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Spicy
Macaroni Shrimp Salad
A light lunch for those
hot summer days!
Ingredients:
8 oz. macaroni, cooked and drained
8 oz. shrimp, diced
1 medium tomato, diced
1 small onion, diced
2 hard cooked eggs, diced
1 Tbsp. Old Bay Seasoning
1/4 tsp. garlic salt
3/4 cup mayonnaise
salt and pepper to taste
Instructions:
In a large bowl, toss all ingredients together. Cover and chill
before serving. 2-4 servings.
Courtesy Cooking
With Old Bay Cookbook
Find Old Bay Seasoning Here
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Sauerkraut
Salad
Sauerkraut,
a Maryland tradition!
Ingredients:
1 (27oz.) can sauerkraut (do not drain)
1 green pepper, chopped fine
1 medium onion, chopped fine
1 cup celery, chopped fine
1 (2oz.) jar pimiento, drained
1 1/2 cups sugar
1/2 cup white vinegar
1/4 cup vegetable oil
1/2 tsp. salt
Instructions:
In a large bowl combine all ingredients. Cover and chill
overnight. Drain before serving. Serve as a side dish or
relish for sandwiches or hot dogs. Salad will keep in
refrigerator, covered, for a week.
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Maryland Style Potato
Salad A great version
with traditional Maryland style seasonings 3
cups cooked potatoes, diced
3 hard boiled eggs, peeled and chopped
1/4 cup onion, diced
1/2 tsp. dried oregano
1/4 tsp. seafood seasoning
1/2 tsp. dry mustard
1/3 cup mayonnaise
3 Tbsp. sweet pickles, finely diced
salt and pepper to taste Instructions:
In a large bowl, mix together the potatoes and eggs. Add the
remaining ingredients and mix lightly but thoroughly. Refrigerate
for at least 3 hours before serving so flavors develop.
Courtesy Chesapeake Bay Cookbook |
Bacon
Potato Salad
A great version of an American favorite!
Ingredients:
2 lbs. red potatoes
1 Tbsp. salt
1/4 cup mayonnaise
2 Tbsp. stone ground mustard
8 slices bacon, cooked, crumbled
1/3 cup chopped green onions
2 Tbsp. fresh parsley, chopped
salt and pepper to taste
Instructions:
Quarter the potatoes and place in a large pot. Cover with cold
water, add the salt and bring to a boil. Lower heat and simmer
gently for about 20 minutes or until potato slips off a fork when
speared. Drain and place in a mixing bowl. In another small
bowl, combine the mayonnaise and mustard. Pour over the potatoes
and gently toss to coat. Sprinkle with the bacon, green onions,
salt, pepper and parsley. Fold to mix. Chill before
serving. Serves 6.
Courtesy Cooking With Crab by Margie
Kauffman
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| Cucumber
and Sour Cream Salad
A refreshing summer treat!
Ingredients:
1 cucumber
1 tsp. salt
1/2 cup sour cream
1 Tbsp. onion, chopped
1/2 tsp. sugar
1 Tbsp. vinegar
chopped pimento optional
Instructions:
Pare and slice cucumber. Add salt and chill. Press out as
much water as possible with a paper towel. Combine the remaining
ingredients in a bowl. Add cucumbers and toss gently.
Chill. Arrange in salad bowls lined with lettuce. Sprinkle
chopped pimento on top if desired.
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