Layered Summertime Salad

Layered Summertime Salad
Recipe By :Picnics & Potlucks June 2001
Serving Size : 10

2 cups uncooked gemelli (twist) pasta (8 oz)
8 medium green onions (1/2 cup) -- sliced
4 slices bacon crisply cooked -- crumbled
1 cup mayonnaise or salad dressing
1/2 cup shredded Swiss cheese ( 2 oz)
2 tablespoons lemon juice
1 teaspoon sugar
1/2 teaspoon garlic powder
4 cups bite-size pieces salad greens
1 cup snow (Chinese) pea pods -- cut in half
1 cup sliced cauliflowerets
1 cup broccoli flowerets
1 large red bell pepper (1 1/2 cups) -- finely chopped

1. Cook pasta as directed on package; drain. Rinse with cold water;drain.

2. Mix pasta, onions and half of the bacon in medium bowl. Mix mayonnaise, cheese, lemon juice, sugar and garlic powder in small bowl.

3. Layer salad greens, pasta mixture, pea pods, cauliflowerets, broccoli and bell pepper in 3 1/2 -quart salad bowl. Pour mayonnaise mixture evenly over top.

4. Cover and refrigerate at least 2 hours. Sprinkle with remaining bacon just before serving.
10 to 12 servings.

Betty's Tips-  Pack 'N Go-  Make this perfect do-ahead salad a few hours early or the night before.
It's ready to take at a moment's notice, and it keeps well.

Time-Saver- Use the deli or supermarket salad bar to make quick work of the vegetables. You can pick up all of them in one stop.

Health Twist-  For a leaner look to this summer salad, use reduced-fat mayonnaise and turkey bacon.

Picnic Salad

Picnic Salad

1/4 pound bacon, chopped
1 small red onion, chopped
4 to 6 ears corn, stripped of their kernels (2 to 3 cups)
Juice of 1 lime, or more to taste
2 cups cored and chopped tomatoes
1 medium ripe avocado, pitted, peeled and chopped
2 fresh small chilies, like Thai, seeded and minced
Salt and black pepper
1/2 cup chopped fresh cilantro, more or less.

1. Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish.

2. Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.

Yield: 4 servings.

Black Iced Tea

Black Iced Tea
Crushed ice
1 ounce OJ
1 ounce Triple sec
1 ounce Brandy
1 ounce Bacardi Black rum
1/2 Lime juiced
Coca-Cola classic TT

Add over ice in a tall glass, stir well. Add lime and top with Coca-Cola.

Converted by MC_Buster.
Yield: 1 serving

Company Fruit Salad

Company Fruit Salad
Serving Size : 18

4 medium golden Delicious apples -- diced
4 medium Red Delicious apples -- diced
2 cups seedless green grapes -- halved
2 cups seedless red grapes -- halved
1 can pineapple chunks -- (20 ounces) drained
1 can mandarin oranges -- (11 ounces) drained

-----Dressing:-----
1 package Kraft Philadelphia® - Cream Cheese -- -- (3 ounces) softened
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup sugar

1. In a large bowl, combine the first six ingredients. In a small bowl, beat dressing ingredients until smooth. Pour over fruit; toss gently to coat.

Yield: 16-20 servings.

Comments: We first tried a salad like this at a local deli. Since I couldn't get that recipe, I started mixing up different dressings until I hit on this one. Now I make this refreshing delightful salad for every picnic and get-to-gether. It can be a snack, side dish or dessert. -Connie Osterhout, Napoleon, Ohio

Banana Icebox Pie

Banana Icebox Pie


1 can sweetened condensed milk
1/4C lemon juice
2 LG Bananas, sliced
1 baked 9 in pie crust
Whipped cream

Blend milk and lemon juice, the fold in the bananas. Pour into the pie shell. Chill. Cover with whipped cream just before serving.

From the Southern Living Cookbook Library- Pies and Pastries pg 37. Submitted by Mrs. Hettie Patton, Manila Arkansas.

Iced Teaquila

Iced Teaquila
6 SERVINGS

1/2 cup sugar
1/4 cup water
3 tablespoons fresh lemon juice
1 1/2 cups guava nectar (see Note)
1 cup brewed Earl Grey tea
1/4 cup silver tequila
Lemon twists, for serving

1. In a small saucepan, combine the sugar and water and bring to a simmer over moderately high heat, stirring to dissolve the sugar. Remove from the heat and let cool to room temperature. Stir in the lemon juice.

2. In a large pitcher, combine the lemon syrup with the guava nectar, tea and tequila. Pour the teaquila into tall glasses over ice and garnish each with a lemon twist.

MAKE AHEAD The teaquila can be refrigerated overnight.

Chicken Fry Iced Tea

Chicken Fry Iced Tea

5 pounds Sugar
4 ounces Plus 1 c. instant tea
1 gallon Boiling water

Blend until sugar melts; let steep. Use 10 gallon container and add large block of ice and 7 1/2 to 8 gallons cold water. Then pour the strong tea solution into it slowly. Stir well. Triple this recipe should serve 500.

Converted by MC_Buster.

Thai Iced Chai

Thai Iced Chai

Ingredients:

Gurana or California Chai made with 3 bags. Cooled.
16oz Water
8 to 12 ice cubes
1 oz Dalf & half
4 oz Milk
2oz Almond Syrup
2 oz Coconut Syrup
1 oz Passionfruit Syrup

Method:

In a blender combine above ingredients. Blend in bursts on high till all the ice is chopped fine and the mix is even. Pour into tall glasses and garnish each with a cinnamon stick.

Lemonade

Lemonade

4 lemons
1.5 liters water
3 / 4 cup sugar
mint leaves
ice optional

Preparation: Wash the lemons nice. In proof dish, heat the water, sugar and rind of 1 lemon. Bring to the boil and simmer 10 minutes. Cool and strain the liquid through a strainer. Squeeze lemon juice, strain it and add to syrup. Cool lemonade served with mint leaves and lemon slice.

**There is about 4 TBSP of juice in one lemon**

That Good Ole Strawberry Pretzel Salad

That Good Ole Strawberry Pretzel Salad

2 cups unsalted pretzels -- crushed
3 tablespoons sugar
3/4 cup margarine -- melted
8 ounces cream cheese -- softened
1 cup confectioner' s sugar
8 ounces frozen topping -- thawed
2 cups miniature marshmallows
2 cups water
6 ounces strawberry gelatin powder
24 ounces frozen strawberries -- partially thawed

Oven 350 degrees. Combine pretzels, sugar and butter in med-size bowl; mix well.

Press mixture into bottom of 13x9" baking dish. Bake crust in oven for 15 min. or until lightly toasted. Remove dish to a wire rack and cool completely. Beat together cream cheese and confectioners' sugar in a large bowl. Fold in whipped topping and miniature marshmallows. Spread mixture with a spatula over the crust in an even layer. Bring water to boiling in med. saucepan. Add gelatin and stir to dissolve. Add strawberries. Pour over second layer in dish. Refrigerate until firm. Cut the salad into squares.

Angel Peach Delight

Angel Peach Delight

1 prepared angel food cake
15 fresh peaches, sliced
1/4 cup peach brandy (optional)

With serrated knife, at the top of the cake, cut 1/4 inch from each side of cake and hollow out 3 inches in depth. Place sliced peaches in hollowed angel food cake, sprinkle with brandy, garnish with peach slices. and raspberries.

VANILLA FRUIT SALAD

VANILLA FRUIT SALAD

2 cups buttermilk
1 pkg (sm) vanilla pudding, instant type
1 can each: pineapple tidbits, mandarin oranges, fruit cocktail, well drained
1 small container cool whip

Mix vanilla pudding and buttermilk, mixture will be lumpy. Add fruit and stir, then add cool whip, folding it in. Serve or refrigerate. Will keep for 4-5 days.

AMERICAN HOLIDAY SALAD

AMERICAN HOLIDAY SALAD
INGREDIENTS:

1/4 cup blueberry or raspberry vinegar
1/4 cup blueberry chutney
1/4 cup minced red onion
Salt
Pepper
2/3 cup canola oil
8 cups washed and torn salad greens
3 cups blueberries
2 cups hulled and sliced strawberries
4 ounces crumbled blue cheese
1 cup toasted almonds

DIRECTIONS:

In a small bowl whisk together the vinegar, chutney, onion, salt, and pepper until smooth. Slowly add the oil, whisking constantly, until it is all incorporated evenly. Set the dressing aside. Toss the greens, blueberries, strawberries, and blue cheese in a large bowl. Add the dressing and toss well to coat evenly. Add the almonds and serve immediately.
Yield: 8 servings

Summer Pie

We love this pie for a hot summer day.  You don't have to bake it so it won't heat the house, and it is wonderful frozen.

Summer Pie

8oz Cream Cheese
1 tsp Vanilla
1/2 tsp Lemon Juice
1/2 C Sugar
8oz. Whip Cream

Pre-made Graham Cracker Pie Crust

Whip first 3 ingredients together until smooth. Add sugar beat until dissolved.
Fold in Whip cream. Pour into pie crust.  Place in the fridge or freezer until ready to eat.
*Top it with fresh fruit or eat it plain.

Summer Layered Chicken Salad

This salad is fabulous!!

I made a few changes....I didn't use the packaged chicken breast strips....I made my own. I marinated a couple of chicken breasts in Italian dressing for a couple of hours and then broiled the chicken (you could also cook them on the grill). Then I just cut them in slices to put on the salad...


This recipe is a real keeper! and would be beautiful to serve for a luncheon...I didn't bother to layer it in a glass bowl because I just made it for hubby and me...so i just put on plates...still beautiful
hugs, peg

Summer Layered Chicken Salad

Salad:

7 cups torn romaine lettuce (from 1 head)
2 pkgs. Frozen fully cooked chicken breast strips (not breaded), thawed.
1 cup crumbled Gorgonzola cheese (about 4 ounces)
1 cup pecan halves (or coarsely chopped)
1 quart fresh strawberries, quartered (3 cups)

Dressing:

1/3 cup olive or vegetable oil
2 TBSP sugar
1/ 2 tsp. salt
3 TBSP red wine vinegar
1 tsp. Dijon mustard
1 clove garlic, finely minced

Directions:

1. In a deep 3-qt. salad bowl, place half of the lettuce. Layer with chicken, cheese, pecans,, remaining lettuce and strawberries.

2. In a small jar or glass measuring cup, mix dressing ingredients with wire whisk until well blended. Just before serving, pour dressing over salad.

Recipe source: http://www.bettycrocker.com/

Summer Fruit Fudge

Summer Fruit Fudge

8 ounces cream cheese
1/2 teaspoon cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon salt
12 ounces white chocolate, melted, cooled
3 cups sifted confectioners' sugar
1 1/4 cups toasted, finely chopped blanched almonds
1 cup fresh blueberries

Line an 8-inch-square pan with a 15-inch length of foil, pressing it into corners and against sides to make a smooth lining.

In a large bowl, beat cream cheese, cinnamon, nutmeg and salt until perfectly smooth. Beat in white chocolate.

At medium-low speed, add confectioners' sugar, 1 cup at a time. Increase speed to high; beat 2 minutes. Fold in 1 cup nuts, then berries.

Add to prepared pan; smooth top. Sprinkle with remaining nuts. Lightly press into surface. Cover and refrigerate 8 hours or overnight.

Turn fudge out onto work surface; carefully peel off foil. Turn fudge right side up. Store in refrigerator. Serve cold.

Makes 2 1/2 pounds.