Salads and Veggies


2 T. sugar
1/4 c. oil
1 T. sesame oil
1 tsp. seasoned salt
1/2 tsp. pepper
3 T. vinegar
1 packet Ramen seasoning

Shake well to mix, serve over lettuce, cooked chicken breast, and mandarin oranges. Top with toasted almonds and chow mein noodles.


Bring to boil equal parts vinegar, sugar, and water (about 1/2 c. each). Combine with 2 cucumbers, quartered and sliced, garlic (pickled or plain), dried onion and ginger to taste. Allow to chill before serving.


2 c. water
1 c. short-grain (sushi) rice
1 T. sugar
2 T. white or rice vinegar
1 tsp. salt
½ c. grated carrot, about 1 small/medium
¼ c. grated onion
1 tsp. ginger
2 cucumbers
candied ginger, to garnish

Bring the water to a boil, add rice, sugar, vinegar, and salt. Cover and simmer 15-20 min. Let cool a little and stir in the carrot, onion and ginger. Divide the mixture in half and turn out onto two large pieces of waxed paper. Form the rice into a long log about 1 inch across, compressing the rice firmly. Roll up in the waxed paper and refrigerate at least 6 hours. Peel the cucumbers ad cut off the ends. Then using a vegetable peeler, peel strips of cucumber the entire length. Continue making strips in the same place on the cucumber until you reach the seeds. Then turn the cucumber a quarter turn and repeat the process. Lay the strips out on paper towels, overlapping two at a time as necessary to make strips about 1 inch wide. Roll up and refrigerate. To assemble the sushi, unroll a strip of cucumber and cut a piece of the firmed rice about the same width as the cucumber, and roll it up. Place on a serving dish and garnish with little bits of candied ginger, if desired.


1 medium cauliflower
¼ c. chopped scallions
2 T. butter
2 T. flour
1 ¼ c. milk
1 tsp. curry powder
¼ tsp. ginger
½ c. coarsely chopped walnuts
¾ c. Parmesan
½ c. bread crumbs

Separate cauliflower head into flowerets. Place in a large round casserole and add ½ c. water. Steam in microwave, covered but vented, for about 8 minutes. Cauliflower should be partially cooked but not completely tender.

Meanwhile, melt butter in a saucepan; add scallions and flour and cook, stirring, for about 2 minutes. Add milk, continuing to stir, and bring to a boil. Lower the heat and add curry powder and ginger, stirring and cooking for 2-3 more minutes before removing from heat.

Combine cauliflower, walnuts, and sauce in casserole; top with Parmesan and bread crumbs. Bake at 400º for 15-20 minutes, until hot, bubbly, and golden on top.


4 T. butter
1 small onion, chopped
3 cups diced potatoes
½ c. chicken broth
2 tsp. curry powder
2 tsp. lemon juice
Salt and pepper

Melt butter in a skillet, add the onion, and cook until the onion is glassy. Add the potatoes and cook over low heat, stirring occasionally, until the potatoes have just absorbed the butter, about 20 minutes. Add the chicken broth, curry powder, and lemon juice, and stir to blend. Continue to cook over low heat for another few minutes as the broth is absorbed. Season with salt and pepper to taste.


5 oz. olive oil
3 T. white vinegar
2 T. sugar
¼ c. ketchup
1 tsp. Worcestershire sauce
1 garlic clove, crushed


½ lb. of pasta suitable for pasta salad, such as macaroni, small shells, rings, etc.
up to 1 lb. of cabbage, shredded
1 lb. frozen peas
4 oz. cheddar cheese, cubed
2 oz. pepperoni, diced
3 oz. ham or Canadian bacon, diced

The following vegetables, as available and to taste:
celery, chopped
cucumber, halved or quartered and sliced
green pepper, diced or sliced
cherry or grape tomatoes, halved
artichoke hearts, quartered
olives, sliced
carrot, shredded

For dressing:
1 ½ c. mayonnaise
½ c. olive oil
¼ c. vinegar (white or cider)
¼ c. sugar
2 T. lemon juice
1 T. prepared mustard
1 tsp. seasoned salt

Boil pasta as directed on package, rinsing with cold running water after cooking. Blend dressing ingredients in bowl and pour over pasta, then add remaining salad ingredients and stir. Let stand in refrigerator for a few hours before serving to chill, combine flavors, and soften cabbage slightly.


¼ c. yellow mustard
3 oz. honey
½ c. olive oil
3 T. lemon juice (or white vinegar)
½ tsp. salt
½ tsp. pepper

Shake very well to combine.


2 T. white vinegar, lemon juice or whey
zest of a lemon
½ c. olive oil
½ c. sour cream
2 T. mayonnaise
1 tsp. Worcestershire sauce
salt and pepper to taste (start with ½ tsp. and ⅛ tsp, add as needed)
¼ tsp. paprika
rosemary, thyme, dill, parsley, tarragon: up to 1 tsp. fresh minced, or ¼-½ tsp. dried

Shake well to combine, refrigerate 1 hour before serving.


3 T. red wine vinegar
½ c. olive oil
¼ c. water
1 garlic clove, crushed
1 tsp. sugar
1 tsp. oregano
½ tsp. dried basil
½ tsp. mustard
¼ tsp. pepper

Shake well to combine.


1 lb. fresh ripe tomatoes, seeded and chopped
1 small onion, diced finely
1-2 cloves minced garlic
½ of a green pepper, diced
Juice of 1 lime
1 T. red wine vinegar
1 tsp. olive oil
1 tsp. salt
½ tsp. oregano


Place in salad bowl:
1 head Romaine lettuce, chopped and washed
3 hard-boiled eggs, peeled and sliced
2 cans tuna, drained
2 c. green beans, cooked and cooled (or use canned)
1 can pickled beets, sliced into julienne strips
1 to 1 ½ lb. potatoes, cooked, cooled, and peeled, then halved or thickly diced depending on size
olives to taste

Dress with French dressing


4-6 cups cubed bread, about 1-inch cubes
2-3 T. olive oil
½ tsp. Adobo seasoned salt
½ tsp. thyme
2 T. grated Parmesan
2 or 3 large tomatoes, coarsely diced
1 minced garlic clove
1 cup loosely packed basil leaves
cucumber and/or bell peppers, chopped (optional)
3 T. red wine vinegar
½ c. olive oil
½ tsp. mustard
salt and pepper to taste

Place bread cubes on large baking sheet and toss with the oil, seasonings, and Parmesan. Bake in a 400º oven for 10-12 minutes until golden brown and crunchy. Meanwhile, combine the remaining vegetables and dressing ingredients in a large salad bowl; when the croutons are done and have cooled some, toss them in with the vegetables and let everything meld together in the bowl for 15-30 minutes before serving. Lettuce and extra dressing may also be added as desired.


3 T. sugar
2 T. orange juice
2 T. vinegar
1 ½ tsp. orange peel
⅓ c. olive oil
⅓ c. chopped pecans
1 tsp. poppy seeds
¼ tsp. salt
dash pepper


8 oz. angel hair
½ c. peanut butter (creamy is best)
½ c. water
2 T. soy sauce
2 T. white or rice vinegar
1 T. veg. oil
2 cloves chopped garlic
1 tsp. ground ginger
2 tsp. sesame oil
1 large carrot, shredded (about ½ c.)
1 small cucumber, halved and sliced.

Cook and drain pasta. Meanwhile, in large bowl or food processor thoroughly combine all other ingredients except vegetables. Toss with hot pasta, carrots and cucumber to combine.


10 medium carrots
2 T. sugar
2 tsp. cornstarch
1/2 tsp. ginger
1/2 tsp. salt
1/2 c. orange juice
4 T. butter

Slice carrots and cook until tender, about 20 min. Drain. Separately, mix sugar, cornstarch, ginger, salt, and orange juice; cook and stir till thick and bubbly. Stir in butter and carrots. Serves 8.


½ cantaloupe, in 1-inch cubes
7 c. torn fresh spinach
1 ½ c. cubed fully cooked ham
1 c. thinly sliced red onion
½ c. halved green grapes

Dress with Pecan-Poppy Seed dressing


6 tomatoes, cored and chopped
2 cucumbers, seeded if desired and chopped
¼ c. olive oil
2 T. red wine vinegar
1 ½ tsp. dried oregano or marjoram


1 lb. vegetables such as green beans, cauliflower, or frozen mixed types
2 T. butter
2 T. flour
1 ¼ c. milk*
salt, pepper, paprika

Cook vegetables only partway -- they should still be crisp and underdone (time will vary depending on which veggie you choose). Meanwhile, melt butter in a saucepan, stir in the flour, and cook until the paste bubbles a bit (but doesn’t brown), about 2 minutes. Add the milk and cook, continuing to stir, until sauce comes to a boil. Add salt and pepper to taste, a dash of paprika, and lower the heat for 2 more minutes of cooking.

Drain your vegetables as necessary, put them in a casserole dish, and cover with the white sauce. Mix ½ c. buttered bread crumbs with ¾ c. Parmesan cheese and sprinkle over top, then bake in a 400º oven for 15-20 minutes until bubbly and golden.

*Beginners’ tip: heat the milk in advance for easier and smoother incorporation into the butter/flour mixture (the roux).


3 firm ripe green apples, cored and diced (both red and green/yellow, if possible)
1 T. lemon juice
1 c. diced celery
½ c. coarsely chopped walnuts
½ c. mayonnaise
2 tsp. sugar
Optional: ¼ c. raisins, snipped chives

Toss apple pieces with lemon juice in a bowl to coat. Add the celery and walnuts, cover, and chill; stir sugar and mayonnaise together with a dash of pepper, then fold into salad.


Place in salad bowl:
1 head of leaf lettuce, washed and chopped
2 large white mushrooms, sliced
⅓ c. sweetened dried cranberries
2 oz. white cheese: crumbled feta, or shredded white cheddar or monterey jack
½ c. french fried onions (optional: snipped chives instead, to taste)

Dress with a Caesar dressing.

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