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Salads

 
  • 2 kg med red potatoes, cut into 1 1/2 ich chunks. Salt
  • 2 med lemons
  • 3 TBS olive oil
  • 1 tsp sugar
  • 3/4 cup light mayo
  • 1/2 cup milk
  • 1/3 cup sour cream
  • 4-5 lrg celery stalks thinly sliced
  • 1/2 cup chopped chives or green onion tops
  • Chopped chives for garnish
  1. Potatoes, salt, cover, boil, reduce heat, cover simmer 10-12 min
  2. Grate 1 1/2 tsp lemon peel squeeze 1/4 cup juice In large bowl whisk, lemon peel, juice, oil, sugar.and 1 1/2 tsp salt
  3. Drain potatoes. Add hot potatoes to lemon dressing. Let cool
  4. In small bowl stir mayo, milk, sour cream and 1/2 tsp salt until smooth. Add to potato, celery,chives, stir until well coated
 
  • 1 pkg alpha mac letters
  • 1/2 cup green peppers
  • 1/2 cup green onions
  • 4 hard boiled eggs
  • 1 cup celery
  • 1 can shrimp
  • 1 can water chestnuts
  • 1 cup miricale whip
  • 1 cup mayonaise
  • Salad Supreme to taste 1 to 2 TBS
 

Dressing:

  • 1 cup vinegar
  • 1/2 cup vegetable oil
  • 2 tsp celery seed
  • 2 tsp sugar
  • 1/2 tsp salt
 
  • 1 kg cabbage, shredded
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped green pepper
  • 1/2 cup finely chopped sweet red pepper
  • 1 1/2 to 2 cups sugar ( to taste)

Combine dressing ingredients in saucepan; bring to a boil. Cool. Combine the cabbage, onion, peppers and sugar. Let stand until sugar dissolves. Pour cooled dressing over cabbage mixture; chill. Coleslaw keeps well in the refrigerator. Yield: 2 quarts.

© 2003–2021 The Redmond Family. All rights reserved.
www.redmondfamily.com/Family_resources/Recipes/Salads/