Sides and
Salads
Korean Spinach Salad |
1 lb. Fresh spinach |
1 can water chestnuts--drained & slivered |
Bean Sprouts |
3 hard boiled eggs |
7 slices of crisp bacon, peel off fat after cooking. |
Wash & devein spinach - dry thoroughly. |
Sauce: |
In blender: 1/3 c. Catsup, 1 med. Onion grated, 2 T. Worcester sauce, garlic salt, pepper, 1/3 C sugar or sugar substitute, 1 C. Oil, 1/4 C. Vinegar. Blend till smooth. Let each person put dressing & bacon bits & eggs on salad to taste. |
Tuna Pasta Salad |
1 lb. Four color corkscrew or rigatoni noodles - cooked & washed, add 2 cans tuna fish (drained), grated carrots, fine diced onion, thin sliced cauliflower. 2 - 16 oz. Bottles of HENRI'S no fat ranch dressing. Refrigerate over night. Will stay good for one (1) week. |
Sauerkraut Salad |
1 large can Kraut - drained & washed, 2/3 C. Vinegar, 1 can chopped pimento, chop: 1 green pepper, 1 large onion, 2 C. Celery; 1/3 C. Salad oil, 2 C. Sugar (or substitute equal to 2 C.), 1/4 C. Water. Heat water, sugar, vinegar - till sugar melts. Mix all ingredients. Let set at least 24 hours in fridge. |
Madsen's Salad | |
1. Toss together | 2-3 quarts assorted salad greens 1 orange, peeled and chopped 2 slices onion, separated into rings |
2. Serve with Madsen's Dressing (below) | |
Yield, 8 | |
Madsen's Dressing | |
1. Combine in bowl | 3/4 cup sugar 2 teaspoons mustard 1 teaspoon salt 1/3 cup vinegar 11/2 tablespoons diced onion |
2. Beat constantly while adding | 1 cup oil |
Spaghetti Salad | |
1. Break into small pieces and cook according to directions on package | 1 lb spaghetti |
2. Drain well and chill | |
3. Combine in bowl, stirring after each addition | 2 cups salad dressing 2 tablespoons mustard 4 tablespoons vinegar 1 cup sugar Chilled spaghetti 4 cups diced celery 6 green onions, sliced 12 hard-boiled eggs, sliced |
4. Refrigerate at least 12 hours, Yield 8 to 12 servings |
Scalloped Potatoes | |
1. Peel and slice | 6 raw potatoes |
2. Place a layer of potatoes in a greased casserole dish | |
3. Sprinkle potatoes with | 1 tablespoon flour salt and pepper to taste |
4. Dot with butter or margarine | |
5. Repeat, making three layers | |
6. Pour to barely cover potatoes | milk, preferably hot |
7. Bake at 350 degrees until tender, about 1 hour. | |
Yield: 6 servings |
Swiss Potatoes | |
1. Prepare according to package directions | 1 (4 serving) envelope instant mashed potatoes |
2. Beat into potatoes | 1 egg 1/4 pound swiss or cheddar cheese strips |
3. Place in greased baking dish. | Place a few swiss cheese strips on top |
4. Bake at 375 degrees for 30 minutes or until lightly browned. | |
5. Sprinkle with | a little paprika (optional) |
Yield: 4 servings