Tag Archives: Mayonnaise

Low fat Ranch dressing

Ranch dressing
Ingredient list

4 tsp. olive or vegetable oil
2 tsp. cider vinegar
artificial sweetener equivalent to 2 tsp. sugar
1/4 tsp. dried marjoram
3/4 cup buttermilk
3 tbsp. plain non-fat yogurt
2 tbsp. fat-free mayonnaise
2 tbsp. finely chopped onion
2 tbsp. minced fresh parsley
1 garlic clove, minced
Instructions

In bowl, combine oil, vinegar, sweetner, and marjoram. Whisk in buttermilk, yogurt, and mayonnaise. Stir in onion, parsley, and garlic. Cover and refrigerate for 6 hours or overnight to thicken. Whisk before serving. Refrigerate dressing at all times.

Chicken Bow Tie salad

Ingredient list

4 chicken breasts
6 cups bow tie macaroni (cook 12 min. and drain)
1 1/2 tsp salt
1/4 tsp pepper
1 16 oz low cal coleslaw dressing (Kraft)
2 cups non fat mayo or yogurt
2 dashes of thyme
2 pinches of ginger
2 cups chopped celery
4 cups red grapes halved
2-20 oz cans pineapple tidbits
1/1/2 cup sliced almonds if desired
Instructions

Mix all ingredients UP TO the celery the night before or early in the day.
Then add: celery, grapes, pineapple and almonds if desired.
Stir carefully and then serve as a salad or on pita bread.

Classic Potato Salad

Potato Salad_1

Potato Salad_3
Prep Time: 10 min.
Total Time: 25 min.

Ingredients

2 lb new potatoes
1 cup mayonnaise
1 tbsp Dijon mustard
4 slices bacon, cooked until crispy and crumbled
2 green onions, finely sliced
½ cup finely diced red onion
3 celery stalks, finely diced
¼ cup finely chopped dill
½ tsp salt
¼ tsp pepper

Preparation Instructions

1. Place potatoes in a large pot of salted, cold water. Bring to a boil. Reduce heat to low and simmer, until tender, about 10 min. Drain and rinse with cold water to cool. Cut each potato into quarters. Place in a large bowl.

2. To potatoes add mayonnaise, Dijon, crumbled bacon pieces, green onions, red onion, celery, dill, salt and pepper. Mix well. Cover with plastic wrap and refrigerate until ready to serve.

Chicken broccoli casserole

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

Ingredients

2 pkgs. frozen broccoli or fresh to equal amount
3 c. cooked chicken breasts (2 whole breasts)
1/2 c. mayonnaise
2 can cream of chicken soup
1 tsp. lemon juice
1/2 c. shredded cheddar cheese
1/2 c. soft bread crumbs
1 (5 oz) water chestnuts
1 Tbsp melted butter.

Preparation instructions

1. Cook broccoli; drain
Grease 8×10 glass pan. Arrange broccoli with florets in middle of pan.
2. cover with cubed chicken.
3. Mix soup, lemon, mayonnaise, and chestnuts; pour over chicken ad broccoli. Sprinkle with chesse; top with bread crumbs and butter.
4. Bake 350° for 45 minutes

Serve over rice.

Submitted by: Jennifer L

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

Deviled eggs

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

Ingredients

6 hard-cooked eggs
1/4 c. mayonnaise or salad dressing
1 tsp vinegar
1 tsp prepared mustard

Preparation instructions

Halve hard cooked eggs lengthwise; remove yolds and mash with a fork. Stir in mayonnaise, vinegar, mustartd, and 1/8 tsp salt. Stuff egg whites with yolk mixture. Garnish with paprika or parsley, if desired.

Italian-style Deviled Eggs:
Prepare deviled Eggs as above, except omit mayonnase, vinegar, and mustard. Add 3 Tbsp creamy italian salad dressing to mashed yolks. Stuff egg whites with yold mixture.

Submitted by: Jennifer L