My Favorite Coleslaw

My Favorite Coleslaw
Recipe By : Louise
Serving Size : 6
Categories : Salads Vegetables
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1 cabbage head
1 tablespoon chives, freeze-dried
2 tablespoons salad vinegar
1/4 cup sour cream
1/4 cup mayonnaise -- * see note
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
paprika -- optional
green bell peppers, slivered -- optional
red bell peppers, slivered -- optional
1/2 teaspoon dry mustard -- optional
1/4 teaspoon celery seed -- optional
1 tablespoon horseradish sauce
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* Use only real mayonnaise, not salad dressing. This coleslaw must be allowed to blend flavors in refrigerator for 2 hours or more (overnight is best) for best taste.
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1. Shred cabbage in VERY thin strands. Sprinkle evenly with vinegar, minced onion, fresh ground black pepper and sugar. Put into airtight bowl or plastic bag and refrigerator for 1 hour or more.


2. Mix sour cream, mayonnaise, dry mustard (if desired), horseradish and salt. If using green and red sweet peppers, sliver them before adding to sour cream mixture. Add celery seeds at this time also if you are using them. Add this mixture to chilled cabbage and shake in plastic bags or stir gently to mix thoroughly. Place back in refrigerator for 2 hours or more.
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NOTES : This is very good for leftovers also. The secret is to make sure it is crisp and cold and never let it set at room temperature. Just before serving, sprinkle with paprika for color if desired.

Best Pasta Salad

Best Pasta Salad
Recipe By : Louise
Serving Size : 8
Categories : BBQ, Summer, Salad, Pasta
----Dressing----
1 tablespoon dijon mustard
5 cloves garlic -- chopped
1/4 cup white wine vinegar
3/4 cup olive oil
2 T dried Chives
2 T Sugar
1/4 cup mayo or ranch dressing
salt and pepper
----Salad----
1/4 pound fresh snow peas, strings removed
florets from 1 small bunch broccoli
2 small zucchini -- cut in 1/4" slices
1 large red bell pepper, seeded -- cut in fine strips
1 small cucumber, peeled and chopped
1 pound short pasta (rotelle, fusilli or penne)
1/4 cup fresh grated parmesan cheese
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1. For the dressing, combine ingredients in a jar and shake until creamy.
2. Meanwhile, for the salad, bring a large pot of salted water to a boil. Cook
snow peans in water for 1 minutes; remove with a long handled strainer and
immediately drench with cold water to stop cooking process and brighten color.
Repeat with broccoli and zucchini, cooking for 3 minutes each. Combine
cooked vegetables in a bowl with red bell pepper and toss with half the dressing.
3. Cook pasta in vegetable water for 8-10 minutes. Drain, rinse with cold
water and drain again. Toss with remaining dressing. Combine vegetables and
pasta. Sprinkle with Parmesan. Add more salt and pepper to taste.
Refrigerate until ready to serve, at least one hour or up to two days,
covered. Makes 8-10 servings.

Summer Fruit Salad

Summer Fruit Salad
Recipe By : Louise
Serving Size : 12
Categories : Side Dish, Salad
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1 can pear -- slices
1/4 cup maraschino cherry -- juice
1 cup maraschino cherries
1 can mixed fruit
1 package strawberries, frozen -- whole
2 packages vanilla pudding mix -- instant

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1. combine all fruits AND their liquids in a large stainless steal bowl. Sprinkle with pudding mix and stir well. Refrigerate covered overnight.

A Sweet Taste of Africa: Sail into a New Recipe Journey (Volume 1)

Potato Salad

Potato Salad
Recipe By : Louise
Serving Size : 12
Categories : Sidedish
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4 pounds potato -- unpeeled
1 1/2 tablespoons chives
1 1/2 cups celery -- diced
3/8 cup cider vinegar
1/4 cup pickle relish
4 each egg -- hard cooked
1 cup mayonnaise
1 1/2 tablespoons parsley
2 1/4 teaspoons salt
3/8 teaspoon pepper
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1. Boil potatoes, cool & cut into .5" cubes.
2. Add celery & egg slices to potatoes.
3. Mix together remaining ingredients and toss with potato mixture.
4. Chill overnight -- garnish with more parsley & Chives.
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Oriental Noodle Salad

Oriental Noodle Salad
Recipe By : Louise
Serving Size : 10
Categories : Misc, salad, oriental
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1 pound noodles -- thin
1 can baby corn -- sliced
1 package snow peas -- fresh or frozen
1 can pimiento -- chopped
1 cup peanuts -- roasted, salted
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Dressing:
1 teaspoon ginger
1 teaspoon garlic -- minced
2 1/2 teaspoons brown sugar
1/3 cup white wine vinegar
1/2 cup olive oil
1/3 cup soy sauce
parsley -- to garnish
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1. Cook noodles according to package directions -- add snow peas during last 5 minutes of cook time. Drain and rinse in cold water. Add corn & pimento.
2. Make dressing and wisk to mix. Pour over noodle mixture and toss. Garnish with peanuts & parsley. Serve.
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Mama Leone's Oriental Pasta Salad, 12-Ounce Package (Pack of 4)

Easy Ambrosia

Easy Ambrosia
Recipe By : Louise
Serving Size : 8
Categories : Side Dish, Fruit Salad
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1 can crushed pineapple -- undrained
1 can peaches -- [diced] undrained
4 ounces cream cheese -- softened
1 package vanilla pudding mix -- instant
1 package Cool Whip®
1/2 cup maraschino cherries -- chopped & drained
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1. Beat cream cheese to soften with juices drained from fruit.
2. Carefully fold in crushed pineapple, peaches, {with any remaining juices} and cherries.
3. Stir in the dry pudding mix.
4. Fold in the Cool whip.
5. Refrigerate overnight. Serve.
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NOTES : This salad can be made with any combination of canned fruits.
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