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SALADS AND MORE


Cucumber-Onion Slices:

 

1/2 C. hot water
1/2 C. sugar
Dissolve sugar
Add 1/3 C. apple cider vinegar
Slice peeled cucumbers & sliced onion - makes about a quart.
I add a little celery seed, can use green dill
Marinate at least overnight

 

Creamy Cucumber - onion slices
1 C. miracle whip
1/2 C. sugar
2 T. vinegar
Mix together
Pour over About 4 cucumbers slices & 1 onion sliced.
Marinate

  Bev L Klima


Three Bean Salad:    
1 can each yellow wax beans, green beans & red or kidney beans (save 1/2 c. of the green bean liquid) otherwise drain liquids from can & rinse the red beans
1/2 cup chopped onion
1 cup chopped celery
 
Marinate: 1/4 cup or less canola oil
1 cup sugar
3/4 cup vinegar
1/2 c. juice from green beans
1 tsp salt & pepper
Bring this mixture to a boil, let cool & pour over veggies, refrigerate overnight.  Keeps well in frig.
Grandma Fry liked to add chickpeas also, makes it a 4 bean.

Doretta's  Calico vegetable Salad :
 
1 can tiny peas drained
1 can french cut green beans (save the 1/2 c. of juice)
1 can white corn or Niblets drained
1 cup chopped celery
1 can red or kidney beans (rinsed)
1/2 c. chopped onion
1 small jar pimento (optional) 
 
Marinate: 1/4 cup or less canola oil
1 cup sugar
3/4 cup vinegar
1/2 c. juice from green beans
1 tsp salt & pepper
Bring this mixture to a boil, let cool & pour over veggies, refrigerate overnight.  Keeps well in frig.
 

CARROT SLAW  
 
INGREDIENTS  
5 carrots, peeled and grated  
1 cup grated red cabbage  
1/4 cup chopped fresh parsley  
1/4 cup red wine vinegar  
1tbsp. Dijon mustard  
1 tsp. sugar  
3/4 cup olive oil  
Salt and pepper to taste  
 
METHOD  
In a large bowl, combine the carrots, red cabbage and parsley.  
In a small bowl, whisk together the vinegar, mustard and sugar.  
In a slow steady stream, add the olive oil, whisking constantly,  
until thick.  
Toss with the carrots.  
Season with salt and pepper.  
 
Makes 4 to 6 servings.


SUN-DRIED TOMATO TAPENADE  
 
INGREDIENTS  
1 pk Sun-dried Tomatoes-3oz  
Boiling Water  
1 c  Olive Oil  
1 tb Drained Capers-Rounded T  
2 ts Minced Garlic  
1 ts Finely Grated Lemon Zest  
1 ts Fresh Lemon Juice  
1/2 ts Herbes de Provence  
 
METHOD  
Place the tomatoes in a bowl and cover with boiling water.  
Set aside until softened, about 2 minutes.  
Drain and pat dry.  
When cool, place in a jar, cover with the olive oil and set  
aside at room temperature for 1 week.  
Pick the tomatoes out of the jar, leaving plenty of oil on them.  
Reserve the remaining oil.  
In a processor, combine the tomatoes with the capers,  
garlic, lemon zest, lemon juice and herbs.  
Pulse until a very coarse, rough puree forms, adding some  
of the reserved oil, if necessary.  
Season to taste with salt.  


BAKED CHICKEN SALAD  
 
INGREDIENTS  
2 cups chopped cooked chicken  
4 hard-boiled eggs, chopped  
2 cups diced celery  
1/2 cup chopped toasted almonds  
1/2 teaspoon salt  
2 Tablespoons grated onion  
2 Tablespoons lemon juice  
1 cup mayonnaise  
1 cup crushed potato chips  
1/2 cup grated cheese  
 
METHOD  
Combine chicken, eggs, celery, almonds, salt, onion, and  
lemon juice in bowl; fold in mayonnaise.    
Turn into greased casserole dish; top with potato chips  
and cheese.    
Bake at 450 degrees for about 12 minutes or until salad is  
bubbly and cheese is melted.  
 
Makes: 6 servings


HOT CHICKEN SALAD  
 
INGREDIENTS  
2 cups  Cooked Chicken, diced  
1/2 cup   Slivered Almonds, toasted  
2  Hard Cooked Eggs, chopped  
1 Tbsp.  Onion, chopped  
1 cup  Mayonnaise  
1-1/2 tbsp.  Lemon Zest  
2 tsp.  Lemon Juice  
1/2 tsp.  Pepper  
1-1/2 cups (6 oz.)  Cheddar Cheese, grated  
1-1/2 cups  Potato Chips, crushed  
 
METHOD  
In mixing bowl, combine the chicken, almonds, eggs, onion,  
mayonnaise, lemon zest, lemon juice, and pepper.  
Mix well.  
Spoon the mixture into a lightly greased 2-qt casserole.  
Sprinkle with cheese and top with the potato chips.  
Bake at 375-F for 25 minutes.


MACARONI SALAD

INGREDIENTS

2 cups Warm cooked macaroni

3 Tbsp Oil

1 Tbsp Vinegar

1 tsp Salt

1/8 tsp Black pepper

2 Frankfurters (optional)

1/3 cup Halved & pitted black olives

3/4 cup Diced cucumber

3/4 cup Diced celery

2 Green onions; thinly sliced

1/4 cup Diced sweet pickle

1/4 cup Diced pimento

1/2 cup Mayonnaise

METHOD

Blend macaroni with oil, vinegar, salt and pepper and

toss lightly.

Allow to cool thoroughly.

Steam frankfurters 5 to 10 minutes.

Cool and dice.

Combine macaroni, frankfurters, olives, cucumber, celery,

green onions, pickle and pimento.

Add mayonnaise and mix lightly.

Chill & serve.


Tortellini Salad With Sun-Dried Tomato Dressing ;

Add grilled chicken or shrimp to this salad to create an entree.

Serves 4 (as a side dish)

1/2 pound Tortellini, frozen (or dried), cheese filled
1 cup Mayonnaise
1/2 teaspoon Garlic, minced
2 teaspoon Basil, chopped
1/4 cup Sun-dried tomatoes, re-hydrated and pureed
1/4 cup Parmesan, grated

Cook the pasta according to the package directions. Drain and rinse with cold water. Set aside. Place the tomatoes in a bowl and cover with hot water. Allow to soak for 20 minutes. Drain off all but 2 tablespoons of water and place in a food processor. Puree. Whisk together the mayonnaise, basil, garlic, and pureed tomatoes. Toss in the pasta. Chill at least 2 hours. Garnish with Parmesan.


ROTELLE SALAD    
 
INGREDIENTS    
8 oz. (3 cups) uncooked rotelle (large spiral pasta)    
1 cup frozen broccoli cuts    
1 cup cherry tomatoes, halved    
1/3 cup coarsely chopped red onion    
1 (8oz) bottle peppercorn ranch salad dressing    
 
METHOD    
Cook rotelle to desired doneness as directed on package, adding broccoli     
during last 2 minutes of cooking time.    
Drain; rinse with cold water to cool.    
Drain well.    
In large bowl, combine cooked rotelle, broccoli and all remaining    
ingredients; mix well.    
Refrigerate at least 2 hours to blend flavors.    
 
Makes 6 servings


GERMAN POTATO SALAD  
 
INGREDIENTS            
6 medium potatoes (2 lbs.)  
6 slices thick bacon  
1/2 cup chopped onion  
2 TBS all-purpose flour  
2 TBS sugar  
1 1/2 tsp. salt (less if bacon is extremely salty)  
1 tsp. celery seed  
dash pepper  
1 cup water  
1/2 cup cider vinegar  
2 hard cooked eggs, sliced  
 
METHOD  
In a covered pan cook potatoes in boiling salted water for  
25 to 30 minutes or until tender; drain well.  
Peel and slice potatoes.  
In a large skillet cook bacon until crisp; drain and crumble,  
reserving1/4 cup drippings.  
Cook onion in the reserved drippings until tender but not  
brown.  
Stir in the flour, sugar, salt, celery seed, and pepper.  
Add water and vinegar.  
Cook and stir until thickened and bubbly.  
Cook and stir 1 to 2 minutes more.  
Stir in bacon and potatoes.  
Cook about 5 minutes or until heated through.    
Add hard cooked eggs: toss lightly to mix.  
 
--Makes 6 to 8 servings


ALL-AMERICAN COLE SLAW  
 
INGREDIENTS  
1 1/2 LB Green cabbage; quartered,  
cored, and shredded fine  
3 TB Vinegar; cider, malt, distilled  
2/3 c  Mayonnaise  
1  Onion, small; grated (optnl)  
2  Carrot, medium; grated  
1/4 Ts Salt  
    
METHOD  
In a large mixing bowl, toss the cabbage with the vinegar and salt.  
Grate the carrots and optional onion directly into the bowl.  
Add the mayonnaise and toss well.  
The slaw can be served immediately, but it is much better if  
allowed to stand and tossed occasionally for 30 minutes to 1 hour.  
For a very limp slaw, refrigerate several hours or overnight.  
 
Serves: 4


MACARONI SALAD  
 
INGREDIENTS  
2 cups  Warm cooked macaroni  
3 Tbsp Oil  
1 Tbsp Vinegar  
1 tsp Salt  
1/8 tsp Black pepper  
2    Frankfurters (optional)  
1/3 cup  Halved & pitted black olives  
3/4 cup  Diced cucumber  
3/4 cup  Diced celery  
2    Green onions; thinly sliced  
1/4 cup  Diced sweet pickle  
1/4 cup  Diced pimento  
1/2 cup  Mayonnaise  
 
METHOD  
Blend macaroni with oil, vinegar, salt and pepper and  
toss lightly.  
Allow to cool thoroughly.  
Steam frankfurters 5 to 10 minutes.  
Cool and dice.  
Combine macaroni, frankfurters, olives, cucumber, celery,  
green onions, pickle and pimento.  
Add mayonnaise and mix lightly.  
Chill & serve.


TURKEY WALDORF SANDWICH  
    
INGREDIENTS  
3/4 c  BEST FOODS Mayonnaise  
1/3 c  Chopped celery  
1/3 c  Chopped walnuts  
1 Ts Lemon juice  
Lettuce  
3/4 lb. Sliced turkey  
Apple slices  
 
METHOD    
Combine mayonnaise, celery, walnuts, and lemon juice.  
Layer lettuce, turkey, apple slices, and mayonnaise mixture  
between toasted bread.


ROTELLE SALAD    
 
INGREDIENTS    
8 oz. (3 cups) uncooked rotelle (large spiral pasta)    
1 cup frozen broccoli cuts    
1 cup cherry tomatoes, halved    
1/3 cup coarsely chopped red onion    
1 (8oz) bottle peppercorn ranch salad dressing    
 
METHOD    
Cook rotelle to desired doneness as directed on package, adding broccoli     
during last 2 minutes of cooking time.    
Drain; rinse with cold water to cool.    
Drain well.    
In large bowl, combine cooked rotelle, broccoli and all remaining    
ingredients; mix well.    
Refrigerate at least 2 hours to blend flavors.    
 
Makes 6 servings


CRANBERRIES IN THE SNOW  
                
INGREDIENTS  
1 lb. pkg. fresh cranberries  
3/4 cup water  
1 6-oz. pkg. of cherry-flavored Jell-O mix  
1 cup pecans, chopped  
1 cup pineapple, well-drained  
 
TOPPING:  
1 8-oz. pkg. cream cheese  
1 7.5-oz. jar of marshmallow cream  
1 small container Cool Whip  
 
METHOD  
In a saucepan, cook cranberries in water until they crack open.  
Remove from heat and add Jell-O mix until thoroughly  
dissolved.  
Set aside.  
When cool, add pecans and pineapple.  
Pour mixture into baking pan and place in refrigerator.  
When congealed, spread on topping.  
 
Serves: 6


NEW POTATO SALAD  
 
INGREDIENTS  
8 to 10 slices of turkey bacon  
5 lb. new potatoes  
6 hard-boiled eggs  
4 stalks of celery  
5 or 6 radishes  
2 tbsp. white vinegar  
1 cup mayonnaise  
2 tbsp. prepared Dijon mustard  
3 scallions  
 
METHOD  
In a frying pan, cook the turkey bacon strips until crisp and  
let drain on a paper towel.  
When cool, crumble the bacon into bits and store for later.  
Scrub the new potatoes and place in a large pot.  
Cover with water and bring to a boil.  
Cook just until tender enough to pierce with a fork  
(about 20 minutes).  
Drain and immediately plunge the potatoes into cold  
water to prevent further cooking.  
When they are cool enough to handle, peel and cut the  
potatoes and put in a large bowl.  
Chop the hard-boiled eggs and add to the potatoes.  
Wash and chop the celery.  
Scrub the radishes and slice very thin.  
Add the vegetables to the potatoes and eggs.  
In a separate mixing bowl, whip the vinegar, mayonnaise  
and mustard together and fold into the other ingredients until  
they are evenly coated.  
Keep the salad chilled until it's time to eat.  
Just before serving, sprinkle the crumbled turkey bacon  
on top and garnish with snipped scallions or radish rosettes.  
 
Makes 10 to 12 servings.


ALL-AMERICAN COLE SLAW  
 
INGREDIENTS  
1 1/2 LB Green cabbage; quartered,  
cored, and shredded fine  
3 TB Vinegar; cider, malt, distilled  
2/3 c  Mayonnaise  
1  Onion, small; grated (optnl)  
2  Carrot, medium; grated  
1/4 Ts Salt  
    
METHOD  
In a large mixing bowl, toss the cabbage with the vinegar and salt.  
Grate the carrots and optional onion directly into the bowl.  
Add the mayonnaise and toss well.  
The slaw can be served immediately, but it is much better if  
allowed to stand and tossed occasionally for 30 minutes to 1 hour.  
For a very limp slaw, refrigerate several hours or overnight.  
 
Serves: 4

 


 

 

Baby Greens and Pears

3 Bartlett pears, cores and thinly sliced

8 cups baby greens

1 avocado peeled and diced

1/4 cup extra virgin olive oil

1/4 cup fresh lemon juice

2 tsp. sugar

1/2 cup fresh basil, chopped

Salt and pepper to taste

Combine olive oil, lemon juice, sugar, basil and salt and pepper

together in a cruet and shake well. Place baby greens, pears and

avocado together in a large bowl. Just before serving, add dressing

and toss.


 

 

COLD NOODLES  
 
INGREDIENTS  
1 bunch green onions  
2 chicken breast halves, skinned and boned  
2 (7 ounce) packages vermicelli  
5 ounces cooked ham, cut into thin strips (I use deli ham)  
1/2 cup coarsely chopped nuts (walnuts, pecans or peanuts)  
1/3 cup vegetable oil  
2 tbs. sesame seeds  
2 tbs. sesame oil  
1/3 cup soy sauce  
3 tbs. ground coriander  
3/4 tbs. chili oil  
 
METHOD  
Cut green onions into 2 inch pieces, cut lengthwise into thin strips.  
Set aside.  
Place chicken in small saucepan; add water to cover.  
Bring just to a boil, cover, reduce heat, and simmer 20 minutes or until  
chicken is done.  
Remove chicken from broth, reserve broth for another use.  
Let chicken cool; cut into 1/2 inch strips.  
Set strips aside.  
Cook pasta until done, drain.  
Rinse pasta with cold water; drain well.  
Place pasta in a large serving bowl.  
Add reserved green onions, chicken strips, ham and nuts and toss gently.  
Combine vegetable oil, sesame seeds and sesame oil in small  
saucepan; cook over medium heat until seeds are lightly browned.  Remove  
from heat, and let cool slightly.  Add soy sauce, coriander, and chili oil;  
stir well.  
Pour soy sauce mixture over pasta mixture and toss gently.  
Cover and chill.


ROTELLE SALAD  
 
INGREDIENTS  
8 oz. (3 cups) uncooked rotelle  (large spiral pasta)  
1 cup frozen broccoli cuts  
1 cup cherry tomatoes, halved  
1/3 cup coarsely chopped red onion  
1 (8oz) bottle peppercorn  ranch salad dressing  
 
METHOD  
Cook rotelle to desired doneness as directed on package,  
adding broccoli during last 2 minutes of cooking time.    
Drain; rinse with cold water to cool.    
Drain well.  
In large bowl, combine cooked rotelle, broccoli and all  
remaining ingredients; mix well.    
Refrigerate at least 2 hours to blend flavors.  
 
Makes 6 servings


 

 

 

 

 

 

 

 

 

 

 

 



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