*

Exported from

MasterCook

Asparagus Vinaigrette
Recipe By
: Possum Kingdom Lake Cookbook
Serving Size : 6
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------2
Cans
Asparagus Spears -- or
2
Pounds
Asparagus -- fresh
Vinaigrette Dressing
Lettuce
Cook fresh asparagus as desired, drain, or open
drain.

cans of asparagus and

Lay asparagus in a single layer in a shallow dish.

Pour vinaigrette dressing over asparagus.

Chill.

Serve on lettuce cups as a salad.

- - - - - - - - - - - - - - - - - *

Exported from

MasterCook

Aunt Alice's Layer Salad

Recipe By
: Aunt Alice
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------***** NONE *****
Starting in bottom of bowl.
Place a layer of lettuce (chopped) as much as you need for a meal.
3/4 cup finely chopped bell pepper
3/4 cup chopped celery
Water chestnuts and bamboo shoots
1/2 cup green onions tops too
1 can english peas
1 cup mayonnaise with 1 tablespoon sugar.
Sprinkle with Parmesan cheese. Spread mayonnaise and sugar mixed well on
top of salad. Then sprinkle with chee. Then top this with 7 slices of
crisp bacon crumbled.

- - - - - - - - - - - - - - - - - *

Exported from

MasterCook

Avo-Dew Salad
Recipe By
: Possum Kingdom Lake Cookbook
Serving Size : 6
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
Large
Honeydew Melon
3
Avocados
Romaine Lettuce -- or
Bibb Lettuce
1/4 Cup
Lemon Juice
Peel and cube avocados; dip in lemon juice to prevent browning.
Cut honeydew into bite-sized chunks.
Combine avocados and honeydew.
Line large platter with lettuce leaves; top with fruit.
Serve with Spicy Cheese Dressing. (See dressing section).

- - - - - - - - - - - - - - - - - *

Exported from

MasterCook

Avocado Dressing
Recipe By
: Possum Kingdom Lake Cookbook
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method

-------1/2
2
1/2
1/4
1
1

-----------Cup
Teaspoons
Teaspoon
Teaspoon
Dash
Cup

-------------------------------Avocados -- peeled and chopped

Fresh Lemon Juice
Salt
Celery Salt
Pepper
Sour Cream -- divided

Place avocado, lemon juice, salt, celery salt, pepper and 1/2 cup sour
cream in blender container. Cover and puree until smooth.
Blend in an additional 1/2 cup sour cream.
Chill, covered, allowing flavors to blend.
Yield:

1 1/2 cups

- - - - - - - - - - - - - - - - - *

Exported from

MasterCook

Avocado Salad
Recipe By
: MS Access, Possum Kingdom Lake Cookbook
Serving Size : 8
Preparation Time :0:10
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------2
Avocado -- cut in half
1
Red onion -- cut in slices
1
tomato -- cut in slices
salt -- to taste
1
Lime -- cut in half
Cut avocado in halves.
In a big bowl. Place sliced tomatoes, red onions, and lettuce.
Sprinkle with lime juice, salt and pepper. Toss.
Add avocado on top. Toss gently.
Serve.

- - - - - - - - - - - - - - - - - *

Exported from

MasterCook

Aztec Calendar (Taco Salad)

Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
pound
ground beef
2
tablespoons
chili powder
1
teaspoon
ground cumin
3/4 teaspoon
salt
1
avocado -- cut in 1/2" cubes
2
tablespoons
lemon juice
4
cups
finely shredded lettuce
1 1/2 cups
finely sliced green onions
1 1/2 cups
shredded cheddar cheese -- sharp
1
cup
cherry tomatoes -- quartered
Dressing:
14
ounces
taco sauce
1/4 cup
chopped green chilies
2
tablespoons
salad oil
1/2 teaspoon
ground cumin
2
cups
tortilla chips
1/2 cup
sour cream
Salad: in a medium skillet cook beef until brown, stirring to break up
meat. Drain off drippings and stir in chili powder, cumin and 1/2
teaspoon salt. Cook over low heat, stirring 3 minutes. Col. Place
avocado in bowl. sprinkle with lemon juice and remaining 1/4 teaspoon
salt. Prepare remaining ingredients for salad, set aside. in small bowl
combine all ingredients for dressing.
to serve arrange in concentric circles, lettuce green onion meat cheese,
avocado and tomatoes. Sprinkle chips on top of salad. Serve immediately
with dressing and a dollop of sour cream. Makes 6 servings.

- - - - - - - - - - - - - - - - - NOTES : You can place avocado in center of serving platter, around this
put tomatoes, then aroung tomatoes put mat, then aroung meat

cheese and aroung cheese put lettude, green onions in one ring.
Put some chips on outside of lettuce and green onio s. In one
dish put dressing and one dish of sour cream.

Exported from

MasterCook

Bacon Dressing
Recipe By
: Possum Kingdom Lake Cookbook
Serving Size : 4
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------4
Slices
Bacon
1/4 Cup
Apple Cider Vinegar
1
Teaspoon
Sugar
1/2 Teaspoon
Salt
1
Dash
Pepper
Saute bacon until crisp; drain on absorbent paper.

Crumble; set aside.

Stir vinegar and remaining ingredients into bacon drippings; heat to

boiling.
Pour hot dressing over salad greens; toss.
Garnish with crumbled bacon; serve immediately.

- - - - - - - - - - - - - - - - - *

Exported from

MasterCook

Bacon Dressing 1
Recipe By
: Possum Kingdom Lake Cookbook
Serving Size : 4
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ --------------------------------

4
1

1/4

2
1
1
1

1/2

Slices
Cup
Cup
Tablespoons
Teaspoon
Teaspoon
Tablespoon

Bacon -- diced
Croutons
Salad Oil
Vinegar
Dry Mustard
Salt
Sugar
Bacon Drippings
Sour Cream -- at room temperature

Cup

Fry bacon until crisp.

Remove, drain and crumble.

Keep bacon drippings hot.

Combine salad oil, vinegar, mustard, salt and

sugar.

Beat well.

Gradually beat in hot bacon drippings.

Stir in sour cream.
Serve over salad greens.

Top with crumbled bacon and croutons.

- - - - - - - - - - - - - - - - - *

Exported from

MasterCook

Basic French Dressing

Recipe By
: Possum Kingdom Lake Cookbook
Serving Size : 6
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
Cup
Olive Oil -- or salad oil
1/4 Cup
Vinegar
1/4 Cup
Lemon Juice
1
Teaspoon
Salt
1/2 Teaspoon
Dry Mustard
1/2 Teaspoon
Paprika
Beat all ingredients together with rotary beater or shake well in tightly
covered jar.
Keep in covered jar in refrigerator.
Shake again to mix before using as it separates on standing.
Makes 1 1/2 cups

- - - - - - - - - - - - - - - - - *

Exported from

MasterCook

Basic Yogurt Salad Dressing

Recipe By
: Possum Kingdom Lake Cookbook
Serving Size : 4
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1/2 Pint
Yogurt
1
Teaspoon
Lemon Juice
1/4 Teaspoon
Garlic Salt
1/4 Teaspoon
Onion Salt
1
Dash
Celery Salt -- or rosemary
Stir ingredients together.
Makes 1/2 pint.

- - - - - - - - - - - - - - - - - *

Exported from

MasterCook

Basil Buttermilk Dressing

Recipe By
: Sr. Judy Murray, OCD
Serving Size : 12
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------2
Cups
Fresh Basil -- packed
3/4 Cup
Buttermilk
2
Green Onions
3/4 Cup
Mayonnaise

1/2

Teaspoon

Pepper

In a blender combine fresh basil, green onions and buttermilk.

until smooth.

Blend

Add mayonnaise and pepper and whisk together.

Store in refrigerator.

- - - - - - - - - - - - - - - - - NOTES : Possum Kingdom Lake Cookbook

Exported from

MasterCook

Cabbage Salad 1
Recipe By
: Susie & George Henderson
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
head
cabbage
onion
1
tablespoon
sugar
salt & pepper to taste
celery salt & seeds to taste
mayonnaise
Chop cabbage very fine. Mix all ingredients well.
Note: Need a large wooden bowl & chopper to make cabbage chop fine.

- - - - - - - - - - - - - - - - - NOTES : Possum Kingdom Lake Cookbook

Exported from

MasterCook

Cabbage Salad 2
Recipe By
: Susie & George Henderson
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
head
cabbage -- chopped very fine
onion
1
tablespoon
sugar
salt & pepper
celery seed
Mix together.

- - - - - - - - - - - - - - - - - NOTES : Possum Kingdom Lake Cookbook

Exported from

MasterCook

Caesar Salad
Recipe By
: The New Basics
Serving Size : 6
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ ------------------------------------dressing----4
anchovies
2
cloves
garlic
1 1/2 tablespoons
lemon juice
2 1/2 teaspoons
dijon mustard
4 1/2 tablespoons
olive oil
-----salad----1
head
romaine lettuce -- cut up
1/2 cup
olives
2/3 cup
parmesan cheese
croutons
Mix all dressing ingredients in food processor.
and sprinkle with salt and pepper.

Mix salad with dressing

- - - - - - - - - - - - - - - - - *

Exported from

MasterCook

Caesar Salad Dressing, Low Cal

Recipe By
:
Serving Size : 8
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1/3 c
tofu
1 1/2 tsp
dijon mustard
1
tsp
anchovy paste -- or anchovy
2
tbsp
parmesan cheese -- grated
1
pinch
sugar -- pinch
2
tbsp
lemon juice
1
garlic clove -- minced
1/4 tsp
salt
1
tbsp
olive oil
1
pinch
pepper

In small saucepan of simmering water, poach tofu for 2 minutes; drain,

chop coarsely and let cool. In blender, blend lemon juice, mustard,
garlic, anchovy, salt, sugar and pepper. With blender running, gradually
add tofu, cheese and oil. Transfer to small jar and refrigerate, covered,
for up to 2 days. Makes 1/2 cup. Per T: about 30 calories; 1 g protein, 3
g fat; 1 g carbohydrate.

- - - - - - - - - - - - - - - - - NOTES : Sent to MC mailing list by Reggie Dwork

Exported from

MasterCook

reggie@netcom.com

Celery Seed Dressing

Recipe By
: Possum Kingdom Lake Cookbook
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1/2 cup
confectioners' sugar
1/4 cup
apple cider vinegar
2
teaspoons
mustard
1
teaspoon
salt
1
teaspoon
paprika
1
teaspoon
celery seed
1
cup
salad oil
Combine first 6 ingredients. Slowly add oil, beating constantly until
thickened. Cover; chill. If dressing separates, stir well before serving
over fruit salads.
Makes 1 1/2 cups.

- - - - - - - - - - - - - - - - - *

Exported from

MasterCook

Chicken Vegetable Salad

Recipe By
: Possum Kingdom Lake Cookbook
Serving Size : 6
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------2/3 cup
diced cooked chicken
3/4 cup
frozen green peas -- cooked and cooled
3/4 cup
cooked rice -- cooled
2/3 cup
finely diced celery
1 1/2 tablespoons
diced pimiento
1/2 cup
mayonnaise
1
dash
white pepper
1
teaspoon
lemon juice
6
lettuce cups
3
tomatoes -- peeled and
-- quartered
Combine chicken, peas, rice, celery, and pimiento. Blend mayonnaise,
seasonings and lemon juice; pour over chicken-vegetable mixture. Toss
lightly. Adjust seasoning, if necessary. Cover and chill before serving.
Serve salad on lettuce cups and garnish with tomato wedges.

- - - - - - - - - - - - - - - - - *

Exported from

MasterCook

Chinese Chicken Pasta Salad

Recipe By
: Possum Kingdom Lake Cookbook
Serving Size : 8
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
cup
miracle whip or miracle whip light
dressing
2
tablespoons
soy sauce
1
teaspoon
ground ginger
1/4 teaspoon
hot pepper sauce (optional)
3
cups
rotini -- cooked, drained
2
cups
chopped cooked chicken
1
cup
pea pods
1
cup
chopped red peppers
1/4 cup
sliced green onions

Mix Miracle Whip, soy sauce and seasoning in large bowl. Add remaining
ingredients; mix lightly. Refrigerate.

- - - - - - - - - - - - - - - - - *

Exported from

MasterCook

Chutney Dressing
Recipe By
: Barbara Price
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1/3 cup
vegetable oil
1/4 cup
chutney
2
tablespoons
vinegar
1/2 teaspoon
onion salt
Shake all ingredients in tightly covered container.
Good on spinach tossed salad or other salads.
Possum Kingdom Lake Cookbook

- - - - - - - - - - - - - - - - - *

Exported from

MasterCook

Coconut Carrot Salad

Recipe By
:
Serving Size : 4
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1 1/3 cups
flake coconut
1 1/2 cups
shredded carrots
1/2 cup
mayonnaise
1/4 cup
raisins
2
tablespoons
lemon juice
1/2 teaspoon
ground ginger
Combine all ingredients in a bowl; mix well.
Chill.

Serve on crisp lettuce.

Possum Kingdom Lake Cookbook

- - - - - - - - - - - - - - - - - *

Exported from

MasterCook

Cole Slaw 1
Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1/2 medium head
cabbage
1
medium
onion -- chopped
2
tablespoons
vinegar
1/4 cup
sour or heavy cream
1/4 cup
salad dressing
1/4 teaspoon
salt
1/2 teaspoon
dry mustard
1 1/2 teaspoons
sugar
Mix all ingredients.
Possum Kingdom Lake Cookbook

- - - - - - - - - - - - - - - - - *

Exported from

MasterCook

Cole Slaw 2
Recipe By
: Connie Costello
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------3
pounds
cabbage
1
Bell pepper
2
Onions
2
cups
sugar
1
Cup
oil
1
cup
vinegar

2
1
1

tablespoons
tablespoon
tablespoon

sugar
celery seed
salt

Cut cabbage, pepper and onions.

Sprinkle 2 cups sugar over mixture.

Combine oil, vinegar, 2 Tbsp. sugar, celery seed and salt in sauce pan.
Bring to a boil.
Possum Kingdom Lake Cookbook

- - - - - - - - - - - - - - - - - *

Exported from

MasterCook

Confetti Pea Salad

Recipe By
: ad
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------2
packages
frozen green peas -- thawed (10 oz.)
1
container
Borden Sour cream -- (8 oz.)
6
slices
bacon -- cooked and crumbled
6
Green onions -- sliced
1
jar
chopped pimiento -- well drained (2
1
oz.
)
1
teaspoon
Beau Monde seasoning or seasoned salt
Lettuce leaves -- (optional)
In large bowl, combine ingredients; chill 2 to 3 hours to blend flavors.
Stir before serving.
If desired, serve on lettuce.
Refrigerate leftovers.
Makes 8 to 10 servings.
Possum Kingdom Lake Cookbook

- - - - - - - - - - - - - - - - - *

Exported from

MasterCook

Creamy French Dressing 1

Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
cup
Borden Lite-line plain yogurt -- (8 oz.)
2
tablespoons
Real Lemon juice from concentrate
2
tablespoons
vegetable oil
1/2 teaspoon
garlic powder
1/2 teaspoon
paprika
1/4 teaspoon
salt
1/8 teaspoon
hot pepper sauce
In small bowl, combine all ingredients. Chill to blend flavors.
Makes 1 Cup
Possum Kingdom Lake Cookbook

- - - - - - - - - - - - - - - - - *

Exported from

MasterCook

Creamy Garlic Dressing

Recipe By
: Sr. Judy Murray, OCD
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
cup
plain low-fat yogurt
1 1/2 teaspoons
Dijon or spicy brown mustard
1/2 teaspoon
finely grated lemon peel
1/8 teaspoon
cayenne pepper
2
teaspoons
minced parsley
2
cloves
garlic -- peeled and halved
In a medium bowl whisk together yogurt, mustard, lemon rind and cayenne
pepper.
Stir in parsley.

Thread garlic onto a toothpick and add to the dressing.

Cover and chill for 6 hours or overnight.

Remove garlic and discard before serving dressing.
Store in tightly covered jar in refrigerator and shake well before each
use.

NOTE: To turn simple greens in a well dressed salad.

advance to allow the garlic flavor to come through.

Make dressing in

Possum Kingdom Lake Cookbook

- - - - - - - - - - - - - - - - - *

Exported from

MasterCook

Crunchy Bacon Coleslaw

Recipe By
:
Serving Size : 8
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------3/4 cup
Miracle Whip or Miracle Whip Light
Dressing
1
tablespoon
sugar
4
cups
shredded green cabbage
1
cup
shredded red cabbage
1/2 cup
chopped peanuts
4
slices
bacon crisply cooked -- crumbled
Mix dressing and sugar in large bowl.
Add remaining ingredients; mix lightly.
Refrigerate.
Possum Kingdom Lake Cookbook

- - - - - - - - - - - - - - - - - *

Exported from

MasterCook

Crunchy Salad Topping

Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
cup
Grape-Nuts
1/2 teaspoon
onion powder
1/2 teaspoon
salt

2
2

1/4
1/8

teaspoon
teaspoon
tablespoons
tablespoons

garlic powder
pepper
parsley flakes
bacon bits

Mix and store in covered jar.

Sprinkle on top of salad.

- - - - - - - - - - - - - - - - - *

Exported from

MasterCook

Cucumbers in Sour Cream

Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------3/4 cup
vinegar
3/4 cup
water
2
tablespoons
sugar
1
teaspoon
salt
4
whole
peppercorns
4
large
cucumbers
2
cups
sour cream
salt
Combine vinegar, water, sugar, salt and peppercorns.
Thinly slice cucumbers and marinate in vinegar mixture 3 to 3 hours.
occasionally.. Drain.
Gently mix cucumbers with sour cream and salt to taste
Yield 3 cups.

- - - - - - - - - - - - - - - - - -

Stir

Exported from

MasterCook

Curried Chicken Salad

Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------Dressing:
1/4 cup
mayonnaise
2
tablespoons
mango chutney
1/2 teaspoon
curry powder
1/2 teaspoon
salt
1/8 teaspoon
nutmeg
1/8 teaspoon
white pepper
1
cup
plain yogurt
Salad:
3
cups
cooked chicken -- cubed
2
cups
cantaloupe -- cubed
2
medium
cucumber -- peeled, seeded, cube
3
cantaloupe -- cut in half
1/2 cup
slivered almonds -- toasted
Dressing: in blender container place first 6 ingredients, cover and blend
until smooth, scrapping down side of container occasionally. Spoon into
medium bowl and stir in yogurt until combined. Cover and refrigerate at
least 3 hours for flavors to blend. Just before serving add chicken, cubed
cantaloupes and cucumbers to the dressing; toss gently if desired, place
melon slices on individual plates; mound heaping cup of salad on each
melon half. Sprinkle toasted almonds on top. Makes 6 servings.

- - - - - - - - - - - - - - - - - *

Exported from

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Dressing For Slaw

Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
cup
sugar
1
cup
vinegar
1
Cup
oil

1
1
1

teaspoon
teaspoon
teaspoon

mustard seed
celery seed
salt

Combine above ingredients in pan and heat.

let stand several hours or overnight.

Pour over cabbage mixture and

Possum Kingdom Lake Cookbook

- - - - - - - - - - - - - - - - - *

Exported from

MasterCook

Easy Macaroni Salad

Recipe By
:
Serving Size : 5
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ ------------------------------------philly.inquirer----1
cup
hellman's real mayo.(best ma
pepper
8
ounce
cooked elbow macaroni -- drained
1
teaspoon
sugar
2
tablespoon
vinegar
1
teaspoon
salt
1
cup
sliced celery
1/4 cup
chopped onion
1
tablespoon
prepared mustard
1/4 teaspoon
pepper
1
cup
chopped green or red
IN A LARGE BOWL,STIR MAYONNAISE,VINEGAR,MUSTARD,SUGAR,SALT,AND PEPPER
UNTIL SMOOTH.ADD MACARONI,CELERY,GREEN PEPPER,AND ONION;TOSS TO COAT WELL.
COVER.REFRIGERATE AT LEAST TWO HOURS TO BLEND FLAVORS.MAKES FIVE CUPS

- - - - - - - - - - - - - - - - - *

Exported from

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Egg Salad Stuffed Tomato

Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------6
Hard cooked eggs -- chopped
1/3 cup
chopped pimiento-stuffed green olives
1/4 cup
chopped celery]
2
tablespoons
chopped onion
1/4 teaspoon
dry mustard
1
dash
pepper
1/2 cup
Borden-Lite Line Plain Yogurt
Tomatoes for stuffing
In medium bowl, combine ingredients; stir until blended.

Chill.

Serve stuffed into fresh tomatoes or as a sandwich spread.

Garnish as desired.

Refrigerate leftovers.

Makes 2 Cups.
Possum Kingdom Lake Cookbook

- - - - - - - - - - - - - - - - - *

Exported from

MasterCook

Ensalada Zucchini
Recipe By
:
Serving Size : 6
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
pound
zucchini
1/2 teaspoon
salt
1/2 cup
water
2
teaspoons
garlic salt
1/4 teaspoon
paprika
1/8 teaspoon
black pepper
1/4 teaspoon
sugar
1
tablespoon
instant minced onion
1/4 teaspoon
basil leaves
1/4 cup
white wine vinegar
1/3 cup
salad oil
1
large
avocado
12
large
pimiento stuffed olives
Scrub zucchini; cut off stem ends and cut into 1" thick slices.

Cook in salted water for 5 to 7 minutes until crisp cooked.

Drain.

Combine next 8 ingredients in a jar; shake to blend well.

Pour over zucchini and marinate several hours or overnight.
Drain off dressing and save.
Peel and slice avocado.
Line a plate with lettuce.
lettuce.

Arrange zucchini, avocado and olives on

Possum Kingdom Lake Cookbook

- - - - - - - - - - - - - - - - - *

Exported from

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Five Cup Salad

Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
cup
coconut
1
cup
mandarin oranges
1
cup
small marshmallows
1
cup
pineapple chunks
1
cup
sour cream
Mix well.
Possum Kingdom Lake Cookbook

- - - - - - - - - - - - - - - - - *

Exported from

MasterCook

French Dressing 1
Recipe By
: Barbara Price
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method

-------3/4
1/4
1
3/4
1/4
1/4
1/4

-----------cup
cup
tablespoon
teaspoon
teaspoon
teaspoon
teaspoon

-------------------------------salad or olive oil

lemon juice or cider vinegar
sugar
salt
paprika
dry mustard
pepper

Mix well and refrigerate.

Possum Kingdom Lake Cookbook

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Exported from

MasterCook

French Dressing 2
Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
cup
olive oil -- vegetable oil or
combination
1/2 cup
sugar
1/4 cup
vinegar
1/4 cup
lemon juice
1
teaspoon
salt
1/2 teaspoon
dry mustard
1/2 teaspoon
paprika
Shake all ingredients in tightly covered container; refrigerate.
Shake just before serving.
Makes 1 1/2 cups dressing.
Possum Kingdom Lake Cookbook

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Exported from

MasterCook

Garlic Croutons

Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------2
cups
Bisquick baking mix
1
teaspoon
garlic powder
1/2 cup
boiling water
Heat oven to 375 degrees.
Grease rectangular pan, 13x9x2 inches/
Mix all ingredients; spread in pan.
Bake until golden brown, 20 to 25 minutes.
Cool 10 minutes; cut into 1/2" cubes.
Remove from pan.
Cool completely.
For crisper croutons, place croutons on ungreased cookie sheet and bake in
400 degree oven for 5 to 7 minutes.
Makes about 6 cups of croutons.
Possum Kingdom Lake Cookbook

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Exported from

MasterCook

Garlic Dressing
Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
cup
olive oil -- vegetable oil or
combination
1/2 cup
sugar
1/4 cup
vinegar
1/4 cup
lemon juice
1
teaspoon
salt
1/2 teaspoon
dry mustard
1/2 teaspoon
paprika
3
cloves
garlic -- crushed
1
dash
fresh ground pepper

Shake all ingredients in tightly covered container; refrigerate.

Shake just before serving.
Possum Kingdom Lake Cookbook

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Exported from

MasterCook

German Sweet Sour Cream Slaw

Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
large
head cabbage
1
Onion -- thinly sliced
7/8 cup
sugar
2
teaspoons
sugar
1
teaspoon
dry mustard
1
teaspoon
celery seed
1
cup
vinegar
3/4 cup
Wesson oil
1
tablespoon
salt
Shred large cabbage head with knife. Put a layer of cabbage about 2"
thick and a layer of thinly sliced onion, repeat until bowl is filled.
Over this pour the 7/8 cup of sugar.
Heat to boiling the 2 Tbsp. sugar, dry mustard, celery seed, vinegar, oil
and salt. Pour over the cabbage mixture.
Cover at once and put in refrigerator for 4 hours.
hours.

Stir well after the 4

his will last as long as it lasts.

Possum Kingdom Lake Cookbook

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Exported from

MasterCook

Green Beans With Red Onion Salad

Recipe By
: Pierre Franey
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
pound
fresh green beans
Salt -- to taste
1
teaspoon
Dijon-style mustard
1
tablespoon
red wine vinegar
3
tablespoons
vegetable oil
Freshly ground pepper to taste
1/2 cup
coarsely chopped red onions
Cut off and discard the tips of the beans. Break the beans into 2 inch
lengths. Drop beans into boiling salted water to cover and return to a
boil. Simmer about 7 minutes or until crisp and tender. Do not overcook.
Drain. Let cool.
To make the dressing, put the mustard in a salad bowl and add the vinegar.
Start beating with a wire whisk while adding the oil. Add salt and
pepper and the onions.
Add the beans and toss until blended.
Serve at room temperature.
Fort Worth Star-Telegram March 1989
Pierre Franey of the New York Times News Service
Possum Kingdom Lake Cookbook

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Exported from

MasterCook

Guacamole Salad
Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------2
medium
avocados -- peeled and pitted
1
tablespoon
lemon juice
4
ounces
diced green chilies
2
teaspoons
hot taco sauce -- to 4 teaspoons
1/2 teaspoon
salt

1/2

teaspoon

chili powder
lettuce -- chopped

In medium bowl, mash avocado with lemon juice. Blend in remaining

ingredients. Chill and top on chopped lettuce.

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Exported from

MasterCook

Ham and Macaroni Salad

Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
tablespoon
salt
4
ounces
macaroni
3
quarts
boiling water
1/4 cup
French dressing
2
cups
ground ham
1/8 teaspoon
dry mustard
1/2 cup
chopped celery
1/2 teaspoon
salt
1/2 cup
chopped cucumbers
1/4 cup
mayonnaise
1/2 cup
sweet pickles -- chopped
Add tablespoon salt to boiling water. Add macaroni and boil until tender.
Drain, rinse with cold water. Combine macaroni, ham, celery, cucumbers
and seasonings. add French dressing and mayonnaise. Chill and serve on
fresh lettuce.

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Exported from

MasterCook

Herb Croutons
Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------2
cups
Bisquick baking mix

1 1/4
1/2
1/4
1/2

teaspoons
teaspoon
teaspoon
cup

caraway seed
dried sage leaves
dry mustard
boiling water

Heat oven to 375 degrees.

Grease rectangular pan, 13x9x2 inches/
Mix all ingredients; spread in pan.
Bake until golden brown, 20 to 25 minutes.
Cool 10 minutes; cut into 1/2" cubes.
Remove from pan.
Cool completely.
For crisper croutons, place croutons on ungreased cookie sheet and bake in
400 degree oven for 5 to 7 minutes.
Makes about 6 cups of croutons.
Possum Kingdom Lake Cookbook

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Exported from

MasterCook

Herb Dressing 1
Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
cup
olive oil -- vegetable oil or
combination
1/2 cup
sugar
1/4 cup
vinegar
1/4 cup
lemon juice
1
teaspoon
salt
1/2 teaspoon
dry mustard
1/2 teaspoon
paprika
4
teaspoons
snipped parsley
1
teaspoon
dried oregano leaves
1/4 teaspoon
dried thyme leaves
Shake all ingredients in tightly covered container; refrigerate.
Shake just before serving.

Possum Kingdom Lake Cookbook

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Exported from

MasterCook

Herb Dressing 2
Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1/2 cup
vegetable oil
1/4 cup
vinegar
1
tablespoon
sugar
1/2 teaspoon
salt
1
clove
garlic
1
tablespoon
snipped parsley
1/2 teaspoon
dry mustard
1/4 teaspoon
dried basil leaves
1/4 teaspoon
dried thyme leaves
Shake all ingredients in tightly covered container; refrigerate at least 1
hour.
Remove garlic; shake dressing just before serving.
Makes about 3/4 cup dressing.
Possum Kingdom Lake Cookbook

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Exported from

MasterCook

Hot Corn Salad

Recipe By
: Julia Child
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------6
Ears
fresh corn -- up to 8
Green pepper -- diced

1
3

small
large

Red pepper -- diced

scallions
fine carrots
Salt
Pepper
Olive oil

bunch

Strip fresh corn then boil briefly, then refresh in cold water to stop the
cooking. Cut off the kernels - about 3 cups.
Film a large frying pan with olive oil and saute diced green and red
peppers over moderate heat with scallions (trimmed and sliced on the
bias). When barely tender, season and set aside.
Peel carrots; shave 3 strips from each side with a vegetable peeler and
drop then into a bowl of ice and water so they will from curls.
The remains of the carrots, flat after their shaving, are seasoned with
salt and pepper and slowly cooked in olive oil in a covered pan until just
tender.
Shortly before serving, reheat the carrot pieces. fold the corn kernels
into the pepper mixture, add a little fresh oil and heat through. Correct
seasoning and turn into a platter, surround with the carrot curls, and
serve.

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Exported from

MasterCook

Iceberg Coleslaw-Boiled Dressing

Recipe By
:
Serving Size : 6
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
head
iceberg lettuce
1/2 cup
cider vinegar
2
tablespoons
sugar
1
tablespoon
flour
1/2 teaspoon
dry mustard
1/4 teaspoon
salt
2
Eggs
2
tablespoons
heavy cream
Sliced tomatoes -- optional
Core, rinse and thoroughly drain lettuce; chill in disposable plastic bag
or plastic crisper.
Heat vinegar to boiling.

In separate bowl, combine sugar, flour, mustard and salt.

beat just until blended.

Add eggs and

Stir in a little hot vinegar, then add mixture to remaining vinegar.

cook over low heat, stirring constantly until thickened, about 5 minutes.
Stir in cream; chill.
At serving time, cut head of lettuce lengthwise into halves; place
cut-sides down on board and slice crosswise with thin-blade knife.
head lettuce will yield about 4 cups shredded lettuce.)
Place in serving bowl and toss with dressing.
Serve with sliced tomatoes, is desired.
Possum Kingdom Lake Cookbook

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Exported from

MasterCook

Lemon French Dressing

Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
cup
salad oil
1/4 cup
sugar -- up to 1/3
2/3 cup
lemon juice
1 1/2 teaspoons
salt
2
teaspoons
paprika
1
teaspoon
minced onion.
Mix all ingredients in a jar.
Shake well.
Refrigerate.
Shake before using.
Makes 1 2/3 Cups.
Possum Kingdom Lake Cookbook

(1

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Exported from

MasterCook

Lime Dressing
Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
cup
plain yogurt
2
tablespoons
sugar
1
tablespoon
lime juice
1
tablespoon
grated lime rind
1/4 teaspoon
ginger
1/4 teaspoon
ground mace
1/4 teaspoon
grated nutmeg
Combine ingredients and blend well.
Chill several hours or overnight.
Especially good with seafood or serve over fresh fruit salad.
Makes 1 cup.
Possum Kingdom Lake Cookbook

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Exported from

MasterCook

Macaroni Salad
Recipe By
:
Serving Size : 2
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
cup
cooked elbow macaroni -- chilled
2
tablespoon
diced pimento
1
hard cooked egg -- fine chopped
1
tablespoon
chopped scallion
1/4 cup
plain low fat yogurt
1
dash
pepper
In medium mixing bowl,combine all ingredients,mixing well.Cover and
refrigerate until flavors blend.At least 1 hour.Makes 2 servings.

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Exported from

MasterCook

Macaroni Shrimp Salad

Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
pound
short macaroni -- salad type
1
cup
sweet pickle relish -- well drained
3/4 cup
finely chopped green pepper
1/4 cup
finely chopped onion
1
can
chopped pimiento -- drained (2 oz.)
1
can
sliced mushrooms -- drained (4 oz.)
1/2 pound
tiny salad shrimp -- cooked (about 1
cup)
1 1/2 cups
salad dressing of your choice -- up to 2
Cook macaroni in boiling salted water 10 to 12 minutes until barely
tender. Drain and rinse under cold water.
Combine with remaining ingredients.
Add dressing and stir to blend.
Chill well before serving.
Good with Sour Cream Dressing. (see recipe)
Possum Kingdom Lake Cookbook

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Exported from

MasterCook

Marshmallow Dressing
Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
cup
sugar
2/3 cup
light corn syrup

1/2

cup

1/4
1/4

dash
teaspoon
cup
tablespoon

2
1
1

hot water
Egg whites
salt
vanilla
mayonnaise
grated orange rind

Combine sugar, corn syrup and hot water. Heat slowly, stirring until
sugar dissolves; then boil without stirring to firm ball or thread stage
(248 degrees on candy thermometer).
Beat egg whites with salt.

When stiff, gradually beat in the hot syrup.

Add vanilla.
Fold in mayonnaise and orange rind.
Serve, separately, so that guest can spoon over fresh fruit.
Makes 2 1/2 cups.
Possum Kingdom Lake Cookbook

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Exported from

MasterCook

Molded Lime Jello Salad

Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
box
lime jello
1
cup
boiling water
3
tablespoons
grated carrots
3
tablespoons
chopped green bell pepper
1
tablespoon
grated onion
1
cup
cream -- whipped
1
cup
mayonnaise
1
cup
cottage cheese
Dissolve jello in water, chill and whip. Add carrots, peppers and
onions. Whip cream, add mayonnaise and cottage cheese. Mix all together
and pour into mold. Chill until firm.

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Exported from

MasterCook

Onion Croutons
Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------2
cups
Bisquick baking mix
1
envelope
dry onion soup mix
1/2 cup
boiling water
Heat oven to 375 degrees.
Grease rectangular pan, 13x9x2 inches/
Mix all ingredients; spread in pan.
Bake until golden brown, 20 to 25 minutes.
Cool 10 minutes; cut into 1/2" cubes.
Remove from pan.
Cool completely.
For crisper croutons, place croutons on ungreased cookie sheet and bake in
400 degree oven for 5 to 7 minutes.
Makes about 6 cups of croutons.
Possum Kingdom Lake Cookbook

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Exported from

MasterCook

Orange Souffle Ring With Chicken Salad

Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------2
tablespoons
unflavored gelatin
2
cups
sugar
1
dash
salt
4
Egg yolks

2 1/2

cups

1
1
3
1

teaspoon
teaspoon
tablespoons
cup

cups

orange juice -- (about 10 medium

oranges)
grated orange peel
grated lemon peel
lemon juice -- (1 lemon)
orange sections -- (white membrane
removed), cut in
half
whipping cream -- whipped

Thoroughly mix gelatin, sugar, and salt in saucepan.

Beat together egg yolks and 1 cup of orange juice; stir into gelatin
mixture.
Cook over medium heat, stirring constantly, just until mixture comes to
boiling. Remove from heat, stir in orange and lemon peels and remaining
juices.
Chill, stirring occasionally, until the mixture mounds when dropped from a
spoon. Stir in orange sections. Fold in whipped cream. Pour into a
2-quart mold. Chill until set. Unmold.
Place White Meat Chicken Salad in center of mold.
Possum Kingdom Lake Cookbook

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Exported from

MasterCook

Oriental Crab Salad

Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
package
frozen tiny peas -- (10 oz.)
1
cup
lump crab meat -- (shrimp, lobster or
chicken)
1/2 cup
chopped celery
1/2 cup
mayonnaise
1
tablespoon
lemon juice
1/2 teaspoon
curry powder

1/2
1/2

cup
can

cashews
chow mien noodles -- (5 1/2 oz.)

Mix all ingredients and serve with chow mien noodles.

Possum Kingdom Lake Cookbook

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Exported from

MasterCook

Oriental Supper Salad

Recipe By
:
Serving Size : 4
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
pound
fresh green beans -- trimmed
2
scallions -- sliced
1
medium
tomato -- chopped
1/2 cup
vegetable oil
1/4 cup
fresh lemon juice
2
tablespoons
soy sauce -- plus 1 teaspoon
1/2 teaspoon
sugar
1
clove
garlic -- cut in half
1
dash
salt
1
dash
pepper
2
tablespoons
mayonnaise
2
cups
cooked chicken -- cut into thin strips
2
cups
salad greens -- torn into bite size
2
cups
fresh bean sprouts
6
radishes -- thinly sliced
1/2 cup
walnut pieces
Place trimmed beans in medium saucepan in 1 inch lightly salted boiling
water, cook, covered, 8 minutes or until crisp-tender. Drain; combine
with scallions and tomato in medium bowl. Mix vegetable oil, lemon juice,
2 tablespoons soy sauce, sugar, ginger, garlic, salt and pepper and pour
over green bean mixture. Refrigerate at least 1 hour, stirring
occasionally. Blend remaining 1 teaspoon soy sauce with mayonnaise in
small bowl, add chicken and mix well. Refrigerate. Just before serving,
combine in large salad bowl salad greens, bean sprouts, radishes, walnuts,
chicken and marinated green bean mixture. Toss to mix well.

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Exported from

MasterCook

Pistachio Salad
Recipe By
: Janis Alling
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
large
can
crushed pineapple
1
package
pistachio pudding mix -- (dry)
1
cup
marshmallows
1/2 cup
nuts
1
small
cart Cool Whip
Mix pineapple, dry pudding mix, marshmallows and nuts.
Fold in Cool Whip.
Possum Kingdom Lake Cookbook

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Exported from

MasterCook

Poppy Seed Dressing

Recipe By
: Barbara Price
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1/3 cup
sugar
2
tablespoons
vinegar
1
tablespoon
lemon juice
1/2 teaspoon
salt
1/2 teaspoon
dry mustard
1/2 cup
vegetable oil
1
tablespoon
poppy seed

Mix sugar, vinegar, lemon juice, salt and mustard in 1-quart bowl.
Gradually add oil, beating with electric mixer or hand beater until thick
and smooth; stir in poppy seeds.
Cover and refrigerate at least 2 hours.
Makes 3/4 cup dressing.
105 calories per Tbsp.
Good on Spinach Tossed Salad
Possum Kingdom Lake Cookbook

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Exported from

MasterCook

Ranch Dressing
Recipe By
: Sr. Judy Murray, OCD
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
cup
mayonnaise
1
cup
buttermilk
1
tablespoon
+ 1 Tsp. chopped chives or finely chopped -- tops only
scallions
2
teaspoons
minced parsley
1/4 teaspoon
garlic powder
1/4 teaspoon
cumin powder
1/4 teaspoon
onion powder
1
pinch
cayenne
1
dash
paprika
Freshly ground black pepper -- to taste
Blend all ingredients together by hand or briefly in a blender.
Refrigerate for at least 1 hour to allow flavor to blend.
Makes 2 cups.
Possum Kingdom Lake Cookbook

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Exported from

MasterCook

Red Cabbage Salad

Recipe By
:
Serving Size : 4
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------5
bacon; slices
1
teaspoon
sugar
2
tablespoons
vinegar
1/4 cup
wine; red or white
1/2
red cabbage -- shredded
2
tablespoons
vegetable oil
1/2 teaspoon
salt
1/4 teaspoon
pepper
1
tablespoon
caraway seeds
Fry bacon in medium-size fry pan until crisp. Remove and reserve bacon.
Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is
dissolved. Pour this hot mixture over the cabbage. Toss with vegetable
oil, salt, pepper, and caraway seeds. Sprinkle crumbled bacon over
mixture. Serve at room temperature.

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Exported from

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Red-Beet Salad
Recipe By

Serving Size : 6
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------2
red beets; bunches
----------marinade---------2
tablespoons
water
1/4 cup
vinegar
2
tablespoons
caraway seeds
1
teaspoon
sugar
2
tablespoons
onion; minced
1
teaspoon
horseradish
1/4 teaspoon
cloves; ground
1/2 teaspoon
salt
1/4 teaspoon
pepper
5
tablespoons
vegetable oil
Wash beets, trim off greens, place in medium saucepan, and cook, without
peeling, in salted water to cover, until beets are tender. Peel and slice.
Prepare marinade dressing by combining remaining ingredients. Pour over
beets and let stand for several hours before serving. Stir beets
occasionally.

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Exported from

MasterCook

Rice Salad With or Without Meat

Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------3
cups
cooked rice -- cooked
1/4 cup
pimientos -- diced
1
teaspoon
salt
1/4 teaspoon
pepper
1
cup
mayonnaise
1
teaspoon
prepared mustard
1/2 cup
chopped onions
1/2 cup
chopped sweet pickles
4
eggs, hard-boiled -- chopped
tomatoes -- for garnish
ripe Olives -- for garnish
Meat Ingredient: -- optional
8
ounces
cooked shrimp -- peeled
1
can
tuna in water -- flaked

1 1/2
1 1/2

cups
cups

or turkey
chopped beef -- or pork

Mix all of the ingredients except meat thoroughly. Chill .

lettuce leaves and garnish with tomatoes and ripe olives.

Serve on

If you would like meat in the salad choose any one or more of the meats
and mix with remaining ingredients before chilling.

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Exported from

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Salad-In-A-Boat
Recipe By
:
Serving Size : 6
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------2/3 cup
water
5
tablespoons
butter
1/4 teaspoon
salt
2/3 cup
all-purpose flour
3
eggs
3/4 cup
shredded swiss cheese
1 1/2 cups
small spinach leaves
8
cherry tomatoes
egg-vegetable salad----1/2 cup
mayonnaise
1
teaspoon
dijon mustard
1/4 teaspoon
ground cumin
1
cup
raw cauliflower -- sliced
1/4 pound
raw mushrooms -- thinly sliced
1
cup
frozen peas (thawed)
1
cup
celery -- thinly sliced
2
green onions & tops -- sliced
6
hard-cooked eggs
In a 2-quart pan, bring water, butter, and salt to a boil. When butter
melts, remove pan from heat and add flour all at once. Beat until well
blended. Return pan to medium heat and stir rapidly for 1 minute or until
a ball forms in middle of pan and a film forms on bottom of pan. Remove
pan from heat and beat in eggs, one at a time, until mixture is smooth and
glossy. Add cheese and beat until well mixed. Spoon into a greased 9-inch
round pan with removable bottom or spring-release sides. Spread evenly
over bottom and up sides of pan. Bake crust in a 400 degree oven for 40
minutes or until puffed and brown; turn off oven. With a wooden pick,

prick crust in 10 to 12 places; leave in closed oven for about 10 minutes

to dry. Remove pan from oven and cool completely. Remove crust from pan.
Prepare egg-vegetable salad. In a bowl, stir all ingredients except eggs
together as listed. Coarsely chop the 6 hard-cooked eggs; gently fold
into vegetable mixture. Line bottom and sides of boat with spinach leaves.
Cut each tomato in half. Pile egg salad over spinach and garnish with
cherry tomatoes. Cut boat in thick wedges.
Per Serving (including salad): 18 grams protein, 19 grams carbohydrate,
436 milligrams cholesterol, 483 calories.

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Exported from

MasterCook

Sauerkraut Salad With Yogurt Dressing

Recipe By
:
Serving Size : 4
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
pound
sauerkraut; (1 lb can)
1/2 pound
blue grapes
6
ounces
ham; cooked
----------dressing---------1/2 cup
yogurt
1/4 teaspoon
salt
1/4 teaspoon
pepper; white
1
teaspoon
honey
Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in half;
remove seeds if desired. Cut ham in julienne strips. Gently mix these 3
ingredients. Blend dressing ingredients and stir into sauerkraut mixture.
Marinate for 10 minutes; adjust seasoning before serving, if necessary.

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Exported from

MasterCook

Seafood Pasta Salad

Recipe By
:
Serving Size : 4
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------2
cups
pasta -- tri-colored spiral
1
cup
shrimp -- cooked
1/3 cup
green pepper -- diced
1/4 cup
carrots -- sliced
1/2 cup
zucchini -- sliced
1/3 cup
worcestershire
1/3 cup
mayonnaise
NOTE: Use Lea & Perrins White Wine Worcestershire Sauce.
In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots and
zucchini. Add Worcestershire, mayonnaise, salt and pepper and toss
lightly to combine. Refrigerate at least 30 minutes before serving.

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Exported from

MasterCook

Shoepeg Corn Salad

Recipe By
: Ann Maxwell
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
can
Lesure peas -- drained
1
can
Shoepeg corn -- drained
1
can
French style green beans -- drained
1
cup
sugar
3/4 cup
vinegar
1/4 cup
oil
1
Onion -- chopped
1
Green pepper -- chopped
In saucepan mix sugar and vinegar, bring to boil then cool.
Mix vegetables, onion and green peppers together.
Pour vinegar mixture over vegetables.

Stir well.

Chill

Possum Kingdom Lake Cookbook

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Exported from

MasterCook

Shrimp And Rice Salad

Recipe By
:
Serving Size : 6
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
pound
Jumbo shrimp -- cooked and diced
3
cups
rice -- cooked
2/3 cup
celery -- finely chopped
1/4 cup
green peppers -- finely chopped
8
ounces
Sliced water chestnuts -- cut into halves
10
ounces
Frozen small green peas
1
cup
mayonnaise
4
teaspoons
soy sauce
1/2 teaspoon
curry powder -- optional
Prepare first five ingredients.
Combine with water chestnuts and thawed peas.
Mix mayonnaise, soy sauce and curry powder.
Stir into other mixture.
Chill.
Serve on green leafy lettuce.
Serves 6 - 8.
Possum Kingdom Lake Cookbook

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Exported from

MasterCook

Sour Cream Dressing

Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
cup
sour cream
1
cup
mayonnaise
2
teaspoons
prepared mustard
1/2 cup
catsup
2
teaspoons
Worcestershire sauce
1/2 cup
vinegar
1/2 teaspoon
garlic salt
1
teaspoon
dry horseradish
1
teaspoon
sugar
Combine ingredients thoroughly.
Keep dressing covered in the refrigerator.
Yield:

approximately 2 1/2 cups.

Possum Kingdom Lake Cookbook

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Exported from

MasterCook

Sour Cream Salad

Recipe By
: Janis Alling
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
can
crushed pineapple
1
Carton
sour cream
1
can
angel flake coconut
1
can
mandarin orange segments
1
package
marshmallows

Combine all ingredients.

The longer it sets the better.
Possum Kingdom Lake Cookbook

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Exported from

MasterCook

Spicy Cheese Dressing

Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------8
Ounces
cream cheese
1/4 Cup
milk
2
Tablespoons
sugar
3
Tablespoons
lime juice -- or lemon
1
Teaspoon
ground ginger
1/3 Cup
pecans -- chopped
Into small bowl, measure all ingredients; with mixer at medium speed, beat
until smooth.
Serve on melon or papaya wedges, fruit salad, avocado halves.
Makes 1 1/2 cups.

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Exported from

MasterCook

Spinach Salad
Recipe By
: Linda
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------6
slices
crisp bacon -- crumbled
4
Hard cooked eggs -- chopped
1/2 package
frozen green peas
3/4 cup
mayonnaise
3/4 cup
Miracle Whip
1/2 cup
Swiss cheese -- grated
Fresh spinach
Salad greens
Fill a 3 qt. rectangle casserole with bite size pieces of raw spinach and
salad greens.
Layer bacon, eggs & peas on top.
Miracle Whip.

Cover with a mixture of mayonnaise &

Top with cheese.

Seal with Saran Wrap and chill for 24 hours.
Possum Kingdom Lake Cookbook

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Exported from

MasterCook

Tarragon Turkey Pasta Salad

Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------2
cups
cooked Butterball breast of turkey cut
-- into 1/2" cubes
1
cup
creamy dressing
1
clove
garlic -- minced
1
tablespoon
tarragon leaves -- crushed

4
2

cups
cups

small

cooked rotini pasta

frozen mixed California or Italian -- thawed, drained
vegetables
red onion -- sliced thin
Salt
Pepper

Blend dressing, garlic and tarragon.

Toss with turkey, pasta and vegetables.
Season with salt and pepper.
Possum Kingdom Lake Cookbook

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Exported from

MasterCook

Three-Bean Salad
Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
can
cut green beans -- drained (16 oz.)
1
can
cut wax beans -- drained (15 1/2
1
oz.
)
1
can
red kidney beans -- (16 oz.)
1
medium
green pepper -- coarsely chopped
1
medium
onion -- coarsely chopped
1/2 cup
salad oil
1/2 cup
cider vinegar
1/3 cup
sugar
1 1/2 teaspoons
salt
1/2 teaspoon
pepper
Combine all ingredients in a large bowl.
Refrigerate several hours or overnight.
Yield:

About 2 quarts.

Possum Kingdom Lake Cookbook

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Exported from

MasterCook

Tomato Aspic #3
Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------3
ounces
lemon flavor jello
1
teaspoon
salt
1
cup
boiling tomato juice
2/3 cup
cold tomato juice
1
tablespoon
lemon juice
1
teaspoon
horseradish
1/2
grated onion
Mix well then chill.
Possum Kingdom Lake Cookbook

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Exported from

MasterCook

Tomato Aspic 1
Recipe By
Serving Size

:
: 1

Preparation Time :0:00

Categories
:
Amount Measure
-------- -----------1
package
1
package
3 1/2 cups
1/4 cup
2
tablespoons
1/4 cup
1
cup
1/2 cup

Ingredient -- Preparation Method

-------------------------------lemon jello
raspberry jello
tomato juice
vinegar
sugar
chopped onion
chopped celery
chopped salad olives

Heat the tomato juice, vinegar and sugar to almost a boil.

jello.

Pour over

After above mixture is slightly congealed add the onions, celery and salad
olives.
Possum Kingdom Lake Cookbook

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Exported from

MasterCook

Tomato Aspic 2
Recipe By
: Sara
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------2
tablespoons
unflavored gelatin
1/4 cup
cold water
4
cups
tomato juice
1
Onion -- chopped
1/2 cup
celery
4
whole
cloves
6
Pepper corns
1
teaspoon
sugar
1/2 teaspoon
salt
1/4 cup
lemon
Boil celery, onion, cloves in tomato juice, drain.
Mix gelatin in the water, add mixture above and chill.

Possum Kingdom Lake Cookbook

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Exported from

MasterCook

Tomato Dressing
Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
cup
olive oil -- vegetable oil or
combination
1/2 cup
sugar
1/4 cup
vinegar
1/4 cup
lemon juice
1
teaspoon
salt
1/2 teaspoon
dry mustard
1/2 teaspoon
paprika
1
cup
catsup
Shake all ingredients in tightly covered container; refrigerate.
Shake just before serving.
Possum Kingdom Lake Cookbook

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Exported from

MasterCook

Tuna Citrus Waldorf Salad

Recipe By
:
Serving Size : 10
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------3
cans
tuna in vegetable oil -- (6 1/2 or 7 oz.
each)
3
cans
grapefruit & orange sections -- well drained (16
1
oz.
each)
2
cups
diagonally sliced celery
1
cup
broken walnut pieces
1
medium
avocado
3
tablespoons
lemon juice
1/2 cup
water
1
tablespoon
sugar
1/2 teaspoon
salt
1/4 teaspoon
hot pepper sauce
Salad greens
Drain tuna, reserving 1/3 Cup oil for dressing (add additional salad oil,
if necessary).
Flake tuna or cut into chunks; combine with grapefruit and orange
sections, celery and walnut pieces; reserve.
Peel avocado and remove pit; cut into small pieces.
In small bowl, mash avocado with lemon juice. Add reserved tuna oil and
all remaining ingredients except salad greens; beat together until smooth
and creamy. Or combine in electric blender container and blend on high
speed mixture is smooth.
Line salad bowl with salad greens.
Add reserved tuna-citrus mixture; serve with avocado dressing.
Possum Kingdom Lake Cookbook

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Exported from

MasterCook

Tuna Salad
Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
can
tuna -- drained, flaked (7
1
oz.
)
1/2 cup
mayonnaise
1/4 cup
sliced ripe olives
1/4 cup
chopped onion
1/4 cup
chopped green pepper
Lettuce leaves
Cherry tomato halves
In medium bowl stir together tuna, mayonnaise, olives, onion and green
pepper.
Cover; chill.
Serve on lettuce-lined platter.
Garnish with cherry tomatoes.
Makes 1 1/2 cups.
Possum Kingdom Lake Cookbook

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Exported from

MasterCook

Turkey Waldorf Salad

Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------2/3 cup
Hellmann's Real Mayonnaise
2
tablespoons
lemon juice
1/2 teaspoon
salt
1/4 teaspoon
pepper

2
2

cups
2/3
1/2

diced cooked turkey -- or chicken

Apples -- cored and chopped
sliced celery
chopped walnuts

cup
cup

In large bowl stir first 4 ingredients until smooth.

Add remaining ingredients; toss to coat well.
Cover; chill.
Makes 5 cups.
Possum Kingdom Lake Cookbook

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Exported from

MasterCook

Vegetable Salad Marinade

Recipe By
:
Serving Size : 6
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------6
cups
drained canned or fresh vegetables -- up to 7
1/2 cup
sugar
1/2 teaspoon
salt
1/2 teaspoon
celery seed
1/2 teaspoon
dry mustard
1
cup
white vinegar
1/4 cup
lemon juice
1/4 cup
vegetable oil
Place vegetables in 3 quart glass bowl.
Shake remaining ingredients in tightly covered jar; pour over vegetables.
Cover and refrigerate, spooning dressing over vegetables occasionally, at
least 3 hours but no longer than 1 week.
Makes 6 to 8 servings.
Possum Kingdom Lake Cookbook

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Exported from

MasterCook

Vinaigrette Dressing
Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------3
Green olives -- finely chopped
2
tablespoons
chopped dill pickle
1
Hard-cooked egg -- finely chopped
1 1/2 teaspoons
minced pimiento
1/2 cup
Basic French Dressing -- see recipe
Mix all ingredients.
Chill
Makes about 1 cup.
Possum Kingdom Lake Cookbook

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Exported from

MasterCook

Warm Seafood Salad

Recipe By
:
Serving Size : 4
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------3/4 cup
orange juice
1/4 cup
oil
2
teaspoons
Grey Poupon Dijon Mustard
3/4 teaspoon
dill weed
1/2 teaspoon
grated orange peel
1
dash
pepper
1/3 cup
golden raisins
4
fish fillets -- or steaks
8
cups
assorted salad greens
1/2 cup
red cabbage -- shredded
1/2 cup
cucumber -- thinly sliced
Combine orange juice, oil, mustard, dill weed, orange peel and pepper; mix
well.
Add raisins.
In skillet, cook fish in 1 Tbsp. oil 4 to 5 minutes on each side or until
done as desired.
Add orange raisin dressing and heat through.
Arrange salad greens and red cabbage on individual dishes; top with fish.
Place cucumbers slices over fish.
Drizzle with warm dressing.
Possum Kingdom Lake Cookbook

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Exported from

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Watergate Salad
Recipe By
:
Serving Size : 1
Categories
:
Amount Measure

Preparation Time :0:00

Ingredient -- Preparation Method

-------8
1
1
1
1/2

-----------ounces
Box
can
cup
cup

-------------------------------cool whip
Pistachio pudding
crushed pineapple with juice -- (16 oz.)
miniature marshmallows
chopped pecans

Mix all ingredients well.

Possum Kingdom Lake Cookbook

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Exported from

MasterCook

Watergate Salad 2
Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------3/4 quart
cottage cheese -- slightly beaten
1
can
pineapple -- drained, #2 can
9
ounces
Cool Whip.
1
box
pistachio instant pudding
1
cup
coconut -- optional
1
cup
chopped nuts -- optional
Put pudding in bowl, add pineapple and cottage cheese, mix well. Add cool
whip and mix by hand. Refrigerate until ready to use. Add coconut and
nuts if desired.

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Exported from

MasterCook

White Meat Of Chicken Salad

Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------3
cups
white meat of chicken -- diced large
1/2 cup
diced celery
1
cup
mayonnaise
1
dash
wine vinegar
1/2 cup
heavy cream
salt to taste
white pepper to taste
Toasted almonds
Roast chicken covered, or boil chicken breasts until tender.
shin and bone from white meat.

Cool.

Pull

Mix mayonnaise and vinegar, combine with remaining ingredients.

Place chicken salad in center of the Orange Souffle Ring.
serving with toasted sliced almonds.

Garnish each

Possum Kingdom Lake Cookbook

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MasterCook

Zucchini And Tomato Salad

Recipe By
:
Serving Size : 4
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------zucchini
tomatoes
1/4 cup
italian dressing
Cube zucchini and wedge tomatoes. Add Italian dressing to lightly cover
vegetables. For a zestier taste, add Italian seasonings and garlic

powder.

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Exported from

MasterCook

Zucotini Salad Dressing

Recipe By
: Sr. Judy Murray, OCD
Serving Size : 4
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------2 1/2 Tablespoons
Red Wine Vinegar
2
Tablespoons
Orange Juice
1
Tablespoon
Poppy Seeds -- or
1
Tablespoon
Sesame Seeds
1
Teaspoon
Sugar
1/2 Teaspoon
Dry Mustard
1/2 Cup
Oil
1
Green Onion -- minced
Mix thoroughly.
Store in jar with lid.
Use to dress thinly sliced zucchini or other fresh vegetables.

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