Turkey & Waldorf Salads

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Hot Turkey Salad

Submitted by Anita Burchard

 

3 C turkey, cooked   (I also use store bought precooked chicken)

1 C Mayo

3 C sliced celery

Salt & pepper to taste

2 T sliced stuffed green olives

1-8 oz. pkg. Swiss cheese

2 T sliced ripe olives

1/2 Pkg Ritz crackers, crushed

Juice of 1 lemon

1/2 - 2/3 stick butter, melted

1 Pkg. sliced almonds

 

Preheat oven to 350o.  Grease casserole dish.  Combine all ingredients except cheese, crackers and butter.  Place mixture in casserole.  Place cheese slices on top, cover with cracker crumbs and butter.  Bake for 25 minutes until bubbly and brown.

 

 

Waldorf Salad with Sherry Dressing

Submitted by Dee Oden

 

Sherry Dressing

 

1 large beaten egg

1/4 C Sugar

1/4 C Dry sherry

2 Tsp butter

Juice of freshly squeezed 1/2 lemon & 1/2 orange

 

Cook the above in the top of a double boiler, over boiling water, until slightly thickened, stirring constantly.  When thickened, cool in the refrigerator.  Not more than a hour before serving, fold the chilled mixture into 1/2 cup of whipped heavy cream.  This will yield about one cup.

 

Waldorf Salad

 

The main ingredient should be apples.  You can create the salad based upon your personal taste.  You may add as much of the remaining ingredients to  suit your taste.

 

Two unpeeled Red Delicious Apples that have been cup up somewhat into cubes, add the following:

 

Sliced celery

Seedless grapes (can be cut in half or left whole)

Walnuts - in large pieces

Raisins (that have been plumped)

 

Mix the above together and add the Sherry Dressing.  The dressing will keep the apples from turning brown.  (Note: when the fruit has been prepared the dressing should be added relatively soon after.)