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SALADS and DRESSINGS (Read 12186 times)
C. B. Williams
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SALADS and DRESSINGS
Oct 13th, 2004 at 1:38pm
 
MANDARIN ORANGE SALAD
BY C. B. WILLIAMS      

      We first had this at a small seafood restaurant in Ft. Walton, FL. and the waitress told me the dressing to use. I have not found anyone since who didn't like it. Goes great with a light meal, and as simple as it gets. This makes 4 salads.

(1) Place broken lettuce in 4 bowls.
(2) An 11 oz. can of mandarin orange segments divided equally into each salad.
(3) 1 package slivered almonds toasted under the broiler until golden and sprinkled on each.
(4) Use Kraft Viva Italian dressing, put this on in the kitchen. Do not offer a dressing option.

(If Viva Itallian is not available Zesty Italian or Good Seasons Italian can be subbed)
Note:It is important to toast the almonds. I like salt but don't use it on this salad. This might sound too simple, but try it.

I toast the almonds in the oven, turning about two times to even the cooking. Watch closely because one minute they are not ready and the next they will burn.  

This goes really good with anything light like fish or chicken dishes.
C B

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C. B. Williams
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Re: SALADS AND DRESSINGS
Reply #1 - Dec 8th, 2004 at 10:27pm
 
BLACKENED CHICKEN SALAD BY SHERIE HAUNZWICKL

3 C chopped tomato
3/4 C diced yellow bell pepper
1/4 C finely chopped red onion
1 T  sugar
3 T cider vinegar
1/4 t salt
1/8 t pepper
1/4 C lemon juice
1/4 C Dijon mustard
3 T water
1 T honey
4 boneless skinless chicken breast halves -- (4-ounce)
3 T spicy seasoning
vegetable cooking spray
1 pound sugar snap peas -- trimmed
8 C torn romaine lettuce
flat-leaf parsley sprigs -- (optional)

Combine the first 7 ingredients in a bowl, and toss well. Cover and chill.

Combine lemon juice, mustard, water, and honey in a large bowl; stir well with a wire whisk. Cover and chill.

Rub chicken with Spicy Seasoning. Coat a large cast iron skillet with cooking spray, and place over medium-high heat until hot. Add chicken, and cook 7 minutes on each side or until chicken is done. Remove chicken from skillet, and let cool.

Cut chicken across grain into thin slices, and set aside.

Steam snap peas, covered, for 2 minutes. Rinse under cold water, and drain. Add snap peas and lettuce to the lemon juice mixture, and toss well. Divide the lettuce mixture evenly among 4 large salad bowls; top each serving with 1 cup of the tomato mixture and 1 sliced chicken breast half. Yield: 4 servings.

Serving Ideas : Garnish with parsley sprigs, if desired.

NOTES: There are several commercial spicy seasoning mixes you can use. But be forewarned: They are high in salt. If you like your food hot, try Paul Prudhomme's Magic Seasoning line. If you prefer it mild, try McCormick's Cajun Seasoning mix.
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C. B. Williams
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Re: SALADS AND DRESSINGS
Reply #2 - Jan 23rd, 2005 at 3:21pm
 
MARINATED VIDALIA ONIONS:

Cut onions into rings then into bite sized pieces. Marinate in Viva Italian dressing with some salt, freshly ground pepper, and about 1/4 t. dried oregano. Rub the oregano in the palms of your hands to release the flavor. I like just onions but some chopped fresh tomatoes and maybe a little cucumber can add some variations. Vidalia onions are ready about May.

(In a pinch, any good sweet onion will do, and, if you can't find Viva Italian, Zesty Italian or Good Seasons Italian will do)

Tip. When buying onions search out the flatter ones which are milder than the more rounded ones.
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C. B. Williams
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Re: SALADS AND DRESSINGS
Reply #3 - Jan 14th, 2006 at 3:36pm
 
Buttermilk Dressing by C. B. Williams
                                                     
1/2 C mayonnaise
1/2 C good buttermilk
1 T vinegar (cider, red wine, or your favorite)
2 T finely chopped green onions with tops
1 t garlic puree
1 T Dijon mustard
salt and fresh pepper to taste

There are many buttermilk dressings, this is one I like.
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Re: SALADS AND DRESSINGS
Reply #4 - Feb 8th, 2008 at 2:32am
 
COMEBACK DRESSING by: C. B. Williams

This is a classic Mississippi, and I think only Mississippi, concoction. It has been served many years by a number of area restaurants, and is known as comeback sauce or comeback dressing. The old restaurant in Jackson known as the Rotisserie which was owned by the Dennery family is given credit for its beginning. They still own a restaurant in Jackson. (Dennery's which serves this)
This is a salad dressing primarily, but has been used on many things, or just a cracker.  This can easily be cut in half.  
I highly recommend giving this a try.
Note: There are a number of little differences of this recipe from the different restaurants. The following is as original as my efforts have yet to produce.

3 cloves garlic (chopped)
1 medium onion (chopped)
1/2 C ketchup
1/2 C chili sauce
1/2 C oil
1 T paprika
1 t black pepper +
1 T water
1 T Worcestershire sauce
Juice of 1 lemon
1 t dry mustard
1 t salt
1 T sugar
1 C mayonnaise
2 T red wine vinegar

Place ingredients in a blender and mix well until smooth. The above recipe makes about 2 3/4 C.

Try it.
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Re: SALADS AND DRESSINGS
Reply #5 - Sep 15th, 2008 at 2:25pm
 
Tomato Salad by: Greg Lappe.

It's All Greek to Me Tomato Salad

Serves 4

If you prefer, use the sweeter-tasting red bell pepper instead of the more traditional green pepper in this salad.  

2      T extra-virgin olive oil  
1      T red wine vinegar  
1      T lemon juice  
1/2      t dried oregano  
    Table salt and ground black pepper  
1      pound tomatoes , cored and cut into 1-inch chunks ( or 1 pound cherry or grape tomatoes, cut in half)  
1/2      seedless cucumber , halved lengthwise and cut crosswise into 1/4-inch slices  
1/2      green bell pepper , seeded and cut into thin strips  
3/4      C pitted calamata olives , chopped  
1 1/2       C crumbled feta cheese  

Whisk oil, vinegar, lemon juice, oregano, and salt and pepper to taste in small bowl. Place tomatoes, cucumber, bell pepper, and olives in large bowl. Add vinaigrette and toss until even.
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C. B. Williams
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Re: SALADS AND DRESSINGS
Reply #6 - Oct 7th, 2008 at 1:17am
 
German Potato Salad by: H. Jessee Dunfee

My Mothers People are Sommer and I married a Brehm so I got a pretty good handle on the German foods. There are many variations on the German Potato salad and I find this one of the best "Basic" ones.You can adjust it easy to suit your own taste.

9 red potatoes
8 slices of bacon
3/4 C chopped onions
2-3 Hard Boiled eggs "chopped"
1/2 t celery seed
1/2 C chopped celery tops (with leaves)
3 t white sugar
2 t salt
2 t flour
3/4 C water
1/3 C white vinegar

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and cube with skin on or off.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings.  

Saute onions in bacon drippings until they are golden-brown.

In a pan add the vinegar, water, salt, sugar ,celery seeds,celery tops. Bring to a boil and add the onions with the bacon grease and crumbled bacon. Add the flour to thicken then stir in the potatoes and chopped eggs. Serve warm
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Re: SALADS AND DRESSINGS
Reply #7 - Jan 6th, 2009 at 12:50am
 
Cole Slaw by: Jesse Dunfee

1 nice head of cabbage shredded kinda coarse or 2 bags of the Dole slaw mix. When using the Dole stuff run your knife through it a few times to make it finer.

2 carrots shredded

3-4 ribs of celery shredded, shred with the stringy side out and the strings will stay on the outside and not shred, that's what you want.

2-3 T minced onion "Minced!!"...don't worry you won't and shouldn't taste it.

1/2 t celery seed

4-5 grinds of black pepper


Toss all this into a big bowl and sprinkle the celery seed over it and grind the black pepper over it then mix it up.

Mix together..
1/2 C mayo
1/3 C sugar
1/4 C milk
1/4 C buttermilk..important!
3 T lemon juice
2 T white vinegar
1/2 t salt

pour over the slaw and mix well. Cover and let it sit at least a few hours stirring a couple time during.
I make the night before
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Re: SALADS AND DRESSINGS
Reply #8 - Feb 22nd, 2009 at 6:36pm
 
Cilantro potato salad by: Greg Lappe

                          CILANTRO POTATO SALAD


  Ingredients:

   1      Large Egg
   3/4   C whole Fresh Cilantro Leaves
   3/4   C olive Oil
   1       T minced Garlic
   1       t salt
   7       turns fresh ground black pepper
   2       lb cooked, unpeeled “Red skinned New Potatoes” (halved if small, Quartered if large)
   1/3   C finely minced onion

 note: If serving uncooked egg is worrisome, substitute 1/4 cup “Simply
  Eggs” for the whole egg.

 Directions:

  Place egg and cilantro in food processor or
  blender.  Start processing and slowly stream in 1/2 cup of the oil. Add the
  garlic, 1/2 teaspoon of the salt and 4 turns of the pepper, stream in the
  remaining 1/4 cup of the oil. Process until thoroughly emulsified into a
  mayonnaise. Pour the mayonnaise into large bowl and add potatoes, onion and
  the remaining 1/2 teaspoon salt and 3 turns pepper. Toss to combine
  thoroughly, cover and refrigerate for up to 24 hours.
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Re: SALADS and DRESSINGS
Reply #9 - Nov 26th, 2010 at 2:21pm
 
CRANBERRY SALAD by: Bill Corum

Cranberry salad

2 (12 ounce) package fresh cranberries
1 cup white sugar
1 (20 ounce) can of crushed pineapple, drained
1 cup chopped nuts
1 small container of Cool Whip
7 ounces miniature marshmallows

   Coarsely chop the cranberries in a food processor, put in a large non-metal bowl and mix in the sugar. Cover and refrigerate for 12 hours. Blend in the Cool Whip and add the pineapple, marshmallows and the nuts to the cranberries mix well; refrigerate until ready to serve.
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C. B. Williams
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Re: SALADS and DRESSINGS
Reply #10 - May 7th, 2012 at 8:16pm
 
GRAPE SALAD by: C. B. Williams


This was given to me after I asked (begged) for the recipe from Sheryl Watts. I really like it.  

Grape Salad:

3 lbs. red seedless grapes (small is prefered)
8 oz. cream cheese
1/2 C powdered sugar
1 t vanilla  
8 oz. sour cream
1/2 C brown sugar
1/2 to 1 C  chopped pecans (toasted lightly)

(1) Wash and dry grapes  (2) Dice cream cheese and microwave until soft (3) Add powdered sugar and vanilla and mix until creamy (4) Fold in sour cream (5) Add grapes and place in 9 X13 casserole (6) Mix brown sugar and pecans and sprinkle over mixture  

Store in ref.  

Sheryl doesn't cut her grapes, but I have had this with the grapes cut in half.  

This is very good with a light meal, or just as a snack.  

Very easy to half.
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