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* Exported from MasterCook *

Asparagus Vinaigrette

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cans Asparagus Spears -- or
2 Pounds Asparagus -- fresh
Vinaigrette Dressing
Lettuce

Cook fresh asparagus as desired, drain, or open cans of asparagus and


drain.

Lay asparagus in a single layer in a shallow dish.

Pour vinaigrette dressing over asparagus. Chill.

Serve on lettuce cups as a salad.

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* Exported from MasterCook *

Aunt Alice's Layer Salad

Recipe By : Aunt Alice


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

Starting in bottom of bowl.

Place a layer of lettuce (chopped) as much as you need for a meal.


3/4 cup finely chopped bell pepper
3/4 cup chopped celery
Water chestnuts and bamboo shoots
1/2 cup green onions tops too
1 can english peas
1 cup mayonnaise with 1 tablespoon sugar.
Sprinkle with Parmesan cheese. Spread mayonnaise and sugar mixed well on
top of salad. Then sprinkle with chee. Then top this with 7 slices of
crisp bacon crumbled.
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* Exported from MasterCook *

Avo-Dew Salad

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Large Honeydew Melon
3 Avocados
Romaine Lettuce -- or
Bibb Lettuce
1/4 Cup Lemon Juice

Peel and cube avocados; dip in lemon juice to prevent browning.

Cut honeydew into bite-sized chunks.

Combine avocados and honeydew.

Line large platter with lettuce leaves; top with fruit.

Serve with Spicy Cheese Dressing. (See dressing section).

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* Exported from MasterCook *

Avocado Dressing

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Cup Avocados -- peeled and chopped
2 Teaspoons Fresh Lemon Juice
1/2 Teaspoon Salt
1/4 Teaspoon Celery Salt
1 Dash Pepper
1 Cup Sour Cream -- divided

Place avocado, lemon juice, salt, celery salt, pepper and 1/2 cup sour
cream in blender container. Cover and puree until smooth.

Blend in an additional 1/2 cup sour cream.

Chill, covered, allowing flavors to blend.

Yield: 1 1/2 cups

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* Exported from MasterCook *

Avocado Salad

Recipe By : MS Access, Possum Kingdom Lake Cookbook


Serving Size : 8 Preparation Time :0:10
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Avocado -- cut in half
1 Red onion -- cut in slices
1 tomato -- cut in slices
salt -- to taste
1 Lime -- cut in half

Cut avocado in halves.

In a big bowl. Place sliced tomatoes, red onions, and lettuce.

Sprinkle with lime juice, salt and pepper. Toss.

Add avocado on top. Toss gently.

Serve.
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* Exported from MasterCook *

Aztec Calendar (Taco Salad)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
2 tablespoons chili powder
1 teaspoon ground cumin
3/4 teaspoon salt
1 avocado -- cut in 1/2" cubes
2 tablespoons lemon juice
4 cups finely shredded lettuce
1 1/2 cups finely sliced green onions
1 1/2 cups shredded cheddar cheese -- sharp
1 cup cherry tomatoes -- quartered
Dressing:
14 ounces taco sauce
1/4 cup chopped green chilies
2 tablespoons salad oil
1/2 teaspoon ground cumin
2 cups tortilla chips
1/2 cup sour cream

Salad: in a medium skillet cook beef until brown, stirring to break up


meat. Drain off drippings and stir in chili powder, cumin and 1/2
teaspoon salt. Cook over low heat, stirring 3 minutes. Col. Place
avocado in bowl. sprinkle with lemon juice and remaining 1/4 teaspoon
salt. Prepare remaining ingredients for salad, set aside. in small bowl
combine all ingredients for dressing.
to serve arrange in concentric circles, lettuce green onion meat cheese,
avocado and tomatoes. Sprinkle chips on top of salad. Serve immediately
with dressing and a dollop of sour cream. Makes 6 servings.

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NOTES : You can place avocado in center of serving platter, around this
put tomatoes, then aroung tomatoes put mat, then aroung meat
cheese and aroung cheese put lettude, green onions in one ring.
Put some chips on outside of lettuce and green onio s. In one
dish put dressing and one dish of sour cream.

* Exported from MasterCook *

Bacon Dressing

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Slices Bacon
1/4 Cup Apple Cider Vinegar
1 Teaspoon Sugar
1/2 Teaspoon Salt
1 Dash Pepper

Saute bacon until crisp; drain on absorbent paper. Crumble; set aside.

Stir vinegar and remaining ingredients into bacon drippings; heat to


boiling.

Pour hot dressing over salad greens; toss.

Garnish with crumbled bacon; serve immediately.

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* Exported from MasterCook *

Bacon Dressing 1

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Slices Bacon -- diced
1 Cup Croutons
1/4 Cup Salad Oil
2 Tablespoons Vinegar
1 Teaspoon Dry Mustard
1/2 Teaspoon Salt
1 Tablespoon Sugar
Bacon Drippings
1 Cup Sour Cream -- at room temperature

Fry bacon until crisp. Remove, drain and crumble.

Keep bacon drippings hot.

Combine salad oil, vinegar, mustard, salt and sugar. Beat well.

Gradually beat in hot bacon drippings.

Stir in sour cream.

Serve over salad greens. Top with crumbled bacon and croutons.

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* Exported from MasterCook *

Basic French Dressing

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Olive Oil -- or salad oil
1/4 Cup Vinegar
1/4 Cup Lemon Juice
1 Teaspoon Salt
1/2 Teaspoon Dry Mustard
1/2 Teaspoon Paprika

Beat all ingredients together with rotary beater or shake well in tightly
covered jar.

Keep in covered jar in refrigerator.

Shake again to mix before using as it separates on standing.

Makes 1 1/2 cups


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* Exported from MasterCook *

Basic Yogurt Salad Dressing

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Pint Yogurt
1 Teaspoon Lemon Juice
1/4 Teaspoon Garlic Salt
1/4 Teaspoon Onion Salt
1 Dash Celery Salt -- or rosemary

Stir ingredients together.

Makes 1/2 pint.

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* Exported from MasterCook *

Basil Buttermilk Dressing

Recipe By : Sr. Judy Murray, OCD


Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups Fresh Basil -- packed
3/4 Cup Buttermilk
2 Green Onions
3/4 Cup Mayonnaise
1/2 Teaspoon Pepper

In a blender combine fresh basil, green onions and buttermilk. Blend


until smooth.

Add mayonnaise and pepper and whisk together.

Store in refrigerator.

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NOTES : Possum Kingdom Lake Cookbook

* Exported from MasterCook *

Cabbage Salad 1

Recipe By : Susie & George Henderson


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head cabbage
onion
1 tablespoon sugar
salt & pepper to taste
celery salt & seeds to taste
mayonnaise

Chop cabbage very fine. Mix all ingredients well.

Note: Need a large wooden bowl & chopper to make cabbage chop fine.
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NOTES : Possum Kingdom Lake Cookbook

* Exported from MasterCook *

Cabbage Salad 2

Recipe By : Susie & George Henderson


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head cabbage -- chopped very fine
onion
1 tablespoon sugar
salt & pepper
celery seed

Mix together.

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NOTES : Possum Kingdom Lake Cookbook


* Exported from MasterCook *

Caesar Salad

Recipe By : The New Basics


Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----dressing-----
4 anchovies
2 cloves garlic
1 1/2 tablespoons lemon juice
2 1/2 teaspoons dijon mustard
4 1/2 tablespoons olive oil
-----salad-----
1 head romaine lettuce -- cut up
1/2 cup olives
2/3 cup parmesan cheese
croutons

Mix all dressing ingredients in food processor. Mix salad with dressing
and sprinkle with salt and pepper.

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* Exported from MasterCook *

Caesar Salad Dressing, Low Cal

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 c tofu
1 1/2 tsp dijon mustard
1 tsp anchovy paste -- or anchovy
2 tbsp parmesan cheese -- grated
1 pinch sugar -- pinch
2 tbsp lemon juice
1 garlic clove -- minced
1/4 tsp salt
1 tbsp olive oil
1 pinch pepper
In small saucepan of simmering water, poach tofu for 2 minutes; drain,
chop coarsely and let cool. In blender, blend lemon juice, mustard,
garlic, anchovy, salt, sugar and pepper. With blender running, gradually
add tofu, cheese and oil. Transfer to small jar and refrigerate, covered,
for up to 2 days. Makes 1/2 cup. Per T: about 30 calories; 1 g protein, 3
g fat; 1 g carbohydrate.

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NOTES : Sent to MC mailing list by Reggie Dwork reggie@netcom.com

* Exported from MasterCook *

Celery Seed Dressing

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup confectioners' sugar
1/4 cup apple cider vinegar
2 teaspoons mustard
1 teaspoon salt
1 teaspoon paprika
1 teaspoon celery seed
1 cup salad oil

Combine first 6 ingredients. Slowly add oil, beating constantly until


thickened. Cover; chill. If dressing separates, stir well before serving
over fruit salads.

Makes 1 1/2 cups.


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* Exported from MasterCook *

Chicken Vegetable Salad

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup diced cooked chicken
3/4 cup frozen green peas -- cooked and cooled
3/4 cup cooked rice -- cooled
2/3 cup finely diced celery
1 1/2 tablespoons diced pimiento
1/2 cup mayonnaise
1 dash white pepper
1 teaspoon lemon juice
6 lettuce cups
3 tomatoes -- peeled and
-- quartered

Combine chicken, peas, rice, celery, and pimiento. Blend mayonnaise,


seasonings and lemon juice; pour over chicken-vegetable mixture. Toss
lightly. Adjust seasoning, if necessary. Cover and chill before serving.
Serve salad on lettuce cups and garnish with tomato wedges.

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* Exported from MasterCook *

Chinese Chicken Pasta Salad

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup miracle whip or miracle whip light
dressing
2 tablespoons soy sauce
1 teaspoon ground ginger
1/4 teaspoon hot pepper sauce (optional)
3 cups rotini -- cooked, drained
2 cups chopped cooked chicken
1 cup pea pods
1 cup chopped red peppers
1/4 cup sliced green onions
Mix Miracle Whip, soy sauce and seasoning in large bowl. Add remaining
ingredients; mix lightly. Refrigerate.

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* Exported from MasterCook *

Chutney Dressing

Recipe By : Barbara Price


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup vegetable oil
1/4 cup chutney
2 tablespoons vinegar
1/2 teaspoon onion salt

Shake all ingredients in tightly covered container.

Good on spinach tossed salad or other salads.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Coconut Carrot Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups flake coconut
1 1/2 cups shredded carrots
1/2 cup mayonnaise
1/4 cup raisins
2 tablespoons lemon juice
1/2 teaspoon ground ginger

Combine all ingredients in a bowl; mix well.

Chill.
Serve on crisp lettuce.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Cole Slaw 1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 medium head cabbage
1 medium onion -- chopped
2 tablespoons vinegar
1/4 cup sour or heavy cream
1/4 cup salad dressing
1/4 teaspoon salt
1/2 teaspoon dry mustard
1 1/2 teaspoons sugar

Mix all ingredients.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Cole Slaw 2

Recipe By : Connie Costello


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds cabbage
1 Bell pepper
2 Onions
2 cups sugar
1 Cup oil
1 cup vinegar
2 tablespoons sugar
1 tablespoon celery seed
1 tablespoon salt

Cut cabbage, pepper and onions. Sprinkle 2 cups sugar over mixture.

Combine oil, vinegar, 2 Tbsp. sugar, celery seed and salt in sauce pan.
Bring to a boil.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Confetti Pea Salad

Recipe By : ad
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages frozen green peas -- thawed (10 oz.)
1 container Borden Sour cream -- (8 oz.)
6 slices bacon -- cooked and crumbled
6 Green onions -- sliced
1 jar chopped pimiento -- well drained (2
1 oz. )
1 teaspoon Beau Monde seasoning or seasoned salt
Lettuce leaves -- (optional)

In large bowl, combine ingredients; chill 2 to 3 hours to blend flavors.

Stir before serving.

If desired, serve on lettuce.

Refrigerate leftovers.

Makes 8 to 10 servings.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *


Creamy French Dressing 1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Borden Lite-line plain yogurt -- (8 oz.)
2 tablespoons Real Lemon juice from concentrate
2 tablespoons vegetable oil
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon hot pepper sauce

In small bowl, combine all ingredients. Chill to blend flavors.

Makes 1 Cup

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Creamy Garlic Dressing

Recipe By : Sr. Judy Murray, OCD


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup plain low-fat yogurt
1 1/2 teaspoons Dijon or spicy brown mustard
1/2 teaspoon finely grated lemon peel
1/8 teaspoon cayenne pepper
2 teaspoons minced parsley
2 cloves garlic -- peeled and halved

In a medium bowl whisk together yogurt, mustard, lemon rind and cayenne
pepper.

Stir in parsley. Thread garlic onto a toothpick and add to the dressing.

Cover and chill for 6 hours or overnight.

Remove garlic and discard before serving dressing.

Store in tightly covered jar in refrigerator and shake well before each
use.
NOTE: To turn simple greens in a well dressed salad. Make dressing in
advance to allow the garlic flavor to come through.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Crunchy Bacon Coleslaw

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Miracle Whip or Miracle Whip Light
Dressing
1 tablespoon sugar
4 cups shredded green cabbage
1 cup shredded red cabbage
1/2 cup chopped peanuts
4 slices bacon crisply cooked -- crumbled

Mix dressing and sugar in large bowl.

Add remaining ingredients; mix lightly.

Refrigerate.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Crunchy Salad Topping

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Grape-Nuts
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 tablespoons parsley flakes
2 tablespoons bacon bits

Mix and store in covered jar.

Sprinkle on top of salad.

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* Exported from MasterCook *

Cucumbers in Sour Cream

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup vinegar
3/4 cup water
2 tablespoons sugar
1 teaspoon salt
4 whole peppercorns
4 large cucumbers
2 cups sour cream
salt

Combine vinegar, water, sugar, salt and peppercorns.

Thinly slice cucumbers and marinate in vinegar mixture 3 to 3 hours. Stir


occasionally.. Drain.

Gently mix cucumbers with sour cream and salt to taste

Yield 3 cups.

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* Exported from MasterCook *

Curried Chicken Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dressing:
1/4 cup mayonnaise
2 tablespoons mango chutney
1/2 teaspoon curry powder
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon white pepper
1 cup plain yogurt
Salad:
3 cups cooked chicken -- cubed
2 cups cantaloupe -- cubed
2 medium cucumber -- peeled, seeded, cube
3 cantaloupe -- cut in half
1/2 cup slivered almonds -- toasted

Dressing: in blender container place first 6 ingredients, cover and blend


until smooth, scrapping down side of container occasionally. Spoon into
medium bowl and stir in yogurt until combined. Cover and refrigerate at
least 3 hours for flavors to blend. Just before serving add chicken, cubed
cantaloupes and cucumbers to the dressing; toss gently if desired, place
melon slices on individual plates; mound heaping cup of salad on each
melon half. Sprinkle toasted almonds on top. Makes 6 servings.

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* Exported from MasterCook *

Dressing For Slaw

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1 cup vinegar
1 Cup oil
1 teaspoon mustard seed
1 teaspoon celery seed
1 teaspoon salt

Combine above ingredients in pan and heat. Pour over cabbage mixture and
let stand several hours or overnight.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Easy Macaroni Salad

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----philly.inquirer-----
1 cup hellman's real mayo.(best ma
pepper
8 ounce cooked elbow macaroni -- drained
1 teaspoon sugar
2 tablespoon vinegar
1 teaspoon salt
1 cup sliced celery
1/4 cup chopped onion
1 tablespoon prepared mustard
1/4 teaspoon pepper
1 cup chopped green or red

IN A LARGE BOWL,STIR MAYONNAISE,VINEGAR,MUSTARD,SUGAR,SALT,AND PEPPER


UNTIL SMOOTH.ADD MACARONI,CELERY,GREEN PEPPER,AND ONION;TOSS TO COAT WELL.
COVER.REFRIGERATE AT LEAST TWO HOURS TO BLEND FLAVORS.MAKES FIVE CUPS

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* Exported from MasterCook *

Egg Salad Stuffed Tomato


Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Hard cooked eggs -- chopped
1/3 cup chopped pimiento-stuffed green olives
1/4 cup chopped celery]
2 tablespoons chopped onion
1/4 teaspoon dry mustard
1 dash pepper
1/2 cup Borden-Lite Line Plain Yogurt
Tomatoes for stuffing

In medium bowl, combine ingredients; stir until blended. Chill.

Serve stuffed into fresh tomatoes or as a sandwich spread.

Garnish as desired. Refrigerate leftovers.

Makes 2 Cups.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Ensalada Zucchini

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound zucchini
1/2 teaspoon salt
1/2 cup water
2 teaspoons garlic salt
1/4 teaspoon paprika
1/8 teaspoon black pepper
1/4 teaspoon sugar
1 tablespoon instant minced onion
1/4 teaspoon basil leaves
1/4 cup white wine vinegar
1/3 cup salad oil
1 large avocado
12 large pimiento stuffed olives

Scrub zucchini; cut off stem ends and cut into 1" thick slices.
Cook in salted water for 5 to 7 minutes until crisp cooked. Drain.

Combine next 8 ingredients in a jar; shake to blend well.

Pour over zucchini and marinate several hours or overnight.

Drain off dressing and save.

Peel and slice avocado.

Line a plate with lettuce. Arrange zucchini, avocado and olives on


lettuce.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Five Cup Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup coconut
1 cup mandarin oranges
1 cup small marshmallows
1 cup pineapple chunks
1 cup sour cream

Mix well.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

French Dressing 1

Recipe By : Barbara Price


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup salad or olive oil
1/4 cup lemon juice or cider vinegar
1 tablespoon sugar
3/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon dry mustard
1/4 teaspoon pepper

Mix well and refrigerate.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

French Dressing 2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup olive oil -- vegetable oil or
combination
1/2 cup sugar
1/4 cup vinegar
1/4 cup lemon juice
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon paprika

Shake all ingredients in tightly covered container; refrigerate.

Shake just before serving.

Makes 1 1/2 cups dressing.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Garlic Croutons
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Bisquick baking mix
1 teaspoon garlic powder
1/2 cup boiling water

Heat oven to 375 degrees.

Grease rectangular pan, 13x9x2 inches/

Mix all ingredients; spread in pan.

Bake until golden brown, 20 to 25 minutes.

Cool 10 minutes; cut into 1/2" cubes.

Remove from pan.

Cool completely.

For crisper croutons, place croutons on ungreased cookie sheet and bake in
400 degree oven for 5 to 7 minutes.

Makes about 6 cups of croutons.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Garlic Dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup olive oil -- vegetable oil or
combination
1/2 cup sugar
1/4 cup vinegar
1/4 cup lemon juice
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon paprika
3 cloves garlic -- crushed
1 dash fresh ground pepper
Shake all ingredients in tightly covered container; refrigerate.

Shake just before serving.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

German Sweet Sour Cream Slaw

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large head cabbage
1 Onion -- thinly sliced
7/8 cup sugar
2 teaspoons sugar
1 teaspoon dry mustard
1 teaspoon celery seed
1 cup vinegar
3/4 cup Wesson oil
1 tablespoon salt

Shred large cabbage head with knife. Put a layer of cabbage about 2"
thick and a layer of thinly sliced onion, repeat until bowl is filled.
Over this pour the 7/8 cup of sugar.

Heat to boiling the 2 Tbsp. sugar, dry mustard, celery seed, vinegar, oil
and salt. Pour over the cabbage mixture.

Cover at once and put in refrigerator for 4 hours. Stir well after the 4
hours.

his will last as long as it lasts.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *


Green Beans With Red Onion Salad

Recipe By : Pierre Franey


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound fresh green beans
Salt -- to taste
1 teaspoon Dijon-style mustard
1 tablespoon red wine vinegar
3 tablespoons vegetable oil
Freshly ground pepper to taste
1/2 cup coarsely chopped red onions

Cut off and discard the tips of the beans. Break the beans into 2 inch
lengths. Drop beans into boiling salted water to cover and return to a
boil. Simmer about 7 minutes or until crisp and tender. Do not overcook.
Drain. Let cool.

To make the dressing, put the mustard in a salad bowl and add the vinegar.
Start beating with a wire whisk while adding the oil. Add salt and
pepper and the onions.

Add the beans and toss until blended.

Serve at room temperature.

Fort Worth Star-Telegram March 1989

Pierre Franey of the New York Times News Service

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Guacamole Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium avocados -- peeled and pitted
1 tablespoon lemon juice
4 ounces diced green chilies
2 teaspoons hot taco sauce -- to 4 teaspoons
1/2 teaspoon salt
1/2 teaspoon chili powder
lettuce -- chopped

In medium bowl, mash avocado with lemon juice. Blend in remaining


ingredients. Chill and top on chopped lettuce.

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* Exported from MasterCook *

Ham and Macaroni Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon salt
4 ounces macaroni
3 quarts boiling water
1/4 cup French dressing
2 cups ground ham
1/8 teaspoon dry mustard
1/2 cup chopped celery
1/2 teaspoon salt
1/2 cup chopped cucumbers
1/4 cup mayonnaise
1/2 cup sweet pickles -- chopped

Add tablespoon salt to boiling water. Add macaroni and boil until tender.
Drain, rinse with cold water. Combine macaroni, ham, celery, cucumbers
and seasonings. add French dressing and mayonnaise. Chill and serve on
fresh lettuce.

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* Exported from MasterCook *

Herb Croutons

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Bisquick baking mix
1 1/4 teaspoons caraway seed
1/2 teaspoon dried sage leaves
1/4 teaspoon dry mustard
1/2 cup boiling water

Heat oven to 375 degrees.

Grease rectangular pan, 13x9x2 inches/

Mix all ingredients; spread in pan.

Bake until golden brown, 20 to 25 minutes.

Cool 10 minutes; cut into 1/2" cubes.

Remove from pan.

Cool completely.

For crisper croutons, place croutons on ungreased cookie sheet and bake in
400 degree oven for 5 to 7 minutes.

Makes about 6 cups of croutons.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Herb Dressing 1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup olive oil -- vegetable oil or
combination
1/2 cup sugar
1/4 cup vinegar
1/4 cup lemon juice
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon paprika
4 teaspoons snipped parsley
1 teaspoon dried oregano leaves
1/4 teaspoon dried thyme leaves

Shake all ingredients in tightly covered container; refrigerate.

Shake just before serving.


Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Herb Dressing 2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup vegetable oil
1/4 cup vinegar
1 tablespoon sugar
1/2 teaspoon salt
1 clove garlic
1 tablespoon snipped parsley
1/2 teaspoon dry mustard
1/4 teaspoon dried basil leaves
1/4 teaspoon dried thyme leaves

Shake all ingredients in tightly covered container; refrigerate at least 1


hour.

Remove garlic; shake dressing just before serving.

Makes about 3/4 cup dressing.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Hot Corn Salad

Recipe By : Julia Child


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Ears fresh corn -- up to 8
Green pepper -- diced
Red pepper -- diced
1 small bunch scallions
3 large fine carrots
Salt
Pepper
Olive oil

Strip fresh corn then boil briefly, then refresh in cold water to stop the
cooking. Cut off the kernels - about 3 cups.

Film a large frying pan with olive oil and saute diced green and red
peppers over moderate heat with scallions (trimmed and sliced on the
bias). When barely tender, season and set aside.

Peel carrots; shave 3 strips from each side with a vegetable peeler and
drop then into a bowl of ice and water so they will from curls.

The remains of the carrots, flat after their shaving, are seasoned with
salt and pepper and slowly cooked in olive oil in a covered pan until just
tender.

Shortly before serving, reheat the carrot pieces. fold the corn kernels
into the pepper mixture, add a little fresh oil and heat through. Correct
seasoning and turn into a platter, surround with the carrot curls, and
serve.

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* Exported from MasterCook *

Iceberg Coleslaw-Boiled Dressing

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head iceberg lettuce
1/2 cup cider vinegar
2 tablespoons sugar
1 tablespoon flour
1/2 teaspoon dry mustard
1/4 teaspoon salt
2 Eggs
2 tablespoons heavy cream
Sliced tomatoes -- optional

Core, rinse and thoroughly drain lettuce; chill in disposable plastic bag
or plastic crisper.

Heat vinegar to boiling.


In separate bowl, combine sugar, flour, mustard and salt. Add eggs and
beat just until blended.

Stir in a little hot vinegar, then add mixture to remaining vinegar.


cook over low heat, stirring constantly until thickened, about 5 minutes.
Stir in cream; chill.

At serving time, cut head of lettuce lengthwise into halves; place


cut-sides down on board and slice crosswise with thin-blade knife. (1
head lettuce will yield about 4 cups shredded lettuce.)

Place in serving bowl and toss with dressing.

Serve with sliced tomatoes, is desired.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Lemon French Dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup salad oil
1/4 cup sugar -- up to 1/3
2/3 cup lemon juice
1 1/2 teaspoons salt
2 teaspoons paprika
1 teaspoon minced onion.

Mix all ingredients in a jar.

Shake well.

Refrigerate.

Shake before using.

Makes 1 2/3 Cups.

Possum Kingdom Lake Cookbook


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* Exported from MasterCook *

Lime Dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup plain yogurt
2 tablespoons sugar
1 tablespoon lime juice
1 tablespoon grated lime rind
1/4 teaspoon ginger
1/4 teaspoon ground mace
1/4 teaspoon grated nutmeg

Combine ingredients and blend well.

Chill several hours or overnight.

Especially good with seafood or serve over fresh fruit salad.

Makes 1 cup.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Macaroni Salad

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cooked elbow macaroni -- chilled
2 tablespoon diced pimento
1 hard cooked egg -- fine chopped
1 tablespoon chopped scallion
1/4 cup plain low fat yogurt
1 dash pepper

In medium mixing bowl,combine all ingredients,mixing well.Cover and


refrigerate until flavors blend.At least 1 hour.Makes 2 servings.
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* Exported from MasterCook *

Macaroni Shrimp Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound short macaroni -- salad type
1 cup sweet pickle relish -- well drained
3/4 cup finely chopped green pepper
1/4 cup finely chopped onion
1 can chopped pimiento -- drained (2 oz.)
1 can sliced mushrooms -- drained (4 oz.)
1/2 pound tiny salad shrimp -- cooked (about 1
cup)
1 1/2 cups salad dressing of your choice -- up to 2

Cook macaroni in boiling salted water 10 to 12 minutes until barely


tender. Drain and rinse under cold water.

Combine with remaining ingredients.

Add dressing and stir to blend.

Chill well before serving.

Good with Sour Cream Dressing. (see recipe)

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Marshmallow Dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
2/3 cup light corn syrup
1/2 cup hot water
2 Egg whites
1 dash salt
1/4 teaspoon vanilla
1/4 cup mayonnaise
1 tablespoon grated orange rind

Combine sugar, corn syrup and hot water. Heat slowly, stirring until
sugar dissolves; then boil without stirring to firm ball or thread stage
(248 degrees on candy thermometer).

Beat egg whites with salt. When stiff, gradually beat in the hot syrup.

Add vanilla.

Fold in mayonnaise and orange rind.

Serve, separately, so that guest can spoon over fresh fruit.

Makes 2 1/2 cups.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Molded Lime Jello Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 box lime jello
1 cup boiling water
3 tablespoons grated carrots
3 tablespoons chopped green bell pepper
1 tablespoon grated onion
1 cup cream -- whipped
1 cup mayonnaise
1 cup cottage cheese

Dissolve jello in water, chill and whip. Add carrots, peppers and
onions. Whip cream, add mayonnaise and cottage cheese. Mix all together
and pour into mold. Chill until firm.
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* Exported from MasterCook *

Onion Croutons

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Bisquick baking mix
1 envelope dry onion soup mix
1/2 cup boiling water

Heat oven to 375 degrees.

Grease rectangular pan, 13x9x2 inches/

Mix all ingredients; spread in pan.

Bake until golden brown, 20 to 25 minutes.

Cool 10 minutes; cut into 1/2" cubes.

Remove from pan.

Cool completely.

For crisper croutons, place croutons on ungreased cookie sheet and bake in
400 degree oven for 5 to 7 minutes.

Makes about 6 cups of croutons.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Orange Souffle Ring With Chicken Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons unflavored gelatin
2 cups sugar
1 dash salt
4 Egg yolks
2 1/2 cups orange juice -- (about 10 medium
oranges)
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
3 tablespoons lemon juice -- (1 lemon)
1 cup orange sections -- (white membrane
removed), cut in
half
2 cups whipping cream -- whipped

Thoroughly mix gelatin, sugar, and salt in saucepan.

Beat together egg yolks and 1 cup of orange juice; stir into gelatin
mixture.

Cook over medium heat, stirring constantly, just until mixture comes to
boiling. Remove from heat, stir in orange and lemon peels and remaining
juices.

Chill, stirring occasionally, until the mixture mounds when dropped from a
spoon. Stir in orange sections. Fold in whipped cream. Pour into a
2-quart mold. Chill until set. Unmold.

Place White Meat Chicken Salad in center of mold.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Oriental Crab Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package frozen tiny peas -- (10 oz.)
1 cup lump crab meat -- (shrimp, lobster or
chicken)
1/2 cup chopped celery
1/2 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon curry powder
1/2 cup cashews
1/2 can chow mien noodles -- (5 1/2 oz.)

Mix all ingredients and serve with chow mien noodles.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Oriental Supper Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound fresh green beans -- trimmed
2 scallions -- sliced
1 medium tomato -- chopped
1/2 cup vegetable oil
1/4 cup fresh lemon juice
2 tablespoons soy sauce -- plus 1 teaspoon
1/2 teaspoon sugar
1 clove garlic -- cut in half
1 dash salt
1 dash pepper
2 tablespoons mayonnaise
2 cups cooked chicken -- cut into thin strips
2 cups salad greens -- torn into bite size
2 cups fresh bean sprouts
6 radishes -- thinly sliced
1/2 cup walnut pieces

Place trimmed beans in medium saucepan in 1 inch lightly salted boiling


water, cook, covered, 8 minutes or until crisp-tender. Drain; combine
with scallions and tomato in medium bowl. Mix vegetable oil, lemon juice,
2 tablespoons soy sauce, sugar, ginger, garlic, salt and pepper and pour
over green bean mixture. Refrigerate at least 1 hour, stirring
occasionally. Blend remaining 1 teaspoon soy sauce with mayonnaise in
small bowl, add chicken and mix well. Refrigerate. Just before serving,
combine in large salad bowl salad greens, bean sprouts, radishes, walnuts,
chicken and marinated green bean mixture. Toss to mix well.
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* Exported from MasterCook *

Pistachio Salad

Recipe By : Janis Alling


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large can crushed pineapple
1 package pistachio pudding mix -- (dry)
1 cup marshmallows
1/2 cup nuts
1 small cart Cool Whip

Mix pineapple, dry pudding mix, marshmallows and nuts.

Fold in Cool Whip.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Poppy Seed Dressing

Recipe By : Barbara Price


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup sugar
2 tablespoons vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 cup vegetable oil
1 tablespoon poppy seed
Mix sugar, vinegar, lemon juice, salt and mustard in 1-quart bowl.

Gradually add oil, beating with electric mixer or hand beater until thick
and smooth; stir in poppy seeds.

Cover and refrigerate at least 2 hours.

Makes 3/4 cup dressing.

105 calories per Tbsp.

Good on Spinach Tossed Salad

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Ranch Dressing

Recipe By : Sr. Judy Murray, OCD


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup mayonnaise
1 cup buttermilk
1 tablespoon + 1 Tsp. chopped chives or finely chopped -- tops only
scallions
2 teaspoons minced parsley
1/4 teaspoon garlic powder
1/4 teaspoon cumin powder
1/4 teaspoon onion powder
1 pinch cayenne
1 dash paprika
Freshly ground black pepper -- to taste

Blend all ingredients together by hand or briefly in a blender.

Refrigerate for at least 1 hour to allow flavor to blend.

Makes 2 cups.

Possum Kingdom Lake Cookbook


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* Exported from MasterCook *

Red Cabbage Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 bacon; slices
1 teaspoon sugar
2 tablespoons vinegar
1/4 cup wine; red or white
1/2 red cabbage -- shredded
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon caraway seeds

Fry bacon in medium-size fry pan until crisp. Remove and reserve bacon.
Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is
dissolved. Pour this hot mixture over the cabbage. Toss with vegetable
oil, salt, pepper, and caraway seeds. Sprinkle crumbled bacon over
mixture. Serve at room temperature.

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* Exported from MasterCook *

Red-Beet Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 red beets; bunches
----------marinade----------
2 tablespoons water
1/4 cup vinegar
2 tablespoons caraway seeds
1 teaspoon sugar
2 tablespoons onion; minced
1 teaspoon horseradish
1/4 teaspoon cloves; ground
1/2 teaspoon salt
1/4 teaspoon pepper
5 tablespoons vegetable oil

Wash beets, trim off greens, place in medium saucepan, and cook, without
peeling, in salted water to cover, until beets are tender. Peel and slice.
Prepare marinade dressing by combining remaining ingredients. Pour over
beets and let stand for several hours before serving. Stir beets
occasionally.

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* Exported from MasterCook *

Rice Salad With or Without Meat

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups cooked rice -- cooked
1/4 cup pimientos -- diced
1 teaspoon salt
1/4 teaspoon pepper
1 cup mayonnaise
1 teaspoon prepared mustard
1/2 cup chopped onions
1/2 cup chopped sweet pickles
4 eggs, hard-boiled -- chopped
tomatoes -- for garnish
ripe Olives -- for garnish
Meat Ingredient: -- optional
8 ounces cooked shrimp -- peeled
1 can tuna in water -- flaked
1 1/2 cups or turkey
1 1/2 cups chopped beef -- or pork

Mix all of the ingredients except meat thoroughly. Chill . Serve on


lettuce leaves and garnish with tomatoes and ripe olives.

If you would like meat in the salad choose any one or more of the meats
and mix with remaining ingredients before chilling.

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* Exported from MasterCook *

Salad-In-A-Boat

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup water
5 tablespoons butter
1/4 teaspoon salt
2/3 cup all-purpose flour
3 eggs
3/4 cup shredded swiss cheese
1 1/2 cups small spinach leaves
8 cherry tomatoes
egg-vegetable salad-----
1/2 cup mayonnaise
1 teaspoon dijon mustard
1/4 teaspoon ground cumin
1 cup raw cauliflower -- sliced
1/4 pound raw mushrooms -- thinly sliced
1 cup frozen peas (thawed)
1 cup celery -- thinly sliced
2 green onions & tops -- sliced
6 hard-cooked eggs

In a 2-quart pan, bring water, butter, and salt to a boil. When butter
melts, remove pan from heat and add flour all at once. Beat until well
blended. Return pan to medium heat and stir rapidly for 1 minute or until
a ball forms in middle of pan and a film forms on bottom of pan. Remove
pan from heat and beat in eggs, one at a time, until mixture is smooth and
glossy. Add cheese and beat until well mixed. Spoon into a greased 9-inch
round pan with removable bottom or spring-release sides. Spread evenly
over bottom and up sides of pan. Bake crust in a 400 degree oven for 40
minutes or until puffed and brown; turn off oven. With a wooden pick,
prick crust in 10 to 12 places; leave in closed oven for about 10 minutes
to dry. Remove pan from oven and cool completely. Remove crust from pan.
Prepare egg-vegetable salad. In a bowl, stir all ingredients except eggs
together as listed. Coarsely chop the 6 hard-cooked eggs; gently fold
into vegetable mixture. Line bottom and sides of boat with spinach leaves.
Cut each tomato in half. Pile egg salad over spinach and garnish with
cherry tomatoes. Cut boat in thick wedges.

Per Serving (including salad): 18 grams protein, 19 grams carbohydrate,


436 milligrams cholesterol, 483 calories.

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* Exported from MasterCook *

Sauerkraut Salad With Yogurt Dressing

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound sauerkraut; (1 lb can)
1/2 pound blue grapes
6 ounces ham; cooked
----------dressing----------
1/2 cup yogurt
1/4 teaspoon salt
1/4 teaspoon pepper; white
1 teaspoon honey

Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in half;
remove seeds if desired. Cut ham in julienne strips. Gently mix these 3
ingredients. Blend dressing ingredients and stir into sauerkraut mixture.
Marinate for 10 minutes; adjust seasoning before serving, if necessary.

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* Exported from MasterCook *

Seafood Pasta Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups pasta -- tri-colored spiral
1 cup shrimp -- cooked
1/3 cup green pepper -- diced
1/4 cup carrots -- sliced
1/2 cup zucchini -- sliced
1/3 cup worcestershire
1/3 cup mayonnaise

NOTE: Use Lea & Perrins White Wine Worcestershire Sauce.

In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots and
zucchini. Add Worcestershire, mayonnaise, salt and pepper and toss
lightly to combine. Refrigerate at least 30 minutes before serving.

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* Exported from MasterCook *

Shoepeg Corn Salad

Recipe By : Ann Maxwell


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can Lesure peas -- drained
1 can Shoepeg corn -- drained
1 can French style green beans -- drained
1 cup sugar
3/4 cup vinegar
1/4 cup oil
1 Onion -- chopped
1 Green pepper -- chopped

In saucepan mix sugar and vinegar, bring to boil then cool.

Mix vegetables, onion and green peppers together.

Pour vinegar mixture over vegetables. Stir well. Chill


Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Shrimp And Rice Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Jumbo shrimp -- cooked and diced
3 cups rice -- cooked
2/3 cup celery -- finely chopped
1/4 cup green peppers -- finely chopped
8 ounces Sliced water chestnuts -- cut into halves
10 ounces Frozen small green peas
1 cup mayonnaise
4 teaspoons soy sauce
1/2 teaspoon curry powder -- optional

Prepare first five ingredients.

Combine with water chestnuts and thawed peas.

Mix mayonnaise, soy sauce and curry powder.

Stir into other mixture.

Chill.

Serve on green leafy lettuce.

Serves 6 - 8.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Sour Cream Dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sour cream
1 cup mayonnaise
2 teaspoons prepared mustard
1/2 cup catsup
2 teaspoons Worcestershire sauce
1/2 cup vinegar
1/2 teaspoon garlic salt
1 teaspoon dry horseradish
1 teaspoon sugar

Combine ingredients thoroughly.

Keep dressing covered in the refrigerator.

Yield: approximately 2 1/2 cups.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Sour Cream Salad

Recipe By : Janis Alling


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can crushed pineapple
1 Carton sour cream
1 can angel flake coconut
1 can mandarin orange segments
1 package marshmallows
Combine all ingredients.

The longer it sets the better.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Spicy Cheese Dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Ounces cream cheese
1/4 Cup milk
2 Tablespoons sugar
3 Tablespoons lime juice -- or lemon
1 Teaspoon ground ginger
1/3 Cup pecans -- chopped

Into small bowl, measure all ingredients; with mixer at medium speed, beat
until smooth.

Serve on melon or papaya wedges, fruit salad, avocado halves.

Makes 1 1/2 cups.

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* Exported from MasterCook *


Spinach Salad

Recipe By : Linda
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 slices crisp bacon -- crumbled
4 Hard cooked eggs -- chopped
1/2 package frozen green peas
3/4 cup mayonnaise
3/4 cup Miracle Whip
1/2 cup Swiss cheese -- grated
Fresh spinach
Salad greens

Fill a 3 qt. rectangle casserole with bite size pieces of raw spinach and
salad greens.

Layer bacon, eggs & peas on top. Cover with a mixture of mayonnaise &
Miracle Whip.

Top with cheese.

Seal with Saran Wrap and chill for 24 hours.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Tarragon Turkey Pasta Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cooked Butterball breast of turkey cut
-- into 1/2" cubes
1 cup creamy dressing
1 clove garlic -- minced
1 tablespoon tarragon leaves -- crushed
4 cups cooked rotini pasta
2 cups frozen mixed California or Italian -- thawed, drained
vegetables
1 small red onion -- sliced thin
Salt
Pepper

Blend dressing, garlic and tarragon.

Toss with turkey, pasta and vegetables.

Season with salt and pepper.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Three-Bean Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can cut green beans -- drained (16 oz.)
1 can cut wax beans -- drained (15 1/2
1 oz. )
1 can red kidney beans -- (16 oz.)
1 medium green pepper -- coarsely chopped
1 medium onion -- coarsely chopped
1/2 cup salad oil
1/2 cup cider vinegar
1/3 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper

Combine all ingredients in a large bowl.

Refrigerate several hours or overnight.

Yield: About 2 quarts.

Possum Kingdom Lake Cookbook


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* Exported from MasterCook *

Tomato Aspic #3

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces lemon flavor jello
1 teaspoon salt
1 cup boiling tomato juice
2/3 cup cold tomato juice
1 tablespoon lemon juice
1 teaspoon horseradish
1/2 grated onion

Mix well then chill.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Tomato Aspic 1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package lemon jello
1 package raspberry jello
3 1/2 cups tomato juice
1/4 cup vinegar
2 tablespoons sugar
1/4 cup chopped onion
1 cup chopped celery
1/2 cup chopped salad olives

Heat the tomato juice, vinegar and sugar to almost a boil. Pour over
jello.

After above mixture is slightly congealed add the onions, celery and salad
olives.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Tomato Aspic 2

Recipe By : Sara
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons unflavored gelatin
1/4 cup cold water
4 cups tomato juice
1 Onion -- chopped
1/2 cup celery
4 whole cloves
6 Pepper corns
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup lemon

Boil celery, onion, cloves in tomato juice, drain.

Mix gelatin in the water, add mixture above and chill.


Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Tomato Dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup olive oil -- vegetable oil or
combination
1/2 cup sugar
1/4 cup vinegar
1/4 cup lemon juice
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1 cup catsup

Shake all ingredients in tightly covered container; refrigerate.

Shake just before serving.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Tuna Citrus Waldorf Salad

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cans tuna in vegetable oil -- (6 1/2 or 7 oz.
each)
3 cans grapefruit & orange sections -- well drained (16
1 oz. each)
2 cups diagonally sliced celery
1 cup broken walnut pieces
1 medium avocado
3 tablespoons lemon juice
1/2 cup water
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
Salad greens

Drain tuna, reserving 1/3 Cup oil for dressing (add additional salad oil,
if necessary).

Flake tuna or cut into chunks; combine with grapefruit and orange
sections, celery and walnut pieces; reserve.

Peel avocado and remove pit; cut into small pieces.

In small bowl, mash avocado with lemon juice. Add reserved tuna oil and
all remaining ingredients except salad greens; beat together until smooth
and creamy. Or combine in electric blender container and blend on high
speed mixture is smooth.

Line salad bowl with salad greens.

Add reserved tuna-citrus mixture; serve with avocado dressing.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *


Tuna Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can tuna -- drained, flaked (7
1 oz. )
1/2 cup mayonnaise
1/4 cup sliced ripe olives
1/4 cup chopped onion
1/4 cup chopped green pepper
Lettuce leaves
Cherry tomato halves

In medium bowl stir together tuna, mayonnaise, olives, onion and green
pepper.

Cover; chill.

Serve on lettuce-lined platter.

Garnish with cherry tomatoes.

Makes 1 1/2 cups.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Turkey Waldorf Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup Hellmann's Real Mayonnaise
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups diced cooked turkey -- or chicken
2 Apples -- cored and chopped
2/3 cup sliced celery
1/2 cup chopped walnuts

In large bowl stir first 4 ingredients until smooth.

Add remaining ingredients; toss to coat well.

Cover; chill.

Makes 5 cups.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Vegetable Salad Marinade

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups drained canned or fresh vegetables -- up to 7
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon dry mustard
1 cup white vinegar
1/4 cup lemon juice
1/4 cup vegetable oil

Place vegetables in 3 quart glass bowl.

Shake remaining ingredients in tightly covered jar; pour over vegetables.

Cover and refrigerate, spooning dressing over vegetables occasionally, at


least 3 hours but no longer than 1 week.

Makes 6 to 8 servings.

Possum Kingdom Lake Cookbook


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* Exported from MasterCook *

Vinaigrette Dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Green olives -- finely chopped
2 tablespoons chopped dill pickle
1 Hard-cooked egg -- finely chopped
1 1/2 teaspoons minced pimiento
1/2 cup Basic French Dressing -- see recipe

Mix all ingredients.

Chill

Makes about 1 cup.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Warm Seafood Salad


Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup orange juice
1/4 cup oil
2 teaspoons Grey Poupon Dijon Mustard
3/4 teaspoon dill weed
1/2 teaspoon grated orange peel
1 dash pepper
1/3 cup golden raisins
4 fish fillets -- or steaks
8 cups assorted salad greens
1/2 cup red cabbage -- shredded
1/2 cup cucumber -- thinly sliced

Combine orange juice, oil, mustard, dill weed, orange peel and pepper; mix
well.

Add raisins.

In skillet, cook fish in 1 Tbsp. oil 4 to 5 minutes on each side or until


done as desired.

Add orange raisin dressing and heat through.

Arrange salad greens and red cabbage on individual dishes; top with fish.

Place cucumbers slices over fish.

Drizzle with warm dressing.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Watergate Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cool whip
1 Box Pistachio pudding
1 can crushed pineapple with juice -- (16 oz.)
1 cup miniature marshmallows
1/2 cup chopped pecans

Mix all ingredients well.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Watergate Salad 2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 quart cottage cheese -- slightly beaten
1 can pineapple -- drained, #2 can
9 ounces Cool Whip.
1 box pistachio instant pudding
1 cup coconut -- optional
1 cup chopped nuts -- optional

Put pudding in bowl, add pineapple and cottage cheese, mix well. Add cool
whip and mix by hand. Refrigerate until ready to use. Add coconut and
nuts if desired.

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* Exported from MasterCook *

White Meat Of Chicken Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups white meat of chicken -- diced large
1/2 cup diced celery
1 cup mayonnaise
1 dash wine vinegar
1/2 cup heavy cream
salt to taste
white pepper to taste
Toasted almonds

Roast chicken covered, or boil chicken breasts until tender. Cool. Pull
shin and bone from white meat.

Mix mayonnaise and vinegar, combine with remaining ingredients.

Place chicken salad in center of the Orange Souffle Ring. Garnish each
serving with toasted sliced almonds.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Zucchini And Tomato Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
zucchini
tomatoes
1/4 cup italian dressing

Cube zucchini and wedge tomatoes. Add Italian dressing to lightly cover
vegetables. For a zestier taste, add Italian seasonings and garlic
powder.

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* Exported from MasterCook *

Zucotini Salad Dressing

Recipe By : Sr. Judy Murray, OCD


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 Tablespoons Red Wine Vinegar
2 Tablespoons Orange Juice
1 Tablespoon Poppy Seeds -- or
1 Tablespoon Sesame Seeds
1 Teaspoon Sugar
1/2 Teaspoon Dry Mustard
1/2 Cup Oil
1 Green Onion -- minced

Mix thoroughly.

Store in jar with lid.

Use to dress thinly sliced zucchini or other fresh vegetables.

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