Recipes Ingredients:
2 c Cooked Diced Chicken OR
1 c Orange Sections
Turkey 1/2
c Halved Green Grapes
2 tb Soy Sauce
2 c Chopped Celery
1 c Diced Apples
Lettuce Leaves
Recipe Instructions:
Toss Chicken With Soy Sauce. Let Stand 15 Min. Mix Fruit With Celery,Add Chicken. Mix Again. Chill. Blend Dressing: 6 T. Low Fat Yogurt, 5 T. Low Cal. Mayonaisse, 4 T. Skim Milk, 2 Pakcets Equal, 1/4 t. Pumpkin Pie Spice. Arrange Fruited Chicken Salad On Lettuce (About 1 Cup Each) On Lettuce Leaves. Spoon Dressing Over Salad.
Recipes Ingredients:
1 lb GREEN OR PURPLE ASPARAGUS
1/2 ts Celery seed
1 x TRIMMED & CUT IN 1/2 “Pieces
1/2 ts Salt
1 lb Cooked, pealed & cleaned
1 tb Prepared horseradish
1 x Shrimp………………
1/4 c Freshly squeezed lemon juice
1/2 c Chopped red bell pepper
1 x Endive or Green leaf lettuce
1 c Mayonnaise (not Salad dressg
2 ea Hard-cooked eggs, diced
1/4 c Finely chopped parsley
4 ea Lemon wedges
1/2 ts Freshly ground white pepper
Recipe Instructions:
Cook green Asparagus in boiling salted water until barely tender, about 1 minute. If purple Asparagus is tender, don’t cook at all. In mixing bowl, combine asparagus, shrimp and bell pepper. In another bowl, mix mayonnaise, parsley, pepper, celery seed, salt, horseradish and lemon juice; stir into shrimp mixture. Spoon onto endive or lettuce; sprinkle with eggs and garnish with lemon wedges.
Recipes Ingredients:
22 oz Can mandarin oranges, draind
4 c Sour cream
27 oz Can pineapple chunks, draind
7 oz Flaked coconut
1 c Juice from pineapple
1 x Grapes/cherries for garnish
3 c Miniature marshmallows
Recipe Instructions:
Combine all ingredients except garnish, and chill several hours or overnight.
Serve on lettuce cups garnished with grapes or cherries. Mrs. Robert F. Lewis
Recipes Ingredients:
1 ts Chicken Bouillon Granules
1 tb White Wine Vinegar
1 c Water
1 tb Dijon Mustard
2 Bay Leaves
6 oz Uncooked Seashell
1 c Dry White Wine
Macaroni
1 sm Lemon Thinly Sliced
1 lg Red Bell Pepper Chopped
1 sm Onion Thinly Sliced
1 c Frozen Peas Thawed
3 cl Garlic
3/4 c Minced Fresh Basil
1/4 ts Red Pepper Flakes
1/2 c Minced Purple Onion
1 lb Medium Fresh Shrimp
1/4 c Minced Parsley
2 tb Olive Oil
1/8 tb Red Pepper
Recipe Instructions:
Combine Bouillon Granules, Water, White Wine, Lemon, Onion, Garlic, Bay Leaves & Red Pepper Flakes. Bring To A Boil; Add Shrimp & Cook 3 To 5 Min. Remove Shrimp From Broth, Reserving Broth. Rinse Shrimp Under Cold Water. Chill. Peel & Devein. Set Aside. Strain Broth Mixture, Reserving 1/2 C. Liquid & Garlic. Discard Lemon, Onion & Bay Leaves. Add Reserved Liquid & Garlic, Oil, Vinegar & Mustard To Process. Blend Until Mixture Is Smooth. Cook Macaroni According Package Directions. Drain. Rinse Under Cold Water & Drain Again. Combine Macaroni, Bell Pepper, Peas, Basil, Purple Onion, Parsley & Red Pepper in A Large Bowl. Add Reserved Broth Mixture, Tossing Well To Coat. Add Reserved Shrimp & Toss Gently. Cover & Chill Thoroughly. (Fat 11. Chol. 38.)
Recipes Ingredients:
1 Head iceberg or romaine
4 Green onions, trimmed and
Lettuce
Chopped
1/2 ts Savory
1/2 ts Thyme
2 ts Mint
3/4 c Feta cheese, crumbled
2 ts Fresh rue, chopped (opt.)
1/4 ts Ground pepper
2 ts Fresh coriander, chopped
1/4 c Vinegar
(opt.) 1/4
c Olive oil
2 tb Parsley, chopped
3/4 c Walnuts, chopped
Recipe Instructions:
1) Wash and dry the lettuce leaves; cut or tear into bite-size pieces and place into a Salad bowl. Add the remaining ingredients and toss lightly. NOTE: Lightly toasted sesame seeds may be substituted for the walnuts. To make moretum more authentically, use only two lettuce leaves; place them and the remaining green ingredients into a Blender and blend well. Transfer to a mixing bowl, and add the Cheese and ground pepper. Form into a ball. Add the vinegar and oil in sparing amounts.
Recipes Ingredients:
1 Very fresh Egg yolk
1 c Homemade croutons ****
1/4 ts Salt
3 tb Fresh grated/hand
6 tb Divided olive oil
Shredded Parmesan cheese
1 cl Garlic, crushed
1 tb Fresh lemon juice/
1/2 ts Worcestershire sauce
Concentrate
1/2 ts Dijon style mustard
2 Heads romaine lettuce
3 tb Apple cider vinegar
Inside leaves only ***
Fresh ground black pepper
Recipe Instructions:
*** The lettuce is deribbed and torn into bite size pieces, rinsed and thoroughly patted or spun dry in a Salad spinner, you may need 3 heads large enough for a big salad.**** Homemade Bread in 1-inch cubes sauteed in Butter until golden brown, served warm on chilled crisp green. In a large Salad bowl, combine the Egg yolk, lemon juice, salt and 1 Tb of the olive oil. Whisk in garlic, worcestershire and mustard and blend until thoroughly combined. With a gentle rolling motion, incorporate the romaine. Add the vinegar and the remaining olive oil in the proportions of 1 part vinegar to 2 parts oil, until you have the consistency and flavor you desire. Roll the Salad again, adding black pepper to taste. The Salad can be chilled at this point, but not for too long. Just before serving, finish by placing warm croutons in the center of the Salad and the Parmesan in a ring around the circumference. Roll gently to serve.
Recipes Ingredients:
1/3 c Uncooked Bulgur
Skinned
(1 C. Cooked Brown Rice 1/2
c Broccoli Flowerets
May Be Substituted For 2
tb Minced Green Onions
Bulgur.) 1
ts Lime Juice
2 2/3 c Boiling Water Divided
1/4 ts Pepper
1 ts Chicken Bouillon Granules
1/4 ts Crushed Red Pepper Flakes
1 cl Garlic Crushed
1 ts Minced Gingerroot
1 (10 Oz.) Chicken Breast
Recipe Instructions:
Combine Bulgur & 2/3 C. Boiling Water in A Large Bowl; Let Stand 30 To 45 Min. OR Until Liquid Is Absorbed. Set Aside. Combine Bouillon Granules, Garlic, & Remaining 2 C. Boiling Water in A Medium Saucepan. Bring To A Boil Over High Heat; Add Chicken. Cover, Reduce Heat & Simmer 20 Min. OR Until Chicken Is Tender. Remove Chicken & Let Cool. Discard Broth. Bone Chicken & Cut Into Bite Side Pieces, Combine With Reserved Bulgur. Steam Broccoli 5 Min. OR Until Crisp Tender. Add To Chicken Mixture. Add Green Onions, Lime Juice Pepper, Red Pepperflakes & Gingerroot To Chicken Mixture, Tossing Well. Cover & Chill 2 To 3 Hours.