recipelink.com Chat Room Recipe Swap
06-18 to 6-24-2000 - 15 Salads
Kate.MO (07:40:32) : Haven't tried this, but it looks good
Fresh Berries and Cream Salad Squares--From Better Homes and Gardens Online
When it comes to a gelatin salad as spectacular as this,
forget potluck-style serving. Instead, place salad squares
on individual plates and garnish with fresh berries and an
orange peel curl.
1 cup boiling water
1 3-ounce package
raspberry or strawberry-flavored gelatin
3/4 cup cold water
1/4 teaspoon finely shredded lemon peel (set aside)
2 tablespoons lemon juice
3/4 cup fresh red raspberries or sliced strawberries
3/4 cup fresh blueberries or blackberries
2/3 cup whipping cream
1/2 of an 8-ounce tub cream cheese
1/3 cup sifted powdered sugar
1/4 cup chopped sliced almonds or pecans, toasted
Stir boiling water into gelatin for 2 minutes or until completely
dissolved. Stir in cold water and lemon juice. Chill until partially set (consistency of unbeaten egg whites). Stir berries into partially set gelatin. Pour berry mixture into an 8x8x2-inch baking dish. Chill until firm.
Meanwhile, beat whipping cream just until soft peaks form.
Add cream cheese and powdered sugar. Beat until fluffy
(mixture will thicken as it is beaten). Stir in lemon peel.
Carefully spoon cream cheese mixture over berry mixture;
spread to edge of dish. Cover; chill at least 6 hours.
To serve, sprinkle nuts over salad; cut into squares.
Makes 9 servings.
Make-Ahead Tip: Prepare salad. Cover and chill 6 to 24 hours.
Top with nuts just before serving.
Kelly~WA (12:42:35) : Carrot-Pineapple Salad
1 pkg. orange jello
1 pkg. lemon jello
1 c. finely grated carrot
4 to 5 pineapple rings, cut in bits
3 oz. cream cheese
2 Tbsp. mayonnaise
2 Tbsp. cream or milk
Dissolve jello in 1 cups boiling water; add 2 cups cold water (part of
it may be ice cubes) to jello. Add grated carrot and pineapple bits. For
summer, 1/2 cup strawberries (fresh, sliced) and 2 to 3 tablespoons
coconut may be added. For a less sweet dessert, add 2 tablespoons lemon
juice. Pour jello into square 8 x 9-inch pan to chill.
Cut into squares to serve. Place on lettuce leaf and top with dressing.
For dressing: Allow cheese to soften at room temperature, add mayonnaise
and cream or milk. Beat until smooth.
Kelly~WA (09:25:11) :
Summer Squash and Pepper Salad
Prep: 5 min, Cook: 5 min.
1/2 lb. zucchini, cut into 1/2 inch slices
1/2 lb. small yellow squash, cut into 1/2 inch slices
1 red bell pepper, seeded and cut into 1 inch pieces
1/2 cup fat-free Ranch dressing
Place zucchini and squash in a steamer basket over boiling water. Cover
pan and steam 5 minutes or
until almost tender. Transfer to a serving bowl. Add bell pepper and
dressing and toss.
Kelly~WA (12:49:23) : Taffy apple salad
Yield: 8 servings1 large Can pineapple chunks
2 cups Miniature marshmallows
1/2 cup Sugar
1 tbsp Flour
1/2 tbsp White vinegar
1 Egg beaten
2 1/2 cups Diced unpeeled apples
2 1/2 cups Spanish salted peanuts
1 8 0z. cool whip
Drain pineapple and save juice, combine
marshmallows and pineapple and refrigerate over night.
In saucepan combine juice, flour, sugar, vinegar and egg. Cook over low heat until it starts to thicken.
Chill overnight.
Next day mix cool whip and sauce and then add the pineapple marshmallow mixture and apples and peanuts then refrigerate.
Note: This is good with cherries instead of apples and peanuts.A very nice dessert or as a salad
Kelly~WA (12:44:48) : Tropical Fruit Salad
1 to 1-1/2 C. mini marshmallows
1/2 to 1 C. flake coconut
1 C. mandarin oranges, drained
1 C. pineapple tidbits, drained
1 C. sour cream
Mix all ingredients; refrigerate overnight. Before serving, add 1/2 C.
drained, coarsely chopped maraschino cherries.
Kelly~WA (12:43:55) : Pie Filling Salad
2 C. mini-marshmallows
1 C. pineapple, crushed or chunk- drained
1 can Eagle Brand Condensed milk
1 can pie filling (cherry, blueberry, whatever)
1 small (9 oz.) cool whip, thawed
Mix all ingredients together & chill.
Kelly~WA (12:43:31) : Frozen Cole Slaw
1 medium head of cabbage, shredded
1 t. salt
1 carrot, shredded
1 green pepper, finely chopped
Mix salt with cabbage & let stand 1 hour. While it's standing, mix:
1 C. vinegar
1/4 C. water
2 C. sugar
1 t. celery seed
1 t. mustard seed
Combine & boil for 1 minute. Cool to lukewarm.
Squeeze moisture out of cabbage, and add carrots & peppers. Pour the
vinegar mixture over the vegetables & mix. Put into containers, cover &
freeze. It thaws quickly for serving, and you can refreeze leftovers.
recipelink.com (01:14:05) : PICNIC PASTA
from the
American Institute for Cancer ResearchEverything goes with pasta, especially summer's bounty of fresh vegetables and herbs. Pasta forms the perfect background for the bright colors and fresh flavors of seasonal produce. It's a lowfat food packed with complex carbohydrates that form the foundation of the food guide pyramid and the basis of a healthy diet. And, pasta salads are a sensational addition to summer picnics.
For a simple summer supper, cook rotini (pasta twists) and combine with steamed green beans cut in one-inch lengths and yellow summer squash rounds. Toss with marinated artichoke hearts in their liquid, thinly sliced sun-dried tomatoes, a splash of red wine vinegar, chopped fresh oregano, diced part-skim mozzarella cheese and black pepper.
To keep cooking to a minimum in the summer heat, try cooking fresh produce in the same water as the pasta. Add the longest cooking vegetables first. Toss drained pasta that's been cooked with baby carrots, squash, zucchini and green beans with some cherry tomatoes and a tangy mustard vinaigrette.
Grilled vegetables are delicious in pasta salads. Grill eggplant, zucchini, green and red pepper, red onion, plum tomatoes and garlic cloves. Then chop the vegetables into bite-size pieces. Combine in a bowl with olive oil, fresh chopped basil and thyme and salt and pepper. Toss with cooked fettuccine.
Seafood-pasta salads are a light and luscious picnic pleasure. Marinate sea scallops and shrimp in a lemon juice and olive oil marinade. Then puree olive oil, basil leaves, lemon juice, garlic, salt and pepper in a blender until smooth. Grill the seafood until just cooked, and toss with the basil mixture and cooked bowtie pasta.
For Chinese chicken pasta, cook sliced shiitake mushrooms in a bit of vegetable oil, add finely chopped fresh ginger and minced garlic and cook a minute more. Add a cup of chicken broth, soy sauce, a bit of sesame oil and ground pepper. Bring to a boil, cook a minute, and add two cups diced cooked chicken, sliced green onions and chopped fresh spinach. Toss with cooked spaghetti.
SPECTACULAR PICNIC PASTA SALAD
1 15-oz. can unsweetened pineapple chunks
2 cups fresh broccoli florets
4 cups triple color corkscrew or penne pasta, cooked
1 cup frozen petite peas
1 cup chopped celery
1/4 cup chopped green/spring onion
cup chopped sweet red pepper
cup chopped parsley
Dressing:
2 Tbsp. reserved canned pineapple juice
tsp. garlic powder
1 Tbsp. olive oil
1/3 cup white wine vinegar
2 Tbsp. lemon juice
2 Tbsp. Dijon mustard
tsp. dried basil
Drain pineapple, reserving 2 tablespoons juice for dressing. Mix dressing ingredients well. Combine all ingredients and toss with dressing. Garnish with parsley, if desired. Chill before serving.
Each of the 12 3/4-cup side-dish servings contains 90 calories and 1 gram of fat.
Shana,WV (10:38:26) : Kickin' Pasta Salad
8 oz. penne pasta, cooked and drained
2 small tomatoes, diced
1 cucumber, seeded and diced
2 oz. feta cheese, crumbled
3 T. Italian dressing (More or less to your liking)
Mix all ingredients together. Chill for 1 hour before serving.
Kelly~WA (12:40:54) : Oh-So-Easy Tropical Fruit Salad
1 to 1-1/2 C. mini marshmallows
1/2 to 1 C. flake coconut
1 C. mandarin oranges, drained
1 C. pineapple tidbits, drained
1 C. sour cream
Mix all ingredients; refrigerate overnight. Before serving, add 1/2 C. drained, coarsely chopped maraschino cherries.
Kelly~WA (12:40:20) :
Summertime Strawberry Gelatin Salad
BOTTOM LAYER:
1 package (3 oz.) strawberry gelatin
1 C. boiling water..........1 C. cold water
MIDDLE LAYER:
1 envelope unflavored gelatin
1/2 C. cold water...........1 C. sugar
1 C. half & half..............1/2 t. vanilla
1-8 oz. package cream cheese, softened
TOP LAYER:
1 package (6 oz.) strawberry gelatin
1 C. boiling water..........1 C. cold water
3 to 4 cups sliced, fresh strawberries
In a bowl, dissolve strawberry gelatin in boiling water, stir in cold water. Pour into a 13x9x2" dish, chill until set.
Place unflavored gelatin & cold water in a small bowl; let stand till softened. In a saucepan over medium heat, heat cream (do NOT boil). Add softened gelatin; stir until gelatin is
dissolved. Cool to room temperature.
In a mixing bowl, beat cream cheese, sugar & vanilla till smooth. Gradually add the cooled unflavored gelatin mixture; mix well. Carefully pour over the bottom layer.
Refrigerate for 1 hour, or until set.
For top layer, dissolve strawberry gelatin in boiling water; stir in cold water. Cool to room temperature. Stir in strawberries; carefully spoon over middle layer. Refrigerate overnight.
Note: this recipe takes a bit of time to prepare, as each layer must be allowed to set before the next layer is added.
Kelly~WA (12:39:30) : Pie Filling Salad
2 C. mini-marshmallows
1 C. pineapple, crushed or chunk- drained
1 can Eagle Brand Condensed milk
1 can pie filling (cherry, blueberry, whatever)
1 small (9 oz.) cool whip, thawed
Mix all ingredients together & chill.
Kelly~WA (12:39:13) : Frozen Cole Slaw
1 medium head of cabbage, shredded
1 t. salt
1 carrot, shredded
1 green pepper, finely chopped
Mix salt with cabbage & let stand 1 hour. While it's standing, mix:
1 C. vinegar
1/4 C. water
2 C. sugar
1 t. celery seed
1 t. mustard seed
Combine & boil for 1 minute. Cool to lukewarm.
Squeeze moisture out of cabbage, and add carrots & peppers. Pour the vinegar mixture over the
vegetables & mix. Put into containers, cover & freeze. It thaws quickly for serving, and you can
refreeze leftovers.
Kelly~WA (12:38:24) : Carrot-Pineapple Salad
1 pkg. orange jello
1 pkg. lemon jello
1 c. finely grated carrot
4 to 5 pineapple rings, cut in bits
3 oz. cream cheese
2 Tbsp. mayonnaise
2 Tbsp. cream or milk
Dissolve jello in 1 cups boiling water; add 2 cups cold water (part of it may be ice
cubes) to jello. Add grated carrot and pineapple bits. For summer, 1/2 cup
strawberries (fresh, sliced) and 2 to 3 tablespoons coconut may be added. For a
less sweet dessert, add 2 tablespoons lemon juice. Pour jello into square 8 x 9-inch
pan to chill.
Cut into squares to serve. Place on lettuce leaf and top with dressing. For dressing:
Allow cheese to soften at room temperature, add mayonnaise and cream or milk.
Beat until smooth.
06-18 to 6-24-2000 - 15 Salads
Kate.MO (07:40:32) : Haven't tried this, but it looks good
Fresh Berries and Cream Salad Squares--From Better Homes and Gardens Online
When it comes to a gelatin salad as spectacular as this,
forget potluck-style serving. Instead, place salad squares
on individual plates and garnish with fresh berries and an
orange peel curl.
1 cup boiling water
1 3-ounce package
raspberry or strawberry-flavored gelatin
3/4 cup cold water
1/4 teaspoon finely shredded lemon peel (set aside)
2 tablespoons lemon juice
3/4 cup fresh red raspberries or sliced strawberries
3/4 cup fresh blueberries or blackberries
2/3 cup whipping cream
1/2 of an 8-ounce tub cream cheese
1/3 cup sifted powdered sugar
1/4 cup chopped sliced almonds or pecans, toasted
Stir boiling water into gelatin for 2 minutes or until completely
dissolved. Stir in cold water and lemon juice. Chill until partially set (consistency of unbeaten egg whites). Stir berries into partially set gelatin. Pour berry mixture into an 8x8x2-inch baking dish. Chill until firm.
Meanwhile, beat whipping cream just until soft peaks form.
Add cream cheese and powdered sugar. Beat until fluffy
(mixture will thicken as it is beaten). Stir in lemon peel.
Carefully spoon cream cheese mixture over berry mixture;
spread to edge of dish. Cover; chill at least 6 hours.
To serve, sprinkle nuts over salad; cut into squares.
Makes 9 servings.
Make-Ahead Tip: Prepare salad. Cover and chill 6 to 24 hours.
Top with nuts just before serving.
Kelly~WA (12:42:35) : Carrot-Pineapple Salad
1 pkg. orange jello
1 pkg. lemon jello
1 c. finely grated carrot
4 to 5 pineapple rings, cut in bits
3 oz. cream cheese
2 Tbsp. mayonnaise
2 Tbsp. cream or milk
Dissolve jello in 1 cups boiling water; add 2 cups cold water (part of
it may be ice cubes) to jello. Add grated carrot and pineapple bits. For
summer, 1/2 cup strawberries (fresh, sliced) and 2 to 3 tablespoons
coconut may be added. For a less sweet dessert, add 2 tablespoons lemon
juice. Pour jello into square 8 x 9-inch pan to chill.
Cut into squares to serve. Place on lettuce leaf and top with dressing.
For dressing: Allow cheese to soften at room temperature, add mayonnaise
and cream or milk. Beat until smooth.
Kelly~WA (09:25:11) :
Summer Squash and Pepper Salad
Prep: 5 min, Cook: 5 min.
1/2 lb. zucchini, cut into 1/2 inch slices
1/2 lb. small yellow squash, cut into 1/2 inch slices
1 red bell pepper, seeded and cut into 1 inch pieces
1/2 cup fat-free Ranch dressing
Place zucchini and squash in a steamer basket over boiling water. Cover
pan and steam 5 minutes or
until almost tender. Transfer to a serving bowl. Add bell pepper and
dressing and toss.
Kelly~WA (12:49:23) : Taffy apple salad
Yield: 8 servings1 large Can pineapple chunks
2 cups Miniature marshmallows
1/2 cup Sugar
1 tbsp Flour
1/2 tbsp White vinegar
1 Egg beaten
2 1/2 cups Diced unpeeled apples
2 1/2 cups Spanish salted peanuts
1 8 0z. cool whip
Drain pineapple and save juice, combine
marshmallows and pineapple and refrigerate over night.
In saucepan combine juice, flour, sugar, vinegar and egg. Cook over low heat until it starts to thicken.
Chill overnight.
Next day mix cool whip and sauce and then add the pineapple marshmallow mixture and apples and peanuts then refrigerate.
Note: This is good with cherries instead of apples and peanuts.A very nice dessert or as a salad
Kelly~WA (12:44:48) : Tropical Fruit Salad
1 to 1-1/2 C. mini marshmallows
1/2 to 1 C. flake coconut
1 C. mandarin oranges, drained
1 C. pineapple tidbits, drained
1 C. sour cream
Mix all ingredients; refrigerate overnight. Before serving, add 1/2 C.
drained, coarsely chopped maraschino cherries.
Kelly~WA (12:43:55) : Pie Filling Salad
2 C. mini-marshmallows
1 C. pineapple, crushed or chunk- drained
1 can Eagle Brand Condensed milk
1 can pie filling (cherry, blueberry, whatever)
1 small (9 oz.) cool whip, thawed
Mix all ingredients together & chill.
Kelly~WA (12:43:31) : Frozen Cole Slaw
1 medium head of cabbage, shredded
1 t. salt
1 carrot, shredded
1 green pepper, finely chopped
Mix salt with cabbage & let stand 1 hour. While it's standing, mix:
1 C. vinegar
1/4 C. water
2 C. sugar
1 t. celery seed
1 t. mustard seed
Combine & boil for 1 minute. Cool to lukewarm.
Squeeze moisture out of cabbage, and add carrots & peppers. Pour the
vinegar mixture over the vegetables & mix. Put into containers, cover &
freeze. It thaws quickly for serving, and you can refreeze leftovers.
recipelink.com (01:14:05) : PICNIC PASTA
from the
American Institute for Cancer ResearchEverything goes with pasta, especially summer's bounty of fresh vegetables and herbs. Pasta forms the perfect background for the bright colors and fresh flavors of seasonal produce. It's a lowfat food packed with complex carbohydrates that form the foundation of the food guide pyramid and the basis of a healthy diet. And, pasta salads are a sensational addition to summer picnics.
For a simple summer supper, cook rotini (pasta twists) and combine with steamed green beans cut in one-inch lengths and yellow summer squash rounds. Toss with marinated artichoke hearts in their liquid, thinly sliced sun-dried tomatoes, a splash of red wine vinegar, chopped fresh oregano, diced part-skim mozzarella cheese and black pepper.
To keep cooking to a minimum in the summer heat, try cooking fresh produce in the same water as the pasta. Add the longest cooking vegetables first. Toss drained pasta that's been cooked with baby carrots, squash, zucchini and green beans with some cherry tomatoes and a tangy mustard vinaigrette.
Grilled vegetables are delicious in pasta salads. Grill eggplant, zucchini, green and red pepper, red onion, plum tomatoes and garlic cloves. Then chop the vegetables into bite-size pieces. Combine in a bowl with olive oil, fresh chopped basil and thyme and salt and pepper. Toss with cooked fettuccine.
Seafood-pasta salads are a light and luscious picnic pleasure. Marinate sea scallops and shrimp in a lemon juice and olive oil marinade. Then puree olive oil, basil leaves, lemon juice, garlic, salt and pepper in a blender until smooth. Grill the seafood until just cooked, and toss with the basil mixture and cooked bowtie pasta.
For Chinese chicken pasta, cook sliced shiitake mushrooms in a bit of vegetable oil, add finely chopped fresh ginger and minced garlic and cook a minute more. Add a cup of chicken broth, soy sauce, a bit of sesame oil and ground pepper. Bring to a boil, cook a minute, and add two cups diced cooked chicken, sliced green onions and chopped fresh spinach. Toss with cooked spaghetti.
SPECTACULAR PICNIC PASTA SALAD
1 15-oz. can unsweetened pineapple chunks
2 cups fresh broccoli florets
4 cups triple color corkscrew or penne pasta, cooked
1 cup frozen petite peas
1 cup chopped celery
1/4 cup chopped green/spring onion
cup chopped sweet red pepper
cup chopped parsley
Dressing:
2 Tbsp. reserved canned pineapple juice
tsp. garlic powder
1 Tbsp. olive oil
1/3 cup white wine vinegar
2 Tbsp. lemon juice
2 Tbsp. Dijon mustard
tsp. dried basil
Drain pineapple, reserving 2 tablespoons juice for dressing. Mix dressing ingredients well. Combine all ingredients and toss with dressing. Garnish with parsley, if desired. Chill before serving.
Each of the 12 3/4-cup side-dish servings contains 90 calories and 1 gram of fat.
Shana,WV (10:38:26) : Kickin' Pasta Salad
8 oz. penne pasta, cooked and drained
2 small tomatoes, diced
1 cucumber, seeded and diced
2 oz. feta cheese, crumbled
3 T. Italian dressing (More or less to your liking)
Mix all ingredients together. Chill for 1 hour before serving.
Kelly~WA (12:40:54) : Oh-So-Easy Tropical Fruit Salad
1 to 1-1/2 C. mini marshmallows
1/2 to 1 C. flake coconut
1 C. mandarin oranges, drained
1 C. pineapple tidbits, drained
1 C. sour cream
Mix all ingredients; refrigerate overnight. Before serving, add 1/2 C. drained, coarsely chopped maraschino cherries.
Kelly~WA (12:40:20) :
Summertime Strawberry Gelatin Salad
BOTTOM LAYER:
1 package (3 oz.) strawberry gelatin
1 C. boiling water..........1 C. cold water
MIDDLE LAYER:
1 envelope unflavored gelatin
1/2 C. cold water...........1 C. sugar
1 C. half & half..............1/2 t. vanilla
1-8 oz. package cream cheese, softened
TOP LAYER:
1 package (6 oz.) strawberry gelatin
1 C. boiling water..........1 C. cold water
3 to 4 cups sliced, fresh strawberries
In a bowl, dissolve strawberry gelatin in boiling water, stir in cold water. Pour into a 13x9x2" dish, chill until set.
Place unflavored gelatin & cold water in a small bowl; let stand till softened. In a saucepan over medium heat, heat cream (do NOT boil). Add softened gelatin; stir until gelatin is
dissolved. Cool to room temperature.
In a mixing bowl, beat cream cheese, sugar & vanilla till smooth. Gradually add the cooled unflavored gelatin mixture; mix well. Carefully pour over the bottom layer.
Refrigerate for 1 hour, or until set.
For top layer, dissolve strawberry gelatin in boiling water; stir in cold water. Cool to room temperature. Stir in strawberries; carefully spoon over middle layer. Refrigerate overnight.
Note: this recipe takes a bit of time to prepare, as each layer must be allowed to set before the next layer is added.
Kelly~WA (12:39:30) : Pie Filling Salad
2 C. mini-marshmallows
1 C. pineapple, crushed or chunk- drained
1 can Eagle Brand Condensed milk
1 can pie filling (cherry, blueberry, whatever)
1 small (9 oz.) cool whip, thawed
Mix all ingredients together & chill.
Kelly~WA (12:39:13) : Frozen Cole Slaw
1 medium head of cabbage, shredded
1 t. salt
1 carrot, shredded
1 green pepper, finely chopped
Mix salt with cabbage & let stand 1 hour. While it's standing, mix:
1 C. vinegar
1/4 C. water
2 C. sugar
1 t. celery seed
1 t. mustard seed
Combine & boil for 1 minute. Cool to lukewarm.
Squeeze moisture out of cabbage, and add carrots & peppers. Pour the vinegar mixture over the
vegetables & mix. Put into containers, cover & freeze. It thaws quickly for serving, and you can
refreeze leftovers.
Kelly~WA (12:38:24) : Carrot-Pineapple Salad
1 pkg. orange jello
1 pkg. lemon jello
1 c. finely grated carrot
4 to 5 pineapple rings, cut in bits
3 oz. cream cheese
2 Tbsp. mayonnaise
2 Tbsp. cream or milk
Dissolve jello in 1 cups boiling water; add 2 cups cold water (part of it may be ice
cubes) to jello. Add grated carrot and pineapple bits. For summer, 1/2 cup
strawberries (fresh, sliced) and 2 to 3 tablespoons coconut may be added. For a
less sweet dessert, add 2 tablespoons lemon juice. Pour jello into square 8 x 9-inch
pan to chill.
Cut into squares to serve. Place on lettuce leaf and top with dressing. For dressing:
Allow cheese to soften at room temperature, add mayonnaise and cream or milk.
Beat until smooth.
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