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Click on the bunnies to return to this menu |
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Grind all together, peelings and all. 1/2 lb. or less cranberries 1 medium apple 1 medium orange |
Grind 1 small can crushed pineapple 4 pcs. celery, cut fine 1 cup pecans, cut fine |
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Mix all above ingredients together. Add 3 cups sugar and let stand. |
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2 pkg. raspberry jello, (prepared per pkg. directions) |
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When jello starts to set, mix all the above ingredients with jello. May put in a mold or dish |
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Topping 1 pkg. lemon jello 13-1/2oz.can crushed pineapple, drained 2 cup miniature marshmallows 1-8 oz. cream cheese |
1/2 cup dairy sour cream dash of salt 1/2 cup whipping cream |
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Dissolve jello in 1 cup boiling water. Add marshmallows. Stir until melted. Add pineapple juice to jello. Blend cream cheese, sour cream, and salt. Stir in pineapple. Chill until partly set. Fold in whipped cream. Pour over set jello mixture. |
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1-3 oz. pkg. lemon jello 1 1/4 cup boiling water 1/2 cup pineapple juice 1/2 cup whipping cream, whipped 1/2 cup salad dressing |
1/2 cup diced redapples,unpeeled 1/2 cup crushed pineapple 1/2 cup diced celery 1 cup mini marshmallows
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Dissolve jello in boiling water. Add pineapple juice. When this begins to gel, add whipped cream. Mix salad dressing, apples, pineapple, celery, and marshmallows. Combine both mixtures. Chill until firm. |
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1-20 oz. can crushed pineapple, drain & reserve juice 2 tbsp. plain gelatin 1/2 cup cold water 1 cup pineapple juice |
3/4 cup sugar 1/2 pt. heavy whipped cream 1/2 lb. cottage cheese juice of 1 lemon |
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Drain pineapple, reserving juice. Soften gelatin in cold water. Combine fruit juices and heat. Dissolve gelatin and sugar in fruit juices. Chill. When gelatin mixture begins to thicken, add remaining ingredients. Pour into a mold. Chill until firm. |
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1-3 oz. box lime jello 1 cup hot water 1 cup mini marshmallows 1 can crushed pineapple |
1 cup shredded cabbage 1/2 cup chopped nuts 1 cup whipped cream 1/4 cup salad dressing |
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Dissolve jello with 1 cup hot water. Add marshmallows while jello is still hot. When thick, add the rest of ingredients. Refrigerate over night. |
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1 lb. linguine cooked & salted 1 1/2 bunches green onions 2 cucumbers, sliced |
1 1/2 cup fresh broccoli 16 oz. Italian dressing |
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Put cooked and salted linguine in colander and run cold water over it. Add other ingredients. Tastes best if prepared ahead. |
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2 servings; can be doubled or tripled. medium red new potatoes (about 17 oz.), halved lengthwise 1 lb. asparagus trimmed 1 tbsp. dijon mustard |
1 tbsp. fresh lemon juice 1/4 cup olive oil 2 tbsp. minced fresh chives salt and freshly ground pepper
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Cook potatoes in large pot of boiling water until just tender, about 20 minutes. Drain and cool slightly. Cook asparagus in large pot of boiling salted water until just crisp-tender, about 8 minutes. Drain. Refresh under cold water. Cut potatoes into wedges. Cut asparagus into 1 1/2-inch pieces. Toss vegetables together in large bowl. Combine mustard and lemon juice in small bowl. Gradually whisk in oil. Pour over vegetables. Add chives and toss to coat. Season with salt and freshly ground pepper. Serve salad warm or at room temperature. |
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2 tablespoons fresh lemon or lime juice 1/2 cup mayonnaise 12 ounces cooked lobster, cut into 1/2 inch pieces 1/4cup diced cucumber |
1/4 cup chopped onion 1/4 cup chopped celery 1/4cup chopped green pepper Salt and pepper to taste Dash hot pepper sauce |
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Combine the juice and mayonnaise. Gently toss with remaining ingredients. Chill. Serve in Lobster tails or on salad greens. Garnish with lemon slices if desired. Yields 6 servings |
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4 medium tomatoes (about 1-1/2lb.), cut into 1/2" cubes 1/3 cup olive oil 3 tbsp. red wine vinegar 2 tsp. basil 2 tsp. salt |
1/2 tsp. freshly ground black pepper 1 lb. spaghettini or vermicelli 1/2 cup minced parsley 1 cup grated parmesan or Romano |
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Combine tomatoes, oil, vinegar and seasonings. Refrigerate for at least an hour. Cook the pasta until al dente (just tender) and drain well. Toss the hot pasta with the cold marinated tomatoes to combine. Sprinkle with parsley and cheese. Serve at room temperature. SERVES 4 |
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1 1/2 pounds spinach 1 clove garlic, slivered 1/4 cup salad oil 1/2 cup red wine vinegar 1/2 teaspoon salt |
Dash pepper 3 hard-cooked eggs, chopped 4 slices bacon, crisply fried and crumbled |
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Wash spinach; remove stems and tear leaves into bite-size pieces. Dry; chill 2 hours. Let garlic stand in oil 1 hour; remove garlic. Just before serving, mix oil, vinegar, salt and pepper in large salad bowl. Add spinach and toss with dressing until leaves are well coated. Sprinkle with chopped eggs and crumbled bacon; toss. 10 SERVINGS. |
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2 bunches leaf lettuce, washed 4 slices bacon, diced 1/4 cup vinegar 1/3 cup chopped green onions |
1/4 teaspoon salt 1/8 teaspoon pepper 2 teaspoons sugar
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Just before serving, shred lettuce with knife (about 4 cups). In large skillet, fry bacon until crisp. Add vinegar; heat through. Remove skillet from heat; add lettuce and onion. Season with salt, pepper and sugar; toss 1 to 2 minutes until lettuce is wilted. Serve immediately to enjoy its peak flavor. 4 SERVINGS. VARIATION - Dill Wilted Lettuce: Stir 1/2 teaspoon dill weed and 1/2 teaspoon dry mustard into vinegar while heating. |
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1 medium-size red pepper 1/4 cup dark seedless or golden raisins 2 tablespoons cider vinegar 1 tablespoon brown sugar 1/4 cup mayonnaise |
1 tablespoon Dijon mustard 1/8 teaspoon coarse black pepper 1 medium-size McIntosh or Red Delicious apple 2 8-ounce packages shredded carrots
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1. Thinly slice red pepper. In 1-quart saucepan over high heat, heat red pepper, raisins, cider vinegar, and brown sugar to boiling. Reduce heat to low and simmer, uncovered, 3 to 5 minutes until red pepper is tender. Remove saucepan from heat; stir in mayonnaise, Dijon mustard, and black pepper. 2. Thinly slice unpeeled apple; place in medium bowl. Add shredded carrots and red-pepper mixture; toss to mix well. |
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