Frosted Strawberry Salad
This is an absolutely delicious gelatin salad. It makes a great, cool summer salad and a perfect salad for the holidays. It’s made with strawberries, pineapple, bananas, and cream cheese. No wonder it’s good.
For the base layer:
1 8-ounce can crushed pineapple
2 cups apple juice
3 cups sliced fresh strawberries (about 1 1/2 pounds before trimming and slicing)
1 banana, sliced
3/4 cup pecan pieces
2 3-ounce packages strawberry flavored gelatin
1 8-ounce package cream cheese
2 tablespoons light mayonnaise
2 cups whipped topping such as Dream Whip®
Drain the pineapple and reserve the juice. Set the drained pineapple aside.
In a saucepan, bring the apple juice mixture to a boil. Pour the hot juice into a bowl and add the gelatin. Stir to dissolve. Refrigerate until partially set.
Beat the cream cheese and mayonnaise together until light and fluffy. Fold in the gelatin mixture. Fold in the whipped topping.
Fold the pineapple, strawberries, sliced banana, and pecans into the remaining cream cheese mixture. Pour into an 8 x 13 pan. Chill until the top sets, about 20 minutes.
For the top layer:
reserved pineapple juice plus water to make one cup
1 packet unflavored gelatin
1 cup miniature marshmallows
1 cup whipped topping such as Dream Whip
Bring the juice and water mixture to a boil. Dissolve the unflavored gelatin in the boiling water. Turn the heat down, add the marshmallows and stir until the marshmallows are dissolved. Set aside to cool until tepid but not set.
Fold in the whipped topping. Spread the topping mixture over the fruit mixture. Chill for several hours before serving.
PASTA WITH EDAMAME & FRESH BASIL
8 ounces dry Barilla PLUS rotini
1 cup shelled edamame (SOY BEANS)
2 cloves garlic, pressed
2 tablespoons olive oil
2 tablespoons lemon juice
7 large leaves chopped fresh basil
2-3 ounces black or calamata olives, sliced
1½ cups grape tomatoes, sliced in half
salt and pepper to taste
Cook pasta until al dente and drain.
Boil edamame for 4 or 5 minutes and drain.
In the olive oil sauté garlic, edamame and basil for a few minutes.
Mix with the drained pasta.
Add lemon juice, black olives, grape tomatoes and salt and pepper.
Top with grated Parmesan cheese.
(This can be eaten warm, or cold as a salad.)
Lamb and Berry Salad with Avocados
1 pound Lamb Shoulder, Boneless, trimmed of visible fat and cut into pieces of equal thickness
1 tablespoon olive oil
1 package (6 ounces) mixed salad greens
1 package (6 ounces) raspberries or blackberries
1/2 cup toasted pecans
1 large ripe avocado, halved, pitted, peeled and cubed
1/3 cup salad dressing creamy feta cheese
16 slices of baguette for garnish
Makes: 8 servings Preparation time: 20 minutes Cook time: 1 hour
1. In large skillet with cover, heat oil over high heat. Brown lamb
on all sides. Add 2 cups water. Cover and braise over low heat for
1 hour. Cool in liquid. Remove from liquid. Refrigerate or freeze remaining liquid for use in stock for soup. Cut meat into 1-inch pieces, removing all fat. Set aside.
2. In salad bowl, combine greens, berries, pecans and avocado; set aside. Mix lamb with salad dressing. Toss with salad.
3. For garnish, spread feta cheese on slices of baguette and brown under broiler.
4. Serve salad on plates and garnish with two slices of baguette.
Baked Potato Salad
10-12 potatoes, cooked and cubed
1 1/2 to 2 pounds bacon, crisply cooked and crumbled
3 cups shredded Cheddar cheese, divided
1 onion, chopped
1 (16-ounce) jar mayonnaise-type salad dressing
Combine potatoes, bacon, half the cheese, onion and enough salad dressing to make the mixture moist mix well. Spread into a large roasting pan sprinkle with remaining cheese. Bake at 350 degrees until bubbly, about one hour.
artichoke and bacon salad
450g Jerusalem artichokes
175g smoked streaky bacon
3 tablespoons walnut oil
3 tablespoons light olive oil
1 tablespoon lemon juice
2 teaspoons of Dijon mustard
Cook the artichokes in boiling salted water with a little lemon or vinegar to stop them discolouring.
After about 20 minutes they should be tender (test them with the point of a knife).
Drain and peel them: the skins should slide off quite easily although there is no need to be too fussy.
While the artichokes are cooking fry or grill the bacon rashers till crisp.
Let them cool then crumble them into large pieces.
Slice the tubers thickly and place them in a china bowl.
Add a generously handful of chopped parsley and the crumbled bacon.
Make a vinaigrette with the walnut and olive oils the lemon juice and the mustard.
Stir in some salt and a grinding of black pepper.
Pour over the artichokes and toss gently.
Set aside for a while for the vegetables to soak up the dressing then serve with cold poultry game or ham.
Serves 4 as a side dish
250g cabbage, finely shredded
3 cups water
1 tsp salt
3 tbsp vinegar
3 tbsp sugar
A pinch of salt
1 carrot, grated
1/2 cup mayonnaise
Salt and pepper to taste
1 tsp lemon juice
Sugar to taste
Soak the shredded cabbage in the salt water for about an hour in the refrigerator, then drain well. Mix the cabbage with the vinegar, sugar and salt and season for half an hour.
Combine the cabbage with the shredded carrot and add the mayonnaise. Toss well, add the seasoning to taste and keep the coleslaw well chilled in the refrigerator before serving