turkey salad

turkey salad
Ingredients
  1. 1 lb turkey meat
  2. 1/2 cup mayonnaise
  3. 2 stalks celery
  4. 1/2 t dill weed
  5. 1/4 cup onion
  6. 1/4 cup parsley
  7. salt and pepper to taste.
Instructions
  1. grind or food process everything but the turkey
  2. add the turkey last trying not to mush it
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recipes https://blog.homlish.net/

Tomato, Cucumber and Onion Salad

Tomato, Cucumber and Onion Salad
Ingredients
  1. 2 tomatoes, diced sliced or cubed
  2. 4 cucumbers, sliced
  3. 1 medium sliced onion
  4. 1/4 cup vinegar
  5. water
  6. black pepper to taste (I use what seems to be a massive amount but I like it)
Instructions
  1. Add everything to a seal able container.
  2. Add enough water to cover the goodies.
  3. Shake it up.
  4. Serve chilled.
Notes
  1. Finished it? Just replace the goodies you ate to the liquid and chill a new batch.
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recipes https://blog.homlish.net/

squash and zucchini salad

squash and zucchini salad
Ingredients
  1. 12 Ounce box tri-color Rotini pasta
  2. 2 Tbs quality oil (like safflower)
  3. 1 medium yellow squash
  4. 1 medium zucchini
  5. 1 lbs baloney cut into bite sized pieces(I like the kind with cheddar cheese).
  6. 1/4 cup grated Asiago cheese
  7. 1 medium can black olives, sliced
  8. 30 cherry tomatoes, cut in 1/2. (whole if you have to use grape tomatoes)
  9. 1/3 cup fresh diced oregano
  10. 1/3 cup quality oil
  11. salt & pepper
Instructions
  1. cook the pasta per al dente instructions. Immediately drain. Put it in a large bowl and stir in 2 Tbs oil.
  2. cut the squash and zucchini into bit sized pieces. Microwave for 5 or 6 minutes. Should be tender with some crunch. not mushy! Add to the bowl.
  3. add remaining ingredients to the bowl, stir.
  4. Allow to sit for at least two hours.
  5. Serve room temperature or chilled.
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Broccoli Salad

Broccoli Salad
Ingredients
  1. 1 lbs bacon
  2. 2 broccoli heads
  3. 2 scallions
  4. 1 cup shredded cheese (cheddar and jack is nice)
  5. 1 cup mayo
  6. 1 Tbs sugar
  7. 2 Tbs apple cider vinegar
  8. 1/4 cup sunflower seeds
Instructions
  1. cut the bacon into small pieces, fry until crispy brown. Drain, pat dry and put aside
  2. cut the broccoli into small pieces. microwave on high for 3 minutes.
  3. dice the scallions into small pieces
  4. mix everything together except the bacon
  5. serve chilled after sprinkling the crispy bacon on each serving
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potato salad

potato salad
Ingredients
  1. potatos
  2. cucumber
  3. celery
  4. eggs
  5. mayonnaise
  6. paprika
Instructions
  1. cook
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recipes https://blog.homlish.net/

Creamy Bibb and Herb Salad

Creamy Bibb and Herb Salad
Ingredients
  1. 2 cups buttermilk dressing
  2. 1/4 cup fresh chives, sliced
  3. 2 heads Bibb lettuce, separated into leaves
  4. 1/4 c. torn fresh chervil or flat-leaf parsely leaves
Instructions
  1. toss it all together and serve immediately
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Three Bean Salad

Three Bean Salad
Salad
  1. 2-15 ounce cans Red Kidney Beans (dark or light)
  2. 2-15 ounce cans cut Green Beans
  3. 4 ounce jar diced pimentos, with juice
  4. 2 onions, diced
Dressing
  1. 1 cup cider vinegar
  2. 1 cup white sugar (use less!!!, try 1/3, maybe 1/2, non diabetics go ahead, become one and use the full 1 cup)
  3. u00e2u2026u201d cup olive oil (or oil of your choice, vegetable is fine)
  4. 1 teaspoon minced garlic
  5. 1 teaspoon salt
  6. 1 teaspoon pepper
Instructions
  1. Place all beans in a colander and rinse well.
  2. In mason jar (or bowl), place sugar, vinegar, oil, minced garlic, salt, and pepper. Place lid on and shake well to mix.
  3. Place beans in a large bowl. Add chopped onion and pimentos with juice. Pour dressing over all and stir well to coat. Cover and refrigerate several hours (preferably overnight).
Notes
  1. Important: A few hours before serving, stir again really well and return to fridge to continue marinating.
  2. Will keep for at least a week in the fridge.
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German Potato Salad

German Potato Salad
Ingredients
  1. 8 slices real pork bacon
  2. 3 tablespoons flour
  3. 4 teaspoons chopped onion
  4. 2/3 cup vinegar
  5. 2/3 cup water
  6. 2 Tbs sugar
  7. 4 teaspoons salt
  8. 1/2 teaspoon ground black pepper
  9. 1 teaspoon powdered dry mustard
  10. 1/2 teaspoon crumbled whole rosemary leaves
  11. 2 quarts cooked diced potatoes
  12. 1/2 cup chopped fresh parsley
Instructions
  1. Fry bacon until crisp. Remove from pan, drain and crumble. Add flour and onion to the bacon fat left in the pan. Stir in vinegar, water, sugar, salt and spices. Cook only until mixture is of medium thickness. Add to potatoes, parsley and crumbled bacon. Mix carefully to prevent mashing the potatoes.
  2. Recipe originally called for 1/2 cup of sugar. That was way too much, so we cut it down.
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recipes https://blog.homlish.net/