sure i also love salad recipes ----- Original Message ----- From: "Sugarsyl" <[EMAIL PROTECTED]> To: <[email protected]> Sent: Saturday, May 19, 2007 5:17 PM Subject: [RecipesAndMore] Re: 36 salad recipes, enjoy
> > WHOOSH!!! > These are alot of salads....and I just absolutly > l'l'l'l'l'l'l'lov'v'v'v'v'e > them!!! > Thanks Delma. > Syl > > 1 Cross > + 3 Nails > = 4Given > ~Sylvia > ----- Original Message ----- > From: "delma bliss" <[EMAIL PROTECTED]> > To: <[email protected]> > Sent: Saturday, May 19, 2007 1:39 PM > Subject: [RecipesAndMore] 36 salad recipes, enjoy > > > > > ORANGE ALMOND SALAD > 1/2 cup salad oil > 2 tablespoons sugar > 2 tablespoons malt vinegar (cider) > 1/4 teaspoon salt > 1/8 teaspoon almond extract > 1/3 cup toasted slivered almonds > 6 cups torn mixed greens > 3 medium oranges, peeled and sectioned or 1 can drained mandarin > oranges > 1 cup sliced celery > 2 tablespoons chopped onions > Mix oil, sugar, vinegar, salt and extract in jar and shake to mix. > Mix greens, oranges, celery and almonds. Toss with dressing. Chill > and serve. > > > ALMOND CHICKEN SALAD > 2 cups chopped chicken > 1 cup diced celery > 2 tablespoons chopped parsley > 2 tablespoons capers > 2 tablespoons chopped ripe olives > 2 tablespoons lemon juice > 1/2 cup fried almonds > 1/8 teaspoon pepper > 1 teaspoon salt > 1 cup sour cream > 1 cup mayonnaise > Combine all ingredients, reserving one-half of almonds for garnish. > Chill and serve on lettuce. Garnish with reserved almonds. > > > POTATO CAESAR SALAD > 2 pounds red potatoes cut into 1-inch chunks > 2 tablespoons lemon juice > 1 tablespoon anchovy paste or 2 anchovies > 1 tablespoon grated parmesan cheese > 1 tablespoon mustard > 1 large garlic clove, crushed > 1/4 teaspoon freshly ground black pepper > 1/3 cup olive oil > 2 tablespoons chopped parsley > Romaine lettuce leaves > Place the potatoes and enough water to cover in a 2-quart saucepan > over high heat and bring to a boil. Reduce the heat to low; cover > and simmer 20 minutes, or until the potatoes are tender. Drain. > Meanwhile, in a food processor or blender, blend the lemon juice, > anchovy paste, Parmesan cheese, mustard, garlic, and pepper until > well blended. Gradually add the olive oil until the mixture is > smooth. Toss the potatoes with the dressing and the parsley. To > serve, arrange on lettuce leaves. > > > ROASTED POTATO ARTICHOKE & TOMATO SALAD > 1-1/2 pounds all-purpose potatoes cut into 1 1/2-inch chunks > 1/4 cup olive oil > 4 large garlic cloves, sliced > 1 1/2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried > rosemary > 1/2 teaspoon salt > 1/4 teaspoon freshly ground black pepper > One 9-ounce package frozen artichoke hearts, thawed > 4 plum tomatoes cut into 1 1/2-inch chunks > Preheat the oven to 400° F. In a 13 x 9-inch baking pan, toss the > potatoes, oil, garlic, rosemary, salt, and pepper. Roast 20 minutes. > Remove the baking pan from the oven. Add the artichoke hearts and > tomato chunks; toss to mix well. Roast 20 minutes longer, or until > the vegetables are tender, stirring occasionally. Serve warm. > > > CAJUN STYLE SWEET POTATO & HAM TOSS SALAD > 1-1/2 pounds sweet potatoes, peeled and cut into 3/4-inch chunks > 2 tablespoons olive oil > 1/2 pound boiled ham, cut into 1/2-inch chunks > 3 large scallions, sliced > 1 large garlic clove, crushed > 1/4 teaspoon freshly ground black pepper > 1 tablespoon mustard > 1 tablespoon cider vinegar > 1/2 teaspoon cayenne pepper > 1/4 teaspoon salt > Watercress sprigs > Place the sweet potatoes and enough water to cover in a 3-quart > saucepan over high heat and bring to a boil. Reduce the heat to low; > cover and simmer 10 to 15 minutes, or until the potatoes are just > tender. Drain. In a 12-inch skillet over medium heat, heat 1 > tablespoon olive oil, and in it cook the ham chunks, scallions, > garlic, and black pepper until the ham is lightly browned, stirring > occasionally. Add the sweet potato chunks; cook 3 to 5 minutes > longer, or until tender. In a large bowl, combine the mustard, > vinegar, cayenne pepper, and salt. Add the sweet potato mixture and > toss to mix well. > > > POTATO TABBOULEH SALAD > 1 cup cracked wheat (bulgur) > 1 pound red potatoes cut into 1/2-inch cubes > 3 scallions, sliced thin > 1 large tomato, chopped > 1/2 cup chopped parsley > 3 tablespoons chopped fresh mint > 2 tablespoons freshly squeezed lemon juice > 1 tablespoon olive oil > 1 1/2 teaspoons salt > 1/2 teaspoon freshly ground black pepper > Romaine lettuce leaves > In a large bowl, cover the cracked wheat with cold water; let stand > 1 hour. Drain and squeeze out any excess water. Meanwhile, place the > potatoes and enough water to cover in a 2-quart saucepan and bring > to a boil. Reduce the heat to low; cover and simmer 10 minutes, or > until the potatoes are tender. Drain. In a large bowl, combine the > scallions, tomato, parsley, mint, lemon juice, olive oil, salt, > pepper, potatoes, and cracked wheat. Line a large bowl with Romaine > leaves and spoon the salad over the greens. > > > PICNIC POTATO & EGG SALAD > 3 pounds red potatoes cut into 1-inch chunks > 1/4 cup mayonnaise > 1/4 cup minced dill pickle > 2 tablespoons cider vinegar > 1 tablespoon mustard > 1 1/2 teaspoons salt > 1/4 teaspoon cayenne pepper > 4 hard-cooked eggs, chopped > 3 scallions, sliced > 2 celery stalks, sliced > 1/2 cup chopped parsley > Place the potatoes and enough water to cover in a 4-quart saucepan > over high heat and bring to a boil. Reduce the heat to low; cover > and simmer 20 minutes, or until the potatoes are tender. Drain. > Meanwhile, in a large bowl, combine the mayonnaise, pickle, vinegar, > Dijon mustard, salt, and cayenne pepper. Add the potatoes eggs, > scallions, celery, and parsley. Toss to mix well. Refrigerate until > ready to serve. > > > SUMMER SPAGHETTI SALAD1 package (16 ounces) thin spaghetti, halved > 3 medium tomatoes, diced > 3 small zucchini, diced > 1 large cucumber, halved, seeded and diced > 1 medium green pepper, diced > 1 medium sweet red pepper, diced > 1 bottle (8 ounces) Italian salad dressing > 2 tablespoons grated parmesan cheese > 1-1/2 teaspoons sesame seeds > 1-1/2 teaspoons poppy seeds > 1/2 teaspoon paprika > 1/4 teaspoon celery seed > 1/8 teaspoon garlic powder > Cook spaghetti according to package directions; drain and rinse in > cold water. Place in a large bowl; add tomatoes, zucchini, cucumber > and peppers. Combine remaining ingredients; pour over salad and toss > to coat. Cover and refrigerate for at least 2 hours. > > > ORANGE TAPIOCA SALAD > 3 cups water > 1 package (3 ounces) orange gelatin > 1 package (3.4 ounces) instant vanilla pudding mix > 1 package (3 ounces) tapioca pudding mix > 1 can (15 ounces) mandarin oranges, drained > 1 can (8 ounces) crushed pineapple, drained > 1 carton (8 ounces) frozen whipped topping, thawed > In a saucepan, bring water to a boil. Whisk in gelatin and pudding > mixes. Return to a boil, stirring constantly; boil for 1 minute. > Remove from the heat and cool completely. Fold in oranges, pineapple > and whipped topping. Spoon into a serving bowl. Cover and > refrigerate for 2 hours. > > > IDAHO POTATO SALAD > 4 pounds potatoes, cooked and peeled > 3/4 cup sliced peeled cucumber > 2 hard-cooked eggs, chopped > 2 green onions, sliced > 4-1/2 teaspoons chopped dill pickle > 1 cup mayonnaise or salad dressing > 1-1/2 teaspoons dill pickle juice > 1-1/2 teaspoons prepared mustard > 3/4 cup sliced radishes > Cut potatoes into 1/4 inch thick slices; place in a large bowl. Add > cucumber, eggs, onions and pickle. In a small bowl, combine the > mayonnaise, pickle juice and mustard; pour over potato mixture and > toss gently to coat. Cover and refrigerate. > Fold in radishes just before serving. > > > WILTED ENDIVE SALAD > 2 bacon strips, diced > 1 tablespoon olive or vegetable oil > 2 garlic cloves, minced > 2 tablespoons finely chopped green onion > 2 tablespoons tarragon or cider vinegar > 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon > 1 teaspoon salt > 1/4 teaspoon pepper > 1 bunch curly endive or romaine, torn > 4 slices bread, cubed and toasted > In a skillet, cook bacon until crisp. Remove to paper towels to > drain. Add oil to drippings; sauté garlic and onion until tender. > Stir in vinegar, tarragon, salt and pepper. In a large bowl, toss > the endive, bread cubes and bacon. Pour the warm dressing over salad > and serve immediately. > > > JELLIED TOMATO SALAD > 1-packet unflavored gelatin, (1-tablespoon.) > 2-cups tomato juice, unsalted > 1-tablespoon lemon juice > 1-teaspoon basil, dried, crushed > 1-teaspoon onion, instant, minced > 1/4-teaspoon garlic, instant, minced > 1/8-teaspoon peppercorns > Sprinkle gelatin over 1/2 cup tomato juice to soften, set aside. > Combine 1-1/2 cups tomato juice with remaining ingredients in a > small saucepan. Bring to boiling point; reduce heat and simmer, > uncovered, 10 minutes. Strain hot liquid into softened gelatin stir > until gelatin is dissolved. > Pour into a 2-cups mold and chill until firm. > > > ITALIAN BEAN & TOMATO SALAD > 1-1/2 cup romaine lettuce -- shredded > 1/2 cup tomato -- seeded, coarsely chopped, unpeeled > 1/2 cup great northern beans, canned drained > 1/4 teaspoon dried rosemary -- crushed > 1/4 teaspoon pepper -- fresh-ground > 2 tablespoons low sodium chicken broth > 2 tablespoon balsamic vinegar > 1 teaspoon olive oil > Combine first 3 ingredients in a bowl, toss gently. Combine rosemary > and next 4 ingredients, stir well. Pour over lettuce mixture, and > toss gently. > > > WATERCRESS & AVOCADO SALAD > 1/2 cup extra-virgin olive oil > 2 tablespoons fresh lemon juice > 3/4 teaspoon salt > 1/4 teaspoon freshly-ground black pepper > 5 bunches watercress stemmed, washed, and well dried > 2 ripe avocados halved, seeded, and peeled > Whisk together olive oil, lemon juice, salt and pepper in a bowl. > Tear watercress into bite-sized pieces and toss with dressing. > Divide salad among 6 serving plates. Thinly slice avocado halves > into strips lengthwise. Garnish center of each salad with avocado > and serve. > > > WATERCRESS & TANGERINE SALAD WITH RED ONIONS > 1 medium red onion thinly sliced > 3 tablespoons white wine vinegar > 1 tablespoon Dijon-style mustard > 2 teaspoons cracked black peppercorns > 1/2 teaspoon salt > 1/4 teaspoon cayenne pepper > 1/2 cup extra-virgin olive oil scant 1/2 cup > 2 tangerines peel, pith removed, and cut into segments > 2 bunches watercress coarse stems removed, washed and dried > In a bowl, combine the sliced onion with ice water to cover and let > soak for 30 to 45 minutes. Meanwhile, make the vinaigrette. In a > glass bowl, whisk together the vinegar, mustard, pepper, salt, and > cayenne until thoroughly blended. Drizzle the olive oil over in a > thin stream, whisking constantly until all the oil is incorporated. > Drain the soaking onions, pat them dry with paper towels, and > separate into rings. In a large bowl, toss the tangerines and the > watercress together gently. Drizzle over enough vinaigrette just to > coat and toss again. Mound some salad onto the plate and scatter a > few onion rings over the top. > > > CHICKEN SALAD PLATE > 3 cups coarsely diced cooked chicken > 2 cups diced celery > 1/2 cup mayonnaise > 3 tablespoons lemon juice, fresh, frozen, or canned > 1 teaspoon seasoned salt > 1/4 teaspoon pepper > Combine chicken and celery. To mayonnaise, add remaining > ingredients, and blend. Pour mayonnaise mixture over chicken and let > chill 1 hour before serving. Serve in lettuce cups. Garnish with > tomato and hard-cooked egg wedges, ripe olives. > > > COTTAGE CHEESE DELIGHT > 2 cups drained large-curd cream-style cottage cheese > 1/4 cup pistachio nuts > 1/2 cup halved seedless grapes > 1/4 cup mayonnaise > Salt > Lightly mix the cheese, nuts, grapes, and mayonnaise. Add salt to > taste. Garnish with a cluster of grapes, if desired. Serve with a > variety of fresh fruits. > > > > MINT PEA SALAD > 1/2 pound snow peas > 1/2 cup plain yogurt > 3 tablespoons mayonnaise > juice of 1 lemon > coarse salt to taste > freshly-ground black pepper to taste > 1 bunch mint chopped fine reserve some whole leaves for garnish > 8 slices crisp-cooked bacon crumbled > Bring a saucepan of salted water to a boil. Blanch peas and snow > peas, about 1 minute each, rinsing in ice water so that they remain > bright green and crisp. Drain and set aside to dry. In a medium > bowl, mix yogurt with mayonnaise, lemon juice, salt and pepper, and > fold into peas along with mint. Refrigerate covered. To serve, spoon > onto individual plates or a serving platter, sprinkle bacon over the > top and garnish with mint leaves. > > > PAPAYA MINT DRESSING OVER FRUIT SALAD > 1 papaya peeled, seeded, and cut into chunks > 3/4 cup canned papaya nectar > 2 tablespoons rice wine vinegar > 2 teaspoons minced fresh ginger > 1 tablespoon sugar > 1/3 cup olive oil > assorted fresh fruit sliced > 1 bunch Mint chopped fine reserve some whole leaves for garnish > In a blender, combine papaya, nectar, vinegar, ginger and sugar, and > blend until smooth. With motor running, pour in olive oil in slow, > steady stream until incorporated. Pour into a bowl, stir in mint and > refrigerate, covered until ready to use. Pour over fresh fruit and > garnish with mint leaves. > > > LINGUINE IN MUSHROOM CAESAR SALAD > 8 ounce uncooked linguine > 2 tablespoons olive oil > 1 cup sliced onion > 1 pound button mushrooms, sliced > 1 teaspoon minced garlic > 1 jar roasted red peppers, > drained and chopped > salt and freshly ground pepper > 1-1/2 cup flavored croutons > 1/3 cup freshly grated parmesan cheese > Cook the linguine in salted boiling until firm-tender, about 10 > minutes, drain, reserving one-half cup cooking liquid. Put pasta in > large bowl and cover to keep warm. While pasta is cooking, heat oil > in a skillet over medium-high heat and sauté onion until soft, about > 5 minutes. Reduce heat to medium; add mushrooms and garlic, and > cook, stirring, until mushrooms give up their liquid, about 6 > minutes. Stir in roasted peppers, salt and pepper to taste, and > reserved cooking liquid, heat through. Pour over linguine, add > croutons and cheese, and toss. > > > LINGUINE TUNA SALAD > 7 ounce linguine, broken in half > 1/4 cup vegetable oil > 2 teaspoons sugar > 1 teaspoon seasoned salt > 10 ounce (1 packet) frozen green peas (thaw peas before using in > this salad) > 1/4 cup lemon juice > 1/4 cup chopped green onions > 1 teaspoon Italian seasoning > 12-1/2 ounce (1 can) tuna, drained > 2 med. Firm tomatoes, chopped > Cook linguine according to package directions, drain. Meanwhile, in > a large bowl, combine lemon juice, oil, onions, sugar, Italian > seasoning, and salt, mix well. Add hot linguine, toss. Add remaining > ingredients, mix well. Cover, chill to blend flavors. Serve on > lettuce leaves and garnish as desired. Refrigerate leftovers. > > > > CUCUMBER SALAD > 1-cup sour cream > 1-tablespoon sugar > 2 tablespoons cider vinegar > 1/4-teaspoon pepper > 1/2-teaspoon salt > 1-teaspoon celery seed > 2 long cucumbers > 1 Vidalia onion or any sweet onion > Combine in a bowl, the sour cream, sugar, vinegar, salt, pepper and > celery seed. Clean and slice cucumbers and onion in thin slices. Add > to dressing mixture & toss to coat. > Let sit in fridge for about 2 hours to develop flavor. > > > COTTAGE CHEESE POTATO SALAD > 3 hard-cooked eggs > 4 cups cooked, sliced, cooled potatoes > 1 cup diced celery > 1 cup large-curd cream-style cottage cheese > 3/4 cup mayonnaise > 1/2 cup sliced radishes > 1/2 cup diced green pepper > 1/2 cup sliced green onions > 2 teaspoons salt > 1/4 teaspoon pepper > Ripe olives > Set aside 1 egg for garnishing. > Chop 2 eggs; mix with remaining ingredients except olives. > Chill. Garnish with egg slices & olives. > > > TOMATOES STUFFED WITH EGG SALAD > 6 hard-cooked eggs, chopped > 1/2 cup finely chopped celery > 1/3 cup sliced stuffed green olives > 1/4 cup minced green onions > 1/2 teaspoon salt > Dash pepper > 1/4 cup mayonnaise > 6 medium tomatoes > Combine eggs, celery, olives, and onions. Season with the salt and > pepper. Add mayonnaise; mix well. Scoop out centers of tomatoes and > fill with the egg salad. Top with additional olive slices. Chill. > > > HAM SALAD > 1-1/2 cups diced cooked or canned ham > 6 hard-cooked eggs, coarsely diced > 1/2 cup diced celery > 1/2 cup sliced gherkins > 1/3 cup mayonnaise or salad dressing > 2 tablespoons prepared mustard > 1 tablespoon lemon juice, fresh, frozen, or canned > Salt and pepper > Combine ham, eggs, celery, and gherkins. Blend mayonnaise, mustard, > and lemon juice; add to ham mixture and toss lightly. Season to > taste with salt and pepper. Chill. Garnish salad with additional > mayonnaise sprinkled with paprika, if desired. Serve on lettuce. > > > BARBECUE SALAD > 2 packages lemon-flavored gelatin > 2 1/2 cups hot water > 2 8-ounces cans (2 cups) seasoned tomato sauce > 3 tablespoons vinegar > 1 teaspoon salt > Dash pepper > Dissolve gelatin in hot water. Blend in remaining ingredients. Chill > until partially set. Pour into 5-cups ring mold. Chill until firm. > Unmold; line center with lettuce and add bowl of mayonnaise. > > > MACARONI & CHEESE SALAD > 1 7-ounces package elbow macaroni > 2 tablespoons vinegar > 1 cup diced American cheese > 1/2 cup chopped green pepper > 1/4 cup diced celery > 2 tablespoons chopped pimiento > 2 to 3 tablespoons minced onion > 2/3 cup mayonnaise or salad dressing > 1 green pepper cut in rings > Cook macaroni according to package directions. Drain and rinse with > cold water. Add vinegar, mix lightly, let stand 10 minutes. Add the > cheese, chopped green pepper, diced celery, pimiento, onion, and > mayonnaise. Toss to blend. Chill. Garnish with green-pepper rings. > > > SHOESTRING CHEF'S SALAD > 1 cup cooked or canned whole green beans, drained > 1 cup cooked carrot strips, drained > 1 cup cooked or canned peas, drained > 1/2 cup French dressing > 1 head lettuce > 1 cup celery strips > 1 cup cooked ham, cut in strips > 1 12-ounces can luncheon meat, cut in strips > 2 hard-cooked eggs, sliced > Let cooked vegetables stand in French dressing in refrigerator 2 > hours. Place lettuce cups in a shallow bowl around a center of > shredded lettuce. > Radiate strips of meat & vegetables in lettuce cups from the center. > Fill in with mounds of peas. > Center with egg slices. > > > HOT GERMAN POTATO SALAD > 6 baking potatoes > 1/3 cup vinegar > 2 teaspoons salt > 1/4 teaspoon pepper > 1 pound bacon, chopped > 6 eggs > 3/4 cup chopped green onions (and tops) or 1/2 cup chopped onion > Cook potatoes in boiling water. Peel and dice. Add vinegar and > seasonings. Fry bacon until crisp. Cook eggs 4 minutes. Combine > potatoes, drained bacon, 2 tablespoons bacon fat, soft-cooked eggs, > and chopped onion. Mix well. Serve hot salad on a beg of lettuce > with big frankfurters. > > > MARINATED MUSHROOM SALAD > 2 pounds fresh mushrooms, quartered > 3 medium tomatoes cut into wedges > 1 cup Italian salad dressing > 1 teaspoon dried parsley flakes > 1/2 teaspoon garlic powder > 1/2 teaspoon onion salt > 1/2 teaspoon dried basil > 2 cups torn fresh spinach > 3 bacon strip, cooked and crumbled > Place mushrooms and tomatoes in a large hallow dish. In a jar with a > tight-fitting lid, combine the Italian salad dressing, parsley, > garlic powder, onion salt and basil; drizzle over mushrooms and > tomatoes. Cover and refrigerate overnight, stirring once. Line a > serving platter or bowl with torn fresh spinach. > Using a slotted spoon, arrange vegetable over spinach. > Sprinkle with bacon. > > > FAVORITE CABBAGE SALAD > 1 small head cabbage, shredded > 1/2 cup chopped green pepper > 1/2 cup chopped onion > 3 tablespoons mayonnaise > 2 tablespoons vinegar > 1 tablespoon sugar > 1/4 teaspoon salt > 4 bacon strips, cooked and crumbled > In a large bowl, combine the cabbage, green pepper and onion. In a > small bowl, combine the mayonnaise, vinegar, sugar and salt. Pour > over cabbage mixture and toss to coat. Cover and refrigerate for at > least 4 hours. Stir in bacon just before serving. > > > PASTA SALAD WITH POPPY SEED DRESSING > 1 package (16 ounces) bow tie or small tube pasta > 1 cup (4 ounces) shredded cheddar cheese > 2 cups broccoli florets > 1 cup sliced carrots > 1 cup diced cucumber > 1 cup halved cherry tomatoes > 1/2 cup chopped green onions > Dressing: > 1/2 cup cider vinegar > 1/2 cup sugar > 1 garlic clove, minced > 1 green onion, chopped > 1/2 teaspoon ground mustard > 1/2 teaspoon salt > 1 cup vegetable oil > 4 teaspoons poppy seeds > Cook pasta according to package directions; rinse with cold water > and drain. Place in a large bowl; add cheese, broccoli, carrots, > cucumber, tomatoes and onions. In a blender, combine vinegar, sugar, > garlic, onion, mustard and salt; gradually add oil, blending until > smooth. Add poppy seeds, pour over pasta mixture and toss. Cover and > refrigerate for at least 1 hour. > > > HOT GERMAN RICE SALAD > 8 bacon strips > 1/3 cup sugar > 1/3 cup cider vinegar > 3/4 teaspoon celery seed > 1/8 teaspoon pepper > 1/4 cup chopped pimientos > 1/4 cup chopped green pepper > 1 tablespoon chopped onion > 3-1/2 cups hot cooked rice > 1 hard-cooked egg, sliced > In a skillet over medium heat, cook bacon until crisp. Drain, > reserving 1/3 cup drippings. Crumble bacon and set aside. Add the > sugar, vinegar, celery seed and pepper to drippings. Bring to a > boil; cook and stir for 1 minutes. Stir in pimientos, green pepper, > onion, rice and bacon. Garnish with egg. Serve warm. > > > CANTALOUPE FRUIT SALAD > 2 medium cantaloupes (remove rind and seeds from cantaloupe) > 1 cup raisins > 1 cup finely chopped walnuts > low-fat yogurt > 1 large pineapple (cored, peeled, and cut into small chunks) > 1 cup fresh shredded coconut > 1 large apple (cored and cut into small chunks) > Cut the cantaloupes into small chunks and mix with all the other > fruits and the walnuts in a large salad bowl. Scoop yogurt into > individual serving bowls > & pass the fruit salad. Stir to coat & eat. > > > SAWDUST SALAD > 1 packet lemon gelatin - 3 ounce > 1 packet orange gelatin - 3 ounce > 1-1/4 cup cold water > 2 cups hot water > 1 can crushed pineapple -no. 2 can > 3 banana sliced > 2 egg -well beaten > 5 tablespoons flour > 1 cup sugar > 2 cups pineapple juice > 2 packets dream whip -2 envelopes that is > 8 ounce cream cheese > 1 cup milk > First layer: Dissolve gelatin in water. Drain pineapple, reserving > juice. Add pineapple to gelatin and slice bananas over top. Let > harden in refrigerator. Second layer: Cook all ingredients together > until thick. Let cool. Then spread on top of gelatin mixture. Third > layer: mix dream whip and milk and beat until stiff. Add softened > cream cheese and whip well. Spread on gelatin mixture - grate cheese > on top if desired. Use dish 13 x 9 x 2 inches. > > > MANGO TROPICAL FRUIT SALAD > 1 cup mango pieces > 1 cup sliced bananas > 1 cup fresh pineapple pieces > 1 cup avocado pieces > 1 cup orange pieces > 1/2 cup nonfat yogurt > 3 tablespoons sugar (level) > 2 tablespoons orange juice > 1 dash salt > fresh grated coconut (optional) > Cut fruit into serving pieces and mix together. Mix salad dressing > made from yogurt, sugar, salad, and orange juice. Pour dressing over > salad and mix thoroughly. Cover fruit salad and place in > refrigerator to chill for 30 minutes. Sprinkle with fresh grated > coconut just prior to serving. > > Delma > > > > > > > > > > -- > No virus found in this incoming message. > Checked by AVG Free Edition. > Version: 7.5.467 / Virus Database: 269.7.5/812 - Release Date: 5/19/2007 > 1:52 PM > > --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
