I'll share my recipes, if you'll share yours -June 25

14 years ago

I know I posted this one not long ago, but I've made it now and adjusted the cumin for 1 tbs to 1/2 tsp. The original had way to much cumin. This tastes much nicer.

Colourful Corn Salad

Ingredients

Â For the salad:

Â 2 cups (500 mL) cooked fresh corn kernels (or frozen kernels thawed, refreshed under cold water and drained)

Â 1 cup (250 mL) red and/ or orange peppers, diced

Â 1 green onion, finely chopped

Â 1/4 cup (60 mL) chopped cilantro

For the dressing:

Â 1 clove garlic, minced

Â Juice of 1 lime

Â 2 tbsp (30 mL) vegetable oil

Â Â½ tsp ground cumin

Â 1/2 tsp (2 mL) salt

Â Freshly ground black pepper, to taste

Directions

1. Toss together corn, peppers and green onion in a salad bowl.

2. Whisk together dressing ingredients or use a food processor to emulsify the mixture.

3. Pour dressing over corn mixture just before serving, add cilantro and toss to coat evenly.

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Comments (4)

oldrustybucket
14 years ago
This is one of those...use whatche' got kinda things, but my guys LOVE it with crackers, especially when the temp is so hot outside!

Chicken & Egg Salad

White meat from Walmart Roterisere Chicken...(especially any leftovers since we don't care for rewarmed chicken or picnic type chicken)
I usually use 5-6 hard boiled eggs, chopped
Sweet pickle relish to taste
Salt and pepper to taste
Hellman's Canola Mayo to taste and for needed consistenty

Sometimes I add pecans and/or grapes or apple slices

serve with saltines or ritz crackers and a tall cold glass of Southern tea!
grinch_gut
14 years ago
I made a huge bowl of this last week the chicken and egg salad for Brian and the hand living here....Brian thought it was coleslaw that I had made a month ago.......duh...and dumped it out!!!!!! I about died.....Stacy
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glenda_al
14 years ago
My kind of egg salad.

Here's one I found that's like the one I used to make.

Egg and Olive Salad

Ingredients
8 hard boiled eggs
1/2 cup salad olives (Nicoise olives are a great variation)
1/2 cup mayonnaise
Salt and pepper to taste

Directions
Chop the eggs and olives together in a bowl. Add the mayonnaise and salt and pepper. Mix well, cover and refrigerate until youÂre ready to serve with crispy lettuce in sandwiches. Egg-and-olive salad is particularly good on a dark bread like rye or pumpernickel. ItÂs also great on crusty, toasted bread.
ladonna
14 years ago
Mashed Potato Casserole
ï¿¼
5 1/2 cups mashed potatoes (about 4 pounds uncooked)
1/2 cup milk
1 package (8 ounces) regular or low-fat cream cheese, softened
1 cup regular or low-fat sour cream
2 teaspoons McCormickÂ® Parsley Flakes
1 teaspoon McCormickÂ® Garlic Salt
1/4 teaspoon McCormickÂ® Ground Nutmeg
3/4 cup shredded Cheddar cheese
12 slices bacon, crispy cooked and crumbled (about 1/2 cup)

ï¿¼
1. Preheat oven to 350Â°F. Place all ingredients, except cheese and bacon, in large bowl. Beat with electric mixer on medium-high speed until potatoes are smooth and creamy.
2. Spoon mixture into lightly greased 13x9-inch baking dish. Sprinkle with cheese and bacon. If you prefer extra crispy bacon, reserve bacon and sprinkle at the end of cooking. Cover.
3. Bake 30 minutes or until heated through.
Tip: For faster preparation, start with instant or refrigerated prepared mashed potatoes.

I'll share my recipes, if you'll share yours -June 25

Comments (4)

oldrustybucket

grinch_gut

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glenda_al

ladonna

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