Salads+and+Vegetables

Ultimate Potato Salad (Kathy Svoboda)
8 medium cubed and cooked potatoes 8 ounces softened cream cheese 8 ounces sour cream 1/4 cup milk 1/4 cup mayonnaise 6 slices cooked and crumbled bacon 2 cups shredded cheddar cheese 3 chopped green onions Seasoned salt and pepper

Mix the cream cheese, sour cream, milk, mayo, and 2/3 the bacon, cheddar, and onions. Season to taste with the seasoned salt and pepper. Add the potatoes. Mix well. Garnish with the rest of the bacon, cheddar, and onions. Chill or serve hot.

= Strawberry Salad (Peggy Sue Brown) =

//I based this off of Panera's Strawberry Poppyseed Salad, so feel free to adjust the amounts of fruit depending on your preferences. You could also add grilled chicken to this salad.//

 * 1 bag pre-washed romaine lettuce
 * 2 cups strawberries, rinsed and quartered
 * 1.5 cups blueberries, rinsed
 * 1 small tin mandarin oranges, drained
 * 1 small tin pineapple tidbits, drained
 * 1/2 cup candied walnuts or pecans
 * Fat-Free poppyseed dressing


 * 1) To candy the nuts, heat 1/4 cup sugar in a heavy bottomed saucepan. Stir frequently until the sugar syrup is light brown. Remove from heat. Add nuts. Spread nuts out on a non-stick baking mat (like a Sil-pat). Use two forks to separate the nuts.
 * 2) Mix lettuce, fruit, and nuts together. Serve with fat-free poppyseed dressing.

= 24-Hour Salad (Kathy Svoboda) = This salad is a holiday favorite for my family, especially my son who would be very happy if I made it every week. It makes a very large batch, so I usually cut the recipe in half.

9 cups of seedless red grapes- halved 1 small can crushed pineapple - drain very dry and reserve the juice 1 bag mini marshmallows 4 eggs 4 tbsp sugar 4 tbsp lemon juice 4 tbsp pineapple juice (reserved from can) 2 tbsp butter dash salt 2 C whipping cream, whipped

Mix eggs, sugar, lemon juice, pineapple juice, butter and salt in a medium sauce pan. Cook over a low to medium heat, stirring constantly, until it boils. Remove from heat and cool completely, stirring occasionally. When completely cool, fold whipped whipping cream into mixture.

Combine grapes, marshmallows and crushed pineapple in large bowl. Add mixture to fruit mix; fold in gently. Refrigerate overnight. HINT: Cut the grapes in half the day before to drain extra juice from them.

Candied Sweet Potatoes (Kathy Svoboda)
3 (1 pound, 3 ounces) cans sweet potatoes or yams, drained but reserve juice 1 cup packed brown sugar 6 tablespons real butter 3 tablespoons milk 3 tablespoons sweet potato juice from the cans Marshmallows (optional)

Arrange drained sweet potatoes in a 9x12 inch baking dish coated with non stick spray. Mix the remaining four ingredients in a saucepan and bring to a boil. Pour mixture over the potatoes and bake at 375 degrees for 30 minutes. During the last 5 minutes. place the marshmallows on the top of the potatoes.

= Oriental Salad (Peggy Sue Brown)  =

2 16 oz bags of coleslaw mix 5 green onions snipped with scissors 2 packages ramen noodles (crushes until no large pieces left) 1 smal package sliced almonds 1/2 cup sunflower seeds 3/4 stick margerine

Dressing mix together well: 1 cup oil 1 cup sugar 1/2 cup cider vinegar 2 tablespoons soy sauce

Melt margarine in frying pan. Add noodles, almonds, and sunflower seeds. Saute until toasted a light brown. Mix coleslaw mix and green onions in a large bowl. Pour noodle mix over coleslaw mix and toss well. About 15 minutes before serving pour dressing over all.