Loa Nui Salad
Trim cabbage leaves so that each will hold an individual serving. Fill with shredded cabbage combined with ripe olives, green pepper and peanuts. Season with French Dressing. Top with a slice of pineapple garnished with mayonnaise and whole peanuts.
Trim cabbage leaves so that each will hold an individual serving. Fill with shredded cabbage combined with ripe olives, green pepper and peanuts. Season with French Dressing. Top with a slice of pineapple garnished with mayonnaise and whole peanuts.
French Dressing
1 clove garlic 1 tablespoon salt
1 cup vinegar 1 teaspoon paprika
2 teaspoons dry mustard 1/2 teaspoon pepper
1 tabllesppon sugar 2 cups salad oil (olive works great)
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Soak garlic in vinegar for 1/2 hour. Mix dry ingredients together and place in covered jar or bottle. Remove garlic from vinegar and add slowly to dry ingrdients. Pour on the oil slowly. Place in refrigerator until ready for use.Just before serving, shake vigorously for 2 minutes.
1 clove garlic 1 tablespoon salt
1 cup vinegar 1 teaspoon paprika
2 teaspoons dry mustard 1/2 teaspoon pepper
1 tabllesppon sugar 2 cups salad oil (olive works great)
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Soak garlic in vinegar for 1/2 hour. Mix dry ingredients together and place in covered jar or bottle. Remove garlic from vinegar and add slowly to dry ingrdients. Pour on the oil slowly. Place in refrigerator until ready for use.Just before serving, shake vigorously for 2 minutes.
Dad's Asian Slaw
1 (3 ounce) package beef flavor ramen noodles with seasoning packet
1 (3 ounce) package roasted sunflower seed kernels
1 (3 ounce) package sliced almonds
1 bunch green onions, chopped
1 cup bottled oil and vinegar salad dressing
1/2 cup white sugar
1 (16 ounce) package coleslaw mix
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Crush the ramen noodles in a bowl, and stir in the beef seasoning packet, sunflower seeds, almonds, green onions, oil and vinegar dressing, and sugar, mixing until the sugar is dissolved.
Place the coleslaw mix into a large salad bowl, pour the dressing mixture over, and toss lightly to combine well. Refrigerate at least 1 hour before serving.
1 (3 ounce) package beef flavor ramen noodles with seasoning packet
1 (3 ounce) package roasted sunflower seed kernels
1 (3 ounce) package sliced almonds
1 bunch green onions, chopped
1 cup bottled oil and vinegar salad dressing
1/2 cup white sugar
1 (16 ounce) package coleslaw mix
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Crush the ramen noodles in a bowl, and stir in the beef seasoning packet, sunflower seeds, almonds, green onions, oil and vinegar dressing, and sugar, mixing until the sugar is dissolved.
Place the coleslaw mix into a large salad bowl, pour the dressing mixture over, and toss lightly to combine well. Refrigerate at least 1 hour before serving.
BAKED POTATO WEDGES
8 lg. potatoes, washed, unpeeled
1/2 c. oil
2 tbsp. Parmesan cheese
1/2 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. pepper
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Wash potatoes and cut into 8 wedges. Mix remaining ingredients together. Arrange potato wedges, peel side down in shallow baking pans. Brush oil mixture over potatoes. Bake at 375 degrees for 45 minutes until golden brown and tender. Brush occasionally with oil mixture. If more brownness is desired, broil for 2 to 5 minutes.
8 lg. potatoes, washed, unpeeled
1/2 c. oil
2 tbsp. Parmesan cheese
1/2 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. pepper
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Wash potatoes and cut into 8 wedges. Mix remaining ingredients together. Arrange potato wedges, peel side down in shallow baking pans. Brush oil mixture over potatoes. Bake at 375 degrees for 45 minutes until golden brown and tender. Brush occasionally with oil mixture. If more brownness is desired, broil for 2 to 5 minutes.
