** 'Mary's Tea Room' Salads **

Welcome!!

Mary's Tea Room actually began over on the Recipes side of the board way back in Sept. of 2006. Many of the original Tea Angels have shared some awesome recipes this period of time. Many NEW Tea Friends have come to call and have left some of their own treasures as well. All of those gems have been gathered and 22 'Mary's Tea Room' recipe threads created as a sort of 'archive' of our time together. We hope all who stop by will find a recipe or two or more to add to their own recipe collections. And we hope, if they feel so inclined, that they might share some of their own gems as well! It will only make our treasure chest of Goodies that much more valuable!!

(o: Mary and the Original Tea Angels! :o)

 

1/3/08

APPLE SALAD

Posted by: emr - Posted on: 9/18/2007

Elza says, "The recipe I'm trying for the apple salad is ~ "

APPLE SALAD

5-6 Granny Smith apples, chopped
5-6 Snicker bars, chopped
1 box vanilla instant pudding mix
8 oz. Cool Whip, thawed
Mix together and chill.

I do plan to toss some Fruit Fresh with the chopped apples to keep them from turning brown.

BRIDAL SALAD

from the kitchen of: Amy (cooknchic)
Easter - 4/8/07

Amy says, "This version of Ambrosia is called Bridal Salad in our large extended Italian family because it is a must have at every bridal shower and at most wedding receptions we've had since my mother can remember. You can leave out the cherries or the coconut if you don't like it, but we use it all!!"

Bridal Salad

2 c. uncooked white long grain rice
1 pint whipping cream
2 can crushed pineapple plus half the juice
1 (11 oz.) bag mini marshmallows
1 (11 oz.) bag flaked coconut
10 - 20 maraschino cherries, halved
1 tsp. vanilla

Cook rice; drain; wash and drain again. Whip cream and set aside. Mix all ingredients together and gently fold in whipped cream. Chill overnight!

BROWN RICE SALAD

Posted by: marymitten - Posted on: 1/31/2007

Mary says, "This is a very nice recipe which is indeed very healthy and is well received by those who think that anything healthy is not tasty. - I have taken this salad to church pot luck and large gatherings and received raves. For a small dinner you could indeed serve it on lettuce leaves."

BROWN RICE SALAD

4 C prepared brown rice, cooled
1 unpeeled red apple, chopped
1 unpeeled green apple, chopped
1 unpeeled pear, diced
1 large container of vanilla flavored yogurt
raisins, chopped walnuts

Drizzle the chopped apples and pear with lemon to keep the color fresh.
Simply mix the ingredients and serve chilled. At this point you can add more yogurt if the salad is not dressed enough for your liking. I have also used plain yogurt, sweetened with 1 envelope of sweet and low or honey, used different flavors of yogurt including but not limited to, lemon or apple. The key is to judge your sweetness according to your ingredients.

CALIFORNIA CHICKEN SALAD

Posted by: marymitten - Posted on: 1/7/2007

Mary says, "I ran across this recipe and thought perhaps it might fit the low carb bill of fare. I had the opportunity to sample this dish and it is not only tasty but unusual."

CALIFORNIA CHICKEN SALAD

2 C cooked chicken, chopped
1/2 C Monterey jack cheese, shredded
1/2 C Cheddar cheese, shredded
1 Avocado, diced
1/2 C Olives, chopped
1 Tomatillos, chopped
1/2 tsp Chili powder
1/4 tsp GArlic powder
1 tsp Onions, chopped
Black pepper to taste
2 tbsp Mayonnaise
1 tsp Green chilies, minced
2 tsp Sun-dried tomatoes, oil-packed, minced

Lightly mix the first 10 ingredients. Moisten with mayonnaise, using more or less as desired. Sprinkle the minced green chilies and minced sun-dried tomatoes on top. chill and serve with corn chips or crisp-fried tortillas as a light lunch. This would also be nice wrapped in crisp lettuce leaves.

A tomatillo is also known as a Mexican Cherry tomato.

CHICKEN SALAD

Posted by: Jazzykattnessa - Posted on: 4/18/2007

Nessa says, "Here's the recipe I made yesterday. It is great with afternoon tea! I had my Black cherry berry-yummmmm. This recipe is from TOH issue Oct/Nov 05. I made a few changes-listed except this time I didn't do the cups and just served with crackers-tastes great! Oh and I used regular crushed pineapple but you can use unsweetened which is what it originally called for."

CHICKEN SALAD

1 (15 oz.) pkg. refrigerated pie pastry
2 cups diced cooked chicken
1 can (8 oz.) crushed pineapple, drained
1/2 c slivered almonds (I used cashews)
1/2 c chopped celery
1/2 c shredded cheddar cheese
1/2 c mayonnaise
1/2 tsp salt
1/2 tsp paprika

Topping:
1/2 c sour cream
1/2 c mayonnaise
1/2 c shredded cheddar cheese

Cut each sheet of pie pastry into 4 1/2-in rounds; re-roll scraps and cut out additional circles. Press pastry into the bottom and up the sides of 14 ungreased muffin cups. Bake at 450 for 6-7 minutes or until golden brown. Cool on wire rack.
In a bowl, combine chicken, pineapple, almonds, celery, cheese, mayo, salt and paprika; refrigerate mixture until chilled. Just before serving spoon 2 rounded TBL of chicken mixture. Combine sour cream, mayo; spoon over filling. Sprinkle w/ cheese.

CHICKEN SALAD

Posted by: KC10 - Posted on: 6/27/2007

Kay says, "I have a chicken salad that is also a throw together kinda thing that I learned about from a restaurant I used to work in. Here it is - "

CHICKEN SALAD

3 - 4 boneless chicken breasts. Cook, cool, cube.
red, seedless grapes, halved
pecans
Cool Whip, thawed

Mix together with salad dressing. Then fold in cool whip. Serve on lettuce leaf.

CHINESE CHICKEN SALAD

Posted by: ckathynot_ca - Posted on: 10/11/2006

Kathy says, "Here's a nice recipe to a great Chinese Chicken salad that would go so nice for a tea luncheon."

CHINESE CHICKEN SALAD

1 small head of green cabbage
1 small head of red cabbage
3 ounces silvered almonds, toasted
10 ounces frozen peas, defrosted
4 scallions, chopped
6 pieces boneless skinless chicken breasts, cooked and diced
1 small can drained mandarin oranges
1 package Ichiban (red package) oriental noodles
DRESSING
1 package soup base from Ichiban noodles
1/3 cup sugar
1 teaspoon salt
pepper
4 tablespoons Japanese rice vinegar
6 tablespoons water
2/3 cup oil

Thinly shred cabbages. Crush noodles. Combine all salad ingredients. Combine all dressing ingredients in a shakeable container. Shake well. Dressing separates easily and must be shaken before each use. Use dressing sparingly.

CRANBERRY DELIGHT SALAD

Posted by: cooknchic - Posted on: 11/22/2006

Amy says, " This is excellent! My mom found it in an Amish paper near Thanksgiving 2004 and plans to make it a regular side dish now! All of us, even the non-jello salad lovers, loved it! - Enjoy!! "

CRANBERRY DELIGHT SALAD

1 large can crushed pineapple
1 small pack raspberry jello
16 oz can white. cranberry sauce
1 can mandarin oranges
1/2 C. mini marshmallows
1-2 C. cool whip, thawed
1/2 C. chopped nuts
1 envelope unflavored gelatin


Drain pineapple and reserve juice. Add enough boiling water to juice to equal 1 Cup. Mix unflavored gelatin and jello together and dissolve in hot water/juice. Stir in cranberry sauce and then chill til partially set. This takes about one hour; stir every 20 minutes or so, since outside sets first. Fold in remaining ingredients and chill at least 2 more hours. Can omit nuts, or try with black cherry jello.

CUCUMBER SALAD (KOMKOMMER SLA)

Posted by: Omatje_Calif - Posted on: 7/23/2007

Susan says, "...... was thinking of cucumbers and I always serve this delicious cool treat with our dinners special in the summer. I never measure anything but i think it is right. You can serve this with any dinner on the side in bowl, served with a spoon, I serve this with Indonesian food but go's with lots of meals nice refreshing in the summer."

CUCUMBER SALAD (KOMKOMMER SLA)

5 cucumbers peeled (grated)
small white onion (grated)
3 tomato's sturdy not ripe (grated) or if ripe cut them in very small pieces.
2 TBL sp. Oil
1 1/2 tsp. vinegar
Salt
Pepper
Sugar to own taste

In bowl grate all the peeled cucumbers, onion and tomato, add all the oil vinegar, salt, pepper and some sugar, cover bowl and set in refrigerator, one hour or more.

Susan adds, "Go by your own feelings how much of the oil, vinegar, sugar, pepper and salt it needs (never measured this) I just go by taste....you can not stop eating this...tooo good."

DEB'S CHICKEN SALAD (or as known here Mom's Chicken Salad)

Posted by: socaldeb - Posted on: 10/26/2006

Debra says, "I want to share my Chicken Salad recipe for Sandwiches. This is infamous and I only share it with special people which all of you are . So here it goes. This is a huge hit around here any time of the day and requested by everyone who ever eats eat. Enjoy!"

DEB'S CHICKEN SALAD (or as known here Mom's Chicken Salad)

(1) 12.5 oz can of chunk chicken breast, drained
1 Hard boiled egg, crushed
1 1/2 Tablespoons sweet pickle relish
1 1/2 Tablespoons dry onions, re-hydrated in water
1-2 walloping Tablespoons of mayonnaise
Lemon pepper, to taste

Place chicken in large bowl and flake until shredded. Add crushed egg and sprinkle with lemon pepper. Mix in relish and drained onion. Mix all together with mayonnaise.
Refrigerate.

Serve on any kind of bread or rolls or crackers.

DEBRA'S ORANGE CREAM FRUIT SALAD

Posted by: ckathynot_ca - Posted on: 5/16/2007
Compliments of Debra :O)

Kathy says, "Thanks, Debra!"
DEBRA'S ORANGE CREAM FRUIT SALAD

1-20 ounce can pineapple chunks-drained.
1-16 ounce can peach slices, drained and chopped
1-11 ounce can mandarin oranges, drained
3 medium bananas-sliced
2 apples, cored and chopped
1-3 1/2 ounce instant vanilla pudding mix (I used sugar free)
1 1/2 cups milk (I used half and half)
1/2 of a 6 ounce can frozen orange juice concentrate, thawed
3/4 cup sour cream

In a large bowl combine pineapple chunks, peaches, orange sections, bananas and apples. Set aside. In a small bowl, combine pudding mix, milk and orange juice concentrate. Beat for 2 minutes until well blended. Beat in the sour cream. Fold in the fruit mixture. Cover and refrigerate several hours or overnight.

EASTER POTATO SALAD

from the kitchen of: Mary (marymitten)
Easter - 4/8/07

Easter Potato Salad

Fry, drain, crumble and set aside 1/2 lb. apple-smoked bacon.
Sauté 1 peeled, diced Granny Smith apple in 1 Tb. bacon fat 'til slightly browned.
Cook 1/2 lb. peeled and diced redskin potatoes.
Toss together potatoes, apple pieces, bacon. Place on lettuce leaves and drizzle with dressing.

Dressing:
Crumble 1 small round of camembert cheese
2/3 c. sour cream
1 1/2 Tb. cider vinegar into medium saucepan. Salt to taste. Heat on medium 'til cheese is melted. Drizzle over arranged salad.

EASY FRUIT SALAD

Posted by: marymitten - Posted on: 9/12/2006

Mary says, "How about a really easy fruit salad? I don't know what the name of it really is but I always get request for "that frozen stuff with the grapes". So be it."

EASY FRUIT SALAD

2 3-oz pkgs. of cream cheese
2 T of mayonnaise
2 T pineapple syrup [Im getting to the pineapple part]
24 marshmallows
2 1/2 cups of pineapple tidbits
1 C heavy cream, whipped [don't skimp here]
2 C green or red seedless grapes, halved

Soften the cream cheese and blend it with mayonnaise. [I tried it with Miracle Whip once...but it wasn't the same] Beat in the pineapple syrup. Add marshmallows and drained pineapple bits. Fold in the whipped cream and grapes. Pour into a 1 qt shallow dish and freeze until firm. It looks nice cut in squares on a lettuce leaf.

EASY GRECIAN PASTA SALAD

Posted by: KC10 - Posted on: 5/19/2007
Originally Posted by: gaudrey_GA - Posted on: 5/30/2006

Kay says, "Wow! This was a very pleasant surprise! I really like feta cheese and this recipe is a perfect example of why I like it so much! I just made this on Thurs. and it is just about gone!! Even DH who doesn't much care for feta is impressed!! I'll definitely be making this again!! When I first tasted it once it was all mixed together, I wasn't impressed. I know the recipe says to chill for a couple hours, but you know how it is when you're cooking!! LOL After 3 hours we sampled it and it was much better. But on Fri? It was excellent!! Thanks, gaudrey!, for yet another winning recipe!!!"

Gaudrey says, "You may use any small pasta you prefer, but my favorite is orzo - the little rice shaped pasta. I have also used the tiny shells and small elbows."

EASY GRECIAN PASTA SALAD

1 1/2 cups small pasta, orzo preferred
1 small can sliced ripe olives
1/2 cup diced sweet red bell pepper OR roasted red pepper
2 thinly sliced radishes
4 thinly sliced scallions
1/4 cup minced celery
1 small grated carrot
1/4 cup torn basil leaves
1/3 cup feta cheese crumbles
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
1 ounce package ranch dressing mix
1 teaspoon sugar
1 teaspoon Greek Seasoning, McCormick's brand preferred

Cook pasta according to directions on the package, but do not add any salt. Drain, rinse with cold water, and drain well again. Place in a mixing bowl and set aside. Drain olives, rinse, and drain well again. Add to the pasta. Add pepper, radishes, scallions, celery, carrot, basil leaves, and feta cheese. In a separate bowl, combine remaining ingredients and whisk together to blend well. Pour over the pasta mixture and toss to coat. Chill at least 2 hours before serving. Toss again and serve on chilled salad plates.

Kay's notes ~ I did use the orzo pasta and highly recommend it! My thought is the flavors might get a bit lost in the bigger pastas. But that's JMHO!

Also, when I find a recipe that calls for red wine vinegar, I usually use half red wine and half red wine vinegar. It's just my own personal taste! You really do NOT taste the wine at all and it is such a small amt.

And finally, when I added the dressing, I thought it was going to be a bit on the dry side. But rather than adding more dressing to it at that time, I decided to wait and see what happened. Trust me, if make look dry in the beginning. But the amt. of dressing the recipe calls for is just right!!