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