Bettys Fumi Salad Food

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BETSY'S MANDARIN ORANGE SALAD



Betsy's Mandarin Orange Salad image

This is a really delicious green salad, almonds and oranges add a special twist!

Provided by DOREENB

Categories     Salad     Fruit Salad Recipes     Orange Salad Recipes

Time 25m

Yield 5

Number Of Ingredients 12

½ cup vegetable oil
¼ cup cider vinegar
¼ cup white sugar
2 teaspoons dried parsley
1 teaspoon salt
1 pinch ground black pepper
½ cup sliced almonds
¼ cup white sugar
1 head red leaf lettuce - rinsed, dried and torn
1 red onion, chopped
1 cup chopped celery
2 (11 ounce) cans mandarin orange segments, drained

Steps:

  • In a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper. Cover and shake well. Refrigerate until use.
  • In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad.
  • In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated.

Nutrition Facts : Calories 397 calories, Carbohydrate 38.2 g, Fat 26.8 g, Fiber 3.4 g, Protein 4 g, SaturatedFat 3.8 g, Sodium 508.5 mg, Sugar 32.9 g

BETTY'S 3-BEAN HOT DISH (A LA MINNESOTA)



Betty's 3-Bean Hot Dish (a la Minnesota) image

My dearest 80-something friend Betty gave me this sensational, hearty recipe for a 3-bean hot dish. She's Finnish, I believe this has roots to home, and it's really tasty! My hubby, who hates beans, demanded I get the recipe. We first devoured it at Betty and Jim's 60th wedding anniversary! Perfect for potlucks.

Provided by MrsWifey/Mommy

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 1h30m

Yield 8

Number Of Ingredients 10

¼ pound bacon
1 pound ground beef
1 onion, diced
1 (15 ounce) can pork and beans, drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can butter beans, drained
½ cup ketchup
½ cup brown sugar
2 tablespoons white vinegar
1 tablespoon yellow mustard

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble when cooled. Wipe out skillet with a paper towel.
  • Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion and cook until clear, about 5 minutes more.
  • Combine cooked bacon, cooked beef, pork and beans, kidney beans, butter beans, ketchup, brown sugar, vinegar, and mustard in a slow cooker. Stir to combine. Cook on High until heated through, about 1 hour.

Nutrition Facts : Calories 359.7 calories, Carbohydrate 44.7 g, Cholesterol 43.6 mg, Fat 11.9 g, Fiber 7.5 g, Protein 19.7 g, SaturatedFat 4.4 g, Sodium 810 mg, Sugar 22.3 g

BETTY'S FUMI SALAD



Betty's Fumi Salad image

This is The Pot Luck Favorite! My mom always receive raves from this recipe. People inevitably want a copy of it as it's so delicious and easy to make. One recipe will feed a LOT of people. This is super-good in the summer or to take to a pot luck. Enjoy!

Provided by John Padfield

Categories     Fruit

Time 30m

Yield 15-20 serving(s)

Number Of Ingredients 10

1 head cabbage, chopped fine
8 green onions, chopped fine
8 teaspoons slivered almonds, toasted
8 teaspoons sesame seeds, toasted
1 (3 ounce) package ramen noodles, crushed (discard flavor packet)
6 teaspoons rice vinegar
4 teaspoons sugar
3/4 cup oil
1 teaspoon pepper
2 teaspoons salt

Steps:

  • Mix cabbage and onions and refrigerate until ready to serve.
  • Then stir in almonds, seeds, and crushed noodles.
  • Pour dressing over all.

SALAD RAMEN



Salad Ramen image

Fresh ramen noodles become a dreamy throw-together summer meal thanks to a kaleidoscope of crunchy veggies and a tangy pantry-staple dressing.

Provided by Chris Morocco

Categories     Bon Appétit     Dinner     Lunch     Summer     Noodle     Vegetable     Sesame     Soy Sauce     Lime Juice     Radish     Zucchini     Cucumber     Cabbage     Sesame Oil     Vegetarian     Vegan     Dairy Free     Peanut Free     Tree Nut Free     Quick & Easy

Yield 4 servings

Number Of Ingredients 10

½ cup seasoned rice vinegar
¼ cup extra-virgin olive oil
¼ cup fresh lime juice
¼ cup soy sauce
2 Tbsp. toasted sesame seeds
1 tsp. mild red pepper flakes (such as Aleppo-style or Maras)
1 tsp. toasted sesame oil
20 oz. fresh or 12 oz. dried ramen noodles
Kosher salt
5-6 cups shredded or shaved vegetables (such as radishes, carrots, scallions, cabbage, lettuce, zucchini, and/or cucumbers)

Steps:

  • Whisk vinegar, olive oil, lime juice, soy sauce, sesame seeds, mild red pepper flakes, and sesame oil in a small bowl to combine. Set dressing aside.
  • Cook noodles in a large pot of boiling salted water according to package directions. Drain and rinse under cold water to stop the cooking. Transfer to a large bowl, add half of reserved dressing, and toss to coat.
  • Divide noodles among bowls. Top with vegetables and drizzle with remaining dressing.

FUMI SALAD



Fumi Salad image

This recipe was given to me many years ago by my Mother-in-Law. It's great for BBQ's or picnics because there's no mayo in it that could spoil, however, don't add the dressing until you're ready to eat so it doesn't wilt. I sometimes add shredded, cooked chicken to it also.

Provided by Wendy Gardner @Cookinfor3

Categories     Other Salads

Number Of Ingredients 12

SALAD
1 - head of cabbage, chopped
8 tablespoon(s) slivered almonds (2 small packages)
8 tablespoon(s) sesame seeds (2 small cans - schilling)
8 - green onions, chopped (including green part)
2 package(s) top ramon noodles, uncooked, crushed
DRESSING
4 tablespoon(s) sugar
1 teaspoon(s) pepper
2 teaspoon(s) salt
1 cup(s) vegetable oil
6 tablespoon(s) rice vinegar

Steps:

  • Brown almonds and sesame seeds on sheet pan, under broiler for 1-1/2 to 2 minutes at 450 degrees. Watch them carefully so they don't burn!
  • Mix cabbage and onions in a large bowl. At last minute mix in seeds, almonds and crushed noodles.
  • Mix dressing well until sugar is dissolved and poor over salad just before serving.

BETTY'S SALAD



Betty's Salad image

Betty's Salad is a regional, Midwest salad created by Betty Timko and featured as a menu item at her restaurant, Timko's Soup and Such, in Toledo, Ohio. The restaurant was located in a brick building at the Northwest corner of Sylvania and Douglas Roads of the Devaux Village strip mall in West Toledo. After Betty died, the restaurant closed, and her signature salad dressing is still produced and distributed at regional grocery stores.

Provided by Big Daddys Cookin

Categories     < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

1 (12 ounce) package spinach
6 hard-boiled eggs, sliced
1 (6 ounce) can bean sprouts, drained
1 (6 ounce) can water chestnuts, drained and sliced (a second can is optional, depending on the recipe you follow )
1 lb fried bacon, crumbled
1 cup salad oil
3/4 cup sugar
1/4 teaspoon salt or 1/4 teaspoon salt, to taste
1/3 cup catsup
1/4 cup white vinegar
1 tablespoon Worcestershire sauce
1 small-to-medium onion

Steps:

  • Layer salad ingredients in order listed below.
  • Half (1/2) Package Spinach
  • Six (6) Hard Boiled Eggs, sliced
  • One (1) Can Bean Sprouts, drained
  • 1-2 Cans Water Chestnuts, drained and sliced (optional, depending on the recipe you follow
  • Add crumbled bacon.
  • Mix dressing in blender and pour over salad.
  • Keep all ingredients refrigerated.

Nutrition Facts : Calories 726.8, Fat 54.1, SaturatedFat 12.5, Cholesterol 203.9, Sodium 1667.5, Carbohydrate 32.2, Fiber 2.2, Sugar 24.3, Protein 28.9

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