Salads and Appetizers

Published:

Layered Basil Salad

4 cups assorted salad greens, torn

1 1/2 cups cooked macaroni

1 medium red onion, diced

1/3 cup shredded Swiss cheese

4 medium carrots, shredded

2 cups frozen peas, thawed

3/4 lb. fully cooked diced ham

1/3 cup shredded Cheddar cheese

Dressing:

1 cup mayonnaise

2 tsp. Dijon mustard

1/2 tsp. salt

1/2 cup sour cream

1 1/2 tsp. chooped basil or 1/2 tsp. dried basil

1/4 tsp. pepper

Optional: 2 hard-boiled eggs, cut into wedges

In a 3 1/2 quart glass bowl, layer greens, carrots, macaroni, peas, onion, ham and cheeses.

In a small bowl, combine the dressing ingredients, all except eggs and mix well. Spread over the salad.

Garnish with eggs if desired. Cover and chill for several hours over night. Before serving, mix well to coat entire salad. Serves 12-14.

Carol Grimm

Carrollton

Hawaiian Cheese Ball

2 (8 oz.) pkgs. cream cheese

1 small can crushed pineapple, drained

1 cup chopped pecans or walnuts

1/2 cup chopped green peppers

2 tsp. chopped onions

1 tsp. seasoned salt

Mix all ingredients, except nuts, and form in a ball, then roll in 1 cup of nuts. Chill overnight. Serve with your favorite crackers.

Diana Nolf

Waynesburg

Cinnamon Puff Bread

1 cup water

1/2 cup plus 2 Tbsp. melted butter

1 cup flour

3 eggs

1/2 cup sugar

1 Tbsp. Cinnamon

Bring 1/2 cup butter and water to a boil in a large saucepan. Add flour and stir until dough forms a ball.Let cool until just warm to the touch. Beat with mixer, adding eggs one at a time. Continue to beat 5 minutes. Spread batter on to a greased 15-inch by 10-inch by 1-inch baking sheet.Brush top with 2 Tbsp. melted butter. Sprinkle with mixed cinnamon and sugar. Bake at 400 degrees for 30 minutes. Will puff during baking.

Mary Hunsberger

Mechanicstown

Fiesta Corn Chip Salad

2 cans (15.25 oz. each) whole kernel corn, drained

8 oz. shredded Mexican cheese blend

1 medium red sweet pepper, chopped

1 cup mayonnaise

1/8 tsp. salt

1/8 tsp. pepper

1 pkg (9.25 oz.) chili cheese-flavored corn chips, crushed

Mix first six ingredients together, chill. Just before serving, stir in corn chips. Enjoy.

Jennifer Burns

Minerva

Chips and Dip

16 oz. sour cream

8 oz. cream cheese

3 Tbsp. taco seasoning

lettuce, chopped

tomatoes, diced

tortilla chips

Mix sour cream, cream cheese and taco seasoning in food processor until smooth. Pour onto shallow serving platter. Top with chopped lettuce and diced tomatoes. Serve with tortilla chips.

Ada Delagrange

Carrollton

Grilled Barbecue

Chicken Pizza

4 10-inch flour tortillas

1/2 cup barbecue sauce

2 cup cooked chicken, diced

1 green pepper, finely chopped

1 red onion, finely chopped

2 cup shredded Cheddar cheese

Spread tortillas with barbecue sauce. Cover with chicken, pepper, and onion. Sprinkle with cheese. Grill over low heat until cheese is melted and toppings are heated through. Watch carefully so the tortillas do not burn. Cut each tortilla into 6-8 slices and serve immediately.

Jennifer Bryan

Paris

Strawberry Spinach Salad with Hot Bacon Dressing

8 cups torn spinach or lettuce, may use vegetables of ones choosing

Dressing:

3/4 lb. sliced bacon, diced

1/2 cup chopped onions

1 cup cider vinegar

2 cup water

2 Tbsp. Dijon mustard

1 tsp. salt

1/4 tsp. pepper

3 Tbsp. cornstarch

2 Tbsp. water

1 1/2 cup sugar

Cook bacon until crisp. Remove bacon and set aside. Drain, reserving 2 Tbsp. drippings in skillet. Add onions, saute until tender. Remove from heat. Add vinegar, water, sugar, mustard, salt, pepper and bacon. Combine cornstarch and cold water, stir into skillet. Cook and stir until mixture comes to a boil. Boil 2 minutes, stirring constantly. Serve warm over spinach. Refrigerate leftovers. It is also good on other salads.

Miriam Byler

Carrollton

Mini Ham Puffs

1/4 lb. cooked ham, finely chopped

1 onion, finely chopped

1/2 cup shredded Swiss cheese

1 egg, beaten

1 1/2 tsp. Dijon mustard

1/8 tsp. pepper

8 oz. tube refrigerated crescent rolls

Place ham and onion in mixing bowl. Add cheese, egg, mustard and pepper; mix well. Lightly spray muffin pan with non-stick spray. unroll crescent rolls and press dough into large rectangle. Cut rectangle into 24 pieces using pizza cutter. Press dough pieces into muffin cups. Fill each muffin cup with ham filling. Bake at 350 degrees for 13-15 minutes or until golden brown. Makes two dozen.

Donna Wey

Malvern

Best Ever Fruit Dip

1 cup plain yogurt

1/4 cup sugar

1 Tbsp. orange zest

1/4 cup orange juice

2 cups cool whip, thawed

Whisk first four ingredients in a medium boil. Stir in cool whip. Refrigerate 3 hours. Serve with fresh fruit.

Melinda Fravel

East Canton

Crab Dip

1/2-2/3 cup mayonnaise

1/2 tsp. dry mustard

1/2 tsp. accent seasoning

1/2 tsp. dill weed

1/2 tsp. garlic powder

8 oz. cream cheese

1/2 cup celery, chopped

1/4 cup onion, chopped

1/4 cup green pepper, chopped

1 lb. crab, imitation meat or small shrimp

Mix all together. Serve on crackers.

Marty Beachy

Waynesburg

Caria's Texas Caviar

1 (15 oz.) can black eyed peas

2 (15 oz.) can pinto beans, drained

1 (4 oz.) pimentos, chopped

1 small green pepper, chopped

2 stalks celery, finely sliced

1 cup chopped red onion

1 small can white corn

2 small jalapeƱo peppers, chopped

Dressing:

1/2 cup salad oil

1/2 cup cider vinegar

2 tsp. pepper

1 tsp. salt

1/2 cup sugar

Parsley and garlic to taste

Combine the first 8 ingredients. Then to the side, boil 1 or 2 minutes of the dressing ingredients. After cool, pour over the bean and pepper mixture and let it marinate for at least 2 hours. Serve with scoop Fritos. Serves 2.

Susan Scott

Malvern

Seven Layer Salad

1 cup cauliflower

1 head lettuce

2 hard-boiled eggs

2 cups mayonnaise

1/2 cup celery

1/2 lb. bacon

1/4 cup sugar

1/2 tsp. mustard

1 cup broccoli

6 oz. shredded cheese

1 Tbsp. vinegar

pinch of salt

Cut up lettuce in small pieces. Layer on salad plate the lettuce, celery, broccoli, cauliflower, sliced eggs, and bacon pieces. Mix dressing and put on top, then put shredded cheese on top of dressing. Celery, broccoli and cauliflower should be cut finely. Serves 6-8.

Kathryn Hostetler

East Rochester

Savory Party Bread

1 unsliced round loaf (1 lb.) sourdough bread

1 lb. Monterey Jack cheese, sliced

1/2 cup melted butter

1/2 cup chopped green onions

2-3 tsp. poppy seeds

Cut the bread lengthwise and width-wise without cutting through the bottom crust. Insert cheese between cuts. Combine butter, onions and poppy seeds, then drizzle over the bread. Wrap in foil and place on a baking sheet and bake for 350 degrees for 15 minutes. Unwrap, bake 10 minutes longer or until the cheese is melted.

Carol Grimm

Carrollton

Artichoke Dip

2 cans artichokes, drained

1 cup mayonnaise

1 cup Parmesan cheese

1 tsp. garlic powder

dash of pepper

Chop artichokes, then add mayonnaise, cheese, garlic powder, and pepper. Mix well. Put in 8-inch by 8-inch dish. Bake 10 minutes at 350 degrees.

Pauline Cope

East Sparta

Radish Cream

Cheese Spread

8 oz. cream cheese

1/2 tsp. Worcestershire sauce

1/4 cup butter, softened

1/2 tsp. celery salt

dash of paprika

1 cup radishes, chopped fine

1/2 cup green onions, chopped

Mix all ingredients except radishes and onions until smooth. Then stir in radishes and onions and chill several hours to blend flavors. Spread on snack crackers. Optional, 1 pkg. Hidden Valley Ranch Dressing mix, 1/2 tsp. garlic salt and 2 cups shredded cheese can be added.

Ada Delagrange

Carrollton

Chicken French

Bread Pizza

1 loaf french bread

1/2 cup butter, softened

1/2 cup shredded Cheddar cheese

1/3 cup grated Parmesan cheese

1 garlic clove, minced

1/4 tsp. Italian seasoning

1/4 cup shredded cooked chicken

1 cup Mozzarella cheese

Cut bread in half lengthwise. Combine butter, cheddar cheese, parmesan, garlic and Italian seasoning. Divide in half and spread over both bread halves. Top with chicken and mozzarella cheese. Bake at 350 degrees for 10-12 minutes or until cheese is melted. Slice into 2 inch pieces.

Marion Detweiler

Carrollton

Frozen Cherry Salad

1 can sweetened condensed milk

1 large can cherry pie filling

1 (8 oz.) whipped topping

1 cup nuts

2 Tbsp. lemon juice

1 can crushed pineapple, undrained

Mix and freeze in flat dish or pan, thaw 15 minutes before serving. Cut in squares.

Marty Beachy

Waynesburg

Deluxe Cheeseburger Salad

4 sesame-seed hamburger bun tops

1 small red onion, divided

2 plum tomatoes

3/4 lb. ground beef

1/2 cup finely diced dill pickles

3/4 cup ketchup

1 Tbsp. yellow mustard

8 cups thinly sliced romaine lettuce

1 cup (4 oz.) shredded Cheddar cheese

Preheat oven to 425 degrees, slice bun tops into 1/4 inch strips (if bun tops are very thick, slice bottoms off horizontally before slicing into strips). Arrange in a single layer on cookie sheet; bake 8-10 minutes or until lightly toasted. Remove to cooling rack; cool completely. Slice half of the onion crosswise into thin rings. Cut tomatoes into pieces. Set onion and tomatoes aside. Cook ground beef over medium heat 5-7 minutes or until no longer pink. Chop remaining onion half and finely dice pickles. Combine chopped onion, pickles, ketchup and mustard. Add ground beef and mix well.

To serve, arrange lettuce on a large serving platter. Spoon beef mixture over lettuce. Top with cheese, tomatoes and sliced onion. Arrange hamburger bun croutons around edge of platter. Serve immediately. Serves 6.

Viola Shetler

Mechanicstown

Chicken Cheese Ball

2-8 oz. Philly Cream cheese

2 Tbsp. Worechester sauce

1 Tbsp. lemon juice

3 Tbsp. chopped onion

2 Tbsp. oleo, soft

2 cans chicken (Swanson)broth

3/4 cup chopped nuts

2 Tbsp. chopped green peppers

Blend all ingredients, except for nuts. Refrigerate for 2 hours, then roll in chopped nuts. Serves 20.

Pauline Boyer

Amsterdam

Vichyssoise

1-1/2 lb. potatoes, peeled and diced

4 Tbsp. butter

1 tsp. salt

1/2 tsp. white pepper

6 medium leeks, cut into 1-inch pieces

2 cups heavy cream

4 cups chicken broth

pinch of ground nutmeg

1/2 cup chopped fresh chives

Melt butter in a medium pot over medium heat and saute the leekes for 3 minutes until wilted. Add the chicken broth and bring to a boil. Add potatoes, reduce the heat and simmer about 12 minutes until potatoes are tender. Season with salt and pepper and nutmeg. Remove the mixture from the heat and let it cool slightly, then puree it in a blender in two batches until very smooth. Chill the soup for at least 3 hours or overnight. Mix in heavy cream just before serving. Ladle soup into small bowls and garnish with chopped chives. Serves 6.

JoLane Elson

Magnolia

Italian Cheese Bread

2 1/2 cups all purpose flour

1 tsp. salt

1 tsp. sugar

1 Tbsp. quick-rise yeast

1 cup warm water (120-130 degrees)

1 Tbsp. vegetable oil

Topping:

1/3-1/3 cup prepared Italian salad dressing

1/4 tsp. salt

1/4 tsp. garlic powder

1/4 tsp. dried oregano

1/4 tsp/ dried thyme

Dash of pepper

1 Tbsp. grated Parmesan cheese

1/2 cup shredded Mozzarella cheese

In a bowl, combine the first four ingredients. Combine water and oil, add to the flour mixture. Add additional flour if needed to form a soft dough. Turn on to a floured surface, knead for 1-2 minutes or until smooth and elastic. Place into a greased bowl, turning once to grease top. Cover and let rise in a warm place for 20 minutes.

Punch the dough down, place on a greased 12-inch circle. Brush with salad dressing. Combine the seasonings, sprinkle over top. Sprinkle with cheeses. Bake at 450 degrees for 15 minutes or until golden brown. Serve brown. Makes one loaf.

Christena Byler

Carrollton

Sweet Pumpkin Dip

2 8-oz. pkgs. cream cheese, softened

4 cups powdered sugar

30 oz. can pumpkin pie filling mix

2 tsp. cinnamon

1 tsp. ground ginger

gingersnap cookies or graham pretzels

Mix cream cheese and powdered sugar in a large bowl. Blend in pie filling and spices; cover and chill. Serve with gingersnaps or graham pretzels for dipping. Makes about 9 cups.

Donna Wey

Malvern

Stuffed Pepper Soup

1 cup chopped onions

1/4 cup chopped celery

1 clove garlic

2 cups chopped green peppers

2 Tbsp. oil

1/2 lb. ground beef

1 can crushed tomatoes

1/2 cup juice

3 cups water

2 tsp. sugar

salt and pepper to taste

1/2 tsp. cinnamon

2 Tbsp. parsley

1/4 cup rice

Saute onion, peppers, celery and garlic. Stir in beef until browned, then stir in rice. Add remaining ingredients. Cook for 45 minutes. Makes about 6 cups.

Marty Beachy

Waynesburg

Apple Dip

1 (8 oz.) cream cheese

1/2 cup brown sugar

1/4 cup xxx sugar

1 tsp. vanilla

1/2-2/3 cup toffee bits.

Mix and enjoy.

Elvesta Miller

Carrollton

Baked French Toast with Blueberry Sauce

1/4 cup butter, melted

4 eggs

1 cup 2-percent milk

1 tsp. vanilla extract

1/2 tsp. ground nutmeg

8 slices Texas toast

Sauce:

1/4 cup sugar

1 1/2 tsp. cornstarch

1/4 tsp. ground cinnamon

1/8 tsp. ground cloves

1 1/2 cup fresh or frozen blueberries

2 Tbsp. thawed orange juice concentrate

Pour melted butter on a 15 inch by 10 inch by 1 inch baking pan. Lift and tilt pan to coat bottom evenly. In a large shallow bowl, whisk the eggs, milk, vanilla and nutmeg. Dip both sides of Texas toast into egg mixture; place on prepared pan. Bake at 375 degrees for 20-25 minutes or until lightly browned. For sauce, in a large saucepan, combine the sugar, cornstarch, cinnamon and cloves. Stir in the blueberries and orange juice concentrate. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with F rench toast.

Elizabeth McNutt

Malvern

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