Marinated Cheese

1 1/2 cup olive oil
1/2 cup white wine vinegar
3 Tbs chopped fresh parsley
3 Tbs minced green onions
1 tsp sugar
3/4 tsp freshly ground pepper
3 cloves of garlic, minced
1 (2 ounce) jar diced pimiento, drained
1 5 1/2-x2-x1-inch block sharp Cheddar cheese (8-ounces), chilled
1 (8-ounce) package cream cheese, chilled
Garnish: fresh parsley sprigs

Combine first 10 ingredients in a jar, cover tightly, and shake vigorously. Set marinade mixture aside.

Cut block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4-inch-thick slices; set aside. Repeat procedure with cream cheese. Arrange cheese slices alternately in a shallow baking dish, standing slices on edges. Pour marinade over cheese slices. Cover and marinate in refrigerator at least 8 hours.

Transfer cheese slices to a serving platter in the same alternating fashion, reserving marinade. Spoon marinade over cheese slices. Garnish, if desired. Serve with assorted crackers.
Yield: 12 to 16 appetizer servings


This is a real crowd pleaser!
(Submitted by W. Adamson)

Blue Cheese Salad and Dressing

This one was given to me from my best friend in California. Thanks, Barbie!

1 head red leaf lettuce
1/2 c. crumbled blue cheese
1 c. dried cranberries
3/4 c. chopped walnuts
 
Dressing:
1/4 c. tarragon vinegar
1/2 Tbs. white or black pepper
1/2 c. canola oil
1/4 Tbs. garlic powder
1 Tbs. sugar
A pinch of paprika for color
3/4 Tbs. salt

Make dressing and store in the refrigerator. When ready, combine salad
ingredients together and add dressing.

 (submitted by W. Adamson)

Caesar Salad

This Caesar is a low-fat version, but no one will ever know!

1/4 c. grated Parmesan cheese
1/4 c. fat-free mayonnaise
1/4 c. water
2 Tbs. fresh lemon juice
1/2 tsp. Anchovy paste
1/2 tsp. Worcestershire sauce
1/4 tsp. freshly ground pepper
1/8 tsp. dry mustard
2 cloves garlic, minced
4 l-oz slices French bread, cut into t-inch cubes
8 c. torn romaine lettuce
 
1. Preheat oven to 300 degrees
2. Combine first 9 ingredients in a small bowl; stir well with a whisk.
3. Place bread cubes on a baking sheet, and bake at 300 degrees for 15 minutes or until toasted. Combine croutons and lettuce in a large bowl. Add dressing, and toss to coat.

Makes 4 2-cup servings.

 (submitted by W. Adamson)

Tiffany's Chicken Salad

 This is a very light salad, that tastes absolutely heavenly!!

1 c. salad oi
1/3 c. white vinegar
1/4 c. lemon juice
2/3 c. sugar
1/2 c. chopped onion
1 clove garlic, minced
2 tsp. dry mustard
2 tsp. salt
5 Tbs. mayonnaise

Combine all ingredients above in blender and store in the refrigerator. Serve with lettuce, sliced baked chicken, red cabbage and top with sprouts.


 (submitted by W. Adamson)

Chicken Won Ton Salad and Dressing

Dressing
1/4 c. sugar
1 tsp. sesame seeds
1 tsp. salt
1/4 c. vegetable oil
1/4 c. white vinegar
1/2 tsp. Accent

Combine the above ingredients in a jar, and then store in the refrigerator.
1 head of lettuce
Cubed chicken (boil chicken for Parsley 20-30 minutes)
Green onions 1 pkg.
Won Tons (find in the produce section)

Combine above ingredients, add dressing and enjoy! (Thanks to my mother-in-law for this one!)

(submitted by W. Adamson)

Chicken Salad and Dressing

1head romaine lettuce
4 chicken breast halves, cooked
1 bunch Spinach
8 oz. slivered almonds
1 head iceberg lettuce
1/2 C craisins
1 lb. Bacon, cooked and crumbled
1/2 C shredded mozzarella cheese

Mix ingredients for salad. Toss with dressing just before serving.

Dressing:
1/2 C sugar
3/4 tsp. Salt
1 tsp. Dry mustard
1/4C red wine vinegar

 (submitted by M. Pike)

Salad De Maison

This is a very elegant salad that will get you rave reviews. This salad is a big favorite in our family!

Juice of 1 lemon
3 cloves of garlic (crushed)
1 tsp salt
1 1/2 tsp pepper
3/4 cup vegetable oil
1/4 pound of bacon, diced
2 heads of romaine lettuce, torn in small pieces
2 cups cherry tomatoes, halved
1 cup coarsely grated Swiss cheese
2/3 cup slivered almonds, toasted
1/3 cup grated Parmesan cheese
Salt and Pepper to taste
1 cup croutons

Make dressing: Combine lemon juice, garlic, salt and pepper. Beating continuously with a fork, slowly add vegetable oil in astream. Let stand 3 hours. Saute diced bacon until crisp. Drain on paper towels. In a salad bowl, combine romaine lettuce, tomatoes, Swiss cheese, almonds and bacon. Toss with dressing, Parmesan cheese, salt and pepper. Garnish with croutons.

Serves 8

(submitted by W. Adamson)