| Chilled
Side Salads for Easy Easter Entertaining |
| The aisles at local grocery stores are overflowing with
pastel colors and Easter baskets-chocolate bunnies, marshmallow
chicks and every color of jelly bean you can imagine. Easter
is also a time for panic if you are the cook and you are preparing
to entertain family and friends. What do you cook this year?
The easy choices are a traditional turkey, or a ham or pork
loin, but coming up with new, delicious side dishes are another
matter entirely. Help is on the way! |
| Keep in mind that many of these colorful side dishes can
be made ahead of time and kept cold until ready to serve.
Concentrate on the traditional main course and a warm side
of fluffy mashed potatoes and gravy, with hot rolls, and just
glide to the refrigerator and pull out these delicious side
dishes. These dishes also keep well refrigerated, so you will
have plenty for lunches and quick evening meals with leftovers
next week. |
| |
| French
Corn, Bacon and Bean Salad |
| 15 oz. can green beans, drained, or equivalent fresh |
| 8 oz. can corn, drained, or equivalent fresh and cut from
cob |
| 2 tsp. onion, finely chopped |
| 1/2 cup celery, thinly sliced |
| 2 Tbsp. green pepper, finely chopped |
| 1 small jar pimento, drained |
| 1 Tbsp. cider vinegar |
| 1/3 cup French dressing, your choice |
| 6 to 8 slices bacon, fried crisp and crumbled |
| Combine beans, corn, onion, celery, green pepper and pimento.
Mix French dressing and vinegar and toss with salad. Cover
and chill for one hour. Serve on fresh lettuce leaves. Serve
crumbled bacon on top. Keep chilled until ready to serve.
(Double or triple this recipe for a large crowd.) |
| |
| Everybody’s
Favorite Crunchy Ramen Noodle Cabbage Salad |
| 1 head cabbage, chopped |
| 4 green onions, chopped |
| 4 Tbsp. sesame seeds, toasted |
| 1/2 cup sliced almonds, toasted |
| 1/2 cup vegetable oil |
| 1 pkg. pork-flavored Ramen noodles |
| 1 1/2 Tbsp. sugar |
| 1 Tbsp. sesame oil |
| 3 Tbsp. rice wine vinegar |
| Mix the cabbage, green onions, sesame seeds and almonds.
For the dressing, mix the vegetable oil with the Ramen flavoring
packet, along with the sugar, sesame oil and rice wine vinegar.
Mix well and set aside. Break up the uncooked Ramen noodles
by hand, or gently with a mallet inside a closed gallon-sized
zippered plastic bag. Combine the broken noodles, and the
cabbage mixture, and pour dressing over the salad and mix
just before serving. Serve immediately. |
| |
| Tarragon
Mushrooms |
| Approx. 1 1/4 lb. large fresh mushrooms |
| 2 green onions, slice thin including tops |
| 2 shallots, sliced thin |
| 2 Tbsp. fresh chives, minced |
| 2/3 cup olive oil |
| 1/4 tarragon vinegar |
| 1/4 cup dry white wine |
| 1 garlic clove, minced |
| 1 Tbsp. fresh lemon rind, grated |
| Chopped fresh parsley |
| Wash and trim the mushrooms, slice thin and place in a bowl
with the green onions, shallots and chives. In a small bowl,
whisk together the olive oil, tarragon vinegar, and white
wine. Add garlic and lemon rind and whisk until frothy. Pour
marinade over mushrooms and chill for at least three hours,
tossing the mushrooms several times to coat completely. Serve
chilled sprinkled with fresh chopped parsley. |
| |
| Lime
Jell-O and Pineapple Fluff |
| 1 large package of lime Jell-O |
| 8 oz. cream cheese |
| 1 cup heavy cream |
| 20 oz. can crushed pineapple |
| Drain and reserve juice from the pineapple, and add water
to make 1 1/2 cups juice. Bring to a boil and mix with Jell-O.
Let cool. Soften cream cheese, and beat until fluffy and add
2 Tbsp. cream. Whip remaining cream in a separate bowl until
stiff. Whip cooled (but not set) Jell-O mixture until fluffy.
Gently fold in whipped cream cheese mixture, and then fold
in whipped cream. Place in a decorative bowl and chill until
set. |
| |
| Ethel’s
Carolina-Style Sour Cream Potato Salad |
| 8 large baking potatoes, cooked, peeled and chopped |
| 4 large eggs, hard-boiled and chopped |
| 4 large dill pickles, chopped |
| 1 1/2 cups real sour cream |
| 1 cup mayonnaise |
| 1 Tbsp. sweet pickle juice (or more depending on taste) |
| 1 tsp. yellow mustard |
| 1 cup green onions, finely chopped |
| 2 tsp. sugar |
| 2 tsp. dill weed |
| Salt and pepper to taste |
| Combine first three ingredients in a large bowl. Combine
the remaining items in a separate bowl. Stir gently to combine,
and refrigerate overnight for best flavor. Serve chilled.
|
| |
| Oriental
Sweet ‘N Sour Salad |
| 1 15 oz. can green beans, drained |
| 1 15 oz. can wax beans, drained |
| 1 12 oz. can bean sprouts, drained |
| 1 5-oz. can water chestnuts, sliced, drained |
| 1/2 cup red onion, sliced very thin |
| 1/3 cup sugar |
| 1/3 cup cider vinegar |
| 2 Tbsp. soy sauce |
| 2 Tbsp. salad oil |
| 1/2 tsp. celery salt |
| In a small bowl, mix last five ingredients. Pour over the
rest of the ingredients and mix gently. Cover and chill overnight.
Serve cold. |
| |
| Amish
Carrot Coins Salad |
| 2 lbs. carrots, peeled, and cut into 1/4-inch thick slices |
| 1 large green pepper, cut into thin strips |
| 1 medium onion, chopped |
| 1 can condensed tomato soup |
| 2/3 cup sugar |
| 2/3 cup cider vinegar |
| 1/4 cup vegetable oil |
| 1 tsp. dry mustard |
| 1 tsp. salt |
| 1 tsp. Worcestershire sauce |
| 1/2 tsp. pepper |
| In a saucepan, cook the carrots in water until tender, but
still slightly crisp. Drain and cool. Place carrots in a 3-quart
sealable serving bowl. Add green pepper and onion. Set aside.
In a medium bowl, whisk soup, sugar, vinegar, oil, mustard,
salt, Worcestershire sauce and pepper until smooth. Pour over
vegetables and stir. Cover and chill overnight, or up to three
days, stirring occasionally. Serve with slotted spoon. Makes
about 8 cups of salad. |
