The Recipe Vault, Recipes to tantilize your tastebuds

The Recipe Vault

Find Mouthwatering recipes for all your favorate foods

Salads

Apple and Fennel Salad

5 ounces Fresh Spinach

1 each Small Fennel Head -- sliced

2 each Medium Granny Smith Apples

1 each Small Red Onion -- sliced

* The Granny Smith apples should be peeled and cubed. Thoroughly wash spinach, removing fibrous stems. Dry and place in salad bowl. Add fennel, apples and onions. Toss with Celery Seed Dressing. Trim with fennel tops. 6 servings.

Artichoke Salad

4 Each Fresh artichoke hearts

1 Tablespoon Wine vinegar

2 Cups Artichoke hearts, quartered

1 Teaspoon Louisiana hot sauce

1 Each Small garlic clove

2 Teaspoons Salt

1 Teaspoon Lea & Perrins

3 Tablespoons Olive oil

1 Tablespoon Lemon juice

In a wooden salad bowl, mash garlic and salt with a strong fork. Add fresh artichoke hearts, and mash with the garlic and salt. Add olive oil, stir, add lemon juice, stir, add wine vinegar, stir, stir, add hot sauce, stir, add Lea & Perrins Worcestershire sauce, Mix well.Put canned artichoke hearts in dressing and let marinate for 1 hour, then eat as is or serve on a bed of greens.

Autumn Fruit Salad

2 red delicious apples

1 sliced bananas

1 Granny Smith apple

2 Bartlett pears

1/2 pound red grapes

1/2 cup almond slivers -- toasted

1 cup vanilla yogurt

1 teaspoon cinnamon

1/4 teaspoon ground ginger

1/2 teaspoon nutmeg

1 tablespoon apple cider

Wash and core apples and pears, peeling if desired. Cut into one inch chunks. Slice bananas 1/2" thick. Wash grapes and cut in half. Combine fruits and almonds in salad bowl. Mix yogurt with spices and cider. Pour over fruit salad and stir to coat fruits evenly. Chill.

BAJA CHICKEN PASTA SALAD

3/4 pound Chicken Breast*

6 ounces Dried Mixed Fruit**

1 cup Ring Macaroni Or Orzo -- Raw

1 cup Jicama -- Cubed

2 Green Onions/Tops -- Sliced

1/2 cup Mayonnaise Or Salad Dressing

2 tablespoons Sour Cream Or Plain Yogurt

1 teaspoon Red Chiles -- Ground

1/4 teaspoon Salt

*The chicken breast should be boneless, skinless and weigh about 3/4 lb

**You should use 1 6-oz package of diced mixed fruit.

Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1 cup of water) to boiling in a 4 quart Dutch oven. Add the chicken breast. Cover and heat to boiling, reduce the heat and simmer until the chicken is done, about 15 to 20 minutes. Remove the chicken with a slotted spoon.

Heat the water to boiling and add the fruit and ring macaroni or orzo
gradually so that the water continues to boil. Boil, uncovered, stirring occasionally, just until the ring macaroni is tender, about 6 to 8 minutes or 10 minutes for the orzo, then drain.

Rinse with cold water and drain again. Cut the chicken into 1/2-inch pieces and mix with the fruit, macaroni, jicama and onions. Mix the remaining ingredients and toss with the chicken mixture. Cover and refrigerate until chilled, at least 2 hours.

Basic Potato Salad

2 pounds new potatoes

1/2 pound mushrooms

3 green onions

3 stalks celery

3 tablespoons vinegar

2 hard-boiled eggs

2 tablespoons Dijon mustard

1/4 cup mayonnaise

Salt, pepper

Cover potatoes in pan with cold water and bring to boil over high heat. Cook until potatoes are tender. Meanwhile, thinly slice mushrooms, onions and celery and combine in mixing bowl.

When potatoes are tender, drain and halve or quarter potatoes, depending on size and add to bowl. Sprinkle with vinegar. Cover and refrigerate. When cool, chop eggs and add to bowl.

Add mustard and mayonnaise, and season to taste with salt and pepper, mixing everything together gently.

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