Barbecued Slaw Burger Sandwich Recipe

Barbecued Slaw Burger Sandwich

Ingredients for Barbecued Slaw Burger Sandwich
* 2 pounds ground beef
* 1 medium onion, diced
* 1 bottle barbecue sauce
* 1 sauce bottle water
* 5 to 6 tablespoons brown sugar
* Sandwich Buns
* Cole slaw


How to Make Barbecued Slaw Burger Sandwich
1. Brown ground beef and onion in small amount of hot shortening. 
2. Add barbecue sauce, water and brown sugar to the ground beef. 
3. Bring to boil then simmer for 2 hours to let the gravy into the beef.
4. Serve on sandwich buns with cole slaw.


* Note : Yields 10 to 12 servings.

Alaska Salmon Salad Sandwich Recipe

Alaska Salmon Salad Sandwich

Ingredients for Alaska Salmon Salad Sandwich
* 15 1/2 ounces canned Alaska salmon
* 1/3 cup plain non-fat yogurt
* 1/3 cup chopped green onions
* 1/3 cup chopped celery
* 1 tablespoon lemon juice
* Black pepper, to taste
* 12 slices bread


How to make Alaska Salmon Salad Sandwich
1. Drain and flake salmon. 
2. Add salmon, non-fat yogurt, green onions, celery, and lemon juice into a bowl.
3. Stir in all ingredients in the bowl except pepper and bread. 
4. Season with pepper to taste. Spread salmon mixture on half of bread slices; top with remaining bread. 
5. Cut sandwiches into halves or quarters.
6. Makes 6 sandwiches.

APPLE AND CELERY SALAD WITH PEANUTS RECIPE

APPLE AND CELERY SALAD WITH PEANUTS

Ingredients for Apple and Celery Salad with Peanuts

* 2 tablespoons fresh lemon juice

* 1/2 teaspoon Dijon mustard

* 1/4 cup olive oil

* 3 crisp red apples, cut into 1/4" thick julienne

* 2 tart green apples cut into 1/4" thick julienne

* 4 large celery ribs, cut into 1/4−inch−thick julienne

* 1/4 cup chopped fresh parsley

* 1/3 cup dry−roasted peanuts, coarsely chopped

How to Make Apple and Celery Salad with Peanuts

1. Whisk together lemon juice and mustard in a large bowl.

2. Add oil in a stream, whisking until emulsified.

3. Add apples, celery, and parsley, tossing to coat.

4. Just before serving, sprinkle with peanuts.

TOFU SALAD RECIPE

TOFU SALAD

Ingredients for Tofu Salad
* 1 lb. fresh tofu
* 1/2 c. finely chopped celery
* 1 c. TOFU MAYONNAISE
* 1/4 c. sweet lemon pickle relish
* 1 tsp. tumeric (optional)
* 1 tsp. onion powder
* 1/2 tsp. garlic powder
* 2 tsp. CHICKEN-STYLE SEASONING
* salt to taste

How to Cook Tofu Salad
1. MASH tofu and ADD other ingredients.
2. You may like even more pickle relish.

ITALIAN TUNA TOSS SALAD RECIPE

ITALIAN TUNA TOSS SALAD

Ingredients for Italian Tuna Toss Salad

* 1 package salad greens - (10 oz)

* 1 can artichoke hearts - (14 oz), drained, quartered

* 1 can tuna in water - (9 1/4 oz), drained, flaked

* 1/2 lb green beans, cooked, drained

* 1 cup sliced plum tomatoes

* 1 bottle Kraft Free Italian fat-free dressing, (8 oz)

How to Cook Italian Tuna Toss Salad

1. Place greens on serving platter.

2. Arrange artichokes, tuna, beans, and tomatoes over greens.

3. Top with dressing.

4. This recipe yields 6 servings. Serving size: 2 cups.

5. Exchanges Per Serving: 2 Vegetable, 1 Lean Meat.

QUICKIE POTATO SALAD RECIPE

QUICKIE POTATO SALAD

Ingredients for Quickie Potato Salad

* 2 medium-size new potatoes, boiled until tender but still holding their shape

* 1⁄2 teaspoon white vinegar

* 1⁄8 cup Vegenaise

* 1⁄4 teaspoon Dijon mustard

* 1⁄8 teaspoon garlic salt

* 1 tablespoon capers, rinsed and drained (optional)

* 1 tablespoon diced celery (optional)

* Salt and pepper

How to Make Quickie Potato Salad

1. When the potatoes are cool enough to handle, peel the skin off with the back of a knife.

2. Simply dice the potatoes and place them in a small mixing bowl.

3. Add the white vinegar, Vegenaise, Dijon mustard, and garlic salt and stir gently with a spatula until well combined.

4. Add the capers and/or celery, if using, and season to taste with salt and pepper.

CHICKEN AND ALMOND SALAD RECIPE

CHICKEN AND ALMOND SALAD

Ingredients for Chicken and Almond Salad

* 1 1/2 c. cooked chicken

* 3/4 c. diced celery

* 1 1/2 tbsp. lemon juice

* 1/2 c. seedless white grapes

* 1/2 c. almonds

* 1/2 tsp. dries mustard

* 3/4 tsp. salt

* 1/16 tsp. pepper

* 1/8 c. light cream

* 1 hard boiled egg, sliced

* 1/2 c. mayonnaise

How to Cook Chicken and Almond Salad

1. Mix cream and mayonnaise together with mustard, lemon juice, salt and pepper.

2. Pour over other ingredients.

3. Ready to serve.

LIGHT CHICKEN SALAD RECIPE

LIGHT CHICKEN SALAD

Ingredients for Light Chicken Salad

* 3/4 c. light mayonnaise

* 1/2 tsp. ginger

* 1/2 tsp. salt

* 3 c. cooked chicken

* 1 1/2 c. red seedless grapes

* 1 c. sliced celery

* 1/3 c. sliced green onion

* 1/2 c. broken walnuts

How to Cook Light Chicken Salad

1. Combine mayonnaise, ginger and salt.

2. Stir in chicken, grapes, celery, green onion and walnuts.

3. Makes 5 1/2 cups.

4. Serve on lettuce leaf.

EGG SALAD RECIPE

EGG SALAD

Ingredients for Egg Salad

* 8 eggs, hard-boiled and chopped

* 50g/2oz butter

* 4 tablespoons chopped celery

* 2 tablespoons small capers, rinsed and drained

* 2 teaspoons grain mustard

* 1 teaspoon chopped fresh tarragon

* salt to taste

* freshly ground black pepper

How to Cook Egg Salad

1. In a large bowl, mix all the ingredients thoroughly, seasoning to taste with salt and pepper.

2. Serve on a bed of crisp lettuce.

MUSTARD CARROT SALAD RECIPE

MUSTARD CARROT SALAD

Ingredients for Mustard Carrot Salad

* 450g/1lb carrots, coarsely grated

* 25g/1oz low-fat spread

* 1 tablespoon mustard seeds

* 1 tablespoon freshly squeezed lemon juice

* salt to taste

* freshly ground black pepper

How to Cook Mustard Carrot Salad

1. Put the carrots in a salad bowl, and season with salt and pepper.

2. Melt the low-fat spread in a frying pan over a medium heat, and add the mustard seeds.

3. When they start to pop, add the lemon juice, stir and pour over the salad.

4. Toss well and serve straight away, while still warm.

BANANA & PECAN SALAD RECIPE

BANANA and PECAN SALAD

Ingredients for Banana and Pecan Salad

* 50g/2oz finely chopped lean back bacon

* 50g/2oz pecan nuts, chopped

* 200g/7oz banana, sliced

* 300g/11oz celery, sliced

* 1⁄2 lime, thinly sliced

* 250g/9oz low-fat Greek-style yogurt

* 6 lettuce leaves

How to Cook Banana and Pecan Salad

1. Grill the bacon until crisp, then cut into small pieces.

2. Mix together the bacon, pecan nuts, banana, celery, lime and yogurt in a bowl.

3. Put a lettuce leaf on the bottom of each of six individual bowls, and divide the mixture between each bowl. Serve.

TOMATO & BEANS SALAD RECIPE

TOMATO and BEANS SALAD

Ingredients for Tomato and Beans Salad

* 225g/8oz broad beans

* 225g/8oz French beans, topped and tailed

* 150ml/5fl oz olive oil

* 1 garlic clove, crushed

* 2 tablespoons lemon juice

* 3 tablespoons chopped fresh basil leaves

* 100g/4oz mozzarella cheese, diced

* 700g/11?2lb cherry tomatoes, halved

* sliced onions

* salt and freshly ground

* black pepper

How to Cook Tomato and Beans Salad

1. Cook the broad beans in lightly salted boiling water for about 3 minutes, then drain.

2. Cook the French beans in lightly salted boiling salted water for 7–10 minutes, then drain.

3. Put the oil, garlic and lemon juice in a blender or food processor, and whiz to combine.

4. Stir in the chopped basil and seasoning.

5. Mix together the beans, mozzarella and tomatoes.

6. Pour the dressing and onions over and stir to coat completely.

7. Cover and marinate for at least 1 hour before serving.

PRAWN SALAD RECIPE

PRAWN SALAD

Ingredients for Prawn Salad

* 900g/2lb raw prawns

* 100g/4oz celery, finely chopped

* 450g/1lb canned pineapple chunks, drained

* 75g/3oz raisins

* 125ml/4fl oz mayonnaise

* 2 teaspoons curry powder

* 4 pitta breads

* 4 leaves of lettuce

How to Cook Prawn Salad

1. Bring a saucepan of water to the boil, add the prawns and cook for 3–5 minutes until the prawns turn pink.

2. Drain and rinse with cold water.

3. Peel and devein the prawns.

4. In a bowl, combine the prawns and the remaining ingredients, except the pitta bread and lettuce.

5. Refrigerate for at least 1 hour before serving.

6. Serve the prawn salad in the pitta bread with the lettuce leaves.

ORIGINAL CAESAR SALAD RECIPE

ORIGINAL CAESAR SALAD

Ingredients for Original Caesar Salad

* 2 large, crisp head romaine lettuce

* 2 large cloves garlic

* 1/2 teaspoon salt

* 9 tablespoons olive oil

* 2 cups French bread cubes

* 2 eggs

* Freshly ground black pepper

* Juice of 1 lemon

* Worcestershire sauce

* 1/4 cup freshly grated Parmesan cheese.

How to Cook Original Caesar Salad

1. For each serving select 6−8 whole leaves of romaine 3−7 inches long.

2. Wash and dry very well. Refrigerate until needed.

3. Put garlic through press and mix with 1/4 teaspoon of salt (1/2 of the total salt called for) and 4. 3 tbls. of olive oil.

5. Let sit for 10 minutes. Strain into a saute pan.

6. Heat and add bread cubes, toss until coated and slightly browned.

7. Remove from pan.

8. Coddle eggs - Boil for one minute.

9. Put romaine into bowl, and pour 4 tablespoons of olive oil over lettuce, toss.

10. Add 1/4 teaspoon salt, 8 grinds of pepper and the rest of the olive oil and toss again.

11. Add lemon juice, 6 drops of Worcestershire sauce and coddled eggs, toss.

12. Add cheese and toss, then add croutons and toss.

Note: Lettuce leaves are left whole, NOT cut.

HARVEST SALAD RECIPE

HARVEST SALAD 

Ingredients for Harvest Salad

* 1 bunch spinach, rinsed and torn into bite−size pieces

* 1/2 cup dried cranberries

* 1/2 cup crumbled blue cheese

* 2 tomatoes, chopped

* 1 avocado − peeled, pitted and diced

* 1/2 red onion, thinly sliced

* 2 tablespoons red raspberry jam (with seeds)

* 2 tablespoons red wine vinegar

* 1/3 cup walnut oil

* freshly ground black pepper to taste

* salt to taste

How to Cook Harvest Salad

1. In a large bowl, toss together the spinach, cranberries, blue cheese, tomatoes, avocado and red onion. Set aside.

2. In a small bowl, whisk together jam, vinegar, walnut oil, pepper and salt.

3. Taste, and adjust amounts to suit your liking.

4. Pour over the salad and toss to coat.

FRUIT SALAD WITH CHAMPAGNE SAUCE RECIPE

FRUIT SALAD WITH CHAMPAGNE SAUCE

Ingredients for Fruit Salad with Champagne Sauce

* 1 cup kiwi, peeled and cut into 1/4 inch cubes

* 1 cup figs, peeled and cut into 1/4 inch cubes

* 1 cup grapes, sliced in half

* 1 cup fresh strawberries, sliced in half

* 1 cup fresh raspberries

* 2 egg yolks

* 1/3 cup granulated sugar

* 1 cup Champagne

How to Cook Fruit Salad with Champagne Sauce

1. Heat broiler to its highest setting.

2. Divide the cut fruits into 4 soup plates, arranging them decoratively.

3. Make sauce by combining egg yolks and sugar in a mixing bowl.

4. Whisk briskly until the yolks begin to turn a light lemony color.

5. Add the Champagne a little bit at a time, whisking constantly until well blended.

6. Place the mixing bowl in a pot or pan and pour about 1 inch of water around it.

7. Bring the water to a simmer and continue to whisk vigorously until the mixture becomes light and foamy.

8. Once the mixture starts to thicken, remove the bowl from the heat.

9. Do not overcook. Continue to whisk for 10 seconds.

10. Pour equal amounts of sauce over each fruit salad.

11. Place the plates under the broiler about 3 inches from the source of heat and allow them to cook just until they are lightly browned on the surface, rotating as needed.

12. Serve immediately with remaining Champagne to accompany.

TUNA and AVOCADO SALAD RECIPE

TUNA and AVOCADO SALAD

Ingredients for Tuna and Avocado Salad

* 2 large hard boiled eggs

* 2 teaspoons Louisiana hot sauce

* 1 cup avocado, mashed

* 1/2 cup onion, chopped

* 1 can tuna

* 2 tablespoons mayonnaise

* 2 tablespoons pickle relish

* Fresh lemon juice

* Salt, to taste

How to Make Tuna and Avocado Salad

1. Peel eggs and mash real well with a regular dinner fork (more or less mince them).

2. Peel avocado and squeeze 1/2 lemon on it to keep from discoloring.

3. Then mash real well with fork.

4. Mix these two ingredients real well.

5. Drain water from tuna and mix with onions, eggs, avocado, dill pickles or relish, salt, Louisiana hot sauce, and mayonnaise.

6. Serve over lettuce.