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Judy Dyke

Food court


It’s time to start thinking about salads now with spring and summer on its way. There are so many possible to make a meal out of for lunch or dinner.

Springtime Potato Salad

6 cups diced, peeled and cooked potatoes

4 hard boiled eggs, chopped

1/2 cup chopped celery

1/2 cup chopped sweet pickles

1/3 cup chopped onion

1/3 cup chopped radishes

1/2 cup mayonnaise

3 tablespoons sugar

In a bowl, combine potatoes, eggs, celery, pickles, onion and radishes. In another bowl, combine mayonnaise, sugar, vinegar, milk, mustard and salt. Mix well. Pour over potato mixture. Stir to coat. Chill. Sprinkle with paprika.

Harvard Onions

4 medium onions, cut into 1/2-inch slices

1/2 cup water

1/2 cup sugar

2 tablespoons flour

1/2 teaspoon salt

1/2 cup cider vinegar

2 tablespoons margarine

1/2 teaspoon dried parsley flakes

Place onions and water in a saucepan. Cover and cook over medium heat until tender, about 12 minutes. Meanwhile in another saucepan, combine sugar, flour, salt and vinegar. Stir until smooth. Bring to a boil, cook and stir for 2 minutes. Stir in margarine until melted. Drain onions and add to the sauce. Sprinkle with parsley. Heat through. Serves 5.

Layered Roast Beef Salad

8 cups torn salad greens

1 pound cooked roast beef cut into 3/4-inch strips

1 cup grated carrots

1/2 cup thinly sliced red onion

3 hard boiled eggs, sliced

1 cup sour cream

1/2 cup mayonnaise

1 tablespoon minced fresh parsley

1 tablespoon minced fresh basil

In a 3-quart salad bowl, layer a third of the greens, beef, carrots, onion and eggs. Repeat layer twice. Combine remaining ingredients. Spread over salad. Toss just before serving.

Sweet-Sour Zucchini Salad

1/2 cup cider vinegar

4 1/2 teaspoons dried minced onion

7 small zucchini, thinly sliced

1/2 cup chopped celery

1/4 cup chopped green pepper

1/4 cup chopped sweet red pepper


3/4 cup sugar

2/3 cup cider vinegar

1/3 cup vegetable oil

1 teaspoon salt

1 teaspoon pepper

In a large bowl, combine vinegar and onion. Add zucchini, celery and peppers. In a jar with a tight fitting lid, combine dressing ingredients, shake well. Pour over vegetables and stir gently. Cover and refrigerate for 8 hours or overnight. Serve with a slotted spoon.

Swift Strawberry Salad

4 cups sliced fresh strawberries

2 tablespoons caramel ice cream topping

2 tablespoons maple syrup

1 tablespoon orange juice

1/3 cup cashew halves

Place strawberries in a serving bowl. Combine caramel topping, syrup and orange juice. Mix well. Drizzle over strawberries. Sprinkle with cashews.

Bird’s Nest Egg Salad

1 egg

3 cups chow mein noodles

1/4 teaspoon garlic salt

Egg Salad

6 hard boiled eggs, chopped

1/3 cup mayonnaise

1/3 cup finely chopped celery

2 tablespoons finely chopped onion

2 tablespoons minced fresh parsley

1 1/2 teaspoons ground mustard

1/2 teaspoon lemon juice

1/4 teaspoon seasoned salt

Lettuce leaves

In a small bowl, beat egg. Add chow mein noodles and garlic salt. Stir to coat. Drop by 1/3 cupfuls onto a greased baking sheet. Using fingers, shape each into a nest. Make an indentation in the center of each. Bake at 350 for 11 to 13 minutes. Cool for 2 minutes, remove to a wire rack to cool completely. In a bowl, combine the first eight egg salad ingredients. Mix well. Just before serving, spoon 1/4 cupful into each nest. Serve on a lettuce lined plate.

Catalina Tomato Salad

6 cups chopped plum tomatoes

1 5 1/4-ounce jar stuffed olives, drained and halved

3/4 cup Catalina salad dressing

1 small onion chopped

1/4 to 1/2 teaspoon pepper

In a bowl, combine all ingredients, mix well. Cover and refrigerate for at least 2 hours.

Zesty Vegetable Salad

10 fresh mushrooms, sliced

2 medium tomatoes, chopped

2 medium cucumbers, peeled and chopped

1 small onion, chopped

1 8-ounce bottle zesty Italian salad dressing

In a bowl, combine mushrooms, tomatoes, cucumbers and onion. Add dressing, toss to coat. Cover and chill at least 2 hours. Serve with a slotted spoon.

Spicy Ravioli Salad

1 25-ounce package frozen beef, sausage or cheese ravioli

1 10-ounce can diced tomatoes and green chilies, undrained

1 8 3/4-ounce can whole kernel corn, drained

1 8-ounce bottle taco sauce

1 2 1/4-ounce can sliced ripe olives, drained

1 small cucumber, peeled, seeded and chopped

1 small red onion, sliced

2 garlic cloves, minced

1/4 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon pepper

Cook ravioli according to package directions. Meanwhile, combine remaining ingredients in a large bowl. Drain ravioli, stir into tomato mixture. Cover and refrigerate for at least 2 hours.

10 Minute Taco Salad

2 16-ounce cans chili beans, undrained

1 10 1/2-ounce package corn chips

2 cups (8 ounces) shredded cheddar cheese

4 cups chopped lettuce

2 small tomatoes, chopped

1 small onion, chopped

1 2 1/4-ounce can sliced ripe olives, drained

1 1/4 cups salsa

1/2 cup sour cream

In a saucepan, heat the beans. Place corn chips on a large platter. Top with beans, cheese, lettuce, tomatoes, onion, olives, salsa and sour cream. Serve immediately.

Chicken Salad Pie

1 unbaked pastry shell (9 inches)

2/3 cup shredded cheddar cheese, divided

1 cup sour cream

2/3 cup mayonnaise

2 boneless skinless chicken breast halves, cooked and cubed

1 cup pineapple tidbits

1 cup plus 2 tablespoons chopped walnuts, divided

1/2 cup chopped celery

Prick the bottom and sides of pastry shell several times with a fork. Sprinkle with 1/3 cup cheese. Bake at 375 for 15 to 16 minutes until crust is lightly browned. Cool on a wire rack. Meanwhile, combine sour cream and mayonnaise in a bowl. Stir in the chicken, pineapple, 1 cup walnuts and celery. Pour into cooled crust. Top with remaining cheese and walnuts. Refrigerate for 1 hour before cutting.

Here’s a few salads that are good and quick. I hope you’ll enjoy. If you need to reach me, you can e-mail me at judyd2313@frontier.com or drop a note to the BCR, P.O. Box 340, Princeton, IL 61356.