Garden Pepper Salad

I like salads like this one for outdoor eating or carrying to potlucks or picnics.  They don’t wilt.  This is a great way to use your garden peppers and tomatoes.  As you can see from the photo, I didn’t have yellow peppers in the garden, but I did have both red and yellow cherry tomatoes for color.

My husband especially liked the dressing.                     

Garden Pepper Salad

  3              large  Green Peppers -- thinly sliced

  3              large  Red Peppers -- thinly sliced

  3              large  Yellow Peppers -- thinly sliced

  18              each  Cherry Tomato -- halved

                        Dressing

     1/4           cup  Onion -- finely chopped

  3        tablespoons  Cider Vinegar

  3        tablespoons  Olive Oil

  3        tablespoons  Honey

  1         tablespoon  Dijon Mustard

     1/4      teaspoon  Salt

     1/4      teaspoon  Garlic Powder

     1/4      teaspoon  Celery Seed

     1/8      teaspoon  Crushed Red Pepper Flakes -- optional

Combine vegetables in a large bowl.  Shake dressing ingredients together in a jar with a tight fitting lid.

Pour dressing over vegetables and toss to coat.  Serve

  "Everyday Light Meals "

Per Serving: 63 Calories; 3g Fat (38.9% calories from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 52mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Quinoa Garden Salad

Myrna gave me some quinoa, and our daughter-in-law, Michelle, likes it as a substitute for rice, so used this recipe and modified it to suit our tastes.  We did like it too; we’ll be using up the rest!                    

Quinoa Garden Salad for 2

     1/3      cup  Quinoa

     1/2      Cup  Tomato -- diced

     1/2      Cup  Cucumber -- diced

  2             Tablespoons  Onion -- diced

  1             Ounce  Cheddar Cheese -- diced

  1             Slice  Summer Sausage -- julienned

                        Italian Vinaigrette

  1             Tablespoon  Olive Oil

  1             Tablespoon  Red Wine Vinegar

     1/8      Teaspoon  Garlic -- minced

     1/8      Teaspoon  Italian Seasoning -- crushed

    1/16     Teaspoon  Cayenne

     1/8      Teaspoon  Sugar -- or honey

Rinse quinoa in wire mesh strainer.  Pour into 2 quart saucepan and add 3/4 cups water.  Bring to a boil, reduce heat and simmer 10-15 minutes or until quinoa absorbs water.  Remove from heat and cool.  Fluff with a fork.

Combine remaining ingredients in bowl.  Add cooled quinoa and Italian Vinaigrette and toss.

  "1 pint"

Per Serving: 281 Calories; 17g Fat (52.5% calories from fat); 10g Protein; 24g Carbohydrate; 3g Dietary Fiber; 23mg Cholesterol; 242mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.

Cottage Cheese Ring for Fruit Salad

The Fan Fare cookbook has many recipes for entertaining…we liked this one.  It reminded me of something our Mom would have made, and I liked the idea of a way to serve cottage cheese on a buffet table or as a salad plate.  I made this in individual molds that held a ½ cup each – it made 8 servings.  It would be even prettier in a ring mold filled with the fruit.  Obviously, this is a recipe that’s easy to halve.

Myrna suggested setting the cold, softened gelatin into a larger dish of hot water from the microwave instead of using a double boiler to dissolve it.  It worked very well.

Don’t be worried about unmolding salads like this – I’ve done literally hundreds in institutional kitchens – you place the individual mold on the palm of your hand, mold up, and run it under a stream of hot water from the faucet just a few seconds.  Pull it out of the water, shake a little, and the salad will drop right into your hand. If it doesn’t fall out the first time, simply try again.  Then place it on the plate.   Oil or spray your mold with cooking spray before use.  Garnish the plate with leaf lettuce if desired.

Cottage Cheese Ring for Fruit Salad

  2          Envelopes  Unflavored Gelatin

     ½      Cup  Cold Water

  4          Cups  Cottage Cheese – drained  (I used small curd and didn’t sieve)

Add gelatin to cold water and let stand 5 minutes, and then dissolve by placing over hot water.  Cool, stir into the cottage cheese which has been drained and put through a sieve, or use "old-fashioned" or small curd cottage cheese.

Pack into an oiled 1 quart ring mold and chill until firm.  Unmold and serve with fruit salad heaped in the center or on top.

Preparation time 15 minutes.

1 Quart or 8 servings

Cucumbers in Cream

My husband made this recipe for the blog…it’s that easy.  But, as he said, if your mom wasn’t around to ask how she made this; it was nice to have directions.    We used garden cucumbers – perfect.

This recipe is best made a few minutes before your meal, so the dressing doesn’t get watery.                  

Cucumbers in Cream

     1/4      Cup  White Vinegar

  1             Cup  Heavy Cream

  5             Medium  Cucumbers -- sliced

     1/4      Teaspoon  Salt

     1/8      Teaspoon  Pepper

In a large bowl, gradually whisk the vinegar into the cream.  Gently stir in the cucumbers, salt and pepper.  Serve immediately or refrigerate for a short time.

Serve with a slotted spoon.

8 Servings

"Taste of Home Budget Suppers"

Per Serving: 128 Calories; 11g Fat (75.1% calories from fat); 2g Protein; 6g Carbohydrate; 2g Dietary Fiber; 41mg Cholesterol; 82mg Sodium.  Exchanges: 0 Grain (Starch); 1 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

Cheesy Coleslaw Mold

Our mothers liked molded salads like this for Sunday or company meals because they could be unmolded, decorated, and refrigerated on a tray until ready to serve, a couple of hours ahead of time. They can also be served on the plates on a tray on the buffet table.  

Molded salads like this make a cool, pretty start to a meal.  
This one is simple to make, pretty to look at and tastes good, both cool and crunchy.  Garnishes are best when they echo some of the ingredients of the dish, like mayonnaise and shredded cheese here.   This is a case where you can use “diet” ingredients successfully too.
I poured mine into custard cups and unmolded them, you can also pour into a shallow dish and simply cut into squares to serve.  I spray my molds with cooking spray.               

Cheesy Coleslaw Mold

  3          Ounces  Lime Gelatin Powder

  1 1/2   Cups  Boiling Water

  2           Tablespoons  Vinegar

     1/3   Cup  Mayonnaise -- or salad dressing

     1/2   Teaspoon  Salt

              Dash  Pepper

  1          Cup  Cabbage -- chopped

     1/2   Cup  Carrot -- chopped

     1/2   Cup  Sharp Cheddar Cheese -- shredded (2 ounces)

     1/8   Teaspoon  Celery Seed

              Lettuce Leaves

Dissolve gelatin in boiling water; stir in vinegar.  Add mayonnaise, salt and pepper; beat smooth with a rotary beater.  Chill until partially set (with the consistancy of unbeated egg whites).

Fold cabbage, carrot, cheese and celery seed into gelatin.  Pour into 6 individual molds.  Chill until firm.

To serve, unmold salads onto lettuce lined plates.

6 Servings

"Better Homes and Gardens Complete Step by Step Cook Book"

Per Serving : 189 Calories; 14g Fat (61.4% calories from fat); 4g Protein; 15g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 351mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 1 Other Carbohydrates.

Frozen Fruit Slices

This cookbook is from 1978, and I don’t think I had eaten frozen fruit salad actually since the 60’s when it was a ladies’ luncheon specialty.  But when I saw this recipe, and found that my husband hadn’t ever eaten it, it was on the menu.  
I chose to put mine in a few heart-shaped molds I had, and the remainder in a glass dish that I sent home with Myrna.  We enjoyed it with some early lettuce from our patio lettuce box, and it was delicious. 
Don’t expect a sweet dessert here – the mayonnaise definitely keeps it in the salad category.  You might want to garnish it with a dollop of mayo and a cherry.  We were glad we had some left for tomorrow.

Frozen Fruit Slices

  6             Ounces  Cream Cheese -- softened

  1             Cup  Mayonnaise -- or salad dressing

  30           Ounces  Fruit Cocktail -- well drained (3 1/2 cups)

  2 ½         Cups  Miniature Marshmallows

     ½         Cup  Maraschino Cherries -- drained and quartered

  1             Cup  Heavy Cream

In large mixer bowl, combine cream cheese and mayonnaise; beat with electric mixer till well blended.  Stir in the drained fruit cocktail, marshmallows and cherries.

In a small mixer bowl, whip the chilled cream till soft peaks form.  Fold the whipped cream into the fruit mixture.  Tint the mixture with maraschino cherry juice, if desired.

Pour into 1 12 x 7 1/2 x 2 inch glass dish.  Cover and freeze until firm.

To serve, remove salad from freezer and let stand at room temperature about 10 minutes.  Cut into squares.  Follow the same procedure to unmold. 

Serve on lettuce-lined salad plates.  You can make your plates up a half hour to an hour ahead of time and keep them refrigerated until you are ready to serve.

12 Servings

For round slices, pour the salad into 20 to 30 ounces fruit or vegetable cans.  For single servings, spoon into muffin pans with paper liners or into individual salad molds.  For wedge-shaped slices, pour into a ring mold or round pan.
For gluten-free, use gluten-free mayonnaise. 

"Better Homes and Gardens Complete Step by Step Cook Book"

Per Serving: 316 Calories; 28g Fat (75.7% calories from fat); 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 165mg Sodium.  Exchanges: 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.

Family Favorites - Carrot and Pineapple Salad

This morning I made one of the few Jello salads I still make. We all like it in the summer and I will use it as a side with cold cuts, rolls and some baked beans for supper tonight. There are a bunch of recipes out for Carrot, Pineapple Jello Salad. I used just one box of jello as I wanted to use it up tonight.

This can be put in a ring mold, individual molds, or spooned out of the bowl. Depending on how fancy you want to get. Some Mayo mixed with a small amount of the pineapple juice makes a nice topping and it looks pretty served on lettuce leaves. The great thing is how easy it goes together. I grate the carrots in my food processor. Makes it makes it much easier to do.

Carrot and Pineapple Salad

1 three ounce box of Orange Jello

1 eight ounce can crushed pineapple

3/4 to 1 cup grated carrots

1 cup boiling water

Drained pineapple juice and water to make one cup

Dissolve a 3oz. box Orange Jello in one cup of boiling water

Drain pineapple, save juice.

Add enough cold water to the juice to make one cup and stir into jello mixture

Let cool while you grate carrots. I used about 10 of the mini carrots. 

Stir carrots and pineapple into Jello and pour into molds or dish. Let set.

This will take awhile, so be sure to do it in the morning for supper.

Tomato Aspic

 This is a salad that was very popular when I was in high school and it’s probably that long since I’ve made it.  We really liked this version from "Gluten-Free Made Simple" – the extra crunchy vegetables made this an attractive and delicious way to get your veggies.  It didn't have that fuzzy thick tomato sauce texture I remember not liking especially well.
This recipe was much better than I remembered and my husband, who had never eaten aspic, couldn’t figure out why it had fallen out of favor if it was this good.  It would be very pretty in a ring mold or fancy mold for the buffet table.  The book gives suggestions for gluten-free products so you’re sure you are OK.                   

                               Tomato Aspic

  3           ounces  Lemon Gelatin Powder -- gluten free like Jell-O

  1 1/4    cups  Boiling Water

  5 1/2    fluid ounces  V-8® Vegetable Juice -- gluten-free

  1 1/2    tablespoons  Vinegar -- gluten free

     1/2    teaspoon  Salt

     1/8    teaspoon  Tabasco Sauce

               dash  Ground Cloves

  3           large  Celery ribs

     1/4    cup  Olives With Pimiento or Black Olives -- sliced, gluten-free

     1/4    cup  Carrot -- shredded

     1/4    cup  Mayonnaise -- gluten-free like Hellman's or Mrs. Clark's

  1           teaspoon  Chives -- chopped

Dissolve gelatin in boiling water.  Stir in V-8, vinegar, salt, hot pepper salt and cloves.

Chill about 15 minutes or until thick but not set.  Meanwhile, slice celery, after splitting stalks into 4 lengthwise pieces.

When gelatin is thick, remove from refrigerator and fold in the celery, olives and carrots.

Pour mixture into molds, like 6 ounce custard cups.  Refrigerate until set.

In small bowl, mix mayonnaise and chives.  Remove gelatin from molds and top with mayonnaise mixture.

6 Servings

2012 Cost:  $3.19 or 54¢ per serving

Per Serving: 131 Calories; 8g Fat (50.6% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 389mg Sodium.  Exchanges: 1/2 Vegetable; 1/2 Fat; 1 Other Carbohydrates.

Fruity Rice Salad (gluten-free)

This recipe from the "Taste of Home Summer's Best Recipes" is just delicious.  The dressing isn’t the usual whipped cream or topping with marshmallows…it’s much better.  This is a wonderful fresh salad, great with anything from the grill or as the star of a front porch supper, with cold cuts and fresh rolls.              

This is also a great gluten-free salad for those whose diets are restricted.                    

 Fruity Rice Salad

  3        Ounces  Cream Cheese -- softened

     ½    Cup  Plain Yogurt -- or Sour Cream

     ¼    Cup  Honey

  2        Tablespoons  Lemon Juice

  2        Cups  Rice -- cooked, cooled

  3        Each  Peach or Nectarine, pitted and chopped

  1        Cup  Green Grapes -- halved

     ½    Cup  Celery -- sliced

     ½    Cup  Raisins (I used golden raisins)

     ½    Cup  Pecans -- chopped

In a large bowl, beat the first five ingredients until blended.  Stir in the remaining ingredients except the nuts.  Cover and refrigerate at least 6 hours.

Just before serving stir in (or sprinkle on) the pecans.

6 servings

2012 Cost:  $5.03 or 84¢ per serving

Per Serving: 502 Calories; 16g Fat (27.7% calories from fat); 8g Protein; 85g Carbohydrate; 3g Dietary Fiber; 24mg Cholesterol; 66mg Sodium.  Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates.

Dilled Bean Salad

"Cooking a La Heart” proves you don’t have to have bland food to eat a healthy diet.  We like relish-type salads like this one, and the combination very good.  The lime juice and dill made this salad.    If you can your own beans like I do; this is another good way to use them.    Fiber, vitamins and minerals, good taste…who cares if you are dieting?           

                            Dilled Bean Salad

  16      Ounces  Canned Navy Beans -- drained

  1        Large  Carrot -- shredded

  1        Each  Green Onion -- finely sliced

  2        Tablespoons  Fresh Lime Juice

  1        Tablespoon  Salad Oil

  2        Teaspoons  Fresh Dill -- chopped

     ½    Teaspoon  Sugar

            Pepper -- to taste

            Lettuce Leaves -- red tipped if possible

In a medium bowl, combine all but lettuce.  Cover and refrigerate until well chilled.

Line 6 salad plates with lettuce leaves; spoon bean salad on top.

6 servings

Per Serving: 114 Calories; 3g Fat (20.0% calories from fat); 6g Protein; 18g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 343mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Cucumber & Melon Salad (Gluten Free)

It was tasty and different. Everyone thought it rated being tried again.  I did not have the fresh tarragon and that might have made a difference. The dried just doesn’t have the same flavor. Good when cantaloupes and cucumbers are in season. I used fresh cucumbers from the plant I raised in a pot. We got a fair number of cucumbers from it this year.

   

Crisp Cucumber & Melon Chicken Salad

6 servings

Dressing

½ cup heavy cream

½ cup Miracle Whip (this is gluten free or use Hellman’s mayo also gluten free)

2 tablespoons chopped fresh dill (2 tsp dried)

1 teaspoon chopped fresh tarragon (¼ tsp dried)

¼ tsp salt

⅛ tsp pepper

1 teaspoon grated lime or lemon peel

Salad

4 cups cubed cooked chicken

2 cups cubed honeydew or cantaloupe

½ cup toasted slivered almonds

1 medium cucumber, peeled, sliced, cut in half

  In chilled small mixer bowl beat chilled whipping cream at high speed, scraping bowl often till stiff peaks form. Gradually fold in Miracle Whip; stir in all remaining dressing ingredients. Add dressing’ toss to coat. Refrigerate 2 hours before serving.

Linda's Green Bean Salad

My husband and I like almost any salad, and I like marinated vegetable salads I can make ahead.  The pretty colors and crisp, cold, tangy vegetables perk up any meal.   I had to try this little different bean salad from the  "Library of Family Favorites", contributed by Linda Gallagher.

Linda’s directions were sparse; I made this like I do Cucumber Salad, dissolving the sugar in the vinegar first.  This is a nice bean salad for those who don’t like kidney beans, and we liked the fresh vegetables that are added in – a good way to use garden bounty.  I used home-canned beans.  John could hardly wait to try it.

                            Green Bean Salad

  1         cup wax beans, canned or cooked

  1         cup  green beans, canned or cooked

  2         ounces pimientos, canned

  1         medium green peppers -- chopped

  3         stalks celery -- sliced

  1         medium cucumber - peeled and sliced

  1         teaspoon salt

     ½     teaspoon onion flakes

     ¼     cup tarragon vinegar

     ¼     cup white vinegar

             Sugar -- to taste (I used 1/2 cup)

Combine; cover and refrigerate overnight.

My directions: Use a 1 1/2-2 quart covered bowl or measuring bowl for vegetables.  Dissolve sugar in vinegar in microwave 1 1/2 minutes; stirring every 30 seconds.  Let cool.  Sprinkle salt over cucumber and peppers; let set an hour, drain.  Add remaining vegetables and dressing, refrigerate at least 2 hours or overnight, stir once or twice.  Makes 8-10 servings or 1-1 1/2 quarts.

Serve in a nice chilled glass bowl or dish.

Coleslaw

My family are coleslaw eaters. When I saw this recipe with gelatin in it, I had to give it a try. It is good. Not perhaps one of our favorites, but good enough that all of it was eaten up. I did make a smaller version of this amount as there are only three of us to eat it. I would cut down on the amount of cooking oil the next time.

Coleslaw

6 to 8 cups shredded cabbage

2 carrots, shredded

1 green pepper, chopped, opt.

½ cup cold water

1 envelope of unflavored gelatin

¼ cup cold water

⅔ cup sugar

⅔ cup vinegar (flavor of your choice, I used white wine vinegar)

2 teaspons celery seed

1 ½ teaspon salt

¼ teaspoon pepper

⅔ cup cooking oil

  Toss first 4 ingredients. Sprinkle with ½ cup water. Chill.

Soften gelatin in ¼ cup water. Mix next 5 ingredients and bring to a boil; Stir in softened gelatin. Cool until slightly thickened. Beat well; gradually beat in oil. 

Pour over vegetables. Be sure to do the chilling and cooling times. This is not a mix and eat right away type of salad.

This is gluten free if you check your vinegar is gluten free.

Mashed Potato Salad

After living in Texas during my high school and college years, I learned to like mashed potato salad.  The ones usually served there were similar to this recipe from the "Farm Journal Country Cookbook" but added quite a bit of yellow prepared mustard and usually chopped hard cooked egg and pickle relish.   I have to say, I didn’t miss them in this very good, simple mashed potato salad; that said, my husband wanted a little mustard stirred into his.   

This would be a good use for left-over mashed potatoes, but were certainly worth cooking a few potatoes for.  We enjoyed it with grilled sandwiches, but it goes with all the picnic or barbeque standbys.  We tried it hot and liked it, and it was good cold too.                    

                           Mashed Potato Salad

  4         cups  potatoes -- hot, mashed, unseasoned

     1/3   cup  mayonnaise -- or cooked salad dressing

  1         tablespoon  vinegar

  1         teaspoon  salt

  1 1/2   teaspoons  green pepper -- chopped

  1 1/2   tablespoons  pimiento -- finely chopped

     3/4   cup  celery -- finely chopped

     3/4   cup  green onion -- finely chopped

Toss ingredients together.  Serve hot or cold.

6 - 8 Servings

For a gluten-free salad, use gluten-free mayonnaise. 

Rice Bean Salad

"The Farm Journal Country Cookbook” says that “the excellence of this take-along salad was a nice surprise in our Test Kitchens.”  We agree.    Simple and delicious, we enjoyed it with fresh homemade yeast rolls as our lunchtime main dish.

I used dill pickle relish for the pickles; use your favorite.  I drained and rinsed the beans and cooked an extra egg to use as a garnish.  A generous 1/3 cup of dry rice makes 1 cup cooked.             

                             Rice Bean Salad

  1             cup  cooked rice 

  1             can  kidney beans -- 15 ounce

  2             large  eggs -- hard cooked, chopped

     1/2      cup  pickle -- chopped

     1/4      cup  onion -- chopped

     1/4      cup  celery -- chopped

     1/4      cup  green pepper -- chopped

     1/2      teaspoon  salt

     3/4      teaspoon  pepper

     1/3      cup  mayonnaise -- or Miracle Whip

                 lettuce or greens

  Combine all ingredients except lettuce in mixing bowl, while rice is hot.  Chill in refrigerator.

Serve on crisp lettuce or greens.

8 side servings or 6 main dish servings

2011 Cost:  $1.79 or 23¢ per serving as side dish.

Per Serving: 252 Calories; 9g Fat (33.0% calories from fat); 9g Protein; 34g Carbohydrate; 6g Dietary Fiber; 56mg Cholesterol; 403mg Sodium.  Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

Jellied Chicken

Myrna and I have been debating who would get to make “jellied chicken” for the blog.  We both have fond memories of it being served at one of her wedding showers – it’s an excellent dish for “ladies’ luncheons”, especially in Spring or Summer, but my husband says “Men like it too!”    Usually recipes for this are large, at least a 13x9” pan, so I had to make this version from "Betty Crocker Cooking for Two", it’s only 5 servings.  Notice the low calories!  Really good broth is the secret to the success of this dish, I used Myrna’s recipe.

The cookbook suggests this menu:  Jellied chicken, potato chips, baby lima beans, yeast rolls, fresh fruit in season, brownies.  We had it for lunch with homemade lard biscuits, green peas and orange custard for dessert.

                             Jellied Chicken

  1         tablespoon gelatin -- (1 envelope)

  1 ¼     cups hot chicken broth

  2         cups cooked chicken -- cut up

     ½     teaspoon salt

Soften gelatin in 2 tbsp. cold water.  Dissolve in hot broth.  Cool until thickenend.  Add chicken and salt.

Pour into oiled 9 x 5 x 3" loaf pan.

Chill until set.  Unmold on cold platter.  Serve cooled, with mayonnaise, if desired.

Garnish with olive slices, or parsley bouquets, radish roses, tomato wedges, or lettuce hearts.

Yield:  "3 cups"

Per Serving: 99 Calories; 3g Fat (24.2% calories from fat); 17g Protein; trace Carbohydrate; 0g Dietary Fiber; 48mg Cholesterol; 258mg Sodium.  Exchanges: 2 1/2 Lean Meat; 0 Other Carbohydrates.