2 small or 1 large box of apricot jello
1 large jar apricot baby food (8-10 oz)
1 can crushed pineapple -- (16 oz) drained
1 pkg cream cheese -- (8 oz)
1 pkg dreamwhip (1 envelope)
3/4 c sugar
1 Tbsp flour (heaping)
1 Tbsp butter
1 c pineapple juice (add water to juice
retained to make a full cup)
Step 1: Mix jello with only 3 1/2 cups of water. Add baby food and
pineapple. Chill until FIRM in an 11x14 inch pan.
Step 2: Prepare dream whip as directed. Beat in cream cheese. Spread on jello and chill until FIRM.
Step 3: Combine and cook until thick. Cool. Spread on top and chill.
***pineapple in own juice works the best!
4 Each Fresh artichoke hearts
1 Tablespoon Wine vinegar
2 Cups Artichoke hearts, quartered
1 Teaspoon Louisiana hot sauce
1 Each Small garlic clove
2 Teaspoons Salt
1 Teaspoon Lea & Perrins
3 Tablespoons Olive oil
1 Tablespoon Lemon juice
In a wooden salad bowl, mash garlic and salt with a strong fork. Add fresh artichoke hearts, and mash with the garlic and salt. Add olive oil, stir, add lemon juice, stir, add wine vinegar, stir, stir, add hot sauce, stir, add Lea & Perrins Worcestershire sauce, Mix well.Put canned artichoke hearts in dressing and let marinate for 1 hour, then
eat as is or serve on a bed of greens.
Autumn Fruit Salad
2 red delicious apples
1 sliced bananas
1 Granny Smith apple
2 Bartlett pears
1/2 pound red grapes
1/2 cup almond slivers -- toasted
1 cup vanilla yogurt
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1 tablespoon apple cider
Wash and core apples and pears, peeling if desired. Cut into one inch chunks. Slice bananas 1/2" thick. Wash grapes and cut in half. Combine fruits and almonds in salad bowl. Mix yogurt with spices and cider. Pour over fruit salad and stir to coat fruits evenly. Chill.
Autumn Jewels Gelatin Salad
1 cup cranberries
1/2 cup sugar
6 ounces red gelatin
15 ounces crushed pineapple
1 cup celery -- diced
1/2 cup nuts -- chopped
2 cups boiling water
* Use pecans, walnuts, or a mixture of both.
Chop the cranberries, apples and celery into small pieces. Drain the pineapple and save juice. Combine cranberries, apples and sugar; cover and refrigerate while preparing rest of salad.
Combine gelatin with boiling water and stir until dissolved. Add
enough water or fruit juice (apricot nectar, strawberry nectar etc.) to
pineapple juice to equal 1 cup. Add this to the gelatin mixture. Chill in refrigerator until slightly thickened.
Combine the cranberry-apple mixture with celery, drained pineapple
and nuts. Stir into gelatin mixture. Pour into lightly greased mold or
into individual serving molds. Chill until firm. Unmold and serve on a bed of lettuce or garnish with sour cream or slightly sweetened whipped cream and a very light sprinkling of cinnamon.
Serving Ideas : Serve with your Thanksgiving meal.
Avocado with Groundnut Dressing
2 avocados -- ripe
1 tablespoon lemon juice
2 tablespoons peanuts -- shelled
1/2 teaspoon paprika
1/2 teaspoon cinnamon
cayenne -- to taste
salt -- to taste
fresh chives -- to garnish
Peel the avocados; cut out the stone and cut into cubes. Sprinkle with
lemon juice and set aside. Grind the peanuts roughly with a rolling pin or in a grinder for a few seconds. Mix the peanuts and spices well. Sprinkle over the avocados with finely chopped chives.
Refrigerate until ready to serve.
Bacon-Avocado Potato Salad
6 medium boiling potatoes
2 avocados -- cubed
8 slices bacon
1/2 cup chopped onions -- chopped
1 tablespoon fresh lime juice
1/2 cup white wine
1/4 cup cider vinegar
1/4 teaspoon mustard powder
2 tablespoons fresh parsley -- chopped
1 tablespoon fresh cilantro -- chopped
Boil potatoes in their skins. While potatoes boil, cube avocados and toss with lime juice. Chop bacon into one inch pieces and fry until crisp in a large skillet. Remove bacon to paper towels to drain. In bacon fat, saute onions until golden. Remove pan from heat and stir in wine, vinegar, mustard, and salt, pepper, and paprika to taste.
When potatoes are tender, drain, peel, and dice. While still warm,
pour dressing over potatoes and toss. Allow to cool to room temperature. Fold in avocado, bacon, parsley, and cilantro. Serve at room temperature or chill one hour or longer.
BAJA CHICKEN PASTA SALAD
3/4 pound Chicken Breast -- *
6 ounces Dried Mixed Fruit -- **
1 cup Ring Macaroni Or Orzo -- Raw
1 cup Jicama -- Cubed
2 Green Onions/Tops -- Sliced
1/2 cup Mayonnaise Or Salad Dressing
2 tablespoons Sour Cream Or Plain Yogurt
1 teaspoon Red Chiles -- Ground
1/4 teaspoon Salt
* The chicken breast should be boneless, skinless and weigh about 3/4
** You should use 1 6-oz package of diced mixed fruit.
Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1
cup of water) to boiling in a 4 quart Dutch oven. Add the chicken breast. Cover and heat to boiling, reduce the heat and simmer until the chicken is done, about 15 to 20 minutes. Remove the chicken with a slotted spoon.
Heat the water to boiling and add the fruit and ring macaroni or orzo
gradually so that the water continues to boil. Boil, uncovered, stirring occasionally, just until the ring macaroni is tender, about 6 to 8 minutes or 10 minutes for the orzo, then drain. Rinse with cold water and drain again. Cut the chicken into 1/2-inch pieces and mix with the fruit, macaroni, jicama and onions. Mix the remaining ingredients and toss with the chicken mixture. Cover and refrigerate until chilled, at least 2 hours.
3/4 cup Water
1/4 cup Balsamic vinegar
3 teaspoons Capers
2 teaspoons Dijon mustard
1 1/2 teaspoons Dried basil
1 tablespoon Fresh parsley -- chopped (opt)
Combine the ingredients. Adjust vinegar to taste, since it has a strong flavor. Store in a covered container in the refrigerator. Makes about 1 cup.
Note: If you don't have balsamic vinegar, you may substitute
another kind. But, if this be the case, start with water and vinegar in equal proportions.
3 ounces Lemon Jell-O -- (1 Pkg.)
3/4 cup -- Boiling Water
8 ounces Tomato Sauce -- (1 can)
1 1/2 teaspoons Vinegar
1/2 teaspoon Salt
Pepper -- Dash Of
1 tablespoon Horseradish
Dissolve Jell-O in boiling water. Mix all other ingredients, and when
Jell-O is at room temperature, add and mix well. Pour into oiled 8-inch
Chill until firm. Cut into cubes and serve atop salad to go with your
Basic Potato Salad
2 pounds new potatoes
1/2 pound mushrooms
3 green onions
3 stalks celery
3 tablespoons vinegar
2 hard-boiled eggs
2 tablespoons Dijon mustard
1/4 cup mayonnaise
Cover potatoes in pan with cold water and bring to boil over high heat.
Cook until potatoes are tender. Meanwhile, thinly slice mushrooms, onions and celery and combine in mixing bowl. When potatoes are tender, drain and halve or quarter potatoes, depending on size and add to bowl. Sprinkle with vinegar. Cover and refrigerate. When cool, chop eggs and add to bowl.
Add mustard and mayonnaise, and season to taste with salt and pepper,
mixing everything together gently.
Bavarian Potato Salad
4 cups Potatoes -- *
2 cups Chicken broth -- **
1/2 teaspoon Salt
1/4 cup Vegetable oil
1/3 cup Onion -- chopped
1/2 teaspoon Sugar
2 tablespoons Lemon juice
Pepper -- as desired
*Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth may be either home made or commercial.
Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until
tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice.
Pour over potatoes. Marinate salad 1 to 2 hours before serving.
Serve at room temperature.
Bavarian Sausage Salad
1/2 pound Knockwurst -- cooked / cooled
2 each Pickles -- small
1 each Onion -- medium
3 tablespoons Vinegar
1 tablespoon Mustard -- prepared *
2 tablespoons Vegetable oil
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Paprika
1/4 teaspoon Sugar
1 tablespoon Capers
1 tablespoon Parsley -- chopped
* Mustard must be the strong Djon or Gulden Type.
Cut the knockwurst into small cubes. Mince the pickles and onion. Mix
together the vinegar, mustard and oil. Add salt, pepper, paprika and
sugar. Adjust seasonings if desired. Add the capers; mix well. Stir in
the chopped knockwurst, pickles, and onions. Just before serving, garnish with chopped parsley.
Bean and Tuna Salad
3 cups Water
2 cans Cannellini beans
1/3 cup Olive oil
3 teaspoons Red wine vinegar
1 teaspoon Salt
Fresh pepper to taste
1 medium Red onion
12 ounces Tuna -- drained
Directions: Mix together oil, vivegar, salt and pepper. Pour over beans
and onion in a shallow bowl. Cover and refrigerate at least 1 hour. Transfer bean mixture to serving platter with slotted spoon. Break tuna into chunks and arrange on bean mixture.
1 cup kidney beans -- dry
1 cup lima beans -- dry
1 cup pinto beans -- dry
1 cup garbanzo beans -- dry
1 cup green beans
1 red onion -- chopped
3 tablespoons fresh chopped parsley
freshly ground black pepper -- to taste
1/3 cup virgin olive oil
3/4 cup red wine vinegar
1 teaspoon dry mustard
3 cloves garlic -- minced
2 teaspoons oregano
Soak all dry beans overnight in water to cover. Rinse and place in a large pot and fill with water to cover. Cook for 1 hour,or until done, then turn heat off and add green beans. let sit in the hot water for 30 minutes. Drain. Mix in the onion, parsley, pepper and vinaigrette. Refrigerate overnight.
Vinaigrette: Whisk all ingredients together and pour over salad.