cynupstateny
Well-known member
morning and I've stupidly invited friends over for lunch. Anything I can make the night before and put together at the last minute?
I need an idea for a do ahead lunch for four on Thursday, please. I'm out of town all
- Thread starter cynupstateny
- Start date
Large Antipasta Platter? I have done this a few times. I served on a huge platter and have many
different choices; including salami, peperoni, marinated shrooms, olives, etc. I serve it with a cheese platter and assorted crackers and a fruit platter.
Another option is a maker your own panini. I believe you have one. You could make the fillings before hand; slice the vegies, etc. Could be fun and interactive.
Lastly, with the weather we are expecting on Thurs, you may want to make a really large chef salad.
HAve fun!
Regards,
Barb
different choices; including salami, peperoni, marinated shrooms, olives, etc. I serve it with a cheese platter and assorted crackers and a fruit platter.
Another option is a maker your own panini. I believe you have one. You could make the fillings before hand; slice the vegies, etc. Could be fun and interactive.
Lastly, with the weather we are expecting on Thurs, you may want to make a really large chef salad.
HAve fun!
Regards,
Barb
dawn_mo
Well-known member
What about some wraps or sandwiches and salad or slaw?
* Exported from MasterCook *
TURKEY WRAPS WITH CHIPOTLE MAYONNAISE
Recipe By :Bon Appétit/October 2000
Serving Size : 2 Preparation Time :0:00
Categories : Overnights Sandwiches
Amount Measure Ingredient -- Preparation Method
1/2 cup mayonnaise
3 tablespoons chopped fresh cilantro
1 green onion -- minced
1 tablespoon minced canned chipotle chilies in adobo
1 teaspoon fresh lime juice
2 10 inch -- ¥
flour tortillas (plain or flavored) -- ¥
8 ounces thinly sliced smoked turkey
2 romaine lettuce leaves -- center rib cut away
Combine mayonnaise, cilantro, green onion, chipotle chilies and lime juice in small bowl; stir to blend. Season chipotle mayonnaise with salt. Arrange tortillas on work surface. Spread each with half of mayonnaise; top with turkey and lettuce. Roll up tortillas tightly, enclosing filling. Cut each wrap in half. Makes 2 servings; can be doubled.
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* Exported from MasterCook *
SMOKED TURKEY WRAPS WITH MANGO AND CURRIED MAYONNAISE
Recipe By :Bon Appétit/August 2000
Serving Size : 4 Preparation Time :0:00
Categories : Overnights Sandwiches
Amount Measure Ingredient -- Preparation MethodCurried mayonnaise:
2 teaspoons curry powder
1/2 cup light mayonnaise
2 teaspoons fresh lemon juice
Sandwiches:
2 lavash wraps -- each cut in half
crosswise to make four 12x12-inch squares
8 ounces thinly sliced smoked turkey
4 cups thinly sliced romaine lettuce
2 cups thinly sliced seeded peeled English
hothouse cucumber
1 ripe mango -- peeled, pitted,
chopped (about 1 cup)
1/2 cup fresh cilantro leaves
For curried mayonnaise:
Stir curry powder in heavy small skillet over medium-low heat until fragrant, about 2 minutes. Transfer curry powder to small bowl. Stir in mayonnaise and lemon juice. Season with salt and pepper.
For sandwiches:
Place 1 lavash square on work surface. Spread lavash with 2 tablespoons curried mayonnaise. Place 1/4 of turkey in center of lavash. Top turkey with 1 cup lettuce, 1/2 cup cucumber, 1/4 of mango, and 1/4 of cilantro. Top with 1/4 of avocado slices. Fold in short sides of lavash, then roll up like burrito, enclosing filling completely. Repeat process for remaining 3 wraps. (Can be made 4 hours ahead. Wrap tightly with plastic wrap; keep refrigerated.) Cut wraps in half crosswise.
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* Exported from MasterCook *
ROAST BEEF WRAPS WITH HORSERADISH COLESLAW
Recipe By :Bon Appétit/January 1998
Serving Size : 2 Preparation Time :0:00
Categories : Overnights Sandwiches
Amount Measure Ingredient -- Preparation MethodHorseradish Coleslaw
2 10 inch -- ¥
flour tortillas or one 4 1/2-ounce sheet -- ¥trimmed to 20-inch
soft lavash bread
8 ounces thinly sliced roast beef
1 jar roasted red peppers -- (7 ounce) drained,
sliced
1/2 cup chopped green onions
Heat large skillet over medium heat. Add 1 tortilla to skillet and heat until soft, about 1 minute per side; transfer to work surface. Repeat with second tortilla. Alternatively, open lavash on work surface. Spread half of coleslaw mixture on each tortilla or all of coleslaw on lavash, leaving 1/2-inch border at edges. Arrange beef, roasted peppers and green onions over coleslaw mixture. Starting at edge of tortillas or at 1 long side of lavash, roll up, enclosing fillings. Cut tortillas in half or lavash into 4 pieces.
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* Exported from MasterCook *
Cathy Z's MUFFULETTA
Recipe By :Cathy Z
Serving Size : 6 Preparation Time :0:00
Categories : Sandwiches
Amount Measure Ingredient -- Preparation MethodOlive Salad:
Mix together:
1 cup coarsely chopped stuffed green olives
1 cup pitted and chopped Kalamata Olives
3 cloves garlic -- finely minced
1 fillet anchovy -- mashed
1 tbsp capers -- chopped if large
1/3 cup finely chopped parsley
1/4 cup finely chopped basil
1 tsp dried oregano
1/2 tsp pepper
1/2 cup olive oil
1 large round loaf Italian or very sturdy
French Bread- must be sturdy bread or it
will
fall apart later.
1/3 lb thinly sliced hard salami
1/3 lb thinly sliced ham
1/3 lb thinly sliced provolone cheese
Olive Salad
Cover and marinate olive salad in the refrigerator at least 12 hours.
Traditional Muffuletta:
Slice bread horizontally and scoop out about half of the soft dough from the top and bottom
Spoon the Olive Salad into both the top and bottom bread halves and distribute evenly,
pushing the salad into the bread. Layer the cold cuts on the bottom bread half and put the top half back on. Push down hard all the way around the bread, making sure the Olive
Salad does not squish out. Cover with plastic wrap and press down a few moments more.
Refrigerate until about 1 hour before eating. Take off the wrap and cut into wedges.
Serves 6-8.
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* Exported from MasterCook *
RIBBON SANDWICHES
Recipe By :Gails
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Sandwiches
Amount Measure Ingredient -- Preparation MethodHam Filling Ingredients:
1/2 cup finely chopped cooked ham
2 tablespoons mayonnaise
2 tablespoons sweet pickle relish
1/2 teaspoon prepared mustard
Egg Filling Ingredients:
2 hard-cooked eggs -- chopped
2 tablespoons mayonnaise
2 tablespoons finely chopped celery
Cream Cheese Filling Ingredients:
1 package cream cheese -- (3-ounce) softened
1 teaspoon chopped fresh parsley -- if desired*
1 teaspoon chopped fresh chives -- if desired**
Sandwiches Ingredients:
8 slices whole wheat bread
8 slices white bread
LAND O LAKES® Butter -- softened
Thinly sliced cucumber
Parsley sprigs
Chives
Celery leaves
Instructions:Stir together all ham filling ingredients in small bowl; set aside. Stir together all egg filling ingredients in small bowl; set aside. Stir together all cream cheese filling
ingredients in small bowl; set aside. Cut crusts from bread slices. Butter 1 side of each bread slice. Spread about 2 tablespoons ham filling on each of 4 slices whole wheat bread; top each with 1 slice white bread. Spread about 2 tablespoons egg filling on each of 4 slices whole wheat bread; top each with 1 slice white bread. Spread top of each sandwich with about 1 tablespoon cream cheese filling. Wrap with plastic food wrap; refrigerate at least 1 hour. Slice each sandwich into thirds. Garnish with cucumber slices, parsley sprigs, chives or celery leaves.
Mary Warren's version: My godmother used to make this for her afternoon get togethers (not sure if they were teas or not).
The recipe as is sounds like what she did, but she used whole loaves of unsliced white bread. She would remove the crust from the entire loaf, and then slice it horizontally lengthwise into 3 or 4 slices. Then butter them on both sides and start building from the bottom. She would put the first slice on a decorative plate, and spread it with ham salad. Cover it with another buttered slice of bread, and spread it with egg salad, top it with another slice of buttered bread, and as I recall, she did a layer of chicken salad, and then topped it with the last slice of bread. She would frost it with cream cheese, and then chill it. When ready to serve, she would slice it and serve it on small plates garnished with cucumber and parsley.
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* Exported from MasterCook *
TUNA AND OLIVE SALAD SANDWICH
Recipe By :Gourmet/June 2000
Serving Size : 4 Preparation Time :0:00
Categories : Overnights Sandwiches
Amount Measure Ingredient -- Preparation Method1/4 cup mayonnaise
2 tablespoons fresh lemon juice
2 cans light tuna packed in olive oil -- (6-oz) drained
1/2 cup chopped drained bottled roasted red
peppers
10 Kalamata or other brine-cured black olives -- cut lengthwise into
strips
1 large celery rib -- chopped
2 tablespoons finely chopped red onion
1 baguette -- (20- to 24-inch)
2 tablespoons olive oil
Green leaf lettuce
Make tuna salad: Whisk together mayonnaise and lemon juice in a large bowl. Add remaining salad ingredients and stir together gently. Season with salt and pepper. Assemble sandwiches: Cut baguette into 4 equal lengths and halve each piece horizontally. Brush cut sides with oil and season with salt and pepper. Make sandwiches with baguette, lettuce, and tuna salad.
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* Exported from MasterCook *
OLIVE AND JARLSBERG SALAD SANDWICH
Recipe By :Gourmet/August 1993
Serving Size : 4 Preparation Time :0:00
Categories : Overnights Sandwiches
Amount Measure Ingredient -- Preparation Method8 inch round loaf of peasant bread
1/2 cup drained pimiento-stuffed green olives -- chopped fine
1/2 cup drained Kalamata or other brine-cured -- pitted and chopped f
black olives
2 1/2 cups grated Jarlsberg cheese (about 6 ounces)
a 6-ounce jar marinated artichoke hearts -- drained and chopped
fine
1 cup drained bottled roasted red peppers -- chopped fine
2 cups packed fresh parsley leaves -- minced
1 tablespoon drained capers -- chopped fine
1/4 cup extra-virgin olive oil
Cut the top quarter off the loaf horizontally with a serrated knife and remove the soft crumb from the top and bottom sections, leaving two 1/2-inch-thick shells. In a bowl stir together the olives, the Jarlsberg, the artichoke hearts, the red peppers, the parsley, the capers, the oil, and salt and pepper to taste and spoon the mixture into the bottom bread shell, smoothing the surface. Fit the top bread shell on the filled bottom shell and press the sandwich together firmly, re-forming the loaf. Wrap the sandwich tightly in plastic wrap, chill it for 1 hour, and with the serrated knife cut it carefully into 4 wedges. (The sandwich may be made 1 day in advance and kept wrapped and chilled).
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* Exported from MasterCook *
HORSERADISH COLESLAW
Recipe By :Bon Appétit/January 1998
Serving Size : 2 Preparation Time :0:00
Categories : Overnights Sandwiches
Amount Measure Ingredient -- Preparation Method1 cup purchased creamy coleslaw
1 1/2 tablespoons purchased white horseradish
1 1/2 tablespoons chopped fresh thyme or 1 1/2 teaspoons
dried
Stir coleslaw, horseradish and thyme in small bowl to blend.
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* Exported from MasterCook *
Asian Slaw
Recipe By :AngAK
Serving Size : 4 Preparation Time :0:00
Categories : Asian Salads
Side Dishes Vegetables
Vegetarian
Amount Measure Ingredient -- Preparation Method2 green onions -- thinly sliced
6 cups shredded cabbage or slaw mix
1 tablespoon canola oil
1 teaspoon salt
2 tablespoons rice vinegar
1 tablespoon brown sugar
1/2 tablespoon sesame oil
1 teaspoon chile sauce.
Toss the cabbage with the green onions and the dressing. Let sit for 15 minutes, toss again.
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* Exported from MasterCook *
CILANTRO SLAW
Recipe By :Linda Stradley
Serving Size : 6 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method1 medium head cabbage -- shredded
1 cucumber -- peeled, seeded, and
chopped
1 bunch fresh cilantro -- chopped
Slaw Dressing
In a large bowl, combine cabbage, cucumber, and cilantro. Pour Slaw Dressing over cabbage mixture and toss gently until blended. For best results, cover and refrigerate several hours or overnight for flavors to blend. Gently toss again before serving.
Makes 6 to 8 servings.
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* Exported from MasterCook *
Refrigerator Slaw
Recipe By :Cyndi
Serving Size : 1 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method3 lb. cabbage -- shredded
2 med. onions -- diced
2 green peppers -- diced
1/4 c. diced pimento
1 C. vinegar
1 c. sugar
1 c. salad oil
2 T. salt
3 T. prepared mustard
2 tsp. celery seed
Place shredded cabbage, onions, and peppers in very large bowl. Combine remaining ingredients in a saucepan, bring to a boil. Pour over cabbage mixture and mix thoroughly. Refrigerate overnight to blend flavors. This slaw keeps indefinitely in sealed containers in refrigerator. Yields 1 gallon.
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* Exported from MasterCook *
DOROTHY'S OVERNIGHT SLAW
Recipe By
orothy Hendricks
Serving Size : 8 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method1 head cabbage -- shredded
2 medium onions -- sliced into rings
3/4 cup sugar
Dressing:
1 cup white vinegar
1 teaspoon salt
1 teaspoon prepared mustard
1 teaspoon celery seed
1/2 cup salad oil
Layer cabbage and onions in a large bowl. Sprinkle sugar over this, and do not stir or mix. Bring all dressing ingredients to a boil in a saucepan except salad oil. Remove dressing from heat and add oil. Pour over cabbage mixture while still hot and refrigerate overnight. Do not stir or mix. Mix just before serving. Will keep for 1-2 weeks in refrigerator.
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* Exported from MasterCook *
ZIPPY BEAN SALAD
Recipe By :Cathy Z
Serving Size : 1 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method1 can kidney beans -- (15 oz) drained
1 can garbanzo beans -- (15 oz) drained
1 can small pitted black olives -- (15 oz) drained
1 chopped green pepper
1 chopped medium onion
2 chopped stalks celery
1 T fresh oregano or 1 tsp dry
1 T fresh basil or 1 tsp dry
2 tsp pepper
2 C mild or medium picante sauce (I like Pace)
1/2 C raspberry vinegar
1 T honey
1 C vegetable oil
1 T dijon mustard
Mix beans, olives, green pepper, onion, celery and herbs.In a separate bowl mix vinegar, honey, mustard and picante sauce. Whisk in oil a little at a time. Pour over bean mix and refrigerate at least 4 hours.
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* Exported from MasterCook *
Thai Coleslaw
Recipe By :Sunset Magazine
Serving Size : 8 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method1/3 cup rice vinegar and lime juice
1/4 cup chopped pickled ginger
2 small fresh jalapenos -- stemmed, seeded and
chopped.
1 tbsp sesame oil
1 tbsp sugar
1 tbsp fish sauce (nam pla)
1/2 tsp wasabi powder or 1 tsp paste
1 tbsp sesame seed- toasted
1 lb bok choy -- thinly sliced
2 medium carrots -- peeled and thinly
sliced
1 small red onion -- thinly sliced
8 cups finely slivered Savoy or green cabbage
1 small radicchio -- finely slivered
In a small bowl, stir together vinegar, lime juice, pickled ginger, chilies, sesame oil, sugar, fish sauce and wasabi. Set aside. In a large bowl, mix bok choy, carrots, onion, cabbage, radicchio and vinegar mixture. Sprinkle with sesame seed. Makes
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* Exported from MasterCook *
Thai Cucumber Salad
Recipe By :Ann/No.VA
Serving Size : 10 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method3/4 cup distilled white vinegar
-- (can substitute
rice wine vinegar-less sharp)
1/3 cup superfine sugar
1/2 tsp. hot red pepper flakes
1/4 tsp. Kosher salt
2 1/4 lbs long Euro style cucumbers washed -- but not peeled
1/4 cup chopped red onions
1/4 cup chopped salted roasted peanuts
In large bowl combine vinegar, sugar, hot red pepper flakes and salt. Stir until the sugar is dissolved. Set aside. Score the cucumbers with a fork & then cut
into 1/4" slices. Stack the slices & cut into quarters. Add the cucumbers & chopped red onions to the bowl of salad dressing & toss well. Cover & refrigerate for 1-4 hours, stirring occasionally. Just before serving add the chopped peanuts. Toss the salad once more & serve in small individual bowls.
Ann's NOTES : I use one large Euro Cucumber and the rice wine vinegar. Also I use 1/8 tsp. of the salt. Serves 4-5 people.
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* Exported from MasterCook *
Overnight Layered Curry Chicken Salad
Recipe By :Sunset-Potluck Cookbook
Serving Size : 10 Preparation Time :0:00
Categories : Overnights Poultry
Salads
Amount Measure Ingredient -- Preparation Method6 cups iceberg lettuce (I used romaine)
1/4 pound bean sprouts (I used 1/2 cup)
8 ounces waterchestnuts -- sliced
1/2 cup thinly sliced green onions
1 medium cucumber -- thinly sliced
4 cups cooked chicken breast -- cut in 1" strips
2 packages frozen Chinese pea pods -- thawed
2 cups mayonnaise
2 teaspoons curry powder
1 tablespoon sugar
1/2 teaspoon ground ginger
1/2 cup Spanish-style peanuts, -- I used dry rosted
18 cherry tomatoes -- halved
1/2 cup raisins
Spread lettuce in an even layer in a 4 quart bowl. Top with layers of bean sprouts, water chestnuts, green onions, cucumber, and chicken. Pat pea pods dry and arrange on top. In a bowl, stir together Mayo, curry powder, sugar and ginger. Spread evely over salad. Cover and refrigerate for at least 8 hours up to 24 hours. Sprinkle salad with peanutsand raisins. Arrange tomatoes around edge of bowl, cut sode up. Transport in a cooler. To serve, use a spoon and fork to lift out some of each layer. Makes 10-12 servings.
NOTES : I used romaine lettuce, radish sprouts, I used a bag of petite sweet peas, thawed, and dry-roasted peanuts.
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* Exported from MasterCook *
TURKEY WRAPS WITH CHIPOTLE MAYONNAISE
Recipe By :Bon Appétit/October 2000
Serving Size : 2 Preparation Time :0:00
Categories : Overnights Sandwiches
Amount Measure Ingredient -- Preparation Method
1/2 cup mayonnaise
3 tablespoons chopped fresh cilantro
1 green onion -- minced
1 tablespoon minced canned chipotle chilies in adobo
1 teaspoon fresh lime juice
2 10 inch -- ¥
flour tortillas (plain or flavored) -- ¥
8 ounces thinly sliced smoked turkey
2 romaine lettuce leaves -- center rib cut away
Combine mayonnaise, cilantro, green onion, chipotle chilies and lime juice in small bowl; stir to blend. Season chipotle mayonnaise with salt. Arrange tortillas on work surface. Spread each with half of mayonnaise; top with turkey and lettuce. Roll up tortillas tightly, enclosing filling. Cut each wrap in half. Makes 2 servings; can be doubled.
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* Exported from MasterCook *
SMOKED TURKEY WRAPS WITH MANGO AND CURRIED MAYONNAISE
Recipe By :Bon Appétit/August 2000
Serving Size : 4 Preparation Time :0:00
Categories : Overnights Sandwiches
Amount Measure Ingredient -- Preparation MethodCurried mayonnaise:
2 teaspoons curry powder
1/2 cup light mayonnaise
2 teaspoons fresh lemon juice
Sandwiches:
2 lavash wraps -- each cut in half
crosswise to make four 12x12-inch squares
8 ounces thinly sliced smoked turkey
4 cups thinly sliced romaine lettuce
2 cups thinly sliced seeded peeled English
hothouse cucumber
1 ripe mango -- peeled, pitted,
chopped (about 1 cup)
1/2 cup fresh cilantro leaves
For curried mayonnaise:
Stir curry powder in heavy small skillet over medium-low heat until fragrant, about 2 minutes. Transfer curry powder to small bowl. Stir in mayonnaise and lemon juice. Season with salt and pepper.
For sandwiches:
Place 1 lavash square on work surface. Spread lavash with 2 tablespoons curried mayonnaise. Place 1/4 of turkey in center of lavash. Top turkey with 1 cup lettuce, 1/2 cup cucumber, 1/4 of mango, and 1/4 of cilantro. Top with 1/4 of avocado slices. Fold in short sides of lavash, then roll up like burrito, enclosing filling completely. Repeat process for remaining 3 wraps. (Can be made 4 hours ahead. Wrap tightly with plastic wrap; keep refrigerated.) Cut wraps in half crosswise.
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* Exported from MasterCook *
ROAST BEEF WRAPS WITH HORSERADISH COLESLAW
Recipe By :Bon Appétit/January 1998
Serving Size : 2 Preparation Time :0:00
Categories : Overnights Sandwiches
Amount Measure Ingredient -- Preparation MethodHorseradish Coleslaw
2 10 inch -- ¥
flour tortillas or one 4 1/2-ounce sheet -- ¥trimmed to 20-inch
soft lavash bread
8 ounces thinly sliced roast beef
1 jar roasted red peppers -- (7 ounce) drained,
sliced
1/2 cup chopped green onions
Heat large skillet over medium heat. Add 1 tortilla to skillet and heat until soft, about 1 minute per side; transfer to work surface. Repeat with second tortilla. Alternatively, open lavash on work surface. Spread half of coleslaw mixture on each tortilla or all of coleslaw on lavash, leaving 1/2-inch border at edges. Arrange beef, roasted peppers and green onions over coleslaw mixture. Starting at edge of tortillas or at 1 long side of lavash, roll up, enclosing fillings. Cut tortillas in half or lavash into 4 pieces.
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* Exported from MasterCook *
Cathy Z's MUFFULETTA
Recipe By :Cathy Z
Serving Size : 6 Preparation Time :0:00
Categories : Sandwiches
Amount Measure Ingredient -- Preparation MethodOlive Salad:
Mix together:
1 cup coarsely chopped stuffed green olives
1 cup pitted and chopped Kalamata Olives
3 cloves garlic -- finely minced
1 fillet anchovy -- mashed
1 tbsp capers -- chopped if large
1/3 cup finely chopped parsley
1/4 cup finely chopped basil
1 tsp dried oregano
1/2 tsp pepper
1/2 cup olive oil
1 large round loaf Italian or very sturdy
French Bread- must be sturdy bread or it
will
fall apart later.
1/3 lb thinly sliced hard salami
1/3 lb thinly sliced ham
1/3 lb thinly sliced provolone cheese
Olive Salad
Cover and marinate olive salad in the refrigerator at least 12 hours.
Traditional Muffuletta:
Slice bread horizontally and scoop out about half of the soft dough from the top and bottom
Spoon the Olive Salad into both the top and bottom bread halves and distribute evenly,
pushing the salad into the bread. Layer the cold cuts on the bottom bread half and put the top half back on. Push down hard all the way around the bread, making sure the Olive
Salad does not squish out. Cover with plastic wrap and press down a few moments more.
Refrigerate until about 1 hour before eating. Take off the wrap and cut into wedges.
Serves 6-8.
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* Exported from MasterCook *
RIBBON SANDWICHES
Recipe By :Gails
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Sandwiches
Amount Measure Ingredient -- Preparation MethodHam Filling Ingredients:
1/2 cup finely chopped cooked ham
2 tablespoons mayonnaise
2 tablespoons sweet pickle relish
1/2 teaspoon prepared mustard
Egg Filling Ingredients:
2 hard-cooked eggs -- chopped
2 tablespoons mayonnaise
2 tablespoons finely chopped celery
Cream Cheese Filling Ingredients:
1 package cream cheese -- (3-ounce) softened
1 teaspoon chopped fresh parsley -- if desired*
1 teaspoon chopped fresh chives -- if desired**
Sandwiches Ingredients:
8 slices whole wheat bread
8 slices white bread
LAND O LAKES® Butter -- softened
Thinly sliced cucumber
Parsley sprigs
Chives
Celery leaves
Instructions:Stir together all ham filling ingredients in small bowl; set aside. Stir together all egg filling ingredients in small bowl; set aside. Stir together all cream cheese filling
ingredients in small bowl; set aside. Cut crusts from bread slices. Butter 1 side of each bread slice. Spread about 2 tablespoons ham filling on each of 4 slices whole wheat bread; top each with 1 slice white bread. Spread about 2 tablespoons egg filling on each of 4 slices whole wheat bread; top each with 1 slice white bread. Spread top of each sandwich with about 1 tablespoon cream cheese filling. Wrap with plastic food wrap; refrigerate at least 1 hour. Slice each sandwich into thirds. Garnish with cucumber slices, parsley sprigs, chives or celery leaves.
Mary Warren's version: My godmother used to make this for her afternoon get togethers (not sure if they were teas or not).
The recipe as is sounds like what she did, but she used whole loaves of unsliced white bread. She would remove the crust from the entire loaf, and then slice it horizontally lengthwise into 3 or 4 slices. Then butter them on both sides and start building from the bottom. She would put the first slice on a decorative plate, and spread it with ham salad. Cover it with another buttered slice of bread, and spread it with egg salad, top it with another slice of buttered bread, and as I recall, she did a layer of chicken salad, and then topped it with the last slice of bread. She would frost it with cream cheese, and then chill it. When ready to serve, she would slice it and serve it on small plates garnished with cucumber and parsley.
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* Exported from MasterCook *
TUNA AND OLIVE SALAD SANDWICH
Recipe By :Gourmet/June 2000
Serving Size : 4 Preparation Time :0:00
Categories : Overnights Sandwiches
Amount Measure Ingredient -- Preparation Method1/4 cup mayonnaise
2 tablespoons fresh lemon juice
2 cans light tuna packed in olive oil -- (6-oz) drained
1/2 cup chopped drained bottled roasted red
peppers
10 Kalamata or other brine-cured black olives -- cut lengthwise into
strips
1 large celery rib -- chopped
2 tablespoons finely chopped red onion
1 baguette -- (20- to 24-inch)
2 tablespoons olive oil
Green leaf lettuce
Make tuna salad: Whisk together mayonnaise and lemon juice in a large bowl. Add remaining salad ingredients and stir together gently. Season with salt and pepper. Assemble sandwiches: Cut baguette into 4 equal lengths and halve each piece horizontally. Brush cut sides with oil and season with salt and pepper. Make sandwiches with baguette, lettuce, and tuna salad.
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* Exported from MasterCook *
OLIVE AND JARLSBERG SALAD SANDWICH
Recipe By :Gourmet/August 1993
Serving Size : 4 Preparation Time :0:00
Categories : Overnights Sandwiches
Amount Measure Ingredient -- Preparation Method8 inch round loaf of peasant bread
1/2 cup drained pimiento-stuffed green olives -- chopped fine
1/2 cup drained Kalamata or other brine-cured -- pitted and chopped f
black olives
2 1/2 cups grated Jarlsberg cheese (about 6 ounces)
a 6-ounce jar marinated artichoke hearts -- drained and chopped
fine
1 cup drained bottled roasted red peppers -- chopped fine
2 cups packed fresh parsley leaves -- minced
1 tablespoon drained capers -- chopped fine
1/4 cup extra-virgin olive oil
Cut the top quarter off the loaf horizontally with a serrated knife and remove the soft crumb from the top and bottom sections, leaving two 1/2-inch-thick shells. In a bowl stir together the olives, the Jarlsberg, the artichoke hearts, the red peppers, the parsley, the capers, the oil, and salt and pepper to taste and spoon the mixture into the bottom bread shell, smoothing the surface. Fit the top bread shell on the filled bottom shell and press the sandwich together firmly, re-forming the loaf. Wrap the sandwich tightly in plastic wrap, chill it for 1 hour, and with the serrated knife cut it carefully into 4 wedges. (The sandwich may be made 1 day in advance and kept wrapped and chilled).
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* Exported from MasterCook *
HORSERADISH COLESLAW
Recipe By :Bon Appétit/January 1998
Serving Size : 2 Preparation Time :0:00
Categories : Overnights Sandwiches
Amount Measure Ingredient -- Preparation Method1 cup purchased creamy coleslaw
1 1/2 tablespoons purchased white horseradish
1 1/2 tablespoons chopped fresh thyme or 1 1/2 teaspoons
dried
Stir coleslaw, horseradish and thyme in small bowl to blend.
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* Exported from MasterCook *
Asian Slaw
Recipe By :AngAK
Serving Size : 4 Preparation Time :0:00
Categories : Asian Salads
Side Dishes Vegetables
Vegetarian
Amount Measure Ingredient -- Preparation Method2 green onions -- thinly sliced
6 cups shredded cabbage or slaw mix
1 tablespoon canola oil
1 teaspoon salt
2 tablespoons rice vinegar
1 tablespoon brown sugar
1/2 tablespoon sesame oil
1 teaspoon chile sauce.
Toss the cabbage with the green onions and the dressing. Let sit for 15 minutes, toss again.
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* Exported from MasterCook *
CILANTRO SLAW
Recipe By :Linda Stradley
Serving Size : 6 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method1 medium head cabbage -- shredded
1 cucumber -- peeled, seeded, and
chopped
1 bunch fresh cilantro -- chopped
Slaw Dressing
In a large bowl, combine cabbage, cucumber, and cilantro. Pour Slaw Dressing over cabbage mixture and toss gently until blended. For best results, cover and refrigerate several hours or overnight for flavors to blend. Gently toss again before serving.
Makes 6 to 8 servings.
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* Exported from MasterCook *
Refrigerator Slaw
Recipe By :Cyndi
Serving Size : 1 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method3 lb. cabbage -- shredded
2 med. onions -- diced
2 green peppers -- diced
1/4 c. diced pimento
1 C. vinegar
1 c. sugar
1 c. salad oil
2 T. salt
3 T. prepared mustard
2 tsp. celery seed
Place shredded cabbage, onions, and peppers in very large bowl. Combine remaining ingredients in a saucepan, bring to a boil. Pour over cabbage mixture and mix thoroughly. Refrigerate overnight to blend flavors. This slaw keeps indefinitely in sealed containers in refrigerator. Yields 1 gallon.
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* Exported from MasterCook *
DOROTHY'S OVERNIGHT SLAW
Recipe By
orothy HendricksServing Size : 8 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method1 head cabbage -- shredded
2 medium onions -- sliced into rings
3/4 cup sugar
Dressing:
1 cup white vinegar
1 teaspoon salt
1 teaspoon prepared mustard
1 teaspoon celery seed
1/2 cup salad oil
Layer cabbage and onions in a large bowl. Sprinkle sugar over this, and do not stir or mix. Bring all dressing ingredients to a boil in a saucepan except salad oil. Remove dressing from heat and add oil. Pour over cabbage mixture while still hot and refrigerate overnight. Do not stir or mix. Mix just before serving. Will keep for 1-2 weeks in refrigerator.
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* Exported from MasterCook *
ZIPPY BEAN SALAD
Recipe By :Cathy Z
Serving Size : 1 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method1 can kidney beans -- (15 oz) drained
1 can garbanzo beans -- (15 oz) drained
1 can small pitted black olives -- (15 oz) drained
1 chopped green pepper
1 chopped medium onion
2 chopped stalks celery
1 T fresh oregano or 1 tsp dry
1 T fresh basil or 1 tsp dry
2 tsp pepper
2 C mild or medium picante sauce (I like Pace)
1/2 C raspberry vinegar
1 T honey
1 C vegetable oil
1 T dijon mustard
Mix beans, olives, green pepper, onion, celery and herbs.In a separate bowl mix vinegar, honey, mustard and picante sauce. Whisk in oil a little at a time. Pour over bean mix and refrigerate at least 4 hours.
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* Exported from MasterCook *
Thai Coleslaw
Recipe By :Sunset Magazine
Serving Size : 8 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method1/3 cup rice vinegar and lime juice
1/4 cup chopped pickled ginger
2 small fresh jalapenos -- stemmed, seeded and
chopped.
1 tbsp sesame oil
1 tbsp sugar
1 tbsp fish sauce (nam pla)
1/2 tsp wasabi powder or 1 tsp paste
1 tbsp sesame seed- toasted
1 lb bok choy -- thinly sliced
2 medium carrots -- peeled and thinly
sliced
1 small red onion -- thinly sliced
8 cups finely slivered Savoy or green cabbage
1 small radicchio -- finely slivered
In a small bowl, stir together vinegar, lime juice, pickled ginger, chilies, sesame oil, sugar, fish sauce and wasabi. Set aside. In a large bowl, mix bok choy, carrots, onion, cabbage, radicchio and vinegar mixture. Sprinkle with sesame seed. Makes
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* Exported from MasterCook *
Thai Cucumber Salad
Recipe By :Ann/No.VA
Serving Size : 10 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method3/4 cup distilled white vinegar
-- (can substitute
rice wine vinegar-less sharp)
1/3 cup superfine sugar
1/2 tsp. hot red pepper flakes
1/4 tsp. Kosher salt
2 1/4 lbs long Euro style cucumbers washed -- but not peeled
1/4 cup chopped red onions
1/4 cup chopped salted roasted peanuts
In large bowl combine vinegar, sugar, hot red pepper flakes and salt. Stir until the sugar is dissolved. Set aside. Score the cucumbers with a fork & then cut
into 1/4" slices. Stack the slices & cut into quarters. Add the cucumbers & chopped red onions to the bowl of salad dressing & toss well. Cover & refrigerate for 1-4 hours, stirring occasionally. Just before serving add the chopped peanuts. Toss the salad once more & serve in small individual bowls.
Ann's NOTES : I use one large Euro Cucumber and the rice wine vinegar. Also I use 1/8 tsp. of the salt. Serves 4-5 people.
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* Exported from MasterCook *
Overnight Layered Curry Chicken Salad
Recipe By :Sunset-Potluck Cookbook
Serving Size : 10 Preparation Time :0:00
Categories : Overnights Poultry
Salads
Amount Measure Ingredient -- Preparation Method6 cups iceberg lettuce (I used romaine)
1/4 pound bean sprouts (I used 1/2 cup)
8 ounces waterchestnuts -- sliced
1/2 cup thinly sliced green onions
1 medium cucumber -- thinly sliced
4 cups cooked chicken breast -- cut in 1" strips
2 packages frozen Chinese pea pods -- thawed
2 cups mayonnaise
2 teaspoons curry powder
1 tablespoon sugar
1/2 teaspoon ground ginger
1/2 cup Spanish-style peanuts, -- I used dry rosted
18 cherry tomatoes -- halved
1/2 cup raisins
Spread lettuce in an even layer in a 4 quart bowl. Top with layers of bean sprouts, water chestnuts, green onions, cucumber, and chicken. Pat pea pods dry and arrange on top. In a bowl, stir together Mayo, curry powder, sugar and ginger. Spread evely over salad. Cover and refrigerate for at least 8 hours up to 24 hours. Sprinkle salad with peanutsand raisins. Arrange tomatoes around edge of bowl, cut sode up. Transport in a cooler. To serve, use a spoon and fork to lift out some of each layer. Makes 10-12 servings.
NOTES : I used romaine lettuce, radish sprouts, I used a bag of petite sweet peas, thawed, and dry-roasted peanuts.
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amanda_pennsylvania
Well-known member
Go Greek.
You can make a big Greek salad the night before. Purchase a roasted chicken and slice it up. Buy (or make) hummus and serve with pita bread. For dessert, if you have a Trader Joe's near you, buy some baklava pieces. If not, just serve Greek yogurt with honey over some strawberries. Voila: instant lunch.
You can make a big Greek salad the night before. Purchase a roasted chicken and slice it up. Buy (or make) hummus and serve with pita bread. For dessert, if you have a Trader Joe's near you, buy some baklava pieces. If not, just serve Greek yogurt with honey over some strawberries. Voila: instant lunch.
If you're having the stinking hot weather that we are: Joanie's Shrimp & Mango Salad
You could do everything in advance but the avocado. Or, I guess you could do it as well but leave it in the dressing.
Mango, Avocado and Shrimp (large) Salad
2 x ripe mangos, diced
2 x ripe avocados, diced
1 x small romaine lettuce, washed and torn into small pieces
1 x TBL chopped fresh coriander
1 LB cleaned, precooked large shrimp defrosted
1 x good cup cooked rice or small pasta (I use orzo ie rice shaped pasta)
Dressing:
2 x TBL fresh lemon juice
2 x cloves garlic minced (depends on strength
of garlic, use less if one clove is quite strong)
1 inch piece of fresh ginger, peeled and
grated or minced
1/2 tsp curry powder
1/4 tsp borrie (turmeric)
2 tsp sugar
Layer well washed and dried lettuce on large platter layer Avo then pasta then mango and lastly shrimp. Sprinkle well mixed dressing over the entire salad.
I found that in fact this is nicer if the prawns and mango are first put into a plastic bag with the dressing for a couple of hours and then spread in the layers. Serve sprinkled with coriander and fresh, crisp baguette.
You could do everything in advance but the avocado. Or, I guess you could do it as well but leave it in the dressing.
Mango, Avocado and Shrimp (large) Salad
2 x ripe mangos, diced
2 x ripe avocados, diced
1 x small romaine lettuce, washed and torn into small pieces
1 x TBL chopped fresh coriander
1 LB cleaned, precooked large shrimp defrosted
1 x good cup cooked rice or small pasta (I use orzo ie rice shaped pasta)
Dressing:
2 x TBL fresh lemon juice
2 x cloves garlic minced (depends on strength
of garlic, use less if one clove is quite strong)
1 inch piece of fresh ginger, peeled and
grated or minced
1/2 tsp curry powder
1/4 tsp borrie (turmeric)
2 tsp sugar
Layer well washed and dried lettuce on large platter layer Avo then pasta then mango and lastly shrimp. Sprinkle well mixed dressing over the entire salad.
I found that in fact this is nicer if the prawns and mango are first put into a plastic bag with the dressing for a couple of hours and then spread in the layers. Serve sprinkled with coriander and fresh, crisp baguette.
Here is a different version of "Mango & Shrimp Salad," from Wednesday Chef blog...
http://wednesdaychef.typepad.com/the_wednesday_chef/2007/07/mango-and-shrim.html
http://wednesdaychef.typepad.com/the_wednesday_chef/2007/07/mango-and-shrim.html
Florence Fabricant's Chesie's Chicken Salad from "Park Avenue Pot Luck"
http://www.nysun.com/food-drink/ladies-who-make-lunch/65615/?print=3037203121
http://www.nysun.com/food-drink/ladies-who-make-lunch/65615/?print=3037203121
cynupstateny
Well-known member
It's 98° and high humidity. I'm copying all of these and making one each day! Thanks!
Cyn, also check out some Cook's Illustrated recipes at #10875.
http://www.finerkitchens.com/swap/forum1/85236_Some_Cooks_Illustrated_Salads_I_just_received_via_email
http://www.finerkitchens.com/swap/forum1/85236_Some_Cooks_Illustrated_Salads_I_just_received_via_email
cynupstateny
Well-known member
See- I've TOLD them I've been beamed up but they don't believe me!
Salad Nicoise. You can cook potatoes, eggs and green beans ahead, wash salad greens,
slice tomatoes, make a jar of vinagrette, and have cans of tuna, olives, capers and anchovies ready to open.
It would only take a few minutes to assemble a beautiful platter. All you need is a loaf of bread and a bottle of rosé for a complete meal.
slice tomatoes, make a jar of vinagrette, and have cans of tuna, olives, capers and anchovies ready to open.
It would only take a few minutes to assemble a beautiful platter. All you need is a loaf of bread and a bottle of rosé for a complete meal.
cynupstateny
Well-known member
Yup- everything sounds good but this is the one I'm going to make. Thanks!
Nicoise olives!
Be sure to taste the dressing first. We prefer it mustardy and you can always add some Dijon.
I've served this with grilled cheese (spread with country style mustard) sandwiches made on the panini grill, then sliced into fingers (or Soldiers, as our dear British friends say).
Be sure to taste the dressing first. We prefer it mustardy and you can always add some Dijon.
I've served this with grilled cheese (spread with country style mustard) sandwiches made on the panini grill, then sliced into fingers (or Soldiers, as our dear British friends say).
cynupstateny
Well-known member
That would be nice if there was a costco within 100 miles of here smileys/wink.gif