Let me tell you, my sisters in Alabama can put on a spread! For our ladies day at the Wetumpka Church of Christ, we enjoyed a delicious salad luncheon. Many of these recipes offer a twist on traditional salad fare. I am still craving the Chinese Chicken Salad!
Chicken Salad
4 chicken breasts, boiled
1 or 2 apples, chopped
1/2 cup sweet pickle relish
mayonnaise, to taste
salt and pepper
Once chicken has cooled, cut into small pieces and mix with all other ingredients. Chill before serving. Serves 8.
Buttermilk Congealed Salad
1 large can crushed pineapple
1 large package orange Jell-O
1 cup buttermilk
9-ounce container Cool Whip
1 large can mandarin oranges, drained
1/2 cup chopped pecans
In saucepan, bring crushed pineapple to a boil. Add Jell-O and stir to dissolve well. Remove from heat and cool slightly. Stir in buttermilk and allow to cool well. Fold in Cool Whip, oranges and nuts. Pour into 9"x13" casserole dish. Refrigerate until ready to cut into desired servings. Serves 15.
Chinese Chicken Salad
3 cups chicken, cooked and chopped
1 medium cabbage, chopped
1 bunch green onion tops, chopped
2 packages chicken-flavored ramen
8 tablespoons sesame seeds
1/2 cup sliced almonds
3 tablespoons margarine
4 tablespoons sugar
1 cup cooking oil
1 teaspoon salt
1/2 teaspoon pepper
6 tablespoons vinegar
Combine chicken, cabbage and green onion tops; mix and set aside. Coarsely crush noodles in a bowl and add almonds and sesame seeds. Melt margarine in a skillet and add noodle mixture. Cook constantly, stirring until toasted, then add to cabbage mixture. In a bowl, mix ramen flavor packets, sugar, oil, salt, pepper and vinegar. Mix well and add to cabbage mixture. Wait at least 30 minutes before serving or refrigerate until ready to serve. Serves 12.
Broccoli Salad
1 cup mayonnaise
1/2 cup sugar
3 tablespoons vinegar
1 bunch broccoli florets, chopped
1/2 cup raisins
1/2 cup chopped pecans
1 purple onion, chopped
1/2 cup sunflower seeds
1/2 cup bacon bits
1 cup shredded cheddar cheese
Mix mayonnaise, sugar and vinegar together and set aside. Mix all other ingredients together, add sauce mixture and mix well. Chill before serving. Serves 8 to 10.
Pasta Salad
1-pound package rainbow rotini
1 cup Parmesan cheese
1 cup chopped pecans or walnuts
1 cup dried cranberries
1 cup strawberries
1 cup seedless grapes (red or green)
16-ounce bottle Italian dressing
Cook rotini according to package directions, and cool. Wash and slice strawberries and grapes; add other ingredients and chill. Serves 12 to 15.
Sugar-Free Chocolate Pie
9-inch deep dish pie crust, baked and cooled
1.4-ounce package instant sugar-free chocolate pudding mix
1/2 cup frozen reduced-calorie whipped topping (thawed)
Prepare pudding as directed on package for pie. Spoon into pie shell, and chill 1 hour. Serve with whipped topping. Serves 8.
Texas Sheet Cake
2 cups all-purpose flour
2 cups white sugar
1 cup butter
1 cup strongly brewed coffee
1/2 cup shortening
1/2 cup unsweetened cocoa powder
1/2 cup buttermilk (or if no buttermilk on hand, 1/2 cup regular milk mixed with 1 tablespoon vinegar)
2 eggs
1 teaspoons baking soda
1 1/2 teaspoon vanilla extract
6 tablespoons milk
4 cups confectioners sugar
Sift the flour and sugar together in a large bowl, and set it aside. In a saucepan over medium heat bring to boil 1/2 cup butter, shortening, coffee and 4 tablespoons cocoa. Pour boiling cocoa mixture over sifted flour and sugar mixture. Stir well. Stir in buttermilk, eggs, baking soda and 1/2 teaspoons vanilla. Mix well and pour into a greased and floured jelly roll pan. Bake at 400 degrees for 20 minutes.
To make frosting, 5 minutes before the cake is done, bring to a boil in a saucepan 1/2 cup butter, 6 tablespoons milk, and 4 tablespoons cocoa. Bring to a bubble, and remove from heat. Add 4 cups confectioners sugar and 1/2 teaspoon vanilla extract. Stir well. Pour frosting immediately over hot cake. Serves 20.
