Category: Salads

Salads

Memorial Day Picnic Potato Salad

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Ok, this week, you will be shopping for your Memorial Day cook-out, right? Well, you simply cannot have a cook-out without some potato salad. Southern Living has several recipes for this and the one that caught my eye is the one which I always cook up anytime we are having bar-b-que or fried chicken or simply because I get hungry for it. It is easy and it will quickly become a family favorite.

4 lb Yukon potatoes

3 hard cooked eggs, peeled and grated

1 cup mayo (if you decide to use miracle whip, it will sweeten the flavor of the salad)

1/3 cup finely chopped onion and if desired 1/3 cup finely chopped celery (I usually do not put celery in mine)

1/3 cup sweet pickle relish

1 tables mustard

1 teas salt and pepper

1/2 teas celery salt and 1/2 teas dried dill

Peel potatoes and cut into 1 to 1 1/2 ” chunks and cook until tender. Drain and cool. Combine potatoes and eggs. Stir together mayo  and rest of ingredients. Gently stir with potatoes until well mixed. Cover and chill before serving.

Daily Thoughts · Salads

Plum Cute Tomatoes

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The weather has been exceptional this week and I have sought out alot of my old Southern Living Magazines. I don’t know if you know about this magazine, but if you don’t, you should consider checking it out. Every one has a story written on the last page. Each one of these stories has been so special and has tugged at my heart for so many reasons. Simply put, it restores my faith in the “southern way” of life. These stories are sometimes funny, sometimes conjures up memories of my childhood, causes  me to reconsider my thinking of certain subjects, but each one, better than the last. I have begun to tear these stories out and create a scrapbook of them. Next time you are at the store, pick up a Southern Living magazine and turn to the last page. You might become an avid follower of these stories, all the while, seeing great recipes and beautiful home projects that make “remodeling” seem so very simple. Also, will give your hubby or wife new additions to the “dream” list of home improvements. Randy is always excited to see me add new items to his never ending “honey do” lists, right sweetie?…….. now for the wonderful recipe I found in one of the oldie ones from July 2006. These are so great and easy. One of my favs…..

6 plum tomatoes

Salt & pepper to taste

1/2 teas Italian seasoning

2/3 cup crumbled feta cheese

1/4 cup Italian dressing

Cut tomatoes in half lengthwise and place cut side up on a baking sheet. Sprinkle evenly with sal and pepper to taste, Italian seasoning and feta cheese. Drizzle evenly with the Italian dressing.

Browil 3″ from heat 2 to 3 minutes or just until cheese starts to brown. Looks beautiful with a sprig of fresh basil laying on top….

Breads · Meats · Salads

Luncheon Layered Sandwiches

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Buy one loaf of uncut bread and have them slice it in the bakery horizontally into 4 layers.

1 (5 oz) jar of Kraft Pineapple Cheese spread

1 cup of chicken salad (either homemade or bought)

1 cup of egg salad

1 cup of tuna salad

1 (8 oz) container whipped cream cheese with chives

Between each slice of the bread, spread the above salad mixtures. Place the top on the bread. Use the whipped cream cheese spread to cover the entire outside of the sandwich loaf. Decorate with green olives and pimentos and parsley. Slice into 1 inch slices. This makes a beautiful sandwich loaf and can be served with a spinach salad and fruit salad for a wonderful luncheon. For dessert an assortment of cupcakes, lemon bars/brownies.

Meats · Salads

Chicken Salad

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2 cups chopped cooked chicken

1 cup chopped celery

1 cup seedless grapes, cut in half

1/2 cup chopped almonds, toasted

1 11 oz can drained mandarin oranges

1/2 cup mayo

1 teas grated onion

1/4 teas salt

Lettuce leaves

Combine chicken, celery, and next 3 ingredients in a bowl.

Combine mayo, onio and if desired, salt; add to chicken mixture, stirring gently. Spoon onto lettuce leaves. Yields 4 cups

A pretty way to serve this is to take oranges and cut them in half. Scoop out the insides, leaving the shells. Save the oranges for a jello salad or orange chicken and use the shell to serve the chicken salad. You will need to cup off the bottom of the shell, allowing it to sit up correctly.. place shell on lettuce giving the plate plenty of color.

Salads

Spinach Salad

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OK, an updated version of the ole classic! Took this to a luncheon today and have already had requests for the recipe, so am posting it.

2 sacks of washed and ready to serve spinach

1 bag of roasted sliced almonds

1 cup of dried fruit (cherries, dates, blueberries, cranberries)(not of each, there is a bag that has all of the fruit combined)

1 large can (16 oz) of mandarin oranges, drainned

2 green apples, sliced and chopped

dressing to taste (I used Raspberry-Walnut)

Combine all ingredients when ready to serve and then add dressing. The mixed fruit gave it such a different flavor instead of just the usual cranberries. Lay grilled chicken over the top for a full meal deal.

Salads

Parfait Salad

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Parfait Salad
 
First Layer
 
1 large package lime jello
2 cups boilng water
8 ice cubes
1 #2 can crushed pineapple (reserve 1 cup juice)
Make jello with boiling water and ice cubes. In a 11×7 pan or dish add and mix in crushed pineapple. Jell until firm.
 
Second Layer
Follow directions on one envelope of dream whip
add softened 8 oz. package cream cheese to “whipped” dream whip
Mix well
Spread over first layer. Chill
 
Third Layer
1 cup pineapple juice
3 tablespoons flour
3/4 cup sugar
3 beaten eggs
1 tablespoon lemon juice
Cook all ingredients until thick. Stirring constantly.  Cool. Spread over 2nd layer.
Can be made day ahead.
Salads

Cold Tortellini Chicken Salad

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Happy Easter to all of you! Have had such a grand time today staying home and cooking and setting the table for tomorrow. This week has passed so quickly. Thursday, spent most of the day at the hospital while one of my sweetest and dearest friends was having surgery. There were about 10 of us there that day, visiting, praying for Cora and just thinking about how blessed we are to have Christian friends who will be at our sides during not only the good times, but also the bad. We enjoyed planning a weekend trip, when Cora feels better, talked “cooking” and kids and grandkids and passed around cupcakes (yes, I couldn’t stand the thought of going and sitting without taking cupcakes). We began to look through magazines and found this one. You can tell by the ingredients and preparation that not only will it be easy, but sounds delishish. So am passing it on.. I plan on making it this week, as it will be another busy week and this recipe is very quick and easy.

9-10 oz cheese tortellini (makes about 4 cups cooked)

1 1/2 cups diced, cooked chicken (yes, another chance to use the rotisserie  chicken you buy in the deli)

1/2 cup chopped finely red onion

3 tables italitan seasoning

1 cup Hidden Valley Randy Buttermilk Dressing

1/3 cup shredded parmesan

Cook pasta according to package directions. Drain, rinse and cool. Prepare other ingredients and toss all together. FOr best results, chill before serving.

appetizers · Salads

Ham Roll Ups

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It is almost Easter! What a fabulous time of year, when we are blessed by the reminder of what God has done for us in sending His Son to die on the cross for our sins, and by His grace, we will get to feast at His table forevermore, in Heaven. How marvelous and what love. Thank you Lord.

Sunday, we will be having ham, scolloped potatoes, green beans, baked beans, jello salad and of course the infamous “bunny cake”. But in case you have something else in mind, wanted to pass on these ham appitizers so you could still get in the tradidional bite of ham for Easter.

Buy sliced honey ham (how ever many slices you would need)

The same amount of provolone cheese

Small tender asparagus stems

1 small container of Rondele Herb & Garlic cheese

Clean and rinse the asparagus and steam in about 1/4 cup water in microwave for about 2 minutes for 8 to 10 stems.

Drain and place on paper towels and allow to cool. Take the ham slices and spread the Rondele cheese over each slice. Place the provolone slice over this. Place a stem of asparagus over the cheese slice (you may want to trip the stem to where it is just barely sticking out after you have rolled it, but only trip the bottom of the stem, not the top)

After you have the asparagus place in this, roll up and place seam side down on a platter. This can be made the night before and sealed up until time to serve. This actually is better if made a few hours before. Enjoy as an appitizer or cut into thirds and place over salads after you have spooned the salad into individual bowls.

Casseroles · Daily Thoughts · Desserts · Meats · Salads

Snowy, Snowy Thursday

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I am still looking out the windows and just keep staring at the beautiful falling snow. This is one of the most beautiful days I have ever seen truly in my life. It has been snowing all day, and I just keep looking, afraid that it has stopped, but so far, it hasn’t. God seems so close when it is the gentle, quiet snow falling all around. It makes me so grateful for eyes to see and ears to hear the quietness of the snow as it continues to fall and decorate the ground.

This weather is to me, one of God’s great gifts to us. It makes me slow down and enjoy the fireplace, read a book or write a letter. On Tuesday of this week, a friend and I were invited to a friend of ours house for lunch. We had a great time and it was one of those days that we are always talking about having. Just lunch and laughter at someones home. Yes, you heard right. She fixed lunch, all homemade and it was delicious. I am posting two of the recipes which she fixed. The chicken salad and fruit salad, I have never had.  So am passing these on to you. They make the perfect lunch or dinner for company. It was just a wonderful relaxing time for the 3 of us. Rita, you outdid yourself and I thank you for taking the time and effort to make us feel so special. Next time, my house……you deserve a break! Thank you so much for the recipes. They were so good and know our friends will enjoy cooking them and eatting them…..so here they are:

Parfait Salad
 
First Layer
 
1 large package lime jello
2 cups boilng water
8 ice cubes
1 #2 can crushed pineapple (reserve 1 cup juice)
Make jello with boiling water and ice cubes. In a 11×7 pan or dish add and mix in crushed pineapple. Jell until firm.
 
Second Layer
Follow directions on one envelope of dream whip
add softened 8 oz. package cream cheese to “whipped” dream whip
Mix well
Spread over first layer. Chill
 
Third Layer
1 cup pineapple juice
3 tablespoons flour
3/4 cup sugar
3 beaten eggs
1 tablespoon lemon juice
Cook all ingredients until thick. Stirring constantly.  Cool. Spread over 2nd layer.
Can be made day ahead.
 
Chicken Casserole
3-31/2 pounds chicken breast (cooked)
1 stick butter
45 Ritz crackers
1 can cream of chicken soup
1  8 oz sour cream
Pull apart cooled cooked chicken. Layer on bottom of casserole dish. Mix soup and sour cream together.
Take half of the mixture and stir through the chicken.  Use the other half of mixture to spread over the chicken.
Melt the butter and crush the crackers into the butter and mix together.  Spread evenly over the chicken.
Bake 350 for 25 minutes
Salads

Too Many Thoughts and Don’t Know Where to Begin

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I have so many recipes going through my head this morning and so little time to sit and share. But am trying to think, “ok, what is something different I have not put on the ole blog before that would just suprise the heck out of everyone, and I thought…hum, something healthy! That’s it, I have nothing on the blog that would make our “healthy conscious friends” out there give us the ole pat on the back, so will share a great recipe that even I (Ms. Butterkin) think is pretty tasty and good. Got this out of Southern Living and is listed under “healthy Living” so we know it’s got to be just that!

Tomato, Bean, and Bread Salad

Serves 6

4 (2.5 oz) five grain hoagie rolls

vegatable cooking spray

1/2 cup light Caesar dressing (they used Girard’s Light , I used Paul Newman’s)

1/4  cup firmly packed fresh basil leaves, cut into thin strips

1 teas fresh lemon juice

1 (19 0z) can cannellini brans, drained and rinsed

1 large tomato, diced

1/2 medium size sweet onion, thinkly sliced

4 cups choppped romaine lettuce

Preheat oven to 400 degrees. Cut rolls into 1 in cubes. Place cubes on a baking sheet; coat with cooking spray. Bake 6 to 7 mins or until toasted.

Combine light caesar dressing, basil strips, and lemon juice in a large bowl. Add bread cubes, cannellini beans, diced tomato and sliced onions. Toss to coat. Chill 1 hour. Toss with lettuce before serving.