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Enselata Emiliana

Ingredients:

Spring Mix Salad Greens
Carmelized Walnuts
Toasted Proscuito Strips
Parmesan Regiano cheese
Honey and Balsamic Dressing

Cooking Instructions:

Blend Balsamic vinegar and honey in a food processor till tastes sweet and foamy.

Caramelize sugar in a sauté pan until liquid, immediately adding 3 tbls of honey.

Add in chunks of walnut and mix thoroughly as you remove from heat. Lightly sauté the julienne cuts of prosciuto ham and let dry on a paper towel. Toss all ingredients with spring mix salad greens including shredded parmesan cheese.

Serving Suggestions:

Small servings are good. Some even enjoy this as an entree.

ANTIPASTO SALAD WITH BROCCOLI

Ingredients:

4 ounces of Italian salad dressing
4 tablespoons of red wine vinegar
2 cups broccoli florets
1 small clove garlic, minced
1 small sweet red pepper, diced
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon oregano
1/8 teaspoon dried red pepper flakes
6 ounces rotini noodles
1/3 cup grated Parmesan cheese
4 ounce package pepperoni, sliced thin
3 Roma tomatoes, cut into chunks
1/2 cup mozzarella, shredded

Cooking Instructions:

Cook pasta according to box directions. Be sure not to over cook. Drain. In large mixing bowl combine dressing, vinegar, garlic, sweet red pepper, salt, basil, oregano, dried red pepper flakes. Stir in cooked rotoni. Toss in parmesan. Chill, covered for 1 hour. Fold in broccoli florets, pepperoni slices and tomato chunks. Stir gently to coat. Sprinkle on shredded mozzarella and serve.

ORIENTAL NOODLE SALAD

Ingredients:

6 ounces of packaged ramen noodles, crushed (2 packages)
2 tablespoons sesame seeds
3/4 cup slivered almonds
1/2 cup margarine (or butter)
1 head Napa cabbage, shredded
1 bunch green onions, diced
1 small red bell pepper, diced
3/4 cup olive oil
1/2 cup sugar
1/4 cup white vinegar
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce

Cooking Instructions:

In medium skillet melt margarine. Add ramen noodles, sesame seeds and almonds.
Over low heat, brown while occasionally stirring. Once brown, set aside to cool.
In a large mixing bowl add shredded Foxy-brand Napa cabbage, diced Foxy-brand green
onions and diced red bell pepper. In a medium saucepan bring olive oil, sugar, and
vinegar to a boil, while stirring. Remove from heat to cool. Stir in soy and
Worcestershire sauces. In the large mixing bowl add the noodles, sesame seed and
almond mixture. Add liquid mixture, and toss to coat evenly. Serve.

GRILLED CHICKEN CAESAR SALAD

Ingredients:

12 boneless, skinless, chicken breast pieces
5 cups romaine lettuce, torn into bite size pieces
1 cup prepared Caesar salad dressing
1 cup croutons
1 small sweet purple onion, sliced very thin
1 cup croutons
grated Parmesan cheese
vegetable oil cooking spray

Cooking Instructions:

Place 1/2 cup of dressing in large bag or sealed bowl with tenders. Allow to marinate for 1 hour. If time doesn't allow for marinating, baste chicken with dressing while grilling. Lightly coat grill or broiler rack with cooking spray. Place tenders on preheated grill rack, cooking about 5 minutes on each side. Be sure that inside is no longer pink. Cool tenders. Cut into 1/2-inch strips. Toss romaine lettuce with remaining 1/2 cup dressing, chicken strips, and croutons.

Top with thin slices of purple onion and Parmesan cheese.

BROCCOLI SALAD

Ingredients:

2 bunches broccoli
1 tablespoon cooking oil
6 slices bacon
1/2 small red onion, chopped fine
1 cup raisins
2 tablespoons apple cider vinegar
1 cup reduced-fat or lite mayonnaise or salad dressing
1/4 cup sugar
1/8 teaspoon celery seed (optional)

Cooking Instructions:

Cut off the broccoli heads, and separate into small florets. Discard stems or save for use in other recipes. Steam in a microwave for four minutes. Bite a piece. broccoli should be crispy-tender and bright green. Microwave for 1 minute at a time for 1 or 2 minutes more if required. Dump immediately into icy cold water to stop the cooking process. Remove into a colander and set aside to drain. Put cooking oil in a skillet. Chop bacon into tiny cubes and sauté on medium heat until crispy. Drain and spread onto a paper towel to blot more grease. (You may fry bacon whole if you wish, drain, cool and then crumble fine.) Make up the dressing. Add the chopped onion, crumbled bacon and raisins to the dressing and mix well. If you have a salad strainer, spin Foxy-brand broccoli to remove more water. Place broccoli in a bowl, pourdressing over it and mix lightly. Refrigerate for 3 hours or more to chill and develop the flavors.

Additional Comments:

This salad will keep well in the refrigerator for three days.

HAWAIIAN FRUIT PLATTER

Ingredients:

3 fresh pineapple slices (unpeeled), cut in 8 wedges
2 kiwi fruit, peeled & sliced
2 medium oranges, unpeeled, sliced, halved
1 papaya, peeled, seeded, cut in wedges
1 star fruit, sliced
1/2 pound red grapes, broken into small clusters
1 banana, peeled, sliced
2 Tablespoons fresh lime juice
1/2 cup frozen pineapple juice concentrate, thawed
1/4 cup coconut

Cooking Instructions:

1. On large serving platter, arrange pineapple, kiwi fruit, oranges, papaya, star fruit and grapes.

2. Toss banana slices with lime juice. Drain, reserving lime juice. Arrange bananas over fruit on platter.

3. In a small bowl, combine reserved lime juice and pineapple juice concentrate; blend well. Drizzle over fruit.

Sprinkle with coconut.

JAPANESE CASHEW TAMARI DRESSING

Ingredients:

6 oz Salad Oil
2 oz Tamari
1/4 c Cashews

Cooking Instructions:

Pour the oil and tamari into a blender and blend until well mixed. Add the cashews and pulse briefly, to chop them coarsely. Serve. If this is too salty, back off on the tamari. This can be adjusted infinitely to individual taste. Tamari is one kind of Japanese Soy Sauce. It comes in reasonable sized bottles, but is somewhat more expensive than other Soy Sauces due to the method it is manufactured.

Pineapple-Strawberry Salad

Ingredients:

4 larges slices of pineapple
1 bunch watercress
1 pint strawberries
2 tablespoons fresh lime juice
1 tablespoon honey
2 tablespoons salad oil

Cooking Instructions:

Arrange pineapple on bed of watercress on 4 individual salad plates. Wash, decap and slice lengthwise all but 4 strawberries and arrange on top of pineapple. Top each salad with a whole strawberry. Mix lime juice, honey and salad oil to use as a dressing for the salad.

Southern Potato Salad

Ingredients:

8 large potatoes
1 cup mayonnaise
8 boiled eggs
2 cups diced onion
2 tablespoons mustard
1 lb fried and diced bacon
2 cups diced celery
4 tablespoons relish
2 teaspoons salt

Cooking Instructions:

Peel and dice potatoes into bite sized pieces. Boil in large pot until desired doneness is reached. Drain and let cool. Once the potatoes are cooled mix all ingredients in a large bowl. Adjust mayonnaise, mustard and spices to taste. Refrigerate until cool and serve.

JELLO CROWN JEWEL SALAD

Ingredients:

One 3-oz. pkg orange gelatin
One 3-oz. pkg cherry gelatin
One 3-oz. pkg lime gelatin
One 3-oz. pkg lemon gelatin
1/4 cup sugar
1/2 cup pineapple or orange juice
4 cups whipped topping

Cooking Instructions:

Prepare one 3-ounce package each orange, cherry & lime flavored gelatin separately, dissolving each package in 1 cup boiling water and adding 1/2 cup cold water. Pour each flavor into a separate 8-inch square pan. Chill until firm—-at least 3 hours. Cut into 1/2 inch cubes; set aside a few of each flavor for garnish. Dissolve one 3-ounce package lemon flavor gelatin and 1/4 cup sugar in 1 cup boiling water; add 1/2 cup pineapple or orange juice. Chill until slightly thickened. Blend in 4 cups whipped topping then add gelatin cubes. Spoon into 9-inch spring-form pan. Chill overnight. Loosen by running spatula around sides. Remove sides. Garnish with reserved cubes.

BLUEBERRY JELLO SALAD

Ingredients:

Two 3-oz. packages raspberry gelatin
One envelope unflavored gelatin
1 cup Half & Half cream
1 cup sugar
1 teaspoon vanilla
One 8 oz. package cream cheese
1/2 cup nuts
One 16-17 oz. can blueberries

Cooking Instructions:

1st layer – dissolve one 3 ounce package raspberry gelatin in 2 cups boiling water and pour in an 8 x 12 inch shallow dish. 2nd layer – soften unflavored gelatin in 1/2 cup cold water. Heat 1 cup Half and Half cream with 1 cup sugar (without boiling) then stir in the softened gelatin. Add vanilla and cream cheese, room temperature, and nuts. 3rd layer – dissolve one 3 ounce package raspberry gelatin in 1 cup boiling water. Stir until dissolved, then add one can (16 – 17 ounces) blueberries, including juice. Start each new layer after you put the one before it in the refrigerator. Let each layer cool before putting it on top of the last, or it will melt the previous one. If you wait too long the layers will separate when cut.

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