All-American Potato Salad

1 1/3 pounds potatoes -- (4 medium) cut into 1-inch pieces
salt
2 ounces bacon -- cooked and crumbled
2 hard-cooked eggs -- coarsely chopped
2 ounces crumbled blue cheese
DRESSING:
1 cup lowfat sour cream
1/2 cup lowfat mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon finely chopped garlic
1/4 teaspoon cayenne pepper
1/8 teaspoon white pepper -- (1/8 to 1/4)

In large saucepan, combine 5 cups water, potatoes and 2 teaspoons of salt; bring to a boil. Reduce heat to medium; cover and cook 12 to 15 minutes or until potatoes are tender when pierced with a fork. Meanwhile, in blender container, combine all dressing ingredients; process until blended. When potatoes are done, drain well. In large bowl, combine potatoes, bacon, eggs and blue cheese. Add dressing; toss to coat. Season with additional salt, as desired. Cover and refrigerate.



Broccoli Salad

3 C broccoli florets
2 oz Shredded cheddar cheese
1/2 C raisins
1/4 C red onion, shopped
8 slices crumbled bacon

1/2 Cup mayonnaise
2 Tablespoon sugar
2 teaspoon lemon juice

Combine broccoli, cheese, raisins, onion and bacon in a serving bowl.
Mix mayonnaise, lemon juice and sugar and pour over broccoli in bowl, mix well.
Refrigerate before serving.




Marcella's Blue Ribbon Potato Salad

2 medium tomatoes -- cut in 3/4-inch cubes
1 2/3 pounds potatoes -- (5 medium) peeled or unpeeled and cut into 3/4-inch cubes
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup chopped parsley
2 cloves garlic -- minced
1 teaspoon salt
1 teaspoon paprika
1 teaspoon ground cumin
3/4 cup thinly sliced red onion

In heavy 3-quart saucepan cook potatoes, covered, in 2 inches boiling water 10 to 12 minutes until just tender. Meanwhile, in large bowl whisk oil, juice, parsley, garlic, salt, paprika and cumin. Mix in tomatoes and onion. Drain potatoes thoroughly and add to bowl. Toss gently to coat completely. Serve warm or at room temperature.


SWEET POTATO AND APPLE SALAD

1 can sweet potatoes or yams
2 med. lg. red apples
1 c. celery
1/2 c. white raisins
1/2 c. nuts (walnuts, pecans or almonds)
1 c. lite salad dressing
Juice of 1 lemon or frozen concentrate

Cube cooked potatoes. Dice celery and unpeeled apples. Mix ingredients together. Refrigerate and serve chilled.




CAROLINA COLE SLAW

1 large head cabbage (about 3 pounds), cored
1 pound pared and shredded carrots
1 chopped green bell pepper
1 chopped sweet onion
2/3 cup vegetable oil
1 cup cider vinegar
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon dry mustard
1 cup sugar

1. Shred cabbage into a large bowl; toss with shredded carrots, green bell pepper and sweet onion.

2. In saucepan bring to boil vegetable oil, cider vinegar, celery seed, salt, dry mustard, and sugar; stir to dissolve sugar. Let cool slightly and then pour over cabbage mixture while still warm. Stir thoroughly, cover and refrigerate overnight.


CREAMY COLESLAW

SERVES 8

½ c. mayonnaise
2 T. sugar
1 T. cider vinegar
1 t. salt
1 t. pepper
5 c. shredded cabbage

Whisk mayo, sugar, vinegar, salt and pepper. Toss with cabbage. Refrigerate at least 1 hour or up to 1 day.



Pineapple Coleslaw

----DRESSING----
1/2 c Dairy Sour Cream
1 tb Onion; Finely chopped
1/2 c Mayonnaise
1 ts Lemon Juice
2 ts Sugar

----SALAD----
2 c Green Cabbage; shredded
1 c Carrots; shredded
1 c Red Apple; chopped
3/4 c Pineapple tidbits; drained


In small bowl, combine all dressing ingredients; blend well. In large bowl, combine all salad ingredients; toss lightly. Pour dressing over salad; mix well. Cover; refrigerate to blend flavors.


GREEK PASTA SALAD

1 lb Penne Pasta uncooked (about 5 cups dry)
1-1/2 C English Cucumber-peeled, seeded, and diced
3 med Tomatoes, seeded and chopped
1 C Feta Cheese, crumbled
1/2 C Red Onions, chopped
1/4 C Green Onions, chopped
1/2 C Kalamata Olives, pitted and sliced
1/4 C Fresh Oregano, chopped

Dressing

1/2 C Chicken Broth, low-sodium and low-fat
1/4 C Red Wine Vinegar
1 Tbsp Olive Oil
1-2 Tbsp Lemon Juice
1 tsp Dijon Mustard
1-2 tsp Sugar
2-3 cloves Garlic, minced
1/2 tsp Black Pepper

Cook past according to package directions. Drain. Rinse with cold water and drain again.
In a large bowl, toss together pasta, cucumber, tomatoes, feta, onions, olives, and oregano. Set aside.
In a small bowl, whisk together all dressing ingredients. Pour over salad and mix well. Season with more black pepper, if desired.

Cover and refrigerate at least 1 hour (preferably more) before serving.

Makes 8 servings.



30 Minute Ham and Bleu Cheese Salad

12 oz. uncooked bowtie pasta
1/2 c. chopped pecans
1/3 c. grated Parmesan
1/4 c. chopped fresh basil or 1 T. dried
1/4 c. chopped fresh parsley or 1 T. dried
4 oz. cooked ham, chopped
1/4 c. crumbled bleu cheese
1 clove garlic, minced
1/2 t. pepper
1/4 c. lemon juice
2 T. olive oil
1/4 c. sun-dried tomatoes, chopped (optional)

Cook pasta according to package directions; drain and transfer to serving bowl. Add pecans, Parmesan, basil, parsley, ham, bleu cheese, garlic, pepper and lemon juice; toss gently to combine. Add oil, stir gently and add sun dried tomatoes.

Serve immediately or cover and chill.


SPAGHETTI SALAD

1 lb spaghetti, cooked & drained well
1 large onion, diced
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1/2 cup celery, diced
1/2 cup carrots, grated or finely diced
2 fresh tomatoes (or 1 cup canned, drained well), diced
Salt & Pepper to taste
2 Tbsp Italian Seasoning
1 cup mayo or ranch dressing
5-6 slices of bacon

While spaghetti is cooking, cook bacon until crisp, crumble and set aside. Drain but do not rinse spaghetti; let cool slightly, cut into 2-3 inch pieces. Mix the remaining ingredients together (omit Italian season if using ranch dressing instead of mayo). Pour over cooled spaghetti and mix well. Chill until serving time. Serve on a bed of mixed greens and sprinkle crumbled bacon over top or use real bacon bits.

Rotini and Tuna Salad

Salad:

12 ozs. tuna in water, drained and flaked
2 1/2 cup rotini pasta, uncooked
1 cup frozen green peas, thawed and cooked
1 cup celery, sliced
1/2 cup bell peppers, chopped
1/2 cup onions, chopped

Dressing:

1 cup fat-free mayonnaise
3 tablespoons lemon juice, bottled
1/2 teaspoon thyme
1/8 teaspoon salt
1/8 teaspoon black pepper

Cook pasta according to directions on package. Rinse pasta with cold water and drain.

For the salad combine pasta, tuna, peas, celery, bell peppers, and onions in a mixing bowl. Mix well.

For the dressing combine mayonnaise, lemon juice, thyme, salt, and black pepper. Mix well.

Gently stir dressing into the salad. Cover and refrigerate 1 hour.

Yield: 8 servings



Fusilli Salad with White Beans

1 16-ounce package fusilli pasta
1 cup white pea beans -- soaked and cooked
OR
1 cup canned white pea beans -- drained and rinsed
5 ounces hard Italian hot salami -- sliced thinly
4 plum tomatoes -- chopped
1/2 red pepper -- cut in long, thin slices
1/2 green pepper -- cut in long, thin slices
10 black olives -- pitted and halved
2 tablespoons fresh parsley -- chopped

BALSAMIC VINAIGRETTE
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 clove garlic -- minced
1/2 cup olive oil
Salt and pepper -- to taste

Cook pasta according to package directions. Drain and rinse under cold water. In a large bowl, combine remaining salad ingredients. Add pasta and toss lightly to mix.

Dressing: Mix all ingredients together, whisking the olive oil in gradually at the end, until dressing is slightly thickened. Season with salt and pepper.

Just before serving, pour dressing over salad and toss.



"Twisted" Nicoise Salad

BLACK OLIVE VINAIGRETTE:
1/4 cup pitted kalamata olives -- rinsed
2 tablespoons water
1 tablespoon red wine vinegar
1 1/2 teaspoons chopped basil
1 1/2 teaspoons chopped parsley
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
TWISTED NICOISE:
1 1/3 pounds small yellow-flesh potatoes -- cut in half
1/4 cup extra-virgin olive oil
salt and black pepper
1/2 pound green beans -- trimmed
4 cups baby salad greens
3/4 pound ripe red tomatoes -- sliced
1 pound grilled chicken breast -- cut in strips
1/4 cup grated provolone cheese
1/4 cup pitted kalamata olives

To make vinaigrette, combine olives, water, vinegar, basil, parsley and pepper in food processor bowl or blender jar; process or blend until puréed. With motor running, slowly pour in oil.

In medium saucepan, cook potatoes in 2 inches simmering water, covered, 25 to 30 minutes or until tender. Drain potatoes and return them to saucepan; shake over low heat 1 to 2 minutes to dry thoroughly. Crush potatoes with fork, leaving some large chunks; stir in oil and season with salt and pepper. Set aside. In large saucepan, bring 2 quarts water to a boil; add 1 tablespoon salt. Drop in beans; boil about 3 minutes or until cooked but still slightly crunchy. Drain beans; drop into bowl of ice water to cool quickly; drain and set aside.

Toss greens with 4 tablespoons vinaigrette and divide among 4 large plates or shallow bowls. Arrange potatoes, tomatoes, beans and chicken around greens, dividing them equally; drizzle with remaining vinaigrette. Sprinkle cheese on top; garnish with olives.


NOTES : Shred smoked chicken or leftover roast chicken and use in place of grilled chicken.




Gazpacho Salad

6 Roma or plum tomatoes, chopped
1 onion, chopped
2 cucumbers, peeled, seeded and chopped
1/2 cup black olives, sliced
1 green pepper, chopped
3 - 4 stalks celery, chopped
2 garlic cloves, minced
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
2 Tbsp. fresh parsley, chopped
1 Tbsp. fresh basil, chopped
1 tsp. hot sauce
Salt and pepper to taste

In a large bowl, combine tomatoes, onion, cucumber, black olives green pepper and celery and toss. Combine garlic, vinegar, olive oil, parsley, basil, hot sauce and salt and pepper in a cruet and shake well. Just before serving, pour olive oil mixture over tomato mixture and toss.



Greek Salad on Pita

3 large ripe Florida tomatoes -- sliced 1/4 inch thick
1 small cucumber -- peeled and thinly sliced
1/4 pound Feta cheese -- crumbled
20 Greek style black olives -- pitted and cut in half
1 tablespoon fresh oregano
Salt and freshly ground pepper
2 tablespoons olive oil
1 tablespoon balsamic vinegar
4 pita breads -- halved and opened into pockets


Layer the tomatoes and cucumbers in a small bowl. Add the Feta cheese. olives, oregano and salt and pepper. Sprinkle oil and vinegar over all. Let stand 30 minutes.

Slip one quarter of the tomato mixture into each pita pocket, cut sandwich in half and serve.


Mandarin Salad

1/2 cup vegetable oil
1/4 cup cider vinegar
1/4 cup sugar
2 tablespoons finely chopped fresh parsley
1 teaspoon salt
1/4 teaspoon hot pepper sauce
1 cup sliced almonds
1/3 cup sugar
1 head iceberg lettuce
1 head romaine lettuce
2 cups chopped celery
2 (11 ounce) cans mandarin oranges, drained
1 cup thinly sliced red onions

Shake 1st 6 dressing ingredients in a jar and refrigerate.
Stir almonds and sugar in a small pan over medium heat until sugar melts and starts to carmelize and almonds are very lightly toasted.
Scrape into metal bowl and cool to room temperature.
Break up and store covered at room temperature.
Just before serving, put chopped lettuces in a large bowl.
Add celery, oranges, onions and almonds.
Shake dressing well and pour over salad.
Toss to mix and coat.


B L T SALAD

Serves 8-10

2 heads Romaine lettuce, washed, dried and torn into bite sized pieces
1 pint cherry tomatoes, cut in half lengthwise
1/2 lb. bacon fried crisp, crumbled, fat reserved
1/2 baguette, cut into cubes olive oil

Salt and pepper
½ c. mayonnaise
½ c. sour cream
1/4 c. red wine vinegar
1/4 c. chopped fresh herbs, chives, parsley, basil and thyme recommended
2 scallions, minced
1 t. garlic, minced
Salt and pepper

Place large skillet over medium heat add olive oil and a tablespoon of bacon grease to pan. Allow to heat up. Add bread cubes and toss until golden and lightly crispy. Salt and pepper and set aside. Prepare dressing, in a bowl, whisk together all dressing ingredients and 2 T. of bacon grease, taste, add salt and pepper as needed.

Toss dressing with lettuce, arrange on plates, top with tomatoes, croutons and crumbled bacon. Serve.

Whoooooweee.

I got it figured out, boys and girls. Mama doesn't really like to cook. She just loves to type recipes.

Seriously, that's a heck of a list. Gonna keep us all busy for awhile.

Yes mama can type like nobodies business! Thanks for all the great recipes WOW!!! I am anxiously awaiting the veggies from the garden, as I still have to try all the great veggie recipes she posted a while back when I put out my veggie S.O.S.
Thanks MamaM!

I've got tons of recipes that I still haven't even categorized yet in the computer. My library not only runneth over - but has taken over completely - but I need more! LOL Keeps me busy and out of trouble (sometimes). I've got 3 computers packed with recipes - so I do have a lot to share. Unfortunately - I do cook and bake - and I have the hands to prove it.

But I love my kitchen and I love playing in the kitchen. And I love to make tablecloths with matching napkins, runners, etc. for special occasions, holidays, etc. And I love to make kitchen curtains and all the neat little things that go in the kitchen. Towel toppers, pot holders, you name it.

Sew it, crochet it, knit it, make my own pattern, follow anothers pattern, incorporate several patterns - anything - just do it. And don't forget to make yourself all types of aprons! Every style and color you can think of.

NO I am not as bad as that dip on TV - Sandra Lee! My kitchen matches and looks nice - I don't dress to match it! I swear if that woman did any actual cooking she wouldn't know where to begin!

(bad Mama - bashing someone who hasn't grown up yet!)

LOL