Tag Archives: Dressing

Leslie’s fruit salad dressing

from Jennifer L.’s book, North Branch , MN

Ingredients

1 egg; beaten
1/2 c. sugar
1 tbsp orange rind; grated
1 tsp lemon rind; grated
1 tbsp lemon juice
1 c. whipping cream; whipped

Preparation instructions

Cook egg, sugar, orange rind, lemon rind,and lemon juice; Stir over low heat for 5 minutes until thick.
Fold whipping cream into cooked mixture.
After it has cooled slightly, enjoy.

Mint leaves optional

Submitted by: Jennifer L

Veggie pizza

from karen a.’s book, Underwood, MN

Ingredients

2 pkg cresent rolls
16 oz cream cheese
3/4 cup mayonaise
1 1(1oz) hidden vally dressing mix
1/2 tsp dill weed
1/4 tsp garlic salt
1/4 tsp pepper
vetables cut up

Preparation instructions

spread rolls on a 17×11 inch pan and bake according to package directions. Cool. Mix cream cheese, mayonaise, dressing mix and seasonnings; spread over crust. Place cup of vegetables on top of pizza suggestions; cauliflower, broccoli carrots ,green onions or chives or ripe olives. cut vegetables very small cut pizza into squares and serve.

Submitted by: karen a

Potato salad

by Mandy D.’s book, Colton, SD

Ingredients

8 medium potatoes, peeled
4 eggs
1 onion, chopped
1/2 cup chopped celery

Dressing:
2/3 cup Mayonaise
1/4 cup mustard
2 tbsp pickle juice
salt and pepper to taste

Preparation instructions

Boil potatoes until tender and then cut up and cool. Boil the eggs until firm (about 15 minutes) and then rough chop and cool. Once both are cooled put together in a large bowl and add onion and celery. Mix dressing ingredients together. You can adjust levels of ingredients by taste or texture. If you like a thicker dressing, increase amounts of mayo, mustard and pickle juice. Add the dressing to the potato mixture and mix well. Chill before serving.

Submitted by: Mandy D

Yummy yam salad

from Rebecca Y.’s book, Sautee-Nacoochee, GA

Ingredients

3 to 3-1/2 lbs. red sweet potatoes
1/2 cup chopped green pepper
1 cup chopped celery
1 cup sweet green onion with tops, thinly sliced
1/4 cup finely chopped dill pickle
1/4 cup finely chopped sweet pickle relish
Dressing:
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup lemon juice
1/2 tsp each of salt and ground white pepper
2 to 3 dashes tabasco sauce

Preparation instructions

Peel, wash and cut sweet potatoes into 1/2 inch cubes. They should measure 8 cups. Place cubes with 1 cup water into a microwave-proof dish. Cover with plastic wrap and cook on high, stirring 3 or 4 times, for 15 to 20 minutes or until just tender. Drain and cool. Add all other ingredients along with the dressing and toss gently.

Dressing:
Whisk mayonnaise, sour cream, lemon juice, salt, pepper and tabasco sauce until smooth. Makes one cup.

Submitted by: Rebecca Y