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HEALTH SALAD

        Ingredients
        1/2 celery stalk diced                             1 ½ green pepper diced
        3-4 medium tomatoes diced                          6 tablespoon sugar
        1 cucumber with skin and dice                      3/4 tablespoon salt
        1/2 teaspoon celery salt                           1/2 cup of white vinegar


        Instructions
        Mix all ingredients together and refrigerate.


        BROCCOLI SALAD

        Ingredients
        1 head fresh broccoli                               5 hard boiled eggs cut up
        1/2-1 cup cheddar cheese grated                     garlic powder and salt to taste
        3 carrots sliced                                    1 cup sour cream
        1 cup mayonnaise


        Instructions
        Use tender parts of the broccoli. Mix all ingredients. This can be made ahead of time.
        To double for a large gathering use only 8 eggs.


        CARROT & RAISIN SALAD

        Ingredients
        3 cups shredded carrots                1 20 ounce can crushed pineapple (juice included)

        1 pint heavy cream                     1 tablespoon mayonnaise
        2 cups coconut


        Instructions
        Mix all ingredients and refrigerate until cold.
        This recipe was from Linda Moran and her mother.


        SWEET POTATO SALAD

        Ingredients
        2 pounds sweet potatoes                       2 teaspoon Dijon mustard
        4 hard cooked eggs chopped                    1 ½ cups finely chopped celery
        1 ½ cups mayonnaise                           1/4 teaspoon salt
        8 green onions sliced

        Instructions
        Place sweet potatoes in a large saucepan and cover with water. Cover and boil gently
        until the potatoes can be easily pierced with the tip of a sharp knife, about 30-45
        minutes. Drain. When Potatoes are cool, peel and dice. In a large bowl, combine
        mayonnaise, mustard and salt. Stir in eggs, celery and onions. Add potatoes: stir gently
        to mix. Cover and refrigerate for 2-4 hours. Yield 8-10 servings.

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