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| | From:  Genie· (Original Message) | Sent: 1/26/2008 9:15 PM |
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Reply
| | | From: Genie· | Sent: 5/18/2008 9:25 PM |
FROZEN STRAWBERRY SALAD - Tess-I-Am 8 oz cream cheese ¼ cup milk 1 ¼ cups sugar ½ cup crushed pineapple, drained ¼ teaspoon salt ¼ teaspoon vanilla ½ cup chopped walnuts 1 small container Cool Whip 1 lg. package frozen strawberries (1 lb. or larger) thawed Cream cheese and sugar, add milk, vanilla, salt, pineapple, strawberries and nuts. Mix well and fold in Cool Whip. Freeze in loaf dish. Slice when ready to serve. Makes 8-12 servings. |
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Reply
| | | From: Genie· | Sent: 7/6/2008 7:42 PM |
Blackberry Salad 1 pk (6 oz) blackberry jello
2 c Boiling water
1 c Cold water
1 cn Pears (1 lb 10 oz)
2 c Cool Whip
1 pk Frozen blackberries
Dissolve jello in boiling water. Add cold water. Chill until slightly thickened. Mash pears (I suppose you could put them in the food processor). Fold into thickened jello. Swirl in Cool Whip. Fold in thawed blackberries. Chill until set. | |
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Reply
| | | From: Genie· | Sent: 7/6/2008 9:28 PM |
Gooseberry Salad
1 cup raw gooseberries
1 cup water
1/3 cup sugar
1 cup cold water
1 package (3-ounce) lemon Jell-O
2 apples, diced
1/2 cup celery, diced
In a saucepan cook the gooseberries in 1-cup water until they pop open. Add and dissolve well 1/3-cup sugar. Add 1-cup cold water and lemon Jell-O. Stir to dissolve in boiling fruit. Refrigerate until partially set. Stir in apples and celery. Refrigerate until set. Great served with beef or chicken.
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Reply
| | | From: Genie· | Sent: 7/12/2008 3:50 AM |
Festive Cranberry Salad - 1 (14-ounce) can sweetened condensed milk
- 1/4 cup lemon juice
- 1 (20-ounce) can crushed pineapple, drained
- 1 (16-ounce) can whole cranberry sauce
- 2 cups miniature marshmallows
- 1/2 cup chopped pecans
- Red food coloring (optional)
- 1 (8-ounce) carton of nondairy whipped topping
- In a bowl, combine condensed milk and lemon juice; mix well.
- Stir in pineapple, cranberry sauce, marshmallows, pecans and food coloring, if desired. Fold in whipped topping.
- Spoon into a 13 x 9 x 2-inch baking dish. Freeze until firm, four hours or overnight.
- Cut into squares to serve.
Makes 12 to 16 servings. | |
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Reply
| | | From: Genie· | Sent: 7/12/2008 3:54 AM |
Cranberry Waldorf Salad - 1 (12-ounce) package fresh cranberries
2 cups granulated sugar
4 medium apples, unpeeled, cored and diced
1/2 cup chopped celery
1/2 cup seedless red grapes, halved
1/2 cup chopped walnut pieces
1/4 cup mayonnaise - In food processor, coarsely chop cranberries, stir in sugar. Cover and chill 4 hours.
- Drain cranberries for about 2 hours, reserving liquid for another use.
- In large bowl, stir together remaining ingredients and gently stir in drained cranberries.
Serves 8. | |
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Reply
| | | From: Genie· | Sent: 8/19/2008 4:17 AM |
AWARD WINNING SALAD 2 c. torn head lettuce
2 c. curly endive
2 c. romaine
6 tbsp. mayonnaise or Miracle Whip salad dressing
1 med. red or white sliced onion
1 1/2 c. drained cooked peas
1 c. julienne strips Swiss cheese
6 slices bacon, crumbled
1 tsp. sugar Place 1/3 salad greens into bowl. Dot with several tbsp. mayonnaise. Top with 1/3 of onion slices. Sprinkle with 1 tsp. sugar, dash of salt and pepper. Add 1/3 peas and cheese. Repeat layers, seasoning each. Do not toss. Cover, chill 2 hours. Top with bacon and toss just before serving. 6 servings.
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Reply
| | | From: Genie· | Sent: 9/5/2008 3:21 AM |
Frozen Cranberry Salad Recipe If you are watching you figure, put this cranberry salad recipe on hold. If not, then try this recipe. The cream cheese, powdered sugar, chopped pecans, pineapple and cranberry sauce screams special occasion food. Easily served at holidays or any family get-togethers this frozen cranberry salad is sure to be a hit. When plated and garnished with green, the pink toned salad looks festive and absolutely beautiful. Ingredients: 2 3 oz.pkgs cream cheese -- softened
2 tbsp sugar
2 tbsp mayonnaise or salad dressing
16 oz can jellied whole cranberry sauce
8 oz can crushed pineapple -- drained
1/2 cup chopped pecans
1 cup whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract
lettuce leaves
Fresh mint leaves, fresh cranberries �?to garnish Directions: 1. Combine first 3 ingredients, stirring until smooth. Stir in cranberry sauce, pineapple and pecans. 2. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Stir in 1 tsp. vanilla. 3. Fold whipped cream mixture into cranberry mixture; spoon into 8" square dish. Cover and freeze until firm. 4. Cut into squares and serve on lettuce leaves. Garnish with mint and cranberries. | |
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Reply
| | | From: Genie· | Sent: 9/23/2008 1:43 AM |
| Crunchy Romaine Strawberry Salad
From Taste of Home's Simple & Delicious
This is such an impressive salad! It's been a hit with people of all
ages at every get-together we've ever brought it to. In addition to
being pretty and colorful, it's a snap to make. And the
mouth-watering combination of tastes and textures seems to please every
palate. --Leslie Lancaster, Zachary, Louisiana
INGREDIENTS
1 package (3 ounces) ramen noodles
1 cup chopped walnuts
1/4 cup butter
1/4 cup vegetable oil
1/4 cup sugar
2 tablespoons red wine vinegar
1/2 teaspoon soy sauce
8 cups torn romaine
1/2 cup chopped green onions
2 cups fresh strawberries, sliced
SERVINGS 12
CATEGORY
Salads
METHOD Other stovetop
PREP 20 min.
COOK 10 min.
TOTAL 30 min.
DIRECTIONS
Discard seasoning packet from ramen noodles or save for another use.
Break noodles into small pieces. In a skillet, saute noodles and walnuts
in butter for 8-10 minutes or until golden; cool.
For dressing, in a jar with a tight-fitting lid, combine the oil,
sugar, vinegar and soy sauce; shake well. Just before serving combine
the romaine, onions, strawberries and noodle mixture in a large bowl.
Drizzle with dressing and toss gently. Yield: 12 servings.
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