~~Pattianne's Salads and Dressings~~

Pattianne's "Salad" Kitchen

Salads and Salad Dressings

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Recipe #1 Potatoe Salad Dressing 1/2 teaspoon mustard powder 1 tablespoon all-purpose flour 1 teaspoon butter 2 eggs, beaten 3/4 cup white sugar 1/4 cup water 1/4 cup white wine vinegar 1/4 cup salad and cole slaw dressing In a saucepan, combine the dry mustard, flour, butter, eggs, sugar, water and vinegar. Cook over medium-high heat until thick and nice and smooth, stirring often. If necessary, add up to 1 tablespoon additional flour. Set aside to cool. Blend together cooled dressing with one equal part creamy salad dressing. Pour enough dressing over cooked potatoes to coat. Makes 2 cups. Pattianne's Country Kitchen

Recipe #2 Easy Peppercorn-Parmesan Ranch Dressing Make your ranch from scratch or simply add the 2 teaspoons of cracked pepper and the 1/2 cup of grated Parmesan to 4 cups of prepared ranch style dressing. 2 cups Mayonnaise 2 cups Buttermilk 2 teaspoons Parsley, chopped 2 teaspoons Onion, pureed 1/8 teaspoon Dill 1/4 teaspoon garlic, minced Salt and pepper to taste 2 teaspoons Cracked black pepper 1/2 cup Parmesan, grated Mix all ingredients well. Chill before serving. Makes about 4 1/2 cups. **Note: Buttermilk is very low in calories and you can't taste it in the dressing. Pattianne's Country Kitchen

Recipe #3 Creamy Italian Dressing 2 teaspoons dried oregano 2 teaspoons dried basil 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 1 teaspoon salt 1/2 teaspoon coarsely ground black pepper 1/4 cup red wine vinegar 1 tablespoon fresh lemon juice 1/4 cup mayonnaise 3/4 cup extra-virgin olive oil 1/3 cup freshly grated Parmesan cheese Crumble the oregano, basil, thyme and rosemary into a medium bowl. Stir in the salt, pepper, vinegar and lemon juice. Whisk in the mayonnaise and then the gradually whisk in the olive oil. Stir in the Parmesan cheese. Transfer to a jar with a tight-fitting lid and store in the refrigerator. Shake well before using. Pattianne's Country Kitchen

Recipe #4 Creamy Italian Dressing (for Greek-Style Pasta or Salads) 3/4 cup mayonnaise or salad dressing 1/4 cup dairy sour cream 2 tsp. white wine vinegar or white vinegar 1/4 tsp. dry mustard 1/4 tsp. dried basil, crushed 1/4 tsp. dried oregano, crushed 1/8 tsp. salt 1/8 tsp. garlic powder 1 to 2 tbls. milk (optional) In a small mixing bowl stir together mayonnaise or salad dressing, sour cream, vinegar, mustard, basil, oregano, salt and garlic powder. Cover and store in the refrigerator for up to 2 weeks. BEFORE SERVING, if necessary, stir in milk to make the dressing the desired consistency. Makes about 1 cup. NOTE: For the Creamy Garlic Dressing, Prepare as above, EXCEPT omit oregano and garlic powder. Add 2 cloves GARLIC minced. Pattianne's Country Kitchen

Recipe #5 Green Goddess Dressing 1 cup Mayonaise 1/2 Cup Sour Cream 1/4 cup minced Chives, Scallions, or green onions 1/4 cup minced fresh parsley (or use slightly less dried parsley) 1 tblspoon lemon juice 1 tblspoon white white (or just plain white) vinegar 1 teaspoon soy sauce 1/4 teaspoon sesame oil 1/2 teaspoon toasted sesame seeds A dash of salt n' pepper, to taste. In a bowl mix all ingredients together. Chill and serve. Pattianne's Country Kitchen

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Recipe #6 Statler French Dressing 1 cup vegtable oil 3/4 cup vinegar 1 tin tomato soup 1 clove garlic, crushed 1 tsp. Lee & Perrins Sauce 1 tsp. salt and pepper 1 tsp. paprika 1/2 cup sugar A few grains Cayenne seasoning Mix altogethger, and shake well in a jar or container with lid. Refrigerate. Pattianne's Country Kitchen

Recipe #7 Russian Dressing A popular Dressing from the 1950's 1 cup Mayonnaise 1/4 cup Prepared chili sauce 1 teaspoon Onion, minced 1 teaspoon Horseradish 1/4 teaspoon Worcestershire sauce 1 Tablespoon Parsley, minced 1/2 teaspoon Paprika Mix all ingredients. Refrigerate. Makes about 1 1/2 cups. Good with Pasta salads. Pattianne's Country Kitchen

Recipe #8 Dijon Dressing This dressing has to be stored in refrigerator for up to 1 week. 1 8 oz. carton dairy sour cream 1/2 cup milk 2 tbsp. Dijon-style mustard 1 tbsp. snipped parsley 2 tsp. snipped fresh dill or 1/2 tsp. dried dillweed In a small mixing bowl combine sour cream, milk, mustard, parsley, and dill. Cover and store in the refrigerator up to 1 week. Makes about 1 1/2 cups. Goes well with Creamy-Style Pasta salad to! From Deiderie Burnaby, B.C. Canada Thank-You Deiderie! Pattianne's Country Kitchen

Recipe #9 Pineapple Grape Coleslaw 1/2 cup sour cream 3/4 cup mayonnaise 2 teaspoons honey 1 Tablespoon celery seed 4 cups shredded cabbage (about 1 small head) 1/2 sweet red onion, very thinly sliced vertically 2 cups minature marshmallows, optional 1 cup green seedless grapes, sliced in half 1 cup red seedless grapes, sliced in half 1 cup pineapple chunks, drained Kosher salt and freshly ground black pepper to taste Whisk together sour cream, mayonnaise, honey, and celery seed until well-combined. Place cabbage, red onion, marshmallows, grapes, and pineapple in a large mixing bowl. Top with the mayonnaise and sour cream dressing mixture and gently toss to combine. Add salt and pepper to taste. Cover and refrigerate 4 hours before serving to allow flavors to meld. May be made a day in advance. Makes 10 Servings. Pattianne's Country Kitchen

Recipe #10 Thai Beef-and-Noodle Salad 1 (9-ounce) package frozen French-cut green beans, thawed 4 cups hot cooked linguine (about 8 ounces uncooked pasta) 4 ounces sliced deli roast beef, cut into 1-inch-wide strips 1/4 cup chopped fresh cilantro 1/4 cup plum sauce 2 tablespoons lime juice 1 tablespoon soy sauce 1/2 teaspoon pepper 1/4 teaspoon salt Steam beans, covered, 5 minutes or until crisp-tender. Rinse beans under cold water; drain. Combine pasta, beans, beef, and cilantro in a large bowl. Combine plum sauce and remaining ingredients in a small bowl. Add plum sauce mixture to pasta mixture, and toss to coat. Serve salad either at room temperature or chilled. Makes 4 servings (serving size: 1 1/2 cups). CALORIES 176 (15% from fat); FAT 2.9g (sat 0.9g, mono 0.9g, poly 0.3g); PROTEIN 9.7g; CARB 28.4g; FIBER 3g; CHOL 23mg; IRON 2.4mg; SODIUM 838mg; CALC 46mg Pattianne's Country Kitchen

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Recipe #11 Spinach & Pear Salad (W/Dijon Mustard Vinaigrette) VeryLow/Calorie/Fat/Carb 2 Tbsp water 1-1/2 Tbsp orange juice 1 Tbsp olive oil 1 Tbsp honey 2 tsp Dijon mustard 1/4 tsp freshly ground black pepper 2 pears, cored and sliced lengthwise 8 cups torn fresh spinach 1/4 cup red onion, thinly sliced In a small bowl, whisk together the water, orange juice, olive oil, honey, Dijon mustard, and black pepper. In large bowl, add the pear slices and 2 tablespoons of the vinaigrette and toss to coat. Add remaining dressing, spinach and onion and toss to coat. Serves 4. NUTRITION INFO: Calories: 116 Fat: 4 g Carbohydrates: 20.5 g Protein: 2.3 g Pattianne's Country Kitchen

Recipe #12 Potato Cucumber Salad Very Low/Cal/Fat/Carb 2-3 cups new potatoes, cubed 1 tbsp fresh dill, chives, or parsley, chopped 1 tbsp Dijon mustard 2 tbsp red wine vinegar 1 tbsp prepared horseradish 1/4 cup flax oil 1/4 tsp salt 1/4 tsp pepper 2-3 cups cucumber, cubed In a medium pot, boil the cubed potatoes in water until they can be pierced easily with a fork. In a small bowl, whisk together the chosen herb, mustard, vinegar, horseradish, oil, salt, and pepper. Once the potatoes are done, drain and rinse under cold water until cool. In a medium bowl, mix together the potatoes, cucumber, and dressing just before serving. Makes 6 servings (approx. 1 cup each). Fat: 9.0 g Carbohydrates: 15.5g Calories: 145.7 Protein: 2.0 Pattianne's Country Kitchen

Recipe #13 Tropical Tuna Salad Low/Carb/Cal 6 oz. Albacore Tuna- in water (1 can) 12 Green Beans blanched 2 Hard Boiled Egg 1 Tbsp Capers 5 small cornichons 2 Tbsp sliced black olives 12 inner leaves Romaine Lettuce 12 Cherry Tomatoes 3/4 c. Pineapple diced 6 Tbsp Olive Oil 2 Tbsp Key Lime Juice 1 tsp ground Ginger 2 Tbsp Light Coconut Milk 2 Tbs Pineapple Juice Pepper and Sea Salt to taste Salad: Drain the tuna and place in a bowl. Chop the green beans, eggs, and cornichons into bite size piece and combine together with the capers, and olives. Refrigerate until ready to serve. Before serving, chop the romaine and cut the cherry tomatoes in half and add to the rest of ingredients . Pour the dressing over at the last minute to keep everything fresh. Top with the diced pineapple. Dressing: Combine olive oil and lime juice and whisk together, add the ginger and whisk again. Add the remaining coconut milk and pineapple juice and whisk again. Add pepper to taste and sea salt if desired. Serves 4. Fat: 25.1 g Carbohydrates: 14.7g Calories: 339.5 Protein: 16.0g Pattianne's Country Kitchen

Recipe #14 Strawberry And Spinach Salad Beautiful Strawberry and Spinach Salad to serve for a luncheon. This Salad is so good! From Pattianne 2 bunches of spinach, rinsed and torn 4 cups strawberries sliced 1/2 cup vegetable oil 1/2 cup white vinegar 1/2 cup white sugar 1/4 tsp. paprika 2 Tablespoon sesame seeds (optional) 1 Tablespoon poppy seeds Toss spinach and strawberries. Right before serving salad whisk the dressing, pour into salad and toss in stages. Pattianne's Country Kitchen

Recipe #15 Cranberry Cream Salad "YUM"! Alomst Fat Free Very Low/Cal/Fat 1 package sugar free cherry gelatin 1 cup boiling water 1 can whole cranberry sauce 1/2 cup diced celery 1/4 cup chopped walnuts 1 cup fat free sour cream Dissolve gelatin in boiling water. Cool until it is slightly set. Stir in the cranberry sauce, celery and walnuts. Fold in the sour cream. Chill until firm. Serves 12. Fat: 1.6 g Carbohydrates: 16.1g Calories: 88.9 Protein: 1.4g Pattianne's Country Kitchen

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Recipe #16 Low Fat Chicken and Apple Salad Very Low/Cal/Carb/ 2 cups cooked skinless chicken breast, cubed 1 stalk of celery, sliced 1 medium unpeeled apple, diced 1/4 cup raisins 1 tbsp lemon juice 1/4 cup low fat yogurt 1/4 cup fat-free mayonnaise 1 tsp curry powder Place chicken cubes in a medium bowl along with sliced celery, diced apple and raisins. In a small bowl, whisk lemon juice, yogurt, mayonnaise and curry powder. Pour over chicken and toss to coat. Serves 4. Per Serving: Calories 229, Calories from Fat 24, Total Fat 2.6g (sat 0.7g), Cholesterol 85mg, Sodium 237mg, Carbohydrate 17.2g, Fiber 1.7g, Protein 34.1g Pattianne's Country Kitchen

Recipe #17 Mixed Vegetable Salad Broccoli, Cauliflower, radishes, Onions, mushrooms (fresh or canned), tomatoes, celery, Carrots,green peppers I use a large square tupperware container for this. Separate Broccoli and cauliflower into bite size pieces. Cut onions into wedges, if using large tomatoes cut them into wedges also. Cherry tomatoes also work well in this salad. Cut green pepper into strips, cut carrots and celery into bit size peices. Clean and trim radishes and mushrooms. Mix everything together in container and marinade with Italian Salad dressing. Or another dressing of your choice. Store in fridge overnight. Shake container periodically so all vegetables are marinaded. From Cousin Fay Semans Saskatchewan, Canada "Thank-you" Fay! Pattianne's Country Kitchen

Recipe #18 Shrimp and Mango Salad Very Low/Cal/Carb/Fat Prep Time: 20 minutes 3/4 pound cooked shrimp 1 large mango, deseeded, peeled and cubed 1/4 cup sliced green onions 1 tbsp fish sauce 1 Tbsp soy or tamari sauce Juice of 1 large lime 2 Tbsp water 1 Tbsp brown sugar 1 tsp minced jalapeno pepper 4 cups arugula 4 small vine-ripe tomatoes, cut into wedges Place shrimp, mango and green onions in a medium bowl. Whisk fish sauce, soy/tamari, lime juice, brown sugar and minced pepper. Pour over shrimp and mango mixture. Cover and refrigerate for 10 minutes. Divide arugula between four salad plates or bowls. Top with one-fourth of the shrimp and mango. Garnish edge of salad plate with tomatoes. Serves 4. Per Serving: Calories 150, Calories from Fat 17, Total Fat 1.9g (sat 0.3g), Cholesterol 128mg, Sodium 637mg, Carbohydrate 13.8g, Fiber 2.4g, Protein 19.5g Pattianne's Country Kitchen

Recipe #19 Low Fat Shrimp Pasta Salad Low/cal/carb 6-ounces rotini pasta 1 cup frozen peas 6 ounces green beans, cut into pieces 2 vine-ripe tomatoes, halved vertically, then thinly sliced 3/4 pound cooked shrimp Dressing: 1/4 cup fat-free mayonnaise 1/4 cup plain low fat yogurt 1 tbsp nonfat milk 1 tsp dried mixed herbs Freshly ground black pepper Cook pasta according to package instructions. Add peas to pasta water after two minutes of cooking time. Drain and cool pasta and peas. Cook green beans for 5 minutes in a pot of boiling water. Drain, then plunge into a bowl of iced water to retain color and stop cooking process. Drain again. Assemble salad in a large bowl. Make creamy low-fat dressing by combining mayonnaise, yogurt, herbs and black pepper. Pour over salad and toss well. Add another tablespoon of nonfat milk if you prefer a thinner dressing. Serves 4. Per Serving: Calories 319, Calories from Fat 30, Total Fat 3.1g (sat 0.5g), Cholesterol 130mg, Sodium 306mg, Carbohydrate 45.7g, Fiber 5.4g, Protein 26.5g Pattianne's Country Kitchen

Recipe #20 Low Fat Picnic Potato Salad Very Low/Calorie/Carb Prep Time: 10 minutes Cook Time: 10 minutes 1 1/2 pounds white potatoes, skin on, cubed 2 hard-cooked eggs, chopped 1/2 cup fat-free sour cream 1/4 cup fat-free mayonnaise 1 tbsp Dijon mustard 1/4 cup green onions Bring a large pot of water to a boil and cook potatoes until tender. Drain and allow to cool. Add chopped eggs to potatoes. Mix sour cream, mayonnaise and green onions together. Spoon on to potato and eggs and combine well. Refrigerate until ready to serve. Serves 6. Per Serving: Calories 149, Calories from Fat 19, Total Fat 2.1g (sat 0.5g), Cholesterol 73mg, Sodium 134mg, Carbohydrate 27.6g, Fiber 2.1g, Protein 4.9g Pattianne's Country Kitchen

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Recipe #21 Low Fat Potato Salad with Asparagus Very Low/Calorie/Carb Cholesterol 0g Prep Time: 15 minutes Cook Time: 15 minutes 1 pound baby red potatoes 1 cup asparagus tips 1/2 red onion, sliced 1/4 cup fat free, reduced sodium chicken broth 2 tbsp white wine vinegar 2 tsp Dijon mustard 1 tsp extra-virgin olive oil 1 garlic clove, crushed Fresh ground black pepper to taste Place potatoes in a large pot and cover with water. Bring to a boil then simmer for 10-12 minutes. Add asparagus tips and simmer for two to three minutes more, until asparagus is bright green and potatoes are tender. Drain vegetables and allow to cool for a few minutes. Cut potatoes into quarters. While potatoes and asparagus are cooling, whisk chicken broth, vinegar, mustard, oil and garlic together in a small bowl. Place vegetables in a large bowl. Top with red onion slices. Drizzle dressing over salad. Gently toss to coat. Serve warm, at room temperature or chilled. Serves 4-6. Per Serving: Calories 112, Calories from Fat 12, Total Fat 1.3g (sat 0.2g), Cholesterol 0g, Sodium 112mg, Carbohydrate 23.2g, Fiber 4.8g, Protein 4.3g Pattianne's Country Kitcehn

Recipe #22 Minted Potato Salad Very Low/Cal/fat/carb Prep Time: 25 minutes Cook Time: 15 minutes 1 pound baby red potatoes, halved 1/4 cup plain low fat (or non-fat) yogurt 1/4 cup fat-free mayonnaise** 2-3 tbsp finely chopped fresh mint Place potatoes in a large pot and cover with water. Bring to a boil then simmer for 10-12 minutes until tender. Remove from heat, drain, then cool. Cut the potatoes into chunks. Combine yogurt, mayonnaise and chopped mint. Spoon over cooled potatoes and toss gently. Cover and refrigerate for at least 2 hours. Serves 4-6. NOTE:**I use Kraft light Mayonnaise and add a bit of cubed white chicken breast and cut up celery. Pattianne Per Serving: Caloires 115, Calories from Fat 7, Total Fat 0.7g (sat 0.2g), Cholesterol 3mg, Sodium 139mg, Carbohydrate 23.9g, Fiber 2.1g, Protein 3.2g Pattianne's Country Kitchen

Recipe #23 Baby Greens with Chicken, Apples & Pecans "YUM"! Low/cal/fat/carb A delicous and nutritious salad that contains healthy fats. 2 ounces skinless, boneless chicken breasts, chopped into 1 inch pieces 1/4 tsp garlic powder 1/4 tsp salt 3 cups baby greens, rinsed 1/2 cup sliced strawberries 1/2 cup chopped apple 2 Tbsp. chopped pecans 1 Tbsp. gorgonzola crumbles 2 Tbsp. Newman's Own Light Raspberry and Walnut dressing Sprinkle chicken breasts with salt and garlic. Broil until cooked thoroughly. While the chicken is cooking, assemble all ingredients except for the dressing in a medium bowl. Top the salad with the warm chicken and drizzle dressing over top. Enjoy! Serves 1. Fat: 19.3 g Carbohydrates: 27.3g Calories: 346.6 Protein: 19.5g Pattianne's Country Kitchen

Recipe #24 Apple-Walnut Salad (w/Cranberry Vinaigrette) 1/4 cup fresh or frozen cranberries, thawed 1/4 cup balsamic vinegar 1 tablespoon chopped red onion 1 tablespoon sugar 1 teaspoon Dijon mustard 1 cup vegetable oil 10 cups mixed baby greens 2 Red Delicious apples, cored, thinly sliced 1/2 cup chopped walnuts, toasted Puree cranberries in processor or blender until smooth. Add vinegar, onion, sugar and mustard and process until well blended. With processor running, gradually add oil and process until well blended. Transfer to medium bowl. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature and whisk before using.) Combine greens and apples in large bowl. Toss with enough dressing to coat. Sprinkle with walnuts. Serve, passing remaining dressing separately. Serves 6. Pattianne's Country Kitchen

Recipe #25 Walnut-Chicken Salad Lowcalorie/fat Lemon-Ginger Dressing: 1/2 cup light mayonnaise or salad dressing 1/4 cup Yoplaitï¿½ Original 99% Fat Free lemon burst yogurt 1/2 teaspoon sugar (splenda) 1/4 to 1/2 teaspoon ground ginger Dash salt Salad: 3 cups cooked chicken breast, chopped 3/4 cup chopped celery 1/2 cup chopped walnuts 1 cup sliced or quartered strawberries Bibb lettuce In small bowl, mix all dressing ingredients. In large bowl, mix chicken, celery and walnuts. Add dressing; toss. Fold in strawberries. Serve on lettuce. NOTE: Fill small dinner rolls with the chicken salad for buffet sandwiches. Substitution: Use peaches or raspberries for the strawberries and your favorite nut for the walnuts. Pattianne's Country Kitchen

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Recipe #26 Easy Tomato and Mozzarella Salad 3 fresh ripe tomatoes, cut into 3/4 inch slices 2 balls of fresh small mozzarella cheese, sliced (try low calorie 2%) 1 cup loosely packed fresh basil leaves, chopped 2 tablespoons extra virgin olive oil 1 tablespoon of balsamic vinegar (optional but yummy, try white balsamic if you want the flavour but not the colour) Salt & Pepper to taste Arrange tomatoes, mozzarella, and basil alternating to cover bottom of serving dish/platter. Drizzle oil and vinegar over top, sprinkle with salt and pepper. Cover and refrigerate. Pattianne's Country Kitchen

Recipe #27 Broccoli Supreme Salad 6 Cup fresh Broccoli uncooked flowerettes 1/3 Cup raisins 2 Tbsp. onion chopped 6-8 slices of cooked bacon-crumbled (Optional) Dressing : 1 small pkg cream cheese-room temp (try light ceam cheese) 1 egg 2 Tbsp white vinegar 2 Tbsp vegetable oil 2 Tbsp white sugar (try sweetener) 1 Tbsp prepared mustard 1/4 tsp salt 1/8 tsp garlic powder dash of pepper **NOTE Beat dressing ingredients until smooth. Combine broccoli, raisins and onion. Add dressing and toss gently. Cover and chill at least for 3 hours. To serve, sprinkle with bacon (& pimento if desired ). Pattianne's Country Kitchen

Recipe #28 Spinach Salad W/Berries and no fat Curry Dressing 6 cups fresh spinach, torn into bite-size pieces 1 cup thickly sliced strawberries 1 cup blueberries, trimmed 1 small red onion, thinly sliced 1/2 cup chopped pecans Non-Fat Curry Dressing: 2 tablespoons balsamic vinegar 2 tablespoons rice vinegar 4 teaspoons honey 1 teaspoon curry powder 2 teaspoons Dijon mustard 1 pinch Salt and pepper to taste Wash and dry spinach. Whip together dressing ingredients. Add to spinach and toss lightly. Add berries, onion and pecans. Toss lightly and serve. Pattianne's Country Kitchen

Recipe #29 Eggs in Tomatoes (Polish recipe) Cut 4 small firm tomatoes (with a slightly larger circumference than peeled hard-boiled eggs) in half. Cut 4 peeled hard-boiled eggs in half widthwise. From each tomato half, scoop out just enough pulp to make room for the egg half. Insert egg halves into tomatoes yolk side up. Place 4-6 thinly sliced slices boiled ham on top of each other, roll up starting at one of the narrow ends jelly-roll fashion, then slice into thin strips as you would egg noodles. Heap the ham strips on the egg-filled tomatoes. Place on lettuce-lined platter and drench with sauce made by fork-blending 3/4 cup mayonnaise, 2 Tablespoons prepared brown mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon lemon juice. Garnish generously with chopped chives. Pattianne's Country Kitchen

Recipe #30 Ham Salad (polish) Combine 1 1/2 cups diced boiled ham, 1 cup cooked, diced potatoes and 3-4 diced dill pickles. Dress with about 1/2 cup plain or mustard vinaigrette with 1-2 buds crushed garlic added, mayonnaise vinaigrette, basic mayonnaise sauce, mustard mayonnaise, or horseradish mayonnaise. Sprinkle with about 1 Tablespoon chopped parsley. Mound on serving dish rimmed with alternating cucumber and radish slices. Pattianne's Country Kitchen

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Recipe #31 Egg Salad (Polish) Cut 5 hard-boiled eggs into 4 wedges each, then cut each wedge in 1/2 widthwise. Arrange on lettuce-lined serving dish, taking care that yolks do not separate from whites. Coarsely grate 2 peeled apples and sprinkle with lemon juice so they don't turn dark. Spread grated apples over eggs and dress with about 3/4 cup sour cream & horseradish sauce. Pattianne's Country Kitchen

Recipe #32 Sour Cream and Mayonnaise Sauce (Polish recipe) sos smietanowy z majonezem Fork-blend 1/2 cup sour cream with 1/3 to 1/2 cup mayonnaise, 1 teaspoon lemon juice, 1 to 2 teaspoons brown prepared mustard, 1/4 teaspoon salt, a pinch or 2 white pepper and (optional) 1/2 to 1 teaspoon sugar. Pattianne's Country Kitchen

Recipe #33 Basic Mayonnaise Sauce (Polish recipe) sos majonezowy podstawowy Fork blend 3/4 cup mayonnaise with 1/4 cup dairy sour cream, 1 to 2 teaspoons prepared brown mustard, 1/2 to 1 teaspoon lemon juice or vinegar and a little salt, white pepper, and powdered sugar to taste. Pattianne's Country Kitchen

Recipe #34 Hot German Potato Salad (Crockpot) Make this low-fat classic on your cooktop, or fix and forget it using easy slow cooker directions. Prep Time: 30 min Total Time: 1 hour 5 min Makes: 6 servings (about 2/3 cup each) 4 medium round red or white potatoes (1 1/3 lb) 3 slices bacon, cut into 1-inch pieces 1 medium onion, chopped (1/2 cup) 1 tablespoon Gold Medal® all-purpose flour 1 tablespoon sugar 1/2 teaspoon salt 1/4 teaspoon celery seed Dash pepper 1/2 cup water 1/4 cup white or cider vinegar **Crockpot/Slowcooker Directions** Place potatoes in 3-quart saucepan; add enough water just to cover potatoes. Cover; heat to boiling. Reduce heat to low. Cook covered 30 to 35 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into 1/4-inch slices. In 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Cook onion in bacon fat in skillet over medium heat, stirring occasionally, until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir water and vinegar into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in potatoes and bacon. Heat over medium heat, stirring gently to coat potato slices, until hot and bubbly. Serve warm. **Slow Cooker Directions: Increase flour to 2 tablespoons. Decrease water to 1/3 cup. Cut potatoes into 1/4-inch slices. Cook and drain bacon; refrigerate. In 3 1/2- to 4 1/2-quart slow cooker, mix all ingredients except bacon. Cover; cook on Low heat setting 8 to 10 hours or until potatoes are tender. Stir in bacon. Nutrition Information: 1 Serving: Calories 120 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 270mg; Total Carbohydrate 22g (Dietary Fiber 3g, Sugars 5g); Protein 3g Exchanges: 1 Starch; 0 Other Carbohydrate; 1 Vegetable; 1/2 Fat Carbohydrate Choices: 1 1/2 Pattianne's Country Kitchen

Recipe #35 German Potato Salad #1 See #76 also 1 pound (3 medium) potatoes 6 slices bacon, diced 1 medium-size onion, diced 1/2 cup vinegar 1/2 cup stock or bouillon 1 tsp. salt 1/4 tsp. pepper 1 tsp. sugar 1 egg yolk, beaten Scrub potatoes; rinse. Boil in jackets; let cool. Peel and cut in 1/4-inch slices. Cook bacon in hot pan until crisp. Add onion; stir and cook until transparent. Add vinegar, stock or bouillon, and seasonings. Stir; let come to a boil. Stir in egg; remove from heat and pour over potatoes. Serves 2-4. Pattianne's Country Kitchen

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Recipe #36 Greek Potato Salad (with Lemon Dressing) Olives, feta, tomatoes and a garlicy, lemon-Dijon dressing turn potato salad into a great Greek salad. Prep Time: 45 min Makes: 6 servings Salad 2 lb unpeeled new potatoes 2 medium bell peppers, cut into 1-inch pieces 2 medium tomatoes, seeded, cut into eighths 1 medium cucumber, cut into 1-inch pieces 1/2 medium red onion, very thinly sliced (1/2 cup) 1/2 cup whole kalamata or ripe olives 1 package (4 oz) crumbled feta cheese (1 cup) Lemon Dressing 1/2 cup olive or vegetable oil 1/4 cup lemon juice 1 tablespoon finely chopped fresh or 1 teaspoon dried oregano leaves 1 tablespoon Dijon mustard 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon pepper 2 cloves garlic, finely chopped If potatoes are large, cut in half. In 3-quart saucepan, place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place potatoes in steamer basket. Cover tightly and heat to boiling; reduce heat. Steam 18 to 22 minutes or until tender; cool to room temperature. In large glass or plastic bowl, beat all Lemon Dressing ingredients with wire whisk until blended; set aside. Add potatoes and remaining salad ingredients except cheese to dressing; toss. Serve immediately, or cover and refrigerate up to 24 hours. Sprinkle with cheese just before serving. Variation: This dressing also makes a fantastic Greek Green Salad. Just omit the potatoes, and toss the remaining ingredients with 8 cups bite-size pieces romaine. Serve with warmed pita bread and fresh fruit. Nutrition Information: 1 Serving: Calories 390 (Calories from Fat 220); Total Fat 24g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 15mg; Sodium 590mg; Total Carbohydrate 37g (Dietary Fiber 6g, Sugars 6g); Protein 6g Percent Daily Value*: Vitamin A 15%; Vitamin C 100%; Calcium 15%; Iron 20% Exchanges: 2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 4 1/2 Fat Carbohydrate Choices: 2 1/2 Pattianne's Country Kitchen

Recipe #37 Potato Salad with Sour Cream and Scallions Lowcalorie/fat 2 pounds white new potatoes, quartered and cut into 3/4-inch chunks Coarse salt and ground pepper 3/4 cup reduced-fat sour cream 1/4 cup light mayonnaise 1/2 cup thinly sliced scallions, plus more for garnish (optional) 4 slices bacon, cooked and crumbled, for garnish (optional) In a large pot, cover potatoes with salted water. Bring to a boil; reduce heat. Simmer until potatoes are tender when pierced with the tip of a sharp paring knife, 12 to 15 minutes. Drain well. Meanwhile, in a large bowl, whisk together sour cream and mayonnaise; add warm potatoes, and gently fold to combine. Season with salt and pepper. Cover; refrigerate at least 1 hour and up to 1 day. To serve, season salad again with salt and pepper, if needed; fold in scallions. Garnish with bacon and more scallions, if desired. Serves 4 Pattianne's Counry Kitchen

Recipe #38 Red Potato Salad with Blue Cheese, Bacon, and Chives 1 1/2 pounds Red potatoes 3 tablespoons coarse salt 1 1/2 ounces Danish blue cheese, plus more for garnish 1/2 cup buttermilk 1 teaspoon red-wine vinegar 1 teaspoon Dijon mustard 1 tablespoon minced fresh chives, plus 1 teaspoon for garnish 8 bacon strips, cooked until crisp and crumbled Place potatoes and the salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 12 minutes. Drain, and let cool slightly. Halve potatoes. Meanwhile, mix blue cheese, buttermilk, vinegar, and mustard in a bowl until well combined. Combine potatoes, dressing, chives, and almost all of the bacon in a large bowl. Garnish with blue cheese, chives, and remaining bacon. To ensure maximum flavor, toss potatoes with dressing while they're still warm. Serves 4 to 6. Pattianne's Country Kitchen

Recipe #39 Potato salad with steak seasoning! Real Good! PREP TIME: 15 minutes COOK TIME: 15 minutes CHILL TIME: 6 to 24 hours 2 pounds russet potatoes (about 6 medium) 1-1/4 cups mayonnaise 1 tablespoon prepared yellow mustard 1 tablespoon spicy steak seasoning 1 cup celery, thinly sliced 1/4 cup onion, finely chopped 4 eggs, hard boiled, peeled and coarsely chopped Peel and quarter potatoes. Place potatoes in a large saucepan; add water to cover and bring to a boil. Simmer uncovered, 12-15 minutes, or until potatoes are just tender. Drain, cool, and cut potatoes into 1/2 inch cubes. Combine mayonnaise, mustard, spicy steak seasoning, celery, onions and eggs in a large bowl. Add potatoes to mayonnaise mixture; stir to coat. Cover and chill for 6-24 hours. Serves 6-8 Hi Pat...Here is my special potato salad! Your Friend Deirdrie from Burnaby, B.C. Canada Thank-you Deirdrie! Pattianne's Country Kitchen

Recipe #40 Creamy Red Potatoe Salad Easy "YUMMY"! 2 pounds clean, scrubbed new red potatoes 6 eggs 1 pound bacon 1 onion, finely chopped 1 stalk celery, finely chopped 2 cups mayonnaise salt and pepper to taste Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving. Makes 12 servings. From Vancouver, B.C. Canada Thank-you Vancouver! Pattianne's Country Kitchen

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Recipe #41 Mashed Potato Salad (with sour cream) 5 red potatoes 5 Yukon Gold potatoes 2 tablespoons butter salt and pepper to taste 1/2 cup mayonnaise 1/2 cup prepared mustard 1/2 cup sour cream 1 stalk celery, finely chopped 1 red onion, finely diced 2 small gherkin sweet pickles, finely chopped 1 green bell pepper, chopped Cube potatoes, if desired you may peel them. Place potatoes in a large saucepan and cover with water. Cook over medium heat until potatoes are tender. Drain and place cooked potatoes in a large bowl. Mash potatoes with butter and salt and pepper to taste. Once mashed stir in the mayonnaise, mustard and sour cream, mixing well. Stir in the celery, onion, pickles and green pepper. Serve warm or at room temperature. Makes 6 servings. Pattianne's Country Kitchen

Recipe #42 Sweet Potaoe Salad 2 potatoes 1 sweet potato 4 eggs 2 stalks celery, chopped 1/2 onion, chopped 3/4 cup mayonnaise 1 tablespoon prepared mustard 1 teaspoon salt 1 1/2 teaspoons ground black pepper Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop. Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop. Combine the potatoes, eggs, celery and onion. Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled. Makes 8 servings. Pattianne's Country Kitchen

Recipe #43 Blueberry Potato Salad 1/4 cup White Wine Vinegar 1 tb Olive Oil 1/2 tsp Sugar 1/2 tsp Salt 1/2 tsp Dried Basil; Crushed 1/8 tsp Black Pepper 4 cup Potatoes; Cooked And Sliced 1 cup Fresh Blueberries 1/2 cup Cucumber; Diced 1/2 cup Carrot; Shredded 2 Tbsp Scallions; Chopped 2 Tbsp Parsley; Chopped Prepare the dressing by combining the vinegar, oil, sugar, salt, basil, and pepper, blending well. In a large bowl, combine the dressing with the potatoes, mixing well. Stir in the blueberries, carrot and cucumber. Sprinkle with the chopped scallions and parsley. Pattianne's Country Kitchen

Recipe #44 Potato and Apple Salad w/cream dresssing 1 lb. (500 g) small red potatoes, diced 2 tsp. (10 ml) chopped parsley 1/2 tsp. (2 ml) sugar 1 tsp. (5 ml) salt Ground black pepper, to taste 1/2 cup (125 ml) whipping cream 1 tbsp. (15 ml) Dijon mustard 1 tbsp. (15 ml) fresh lemon juice 2 medium red apples 2 celery ribs, sliced 1/4 cup (50 ml) chopped green onions Walnuts or crumbled blue cheese In a covered saucepan, simmer potatoes until tender, about 7 to 10 minutes; cool. In a small bowl, whisk next seven ingredients. Dice apples and combine in a large bowl with cooled potatoes, celery and green onions. Pour cream dressing over the potato mixture and toss. Sprinkle with chopped walnuts or blue cheese. Serves 4. Pattianne's Country Kitchen

Recipe #45 Pattianne's Crabmeat and Shrimp Pasta Salad This recipe is one of my own creations and is REAL "YUMMY"!! I usually make this one for Specail occassions. I haven't used any measurments. So make this recipe according too your own taste. and amount of macaroni, tho you'll have to adjust the ingredients below.<br> Small shell macaroni is best to use, but can use med. size. Cook shell macaroni as directed on pkg.: put in large bowl add a bit of vegtetable oil too macaroni and mix, let cool for 1/2 hour. then add: green onions cut in small pieces, 2 tins crabmeat, can use fresh or frozen, drained 2 tins shrimp, can use fresh or frozen, drained I tin tuna (or as desired), sometimes I put in a bit of tined salmon too, celery cut into small pieces, about 2-3 stalks, Miracle Whip Salad dressing lite or regular or your favorite dressing Salt and pepper to taste. Mix all ingredients together very well and chill for about 4 hours. "ENJOY"! Pattianne's Country Kitchen

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Recipe #46 Luncheon Crab Salad Serves 2. 1 Cooked Crab, cold (I would try frozen crab drained if not cooking one) 1 head Leaf Lettuce, shredded 2 Hard-boiled Eggs, 1 sliced and 1 chopped 1 Tbs. fresh Chives, chopped Dressing Ingredients: 1 cup Mayonnaise 1/4 cup White Wine and Tarragon Salad Dressing 1/4 cup Chili Sauce 2 Tbs. fresh Chives, chopped 1 tsp. Horseradish 1 tsp. Worcestershire Sauce Salt and freshly ground Black Pepper to taste Allow for about half a good-sized cooked crab per serving. Flake the meat in as large pieces as possible, making sure to remove all the bits of shell and cartilage. Prepare the salad dressing by mixing together the mayonnaise, white wine and tarragon salad dressings, chili sauce, chives, horseradish, Worcestershire sauce, and salt and pepper. Using a container with a well-sealed cover, shake the ingredients to blend. Refrigerate until you're ready to serve the salad. Then, starting with a bed of shredded lettuce on each plate, place half the cooked crab meat in a mound in the center of the lettuce. Arrange a ring of chopped hard-boiled egg around the mound of crab meat. Top with a few slices of the hard-boiled egg and a sprinkling of about one-half tablespoon of chives. Serve the dressing on the side so each person can pour as much - or as little - as they desire on this delicious salad. Serves 2. Pattianne's Counry Kitchen

Recipe #47 Delicious Tuna Salad 4 (6 ounce) cans tuna, drained juice of one Lemon 2 cups mayonnaise 4 stalks celery, diced 1/2 cup sweet pickle relish iceberg lettuce In a mixing bowl, combine the tuna, lemon juice, mayonnaise, celery and pickle relish. Mix together well and refrigerate until ready to serve. When ready to serve arrange iceberg lettuce on cold plate and fill with tuna salad. Serves 5. Pattianne's Country Kitchen

Recipe #48 Nautical Salad Very Yummy! 3/4 cup Miracle Whip (or your choice of dressing) 1/2 cup sour cream 1/4 cup chopped cucumber2 tbs. finely chopped onion 2 hard cooked eggs (separate egg whites and yolks, sieve yolks) 1 1/2 cups torn assorted greens 2 61/2 oz. tuna drained-flaked 1/2 tsp. dill weed Mix salad dressing, sour cream,cucumbers, onions, chopped egg whites tuna,and dill weed. Chill, for each serving top assorted greens with tuna dressing and sieved egg yolk. Pattianne's Diet Kitchen

Recipe #49 Shrimp Garden Salad With Pattianne's easy dressing below 1 head romaine lettuce, dried and chopped, 1 bunch radishes, sliced, green onions, as desired, 1 English cucumber, cleaned and chopped, 3 tomatoes, chopped small, 3 stalks celery chopped fine, fresh shrimp OR 1-2 tins small shrimp, drained, salt and pepper to taste. In a large bowl, combine the Romaine, radish, green onions, cucumber, tomatoes, celery and shrimp. Toss with favorite salad dressing or use mine and serve. Pattianne's Dressing: Low/Cal In a shaker or glass jar with lid: Put about 1/4 cup oil, some vinagar to taste, sugar or sweetener (I use sweetener). shake well till mixture turns white. Pour over salad. **NOTE This is my own recipe so you can adjust the ingredients to your own taste and amout desired. This dressing can also be used for other salads. Pattianne's Diet Kitchen

Recipe #50 Shrimp Salad Lowcalorie/fat 2 stalks Celery, finely chopped 4 Gherkin Pickles, finely chopped 1/4 cup Onions, chopped 1/2 cup fat-free Mayonnaise 1/4 cup nonfat Plain Yogurt 4 Tbs. fresh Parsley, chopped (divided) White Pepper to taste 6 oz. Vermicelli, broken, cooked, and drained 1 lb. Shrimp, cooked, shelled, de-veined, and coarsely chopped (can use canned shrimp) Romaine Lettuce, optional garnish 1 Hard-boiled Egg, chopped for garnish Dash of Paprika for garnish In a bowl, mix together the celery, pickles, onions, mayonnaise, yogurt, 3 tablespoons of the parsley, and pepper. Add the vermicelli and shrimp, tossing to coat well. Cover and refrigerate until well chilled. Before serving, garnish with eggs, paprika, and remaining tablespoon of parsley. Or place individual portions on beds of romaine lettuce and serve with sprinklings of chopped eggs and a bit of paprika. Serves 4. Pattianne's Country Kitchen

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Recipe #51 Tarragon-Seafood Salad Prep Time: 20 min 3 cups uncooked farfalle (bow-tie) pasta (6 ounces) 4 ounces snow (Chinese) pea pods, cut in half 2 tablespoons olive or vegetable oil 1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon leaves 1/2 teaspoon salt 1/4 teaspoon white pepper 2 garlic cloves, finely chopped 3/4 pound imitation seafood sticks cut into 1/2-inch pieces** Cook pasta as directed on package, adding pea pods for last 1 minute of cooking; drain. Rinse pasta and pea pods with cold water; drain. Gently toss pasta, pea pods and remaining ingredients. Cover and refrigerate about 2 hours or until chilled but no longer than 24 hours. Serves 4. **Seafood sticks are made from a mixture of pollock (a mild white-fleshed fish) and a flavor concentrate made from real shellfish or an artificial shellfish flavoring. Like immitation crab. Pattianne's Country Kitchen

Recipe #52 Primavera Pasta Salad Prep Time: 25 min 3 1/2 cups uncooked bow-tie (farfalle) pasta (9 oz) 2 cups fresh snow pea pods (12 oz), strings removed 2 large red bell peppers, cut into 1-inch pieces (2 cups) 2 medium carrots, sliced (1 cup) 1/2 cup chopped fresh basil leaves 1/2 cup shredded Parmesan cheese (2 oz) 1 cup creamy Parmesan dressing 2 tablespoons milk Cook and drain pasta as directed on package, adding pea pods for last minute of cooking. Rinse with cold water; drain. In very large (4-quart) bowl, mix bell peppers, carrots, basil and cheese. In small bowl, mix dressing and milk with wire whisk. Add dressing mixture, pasta and pea pods to bell pepper mixture; toss to coat. Serves 14. Substitution: Any medium-sized pasta shape can be substituted for the bow-tie pasta. Look for low-fat or fat-free salad dressing. If you can't find the Parmesan flavor with less fat, look for low-fat creamy Italian. Nutrition Information: 1 Serving: Calories 180 (Calories from Fat 80); Total Fat 9g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 310mg; Total Carbohydrate 19g (Dietary Fiber 2g, Sugars 3g); Protein 5g Percent Daily Value*: Vitamin A 50%; Vitamin C 80%; Calcium 8%; Iron 6% Exchanges: 1 Starch; 0 Other Carbohydrate; 1 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1 From Marilynn Seattle WA U.S.A. "Thankyou" Marilynn! Pattianne's Country Kitchen

Recipe #53 Picnic Pasta Salad Prep Time: 20 min 1 package (16 ounces) rotini pasta 1 can (8 ounces) tomato sauce 1 cup Italian dressing 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves 1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano leaves 1 cup sliced fresh mushrooms (3 ounces) 5 roma (plum) tomatoes, coarsely chopped (1 1/2 cups) 1 large cucumber, coarsely chopped (1 1/2 cups) 1 medium red onion, chopped 1 can (2 1/4 ounces) sliced ripe olives, drained Cook and drain pasta as directed on package. Rinse with cold water; drain. Mix tomato sauce, dressing, basil and oregano in large bowl. Add pasta and remaining ingredients; toss. Cover and refrigerate about 2 hours until chilled but no longer than 48 hours. Servs 12. Use a different pasta for a twist to this go-on-a-picnic salad! Nutrition Information: 1 Serving: Calories 245 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 340 mg; Total Carbohydrate 36 g (Dietary Fiber 3 g); Protein 6 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 14 %; Calcium 4 %; Iron 12 % Exchanges: 2 Starch; 1 Vegetable; 1 1/2 Fat Pattianne's Country Kitchen

Recipe #54 Low Fat Macaroni Salad Lowcalorie/fat/carb 2 cups dry macaroni or ditaloni 1 cup sliced celery 1 cup chopped red pepper 1/2 cup cucumber, sliced and quartered 1/2 cup chopped red onion 1/3 cup fat-free mayonnaise 1/3 cup low fat plain yogurt 1 tbsp Dijon mustard Cook macaroni according to package directions. Drain and rinse with cold water to cool. In a large bowl, combine cooled macaroni, chopped celery, pepper, cucumber, and onion. In a small bowl, combine mayonnaise, yogurt and mustard. Add to pasta salad and toss well to coat. Chill for at least 2 hours. Serves 6 Per Serving: Calories 165, Calories from Fat 11, Total Fat 1.2g (sat 0.2g), Cholesterol 3mg, Sodium 196mg, Carbohydrate 32.6g, Fiber 1.9g, Protein 5.8g Pattianne's Country Kitchen

Recipe #55 Spring Salmon Salad You can easily substitute tuna for the salmon and get similar benefits. Make this lower fat basic vinaigrette dressing, or use your own favorite low fat or fat-free dressing. 1 medium head of red lettuce 2 hard cooked eggs, yolks removed 2 medium, vine-ripe tomatoes cut into wedges 1 cup cooked asparagus tips 1 small red onion, thinly sliced 1 small yellow pepper, cut into strips 1 7.5 ounce can of pink salmon (I use sockeye salmon) Vinaigrette Dressing: 1 tbsp extra-virgin olive oil 1/4 cup balsamic vinegar 2 tbsp water 11/2 tsp Dijon mustard 1 garlic clove, crushed Rinse and dry lettuce leaves. Tear into pieces and divide among four bowls or plates. Combine chopped cooked egg whites, tomato, asparagus, onion and pepper. Arrange on top of lettuce. Drain salmon and flake on top of vegetables. In a small bowl, whisk vinaigrette ingredients together until emulsified. Drizzle a little over each plate or bowl. Serves 4. Per Serving (without dressing): Calories 148, Calories from Fat 40, Total Fat 4.4g (sat 0.9g), Cholesterol 23mg, Sodium 341mg, Carbohydrate 11.4g, Fiber 3.1g, Protein 15.7g Salad with dressing: Calories 191, Calories from Fat 70, Total Fat 7.8g (sat 1.4g), Cholesterol 23mg, Sodium 386mg, Carbohydrate 14.6g, Fiber 3.1g, Protein 15.7g Pattianne's Country Kitchen

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Recipe #56 Sherried Greens with Fruit and Blue Cheese Prep Time: 15 min Sherry Vinaigrette 1/4 cup dry sherry or apple juice 2 tablespoons raspberry, balsamic or red wine vinegar 1 tablespoon sugar 1 teaspoon toasted sesame oil Salad 8 cups bite-size pieces mixed salad greens 1 medium pear, thinly sliced 1 cup sliced strawberries 1 small red onion, thinly sliced 1/4 cup finely crumbled blue cheese (1 ounce) In tightly covered container, shake all Sherry Vinaigrette ingredients until sugar is dissolved. On 8 salad plates, arrange salad greens, pear, strawberries and onion. Pour vinaigrette over salads. Sprinkle with cheese. Makes: 8 servings Substitution: If you can't find toasted sesame oil, you can use vegetable oil and sprinkle the salad with toasted sesame seed. Optional: Skip the scratch vinaigrette, and dress the salad with your favorite bottled vinaigrette such as balsamic, raspberry or champagne. Nutrition Information: 1 Serving: Calories 80 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1g, Trans Fat ncg); Cholesterol 5mg; Sodium 75mg; Total Carbohydrate 10g (Dietary Fiber 2g, Sugars ncg); Protein 7g Percent Daily Value*: Vitamin A 34%; Vitamin C 38%; Calcium 6%; Iron 4% Exchanges: 0 Other Carbohydrate; 2 Vegetable; 1/2 Lean Meat Pattianne's Country Kitchen

Recipe #57 Orange-Strawberry Salad Prep Time: 30 min Dressing: 1 teaspoon grated orange peel 1/4 cup orange juice 2 tablespoons sugar 2 tablespoons lemon juice 1 tablespoon chopped fresh parsley 1 tablespoon vegetable oil 1/2 teaspoon ground mustard 1/4 teaspoon salt Salad: 3 oranges, peeled, sliced 1 cup sliced fresh strawberries 6 cups salad greens In tightly covered container, shake all dressing ingredients. Serve oranges and strawberries on salad greens. Serve with dressing. This refreshing dressing is also nice to have around for dressing up fruity pasta salads. Or drizzle it over melon cubes tossed with banana slices. Makes: 6 servings Substitution: If you like cilantro, you can use it instead of the parsley. Nutrition Information: 1 Serving: Calories 100 (Calories from Fat 25); Total Fat 2 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 115mg; Total Carbohydrate 17g (Dietary Fiber 3g, Sugars 13g); Protein 2g Percent Daily Value*: Vitamin A 60%; Vitamin C 110%; Calcium 6%; Iron 4% Exchanges: 1 Fruit; 0 Other Carbohydrate; 1 Vegetable; 1/2 Fat Carbohydrate Choices: 1 From Marilynn Seattle, WA U.S.A. "Thankyou Marilynn! Pattianne's Country Kitchen

Recipe #58 Layered Yogurt Fruit Salad Lowcalorie/fat Prep Time: 15 min 1 container (6 ounces) Yoplait® Thick & Creamy Key lime pie yogurt 2 tablespoons orange juice 2 cups fresh pineapple chunks 1 cup strawberry halves 2 cups green grapes 1 cup blueberries 2 cups cubed cantaloupe 1/4 cup flaked or shredded coconut, toasted Mix yogurt and orange juice; set aside. In 2 1/2-quart clear glass bowl, layer fruit in order listed. Pour yogurt mixture over fruit. Sprinkle with coconut. Serve immediately. Makes: 8 servings To toast coconut, heat in ungreased heavy skillet over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. Substitution: Instead of fresh pineapple, use a 20-ounce can of pineapple chunks, drained. When melons aren't in season, use 2 medium bananas, sliced, and 2 medium unpeeled red apples, coarsely chopped. To keep salad cold longer, chill the serving bowl before you assemble salad. Or place salad bowl in a dish filled with crushed ice. Nutrition Information: 1 Serving: Calories 120 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1g, Trans Fat ncg); Cholesterol 0mg; Sodium 25mg; Total Carbohydrate 25g (Dietary Fiber 2g, Sugars ncg); Protein 2g Percent Daily Value*: Vitamin A 12%; Vitamin C 70%; Calcium 4%; Iron 2% Exchanges: 2 Fruit; 0 Other Carbohydrate; 0 Vegetable Carbohydrate Pattianne's Country Kitchen

Recipe #59 Pattianne's Fresh Fruit Salad "YUMMY"! I make this Delicious salad with Christmas Dinner! or on special occassions. NOTE: This salad is best when used with fresh fruits, but can use tin fruits except for apples. 2 tsp. lemon juice 2 tbsp. liquid honey 3 peaches peeled (cut small-med.) 3 pears peeled (cut small-med.) 4 apricots peeled (cut small-med.) 3 apples peeled or unpeeled (cut small-med.) 1 cup fresh strawberries or raspberries sliced, (or frozen thawed and drained do NOT Slice) 1/2 cup minature marshmallows 1/2 cup sour cream 1 1/4 cup whipping cream (whipped) Marshiano cherries sliced red/green (if desired) Combine fruits in a lage bowl. Mix honey with lemon juice, carefully combine with fruits to coat; add marshmallows. Combine sour cream and whipped cream FOLD gently into fruit mixture. Decorate top with sliced red and/or green Marshiano Cherries if desired. REFIGERATE immediatly. Take out of refigerater just before serving. Goes real well with Turkey, Chicken or Ham. "ENJOY"! Pattianne's Country Kitchen

Recipe #60 Yummy Melon and Fruit Salad 1 cup fresh Lemon Juice 1 cup Granulated Sugar 2 tsp. All-purpose Flour 2 large Eggs, lightly beaten 1 cup Whipping Cream, whipped 1 large Watermelon 1 large Honeydew, cut into cubes or balls 1 large Cantaloupe, cut into cubes or balls 2 pints fresh Strawberries, sliced 2 pints fresh Blueberries 1/2 lb. Green or Red Seedless Grapes To prepare the fruit salad dressing combine the lemon juice, sugar and flour in a saucepan over medium heat. Bring the mixture to a boil, then reduce the heat to simmer. Stir in the blended eggs and cook for about 15-minutes, stirring constantly while the sauce thickens. Let the sauce cool a bit, then blend in the whipped cream. Cover and refrigerate until serving time. Cut the watermelon into cubes, or use a melon ball utensil to create bite-size round fruit portions. Remove the seeds placing the fruit in a very large plastic container for tossing. Prepare the honeydew, cantaloupe and strawberries as directed, tossing the fruit into the bowl. Top with blueberries and seedless grapes that have been rinsed and drained. Refrigerate the fruit until serving time. To serve, bring out the fruit and leave the dressing on the side so guests can prepare their own portions. Serves 8-12 ENJOY! From Tracy Seattle, WA U.S.A. "Thankyou" Tracy! Pattianne's Country Kitchen

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Recipe #61 Meal in a Bowl 4 Cup mixed Salad Greens 1 (15.5 oz.) can Garbanzo Beans, drained 1 Cup sliced Fresh Mushrooms 1 Cup Cherry Tomatoes, halved 1 small Cucumber 1/2 small Red Onion, sliced into thin rings 1/2 Cup Coarsely chopped Walnuts 3 large hard cooked Eggs, cut into wedges Avocado Dressing (below) Layer first seven ingredients in a large glass bowl, arrange hard cooked eggs on top. Serve with Avocado Dressing. Avocado Dressing: 1 large Avocado peeled, seeded, and mashed 1 (8 oz.) container Sour Cream State Fair Salad Dressing 1/4 tsp. Dry Mustard 3/4 tsp. Salt 1/4 tsp. Paprika 1 1/2 Tbsp. Sugar 1/4 Cup Lemon Juice 1/2 Cup Salad Oil Mix ingredients in a jar and shake well. Chill. Serve over Vegetable Salads. Pattianne's Country Kitchen

Recipe #62 Broccoli Bacon Salad 3/4 lb. bacon 6-8 cups broccoli florets 2 cups seedless red grapes 4 spring onions, diced (white and light green parts only) 1 cup peanuts 1 cup mayonnaise 1/4 cup plain yogurt 1/3 cup sugar 3 Tbsp. apple cider vinegar Fry bacon until crisp. Drain on paper towels. Cut broccoli florets into very small, bite-sized pieces. Place in a large salad bowl. Slice grapes in half. Add to broccoli florets. Add diced onions and peanuts. Crumble bacon and add to the salad, leaving a handful of bacon pieces out for garnish. Whisk together remaining ingredients. Pour over salad. Toss well. Garnish with reserved bacon pieces. Refrigerate until ready to serve. Pattianne's Country Kitchen

Recipe #63 Chicken Curry Salad Lowcalorie/carb Very low fat Diabetic Exchanges 1 tablespoon olive oil 1 teaspoon curry powder, or to taste 4 boneless, skinless chicken breasts, cut into bite-size pieces (1 1/4 lb) 4 ribs celery, finely chopped 3 medium tomatoes, finely chopped 2 medium apples, finely chopped 2 bananas, chopped 1 medium cucumber, finely chopped 1 can (8 oz) pineapple chunks, drained 1/3 cup chopped unsalted roasted cashews 1/2 teaspoon salt Heat oil in large skillet over medium heat. Add curry powder and chicken. Cook and stir chicken 6 minutes or until chicken is no longer pink. Transfer chicken to a large serving bowl. Stir in celery, tomatoes, apples, bananas, cucumber, pineapple, cashews and salt. Serves 6. Nutritional Information: 1 Serving: Calories 280 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 55mg; Sodium 260mg; Total Carbohydrate 27g (Dietary Fiber 4g, Sugars 17g); Protein 23g % Daily Value*: Vitamin A 15%; Vitamin C 30%; Calcium 4%; Iron 10% Exchanges: 1 Fruit; 1/2 Other Carbohydrate; 1 Vegetable; 3 Lean Meat Carbohydrate Choices: 2 Servings: 1 tsp Fats & Oils, 1/2 c Fruits, 3 oz-equivalents Meat & Beans, 3/4 c Vegetables Pattianne's Country Kitchen

Recipe #64 Caribbean Crabmeat Pasta Salad Lowcalorie/fat/carb Diabetic Exchanges Salad: 3 cups uncooked rotelle pasta (8 oz) 1 package (8 oz) refrigerated flake-style imitation crabmeat (surimi) 1 medium red bell pepper, cut into thin strips 1 ripe medium mango, seed removed, peeled and cubed 2 tablespoons chopped fresh cilantro 1/2 to 1 jalapeï¿½o chile, seeded, finely chopped Dressing: 1 teaspoon grated lime peel 3 tablespoons fresh lime juice 2 tablespoons olive or vegetable oil 1 tablespoon honey 1/2 teaspoon ground cumin 1/2 teaspoon ground ginger 1/4 teaspoon salt Cook pasta as directed on package. Drain; rinse with cold water to cool. Drain well. In large bowl, place cooked pasta and remaining salad ingredients; toss gently to mix. In small bowl, mix all dressing ingredients until well blended. Pour dressing over salad; toss gently to coat. Refrigerate at least 1 hour to blend flavors. makes:6 servings (1 1/3 cups each). Nutritional Information: 1 Serving: Calories 290 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 10mg; Sodium 580mg; Total Carbohydrate 45g (Dietary Fiber 3g, Sugars 10g); Protein 12g % Daily Value*: Vitamin A 20%; Vitamin C 60%; Calcium 0%; Iron 10% Exchanges: 2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Very Lean Meat; 1 Fat Carbohydrate Choices: 1 tsp Fats & Oils, 1/4 c Fruits, 1 oz-equivalents Grains, 1 oz-equivalents Meat & Beans Pattianne's Country Kitchen

Recipe #65 "Yummy" Watergate Salad Lowcalorie/fat 1 cup JET-PUFFED Miniature Marshmallows 1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding 1 can (20 oz.) DOLE Crushed Pineapple, in juice, undrained 1/2 cup chopped PLANTERS Pecans 1-1/2 cups thawed COOL WHIP Whipped Topping COMBINE marshmallows, dry pudding mix, pineapple and nuts in large bowl. STIR in COOL WHIP. Refrigerate 1 hour. Variations: add 1/2 cup coconut, or cottage cheese. Drain juice into large bowl, beat together with 4oz cream cheese and pudding mix. Fold in whole container of French Vanilla CoolWhip. Add pineapple, strawberries, mandarin oranges, marshmallows and pecans instead of walnuts. Note: Allow for any extra calories/fat if making variations above. Nutrition Information: Calories 200 Total fat 8 g Saturated fat 3 g Cholesterol 0 mg Sodium 190 mg Carbohydrate 33 g Dietary fiber 2 g Sugars 25 g Protein 1 g Vitamin A 0 %DV Vitamin C 10 %DV Calcium 2 %DV Iron 4 %DV From Nora Seattle WA U.S.A. "Thankyou"! Nora Pattianne's Country Kitchen

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Recipe #66 "Yummy" Watergate Salad #2 Lowcalorie/fat 1 20 oz. can crushed pineapple 1 3.5 oz. package pistachio pudding and pie filling 2 cups miniature marshmallows 1/2 cup chopped pecans 1/2 cup sweetened flaked coconut 2 cups frozen whipped topping (such as Cool Whip), thawed Drain the pineapple, reserving 1/4 cup of the juice. Place the pineapple and reserved juice in a large bowl. Add the pudding mixes, miniature marshmallows, pecans and coconut. Stir well. Gently fold in the whipped topping until the mixture is well-combined, but not soupy. Refrigerate until ready to serve. Makes 8 servings. Note: This recipe can be made up to a day in advance. Pattianne's Country Kitchen

Recipe #67 Ribbon Salad 1 package (3oz.) each Jell-O Lemon, Lime, and Raspberry Gelatins 3 cups boiling water 1 cup miniature or diced marshmallows 1 1/2 cups cold water 2 packages (3 oz. each) cream cheese, softened 1/2 cup mayonnaise 1 cup whipped cream 1 can (1 lb. 4 1/2 oz.) crished pineapple Dissolve Jell-O Gelatin flavors separately, using 1 cup boiling water for each. Stir marshmallows into lemon gelatin; set aside. Add 3/4 cup cold water to lime gelatin; pour into a 13x9x2-inch pan. Chill until set, but not firm. Add 3/4 cup cold water to raspberry gelatin; set aside at room temperature. Then add cream cheese to lemon mixture; beat until blended. Chill until slightly thickened. Then blend in mayonnaise, whipped cream, and crushed pineapple. Chill until very thick; spoon gently over lime gelatin. Chill until set, but not firm. Meanwhile, chill raspberry gelatin until thickened; pour over lemon gelatin. Chill until firm. To serve, cut in squares. Makes about 10 cups, or 12 to 15 servings. NOTE: If deeper green and red layers are desired, use 6-oz. packages Jell-O Lime and Raspberry Gelatins and 2 cups boiling water and 1 1/2 cups cold water for each large package. Pattianne's Country Kitchen

Recipe #68 Jolly Green Giant Salad A Real "YUMMY" Salad! I've made this salad several times for Christmas/Holiday or special occasions..goes good with chicken, turkey or ham. Pattianne 1 cup can milk (carnation only) 3/4 cup grated cabbage 3/4 cup grated carrots 1 tsp. grated onion 2 tbs. mayonaise 1 small pkg. lime Jello 1/2 cup crushed pineapple, (drained) 1/4 cup grated celery Mix Jello as directed on pkg. In boiling water: Add 1 tbsp. vinegar stand till thick, Add mayonaise, Fold in all vegetables, Whip can milk til thick. Fold in to the mixture. Grease a jello mold with oil or use a non-stick Jello mold, and put mixture in refrigerater til set, decorate with sprigs of parsley if desired. ENJOY!!! Pattianne's Country Kitchen

Recipe #69 Salad Bowl Puff Bisquick Salad Bowl Puff: 2/3 cup water 1/4 cup margarine or butter 1 cup Bisquick® Original baking mix 4 eggs Ham and Cheese Salad Filling: 1 pkg. (10 oz.) frozen green peas 2 cups cubed fully cooked smoked ham 1 cup shredded Cheddar cheese (4 oz.) 2 Tbsp. chopped onion 3/4 cup mayonnaise or salad dressing 1 1/2 tsp. prepared mustard Ham and Cheese Salad Filling: Rinse frozen peas with cold water to separate; drain. Mix all ingredients. Cover and refrigerate at least 2 hours. Heat oven to 400° F. Grease bottom and side of glass pie plate, 9x1 1/4 inches. Heat water and margarine to boiling in 2 quart saucepan. Add baking mix, all at once. Stir vigorously over low heat about 1 1/2 minutes or until mixture forms a ball; remove from heat. Beat in eggs, one at a time, with spoon; continue beating until smooth. Spread in pie plate (do not spread up side). Bake 35 to 40 minutes or until puffed and dry in center; cool. Just before serving, fill with Ham and Cheese Salad Filling. Cut into wedges. Serves 6-8. You can bake the Salad Bowl Puff ahead of time. Cool it completely, then wrap and freeze it up to one week. When ready to use, thaw the unwrapped puff on a serving plate at room temperature (about 1 hour). Fill it with your favorite luncheon salad. Pattianne's Country Kitchen

Recipe #70 Quick Potato Salad Lowcalorie 1 pkg. hash brown potatoes 4 cups hot water 2 tsp. instant chopped onion 1 tsp. salt 1/2 cup mayonnaise or salad dressing 1 Tbsp. Dijon mustard 1 medium stalk celery, thinly sliced (1/2 cup) 1 Tbsp. chopped pimiento stuffed olives 2 hard cooked eggs, chopped Seasoned salt to taste Pepper to taste Heat Potatoes, hot water, onion and salt to boiling in 2 quart saucepan; reduce heat. Cover and simmer 5 minutes; drain. Rinse with cold water until potatoes are cool; drain thoroughly. Stir together mayonnaise and mustard in large bowl. Add potatoes and remaining ingredients; toss until coated. Cover and refrigerate at least 1 hour until chilled. Makes 5 servings, about 3/4 cup each 1 Serving: 310 calories (180 calories from fat); 20 g fat (4 g saturated); 100 mg cholesterol; 980 mg sodium; 29 g carbohydrate (3 g dietary fiber); 6 g protein. ***************************** Pattianne's Country Kitchen

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Next 5 salad recipes are from Hawaii.."ENJOY"!

Recipe #71 Potato Macaroni Salad From Hawaii a double-carb salad dish that sounded strange to me when I first saw it on the menu of a plate lunch cafe in Hawaii. it's now a favorite! Salad Ingredients: 5 large potatoes 1 cup shell macaroni-dry 2 carrots, shredded 2 stalks of celery, finely chopped 2 green onions, finely chopped 3 hard boiled eggs, coarsely chopped 3 sweet pickles, coarsely chopped 1 cup frozen peas, lightly cooked Salt and pepper to taste Dressing Ingredients: 1-1/4 cup mayonnaise 1/2 cup Italian dressing 2 tablespoon of pickle juice 1 teaspoon of mustard A bit of dill weed (optional) Cook potatoes the night before, drain thoroughly, and chill in the refrigerator overnight. The next day, cut the potatos into cubes (don't do it when they are still warm, or they will crumble). Cook the macaroni according to the package directions, and rinse it in cold water to cool it and prevent it from sticking together. Drain thoroughly to remove all the water. Mix the dressing in a small bowl and set aside. Gently mix the potatoes and macaroni with the remaining ingredients, and stir in the dressing. From Ann Bellingham, WA U.S.A. "Thankyou"! Ann Pattianne's Country Kitchen

Recipe #72 Egg and Cheese Macaroni Salad This macaroni salad recipe includes chopped boiled eggs, shredded cheese, pickle relish, celery, onions, and cole slaw dressing. Salad Ingredients: 1 pound of elbow macaroni 2 hard boiled eggs, chopped 8 ounce shredded cheddar cheese 1/2 cup chopped celery 1/2 cup chopped onions 1/4 cup sweet pickle relish Boiled egg and paprika for garnish (optional) Dressing Ingredients: 1 cup cole slaw dressing Salt and pepper to taste Cook macaroni according to the package directions, rinse with cold water, drain well, and pour into a large serving bowl. Chop the hard boiled eggs, celery, and onions, and stir them into the macaroni. Stir in the shredded cheese. Mix all of those ingredients, and then stir in the pickle relish and cole slaw dressing. Add salt and pepper to taste and garnish the top with sliced boiled eggs and paprika. Chill until served. Pattianne's Country Kitchen

Recipe #73 Ham Macaroni Salad Chopped ham, hard cooked eggs, dill pickes, and olives flavor this country style macaroni salad. Salad: 2 cups of cold, cooked macaroni 1 1/2 cups diced cooked ham 6 hard cooked eggs, chopped 1/4 cup chopped pimiento-stuffed olives 1/2 cup chopped celery 1 dill pickle, chopped Mixed salad greens Dressing: Mayonnaise Salt and Pepper Cook macaroni according to the package directions, rinse with cold water, drain well, chill and pour into a large serving bowl. Chop the hard boiled eggs, olives, celery and stir them into the macaroni. Mix all of those ingredients, and then stir in the chpped dill pickle. Add mayonnaise, salt and pepper to taste. Chill until served. To serve mix in salad greens or arrange on a plate. Pattianne's Country Kitchen

Recipe #74 Tuna Macaroni Salad This version of macaroni salad includes canned tuna, hard boiled eggs, and peas so it is hearty enough to be served as a cold entree at a picnic on a warm summer day. Salad Ingredients: 3 cups of macaroni 12 ounces of canned tuna 3 boiled eggs, chopped 2 stalks of celery, chopped 10 ounce package of frozen green peas 1 onion, chopped 1 green pepper, chopped Dressing Ingredients: 1/3 cup of Italian dressing 1 cup mayonnaise 1/2 cup sour cream (optional) 1/2 teaspoons garlic powder 1/2 teaspoon salt 1/8 teaspoon black pepper Mix salad ingredients together, mix dressing ingredients together, and gently fold the dressing into the salad. This can be served in a large bowl garnished with hard cooked egg slices and paprika. It can also be presented as individual servings, scooped onto a lettice leaves or pineapple slices. Pattianne's Country Kitchen

Recipe #75 Amish Macaroni Salad The dressing for this Amish-style macaroni and chopped egg salad is flavored with mustard, vinegar, sugar, and celery seed. Salad Ingredients: 2 cups uncooked elbow macaroni 3 hard-cooked eggs, chopped 1/4 cup onion, choopped 1/4 cup celery, chopped 1 small red bell pepper, seeded and chopped 2 tablespoons dill pickle relish Dressing Ingredients: 2 cups of Miracle Whip or Mayonnaise 3 tablespoons prepared yellow mustard 2 1/4 teaspoons white vinegar 3/4 cup sugar 3/4 teaspoon celery seed 1/4 teaspoon salt Cook the macaroni according to the package directions, and rinse with cold water to stop the cooking process. In a large bowl, mix the eggs, onion, celery, red pepper, and pickle relish. In a smaller bowl, mix the mayonnaise, mustard, sugar, white vinegar, salt and celery seed to make the salad dressing. Pour the dressing over the chopped eggs and vegetables, and gently mix in the macaroni. Cover and chill for at least 1 hour. Pattianne's Country Kitchen

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Recipe #76 Cold German Potato Salad #2 See #35 also Salad Dressing: 2 Tbsp Fresh Parsley chopped fine 6 Scallion onions chopped fine 3/4 cup Vegetable Oil 1/2 cup Tarragon Vinegar 1/2 cup Beef Bouillon 1 tsp. Fresh Garlic minced 1 tsp. Salt 1/2 tsp. Pepper 1 tsp. Dry Mustard 1 tsp. Tarragon (dried) 1/2 tsp. Basil (dried) 10 lb. Red Potatoes 1 lb Fresh Green Beans 1 lb Bacon Slice potatoes 1/4 inch thick, bring water to a boil before adding potatoes. Cook for exactly 10 minutes. Do the same for the green beans. Important not to overcook them as they will fall apart. In a separate bowl, mix together all of the ingredients for the dressing. Cut bacon into 1 inch strips and fry till done, not too crispy. After cooking potatoes, green beans and bacon, add them together in a large mixing bowl and pour the dressing over it evenly. Let marinade for at least an hour before serving, stirring frequently. Pattianne's Country Kitchen

Recipe #77 Hot Weather Salad 2 15 oz. cans black beans, drained, well rinsed 1 15 oz can whole kernel no-salt-added corn 1 medium large tomato 1 medium bell pepper 1 small onion 1 mango Chop the tomato, pepper, and onion fairly finely. Coarsely chop the mango. Mix everything together (with a couple of grinds of black pepper and a couple of shakes of salt) and let chill for an hour. This gets even better once it sits overnight. This also makes an excellent salsa with an extra tomato and a little more liquid of some variety. Makes 6 servings (serving size: 1-1/3 cups). Pattianne's Country Kitchen

Recipe #78 Greek Salad #1 This salad is a pretty combination of ripe summer tomatoes, chunks of tangy feta cheese, and garden mint. 1/4 cup fresh lemon juice 3 Tbsp. olive oil 1/2 tsp. sugar 1/4 tsp. salt 1/8 tsp. coarsely ground black pepper 1 small garlic clove, crushed 12 oz. skinless, boneless, rotisserie chicken, cut into thin strips; thinly sliced deli roast beef, cut into 1/2-inch-wide strips; or shelled and deveined cooked shrimp 3 ripe medium tomatoes (about 1 pound), each cut into 8 wedges 1 large seedless (English) cucumber, cut into 1/2 inch chunks 1 small red onion, halved, thinly sliced 1/2 cup fresh mint leaves, chopped 1/4 cup Kalamata olives, pitted & halved 12 cups bite size pieces salad greens such as arugula, spinach, or romaine lettuce 2 ounces feta cheese, crumbled (1/2 cup) In large bowl, with wire whisk or fork, mix lemon juice, olive oil, sugar, salt, pepper, and crushed garlic until blended; set dressing aside. Add chicken, beef, or shrimp to dressing in bowl; toss to coat. Add tomatoes, cucumber, red onion, mint, and olives; toss well. To serve, line large platter with greens. Spoon tomato mixture over greens; top with crumbled feta cheese. Toss salad before serving. Makes 4 main dish servings. Each serving: About 380 calories, 31 g protein, 16 g carbohydrate, 23 g total fat (6 g saturated) 88 mg cholesterol, 520 mg sodium. Pattianne's Country Kitchen

Recipe #79 Greek Salad #2 1 bunch Leaf Lettuce 2 Cucumbers 4 large Tomatoes 1 small Yellow Onion Garnish: Greek Black Olives Feta Cheese Dressing: 1 part Red Wine Vinegar 1 part Olive Oil Crushed Garlic Salt and Pepper to taste 2 pinches Sugar Feta cheese Chop lettuce and onion finely. Chop tomatoes and cucumbers coarsely about 1/2 inch. Combine and garnish to taste. Pattianne's Country Kitchen

Recipe #80 Broccoli Cheese Pasta Salad 8 oz. Rigatoni, uncooked 4. Cup fresh Broccoli, flowerets 4 oz. Mozzarella cheese, cubed 1/3 Cup chopped Fresh Parsley 2 Tbsp. chopped Fresh Basil Lettuce Leaves Cherry tomato halves for Garnish Mustard Vinaigrette: 1/2 Cup Vegetable Oil 1/3 Cup Lemon Juice 2 tsp. Dijon Mustard 3 cloves Garlic, minced 1/2 tsp. Salt 1/2 tsp. Pepper Prepare Mustard Vinaigrette: Combine all ingredients in a jar, cover tightly, and shake vigorously. Cover and chill. Cook pasta according to package directions; drain. Rinse with cold water, and drain. Cook broccoli in a small amount of boiling water 2 to 3 minutes or until slightly tender; drain. Rinse with cold water, and rain. Combine pasta, broccoli, mozzarella cheese, and herbs in a large bowl, toss with Mustard Vinaigrette, and serve on a lettuce lined platter. Pattianne's Country Kitchen

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Recipe #81 Seven Layer Salad 1 head lettuce, torn into bite size pieces 1 medium onion, diced 1-10 oz box frozen peas 4 eggs, boiled and chopped 8 slices bacon, fried and crumbled mild cheddar cheese, shredded 2 cups mayonnaise or Miracle Whip 2 Tbsp. sugar In a large see through glass bowl, place one layer of each in this order: lettuce, onion, frozen peas, and eggs. Mix together mayonnaise and sugar and spread over eggs. Sprinkle cheese and then bacon on top. Refrigerate over night. You can also use some of the following as layers - sliced radishes, chopped cucumber, sliced fresh mushrooms, chopped green pepper or tomatoes. Pattianne's Country Kitchen

Recipe #82 Cheesy Three Bean Salad Lowcalorie 1/2 pound(s) green snap beans, trimmed and halved 1 tsp table salt 3/4 cup(s) canned kidney beans, rinsed and drained 2 cup(s) canned cannellini beans, rinsed and drained 2 medium scallion(s), chopped 3 tbsp fat-free salad dressing, except italian 1 tbsp parsley, fresh, chopped 1/8 tsp table salt, or to taste 1/8 tsp black pepper, or to taste 4 oz low-fat cheddar or colby cheese, (1/2 cup), shredded Boil green beans for 3 minutes in salted water. Drain and rinse in cold water; cool slightly. Mix cooled green beans with kidney beans and cannellini beans; toss with scallions and dressing. Add parsley and season to taste with salt and pepper; toss to coat. Top with cheese, chill slightly and serve. Pattianne's Country Kitchen

Recipe #83 Fruit-and-Honey Spinach Salad 8 cups fresh spinach leaves 2 cups cantaloupe balls 1 1/2 cups halved fresh strawberries 2 Tbsp. seedless raspberry jam 2 Tbsp. raspberry white wine vinegar 1 Tbsp. honey 2 tsp. olive oil 1/4 cup chopped macadamia nuts Combine spinach, cantaloupe balls, and strawberry halves in a large bowl; toss gently. Combine jam and next 3 ingredients in a small bowl; stir with a wire whisk until blended. Drizzle over spinach mixture, and toss well. Sprinkle with nuts. Pattianne's Country Kitchen

Recipe #84 Pasta Salad With Peas and Ham 12 ounces rotini, about 4 cups 1 cup thinly sliced celery 1 cup diced red onion 1 cup diced ham 1 can sliced ripe olives or sliced kalamata olives, about 2 ounces 1 1/2 cups frozen green peas, cooked just until tender 1/2 cup mayonnaise, or more to taste 1/2 cup ranch-style dressing 1 scant teaspoon dried leaf basil, or about 1 tablespoon chopped basil Dash garlic powder Salt and pepper, to taste Cook rotini in boiling salted water just until tender, about 12 to 15 minutes. Rinse under cool running water, drain, and transfer to a large bowl. Stir in all remaining ingredients, adding more mayonnaise as needed. Cover and chill for at least 2 hours or overnight. Serves 6 to 8. Pattianne's Country Kitchen

Recipe #85 Hot Chicken Salad with Macaroni YUMMY! 8 ounces uncooked elbow macaroni (2 cups) 3 1/2 to 4 cups cooked chicken, sliced or cubed 1/3 cup chopped almonds, toasted 1 tablespoon lemon juice 1 teaspoon grated lemon rind 1 1/2 cups shredded Swiss cheese (8 ounces) 2 teaspoons seasoned salt 1/2 teaspoon pepper 1 1/4 to 1 1/2 cups mayonnaise chopped fresh parsley, optional Cook macaroni in salted boiling water as directed on package; drain. In a large bowl, combine macaroni, chicken, almonds, lemon juice and rind, shredded cheese, salt, pepper, and mayonnaise. Transfer to a buttered 2-quart casserole or baking dish. Bake at 350° for 30 minutes. Garnish with chopped parsley, if desired. Serves 4 to 6. Pattianne's Country Kitchen

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Recipe #86 Waldorf Salad #1 Lowcalorie/fat 4 medium sized apples, cubed 3 stalks of celery, chopped 1/3 cup walnuts, chopped 1/2 cup low fat yogurt, plain 1/3 cup raisins Combine apples, celery, raisins, and walnuts in a bowl. Stir. Add yogurt and stir all ingredients together. Chill to blend flavors or enjoy right away. Serves: 6 NUTRITION INFO: Calories: 145.2 Fat: 5.4g Carbohydrates: 25.5g Protein: 2.8g Pattianne's Country Kitchen

Recipe #87 Waldorf Salad #2 6 cup diced apples 3 cup diced celery 1 1/2 cup chopped walnuts 3/4 cup mayonnaise 3 tbsp. sugar 1 1/2 tsp. lemon juice 1 1/2 cup Cool Whip Combine apples, celery, nuts, mayonnaise, sugar and lemon juice then mix in the Cool Whip. Chill, then serve. Pattianne's Country Kitchen

Recipe #88 Waldorf Salad #3 1 green eating apple 2 red eating apples 1 tbsp lemon juice 1 cup diced celery 1 cup seedless grapes, halved 1/2 cup grated mild cheese (try low fat cheese) 1/4 cup mayonnaise (low calorie 50% less fat Kraft mayonnaise) 1/4 cup whipping cream (try cool whip light) 1/2 cup coursely chopped walnuts Wash and core apples, but do not peel. Dice into large bowl; sprinkle with lemon juice. Add celery, grapes and cheese; toss. Combine mayonnaise with cream. Pour over salad and toss to coat. Refrigerate until serving time. Add walnuts and toss again. Pattianne's Country Kitchen

Recipe #89 Waldorf Hotel's Waldorf Salad #5 1 cup walnut halves 1/2 cup mayonnaise 1/4 cup plain yogurt 1 teaspoon prepared mustard Pinch of dry mustard Juice of 1/2 lemon 4 to 6 tart apples, peeled, cored, and diced (2 cups) 1 to 2 cups finely diced inner ribs celery (white part only), leaves reserved Salt and freshly ground black pepper 2 bunches tender greens, such as arugula, baby kale, or pepper cress, washed and dried 2 tablespoons olive oil 1 tablespoon fresh lemon juice Preheat the oven to 325°F. Spread the walnuts on a baking sheet and toast in the oven for 4 to 5 minutes, until aromatic and lightly toasted. Let cool. Combine the mayonnaise, yogurt, both mustards, and the lemon juice in a large bowl. Fold in the apples and diced celery and season with salt and pepper. Put the salad greens in a large bowl. Add the olive oil and lemon juice, season with salt and pepper, and toss well. Divide the greens among four plates. Spoon the apple mixture onto the greens and sprinkle with the toasted walnuts and reserved celery leaves. Serves 4. Pattianne's Country Kitchen

Recipe #90 Apple Blue Cheese Walnut Salad 2 1/2 cups cut-up grilled boneless skinless chicken breasts 2 medium red apples, chopped 2 large stalks celery, finely chopped 1/4 cup Crumbled Blue Cheese 1/2 cup Light Blue Cheese Dressing 4 cups each: torn spinach leaves and romaine lettuce 4 medium carrots, shredded 1/4 cup chopped toasted Walnuts Combine chicken, apples, celery and cheese in large bowl. Add dressing; toss to coat. Cover and refrigerate at least 1 hour. Toss together spinach, romaine and carrots; divide among four plates. Top evenly with chicken mixture. Serves 4. Pattianne's Country Kitchen

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Up-Dated August 2009

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