Tuesday, November 30, 2010

a little cooking...

Are you starting to do a little Christmas baking?  I usually make a few things to give away to the post office ladies and my mail lady Marilyn and some to take to my sisters Christmas and maybe this year I will give some to the neighbors...who knows...

Here are some links to ideas from previous years...

My Illegal Fudge...

Quick Hot Chocolate in a Jar (with a sugar-free version)

Need to take an appetizer somewhere?  Try these Chicken Wings

Now...some help needed...  My quilt guild Christmas Party is next Monday.  We decided on a salad dinner this year...  So I need a salad recipe...it can be anything...fruit salad, green salad, turkey salad...any kind of salad....  Any recipes you have out there that I can steal?  I am embarrassed to say that the last time we had a salad lunch I screwed up. Never having heard of a salad lunch before I took hard boiled eggs...uh huh...I THOUGHT there would be a whole big bowl of green salad and then everyone would bring something to add to their salad...you know...like a salad bar!!  nope... I am so stupid...  So this year I would like to take a
real salad... can you help?



Osage Bluff Quilter said...

Check out Deanna's salad http://punkndeanna.blogspot.com/2010/11/strawberry-pretzel-salad.html
Candles holders will be available without the jars next week when we return from the daughter's house in Oklahoma.

Judy D said...

I thought the same things you did! My mind jumped to taco hamburger. :)
The pretzel salad looks interesting.
I make a fabulous spaghetti salad w/veggies and bacon. let me know if you want the recipe.

CarlaSue said...

I found this on the web somewhere (?) and made it with part of a rotisserie chicken the first time, but made it yesterday with leftover turkey. It`s good! Hubby asked me to replace the rice with macaroni next time, we`ll see.

Fruity Chicken Salad
5 c. cooked chicken, diced
2 tbsp. salad oil
2 tbsp. orange juice
2 tbsp. vinegar
1 tsp. salt
1 1/2 c. celery
1 1/2 c. green grapes (sliced)
1 (11 oz.) can mandarin oranges (drained)
1 (13 oz.) can pineapple tidbits (drained)
1 c. slivered almonds, toasted
3 c. cooked rice
1 1/2 c. mayonnaise (Don't put all of it in at once -- you probably only need 1 cup)
Mix first 5 ingredients and let stand 4 to 5 hours or overnight. Add remaining ingredients and chill for a couple of hours.

Diane said...

Spinach Salad with Poppy Seed Dressing (Amy)

1 pkg. spinach leaves
8 ounces mushrooms, sliced
1 head iceberg lettuce
12 ounces mozzarella, grated
1 red onion, sliced
6 strips bacon, cooked and crumbled
pine nuts (optional)

¾ Tbsp. poppy seeds
1/3 tsp. mustard
1/3 cup vinegar
¾ cup oil
1/3 cup sugar
¾ Tbsp. salt
Mix in blender and pour on top of salad

I love this salad.

Lynn Weathers said...

This is one of my favorite salads.

Orzo Salad


1 box of orzo pasta
1 pint grape or cherry tomatoes, halved
1 bell pepper (any color), chopped
1 small onion, finely chopped
1 package of crumbled feta cheese
Italian salad dressing ¼ to ½ cup, or to taste

Cook orzo according to package directions. Drain and let cool. Chop vegetables and put them in a large bowl. When orzo has cooled, add it to the vegetables. Pour the salad dressing over the top and mix well. Refrigerate at least 4 hours before serving. Before serving, add the feta and mix well. If necessary, add a little more salad dressing.

Trudi said...

Hmm, I'll do some rummaging and e-mail you tomorrow (it's late here!) but one question, how heavy is 4 tbl of butter? (for the fudge)

Patty Nordahl said...

My favorite is a spinach salad.
baby spinch leaves ( I use the bag from the grocery) 1 pint of blueberries - 1 pint of strawberries (sliced) - 1/2 can (blue diamond)Halipino & lime almonds. Toss all together and provide a raspberry and walnut vinegarette on the side.

Emma said...

This salad was a family tradition for a long time. It's one of my favorites! It uses whatever you have that is in season, especially for right now. So use spinach, lettuce, whatever you prefer.

1 pack (or 1 head) of salad base of choice
1 orange (or 1 small can mandarin oranges)
1 radish
Toasted walnuts (optional)
Red wine vinaigrette

Place salad base in large bowl. Drain oranges (if using canned) or cut oranges using the method on the video at this link - http://kristens-kitchen.blogspot.com/2009/11/grapefruit.html - and cut the segments out over the salad to get more flavor into it. Wash and shred (using a grater or food processer) the radish and put it and walnuts (if being used) on the salad. Top with vinaigrette.

The thing about this is that it's a VERY flexible recipe. The radish gives a bit of zing. The walnuts are crunchy. The oranges are sweet. And you can change your ratios as desired - want more sweet? Cut another orange. More zing? More radishes. More crunch? More walnuts. It's to die for.

Anonymous said...

This is my hubby's and my new fav salad and it takes NO work. We throw in a mix of romaine and spinach, chop up chicken fingers that we heated to warm in the micro, throw that in (or ANY chicken you want). Add toasted almonds and these Wasabi flavored crispy wonton things we found in the produce section of our market (they come in a small bag-like package that ziplocs itself for freshness.... I'm @ work so I can't get them in front of me to give you a brand name-- oh, and even though it says "wasabi", they are not at all spicy killer hot or anything). Then we toss with Ken's Light Asian Sesame Dressing..... seriously, it's DELICIOUS. A nice, light variation on a chinese chicken salad that does not lack in flavor at all. I thought that next time I'd add a few sesame seeds, chopped green onions, and maybe some mandarin oranges :) enjoy!