southfloridasun.net • Twitter@sfsuntimes • sfsuntimes@aol.com • Thursday, May 14, 2015 Page 5B
REFRESHING SALADS SHRIMP SALAD 1 pound shrimp, peeled and deveined 2 hard-cooked eggs, chopped 1/2 cup celery, thinly sliced 1/2 cup mayonnaise 1 teaspoon Dijon mustard 1/4 teaspoon onion powder salt and pepper to taste 1. Parboil shrimp in a small saucepan of salted boiling water until pink. 2. Strain shrimp and rinse in very cold water. 3. In a small bowl, mix the shrimp, eggs, celery, mayonnaise, mustard, onion powder, salt and pepper. 4. Chill in the refrigerator at least 1 hour. PASTA SALAD Salad Ingredients: 2 cups cooked rotini pasta, drained (about 1 cup uncooked) 1/2 cup chopped red bell pepper 1/2 cup chopped green bell pepper 1 cup cubed provolone cheese 1 carrot, cut into julienne strips 1/4 cup minced red onion 1 (2 1/4 oz.) can sliced pitted black olives 1/4 pound salami, chopped Dressing Ingredients: 1/3 cup extra virgin olive oil 2 Tablespoons red wine vinegar 1/2 teaspoon salt 1/4 teaspoon ground black
Treat your family to something light and tasty during those hot days
1. Place chicken in a bowl and cover with waxed paper. 2. Cook in microwave about 5 minutes. Remove and drain chicken to remove any fat. Prepare taco mix as directed, substituting chicken for beef. 3. Place lettuce, tomatoes, and chips in a large bowl. 4. Add drained beans, grated cheese, and salad dressing. Mix well. Serve immediately.
pepper 1/2 teaspoon sugar 1/2 teaspoon dry mustard 3 to 4 Tablespoons finely chopped fresh basil, or to taste 1. Combine pasta, red pepper, green pepper, cheese, carrot, onion, olives and salami in a large bowl. 2. Thoroughly mix the olive oil, vinegar, salt, pepper, sugar, mustard and basil in a small bowl. 3. Pour dressing mixture over pasta. Toss to coat. 4. Cover and refrigerate at least 3 hours before serving. TUNA SALAD 3 eggs, hard-boiled and chopped 2 Tablespoons dill relish 2 Tablespoons mayonnaise 1 teaspoon Louisiana hot sauce 2 teaspoons Dijon mustard 6-1/2 oz. can tuna, drained 1. Combine eggs and dill relish. 2. Add the rest of the ingredients except tuna, and mix well. 3. Add tuna. If the mixture is dry, add some more mayonnaise.
Nutritious Bananas
49¢
Lb
GERMAN POTATO SALAD GERMAN POTATO SALAD 1 pound bacon 2 medium onions, chopped 3/4 cup sugar 1 Tablespoon salt 2 teaspoons celery seed 1/2 teaspoon pepper 1 cup vinegar 1/2 cup water 12 cups potatoes, cooked and diced parsley 1. Cook bacon until crisp; drain (reserving 1/2 cup fat), and crumble. 2. Cook onion in fat until just tender. Blend in sugar, salt, celery seed, and pepper to taste. Add vinegar and water. Cook and stir until thickened and bubbly. 3. Add bacon and potatoes;
Large Juicy Watermelons
3
$ 99
Ea
heat thoroughly, tossing lightly so as not to break up the potato slices. 4. Garnish with parsley. Can be served warm or chilled. Serves 16. CHICKEN TACO SALAD 1 pound chicken meat , white skinless 1/2 cup lettuce, torn into pieces 2 medium tomatoes, cut into pieces 1 can kidney beans, rinsed and drained (15 oz. size) 1 package taco seasoning mix 1/2 cup cheddar cheese hot sauce to taste 1/2 package tortilla chips 1 bottle Kraft Salad Dressing, Catalina flavor
HAM SALAD 2 cups mayonnaise 1 cup sweet pickle relish 2 teaspoons salt 1/2 teaspoon ground black pepper 2 pounds ham, smoked boneless (about 6 cups), finely diced 1 medium onion, finely diced (about 1/2 cup) 1 small green bell pepper, cored seeded (about 1 cup), finely diced 2 stalks celery, finely diced (about 1 cup) 1. Stir the mayonnaise, relish, salt, and pepper in a large mixing bowl until blended. 2. Add the remaining ingredients and toss until coated. 3. Store the salad, covered, in the refrigerator.
Beautiful Golden Delicious Apples
99¢
Lb
HOT POTATO WITH BACON 6 potatoes, 2 pounds 1 cup chopped onions 3 Tablespoons fresh parsley, chopped 1 teaspoon salt 1/4 teaspoon black pepper 2/3 cup vinegar 1/3 cup water 1 1/2 teaspoons sugar 1 egg 1/3 cup salad oil bacon, cooked to crisp 1. Scrub potatoes and cook with skin on in enough water to cover. Cover pan and cook until tender, about 25-30 minutes. Drain potatoes and shake pan over low heat to dry potatoes. Peel and cut into approximately 1/4-inch pieces. 2. Place in a large bowl and toss with the 1 cup chopped onions, chopped parsley, salt and black pepper. 3. Combine 2/3 cup vinegar, 1/3 cup water and 1 1/2 teaspoon sugar in a small pan; heat to boiling. 4. Place the egg into a small bowl and beat slightly with a wire whisk. Continue beating while slowly pouring in the vinegar mixture. Slowly pour in the salad oil, whisking constantly. 5. Immediately pour this mixture over the warm potatoes and stir to coat evenly. Place the potatoes into a large skillet over low heat until heated throughout.
Tomatoes On The Vine
1
$ 19
Lb
Prices Valid May 14th Thru May 20th, 2015