Conference turris::cooks

    
    	Cajun Crab Pasta Salad
    
    1 pkg Louis Kemp Crabmeat		
    1 can early peas
    2 C boiled Pasta (any design)       
    1 sm btl Paul Newman's Reduced Calorie Italian Dressing
    3 T Cajun Seasoning (add more for more spiciness, less for less etc)
    
    Mix all together and refrigerate.     
    

    Hiya D!
    
    one of my favorite summer time dishes is cold chicken pesto on a bed of
    spinich linguini -- add tomato slices, fresh fruit salad (NOT store
    bought!) and a pitcher of Sangria!
    
    ----------------->daniel

    Chicken Pesto... does someone have that recipe? I've had it at 
    Bertucci's restaurant in Nashua NH and it's delicious... and
    I'm growing basil.
    
    --Louise

    Some ideas for "chicken pesto"...
    
    o Bake or broil boneless chicken breasts topped with pesto.
    
    o Saute boneless chicken breast (cut into chunks).  Toss with pesto 
      and refridgerate until ready to eat.
    
    Cara

cold meals;

	tabouli salad with cold grilled chicken breast diced and added...
	Grill as many chicken breasts as possible on the weekend and
	freeze them in individual servings...defrost and use during the
	week.  I marinade the chicken breasts in lemon juice and olive
	oil.

	grilled chicken (cold, of course) tossed in a mixture of crisp
	greens and sweet onion slices, and dressed with a vinegarette
	or a lemon/oil dressing...
	add french bread/butter and beverage.

	lean, left-over grilled beef, chopped and added to greens, chopped
	tomatoes, sweet onions, green peppers, and drained, sliced olives;
	dress with a sweet/sour dressing - perhaps a sweet french.

other salads can be based on cooked, chilled, drained beans or lentils...
add chopped vegetables, cold meats, and dress as you prefer.  The advantage
to these is that they need not contain lettuce and will sit in the fridge
for several days.

    My favorite FAST warm weather recipe.  Cube motzerella cheese - one
    cup....cube tomato - one cup...dice one garlic clove...chop 1/4 cup
    fresh basil...put this all together in 1/2 cup very good olive oil. 
    Let that sit while you get on your relaxing clothes and get a cool
    drink.  15 - 30 minutes later pour over leftover pasta - and enjoy.  If
    you have a micro-wave heat the pasta-then when you pour over the sauce
    the cheese melts.

    I had a wonderful cold lentil salad while in Paris once.  It was cold
    cooked lentils with finely chopped onion, celery and carrots in a dijon
    vinagrette.  I've had success duplicating it at home, and it makes a 
    great main-dish salad.
    
    Best,
    Michelle 

    Check out some Thai recipes.  They have many cold/room temp. maindish
    salads.

    re: .8  
    
    Sounds great--can you post it (in an appropriate note) if you haven't
    already?
    
    Thanks!

    I usually just wing it, but I'll look for my special dijon vinagrette
    recipe tonight and post it tomorrow.
    Michelle

    To answer my own question, I consulted the healthy cook prophet (Jane
    Brody) and came up with these.  I made the chicken salad a couple days
    ago and it was yummy; the lentil-bulgur salad I'll be making tonight.
    
    Oriental Chicken and Rice Salad
    
    Dressing:
    2 Tbs soy sauce
    2 Tbs rice or white wine vinegar
    1 Tbs Oriental sesame oil
    1 Tbs salad oil
    1 Tbs minced fresh ginger
    2 garlic cloves, minced
    1/2 tsp sugar
    1/4 tsp ground black pepper
    1/4 tsp mustard.
    
    Salad:
    2 cups cooked slivered chicken
    3 cups cooked rice
    1 c sliced celery
    1 c bean sprouts
    1/2 c sliced scallions
    5 radishes, thinly sliced
    1/4 lb snow peas, blanched for 1 minute and cut diagonally into slivers
    2 Tbs toasted sesame seeds
    1 c loosely packed watercress (optional)
    
    1. In medium bowl, combine all the dressing ingredients.  Add the
       chicken and let stand for at least 30 min.
    
    2. Combine with remaining ingredients, toss.  Add watercrss just before
       serving.
    
    My modifications (I modify *everything): didn't have any mustard
    powder, used spicy prepared mustard; forwent (past tense of forgo?) the
    salad oil; used "Sushi Chef" oriental dressing in place of sesame oil
    and some of the soy and vinegar; forwent the watercress and scallions
    and added red peppers, chopped vidalia onions and jicama; rather than
    blanching the snow peas, I steamed *all* the veggies for just a little
    while till *barely* crunchy, cuz I hate raw bean sprouts.
    
    Lentil + Bulgur Salad
    
    Salad:
    1 c lentils
    4 cups broth, or 4 c water w/ 1 bouillon cube
    1 c bulgur
    2 c boiling water
    1/2 c finely chopped sweet (spanish or red) onion
       [ed note: I plan to use Vidalia]
    1 c minced fresh parsley
       [ed note: really?  This much?  I may not include all that.]
    1/2 c thinly sliced scallions
    
    Dressing:
    2 cloves garlic, minced
    1 Tbs dijon mustard
    1/4 chicken broth
    1 Tbs olive oil
    2 Tbs aceto balsamico or red wine vinegar
    1 Tbs cider vinegar
    1/8 tsp Tabasco 
    1/2 tsp Worcestershire sauce
    1 tsp oregano
    1/2 tsp dried basil
    1/2 tsp ground cumin
    1/4 tsp salt
    pepper to taste
    
    1. In med. saucepan, cook the lentils in the broth for 30 minutes, then
    let stand for 10 min, then drain.
    
    2.  Meanwhile, put the bulgur in a heat-proof bowl, pour boiling water
    over it, let stand 10 minutes and drain.
    
    [ed note: is this really enough to cook the bulgur? Or does she mean
    1 cup pre-cooked bulgur?!?]
    
    3. Combine lentils + bulgur, add onion + parsley.
    
    4. Combined dressing ingredients; pour over lentils. Toss.
    
    5. Add scallions at serving time, toss again.

    I forgot to look for my dijon vinagrette recipe, but I think I can
    remember it.
    
    For the lentil salad, cook some lentils (make sure they're not too soft
    or you'll have mush).  Look on the package to determine the amount you
    need.  Chop some carrots, celery and onions; decide on proportions
    depending on what you like.  Add the chopped veggies to the lentils
    about 1 minute before they're done (you just want to blanch the
    veggies).  Pour the whole mess in a colander and rince with cold water. 
    Allow to cool in the refrigerator while you make the vinagrette.
    
    For the vinagrette, mix 2 parts vinegar and 1 part oil with a
    tablespoon +/- of good dijon mustard.  Add some crushed sweet basil, a
    little fresh minced garlic, some red, white or black pepper (depending
    on your mood), and about 2 teaspoons of sugar or honey.  Mix
    thoroughly, taste and adjust as needed.
    
    Pour vinagrette over lentils and toss.  Serve cold.
    
    This is also very good with a bottled Honey Mustard salad dressing
    (although, I usually add some rice vinegar to give it a nice tangy
    taste).  You could also used canned lentils if you really don't want
    to cook.
    
    Enjoy!
    Michelle

    those lentil salads sounds delicious!  thanks for the recipes!
    
    i have a variation on the pasta/crab salad:
    
    one package ziti or penne cooked al dente'
    one package frozen cauliflower, broccoli and red peppers
    one package imitiation crab meat shredded into semi large chunks
    1/4 cup italian dressing
    1/4 cup parmesean cheese
    2/3 cup miracle whip
    2 tablespoons cajun seasoning
    
    cook vegies and pasta.  cool.  add everything together and mix lightly.  
    
    kinda the same, but kinda different!  enjoy!
    
    cj
    
    

    Cold noodles and sesame sauce, topped with shredded cucumber.
    
    I use the bottled Thai nut sauce from House of Tang, sold in Shaws
    supermarket.  I put some in a bowl and mix it with peanut butter and
    soy oil/white vinegar to taste.   (It is very spicy when used as is.)
    
    You can use the quick-cooking Chinese style noodes or spaghetti.  Boil
    as directed, drain in colander, rinse with cold water, drain.  Put in a
    big bowl and pour sauce over the top.  Garnish with plenty of cucumber.
    
    You can microwave some chicken breast and chop it up, then add to the
    noodles, to give you more protein.
    
    L
    

Had corn salad at a barbque this weekend and it was just terrific.  When I 
for the recipe, I was told it was about as free form as you can get......

Basic ingredients are corn and diced cukes.... the rest is up to you!

The version I had contained:

	corn
	diced cukes
	diced peppers - sweet
	diced tomatos
	finely diced bermuda onion

	You can mix up with some mayo or better yet, place some of the cukes
	in the blender and pulverize into a slushy texture and substitute 
	for the mayo.

	Refrigerate for about an hour before serving.

A really light salad that is refreshing.  This went before anything else.  Folks
were walking around with drink cups filled!

    re: .15
    
    I have a very similar Thai chicken recipe (although I leave out the
    chicken) which calls for carrots as well.  It is *very* good!
    
    Michelle

 Poach chicken in advance.  Serve with fruit salad. Tres yummy.  P.
    
                <<< TURRIS::NOTE$:[NOTES$LIBRARY]COOKS.NOTE;1 >>>
                         -< How to Make them Goodies >-
================================================================================
Note 2027.0                    Thai Chicken Salad                      2 replies
PENPAL::CLEMINSHAW "Conanne"                         64 lines  10-OCT-1989 12:44
--------------------------------------------------------------------------------

    It's a bit late in the year for chicken salad, but I've been making
    this one since I first tried the recipie in August.  It's delicious
    and simple.  Also, the method provided for poaching chicken breasts
    is reliable and results in very tender meat.  
    
    
    Thai Chicken Salad
    
    4-1/2 to 5 oz. cellophane noodles (bean threads, available at Oriental
    markets and supermarkets)
    3 lbs. chicken breasts, poached, skin and bones discarded and meat
    torn into thin shreds (about 4 cups)
    1 cup finely grated carrot
    2 cucumbers, peeled, seeded, and chopped
    
    	Dressing:
    
    	4 large garlic cloves
    	1/2 tsp. salt
    	1/4 c. soy sauce
    	1/2 c. FRESH lime juice
    	1 Tb. sugar
    	1 Tb. peanut butter 
    	1-1/4 tsp. dried hot red pepper flakes
    	1/4 c. vegetable oil
    
    	Garnish:
    
    	1/2 c. coarsely crushed roasted peanuts, or to taste
    
    
    
    To poach chicken breasts:
    
    In a large saucepan or kettle, combine the chicken breasts with
    enough cold water to cover them by one inch.  Remove the chicken,
    bring water to boil, and add salt to taste.  Return chicken to the
    pan and poach it at a bare simmer for 17 minutes.  Remove the pan
    from the heat, let chicken cool in the liquid for 30 minutes, drain
    and follow recipie instructions.
    
    
    Recipie:
    
    In a large heatproof bowl, pour boiling water to cover over the
    noodles and let them stand for 10 minutes.  Drain and arrange on
    a platter or divide them among 6 plates.  In a bowl, combine the
    chicken, carrot, and cucumbers.
    
    Dressing:  mince and mash the peeled garlic to a paste with the
    salt.  In a blender, mix the soy sauce, sime juice, sugar, peanut
    butter, red pepper flakes and garlic paste.  With the blender running,
    add the oil in a stream, and blend dressing until it is emulsified.
     
    
    Pour half the dressing over the chicken mixture, toss the salad
    well and arrange it in the center of the noodles.  
    
    Just before serving, top the salad with the peanuts.  Pass the
    remaining dressing separately.  Serve the salad at room temperature
    or chilled.  Serves six.  
    
    [Recipies originally appeared in Gourmet Magazine, reprinted in
    "Bottom Line/Personal," August 15, 1989.]
================================================================================
Note 2027.1                    Thai Chicken Salad                         1 of 2
PENPAL::CLEMINSHAW "Conanne"                         32 lines  10-OCT-1989 12:55
                           -< Notes and Variations >-
--------------------------------------------------------------------------------

    Notes on the chicken salad:
    
    1.  Watch the chicken when you're poaching it to make sure the
    	water is just "at a bare simmer."  If it boils for long, the
    	meat is tough and stringy.  If it is too cool, the chicken is
    	not cooked thoroughly to the bone.  
    
    2.  Salt:  I omitted salt when poaching the chicken.  I also omitted
    	it in the dressing by simply mashing the garlic in a garlic
    	press. Does anybody know why Gourmet wants you to mash it with
    	the salt?  I also use unsalted dry roasted peanuts for the 
    	garnish.
    
    3.  Ian Philpott recommends that you use either ground peanuts or
    	decent natural peanut butter instead of good old American
    	Skippy or Jif.   Hear, hear!
    
    4.  Noodles:  Instead of cellophane noodles, I've been using 
    	fresh Japanese Soba noodles which are in the produce section
    	of the Purity Supreme in Nashua.  Maybe not authentic, but
    	very yummy.  
    
    5.  Cucumbers:  If you plan on storing the salad and serving it
    	later, add the cucumbers when you serve the salad.  If you leave
    	them in for a day or so, they get slimy and icky.  Ian also
    	says that in Thailand, a more traditional ingredient would be
    	papaya.  
    
    6.  Soy sauce:  Ian and his wife say that the soy sauce and
        salt is probably a substitution for a Thai fish sauce. 
    
    Enjoy -- Peigi   
.================================================================================
Note 2027.2                    Thai Chicken Salad                         2 of 2
SAC::PHILPOTT_I "Col. Philpott is back in action..." 36 lines  11-OCT-1989 04:18
--------------------------------------------------------------------------------

    
    Peigi sent me this by mail a while ago, and Ann and I have been
    experimenting since. I have four comments in addition
    
    1) No problem with poaching the chicken, however Ann usually steams
    the chicken (bamboo steamer over a wok, but any steamer will do),
    and of course this omits the salt from the chicken. Usually before
    cooking she bones and marinates it in fish sauce and ground red pepper 
    (chili) for 12 hours, but you can omit this stage if you prefer the chicken
    less spicy.
    
    2) After some experimenting we replaced the mashed garlic by half
    the amount mashed as suggested and half of it lightly fried in peanut
    oil - gives a bit more texture, but again purely a matter of taste.
    
    3) Ground peanuts should of course be saltless... but then I presume
    that goes without saying. We roast our own (low heat in an oven
    - spread the raw peanuts on a cookie tray and roast until barely
    cooked)                         
    
    4) You can add some (raw or lightly cooked) bean sprouts to the
    salad, again more for texture than anything else.
    
    Anyway it is delicious, and certainly a recipe that you can experiment
    with.  
    
    /. Ian .\
    
    Footnotes:
    
    1) a Thai name, if you want one, would be "Yum Kai", but that really
    just means "chicken salad", so nothing special
    
    2) Bamboo steamers have one distinct advantage over metal ones -
    the steam doesn't condense on the lid and drip back over the food
    being steamed, which I suspect makes the result a little less soggy...