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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 drain. cans of asparagus and

Lay asparagus in a single layer in a shallow dish. Pour vinaigrette dressing over asparagus. Serve on lettuce cups as a salad. Chill.

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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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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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Avocado Dressing Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method

-------1/2 2 1/2 1/4 1 1

-----------Cup Teaspoons Teaspoon Teaspoon Dash Cup

-------------------------------Avocados -- peeled and chopped Fresh Lemon Juice Salt Celery Salt Pepper 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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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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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.

- - - - - - - - - - - - - - - - - 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.

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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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Bacon Dressing 1 Recipe By : Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

4 1 2 1 1 1

1/4 1/2

Slices Cup Cup Tablespoons Teaspoon Teaspoon Tablespoon Cup

Bacon -- diced Croutons Salad Oil Vinegar Dry Mustard Salt Sugar Bacon Drippings Sour Cream -- at room temperature Remove, drain and crumble.

Fry bacon until crisp.

Keep bacon drippings hot. Combine salad oil, vinegar, mustard, salt and Gradually beat in hot bacon drippings. Stir in sour cream. Serve over salad greens. Top with crumbled bacon and croutons. sugar. Beat well.

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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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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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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 Blend

In a blender combine fresh basil, green onions and buttermilk. until smooth. Add mayonnaise and pepper and whisk together. Store in refrigerator.

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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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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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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. and sprinkle with salt and pepper. Mix salad with dressing

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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.

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

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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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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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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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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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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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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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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 1 1

tablespoons tablespoon tablespoon

sugar celery seed salt Sprinkle 2 cups sugar over mixture.

Cut cabbage, pepper and onions.

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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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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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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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. advance to allow the garlic flavor to come through. Possum Kingdom Lake Cookbook

Make dressing in

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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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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

2 2

1/4 1/8

teaspoon teaspoon tablespoons tablespoons

garlic powder pepper parsley flakes bacon bits

Mix and store in covered jar. Sprinkle on top of salad.

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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. occasionally.. Drain. Gently mix cucumbers with sour cream and salt to taste Yield 3 cups. Stir

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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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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 1 1

teaspoon teaspoon teaspoon

mustard seed celery seed salt Pour over cabbage mixture and

Combine above ingredients in pan and heat. let stand several hours or overnight. Possum Kingdom Lake Cookbook

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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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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. Serve stuffed into fresh tomatoes or as a sandwich spread. Garnish as desired. Makes 2 Cups. Possum Kingdom Lake Cookbook Refrigerate leftovers. Chill.

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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. 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. lettuce.

Drain.

Arrange zucchini, avocado and olives on

Possum Kingdom Lake Cookbook

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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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French Dressing 1 Recipe By : Barbara Price Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method

-------3/4 1/4 1 3/4 1/4 1/4 1/4

-----------cup cup tablespoon teaspoon teaspoon teaspoon teaspoon

-------------------------------salad or olive oil lemon juice or cider vinegar sugar salt paprika dry mustard pepper

Mix well and refrigerate. Possum Kingdom Lake Cookbook

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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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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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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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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. hours. his will last as long as it lasts. Possum Kingdom Lake Cookbook Stir well after the 4

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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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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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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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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 1/2 1/4 1/2

teaspoons teaspoon teaspoon cup

caraway seed dried sage leaves dry mustard 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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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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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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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

1 3

small large

bunch

Red pepper -- diced scallions 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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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. beat just until blended.

Add eggs and

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. 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 (1

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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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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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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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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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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 2 1 1/4 1/4 1

cup dash teaspoon cup tablespoon

hot water Egg whites salt vanilla mayonnaise 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. 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 When stiff, gradually beat in the hot syrup.

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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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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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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 1 1 3 1 2

cups teaspoon teaspoon tablespoons cup cups

orange juice -- (about 10 medium oranges) grated orange peel grated lemon peel lemon juice -- (1 lemon) orange sections -- (white membrane removed), cut in half 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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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 1/2

cup can

cashews chow mien noodles -- (5 1/2 oz.)

Mix all ingredients and serve with chow mien noodles. Possum Kingdom Lake Cookbook

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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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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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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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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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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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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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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 1 1/2

cups cups

or turkey chopped beef -- or pork Serve on

Mix all of the ingredients except meat thoroughly. Chill . 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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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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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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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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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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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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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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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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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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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. Miracle Whip. Top with cheese. Seal with Saran Wrap and chill for 24 hours. Possum Kingdom Lake Cookbook Cover with a mixture of mayonnaise &

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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 2 1

cups cups small

cooked rotini pasta frozen mixed California or Italian -- thawed, drained vegetables 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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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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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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Tomato Aspic 1 Recipe By Serving Size : : 1 Preparation Time :0:00

Categories : Amount Measure -------- -----------1 package 1 package 3 1/2 cups 1/4 cup 2 tablespoons 1/4 cup 1 cup 1/2 cup

Ingredient -- Preparation Method -------------------------------lemon jello raspberry jello tomato juice vinegar sugar chopped onion chopped celery chopped salad olives Pour over

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

After above mixture is slightly congealed add the onions, celery and salad olives. Possum Kingdom Lake Cookbook

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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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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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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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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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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 2

cups 2/3 1/2 cup cup

diced cooked turkey -- or chicken Apples -- cored and chopped sliced celery 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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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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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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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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Watergate Salad Recipe By : Serving Size : 1 Categories : Amount Measure Preparation Time :0:00 Ingredient -- Preparation Method

-------8 1 1 1 1/2

-----------ounces Box can cup cup

-------------------------------cool whip Pistachio pudding crushed pineapple with juice -- (16 oz.) miniature marshmallows chopped pecans

Mix all ingredients well. Possum Kingdom Lake Cookbook

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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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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. shin and bone from white meat. Cool. Pull

Mix mayonnaise and vinegar, combine with remaining ingredients. Place chicken salad in center of the Orange Souffle Ring. serving with toasted sliced almonds. Possum Kingdom Lake Cookbook Garnish each

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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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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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