OpinionSoup's not-necessarily-healthy, but most-definitely delicious "International Recipes from Real International People" (formerly Southern Recipes)
SALADS
Avocado
Ring
1 cup hot water,
3 tablespoons lemon juice, 1/2 cup mayonnaise, 1/2 pint
whipped cream, orange sections, grapefruit sections, 1
package lime Jello, 1 cup mashed avocado, French dressing,
1/2 teaspoon salt, paprika
Pour
French dressing over orange and grapefruit sections; set
aside to marinate. Pour hot water over Jello. Add lemon
juice and salt. Stir, set aside to cool; when slightly
congealed, whisk or whip slightly with beater. Add
mayonnaise, avocado and whipped cream, mixing well. Pour
into oiled ring mold and allow to congeal. Place congealed
salad ring on platter. Drain citrus sections and add to
center of ring, sprinkling with paprika, just before
serving.
NSK, Dallas
TX
Broccoli-Cauliflower
Salad
2 1/2 pounds
fresh broccoli, 1 bunch chopped green onions (including
tops), 3/4 cup chopped pimiento-stuffed green olives, 1 cup
mayonnaise, 1 medium head fresh cauliflower, 1 cup chopped
celery, 1/2 cup chopped green pepper, 3 chopped hard-boiled
eggs, 1/2 cup chopped parsley
Cut
fresh broccoli stalks and flowerets very coarsely. Cut
cauliflower flowerets from stem; if too large, split in
halves. Steam broccoli and cauliflower in separate pans
until tender-crisp; cooking time should be 6 minutes or
less. Drain immediately and plunge in and out of ice water
to cool vegetables and stop cooking process. If still warm,
refrigerate while chopping all other ingredients. When
broccoli and cauliflower have cooled, add all other
ingredients, blending gently. Season with salt and pepper
to taste. Store in refrigerator at least overnight and
serve chilled. Will keep well in your refrigerator for 2 or
3 days. Serves 12 to 14.
Mrs RWR, Brandon
MS
Cabbage
Salad
1/2 chopped
uncooked red or green cabbage, 1/2 chopped large purple or
Vidalia onion, 1/2 chopped bell pepper, 1/2 cup carrot
shavings, 1/2 cup salad olives, 12 quartered cherry
tomatoes, mayonnaise, salt & pepper, smoked
paprika
Cabbage
should be coarsely chopped, not shredded as in cole slaw.
With red cabbage, use Vidalia (or any sweet) onion; with
green cabbage use purple onion. Mix cabbage, onion, bell
pepper, carrot shavings and salad olives, adding as much
mayo, salt & pepper as suits you. Add cherry tomato
quarters to top of salad and sprinkle smoked paprika in
between. Roma tomato slices may be substituted. Amounts of
all ingredients may be increased or decreased according to
your own taste buds (and how many guests you will be
serving). Sometimes I also use artichoke hearts, hearts of
palm or mushrooms, marinated in Mojo Criollo (made by Goya,
Iberia, others).
DH, Yazoo City
MS
Old-Fashioned
Chicken Salad
4 cups chopped
cooked chicken, 2 chopped hardboiled eggs, 1 cup chopped
celery, 1/4 cup chopped onion, 3/4 teaspoon salt, 1/2
teaspoon celery salt, 1/4 teaspoon white pepper, dash of
red pepper, 2 tablespoons lemon juice, 3/4 cup mayonnaise,
paprika
Combine
all ingredients except mayonnaise and paprika. Fold in
mayonnaise and sprinkle with paprika. Cover and chill for
at least 2 hours.
JHH, Lexington
MS
Easy
Corn
&
Pea
Salad
1 can whole
kernel corn, 1 can small early green peas, 1/2 chopped
medium purple onion, 1/4 chopped bell pepper, 2 tablespoons
mayonnaise or salad dressing of choice, 1/2 to 1 teaspoon
lemon pepper, 1/4 teaspoon salt (sea salt is best), 1
tablespoon pickle juice
Pour
uncooked corn and peas into colander and allow to drain
well. Then mix all ingredients in large bowl, being careful
not to mash the peas. Serve slightly chilled but not cold,
on lettuce leaf as salad or from serving bowl as side dish.
I invented this dish when I was a bachelor, one day when
there was only leftover corn and peas in the
refrigerator.
DH, Yazoo City
MS
Macaroni-Shrimp
Salad
5 cups water, 1
1/2 pounds fresh unpeeled shrimp, 4 cups uncooked corkscrew
macaroni, 1 10-ounce package frozen peas, 1/2 cup drained
sliced water chestnuts, 1/2 to 1 cup mayonnaise, 2
tablespoons chopped parsley, 1 1/2 tablespoons chopped
pimiento, salt & pepper to taste
Add
shrimp to boiling water; cook for 3 to 5 minutes. Drain
well; rinse with cold water. Chill, peel and clean, set
aside. Cook macaroni by package directions. Drain; rinse
with cold water; drain again. Cook peas by package
directions; drain. Combine with shrimp, macaroni and
remaining ingredients in large bowl; toss until coated;
chill overnight.
SK, Lincoln
County MS
Margarita-Chicken-Pasta
Salad
Dressing
Ingredients: 1/4 cup olive or vegetable oil, 1/4 cup sour
cream, 3 tablespoons fresh lime juice, 1 4.5 ounce can
chopped green chiles, 1/2 cup fresh orange juice, 2
teaspoons sugar, 1 teaspoon cumin, 1/8 teaspoon salt, 3
teaspoons tequila
Salad
Ingredients: 4 cups uncooked rainbow rotini (spiral pasta),
1 pound skinned boned chicken cut in strips, 1 1.25-ounce
package taco seasoning mix, 1 tablespoon olive oil, 1
11-ounce can drained Mexicorn, 1 15-ounce can drained
rinsed black beans
Combine
Dressing Ingredients in blender; blend well (about 30
seconds). Cook pasta by package directions; drain and rinse
in cold water. In a plastic or paper bag, combine chicken
and taco seasoning mix; shake to coat. In large skillet,
heat 1 tablespoon oil on medium. Add chicken; cook and stir
8 to 10 minutes (until golden brown and not pink); remove
from heat. In large serving bowl, combine cooked rotini,
corn, beans & dressing; toss to coat. Fold in cooked
chicken. May be served warm or cold.
DM, Jackson
MS
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