Ingredients:
4 eggs, hardboiled and peeled
4 small seedless cucumbers
4 small dill pickles
2 green onion tops
3 tablespoons COUSINS CREOLE TOMATO SALAD DRESSING
1 jar of sliced green olives for garnish
Preparation:
Chop peeled, hardboiled eggs into eighths, and transfer to a medium salad bowl. Finely chop dill pickles and green onions and add to eggs. Mix in COUSINS CREOLE TOMATO SALAD DRESSING and blend well.
Slice cucumbers into thin discs and spoon egg salad onto individual cucumber slices. Top with green olive slice for garnish. Refrigerate for 1 hour before serving.
Note: This recipe for egg salad also makes a great sandwich or can be served on a bed of spinach.
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Ingredients:
1/2 cup dry breadcrumbs
3 tablespoons butter, melted
2 tablespoons of olive oil
6 ounces shredded Gruyere cheese
1 cup COUSINS CREOLE TOMATO SALAD DRESSING
1/4 cup dry white wine
1 tablespoon fresh parsley, chopped
1 pound sea scallops, quartered
1/2 pound button mushrooms, sliced
1/2 cup chopped onion
Preparation:
In small mixing bowl, toss the breadcrumbs with 1 tablespoon of melted butter; mix thoroughly and set aside.
In another small bowl, combine the cheese, COUSINS CREOLE TOMATO SALAD DRESSING, wine and parsley; mix thoroughly and set aside.
In a skillet over medium heat, sauté scallops in 2 tablespoons of olive oil until opaque. Transfer to a plate. Preheat broiler for medium/high heat. Reheat the skillet over medium heat and cook the mushrooms and onion in 3 tablespoons of melted butter until tender. Add cheese mixture and return the scallops to the skillet.
Cook until heated through and the cheese is melted.
Spoon the mixture into individual ramekins or pour the whole mixture into a 11” x 7” baking dish. Sprinkle the top with breadcrumb mixture. Broil in a preheated broiler 6” from heat for 2 to 4 minutes or until browned.
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Ingredients:
1 cup COUSINS CREOLE TOMATO SALAD DRESSING
1 tablespoon red wine vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
1 1/2 tablespoons chopped fresh basil
2 cups colored Rotini pasta
1 cup chopped tomatoes
1/2 cup chopped yellow bell pepper
1/2 cup sliced black olives
Preparation:
Cook pasta according to package directions. Rinse in cold water, and drain. In a large mixing bowl, whisk together COUSINS CREOLE TOMATO SALAD DRESSING, vinegar, salt, black pepper and garlic until well blended. Mix in basil. Add pasta, tomatoes, bell peppers and olives; fold gently until mixed.
Chill for several hours and stir gently just before serving.
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Ingredients:
1 egg, beaten
2 tablespoons COUSINS CREOLE TOMATO SALAD DRESSING
2 tablespoons green onion tops
1/4 teaspoon of “Ally’s spice mix” (Combine a dash each of salt, red pepper flakes and file’ powder)
1/4 teaspoon hot red pepper sauce
1 pound lump crabmeat, drained and picked over for shells
4 teaspoons heavy cream
1/2 cup breadcrumbs
6 tablespoons olive oil, for frying
Lemon wedges, for serving
Preparation:
Mix egg, COUSINS CREOLE TOMATO SALAD DRESSING green onions, Ally’s spice mix and hot sauce in a small bowl until the dressing is completely incorporated, then set aside.
Lightly break up crabmeat in a medium bowl. Add milk; toss gently to coat. Add breadcrumbs; toss gently to combine. Add egg mixture; gently toss, once again, to combine.
Using a 1/3-cup measuring cup, scoop up a portion of crab, forming the mixture into a very compact cake. Repeat to make 8 cakes (can be covered with plastic wrap and refrigerated up to 8 hours ahead).
About 10 minutes before serving, heat oil in a 12-inch skillet over medium to medium-high heat. Carefully add crab cakes; sauté turning once, until golden brown, about 3 minutes per side.
Transfer to a paper towel-lined plate. Serve immediately with lemon wedges and with COUSINS CREOLE TOMATO SALAD DRESSING as a dipping sauce (or drizzle it over the crab cakes, but trust us, you’re gonna want more than a drizzle!). OMGosh! No need to use God’s name in vain!
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Ingredients:
1 pound bacon
1 cup COUSINS CREOLE TOMATO SALAD DRESSING
1 cup sour cream
1 tomato, peeled, seeded and diced
Celery sticks, for serving
Preparation:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Lay to dry on paper towels.
In a medium bowl, combine COUSINS CREOLE TOMATO SALAD DRESSING and sour cream. Crumble bacon into the mixture. Mix in tomatoes just before serving and serve with celery sticks. Nope, there’s no lettuce, but when it comes to a BLT, whose favorite is really the lettuce?!?
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