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This week we welcome more of the salad recipes submitted by Mary Spang, and her friends, from the Catholic Daughters at Resurrection Parish in Eveleth. Recipes for other salads were printed in the April 16, 2021, HTF edition. Due to the number of recipes we received from the ladies, we were unable to run all of them in this week’s column. The rest will appear in the April 30 edition.

Corn Muffin Salad

Recipe by: Marie Peterson

Mix and set aside:

• 1 c. sour cream
• 1 c. mayonnaise
• 1 pkg. dry ranch dressing mix

Layer in a glass pan or trifle bowl:

• 3 corn muffins crumbled or cubed
• 1 can pinto beans, rinsed and drained
• 1/2 of the dressing mixture in dollops
• 1/2 green pepper, chopped
• 1 can whole kernel corn, drained
• 1 chopped tomato, drained
• 3 slices crumbled bacon
• 1 c. cheddar cheese
• 3 green onions, sliced

Repeat layers. Cover and refrigerate overnight before serving.

Wild Rice Chicken Salad

Recipe by: Marie Peterson

• 3 c. cooked wild rice
• 3 c. cubed cooked chicken or turkey
• 1/3 c. chopped green onion
• 1/3 c. chopped celery
• 1 can chopped water chestnuts
(8 oz. sliced)
• 2/3 c. mayonnaise
• 2/3 c. sour cream
• 1 tsp. salt
• 1/2 tsp. (or more) dill weed
• 1 c. cashews, divided
• 1 c. halved seedless green or red grapes

In a large bowl, combine the rice, chicken, onions, celery and water chestnuts. For dressing combine the mayonnaise, sour cream, salt, pepper, and dill. Pour over salad and gently stir to coat.

Cover and refrigerate for at least 2 hours. You may combine the night before. Coarsely chop 3/4 cup of cashews. Just before serving, stir the grapes and chopped cashews into salad. Garnish with remaining cashews.

Wild Rice Salad

Recipe by: Kathy Bastianelli

• 2/3 c. (dry measure) wild rice, cooked
• 2 c. cubed turkey
• 1/2 small onion, grated
• 2 c. seedless grapes, halved
• 8 oz. water chestnuts, chopped

Dressing:

• 2/3 c. mayonnaise
• 1 tsp. lemon juice
• 1/4 c. milk

Mix cooled wild rice with other ingredients. Add dressing and mix well. Top with 1 cup cashews before serving.

Chicken Salad

Recipe by: Carolyn Hartlieb

• 1 box medium shells, cooked and cooled
• 4 chicken breasts, cooked, cooled and
cubed
• 1 medium bag red grapes
• 1/4 c. diced onion
• 1/2 c. diced celery
• Walnuts, cut in small pieces, to taste
• Start with 3/4 c. Miracle Whip mixed with a
small amount of milk and mustard. Add more
dressing to taste.

Combine all ingredients and serve.

Poppy Seed Chicken Pasta Salad

Recipe by: Cheri Zattoni

• 2 c. fusilli (spiral) pasta
• 1 1/2 c. cubed cooked chicken, or 1 large
can chicken breast meat
• 6 Tbsp. chopped onions
• 1/4 c. dried cranberries
• 1/4 c. chopped celery
• 1/4 c. slivered almonds
• 1/2 c. poppy seed dressing

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water, stirring occasionally until cooked through but firm to the bite (about 12 minutes). Drain, rinse in cold water and drain again. Toss pasta, chicken, onion, cranberries, celery and almonds together in a salad bowl. Drizzle with dressing, stir to coat.

Tomato Cucumber Avocado Salad

Recipe by: Cheri Zattoni

• 1 1/2 c. chopped tomatoes (can use cherry tomatoes cut in half)

• 1 cucumber peeled, seeded then diced
• 1 avocado diced
• 4 oz. feta cheese cubed
• 2 Tbsp. minced red onion
• 2 Tbsp. minced parsley
• 2 Tbsp. olive oil
• 1 Tbsp. red wine vinegar
• 8 twists of black pepper from a pepper mill

Combine oil, vinegar and pepper for dressing. Place all other ingredients in bowl and gently mix in dressing so avocado and cheese do not break up. Serve immediately. If refrigerating, add avocado just before serving.

Popcorn Salad

Recipe by: Mary Spang

Dressing:

• 2 c. mayonnaise
• 2–3 tsp. apple cider vinegar
• 2/3 c. sugar

Combine and chill dressing overnight.

Salad:

• 2 c. chopped celery
• 2 cans water chestnuts, chopped
• 2 c. finely shredded cheddar cheese
• 1 lb. bacon cooked and chopped
• 1/2 c. raw onion
• 3/4 bag Old Dutch popcorn

Combine ingredients with dressing just prior to serving.

Cabbage-Cauliflower Salad

Recipe by: Mary Spang

Combine in a large bowl:

• 1 medium onion, chopped
• 1 head cauliflower cut in small chunks
• 1 head cabbage coarsely chopped
• 1 lb. bacon, crisp fried and crumbled

Dressing:

• 1/3 c. sugar
• 2 c. mayonnaise
• 1/3 c. parmesan cheese

Mix dressing thoroughly. Add to salad ingredients. Keeps well in refrigerator.

Greek Salad

Recipe by: Mary Spang

Dressing (make dressing ahead for fuller flavor):

• 1/3 c. olive oil
• 2/3 Tbsp. Balsamic vinegar

• 2–3 Tbsp. lemon juice
• 1 Tbsp. Dijon mustard
• 1 tsp. oregano
• 1 tsp. kosher salt
• 3/4 tsp. pepper
• 2–3 tsp. granulated sugar

The following salad ingredients can be in amounts adjusted to your taste:

• 1 can drained garbanzo beans
• 1 can artichoke hearts cut in quarters or
smaller (not pickled variety)
• Grape tomatoes
• Red and/or green peppers
• Kalamata olives
• Red onion cut in small pieces
• Feta cheese chunks

Combine all ingredients.

Avocado Mandarin Salad

Recipe by: Janine Lavigne

• 1 (11 oz.) can mandarin oranges, drained
• 1/2 c. thinly sliced green onions
• 1/3 c. coarsely chopped pecans, toasted
• 1/8 tsp. pepper
• 4 c. torn spinach or salad greens
• 1 medium ripe avocado peeled and sliced
• 1/4 c. prepared salad dressing of your
choice

In a bowl combine the oranges, onions, pecans, and pepper. Refrigerate for 30 minutes. Just before serving, place the greens in a large bowl, top with orange mixture and avocado slices. Drizzle with dressing.

Greek Pasta Salad

Recipe by: Janine Lavigne

• 2 c. penne pasta
• 1/4 c. red wine vinegar
• 1 Tbsp. lemon juice
• 2 tsp. dried oregano
• Salt and pepper to taste
• 2/3 c. extra virgin olive oi
• 10 cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/2 c. sliced black olives
• 1/2 c. crumbled feta cheese

Cook pasta. Whisk together the vinegar, lemon juice, oregano, salt, pepper, and olive oil. Combine pasta, tomatoes, cucumber, olives, and feta cheese in a large bowl. Pour dressing over the mixture and stir. Chill for 3 hours before serving.

Do you have recipes to share? We’d love to hear from you. Email your recipes to kirstenr@htfnews.us. Please include your name, city of residence, and a telephone number. For those of you who do not have internet access, you can mail your recipes to Hometown Focus, 401 6th Ave. N., Suite 1111, Virginia, MN, 55792.



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