Drivel

If you make a recipe, we'd be grateful for your feedback.

Archive for the ‘Recipes: Salads & Sides’ Category

Cucumber Salad


Yield

4 Servings

Preparation Time

10 Minutes Tops

Introduction

Mmmm. Mom’s cucumbers. Any kind of cucumber will do, but I use the so-called seedless. The measure is half sugar, half white vinegar; doesn’t matter how much you’re making.

Special Tools

Hand Peeler

Ingredients

1 Seedless Cucumber

1 Cup Granulated Sugar

1 Cup White Vinegar

1 Large Onion, sliced into rings, if desired

Salt & Pepper to taste

Directions

  1. In a one-quart Ball jar or similar container, put the sugar and vinegar. Put lid on and shake until sugar is dissolved to make “juice”.
  2. Peel the cucumber. I show mine with alternate “stripes”. Makes them pretty. You could skip the peeling and just score them with a fork to put stripes down the side.
  3. Slice the cucumber in desired thickness and place in the jar of juice.
  4. Add salt and pepper, if desired, and let chill a couple of hours before serving.

Once you have eaten these, DO NOT DISPOSE OF THE JUICE. Simply load in some more cucumber slices.


Chicken Pasta Salad

Yield

About 6 large servings

Preparation Time

30 Minutes

Introduction

I’ll eat something at some restaurant or other and, when I like it, I’ll try to duplicate it. Sometimes, it’s really easy, like this one. All of the measurements are approximate. Note: for the onions and celery, Wegman’s sells a bag of pre-chopped for about $2.50. Worth it!

Special Tools

I like to have plastic throw-away gloves for picking chicken off the bone.

Ingredients

1 Rotisserie Chicken from the grocery store. Wegman’s are cheapest right now.

1 to 2 cups mayonnaise. I insist on Hellman’s. You could replace a third of the mayonnaise with low-fat sour cream, if desired.

½ cup of finely chopped onion

½ cup of finely chopped celery

1 cup of matchstick or grated carrots

Salt & Pepper to taste

1 Box frozen sweet peas (you only need a handful)

1 Pound of pasta, cooked, then run cold water over it to cool. I like Farfalle.

Directions

  1. Set your pasta water to boil to begin making the pasta as package directs. You may want to cut one minute off the cooking time if you will be storing your salad overnight. Continue cooking the pasta while you follow the rest of the steps.
  2. Chop the onions and celery, and grate the carrots, throw in an oversize bowl. That’s so you can easily stir it later.
  3. Add one big handful of the peas.
  4. Add the mayonnaise and stir real well.
  5. Pick the chicken off the bone, cut into bite-size pieces, and place in the bowl.
  6. When the pasta is done cooking, be sure to run cold water over it to take the heat out of it. Add the cooked pasta to the big bowl.
  7. Stir gently to coat all the chicken and all the pasta.