Shrimp stuffed tomatoes
6 large tomatoes
1 1/2 pounds cooked, cleaned shrimp
1 apple, cored, peeled and chopped
3 hard-boiled eggs, chopped
4-5 radishes, very finely chopped, or, you may substitute 1/2 cup celery, peeled & chopped
1/2 cup slivered almonds
1/4 cup sweet pickle relish
1/2 cup Helman's mayonnaise
Tarragon (optional)
Wash tomatoes. Cut off top and scoop out insides. Set aside, In a bowl, combine all remaining ingredients, until well blended. Stuff equal amounds of salad mixure into each tomato, and refrigerate until ready to serve. If desired, garnish with a tiny amount of fresh terragon, before serving. Serves 6.
Nancy's Salmon-Potato Salad
2 cans boned, skinned salmon, drained
3 small to medium size red-skin potatoes
1 Tablespoon sweet pickle reslish (or chopped pickle)
1/2 Tablespoon onion powder or fresh onion, grated
1 teaspoon fresh dill, chopped
1/4 teaspoon lemon juice
Pinch, salt
1 Tablespoon Helman's mayonnaise
1 Tablespoon dairy sour cream
Boil potatoes. Cube enough potatoes, leaving skin on, to make 1 to 1 1/2 cups. In a bowl, break apart salmon. Add potatoes, and then blend together with all remaining ingredients. Cover and chill until ready to serve. Serves 6 to 8.
Nancy's Southwestern Tuna Salad
2 cans white albacore tuna in water, drained and flaked
1/4 cup green pepper, seeded and finely chopped
1/4 cup whole kernel sweet corn
1 Tabblespoon of your favorite salsa
1 1/2 Tablespoons Helman's mayonnaise
dash or two, bottled hot sauce (optional)
Romaine or ther large green leafy lettuce leaves
slices of tomato (optional)
slices of hard boiled egg (optional)
In a bowl, blend all ingredients together, and serve on a bed of lettuce, garnished with sliced tomatoes and hard boiled eggs.
Nancy's Turkey-Grape Salad
2 cups cooked roast turkey, diced
1 cup seedless red grapes, halved
1/4 cup celery, peeled and very finely chopped
1/4 cup walnuts, finely chopped
1 teaspoon sugar
1/8 teaspoon salt
1/4 cup Helman's mayonnaise
In a bowl, combine all ingredients until throroughly blended. Chill before serving. Serves 4.
**If cold roast turkey is not available, you can substitute the same amount of tinned turkey meat, though bear in mind the quality won't be the same...or, you can substitute cold roast chicken, in a pinch.
Nancy's Picnic Chicken Salad
3 cups of cooked white meat chicken, diced large
2 Tablespoons chives, finely chopped
1/2 cup bottled Frech sytle salad dressing
2 teaspoons tarragon, finely chopped (optional)
1/4 teaspoon each, salt and pepper
1/2 cup mayonnaise
1/4 cup dairy sour cream
1-2 cups shredded extra sharp cheddar cheese
1-2 cups potato chips (crisps if in the UK), finely crushed
In a bowl, combine the chicken with the chives, French dressing, tarragon (if using), salt, pepper, mayonnaise and sour cream. Transfer to a serving bowl, and chill until ready to serve. Before serving, Take the cheese, and sprinkle it on top of the salad, along the edge of the bowl. Next, take the crushed potato chips, and sprinke a fine layer of potato chips/crisps, on top of the salad, right along the inside edge of the ring of cheese, to make a second ring of topping. Serves 4 to 6.
