Jell-o Waldorf Salad

   I guess you could say today's salad is Bill Cosby meets the Astors.  This is a molded Jello version of a Waldorf salad.  I'm not quite sure how Oscar of the Waldorf would feel about this version of his signature creation.  But I wouldn't hesitate to  serve this salad up to any guest at my table.  I remember this salad being served at family get togethers.


















Jell-o Waldorf Salad


Ingredients:


1 package (3oz) lemon jell-o
1 cup boiling water
1 cup cold water
1 Tbsp lemon juice
¼ cup mayonnaise or salad dressing
1 unpeeled diced apple
1 cup chopped celery
¼ cup chopped walnut or pecans

Directions:
    Dissolve Jell-o in boiling water.  Set aside.  Mix  cold water, lemon juice and salad dressing.  Stir well to combine.  Stir salad dressing mixture into dissolved Jell-o.  Place bowl in refrigerator until mixture has thickened so it will mound when dropped from a spoon.
   Stir in apples, celery and nuts.  Pour into a lightly oiled mold or bowl.
   Chill over night.  Unmold salad onto serving plate and serve.

                                     You got to admit this looks good...







 

Emerald Salad

   Salads, salads every where.  Here is another molded salad.  I think these just look great on the table.  Almost to good to eat.  Almost.  Grab your favorite gelatin mold, or pick out a new mold, and let's get started.













Emerald Salad

Ingredients:


1 small (3oz) package lime gelatin                             
¾ cup hot water
¾ cup grated cucumber (1 med.)
1 Tbsp  grated onion
1 cup cottage cheese
¼ cup Mayonnaise or salad dressing

Directions:
   Mix hot water and gelatin together in a small bowl.  Set aside to cool.  Mix the rest of the ingredients together in another bowl.
   Mix gelatin and cottage cheese mixture together.  Pour into a mold or a  glass bowl.  Place in refrigerator to set.
  To unmold, place mold in hot water for 10 to 15 seconds.  Place serving plate on top of mold and flip over.  Place lettuce leaves for garnish on serving plate, if desired.

                                            Ah, guys I said salad not city....

Frozen Cranberry Cream Salad

  Ahh, frozen.  Isn't that the greatest word. Especially when the heat index is above 90 degrees F.  This cool salad would be great to serve to guests with a turkey or chicken sandwich at a luncheon.  A tall cool glass of tea, or your favorite frozen (there's that word again) drink.  I can't think of any thing better on a hot day.













Frozen Cranberry Cream Salad

Ingredients:

 1 cup whipping cream
1 (8 oz) can crushed pineapple (drained)
1 (1 lb) can whole berry Cranberry sauce
2 Tbsp mayonnaise or sour cream (use mayonnaise if salad is to remain       
    frozen long)
2 Tbsp sugar
1 (8 oz) package Cream cheese, softened
1 cups nuts

Directions:
   Whip cream in large bowl until stiff peaks can be formed.  Fold in pineapple.  Set aside.
   In blender, blend cranberry sauce until smooth.  Add mayonnaise or sour cream, sugar, and cream cheese, and blend until well mixed.  Add nuts and blend until chopped.
   Fold blended mixture into whipped cream and pineapple.  Freeze in 10 individual molds or a 13”x 9”x 2” dish, that has been well sprayed with oil.  Will keep in freezer for several weeks.
   To serve, let molds stand at room temperature 10 minutes before unmolding.
   
Serves 6 to 10.

                          Did someone say Frozen!!!!

Avocado with Fresh Tomato and Pepper Dressing

   Stay with the salad theme, and out of the kitchen as much as possible.  The recipe I have today has two of my favorite ingredients, avocado and tomatoes.  Those two are a match made in heaven and just shout summer.  They also keep calling my name... Wait did you hear that.  There they go again.  You all enjoy this recipe, I've got some summer friends to eat catch up with.













Avocado with Fresh Tomato and Pepper Dressing

Ingredients:

2 Avocados
6 Lettuce leafs
Lemon juice
1 large Tomato
½ Green Pepper, chopped
3 Tbsp Onion, chopped
2 Tbsp Celery, chopped
1 clove Garlic, minced
3 Tbsp Bottled Oil and Vinegar Dressing


Directions:
    Peel avocados, cut length wise slices.  Place lettuce leaves on 6 salad plates.  Arrange avocado slices on lettuce leaves.  Sprinkle with lemon juice.
   Peel and chop tomato.  In a bowl combine tomato, with rest of ingredients.  Mix well.  Spoon mixture over avocado slices, and serve.

Makes 6 servings.

                        Told you they where made for each other....

Spinach Salad

Well Popeye liked yesterday's salad so much he put in a request for another spinach salad.  Who can say no to Popeye, so here is another one from my Mother's recipes.  This is a very pretty salad to serve guests as well.

Spinach Salad

Ingredients:


Salad:
Chopped spinach
1 lb bacon fried crisp and crumbled
8 hard boiled eggs sliced
Chopped lettuce
1 Package frozen green peas (thawed but not cooked)
Salt and pepper to taste
Chopped green onions ( tops included)

Dressing:
2 cups mayonnaise
1 cup sour cream ( not imitation)
1 envelope green goddess dressing mix

Directions:
   Layer salad ingredients in a glass serving bowl.  Mix together dressing and spread over salad.  Let stand in refrigerator for about 16 to 18 hours, to allow flavors to mix.
   Serve.

                            Thanks Popeye, but I think I'll use fresh spinach.

Spinach Salad With Orange-Ginger Dressing

After all the Crockpot /  slow cooker meals last week I decided to add a couple of salad recepies to go along with them.  What could be better than a cold salad on a hot day. I got one today that would make Popeye happy.













Spinach Salad With Orange-Ginger Dressing

Ingredients:
4 cups fresh spinach, thoroughly washed, drained and patted dry.
1 avocado, peeled and diced
1 large orange, peeled sliced and seeded
1 Tbsp extra virgin olive oil
¼ cup orange juice concentrate
1 tsp fresh lemon juice
2 tsp fresh ginger root, peeled and grated
Salt and pepper to taste

Directions:
   Divide the spinach among four salad plates.  Top with avocado and orange.  Whisk together next 5 ingredients to make a dressing, drizzle on each salad.  Top with freshly ground black pepper.

Makes 4 servings.

                                                I've been expecting you.

Slow Cooker Harvest Stew

   Hope everyone had a happy 4th of July.  I have one more (for now) Crockpot / slow cooker meal for you.  I know there are more, but I haven't finished going through all my Mother's recipes yet.  She had a spiral notebook as well as a recipe box filled to overflowing. (Ever see those cans you open and everything explodes out...yet like that.)  Don't worry I'll keep on typing them up. Today's recipe is a Harvest stew, it uses about everything you ever thought to plant in your garden.  Sorry Mel. it has lamb in it too.












Slow Cooker Harvest Stew

Ingredients:


1 ½ lbs boneless lamb shoulder, cubed
2 tomatoes, peeled, seeded, chopped
1 each: sliced yellow summer squash, sliced zucchini, diced turnip
1 cup each: cubed potato, diced beets, sliced mushrooms
½ cup each: sliced carrots, diced green pepper, diced onion, corn
2 tsp salt
½ tsp each: garlic powder, thyme
¼ tsp bay leaf, crushed
2 cups water
¼ cup flour
2 Tbsp butter
Hot cooked noodles to serve

Directions:
    Place lamb, tomatoes, squash, zucchini, turnip, potato, beets, mushrooms, carrots, green pepper, onion, corn, salt, garlic powder, thyme, bay leaf and water in an electric slow cooker.  Cover the cooker and cook lamb mixture at low about 6 to 8 hours, or until lamb and vegetables are cooked thoroughly.  Turn cooker to high.  Blend flour and butter together well: shape mixture into small balls.  Drop flour-butter mixture into the simmering stew.  Cook stew an additional 5 to 10 minutes, or until thickened, stirring several times.  Serve over hot cooked noodles. 

Makes 6 servings.

Okay, this is probably a little too much for the recipe.  Looks like someone got a little carried away at the Farmer's Market.