(yield: 25)
ingredients:
1-3/4 lbs. ham (cooked)
2 c. celery
1 c. pickle relish
6 eggs (hard cooked)
2 c. mayonnaise
procedure:
1. grind ham.
2. dice celery very fine.
3. chop eggs.
4. blend all ingredients.
Source: KJFSC
Ham Salad
October 7th, 2007Jellied Vegetable Salad
October 7th, 2007(yield: 25)
cut 2 x 4 inches
ingredients
12 oz. lemon flavored gelatin
1-1/2 qts. boiling water
1-1/2 tsp. salt
1/2 c. lemon juice
1 qt. celery, diced
3/4 c. green pepper, chopped
3 c. cucumbers, pared, diced
1/2 c. carrots, shredded
1-1/2 tsp. instant minced onion
as desired lettuce
ingredients:
1. dissolve gelatin in boiling water.
2. stir in salt and lemon juice.
3. chill until mixture begins to thicken.
4. stir vegetables, except lettuce, into the gelatin mixture
5. pour into a 12 x 20 inch pan.
6. chill until set.
7. cut and serve on crisp salad greens.
Source: KJFSC
Tossed Green Salad
October 7th, 2007(yield: 25)
temp: chill
time: 15-20 minutes
ingredients
3 lb. head lettuce
1-1/2 lb. leaf lettuce or bib
procedure:
1. break or cut lettuce into pieces.
2. just before serving, toss lightly.
3. serve with any type of dressing.
Source: KJFSC
Creamy Coleslaw
October 7th, 2007(yield: 25—1/2 cup each serving)
8 lbs. green cabbage
1 lb. carrots
2 c. radishes
4 c. mayonnaise
1/2 c. prepared horseradish
2 t. sugar
2 t. lemon juice
2 t. grated onion
4 tsp. salt
1 tsp. paprika
precedure:
1. wash cabbage; cut into small wedges; remove core. wash & pare carrots; cut in half crosswise, wash radishes; remove stems.
2. shred cabbage, carrots, radishes. toss to mix well, refrigerate.
3. make dressing: in large bowl, combine mayonnaise and rest of ingredients; mix well.
4. toss vegetables with dressing to mix well.
5. refrigerate, covered, until well chilled—several hours. to serve, garnish with chopped parsley, if desired.
Source: KJFSC
Green Pea, Onion and Cheese Salad
October 7th, 2007(yield: 24)
temp: chilled
ingredients
6-10 oz. pkgs. frozen peas (cooked, then drained)
1 c. chopped onion
6 c. american cheese (cut in 1/4″ cubes)
6 t. salad dressing (miracle whip)
1 tsp. salt
1/2 c. sour cream
procedure:
1. combine all ingredients while peas are warm.
2. chill, preferrably overnight.
3. serve on lettuce leaf, if desired, with a scoop.
Source: KJFSC
Cumin Cucumber Salad
October 7th, 2007(yield: 25)
6 med.cucumbers
6 sm. onions, chopped fine
6 tsp. salt
6 tomatoes, chopped into 16ths
6 tsp. cumin seeds
3 c. cottage cheese
3 c. yogurt
18 sprigs parsley. chopped
procedure:
1. quarter the cucumber lengthwise, then hold the quarters together and slice it into half-inch chunks, place in a large bowl.
2. add the onion, salt, and tomato to the bowl with the cucumber and toss gently.
3. toast the cumin in a small dry frying pan over medium heat only until they are brittle, not browned, it should take about 1 minute.
4. mash cottage cheese and yogurt until smooth, add toasted cumin,
5. pour the dressing over the salad vegetables, toss gently, and refrigerate for 1 hour, if possible, before serving.
Source: KJFSC
Potato Salad
October 7th, 2007(yield: 25)
ingredients
7-1/2 lb. potatoes
1 c. french dressing
4 tsp. salt
1/1 c, vinegar, mild
6 eggs, hard cooked, diced
2 oz. green peppers, chopped
3 oz. pimento/ chopped
1/2 lb. celery, diced
4 oz. onion, chopped
4 oz. pickles, chopped
1 c. mayonnaise
procedure:
1. cook potatoes until tender. dice.
2. add combined dressing, salt, and vinegar. mix carefully while potatoes are warm.
3. marinate until cold.
4. add remaining ingredients. mix carefully.
5. allow to season at least 1 hour before serving.
Source: KJFSC
Hot German Potato Salad
October 7th, 2007(yield: 25 or 50 servings)
| 25 serv. | 50 serv. | |
| 1-1/2 lb. | 3 lb. | bacon |
| 1 pt. | 1 qt. | onions, chopped |
| 1 pt. | 1 qt. | celery, chopped |
| 1/4 c. | 1/2 c. | flour |
| 1 pt. | 1 qt. | water |
| 1-1/2 c. | 3 c. | cider vinegar |
| 3/4 c. | 1-1/2 c. | sugar |
| 1t. | 2 t. | salt |
| 1t. | 1t. | celery seed |
| 1 tsp. | 2 tsp. | pepper |
| 1 gal. | 2 gal. | potatoes, cooked, sliced |
procedure:
1. cut bacon into 1-inch pieces and place in steam jacketed kettle or tilting skillet, cook until crisp.
2. add onion and celery; cook until tender.
3. stir in flour.
4. gradually add water, vinegar, sugar and seasonings, heat to boiling, stirring constantly, until thickened.
5. gently stir in potatoes, simmer 5 minutes or until heated through, stirring occasionally, garnish each serving with parsley, if desired.
Source: KJFSC
Beany Bacon Salad
October 7th, 2007(yield: 24)
serving size 1/2 c.
ingredients
3 no. 303 cans cut green beans
3 no. 303 cans wax beans, cut
3 no. 303 cans kidney beans
3 no. 303 cans garbanzo beans (optional)
1/3 c. sugar
3 c. salad oil
1/2 c. vinegar, distilled white
2 t. salt
3/4 tsp. cracked pepper
3/4 c. imitation bacon bits or cooked crumbled bacon
1-1/2 c. sweet pickle relish
procedure:
1. drain all beans.
2. rinse kidney beans and garbanzos.
3. combine all ingredients and wait several hours before using.
4. keep refrigerated.
Source: KJFSC
Molded Pear Salad
October 7th, 2007(yield 25)
ingredients
1 1/2 qt.pears, canned, halves
3/5 lbs. gelatin, cherry
1 pt. water, boiling
1 1/2 qts. water, cold
procedure
1. drain pears, reserve juice.
2. slice pear halves in 2 or 3 pieces.
3. dissolve gelatin in bqilins water.
4. add cold liquids.
5. mix well.
6. chill until slishtly thickened.
7. arrange pears in shallow pans.
8. pour slightly thickened gelatin over pears to a depth of 1/2 in.
9. chill until firm.
Source: KJFSC