|Food in the USA|
|by C. Counihan|
From Thanksgiving to fast food to anorexia nervosa, this is the only substantial collection on food and culture in America, looking at how and why...
1 - 10 of 18 for continental salads
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Combine all ingredients in a small bowl or jar. Mix well. Cover. Refrigerate until ready to use. Serve over Continental Salad.
In 1 quart ... sixths, cutting through to within 1" of stem end. Fill each tomato with about 1/2 to 2/3 cup egg salad. Sprinkle top with dill weed if desired.
Cook macaroni. Cover with 1 cup dressing. Marinate overnight. 1 grated onion 1 lg. can crab meat 1 lg. can shrimp 1 green pepper 1 tbsp. sugar 2 ...
Combine cauliflower, olives, ... onion in large salad bowl. Combine oil, ... vegetables. Toss to combine. Cover and refrigerate 4 hours or overnight. Serves 8.
In large bowl, ... follows) over vegetable mixture. Toss lightly. Line a large salad bowl with endive leaves. Place salad in lined bowl. Makes 6 to 8 servings.
Dissolve gelatin in ... Pour into large salad mold and chill ... fluffy. Fold in 1/2 cup mayonnaise and 1 tablespoon toasted sesame seeds. Serves 4 to 6.
Dissolve gelatin in boiling grapefruit juice. Add 1/2 cup beet juice. Refrigerate until partially thickened. Stir in beets and celery. Pour into 1 ...
Cut up chicken into bite size pieces. Coat with flour and brown slowly in hot oil. Drain mushrooms (keeping liquid). Combine mushroom liquid with ...
Lightly score both ... Also large tossed salad and garlic toast. Small dish of ice cream makes a great dessert. Serves 8 to 10 and makes "super" leftovers.
Coat chicken pieces thoroughly with flour. Brown slowly in hot oil. Meanwhile, drain mushrooms, reserving liquid. Combine mushroom liquid with ...
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