From n4xiu@gate.net Fri Aug 24 11:47:59 2001 Date: 23 Aug 2001 22:34:25 GMT From: n4xiu@gate.net Newsgroups: rec.food.recipes Subject: No-Fail Dressing For Chicken, Tuna or Egg Salad Followup-To: rec.food.cooking, rec.food.recipes I found this in food section of The Miami Herald around the beginning of the summer. It is very easily adaptable and wonderful tasting. Enjoy Noreen * Exported from MasterCook * No-Fail Dressing For Chicken, Tuna or Egg Salad Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons mayonnaise 2 tablespoons sour cream -- or plain yogurt or buttermilk 2 teaspoons lemon juice 1 teaspoon dijon mustard salt & pepper to taste In a medium bowl using a fork, stir together all of the ingredients blending until smooth. Cover; refrigerate until ready to use. Description: Miami Herald Yield: 1/4 cup - - - - - - - - - - - - - - - - - - - Per serving: 265 Calories (kcal); 30g Total Fat; (94% calories from fat); 1g Protein; 2g Carbohydrate; 22mg Cholesterol; 234mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Serving Ideas : VARIATIONS: Some variations are more appropriate for one type of salad than another and are coded as follows: C=Chicken, T=Tuna, E=Egg. BARBECUE: Omit the lemon juice and add 1 tablespoon prepared barbecue sauce. (C) BASIL: Add 1 tablespoon minced basil and 2 tablespoons seeded, diced tomato. (C & E) BUTTERMILK: Substitute buttermilk for the sour cream and add 1 teaspoon minced scallions or chives. Just before serving, stir in 2 tablespoons fried, crumbled bacon. (C) CLUB: Add 1 tablespoon each diced avocado and seeded, diced tomato. Just before serving stir in 2 tablespoons fried, crumbled bacon. (C & E) HERB: Add 1 to 2 tablespoons minced fresh herbs, such as chervil, cilantro, dill, mint, parsley, tarragon, or a combination. (T, C & E) HORSERADISH: Add prepared horseradish to taste. (T & C) LEMON: Add 1/2 teaspoon minced lemon zest and 1 tablespoon minced chives or scallions. (T & C) NUT: Add 2 tablespoons chopped almonds, macadamias, pecans, or walnuts. (T & C) PICKLE: Add 1 tablespoon pickle relish or minced dill pickle. (T & E) VEGGIE: Add 2 tablespoos minced bell peppers, cucumbers, radishes, red onion. (T, C & E) WALDORF: Add 1 to 2 tablespoons each diced celery, green apple, walnuts and if desired, raisins. (C) NOTES : This basic dressing---smooth and creamy with just a slight tang---works equally well with chicken, tuna, or hard-cooked eggs. One batch accommodates about 1 cup of chopped filling (roughly a 6 ounce can of drained tuna or 3 to 4 hard-cooked eggs). This recipe is easily multiplied for larger quantities. Nutr. Assoc. : 0 0 0 0 0 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to recipes@rt66.com Please allow several days for your submission to appear.