Recipes for cold foods on these hot summer days

This week’s column is all about cold salads. When it’s hot and humid and you don’t feel like cooking over a stove for long periods of time, you should try making a sandwich and a cold side item or two. These recipes can be made fairly quickly and stored in the refrigerator until you are ready to serve them. They pair nicely with crackers and fresh fruit. Take advantage of your local farmers markets and grab some fresh produce. This will make a meal that is satisfying and contains fresh ingredients.

If you have an exciting recipe to share in 2019, then please send it to me at P.O. Box 693 Leeds, Alabama 35094

-Andrew M. Armstrong


Pollard Chicken Salad

2 eggs, beaten

1/2 Cup of sugar

1 Cup of water

2 Tablespoons of flour

1/2 Cup of white vinegar

1/2 Cup of chicken broth

1 teaspoon of salt

1/4 teaspoon of mustard, dry

1 teaspoon of butter

1 bunch of celery, sliced

1/2 Pound of Almonds, sliced

1/2 pint of heavy cream

1 whole chicken, cooked & deboned

Mix the first 9 ingredients together and cook on low to medium heat, while continuously stirring. Cook the mixture, until it has thickened. Set aside and let it cool. Combine the mixture with the chicken, celery and almonds. When you are ready to serve it. Whip the heavy cream stiff and fold it into the chicken mixture. Serve on lettuce or with fresh honeydew.


Andrew’s Corn Slaw

2 cans of yellow corn, drained

1 bell pepper, diced

1 onion, diced

Celery to taste, chopped

1/2 teaspoon of salt

1/2 teaspoon of black pepper

1/8 teaspoon of white sugar

1/2 teaspoon of garlic powder

Mayonnaise to taste

The amount of Mayo used is based on your preference. Mix all the ingredients together and chill covered. Let the Corn Slaw sit in the fridge for 4 hours, before serving.


Cheese Salad

2 sticks of cream cheese, softened

1 small container of cottage cheese

1 small container of sour cream

1 bags of mozzarella cheese, shredded

1/2 Cup of parmesan cheese, grated

1 onion, grated

4 ribs of celery, diced

1 red bell pepper, diced

1 clove of garlic, crushed and minced

1 Cup of heavy cream, whipped stiff

1 can of artichoke hearts, chopped

1 can of black olives, sliced & drained

1/4 teaspoon of paprika

Salt to taste

Cream together the sour cream, cream cheese, cottage cheese, parmesan cheese and 1/2 of the mozzarella. Fold in the remaining ingredients and top with the remaining mozzarella cheese.


Sweet and Sour Cold Slaw

1 large head of cabbage, shredded

1 bell pepper, finely chopped

1 onion, finely chopped

1 Cup of sugar

1 Cup of vinegar

3/4 Cup of vegetable oil

2 teaspoons of salt

1 teaspoon of celery salt

1 teaspoon of mustard seed or mustard powder

Mix all the vegetables together in a mixing bowl and toss with the sugar. Combine the remaining ingredients in a sauce pan and bring to a boil. Pour the boiling mixture over the other ingredients, cover and refrigerate at least 4 hours before serving.



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