowl of ice and cold water let the onion soak for 5 minutes, drain it well, and pat it dry. in a kettle of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry. In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently. Serve the salad, garnished with the rosemary sprigs, at room temperature. Yield: 4 servings NOTES : (Courtesy of Gourmet Magazine) Recipe by: Cooking LIve Show #CL8822 Posted to MC-Recipe Digest V1 #490 by Angele Freeman on Mar 1, 1997. Posted to MM-Recipes Digest V4 #053501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Bean-And-Potato Salad With Citrus Vinaigrette Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound Green beans 3 cups Cubed red potato -- (1 pound) 1/2 cup Thinly sliced shallots 1/4 cup White wine vinegar 1 tablespoon Minced fresh basil 1 teaspoon Grated orange rind 2 tablespoons Fresh orange juice 1 teaspoon Grated lemon rind 2 tablespoons Fresh lemon juice 1 tablespoon Extra-virgin olive oil 3/4 teaspoon Salt 1/4 teaspoon Pepper 24 Cherry tomatoes -- (3/4 pound) halved 3 cups Trimmed watercress -- (1 bunch) Trim ends from green beans, and remove strings. Steam beans, covered, 8 minutes or until crisp-tender. Place beans in a bowl; set aside. Steam potato, covered, for 8 minutes or until crisp-tender. Place potato in another bowl; set aside. Combine shallots and next 9 ingredients (shallots through pepper) in a small bowl; stir well. Pour 1/4 cup shallot mixture over beans, and toss well; cover and chill. Pour another 1/4 cup shallot mixture over potato, and toss well; cover and chill. Pour remaining shallot mixture over tomatoes, and toss well; cover and chill. Divide beans, potato, tomatoes, and watercress evenly among 6 plates. Drizzle any remaining shallot mixture over watercress. Yield: 6 servings. Per serving: 211 Calories; 5g Fat (17% calories from fat); 8g Protein; 43g Carbohydrate; 0mg Cholesterol; 338mg Sodium Recipe by: Cooking Light, June 1995, page 78 Posted to MC-Recipe Digest V1 #416 by igor@digex.net on Jan 28, 1997. Posted to MM-Recipes Digest V4 #053501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Chili Potato Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Small red new potatoes 1 tablespoon Vegetable oil 1 st lemongrass -- trimmed, very -- finely minced 1 Serrano chilies -- minced (up to 2) 1/4 cup Low-fat plain yogurt 2 tablespoons Coconut milk Salt to taste 1/2 small Sweet onion -- finely diced 1/3 cup Minced fresh cilantro 1. Put potatoes in large saucepan with water to cover. Heat to a boil over high heat; cook until potatoes are just tender, 8 to 10 minutes. Drain well and set potatoes aside. Wipe out pan. 2. Heat oil in same saucepan over medium-high heat. Add lemongrass and serrano peppers. Cook, stirring until slightly softened, 1 minute. Remove from heat; transfer to large bowl. Add yogurt, coconut milk and salt. 3. Quarter potatoes and add to bowl along with onion and cilantro. Mix lightly. Serve at room temperature. Nutrition information per serving: Calories.....140 Fat..............4 g Cholesterol....1 mg Sodium.....13 mg Carbohydrates...22 g Protein.........5 g Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@aol.com on Jul 23, 1997 Posted to MM-Recipes Digest V4 #053501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Gelatin Salad Recipe By : Serving Size : 15 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package lemon gelatin -- (3-oz) 1 package lime gelatin -- (3-oz) 2 cups Hot water 1 can crushed pineapple -- (15.25-oz) 1 cup Cottage cheese 1 cup Mayonnaise 1/2 can Condensed milk 1 cup Broken pecans Stir gelatin in water until dissolved. Add pineapple and juice. Mash cottage cheese with fork and add to mixture. Add milk, mayonnaise and muts. Mix well. Pour into 9x13 dish. Cover with foil and refrigerate 3-4 hours. MRS BOBBY WASHBURN (ELIZABETH) MARVELL, AR From the book , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #053501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Goddess Creamy House Dressing Recipe By : Serving Size : 16 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces Anchovies 1/2 bunch Parsley -- wash,squeeze dry 3 centiliters garlic 1 pint Mayonnaise 1 pint Sour cream 1 medium Lemon -- squeezed for juice 3 tablespoons Tarragon vinegar 1 pinch Salt -- to taste 1 pinch Black pepper -- to taste Chop the anchovies, garlic, and parsley very fine with a food processor, grinder, or by hand. Add mayonnaise, sour cream, juice of one lemon, vinegar, salt, and pepper and mix well. The dressing should have a "bite." Adjust the garlic and anchovies according to your taste. Recipe By : Valentin Schwaegerl of the Brasserie, Orlando,FL. From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 15:20:37 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip Posted to MM-Recipes Digest V4 #053501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Goddess Dressing Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Mayonnaise 1/2 cup Parsley Sprigs 2 Green Onions/Tops -- Cut Up 2 tablespoons Tarragon Vinegar 2 teaspoons Sugar 1/4 teaspoon Salt 1/4 teaspoon Mustard -- Dry 1/8 teaspoon Garlic Powder 1/8 teaspoon Pepper 1/2 cup Yogurt -- Plain Place the first 9 ingredients in a blender container, cover, and blend until smooth. Fold in the yogurt. Cover and chill. Sever on cold seafood as well as green salads. Makes 1 1/2 cups of dressing. "More Recipes from the Backs of Boxes, Bottles, Cans & Jars", by Ceil Dyer. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sauces1.zip Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Goddess Salad Dressing Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Mayonnaise 1/2 cup Commercial sour cream 1/4 teaspoon Garlic powder 2 Green onions and tops -- coarsely cut 1/4 cup Coarsely cut green pepper 2 tablespoons Freshly squeezed lemon juice 1/4 cup Parsley 1/4 teaspoon Black pepper 3 Anchovy fillets 1 dash Worcestershire sauce Place all ingredients in blender; cover and blend for 10 seconds on high speed or until pale green and smooth. Yield: about 2 cups. From , by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Lentil And Bulgur Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Green lentils -- preferably French 1 1/2 cups Water 1 cup Fine bulgur -- available in most -- supermarkets and -- health food stores 3 tablespoons Lemon juice 3 tablespoons Extra virgin olive oil 1 Garlic clove -- minced 3 Scallions -- finely sliced 1/2 cup Chopped roasted red pepper from a j -- drained 1/2 cup Pitted and chopped Kalamata olives 1/4 cup Chopped fresh parsley Salt and pepper 1/2 cup Crumbled Feta cheese In a small saucepan combine lentils with enough water to cover the lentils by 2-inches. Bring the lentils to a boil, reduce the heat to moderate and simmer until the lentils are tender, but not falling apart, about 15 to 20 minutes. Drain the lentils and allow to cool. In a small saucepan bring the water to a boil, stir in the bulgur and simmer, covered, until the water is absorbed, about 12 to 15 minutes. Transfer to a bowl, fluff with a fork and allow to cool, stirring occasionally. In a large bowl whisk together olive oil and lemon juice. Stir in garlic, scallions, roasted red pepper, olives, parsley, salt and pepper. Add bulgur and lentils and toss to combine. Transfer salad to a serving dish and garnish with crumbled Feta. Yield: 4 to 6 servings NOTES : Cooking Live Recipe by: Cooking Live Show #CL8825 Posted to MC-Recipe Digest V1 #492 by Angele Freeman on Mar 2, 1997. Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Mango Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Chile paste 1 tablespoon Chunky peanut butter 1 teaspoon Fish sauce 1 wh lime -- juiced 1 tablespoon Fish powder 1 wh green mango -- peeled & julienned 1 wh green tomato wedges -- sliced thin 2 wh shallots -- sliced thin 1 wh pickling cucumbers -- sliced thin Salt and pepper -- to taste 1 wh green onion -- chopped Red bell peppers -- stemmed & seeded Fresh basil or mint -- chopped Combine the chile paste, peanut butter, fish sauce, lime juice, and fish powder. Toss with the mango, tomato, shallots, and cucumber. Add salt and pepper to taste. Garnish with the green onion, peppers, and basil, and serve. Busted by Christopher E. Eaves Recipe by: Richard Sterling Posted to recipelu-digest by "Christopher E. Eaves" on Mar 14, 1998 Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Mansions Slaw Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 he green cabbage 1/2 cup Pineapple tidbits -- drained 1/2 cup Green grapes -- halved 1/2 cup Shredded cucumber Salad dressing or mayonnaise Remove center of head of cabbage, leaving an outer layer to form a shell. Shred cabbage removed from center. Combine with pineapple, grapes & cucumber. Add enough salad dressing or mayonnaise to mix (should be moist). Chill. Fill cabbage shell. Yields 6-8 servings. MRS. THEA EPES From , the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Mayonnaise Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Chives 1 tablespoon Parsley flakes 1 teaspoon Vinegar 1 teaspoon Sugar 1 1/4 teaspoons Salt 2 Green onions -- (tops too) 1 centiliter garlic 1 Lemon -- juice of 2 wh eggs 1 pint Oil Blend all ingredients, except oil, in blender. Then add the oil slowly. This mayonnaise is especially good on tomatoes & tomato sandwiches MRS. EARL WELLS From , the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Papaya Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DRESSING*** 2 teaspoons Garlic chopped 2 Dried red chilies -- soaked, seeded & -- chopped 1 tablespoon Sugar 2 tablespoons Soy sauce 1 Lemon -- juiced 3 cups Papaya -- unripe, grated 1/2 pound Green beans -- julienned ***GARNISH*** 1/4 pound Cherry tomatoes 4 tablespoons Peanuts -- chopped Cabbage leaves -- torn In a mortar, pound the garlic, chilies & suagr into a paste. Mix in the soy sauce & lemon juice. Mix the papaya, beans & refrigerate until ready to serve. At serving time, pour on the dressing & sprinkle the peanuts & cherry tomatoes over the top. Serve with chunks of raw cabbage leaves. Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Papaya Salad With Shrimp Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound Small shrimp -- (about 9),, shelled ***DRESSING*** 1 large Garlic clove -- , forced through a -- garlic press 3 tablespoons Fresh lime juice 1 1/2 tablespoons Asian fish sauce -- (preferably nuoc -- mam) 1 tablespoon Sugar 1 small Chili -- (1 or 2 inches -- long), seeded and -- chopped fine 3/4 pound Green papaya -- peeled, seeded,, -- coarsely shredded, -- preferably in a -- food processor -- (about 3 cups) 1 Carrot -- , shredded fine 1/3 cup Fresh coriander leaves -- , washed well and -- spun dry 2 tablespoons Roasted peanuts -- , crushed In a small saucepan of boiling salted water cook shrimp 45 seconds to 1 minute, or until cooked through. In a colander drain shrimp and rinse under cold water to stop cooking. Halve shrimp horizontally and devein. Make dressing: In a large bowl whisk together dressing ingredients until sugar is dissolved. Add shrimp, papaya, carrot, and coriander to dressing, tossing well. Salad may be made 2 hours ahead and chilled, covered. Bring salad to room temperature before serving. Serve salad sprinkled with peanuts. Yield: 4 servings Recipe By :COOKING LIVE SHOW #CL8721 Posted to MC-Recipe Digest V1 #253 Date: Mon, 21 Oct 1996 16:07:31 -0400 From: Meg Antczak Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Papaya Salad With Shrimp And Pork Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***INGREDIENTS*** 1 1/2 cups Shredded green papaya pulp 4 teaspoons Vinegar 1 teaspoon Sugar 2/3 teaspoon Salt 3 1/2 tablespoons Cold water 20 Basil leaves -- coarsely chopped 1 cup Cooked medium shrimp -- sliced in halves 1 cup Thinly sliced cooked pork 2 tablespoons Chopped peanuts Asian chile sauce -- optional Fish Sauce Dressing -- (recipe follows) ***DIRECTIONS*** Combine green papaya, vinegar, sugar, salt and water in bowl. Let stand at least 15 minutes in refrigerator. Toss with basil leaves and garnish with shrimp, pork and peanuts. Serve with chile sauce and Fish Sauce Dressing to taste. Makes 4 to 6 servings. Fish Sauce Dressing: 4 teaspoons vinegar 1 teaspoon sugar 3 tablespoons cold water 1 to 2 teaspoons fish sauce 2 tablespoons finely shredded peeled carrot Combine vinegar, sugar, water, fish sauce and carrot in bowl. Makes about 1/3 cup. Posted to recipelu-digest by GramWag on Mar 18, 1998 Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Pasta Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Spinach spaghetti 1/2 cup Mayonnaise 1 centiliter garlic -- minced 2 tablespoons Rice wine vinegar 1 teaspoon Curry powder 5 Asparagus spears 2 Med-size zucchini 1/4 pound Snow peas 1/4 pound Mushrooms -- sliced 1/4" thick 1 pint Cherry tomatoes -- halved 1/4 cup Minced parsley 1/4 cup Minced basil 1. Break the spaghetti strands into thirds. Cook the spaghetti in a large quantity of boiling water until tender (about 8 min). Drain and set aside. 2. Whisk together in a small bowl the mayonnaise, garlic, vinegar, and curry powder. Add this to the cooked spaghetti and gently mix. 3. Scrape the asparagus and cut each spear on the diagonal into 1" pieces. Steam these pieces into a small amount of boiling water 5 min. Drain and stir into the spaghetti. 4. Cut the zucchini in half lengthwise. Slice each half crosswise into 1/4" pieces. Stir these into the spaghetti. 5. Cut the snow peas on the diagonal into 3/4" slices. Stir these into the spaghetti. 6. Stir in the mushrooms and tomatoes. 7. Combine the parsley and basil. Shower the salad with the combined herbs but do not toss. 8. Salad can be served now or covered and refrigerated. If chilled, let it return nearly to room temperature for best flavor. Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Pea And Peanut Salad Recipe By : Serving Size : 10 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 32 ounces Frozen green peas 12 ounces Spanish peanuts 8 ounces Sour Cream 1 teaspoon Water 1 tablespoon Sugar 1 tablespoon Green pepper -- chopped (opt) 1 tablespoon Pimento -- chopped (opt) Thaw peas and pat dry with paper towel (Spread out on a cookie sheet covered with paper towel after they are thawed and the cover them with another layer of paper towel and pat gently.) Put peas in a bowl and add peanuts. Mix sour cream sugar and water together and gently toss it into the peas and peanuts. Put into a pretty clear trifle dish and garnish with green pepper and pimento. Fredi Stewart posted this recipe which came from a co-workers trip to a restaurant on a vacation. I tried it for a Christmas brunch and must say it got rave reviews from many--others didn't care for it much. It is unusual, and I liked it. It is very colorful--and don't say "Yuk" until you've tried it! Thanks Fredi. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Pea Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package frozen peas -- thawed out (3-lb) 1 pound Cooked ham -- cut in bite-sized -- cubes 1 pound Velveeta Cheese -- cut in bite-sized -- cubes 6 Hard boiled eggs -- coarsely chopped 1 can chopped pimentos -- drained (Small) Helman's mayo to moisten Just mix Posted to EAT-L Digest 5 November 96 Date: Wed, 6 Nov 1996 05:25:37 -0500 From: Bill Spalding Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Pea/Lima Bean Salad Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Frozen peas 1 package Frozen lima beans 1/4 cup Chopped celery 1 cup Velveeta cheese chunks Sour cream & mayonnaise to taste Cook frozen vegetables according to package directions. Cool. Add celery & cheese. Mix with sour cream & mayonnaise. MRS RALPH E. (MARLENE) LANCASTER From the , Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Pepper Salad (Roumanian) Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 medium unblemished sweet green 1 peppers 1 cup olive oil or salad oil 1/3 cup red wine vinegar 1 salt and pepper Bake or broil the pepers whole, turning from time to time until all sides are blistered so that you can peel off the skin. This will be only a few minutes. Skin the pepers carefully, leaving them whole. Blend the oil, vinegar, salt, and peper, pour over the whole peeled peppers, and chill in the refrigerator. Serve ice-cold and drained. Save the dressing for another time. This makes a simple yet spectacular salad course. Unlike most salads, it may be and should be prepared ahaead. It is easy to serve. All of which makes it just about perfect for buffet and outdoor entertaining. Source: The Peasant Cookbook, by Marian Tracy, 1955 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- One or a mix of greens like Boston -- Bibb, escarole, -- lettuce, field -- salad, romaine, -- arugula or -- watercress ***VINAIGRETTE*** 1 cup Vegetable oil 3/4 cup Olive oil 3/4 cup White wine vinegar -- Approximately Mustard to taste 2 teaspoons Salt 1 Smashed clove or two of garlic COOKING MONDAY TO FRIDAY SHOW #MF6610 Wash greens well and tear them into bite-size pieces. Dry greens well on cloth towels, then wrap in several layers of paper towels and place package in fridge. This will keep for several hours, several days even if you wrap the paper wrapped leaves in a cloth towel and keep them in the crisper drawer of your fridge. VINAIGRETTE 1 cup vegetable oil 3/4 cup olive oil Approximately 3/4 cup white wine vinegar Mustard to taste 2 teaspoons salt Smashed clove or two of garlic Mix ingredients and season to taste with salt and pepper. Transfer to glass quart jar and keep refrigerated. Use as you need it, adding herbs, spices or crumbled cheese to vary flavor each time. Posted to recipelu-digest by molony on Mar 16, 1998 Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Salad #1 Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can seasoned -- french-style green -- beans, drained -- (16-oz) 1 can tiny English peas -- drained (16-oz) 1 can Chinese vegetables -- drained (16-oz) 1 1/2 cups Chopped celery 1 medium Onion -- sliced and -- separated into -- rings 3/4 cup Sugar 3/4 cup Vinegar Salt and pepper to taste Mix all ingredients together and let stand overnight. Will keep several days. MRS CHARLES HENRY FORD(JOSEPHINE MARVELL, AR From the book , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Salad #2 Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Bag spinach -- washed and torn 1 pound Bacon -- cooked and crumbled 6 Hard boiled eggs -- sliced 1 small Head lettuce -- shredded 1 large White onion -- sliced into rings 1 package frozen english peas -- thawed, but -- uncooked (10-oz) 1/2 pint Mayonnaise 1/2 pint Salad dressing 1/2 cup Grated Swiss cheese In the following order, place ingredients in layers in a casserole using all of one ingredient at a time. Start with spinach, then add crumbled bacon -- then add sliced eggs -- then add shredded lettuce -- then add sliced onions -- then add English peas. Mix and spread on top of all layers the mayonnaise and salad dressing. Sprinkle grated swiss cheese on top of all. Seal with Saran and refrigerate several hours before serving. From . Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Salad Tossed With Tomato Dressing Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SALAD*** 1 Romaine lettuce -- torn 1 Scallion -- chopped 1/2 Green bell pepper -- diced 1 Celery stalk 1 Granny Smith apple -- diced 1/4 cup Walnuts -- toasted ***DRESSING*** 2 large Ripe tomatoes 1/8 cup Almonds -- toasted 2 tablespoons Lemon juice 1 tablespoon Olive oil 1 teaspoon Hungarian paprika Salt & pepper Combine salad ingredients in a large salad bowl. Set aside. Wash tomatoes & place in a blender or food processor. Process until smooth. Add the remaining ingredients & process until the almonds are smooth & the rest of the ingredients have been well blended. Check the seasoning. Place in a glass jar & refrigerate until ready to serve. Toss prepared salad with dressing. You may not need to use it all. Serve with lots of fresh Italian home-made bread for a refreshing main dish salad in the summer. VARIATION: Substitute pine nuts for the walnuts in the salad. Add a couple of mushrooms if so desired. Recipe by Mark Satterly File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Salad With Berry Dressing Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Sliced fresh strawberries 1/2 cup Sour cream 1/2 teaspoon Ground ginger 3 cups Torn fresh spinach 3 cups Torn iceberg lettuce 2 Celery stalks -- sliced 1/4 cup Unsalted sunflower kernels Process first 3 ingredients in a blender or food processor until smooth. Chill. Toss together spinach, lettuce, and celery in a large bowl. Pour dressing over greens; sprinkle with sunflower kernels. Drizzle dressing over fruits and melons. Makes 6 servings. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1036 by Suzy Wert on Jan 23, 1998 Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Salad With Chicken Livers Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Chicken livers 1/3 cup Whipping cream 1 teaspoon Dijon mustard 1 pinch White pepper 3 cups Green leaf lettuce -- torn 3 cups Chicory greens 1 Eggs -- hard-boiled -- Chopped 1/2 cup Walnuts -- chopped Walnut Oil Dressing 1 tablespoon Red wine vinegar 1 tablespoon Lemon juice 1 teaspoon Dijon mustard 1/4 teaspoon Salt 1/8 teaspoon White pepper 2 tablespoons Olive oil 2 tablespoons Walnut oil 1. Drain chicken livers and pat dry. In a medium frying pan mix cream, mustard, salt, and pepper. Bring to a boil over medium-high heat, stirring until cream is reduced by about a third. Mix in livers, stirring gently to coat with cream. Reduce heat to medium and cook, turning carefully occasionally, until liquid is reduced to a glaze that clings to livers. Remove from heat and let stand until livers are barely warm. 2. In a large bowl combine greens. Mix lightly with dressing. Divide greens among 4 salad plates. Sprinkle each serving with a fourth of the egg and a fourth of the walnuts. 3. Cut chicken livers into 1/4 inch slices; arrange overlapping slices beside each serving of salad. Serve at once. Walnut Oil Dressing: In a medium bowl mix vinegar, lemon juice, mustard, salt, and pepper. Using a whisk or fork, gradually beat in oil until dressing is slightly thickened and well combined. Recipe By : the California Culinary Academy From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 15:20:37 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Salad With Dill Dressing Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SALAD*** 1 he Boston lettuce -- torn 1/2 bunch Romaine lettuce -- torn 4 Green onions -- sliced 3 Radishes -- sliced 1 large Green bell pepper -- in strips 1 large Tomato -- diced 1 Carrot -- shredded 1 small Cucumber -- sliced ***DILL DRESSING*** 2 tablespoons Red wine vinegar 1 teaspoon Dijon mustard 2 tablespoons Sour cream 1/4 cup Vegetable oil 3 tablespoons Olive oil 1/4 teaspoon Salt -- optional 2 teaspoons Dill weed In a large bowl, combine the salad ingredients. Refrigerate. For dressing, whisk the vinegar and mustard in a small bowl. Whisk in remaining ingredients. Refrigerate for at least 30 minutes. stir well before serving with the salad. Yield: 8 servings. Makes 3/4 cup dressing. Diabetic Exchange: one serving with 1 Tbsp. dressing, prepared with light sour cream and without added salt : 1 1/2 fat, 1 vegetable 101 calories, 20 mg. sodium, 0 mg. cholesterol, 9 gr. fat, 7 gr. carbohydrate. Submitteed by Lucy Meyring, Walden, Colorado MC formatting by bobbi744@sojourn.com Recipe by: Taste of Home Magazine, Dec/Jan '94, p. 32 Posted to MC-Recipe Digest V1 #473 by Roberta Banghart on Feb 05, 1997. Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Salad With Grapefruit Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pink grapefruit 1 he your favorite salad lettuce 3/4 cup Pumpkin seeds ***DRESSING*** 1/2 cup Grapefruit juice -- (should be obtained -- from the -- grapefruit, but if -- not, then some -- bottled juice will -- have to be used) 1/2 cup Corn oil 1/2 teaspoon Salt 1 teaspoon Sugar 1 tablespoon Mustard Pepper to taste Source: Jewish cooking class taught by Bilha Widman Lightly roast the pumpkin seeds in a hot frying pan without any oil. Let cool. Peel the grapefruit, and separate the fruit from the white sections. Cut the fruit into pieces. Save the juice that comes out while you're doing this. Mix the lettuce with the grapefruit pieces and 1/4 cup of the roasted pumpkin seeds. Mix the dressing ingredients together, and add pepper to taste. Pour over the salad, and toss lightly. Garnish with the rest of the roasted pumpkin seeds. Posted to JEWISH-FOOD digest V96 #62 Date: 24 Oct 96 11:55:52 EDT From: Karen Snyder <100130.1562@compuserve.com> Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Salad With Lime Dressing Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lime 1/2 cup Miracle Whip Light Dressing 2 tablespoons Milk 1 tablespoon Honey 2 cups Packed fresh spinach leaves 2 cups Packed Boston lettuce 2 cups Halved strawberries 1 can Mandarin oranges -- (284mL) Grate rind and sqeeze juice from lime. Combine rind, lime juice, dressing, milk and honey. Cover and chill. Toss remaining ingredients in a large bowl; drizzle with dressing mixture. Source: Miracle Whip Light Dressing bottle. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Salad With Walnuts And Oranges Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups Romaine lettuce -- torn 4 cups Chicory greens -- torn 4 Green onions -- thinly Sliced 2 Oranges -- peeled and Sliced 1/3 cup Toasted walnuts -- chopped ***Walnut Oil Dressing*** 2 tablespoons White wine vinegar 1 teaspoon Lemon juice 2 teaspoons Dijon mustard 1/4 teaspoon Salt 1/8 teaspoon White pepper 3 tablespoons Walnut oil 1/3 cup Salad oil 1. In a large bowl gently mix greens, onions, and oranges. 2. Mix lightly with Walnut Oil Dressing. Sprinkle with nuts. Walnut Oil Dressing: In a medium bowl mix vinegar, lemon juice, mustard, salt, and pepper. Using a whisk or fork, gradually mix in oil until dressing is well blended and slightly thickened. Recipe By : the California Culinary Academy From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 15:20:37 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Top Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package red jello -- (3-oz.) 1 package lemon jellow -- (3-oz.) 1 package lime jello -- (3-oz.) 1/4 cup Miniature marshmallows 1 3/4 cups Hot water 1 small Can crushed pineapple -- drained 8 ounces Cream cheese 1 cup Whipped cream Dissolve red and lime jello in separate bowls according to pkg. directions. Pour red Jello in oblong pan. Dissolve lemon and marshmelllows in 1 3/4 cup hot water. Set in refrigerator until it starts to set. Have ready to add pineapple, cream cheese, and whipped cream. Mix together and add to jellow. Let set until almost firm. Pour over set red Jello. When set add jelled to lime Jello. busted by sooz Posted to recipelu-digest Volume 01 Number 174 by James and Susan Kirkland on Oct 28, 1997 Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green-Bean Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound green beans -- fresh * 1/4 cup stock -- ** 3 tablespoons vegetable oil 1/2 teaspoon dried dillseed 1 -- boiling salted -- water 3 tablespoons vinegar 2 each onions -- med., thinly sliced 1 teaspoon sugar * Green beans should be sliced lengthwise (French Cut). ** Stock is the water that the green beans were cooked in. (Not regular ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Cook beans in boiling salted water until just tender. Reserve 1/4 cup of the cooking liquid and drain off the rest. Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans; marinate several hours before serving. The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Asian Chicken Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Boned and skinned chicken breast ha 1/4 cup Rice vinegar 1/4 cup Fresh lime juice 1 tablespoon Low sodium soy sauce 1 teaspoon Fresh ginger grated 1/2 teaspoon Red pepper flakes 6 cups Spinach leaves torn 1 1/2 cups Bean sprouts 1 Red bell pepper cut into strips Recipe By: Cooking Light, April 1997 (modified) Broil chicken in oven, 8 minutes per side or until done. Cut into thin strips; set aside. Combine rice vinegar, lime juice, soy sauce, ginger and red pepper flakes in a small bowl. Combine cooked chicken, spinach leaves, bean sprouts and red bell pepper strips in a large bowl; toss well. Drizze vinaigrette over salad; toss to coat. Per serving: 139 Calories; 2g Fat (11% calories from fat); 24g Protein; 8g Carbohydrate; 51mg Cholesterol; 231mg Sodium Posted to Digest eat-lf.v097.n092 by Joanne McAndrews Eisenman on Apr 6, 1997 Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Beet And Smoked Trout Salad With Chive Oil Recipe By : Serving Size : 2 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large Red beets 3 cups Rice vinegar 4 cups Water 2 tablespoons Mustard seeds 1 tablespoon Anise seed 1/4 cup Sugar 1 tablespoon Cumin seed 4 ounces Grape seed oil 1 bunch fresh chives Salt to taste 1 ounce Lemon juice 12 ounces Whole smoked rainbow trout ***FOR GARNISH*** 4 small Bunches of baby leaf lettuce 1 lemon -- Zest of Peel the beets and slice into 1/4 inch thick rounds. In a nonreactive pot combine the venegar, seeds, and sugar. Bring to a boil and reduce by half. Add the water and bring back to a boil. Add beets and cook until done but still firm. Remove from heat and let beets cool in liquid. (The beets can be done a week ahead.) To make the lemon vinegar: Combine 2 ounces of the strained cooking liquid from the beets with the lemon juice. If necessary, remove the bones from the trout. Bones can be easily removed by taking out the backbone, and the pin bones for the most part will come with it. Peel skin off the fillets. Flake the fish gently into small pieces about the size of lump crab meat. Store the fish in the refrigerator or until ready to serve. To make the chive oil: Combine the chives with the grape seed oil in a blender. Puree until smooth; season with salt. To assemble the salad: Remove the beets from the liquid and cook on a grill or in a skillet until warmed. Place three slices of beet onto each plate. Drizzle about 1 T chive oil around beets; do the same with the lemon vinegar. Divide the trout into equal portions and place a small pile of trout on top of the beets. Finish salads by placing one small bunch of baby lettuce in the center of each plate and sprinkling with lemon zest. From "The Austin American Statesman" typed by jessann :) Posted to MM-Recipes Digest V3 #305 Date: Wed, 06 Nov 1996 21:30:23 -0600 From: jessann doe Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Cajun Chicken Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SPICED NUTS*** ***SALAD*** 1 tablespoon Butter 1 ts Sugar 1/4 ts Ground red pepper 1/2 c Walnuts -OR- pecans; chopp 1/2 lb Chicken breasts; boneless, - skinless 1 ts Cajun seasoning 1/2 lb Smoked Andouille sausage -OR - hot Italain sausage links 6 c Mixed salad greens; torn 1/2 c Red bell pepper; cut in - strips 1 c Honey-mustard dressing Melt butter in small skillet over medium heat. Stir in sugar and ground red pepper; blend well. Stir in nuts to coat. Cook and stir over medium heat 4-5 minutes or until nuts are lightly toasted. Remove from heat; cool completely. Heat grill. Sprinkle cajun seasoning over chicken. When ready to grill, place chicken breast and sausage on gas grill over medium heat or on charcoal grill 4-6" from medium coals. Cook 10-15 minutes or until chicken is tender and juices run clear, turning once. Cook sausage 15-20 minutes, turning frequently. Cut chicken into strips; cut sausage into 1/2" slices. Line 6 salad plates with greens and red bell pepper strips; arrange chicken and sausage on top. Sprinkle with spiced nuts. Serve with dressing. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Chicken And Chickpea Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Minced garlic 2 tablespoons Fresh ginger -- peeled and grated 1 teaspoon Ground cumin 1/2 teaspoon Salt 1/4 teaspoon Ground red pepper 4 Skinned and boned chicken breast ha 2 cans chickpeas -- rinsed and drained -- (15-ounce) 1/2 cup Plain yogurt 1/2 cup Sour cream 1 tablespoon Curry powder 1 tablespoon Lemon juice 1/2 teaspoon Salt 1 Red bell pepper -- chopped 1/4 cup Purple onion -- diced 2 Jalapeno peppers -- seeded and minced 2 tablespoons Fresh cilantro -- chopped 2 tablespoons Fresh mint -- chopped 3 cups Fresh spinach -- torn 3 cups Red-tipped bibb lettuce -- torn 2 tablespoons Lemon juice 1 tablespoon Hot curry oil Combine first 5 ingredients; sprinkle on all sides of chicken breasts. Cover and chill 1 hour. Stir together chickpeas and next 10 ingredients; cover and chill. Grill chicken, covered with grill lid, over medium-high heat (350ø to 400ø) 5 minutes on each side. Cut into 1/2-inch-thick slices. Keep warm. Combine spinach and lettuce in a large bowl. Whisk together lemon juice and curry oil; drizzle over greens, and toss gently. Arrange evenly on 4 serving plates; top evenly with chickpea salad and a sliced chicken breast. Yield: 4 servings. NOtes: Add variety to a summer lunch with this Indian-inspired recipe. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1035 by Suzy Wert on Jan 23, 1998 Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Chicken And Green Bean Salad Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Boned and skinned chicken breast ha 1 Red bell pepper -- in 1/4" strips 1 Green bell pepper -- in 1/4" strips 1 small Red onion -- in 1/4" strips * 1/2 pound Fresh green beans -- , snapped/halved, -- blanched for 4-5 -- minutes ***DRESSING*** 1 cup Mayonnaise 6 ounces Jar Creole mustard 1 teaspoon Cider vinegar 1 tablespoon Sugar 1/2 teaspoon Salt 1/4 teaspoon White pepper Place chicken on prepared grill and cook about 5 minutes on each side. Chill in refrigerator; cut into 1/4" strips. In large mixing bowl, place chicken peppers, onn and green beans. Add dressing and toss gently to mix well. Serve with chilled fruit or sliced tomatoes. Dressing: Mix all ingredients together in medium bowl. Per serving; 137.4 calories, 1.8 grams fat, 12.1% CFF, 60 mg. cholesterol, 73 mg. sodium NOTES : I cut this recipe down to serve only 4. Recipe by: National Broiler Council Posted to TNT Recipes Digest by Roberta Banghart on 8 Ma, y 1998 Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Chicken And Shrimp Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces Shrimp -- Large, Fresh, -- peeled, deveined, -- butterflied 2 teaspoons Olive Oil Salt -- to taste Cayenne Pepper -- to taste 1 tablespoon Lime juice -- fresh 12 ounces Chicken breasts -- boneless, skinless 2 cups Romaine Lettuce hearts -- Chopped, bite-sized -- pieces 1 large Kirby cucumber -- seeded, halfed -- lengthwise, 1/2 -- inch slices 2 Plum tomatoes -- seeded, diced 2/3 cup Red Onions -- diced 1 cup Papaya cubes 2 tablespoons Papayas -- Cubes, for garnish 1 cup Cilantro -- Fresh, Chopped 1/2 cup Basil -- Fresh, Leaves, torn Peanuts -- roasted, chopped, -- for garnish 1. Prepare coals for grilling or preheat broiler. 2. Toss shrimp with half of the oil & season with salt & cayenne. Grill or broil until just done, about 6 minutes, turning once. Place in a bowl & toss with half of the lime juice. 3. Brush chicken with remaining oil & rub with salt. Grill or broil till done, about 5 minutes per side. When cool enough to handle, cut the chicken into bite-sized pieces, place in a bowl, & toss with the remaining lime juice. 4. In a large bowl, combine the chicken, shrimp, lettuce, cucumber, tomatoes, onion, i cup papaya, cilantro, & 1/2 cup basil. Toss with Tamarind-Honey Dressing (see resipe). 5. To serve, transfer to a serving platter & garnish with peanuts & additional papaya & basil. Recipe By : Terrific Pacific Cookbook Posted to FOODWINE Digest 24 November 96 Date: Sun, 24 Nov 1996 21:09:15 -0500 From: Randee Fried NOTES : This is an extraordinary salad of grilled large shrimp & chicken breasts, papaya, vegetables & herbs tossed in a fragrant dressing that combines my favorite sweet & sour flavors: tamarind & honey. You can serve it either cold or warm. In the latter case I find it tastier to mound the chicken & shrimp on the vegetables & papaya & drizzle it with the dressing. Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Chicken Breast And Bean Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Well-seasoned mustard to 3 tablespo 4 Chicken breast halves skinned and b 1 package Frozen black-eyed peas 10-ounce pac 32 ounces Canned beans combined kidney -- garbanzos, white 1 Medium-large red onion finely chopp 2 Medium-large ripe tomatoes coarsely -- chopped 2 tablespoons Fresh thyme -- chopped to 3 -- tablespoons 2 tablespoons Fresh oregano -- chopped to 3 -- tablespoons 4 Sun-dried tomato halves in oil -- finely chopped 3 tablespoons Extra-virgin olive oil 3 tablespoons Balsamic vinegar Black pepper to taste freshly groun Heat broiler or prepare outdoor grill. Spread mustard on one side of chicken breasts and broil or grill until they begin to brown. Turn and spread on additional mustard. Cook until done, then cut into narrow strips and place in serving bowl. Cook peas according to package directions, not more than 15 minutes. Drain. Drain liquid from canned beans and rinse thoroughly. Add to bowl with black-eyed peas, onion, fresh tomatoes, herbs and dried tomatoes. Beat oil and vinegar and mix with salad ingredients. Season with pepper and serve at room temperature. Makes 6 servings. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Chicken Breasts With Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Boneless chicken breasts 1/2 cup Dry red wine 2 tablespoons Olive oil 2 tablespoons Balsamic vinegar 2 Garlic cloves -- pressed 1/4 teaspoon Dried oregano Salt Pepper ***SALAD*** small Radicchio small Butterhead Lettuce medium Belgian Endive 2 tablespoons Dry red wine 2 tablespoons Olive oil 1 tablespoon Balsamic vinegar 1/2 cup Salsa -- (purchased or -- homemade 1. Remove skin from chicken breasts and discard. Whisk together red wine, olive oil, balsamic vinegar, garlic, oregano, salt and pepper in a shallow bowl just large enough to hold the chicken breasts. Add the chicken breasts and marinate 30 minutes, turning chicken every 10 minutes. 2. Heat grill to medium hot and grill chicken 4 to 6 minutes on each side or until no longer pink on the inside. 3. Wash radicchio, lettuce and endive; pat dry. Cut greens into long strips and place in a medium bowl . Combine red wine, olive oil, vinegar, salt and pepper in a small bowl and whisk until smooth. Pour over salad greens and toss lightly. 4. To serve, divide salad greens among 4 plates and place a grilled chicken breast on top. Garnish with salsa. Makes 4 servings. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Chicken Caesar Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Boneless -- skinless chicken -- breasts Salt and pepper 2 tablespoons Olive oil ***CROUTONS*** 1 cup Bread cubes -- , approximately -- 3/4-inch square 1/4 cup Olive oil 1 teaspoon Dried thyme 1 teaspoon Paprika 2 tablespoons Grated Parmesan ***DRESSING*** 6 centiliters garlic -- , mashed and minced 1 tablespoon Dijon mustard 1 tablespoon White vinegar Lemon juice 2 tablespoons Mayonnaise 1/2 cup Olive oil Salt and pepper Minced anchovy fillets 1 large Head of romaine lettuce -- , washed and dried 1/2 cup Freshly grated Parmesan ***GARNISH*** Finely chopped parsley wh anchovies Season chicken breasts with salt and pepper. Heat cast iron grill pan over medium high heat. Add chicken and grill for 3-4 minutes per side or until meat is no longer pink in the middle. Preheat oven to 400 degrees. In a bowl whisk together olive oil, thyme, paprika and grated Parmesan. Add bread cubes and toss to coat. On a baking sheet spread out bread cubes in a single layer and bake until golden about 8-10 minutes. For the dressing, combine garlic, mustard, vinegar and two pinches of salt in a bowl and process using a hand blender or whisk. Add mayonnaise and blend together to form a thick base. In a slow stream add olive oil. Season to taste with salt, pepper and lemon juice. If desired, add anchovy to dressing to create a deeper, saltier flavor. Place ripped up romaine lettuce leaves in a large bowl and toss with several tablespoons of the dressing. Add grated Parmesan and toss to combine. Slice grilled chicken into thin strips. Arrange lettuce on a plate and top with chicken strips. Garnish with chopped parsley and anchovies, if desired.~ Recipe By :COOK'S CHOICE SEAN & CATHY SHOW #CH1217 Posted to MC-Recipe Digest V1 #252 Date: Sun, 20 Oct 1996 18:10:01 -0400 From: Meg Antczak Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Chicken Ceasar Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup Plus 1 tb extra-virgin olive oil -- divided 2 slices French bread -- crusts removed cut -- into 1/2" cubes 1 pound Cooked boneless -- skinless chicken -- breasts, cut cross- -- wise into 1/2" -- thick slices 1/2 teaspoon Salt and pepper -- (ea) 4 Anchovy fillets -- chopped 2 teaspoons Minced garlic 2 tablespoons Fresh lemon juice 1 tablespoon Dijon mustard 2 dashes Red pepper sauce 1 large Head romaine lettuce -- torn 3 tablespoons Freshly grated Parmesan cheese Heat 1 tablespoon oil in a large skillet over medium-high heat. Add bread cubes and cook, stirring occasionally, until lightly browned, about 5 minutes. Drain on paper towels and set aside. Mash anchovies, garlic, and remaining 1/4 teaspoon salt into a paste in a large salad bowl. Add lemon juice, mustard, pepper sauce and remaining 1/4 ts pepper; whisk until blended. Gradually whisk in remaining 1/3 cup oil. Add chicken and toss to coat. Add lettuce, Parmesan cheese and croutons; toss well. Nutritional info per serving: 474 cal; 41g pro, 12g carb, 28g fat Source: Miami Herald, 8/17/95 format: Lisa Crawford, 8/4/96 Posted to MM-Recipes Digest V3 #211 Date: 04 Aug 96 19:26:42 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM> Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Chicken Dijon Salad Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Dijon mustard 2 teaspoons Dried tarragon leaves -- Crushed 1/4 teaspoon Cracked black pepper 3 tablespoons Tarragon vinegar 1 tablespoon Sugar 1/3 cup Water 8 teaspoons Olive oil 2 wh chicken breasts -- Skinned -- boned, and Fat removed 1/2 pound Fresh mushrooms -- halved 2 cups Broccoli flowerettes 5 cups Boston lettuce 8 ounces Fat-free Muenster Cheese -- H.C. -- cubed 1/2 cup Red onion rings Mix together mustard, tarragon and pepper; stir in vinegar and water. Gradually add oil, beating until well blended. Pour 1/3 c. of dressing mixture over chicken. Marinate mushrooms and broccoli in remaining dressing. Drain chicken, reserving marinade. Grill chicken over medium coals, 4 minutes on each side or to desired doneness, brushing with reserved marinade mixture. Cut chicken into 8 strips. Combine mushrooms, broccoli and marinade *** (see my note) with torn greens and cheese in serving bowl; toss lightly. Arrange lettuce mixture on large platter; top with chicken and onion rings. 8 servings, each 170 calories, 22 g protein, 9 g. carbo., 6 g fat, 30 mg cholesterol, 343 mg sodium. Recipe By : From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grill-Side Garden Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium Tomatoes -- seeded and chopped 1 medium Zucchini -- diced 1 cup Frozen whole kernel corn -- thawed 1 small Ripe avacado -- peeled, seeded and -- coarsely chopped 1/3 cup Thinly sliced green onions with top 1/3 cup Pace Picante Sauce 2 tablespoons Vegetable oil 2 tablespoons Chopped fresh cilantro or parsley 1 tablespoon Lemon or lime juice 3/4 teaspoon Garlic salt 1/4 teaspoon Ground cumin Combine tomatoes, zucchini, corn, avacado and green onions in large bowl. Combine remaining ingredients; mix well. Pour over vegetable mixture; mix gently. Chill 3-4 hours, occasionally stirring gently. Stir gently and serve chilled or at room temperature with additional Pace Picante Sauce. Makes about 4 cups salad. NOTE: One cup cooked fresh corn kernels or one can (8.75 oz) whole kernel corn, drained, may be substituted for frozen corn. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Guava Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 6oz 1 tablespoon lemon juice 1/2 teaspoon dry mustard 1/2 cup mayonnaise guava nectar -- (frozen can, ) 1/4 cup catsup 1/3 cup salad oil Mix all ingredients together very well by using a whip, mixer or blender. Serve with fruit or vegetable salad. Excellent over cole slaw. Source: Guava Kai Plantation, Kilauea, Kauai - Hawaii By: Margie & Gary Hartford (The House of Cards BBS, Eugene, Oregon) The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Guava French Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup mayonnaise 1 tablespoon lemon juice 1 cup catsup 1/2 cup oil 1/4 cup vinegar 1 tablespoon mustard 1/2 cup guava jam/jelly 1 teaspoon garlic powder or salt Blend all ingredients with mixer until smooth. Source: Guava Kai Plantation, Kilauea, Kauai - Hawaii By: Margie & Gary Hartford (The House of Cards BBS, Eugene, Oregon) The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Gurkensalat (Cucumber Relish Salad) Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cucumbers -- medium 1 1/2 tablespoons sugar 1 1/2 tablespoons cider vinegar 1/2 teaspoon salt 1/8 teaspoon pepper 1/2 cup sour cream 1 tablespoon parsley -- fresh, minced Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream. Top with minced parsley. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Hal's Caesar Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***Directions*** Tear a head of romaine into large bite sized pcs. Rinse well and wrap in paper towels and refrigerate for an hour or more. Rub a clove of garlic around a wooden bowl. Then mash that clove and one or two others with a fork, together with a half tsp. salt.(non-iodized or kosher). Add four to six flat anchovy fillets and mash those too. Add: 1/2 tsp. coleman's powdered mustard,dash or two worcestershire sauce,dash or two wine vinegar,a few grindings of pepper, juice of half a lemon (sometimes I use lime), sometimes I include a tsp. of oriental dark sesame oil, and the equivalent of an egg, using eggbeaters( use a raw egg, if you want tochance it). Mix until well blended. Remove lettuce from fridge and add. Add three or four rounded tblsp. grated parmesan or Romano(Sometimes I use a sharp swiss). Dig in and toss thoroughly. Throw a few croutons on top and serve immediately. Adjust quantities thwe next time to suit your own taste.. I believe this is a good clone for the original. Hope youlike it. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Hamburg-Style Fish Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter 1/2 cup -- hot water 2 each pickles -- dill sauce----- 2 tablespoons sour cream 1 teaspoon mustard -- dijon-style 1/4 teaspoon pepper -- white 1 each egg -- large, hard cooked 1 pound white fish fillets -- * 4 each eggs -- large, hard cooked 1 tablespoon capers 2 tablespoons mayonnaise 2 teaspoons lemon juice ***Salt garnish*** 4 each beets -- canned, slices * Fillets may be fresh or frozen. They can include cod, turbot, or ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Melt butter in a frypan. Place fish in frypan and pour hot water over fish. Bring to a boil, cover, lower heat and simmer gently for 10 minutes. Meanwhile slice the 4 hard cooked eggs and the pickles. Drain fish, cool and cut into cubes. Prepare salad sauce by blending mayonnaise, sour cream, lemon juice, mustard, salt, and pepper. In a separate bowl gently mix fish cubes, egg and pickle slices and capers. Arrange fish mixture in individual dishes and spoon salad sauce over tops. Chill for 30 minutes. To garnish, cut remaining egg into eight pieces and chop beet slices. Arrange garnish on each serving. Serve immediately. The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Hot Chicken & Apple Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon paprika 1/4 teaspoon pepper 4 boned -- skinned (4 oz.) 1 chicken breast halves -- cut 1 into bite size 3 tablespoons unsweetened apple cider 1 cup diagonally sliced carrots 3 cups cubes unpeeled -- (1/2 in.) 1 granny smith apples -- (1 lb.) 1/2 cup gorgonzola -- (2 oz.) 1 cheese divided 2 teaspoons minched shallots 2 tablespoons white wine vinegar 4 cups torn fresh spinach Combine Paprika, Pepper & Pinch Salt in A Plastic Bag. Add Chicken & Shake To Coat. Set Aside. Place Cider in An 8 Inch Square Baking Dish; Microwave At High 30-45 Seconds. Add Chicken; Cover With Wax Paper & Microwave At Medium-High 6 To 7 Min., Stirring Every 3 Min. Drain Chicken & Set Aside. in Reserved Apple Cider Mixture, Add Carrots; Cover With Plastic & Vent. Microwave At High 2 Min. Stir in Apples; Microwave At High 1 1/2 To 2 1/2 Min. OR Until Apples Are Tender. Drain, Reserving2 T. Apple Cider Mixture in Baking Dish. Combine Apples, Carrots, Chicken & 1/4 C. Cheese in A Bowl; Toss& Set Aside. Add Vinegar & Shallots To Reserved Apple Cider Mixture in Baking Dish; Microwave At High 1 Min. Drizzle Over Chicken Mixture With Remaining 1/4 C. Cheese & Serve Warm. About 247 Cal. Per 1 & 1/2 C. Chicken Mixture, 1 C. Spinach & 1 T. Cheese. (Fat 6. Chol. 76.) The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Hot Chicken Salad #2 Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups chicken -- cooked and diced 4 Hard cooked eggs -- diced 3 cups celery -- diced (loosely -- packed) 2 cans mushrooms -- (4 oz.) 1 5 ounces can water chestnuts -- sliced 1 2 ounces jar pimientos -- cut fine 1 tablespoon grated onion 2 tablespoons lemon juice 1 teaspoon salt 1/2 teaspoon Accent 2 cups sour cream Combine all ingredients in large bowl and let stand several hours or overnight in the refrigerator. Just before putting in oven, add 1 Cup mayonnaise. Mix well. Place in 8x12x2" flat baking dish. Top with 1 Cup crushed potato chips and 3/4 Cup grated cheddar cheese and sprinkle with paprika. Bake in 350 degree oven for 30 minutes or until bubbly and heated through. Serve in squares and garnish with parsley. Serves 8 - 10. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Hot Shrimp Salad On Crostini Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Ripe plum tomatoes -- cut into 8 pieces -- each 1 small Bunch of watercress -- washed and dried 1 tablespoon Olive oil 1/2 teaspoon Olive oil 4 ounces Shrimp -- peeled, deveined -- and cut in half -- crosswise 1 teaspoon Tiny capers -- drained 1 teaspoon Fresh lemon juice Coarse salt to taste Freshly ground black pepper to tast 1 slice Crusty peasnt bread -- toasted (1/2" -- thick) 1 Garlic clove -- halved Most people hate to clean shrimp, but these days they're sold peeled and deveined. Or buy a pound of shrimp when you have some extra time, clean them and freeze in 1/4 pound portions to have on hand. It's less expensive that way! 1. Place tomato pieces in a bowl. 2. Pinch off delicate stems and leaves from bunch of watercress to measure 1/2 cup; reserve. 3. Heat 1 tablespoon oil in a nonstick skillet over high heat. Add shrimp; cook 4 minutes, stirring and shaking skillet. When cooked through, add to tomatoes. 4. Toss capers and lemon juice with tomatoes and shrimp. Season with salt and pepper to taste. 5. Brush one side of toast (crostini) with remaining teaspoon oil. Rub oiled side of toast with garlic, cut-side down, using both halves of garlic or to taste. 6. Place toast in the center of a large dinner plate. Spoon shrimp and tomatoes over toast. Top with watercress and serve immediately. Serves one: 371 calories, 19 grams fat, 173 milligrams cholesterol. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip Posted to MM-Recipes Digest V4 #060501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Hot Smoked Mackerel Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Sesame or vegetable oil. 1 2 inch 5 cm piece of Cucumber cut into fine Strips 4 Spring onions trimmed and Finely sliced. 2 Tomatoes skinned and sliced Into wedges. 3 ounces 90 g Chinese leaves or Cabbage shredded. 2 ounces 60 g peppered or smoked Mackerel fillet flaked. 2 teaspoons Lemon juice. 2 teaspoons Light Soy sauce. 1 teaspoon Vinegar. 1 teaspoon Sesame seeds. 1 ounce 30 g slice of crusty bread To serve 1. Heat the sesame or vegetable oil in a frying pan and add the cucumber, spring onions, tomatoes, chinese leaves or cabbage and the smoked mackerel. Stir fry for 1 to 2 minutes to heat and flavour all the ingredients. Transfer to a warmed serving plate. 2. Quickly mix together the lemon juice, soy sauce and vinegar and pour over the stir fry. Sprinkle with sesame seeds and serve at once accompanied by the crusty bread. Preparation 10 minutes Cooking 2 minutes. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #060501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * House Salad #1 Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 he Romaine lettuce 1/2 he Iceberg lettuce 1/4 he red cabbage -- shredded 1 Carrot -- grated 1 cup Alfalfa sprouts ***BLUE CHEESE DRESSING*** 1 cup Mayonnaise 1/4 cup Plus 2 tablespoons Buttermilk 1 1/2 teaspoons White wine 1/2 teaspoon Tabasco sauce 3/4 teaspoon Parmesan cheese 1/4 teaspoon Celery -- onion salt 1/4 teaspoon Season-All 1/4 teaspoon Worcestershire sauce 1/4 cup Firmly packed bacon -- crumbled Clean the lettuces and tear into bite-size pieces. Toss with the cabbage. Arrange the carrot and sprouts on top and dress with Blue Cheese Dressing. Directions for Blue Cheese Dressing: Combine all ingredients in a bowl and mix thoroughly. WARM SPRINGS RESTAURANT KETCHUM, SUN VALLEY From the , downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #060501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * How To Make Fat Free Cole Slaw Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 each head of cabbage. Chapter 1: Preparing the slaw. What makes coleslaw really good is the "pickling" of the cabbage. First you slice the cabbage real thin layering it in a bowl with a generous amountof salt (you will eventually wash all this salt away), then you place the ca hours until the cabbage is wilted and well... pickled. My father used to place the cabbage directly on top of one of the big refridgerator compressor in the back room. Once "pickled" throughly wash to remove as much salt as possible. Chapter 2: Other ingredients Here are a bunch of suggestions to add variety to your slaw ~ thinly sliced red or yellow or green onions ~ Red cabbage as well as green ~ A good slaw must have grated carrots - bean sprouts Chapter 3: Dressings Now for dressings. Mayo is out but there are lots of alternatives ~ Balsamic or rice vinegar to taste (if you "pickle the cabbage first, you'll need less vinegar) ~ Ginger, vinegar and sugar (kind of sweet and sour) ~ Vinegar (ginger and sugar) and roasted mustard seed (add a nice look and crunch, to roast the mustard seed, heat a heavy sautee pan and add the seed to the hot dry pan for about 30 seconds to a minute) ~ Vinegar and a good dijon mustard Remember to let the slaw sit in its dressing for a while before serving. Happy slawing! Nancy Lehrer From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip Posted to MM-Recipes Digest V4 #060501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Hungarian Cucumber Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cucumbers -- Thinly sliced 1 cup Sugar Salt 1/2 cup Vinegar Sour cream -- ( optional ) 1 teaspoon Paprika Black pepper -- to taste 1. Place thinly sliced cucumbers in a bowl, scrub them with the salt and sugar. 2 .Let stand overnight in the fridge. 3. Squeeze out all the liquid. 4. Add vinegar, pepper. 5. Serve sprinkled with paprika and a little sour cream. NOTES : Without the cream may be kept a week in the fridge. unmold Recipe by: June Mayer Posted to KitMailbox Digest by Leon & Miriam Posvolsky on Jul 25, 1997 Posted to MM-Recipes Digest V4 #061001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Ice Cream Jello Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages Orange jello 2 cans Mandarin orange sections 1 cup Chopped nuts -- any kind 1 large Can crushed pineapple 1 quart Vanilla ice cream or orange sherbet Take juice from pineapple and oranges, add enough water to make 2 cups. Bring liquid to a boil and dissolve the jello. While still hot, pour over softened ice cream. Add all other ingredients and set. Posted to EAT-L Digest by "Iris E. Dunaway" on Feb 18, 1998 Posted to MM-Recipes Digest V4 #061001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Icebox Pumpkin Cream Roll Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Servings THE CAKE 6 Eggs -- seperated 1/2 cup Sugar 1/2 cup Pureed pumpkin 1 teaspoon Mixed pumpkin pie spice 1/3 cup All-purpose flour 1/2 teaspoon Baking powder 1/4 teaspoon Salt THE FILLING 1 cup Heavy cream 1/4 cup Powdered sugar 1/2 cup Cooked pureed pumpkin 1/2 teaspoon Mixed pumpkin pie spice 1 cup Chopped toasted pecans 1 teaspoon Vanilla Preheat oven to 350 degrees F. Line a 10 1/2-by 15 1/2-inch jelly-roll pan with parchment or wax paper, and grease the paper well. To prepare the pumpkin roll, beat the egg yolks and granulated sugar until light and thick. Blend in 1/2 cup pumpkin puree, 1 teaspoon pumpkin spice, flour, and baking powder. Beat egg whites with salt, until firm peaks form. Fold whites into yolk mixture. Pour batter into the prepared pan. Bake 15 minutes, until cake bounces back when touched in the center. Turn out onto wax paper that has been sprinkled with powdered sugar. Immediately peel off top paper and carefully roll up cake, making the roll lengthwise. Cool. Meanwhile prepare filling. Whip the cream until stiff, beating in 1/4 cup powdered sugar. Blend in 1/2 cup pumpkin puree, 1/2 teaspoon pumpkin spice, pecans, and vanilla. Unroll cooled cake. Spread with the filling, and roll it up again. Chill 2 to 4 hours. When ready to serve, sprinkle with additional powdered sugar. Joan Johnson Converted by MMCONV vers. 1.20 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #061001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Indian Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***Vinaigrette Dressing*** 1/4 cup Olive Oil 2 tablespoons White Wine Vinegar 2 tablespoons Chives -- minced 1 teaspoon Dry Mustard ***Pepper Salad*** 1 pound Lean Pork -- cooked (in Shreds) 1 Cucumbers -- * see note 1 teaspoon Salt 1 cup Macaroni -- uncooked 1/4 cup Mayonnaise -- (Plus 2 Tbsp 1 1/4 teaspoons Curry Powder * peeled, cut lengthwise, seeded, and julienned. Mix the dressing ingredients and marinate the pork in them for 1 hour. Cook macaroni al dente, drain and cool. Combine cucumber with salt and set aside for 30 minutes. Rinse, drain and pat dry, then combine with the pork, macaroni, mayonnaise, and curry powder. Recipe By : From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #061501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Indian Summer Tomato Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large Tomatoes -- sliced 1 tablespoon Lime juice 2 tablespoons Extra-virgin olive oil 1/4 teaspoon Cumin seeds 1/4 teaspoon Fennel seeds 1 Dried hot chili pod 2 tablespoons Cilantro -- chopped Salt & pepper Arrange tomato slices on a platter. Sprinkle with lime juice. Warm oil in a small pot over moderate heat. Add cumin, fennel & chili pod, cook for 30 seconds. Remove from heat, discard pod & cool. Whisk in the cilantro; spoon seasoned oil over tomatoes. Season with salt & pepper & serve. If it sits, the flavour will intensify. Yamuna Devi, "Yamuna's Table" Nancy O'brion notes: this could be used for a diabetic! File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip Posted to MM-Recipes Digest V4 #061501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Iowa Peas And Cheese Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup To 1/2 cup mayo or salad dr 1/2 teaspoon Salt 1/2 teaspoon Prepared mustard 1/4 teaspoon Sugar 1/8 teaspoon Pepper 2 cups Cooked shelled green peas * 1 cup Diced mild Cheddar or Colby cheese 1 medium Stalk celery -- thinly sliced -- (about 1/2 cup) 3 Sweet pickles -- chopped (abt 1/4 -- cup) 2 tablespoons Finely chopped onion 2 Hard-cooked eggs -- chopped Mix mayonnaise, salt, mustard, sugar and pepper in 2-1/2 quart bowl. Add peas, cheese, celery, pickles and onion; toss. Stir in eggs. Cover and refrigerate until chilled, at least 1 hour. Serve on lettuce leaves, if desired. Immediately refrigerate any remaining salad. Variation: Substitute 1 can (15 oz) kidney beans, rinsed and drained, for the fresh green peas. * 1 10-oz pkg frozen green peas, thawed and drained, can be substituted for the fresh green peas. Nutritional info: 1 serving = 240 calories; 18g fat; 9g protein; 10g carbohydrate; 100mg cholesterol; 500mg sodium. NOTE: This is my personal favorite and my Sunday guests asked for the recipe recently. So, if you want a sure winner, choose this one! MealMasterized by Mary Ann Young; 1996 SOURCE: _Betty Crocker's Casual Country Cooking_; 1993 Posted to MM-Recipes Digest V3 #207 Date: Wed, 31 Jul 1996 20:44:34 -0500 From: pickell@cyberspc.mb.ca (S.Pickell) Posted to MM-Recipes Digest V4 #062001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Irish Pub Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Regular or low-fat mayonnaise 2 tablespoons Malt vinegar or white wine vinegar 2 teaspoons Chopped fresh tarragon or 3/4 teasp dried 1 teaspoon Whole grain dijon mustard 2 teaspoons Water -- up to 3 4 cups Torn boston or bibb lettuce 4 cups Selected salad bar ingredients -- (such as, slic -- pickled beets, -- cucumber, diced -- tomatoes, chopped -- celery, shredded -- cabbage and sliced -- onions) 2 Hard-boiled eggs -- peeled, sliced 4 ounces Cheddar and/or blue cheese -- cut into wedges Combine mayonnaise, vinegar, tarragon and Dijon mustard in small bowl and whisk to blend. Whisk in enough water by teaspoonfuls to make dressing thin enough to pour. Season dressing to taste with salt and pepper. Arrange lettuce on platter as base of salad. Place salad bar ingredients over lettuce in attractive pattern. Top with sliced hard-boiled eggs. Drizzle dressing over salad. Place cheese wedges at ends of platter and serve. 2 Servings; Can be doubled Bon App‚tit Notes: Welcome to the Irish gal from Carrickfergus. Tangy Irish cheddar or Cashel, an Irish blue cheese, is ideal for this typical main-course pub salad; you can substitute English cheddar or French Roquefort. Thick slices of buttered soda bread and some raisin tarts could round out the menu. Posted to recipelu-digest Volume 01 Number 630 by SuzyWert@aol.com on Jan 29, 1998 Posted to MM-Recipes Digest V4 #062001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Iron Horse Cucumber Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large Cucumbers peeled -- seeded and diced 1 large Onion peeled -- sliced paper thin 1 large Bunch radishes -- trimmed sliced in -- thin rounds 1 Green bell pepper -- cored seeded, in -- thin strips 1 small Fresh cilantro bunch* 3/4 cup Rice wine vinegar 1 tablespoon Fresh ginger -- minced Salt and pepper -- to taste *Cilantro should be rinsed, dried and with stems removed, to equal about 1 and 1/2 cups loosely packed leaves. Put cucumbers, onion, radishes and bell pepper in a large bowl; toss well. If they are not prechilled, cover and refrigerate for 1 hour. Mince cilantro leaves. Drizzle rice wine vinegar over vegetables, sprinkle the cilantro and ginger over them, and toss thoroughly to combine. Season to taste and serve immediately. Loomis writes: "The key to this salad...is to use the freshest, crispest vegetables you can find. It should be served chilled to get the best effect, but you can avoid a time lag between preparation and serving by refrigerating the vegetables for several hours before beginning, so they go chilled right into the bowl. "The amount of onion you use depends on whether or not you're a real onion fan. I love a sweet onion in this salad, but if you're onion-shy, use half the amount called for. The recipe did not originally call for salt and pepper, and it does not need it, but you should adjust the seasoning to your taste." Recipe from Forrest Tanser, winemaker at the Iron Horse Vineyards in Sebastopol, CA. In _Farm House Cookbook_ by Susan Herrmann Loomis. New York: Workman Publishing Company, Inc., 1991. Pp. 275-276. ISBN 0-89480-772-2. Electronic format by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #062001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Island Black Bean And Rice Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Ripe Avocado 1 large lime -- Juice of 3 cups Rice -- cooked 1 can Whole black beans -- drained (15oz) 4 Green onions -- minced 2 tablespoons Cilanto -- minced 2 tablespoons Olive Oil Salt And Pepper Description: A cool treat that's also a breeze to make. Instructions: Peel, pit, and dice the avocado and put it in a small bowl. Pour the lime juice over and toss to evenly coat the avocado. In a large bowl, combine the rice, drained beans, green onions, cilantro, olive oil, salt and pepper. Stir to evenly mix, add the avocado and stir gently to incorporate. Taste the salad for seasoning and chill until ready to serve. Source/Author: Simply Seafood / typo Bob Shiells Nutrition: per: Serving Calories: 424 Total Fat (g): 15 Protein (g): 12 Saturated Fat (g): 2 Sodium (g): 8 Cholesterol (mg): 0 : Carbohyrates (g): 69 Posted to MM-Recipes Digest V3 #297 Date: Tue, 29 Oct 1996 23:03:36 -0500 (EST) From: suzy Posted to MM-Recipes Digest V4 #062001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Island Chicken Salad With Citrus Rum Dressing Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***CHICKEN*** 1 tablespoon Soy sauce 1 tablespoon Cider vineger 1 tablespoon Olive oil 1 tablespoon Water 1 tablespoon Onion -- minced 1 1/2 teaspoons Sugar 1 1/2 teaspoons Dried thyme 1 teaspoon Ground allspice 1/2 teaspoon Cinnamon 1/2 teaspoon Pepper 1/8 teaspoon Cayenne 1 pound B & S chicken breasts 1 he lettuce ***DRESSING*** 2 tablespoons O.j. 2 tablespoons Vegetable oil 1 tablespoon Lime juice 1 tablespoon Water 1 tablespoon Honey 1/4 teaspoon Rom extract 1/4 teaspoon Ground ginger 1/4 teaspoon Ground nutmeg 1/4 teaspoon Garlic powder Chicken: Combine all, except last 3 ingredients, in a plastic bag and squish to blend. Add chicken toss to coat. chill 2-3 hours. Remove and broil 6-8 minutes. Cut into strips and serve on a bed of lettuce and assorted veggies. Top with dressing. Dressing: Combine, chill and pour over salad. From: The Complete Spice Book by Maggie Stuckey. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Tammi Upshaw on Nov 03, 1997 Posted to MM-Recipes Digest V4 #062001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Israeli Vegetable Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Stephen Ceideburg 1/2 Hothouse cucumber * 8 Ripe plum tomatoes -- or 4 medium-size -- tomatoes, cut in -- small dice 2 Green onions -- chopped 3 tablespoons chopped Italian parsley -- up To 4 1 tablespoon extra-virgin olive oil -- up To 2 1 teaspoon strained fresh lemon juice -- up To 2 * or 3 pickling cucumbers or 1 medium-sized regular cucumber Peel cucumber if desired and cut in small dice, no larger than 1/2 inch. Mix together diced tomatoes, cucumber, green onions and parsley. Add oil, lemon juice and salt and pepper to taste. Serve at cool room temperature. PER SERVING: 65 calories, 2 g protein, 8 g carbohydrate, 4 g fat (1 g saturated), 0 mg cholesterol, 13 mg sodium, 3 g fiber. From an article by Faye Levy in the San Francisco Chronicle, 9/14/93. Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #062001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Italian Antipasto Salad Bowl Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces Artichoke hearts 8 3/4 ounces Garbanzo beans -- canned -- Drained 8 3/4 ounces Red kidney beans -- canned -- Drained 6 1/2 ounces Light tuna in water -- Drained and flaked 1/2 Sweet red onions -- thinly Sliced 3 tablespoons Italian salad dressing 1/2 cup Celery -- thinly sliced 6 cups Lettuce -- red leaf, iceburg OR romain 2 ounces Anchovies -- drained 3 ounces Dry salami -- cut in thin Strips 2 ounces Fontina cheese -- cut in 1/4 " cubes Pickled red and green Peppers for garnish 1. Mix artichoke hearts and their marinade with garbanzo and kidney beans, tuna, onion, and 2 tablespoons of the bottled dressing. Cover and refrigerate for 1 hour or longer to blend flavors. 2. In a large salad bowl lightly combine the marinated mixture with celery and salad greens. If needed, mix in a little more bottled dressing. 3. Over the top arrange anchovies (if used), salami, and cheese. Garnish with peppers. Serve at once. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip Posted to MM-Recipes Digest V4 #062001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Italian Caesar Pasta Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces uncooked pasta nuggets -- (radiatore) (3 -- cups) 2 cups Shredded romaine lettuce 1/2 cup Sliced marinated sun-dried tomatoes 1/3 cup Shredded fresh Parmesan cheese 1 can sliced ripe olives -- drained (2 1/4 oz.) 1 bottle -- (3/4 cup) Caesar -- salad dressing (8 -- oz.) Cooking pasta to desired doneness as directed on package. Drain; rinse with cold water to cool. In large bowl, combine cooked pasta and all remaining ingredients; mix well. Serve immediately. 6 ( 1 cup ) servings. Typed in MMFormat by cjhartlin@msn.com Source: Pillsbury Pasta Recipe by Cathy Luchetti's Hot Flash Cookbook Posted to MM-Recipes Digest by "Cindy Hartlin" on May 31, 1998 Posted to MM-Recipes Digest V4 #062001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Italian Cheese Salad Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Chef-Mate Italian Cheese Sauce 1 1/2 cups Mayonnaise 1/2 cup Milk 1/8 teaspoon Garlic powder 1/4 teaspoon Seasoned pepper 1 teaspoon Italian herb seasoning 1. Mix all ingredients thoroughly with a wire whip. 2. Chill several hours. serve over tossed green or pasta salads. Makes 1 quart. Source: Carnation Company The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Italian Chicken Salad (Mf) Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Cooked skinless roasted bird -- cut into bite-size -- pieces 2 ounces Flat anchovies -- chopped 1 Scallions -- thinly sliced, (up -- to 2) Olive oil and balsamic vinegar 2 tablespoons Dry cured pitted imported olives -- chopped, (up to 4) Cubed seeded plum tomatoes Chopped basil Grilled or broiled italian bread -- or tuscan bread, -- rubbed with garlic Lettuce -- arugula leaves In a small bowl combine poultry, anchovies, scallions and bind with some olive oil, vinegar and olives; season with salt and pepper and basil. Broil or grill bread, brush with olive oil and rub with garlic; top with washed leaves, pile chicken on and top with cubed tomatoes. Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6639 Posted to MC-Recipe Digest V1 #749 by 4paws@netrax.net (Shermeyer-Gail) on Aug 19, 1997 Posted to MM-Recipes Digest V4 #062001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Italian Lunch Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces Uncooked rotini pasta 1 1/2 cups Mayonnaise 2 tablespoons Grated parmesan cheese 1/4 cup Red wine vinegar 1 teaspoon Italian seasoning 1/2 teaspoon Black pepper 8 Hard-boiled eggs -- peeled & cubed 3 cups Shredded mozzarella cheese 1 large Green or red pepper -- chopped 4 Or 5 scallions -- chopped 2 tablespoons Finely chopped fresh parsley Cook the pasta according to directions. Drain and set aside in a large bowl. In a medium sized bowl, combine the mayonnaise, Parmesan, vinegar, Italian seasoning, and black pepper; stir into the pasta. Add the remaining ingredients and mix well. Best when chilled, covered for a few hours before serving. Note: You can even add some chopped pepperoni or leftover cooked chicken or turkey; go ahead and make it as healthy as you'd like. Source: Mr. Food's Recipe Club Newsletter, June/July 1995 Typed by Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #062501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Italian Orange And Onion Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium Naval oranges 4 tablespoons Olive oil 2 tablespoons Red wine vinegar 8 Ripe black olives 1 medium Red onion 1 teaspoon Fresh minced oregano 1/4 cup Fresh minced chives Fresh ground pepper Score (remove strips)from orange peel, cut oranges in thick slices. Thinly slice onions. Place orange slices in shallow serving dish. Sprinkle with oil, vinegar and oregano (tsp. sugar or substitute optional). Toss, then refrigerate for approximately 30 minutes. Take out and toss oranged again. Place layers of onions on top of oranges. Add chives, olives and fresh pepper. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #062501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Italian Parsley And Arugula Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Loosely packed italian parsley leav -- washed and sp 1 cup Loosely packed arugula -- washed and spun dry 4 Firm white cultivated mushrooms -- sliced thin 1 dash Salt 1 tablespoon Extra virgin olive oil 1 1/2 teaspoons Fresh lemon juice Freshly ground black pepper 1/4 cup Thinly sliced red onions -- soaked in ice water -- for 15 minutes and -- drained Parmesan cheese -- shaved with a -- vegetable peeler -- into thin curls In a large bowl toss the parsley, arugula and mushrooms with the salt. Add the oil and toss well. Add the lemon juice and toss well. Season to taste with the black pepper. Divide the salad among plates and to each portion with some of the onions and Parm esan curls. Yield: 4 servings Recipe by: Cooking Live Show #8886 Posted to MC-Recipe Digest V1 #627 by "Angele and Jon Freeman" on May 31, 1997 Posted to MM-Recipes Digest V4 #062501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Italian Potato Salad Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Potatoes -- About 6 Medium 6 ounces Marinated Artichoke Hearts -- Drained And Liquid -- Reserved, 1 Jar 2 ounces Diced Pimientos -- Drained, 1 Jar 1 small Bell Pepper -- Chopped, About 1/2 -- Cup 1 small Onion -- Chopped, About 1/4 -- Cup 1/4 cup Ripe Olives -- Sliced 1 tablespoon Fresh Basil Leaves -- Chopped OR 1/2 teaspoon Dried Basil Leaves -- Crushed 3 tablespoons Olive Or Vegetable Oil 2 tablespoons White Vinegar 1/2 teaspoon Salt 1/4 teaspoon Pepper Heat 1-inch of water (salted if desired) to boiling in a 2 quart saucepan. Add the potatoes and cover. Heat to boiling again and reduce the heat to simmer the potatoes for 30 to 35 minutes or until tender, then drain and cool. Cut the potatoes, lengthwise, in half, then cut crosswise into 1/4-inch slices. Cut the artichoke hearts in half. Mix the potatoes, artichoke hearts, pimientos, bell pepper, onion and olives, lightly tossing to mix well. Shake the reserved artichoke hearts liquid with the remaining ingredients in a tightly covered container. Pour over the vegetables and lightly toss to coat. Cover and refrigerate about 2 hours or until well chilled. Nutritional Information Per Serving: Calories: 170 Protein: 3 Grams Carbohydrates: 26 Grams Fat: 6 Grams Cholesterol: 0 Milligrams Sodium: 530 Milligrams Potassium: 480 Milligrams Posted by: Rich Harper From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #062501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Italian Rice Salad Recipe By : Serving Size : 48 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Uncle Ben's Original Rice Pilaf 2 1/2 cups Italian Salad Dressing 1 1/2 cups Basil leaves -- crushed 3 cups Frozen peas -- slightly cooked 1 cup Green onions -- sliced 1 cup Ripe olives -- sliced 1/2 cup Pimento strips 1. Cook rice according to package directions. 2. Transfer rice and reaining liquid to shallow pan. Let stand until all liquid is absorbed. 3. Combine salad dressing and basil. 4. Stir into cooked rice. 5. Cover and chill. 6. Fold in peas, onion, olives and pimentos before serving. Measurements and timing are designed only for Uncle Ben's Fast Cooking Rice Pilaf, Original Rice Pilaf, Fast Cooking Spanish Rice, Long Grain & Wild Rice Blend, and CONVERTED Brand Rice From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #062501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Italian Rotini Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Miracle Whip® light 1 cup Milk 1 tablespoon Italian seasoning 1 teaspoon Garlic powder 1 teaspoon Pepper 1 teaspoon Salt 1 pound Rotini noodles -- cooked, rinsed, -- drained 1 Green pepper -- diced 1 Red bell pepper -- diced 1 Red onion -- diced 2 Ribs celery -- diced 1/2 cup Black olives -- sliced 1/4 cup Green olive -- sliced 2 ounces Pepperoni -- (I use the turkey -- pepperoni), sliced In medium bowl, make dressing by combining salad dressing, milk and seasonings. Stir well with a wire whip. Combine everything in a large bowl, pour dressing over and fold gently. Recipe by: Sande Posted to TNT - Prodigy's Recipe Exchange Newsletter by phinehas@teleport.com on Nov 12, 1997 Posted to MM-Recipes Digest V4 #062501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Italian Shrimp And Fennel Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 tablespoons Olive oil -- divided use 1 large red bell pepper diced 1 medium fennel bulb -- trimmed Diced 1/4 teaspoon Crushed red pepper flakes Divided use Salt to taste 1 large lemon -- Juice of 4 tablespoon -- divided use 1 pound Large peeled shrimp 1 small clove of garlic Minced 3 Green onion -- sliced 1 tablespoon Drained capers 1 teaspoon Reduced-fat mayonaise 2 or 3 easpoons minced fresh Rosemary Heat 1 Tablespoon of the oil in a large skillet over high heat. Add bell pepper, fennel, half of the crushed pepper flakes and salt to taste. Cook, stirring often, until vegetables begin to brown at the edges, 6 or 7 minutes. Transfer to a mixing bowl and add half of the lemon juice. Add 1 Tablespoon oil to pan. When hot, add shrimp, remaining pepper flakes and salt to taste. Cook Stirring, until shrimp are pin, 2 to 3 minutes, adding remaining lemon juice and garli just before it is taken off the heat. Add to vegetables Add remaining ingredients, including the remaining 1/2 Tablespoon oil, and mix well. The salad can be served when it cools to room temperaturor chilled overnight. Adjust the seasoning at serving time. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #062501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Italian Style Pasta Salad Recipe By : Serving Size : 100 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ga WATER 4 pounds SALAMI SAUSAGE FZ 5 pounds CHEESE CHEDDER 1 1/2 pounds CELERY FRESH 5 pounds TOMATOES FRESH 1 pound ONIONS DRY 1 pound PEPPER SWT GRN FRESH 6 1/4 pounds MACARONI -- 10 LB 1 ounce SALAD OIL -- 1 GAL 1 1/4 pounds SALAD OIL -- 1 GAL 1 1/2 teaspoons PEPPER BLACK 1 LB CN 3 3/4 pounds OLIVES RIPE #300 3/4 cup BASIL SWEET GROUND 1 1/4 teaspoons OREGANO GROUND 2 1/2 cups VINEGAR CIDER 2 tablespoons SALT TABLE 5LB 1 ounce SALT TABLE 5LB 1. PREPARE 1/2 RECIPE VINEGAR AND OIL DRESSING (RECIPE NO. M06900). ADD BASIL. SET ASIDE FOR USE IN STEP 4. 2. ADD SALT AND OIL TO WATER; HEAT TO ROLLING BOIL. SLOWLY ADD MACARONI OR RIGATONI, STIRRING CONSTANTLY OR UNTIL WATER BOILS AGAIN. COOK 15 MINUTES OR UNTIL JUST TENDER. DRAIN THOROUGHLY. 3. ADD SALAMI, CHEESE, OLIVES, CELERY, ONIONS, PEPPERS AND TOMATOES TO COOKED MACARONI OR RIGATONI. TOSS LIGHTLY. 4. ADD VINEGAR AND OIL DRESSING. TOSS LIGHLTY. COVER; REFRIGERATE AT LEAST 3 HOURS OR UNTIL FLAVORS ARE WELL BLENDED. KEEP REFRIGERATED UNTIL READY TO SERVE. : NOTE: IN STEP 3, 2 LB 1 OZ FRESH CELERY A.P. WILL YIELD 1 LB 8 OZ CHOPPPED CELERY. 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS. 1 LB 4 OZ SWEET FRESH PEPPERS A.P. WILL YIELD 1 LB CHOPPED FRESH SWEET PEPPERS AND 5 LB 2 OZ FRESH TOMATOES A.P. WILL YIELD 5 LB DICED TOMATOES. Recipe Number: M02900 SERVING SIZE: 1 CUP (6 3 From the (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #062501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Italian Tossed Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 he endive 1/2 he lettuce 1 medium Tomato 8 Black olives 8 Green olives with pimento 1 can anchovies -- (small) ***DRESSING*** 4 tablespoons Good olive oil 1 Lemon -- juice of 1 dash Salad herbs 1/4 teaspoon Garlic salt 1/4 teaspoon Onion salt 1/4 teaspoon Celery salt 1/4 teaspoon Salt 1/4 teaspoon Black or white pepper Wash and tear greens. Cut tomatoes in cubes. Chop olives and anchovies. Mix dressing and pour over salad just before serving. Garnish salad with whole anchovies or olives. Serves 4. From . Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #062501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Italian Vegetable Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can VEG-ALL Mixed Vegetables -- drained (16 oz) 1 can Garbanzo beans -- drained (16 oz) 1/4 cup Chopped green onion 1/2 cup Chopped celery 1/4 cup Olive oil 3 tablespoons Vinegar 1 teaspoon Sugar 1 teaspoon Basil 1 Garlic clove 1/2 cup Ripe olives -- sliced 1 cup Cherry tomatoes -- quartered 2 tablespoons Chopped parsley 1. Combine VEG-ALL, beans, onion and celery in bowl. 2. Make dressing of oil, vinegar, sugar, basil and garlic; blend well and pour over vegetable bean mixture. 3. Let stand several hours or overnight to marinate. 4. Add olives, tomatoes and parsley before serving. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #062501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Italian Zucchini Salad Recipe By : Serving Size : 12 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Zucchini 1/2 cup Water 2 teaspoons Seasoned salt 12 large Ripe pitted olives -- quartered 2/3 cup Olive oil 1/2 cup Wine vinegar 1 teaspoon Salt 1/2 teaspoon Paprika 1/2 teaspoon Pepper 1/2 teaspoon Sugar 1/4 teaspoon Basil leaves 1 centiliter garlic 1 Avocado Pimento or red pepper stirps Wash zucchini; cut off ends. Cut into 3/4" slices. Combine water and seasoned salt; pour over zucchini in saucepan. Cook until crisp-tender. Drain; add olives; set aside. Combine oil, vinegar, salt, paprika, pepper, sugar and basil. Spear garlic on toothpick; add to dressing. Pour over zucchini mixture in bowl; stir gently. Chill overnight. Remove garlic. Several hours before serving, peel avocado; cut into slices. Add to salad; stir. Garnish with pimento or red pepper. Yield 12 servings. Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #683 by L979@aol.com on Jul 21, 1997 Posted to MM-Recipes Digest V4 #062501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jack Daniel's Honey Mustard Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Honey 1/2 cup Dark vinegar 1/2 cup Dark brown sugar -- packed 2 Eggs 2 tablespoons Flour 2 tablespoons Prepared French's yellow mustard 1/2 cup Jack Daniel's whiskey 1 Bottle Kraft's horseradish -- (9 ounces) cream -- sauce Put honeoy, vinegar, sugar, eggs and flour into blender a few seconds to blend at high speed until smooth. Transfer to a 2-quart saucepan. Cook on medium high whipping briskly with whisk to prevent it from sticking to bottom of pan. It will thicken just as it comes to a boil. Quickly add mustard and whiskey. Continue to cook and stir briskly only 1/2 minute. Remove from heat. Add the horseradish. Beat well. Cool completely. Bottle and cap tightly. Can store refrigerated 6-8 weeks. Freezes for months. Recipe can be halved. Source: Gloria Pitzer. Posted to KitMailbox Digest by GAdams1350@aol.com on Sep 11, 1997 Posted to MM-Recipes Digest V4 #062501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jalapeno Potato Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds med. red potatoes 2 jalapeno peppers -- minced 2 celery stalks -- thinly sliced 2 garlic cloves -- minced 1 tablespoon sugar 1 tablespoon chopped fresh parsley 1 teaspoon chopped fresh mint 3 tablespoons lemon juice 1 tablespoon anchovy paste 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon pepper COOK potatoes in a Dutch oven in boiling water to cover 30 minutes or until tender; drain and cool. peel and cube potatoes STIR together jalapeno pepper and next 10 ingredients until well blended; pour over potatoes, and gently toss to coat. cover and chill. YIELD 6 servings Recipe from Southern living magazine by Carrie Byrne Bartlette Posted to BBQ List by DBrophy627 on Feb 26, 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Justin's Tuna Salad Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs -- hard-boiled, -- chopped 2 tablespoons mayonnaise 2 tablespoons dill relish -- (heaping) 1 teaspoon Louisiana hot sauce 2 teaspoons poupon mustard 1 6 1/2 ounces can tuna -- drained Combine eggs and dill relish. Add the rest of the ingredients, except tuna, and mix really well. Then add tuna. If the mixture is dry, add some more mayonnaise. This is fine for a sandwich. "Sneak a little on crackers before dinner. GOOD! From Justin Wilson's "Outdoor Cooking With Inside Help" Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Kartoffelsalat Mit Biermarinade (Potato Salad) Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 potatoes -- medium 2 tablespoons unbleached flour 4 bacon -- slices 1/2 teaspoon mustard -- dry 1 tablespoon onion -- chopped 1 tablespoon sugar 1 celery -- stalk, chopped 1 cup beer -- any brand 1 teaspoon salt 1/2 teaspoon Tabasco sauce 2 tablespoons butter 2 tablespoons parsley -- chopped fresh Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve. Posted to the BBQ List by Rock McNelly on Sep 29, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lime And Hot Pepper Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons soy sauce 1/2 tablespoon lime peel -- grated 1 tablespoon lime juice 1/2 tablespoon hot pepper sauce 4 chicken breasts without skin 1/3 cup vegetable oil 4 cups lettuce -- shredded Combine soy sauce lime peel, juice, pepper sauce. Pour 2 Tbl over chicken in a large plastic bag. Press air out of bag; close top securely; turn bag over to coat. Refrigerate 30 minutes; turn bag over occasionally. Meanwhile, blend remaining sauce mixture with oil in small bowl with fork. Line platter with lettuce. Remove chicken from marinade and broil 7 minutes or each side; Arrange over lettuce. Serve with remaining dressing. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lime-Cooked Salmon With Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- skinless salmon fillets -- diced fresh green limes or key limes 3/4 cup diced Vidalia onions 3/4 cup diced garden fresh tomatoes 1 bunch fresh cilantro -- coarsely chopped 1 small tomatillo -- diced 1 centiliter garlic -- crushed fresh chile peppers olive oil fresh rosemary -- crushed Make some nice skinless Salmon fillets. Dice the fillets into 1/4 inch cubes, about 1/2 to 3/4 cup or more. Put into a bowl. Squeeze the juice of enough fresh, green limes or key limes, to just cover the salmon. Stir every half-hour, for about 4 to 8 hours until the meat is done. While you're waiting, dice up about 1/2 to 3/4 cup of nice Vidalia or Hana, Maui onions. Dice some chives. Dice about 1/2 to 3/4 cup of nice garden fresh tomatoes. Coarsely chop a nice fresh bunch of Cilantro. Dice one small Tomatillo. Crush one clove of garlic. Add a small amount of your favorite chilies, if you want; but be careful not to overwhelm the delicacy of the Salmon. Get out your freshest, nicest tasting Olive oil, flavored or not. You may have noticed that the acid in the lime juice is actually "cooking" the salmon. No, really! When the Salmon is "done", drain off and reserve the lime juice. Mix in all of the other ingredients, except the olive oil. With a little of the lime juice and a little of the Olive oil, make a dressing for the Salmon. Fresh crushed Rosemary is a nice garnish and a very good flavoring for the dressing. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lizas' Cucumber Salad Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sour cream 1 tablespoon sugar 2 tablespoons cider vinegar 1/4 teaspoon pepper 1/2 teaspoon salt 1 teaspoon celery seed 2 lo cucumber 1 Vidalia onion -- or any sweet onion Combine in a bowl, the sour cream, sugar , vinegar, salt, pepper and celery seed. Clean and slice cucumbers and onion in thin slices. Add to dressing mixture and toss to coat. Let sit in fridge for about 2 hours to develop flavor. Preparation Time: 0:15 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Low-Fat Tuna Salad Recipe By : Serving Size : 2 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces all-white albacore tuna 8 ounces non-fat plain yogurt 4 ounces lite 'n' lively fat-free 6 ounces diced celery 6 ounces shredded carrots 4 ounces diced purple onion Toss all together and serve in a whole wheat pita pocket with lettuce, tomato and sprouts. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Marinated Bean Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cu salad dressing -- (see recipe below) 1 can black beans -- (15 oz) 1 can pinto beans -- (15 oz) 1 can white navy beans -- (15 oz) 2 ja -- (7 oz) roasted bell -- peppers, drained -- and chopped 1 large sweet onion -- sliced paper-thin 1/4 cup cider vinegar 2 teaspoons sugar 1/2 teaspoon salt -- to taste ***SALAD DRESSING*** 1 tablespoon balsamic vinegar 2/3 cup olive oil 1 teaspoon cilantro -- minced 1/2 teaspoon thyme -- minced 1/2 teaspoon basil -- minced 1/4 teaspoon ground cumin 1 teaspoon honey mustard 1 centiliter garlic -- minced Salad Dressing: In a mixing bowl, combine all ingredients. Process in food processor until smooth. Makes 2/3 cup. Salad: Drain beans in colander. Place in large bowl with peppers. Add 1/2 cup of prepared salad dressing and toss gently. Cover and refrigerate at least 1 hour, preferably overnight. Reserve and refrigerate remaining salad dressing. In another bowl, toss the onion with the vinegar sugar and 1/2 teaspoon salt. Cover and refrigerate. At serving time, adjust seasoning on beans. Add remaining salad dressing, if desired. Garnish with sliced onion mixture. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mayonnaise Recipe By : Serving Size : 2 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 egg yolks 1 teaspoon salt 1 garlic clove -- minced 1/2 cup green onions -- chopped fine 4 sh tabasco sauce 1/2 Lemon -- juice of 2 cups high-grade vegetable oil Place all the ingredients except the oil in a blender (with the center of the lid removed) or a food processor fitted with a plastic blade and blend or process for 2 minutes. Pour the oil in a very thin stream through the top or down the feed tube until it has all been incorporated. Blend or process for 30 seconds more. Makes about 2-1/2 cups. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Minted Potato Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups potatoes -- boiled & diced 4 scallions -- chopped 1/2 cup parsley -- chopped 1/2 cup olive oil 1/3 cup lemon juice 1 teaspoon mint salt & pepper griddle baked pitas Combine potatoes, scallions & parsley. Whisk together the olive oil, lemon juice, mint, salt & pepper. Pour the dressing over the salad & toss to coat. Refrigerate, covered, to chill. Serve accompanied by griddle- baked pitas. Variation: Substitute 6 cups shredded cabbage & 1 clove of crushed garlic for a Minted Cabbage Salad. Blend garlic with the rest of the dressing ingredients. >From: carl.berger@bbs.synapse.net (Carl Berger) Newsgroups: rec.food.cooking NOTES : Sent to MC mailing list by Reggie Dwork reggie@netcom.com Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mixed Vegetable Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Whole kernel corn -- (fresh or frozen) -- [I used frozen] 1 cup Julienned string beans [I just cut beans -- into ~1.5" pieces] 1 cup Julienned carrots 1 cup Julienned zucchini 1 cup Julienned yellow squash 1 cup Julienned red bell pepper 1/2 cup Thinly sliced mild onion [I used 1/ red -- onion - for even more color! 1 cup Oil-free salad dressing Black pepper to taste Source: Vegetarian Times Complete Cookbook Bring a pot of water to a boil - blanch the corn, string beans and carrots (drop them in for 3-4 minutes until just tender/crisp). Drain them, and mix together with the rest of the ingredients and refrigerate. I couldn't get a nice looking yellow squash so I just added more of the other ingredients and I used a lemon/pepper vinegrette that I had handy as the dressing. Yummy and beautiful! Posted to JEWISH-FOOD digest by syschwartz@juno.com (Sarah J Schwartz) on Oct 2, 1998, converted by MM_Buster v2.0l. Posted to MM-Recipes Digest V4 #127501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mock Blue Cheese Dressing Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Buttermilk 1/4 cup Lowfat cottage cheese 2 teaspoons Sugar 2 tablespoons Blue cheese -- crumbled 1 teaspoon Fresh lemon juice 1/8 teaspoon Pepper 1/8 teaspoon Salt 1/4 teaspoon Celery seed 4 drops Hot sauce In a food processor, combine all ingredients. Chill and serve over green salad. Makes 6 2-tablespoon servings: 33 cals. 3 g protein. 1 g fat. 0.3 g carb, 148 mg sodium, 3 mg chol. Busted by KitpatH (Riverside, CA) and shared with Eat-lf Aug 1997 Recipe by: Inland Empire Magazine August 1997: "Dress It Up" Posted to Digest eat-lf.v097.n193 by KitPATh on Jul 31, 1997 Posted to MM-Recipes Digest V4 #075001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mock Crawfish Salad Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds Red snapper fillets 4 slices lemon 1 small Onion sliced 1 cup Celelry -- chopped fine 1 large carrot -- grated 2 quarts Water 1 small Onion minced 3/4 cup Chili sauce 2 teaspoons Salt 1/4 teaspoon Pepper 1 cup Mayonnaise Bring water to boil in large kettle. Add red snappes, lemon, sliced onion, sald, and pepper. Continue to boil for 20 min. Drain fish; cool and flake. Toss fish with minced onion, celery, carrot, chili sauce, and mayonnaise. Adjust salt and pepper to taste. Chill overnight. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #075001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mock Egg Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 19 ounces Can chick peas -- drained 1/4 cup Tangy Boiled Dressing recipe 1/4 cup Chopped celery 1/2 teaspoon Basil 1/4 teaspoon Curry powder 1/4 teaspoon Garlic salt Real egg salad contains quite a bit of fat from the egg yolk. This version provides the egg salad taste and protein with almost no fat. Serve it stuffed in a tomato on a lettuce leaf, or open-faced on whole wheat toast, garnished with cucumber slices. (ER Note: try making one or two servings at a time and freeze extra chick peas in meal-sized amounts.) Coarsely mash chick peas. Combine with dressing and other ingredients. Mix until well blended. Food processor may be used but a coarse texture is more like a real egg salad. 1/3 cup serving 98 calories 15 g carbohydrate, 5 g protein, 2 g fat 1/2 protein choice, 1 starchy choice Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not tested by Elizabeth Rodier Nov 93 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #075001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mock Tuna (Chickpea) Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 15 oounce can chickpeas Drained 1 st celery -- finely Chopped 1 medium Carrot -- grated (optional) 1 Green onion -- finely chopped 2 teaspoons Eggless mayonnaise 1 tablespoon Sweet pickle relish 1/4 teaspoon Salt -- (optional) Mash the chickpeas with a fork or potato masher. leave some chunks. Add the celery, carrot, green onion, mayonnaise, and relish. Add salt to taste. Serve on whole wheat bread or in pita bread with lettuce and sliced tomatoes. For a fat-free version, substitute 2 teaspoons of mustard for the 2 teaspoons of mayonnaise. This comes from the "Food for Life" by Neal Barnard, MD. Enjoy!!! From: DEBOVSKI . Fatfree Digest [Volume 11 Issue 2], Oct. 2, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #075001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mom's 4-Bean Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans Green beans -- cut 1 can Wax beans -- cut 1 can Red kidney beans 1 can Garbanzos 5 small Onions -- (or 2-3 big ones) 1 cup Sugar 1/2 cup Wine vinegar 1/2 cup Cider vinegar 1 teaspoon Tarragon 1/2 teaspoon Basil 1 dash Black pepper Drain juice from all cut beans and save. Drain kidney beans and garbanzos; rinse (do not retain juice). Mix kidney beans and garbanzos. Peel onions, slice, and separate rings. To layer: 1/4 of the onions; 1/3 of the green beans; 1/3 of the wax beans; 1/3 of the kidney/garbanzos. Repeat. Shake from side to side to settle. Marinade: Of the retained juice, you should have a little more than 2 cups (if not, add water). Add sugar and vinegars. (Can use all wine vinegar instead of 1/2 wine and 1/2 cider vinegar.) Rub spices in hand to break up; stir into juice. "Taste to make sure both sourer and sweeter than you want the end product." Pour marinade over beans. If uncovered, make additional liquid (1/2 water to 1/4 sugar and 1/4 vinegar). Set for 2 days. Can also add cucumbers, avocado, sweet bell pepper and/or pimento. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #075001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mom's Carrot Pineapple Raisin Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 large Carrots -- (up to 6) 1 medium Pineapple -- peeled, cored*, cut -- in bit-size pcs 1 package Golden raisins Mayonnaise -- ** 1 tablespoon Sugar * OR two small cans of chunk pineapple with juice. ** only enough mayonnaise to hold it all together. Mom used to grate several large carrots, that had been peeled. To this she added a medium sized pineapple, cut up in small pieces, OR a can or two of chunk pineapple with the syrup, and a whole box of raisins. Mom used the golden raisins; however, I think either the dark or golden would be fine. She tossed all this together with only enough mayonnaise to hold it all together. Finally, she sprinkled about 1 tablespoon of sugar over all, placed in the refrigerator for several hours and then tossed again before serving. Recipe by: Mary Spero Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@prodigy.com (MS MARY E SPERO) on Oct 19, 1997 Posted to MM-Recipes Digest V4 #075001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Moroccan Cucumber Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 each cucumbers -- peeled, seeded & -- grate, d 1 tablespoon sugar 1 teaspoon vinegar 1 tablespoon olive oil 1/4 teaspoon salt 1/8 teaspoon za'atar* 1 cured black olives Drain off exces liquid from the cucumbers & combine with the sugar, vinegar, oil & salt. Crush the za'atar between your fingertips & sprinkle over the cucumbers. Mix well with two forks, then chill. Decorate with olives before serving. *An herb found only in the Mediteranean, similar to marjoram which may be sustituted for it. Or use thyme or oregano or a mixture of all three. Paula Wolfert, "Couscous & Other Good Food From Morocco" The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mozzarella Salad Recipe By : Serving Size : 10 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DRESSING*** 1/2 cup Olive oil 1/2 teaspoon Salt 1/2 tablespoon Oregano 3 Garlic cloves -- crushed 4 tablespoons White wine vinegar 1/2 teaspoon Pepper 3 tablespoons Grated Parmesan ***SALAD*** 1 he lettuce -- torn 2 cups Black olives -- pitted, chop 10 Plum tomatoes -- sliced 1 cup Green olives w/ pimemtos -- sliced 2 cups Mozzarella -- shredded In large salad bowl, mix all ingredients. Pour dressing over salad. Posted to MM-Recipes Digest by Paula on Sep 01, 1998 Posted to MM-Recipes Digest V4 #127501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Muoi's Salad Talays Recipe By : Serving Size : 10 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Mixed salad veggies 1 cup Fresh bean sprouts 1 cup Chopped onion -- (we use -- scallions/green -- onions) 2 cups Cooked seafood -- steam enough clams, -- mussels, and other -- shellfish to yield -- 2 cups 2 cups Parboiled potato Salt and pepper to taste ***DRESSING*** 1 cup Mayonnaise 1/2 cup Tomato ketchup 2 tablespoons Oyster sauce 1 tablespoon Worcestershire sauce 2 tablespoons Hot Thai chili sauce Date: Tue, 20 Feb 1996 18:14:38 -0500 From: The Meades (by way of Talay means seafood, and salad is the Thai word for, well, salad, actually. You need two cups of mixed salad veggies, to which you add a cup of fresh bean sprouts, and a cup of chopped onion (we use scallions/green onions, but whatever takes your fancy). Steam enough clams, mussels, and other shellfish to yield 2 cups of cooked fish. 2 cups of parboiled potato. (Using Thai sweet potatoes, I split two large potatoes in half lengthwise, and place them in the microwave for 5 minutes on high, then peel them. The surface of the potato exposed to the air turns white, and is cut off and discarded. The potato is then cut into bite sized chunks). The potato is then deep fried in an electric frier for a couple of minutes (Thai potato floats when it is cooked, and you scoop it out and place it on paper towels to drain the oil). Toss the veggies, potato and the shellfish together in a salad bowl and salt and pepper to taste. The dressing consists of one cup of mayonnaise, half a cup of tomato ketchup, two tablespoons of oyster sauce, one tablespoon of Worcestershire sauce and two tablespoons of hot Thai Chili Sauce. If you can't get the Thai chili sauce you could use Tabasco, but it isn't as hot, and is somewhat more salty, so be careful). You then add enough of the dressing to the salad to coat it thoroughly when tossed. The remaining dressing is placed on the table as a dipping sauce, together with a few plates of raw sliced veggies (cucumbers, carrots, etc). CHILE-HEADS DIGEST V2 #246 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #076501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mushroom And Bacon Salad Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Olive oil 3 tablespoons Red wine vinegar 2 tablespoons Chopped fresh parsley 2 teaspoons Dijon-style mustard 1 teaspoon Salt 1/2 teaspoon Granulated sugar 1/4 teaspoon Freshly ground black pepper 1/2 pound Sliced lean bacon 1 he fris‚e lettuce -or- 8 cups Mixed baby salad greens 4 cups Fresh mushrooms -- thinly sliced 1. In small bowl using wire whisk or fork, beat oil, red wine vinegar, chopped parsley, mustard, salt, sugar, and pepper until blended and creamy; set aside while preparing salad. 2. In 12-inch skillet over medium-high heat, cook bacon until crisp. Using slotted spoon, transfer bacon to paper towels to drain. 3. Crumble cooled bacon coarsely; combine with fris‚e or baby salad greens and mushrooms in large salad bowl, tossing gently to mix. 4. At serving time, add dressing to salad; toss gently but thoroughly to mix. Note: For a warm, wilted salad, heat dressing to simmering point in small saucepan before tossing with other ingredients. formatted and posted by RecipeLu Posted to recipelu-digest Volume 01 Number 168 by RecipeLu on Oct 26, 1997 Posted to MM-Recipes Digest V4 #076501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mushroom Salad Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 medium Iceberg lettuce 1/2 large Bostom lettuce 1 large Cucumber 1/2 pound Green beans 1/2 pound Mushrooms 1/4 cup Lo-cal french dressing Rinse lettuce. Break into large pieces. Peel and slice cucumber into 1/4". Peel and slice cucumber into 1/4 slices. Rinse green beans; cut bean into 1-in pieces. Place into greens, cucumber, and beans into plastic bag or tightly covered container. Store in referigerator 4 to 6 hours or overnight to crisp. Trim mushrooms stems to 1/4" of cap. Cut mushrooms if discolored.) Cut mushrooms in thin slices. Just before serving, carefully pat greens, cucumber, and dry on towel. Place in wooden bowl; cover with French Dressing. Toss to lightly coat all ingredients with dressing. Top with mushrooms. Food Exchange per serving: 1 VEGETABLE EXCHANGE CAL: 60 Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip Posted to MM-Recipes Digest V4 #076501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mushroom Salad #2 Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Vegetable oil 1 teaspoon Lemon juice 1/4 teaspoon Salt Freshly ground black pepper 1 pinch Garlic powder -- (optional) 1/4 cup Diced sweet onion -- (optional) 4 wh Italian olives -- optional 1 pound Mushrooms -- cleaned and -- chilled, sliced 1/8 -- in. 1. Blend the oil, lemon juice, salt, a pinch of black pepper, and, if desired, garlic powder, diced onion and olives in a small bowl. 2. Place the mushroom slices in a serving bowl. Pour the dressing over and mix gently. 3. Divide among 4 chilled salad plates and garnish each with a grinding of fresh black pepper. NOTE: The salad can be made 1 to 2 hours ahead. The secret to this recipe is selecting good-quality, white, firm mushrooms. Also, be sure to let them marinate in the dressing to pick up extra flavor. DEL MONDO RISTORANTE NORTH FARWELL AVENUE, MILWAUKEE WINE: RUFFINO RISERVA DUCALE From the . Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #076501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mushroom Starter Salads Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Mustard powder 3 tablespoons Vegetable oil 1 1/2 tablespoons Wine vinegar 1 1/2 tablespoons Parsley -- chopped finely 1 1/2 tablespoons Chives -- chopped 1 teaspoon Castor sugar 12 ounces Mushrooms -- thinly sliced Whisk together mustard, oil, vinegar, parsley, chives & sugar. Add mushrooms & toss. Cover & refrigerate for 2 to 3 hours. Spoon into dishes & serve. Sonia Allison, "Herbs & Spices" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip Posted to MM-Recipes Digest V4 #076501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mushroom, Fennel And Parmesan Salad Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Fennel bulb 1/4 pound Parmesan cheese 4 cups Mushrooms -- thinly sliced 2 tablespoons Fresh parsley -- chopped 2 tablespoons Fresh basil -- chopped 8 Radicchio leaves 8 Boston lettuce leaves ***DRESSING*** 2 tablespoons Red wine vinegar 2 tablespoons Balsamic vinegar 1/2 teaspoon Salt 1/2 teaspoon Pepper 1/3 cup Olive oil Date: Mon, 22 Apr 1996 21:14:59 -0700 From: Julie Bertholf Trim fennel; slice as thinly as possible. Trim Parmesan of rind or dry crust. With cheese plane or knife, slice as thinly as possible; set 8 slices aside for garnish. In large bowl, combine fennel, remaining cheese, mushrooms, parsley and basil. [Salad can be prepared to this point, covered and refrigerated for up to 12 hours.] Dressing: In small bowl, whisk together red wine and balsamic vinegars, salt and pepper; gradually whisk in oil. [Dressing can be covered and set aside for up to 12 hours.] Toss with salad to coat. form 1 leaf each radicchio and Boston lettuce into cup on each plate; spoon in salad. Garnish with reserved cheese slices. Per Serving: about 165 calories, 7 g protein, 14 g fat, 5 g carbohydrate good source calcium Source: Canadian Living magazine [Mar 95] Presented in an article by Bonnie Stern Recipes from Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #114 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #076501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mushroom-Fresh Dill Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons - -- (up to) 8 tablespoons Safflower oil 4 tablespoons - -- (up to) 4 1/2 tablespoons Vinegar 1 1/2 teaspoons Dried mustard Black pepper to taste 1 cup Cream 1/2 cup Chopped green onions Chopped fresh dill 1 pound Sliced fresh mushrooms Salt to taste Lemon juice to taste Mix oil & vinegar well until homogenized. Add mustard & pepper & blend well. Add cream, onions & dill; fold in mushrooms. Add salt & lemon juice to taste. DON MAHONEY From the , Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #076501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mustard Dressing Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Powdered mustard 2 tablespoons Soy sauce 2 tablespoons Vinegar 1 teaspoon Sugar 3 drops Sesame oil -- more or less 1. Combine all ingredients in a jar. Cap tightly; then shake well to blend. 2. Refrigerate 3 to 4 hours to "develop" the flavor. Use with blanched bean sprouts or cold chicken. From , ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #127501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * My Favorite Turkey Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pan of cornbread 1 package Mrs. Cubbison's Dressing -- (seasoned croutons) -- (6 0z) 4 large Stalks celery -- diced 1 large Brown onion -- peeled and finely -- chopped 1 large Golden delicious apple -- peeled and chopped 1/4 cup Raisins or dried cranberries 1 Defatted -- (14 1/2 oz) chicken -- broth 1/4 teaspoon Powdered sage 1/2 pound Lean sausage -- (I like to make my -- own from lean, -- ground turkey -- breast) Bake one pan of cornbread several days before you plan to make this recipe. Remove cornbread from pan and break into very coarse crumbs. Spread crumbs out on a baking sheet and place in a 250 degree oven until almost completely dry. In large mixing bowl, combine Mrs. Cubbisons Dressing, the cornbread crumbs, and the sage. Cook sausage in large skillet. When almost done, drain fat, then add onion and celery to the sausage and cook, stirring often, for about 5 minutes. Add this to the dressing along with the apple and raisins (or dried cranberries). Add chicken broth to the dressing mixture, stirring to blend all ingredients. Put dressing into a large crock pot that has been sprayed with a cooking spray. Cover and cook on high setting for 3 to 4 hours. Stir mixture about half way through cooking time., taste and adjust seasonings at this time. When dressing is done it will hold several hours at the low heat setting. TALK TKL Chat Room Recipes - 01-03-98 Recipes from The Kitchen Link, http://www.kitchenlink.com Posted to MM-Recipes Digest by "jack lewis" on Aug 12, 98, converted by MM_Buster v2.0l. Posted to MM-Recipes Digest V4 #127501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * New Generation Potato Salad Recipe By : Serving Size : 10 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds red-skinned potatoes 1/2 cup thinly sliced green onions 3/4 teaspoon garlic salt -- divided 1/4 teaspoon fresh ground black pepper 1 cup plain low-fat yogurt 2 tablespoons buttermilk 1 cup crumbled blue cheese -- (4 oz) Cut potatoes into one-half-inch pieces. Cook in boiling water to cover 15-20 minutes or until tender; drain. Combine potatoes, onions, one-half teaspoon garlic salt and the pepper. Toss gently to combine. Stir together yogurt, buttermilk, blue cheese and remaining one-quarter teaspoon garlic salt. Add to potatoes; toss gently to coat. Cover and chill at least 2 hours. Serves 10. Nutritional analysis per serving: Calories 166; protein 7 grams; fat 4 grams; carbohydrate 27 grams; calcium 21 milligrams. From Dairy Council Inc. Christie Aspegren, September 93 Round Robin. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * No-Name-Yet Salad Recipe By : Serving Size : 10 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 16 oz can peeled tomatoes 1/2 cup chopped onion 1/2 teaspoon celery seed 4 eggs -- hard boiled 2 tablespoons juice from peeled tomatoes 1 6 1/2 ounces can tuna -- mashed 2 tablespoons dill relish 2 tablespoons mayonnaise -- (heaping) 1 tablespoon lea & perrins 2 teaspoons poupon or creole mustard 1/4 teaspoon garlic powder 1 tablespoon olive oil salt -- to taste 2 teaspoons Louisiana hot sauce 2 teaspoons wine vinegar Chop tomatoes, Mix the 1/2 cup onion, 1/2 tsp celery seed, 4 chopped hard boiled eggs, 2 Tbs juice from drained tomatoes, and 2 Tbs dill relish. Add sauce (directions follow). If it is too soupy, add some crushed saltine crackers. SAUCE: Beat mayonnaise and mustard really well, adding olive oil. Every time you add something, beat. Add all ingredients, beat the hell out of them. Add to salad. From Justin Wilson's "Outdoor Cooking With Inside Help" Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Old Fashioned Potato Salad Recipe By : Serving Size : 12 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup miracle whip. -- salad dressing 1 teaspoon dry mustard 1/4 teaspoon pepper 4 cups cubed cooked potatoes 4 hard-boiled egg -- chopped 1 cup chopped celery 1/4 cup chopped onion Recipe by: Kraft 'Offical U.S. Olympic Training Table Cookbook Preparation Time: 3:00 Mix salad dressing, mustard, pepper in large bowl. Add remaining ingredients; mix lightly. Refrigerate. Makes 12 servings. >From: carl.berger@bbs.synapse.net (Carl Berger) Newsgroups: rec.food.cooking NOTES : Sent to MC mailing list by Reggie Dwork reggie@netcom.com Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Old-Fashioned Chicken Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package boneless chicken tenders 1/2 cup chopped onion 1 Ri celery -- chopped 1/2 cup mayonnaise 1 tablespoon orange juice 1/4 teaspoon ground ginger 1/4 teaspoon salt Cut boneless tenders into thirds; place in a 2-quart microwave safe bowl. Cover and cook on High 3 - 4 minutes, stirring often. Drain off excess liquid. Stir in onions, celery, mayonnaise, orange juice, ginger and salt; toss to mix. Spoon onto lettuce-lined platter. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Ole Man Jim's Q-Fest Smoked Chicken Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Smoked leg quarters -- chopped Course 1/2 Granny Smith Apple chopped medium 1/2 cup Chopped pecans 1 Ri celery -- finely sliced Hellmann's Mayonaise -- enough To bind combine all ingrediants adding only enough mayo to bind. As a light lunchen entree, serve over 1/2 of a ripe alvacado. Submitted to the BBQ Mailing List by Jim Anderson on Feb 08, 1999, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Patio Potato Salad Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium potatoes -- boiled 1 cup finely chopped onion 3 tablespoons finely chopped parsley 2 tablespoons chopped pimiento 1/2 teaspoon paprika 1 teaspoon salt 1/2 teaspoon seasoned salt 1/4 teaspoon pepper 2/3 cup vinegar 1/3 cup water 1 1/2 teaspoons sugar 1 Egg -- slightly beaten 1/3 cup vegetable oil Peel potatoes; cut into 1/4" slices. Toss lightly in large skillet with onion, parsley, pimiento and seasonings. Combine vinegar, water and sugar in small saucepan; heat to boiling. Gradually add vinegar mixture to egg, beating constantly. Continue beating and gradually add oil. Pour dressing over potato mixture; toss lightly to coat evenly. Place over low heat 10 to 15 minutes or until potatoes are heated. Yield: 8 to 10 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Philip's Potato Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups boiled red potatoes 1 cup Miracle Whip salad dressing 4 hard boiled eggs -- chopped 1 large onion -- finely chopped 4 tablespoons sweet gherkins -- finely chopped 1/2 cup dill pickles -- finely chopped 1 tablespoon Dijon mustard 2 tablespoons prepared yellow mustard 1 tablespoon parsley -- minced 2 packages Equal sweetener 1 teaspoon ground celery seed salt and pepper Boil enough potatoes (preferably red potatoes) to make 4 cups. Refrigerate until cool. Cut potatoes into 1/2 inch cubes. Mix remaining ingredients. Add mixture to potatoes. Blend gently - try to not break up potato pieces. Taste and correct seasonings. Refrigerate until ready to serve. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Phoney Egg Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Tofu -- (medium or firm), -- grated 1/2 cup FF mayo 2 Green onions -- sliced 1/2 Red bell pepper -- chopped 1 teaspoon Tumeric 1 teaspoon Curry powder 1/2 teaspoon Salt 1/4 teaspoon Cayenne (people should never know it isn't egg) Mix all the above together. You might want to have a sweet chutney on the side and up the amount of curry and cayenne. Posted to FATREEE list members by Michelle Dick while the list was down. Date: Thu, 31 Oct 96 11:09:01 PST From: sylvia@itrc.on.ca Posted to MM-Recipes Digest V4 #086501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Picante Potato Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Cooked new potatoes Diced -- (4 c) 1 cup Can corn -- drained 1 small Red bell pepper -- diced 1/2 cup Green onions -- sliced 1/2 cup Picante sauce 2 tablespoons Vegetable oil 2 tablespoons Cider vinegar 1/2 teaspoon Ground cumin 1/4 teaspoon Salt 2 tablespoons Cilantro -- chopped, opt Combine potatoes, corn , pepper, and onions in medium bowl. Combine picante sauce,oil, vinegar, cumin and salt; mix well. Gently toss with potato mixture; chill. Sprinkle with cilantro,and serve with additional picante sauce. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #086501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Picnic Potato Salad Recipe By : Serving Size : 24 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 pounds potatoes 1 cup celery -- finely chopped 8 eggs -- hard-boiled 1 cup fresh parsley -- finely chopped 2 cups dill relish 1 1/2 pints mayonnaise 1 cup sweet relish 1/2 cup yellow mustard 2 cups salad olives -- chopped salt -- to taste 2 cups onions -- finely chopped Louisiana hot sauce Boil potatoes in their jackets. Let cool, then peel and chop into large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together. Add potatoes, along with the rest of the ingredients, and mix well. You can make this the day before and refrigerate it overnight. You may need to put a little more dressing on it if it is a little dry. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pigmanjim's Wife's Ceasar Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- One head iceberg lettuce One head Romaine 4 ounces shredded sharp cheddar cheese 4 ounces shredded mozzarella 1/2 parmesean -- (grated), up to -- 1/3, up to One small bottle Fat Free Ceasar Dr One box croutons Wash and drain lettuce, then tear into bite size pieces. Toss the lettuce and cheeses. Add the dressing and croutons just before serving. Guess you could add black olives, etc. This is easy, quick and yummy. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pink Potato Salad Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 each eggs hard-boiled -- chopped 2 pounds potatos -- peeled, cooked -- cubed 1/2 1 each beet lg. -- peeled, cooked, 1/2 -- cube, d 1 each cumcuber -- peeled & diced 1 tablespoon capers 2 tablespoons olive oil 3 tablespoons cider vinegar 3 each scallions -- chopped 4 tablespoons dillpickle relish 1 teaspoon salt 1/2 teaspoon black pepper 1/2 cup sour cream or plain yogurt 3/4 teaspoon dill -- dried Put beet cubes and potato cubes into large bowl. Add the sour cream/yogurt, salt, pepper, and capers. Mix gently then add the remeaining ingredients. Mix gently but well. Cover and refrigerate 8-12 hours. Origin: Tatiana Golubskaya, Rostov-CIS, circa 1994 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pistachio Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 la crushed pineapple 1 package pistachio pudding mix -- (dry) 1 cup marshmallows 1/2 cup nuts 1 small cart Cool Whip Mix pineapple, dry pudding mix, marshmallows and nuts. Fold in Cool Whip. Possum Kingdom Lake Cookbook Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Poppy Seed Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup sugar 2 tablespoons vinegar 1 tablespoon lemon juice 1/2 teaspoon salt 1/2 teaspoon dry mustard 1/2 cup vegetable oil 1 tablespoon poppy seed Mix sugar, vinegar, lemon juice, salt and mustard in 1-quart bowl. Gradually add oil, beating with electric mixer or hand beater until thick and smooth; stir in poppy seeds. Cover and refrigerate at least 2 hours. Makes 3/4 cup dressing. 105 calories per Tbsp. Good on Spinach Tossed Salad Possum Kingdom Lake Cookbook Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pork-Tater Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds potatoes -- cooked, peeled, -- sliced thin 1/4 cup onion -- chopped 1/4 cup celery -- including tops and -- leaves, chopped 6 tablespoons fat drippings from pork roast -- or baked ham 2 tablespoons vinegar 1/2 teaspoon sugar salt and pepper -- to taste In a large bowl, combine potatoes, onions and celery. Combine fat drippings, vinegar, sugar, and add to potato mixture. Add salt and pepper to taste. Chill for at least 2 hours, stirring occasionally. Bring to room temperature before serving. If salad is too dry, add a little salad oil and more vinegar. Posted to the BBQ List by Rock McNelly on Sep 29, 1998. NOTES : This is an old German recipe. The pork fat drippings give the potato salad a very bold, distinctive flavor of its own. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potato And Red Pepper Salad Recipe By : Serving Size : 10 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DRESSING*** 10 centiliters garlic -- unpeeled 1 tablespoon Olive oil 1 cup Whipping cream 2 tablespoons Dijon mustard 2 tablespoons Red wine vinegar 1/4 cup Fresh parmesan cheese -- grated Salt and pepper to taste ***SALAD*** 4 pounds Red mini potatoes -- halved 2 Red peppers -- cut into julienne -- strips 1 bunch Green onions -- thinly sliced 1/4 cup Fresh basil -- chopped 1. Place the unpeeled garlic in a small oven proof disha nd toss with oil. Bake at 350 degrees for 25-30 minutes or until garlic is soft. 2. Peel cloves, place on a cutting board and mash with the back of a spoon; place in a large bowl. 3. Stir in whipping cream, mustard, vinegar, parmesan cheese and pepper. 4. Toss together the salad ingredients with the dressing, season to taste with salt. Notes: to make this salad into a complete meal just add cooked chicken of beef. Recipe by: Dairy Farmers of Ontario pamphlet Posted to recipelu-digest Volume 01 Number 556 by RecipeLu on Jan 19, 1998 Posted to MM-Recipes Digest V4 #090001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potato Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 pounds red-skinned potatoes -- boiled and sliced 1 cup mayonnaise 1/2 cup pickle juice 2 hard-boiled eggs -- chopped 1 bunch scallions -- chopped 1 ja pimientos -- drained Mix all ingredients. Serve. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potato Salad #3 Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 - -- (up to) 10 Peeled -- cooked,cooled and -- diced potatoes 4 - -- (up to) 5 Celery ribs -- chopped 4 - -- (up to) 5 Scallions -- chopped (green -- onions) 4 - -- (up to) 6 Radishes -- sliced 4 - -- (up to) 6 Egg whites -- (hard boil whole -- eggs-discard the -- yolks-chop the -- whites) ***DRESSING*** 3/4 cup Kraft fat free Miracle Whip 1 - -- (up to) 2 tablespoons Prepared mustard 1/4 - -- (up to) 1/2 cup Sweet pickle juice -- (poured from a jar -- of sweet pickles), -- add just enough to -- thin the dressing -- to the consistency -- of cake batter Date: Wed, 22 May 96 11:12:53 -0700 (PDT) From: ddevries@wimsey.com (David DeVries) Mix potatoes, celery, scallions, radishes and egg whites together in a large bowl. Mix together dressing ingredients. Add dressing to potato mixture and mix thoroughly. Sprinkle paprika over the top and refrigerate for a couple hours before serving. Serves 6-8. I hope some of you on this list are having "Potato Salad Weather" - for some reason, those of us in Vancouver, B.C. seem to be stuck in "Soup and Stew Weather". Joanne FATFREE DIGEST V96 #142 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #090001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potato Salad #5 Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds Red potatoes -- peeled 3 Hard-boiled eggs -- chopped 1 cup Diced celery 1/4 cup Diced pimentos -- drained Salt to taste Ground pepper to taste 2 teaspoons Yellow mustard 1/4 cup Miracle Whip salad dressing Onion powder to taste Sweet paprika to taste From: Edward Collins-Hughes Date: Mon, 1 Jul 1996 13:37:05 -0400 I mentioned on this list several times that potato salad is one of weaknesses and there has been a great deal of suggestions for the salad....but I found in Wednesday's Washington Post and interesting article in the Food Section written by Marla Paul entitled "She Sure Can Make Potato Salad." She writes: There is one item my mother prepares spectacularly well, one item for which she is lengendary. I begin dreaming of it in the spring and beg for it every summer. It is potato salad. My mother's is to die for. Over the past four decades our family has experienced its share of upheaval (sic)but no mater what has happened in the prior year, my mother's brimming crockery bowl sits in its honorary spot on the buffet, it is constant and comnforting...(end of quote) Boil the potatoes until you can pierce them easily with a fork, then drain completely and cool, cut into eights.(Don't cool them in the water or they'll get mushy!") In a large bowl gently mix with eggs, celery, pimento.Season with salt, pepper, onion powder to taste. In a separate bowl, blend the mustard,Miracle Whip. Gently blend into the salad. Sprinkle with paprika, cover tightly, refirgerate until serving. EAT-L Digest 30 June 1996 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #090001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potato Salad #7 Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Potatoes -- cooked in their -- skins, peeled and -- cooled 1 cup Mayonnaise 1 cup Yoghurt Vinegar 1 Dill pickle 1 large Onion 2 Tomatoes Salt & pepper Fresh herbs -- chives preferably From: Anja Wolle Date: Mon, 29 Jul 1996 15:26:54 +0100 Dice the potatoes, finely chop the onion and place in a sieve/colander - pour about 1 pint of boiling water over them to remove sharpness. Drain and cool. Chop pickle. Dice tomatoes. Mix all in a large bowl. For the sauce mix the mayonnaise and yoghurt. Add some vinegar (I used some from the pickles) so make a creamy, quite liquid sauce. If this is to sour for you, use milk instead, or if it is too mild use proper vinegar. Mix well, add herbs and season with salt and pepper. Pour sauce over potatoes, turn over gently, and leave to stand for a while before serving (it's even better the next day!) Delicious for barbecues! EAT-L Digest 28 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #090001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potato Salad A La Trout Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Trout fillets -- (smoked) 1/2 cup Mayonnaise 2 cups Cooked potatoes -- diced 1 cup Celery -- chopped 1 tablespoon Prepared mustard 1/2 cup Ripe olives -- sliced 1/2 cup Cucumber -- peeled & chopped 1 teaspoon Lemon juice 1/4 cup Carrot -- grated 1 teaspoon Vinegar 1/4 cup Chopped onion 1/2 teaspoon Salt 2 tablespoons Chopped parsley 1/4 teaspoon Celery seed 1 dash Pepper Salad greens Tomato wedges Remove any remaining bones from fish. Flake the fish. Combine vegetables and fish. Combine mayonnaise, mustard, lemon juice, vinegar, and seasonings; blend well. Add mayonnaise mixture to fish mixture; toss lightly. Chill. Serve on salad greens. Garnish with tomato wedges. Serves 6. (Adapted from a recipe in "Fish Recipes from the Great Lakes", Bureau of Commercial Fisheries, US Department of Interior) Recipes sent to me from Bill, wight@odc.net Posted to MM-Recipes Digest V4 #090001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potato Salad Monte Carlo Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 teaspoon Garlic powder 3 pounds Potatoes 1/3 cup Green onions -- minced fine 4 Eggs -- hard boiled, sliced 1/2 teaspoon Onion salt 1 dash White pepper -- to taste 1 1/2 cups Mayonnaise Cook the potatoes with the skins on and after cooling, peel and dice. Mix all the ingredients well and allow to set for at least two hours. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #090001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potato Salad Suggestion Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- See instructions From: aiko@mil.emc.com (Aiko Pinkoski) Date: Tue, 23 Jul 1996 11:01:26 -0400 This is not really a recipe, since I didn't even measure, but it came out very good, and several SAD eaters liked it so here is a tested "suggestion" for potato salad: The veggies were simple: chopped onion, diced red and green pepper, diced dill pickles, barely cooked corn, and diced boiled red potatoes. I splashed some raspberry thyme vinegar on the potatoes while still warm. Then added fresh lavender (snip leaves and also some flower buds, very decorative on top).. this is really different! snipped fresh mint then made a dressing out of: more raspberry thyme vinegar, grainy mustard, a little fatfree sour cream, and fresh ground black pepper. Tossed everything together. fatfree digest V96 #203 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #090001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potato Salad W/Chive Blossom Mayonnaise Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Small red potatoes 1/3 cup Rice vinegar 1/4 teaspoon Dry mustard 1/4 teaspoon Sugar 1/4 cup Chopped onion ***CHIVE BLOSSOM MAYO*** 1 cup Mayonnaise 2 centiliters garic -- crushed 3 tablespoons Chive blossoms florets and leaves -- chopped 1 teaspoon Lemon rind 1 tablespoon Chopped parsley 1 tablespoon Chopped bell pepper Salt and pepper From: arielle@bonkers.taronga.com (Stephanie da Silva) Date: Sat, 22 Apr 1995 11:28:04 GMT Boil whole potatoes until tender. Let cool, then peel and slice. Heat vinegar with mustard and sugar and pour over potatoes. Mix in onion. Toss well and cool. Combine remaining ingredients and pour over potatoes; mix well. Season to taste with salt and pepper. Garnish with whole chive blossoms and serve. REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #090001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potato Salad With Beer Dressing Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 potatoes -- medium 4 bacon -- slices 1 tablespoon onion -- chopped 1 celery -- stalk, chopped 1 teaspoon salt 2 tablespoons butter 2 tablespoons unbleached flour 1/2 teaspoon mustard -- dry 1 tablespoon sugar 1 cup beer -- any brand 1/2 teaspoon tabasco sauce 2 tablespoons parsley -- chopped fresh Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potato Salad With Buttermilk Dressing Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds New potatoes -- (7) 1/2 cup Radishes -- sliced 2 Green onions -- chopped 1 Sweet yellow pepper -- diced ***DRESSING*** 1/2 cup Buttermilk 1/4 cup Fresh dill -- chopped 1 tablespoon Vinegar 1 tablespoon Vegetable oil 1/2 teaspoon Dijon mustard 1/4 teaspoon Salt 1/4 teaspoon Pepper Scrub and halve potatoes lengthwise. Bring large pot of salted water to boil. Add potatoes; cover and return to boil. Cook for 15 minutes or until fork-tender. Dressing: In large bowl, whisk together buttermilk, yogurt, dill, vinegar, oil, mustard, salt and pepper. Drain potatoes; let cool for 5-10 minutes or until no longer steaming. Cut potatoes into bite-size pieces; gently stir into dressing along with radishes, onions and yellow pepper. Per Serving: about 125 calories, 3 g protein, 3 g fat, 23 g carbohydrate, Source: Canadian Living magazine, Aug 95 Presented by Elizabeth Baird, Canadian Living Test Kitchen, in "Veggie Pleasures" [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #090001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potato Salad With Dill Vinaigrette Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 medium Unpeeled round red potatoes -- about 1-1/2# 1/2 cup Thinly sliced purple onion -- separated into -- rings 1/2 cup Chopped celery 1/3 cup White wine vinegar 2 tablespoons Minced fresh dillweed 1 1/2 tablespoons Olive oil 1 tablespoon Water 1/4 teaspoon Salt 2 centiliters garlic -- minced Place potatoes in a saucepan. Cover with water; bring to a bol. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; let cool. Cut potatoes into 1/4-inch slices. Combine with onion and celery in a large bowl. Combine vinegar, dill, olive oil, water, salt, and garlic in a small bowl; stir with a wire whisk until blended. Add to potato mixture, tossing gently to coat. Cover and chill. Yield: 8 srvings (about 92 cal per 3/4-cup serving). Prot 2.1 / Fat 2.7 / Carb 15.3 / Chol 0 / Iron 1.3 / Sod 88 / Calcium 22 Recipe By : Cooking Light Posted to EAT-L Digest 7 November 96 Date: Fri, 8 Nov 1996 08:54:29 +0100 From: Kaye Sykes Posted to MM-Recipes Digest V4 #090001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potato Salad With Italian Dressing Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DRESSING*** 1 cup Cold water 2 teaspoons Cornstarch 1/3 cup Red-wine vinegar 1 teaspoon Tomato paste 1 large Clove garlic -- peeled and forced -- through a press 1 tablespoon Country-style Dijon mustard 1/2 teaspoon Dried basil -- crushed 1/2 teaspoon Dried oregano -- crushed 1 pinch Cayenne pepper 1/4 teaspoon Salt Freshly ground black pepper to tast 1 tablespoon Olive oil ***SALAD*** 2 pounds Small red potatoes 1 medium Shallot -- peeled and minced 1/2 pound Green beans -- trimmed and cut -- into halves if long 1/2 cup Kalamata olives halved and pitted 3 Plum tomatoes -- seeded and cut into -- slivers 8 Basil leaves -- slivered 1. TO PREPARE THE DRESSING: Combine about 1 tablespoon of the water with the cornstarch to dissolve. Combine the remaining water, cornstarch mixture, vinegar and tomato paste in a saucepan and bring to a boil. Continue boiling until slightly thickened. Remove from the heat and whisk in the garlic, mustard, basil, oregano, cayenne, salt, pepper and olive oil. Refrigerate at least 1 hour. 2. TO PREPARE THE SALAD: Scrub the potatoes but do not peel. Cut in halves. Place in a steamer basket and steam over boiling water until tender, about 20-25 minutes. Drain and tranfer to a bowl. Add 4 tablespoons of the dressing and the shallot. Refrigerate 1 to several hours. 3. Bring a small pan of water to the boil, add the beans and time about 5 minutes, or until tender. Drain and plunge into ice water to stop the cooking. Pat dry and add to the potatoes. 4. Stir in the olives, tomatoes and basil leaves. Add enough dressing to coat the salad. If making the salad ahead, refrigerate; remove from refrigeration about 1 hour before serving. Posted to MM-Recipes Digest V4 #090001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potato Salad With Smoked Turkey And Artichoke Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Yukon gold potatoes or small red ne -- potatoes scrubbed 2 medium Cloves garlic peeled and coarsely c 5 tablespoons Fresh lemon juice 1/2 teaspoon Salt 1/2 teaspoon Freshly ground black pepper 1/2 teaspoon Ground cumin 1/4 teaspoon Cayenne pepper 1/4 teaspoon Paprika 2/3 cup Olive oil 1/3 cup Finely chopped parsley 1/4 cup Finely chopped cilantro 2 cups Diced smokey turkey or chicken 2 ja artichoke hearts drained and quarte -- (14oz) 1 ja green olives pimento-stuffed draine -- (2oz) chopped 1 large Rib celery -- diced 1. Place the potatoes in a steamer basket, set over boiling water, cover and steam 20 to 25 minutes, or until tender. Cool, peel and slice the potatoes; place in a large bowl. 2. Place the garlic in a food processor and chop finely. Add the lemon juice, salt, pepper, cumin, cayenne and paprika. Process to blend. Slowly add the olive oil, processing until the dressing is emulsified. 3. Combine the potatoes with the parsley, cilantro, smoked turkey, artichoke hearts, green olives and celery. Mix with the dressing and refrigerate until ready to use. Note: For a vegetarian salad, omit the smoked turkey. Posted to MM-Recipes Digest V4 #090001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potato Salad With Tomatillo Sauce Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds New red-skinned potatoes -- or yellow-fleshed 2 Jalapeno peppers 1/2 Onion 6 Plump tomatillos -- husks removed 3 Garlic cloves -- peeled 1 cup Cilantro leaves 1 tablespoon To 2 tb vegetable oil -- opt 1 Lime -- grated zest and -- juic Salt 2 Hard-cooked eggs 6 Radishes -- for garnish (up To -- 8) Fresh cilantro sprigs -- for garnish 1. If the skins on the potatoes look fresh, leave them on. Otherwise, peel the potatoes and then slice them into rounds about 1/4 inch thick. Steam them in a vegetable steamer until they are tender but still firm. 2. While they are steaming, make the sauce: Slice the jalapenos in half and take out the seeds. Cut the onion into several large pieces. Bring a few cups of water to a boil and add the tomatillos, jalapenos, onion and garlic. Simmer until the tomatillos turn from bright green to dull, 10 to 15 minutes; then drain. Transfer vegetables to a food processor or blender, add the cilantro, and puree. Stir in the optional oil, lime zest and juice. Season with salt to taste. 3. Arrange the potatoes on a platter or in a shallow bowl. Slice the eggs and intersperse them with the potatoes. Ladle the sauce over all. Garnish with the radishes and cilantro sprigs. Suggestion: For a hotter sauce, reserve half the garlic and jalapenos, then add them, uncooked, to the tomatillos as they are being pureed. From "The Savory Way," by Deborah Madison. Chicago Tribune 3/27/94. Posted to MC-Recipe Digest by Nancy Berry on May 15, 1998 Posted to MM-Recipes Digest V4 #090001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potato Salad, Central European Style Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Red potatoes 1/3 cup Finely chopped onion 2 tablespoons Diced dill pickle 1 teaspoon Caraway seeds 1 teaspoon Paprika -- hot Hungarian -- preferred 1 1/2 tablespoons Spicy brown mustard 1 1/2 tablespoons Dijon-style mustard 1 tablespoon Lemon juice 1/2 tablespoon Vinegar -- sherry vinegar -- preferred 1/3 cup Vegetable oil 1/2 teaspoon Salt or more to taste 1. Cut potatoes in half and steam or boil until tender but still firm, about 15 minutes. 2. Meanwhile, in a bowl, combine onion, dill pickle, caraway seeds, paprika and both mustards. Using a whisk, stir in lemon juice and vinegar, then stir in oil. Add salt, taste and correct seasoning as desired. 3. Peel cooked potatoes, cut into medium cubes or small slices and immediately combine with dressing in the bowl. Set aside until serving, preferably at room temperature. 4. Serve with cold cuts, sausages or frankfurters. If desired, dice cold cuts and mix into salad or add 1/2 cup diced cooked pork shank (see previous recipe). Recipe from William Rice, Chicago Tribune 4/3/94. Posted to MC-Recipe Digest V1 #644 by Nancy Berry on Jun 11, 1997 Posted to MM-Recipes Digest V4 #090001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potato, Cucumber, And Fresh Dill Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound Boiling potatoes 1/2 cup Plain low-fat yogurt 1 tablespoon Chopped fresh dill 1/2 teaspoon Ground coriander seeds 1 tablespoon Fresh lemon juice 1 large Cucumber -- seeded and cut into -- 1/2-inch cubes Can be prepared in 45 minutes or less. Peel potatoes and cut into 1/2-inch cubes. In a large saucepan of boiling salted water cook potatoes until just tender, about 5 minutes. In a colander drain potatoes and rinse under cold water. Drain potatoes well. In a bowl stir together yogurt, dill, coriander, and lemon juice. Add potatoes, cucumber, and salt and pepper to taste and toss to coat. Serves 2 Each serving about 121 calories and 2 grams fat (14% of calories from fat) Gourmet May 1996 Posted to recipelu-digest by Sandy on Feb 26, 1998 Posted to MM-Recipes Digest V4 #090001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potato, Olives And Mint Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Potatoes -- with the peel 1 small Onion 3 Green onions ***DRESSING*** 1/2 cup Olive oil 1/3 cup Lemon juice -- or vinegar 1/2 teaspoon Mustered Salt Black pepper -- freshly ground ***TO SERVE*** 1/4 pound Black olives 4 tablespoons Fresh mint leafs -- minced Source: Chanoch Bar Shalom 1) scrub the potatoes well. cook in water until soft. let cool. remove peal and cut to cubes. put in a bowl 2) cut the onions into rings (including green part). add to the bowl. 3) mix well all dressing ing. pour on the salad. mix well. refrigerate for 4 hours. 4) before serving: add olives and Mint. mix well. Posted to JEWISH-FOOD digest V97 #116 by eyal adelman on Apr 07, 1997 Posted to MM-Recipes Digest V4 #090001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potato-Cucumber Salad With Mango Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Cumin seeds 2 tablespoons Paprika 1 tablespoon Coriander seeds 1 teaspoon Cayenne pepper 1 tablespoon Powdered ginger 1 tablespoon Cinnamon 1 teaspoon Powdered mustard 8 Red Bliss potatoes about the Size of golf balls 2 medium Cucumbers 2 Firm mangoes -- (or papayas) 1/2 Red bell pepper -- seeded 1/4 cup Orange juice 2 tablespoons Minced ginger 2 tablespoons Fresh lemon juice 1/4 cup Chopped fresh mint Salt and freshly ground Black pepper to taste 1. Place the cumin, paprika, coriander, cayenne, ginger, cinnamon and mustard in a small saut? pan, and heat over medium heat until the first tiny wisp of smoke appears, about 3-4 minutes. Allow to cool to room temperature, then grind in a coffee grinder or with mortar and pestle. Set aside. 2. Cook the potatoes in boiling water to cover until they are easily pierced by a fork but still offer some resistance, about 8 minutes. Drain, allow to cool to room temperature and cut in thirds. 3. Meanwhile, peel the cucumbers, cut them in half lengthwise, and cut the halves into half-inch slices. Peel and pit the mangoes and cut the flesh into bite-sized chunks. Cut the half bell pepper into thin strips. 4. In a large bowl, combine the potatoes, cucumbers, mangoes and bell pepper. Add the orange juice, ginger, lemon juice, mint and 1 tablespoon of the spice mixture. (Place remaining spice mixture in a tightly covered container and store in a cool, dark place for use in other dishes.) Toss well, season to taste with salt and pepper, toss again, and serve. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #090001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potato-Pear Salad Recipe By : Serving Size : 16 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 Potatoes -- medium Water 3/4 cup Salad oil 1/3 cup Vinegar -- cider/wine 1 3/4 teaspoons Salt 3/4 teaspoon Pepper 6 Pears -- medium 1 Romaine lettuce head -- large 1. In 8-quart saucepot over high heat, heat unpeeled potatoes and enough water to cover to boiling. Reduce heat to low; cover, simmer 25 to 30 minutes, until potatoes are fork-tender. 2. meanwhile, in large bowl, with wire whisk or fork, mix salad oil, vinegar, salt, and pepper. 3. When potatoes are done, drain; cool potatoes until easy to handle. Peel; cut potatoes into 1/8"-thick slices. Thinly slice pears. Add potatoes and pears to dressing; toss gently until well coated. 4. Line salad bowl with lettuce leaves; spoon mixture onto lettuce. Serve warm. Or cover and refrigerate to serve chilled later. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip Posted to MM-Recipes Digest V4 #090501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potluck Potato Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup French dressing 5 medium Potatoes -- (cooked in skins) 1 cup Celery -- diced 1 medium Onion -- chopped 4 Eggs -- hard boiled 1 1/2 teaspoons Salt 1/2 cup Mayonnaise Pour French dressing over warm peeled potatoes, chill for 2 hours. Add celery, onion, egg and salt. Add salad dressing and mix carefully. Add 1 teaspoon of celery seed for a nice touch. Chill 4 hours. Randy Rigg Posted to MM-Recipes Digest V4 #090501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Prawn And Cucumber Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Text Only This salad is particularly pretty as well as good to cat and, being Thai in origin, is completely oil free and low kilojoules. Drop 600 g raw prawns into boiling water for about 3 minutes or just until they turn pink. Set the saucepan aside and keep the prawns cool in the liquid. Peel a cucumber about 350 g in weight and slice it thinly. Shell the prawns and halve them lengthwise. Arrange, prawns and cucumber decoratively in a serving dish. Make a dressing by combining 3 finely chopped shallots, 2 tablespoons lemon juice, 1 tablespoon fish sauce and one small chilli, chopped finely. Spoon the dressing over the salad and scatter over the top 2 tablespoons chopped parsley. Leave flavours to combine for half an hour before serving. Makes 4 servings. From "Raw Materials" by Meryl Constance, Sydney Morning Herald, 12/29/92. Posted by Stephen Ceideberg; February 17 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip Posted to MM-Recipes Digest V4 #090501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Prawn Salad With Basil And Feta Cheese Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Olive oil 2 Garlic cloves -- minced 1 tablespoon Ground coriander seeds 2 1/2 cups Minced fresh basil 1 pound Large prawns -- shells and tails -- removed 1 cup Loosely packed arugula leaves 2 Roasted sweet red bell peppers -- seeded and thinly -- sliced (about 3/4 -- cup) 1/2 pound Feta cheese -- crumbled Freshly cracked black pepper Combine 1/2 cup of the olive oil with the garlic, coriander seeds and 1 cup of the minced basil in a medium-size, non-reactive bowl. Add the prawns, cover and marinate at room temperature for 1 hour or in the refrigerator overnight. To grill the prawns: Prepare a medium-hot fire (a light layer of gray ash should cover the charcoal), place the prawns on the grill and cook, basting with the marinade and rotating the prawns to cook evenly, for 4-5 minutes or just until they are opaque to the center. Remove from the grill. To bake the prawns: Place prawns in a single layer, with marinade, in a baking dish in a preheated 450'F. oven. Cook for 5-7 minutes or just until the prawns are opaque to the center. Remove prawns from baking pan with a slotted spoon. Arrange the arugula and the remaining basil on a large platter. Top with the warm prawns, roasted peppers and feta cheese. Drizzle with the remaining 1/4 cup olive oil and sprinkle with freshly ground pepper. Per serving: 445 calories, 32 grams protein, 7 grams carbohydrates, 32 grams fat, 11 grams saturated fat, 225 milligrams cholesterol, 808 milligrams sodium. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip Posted to MM-Recipes Digest V4 #090501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Presto Potato Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds About 5 lg potatoes -- peeled .and cut into medium sized .cube 2 cups Mayonnaise 2 Hard boiled eggs -- chopped 1/2 cup Diced onion 1 cup Chopped celery 3 teaspoons Mustard 2 teaspoons Salt 1 teaspoon Pepper 1/2 teaspoon White vinegar 1 tablespoon Sweet relish 1 teaspoon Paprika for sprinkling Cook the potatoes in a large pot of boiling salted water until just fork tender, about 20 minutes. Be careful not to overcook them. Drain the potatoes, and then place in a large bowl. Cover and chill. In a medium bowl, combine the remaining ingredients and then add the chilled potatoes. Mix well, then sprinkle with paprika. Salad should be served chilled. Source: Mr. Food Recipe Club Newsletter, June/July 1995 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #090501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pretzel Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 packages cream cheese -- (3 oz) 1 1/4 cups Sugar 2 2/3 cups Coarsely broken pretzels 1 cup Margarine -- melted 1 Carton -- (11 oz.) whipped -- topping 1 package strawberry gelatin -- (6 oz.) 2 cups Pineapple juice -- heated 1 package frozen strawberries -- (10 oz.) With electric mixer, blend cream cheese and sugar, then set aside. Mix pretzels and margarine and press into a 9x13 inch baking dish. Bake at 400 for 10 minutes; cool. Spread cream cheese mixtuer over cooled pretzel crust. Spread whipped topping over cream cheese and chill. Dissolve gelatin in hot pineapple juice. Add the strawberries. Allow gelatin to thicken then pour over whipped topping and refrigerate until firm. Recipe by: Quick and Easy Home Cooking Magazine Posted to MC-Recipe Digest V1 #731 by L979@aol.com on Aug 9, 1997 Posted to MM-Recipes Digest V4 #090501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Red Cabbage And Apple Salad Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 he red cabbage 2 carrots -- peel, grate 2 celery ribs -- peel, dice 2 Granny Smith apples -- core, dice 6 tablespoons peanut oil 6 tablespoons cider vinegar 2 tablespoons sugar 2 teaspoons caraway seed salt -- to taste black pepper -- to taste 1. Core cabbage and cut in half from top downward through stem end. Shred or slice in very thin slices. Place the cabbage in a large bowl and toss with grated carrot, diced celery and apple. 2. In another bowl, mix oil, vinegar, sugar and caraway seeds. Season liberally with salt and pepper. 3. Toss cabbage mixture and dressing then serve immediately or refrigerate (covered tightly) up to 24 hours. Posted to the BBQ List by Rock McNelly on Sep 4, 1998. Preparation Time: 0:15 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Red-Beet Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 red beets -- bunches ***marinade*** 2 tablespoons water 1/4 cup vinegar 2 tablespoons caraway seeds 1 teaspoon sugar 2 tablespoons onion -- minced 1 teaspoon horseradish 1/4 teaspoon cloves -- ground 1/2 teaspoon salt 1/4 teaspoon pepper 5 tablespoons vegetable oil Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender. Peel and slice. Prepare marinade dressing by combining remaining ingredients. Pour over beets and let stand for several hours before serving. Stir beets occasionally. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Roast Turkey And Southern Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 wh turkey 3 st celery 2 large onions 2 apples 1 quart warm water salt and pepper Southern Dressing -- see recipe Wash turkey. Sat and pepper turkey as usual. Preheat oven to 475 degrees. About 9 or 10 PM the night before. Place turkey in covered roasting pan with all ingredient and place in hot oven and cook for 1 hour. Turn heat off and leave in oven until morning. DO NOT OPEN OVEN DOOR DURING THE NIGHT. This is for any size turkey. Use stock in pan for dressing. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Sadie's Shrimp Salad Recipe By : Serving Size : 30 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds macaroni -- cooked 4 pounds shrimp -- boiled and peeled 24 eggs -- hard boiled & chopped 2 cups onion -- finely chopped 1 cup celery -- finely chopped 2 cups black olives -- finely chopped 2 cups dill pickles -- chopped See Sadie's Shrimp Salad Dressing for directions Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Sadie's Shrimp Salad Dressing Recipe By : Serving Size : 30 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart mayonnaise 1/2 cup olive oil 2 tablespoons Louisiana hot sauce 2 tablespoons lemon juice 1 tablespoon lea & perrins worcestershire 1 tablespoon mustard 2 tablespoons ketchup Cook macaroni, drain, and cool. In a large bowl, mix macaroni, shrimp, eggs, onions, celery, olives, and pickles and toss well. Make dressing out of mayonnaise, olive oil, hot sauce, lemon juice Worcestershire sauce, and mustard, and ketchup. Pour over other ingredients and mix well. Refrigerate 1 hour before serving. You may have to make more dressing if the salad takes it up. Serves 30 people for a real picnic or party. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Salad Of Chicken & Melon * Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***PATTI VDRJ67A*** 3 chicken breasts -- whole, boneless 1 cantaloupe 1/2 pound black grapes 1/2 pound asparagus 1 cup chicken broth 1/2 cup dry white wine 1 garlic clove -- crushed 3 tablespoons capers 3 tablespoons parmesan cheese -- coarsely grated ***DRESSING*** 1/4 cup lemon juice 1/4 cup oil 1/4 cup dry white wine 1 garlic clove -- crushed Cut cantaloupe into chunks. Halve and seed grapes. Trim asparagus, boil, steam or microwave until just tender. Cut asparagus into 2 inch lenghts. Combine broth, wine and garlic in a pan, add chicken; bring to a boil, reduce heat and simmer for 5 minutes on each side, or until tender. Drain chicken, cool, and shred finely. Combine chicken, melon, grapes, asparagus and capers with dressing. Serve with parmesan cheese. Dressing: Combine all ingredients in a jar, shake well. The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Salad-In-A-Boat Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup water 5 tablespoons butter 1/4 teaspoon salt 2/3 cup all-purpose flour 3 eggs 3/4 cup shredded swiss cheese 1 1/2 cups small spinach leaves 8 cherry tomatoes ***eggvegetable salad*** 1/2 cup mayonnaise 1 teaspoon dijon mustard 1/4 teaspoon ground cumin 1 cup raw cauliflower -- sliced 1/4 pound raw mushrooms -- thinly sliced 1 cup frozen peas -- (thawed) 1 cup celery -- thinly sliced 2 green onions & tops -- sliced 6 hard-cooked eggs In a 2-quart pan, bring water, butter, and salt to a boil. When butter melts, remove pan from heat and add flour all at once. Beat until well blended. Return pan to medium heat and stir rapidly for 1 minute or until a ball forms in middle of pan and a film forms on bottom of pan. Remove pan from heat and beat in eggs, one at a time, until mixture is smooth and glossy. Add cheese and beat until well mixed. Spoon into a greased 9-inch round pan with removable bottom or spring-release sides. Spread evenly over bottom and up sides of pan. Bake crust in a 400 degree oven for 40 minutes or until puffed and brown; turn off oven. With a wooden pick, prick crust in 10 to 12 places; leave in closed oven for about 10 minutes to dry. Remove pan from oven and cool completely. Remove crust from pan. Prepare egg-vegetable salad. In a bowl, stir all ingredients except eggs together as listed. Coarsely chop the 6 hard-cooked eggs; gently fold into vegetable mixture. Line bottom and sides of boat with spinach leaves. Cut each tomato in half. Pile egg salad over spinach and garnish with cherry tomatoes. Cut boat in thick wedges. Per Serving (including salad): 18 grams protein, 19 grams carbohydrate, 436 milligrams cholesterol, 483 calories. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Salata Horiatiki (Country Salad) Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- spalding 12 small plum tomatoes 3 cucumbers 2 small onions 1 green pepper 1/2 pound feta cheese -- (or to taste) salt & pepper to taste olives Clean and cut tomatoes into bite-sized pcs. Cut cukes. Mince onions and peppers. Cut up feta cheese. Place all these in bowl, add olives. Season. Toss well. Serve with oil & vinegar dressing. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Salata Maroulia (Lettuce Salad) Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- spalding 2 he lettuce 4 boiled potatoes 4 hard-cooked eggs 1 tablespoon chopped dill or anise seed 2 tablespoons oil 2 tablespoons chopped scalions 4 teaspoons vinegar 1 1/2 cups mayonnaise 5 olives 1 tablespoon parsley -- chopped Wash and dry lettuce. Save hearts and tear reamining leaves into pcs. Cut half the potatoes into small cubes; cut the rest into round slices. Slice 2 of the eggs; crumble the yolk of the third egg. Mix lettuce, potato cubes, scallions, and the dill or anise seed together; blend the oil and vinegar and sprinkle over the salad. Let this rest for 5 to 10 min., then drain off dressing. Mix in half of the mayo. Place salad on a round platter and cover with remaining mayo. Surround with egg slices, potato slices and olives, and sprinkle with parsley and crumbled egg yolk. Place in refrig. until ready to serve. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Salmon Or Tuna Fish Salad Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups shredded red salmon or tuna -- fish 1 1/4 cups chopped celery 1 cup finely shredded cabbage 2/3 cup chopped sweet pickle 2 tablespoons gelatin 2 cups boiling water 1 1/2 teaspoons salt 1 tablespoon lemon juice 1/4 cup cold water 1 tablespoon vinegar Soften gelatin in cold water. Add hot water. Stir until dissolved. Cool until partially set. Add salmon, vegetables, pickle, salt, lemon juice, and vinegar. Mix lightly with 2 forks. Pour into mold. Chill until firm. Serve on crisp lettuce. Serve with mayonnaise. Garnish with paprika. 8 servings. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * San Antonio Chicken Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large Whole chicken breasts -- split, boned and -- skinned 1/2 cup Pace Picante Sauce 1/2 teaspoon Ground cumin 1/4 teaspoon Salt 1/4 cup Dairy sour cream 2 tablespoons Mayonnaise 1 Ripe avacado 1 cup Sliced celery Bibb or leaf lettuce leaves 4 Crisply cooked bacon slices -- crumbled Cut chicken into 1/2" cubes. Combine Pace Picante sauce, cumin and salt in 10" slikket. Cook chicken in Pace Picante Sauce mixture, stirring frequently, until cooked through - about 4 minutes. Transfer contents of skillet to mixing bowl; cover and chill thoroughly. To serve, combine chicken mixture, sour cream and mayonnaise; mix well. Peel, seed and coarsely chop avacado. Add avacado and celery to chicken mixture; mix lightly. Spoon onto lettuce-lined salad plates; sprinkle with bacon. Serve with additional Pace Picante Sauce. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #098501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Santa Fe Potato Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium White potatos 1 package Taco Spices & seasoning -- (1.23 oz) 1 can Whole kernal corn -- (drained) 2/3 cup Sliced celery 2/3 cup Shredded carrott 2/3 cup Chopped red or green bell pepper 2 cans sliced ripe olives -- drained (2 1/2 oz -- each) 1/2 cup Chopped red onion 2 Tomatoes -- wedged, halved 1/2 cup Mayonaise 1/2 cup Sour cream 1/2 cup Salsa In large sauce pan cook potatoes in boiling water to cover until tender. Drain. Cool slightly, cut into cubes. In small bowl combine mayo, sour cream, salsa, and spices. Add to warm potatoes and toss gently to coat. Cover; refridgerate for at least 1 hour. Gently fold in remaining ingredients. Fridge until thoughtly chilled. You can play with the recipe if you want. I leave out the olives (yuk) but add shredded cheese. I also use cherry tomatoes instead of slices. This has always been a big hit at picnics! >From the Great American Favorite Brand Name Cookbook published 1993 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Helen Edwards on Jul 15, 1997 Posted to MM-Recipes Digest V4 #098501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Santa Fe Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Vegetable oil 2 medium Green peppers -- julienned 2 medium Onions -- sliced 16 ounces Salsa 30 ounces Canned kidney beans drained 22 ounces Canned Mexican-style corn drained 3 cups Cooked rice 6 cups Shredded lettuce 10 1/2 ounces Tortilla chips 1 1/2 cups Shredded Cheddar cheese -- (1-1/2 cups = (6 -- oz.) ***GARNISH*** Sour cream Heat oil in large skillet over medium-high heat. Add green peppers and onions; cook until tender crisp. Add salsa, beans, corn and rice; cook until thoroughly heated. For each serving, place 1 cup lettuce on serving plate. Surround lettuce with tortilla chips. Top with warm vegetable mixture. Sprinkle 1/4 cup cheese evenly on top of each serving. Garnish with sour cream. Each serving provides: * 740 calories * 25 g. protein * 26.7 g. fat * 100.4 g. carbohydrate * 7.1 g. dietary fiber * 36 mg. cholesterol * 896 mg. sodium Source: "Veg-able Rice" Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #098501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Santa Fe Shrimp Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DRESSING*** 4 small Green onions -- chopped 1 cup Fresh Cilantro -- chopped 1 cup Fresh lime juice 2 tablespoons Olive oil 1 tablespoon Sugar 1/4 Jalapeno chili -- chopped small 1 teaspoon Salt ***SALAD*** 1 1/2 cups Frozen Corn -- thawed 1 can Black Beans -- rinsed (15 Oz.) 1 medium Zucchini -- diced 1 Avocado -- peeled, diced 1 large Red Bell Pepper -- diced 3/4 cup Red Onion -- diced 1 1/4 pounds Lg. Cooked Shrimp -- peeled, deveined Red leaf lettuce Blend dressing ingredients in blender or food processor until smooth. I cook shrimp after peeling and deveining them by pan frying them for a few minutes in Italian dressing. Combine corn, black beans, zucchini, avocado, red pepper and red onion in large bowl. Reserve 6 or more shrimp for garnish. Cut remaining shrimp crosswise into 1/2 inch thick rounds, add to salad. Toss salad with dressing. Cover and refrigerate for at least 1 hour. Arrange lettuce leaves on plates or in a large dish. Top with salad. Garnish with whole shrimp, cilantro sprigs and lime wedges. busted by sooz Recipe by: Key Gourmet Posted to recipelu-digest by James and Susan Kirkland on Mar 05, 1998 Posted to MM-Recipes Digest V4 #098501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Sauerkraut Salad With Yogurt Dressing Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound sauerkraut -- (1 lb can) 1/2 pound blue grapes 6 ounces ham -- cooked ***dressing*** 1/2 cup yogurt 1/4 teaspoon salt 1/4 teaspoon pepper -- white 1 teaspoon honey Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in half; remove seeds if desired. Cut ham in julienne strips. Gently mix these 3 ingredients. Blend dressing ingredients and stir into sauerkraut mixture. Marinate for 10 minutes; adjust seasoning before serving, if necessary. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Schnittbohnensalat (Green-Bean Salad) Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound green beans -- fresh * boiling salted water 1/4 cup stock -- ** 3 tablespoons vinegar 3 tablespoons vegetable oil 2 onions -- med., thinly sliced 1/2 teaspoon dried dillseed 1 teaspoon sugar * Green beans should be sliced lengthwise (French Cut). ** Stock is the water that the green beans were cooked in. Cook beans in boiling salted water until just tender. Reserve 1/4 cup of the cooking liquid and drain off the rest. Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans; marinate several hours before serving. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Shoepeg Corn Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can Lesure peas -- drained 1 can Shoepeg corn -- drained 1 can French style green beans -- drained 1 cup sugar 3/4 cup vinegar 1/4 cup oil 1 Onion -- chopped 1 Green pepper -- chopped In saucepan mix sugar and vinegar, bring to boil then cool. Mix vegetables, onion and green peppers together. Pour vinegar mixture over vegetables. Stir well. Chill Possum Kingdom Lake Cookbook Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Shrimp And Rice Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Jumbo shrimp -- cooked and diced 3 cups rice -- cooked 2/3 cup celery -- finely chopped 1/4 cup green peppers -- finely chopped 8 ounces Sliced water chestnuts -- cut into halves 10 ounces Frozen small green peas 1 cup mayonnaise 4 teaspoons soy sauce 1/2 teaspoon curry powder -- optional Prepare first five ingredients. Combine with water chestnuts and thawed peas. Mix mayonnaise, soy sauce and curry powder. Stir into other mixture. Chill. Serve on green leafy lettuce. Serves 6 - 8. Possum Kingdom Lake Cookbook Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Shrimp Creole Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound shrimp in shells 1 large garlic clove 4 celery tops 2 ribs celery -- finely chopped 1 hard-cooked egg -- fine chopped 1 small sweet pickle -- fine chop 1 teaspoon chopped hot peppers 2 tablespoons mayonnaise 1 salt -- (to taste) 1 cayenne pepper -- (to taste) 1 lettuce leaves 1 avacado halves 1 whole tomatoes 1. Drop shrimp, garlic and celery tops into boiling water; boil for about 15 minutes. 2. Peel and devein shrimp; cut each into 2 or 3 pieces. 3. Combine chopped celery, egg, pickle, hot peppers, mayonnaise and shrimp; mix thoroughly, adding salt and cayenne to taste. 4. Serve on lettuce leaves or use to fill avacado halves or hollowed tomatoes. The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Side Dish Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can english peas -- drained 1 can mushrooms 1 can waterchestnuts 2 st celery 1 medium onion 1 dash accent. seasoning mix 2 cups Peperridge frarm dressing 3 st butter Saute the celery and onions in 2 sticks butter. Drain juice off mushrooms and mix with 1 tablespoon flour. Slice waterchestnuts, mix dressing mix according to directions on back of package using 2 cups dressing. Line bottom of casserole dish with half of the dressing and pour rest of the ingredients in and finish off with remaining dressing on top., heat in 350 degree oven till good and warm. (HOT) Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Slaw 24 Hour Slaw Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 he red cabbage -- shredded 2 onions -- shredded 3/4 cup sugar 1 teaspoon celery seed 1 teaspoon sugar 1 teaspoon dry mustard 1 1/2 teaspoons salt 1 cup vinegar Pour 3/4 cup sugar over cabbage and onion and toss. Bring celery seeds and remaining ingredients to a boil. Pour over cabbage and onions. Let sit for 24 hours before serving. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smashed Potato Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds new potatoes -- chopped 1/2 cup minced onions 3 hard-boiled eggs -- chopped 1 teaspoon minced garlic 1 tablespoon light brown sugar 1/2 cup mayonnaise -- up to 3/4 1/4 cup yellow mustard 1 dash Worcestershire sauce 1 dash Tabasco sauce 1 lemon -- juiced salt and pepper Place the potatoes in a saucepan and cover with water. Season the water with salt. Bring the potatoes to a boil and reduce to a simmer. Cook the potatoes until fork tender, about 8 to 10 minutes. Remove from the heat and drain. Turn the potatoes into a mixing bowl. Using a hand-held masher, mash the potatoes. Stir in the onions, eggs and garlic. Stir in the brown sugar, mayonnaise, and mustard. Mix thoroughly. Season the salad with Worcestershire sauce, Tabasco sauce, lemon juice, salt and pepper. Cover the salad and refrigerate until chilled. Serve with the brisket. Yield: 4 servings Posted to the BBQ List by gttracy@perigee.net (George Tracy) on Apr 25, 1998. NOTES : Copyright, 1997, TV FOOD NETWORK, G.P. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked Fish Potato Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound smoked spanish mackerel or other sm fish 2 cups diced -- cooked potatoes 1 cup chopped celery 1/2 cup chopped -- peeled cucumber 1/2 cup sliced ripe olives 1/4 cup grated onion 1/4 cup chopped onion 2 tablespoons chopped parsley 1/2 cup mayonnaise or salad dressing 1 tablespoon prepared mustard 1 teaspoon lemon juice 1 teaspoon vinegar 1/2 teaspoon celery seed 1 dash pepper salad greens tomato wedges Remove skin and bones from fish. Flake fish. Combine vegetables with fish. Combine mayonnaise, mustard, lemon juice, vinegar, and seasonings; blend well. Chill. Serve on salad greens. Garnish with tomato wedges. Recipe By: Ted Dahlen "Smoke Seafood" Posted to the BBQ-List by Bill Mathews on 4 Dec 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked Salmon Potato Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds med. sized red potatoes 1/2 cup sour cream 1/4 cup minced purple onions 2 tablespoons chopped fresh dill 2 ounces smoked salmon -- cut into thin -- slices 3 tablespoons fresh lemon juice 3 tablespoons capers -- drained 1/2 teaspoon freshly ground pepper 1/2 teaspoon grated lemon rind Cook potatoes in Dutch oven in boiling water to cover 30 minutes or until tender; drain and cool. Peel and cube potatoes. Combine sour cream and next 7 ingredients in a larger bowl, stirring until blended; add potato, and gently toss to coat. Cover and chill. Yield: 6 to 8 servings Posted to BBQ List by DBrophy627 on Feb 26, 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked Trout, Avocado And Orange Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***Ginger Vinaigrette*** 1/3 cup peeled/sliced ginger 1/4 cup fresh lemon juice 2 tablespoons white wine vinegar 1 teaspoon sugar 2/3 cup peanut oil freshly ground pepper to taste salt to taste 2 smoked trout 1 red onion -- sliced paper-thin 2 ripe but FIRM avocados 6 cups packed spinach 2 large navel oranges -- sectioned, remove -- all membranes Here's how to make the aforementioned vinaigrette: Chuck the ginger in a blender or processor and do it up finely. Add the lemon juice (FRESH) and vinegar and grind to a puree (that's French for beating it to a pulp). Pour it into a bowl and whisk in the sugar, peanut oil, and salt/pepper. With me so far? C'mon Lloyd, get with the program... and Kurt, NO, you can't add tofu. Now we're ready to start puttin' the thing together. Skin and bone the trout... this will be either very E-Z or an Excedrin headache, depending on how well you smoke the swimmer. Bottom line is that you want the trout in bite-sized pieces. When yer there, set them aside. Go fetch another bowl (OK, we'll wait till ya clean it out... but make it snappy), and mix up the onions and just 1/4 cup of the vinaigrette. Let that stuff sit around for at least 15 minutes. Now cut the avocados in half (save the pit and grow leaves - which are useless). Peel and cut into long slices, about 1/4" wide. Getcha another bowl (this is a bowl-intensive recipe), and drizzle 1/4 cup of vinaigrette all over. Get another bowl (man, I wish I was in the business), and toss the greens with their vinaigrette and the onion slices with a 1/2 cup of the remaining vinaigrette. Dump that mixture on 4 salad plates, and place the orange segments (remember them?) and trout pieces in the same bowl and toss well. Try not to hit the ceiling. Then put the trout pieces and avocado and orange slices and place them appropriately upon the greens. Simple enuf? I can assure you, it's easier to make than to type. And it's absolutely delicious as a main course. Posted to the BBQ List by Jeff Lipsitt on Aug 19, 1998. NOTES : If I ever catch one, I'll make this. Accepting all tips on catching avocados. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Sour Cream Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 each eggs -- hard boiled 2 each spring onions 1/2 teaspoon dry mustard 1 tablespoon sugar 1/2 pint sour cream 3 tablespoons vinegar -- (4?... to taste) 1/2 teaspoon salt 1 red pepper or paprika Mash egg yolk, add salt and mustard, sugar and paprika or red pepper. Add sour cream and enough vinegar to make it thick and soupy. Chop and add egg whites and chopped spring onions. Especially good over Spring leaf lettuce. Mrs. Brice McAdoo Clagett The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Sour Cream Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can crushed pineapple 1 Ca sour cream 1 can angel flake coconut 1 can mandarin orange segments 1 package marshmallows Combine all ingredients. The longer it sets the better. Possum Kingdom Lake Cookbook Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Southern Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Souther Egg Bread -- see recipe 1 large onion -- chopped 3 st celery -- chopped 4 eggs 1/2 slice bread stock from turkey 1 st butter salt and pepper -- to taste turkey giblets -- optional Put your egg bread in large mixing bowl. Break your 1/2 slice of bread in small pieces. add eggs, butter, stock, onions and celery. Add some salt and pepper to taste. I always use a potato masher to get it mixed well. I always put enough stock to make my dressing slightly soupy. Place in the oven at 350 degrees until done. You can add some giblets if you like. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Spanish Potato Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound new potatoes 4 tablespoons olive oil 1 tablespoon wine vinegar 2 garlic cloves -- crushed 1 small red pepper 1 tablespoon chives -- chopped Scrape the potatoes (I don't). Cook until tender, but do not overcook them or they will break up. Mix together the oil & vinegar. Toss the potatoes while still hot. Stir in the garlic & red pepper. Sprinkle with the chopped chives. Serve while still warm. **Mark's note: This potato salad is a refreshing change from other potato salads. I found it was actually very good even after it had gone cold, though I did always serve it at room temperature rather than chilled. Mary Norwak, "Salads" >From: carl.berger@bbs.synapse.net (Carl Berger) Newsgroups: rec.food.cooking NOTES : Sent to MC mailing list by Reggie Dwork reggie@netcom.com Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Springtime Chicken Salad *** Nfxs18b Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 chicken breast halves 1 pound fresh asparagus 1 head iceberg lettuce 1 lemon slices for garnish ***LEMONHERB DRESSING*** 1/2 cup lemon juice 2 tablespoons lemon juice 2 small clove garlic -- pressed 1 teaspoon oregano 1 teaspoon basil 1 teaspoon salt 1/4 teaspoon pepper 1/4 cup slivered toasted almonds VARIATION: 1lb of boneless chicken breasts can be poached with 1/4 c lemon juice and water or broth to cover in a 9-in skillet. Place over med heat. Bring to a boil slowly. Reduce heat. Simmer for 1 min. Remove from heat. Cover. Let stand 20 mins. Remove chicken, pat dry and shred. PREPARATION: Place chicken in a saucepan. Cover with water. Simmer for 20 min. until done. Remove. Cool. Wash asparagus. Snap off stalks at the point of tenderness. Partially fill a large skillet with water. Bring to boil. Add asparagus. Cover and heat until water comes back to a boil. Uncover. Boil slowly for 4-5 mins until spears bend a little when lifted. Drain. Cool. With a knife, shred half of the lettuce. Place in a large salad bowl. combine the dressing ingredients. Shake until blended. Drizzle half of the dressing over the lettuce. Shred the chicken. Slice the asparagus into 2-in diagonal pieces. Combine with the lettuce. Drizzle with remaining dressing. Garnish with lemon slices. Serve, sprinkled with almonds, if desired. The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Sweet Potato Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound sweet potatoes -- baked 1/2 cup green peas -- cold cooked 1/2 cup pineapple -- crushed unsweetened 3 tablespoons parsley -- chopped fresh 1/3 cup favorite dressing 8 lettuce leaves -- (optional) Peel and slice sweet potatoes and place in a small bowl. Add remaining ingredients; toss lightly. If desired, serve on lettuce leaves. >From: carl.berger@bbs.synapse.net (Carl Berger) Newsgroups: rec.food.cooking NOTES : Sent to MC mailing list by Reggie Dwork reggie@netcom.com Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tangy Mashed Potato Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds red-skinned potatoes -- scrubbed and -- quarter salt 1 cup plain yogurt 1 cup mayonnaise 3 tablespoons minced fresh dill 2 tablespoons red wine vinegar 1 teaspoon fresh black pepper 1/3 cup finely diced red onions Cook potatoes in boiling water until just cooked through. In a medium bowl, whisk together the yogurt, mayonnaise, dill, vinegar, pepper and 1/2 teaspoon salt. Pour the dressing over the potatoes and toss thoroughly. (The salad can be prepared to this point a day ahead. Cover and refrigerate, but return it to room temperature before serving.) Stir the onions into the salad and adjust the seasoning before serving. From Michael McLaughlin's book 'Cooking for the Weekend'. Christie Aspegren, September 93 Round Robin. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tangy Potato Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Kraft Sandwich Spread 4 cups cubed cooked potatoes 1 cup celery sliced 2 Hard cooked eggs -- chopped 1/4 cup green onions slices Combine ingredients; mix lightly. Chill. 4 to 6 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 ************* ERROR 5003 ************** Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tarragon Potato Salad Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup miracle whip. -- salad dressing 1/2 cup breakstone's sour cream 2 teaspoons chopped fresh tarragon leave 1/4 teaspoon salt 1/8 teaspoon pepper 4 cups cubed cooked new potatoes 1/2 cup sliced green onions Recipe by: Kraft 'Offical U.S. Olympic Training Table Cookbook Preparation Time: 3:00 Mix salad dressing, sour cream and seasonings in large bowl. Add remaining ingredients; mix lightly. Refrigerate. Makes 8 servings. >From: carl.berger@bbs.synapse.net (Carl Berger) Newsgroups: rec.food.cooking NOTES : Sent to MC mailing list by Reggie Dwork reggie@netcom.com Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tarragon Turkey Pasta Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cooked Butterball breast of turkey into -- 1/2" cubes 1 cup creamy dressing 1 centiliter garlic -- minced 1 tablespoon tarragon leaves -- crushed 4 cups cooked rotini pasta 2 cups frozen mixed California or Italian -- thawed, drained -- vegetables 1 small red onion -- sliced thin Salt Pepper Blend dressing, garlic and tarragon. Toss with turkey, pasta and vegetables. Season with salt and pepper. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tex-Mex Tuna Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans solid white tuna in water -- drained and flaked -- ( 1/2 cup sliced ripe olives 1/2 cup sliced green onions w/tops 1/2 cup thinly sliced celery 2/3 cup pace picante sauce 1/2 cup dairy sour cream 1 teaspoon ground cumin lettuce leaves -- or shredded lettuce 12 taco shells -- or 3 cups tortilla chips Combine tuna, olives, green onions and celery in medium bowl. Combine Pace Picante Sauce, sour cream and cumin; mix well. Pour over tuna mixture; toss lightly. To serve, line taco shells with lettuce leaves; spoon tuna mixture into shells. Or, line individual serving plates with shredded lettuce; top with tuna mixture and surround with tortilla chips. Drizzle with additional Pace Picante Sauce; top with additional sour cream, if desired. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Three-Bean Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can cut green beans -- drained (16 oz.) 1 can cut wax beans -- drained (15 1/2 1 ounce ) 1 can red kidney beans -- (16 oz.) 1 medium green pepper -- coarsely chopped 1 medium onion -- coarsely chopped 1/2 cup salad oil 1/2 cup cider vinegar 1/3 cup sugar 1 1/2 teaspoons salt 1/2 teaspoon pepper Combine all ingredients in a large bowl. Refrigerate several hours or overnight. Yield: About 2 quarts. Possum Kingdom Lake Cookbook Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tomatensalat (Tomato Salad) Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 each tomatoes -- med., chopped 1 teaspoon salt 1/4 teaspoon thyme -- dried 1/2 cup vegetable oil 1 tablespoon worcestershire sauce 1 tablespoon sugar 1 teaspoon basil -- dried 1/4 teaspoon pepper -- freshly ground 6 tablespoons vinegar 1 each onion -- large, diced Blend all ingredients together and chill for 1 hour before serving. Serve on lettuce leaves. The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tomato Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup olive oil -- vegetable oil or combination 1/2 cup sugar 1/4 cup vinegar 1/4 cup lemon juice 1 teaspoon salt 1/2 teaspoon dry mustard 1/2 teaspoon paprika 1 cup catsup Shake all ingredients in tightly covered container; refrigerate. Shake just before serving. Possum Kingdom Lake Cookbook Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tomato-Cucumber Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tomato -- cut into about 18 1 pi -- (cut in half, then half in thirds sideways and lengthwise) 1 cucumber -- peeled and thinly sliced 1/3 large onion -- thinly sliced 3 tablespoons vinegar 3 tablespoons sugar 3 tablespoons water salt and pepper Contributed to the echo by: Ellen Cleary The weather here is feeling like spring and inspired me to make this salad. I know it's simple, but I LOVE simple food and there seem to be lots of beginning cooks on the echo now. TOMATO-CUCUMBER SALAD Combine ingredients and marinate at least 1 hour. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tuna And Avocado Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large hard-boiled eggs 1 cup avocado -- mashed 1 6 1/2 ounces can tuna -- (in water) 2 tablespoons dill relish 2 teaspoons Louisiana hot sauce 1/2 cup onion -- chopped 2 tablespoons mayonnaise -- (maybe 3 tbs) fresh lemon juice Peel eggs and mash real well with a regular dinner fork (more or less mince them). Peel avocado and squeeze 1/2 lemon on it to keep from discoloring. Then mash real well with fork. Mix these two ingredients real well. Drain water from tuna and mix with onions, eggs, avocado, dill pickles or relish, salt, Louisiana hot sauce, and mayonnaise. Serve over lettuce. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tuna And Potato Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces frozen green beans -- defrosted 6 small new potatoes -- unpeeled 1 can tuna in water -- drained (6 oz) 3 flat anchovies -- *optional* 2 tablespoons pesto sauce 1 cup mayonnaise salt & pepper -- freshly ground 3 tablespoons parsley -- chopped Blanch the defrosted green beans for 2 minutes in boiling water. Drain and plunge in cold water. Drain. Place the cooked potatoes, beans and tuna in a salad bowl. Mix the anchovies and pesto with the mayonnaise and pour onto the salad. Add salt and pepper and toss. Garnish with parsley. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tuna Apple Salad Recipe By : Serving Size : 3 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can tuna -- (6.5 oz) 1 can chopped olives -- (4 1/4 oz) 3 cups torn lettuce 1/4 cup cheese -- grated (opt.) 1 apple 1 egg -- boiled, chopped -- (opt.) 1 st celery -- chopped 3 tablespoons thousand island dressing Drain tuna. Tear lettuce into bite-sized pieces. Core apple and cut into eight wedges. Cut each wedge crosswise into 4 or 5 chunks. Each apple piece will still have peel on one edge. Red apples look especially nice. Combine tuna, lettuce, apple and chopped celery. Add optional ingredients as desired. Add Thousand Island dressing and toss until well blended. Serve with crackers or specialty bread. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tuna Citrus Waldorf Salad Recipe By : Serving Size : 10 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cans tuna in vegetable oil -- (6 1/2 or 7 oz. each) 3 cans grapefruit & orange sections -- well drained (16 1 ounce each) 2 cups diagonally sliced celery 1 cup broken walnut pieces 1 medium avocado 3 tablespoons lemon juice 1/2 cup water 1 tablespoon sugar 1/2 teaspoon salt 1/4 teaspoon hot pepper sauce Salad greens Drain tuna, reserving 1/3 Cup oil for dressing (add additional salad oil, if necessary). Flake tuna or cut into chunks; combine with grapefruit and orange sections, celery and walnut pieces; reserve. Peel avocado and remove pit; cut into small pieces. In small bowl, mash avocado with lemon juice. Add reserved tuna oil and all remaining ingredients except salad greens; beat together until smooth and creamy. Or combine in electric blender container and blend on high speed mixture is smooth. Line salad bowl with salad greens. Add reserved tuna-citrus mixture; serve with avocado dressing. Possum Kingdom Lake Cookbook Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tuna Fish Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup shredded cabbage 1 cup shredded tuna fish 1 cup chopped nuts 2 hard-cooked eggs -- chopped 1/2 cup chopped sweet pickle 1/2 cup chopped celery Mayonnaise dressing Salt and pepper Combine tuna fish, nuts, eggs, pickle, celery, and cabbage. Season to taste. Moisten with mayonnaise. Mix lightly with 2 forks. Serve on bed of watercress. 6 servings. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tuna Party Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 en gelatin 1/2 cup cold water 1 cup chili sauce 3 tablespoons lemon juice 1 cup mayonnaise 1 cup whipping cream -- whipped 1 cup ripe olives -- quartered 1 cup celery -- finely diced 2 cans tuna -- drained Soften gelatin. Heat sauce to boiling. Remove from heat and add softened gelatin and stir until dissolved. Add lemon juice. Chill until partly congealed. Fold in mayonnaise, cream, olives, celery and tuna. Pour into a two quart casserole. Refrigerate until firm. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tuna Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can tuna -- drained, flaked (7 1 ounce ) 1/2 cup mayonnaise 1/4 cup sliced ripe olives 1/4 cup chopped onion 1/4 cup chopped green pepper Lettuce leaves Cherry tomato halves In medium bowl stir together tuna, mayonnaise, olives, onion and green pepper. Cover; chill. Serve on lettuce-lined platter. Garnish with cherry tomatoes. Makes 1 1/2 cups. Possum Kingdom Lake Cookbook Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tuna Salad, Waldorf Style Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cans tuna fish -- solid (7oz ea) 1 cup cucumber -- unpeeled, cubed 2 cups red apples -- unpeeled, cubed 1/2 cup walnut meats -- coarsely chop 1 tablespoon oil 1 tablespoon tarragon vinegar mayonnaise 6 la 8 lg. gherkins* 1 red apple lemon juice Drain tuna. Flake and combine with cucumbers, cubed apples and walnuts. Blend oil with vinegar and enough mayonnaise for a not too thick dressing. Pour over salad ingredients and toss lightly. If desired, make a garnish by cutting gherkins lengthwise into slices, leaving sliced fastened at the base. Spread out like a fan. Cut a quarter of an apple into thin wedges and dip in lemon juice. Place wedges lengthwise between gherkins slices. Shrimp Salad Waldorf Style equally delicious. Use canned or quick-frozen deveined shrimp, chopped. Yield 6-8 servings. *Gherkins is a small prickly fruit that used for pickling or somewhat like a baby cucumber. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tuna Taylor Salad Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 6 1/2 ounces can tuna drained & flaked 1/2 cup swiss cheese -- shredded 1/2 cup celery -- chopped 2 tablespoons onion -- finely chopped 1/4 cup mayonnaise 1/4 cup sour cream pepper 16 slices rye bread In a bowl combine the tuna, cheese, celery, onion, mayonnaise, sour cream, and pepper (to taste). Spread on the bread and serve at once. Makes 8 sandwiches. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Turkey Waldorf Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup Hellmann's Real Mayonnaise 2 tablespoons lemon juice 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups diced cooked turkey -- or chicken 2 Apples -- cored and chopped 2/3 cup sliced celery 1/2 cup chopped walnuts In large bowl stir first 4 ingredients until smooth. Add remaining ingredients; toss to coat well. Cover; chill. Makes 5 cups. Possum Kingdom Lake Cookbook Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tuscan Tuna Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- tuna salad sun dried tomatoes parmesan cheese balsamic vinegar toasted pine nuts Prepare your favorite tuna salad. Add chopped sun dried tomatoes and Parmesan cheese. Season with balsamic vinegar. Garnish with toasted pine nuts. Serve with light pasta salad or tomatoes with basil. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Twenty Minute Potato Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds quartered medium red potatoes 1/4 cup sliced green onions 1 small red or green bell pepper -- sl 1/2 cup miracle whip. -- salad dressing 1 tablespoon coarse ground mustard Recipe by: Kraft ad, 92/04 Preparation Time: 2:00 Add potatoes to boiling water; cook 12 minutes or until tender. Drain. Toss with remaining ingredients; refrigerate. Makes 6 servings. >From: carl.berger@bbs.synapse.net (Carl Berger) Newsgroups: rec.food.cooking NOTES : Sent to MC Mailing List by Reggie Dwork reggie@netcom.com Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Vidalia Onion And Cucumber Salad Recipe By : Serving Size : 2 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small vidalia onion -- cut into semi-circles 1 medium cucumber -- peeled/sliced 1/4" 1 ounce blue cheese -- crumbled 1 tablespoon minced fresh chervil 4 teaspoons extra-virgin olive oil salt fresh ground white pepper Spread out onion on serving salad platter and top with cucumber slices. Sprinkle with cheese, followed by chervil. Stir together oil, vinegar and salt and pepper to taste in cup. Pour over salad. Makes 2 servings. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Vinaigrette Pasta Salad With Chicken Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup olive oil 1/4 cup fresh pesto sauce 1/2 teaspoon seasoned salt 1 pound chicken breasts -- skinned,bone 1 each sliced blanched zucchini 1/3 cup fresh lemon juice 1 each egg yolk 1/2 teaspoon white pepper 9 ounces fresh angel's hair pasta 1/2 cup pine nuts In a medium bowl,place oil,lemon juice,pesto sauce,egg yolk,seasoned salt and pepper.Whisk together until well blended.Reserve 1/4 cup mixture.Broil chicken breast halves on both sides until tender.Slice chicken,crosswise,unto 1" wide strips.Toss remaining oil mixture with hot cooked,drained pasta and zucchini.Arrange on a serving platter.Place chicken slices over pasta;sprinkle with pine nuts.Pour reserved oil mixture over salad.Serve immediately or chill. The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Watercress And Ginger Salad Recipe By : Serving Size : 2 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bunch Watercress -- chopped ***DRESSING*** 4 teaspoons Olive Oil 1/2 Lime -- juice only 1/2 teaspoon Fresh Ginger Root -- grated 1 teaspoon Whole Grain Mustard Salt And Black Pepper -- to taste Combine all ingredients. Serves 2 to 3 Source: "Vegetarian Food for All" by Annabel Perkins Palm Beach Post 08/18//97 billspa@icanect.net Recipe by: Annabel Perkins Posted to MC-Recipe Digest V1 #788 by Bill Spalding on Sep 18, 1997 Posted to MM-Recipes Digest V4 #120501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Watercress And Pickled Ginger Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 centiliter Garlic -- crushed 1/8 teaspoon Kosher salt 1 tablespoon Liquid from a jar of pickled ginger 1 tablespoon Fresh lime juice or rice-wine vineg 1 tablespoon Canola oil 1 teaspoon Honey Freshly ground black pepper to tast 6 cups Stemmed -- washed and dried -- watercress 4 Scallions -- chopped 1/3 cup Drained pickled ginger 1. With the side of a chef's knife, mash garlic with salt. Place in a small bowl or a jar with a tight-fitting lid. Add ginger liquid, lime juice (or vinegar), oil, honey and pepper; whisk or shake until blended. 2. Place watercress, scallions and pickled ginger in a large bowl. Just before serving, toss with dressing. Per serving: 45 Cal, 1 G Pro, 4.0 G Fat, 3 G Carb, 90 MG Sod,0 MG Chol, 1.0 G Fiber Reprinted from the Eating Well Magazine Website; http:www.eatingwell.com/recipes/ Posted to MM-Recipes Digest by Julie Bertholf on Mar 09, 1998 Posted to MM-Recipes Digest V4 #120501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Watercress Basics And An Orange Chicory Walnut Salad Recipe By : Serving Size : 2 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bunch Watercress leaves 1 Orange -- cut into supremes Chicory Walnut pieces Classic French vinaigrette "Preparation is a doddle" SPRIGS - you simply slice off the top half, complete with a couple of inches of stalk (the rest can be saved to flavor vegetable stocks or soups) LEAVES, NO STALKS - you simply slash them off clean from the top. Watercress is best used as quickly as possible, but to prolong its vigor, STORE it in the fridge, with the leaves plunged head down into a bowl of cold water and the stalks waggling upward. I find this the best way to keep it bright and dandy. Watercress is a king among garnishes and should always be used with generosity. It brings an instant flash of perky color to just about any plate of food, with the added bonus that it contributes a distinct, fresh taste that complements not only roast game, but fish, eggs and cheese, as well. In salads, it introduces a PEPPERY taste that is every bit as appetizing as the ubiquitous arugula. One of my favorites is a combination of watercress, orange, chicory and walnuts tossed with a little French dressing. Of course, watercress is much more than just a garnish or a salad green.... It's also an ingredient for soups and sauces. Posted to MC-Recipe Digest V1 #183 Date: Sun, 4 Aug 1996 14:10:12 -0700 (PDT) From: PatH NOTES : Here's an exerpt from "The Watercress of Britain" pp.40-41, written by Sophie. Paragraphs and ALLCAPS used for speed-reading. Posted to MM-Recipes Digest V4 #120501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Watercress Salad Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Egg 1 teaspoon Salt 1 pint Salad oil 1 teaspoon Worcestershire sauce 1 tablespoon Catsup 1/2 teaspoon Horseradish 1/3 teaspoon Paprika 1 dash Tabasco 1 centiliter garlic 1/3 cup Vinegar Blend egg & salt; add oil & shake well. Combine remaining ingredients except vinegar & blend. Add vinegar & shake well. From the , Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #120501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Watercress Salad With Bean Cheese Dressing Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Fresh watercress -- (OR Spinach) ***DRESSING*** 1/2 cup Salad oil 1/2 teaspoon Sesame paste 1 Sq bean cheese -- unseasoned 1/2 teaspoon Chili flakes 1 pinch sugar 1 teaspoon Lemon juice 2 tablespoons Cold water Wash watercress (or spinach) in colander. Pour boiling water over watercress. Immediately plunge vegetable into cold water to stop cooking process; drain and reserve. You can refrigerate or use at room temperature. Cream sesame paste, bean cheese and salad oil. Add chili flakes, sugar, lemon juice and cold water; mix well. Shortly before serving, toss dressing with watercress. Serve on individual salad plates. Posted to MM-Recipes Digest V4 #120501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Watercress-Mushroom Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Extra-virgin olive oil 2 centiliters garlic -- minced (large) 1 teaspoon Fresh minced rosemary 1 teaspoon Fresh minced tarragon 1 teaspoon Fresh minced thyme 2 teaspoons Fresh minced basil -- (if using dried -- spices, cut -- (amounts in half) 1 tablespoon Dijon style mustard 1 bunch watercress -- rinsed, stemmed -- (about 2 cups) 2 cups Fresh button mushrooms -- very thinly sliced 1 large Head endive -- separated 1 tablespoon Caribe -- (N.M. red chile) 2 1/2 tablespoons Fresh lime juice Combine oil, garlic, herbs and mustard and let stand at least 30 minutes (or longer) at room temperature while you prepare the salad ingredients. Arrange watercress, endive & mushrooms in a wooden or glass bowl; refrigerate until cold. To serve, sprinkle with caribe, then add dressing and lace with lime juice. Toss and serve. Makes 4 servings. From the , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #120501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Watergate Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cool whip 1 Bo Pistachio pudding 1 can crushed pineapple with juice -- (16 oz.) 1 cup miniature marshmallows 1/2 cup chopped pecans Mix all ingredients well. Possum Kingdom Lake Cookbook Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Watergate Salad #1 Recipe By : Serving Size : 12 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ct -- (9-oz) cool whip 1 package pistachio instant pudding -- (3-oz) 1 can crushed pineapple -- with juice (15-oz) 1/2 cup Nuts 1/2 cup Miniture marshmallows Mix all ingredients together and chill several hours in a 10x10 pan. MRS JOHN WHITE (NANCY) WEST HELENA, AR; MRS VERNON HARTSFIELD (JUDY), MARVELL, AR From the book , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #120501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Watergate Salad #3 Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Box -- (8-oz) pastachio -- instant pudding 1 can crushed pineapples -- (drained / save -- juice) (20-oz) 1 cup Pineapple juice -- (use saved juice - -- also add water, if -- needed, to make 1 -- cup) 1 cup Miniture marshmellows 1 ct -- (8-oz) Cool Whip 1 cup Chopped pecans Date: Tue, 18 Jun 1996 20:46:38 -0400 From: Morris Hymes Mix all ingredients together and set in refrigerator for 12-24 hours. EAT-L DIGEST 18 JUNE 1996 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #120501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Watergate Salad 2 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 quart cottage cheese -- slightly beaten 1 can pineapple -- drained, #2 can 9 ounces Cool Whip. 1 bo pistachio instant pudding 1 cup coconut -- optional 1 cup chopped nuts -- optional Put pudding in bowl, add pineapple and cottage cheese, mix well. Add cool whip and mix by hand. Refrigerate until ready to use. Add coconut and nuts if desired. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Weight Watchers Pasta Noodle Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Cooked thin spaghetti 3 ounces Diced cooked chicken 1/2 cup Bean sprouts 1/4 cup Sliced green onions 1/4 cup Diced red pepper 1/2 ounce Dry roasted peanuts -- chopped 2 tablespoons Reduced-sodium soy sauce 1 tablespoon Water 1 tablespoon Creamy peanut butter 3/4 teaspoon Peanut oil 1/2 Garlic clove -- minced 1/4 teaspoon Minced pared gingeroot 1/4 teaspoon Chinese sesame oil 1 dash Ground red pepper 1 cup Shredded lettuce In medium mixing bowl combine spaghetti, chicken, bean sprouts, scallions, bell pepper, and peanuts; set aside. In blender combine remaining ingredients except lettuce and process on high speed until thoroughly combined. Add to spaghetti mixture and toss to coat. Cover and refrigerate until chilled, about 30 minutes. To serve, on serving platter arrange lettuce around edge of platter; fill center of platter with spaghetti mixture. Each serving provides; 2 1/2 Protein Exchanges, 1 Bread exchange, 2 vegetable exchanges, 1 1/2 fat exchange, 680 mg sodium, 38 mg cholesterol Note: sometimes I use different veggies, the dressing is the best part. From: Kathy Smith on rec.food.recipes Posted to MM-Recipes Digest V4 #120501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Werewolf In The Waldorf Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large Apples 1 tablespoon Lemon juice 1/2 cup Golden raisins 1/2 cup Walnuts -- chopped 1 cup Diced celery 1/2 cup Mayonnaise 1/2 tablespoon Milk 1 teaspoon Sugar 1/2 Iceberg lettuce 8 Endive or other curly -- leafy gree Alfalfa sprouts -- a large han 4 Carrots -- peeled sliced -- lengthwise into 2-i 4 Radishes Recipe by: Creepy Cuisine, Lucy Munroe Peel, core and dice the apples; toss in a large bowl with the lemon juice. Add the raisins, nuts and celery to the apples and toss together. In a small bowl, mix the mayonnaise, milk and sugar until well blended. Add the dressing to the other ingredients and toss. Place 2 or 3 letuce leaves on individual salad plates and spoon the salad over the lettuce in a "head" shape. To create the werewolf in your Waldorf, decorate each salad with pointy endive ears, alfalfa sprout hair and beard, pointy carrot fangs and radish-half eyeballs. Penny Halsey (ATBN65B). Posted to EAT-L Digest 04 Sep 96 Date: Thu, 5 Sep 1996 10:22:36 -0500 From: LD Goss Posted to MM-Recipes Digest V4 #120501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * West Indies Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Crabmeat 3 tablespoons Chopped onion Salt and pepper 4 ounces Olive oil 4 ounces Vinegar 4 ounces Ice water Put onions in bowl, add meat, salt, and pepper. Then oil, vinegar, and ice water in that order, let set at least 1 hour before serving. Posted to MM-Recipes Digest V4 #121001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Western Salad Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Egg -- cooked 1 Lettuce -- Boston, head 1/2 pound Spinach 1 Onion -- sliced 2 tablespoons Parsley -- chopped 1/4 cup Vinegar 1/2 cup Salad oil 1 dash Garlic powder 1/2 teaspoon Paprika 1/4 teaspoon Dry mustard 1 teaspoon Salt 1/4 teaspoon Pepper Remove egg yolk and mash with garlic. Blend in salt, paprika, pepper and mustard. Add salad oil, vinegar; Beat well. Chop egg white and parsley and stir in. Combine lettuce, spinach and onion in salad bowl. Add dressing. Toss lightly. Posted to MM-Recipes Digest V4 #121001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Wheat And Veggie Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Cracked wheat or wheat Berries 2 cups Chopped tomatoes 1 cup Chopped cucumbers Chopped purple onion Fatfree yogurt Balsamic vinegar Sugar start with 2 cups of cooked cracked wheat. I just boil it until its done. Actually I think you are supposed to use boiled wheat berries. Add an equal amount of chopped tomatoes and half as much chopped cucumbers and chopped purple onion to taste. For dressing I use fatfree yogurt with basimaic vinegar and some sugar. Yogurt or sour cream with dried italian salad dressing would also be good. From: MARGE ROBBINS Fatfree Digest [Volume 9 Issue 11] Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV Posted to MM-Recipes Digest V4 #121001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * White Bean And Tomato Salad Recipe By : Serving Size : 24 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 ga Cooked navy beans -- drained and rinsed 10 centiliters garlic -- minced (3 tbsp) 8 ounces Red onion -- minced 2 pounds Celery -- thinly sliced 5 pounds Ripe tomatoes -- cut in 1/2" cubes 1/2 cup Chopped fresh basil -- or mint or combo 3/4 cup Fresh lemon juice 3/4 cup Extra virgin olive oil Salt and pepper -- to taste Calamata olives -- (9-oz), optional -- garnish RIPE tomatoes, fresh basil, garlic and freshly cooked navy beans: a harvest salad. BEANS: 3-1/2-lbs dry yields 9-1/4-lbs cooked. If using dried, soak beans overnight in water to cover; or bring to boil, remove from the heat, let soak for 1-2 hours, and then drai n. After soaking, cook beans until tender in a gallon of water for 30-45 minutes. Avoid Overcooking. Drain and chill beans for a few hours or overnight. 2. Combine all the ingredients,stirring gently. 3. Serve chilled or at room temperature, as a main dish, side salad, or appetizer. Good wth crusty breads and rolls. Per Serving: 346cals; 17.1g protein; 8.6g fat; 51 mg sod. Recipe From Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley & Sons, (1996) | 07/13/97 Contact kitPATh phannema@wizard.ucr.edu Recipe by: Moosewood for a Crowd Posted to MM-Recipes Digest V4 #121001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * White Bean And Vegetable Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Onion -- chopped fine 1 Carrot -- chopped fine 1 Garlic clove -- minced 1/4 cup Extra virgin olive oil 1/4 cup Minced red bell pepper 2 cups Canned white beans -- drained and rinsed 1/4 cup Minced fresh flat-leafed parsley le 2 tablespoons Fresh lemon juice In a heavy skillet cook the onion, carrots, and garlic in 1 tablespoon of the oil over moderately low heat, stirring, until the carrots are softened and stir in the bell pepper. In a bowl combine the beans, the vegetable mixture, the remaining oil, parsley, lemon juice and salt and pepper to taste. Let stand, covered and chill. The salad may be made 1 day in advance and kept covered and chilled. Serve the salad at room temperature. Yield: 4 as first course Recipe by: Cooking Live Show #CL8981 Posted to MC-Recipe Digest V1 #845 by "Angele and Jon Freeman" on Oct 14, 1997 Posted to MM-Recipes Digest V4 #121001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * White Bean Salad Recipe By : Serving Size : 3 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Tightly packed shredded romaine let 2 tablespoons Red wine vinegar 1 tablespoon Drained capers 1 tablespoon Olive oil 1/2 teaspoon Dried whole rosemary 1/8 teaspoon Coarsely ground pepper 1 centiliter garlic -- crushed 16 ounces Navy beans -- (1 can) drained 6 1/2 ounces 60%-less-salt tuna in water -- (1 can) drained 2 ounces Diced pimiento -- (1 jar) drained Combine all ingredients in a medium bowl, and toss well. Yield: 3 cups (serving size: 1 cup). Per serving: 630 Calories; 7g Fat (10% calories from fat); 50g Protein; 94g Carbohydrate; 18mg Cholesterol; 260mg Sodium Serving Ideas : Serve at room temperature. Recipe by: Cooking Light, Jan/Feb 1994, page 73 Posted to MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997. Posted to MM-Recipes Digest V4 #121001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * White Bean Salad With Shrimp And Sun Dried Tomato Vinaigret Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup White beans 6 cups Water Salt and freshly ground black peppe 1 cup Olive oil 1/2 cup Red wine vinegar 2 tablespoons Finely minced garlic 1/2 cup Chopped sun-dried tomatoes -- oil packed -- preferred 2/3 cup Finely chopped red onions 1/2 cup Chopped fresh basil 1 pound Medium shrimp -- shelled and -- deveined Put the white beans in a pot with cold water and bring up to a boil. Boil for 2 minutes, then remove from the heat and let rest for 1 hour. Pour off water and add 6 more cups cold water. Bring up to a boil and simmer the beans until tender but not soft. Add 1 teaspoon salt halfway through cooking time. Drain the beans and transfer to a mixing bowl. While warm, dress with 1/3 cup of the olive oil, 1/4 cup of the vinegar, and salt and pepper. Warm the remaining 2/3 cup olive oil in a saute pan and heat the garlic and sun-dried tomatoes for just a minute or two. Add half this mixture to the beans and mix well. When the beans are cool, add the chopped onions. Season with salt and vinegar to taste. Combine the rest of the sun-dried tomato oil with the remaining 4 tablespoons of vinegar. To cook the shrimp, saute in the reserved sun-dried tomato vinaigrette or broil and then toss with the vinaigrette before placing atop bean salad. Just before serving fold in 1/4 cup chopped basil and top with the cooked shrimp that have been tossed in the sun-dried tomato vinaigrette. Yield: serves 6 NOTES : (Courtesy of Joyce Goldstein, Kitchen Conversations) Recipe by: Cooking Live Show #CL8835 Posted to MC-Recipe Digest V1 #512 by Angele Freeman on Mar 12, 1997 Posted to MM-Recipes Digest V4 #121001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * White Bean, Black Olive And Basil Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans Beans -- cannellini (19-oz -- ea) drained and -- rinsed 1/3 cup Shallots -- finely chopped 1/4 cup Basil -- fresh, chopped 2 tablespoons Olives -- black, pitted, -- chopped, pref. -- imported 3 tablespoons Vinegar -- red wine 2 tablespoons Olive oil -- extra virgin 2 tablespoons Vegetables stock Salt and pepper to taste 2 small Radicchio heads -- cut into thin -- ribbons 2 large Tomatoes -- vine-ripened, cored -- and cut into wedges In a medium sized bowl, combine beans, shallots, basil and olives. In a small bowl, whisk together vinegar, oil and vegetable stock. Pour over the bean mixture and toss until all ingredients are coated. Season with salt and pepper. Divide the radicchio equally among 4 plates, top with the bean salad and garnish with tomato wedges. Serves 4. Per serving: 467 cal; 26 g prot; 9 g fat; 74 g carb; 239 mg sodium; 0 mg chol. Adapted from a recipe in Eating Well/July-Aug 1993/MM by DEEANNE Posted to MM-Recipes Digest V4 #121001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * White Castle Turkey Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 White Castle Hamburgers -- (if purchased at a -- White Castle -- restaurant, remove -- pickle) 1 1/2 cups Celery diced 1 1/4 teaspoons Ground sage 1 1/2 teaspoons Ground thyme 3/4 teaspoon Coarse ground black pepper 1/4 cup Chicken broth For those of you that live near a White Castle....I got this in the Sunday coupon section of the newspaper In a large mixing bowl, tear the white castle hamburgers into pieces and add diced celery and seasoning. Toss and add chicken broth. Toss well. STuff cavity of turkey just before roasting. Makes about 9 cups (enough for a 10-12 pound turkey) NOTE: Allow 1 white castle hamburger for each pound of turkey, which will be the equivalent of 3/4 cup of stuffing per pound. Posted to recipelu-digest Volume 01 Number 236 by EABoz@aol.com on Nov 10, 1997 Posted to MM-Recipes Digest V4 #121001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * White Corn Salad Recipe By : Serving Size : 3 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Frozen shoepeg white corn -- thawed 3/4 cup Chopped tomato 1/2 cup Chopped cucumber 2 tablespoons Chopped green bell pepper 3 tablespoons White wine vinegar 1 teaspoon Olive oil 1 teaspoon Dijon mustard 1/4 teaspoon Salt 1/8 teaspoon Pepper 1 centiliter garlic -- minced Combine first 4 ingredients in a bowl; toss. Combine vinegar and next 5 ingredients in a jar. Cover; shake vigorously. Pour over corn mixture; toss well. Yield: 3 servings (serving size: 1 cup). Per serving: 433 Calories; 7g Fat (14% calories from fat); 11g Protein; 86g Carbohydrate; 0mg Cholesterol; 242mg Sodium Recipe by: Cooking Light, June 1994, page 105 Posted to MC-Recipe Digest V1 #395 by igor@digex.net on Jan 28, 1997. Posted to MM-Recipes Digest V4 #121501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * White Meat Of Chicken Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups White meat of chicken -- diced large 1/2 cup Diced celery 1 cup Mayonnaise 1 dash Wine vinegar 1/2 cup Heavy cream Salt to taste White pepper to taste Toasted almonds Roast chicken covered, or boil chicken breasts until tender. Cool. Pull shin and bone from white meat. Mix mayonnaise and vinegar, combine with remaining ingredients. Place chicken salad in center of the Orange Souffle Ring. Garnish each serving with toasted sliced almonds. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 Posted to MC-Recipe Digest by Barb at PK on Apr 21, 1998 Posted to MM-Recipes Digest V4 #121501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * White Mushroom Salad With Parmesan Shards Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Sliced white mushrooms 1/2 cup Sliced celery 1/2 cup Sliced roasted red bell pepper 1/4 cup Balsamic vinegar 1 tablespoon Lemon juice 2 teaspoons Olive oil 2 centiliters garlic -- finely minced Fresh parmesan cheese shards Combine the mushrooms, celery, and pepper in a salad bowl. Whisk together the vinegar, lemon juice, oil, and garlic. Pour over the salad, and let the salad sit for 1/2 hour. Serve the salad on individual plates. Top each serving with Parmesan shards. Serving size: 1/2 cup Exchanges: Vegetable Exchange -- 1 Fat Exchange -- 1/2 Calories -- 57 Calories from Fat -- 35 Total Fat -- 4g Saturated Fat -- 2g Cholesterol -- 8mg Sodium -- 171mg Carbohydrate -- 3g Dietary Fiber -- 1g Sugars -- 2g Protein -- 4g Notes: Recipe for Wednesday, 5/6/98 In honor of Mother's Day, this week we are featuring seven delectable recipes from the cookbook Memorable Menus Made Easy, Robyn Webb's newest culinary collection of elegant dishes that will make every day a special occasion at home. Make this Mother's Day memorable by preparing one or all seven of these recipes for a truly extraordinary celebration. You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733). Copyright © 1998 American Diabetes Association MC formatted using MC Buster 2.0f & SNT on 5/9/98 Recipe by: http://www.diabetes.org/recipes Posted to MC-Recipe Digest by Parb at PK on May 9, 1998 Posted to MM-Recipes Digest V4 #121501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * White Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages lemon jello -- (3 oz) 2 packages cream cheese -- (8 oz) 1/2 pint Whipped cream 1 can crushed pineapple -- (large) 1 cup Crushed nuts Drain the pineapple and reserve juice; add enough water to the juice to make 2 cups. Heat the liquid to a boil and add jello, mix until dissolved. Chill until thick as syrup. Mash cream cheese and add to jello mixture. Mix well (I use a mixer). Add whipped cream and nuts, mix well. Pour into a 9x 12 dish and chill well. Note: the above recipe works very well with non-fat cream cheese nad non-fat whipped cream. Posted to EAT-L Digest by Sue Plumley on Dec 18, 1997 Posted to MM-Recipes Digest V4 #121501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Whitefish Salad Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 st celery -- peeled and diced 2 tablespoons Lemon juice 3 tablespoons Lowfat mayonnaise 3 tablespoons Non-fat sour cream 1 Smoked whitefish to yield 2 cups fi -- bones removed White pepper -- to taste Combne all ingredients except fish and pepper. Add fish. Add pepper to taste. Recipe by: Ann Brody(revised-low-fat) Posted to JEWISH-FOOD digest V97 #232 by Judith Sobel on Aug 17, 1997 Posted to MM-Recipes Digest V4 #121501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Wilted Cucumber Salad Recipe By : Serving Size : 2 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large cukes peeled and very thin sliced 1 tablespoon fresh dill or 1 tsp. dried dill wee 6 tablespoons canola oil 2 teaspoons dijon mustard 2 tablespoons white wine vinegar 1 tablespoon salt for the wilting process -- (to be off) 1/2 teaspoon sugar substitute or the real thing salt and freshly ground black peppe Put cuke slices in a colander with the tablespoon of salt and let them wilt for bout an hour. Rinse salt off and press out the excess water. Combine cukes with all else and chill. Toss again before serving. This is a very light and refreshing salad which makes a nice accompaniment- to any entree at any season of the year. I like to keep it around for munchies and side dishes for dinner or lunch. Makes 4-6 Servings. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Zucotini Salad Dressing Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Ta Red Wine Vinegar 2 Ta Orange Juice 1 Ta Poppy Seeds -- or 1 Ta Sesame Seeds 1 Te Sugar 1/2 Te Dry Mustard 1/2 Cu Oil 1 Green Onion -- minced Mix thoroughly. Store in jar with lid. Use to dress thinly sliced zucchini or other fresh vegetables. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - -