The Cookbook

Gopher's Potato Salad

10 lb Potatoes
1 c Celery, finely chopped
8 ea Eggs, hard-boiled
1 c Fresh parsley,finely chopped
2 c Dill relish
1 1/2 pt Mayonnaise
1 c Sweet relish
1/2 c Yellow mustard
2 c Salad olives, chopped
1 x Salt, to taste
2 c Onions, finely chopped
1 x Louisiana hot sauce

Boil potatoes in their jackets. Let cool, then peel and chop into large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together. Add potatoes, along with the rest of the ingredients, and mix well. You can make this the day before and refrigerate it overnight. You may need to put a little more dressing on it if it is a little dry. "Serves 8 Cajuns or 24 other peoples for a good picnic."

From Justin Wilson's "Outdoor Cooking With Inside Help."

Gopher

Loaded Baked Potato Salad

4 chopped hard boiled eggs

8 big Russet potatoes, boiled, peeled (optional) and coarsely diced

2 cups sour cream
2 Tbs. Hellman's Mayonaise

1 cup chopped green onions or fresh chives, reserve about 1 tbsp. for garnish
salt and pepper

1 cup chopped celery
1/2 cup minced fresh parsley
1 cup chopped white or red onions
1 cup salad olives (chopped green olives with pemientos)
6 strips of bacon, fried crisp and crumbled or bacon pieces to equal 2/3 cup
1 cup grated or cubbed cheddar cheese


How to boil eggs perfectly:
Boil eggs by placing eggs in sauce pan and covering with cold water. Bring eggs to a rapid boil. Immediately cover tightly with pan lid and move pan to cold part of stove. Set timer for 18 minutes. When timer buzzes, take pan to sink and immediately run cold water over and through eggs until they are cooled. Add ice cubes to chill further. When eggs are cooled, peel under running water. Chop in a bowl with a pastry blender or use an egg slicer and turn 90° after first cut.


Peel, coarsely slice, boil (until soft, about 8 minutes) and dice potatoes.

Mix sour cream, mayonaise, green onions, salt and pepper together in a very large bowl.
Add hot potatoes and stir.
Allow to cool to room temperature.

Add chopped eggs, parsley, onions, celery, olives and bacon. Chill. Top with reserved green onions and grated cheddar.

Flash McCord

Winter Salad

1 small-medium head cauliflower
1 head broccoli
1 medium purple onion
1 cup grated sharp cheddar (Cracker Barrel is best)
6 slices crisp bacon crumbled

Dressing:
1 cup mayo
1/3 cup sugar (can sub. sweet n low in part or for all, but I don't know equivalent)
4 tbsp. wine vinegar

Wash cauliflower and broccoli, slice into small florets & usable stems. Place in large salad bowl. Slice or chop onion. Add to bowl along with grated cheese and crisped and crumbled bacon. Mix dressing and toss with salad. Refrigerate several hours or overnight before serving.

klh6656

Knock-Off KFC Cole Slaw

8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 Tbsp minced onion
1/3 cup granulated sugar
1/2 tsp salt
1/8 tsp pepper1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1-1/2 Tbsp white vinegar
2-1/2 Tbsp lemon juice

Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice). Combine sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth.Add cabbage, carrots, and onion; mix well.

Cover and refrigerate for at least 2 hours before serving.
Serves 10 to 12.

Cliff

Frito Taco Salad

1 head lettuce, torn or shredded
1 c. (or more to your liking) cheddar cheese, grated or in small cubes
3 tomatoes, diced
green onions, chopped - as many as you want
1 large can black olives
1 regular size pkg. fritos, crushed
1 can Ranch Style Beans
1 bottle Kraft Catalina Dressing

Combine all except dressing and Fritos and chill. When ready to serve mix in entire bottle of dressing and crushed fritos, reserving some for on top. Serve immediately.

klh6656

CarGuy's Potato Salad

2 pounds deli potato salad
2 tablespoons diced jalapenos (recommended: La Victoria)
1 teaspoon Mexican seasoning
6 dashes chipotle pepper sauce (recommended: Tabasco)
1 scallion, chopped
1 tablespoon finely chopped fresh cilantro leaves

In a large mixing bowl, combine all ingredients. Cover and refrigerate 1 hour for flavors to meld. Serve chilled.

CarGuy

Quinoa Vegetable Salad

1/2 cup quinoa
1 cup water
2 tablespoons freshly squeezed lemon juice
1 tablespoon white balsamic vinegar
2 teaspoons olive oil
1 1/2 teaspoons Dijon mustard
1/4 teaspoon sugar
1 tablespoon minced parsley
1 tablespoon minced fresh thyme
Salt and pepper, to taste
1 small shallot, minced
1/2 cup frozen petite peas, thawed
1 small carrot, shredded
1 cup grape tomatoes, halved
2 cups fresh spinach leaves or lettuce leaves

Place quinoa in a bowl, rinse well and drain. Combine quinoa and 1 cup water in small saucepan. Cover and heat to boiling. Reduce heat and simmer 15 minutes. Remove from heat, keep covered and allow to stand 5 minutes. Fluff quinoa and spoon into bowl.

Place lemon juice in a small mixing bowl. Whisk in balsamic vinegar, olive oil, mustard and sugar. Blend in parsley and thyme; season lightly with salt and pepper. Set dressing mixture aside.

Stir minced shallot, peas, carrot and tomatoes into quinoa. Pour dressing over all and toss to coat evenly. Set aside15 minutes to allow flavors to blend.

Arrange spinach on serving plate. Spoon quinoa mixture over spinach. Makes 6 servings.

BobE

CHINESE COLESLAW

1 lb. pkg. Dole coleslaw mix
2 pkg. beef or chicken Ramen noodles
2 bunches chopped green onions
1 c. slivered almonds
2 c. roasted sunflowers

DRESSING:
(Make early in the day):1 c. oil
3/4 c. sugar
1/3 c. vinegar
2 Ramen seasoning pkg.

Combine just before serving.

barb

Corn, Avocado, and Tomato Salad

Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: The Working Lunch

2 cups cooked corn, fresh or frozen
1 avocado, cut into 1/2-inch cubes
1 pint cherry tomatoes, halved
1/2 cup finely diced red onion
Dressing:
2 tablespoons olive oil
1/2 teaspoon grated lime zest
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper

Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix.

destindreamin

Greek Cole Slaw

Traditional coleslaw has a great flavor and goes well with grilled foods. The Greek variation, Lahanosalata, is not a creamy coleslaw, but more like a traditional Greek salad with lemon juice and olive oil, plus a little garlic. Typically this fall and winter salad goes really well with Greek-style grilled meats.

INGREDIENTS
1 head green cabbage, about 1-1/2 pounds
6 green onions, cut about 1/4-inch thick
Small bunch fresh dill, chopped
2 garlic cloves, minced
4 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper

Core the cabbage and shred just like making traditional coleslaw. Place the cabbage in a large bowl; add the dill, green onions and garlic. Toss the cabbage mixture well.

In a small bowl mix the lemon juice, garlic, salt and pepper together. Just before serving, pour over the salad and toss to coat. Adjust seasonings and olive oil or lemon juice as needed.

Makes 6 servings

NOTE - There are many variations on this coleslaw - some include a couple of grated carrots or chopped green peppers; some recipes omit the dill. The above recipe is a simple variation of Lahanosalata - experiment with your own choices!

This stuff tastes like a big bowl of crunchy dill pickles. And it's very similiar to what Vincent's Seafood Restarant serves.


Flash McCord

Cold Broccoli Salad

2 bunches broccoli, florets only (5 or 6 cups)
1 medium red onion, chopped
1/2 Cup Craisins
12 slices bacon, fried and crumbled
.
Dressing:
1 Cup mayonnaise
2 T balsamic vinegar
2 t sugar

Separate florets from the stalks. Combine salad ingredients; top with dressing mixture. Chill and serve.

Patsy

Green Jello Salad with Cottage Cheese

1 package lemon Jello
1 package lime Jello
1 tall can of pineapple
1 tall can evaporated milk
1 cup cottage cheese
1/2 cup mayonnaise or miracle whip
1/2 cup coarsely chopped pecans
pinch of salt

Drain pineapple into 2 cup glass measuring cup. Add enough water to the pineapple liquid to make 2 cups. Put into saucepan and heat liquid. Dissolve Jello in hot pineapple liquid. Put Jello into 1 1/2 quart container (the salad will ultimately be made in this container) Place in refrigerator to cool. Combine remaining ingredients and add to the Jello when the Jello becomes sticky. Combine well and place back in the refrigerator to set up.

Orphie

Cranberry Cole Slaw - Paula Deen

— FOR SLAW
1 package shredded cabbage — (about 1/2 large head )
1/2 cup toasted almonds — (I use pecans and it is really good)
1/4 cup green onion — chopped
1/2 cup bell pepper — chopped
1/2 cup celery — chopped
1 cup dried cranberries

— FOR DRESSING
1/2 cup mayonnaise
1 teaspoon honey
1 teaspoon relish
salt and pepper — to taste

Mix together all slaw ingredients and all dressing ingredients in
separate bowls.

Mix together well and adjust salt and pepper to taste. Refrigerate.

Just Me

Cranberry Coleslaw

Ingredients:

1/2 cup mayonnaise
1 to 2 tablespoons honey
1 teaspoon cider vinegar
1/2 teaspoon salt
1/4 teaspoon celery seed
Dash pepper
3 cups shredded cabbage
1/4 cup chopped fresh or frozen cranberries

Directions:

In a small bowl, combine the first six ingredients. Place cabbage in a serving bowl. Add mayonnaise mixture and toss to coat evenly. Fold in cranberries. Serve immediately.

Yield: 4 servings.

Just Me

Ric’s Cucumber and Onion Salad

Cucumbers
Onions
(and/or) Tomatos
1/3 C sugar
1 1/3 C vinegar
1 t sea salt
1/3 t pepper
2 C water

Marinate overnight.

Toast sesame seeds to desired taste (crunch) to sprinkle over the salad mixture when ready to dine.

Ric