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Spread veggies on large pot lid, pour on dressing. Toss lightly and serve.APPLE COLESLAW1 cup sour cream1 tbs cider vinegar2 tsp mustard1/2 tsp onion powder1/2 tsp salt1/8 tsp pepper4 cups shredded cabbage1 cup diced apple1 tsp celery seedCombine first six ingredients in a medium pot and mix well. Add next three and mix again. Place in double gallon zip-lock and chill in cooler until ready to serve.SKILLET SLAW4 slices bacon1/4 cups white vinegar1 tbs sugar1 medium onion, chopped1 tsp salt1 tsp dill weed4 cups shredded cabbage1/2 cups parsley, choppedFry bacon crisp, remove from skillet, cool and crumble. Save drippings in skillet. Add next five ingredients to skillet and cook until onions are clear. Put shredded cabbage and parsley in large pot, mix well, then add bacon crumbles. Mix again and add to skillet. *Mix well and remove from heat. Serve warm.GRILLED SZECHWAN CHICKEN SALAD2 lbs boneless chicken breast1 can pineapple slices6 tbs olive oil4 tbs teriyaki sauce1 tsp Tobasco sauce1 tbs white vinegar2 tbs honey1/2 tsp gingerleaf lettuce1 onion, sliced1 red bell pepper, slicedblack pepperSprinkle both sides of each chicken breast with pepper and grill. Slice into strips after cooking. Prepare salad dressing by combining 4 tbs. reserved pineapple juice with olive oil, teriyaki sauce, Tobasco, vinegar, honey and ginger in a small jar, shaking very well to mix. Arrange veggies and pineapple slices with chicken. Pour -dressing over. Toss and serve. Sandwiches HOOTER SANDWICHES8 slices turkey lunch meat8 slices cooked ham lunch meat8 slices Swiss cheese16 slices rye bread1 1/2 cup flour1 tbs baking powder1 1/3 cup water1 egg, beatenoilpowdered sugarPlace 1 slice turkey on 8 slices of bread. Top with slice of Swiss cheese and slice of ham. Top with remaining bread. Cut each sandwich into quarters. Use toothpicks to hod together. Mix flour, baking powder, and salt well. Add water to beaten egg and add to flour mixture. Mix well. Dip each sandwich quarter into batter. Heat 1in oil in large skillet.
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