Salads

SWEET POTATO SALAD

Preparation time: 15 minTotal time: 45 min6 servings 1-1/2 pounds sweet potatoes or yams, scrubbed, quartered lengthwise, and cut crosswise into 3/4-inch pieces (2 large or 3 medium potatoes)3 tablespoons cider vinegar 2 tablespoons sweet pickle relish 2 teaspoons Dijon mustard 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 cup CRISCO Oil 2 scallions or green onions, trimmed and thinly sliced1/4 cup finely chopped red bell pepper (optional)Place potato slices in vegetable steamer.** Place steamer over 2-inches of water in large pot. Cover pot. Bring to a boil on high heat. Steam potatoes 10 to 15 minutes, or until tender when pierced with knife. Remove steamer from pan. Peel potatoes when cool enough to handle (about 10 minutes). Place potatoes in bowl.Combine vinegar, pickle relish, mustard, salt, and pepper in jar with tight-fitting lid. Shake well. Add Crisco Oil. Shake well again.Toss warm potatoes with dressing. Add scallions and red pepper, if used. Serve at room temperature or chilled. ** Boil for 10 to 15 minutes if steamer is not available. Note: The salad can be made up to one day in advance and refrigerated, tightly covered with plastic...

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TABBOULEH

10-12 servings 3/4 cup bulgur, rinsed and drainedBoiling water 2 cups seeded, chopped cucumber 1 large tomato, seeded and chopped1 cup snipped fresh parsley 1/3 cup CRISCO Oil 1/3 cup chopped green onion 2 tablespoons lemon juice 1 teaspoon dried mint leaves 2 cloves garlic, minced1/2 teaspoon salt 1/8 teaspoon white pepper 1/8 teaspoon cayenne Place bulgur in medium mixing bowl. Add enough boiling water to just cover bulgur. Let stand about 1 hour, or until bulgur is rehydrated. Drain.Combine bulgur, cucumber, tomato and parsley in large serving bowl. Set aside. Blend remaining ingredients in small mixing bowl. Pour over bulgur mixture. Toss to coat. Cover and refrigerate at least 3 hours. Stir before...

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FRESH VEGETABLE PLATTER

6 to 8 servings Cauliflower Whole mushrooms Broccoli flowerets Whole green beans Carrot stripsZucchini slicesAsparagus tips1 cup French Dressing Cook 4 cups assorted fresh vegetables in boiling water until tender. Do not overcook. Drain thoroughly. Marinate several hours in French Dressing. Chill. Serve drained vegetables chilled or at room...

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ANTIPASTO

8 servings 2 anchovy fillets, finely chopped1/2 cup CRISCO Oil 2 tablespoons lemon juice 3 tomatoes, cut into wedges8 lettuce leaves1 jar (6 ounces) marinated artichoke hearts, drained8 slices Italian salami 4 thin slices prosciutto or ham, halved1 can (6-1/2 to 7 ounces) tuna, drained and separated into chunks8 radishes 8 ripe olives Place anchovies in small mixing bowl. Mash with fork. Add Crisco Oil. Stir in lemon juice.Place tomato wedges in small bowl. Add 1 or 2 tablespoons dressing. Toss and set aside. Line large serving platter with lettuce leaves. Arrange tomatoes and remaining ingredients on lettuce. Sprinkle with capers, fresh parsley, salt and pepper, if desired. Serve with remaining...

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FRUIT SALAD WITH POPPY SEED DRESSING

4-6 servings 1 pear, cored and sliced1 apple, cored and sliced1 banana, peeled and sliced1 orange, peeled and sectioned1/3 cup CRISCO Oil 2 tablespoons lime juice 2 tablespoons honey 1/2 teaspoon soy sauce 1/2 teaspoon poppy seed 1/4 teaspoon ground ginger 1/4 teaspoon dry mustard Dash salt Combine pear, apple, banana and orange in medium serving bowl. Blend remaining ingredients in small mixing bowl. Pour over fruit. Toss to coat. Serve immediately. TIP: Toss your own combination of fresh fruits with poppy seed dressing. Create a refreshing summertime salad with seasonal fruits like grapes, strawberries, peaches and melon. Add variety to this tangy salad with any of your...

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BROCCOLI AND PASTA

Prep time: 10 minutesCook time: 25 minutes4-6 servings 1 head fresh broccoli cut into flowerets (or 1 10-ounce package frozen chopped)2 tablespoons CRISCO Oil 2 tablespoons finely-chopped onion 1 tablespoon snipped fresh parsley 1 teaspoon anchovy paste (optional)1 small clove garlic, minced1/4 teaspoon salt Dash pepper 1 cup cooked small shell macaroni Grated Parmesan cheese Cook broccoli in briskly boiling salted water until crisp tender; drain and set aside.Heat Crisco Oil in medium skillet. Add onion, parsley, anchovy paste (optional) and garlic. Cook over moderate heat, stirring constantly, until onion is tender. Stir in broccoli, salt and pepper. Cook, stirring occasionally, 2 to 3 minutes longer, or until heated through. Remove from heat. Stir in cooked macaroni. Sprinkle with Parmesan cheese. Serve...

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