I'm passing along an old-fashioned favorite, Cold Green Pea Salad, which is simple to prepare and uses ingredients usually on hand in the refrigerator, freezer and pantry.
The base for the dressing is reduced-fat Miracle Whip. Although this isn't what my family usually spreads on our sandwiches, the sweet and tangy flavor of the spread give extra flavor to the dressing. If you'd like to substitute regular mayonnaise, add a teaspoon each of sugar and cider vinegar.
I'm including my recipes for Baked Potato Salad and Suzanne Herbert's Calypso Coleslaw, which were published in 1999. If you're grilling out and wish to serve baked beans without heating up the oven, try my Slow Cooker Barbecue Beans, which ran in 2003.
COLD GREEN PEA SALAD
3/4 cup reduced-fat salad dressing (such as Miracle Whip)
1 teaspoon curry powder
1 16-ounce bag of petite or regular green peas, defrosted overnight in the refrigerator
1 cup shredded sharp cheddar cheese
3 green onions, sliced, green parts included
Salt and freshly ground black pepper, to taste
6 slices bacon, cooked until crisp and crumbled (or 1 package prepared real bacon pieces)
Combine dressing and curry powder in a small bowl. Place the peas, cheese and green onions into a large bowl and toss with the dressing. Season to taste with salt and pepper and fold in the bacon.
Makes 6 side-dish servings.
BAKED POTATO SALAD
3 pounds red creamer potatoes, scrubbed and rinsed well
2 cups ranch dressing
3 ounces bacon crumbles or pieces
2 cups grated cheddar cheese
4 scallions, sliced
Place the washed potatoes into a large pot and cover with water. Bring to a boil over high heat. Reduce heat and simmer until knife inserted in center of a potato comes out easily (20-30 minutes, depending on the size of the potatoes). Drain potatoes and cool. Dice potatoes and place into a large bowl. Toss with remaining ingredients and refrigerate.
Makes 8 servings.
SUZANNE'S CALYPSO COLESLAW
1 16-ounce bag shredded coleslaw blend
1 14-ounce can Mexicorn, drained
1 4-ounce can sliced black olives, drained
1 1/2 cups prepared coleslaw dressing
1 cup shredded cheddar cheese, optional
Combine all the ingredients in a large bowl.
Serve immediately or cover and refrigerate.
Makes 8 servings.
SLOW COOKER BARBECUE BEANS
4 ounces bacon, chopped
1 Vidalia or yellow onion, chopped
3 15.8-ounce cans great northern or navy beans, rinsed and drained
11/2 cups ketchup or 1 103/4-ounce can condensed tomato soup
1/2 cup maple syrup
1/4 cup molasses
1 tablespoon prepared mustard
2 tablespoons Worcestershire sauce
Saute onion and bacon in a skillet until onion begins to turn golden brown, about 10 minutes. Drain in a colander or strainer. Place sauteed onion and bacon mixture into the crock of a slow cooker, along with the remaining ingredients. Stir, cover and cook on low for 6-8 hours or on high for 4-6 hours.
Makes 8 side-dish servings.
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SEE KARIN PREPARE THE RECIPE AT NOON TUESDAY ON TELEVISION STATION WJBF (CHANNEL 6).