With Love From
Darling's Kitchen

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Dear Fans,

Everybody, everywhere loves a backyard picnic...and the 4th of July is one of the best times to have one.  The recipes include numerous salads, including artichokes, potatoes, pastas, vegetables; meats include barbecued brisket, chicken, spareribs; the best Barbecued Baked Beans; cookies and pies for dessert;  and a Brownie Sampler for the children.

Depending on the number and tastes of your guests, choose any combination from the different categories.  There are enough choices to please every taste and there are so many recipes to share that I will send them in separate emails.

For the other SALAD Recipes, click on this link


The Salads  -  Choose 1 or 2 or more.
Artichoke, Potato & Red Pepper Salad
Baby Red Potato Salad
Pasta Salad with Mushrooms, Sun-Dried Tomatoes
& Spinach Dressing
Green Pea, Pimiento & Onion Salad
Corn Salad with Red Peppers & Cilantro
Tomatoes Deborah
Cole Slaw with Horseradish Dressing
Mixed Bean Salad with Garlic Vinaigrette

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Artichoke, Potato & Red Pepper Salad

If you find yourself in need of a great, colorful salad for a buffet or antipasto, this one is made from cupboard ingredients and is assembled in, literally, minutes.  This salad can be made from scratch, but not worth the extra work.  It is exceedingly attractive, white and red and shades of green.  Can be prepared 1 day earlier and stored in the refrigerator.

     1  jar (6 to 7 ounces) marinated artichoke hearts, cut into chunks. Do not drain.
     1  can (1 pound) sliced potatoes, rinsed and drained
     2  roasted red peppers, cut into slivers.  These are sold in jars as Roasted Red Peppers.
1/4    cup chopped green onions
    4   tablespoons lemon juice
         salt and pepper to taste

In a bowl, stir together all the ingredients until nicely blended.  Cover and refrigerate until serving time.  Serves 8.


Baby Red Potato Salad

You will love this salad on a buffet for its attractive and exciting colors.  This is an adaptation of my Mom's potato salad so you will be enjoying the same delicious taste.

            2 1/2    pounds baby red potatoes, scrubbed and cooked,                            unpeeled in boiling water until fork tender.  Do                              not overcook.  Drain potatoes and refrigerate until                          chilled.

            3            carrots, peeled and grated
            6            green onions, finely chopped.  Use the white and                               green parts.
            2            tablespoons sugar
            3            tablespoons cider vinegar
                          salt and pepper to taste

            3/4            cup mayonnaise

Cut potatoes into 1/4-inch wedges and place in a large bowl.  Add the next 6 ingredients and toss potatoes to coat evenly.  Allow mixture to rest for 10 minutes.  Now add sufficient mayonnaise to coat potatoes and mix well.  Cover bowl and refrigerate.  To serve, decorate platter with green onion frills and carrot curls.  Serves 8.


Corn Salad with Red Peppers & Chives

Corn salads are becoming more and more popular lately.  This colorful salad is lovely to serve on a buffet.

            3            packages (10 ounces, each) frozen corn
            1            marinated red pepper, sold in jars, cut into small dice
            1/4         cup chopped chives
            2            tablespoons chopped parsley leaves (no stems)  
            3            tablespoons Prepared Good Seasons Italian Dressing
            1            tablespoon lemon juice
                         pepper to taste

Cook the corn for 2 minutes in a saucepan.  In a large bowl, place the corn with the remaining ingredients and toss to blend.  Refrigerate until serving time.  Serves 8 to 10.


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