Side Salads

16 years ago

You were all so helpful with my Potato Salad request; I was hoping to get some help with 2 more. I would like a good Pasta Salad and a good Cole Slaw. I chair the food committee for the High School Marching Band and will feed 150 kids on multiple weekends during the up-coming season so I would love to find recipes that are fairly easy to make and can be made ahead of time.

For some strange reason, IÂm craving a pasta salad with a peanut butter flavor. Does anyone have something like that?

I remember reading that one of you has experience with cooking for crowds Â LindaC Â was that you? I would love to get any ideas you may have for whole meals if you wouldnÂt mind!

Sort by:Oldest

Comments (14)

teresa_nc7
16 years ago
last modified: 11 years ago
This type of peanut noodle recipe is very good cold. This is from The Splendid Table radio program.
jessyf
16 years ago
last modified: 11 years ago
Jeri - I love love love peanut butter pasta salads - but for a crowd, I'd be concerned about allergies - you know your group the best.

With both of these requests, can you specify the storage and cooling set ups - if these are made ahead for crowds, should mayo be off your list?
Related Discussions
Nontraditional colors style for Cinco Tribute
Q
Comments (14)
Thanks everyone for the kind comments. About the variety of dishes. I have gone nuts over dishes since Christmas time. It seems that everywhere I go I find something that I just have to have. I have always been a TS junkie and now I just have discovered a treasure that I never looked at in the past. I have filled a large multi shelf cabinet with plates, bowls, glassware, etc.----all since Christmas. And that is not counting all the Christmas dishes that I already had and the two new boxes of Christmas dishes that are stored in the shed. Then there are the two (yes TWO) services for 8 of china and service pieces that I found and just had to have. I already had a service for 12 of my own that had rarely been used. In addition, DD inheirted MILs and I have it stored in the kitchen, too. Then I also have a large double door deep two shelf cabinet in the kitchen that is also full. So, you see, I have to keep changing things out so that I can enjoy them. DH has a golf fetish and I have acquired the dishes bug!I told him the other day that I had to have another cabinet and he said that he would build me one---now to just get him to follow through. When it is not raining (which has been a constant thing lately) he is home watching the Golf channel.
...See More
Need inspiration for left-over roast chicken
Q
Comments (20)
If you'll Google "leftover chicken" (and put it in quotes), you'll get a ton of recipes. Some more suggestions for you: SOUR CREAM CHICKEN ENCHILADAS 2 Tblsp. olive or canola oil 1 cup finely chopped onion 3 cups cooked, shredded chicken 1/2 tsp. salt 2 cups shredded Monterey Jack cheese 12 corn tortillas 1/2 cup shortening, oil or lard (optional) 1/4 cup butter 1/4 cup all-purpose flour 2 cups chicken broth 1/2 tsp. salt 1/4 tsp. white pepper 2 cups sour cream 1/2 cup (4 oz.) chopped green chiles 2 Tblsp. chopped cilantro Preheat oven to 375°F. Spray a 9x13-inch baking dish with cooking spray. The Filling: Sauté the onion in the oil just until softened. Add the shredded chicken, sprinkle with the salt, and toss to combine. Set aside and allow to cool. Add the shredded Monterey Jack Cheese and mix thoroughly. The Tortillas: Soften the corn tortillas by one of the following methods: · Wrapping tightly in plastic wrap and microwaving for 40 seconds, · Wrapping tightly in aluminum foil and heating in the oven for 5 minutes, or · Heating the shortening, oil or lard in a skillet and, using tongs, dipping each tortilla for 15 seconds in the hot oil, letting the excess drip back into the skillet. Drain the softened tortillas on paper sacks as they are cooked. Place an equal amount of the chicken mixture on each of the 12 tortillas, roll them up and place them, seam side down, in the baking dish. The Sauce: Over medium heat in a saucepan, melt the butter, add the flour, and stir vigorously with a wooden spoon for a minute or so. Gradually whisk in the chicken broth, and cook until mixture thickens and bubbles. Reduce the heat, or remove from the burner, and stir in the sour cream and green chiles. Do not allow sauce to boil, but gently heat through. Pour the sauce evenly over the tortillas in the dish, and bake for 30 minutes at 375°F. Sprinkle with chopped cilantro, and serve hot. Makes four servings of three enchiladas each. **Note: Of the three methods given for softening the tortillas, the heated oil method is by far the most satisfactory, from the standpoint of both taste and texture. Predictably, it is also more trouble (and more fattening) than the other two options, but you should be aware of the best way to prepare this dish. Source: Texascooking.com. NALANIS CHICKEN AND BROCCOLI CASSEROLE 3 to 4 cups cubed or shredded chicken, cooked 1/2 cups butter or margarine 1/2 cups flour 2-1/2 cups light cream or milk (You may substitute 1-1/2 cup milk and 1 cup sherry, I like this combo the best) 2-1/2 cups chicken broth 3/4 cups grated sharp cheddar cheese 1/2 cup grated Parmesan cheese juice of one lemon 1 Tblsp. prepared mustard 1 Tblsp. chopped parsley 2 Tblsp. finely chopped onion 2-1/2 tsp. salt 1/4 tsp. rosemary 3/4 cups mayonnaise 2 boxes (10 oz.) frozen or fresh broccoli, cut in bite size pieces 1 (8 oz.) pkg. fresh mushrooms, quartered 1/2 lb. spaghetti or noodles In top of double boiler melt the butter, blend in the flour. Slowly add the cream (or milk/sherry mixture) and broth, stirring constantly. Add the grated cheese, Parmesan cheese, and lemon juice. Season with the mustard parsley, onion salt, pepper and rosemary. Cook, stirring until thickened. Remove from heat and add mayonnaise. Cool completely. Do this step before anything else. Cook the broccoli until tender crisp. Sauté the mushrooms in a little butter. Add to the broccoli and set aside. Cook the spaghetti or noodles until done. In a large casserole arrange layers of spaghetti, chicken, broccoli/mushrooms, and pour the sauce over all. Bake uncovered, in a 350° F. oven until bubbly, about 35 to 45 minutes. Source: Nalani Morris. CHICKEN CAESAR LASAGNA 9 dried whole wheat or regular lasagna noodles 2 (10 oz.) containers refrigerated light Alfredo sauce 3 Tblsp. lemon juice 1/2 tsp. cracked black pepper 3 cups chopped, cooked chicken 1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained 1 cup bottled roasted red sweet peppers, drained and chopped 3/4 cup shredded Italian blend cheese Preheat oven to 325° F. Cook noodles according to package directions. Drain; rinse with cold water; drain again. Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper. Stir in chicken, spinach, and red peppers. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Arrange 3 noodles in bottom of dish. Top with one-third chicken mixture. Repeat layers twice. Cover; bake for 45 to 55 minutes or until heated through. Uncover; sprinkle with cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 15 minutes before serving. Makes 9 servings. Source: Better Homes & Gardens 8/07. CHICKEN PECAN TARTS 2 Tblsp. Butter or margarine 1 cup finely chopped pecan pieces 1 cup finely chopped cooked chicken 2 cups chopped celery 1/4 cup mayonnaise or salad dressing 1 Tblsp. Dijon mustard 1 pkg. (3 oz.) Cream cheese 1/4 tsp. Salt 2 tsp. Ground nutmeg 1 pkg. (7.5 oz.) regular refrigerated biscuits In a large skillet, melt butter; add pecans and sauté until lightly browned. In a bowl, combine chicken, celery, mayonnaise, mustard, cream cheese, salt, and nutmeg. Add pecans; mix well. Separate biscuits; roll each into a 4-inch circle. Press into 10 foil bake cups, letting dough cover bottom and sides. Place foil bake cups in muffin pans. Spoon chicken mixture into bake cups. Bake at 425° F. for 12 minutes or until crust is golden brown. Yield: 10 servings. CHICKEN ROLLS WITH AVGOLEMONO SAUCE Filling: 3 Tblsp. butter 2-1/2 cups chopped onion 2 cups chopped celery 6 cups, cooked, diced chicken 1/4 cup copped parsley 1/4 tsp. nutmeg 1/4 cup grated Parmesan cheese 1 tsp. salt 1/2 tsp. pepper Avgolemono Sauce: 1/2 cup butter 1/2 cup flour 5 cups hot chicken stock Salt and Pepper to taste 6 egg yolks, beaten 1/2 cup fresh lemon juice Phyllo: 2 lbs. (48 sheets) 1 lb. unsalted butter, clarified Note: The original recipe calls for poaching bone-in chicken breasts in water with onions celery, bay leaf, parsley, salt and pepper. I cheat, and poach boneless breasts in chicken stock. Filling: In a skillet, melt butter and sauté onion until soft. Add celery and sauté until tender. In a large bowl, combine cooked chicken, parsley, nutmeg, cheese, salt and pepper. Add onions and celery from skillet, and mix well. Avgolemono sauce: In a saucepan, melt butter and add flour. Cook gently, stirring constantly, about 2 minutes. Gradually add stock, stirring until sauce thickens and bubbles. Salt and pepper to taste. Add a little sauce to the beaten egg yolks and lemon juice, to temper, then stir the yolk mixture into the sauce. Simmer over low heat a few minutes, stirring constantly. Add 1-1/2 cups sauce to the chicken mixture, mix well. Reserve remaining sauce - it will be used at serving, refrigerate. Phyllo Preparation: Brush one phyllo sheet with butter, layer second sheet on top and brush with butter. Spread 2 rounded Tblsp. of chicken filling at one end of sheets, 3 inches from end and 2 inches from each side. Fold phyllo up over filling, to form a roll. Fold side edges in to enclose. Roll up, jellyroll fashion, to end of phyllo sheet. Seal with butter; brush outside with butter. (Rolls can be frozen at this point) Makes approx. 24 rolls. Place rolls on baking sheet and bake at 400° F for 25-30 minutes, or until golden. Reheat reserved sauce and serve with rolls. Garnish with chopped parsley, if desired. Adapted from: Greek Cooking in an American Kitchen. St. Demetrios Church, Seattle, Washington. Posted by Oly at the ths.com Cooking Forum.
...See More
I'll share my recipes, if you'll share yours -May 12
Q
Comments (4)
Made this Sunday and recipe is a keeper, here! Molton Lava Cake *****I left it in the ramekinS and served as is. Dark chocolate may be substituted for semisweet in this recipe. These can be made at least a day ahead least one day ahead. Pour the mixture Pour the mixture into ramekins, cover and refrigerate. Be sure to bring to room temperature 30 minutes before baking. I also had a couple of baked and prepared ones left over, and I left them in the ramekins and reheated them in the microwave for 15 seconds, and they worked great! Prep: 15 minutes Cook: 15 minutes Yield: 4 servings Ingredients 4 ounces semisweet baking chocolate or 3/4 cup semisweet chocolate morsels (I used Ghirardelli for both) 1/2 cup butter (1 stick) 1 teaspoon vanilla extract 1 cup confectioners sugar 2 eggs 1 egg yolk 6 tablespoons all-purpose flour Preparation 1. Preheat oven to 425F. Lightly grease 4 (8-ounce) ramekins (custard cups or souffle dishes). Place on a baking sheet. 2. Microwave chocolate and butter in a large microwaveable bowl on High 30 seconds or until butter is melted. Whisk until chocolate is completely melted. Whisk in vanilla and confectioners sugar until well blended. Whisk in eggs and yolk. Stir in flour and pour batter evenly into prepared custard cups. 2. Bake 13 minutes or until sides are firm but centers are soft. Let stand 10 minutes. Carefully loosen edges with a knife. Invert cakes onto serving plates and sift powdered sugar over the top. Serve immediately. 13 minutes was PERFECTO!
...See More
Need recipes and/or meal ideas...
Q
Comments (15)
There aren't many recipes around for meat and veggies casseroles. I don't know why except a lot use flour or soup and I don't think creamed soups are allowed--?? Most of the recipes for Atkins are definitely not low fat, but you could substitute low fat cheeses for this one. You could also omit the sausage and add more ground beef. PORTABELLO MUSHROOM LASAGNA 1 lb. ground beef 4 or 5 Italian sausage links , mild or hot w/casings removed 1 med. onion Garlic to taste Salt and pepper to taste 6 large Portabello mshrooms 1 large container ricotta cheese 1 egg Lots of grated mozzarella cheese Spaghetti sauce (bought or make your own) Preheat oven to 350. Brown sausage and ground beef with onions, adding garlic and salt and pepper to taste. Clean off mushrooms and scrape out the black gills. (I do this with a spoon.) Beat egg into ricotta cheese. Spray a 9x13" in pan and spread a small amount of spaghetti sauce. Generously pack each mushroom with ricotta mixture and place in the pan ricotta side up. Top each cap with a handful of mozrella. Then top with a generous amount of the meat mixture. More mozzarella on top of that. Then pour spaghetti sauce over each cap and around the bottomof the pan. Sprinkle with remaining mozzarella. Bake at 350 for 30-35 mins. Cool about 10 minutes. From a low carb web site--no carb amount listed.
...See More
jeri
Original Author
16 years ago
last modified: 11 years ago
That "Rainbow Peanut Noodles" recipe sounds Great! Thanks!

JessyF I dont worry about allergies (maybe I should), but these are high school kids, so I hope they know what they can eat. Also, Im looking for recipes for myself as well as the band, so dont let the size or audience stop you form sharing a favorite recipe. :-)

Storage and cooling is not a problem. For the band recipes, I like simple because I hand out the recipe and ingredients to other Moms to help prepare the food prior to the event.
caliloo
16 years ago
last modified: 11 years ago
Hey Jeri

This is a salad I have made for our Swim Team dinners and picnics and I NEVER have leftovers, the kids love it. It can easily be doubled, but I would not add the dressing and Fritos until you are ready to serve it.

Frito Salad

Servings: 11

Ingredients:
1 head Romaine, washed and cut into bite sized pieces
1 1/2 cups shredded Cheddar and Monterey cheese blend
1 red onion, chopped
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can black beans, rinsed and drained
2 tomatoes, chopped
1 (16 ounce) package corn chips
1 (16 ounce) bottle Catalina salad dressing

Directions:
1. In a large bowl, combine the lettuce, cheese, pinto beans, black beans, onion and tomatoes.
2. Add the corn chips and enough dressing to coat; toss and serve.
ruthanna_gw
16 years ago
last modified: 11 years ago
Here in PA Dutch country, people like things sweet so you may want to reduce the amount of sugar. If you want to reserve some to eat without freezing, let in sit in the refrigerator for at least 24 hours until you serve it.

FREEZER SLAW

2 lb. cabbage
3 large carrots
1 large green pepper
1 medium onion
1 tsp. salt
1 cup sugar
1 cup vinegar
1/2 cup water
1 tsp. dry mustard
1 tsp. celery seed

Shred cabbage, and coarsely grind carrots, green pepper, and onion. Combine vegetables and salt and let stand for 1 hour; then drain thoroughly. In the meantime, combine remaining ingredients in saucepan and bring to a boil. Boil for 3 minutes. Cool, then pour over drained vegetables. Let stand for 10 minutes, then mix well. Pack into freezer containers and freeze. Makes about 5 pints.
Teresa_MN
16 years ago
last modified: 11 years ago
Ruthanna - my mother is from PA and she makes a slaw exactly like that. I don't recall that she ever froze it. Well, maybe the 12 kids ate it up too fast so there was none left to freeze! :-)

What is the texture like when you unfreeze it? Is this something that can be frozen for 4-6 months.

Teresa
lindac
16 years ago
last modified: 11 years ago
last spring I cooked for 150 members of a College chorus....and the list of allergies that was presented to me was mind boggling!!
There was sea food ( like I was going to serve them crab!) and peanuts of course and pork and garlic and wheat and those who were vegitarian and those who were vegan and lactose intolerant and the list goes on!! My go to for a mob pasta salad is pretty much this dressing:
SALAD DRESSING
1T dijon mustard
1clove of garlic, crushed (or chopped very fine)
1T honey
1/3 cup cider vinegar balsamic vinegar
Mix together, I use a wire whisk
1/2 cup olive oil...whisk the oil in a slow stream, whisking all the while
Then I like to add some dried or fresh herbs....most of the time I use oregano.

Make 4 times the above recipe:
1/4 cup Dijon
4 cloves garlic crushed
¼ c honey
1 1/3 cup vinegar
Whisk and add 2 cups Olive oil in a slow stream whisking.
Add 2 tsps oregano and about ½ cup parmesan cheese
For 150 kids I would make the recipe to 3 cups of vinegar and 4 cups of olive oil.
Not really a recipe But for 150 for a side salad I would cook 5 pounds of Penne or fusilli. And cut up about 1 cup of veggies for every pound of pasta....at least. I often make the salad at least half veggies and sue a pasta as a filler.
Cut up green onions, peppers, carrot buttons, halved cherry tomatoes, cuke, broccoli, peas ( but lots of people pick out peas!) zucchini, broccoli florets....whatever...And grated cheese...at least a cup per pound of pasta for bagged graded chedder.... if you use parmesan use 1/4th that amount.
I nuke the have veggies like carrots and broccoli for about a minute just to soften a little so the dressing sinks in.
Add dressing to moisten all....keeps well for about 5 hours....then it begins to get watery but is still good.

Here's the slaw I use...
Fred Harvey Cole Slaw:
Shred one medium head of cabbage and one small onion, cover with 1/2 cup of sugar.
Bring to a boil 1 tsp sugar
1/2 Tablespoon salt
1/2 tsp dry mustard
1/2 tsp celery seed
1/2 c peanut oil
1/2 c cider vinegar.
Pour over the cabbage and set stand at least 4 hours before eating.
Keeps well.

And here are the notes on another salad I have used...well received.
Oriental cabbage slaw
Oriental slaw:
7 pounds of bought slaw mix and made double the recipe for dressing.
I cooked the noodles in a stick of butter with 2 T sugar until they were brownedcooled and added to the salad at the last moment. Served about 150

ORIENTAL NOODLE SALAD
1 Lg (2lb) pkg cole slaw mix
1 bunch green onions (5-6), chopped, include some greentops)
½ C sunflower seed
½ C slivered almonds
1 pkg Beef Raman Noodles, crushed
1 pkg Chicken Ramen Noodles, crushed
Dressing
seasoning mix from Ramen Noodles (optional,but it does add flavor)
1 C canola oil
½ to ¾ C sugar (to taste)
½ C vinegar
¼ C soy sauce
1 Tbsp sesame oil
Blend the dressing ingredients together well, to disolve sugar.
In a large bowl combine slaw mix, green onions, sunflower seeds and almonds.
Pour dressing over the slaw and refrigerate until serving, add crushed noodles and toss just before serving. The noodles will soften and soak up the dressing once they are added. While many like the crunch of the noodles, I like it just as well after it has set, even the next day. Will keep 5 days at 40°.
6-8 servings (very generous)

I also have recipes for several hot casseroles and both meat loaf and ham loaf sized to feed a bunch.
If this isn't what you want....just ask and I'lls ee what I find.
Good luck!!
Linda C
ruthanna_gw
16 years ago
last modified: 11 years ago
Teresa, the texture is much like the pepper cabbage you'd buy in the deli section of a grocery store - still crunchy but not as much as when you'd just make and serve it. I have only ever frozen it for about a month when we have pig roasts so don't know how long it can be frozen.

Jeri, this web site is sometimes a bit difficult to navigate but is a great resource for cooking for groups.
annie1992
16 years ago
last modified: 11 years ago
Thanks, ruthanna, for that recipe, I know I've seen it before and didn't remember to save it.

I have a garden full of cabbage and still have about 20 jars of sauerkraut in the basement, so I need to do something else. I don't have a lot of freezer room, but I'd like to try a recipe's worth of this anyway.

Annie
Georgysmom
16 years ago
last modified: 11 years ago
My two favorite pasta salads:

Italian Pasta Salad

1 16 oz box multi-colored rotini
1 zucchini, sliced
1/4 cup sliced black olives
1/2 lb ham, cut into julienne strips
1 1/2 oz. pepperoni slices, halved
1 1/2 tsp salt
1/2 red bell pepper, slivered
1 8 1/2 oz can artichoke hearts, quartered
1 cup chopped celery
3/4 cup sliced green onion
1 tsp. oregano
1 tsp. thyme
1 cup prepared Good Seasons Italian dressing
1/2 cup freshly grated Parmesan cheese
Freshly grated black pepper

Prepare pasta according to directions. Drain and rinse with cool water.
Add zucchini, olives, ham, pepperoni, salt, red pepper, artichoke hearts, celery, green onion, oregano, and thyme.
Toss with dressing, adjust seasonings according to taste. Sprinkle with Parmesan and generous grinds of black pepper.

Macaroni Dandy Salad

8 oz. (2 cups) elbow macaroni
1 Cup celery, diced
1 tomato diced
3 T. green pepper, chopped
1/2 Cup mayonnaise
1 tsp. salt
1/4 tsp celery seed
1 T. lemon juice
1 tsp. sugar

Cook macaroni according to directions. Drain and rinse. Add veggies. Combine Mayonnaise, lemon juice, salt, sugar and celery seed. Toss with macaroni and veggies
jeri
Original Author
16 years ago
last modified: 11 years ago
Caliloo That sounds GREAT! Very hardy too which is a bonus. I cant wait to try it.

I *never* heard of Freezer Slaw. Do you serve it frozen?

Linda C Thanks so much! I would *love* your casserole and loaf recipes if it is not too much trouble. They sound perfect for my needs and since they are coming from you, Im sure they will be delicious too. Trying to work around all eating issues would be next to impossible I think. I plan to have a hardy vegetarian option but thats about it. I plan to send out an e-mail with the menu for the weekend so that parents can send something else with their student if need be. I will also keep a loaf of bread, peanut butter and jelly so if someone cant (or wont) eat what I prepared, they will not go hungry. The band director for example cant (or wont not sure) eat anything with tomatoes in it OMG so many recipes for crowds contain tomatoes! Pasta, pulled pork, etc. I just cant try to please everyone I would go nuts!

I wanted to share one recipe that we used to feed 450 last year it is a Super Easy Baked Ziti and you can not get any easier than this.

Thanks for the Growlies tip Ruthanna Im really feeling quite overwhelmed. I was second in command last year, but this year, the buck stops with me. :-)

Thanks to GeorgysMom too Ill add them to my list.

My family is my guinea pigs I try to test all recipes with them first and thankfully, they are willing participants. :-)
ruthanna_gw
16 years ago
last modified: 11 years ago
Jeri, you just defrost and either drain it or serve with a slotted spoon.
jeri
Original Author
16 years ago
last modified: 11 years ago
Thanks RuthAnna that actually sounds like the perfect dish for our 3 day competition 400 miles from home. Im not sure how many meals I will have to provide yet but at least one will be dinner. I was planning on pulled pork/chicken and slaw. Ive done the pork/chicken before ahead of time and reheated in roasting ovens works great. Now I have a recipe for slaw that can be made ahead of time way ahead of time in fact! and if I plan correctly, it will be thawed just in time to serve. Perfect. :-)
lindac
16 years ago
last modified: 11 years ago
Jeri, email me and I will send you my meatloaf, ham loaf BBQ pork or turkey if you wish.
No need in posting long strings of recipes that are not of interest to all.
Linda C

Side Salads

Comments (14)

teresa_nc7

jessyf

Related Discussions

jeri
Original Author

caliloo

ruthanna_gw

Teresa_MN

lindac

ruthanna_gw

annie1992

Georgysmom

jeri
Original Author

ruthanna_gw

jeri
Original Author

lindac

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Side Salads

Comments (14)

Related Discussions

jeriOriginal Author

jeriOriginal Author

jeriOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

jeri
Original Author

jeri
Original Author

jeri
Original Author