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#2 |
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Registered User
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Green Bean Salad
From The Crusing Cook by Shirley Herd
Green Bean Salad 1 16-oz can cut green beans, drained 1 12-oz can whole kernel corn, drained 2 Tbs green onion sliced 2 Tbs chopped pimento (optional) 1/2 cup Italian dressing Combine ingrediants, mix. Chill. Serves 6. |
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#3 |
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Registered User
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Sun Spots
1 cup mayonnaise
3 0z package cream cheese lettuce leaves, washed 6 large slices canned pineapple 6 canned peach halves 6 maraschino cherries Combine mayonnaise with cream cheese; blend well. Arrange lettuce leaves on 6 individual plates and top with one pineapple slice. Place peach half hollow-side up over each pineapple slice; fill peach centers with mayonnaise-cream cheese mixture. Top with cherry. Serves 6. |
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#4 |
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Registered User
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Banana Salad
3 bananas, peeled
lemon juice 3/4 cup cooked, chilled rice 1/4 cup sliced celery 1/2 cup seedless grapes 1/4 cup salted peanuts Peel bananas and cut into 1/2 inch slices; sprinkle with lemon juice. Combine banana slices with cooked rice, celery, grapes and peanuts. Serve with Banana Salad Dressing listed below. Serves 6 |
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#5 |
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Registered User
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Banana Salad Dressing
1/2 cup mayonaise
1 tablespoon milk 1 tablespoon lemon juice 1/2 teaspoon dry mustard 1/2 teaspoon curry powder Combine all ingrediants, blend well. Add to Banana Salad and toss lightly. |
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#6 | |
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Ex-captain
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Quote:
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__________________
Happy cruising, Gisle ![]() "What's important in life is not how many breaths we get to take, but those moments that take our breath away" Jaques Cousteau |
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