|
Cranberry Jello Salad
|
1 - 6 oz. pkg. strawberry or raspberry jello
2 cans whole berry cranberry sauce
1 1/2 C hot water
1 chopped apple
1 C chopped celery
1 C crushed pineapple
1 C chopped nuts |
Mix gelatin and water. Add cranberries. Chill until
thick.
Add remaining ingredients. Pour into molds. |
Contents
Juice Mold
|
2 1/2 cups boiling water
1 package any red Flavor Jello (8 serving size)
1 cup cold orange juice or cranberry juice cocktail
1 8 oz can pineapple chunks, drained
1 11 oz can mandarin orange segments, drained |
STIR boiling water into gelatin in large bowl until
completely dissolved. Stir in cold juice. Refrigerate 1 1/2
hours or until thickened
STIR in fruit. Spoon into 6 cup mold sprayed with a no stick cooking
spray
REFRIGERATE 4 hours or until firm. Unmold. Garnish as desired.
Makes 10 servings |
Contents
Mixed greens with
citrus vinaigrette and sugared pecans
|
2 teaspoons olive oil
1/4 cup chopped pecans
2 teaspoons sugar
1/8 t ground red pepper
9 c mixed salad greens
1/2 cup citrus vinagrette
2 c fresh orange sections |
Heat oil in a nonstick skillet over medium heat; add
pecans. Sprinkle with sugar and red pepper; saute 2
minutes or until sugar begins to brdown. Remove from
heat.Combine greens and citrus vinaigrette in a large bowl;
toss gently; Arrange 1/1/2 cups on individual salad
plates; top with pecans and oranges. |
Contents
Citrus vinagrette
|
1/2 cup fresh orange juice
2 tablespons fresh lemon juice
2 tablespoons olive oil
1 T low sodium soy sauce
1 T Dijon mustard
1 T honey
2 t minced peeled fresh ginger |
Place all ingredients in a blender; process until
smooth. Serving size 1 T |
Contents
Celestine's Salad or Dessert
|
3 cups creamed style cottage cheese
1 quart Cool Whip
2 Packages orange Jello (dry)
3 cans Pineapple tidbits and mandarin orange sections (11oz)
|
Mix all together and refrigerate |
Contents
10
Layer Salad
|
1/2 head lettuce
3-6 scallions, sliced thin
4 stalks celery, sliced thin
1 green pepper, diced
1 package frozen green peas (cooked, chilled)
1-1/2 cup mayonnaise
1 TBS Sugar
1/4 cup grated parmesan cheese
11/4 cup shredded cheddar cheese
6-7 slices bacon, cooked and crumbled |
Arrange first 6 ingredients in layers in
a glass salad bowl. Mask with Mayonnaise. sprinkle with sugar,
then parmesan cheese. cover with cheddar cheese. Top with bacon.
cover with plastic wrap and store in refrigerator. For best results
make day ahead and keep chilled. |
Contents
Spinatsalat (Spinach Salad)
|
8 slices bacon - crisp & crumble
4 hard cooked eggs - separated
3 quarts spinach leaves
1/2 cup salad oil
1/4 cup garlic - flavored wine vinegar
2 tablespoons dry red wine
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon black pepper |
Wash and remove stems from spinach.
Dry well. Crumble bacon and eggs. Toss with spinach. Blend salad
oil and rest of the ingredients until emulsified. Add to spinach and
toss. Decorate with retained egg slices if desired. |
Contents
Salmon
and Bean Salad
|
2 green onions, sliced
1 16 oz can small white beans
1 7-1/2 ounce can red salmon, drained and separated
1 celery stalk, slicedToss with vinegrette
dressing and serve. |
vinagrette dressing
2 tablespoons wine vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspon dry mustard
1/8 teaspoon pepper |
Contents
Molded
Beet Salad
|
1 package lemon jello
1 cup boiling water
Blend and cool.
|
Add
1 cup pickled beet juice
Diced Beets
3/4 cup celery, chopped
horseradish to taste (2 tablespoons) |
Contents
Jane Lloyd's Asparagus Salad
|
3/4 cup sugar
1 cup water
1/2 cup vinegar
1/2 teaspoon Salt
combine the above and bring to a boil
2 packages Knox gelatin
1/2 cup cold water
disolve and add to the hot mixture then cool. |
1 #2 can asparagus, chopped
2/3 cup chopped celery,
small can pimentos
grated onion (to taste)
1/2 cup chopped pecans
juice of 1/2 lemon
mix with cooled gelatin mixture and place in square pan or mold.
Refrigerate until set. |
Contents
Chicken Mousse
|
1 large chicken breasts (cooked)
1 can cream of chicken soup
1/2 cup olive bits
1/2 cup slivered almonds
1 xmall package cream cheese
Juice of 1/2 lemon
1/2 teaspoon mustard
1/4 teaspoon salt
2 envelopes gelatin
1 cup cold water
pepper and herb seasoning to taste
1 cup mayonaise |
Melt cheese and soup in double boiler.
Add lemon Juice and gelatin mixture and other ingredients. Mold and
refrigerate for 24 hours. |
Contents
Tomato
Aspic
|
1 package lemon jello
1-1/4 cup hot water
1 can 8 ounce tomato sauce
1 1/2 tablespoons vinegar
1/2 teaspoon salt
cash of pepper |
Dissolve jello in hot water. Add
the rest of the ingredients. Pour into a mold. Other ingredients
you can add include but are not limited to spices, onion juice, celery salt,
cayanne, worchester sauce and horse radish. |
Contents
Tomato Aspic 2
|
1/2 cup cold water
1-1/2 cup boiling water
12 ounces Tomato juice
2 3 ounce packages lemon jello
14 ounce cann stewed tomatoes
1 envelope Knox Gelatine |
Dissolve Knox gelatine in cold water.
Add lemon jello and boiling water. Stir until completely dissolved.
Add tomato juice and canned tomatoes. chill. Stir a few
times while chilling. Serves 12. |
Contents
Molded Cranberry salad
|
2 cups cranberries, ground
1-1/2 cup sugar
2 packages lemon jello
4 cups water
1 cup diced celery
1 cup nut meats
1 orange, ground |
Combine cranberries, sugar and let stand.
Add other ingredients. Pour into a mold and refrigerate for 24 hours. |
Contents
Jo
Doud's Sauerkraut salad
|
1 large can sauerkraut
1/2 cup grated carrot
1/2 cup slivered celery
1/2 cup slivered green pepper
3/4 cup sugar
1/4 cup vinegar |
Mix the vegetables together. ad
sugar to vinegar and bring to a boil. Pour over the vegetables and
marinate overnight |
Contents
Cucumber Jello Salsa
|
Lime jello
3/4 cup hot water
1 4 oz package cream cheese
1 scant cup salad dressing
2 teaspoons horse radish
2 teaspoons lemon juice
1 cucumber, ground or grated (1 cup)
1 medium onion, ground or grated (1/4 cup) |
Disolve jello in hot water. Cut up
cream cheese and add to the hot jello. Drain juice of onions the add
balance of the ingredients to the jello. Pour into mold and
refrigerate for 24 hours. |
Contents
Egg Salad
|
1 envelope Knox Gelatine
1/4 cup cold water
1 cup mayonnaise
4 hard cooked eggs, chopped
1/2 cup celery
3/4 teaspoon salt
2 Tablespoons green pepper
2 Tablespoons chopped pickle or relish
1 Tablespoon pimento
1 tablespoon lemon juice |
Disolve Knox Gelatine in cold water.
Add mayonnaise, eggs, celery, pickle, pimento, lemon juice, salt and pepper
to taste. Refrigerate |
Contents
Orange Sherbet Salad
|
1 can mandarin Oranges
Add orange juice to make 1 cup
1 box Orange gelatine
1/2 pint orange Sherbet |
Mix all ingredients to disolve gelatine.
pour into mold and refrigerate. |
Contents
Tangy
Mushroom Salad
|
3 tablespoons salad oil
1 tablespoon lemon juice
1 tablespoon chopped onion
1/2 teaspoon salt
1/8 teaspoon pepper
dash crushed tarragon leaves
3 cups thickly sliced farm fresh mushrooms |
In bowl, combine all ingredients except
mushrooms. Add mushrooms; toss lightly. chill 6 hours or
more; stir occasionally. Drain. makes about 1-1/2 cups or 2
servings. |
Contents
Christmas Ribbon Salad
|
1 package lemon Jello
1 package lime Jello
2 packages raspberry Jello
3 cups boiling water
1 cup miniature marshmellos
1-1/2 cups cold water
2 packages (3 ounces) cream cheese - (soft)
1/2 cup mayonaise
1 cup whipped cream
1 (1 lb 4 1/2 ounces) crushed pineapple |
Disolve jello separately using 1 cup
boiling water each. Stir marshmellows into lemon and set aside.
Add 3/4 cups cold water to lime and put into 13x9x2 inch pan. chill
until set but not firm. Add 3/4 cup cold water to Raspberry. Set
aside at room temperature. Add cream cheese to lemon and beat until
blended. Chill until slightly thickened. Add mayonaise, whipped
cream and crushed pinapple. Chill until very thick and spoon gently
over the lime Jello. chill until set but not firm. Chill
Raspberry until thickened. Pour over lemon Jello. Chill until
firm. |
Contents
Strawberry Jello Mold
|
1 package straberry jello
1 cup hot water
1 small can crushed pineapple, drained
1 packaged sliced frozen strawberries, drained
1 cool whip (8 ounces) |
Disolve jello in hot water. Add
fruit. chill about 3/4 hour. Blend in Cool Whip and mold. |
Contents
Exotic
Salad
|
2 quarts coarsely cut cooked turkey meat
1 large can water chestnuts, sliced
2 pounds seedless green grapes
2 cups sliced celery
2 - 3 cups toasted slivered almonds
1 Tablespoon curry powder
3 cups mayonnaise
2 tablespoons soy sauce
Boston or Bibb lettuce
1 large can (1 lb 13 ounces) pineapple chunks |
dice turkey meat. Wash grapes.
Add with celery, half the toasted almonds; sliced water chestnuts. Mix
mayonnaise, curry powder and soy sauce. (you may like a couple
Tablespoons of lemon juice with it) combine with turkey mixture.
chill for several hours. Spoon into nests of lettuce. sprinkle
with remaining toasted almonds and garnish with pineapple chunks.
|
Contents
Orange
Salad
|
2 small packages orange jello
2 cns mandarine oranges (drained)
2 cups hot water
1 large can crushed pineapple and juice
1 small can concentrated orange juice
mix above ingredients in a square pan and let set. |
Topping
1 package dream whip mixed according to directions but using a little less
milk
1 package lemon instant pudding Mix with 1 cup milk
combine dream whip with lemon pudding and pour on fruit. |
Contents
Jello
Salad
|
1 package lime jello
3/4 cup boiling water
3/4 cup pineapple juice
cool until thick. |
Whip the thickend jello with beater and
add
1 cup crushed pineapple
1 cup creamed cottage cheese
1 cup Dream Whip
mold and refrigerate. |
Contents
Christmas Tree Salad
|
Crush 1 pound can ocean spray jellied cranberry sauce
add 1/2 cup hot water, heat;
soak 1 envelope gelatin in 1/4 cup cold water for 5 minutes. Add to
hot cranberry sauce.
when mixture begins to thicken, fold in ground rind and pulp of 1 orange,
1/3 cup diced celery 1/3 cup chopped nuts, grapes and 1/4 teaspoon salt. |
Pour into mold. Pour into cone
shapped paper drinking cups. Support in small glasses. Place on
lettuce and pull off paper cups. Trim with bands of softened cream
cheese tinted green. Makes 6 trees |
Contents
Broccoli Salad (Fergie)
|
1 10 ounce package frozen peas
1 bunch broccoli (cut in small pieces)
1 cup sliced celery
1 bunch sliced scallions
1 cup cashew nuts
4-5 slices of bacon, cooked, crumbled
1/2 cup sour cream
1 cup prepared hidden vally ranch milk dressing |
Assemble in order, add dressing and
refrigerate for about 4 hours. Cauliflower or 1/2 cauliflower and 1/2
broccoi may be substituted. |
Contents
Sea
Foam Salad
|
1 large can pears
1 package lime jello
1/2 pound cream cheese
1/2 pint whipping cream
1 small bottle maraschino cherries |
Drain one cup pear juice, heat and pour
over jello. Stir until dissolved. Mash drained pears, soften
cream cheese with a little pear juice. Add mashed pears and cheese to
Jello. Let cool. Fold in whipped cream and cut up cherries.
Mold. Serves 9. |
Contents
Artichoke Salad
|
9 ounce package frozen artichoke hearts, cooked
1/4 cup bottled clear italian salad dressing
1 teaspoon drained capers
2 cups finely cut lettuce |
While artichokes are still warm, toss
with dressing and capers. Cover and chill several hours or over night.
Toss artichokes with lettuce. 6 servings |
Contents
Flo's
Artichoke Salad
|
1 can artichokes, drained and quartered
1 jar artichokes in marinade, quartered
salad olives (about 1/2 cup) |
Combine all ingredients and marinate
overnight. |
Contents
Flo's Beautiful Salad
|
1 head cauliflower
1 bunch fresh broccoli
2 carrots, cut into small sticks
1 #2 can black pitted olives
1 4 ounce can sliced mushrooms, drained
1 8 ounce jar pimento stuffed olives
1 1 pint bottle of Italian Dressing (wishbone) |
Drop first three vegetables into boiling
water and cook 3 minutes. Drain and cool under cold water to stop
cooking. cut olives in halves or quarters. Combine all in bowl
and marinate over night. Serves 12 |
Contents
Rice
Salad (Flo)
|
|
1 cup rice, cooked add
3/4 tsp curry powder
3 tablespoons chopped onion
3 tablespoons vinegar
2 tablespoons cooking oil
2 teaspoons salt |
Add
1 cup chopped celery
1 #2 Can drained peas
1 can all white tuna (6 oz)
3/4 cup mayonnaise |
Contents
Carrot
Salad
|
6 large carrots (boiled and cooled)
1 small onion (pealed and grated)
1 stalk celery (diced)
1 small green pepper
4 tbs. vinegar or lemon juice
1 tsp salad oil
1/4 tsp. salt
1/8 tsp pepper
1 sprig parsley (chopped fine)
1 hard boiled egg (Minced)
dash of paprika |
Slice cold carrots fine and turn into
salad bowl, add grated onion, chopped celery, green pepper, minced egg,
vinegar or lemon juice, oil and seasoning. Stir every 65 minutes.
Chill in refrigerator before serving. Chilling
time 30 minutes Serves 6 to 8 |
Contents
Lime
and Pineapple
|
2 packages lime jello
2 cups hot water
1 #2 can crushed pineapple
1/2 pint sour cream |
Disolve lime jello in hot water.
When beginning to thicken, add pineapple and sour cream. Pour into
mold and refrigerate. |
Contents
French Bean Salad
|
3 packages frozen beans
2 Tablespoons minced onion
1 Tablespoon salt
2 Tablespoons olive oil
1 Tablespoon sugar
1/4 cup wine vinegar
1/4 cup water
pepper to taste |
Cook frozen beans until just tender.
Cool. Add the remaining ingredients, toss and refrigerate. |
Contents
Lime
Jello Salad (Irene Denton)
|
1 package lime jello
1 package whipped cream cheese (8 oz)
2 tsp horseradish (or more to taste)
1 cup hot water
2/3 cup cold water
|
use 1 cup hot water to disolve the jello.
Add cheese and 2/3 cup cold water, horseradish. Beat; mold; chill. |
Contents
Winter
Salad
|
7 slices of bacon
2 eggs beaten
2/3 cup granulated sugar
1/2 cup water
1/3 cup wine vinegar
6 cups shredded red cabbage
4 cups cauliflowerets
6 green onions (scallions) sliced |
Fry the bacon until crisp and golden.
Place on paper towels and save most of the fat.
Stir together over medium heat the beaten eggs, sugar, water, vinegar, and
bacon fat. cook stirring constantly just until it comes to a boil.
Set aside.
Prepare vegetables, season with salt and pepper.
Add the warm dressing and toss well. Add the crumbled bacon. |
Contents
Shrimp
Salad
|
2 cups bean sprouts (1 can, rinsed)
2 cups cut shrimp (1 pound)
1 cup chow mein noodles
1 can water chestnuts, drained and minced
1/4 cup onions
1/4 cup minced celery |
Combine with soy mayonaise, serve on
lettuce |
Contents
Soy Mayonnaise
|
3/4 cup mayonaise
1 Tablespoon lemon juice
1 Tablespoon soy sauce
3/8 teaspoon ginger
1/2 teaspoon salt |
Blend all together |
Contents
Celestine's Molded Salad
|
1 box lemon jello, disolve in
1/2 cup pineapple juice, drained from
15 ounce can crushed pineapple
1 cup marshmellows |
Add
1 cup large curd cottage cheese
2 tablespoons mayonnaise
1/2 pint heavy cream, whipped
mold and refrigerate |
Contents
Greek Lentil Salad
|
1 cup green or brown lentils, rinsed
1 1/2 teaspoons salt
1 medium clove garlic
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1/4 teaspoon freshly ground pepper
1 cup chopped green onions
1 (12-oz) jar roasted red bell peppers
1/2 cup (2 oz) crumbled feta cheese
1/3 cup chopped fresh dill
6 cups arugula, watercress or mixed greens, cut into bite size pieces
Place lentils in large saucepan; add enough cold
water to cover generously. Bring to a boil over medium heat.
Reduce heat to medium-low; partially
|
cover and simmer 15 minutes. Add 1
teaspoon of the salt; cook 5 to 10 minutes or just until lentils are
tender but not mushy. Drain; set aside
Meanwhile, with morar and pestile or side of chef's knife, mash garlic and
remaining 1/2 teaspoon salt into paste. Transfer to large bowl.
Wisk in lemon juice, oil and pepper. Add warm lentils; Toss to
mix. Cool slightly.
Add onions, bell peppers, cheese and dill to lentil
mixture; toss to mix. (Salad can be made up to 8 hours ahead.
Cover and refrigerate. Bring to room temperature before serving.
Serve on bed of arugula. |
Contents
Celestine's Jello Salad
|
2 packages rasp jello
1/2 package lemon Jello
2 cups boiling water
1 cup orange juice
3/4 cups pineapple juice
1 can whole cranberry sauce
2 small cans pineapple bits |
disolve jello in boiling water, cool.
Add balance of ingredients in 7 x 11 inch casserole. Serve with
pineapple dressing. |
Contents
Zesty
Rice Salad
|
2 cups uncooked regular rice
1 17 ounce can green peas, drained
1/2 cup minced onion
1 4 ounce can sliced mushrooms
1 1/2 cup chopped celery
3/4 cup mayonnaise
2 teaspoons salt
1 teaspoon pepper
2 Tablespoons lemon juice
1/4 teaspoon rosemary |
Cook rice (use no salt). cool.
Add remainder of the ingredients to the rice. Chill well before serving.
Serves 8 to 10. |
Contents
5 Bean
Salad (Shirley Reichert)
|
2 medium onions, thinly sliced
2-3 stalks celery, chopped
1 can red pimento's
1 can green beans, drained
1 can waxed beans, drained
1 can lima beans, drained
1 can kidney beans, drained
1 can garbanzo beans, drained
1 green pepper |
Bring to boil
1-1/2 cups white sugar
1/2 cup water
1 teaspoon salt
1/4 cup salad oil
2 cups white vinegar
cool and add to bean mixture. |
Contents
Five
cup fruit salad
|
1 11 ounce can mandarin orange segments, drained
1 cup fresh or canned seedless white grapes, halved
1 cup miniature marshmallows
1 cup flaked coconut
1 cup commercial sour cream |
Place the first four ingredients in a
bowl and mix well. Fold sour cream into fruit mixture and mix until
all ingredients are well moistened. Cover and chill in refrigerator
until serving time. Makes 3-2/3 cups serves 4 to 6 servings |
Contents
Perfection Salad
|
1 envelope knox gelatin
1/4 cup sugar
1/2 teaspoon salt
1-1/4 cup water, divided
1/4 cup vinegar
1 tablespoon lemon juice
1/2 cup finely shredded cabbage
1 cup finely chopped celery
1 pimento cut into small pieces or 2 Tablespoons
chopped green and red pepper |
Mix gelitan, sugar and salt in sauce pan.
Add 1/2 cup of water. Stir until gel is dissolved. Remove from
heat and stir in 3/4 cup water, vinegar and lemon juice. Chill to
enbeaten egg white consistancy. Fold in cabbage, celery and peppers.
Serves 4. Serve with mustard sauce. |
Contents
Salmon
Mousse
|
1-1/2 tablespoons gelatin soaked in 1/2 cup cold water.
heat and add 1/3 cup lemon juice.Add
2 cups flaked salmon
2 Tablespoons grated onion
2 Tablespoons capers
2 Tablespoons worcestershire sauce
1 Cup Mayonaise
Tobasco sauce to taste
salt. |
Pour in a 3 cup mold and refrigerate
Serve with Sauce Verte |
Contents
Congealed Ham
Salad (Harriet Read)
|
3 Tablespoons plain gelatin
1 cup cold water
5 cups ground baked ham
2-1/2 cups mayonaise
3 tablespoons lemon juice
1 small onion, minced
1 pimento, chopped
1-1/2 cup chopped green pepper
5 hard boiled eggs, chopped |
Dissolve gelatin in water and melt over
hot water. Combine remaining ingredients. Add gelatin and mix
well. Place in 1 quart mold for 6 servings or mold in loaf pan and
slice. Served by Harriet with curried rice and
peas covered with deviled eggs (hot), breads and fruit bowl and cookies. |
Contents
Cucumber
Salad with Sour Cream
|
1 Egg
1 large Cucumber
1/2 cup sour cream
1-1/2 teaspoon vinegar
1 tablespoon chopped chives
3/4 teaspoon salt
1/8 teaspoon white pepper |
Hard cook egg and set aside. rinse
and pare cucumber. Score entire surface of cucumber 1/8 inch deep with
tines of fork. Cut into thin slices. Place in bowl.
Combine sour cream, vinegar, chives, salt and pepper. Pour mixture
over cucumber slices and toss lightly. chill in refrigerator.
When ready to serve, cut peeled egg into halvs, remove egg yolk and chop
finely. Garnish salad with chopped yolk. Serves 4 to 6. |
Contents
Sweet
Pepper Salad
|
1 quart sweet peppers
2 pieces celery
1 medium onion
small bottle green olives
small can black olives
3 tablespoons olive oil
1-1/2 tablespoon water
1/2 teaspoon oregano
salt
Pepper |
|
Contents
Jellied
Corn Beef Salad
|
|
Alternate 1
1 can corned beef (broken)
1 cup chopped celery
1 cup cooked peas
1 medium pepper, chopped
1 medium onion, chopped
Mix all ingredients and let rest
1 lemon Jello
2 cups water
when cool, add
1 cup mayonaise
fold in vegetables and corned beerf
. Mold and chill |
Alternate 2
1 package lemon jello
1 cup mayonnaise, add when jello is cool
when partially set add
1 can chopped corn beef
3 hard cool eggs, chopped
1/2 cucumber
1 tablespoon chopped onion
2 cups chopped celery
Mold and chill |
Contents
Mustard Sauce
|
1 cup sugar
3/4 cup vinegar
1/4 cup water
4 eggs
2 Tablespoons butter
2 Tablespoons flour
2 T dry mustard
pinch of salt |
Boil until thick. Serve on
vegetable salads or mixed with sandwich fillings. |
Contents
Bacon-Cauliflower Toss (Joyce Stiefel)
|
1/2 medium bunch romaine, torn into bite size pieces
8 slices bacon, crisply fried and crumbled
1/2 small head cauliflower, broken into tiny flowerlets (2 c)
1/4 cup cliced radishes
1/4 cup mayonaise
1/4 cups sour cream
2 green onions, sliced (about 2 tablespoons)
1/4 teaspoon dried dill weed
fresh ground pepper |
Layer half each of the romaine, bacon and
cauliflower in glass salad bowl. Top with radishes and the remaining
romaine, bacon and cauliflower Mix mayonnaise,
sour cream and onions. Drop by spoonsful on cauliflower.
Sprinkle with dill weed and pepper. Cover and refrigerate at least 2
hours. Just before serving, toss. |
Contents
Cossack
Mold (Isabel Silliman)
Truer friend there cannot be than one
who shares a recipe |
1 envelope unflavored gelitan
3/4 cup mayonnaise
2 tablespoons prepared horse raddish
2 3 ounce packages of lemon gello
1/2 teaspoon salt
1-1/2 cups boiling water
1 can diced or julienne beets
1-1/2 cup finely chopped cabbage
|
Soften unflavored gelitan in water.
Stir over low heat until dissolved. Cool Combine mayo,
horseradish. Gradually stir in gelatin. Pour into mold.
Chill till almost firm Drain beets (add water to
juice to make 1 1/4 cups. Dissolve lemon jello and salt in voiling
water. Add beet juice, vinegar. Chill until thickened.
Stir in beets, cabbage. Pour over first layer. Chill until firm.
Unmold. Makes 6-8 servings. |
Contents
Cherry
Blossom Mold (Ann Westerman)
|
1- 6 ounce package cherry flavored gelatin
1 cups boiling water (water and fruit syrup)
disolve jello in small bowl. Cool.
beat until smooth (with mixer) chill until slightly thickened but not
set. |
Stir in
2 cups pitted dark sweet cherries
or (1 can dark sweet cherries, drained)
1/3 cup slivered blanched almonds
Pour into 6 inch ring mold or 10 individual molds. Chill until firm. |
Contents
Watergate Salad
|
|
This recipe is from Kraft Kitchen on line
and is very similar to the Ruth Crane's Ambrosia that follows. |
 |
1 pkg. (4-serving size) JELL-O Pistachio Flavor Instant
Pudding & Pie Filling
1 can (20 oz.) crushed pineapple in juice, undrained
1 cup JET-PUFFED Miniature Marshmallows
1/2 cup chopped PLANTERS Pecans
1-1/2 cups (1/2 of 8 oz. tub) thawed COOL WHIP Whipped Topping
MIX dry pudding mix, pineapple, marshmallows and pecans in large bowl until
well blended. Gently stir in whipped topping; cover.
REFRIGERATE 1 hour or until ready to serve. |
How To Thaw COOL WHIP Whipped Topping
Place unopened tub in refrigerator. An 8-oz. tub will be completely thawed
in 4 hours. Do not thaw in microwave. |
Contents
Pistachio Ambrosia
|
Ruth Crane's Recipe from the Church Picnic
June 2004
Wonderfully smooth and fluffy. This would definitely be a hit with the
kids |
2 cans (17 oz. each) Fruit Cocktail
2 cans (20 oz each) Pineapple Chunks
2 cans (11 oz each) mandarin oranges
4 pkgs (3.4 oz each) instant pistachio pudding mix
2 cups (16 oz) sour cream
1 ctn (12 oz) frozen whipped topping, thawed |
Drain fruit cocktail, pineapple and
oranges, reserving 3 cups of juice. Set fruit aside; pour juice
into a 4 qt. bowl. Add pudding mix and mix until smooth. Stir in
sour cream, add whipped topping, mix until smooth. Fold in Fruit.
- Chill
Yield 16-20 servings. |
Contents
Potato Salad
with Horseradish and Dill
|
This variation on our American Potato Salad, published in the
July/August 2004 issue of Cook's Illustrated, pairs the sharp
flavor of horseradish with the herbal sweetness of dill. Quick and
easy to prepare, it is a perfect side dish for a weeknight
barbecue.Serve it alongside our Grilled Chicken Kebabs (see link to
recipe, below).
Serves 4 to 6
2 pounds (3 to 4 medium) russet potatoes, peeled and cut into
3/4-inch cubes
Salt
2 tablespoons distilled white vinegar
1 medium celery rib, chopped fine (about 1/2 cup)
2 tablespoons minced red onion
1/2 cup mayonnaise
1 to 2 tablespoons prepared horseradish
1/4 cup minced fresh dill
2 tablespoons minced fresh parsley leaves
1/4 teaspoon ground black pepper |
1. Place potatoes in large saucepan and add water to cover
by 1 inch.
Bring to boil over medium-high heat; add 1 tablespoon salt, reduce
heat to medium, and simmer, stirring once or twice, until potatoes
are tender (a thin-bladed paring knife can be slipped in and out of
center of potato with no resistance), about 8 minutes.
2. Drain potatoes and transfer to large bowl. Add vinegar and, using
rubber spatula, toss gently to combine. Let stand until potatoes are
just warm, about 20 minutes.
3. Meanwhile, in small bowl, stir together celery, onion, mayonnaise,
horseradish, dill, parsley, pepper, and 1/2 teaspoon salt. Using
rubber spatula, gently fold dressing into cooled potatoes. Cover with
plastic wrap and refrigerate until chilled, about 1 hour; serve.
(Potato salad can be covered and refrigerated up to 1 day; if fully
chilled, let stand at room temperature about 30 minutes
before serving.)
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Summer Menu
For an easy summer dinner of moist but well-grilled kebabs, marinate
the chicken overnight (so it's ready to go after work). Pair with
our Potato Salad with Horseradish and Dill (above) and our Classic
Lemonade, which skips the juicer and instead relies on mashed lemons
and sugar for subtle sweetness and full lemon flavor. |
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