Carolyn's Marinated Shrimp in Avocado Halves

Celine's Sweet and Sour Coleslaw

Darlene's Hot German Potato Salad

Marilyn's Bean Salad

Sally's Caribbean Chicken Salad

Carolyn's Marinated Shrimp in Avocado Halves

Received from: SV Wind-Borne III (Rick and Carolyn)

 Ingredients

  12       oz  Shrimp -- shelled (fresh or frozen

  2        tablespoons  vinegar

  1 1/2   teaspoons  lemon juice

  1/4      teaspoon  salt

  1/8      teaspoon  dry mustard

  1         Dash  pepper

  1/4     cup  onion -- thinly sliced, divided

  1         clove  garlic -- halved

  3        tablespoons  vegetable oil

  1         pickled jalapeno pepper -- rinsed, seeded and             cut into strips

  2         avocados -- halved and seeded

  1/2      cup  chopped tomato

 Preparation

Thaw shrimp if frozen.

In a bowl combine vinegar, lemon juice, salt, mustard and pepper and set aside.

 In a medium skillet, cook the shrimp, half of the onion slices and the garlic in hot oil over medium-high heat for 4 to 5 minutes, or just until shrimp are done, stirring occasionally. Remove onion and garlic with a slotted spoon and discard.

Add shrimp and the remaining oil to the vinegar mixture in the bowl, along with remaining onion slices and the jalapeno pepper. Cover and chill for several hours or overnight, stirring occasionally.

To serve, lift the shrimp, onion slices and jalapeno pepper from the marinade and spoon into the avocado halves. Sprinkle with the chopped tomato and drizzle some of the remaining marinade over all.

Celine's Sweet and Sour Coleslaw

Received from: S/Y Allie Cat (Marcel and Celine)

 Ingredients

  4        cups  Cabbage (1/2 medium head) -- Finely             shredded

  1         cup  Carrot (1 large) -- Finely shredded

  1 1/2   cups  green pepper (1 large) -- Chopped

  1/4      cup  green onions  (3 medium) -- Thinly              sliced

  1/2      cup  sugar

  1/2      cup  white wine vinegar

  1/4      cup  vegetable oil

  1          tsp  Dry mustard

  1/2      tsp  celery seed

  1/2      tsp  salt

 Preparation

Place the first 4 ingredients in a large bowl.

Shake the remaining ingredients in a tightly covered container. Pour over the vegetables and stir. Cover and refrigerate at least 3 hours, stirring several times until chilled.

Serve with a slotted spoon.

Darlene's Hot German Potato Salad

Received from: M/Y Fun Ticket (Darlene and James)

 Ingredients

   5         slices  Bacon -- Diced

   1/2      cup  Minced onion

   1/4      cup  Vinegar

   3         tablespoons  Sugar

   1 1/2   teaspoons  Salt

   1/8      teaspoon  Crushed oregano

   1/4      teaspoon  Black pepper

   1          teaspoon  Prepared mustard

   2         tablespoons  Green and red peppers --              chopped

   1/2      cup  Celery -- Diced

   2         Hard boiled eggs -- Chopped

   2         cups  Cooked potatoes -- Diced

   1/2      cup  Cheddar cheese – grated

 Preparation

 Fry bacon until crisp.  Drain bacon, add onion to fat and cook until lightly browned.  Add vinegar, sugar, salt, oregano, pepper and mustard; boil 2 minutes.  Pour hot liquid mixture over mixture of potatoes, bacon, celery, green pepper and hard cooked eggs.  Toss lightly.  Turn into greased baking dish; top with cheese.

 Preheat oven to 375F.  Bake about 15 minutes or until cheese bubbles. Serves four to six.  

Kristen's Ambrosia Salad (AKA 5 cup salad)

Received from the SY Kandu (Kristen and Max)

 Ingredients

   1    cup  canned mandarin orange segments, drained

  1    cup  canned crushed pineapple

  1    cup  miniature marshmallows

  1    cup  flaked coconut

  1    cup  sour cream

Preparation

Mix together, chill serve.

Kristen's Chinese Cabbage Salad

Received from Kandu (Kristen and Max)

 Ingredients

 Salad

 1/2   cup  cabbage -- chopped

  3     green onions -- chopped

  1      package  Ramen noodles (Oriental flavour) -- broken

 1/3    cup  almonds -- sliced

  1       tablespoon  sesame seeds

Dressing

  1/4    cup  peanut oil

  1        teaspoon  sweet-hot mustard

  3        tablespoons  vinegar

  1        packet  seasoning packet from the Ramen noodles (oriental flavour)

  2        teaspoons  sugar (or 2 packets of equal)

  1         tablespoon  teriaki or soya sauce

Preparation

Salad: Stirfry Ramen noodles (reserve seasoning packet for dressing), sesame seeds and almonds until golden brown in a non-stick skillet, stirring often.

 Dressing: Whisk together all dressing ingredients .

 Toss the dressing over the noodles WHEN READY TO SERVE.

Marilyn's Bean Salad:

Sally's Caribbean Chicken Salad

Received from: S/Y Ti Amo (Sally and Jerry)

 Ingredients

Cooked chicken breast -- Cut into chunks

Scallions -- Chopped

Fresh pineapple -- Cut into chunks

Corn tortilla strips -- Baked at 350 for 10 minutes

Lettuce -- Torn or shredded

Honey mustard dressing

Preparation

 Combine all ingredients and toss with dressing.