- 5 to 6 potatoes (preferably Idaho potatoes)
- 2 stalks celery
- 1 small onion
- ½ green pepper
- ¼ cup sweet relish
- ½ cup miracle whip
- ½ cup mayonnaise
- Half dozen hard-boiled eggs
- 2 Tbsp pimento
- 1 Tbsp mustard
- Salt and pepper
My grandmother doesn’t make her potato salad with anything other than Idaho potatoes; maybe that is why hers taste so much better than mine since I use whatever potatoes I have. Peel the potatoes, dice them, and put into boiling salted water. In another pot put eggs in the pot and cover with water. I add salt to the water because it’s supposed to help peel the eggs better. Cook potatoes until you can insert a fork but not falling apart. Drain the potatoes and put in a bowl and set in the refrigerator to cool. Meanwhile chop your onion, celery and green pepper. After your potatoes have cooled add the chopped vegetables to the bowl. Run cold water over the hard-boiled eggs to cool them off and remove the shells. Chop half of the eggs and add to bowl. Salt and pepper the mixture. Then add the mayo, miracle whip and mustard along with the sweet relish. Mix all the ingredients together. If it needs more salad dressing, add more to it as needed. Slice the rest of the hard-boiled eggs and layer them on top of the salad. Sprinkle the salad with paprika cover and refrigerate. The longer it sits the better it taste the next day.
I really enjoy making this cold spaghetti salad because it’s easy to make, packed with lots of flavor, and it never fails to satisfy. Every time I make this recipe it is the talk of the table. In fact I just made it this past Labor Day for a cookout at my niece house. Everyone loved it and it was the first salad to disappear. The cucumbers and tomatoes give this recipe extra freshness which make this recipe truly unforgettable. Once you make it, you’ll be making it quite often and you’ll always remember how delicious this recipe is.
Even though this is a salad, I normally serve with my appetizer menu because it goes with so many appetizer dishes-both hot and cold including meat balls, chicken wings, seafood dishes as well as turkey and ham sandwiches which are all the making of a great appetizer menu. And it’s a great addition to your holiday menu without the fuss and long hours putting together. This cold spaghetti salad is surly a winner and is a welcoming addition to any menu. Enjoy and please share this recipe.
6 ounces spaghetti, uncooked
Garlic powder to taste
4 to 6 ounces basil Pesto sauce, more to taste, divided
Seasoned Salt and ground black pepper to taste
2 cucumbers, peeled and chopped
2 to 3 medium tomatoes, chopped
Cook spaghetti according to package directions; drain and run cool water on spaghetti in a colander. Once cooled, drain well.
Place spaghetti in a large bowl or pan; season spaghetti well with garlic powder. Add about 4 ounces of Pesto sauce to cold spaghetti; mix well. Refrigerate. One hour before serving, add cucumbers and tomatoes; add seasoned salt and black pepper as needed. Mix well making sure all ingredients are covered with the pesto sauce. If more Pesto sauce is needed, add according to taste. Mix well. Serve cold. Yield: 6 to 8 servings. Enjoy and please share this recipe.
The wonderful thing about this salad is it makes a great side dish for fried chicken. The salad I’m referring to is a 7 layer salad. My mother taught me how to make it. I want to share it with you and you can pass it along to somebody. Here is my recipe for 7 layer salad.
- 1 head iceberg lettuce
- 1 can peas
- 1 onion
- 6 hard-boiled eggs
- 1 package bacon
- 1 to 2 cups miracle whip
- 1 package sharp shredded cheddar cheese
I listed the ingredients in the order they should go in the salad starting with lettuce first then peas etc. The secret to this salad is the bacon. With that being said you can make this recipe using that imitation store-bought bacon in a jar but it’s not the same. You must use real bacon and lots of it. Get a pot to boil 6 eggs. Salt the water for the eggs because this helps peel the eggs easily. First get a glass casserole dish. I like using a square dish so all the ingredients are laying flat. Cut up a small head of lettuce or enough to cover the bottom of the casserole dish. A half a head of lettuce will do if you are making a small version. Next drain the canned peas and layer on top of the lettuce covering the lettuce all over. Slice up a large onion and layer on top of the peas. Cool the hard-boiled eggs with cold water and remove the shells. Slice the eggs and layer on top of the onion. Cook up a whole pack of bacon until crispy. Crumble the crispy bacon on top of the eggs. Spoon out 1 to 2 cups miracle whip on the bacon and spread it across the bacon with a spreading knife like icing. All the ingredients should completely cover the last ingredient underneath it. The last step is to sprinkle the cheese on top of the salad dressing covering it completely. Press the cheese down into the dressing so it doesn’t fall off. You will thank me later for this recipe.
Your steaks should be sliced into small strips and laid out on a plate. Smother the steaks in your Cajun blackening sauce. Flip them over and smother the backside. Then place the steak strips into a re-sealable plastic bag and pour the remaining Cajun blackening sauce into the baggie. Seal the bag and place in refrigerator for approximately two hours.
When you’re ready to make your salad (and after 2 hours of marinating the steaks), you’ll want to place the steak strips into the broiler. They will cook fast, so keep an eye on them (anywhere from 4 to 5 minutes per side). Cook them to your preference.
While the steaks are in the broiler, you’ll need to make the dressing. Once again, you’ll need to crush the garlic and let it sit before mixing it with the other ingredients. Crush the 4 peeled garlic cloves into a small bowl and let sit for at least 10 minutes. While you’re waiting on the garlic, combine the other dressing ingredients into a bowl and mix thoroughly (lemon juice, Worcestershire sauce, Dijon mustard, Tabasco sauce, and olive oil).
Check your steaks! If they’re cooked to your liking, remove them and place on a plate and set them aside.
Mix together the 4 cloves of crushed garlic and the salad dressing.
Next, prepare the salad. Remove your chilled romaine lettuce from the refrigerator and tear it into bite-size pieces and place into a large bowl. Add the garlic croutons, parmesan cheese, and sliced cherry tomatoes. Next, pour in the salad dressing and toss the salad until dressing is thoroughly mixed with the lettuce.
Prepare four plates with an equal amount of salad. Slice the steaks into small pieces and layer the tops of the salads with equal amounts of steak, and enjoy!
The listed ingredients are enough to serve four people.
Blacked Steak Marinade:
- 1 / 2 cup of extra virgin olive oil
- 3 teaspoons of Cajun style blackening seasoning
- 1 peeled garlic clove
- 4 tenderloin steaks (6-8 ounces each, trimmed of fat)
- 4 peeled garlic cloves
- 3 tablespoons of lemon juice
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of Dijon mustard
- 1 / 2 teaspoon of Tabasco sauce (or equivalent)
- 1 cup of extra virgin olive oil
- 2 heads of romaine lettuce (rinsed and chilled)
- 10 cherry tomatoes (rinsed and cut in half)
- 2 cups of garlic croutons
- 1 / 2 cup of Parmesan cheese