The weather has played a few tricks on us but I still believe salads are in order. Come with me to the kitchen and let’s make some tasty salads. This week, I’m using “A Taste Of Heaven” from New Hope United Methodist Church in Rutherfordton.
JEAN HENDERSON shares her recipe for Pineapple Salad. 1 large can pineapple; 3 tablespoons sugar; 2 tablespoons flour; 1/4 cup nuts (your choice); 1 tablespoon butter; 2 eggs; 1 dozen marshmallows. Drain pineapple (I used chunks) and reserve juice; put in serving dish with nuts and cut marshmallows. Mix juice, sugar, flour and eggs in double boiler; boil until thick. Add butter to juice mixture and set aside to cool. Pour sauce over pineapple mixture. Mix well gently and refrigerate until ready to eat. This is a great salad to start a meal.
MARTHA THOMPSON offers a unique Macaroni Salad with a twist. I tried it and really enjoyed it. I think you will like it too. 1 pound elbow macaroni; 1 1/2 cups mayonnaise; 1/2 cup sour cream; 1 tablespoons chopped onion; 1/4 to 1/2 cup chopped bell pepper (fine chop); 1 tablespoon parsley flakes; 8-ounces pickle relish; 2-ounce jar pimento, drained; 1/2 cup milk; 1 teaspoon salt. Cook macaroni until done; drain water and rinse in strainer. Make sure to drain well. Mix with other ingredients; stir well. Let cool in refrigerator before serving.
Summer Slimmer Salad
Watching your weight? Try DOROTHY DECK’S Summer Slimmer Salad. This is very easy and great for a late night treat that doesn’t add a lot of weight. It’s also good anytime. 1 large carton cottage cheese (your choice of curds); 1 box orange Jello; 1 can mandarin oranges, drained; 1 small can pineapple tidbits, drained; 1 carton Cool Whip. Mix cottage cheese with dry Jello, add other ingredients; chill and serve. This is so convenient and very enjoyable.
Easy recipes this week. Now get in the kitchen and show the love.