CRAZY QUILT SALAD
This sensational bean salad started out with my mother's recipe, which I changed a bit to suit our tastes. The thyme and mustard give it such zest. It's a staple menu item every time our family gets together. - Roseanne Martyniuk, Red Deer, Alberta
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10-12 servings.
Number Of Ingredients 15
Steps:
- Place the first seven ingredients in a large bowl. Combine dressing ingredients. Pour over bean mixture; toss gently. , Cover and refrigerate for 6 hours or overnight, stirring occasionally.
Nutrition Facts : Calories 119 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 476mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 5g fiber), Protein 5g protein.
PATCHWORK QUILT PASTA SALAD
This is one of the best tasting pasta salads I have ever had. My family and in-laws love it and I can never make enough. You can change or substitute the ingredients in the salad if you'd like to. This salad is best when prepared a day ahead.
Provided by Shirley Horton
Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes
Time 25m
Yield 12
Number Of Ingredients 13
Steps:
- In a large bowl combine cooked pasta, mixed vegetables, kidney beans, celery, cucumber, green pepper and onion.
- To make the dressing combine in a saucepan over medium heat: vinegar, margarine, sugar, flour, salt and brown mustard; bring to boil. Continue to cook for 5 minutes stirring frequently. Cool completely.
- Pour cooled dressing over bowl of vegetables. Toss to distribute dressing evenly. Cover tightly and store in refrigerator.
Nutrition Facts : Calories 170.5 calories, Carbohydrate 32.8 g, Fat 2.5 g, Fiber 4.6 g, Protein 5.3 g, SaturatedFat 0.5 g, Sodium 243.5 mg, Sugar 12 g
AMISH CRAZY QUILT PIE
Make and share this Amish Crazy Quilt Pie recipe from Food.com.
Provided by grandma2969
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients into a blender, put blender on medium speed and count to ten --.
- pour into a 9" deep dish pie pan.
- during the baking process, the flour drops to form the crust.and the remaining ingredients will form the filling --.
- Bake at 350* for 45 minutes.
Nutrition Facts : Calories 361.5, Fat 20.3, SaturatedFat 13.1, Cholesterol 132, Sodium 342.9, Carbohydrate 39.6, Fiber 0.7, Sugar 30.2, Protein 6.4
PATCHWORK QUILT PASTA SALAD
This is one of the best tasting pasta salads I have ever had. My family and in-laws love it and I can never make enough. You can change or substitute the ingredients in the salad if you'd like to. This salad is best when prepared a day ahead.
Provided by Allrecipes Member
Categories Rotini Pasta Salad
Time 25m
Yield 12
Number Of Ingredients 13
Steps:
- In a large bowl combine cooked pasta, mixed vegetables, kidney beans, celery, cucumber, green pepper and onion.
- To make the dressing combine in a saucepan over medium heat: vinegar, margarine, sugar, flour, salt and brown mustard; bring to boil. Continue to cook for 5 minutes stirring frequently. Cool completely.
- Pour cooled dressing over bowl of vegetables. Toss to distribute dressing evenly. Cover tightly and store in refrigerator.
Nutrition Facts : Calories 170.5 calories, Carbohydrate 32.8 g, Fat 2.5 g, Fiber 4.6 g, Protein 5.3 g, SaturatedFat 0.5 g, Sodium 243.5 mg, Sugar 12 g
AN AMERICAN QUILT CHOPPED SALAD
From Richard Simmons "Farewell to Fat" cookbook If you try it let me know how it tasted, Thks
Provided by FranBow
Categories Vegetable
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 17
Steps:
- Dressing: Place all ingredients into blender and blend until well mixed. there will be little pieces of onion. Pour into samll saucepan and heat gently,. stirring. Do not boil. Let cool and then chill. you should have about 3/4 cup dressing.
- In serving bowl combine all vegetables. Chill.
- Just before serving, add 1/4 cup dressing and toss to combine.
- Taste and add more dressing if you like.
- Arrange each portion of salad on a lettuce leaf or red cabbage leaf.
Nutrition Facts : Calories 138.5, Fat 5.3, SaturatedFat 0.7, Sodium 762.3, Carbohydrate 20.9, Fiber 2.8, Sugar 7.4, Protein 3.5
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