Salads
Lemon-Chive Potato Salad
- 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
- Potatoes, salt, cover, boil, reduce heat, cover simmer 10-12 min
- 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
- Drain potatoes. Add hot potatoes to lemon dressing. Let cool
- In small bowl stir mayo, milk, sour cream and 1/2 tsp salt until smooth. Add to potato, celery,chives, stir until well coated
Macaroni Shrimp Salad
- 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
Nine-Day Coleslaw
Dressing:
- 1 cup vinegar
- 1/2 cup vegetable oil
- 2 tsp celery seed
- 2 tsp sugar
- 1/2 tsp salt
Coleslaw:
- 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.