Home Delivery

Home Delivery
Local news, sports, opinion and more. The Bureau County Republican is published Wednesday and Saturday mornings.

Text Alerts

Text Alerts
Stay connected to us wherever you are! With bcralerts, get breaking news updates along with other area information sent to you as a text message to your wireless device or by e-mail.

Email Newsletters

Email Newsletters
Keep up with what's going on in your community by reading the bcrbriefs. This easy to read synopsis of today's news will be emailed directly to you Tuesday through Saturday at no charge. Sign up today!
Judy Dyke

Food court

Now is the time of the year when a salad tastes so good. I could live on salads of any kind. I hope you’ll enjoy a few of these.

Creamy Lettuce Salad

2 small heads of iceberg lettuce

6 strips of bacon

1 tablespoon of flour

1 cup of sour cream

2 tablespoons vinegar

2 teaspoons sugar

1 teaspoon salt

Wash lettuce and drain well. Put in salad bowl. Cut bacon into small pieces and fry to crisp. Add flour to bacon drippings. Stir over low heat until smooth. Add balance of ingredients, dressing will be smooth and thin. Pour sauce over lettuce. Mix well and serve immediately.

Gruiner Salad

1 head Napa Cabbage, chopped

3 celery stalks, chopped or sliced

6 green onions, chopped or sliced

Small jar sesame seeds

1 pack slivered almonds

2 packages Ramen noodles, broken up


1/2 cup sugar

1/4 cup cider vinegar

3/4 cup oil

2 tablespoons say sauce

Put cabbage, celery and green onions in bowl. In 300° oven, toast sesame seeds, almonds and Ramen noodles until brown (watch carefully). For dressing: Mix ingredients. Make ahead of time. Put in refrigerator and shake every so often. One-half hour before serving, pour on cabbage and toss. Sprinkle with sesame seed, almond and noodle mixture.

Crunchy Cool Coleslaw

2 16-ounce packages coleslaw mix

2 medium Honey Crisp apples, julienned

1 large carrot, shredded

3/4 cup chopped red onion

1/2 cup chopped green pepper

1/2 cup cider vinegar

1/2 cup canola oil

1 1/2 teaspoons sugar

1/2 teaspoon celery seed

1/2 teaspoon salt

2/3 cup coarsely chopped dry roasted peanuts or cashews

In a large bowl, combine the first five ingredients. In a small bowl, whisk the vinegar, oil, sugar, celery seed and salt. Just before serving, pour dressing over salad. Toss to coat. Sprinkle with chopped nuts.

Make Ahead Hearty Six Layer Salad

1 1/2 cups uncooked small pasta shells

1 tablespoon vegetable oil

3 cups shredded lettuce

3 hard cooked eggs, sliced

1/4 teaspoon salt

1/8 teaspoon pepper

2 cups shredded cooked chicken breast

1 10-ounce package frozen peas, thawed


1 cup mayonnaise

1/4 cup sour cream

2 green onions, chopped

2 teaspoons Dijon mustard


1 cup shredded Colby or Monterey Jack Cheese

2 tablespoons minced fresh parsley

Cook pasta according to package directions; drain and rinse with cold water. Drizzle with oil and toss to coat. Place the lettuce in a 2 1/2-quart glass serving bowl, top with pasta and eggs. Sprinkle with salt and pepper. Layer with chicken and peas. In a small bowl, mix dressing ingredients until blended. Spread over top. Refrigerate, covered, for several hours or overnight. Just before serving, sprinkle with cheese and parsley.

Pea Salad

1 10-ounce package frozen peas, thawed

1 cup celery, diced

1 cup cauliflower florets

1/4 cup diced green onion

1 cup cashews, chopped

1/2 cup sour cream

1/2 to 1 cup ranch dressing

1/2 cup bacon cooked and crumbled

Combine all ingredients except bacon. Toss and chill. Sprinkle with bacon when ready to be served.

Strawberry Nut Salad

3 pounds frozen strawberries

1 can Pineapple Tidbits

1/2 cup chopped nuts

4 ounces cream cheese

1 small box dry strawberry gelatin

1 1/2 sliced bananas

1 1/2 cups powdered sugar

2 8-ounces containers Cool Whip (more if you like)

Mix all ingredients together and refrigerate to cool until ready to serve.

Creamy Cauliflower Salad

3 cups chopped cauliflower

1/4 cup sliced celery

1/4 cup shredded cheddar cheese

2 bacon slices, cooked and crumbled

1/2 cup mayonnaise

1 tablespoon sugar

1 tablespoon white vinegar

1/8 teaspoon salt

Dash of pepper

In a serving bowl, combine the cauliflower, celery, cheese and bacon. In a small bowl, combine the remaining ingredients, pour over cauliflower mixture and stir until coated. Cover and refrigerate for 2 hours before serving. Serves 2.

Waldorf Salad

2 1/2 cups apples, diced

1/2 teaspoon lemon juice

1/2 cup celery, chopped

1/2 cup halved red grapes

1/2 cups pecans or walnuts, chopped

1 cup mini marshmallows

1/2 cup Marzetti Slaw Dressing

In medium-sized bowl, toss apples with lemon juice. Add celery, grapes, nuts and marshmallows. Pour dressing over mixture and toss until evenly distributed. Chill.

Classic Coleslaw with Buttermilk Dressing

1 2-pound head green cabbage, quartered cored, and thinly sliced

1 large carrot, grated on large holes of grater

8 radishes, grated on large holes of grater

1 small red onion, chopped

3/4 cup mayonnaise

1/2 cup buttermilk

1 tablespoon cider vinegar

1 1/2 teaspoons dry mustard

1 teaspoon celery seeds

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Pinch of cayenne pepper

In a large bowl, combine cabbage, carrot, radishes and onion. In a medium bowl, mix together remaining ingredients. Pour over cabbage mixture and toss to coat. Add more cayenne if desired. Cover and refrigerate at least 1 hour before serving.

Quick Cottage Cheese Salad

1 16-ounce carton cottage cheese

1 3-ounce package sugar-free orange gelatin

1 8-ounce carton Cool Whip

1 20-ounce can crushed pineapple, drained

1 small can mandarin oranges, drained

Sprinkle gelatin over cottage cheese, mix well. Add pineapple and oranges. Fold in Cool Whip. You can change flavors by using different flavors or gelatin and different fruits.

5 Cup Fruit Salad

1 cup flaked coconut

1 cup miniature marshmallows

1 cup drained mandarin oranges

1 cup drained pineapple tidbits

1 cup sour cream

In a medium bowl, combine coconut, marshmallows, oranges, pineapple and sour cream. Cover and refrigerate for 8 hours or overnight.

Dutch Apple Salad

2 tablespoons all purpose flour

1 tablespoon sugar

1 egg

1 cup milk

2 large golden delicious apples, chopped

2 large red delicious apples, chopped

1/2 cup finely chopped celery

1/2 seedless red grapes, quartered

1/2 cup chopped walnuts, toasted

In a small saucepan, combine flour and sugar. Whisk the egg and milk, stir into flour mixture until smooth. Bring to a boil over medium heat, cook and stir for 1 to 2 minutes or until thickened and bubbly. Transfer to a small bowl, cover and refrigerate until chilled. Just before serving, combine the apples and celery in a large salad bowl. Drizzle with dressing. Gently toss to coat. Sprinkle with grapes and walnuts.

This will give you a few easy salads to try with your lunches and dinners. If you mix them with your favorite meat and hot rolls, you’ve got a simple meal to put on the table. If you need to reach me, you can email me at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356.

Food court shaw-push-component-1