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Vegetable and Legume Salads
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1/2 cup mayonnaise 8-ounce bacon Basic French Dressing black olives Blend cannellini beans carrots cheddar cheese chicken Chill until firm clove clove garlic crisp lettuce leaves crushed cubed cucumber cup Basic French cup chopped celery cup olive oil cup vegetable oil cut into julienne dash Tabasco sauce diced Dressing see index endive flavor garlic garnish gelatin green pepper ground pepper hard-boiled eggs heavy cream herbs juice 1 tablespoon julienne strips large bowl lettuce greens mandarin oranges medium-sized onion mold mushrooms oil 2 tablespoons olive oil oregano parsley peeled pepper to taste pimiento pineapple potatoes red onion refrigerate romaine lettuce salad bowl salt and pepper scallions small green pepper sour cream spinach sprinkle stalks celery Tabasco sauce tablespoon chopped tablespoon finely tablespoon lemon juice tarragon teaspoon dry mustard teaspoon lemon juice teaspoon salt pepper teaspoon sugar tomatoes tossed salads tuna vegetable oil Vinaigrette vinegar Vz teaspoon salt watercress Worcestershire sauce