All Recipes Featured on
"The Twin Pike's Report" by
Martha Sue Smith each Monday-Friday at 11:15 a.m.
CHICKEN WILD RICE SALAD
: -) Martha Sue
½ cup mayonnaise
1 tsp curry powder
2 cups wild rice, cooked and cold
½ cup frozen peas, thawed
1 cup fresh broccoli florets
3 cups cooked chicken, chopped
1 cup nuts, chopped
½ cup green onions, chopped
Mix mayonnaise and curry powder in 2 ½ quart bowl. Add wild rice, peas, broccoli, nuts, and green onions. Toss and refrigerate at least one hour.
This is the first time I've tried this recipe. I'm taking it to a carry-in-salad-luncheon. I'll let you know how it is, certainly looks interesting.
TOP RAMEN NOODLE SALAD
(Neiman Marcus Salad-aka-Chinese Chicken Salad)
My daughter-in-law served this for lunch when I was there
for my grandson's high school graduation. I knew it as Neiman Marcus
Salad. Her recipe for this same recipe is Chinese Chicken Salad.
Either way, it's so good, and easy.
1 medium head of cabbage, finely chopped (I use a bag of cold slaw mix in the produce section)
4 green onions, chopped
4 cups cooked chicken, diced (can be eliminated, if no-meat salad is what you want)
1 cup oil
4 Tbles sugar
6 Tbles Rice Vinegar
2 tsp salt
1 tsp pepper
2 pkges Uncooked, crumbled Ramen Noodles (chicken flavor)
4 Tbles toasted sesame seeds
4 Tbles sliced almonds
(The sesame seeds and almonds can be toasted together)
Mix cabbage, onions and chicken - refrigerate overnight.
Combine oil, sugar, rice vinegar, salt and pepper and noodle seasoning packets.
Toss with noodles.
Before serving, garnish with sesame seeds and noodles.
P.S. I don't know how to spell "sesame"!!!! : - )
MAISIE'S BROCCOLI SALAD
Our "Birthday Group" celebrated three November birthdays at Maisie's and she served this salad, it was wonderful…..would work for the Holidays!!!!
1 bunch broccoli flowers, cut up
3 cups white grapes, halved
1 cup raisins
1 onion minced or about 1 cup green onions, cut up fine
½ cup toasted slivered almonds
About 8 slices bacon, cooked well and crumbled.
Can be made ahead and refrigerated, covered.
Before serving, pour dressing over and mix well.
½ cup mayonnaise
½ cup sugar
2 Tbles cider vinegar
LAYERED LETTUCE SALAD
(From a cookbook written locally when we lived in Burlington, Iowa)
….so good and is made ahead 8 to 12 hours
1 head lettuce
1 cup diced celery
4 eggs (hard cooked and sliced)
1 (10 oz) pkg frozen peas (uncooked)
½ cup diced green pepper
1 bunch green onions (sliced) OR 1 medium sweet onion (diced)
8 slices bacon (fried and diced)
2 cups mayonnaise
2 Tbles sugar
4 oz. Cheddar cheese (grated)
Tear the lettuce into bite size pieces and place in a 9 x 13 glass dish. Layer rest of ingredients in order given. Add the sugar to the mayonnaise and spread on top as you would frosting. Top with the grated cheese; cover and refrigerate 8 to 12 hours. At serving time, garnish with additional bacon and parsley, if desired.
COLD PASTA SALAD
7 ounces vermicelli
½ Tbles Accent
½ Tbles Lawry's seasoned salt
1 ½ Tbles lemon juice
1 ½ Tbles corn oil
½ cup chopped celery
½ cup chopped onion
½ cup chopped green pepper
4 ounces chopped black olives
2 ounces pimentos
¾ cup mayonnaise
Cook vermicelli, drain and cool. Add Accent, salt, lemon juice and oil; mix well. Refrigerate overnight. Next day add celery, onion, green pepper, olives, pimentos and mayonnaise. Mix very well! This is the secret! Refrigerate. Remove salad from refrigerator two hours before serving.
PAT'S BLACK BEAN SALSA
(I had dinner at a couple friends' house and she served this as an appetizer)
It was wonderful and simple and I asked her if I could share it with you!
1 cup black beans, rinsed and drained
½ cup thawed frozen corn kernels
3 scallions, thinly sliced
1 plum tomato, chopped
½ jalapeno pepper, seeded and minced (amount optional)
2 Tbles chopped fresh cilantro (amount optional)
1 ½ Tbles lime juice
Serve with pork or by itself with chips.
GARDEN RELISH SALAD
(This is Donna Dusen's recipe. Donna was one of my good friends in Burlington, Iowa. They now live in Colorado, but this a wonderful recipe of hers.)
1 ½ cup cauliflower, flowered
15 cherry tomatoes, halved
½ cucumber, sliced
1 16 oz can diagonal-cut green beans, drained
½ tsp dill weed
½ tsp salt
½ cup Italian Salad Dressing
Serves 4 - 6
CHOPPED GREEK SALAD WITH CHICKEN
(Served at Baby Shower I went to June 16, 2012)
1/3 cups red-wine vinegar
2 Tbles extra-virgin olive oil
1 Tbles chopped fresh dill or oregano or 1 tsp dried garlic powder
¼ tsp salt
¼ tsp freshly ground pepper
6 cups chopped romaine lettuce
2 ½ cups (about 12 oz) chopped cooked chicken
2 medium tomatoes (chopped) or halved patio tomatoes
1 medium cucumber (peeled, seeded, and chopped)
½ cup finely chopped red onion
½ cup sliced ripe black olives (I prefer Greek Olives)
½ cup crumbled feta cheese
Whisk vinegar, oil, dill (or oregano), garlic powder, salt, and pepper in a large bowl. Add lettuce, chicken, tomatoes, cucumber, onion, olives, and feta; toss to coat.
Chicken turns this Greek-inspired salad into a substantial main course. Feel free to substitute other chopped fresh vegetables, such as broccoli or bell peppers, for the tomatoes or cucumber. Use leftover chicken, store-roasted chicken, or quickly poach a couple of boneless, skinless chicken breasts while you prepare the rest of the salad.
BETZY JAKOB'S SALAD
(Betzy is a friend of mine who now lives in St. Louis, but she served this salad at her home for a luncheon a couple of years ago…..it is so good and so refreshing! There are many versions of this, but this particular one is simply wonderful !)
½ cup slivered almonds (toasted)
1 head iceburg lettuce
1 cup spinach
1 11-ounce can mandrain oranges, drained
1 cup seedless grapes, halved
1 avacado, diced
½ cup vegetable oil
½ cup white vinegar
1 clove minced garlic
2 Tbles packed light brown sugar
2 Tbles minced fresh chives
1 Tbles curry powder
1 Tbles soy sauce
CHUNKY EGG SALAD
½ medium red onion, chopped finely
12 large eggs
1 stalk celery (with leaves), chopped finely
½ cup mayonnaise
2 Tbles chopped fresh dill (I used dried)
2 Tbles whole-grain mustard
1 Tbles plus 1 tsp freshly squeezed lemon juice (I used bottled)
2 tsp salt (I love salt, but I don't think it needs this much)
Hard boil eggs (of course) then cool them. Peel and cut into sixths.
In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt. Add eggs to mayonnaise mixture and mix.
BASIC CHICKEN SALAD
From one of my favorites
(The Pillsbury Family Cookbook)
3 cups diced cooked chicken
1 cup sliced celery
½ cup mayonnaise
2 Tbles white vinegar
1 tsp salt
1 Tbles minced parsley
Combine ingredients; mix well. Chill until serving time.
From this basic recipe, you can add other ingredients like:
1 cup diced apple
½ cup broken walnuts
Or 2 hard-cooked eggs, cut into pieces
½ cup cooked peas
¼ cup canned sliced mushrooms
Or 1 cup grated carrots
2 Tbles chopped sweet pickle
2 Tbles pickle liquid
1 cup shoestring potatoes
I prefer the basic recipe….I'm having our Birthday Group for a luncheon in August and I'm going to serve the Basic Chicken Salad on lettuce leaves and the Blue Rose Fruit Dip (in the "Dessert" section of Martha Sue's recipes) and sliced fresh fruit.
ITALIAN BREAD SALAD
½ of 8-ounce French baguette, cut in 3/4-inch cubes
Olive oil no-stick cooking spray
4 medium tomatoes, cut into 1-inch pieces
1/3 cup slivered red onion
¼ cup chopped fresh basil leaves
3 Tbles red wine vinegar
2 cloves garlic, minced
1 tsp coarse salt
¼ cup extra virgin olive oil
Freshly ground black pepper
Place bread cubes on foil-lined jellyroll pan; coat with cooking spray. Bake in 400 degree oven stirring occasionally until lightly toasted, about 4 to 6 minutes; set aside.
In large serving bowl, combine tomatoes, onion, and basil. In small bowl, combine vinegar, garlic, and salt. Whisking vigorously, add olive oil in slow, steady stream until well blended. Drizzle over tomato mixture; gently toss until well mixed. Let stand at room temperature for 10 minutes. Just before serving, add toasted bread to tomato mixture; gently toss until well mixed. Season with pepper.
(Makes 6 servings)
COOL CREAMY FRUIT SALAD
(I have made this many times and it is wonderful!!! I have served it as a dessert too.)
1 8-oz pkg Cream Cheese, softened
2 Tbles lemon juice
1 tsp grated lemon rind
½ cup whipping cream
¼ cup powdered sugar
2 cups peach slices
2 cups blueberries
2 cups strawberry slices
2 cups grapes
2 Tbles chopped nuts
Combine cream cheese, juice, and rind, mixing until well blended. Beat whipping cream until soft peaks form; gradually add sugar, beating until stiff peaks form. Fold into cream cheese mixture. Chill. Layer fruit in 2 ½ -quart bowl, preferably a straight-sided bowl. Spoon cream cheese mixture over top layer; sprinkle with nuts. Chill.
CHINESE NOODLE and SHRIMP SALAD
(from Saint Louis Days, Saint Louis Nights Cookbook)
1 ½ cups bean sprouts, rinsed and drained
2 cups cooked shrimp
1 8-oz can water chestnuts, drained and minced
¼ cup minced green onions
¼ cup minced celery
5 ounces chow mein noodles
¾ cup mayonnaise
1 Tbles lemon juice
1 Tbles soy sauce
3/8 tsp powdered ginger
Combine bean sprouts, shrimp, water chestnuts, green onions, and celery in a bowl.
Combine Soy Mayonnaise ingredients in a separate bowl and mix well.
Add Soy Mayonnaise to salad and stir together; refrigerate.
Just before serving toss with chow mein noodles, or serve on top of chow mein noodles.
(This is a simple recipe which can be made in advance.)
CLASSIC MANDARIN ORANGE SALAD
½ pound spinach or mixed greens
1 can mandarin oranges, drained
½ cup sliced ripe olives
½ cup sliced red onion
¼ cup crumbled feta cheese
¼ cup olive oil
4 tsp balsamic vinegar
1 ½ tsp Dijon-style mustard
¼ tsp salt
¼ tsp black pepper
Combine oil, vinegar, mustard, salt and pepper. Stir together until blended.
Combine spinach, mandarin oranges, olives, and onion.
Pour dressing over salad; toss to evenly coat. Top with feta cheese.
Makes 4 servings.
BAKED SEAFOOD SALAD
NACA Bicentennial Cookbook
Serves 6 - 8
1 cup chopped celery
½ cup chopped green pepper
¼ cup minced onion
1 cup flaked, cooked, or canned crab meat
1 cup canned or cooked small shrimp
1 cup mayonaise
1 tsp worcestershire sauce
½ tsp salt
1 cup fine dry bread crumbs or cornflake crumbs
(sprinkle with paprika)
2 Tbles butter
Combine 1 cup chopped celery, ½ cup chopped green pepper, ¼ cup minced onion. Add 1 cup flaked, cooked, or canned crab meat, 1 cup canned or cooked small shrimp, 1 cup mayonaise, 1 teaspoon worcestershire and ½ teaspoon salt. Mix lightly. Place mixture in individual shells or shallow baking dish. Sprinkle with 1 cup fine dry bread crumbs or cornflake crumbs and paprika. Dot with 2 Tablespoons butter. Bake 350 degrees for 30 minutes Serve with lemon slices
PEAR, WALNUT, and GOAT CHEESE SALAD
(from Williams-Sonoma's Thanksgiving & Christmas cookbook)
"Be sure the pears are ripe, but still firm. A good, natural goat's or sheep's milk feta cheese has the best flavor and crumbles well for a salad."
3 - 4 large bunches watercress
4 - 5 ripe but firm pears
1 or 3 lemons
½ tsp salt
3 Tbles honey, preferably thyme honey
½ cup mild extra-virgin olive oil
Freshly ground pepper
1 ½ cups (6 oz) walnut halves, broken into small pieces
½ lb feta cheese, crumbled
Wash and trim the watercress, removing and discarding the tough stems and old leaves. Drain, dry and wrap in a clean damp kitchen towel. Place in the refrigerator for at least 1 hour to chill and crisp.
Peel, quarter and core the pears. Cut each quarter into 3 lengthwise slices and place in a bowl with the juice of 1 lemon. Toss carefully and thoroughly to keep the flesh from turning brown.
Squeeze 3 Tbles of juice from 1 or 2 lemons into a small bowl. Add the salt and stir to dissolve. Whisk in the honey, and then the olive oil and a little pepper. Taste and adjust the seasoning.
Arrange the watercress on individual salad plates and top with the pear slices. Scatter the walnut pieces and crumbled cheese over the top. Whisk the dressing again and drizzle over the salad or pass it separately in a bowl.
Serves 8 - 10
REDSKIN POTATO SALAD with BACON and LEEKS
(from Famie’s Adventures in Cooking)
1 ½ lbs small redskin potatoes
½ lb bacon, diced small
½ cup plus 2 Tbles olive oil
1 leek (white part only), rinsed thoroughly, finely chopped
¼ cup apple cider vinegar
3 tsp whole grain mustard
3 tsp brown sugar
Salt and pepper to taste
1. Place the potatoes in a large stockpot, cover with water, and bring to a boil. Reduce the heat and cook the potatoes about 20 minutes or until they are tender. Remove from heat, let cool, and cut the potatoes into quarters. Set aside.
2. Cook the bacon in a large sauté pan until crispy. Drain on paper toweling.
3. In a large sauté pan, heat 2 Tbles of olive oil. Add the leeks and sauté until tender, about 3-5 minutes. Add cooked bacon to the leeks.
4. In a large bowl, combine the quartered potatoes, bacon-leek mixture and fresh dill. Toss gently to combine.
5. In a blender, combine the cider vinegar, mustard, and brown sugar. With the blender on, slowly add the remaining ½ cup olive oil in a steady stream to combine well.
6. Pour the dressing over the potatoes and toss gently to coat. Season with salt and pepper to taste. Serve warm.
PARTY CRANBERRY SALAD
(from my Pig Out, Selected Recipes from
The Junior League of Waterloo-Cedar Falls, Iowa)
"Good for Thanksgiving dinner with turkey."
Planning: Must be made ahead; needs a 10-cup mold
Preparation Time: 45 minutes
Quantity: Makes 12-16 servings
Chilling Time: Several hours
1 pound fresh cranberries, ground
2 cups sugar
1 Tbles unflavored gelatin
¼ cup cold water
1 cup miniature marshmallows
½ cup pecans, chopped
1 cup white grapes, sliced
1 cup whipping cream
1. Add the sugar to the ground cranberries. Let stand for several hours.
2. 2. Pour off the juice from the cranberries and bring to a boil. Add the gelatin, dissolved in the ¼ cup cold water, to the cranberry juice. Add the ground cranberries, marshmallows, nuts, and grapes. Let the mixture cool until it begins to thicken.
3. Whip the cream and add to the slightly thickened gelatin mix and put in a mold.
4. Chill several hours until firm.
SALAD NICOISE (nee-swa)
From Bright Party Ideas
1 cup Olive Oil 1 clove garlic, crushed
1 cup Mazola corn oil 1 Tbles salt
½ cup tarragon vinegar 1 tsp coarse ground pepper
¼ cup fresh lemon juice 1 Tbles dry mustard
Early in the day, blend dressing ingredients. Remove garlic clove before marinating the vegetables.
1 large head romaine or other leaf lettuce
1 onion, thinly sliced
2 cups green beans
2 cups artichoke hearts
1 cup pitted black olives
1 green pepper, cut in rings
1 red pepper, cut in rings
1 can anchovies
6 hard cooked eggs, quartered
2 cucumbers or zucchini, cut in julienne strips
4 tomatoes, quartered
Combine potatoes, beans, artichoke hearts and onions with the dressing. Marinate the mixture in the refrigerator for at least 2 hours, stirring gently 2 or 3 times. To serve, generously line large plate or tray with greens. Drain the marinated vegetables and spoon onto greens. Reserve the dressing. Arrange the remainder of ingredients attractively over other vegetables and garnish with parsley. Just before serving, pour a little dressing over all and put rest in a bowl at side of tray for self serve. Serves 10 – 12.