Sylvias Salad Recipes

SYLVIA'S BLACK-EYED PEA SALAD

Steps:

• In a large bowl, combine the black-eyed peas, green pepper, celery, and both onions.
• In a small bowl, combine the oil, sugar, vinegar, garlic, salt, black pepper, and hot sauce. Pour the dressing over the peas. Toss. Let stand refrigerated overnight for the flavors t

SYLVIA'S COLLARD GREENS WITH SMOKED TURKEY

Steps:

• In a 4-quart saucepan, bring the water and smoked turkey to a boil over high heat. Reduce the heat and simmer, covered, for 1 hour.
• While the turkey is cooking, wipe the collards with a damp towel, then wash 2 or 3 times or until all the dirt and grit has been removed. Chop the greens into 1/4-inch pieces; you will have 10 cups of chopped greens.
• Add the collards, oil, salt, black pepper, sugar and red pepper flakes to the saucepan. Return to a boil, reduce the heat and simmer, covered, for 30 minutes longer. Discard the turkey before serving, or chop the turkey meat and add it to the collards.

SYLVIA'S CUCUMBER TOMATO SALAD

Steps:

• Peel and cut cucumbers in very thin slices.
• Cut tomatoes into cubes.
• Slice green onions in 1/4 inch sized pieces.
• Put vegetables in salad bowl and add remaining ingredients, toss thoroughly.
• Let salad sit in refrigerator for 20 minutes before serving to allow flavors to combine. The salad will have a nice juice to it and tastes especially good with rice.

SYLVIA'S RIBS

Steps:

• Place the ribs in a large stock pot with enough water to cover. Bring the water to a boil and cook over medium-high heat for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• In medium saucepan, combine ketchup, barbeque sauce, brown sugar, lemon juice, Worcestershire sauce, hot pepper sauce, steak sauce and garlic; blend well. Cook the sauce over medium heat for approximately 20 minutes. (Please note that the above ingredients are all to taste. Use more or less of anything you like. I never make the ribs the same way twice!)
• Cut the ribs between the bones and place in a baking pan. Pour sauce over ribs, cover and cook for 30 minutes. Remove foil and continue cooking for an additional 30 minutes.

SYLVIA'S PICNIC MACARONI SALAD

Steps:

• Cook macaroni.
• Drain and rinse well, and then chill.
• Combine rest of ingredients and mix well with macaroni.
• Season to taste.
• Note: I also have found that adding either packaged dry dill or ranch dressing really adds wonderful flavor, but has to be made early, so flavors meld.
• Just add the dry dressing to the mayonnaise.

SYLVIA'S SALAD

Steps:

• 1. Cut green leaf lettuce in bite-size pieces.
• 2. Slice read onion very thin.
• 3. Section orange.
• 4. Mix lettuce, onion, orange sections and raisins.
• 5. Add oil and vinegar salad dressing to taste. (I use 2/3 cup oil to 1/3 cup vinegar. I prefer read wine vinegar and olive oil).
• 6. Salt to taste
• 7. Apply the dressing just before serving

SYLVIA'S VERSION OF GREEK TORTELLINI SALAD

Steps:

• Cook tortellini according to pkg. directions and cool.
• Add dressing and all ingredients except cheese.
• Toss well.
• Crumble feta on top and serve.