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  Diana's Menu& Recipe Box 

Home/Fit & Fare/Vegetarian/On the Grill/Leftovers/Breakfast/Sauces/Gravy/Dips & Dressings/Menu for a Month/Cooking Tips/Frugal Living

The Menu

Soups

Salads

Appitizers

Subs & Wraps

Beef

Chicken

Pork

Turkey

Seafood

Other Meats

Meatless

Sides

Veggies

Breads

Desserts

Beverages

Potato Salad 

  • 3-4 Lbs Potatoes
  • 6 Eggs, boiled and chopped
  • 1 Stalk Celery, chopped finely (Optional)
  • 1/4 Onion, chopped finely (Optional)
  • 1/2 Jar Green Olives, halved or 1/2 Jar Sweet Relish
  • Mayonnaise, 1-3 cups, Depending on preference
  • Mustard, a couple of squirts
Rinse unpeeled potatoes and remove any eyes or impurities. Cut into bite sized cubes, rinse, put in a large pot of cold water and cook on high heat until potatoes are just fork tender. Do not add salt. Rinse well in cool water. In large bowl, combine all ingredients and mix well. Refrigerate until ready to serve.

Macaroni Salad

  • 1 Lb Macaroni, Cooked, Rinse and Cooled
  • 1 Meaty Tomato, chopped
  • 1 Cucumber, Chopped
  • 1/2 Onion, chopped (Optional)
  • 2 Eggs, boiled and chopped
  • Mayonnaise, 1-3 cups, Depending on preference
  • Squirt Mustard (Optional)
In large bowl, combine macaroni, tomato, cucumber and eggs, mix well. Now add desired amount mayonnaise and stir until well blended. Refrigerate until ready to serve.

Mac & Tuna Salad

  • 1 Lb Macaroni, Cooked, Rinse and Cooled
  • 1 or 2 - 6oz Cans Chunk Light Tuna in Water
  • 1 Can Olives either broken up or sliced
  • 6 Eggs, boiled and chopped
  • Mayonnaise, 1-3 cups, Depending on preference
  • Mustard, a few squirts
In large bowl, combine macaroni, tuna, olives and eggs, mix well. Now add desired amount mayonnaise and mustard and stir until well blended. Refrigerate until ready to serve

Pasta & Ranch Salad

  • 1 Lb Rotini, or Shells, Cooked, rinsed and cooled
  • 1 Lb Bacon cooked and crumbled, or, 1 Bottle Bacon Bits
  • 4 Oz Frozen Peas (not canned), rinsed & thawed (Optional)
  • 1 or Carrot, shredded or finely chopped
  • 1/2 Green Pepper, finely chopped
  • 1/2 Tomato, Finely chopped (Optional)
  • 16 oz Bottle Ranch Dressing (Not low Fat)
In large bowl, combine all ingredients and mix well. Refrigerate until ready to serve.

Pasta/Spaghetti Salad

  • 1 lb cooked pasta, Rinsed & Cooled
  • 1 Meaty tomato, cut into chunks (Optional)
  • 1 Cucumber, cut into chunks (Peel if desired) (Optional)
  • 1 Green pepper, cut into chunks (Optional)
  • 1 Onion, cut into chunks (Optional)
  • 1 Stalk Celery, chopped (Optional)
  • Ham, in chunks or slices (Optional)
  • 1 Carrot, Shredded (Optional)
  • 4 Eggs, Boiled and cut into chunks (Optional)
  • Black Olives cut in halves (Optional)
  • American Cheese, cubed (Optional)
  • Swiss Cheese, cubed (Optional)
  • Grated Parmesan Cheese (Optional)
  • 16 oz Italian Dressing
Toss everything together in large bowl. Sprinkle with parmesan cheese if desired. Refrigerate until ready to serve.
 

Marinated Mushroom Salad

  • 1 Lb White mushrooms rinsed & halved
  • Red or white onion, thinly sliced (Optional)
  • Bell Pepper, Sliced (Optional)
  • Celery (Optional)
  • Tomato, chopped (Optional)
  • Other desired Veggies  (Optional)

Marinade 1:

  • 1/4 cup lemon juice
  • 2 teaspoons salt
  • 2 teaspoons minced garlic
  • 1 teaspoon freshly grated black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 3/4 cup extra-virgin olive oil
Marinade 2:
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried tarragon
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons olive oil
In large bowl, whisk together all but olive oil. Gradually whisk in oil until well blended. Add the mushrooms, and other veggies desired, toss to coat well. Cover and refrigerate for 2 hours or overnight (the longer, the better). Let come to room temperature before serving.

Cabbage Salad (Slaw)

  • 1 Head Cabbage, finely shredded
  • 1-2 Carrots, finely shredded
  • Cole Slaw Dressing

Toss everything together in large bowl. Refrigerate until ready to serve.

Tomato Cucumber Salad

  • 3 Large meaty tomatoes, cut into bite sized pieces
  • 3 Large cucumbers, cut into bite sized pieces (Peeled if desired)
  • 1 Green pepper, cut into bite sized pieces (Optional)
  • 1 Onion, cut into bite sized pieces (Optional)
  • 8 ounce Bottle Italian or Cesar Dressing
  • Parmesan Cheese (Optional)
Combine veggies together and toss with desired amount of dressing. Sprinkle with parmesan cheese (Optional). Refrigerate until ready to serve.

Coleslaw, Authentic KFC Version

  • 2 1/4 Tsp tarragon vinegar
  • 3 1/4 Tbs vegetable oil
  • 3/8 cup chopped onion (Optional)
  • 1 1/4 cup Miracle Whip
  • 1/2 cup sugar
  • 1 carrot
  • 1 head cabbage
Mix oil, onions and sugar. Add Tarragon vinegar, then Miracle Whip. Pour over grated carrots and cabbage and stir well. Cover and refrigerate (overnight is best). The tarragon is the secret seasoning. Compare with the real KFC Cole Slaw.

Chili Salad W/Corn Chips

Here I have listed 2 ways to make this, the cheater's way, all packaged, or the home made style, which takes longer but tastes better as you can adjust the recipe to your liking.
Cheaters:

Homemade:

  • 1 Head Iceberg Lettuce, broken up as for a salad
  • 1 Carrot, shredded
  • 3/4 Lb Hamburger
  • 1/2 Lb Italian Sausage
  • Chili Seasoning, Onion Powder, Garlic Powder, Black Pepper, all to taste
  • 2 Cans Kidney Beans, drained well
  • 1 Bag Corn Chips
  • 1/4 - 1/2 Lb Shredded Cheddar Cheese
  • Sour Cream (Optional)
  • 1 Bag of Salad Mix
  • 1 Can of Chili, heated (A good kind)
  • 1 Bag Corn Chips
  • 1/4 - 1/2 Lb Shredded Cheddar Cheese
  • Sour Cream (Optional)
Cheaters: Place salad mix on each plate to be served. Spread a handful of corn chips over salad. Now add a generous scoop of heated chili and top with some cheese to taste. Serve with sour cream.
Homemade: Cook hamburger and sausage using seasonings to taste. Add kidney beans and heat thoroughly, remove from heat. Toss carrots and tomatoes in lettuce in large bowl. Place salad mix on each plate to be served. Spread a handful of corn chips over salad. Now add a generous scoop of heated chili and top with some cheese to taste. Serve with sour cream.

Chicken/Turkey/Tuna Salad

  • 1 Lb Cooked Chicken or Turkey Breast, Chopped or cubed small, or 1 can Light Tuna in water
  • 1 Stalk Celery, Chopped finely
  • 1/2 Onion, Chopped finely
  • A few Dashes Black Pepper for taste
  • Mayonnaise, 1-2 cups, Depending on preference
  • 1 Head Lettuce, Broken for Salad
  • 1 Carrot, shredded
  • 1 Tomato, Cut in wedges then halved
  • 2 Eggs, boiled and quartered
In large bowl combine lettuce, carrot, tomato and eggs, toss well. In Separate bowl, combine remaining ingredients and stir until well blended. Refrigerate until ready to serve. Serve a scoop of ham mix over individual salads.

Home Made Ham Salad

  • 1 Head Lettuce, Broken for Salad
  • 1 Carrot, shredded
  • 1 Tomato, Cut in wedges then halved
  • 2 Eggs, boiled and quartered
  • 1 Lb Cooked Ham, Chopped or cubed small
  • 1 Stalk Celery, Chopped finely
  • 1/2 Onion, Chopped finely
  • A few Dashes Black Pepper for taste
  • 1-2 Tbs Relish
  • Mayonnaise, 1-2 cups, Depending on preference
In large bowl combine lettuce, carrot, tomato and eggs, toss well. In Separate bowl, combine remaining ingredients and stir until well blended. Refrigerate until ready to serve. Serve a scoop of ham mix over individual salads.

Julianne/Chef  Salad

  • Head Lettuce, torn for salad
  • 1 Meaty tomato, cut into wedges (Optional)
  • 1 Cucumbers, Sliced (Peeled if desired) (Optional)
  • 1 Green pepper, sliced (Optional)
  • 1 Onion, sliced (Optional)
  • Garbanzo Beans (Optional)
  • 3 Eggs, Boiled and wedged (Optional)
  • Black Olives (Optional)
  • American Cheese, sliced thick and cubed (Optional)
  • Swiss Cheese, sliced thick and cubed (Optional)
  • Turkey, sliced thick and cubed (Optional)
  • Ham, sliced thick and cubed (Optional)
  • Salad Dressing

Toss lettuce and everything but dressing together. Refrigerate until ready to serve.

Taco  Salad

  • 1 Lb Hamburger
  • 1 Pack Taco Seasoning
  • Head Lettuce, torn for salad
  • 1 Meaty tomato, cut into wedges an halved (Optional)
  • 1 Green pepper, sliced (Optional)
  • 1 Onion, sliced (Optional)
  • Black Olives, halved or sliced (Optional)
  • Cheddar Cheese, shredded
  • Sour Cream
Toss lettuce, tomato, green pepper, onion and olives together. Refrigerate until ready to serve. In large skillet, brown hamburger and taco seasoning according to package directions. Dish out tossed salad mix on each plate, put a scoop or two of seasoned meat on top and on sprinkle cheese according to liking. Serve with sour cream.

Anti-Pasta Salad

  • Head Lettuce, torn for salad
  • 1 Meaty tomato, cut into wedges (Optional)
  • Banana Peppers, (Optional)
  • 1 Green pepper, sliced (Optional)
  • 1 Onion, sliced (Optional)
  • Pepperoncini (Optional)
  • 3 Eggs, Boiled and wedged (Optional)
  • Black Olives (Optional)
  • Provolone Cheese, sliced thick and cubed (Optional)
  • Mozzarella Cheese, sliced thick and cubed (Optional)
  • Salami, sliced thick and cubed (Optional)
  • Pepperoni, sliced thick and cubed (Optional)
  • Capicola, sliced thick and cubed (Optional)
  • Italian Salad Dressing

Toss lettuce and everything but dressing together. Refrigerate until ready to serve.

Haystacks

  • 2 cups kidney beans, cooked 
  • 1 teaspoon salt 
  • 2 tablespoons chili powder 
  • 1 teaspoon ground black pepper 
  • 1 (14.5 ounce) package corn or tortilla chips 
  • 1 head iceberg lettuce - rinsed, dried, and shredded (Optional)
  • 2 large tomatoes, chopped (Optional)
  • 1 green bell pepper, chopped (Optional)
  • 1 onion, chopped (Optional)
  • 1 (10 ounce) can chopped black olives (Optional)
  • 1 carrot, shredded (Optional)
  • 1 cup shredded Cheddar cheese (Optional)
  • 1/2 cup sour cream (Optional)
  • 1 cup salsa (Optional)
  • Guacamole (Optional)

In a medium saucepan, combine the kidney beans, salt, chili powder and pepper. Cook over medium heat until heated through.  To assemble the haystacks put a hand full of chips on a plate, follow with a spoonful of heated bean mixture, lettuce, tomato, green pepper, onions, olives, carrot, and cheddar cheese. Top with salsa, sour cream and guacamole.

"This is a simple one dish meal that's been in my family for years - corn chips, vegetables, beans and cheese all piled up to make a delicious haystack! Kids love it!" 

Tossed  Salad

  • Head Lettuce, torn for salad
  • 1 Meaty tomato, cut into wedges (Optional)
  • 1 Cucumbers, Sliced (Peeled if desired) (Optional)
  • Parmesan Cheese (Optional)
  • Salad Dressing
Toss lettuce and veggies together. Refrigerate until ready to serve.

Ambrosia Salad

  • 4 Bananas, sliced
  • 2 Cans Crushed Pineapples, well drained
  • 3 Cans Mandarin Oranges, well drained
  • 1/2 Bag Mini Marshmallows (Colorful ones are more fun)
  • 1/4 Cup Shredded Coconut (Optional)
  • 8 oz Cool Whip
Mix first 5 ingredients well together. Chill Until ready to serve. When ready to serve, remove from refrigerator and stir in Cool Whip.

Fruit Salad W/Cool Whip

  • 1 Orange, Peeled and separated, wedges cut in half
  • 4 Bananas, sliced
  • 1 Can Pineapple Chunks, drained
  • 1 Cup Cantaloupe, cubed
  • 1 Cup Honeydew Melon, cubed
  • 1/2 Bag Mini Marshmallows (Colorful ones are more fun)
  • 1/4 Cup Shredded Coconut (Optional)
  • 8 oz Cool Whip
Mix first 7 ingredients well together. Chill Until ready to serve. When ready to serve, remove from refrigerator and stir in Cool Whip.

Melon Basket

  • Seedless Watermelon
  • Cantaloupe
  • Honey Dew Mellon
  • 1 Pint Strawberries
  • Seedless Green & Red Grapes
  • 1 Pint Blue Berries
Using melon-baller, scoop out all 3 melons in a large bowl. Scrape out the watermelon, cantaloupe and melon shells and turn upside down on paper towels to drain. Toss the rest ingredients in the large bowl of melon balls. Mix well. Turn the shells up right again and pour the mixed fruit in. Chill until ready to serve.

For an added touch, try cutting a design around the top edge of the watermelon, cantaloupe and melon shells.

Tossed Fruit Salad

  • 2 Oranges, Peeled and wedges cut in half
  • 4 Bananas, sliced
  • 1 Pint Strawberries, stemmed and quartered
  • 1 Can Pineapple Chunks, drained
  • 1/2 Bag Mini Marshmallows (Colorful ones are more fun)
  • 1/4 Cup Sugar
  • 1/4 Cup Shredded Coconut (Optional)

Mix all ingredients together. Chill Until ready to serve.

Watergate Salad

  • 1-4oz Box Instant Pistachio Pudding Mix
  • 1 20 oz Can Crushed Pineapples, un-drained
  • 1 Can Mandarin Oranges, well drained
  • 1 Cup Bag Mini Marshmallows (Colorful ones are more fun)
  • 2 Bananas, sliced
  • 1/2 Cup Shredded Coconut (Optional)
  • 2 Cups Thawed Cool Whip Topping
Stir pudding mix, pineapple with juice, mandarin oranges, marshmallows, bananas and coconut in a large bowl until well blended. Gently fold in whip topping and chill 1 hour or until ready to serve.

 

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