Post by harsha on Dec 20, 2003 2:54:38 GMT -5
Salad sprouted moong
Ingredients:
1 cup moong sprouts, washed and drained dry
2 oranges, segmented, peeled, deseeded
1 sweetlime, segmented, peeled, deseeded
1 apple, chilled before chopping to pieces
6 fresh ripe figs, chopped into quarters
2-3 salad leaves chopped coarsely
For dressing:
1 tbsp. Lemon juice
1 tsp. Vinegar
1 tsp. Golden syrup, honey or powdered sugar
1/4 tsp. Pepper powder
Salt to taste
Method:
1. Put all fruit in a large salad bowl.
2. Add sprouts, salad leaves.
3. Mix ingredients for dressing thoroughly.
4. Chill contents and salad bowl well.
5. Five minutes before serving, pour dressing over fruit.
6. Mix and toss gently with fork.
7. Serve chilled.
Making time: 20 minutes
Makes: 3 servings
Shelflife: Best fresh
Macaroni and Cheese Salad
Brought to you by Pat's Family Cooking
Category: Salads
Servings: 8-10
Preparation Time: 45 min.
2 cup small shell macaroni
3 Tbs. clear French dressing
1 cup cheddar cheese, cubed
3 hard cooked eggs, cubed
1 cup drained canned peas
1/2 cup chopped celery
1/2 cup sliced green onions
1/3 cup mayonnaise
1 Tbs prepared mustard
1 1/2 tsps prepared horseradish
1/2 tsp. Worcestershire sauce
dash salt and pepper
Cook macaroni till tender; drain and cool. Pour French dressing over macaroni and set aside
Combine cheese, eggs, and vegetables. Blend mayonnaise & seasonings; pour over cheese mixture. Add macaroni; toss. Chill. Serve in bowl lined with lettuce; top with cherry tomatoes
Raw Veggie Salad
Category: Salads
Servings: 8-12
Preparation Time:
1 small head cauliflower
1/2 - 1 lb. mushrooms
1 basket cherry tomatoes
1 lb. broccoli
3-4 green onions
Dressing:
1 cup mayonnaise
1 tbs. horseradish
Wash salad ingredients. Cut cauliflower and broccoli into flowerets. Cut mushrooms in halves or quarters. Leave tomatoes whole or cut in half,
depending on size. Chop up green onions. Mix dressing ingredients and then combine well with salad. Let chill for a few hours to blend flavors. Serves 8-12.
Corn Relish
1/2 cup onion, chopped
1/3 cup vinegar
1/4 cup green pepper, chopped
3 Tbs sugar
2 Tbs sugar
2 Tbs red pepper, chopped
3/4 tsp salt
1/2 tsp celery seed
1/2 tsp dry mustard
1 1/2 cups whole kernel corn
In a saucepan, combine all the above ingredients except
for the corn. Bring to a boil; reduce heat and simmer
for about 10 minutes, stirring occasionally. Add corn
and bring back to a boil; reduce heat cover and simmer
for about 5 minutes or until corn is tender. Chill and
serve. Makes about 2 cups
Fresh Veggie Salad
1 head raw cauliflower, cut into bite size pieces
2 bunches raw broccoli, cut into bite size pieces
3 carrots, sliced
3/4 cup sour cream
1 cup mayonnaise or Miracle Whip
1 pkg Ranch dressing mix, (dry)
Rinse and let dry all vegetables. Mix together all ingredients and refrigerate 6 hours or overnight.
Yoghurt Dip
Ingredients
• 1 cup Yoghurt
• 2 tbsp sesame seed paste
• 2 tbsp lime juice
• 1 clove garlic minced
• 1/4 tsp ground cumin,
• Salt little bit
• Choppped parsley or coriander leaves
Method
• Combine yoghurt, sesame seed paste, lemon juice, garlic, ground cumin, salt and coriander.
• Mix well
Serve in deep dish bowl with pita chips or as a vegetable with salad platter.
Snake Gourd Raita
Ingredients
• A small bowl of sliced snake gourd
• A small bowl of fresh yogurt
• 1 tsp of grated coconut
• 1 green chilli
• Oil and mustard seeds for tempering
• A pinch of hing
Method
• Beat the yogurt to a fine consistency, steam the snake gourd without any water.
• When half cooked remove and cool
• Mix with yogurt
• Grind coconut with green chillies to a paste
• Add this paste to the yogurt mixture
• Temper it with mustard seeds and hing, add salt to taste and garnish with coriander leaves.
Ingredients:
1 cup moong sprouts, washed and drained dry
2 oranges, segmented, peeled, deseeded
1 sweetlime, segmented, peeled, deseeded
1 apple, chilled before chopping to pieces
6 fresh ripe figs, chopped into quarters
2-3 salad leaves chopped coarsely
For dressing:
1 tbsp. Lemon juice
1 tsp. Vinegar
1 tsp. Golden syrup, honey or powdered sugar
1/4 tsp. Pepper powder
Salt to taste
Method:
1. Put all fruit in a large salad bowl.
2. Add sprouts, salad leaves.
3. Mix ingredients for dressing thoroughly.
4. Chill contents and salad bowl well.
5. Five minutes before serving, pour dressing over fruit.
6. Mix and toss gently with fork.
7. Serve chilled.
Making time: 20 minutes
Makes: 3 servings
Shelflife: Best fresh
Macaroni and Cheese Salad
Brought to you by Pat's Family Cooking
Category: Salads
Servings: 8-10
Preparation Time: 45 min.
2 cup small shell macaroni
3 Tbs. clear French dressing
1 cup cheddar cheese, cubed
3 hard cooked eggs, cubed
1 cup drained canned peas
1/2 cup chopped celery
1/2 cup sliced green onions
1/3 cup mayonnaise
1 Tbs prepared mustard
1 1/2 tsps prepared horseradish
1/2 tsp. Worcestershire sauce
dash salt and pepper
Cook macaroni till tender; drain and cool. Pour French dressing over macaroni and set aside
Combine cheese, eggs, and vegetables. Blend mayonnaise & seasonings; pour over cheese mixture. Add macaroni; toss. Chill. Serve in bowl lined with lettuce; top with cherry tomatoes
Raw Veggie Salad
Category: Salads
Servings: 8-12
Preparation Time:
1 small head cauliflower
1/2 - 1 lb. mushrooms
1 basket cherry tomatoes
1 lb. broccoli
3-4 green onions
Dressing:
1 cup mayonnaise
1 tbs. horseradish
Wash salad ingredients. Cut cauliflower and broccoli into flowerets. Cut mushrooms in halves or quarters. Leave tomatoes whole or cut in half,
depending on size. Chop up green onions. Mix dressing ingredients and then combine well with salad. Let chill for a few hours to blend flavors. Serves 8-12.
Corn Relish
1/2 cup onion, chopped
1/3 cup vinegar
1/4 cup green pepper, chopped
3 Tbs sugar
2 Tbs sugar
2 Tbs red pepper, chopped
3/4 tsp salt
1/2 tsp celery seed
1/2 tsp dry mustard
1 1/2 cups whole kernel corn
In a saucepan, combine all the above ingredients except
for the corn. Bring to a boil; reduce heat and simmer
for about 10 minutes, stirring occasionally. Add corn
and bring back to a boil; reduce heat cover and simmer
for about 5 minutes or until corn is tender. Chill and
serve. Makes about 2 cups
Fresh Veggie Salad
1 head raw cauliflower, cut into bite size pieces
2 bunches raw broccoli, cut into bite size pieces
3 carrots, sliced
3/4 cup sour cream
1 cup mayonnaise or Miracle Whip
1 pkg Ranch dressing mix, (dry)
Rinse and let dry all vegetables. Mix together all ingredients and refrigerate 6 hours or overnight.
Yoghurt Dip
Ingredients
• 1 cup Yoghurt
• 2 tbsp sesame seed paste
• 2 tbsp lime juice
• 1 clove garlic minced
• 1/4 tsp ground cumin,
• Salt little bit
• Choppped parsley or coriander leaves
Method
• Combine yoghurt, sesame seed paste, lemon juice, garlic, ground cumin, salt and coriander.
• Mix well
Serve in deep dish bowl with pita chips or as a vegetable with salad platter.
Snake Gourd Raita
Ingredients
• A small bowl of sliced snake gourd
• A small bowl of fresh yogurt
• 1 tsp of grated coconut
• 1 green chilli
• Oil and mustard seeds for tempering
• A pinch of hing
Method
• Beat the yogurt to a fine consistency, steam the snake gourd without any water.
• When half cooked remove and cool
• Mix with yogurt
• Grind coconut with green chillies to a paste
• Add this paste to the yogurt mixture
• Temper it with mustard seeds and hing, add salt to taste and garnish with coriander leaves.