Soups and Salads
"Sharing Our Best"

 

 

 

Berry-Mandarin Tossed Salad

Black Bean Salad

Elephant Stew

 

 

 

 

 

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Berry-Mandarin Tossed Salad

Submitted By: Melinda Bowman

Ingredients

Salad

8 c. torn salad greens

2 c. sliced fresh strawberries

1 can (11 oz) mandarin oranges, drained

1 medium sweet onion, sliced and separated into rings

1/3 c. toasted slivered almonds

4 bacon strips, cooked and crumbled

 

Dressing

1/4 c. sugar                                                         1/2 tsp ground mustard

2 T. cider vinegar                                                1/2 tsp grated onion

2 T. honey                                                          1/4 tsp celery seed

1 1/4 tsp. lemon juice                                          a dash of salt

1/2 tsp paprika                                                   1/3 c. vegetable oil

 

In a 2 cup microwave safe bowl, combine the first nine dressing ingredients.  Microwave, uncovered on high for 11/2 - 2 minutes, stir until sugar is dissolved.  Whisk in oil.  Cover and refrigerate until serving. 

In a salad bowl, combine greens, strawberries, oranges, onion, almonds, and bacon.  Drizzle with dressing, gently toss. 

Note:  You might need to add more vinegar to the dressing before serving

 

 

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Black Bean Salad

Submitted By: Diana Doty

Serves 6-8

Ingredients

1 red bell pepper, diced                1/4 c. olive oil
1 green bell pepper, diced            4 Tbsp. red wine vinegar
1 yellow bell pepper, diced           1 tsp. lime juice
1/2 cup red onion, diced               1 can (15oz) black beans, drained
1 can (15 oz) corn, drained           salt and pepper, to taste
1 clove garlic, minced                  Tortilla Chips
1 tsp. cilantro
 

Stir everything together, chill and enjoy! 

I serve it as a salad, but you can serve it as a "dip" with the chips.  

 

 

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Elephant Stew

Submitted By: Nora Gohn This recipe is from the 1988 USS Ingersoll Wives Club Cookbook

Ingredients

1 medium elephant

2 rabbits (optional)

 

Cut elephant into bite-size pieces.  This will take about 2 months.  Add water to make a brown gravy.  Cook over a log fire for about 4 month.  This will serve approx. 3,000 people.  If more are expected, add the 2 rabbits, but most people do not like to have hare in their stew! 

 

 

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