by Janet, Pat’s sister in Baton Rouge
6 ounces Romano cheese
1/3 cup blue cheese — crumbled
1 head red leaf lettuce
3/4 cup lemon juice
1/2 cup olive oil
1 1/2 cups oil
1/4 cup white or red wine vinegar
1 teaspoon garlic
2 1/4 teaspoons salt
Filed under Salads, Vegetarian
from Southern Living magazine
1/2 cup oil
1/4 cup rice vinegar
1 tablespoon balsamic vinegar
2 tablespoons sugar
1 teaspoon butter
3/4 cup walnut — chopped
2 heads romaine lettuce — torn
2 pears
1 cup asparagus
1/2 cup blue cheese — crumbled
1/2 cup dried cranberries
Whisk together first 4 ingredients. Chill 1 hour.
Melt butter. Add walnuts and saute 5 minutes or until lightly brown.
Toss together lettuce, pears, asparagus and walnuts. Sprinkle with cheese and cranberries.
Drizzle with dressing
*Broccoli florets or snow peas may be substituted.
Filed under Salads
Eat these crispy won tons with any Asian salad or green salad. They give it a nice sesame flavor and dress up the salad for a dinner party.
original recipe found in Southern Living magazine
12 Won-ton Wrappers
1 Tablespoon Butter — melted
1/2 Teaspoon White Sesame Seeds
1/2 Teaspoon Black Sesame Seeds
1/2 Teaspoon Kosher Salt
Preheat oven 425
Place wrappers on baking sheet.
Brush with melted butter, sprinkle with seeds and salt.
Bake 5 to 6 minutes.
by Kathy–Pat’s sister in North Carolina
16 Ounces Cottage Cheese
1 Large Orange Flavored Jello — dry mix
8 Ounces Cool Whip
1 Large Mandarin Orange — drained
Mix dry jello in cottage cheese stirring until no longer grainy
Stir in Cool Whip and mandarin oranges.
Refrigerate
*Strawberry jello can be substituted along with fresh strawberries sliced.
Pat likes to bring this for salad luncheons. It’s a nice surprise among the lettuce. It also makes a vibrant accompaniment to an Easter buffet.
by Janet–Pat’s sister in Baton Rouge
2 packages orange jello
2 cups hot water
6 ounces frozen orange juice concentrate
2 cans mandarin orange — drained
1 can crushed pineapple — drained
1 package instant lemon pudding
1 cup milk
1 cup whipping cream
Dissolve jello in hot water. Add juice, oranges and pineapple. Chill.
Mix pudding, milk and cream. Pour on top of jello. Chill.
We always serve this at Christmas and Thanksgiving. It makes for a colorful plate.
by Diane, Pat’s friend
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6 ounces strawberry jello
1 cup boiling water
1 package frozen strawberries
1 can crushed pineapple — drained
3 banana — sliced
1 cup pecans — chopped
8 ounces cream cheese
8 ounces sour cream
1 1/2 teaspoons orange rind — grated
Dissolve the jello in boiling water. Add fruit and nuts. Place 1/2 of mixture in a buttered 9 x 13 dish. Chill until firm. Spread all of filling on top. Cover with remaining gelatin mixture. Chill.
* You can reduce the amount of cream cheese and sour cream. The orange rind is optional.
Filed under Holidays, Salads, Vegetarian
Our family loves to eat this cool salad on vacation while we relax by the pool. We pack it in a gallon Ziploc and pour the salad out onto paper plates. We’ve been known to add blueberries and cherries we have lying around. Be sure to leave a comment about how you made this salad your own.
by Pat Savoie
1 package shell pasta — cooked
1 package ham — cubed
2 ribs celery — diced
1 bell pepper — diced
1 package red grapes — halved
4 ounces cheddar cheese — cubed
1/2 cup mayonnaise
1/4 cup Italian salad dressing
1/4 cup honey
Combine all ingredients and serve chilled.
*For a vegetarian version, just leave out the ham.
Filed under Main Dish, Salads, Vegetarian
by Janet–Pat’s sister in Baton Rouge
3 large chicken breasts
1 tablespoons Worcestershire sauce
1/4 cup honey
1 /2 stick butter
salt, pepper, cinnamon
romaine lettuce
sunflower seeds
mandarin orange
avocado
pineapple
feta cheese — crumbled
chicken breast
Brianna’s Poppy Seed Dressing
Season chicken breasts with salt, pepper, and cinnamon
In a skillet, add Worcestershire sauce, honey and butter. Saute chicken until done.
Be careful not to burn the chicken. I cooked it over a low heat.
Combine remaining ingredients in a salad bowl. Add chicken. Pour dressing. Mix.
Filed under Salads
The Savoie’s love to eat this salad at family gatherings. It’s always a hit.
by Granny–Dolores Borel
1 large lettuce — torn
1/2 package frozen peas
1/2 package fresh spinach
1/2 pound bacon — crumbled
3 eggs, hard-boiled — sliced
1/2 bunch green onion — chopped
8 ounces sour cream
1 pint Helman’s mayonaise
1 envelope ranch salad dressing
In a large dish, layer salad ingredients. Combine ingredients for salad dressing and spoon on top.
Filed under Salads
Aunt Melanie always makes this for the Boudreaux family reunion.
by Melanie–Pat’s sister-in-law
2 box Jiffy corn muffin mix
4 Tomatoes — chopped
1 large can Ranch Style Beans — drained
1 bunch green onion — chopped
1 red onion — chopped
2 bell pepper — chopped
2 rib celery — chopped
mayonnaise
Bake cornbread. Cool. Break apart.
Combine all ingredients. Add enough mayonnaise to moisten. Chill.
Filed under Salads, Vegetarian
Savoie Secrets: It's a Family Recipe 