Posted by admin on 3rd September 2009
Coleslaw for 100
6 heads cabbage
5 cups shredded carrots
1 head purple cabbage, chopped
Shred cabbage and carrots and store in refrigerator until ready to serve. Add purple cabbage when you add the dressing.
Dressing
1 gallon mayonnaise
2 packages ranch dressing mix
1/4 cup vinegar
Sugar and salt to taste
Mix together, then mix with cabbage mixture just before serving. If dressing is too thick, add just a little milk.
Finely chopped green bell peppers may also be added to this salad, if desired.
The price of freedom of religion, or of speech, or of the press, is that we must put up with a good deal of rubbish. — Robert Jackson
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Posted by admin on 3rd September 2009
Tossed Green Salad
3 heads iceberg lettuce
1 bunch romaine
2 bunches radishes, sliced
2 large cucumbers, thinly sliced
2 large green bell peppers, chopped
1 large onion, chopped (optional)
1 pint French dressing
2/3 cup sweet pickle relish
1/3 cup vinegar
Tear iceberg lettuce and romaine into bite-size pieces.
In several large salad bowls make layers of greens, radishes, cucumbers, green pepper and onion. Chill.
Combine remaining ingredients for dressing. Pour over salad just before serving. Toss lightly.
Makes 25 servings.
Philosopher A lover of wisdom, which is to say, Truth. — Francois Marie Arouet Voltaire
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Posted by admin on 26th August 2009
Sunshine Salad
4 (6 ounce) packages lemon gelatin
4 cups boiling water
2 to 3 tablespoons lemon juice
4 cups cold water
3 (20 ounce) cans crushed pineapple
1 pound carrots, shredded
In a large bowl combine the gelatin mix with the boiling water. Stir it for several minutes to completely dissolve the gelatin.
Add the lemon juice and cold water. Stir in the pineapple with its juice and the shredded carrots.
Rinse two 11 x 15-inch pans with cold water. Divide the mixture evenly between the pans. Chill overnight.
Cut into squares and serve.
Makes 96 servings.
Let me tell you something that we Israelis have against Moses. He took us 40 years through the desert in order to bring us to the one spot in the Middle East that has no oil — Golda Meir
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Posted by admin on 29th July 2009
Crab Salad
4 pounds crabmeat, picked clean
1/3 cup lemon juice
30 hard boiled eggs, chopped
1 pint black olives, sliced
1 pound toasted almonds, sliced
1 quart mayonnaise
Combine all ingredients in mixing bowl and toss lightly. Chill.
Yields 4 quarts.
Perhaps even these things, one day, will be pleasing to remember. — Virgil
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Posted by admin on 16th July 2009
Baked Potato Salad
Posted by kdipaolo at recipegoldmine.com 6/24/01 9:04:26 pm
2 pounds red potatoes, washed
2 ounces canola oil
2 teaspoons kosher salt
8 ounces bacon, cooked and diced
1 cup sour cream
1 bunch green onions, chopped
8 ounces sharp Cheddar cheese, grated
4 ounces butter
2 teaspoons kosher salt
2 tablespoons cracked black pepper
Preheat oven to 350 degrees F.
In a large bowl toss potatoes in canola oil and kosher salt until well coated. Place potatoes on a sheet pan and bake at 350 degrees F until potatoes are tender.
While potatoes are baking cook bacon in a small pan until crisp, then drain excess bacon fat and set aside.
When potatoes are done and cool enough to work with, cut potatoes in large chunks and place in a large mixing bowl. Add in bacon, sour cream, green onions, Cheddar cheese and butter. Season with salt and black pepper and fold all ingredients together, being careful to leave the potatoes chunky.
The pure and simple truth is rarely pure and never simple. — Oscar Wilde
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Posted by admin on 3rd July 2009
Carrot Raisin Salad
8 cups diced pineapple
32 cups grated carrots
4 cups raisins
1 cup plain yogurt
1 cup plain salad dressing
Drain pineapple. Save the juice. Wash, peel and grate the carrots. Add raisins and mix.
Mix yogurt, salad dressing and pineapple juice. Pour over salad, stir, chill and serve.
Serves 100.
Difficulties are meant to rouse, not discourage. The human spirit is to grow strong by conflict. — William Ellery Channing
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Posted by admin on 15th June 2009
Cold Pesto Salad
2 pounds 8 ounces small shell macaroni
5 pounds California or Italian blend frozen vegetables
3 cups green onions, thinly sliced
1 quart black olives, sliced and drained
2 cups parsley, chopped
1 cup tomato paste
1 C. dried basil
4 to 6 tablespoons canola oil
1/3 cup garlic, chopped
1 cup rice vinegar
5 1/2 ounces grated Parmesan cheese
2 quarts plain low-fat yogurt or mayonnaise
2 pounds fresh tomatoes, chopped
Cook macaroni until barley tender. Rinse and transfer to a large mixing bowl. Let cool.
Cook vegetables until tender. Drain and cut into bite-size pieces if necessary. Let cool.
Add cooled vegetables, onions, olives and parsley to cooled pasta. Mix well.
To make the dressing, put tomato paste, basil, garlic to taste and canola oil in a food processor or blender. Blend, scraping often, until fairly smooth. Add vinegar, cheese and yogurt. Blend again. Pour dressing over pasta-vegetable mixture. Add tomatoes and mix well.
Makes 50 servings.
Get away from the crowd when you can. Keep yourself to yourself, if only for a few hours daily. — Arthur Brisbane
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Posted by admin on 9th June 2009
Turkey Salad
1 (20 to 22 pound) turkey
4 (7 ounce) packages ring macaroni, cooked and drained
3 bunches celery, thinly sliced
3 (8 ounce) cans sliced water chestnuts, drained
2 (16 ounce) packages frozen tiny sweet peas, thawed
1 large onion, diced
2 quarts mayonnaise
2 tablespoons seasoned salt
4 cups slivered almonds, toasted
Roast the turkey. Cool; de-bone and cut into chunks. Combine turkey, macaroni, celery, water chestnuts, peas and onion.
Combine the mayonnaise and seasoned salt; stir into the salad. Chill for several hours.
Add almonds just before serving.
60 servings
The greatest discoveries have come from people who have looked at a standard situation and seen it differently. — Ira Erwin
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Posted by admin on 4th June 2009
Mustard Potato Salad
30 pounds potatoes, diced
4 dozen hard boiled eggs, chopped
4 bunches celery, diced
2 quarts sweet pickle relish
6 onions, diced
2 quarts mayonnaise
2 (6 ounce) jars yellow mustard
1/2 cup salt
2 tablespoons white pepper
10 small jars pimento
Combine ingredients. Mix lightly. Chill overnight in refrigerator.
Serve as desired. Garnish with parsley.
One Ring to rule them all, One Ring to find them, One Ring to bring them all and in the darkness bind them. — J. R. R. Tolkien
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