November 03, 2007
Cornbread Salad
Cornbread Salad
2- 8 oz. boxes cornbread mix
1 can whole kernel corn
2 cups Miracle Whip
4 green onions, chopped
1 chopped bell pepper
3 tomatoes, chopped
4 boiled eggs, chopped
10 oz. grated cheese
Bake cornbread according to package directions. Crumble
cornbread in a large bowl. Combine corn & Miracle Whip with
crumbled cornbread. Add bell pepper, eggs, green onions,
tomatoes, & cheese. Stir to mix.
Chill for 12 hours before serving.
Posted by Willie Crawford at 09:40 PM | Comments (0)
Cucumber and Dill Pasta Salad
Cucumber and Dill Pasta Salad
2 cups Macaroni or any Salad Pasta
8 oz. carton Low-fat Sour Cream
1/2 cup Skim Milk
1 Tbs. fresh Dill, minced
1 Tbs. Vinegar
1/2 tsp. Salt
1/2 tsp. freshly ground Black Pepper
2 cups Cucumber, peeled and chopped
1 cup Tomatoes, de-seeded and chopped
Cook pasta in boiling salted water until al dente.
Drain, and rinse in cold water. Transfer cooked pasta
to a large serving bowl.
In a separate bowl, mix together sour cream, milk,
dill, vinegar, and salt and pepper. Set dressing
aside.
Mix cucumbers and tomatoes into the pasta. Pour in
dressing, and toss thoroughly to combine. Cover, and
refrigerate at least 1 hour and preferably overnight.
Stir just before serving.
Posted by Willie Crawford at 09:29 PM | Comments (0)
June 24, 2007
Salad Recipes for Summer Barbecues
Salad Recipes for Summer Barbecues
Salads are a great accompaniment to any summer picnic or
barbecue. Everyone has their favorite. I personally love Taco
Salad, my daughter's favorite is Pea Salad.
Here are some easy salad recipes you can prepare for your family
or take to your next family get-together. Keep an open mind
about the Broccoli Salad recipe and give it a try. It is
delicious!
Taco Salad
1/2 onion, chopped
3 tomatoes
1 head lettuce
4 oz. cheese, grated
8 oz. Thousand Island dressing
Taco Sauce to taste
1 bag tortilla chips
1 lg. avocado, opt.
1 lb. ground beef
1 can kidney beans
1/4 t. salt
Chop onion, tomatoes, and lettuce. Toss with cheese, dressing and
taco sauce. Crunch and add chips. Brown meat, add kidney beans,
salt and simmer 10 minutes and mix into cold salad. Serve
immediately (or prepare ahead of time and add cheese and chips
right before serving).
Three Bean Salad
1 can green beans
1 can kidney beans
1 can wax beans
3/4 c. sugar
1/2 c. vinegar
1/2 c. vegetable oil
1/2 tsp. salt
Drain beans. Heat remaining ingredients in a saucepan until
heated through. Pour over beans and refrigerate before serving.
Picnic Coleslaw
6 c. shredded cabbage
2 c. shredded carrots
8 bacon strips, cooked and crumbled
12 green onions, thinly sliced
1/2 c. vinegar
1/3 c. vegetable oil
1/3 c. sugar
1 tsp. salt
Combine cabbage, carrots, bacon, and onion. In a jar mix vinegar,
sugar, salt, and shake well. Just before serving, pour dressing
over cabbage mixture and toss.
Macaroni Salad
1 lb. salad macaroni
12 med. green onions, sliced
4 hard-boiled eggs, chopped
1 c. thinly sliced celery
12 slices crisply cooked bacon, crumbled
1 c. dill pickles, chopped
1 1/2 c. mayonnaise
1 tbsp. mustard
1 tbsp. horseradish
1 tbsp. dill pickle juice
Salt and pepper
Cook macaroni according to package directions and drain well.
Rinse and drain again. Place macaroni into large bowl. Add onion,
eggs, celery, and pickle. Blend together the mayonnaise,
horseradish, mustard, and pickle juice. Stir into macaroni
mixture. Season to taste with salt and pepper. Cover and chill
4-6 hours.
Broccoli Salad
1 bunch broccoli, cut in tiny flowers
1 c. raisins
1/4 c. red onion
1/4 c. pecans (or walnuts, or sunflower seeds)
1/4 c. bacon bits
1 c. mayonnaise
1/2 c. sugar
1/4 c. vinegar
Mix mayonnaise, sugar and vinegar. Add bacon bits and other
ingredients and mix. Chill for a few hours.
Pea Salad
2 bags frozen peas
1 block cheddar cheese (cubed or shredded)
1/2 cup mayonnaise
1 bushel green onions
1 pkg. bacon cut into small pieces and fried
Keep peas frozen until ready to use. Combine all ingredients in a
large bowl. Chill and serve.
Five Cup Salad
1 c. sour cream
1 c. miniature marshmallows
1 c. coconut
1 c. pineapple
1 c. mandarin oranges
Mix together and refrigerate for 12 hours.
Rachel Paxton is a freelance writer and mom who is the author of
What's for Dinner?, an e-cookbook containing more than 250 quick
easy dinner ideas. For more recipes, gardening, organizing tips,
home decorating, holiday hints, and more, visit Creative
Homemaking at http://www.creativehomemaking.com.
Posted by Willie Crawford at 06:40 PM | Comments (0)
May 01, 2007
Aztec Chicken Salad
Aztec Chicken Salad
From the Cookbook, Cajun Clark's One Inch From The Top"
Like most recipes, the amount of ingredients you need is in direct proportion to the number and size servings you want to wind up with, including any leftovers. This once again being the case, you can estimate how far the following amounts will go. But, do yourself a favor and cook the entire package at one time; you can then make a larger salad or have what you don't use for another meal the next day. Makes sense to da ol' mon Caj, especially if you're cookin' One Inch From the Top.
Prep:
2 boneless chicken breasts, seasoned to your liking, cooked--broiled, fried, grilled, you name it; it's your decision--and sliced in 1 inch chunks.
1 can black beans, drained and rinsed
1 can whole kernel corn, drained
1/2 head iceberg lettuce, chopped
1/3 cup finely chopped red onion
1 medium to large tomato, chopped
1/2 bottle Catalina dressing
Tabasco: brand Pepper Sauce
Tortilla chips
MIX chicken, beans, corn, lettuce, onion and tomato together. ADD Catalina dressing and hot sauce to taste. SERVE over Tortilla chips. Can't get much easier than this, no way.
Posted by Willie Crawford at 09:00 PM | Comments (0)
October 10, 2006
Spaghetti Salad
Spaghetti Salad
1 lb spaghetti, broken in half
1 16oz bottle of Italian Dressing
1 T. grated Parmesan Cheese
1 T. Sesame Seeds
2 t. Season Salt
1 t. Paprika
1/2 t. Garlic Powder
1/2 t. Black Pepper
1/2 t. Cayenne Pepper
1 med. Cucumber, diced
1 med. Red Onion, diced
2 med. Tomatoes, diced
Parsley Sprigs
Cook spaghetti according to package directions. Drain, rinse
with cold water, and drain well. Place in large bowl.
In medium bowl, whisk salad dressing, cheese, seeds, salt
paprika, garlic powder and peppers together until well blended. Stir in cucumber and onion. Pour over spaghetti and toss lightly to
coat evenly. Cover and refrigerate at least 2 hours or up to 24
hours.
Garnish with tomatoes and parsley.
Shared with our recipe list by Vicki.
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Posted by Willie Crawford at 05:51 PM | Comments (0)
September 02, 2006
Grilled Garlic Chicken Salad
GRILLED GARLIC CHICKEN SALAD
Marinade:
1/2 cup Crisco® Simple Measures? Oil
1/2 cup white wine vinegar
2 teaspoons bottled minced garlic
Main:
2 zucchini, cut in half lengthwise
2 summer squash, cut in half lengthwise
1 red bell pepper cut in half, seeds and ribs removed
4 boneless, skinless chicken breast halves, pounded to 1/2-inch
thickness
6 slices French bread
CRISCO No-Stick Cooking Spray
Dressing:
1/3 cup Crisco® Simple Measures? Oil
1/3 cup white wine vinegar
1 tablespoon Dijon mustard
3 tablespoons finely grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Salad:
8 cups mixed salad greens
2 tomatoes, sliced
1/2 cup sliced kalamata olives
4 green onions, thinly sliced
1/2 cup freshly grated Parmesan cheese
In a shallow dish, whisk together marinade ingredients. Add
vegetables and chicken; generously sprinkle both sides of
chicken and vegetables with salt and pepper. Turn to coat.
Marinate 30 minutes, turning occasionally. Generously spray both
sides of bread slices with Crisco No Stick Cooking Spray;
generously season both sides with salt and pepper. Meanwhile,
spray unheated grill with Crisco No Stick Cooking Spray. Heat
grill to medium-high heat.
In a small bowl, whisk together Crisco Simple Measures Oil,
vinegar, mustard, Parmesan cheese and salt and pepper; set
aside. Grill chicken about 5 minutes per side, vegetables about
3 minutes per side and bread slices about 1 ½ minutes per side.
Remove to a cutting board. When cool enough to handle, chop the
vegetables, cut the bread into large chunks and slice the
chicken breasts.
Toss salad greens, tomatoes, green onions and olives with
dressing. Add grilled vegetables and bread; toss to coat. Divide
between 4 plates. Top each plate with a sliced chicken breast.
Garnish with shaved Parmesan cheese.
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Posted by Willie Crawford at 07:27 PM | Comments (0)
August 27, 2006
Pork and Bean Salad
This is a recipe I made up and the family loves this!! It is
great for Bar B Ques and picnic's.
Pork and Bean Salad
3 sm. (15 oz.) cans of pork and beans
1 sm. Can of green chilies (drained)
6 slices of bacon cut into sm. pieces
1 sm. onion cut into sm. pieces
1/2 C. of chopped cilantro
1/2 C. of salsa and
1/4 C. barbeque sauce
Garlic powder, season salt, pepper to taste
Put chopped onion, green chilies & bacon in fry pan cook till
bacon is crisp. Then mix all together. Chill about 2 hours
overnight is best. Enjoy!!
Shared with our recipe list by Shirley.
Posted by Willie Crawford at 12:09 AM | Comments (0)
July 02, 2006
Corn Salad
CORN SALAD
2 CANS WHOLE Kernal Corn - drained
I usually use one can of Green Giant with the red & green peppers - or you can add your own.
add: Radishes, sliced thin
onions (green)- chopped fine
celery - diced ,
Cucumbers - diced or cubed
and Miracle Whip - about 3/4 to 1 cup -
Salt & Pepper to taste.
Stir lightly to coat everything.
Cool in frig for several hours or overnight. However, might get watery if it sits for too long.
Posted by Willie Crawford at 09:54 AM | Comments (0)
July 01, 2006
Broccoli Salad
Broccoli Salad
1 to 4 heads broccoli (makes more with more broccoli)
1 cup chopped red onion or any sweet onion
1 cup raisins
1 cup chopped pecans
1 pound crumpled fried bacon (I use bacon bits. not the crunchy kind)
2 pounds shredded cheese (Less with less broccoli)
Cut or break broccoli into small pieces (I don't like the big heads)
Mix all ingredients and set aside.
Sauce
1 cup mayo
3 Tablespoons sugar
3 Tablespoons vinegar (I use balsamic)
Mix all together well.pour over broccoli mixture and mix well..
Shared with our recipe list by Brenda.
Posted by Willie Crawford at 03:39 PM | Comments (0)
June 20, 2006
Corn Salad Recipe
2 cans Whole Kernel Corn
2 Large Tomatoes,chopped
Clantro,chopped
2 Cucumbers,chopped
2 Bell Peppers,red or green,chopped
Green Onions,chopped
Mracle Whip Salad Dressing
Seasoned Rice Vinegar
Mix just enough vinegar to loosen salad dressing.Mix
all
vegetables together mix dressing,Chill
Talk to ya!
Contributed to our recipe list by Lawanda.
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Posted by Willie Crawford at 02:34 PM | Comments (0)
June 17, 2006
Broccoli Salad
Broccoli Salad
4-5 cups Broccoli florets
1/2 red onion, sliced
1/4 cup raisins
1/2 lb. bacon, fried and chopped (or u can buy the real bacon bits and use)
Dressing (below
Combine all ingredients except dressing. For dressing, combine 1 cup Miracle Whip (no substitutions), 2 Tablespoons vinegar, and 6 Tablespoons sugar. Mix well, and pour over salad ingredients. Mix. Chill and serve.
Note: Sometimes I add cauliflower to the salad also. Makes for a colorful salad. I have know people to add shredded cheese also. Tweak to your taste.
Posted by Willie Crawford at 09:20 AM | Comments (0)
June 07, 2006
Avocado with Black Bean Salad
Avocado with Black Bean Salad
224 calories, 18 g. carbs
1 tbsp. lime juice or vinegar
1-1/2 tbsp. olive oil
1 can (14-19 oz.) black beans, drained
1/4 green bell pepper finely chopped
1 clove garlic, minced
1/2 tsp. salt
1/I tsp. ground black pepper
1/8 tsp. ground red pepper (optional)
1-1/2 tsp. chopped cilantro
1 avocado (8 oz.) quartered
Place the lime juice or vinegar in a large bowl, and gradually whisk in the oil. Stir in the beans, bell pepper, garlic, salt, black pepper, and red pepper (if used). Taste, and add more lime juice or vinegar, if you feel necessary. Stir in the cilantro.
Place the avocado, cavity up, on 4 plates. Spoon the bean mixture into the cavity, so it overflows onto the plate.
4 servings.
Per serving:
224 calories
7 g. protein
18 g. carbohydrates
15 g. fat,
2 g. saturated fat
0 mg cholesterol
602 mg. sodium,
8 g. fiber
Diet exchange: 0 milk, 0 vegetable, 1/2 fruit, 1 bread, 1/2 meat, 2-1/2 fat
Shared with our recipe list by Peg.
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Posted by Willie Crawford at 12:56 PM | Comments (0)
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