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Cranberry-Waldorf Salad
2 (3-ounce) packages cranberry-flavored gelatin
1 3/4 cups boiling water
3/4 cup cold water
3/4 cup red delicious apple, diced
3/4 cup golden delicious apple, diced
1/2 cup seedless green grapes, quartered
1/2 cup pecans, finely chopped, divided
4 ounces fat-free cream cheese, softened
3/4 cup low-fat sour cream
2 tablespoons sugar
1/4 teaspoon vanilla
In a medium bowl, combine gelatin and boiling water; stir until gelatin dissolve
s. Stir in cold water. Cover and chill for 1112 hours or until the consistency
of unbeaten egg white. Fold in apples, grapes and 1/4 cup pecans. Spoon into
a 5 cup gelatin mold coated with cooking spray. Chill until firm. Beat cream c
heese at medium speed until smooth. Add sour cream, sugar and vanilla; beat wel
l. Invert mold onto a serving plate; cut into 8 pieces. Top each piece with 2
tablespoons cream cheese mixture. Garnish with remaining chopped pecans.
Yields 8 servings.
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Creamy Cranberry Salad
3 cups fresh or frozen cranberries, coarsely chopped
2 cups miniature marshmallows
2/3 cup sugar
1 (20-ounce) can crushed pineapple, drained
1/8 teaspoon salt
1/4 cup nuts, chopped
1 medium apple, peeled & chopped
2 cups whipping cream, whipped
In a large bowl, combine cranberries, pineapple, apple, marshmallows, sugar, sal
t and nuts; mix well. Cover; refrigerate overnight. Just before serving, fold
in whipped cream.
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Raspberry & Cranberry Salad
2 (3-ounce) packages raspberry gelatin
1/2 cup cold ginger ale
1 1/2 cups boiling water
1 package frozen cranberry relish
1 package frozen raspberries
Frozen whipped topping, thawed, (optional)
Mix gelatin with boiling water. Chill, but do not set. Mix in cranberry relish
, raspberries and ginger ale; refrigerate. Cover with whipped topping before se
rving.
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In a large bowl, mix lettuce and onions. Layer peas on top of lettuce and cover
completely with bacon bits. Layer Miracle Whip over bacon bits and sprinkle su
gar over Miracle Whip. Cover the top with cheddar cheese; chill before serving.
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Cranberry-Glazed Carrots
3 pounds carrots
1 (8-ounce) can jellied cranberry sauce
1/4 cups water
1/4 cups brown sugar
4 teaspoons orange juice concentrate
Peel and cut carrots julienne-style. Cook until just tender. Rinse in cold wat
er. In a small saucepan, combine cranberry sauce, water, brown sugar and juice.
Cook over low heat until syrupy. Remove from heat. Pour sauce over carrots a
nd toss gently. Chill carrots in sauce for at least 2 hours, preferably overnig
ht. Keep in refrigerator for 7 - 10 days.
Yields 10 servings.
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Marinated Broccoli Salad
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In a large bowl, combine all ingredients; toss to evenly coat dressing. Refrige
rate overnight.
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Broccoli Salad
Dressing:
1 cup mayonnaise
1/3 cup sugar
2 tablespoons red wine vinegar
Salad:
1 large bunch broccoli
1 cup dry roasted sunflower seeds
12 slices crisp bacon, crumbled
1/2 pint cherry tomatoes, halved
1/2 cup raisins (optional)
Combine dressing ingredients. Refrigerate overnight to blend flavors. In a lar
ge bowl, combine broccoli (florets only), sunflower seeds, bacon, tomatoes and r
aisins. Toss with dressing.
Yields 4 - 6 servings.
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Wild Rice Salad
3 cups wild rice
4 blood or navel oranges
3 tablespoons red wine vinegar
3 tablespoons sherry vinegar
1 1/2 teaspoons salt
1 teaspoon pepper
1/2 cup extra virgin olive oil
6 scallions, cut into 1/a-in. rounds
1 cup dried cranberries
1/2 cup flat-leaf parsley, finely chopped
In a large pot of salted boiling water, cook rice until just tender, about 40 mi
nutes; drain. Cut away peel and pith from oranges, catching the juice in a bowl
. Remove segments from white membrane; place segments in the bowl. In a small
bowl, combine vinegars, salt and pepper. Slowly whisk in olive oil. In a large
serving bowl, combine rice, scallions, cranberries, parsley, orange sections an
d their juice. Drizzle vinaigrette over the salad, gently toss and serve.
Yields 8
10 servings.
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Cold Crab Salad
3 tablespoons olive oil
1 tablespoon wine vinegar
1/2 pound crabmeat
2 celery stalks, finely chopped
1 1/2 tablespoons green onion, finely chopped
10 stuffed olives, sliced
1 tablespoon sweet pickle relish
1 tablespoon parsley, finely chopped
1 tablespoon lemon juice
3 dashes Worcestershire sauce
Salt & pepper to taste
1/4 cup mayonnaise
Lettuce
In a large bowl, use a wire whisk to beat together oil and vinegar. Add the rem
aining ingredients except the mayonnaise and lettuce; mix gently. Add enough ma
yonnaise to bind the ingredients together. Chill thoroughly. Spoon the crabmea
t mixture onto the lettuce and serve cold.
Yield 4 servings.