Creamy  Potato  Salad

 

 

 

 

INGREDIENTS:
 


6 washed medium potatoes (cut and quarted)

1/2 cup chopped celery

  1/4 cup chopped onion

1/4 cup chopped sweet pickles

1 1/2 cups mayonnaise 

2 tablespoons milk 

2 teaspoons celery seed

2 tablespoons dried parsley flakes

2 teaspoons sugar

2 teaspoons prepared mustard 

3 hard boiled eggs (chopped)

salt and pepper to taste

 

 

 

DIRECTIONS:
 

Cook potatoes and boil eggs.

 

When cool, peel and slice potatoes.

Add chopped egg, celery, onions and pickles.

 

In a separate bowl combine mayonnaise, milk, sugar, salt and pepper, celery seed,

parsley flakes and mustard.

Stir well until sugar is dissolved.

 

Add mixture to potatoes.

 Toss lightly.  Cover and chill.

 

Serves 6

 

 

 

 

 

Macaroni  Salad

 

 

 

 

INGREDIENTS:
 


1 lb. elbow macaroni

1/2 cup carrots (shredded)

1/2 cup chopped bell peppers

1/4 cup finely chopped onion

4 cups Miracle Whip Salad Dressing 

2 teaspoons celery seed

2 tablespoons dried parsley flakes

2 tablespoons sugar

salt and pepper to taste

 

 

 

DIRECTIONS:

 

Cook macaroni according to directions.

Drain macaroni and rinse with cold water; drain well.

Add shredded carrots, chopped bell peppers and chopped onion.

Toss well.

 

 In a bowl mix salad dressing, celery seed, dried parsley flakes, sugar, salt and pepper.

Mix well until sugar is dissolved.

 

Stir into macaroni mixture until well coated.

Chill well before serving (best if chilled overnight).

 

Serves 8 to 10

 

 

 

 

Watermelon  Sorbet

 

 

 

 

INGREDIENTS:
 


1 cup water

1/2 cup sugar

4 cups watermelon chunks (seeds removed)

1 1/2 tablespoons lemon juice

 

 

 

DIRECTIONS:

 

Combine the water and sugar in a small saucepan.

Bring the mixture to a boil, then lower the heat and simmer it gently for 5 minutes.

Pour the liquid into an 8-inch square glass baking pan.

 

Puree the watermelon chunks in a blender, then strain the puree into a large bowl.

Measure out 2 cups of the watermelon juice and stir it into the sugar syrup along with the lemon juice.

 

Place the pan in the freezer for 1 hour.

Then stir the mixture with a wooden spoon and allow it to freeze for another 45 minutes.

Repeat this process once, and then allow the mixture to freeze through (another couple hours or so).

 

Thaw the ice slightly so that you can transfer it to a chilled blender.

Pulse the machine just until the ice is slushy, periodically scraping down the sides.

Spoon the sorbet into chilled dessert glasses and serve at once.

 

Makes 6 servings

 

 

 

 

             

       

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