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Welcome to Sunday All Day Brunch. This is an open topic thread so help yourself to the goodies and sit a spell and let us know what is new with you. We are now into Barbecue, Picnic, and Potluck Season. I am often asked to bring something and I have a few recipes that I can guarantee that I won't be bringing home leftovers. I have a wonderful dish that I use when I bring things. It is made by Pyrex and has a large glass bowl with tight fitting top that fits into an insolated carryall. What makes this carryall so cool is that it comes with two different inserts. One you put into the microwave and slip it into a slot and it will keep the dish warm. The other insert goes into the freezer and when it goes into its slot it keeps the dish cool.


This salad came about when I discovered it was 10 PM on a Saturday night and I needed a salad for a potluck at noon the next day and the stores were closed. I went through my pantry and refrigerator and came up with this salad.

I'm Making This Up As I Go Along Pasta Salad
Serving Size: 8

Amount    Measure            Ingredient -- Preparation Method
--------    ------------    --------------------------------
8            ounces            macaroni -- cooked and drained
4            whole            hard-boiled eggs -- chopped
4            whole            sweet pickles -- chopped
2            ounces            pimento -- diced
4            ounces            black olives -- sliced
1            medium            sweet onion -- diced fine
3            tablespoons    balsamic vinegar
1            cup                    low-fat mayonnaise
½            teaspoon            seasoned salt
½            teaspoon            seasoned pepper
1            tablespoon            salad herbs
1            tablespoon            Dijon mustard
¼            teaspoon            paprika

Cook macaroni according to package instructions; drain. Place in large bowl along with eggs, pickles, olives, pimentos, and onion.  

In a small bowl mix the vinegar, mayonnaise, salt, pepper, salad herbs, paprika, and mustard. Pour over macaroni mixture and mix thoroughly. Chill for at least an hour.

Per Serving: 265 Calories; 13g Fat (43.4% calories from fat); 7g Protein; 30g Carbohydrate; 2g Dietary Fiber; 116mg Cholesterol; 526mg Sodium.  Exchanges: 1½ Grain(Starch); ½ Lean Meat; ½ Vegetable; 0 Fruit; 2 Fat; ½ Other Carbohydrates.

Mandarin Salad
Serving Size: 8

Amount    Measure            Ingredient -- Preparation Method
--------    ------------    --------------------------------
1            bunch            red leaf lettuce -- torn
1            small                    yellow bell pepper -- seeded and sliced
8            ounces            water chestnuts, canned -- drained and sliced
8            ounces            mushrooms -- sliced
11            ounces            mandarin oranges in light syrup
1            small                    red onion -- sliced thin
1            tablespoon            ginger -- minced
⅓            cup                    vegetable oil
3            tablespoons    wine vinegar -- I use Garlic Wine Vinegar.
1            tablespoon    low   sodium soy sauce
1            teaspoon            sesame oil
1            tablespoon            no salt added tomato paste

Remove seeds and ribs of yellow bell pepper and slice into thin strips. Slice red onion into thin slices. Slice mushrooms. Tear red lettuce into bite size pieces.

Drain water chestnuts. Drain oranges saving syrup.

Mix lettuce, peppers, onions, mushrooms, water chestnuts and orange slices together in a large salad bowl.

In a blender add juice from oranges, oil, ginger, vinegar, soy sauce, sesame oil and tomato paste. Process until smooth and ginger is finely chopped.

Either toss the salad with the dressing or serve it on the side and let people add their own.

Per Serving: 149 Calories; 10g Fat (56.7% calories from fat); 2g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 84mg Sodium.  Exchanges: 0 Grain(Starch); 1½ Vegetable; ½ Fruit; 2 Fat; 0 Other Carbohydrates.

Zippy Potato Salad
Serving Size: 8

Amount    Measure            Ingredient -- Preparation Method
--------    ------------    --------------------------------
6            medium            potatoes -- cubed
3            tablespoons    white wine vinegar
1            medium            onion -- chopped
1            clove                    garlic -- minced
4            whole            sweet pickles -- chopped
4            whole            eggs, hard-boiled -- chopped
1            cup                    low-fat mayonnaise
½            teaspoon            seasoned salt
¼            teaspoon            paprika
½            teaspoon            seasoned pepper
1            tablespoon            Dijon mustard
2            stalks            celery -- chopped

In pan with boiling water, place potatoes; cover and cook until tender when pierced, about 20 to 25 minutes.  Drain and cool slightly. Place in large bowl. Add celery, garlic, pickles, eggs and onion.

In a small bowl combine vinegar, mayonnaise, Dijon mustard, salt, pepper and paprika. Add dressing to potato mixture and mix thoroughly.

Cover and chill 4 to 6 hours or until next day.  Makes 8 servings.

Per Serving: 216 Calories; 11g Fat (44.9% calories from fat); 5g Protein; 25g Carbohydrate; 2g Dietary Fiber; 116mg Cholesterol; 413mg Sodium.  Exchanges: 1 Grain(Starch); ½ Lean Meat; ½ Vegetable; 2 Fat; ½ Other Carbohydrates.


Salsa Bean Dip
Serving Size: 16

Amount    Measure            Ingredient -- Preparation Method
--------    ------------    --------------------------------
1            teaspoon            dried oregano
3            tablespoons    chili powder
1              teaspoon            ground cumin
½            teaspoon            Tabasco sauce
1            medium            onion -- diced fine
2            cloves            garlic -- minced fine
14½            ounces            tomatoes, Tex-Mex style -- drained
14½            ounces            tomatoes with green chilies -- drained
4            ounces            green chilies – drained
32            ounces            fat-free refried beans
8            ounces            no salt added tomato sauce
2            cups                    cheddar cheese, low fat -- shredded
2            tablespoons    vegetable oil
1            teaspoon            paprika

Heat oil in large frying pan. Add onion and garlic and cook until soft, about 5 minutes.

Add tomatoes, chilies, oregano, cumin, chili powder and Tabasco sauce. Cook on medium about five minutes or until liquid evaporates.

Add beans and tomato sauce. Heat through stirring to break up beans.

Transfer to serving dish. Top with cheese. Sprinkle with paprika. Serve with chips.

Per Serving: 112 Calories; 3g Fat (23.9% calories from fat); 7g Protein; 15g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 580mg Sodium.  Exchanges: ½ Grain (Starch); ½ Lean Meat; ½ Vegetable; ½ Fat.

I have made triple batches of this and it has disappeared within minutes.

I Promised Salsa
Serving Size: 8    

Amount        Measure                       Ingredient -- Preparation Method
--------        ------------                  --------------------------------
4                  medium                       Roma tomatoes -- seeded and diced
½                 small                           red onion -- diced
2                  whole                          jalapeno chili peppers -- seeded and diced
2                  tablespoons                 lime juice -- from a fresh lime
¼                 cup                             cilantro -- chopped
1                  clove                           garlic -- finely minced
¼                 teaspoon                     salt
⅛                 teaspoon                     cumin

Mix everything together in a glass or non-reactive bowl. Cover and let set for at least an hour or longer to let the flavors meld.

Per Serving: 22 Calories; trace Fat (10.1% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 75mg Sodium.  Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat.

Other Dishes

What is nice about this is that you can put it into a crockpot the night before and it is ready for you when you wake up.

Crockpot Baked Beans
Serving Size: 12    

Amount        Measure                Ingredient -- Preparation Method
--------        ------------          -------------------------------
2                  pounds                small white beans
½                 cup                      brown sugar -- packed
2                  large                    onions -- cut in chunks
¼                 cup                      dark molasses
¼                 cup                      maple syrup
6                  ounces                 no salt added tomato paste
3                  tablespoons          Dijon mustard
1                  tablespoon            low sodium Worcestershire sauce
12                ounces                  cherry cola

Soak beans in water for several hours or overnight.

Drain beans. Add all ingredients to a crockpot and stir to coat beans. Cook on low for 8 to 10 hours or until the beans are cooked through.

Per Serving: 347 Calories; 1g Fat (3.0% calories from fat); 17g Protein; 70g Carbohydrate; 20g Dietary Fiber; 0mg Cholesterol; 83mg Sodium.  Exchanges: 3 Grain (Starch); 1 Lean Meat; 1 Vegetable; 0 Fat; 1 Other Carbohydrates.

And the fastest disappearing recipe ever created.

The Ultimate Ginger Cookie
Cookies: 60    

Amount        Measure              Ingredient -- Preparation Method
--------        ------------         --------------------------------
¾                 cup                    butter -- softened
½                 cup                    sugar
½                 cup                    dark brown sugar -- packed
¼                 cup                    molasses
2½               cups                  all-purpose flour
1                  whole                egg
1½               teaspoons          baking soda
2                  teaspoons         ground ginger
1                  teaspoon           ground cinnamon
½                 teaspoon           ground cloves
½                 teaspoon           ground nutmeg
½                 teaspoon           ground allspice
1                  tablespoon        ginger root -- finely minced
¼                 teaspoon           salt
1½               ounces              crystallized ginger -- ground fine (I use a mini food processor)
4                  tablespoons       sugar

Heat oven to 350°F.

Cream butter, sugar and brown sugar until light and fluffy.

Stir in the molasses and egg.

Add flour, baking soda, ginger, cinnamon, cloves, nutmeg, allspice, crystallized ginger, and ginger root.

Shape dough into walnut size balls and roll in sugar. Put on ungreased baking sheet about 2 inches apart.

Bake 10 to 12 minutes.

Cool on rack.

Per Cookie: 64 Calories; 2g Fat (34.2% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 67mg Sodium.  Exchanges: ½ Grain (Starch); 0 Lean Meat; 0 Vegetable; ½ Fat; ½ Other Carbohydrates.

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