Sea Foam (Pear) Jello Salad

 

Sea Foam Salad (Pear) from the kitchen of Terrie Stephens

1 large pkg. lime Jello

1 quart pears

1 8 ounce pkg. cream cheese

1 pint whipping cream (whipped) – with 4 T. powder sugar added

 

Pour juice from pears into measuring cup and add enough water to make 2 cups total, and heat.

Dissolve lime Jello in heated juice.

Refrigerate until slightly set. (about _______ minutes)

Put pears in blender and blend.  Add softened cream cheese and blend again.

Whip the cream (with added 4 Tablespoons powdered sugar)

Add pear mixture to whipped cream and mix well.

Add Jello to pear mixture and mix well.

Pour into a 9 x 13 pan and refrigerate until set.

Optional -

Cut into pieces.  Put half of a maraschino cherry on top of each piece.

 

Cucumber Salad

Love this !!

Quinoa and Black Beans

Prep Time: 15 minutes
Cook Time: 35 minutes
Ready In: 50 minutes
10 servings

Ingredients:
1 tsp. vegetable oil
1 onion, chopped
3 cloves garlic: peeled and chopped
3/4 c. uncooked quinoa
1 1/2 c. vegetable broth
1 tsp. ground cumin
1/2 tsp. Cayenne pepper
salt and pepper
1 c. frozen corn kernels
2 (15 ounce) can black beans, rinsed and drained
1/2 c. chopped fresh cilantro

Directions:

1. Heat the oil in a medium sauce pan over medium heat.  Stir in the onion and garlic. and sauté until lightly browned.

2.  Mix quinoa into the sauce pan and cover with vegetable broth.  Season with cumin, cayenne pepper, salt and pepper.  Bring the mixture to a boil.  Cover, reduce heat, and simmer 20 minutes.

3.  Stir frozen corn into the sauce pan, and continue to simmer about 5 minutes until heated through.  Mix in the black beans and cilantro.

This recipe from allrecipes.com - submitted by 3LIONCUBS

Chicken Spinach Salad

Jill Judd brought this to our "snowmobile" friend get together.  It was a hit !

Zac even liked it !

1 small pkg. spinach
8 oz. bowtie pasta
2-4 Tablespoons sesame seeds
1/2 c. sunflower seeds
1 can sliced chestnuts (I diced them smaller)
3 chicken breasts (cooked and diced)
1 can bean sprouts

Dressing:

1/2 c. oil
1/2 c. sugar
1 tsp. salt
1 tsp. sesame seeds
3 Tablespoons soy sauce
2 Tablespoons seasoned rice vinegar
1/2 tsp. Sesame seed oil
1 tsp. fresh garlic (I used bottled)

Mix in spinach and dressing just before serving.

Tasty Vegan Pilaf

Quinoa (pronounced keen-WAH) has roughly the same amount of protein as milk.  It can be used like rice.  It was the principal grain crop in the Andes before the conquest of America.  This recipe copied from the Ogden Standard Examiner, by Jill Wendholt Silva

1 c. Quinoa (I found mine in a little box in the rice aisle)
2 tsp. olive oil
1/2 medium onion, chopped
3 cloves garlic, minced
1 c. vegetable stock (I used chicken broth)
1 1/2 c. water
1/3 c. chopped dry-pack sun-dried tomatoes
2 T. lemon juice
1 tsp. dried basil leaves
1/4 tsp. salt
1/2 tsp. pepper
2 c. chopped broccoli florets, or frozen chopped broccoli, partially thawed and drained
2 T. minced fresh parsley
2 T. freshly grated Parmesan cheese
2 T. sliced or slivered almonds, toasted.

Place Quinoa in a fine mesh sieve and rinse well; set aside to drain.
Heat olive oil in a 3 quart sauce pan over medium-high heat.  Add onion and garlic and cook, stirring frequently, until onion is tender.
Stir in stock, water, sun-dried tomatoes, lemon juice, basil, salt and pepper.  Cover and heat to a boil.
Stir in Quinoa. Cover, reduce heat to low and simmer for 10 to 15 minutes, or until thickened and most of the water is absorbed.
Increase heat to medium. Stir in broccoli.  Cover and cook 5 to 7 minutes or until broccoli is crisp-tender, stirring occasionally.
Spoon into serving bowl.  Garnish with parsley, Parmesan and almonds.  Serves 8.

Per 1/2 cup: 148 calories (25% from fat), 4 grams total fat, 25 grams carbohydrates, 6 grams protein, 3 grams fiber, 348 milligrams sodium.  This equals 4 Weight Watcher Points per 1/2 c.  This would be a Power Food.

To toast almonds, preheat oven to 350 degrees and spread in a single layer on a baking sheet.  Bake almonds 5 to 7 minutes or until golden.

Dorito Salad

1 head of lettuce (chopped)
2-3 tomatoes (chopped)
1 ducumber (sliced)
1 can sliced olives
1 c. shredded cheese
1 bag Nacho Cheese Doritos
1 bottle Catalina Salad Dressing

Combine the above ingredients together, EXCEPT the Doritos.  Add Doritos just before serving - any sooner, and they will get too soggy.  This salad DOES NOT KEEP.

Spaghetti Pasta Salad

1 1/2 to 2 lbs. Spaghetti (cooked, drained and cooled)
1 large bottle of Italian dressing
1 whole bottle of Salad Supreme
2 small succhini (sliced & quartered)
2 bunches of green onions (chopped)
1 green pepper (chopped)
7 - 8 tomatoes (chopped and diced)

Mix all together

Fruit Salad

From the kitchen of Cindy Bangerter

1 - 20oz. can of chunk pineapple (drained - but save juice for later)
1/4 c. margarine
1/4 c. sugar
1 T. lemon juice
2 T. cornstarch
2 T. water
1 c. mayonnaise
8 c. chopped apples (red and green - don't peel)
2 c. green grapes
2 c. red grapes
2 t. poppy seeds
3/4 c. chopped pecans

Drain juice from pineapple and mix with the margarine, sugar, lemon juice, cornstarch, and water.  Bring to a boil until thickened.  Chill in fridge.  Mix with mayonnaise.  then add the fruit, etc.

Pistachio Jello Salad - EASY !

1 pkg. Pistachio Instant Pudding
1 7oz. Cool Whip
1 carton cottage cheese
1 sm. can crushed pineapple

Mix Jello and Cool Whip together.  Let set for a few minutes.  Add cottage cheese and crushed pineapple.  Place in refrigerator until ready to use.

Broccoli Salad

2 heads of cauliflower
4 bunches of broccoli
1/2 lb. crisp cooked bacon
1/2 c. red onion (optional)
1/2 c. raisins (optional)
1/2 c. grated cheese (optional)
1/2 c. chopped cashews (optional)

**It's better if you don't go all "optional" :)
Dressing for the salad is made from:

1c. mayonnaise
1/2 c. sigar
2 tsp. lemon juice

Cut the cauliflower and broccoli into bite size pieces, and mix with raisins, nuts, onion and dressing and put in refrigerator over night.  cook and refrigerate the bacon the night before also.

add the bacon and grated cheese just before serving.

Chicken Pasta Salad

From the kitchen of Janene Walker

1 8oz. pkg Bow Tie Pasta
1 8oz. pkg Colored Spiral Pasta
1 c. sliced almonds
2 c. red grapes
2 c. chopped celery
4 chicekn breasts (cooked and cut ups)
3 green onions (chopped)
1 can pineapple tidbits

Dressing:  1 - 16 oz. bottle of Coleslaw Dressing mixed with 1 c. mayonnaise