Grampa Salad My Dads Favorite Recipes

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DAD'S FAVORITE SALAD



Dad's Favorite Salad image

My father always liked this salad, so I shared this recipe with my mom. When she first made it for Dad, he enjoyed it so much he told here to be sure to share the recipe with me. I laughed because he didn't know that I had given the recipe to Mom in the first place. I knew he'd like it.-Judy Long, Limestone, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 12

1 cup vegetable oil
1/3 cup sugar
1/3 cup vinegar
1 small onion, quartered
1 tablespoon prepared mustard
1 teaspoon celery seed
1/2 teaspoon salt
1/2 teaspoon pepper
6 cups torn mixed salad greens
1 small red onion, sliced and separated into rings
2 hard-boiled large eggs, sliced
8 bacon strips, cooked and crumbled

Steps:

  • Combine the first eight ingredients in a blender; cover and process until blended. Arrange greens, onion, eggs and bacon on salad plates; drizzle with desired amount of dressing. Serve immediately.

Nutrition Facts :

GRAMPA SALAD, MY DADS FAVORITE



Grampa Salad, my dads favorite image

This was Daddy's favorite salad, now that I have children, it's Grampa's salad. We miss you Daddy!

Provided by Carol Thompson @Akita

Categories     Lettuce Salads

Number Of Ingredients 4

1 medium head of lettuce
6-8 - hard boiled eggs
1 cup(s) miracle whip salad dressing
2-3 tablespoon(s) sugar

Steps:

  • Shred lettuce into large bowl.
  • Add sliced hard boiled eggs.
  • In small bowl mix miracle whip and sugar.
  • Add dressing to lettuce and egg mixture, stir well.
  • Refrigerate 1 hour before serving.

DAD'S POTATO SALAD



Dad's Potato Salad image

Just Like Mom used to make except better, because this is like Dad makes. This is great for picnics, family reunions, feeding a FAMILY of 7 at HOME or a FAMILY of 8 at the FIRE STATION. Nothing beats a great traditional potato salad and this is just that...A GREAT TRADITIONAL POTATO SALAD!

Provided by mattdillard911

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 2h55m

Yield 15

Number Of Ingredients 9

5 pounds potatoes, unpeeled
12 eggs
1 (16 ounce) package uncooked spiral pasta
1 (16 ounce) jar dill pickles, chopped (reserve juice)
2 bunches green onions, chopped
3 cups mayonnaise, or to taste
2 tablespoons Worcestershire sauce
¼ cup dill pickle juice, or as needed
salt and pepper to taste

Steps:

  • Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow the potatoes to cool.
  • While potatoes are cooking, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spiral pasta, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, rinse with cold water, and let cool.
  • Peel the potatoes. Chop potatoes and hard-cooked eggs into bite-size pieces in a large bowl. Mix in the cooked pasta, dill pickles, and green onions. In a bowl, stir together the mayonnaise, Worcestershire sauce, enough dill pickle juice to make a creamy dressing, and salt and pepper to taste. Pour the dressing over the potato mixture, and toss lightly to coat all ingredients with dressing. Chill the salad until cold, at least 30 minutes.

Nutrition Facts : Calories 613.4 calories, Carbohydrate 53.8 g, Cholesterol 165.5 mg, Fat 39.8 g, Fiber 5.5 g, Protein 13.2 g, SaturatedFat 6.7 g, Sodium 726.4 mg, Sugar 4.3 g

DAD'S LEFTOVER TURKEY POT PIE



Dad's Leftover Turkey Pot Pie image

Turkey pot pie like you have never tasted before. It won't last long.

Provided by Rob Neil

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Turkey Pot Pie Recipes

Time 1h30m

Yield 12

Number Of Ingredients 15

2 cups frozen peas and carrots
2 cups frozen green beans
1 cup sliced celery
⅔ cup butter
⅔ cup chopped onion
⅔ cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon celery seed
½ teaspoon onion powder
½ teaspoon Italian seasoning
1 ¾ cups chicken broth
1 ⅓ cups milk
4 cups cubed cooked turkey meat - light and dark meat mixed
4 (9 inch) unbaked pie crusts

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
  • Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
  • Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
  • Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.

Nutrition Facts : Calories 538.5 calories, Carbohydrate 39.5 g, Cholesterol 64.7 mg, Fat 33.2 g, Fiber 4.2 g, Protein 20.4 g, SaturatedFat 12.6 g, Sodium 650.7 mg, Sugar 2.5 g

DAD'S GREEK SALAD



Dad's Greek Salad image

The heart of a Greek salad recipe is in the olives, feta, cucumbers and tomatoes. Dress it with olive oil and vinegar, then add more olives and cheese. -Arge Salvatori, Little Ferry, New Jersey

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 10

4 large tomatoes, seeded and coarsely chopped
2-1/2 cups thinly sliced English cucumbers
1 small red onion, halved and thinly sliced
1/4 cup olive oil
3 tablespoons red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon dried oregano, optional
3/4 cup pitted Greek olives
3/4 cup crumbled feta cheese

Steps:

  • Place tomatoes, cucumbers and onion in a large bowl. In a small bowl, whisk oil, vinegar, salt and pepper and, if desired, oregano until blended. Drizzle over salad; toss to coat. Top with olives and cheese.

Nutrition Facts : Calories 148 calories, Fat 12g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 389mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

MY DAD'S FAVORITE MACARONI SALAD



My Dad's Favorite Macaroni Salad image

This is my aunt's recipe which my father loves. She used to make it every year at Christmas. I'm not a fan of pickles so I've made it, leaving the relish out and really enjoy it.

Provided by HappyMommy1422

Categories     Lunch/Snacks

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

1 1/2 cups cooked elbow macaroni
1 green pepper, chopped
3 tablespoons finely chopped onions
8 ounces sour cream
1/4-1/2 cup pickle relish or 1/4-1/2 cup chopped pickle
1/4-1/2 cup milk
1/2 cup mayonnaise
4 hard-boiled eggs, chopped

Steps:

  • Mix all ingredients together and season to taste with salt and pepper.
  • We usually serve this chilled.

Nutrition Facts : Calories 252.4, Fat 14.5, SaturatedFat 5.7, Cholesterol 124, Sodium 218.6, Carbohydrate 23.9, Fiber 1, Sugar 3.4, Protein 7.2

GRANDPA'S PASTA SALAD



Grandpa's Pasta Salad image

My grandfather created this recipe for my family on thanksgiving. When I tried it I had to make all the time.I'ts great!

Provided by zach lyons

Categories     < 30 Mins

Time 28m

Yield 10 serving(s)

Number Of Ingredients 11

1 lb small no yolk noodles
1 peeled and diced cucumber
2 roma tomatoes, diced
1/2 cup finely diced onion
1/4 cup chopped black olives
1 cup fat-free mayonnaise or 1 cup regular mayonnaise
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt, to taste
1/2 teaspoon pepper, to taste
1 teaspoon sugar

Steps:

  • Cook pasta according to package directions.
  • In a large mixing bowl, combine pasta, cucumber, tomatoes, onion, and olives.
  • In a small bowl combine mayonnaise, olive oil, vinegar, salt and pepper,and sugar stir till not lumpy; add to mixture and stir.
  • Chill and serve.

GRANDAD'S PANCAKES



Grandad's Pancakes image

This secret family pancake recipe was passed down from my grandfather. He fed a family of 7 (including 4 growing boys!) on these pancakes, and refused to give anyone the recipe until he finally relinquished it to my mother (his daughter-in-law) before he passed away. It is a long-standing family favorite!

Provided by Erin MacInnis

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 8

1 cup all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
¼ teaspoon salt
1 cup milk, at room temperature
1 egg, at room temperature
1 tablespoon oil
2 teaspoons oil, or as needed

Steps:

  • Combine flour, sugar, baking powder, and salt in a bowl; make a 'well' in the center of the flour mixture. Pour milk, eggs, and 1 tablespoon oil into the well. Mix until well moistened.
  • Place a griddle over medium-high heat; sprinkle a few drops of water onto the griddle. If the droplets bounce, the griddle is ready; add 2 teaspoons oil.
  • Spoon batter onto the griddle; cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Repeat with remaining batter.

Nutrition Facts : Calories 262.5 calories, Carbohydrate 40.3 g, Cholesterol 51.4 mg, Fat 8.4 g, Fiber 0.9 g, Protein 6.8 g, SaturatedFat 2.1 g, Sodium 554.2 mg, Sugar 15.5 g

DAD'S POTATO SALAD



Dad's Potato Salad image

Make and share this Dad's Potato Salad recipe from Food.com.

Provided by Mayniac May Family

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 6

6 large potatoes
12 hard-boiled eggs
5 whole dill pickles
2 cups mayonnaise, approximately
1/2 cup mustard, approximately
salt (optional)

Steps:

  • Dice peeled potatoes and cook until done.
  • Boil eggs (10 minutes of solid boiling) and cut into medium size chunks.
  • Dice pickles.
  • Mix all ingredients together.
  • **Mayo and mustard is approximate. It depends on the size of your potatoes as well as how your preference is. Salt to your preferred taste as well.
  • Refrigerate until cold.

Nutrition Facts : Calories 1152.2, Fat 56.8, SaturatedFat 10.9, Cholesterol 666.5, Sodium 2446.3, Carbohydrate 132.2, Fiber 14.2, Sugar 17.3, Protein 32.9

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