FRUIT SALAD RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= AMBROSIA SALAD 1 CAN (11 OUNCES) MANDARIN ORANGE SEGMENTS, DRAINED 1 MEDIUM APPLE, CHOPPED 2 MEDIUM BANANAS, SLICED 1/4 CUP CHOPPED SUGARED DATES 2 TABLESPOONS FRUIT SALAD DRESSING LETTUCE CUPS PLAIN OR TOASTED COCONUT, IF DESIRED TOSS ORANGE SEGMENTS, APPLE, BANANAS, DATES AND SALAD DRESSING. SERVE IN LETTUCE CUPS. SPRINKLE SALADS WITH COCONUT. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE SALAD 8 APPLES, PEELED AND DICED 2 CUPS FINELY CUT CELERY 1 1/2 CUPS CHOPPED PECANS DRESSING 1 EGG 1 CUP WATER 1/2 CUP SUGAR 1 TEASPOON MUSTARD PINCH OF SALT 1 TEASPOON BUTTER 1 TABLESPOON FLOUR 1/2 CUP OF VINEGAR MIX APPLES, CELERY, AND PECANS TOGETHER. COVER AND MIX WITH THE DRESSING. DRESSING: MIX ALL INGREDIENTS IN THE DRESSING IN THE FOLLOWING ORDER: EGG, WATER, SUGAR, MUSTARD, SALT, VINEGAR, FLOUR AND BUTTER. COOK ON LOW HEAT UNTIL THICK AND CLEAR, STIRRING CONSTANTLY TO PREVENT SCORCHING. COOL AND POUR OVER APPLES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE TUNA TOSS 1 MEDIUM HEAD LETTUCE, TORN IN BITE SIZE PIECES (4 CUPS) 2 CUPS DICED UNPARED APPLE 1 11 OUNCE CAN MANDARIN ORANGES, DRAINED 1 6 1/2 OR 7 OUNCE CAN TUNA, DRAINED AND BROKEN IN CHUNKS 1/3 CUP COARSELY CHOPPED WALNUTS 1/2 CUP MAYONNAISE OR SALAD DRESSING 2 TEASPOONS SOY SAUCE 1 TEASPOON LEMON JUICE IN LARGE SALAD BOWL, COMBINE LETTUCE, APPLE, ORANGES, TUNA, AND NUTS; TOSS TOGETHER. COMBINE MAYONNAISE, SOY SAUCE, AND LEMON JUICE; MIX WELL; TOSS DRESSING GENTLY WITH SALAD. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= AVOCADO BOWL TEAR 1 SMALL HEAD LETTUCE, 1/2 HEAD CURLY ENDIVE IN BITE SIZE PIECES INTO SALAD BOWL. PEEL 2 AVOCADOS AND SLICE INTO BOWL; ADD 1 CUP EACH GRAPEFRUIT AND ORANGE SECTIONS. ADD POMEGRANATE SEEDS, IF DESIRED. TOSS WITH ENOUGH FRENCH SALAD DRESSING TO COAT. SERVES 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BANANA NUT SALAD CUT 2 BANANAS IN HALF CROSSWISE; ARRANGE EACH HALF ON GREENS. COMBINE 1/4 CUP MAYONNAISE, 1 TABLESPOON PEANUT BUTTER, AND 1 TABLESPOON HONEY; SPOON OVER BANANAS. SPRINKLE WITH 1/4 CUP CHOPPED NUTS. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLUE CHEESE FRUIT SALAD CUT 1 PINEAPPLE INTO CHUNKS; PLACE IN SHALLOW GLASS DISH. SPRINKLE WITH 1/3 CUP SUGAR; COVER AND CHILL. REMOVE PITS FROM 1/2 POUND DARK SWEET CHERRIES. ARRANGE CRISP LETTUCE ON LARGE PLATTER. DRAIN PINEAPPLE IF NECESSARY; PLACE ON LETTUCE WITH CHERRIES. ACCOMPANY WITH BOWL OF CRUMBLED BLUE CHEESE AND CRUET OF SALAD DRESSING. POUR DRESSING OVER FRUIT AND SPRINKLE WITH CHEESE. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CABBAGE FRUIT SALAD W/SOUR-CREAM DRESSING (05-11-93) (1:00) SERVINGS: 4 2 C CABBAGE; RAW, SHREDDED 1 EA APPLE; MED., DICED, UNPEELED 1 T LEMON JUICE 1/2 C RAISINS 1/4 C PINEAPPLE JUICE 1 1/2 T LEMON JUICE 1/4 T SALT 1 T SUGAR 1/2 C SOUR CREAM PREPARE CABBAGE AND APPLE. USE 1 T LEMON JUICE TO WET DICED APPLE TO PREVENT DARKENING. TOSS CABBAGE, RAISINS, AND APPLE. MIX FRUIT JUICES, SALT, AND SUGAR. ADD SOUR CREAM, STIR UNTIL SMOOTH; ADD TO SALAD AND CHILL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CALIFORNIA WALDORF SALAD (11-12-92) (20:52) 1 (16 OUNCE) CAN FRUIT COCKTAIL 1/4 CUP OIL 1/4 CUP WHITE WINE VINEGAR 1 TABLESPOON DIJON MUSTARD 1 TABLESPOON HONEY 1/2 MEDIUM GREEN APPLE, SLICED 1/3 CUP SEEDLESS RAISINS 1/2 RED ONION, THINLY SLICED 1/3 CUP WALNUTS HALVES, TOASTED 6 CUPS TORN LETTUCE LEAVES DRAIN FRUIT RESERVING 1/4 CUP JUICE. IN SMALL BOWL COMBINE JUICE, OIL, VINEGAR, MUSTARD AND HONEY. COMBINE REMAINING INGREDIENTS AND TOSS WITH DRESSING JUST BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CANTALOUPE FRUIT SALAD (03/03/94) (13:26) SERVINGS: 6 2 EA MED. CANTALOUPES * 1 C FINELY CHOPPED CASHEWS 1 EA LARGE PINEAPPLE ** 1 EA LARGE APPLE *** 1 C RAISINS 1 X LOW-FAT YOGURT 1 C FRESH SHREDDED COCONUT * REMOVE RIND AND SEEDS FROM CANTALOUPE ** CORED, PEELED, AND CUT INTO SMALL CHUNKS. *** CORED AND CUT INTO SMALL CHUNKS. CUT THE CANTALOUPES INTO SMALL CHUNKS AND MIX WITH ALL THE OTHER FRUITS AND THE CASHEWS IN A LARGE SALAD BOWL. SCOOP YOGURT INTO INDIVIDUAL SERVING BOWLS AND PASS THE FRUIT SALAD. STIR TO COAT AND EAT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHERRY SALAD (02/17/94) (13:38) YIELD: 1 SERVINGS 1 CN CHERRY PIE FILLING 1 CN EAGLE BRAND MILK 1 CN FRUIT COCKTAIL, DRAINED 1 CN CRUSHED PINEAPPLE, DRAINED 1 LG CARTON OF COOL WHIP 1/2 C PECANS, CHOPPED MIX ALL INGREDIENTS AND REFRIGERATE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CINNAMON-APPLE SALAD DISSOLVE TWO 3 OUNCE PACKAGES LEMON FLAVORED GELATIN AND 1/2 CUP RED CINNAMON CANDIES IN 3 CUPS BOILING WATER. STIR IN 2 CUPS UNSWEETENED APPLESAUCE, 1 TABLESPOON LEMON JUICE, AND DASH SALT. CHILL UNTIL PARTIALLY SET. ADD 1/2 CUP BROKEN WALNUTS. POUR INTO 8 X 8 X 2 INCH PAN. BLEND TWO 3 OUNCE PACKAGES CREAM CHEESE, SOFTENED, 1/4 CUP MILK, AND 2 TABLESPOONS MAYONNAISE; SPOON ATOP. SWIRL THROUGH SALAD TO MARBLE. CHILL UNTIL FIRM. SERVES 9. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CITRUS RICE SALAD (07/02/92) (1:30) 1 CAN (11 OUNCES) MANDARIN ORANGES 1 CUP WATER 1/4 CUP RAISINS 1/4 TEASPOON SALT 1/4 TEASPOON PEPPER 1/4 TEASPOON DRIED TARRAGON 1 1/2 CUPS INSTANT BROWN RICE 1 CUCUMBER PEELED, SEEDED AND SLICED 1/4 CUP THINLY SLICED CELERY 1/4 CUP THINLY SLICED GREEN ONIONS 1/4 CUP TOASTED CHOPPED PECANS 1/4 CUP PLAIN YOGURT DRAIN ORANGES, RESERVING JUICE. MIX JUICE, WATER, RAISINS AND SPICES IN SAUCEPAN. BRING TO A BOIL. REDUCE HEAT TO LOW; COVER AND SIMMER 5 MINUTES. SPREAD IN SHALLOW PAN; FREEZE 10 MINUTES TO QUICKLY COOL RICE. TOSS WITH REMAINING INGREDIENTS. MAKES 5 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CLASSIC WALDORF SALAD COMBINE 2 CUPS DICED APPLE, 1 CUP 1 INCH JULIENNE CELERY STICKS, AND 1/2 CUP BROKEN WALNUTS. BLEND IN 1/4 CUP MAYONNAISE, 1 TABLESPOON SUGAR, 1/2 TEASPOON LEMON JUICE, AND DASH SALT. FOLD IN 1/2 CUP WHIPPING CREAM, WHIPPED; FOLD DRESSING INTO APPLE MIXTURE; CHILL. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRAN-RASPBERRY RING 1 3 OUNCE PACKAGE RASPBERRY FLAVORED GELATIN 1 3 OUNCE PACKAGE LEMON FLAVORED GELATIN 1 1/2 CUP BOILING WATER 1 10 OUNCE PACKAGE FROZEN RASPBERRIES 1 14 OUNCE JAR (1 1/3 CUPS) CRANBERRY-ORANGE RELISH 1 7 OUNCE BOTTLE (ABOUT 1 CUP) LEMON-LIME CARBONATED BEVERAGE DISSOLVE RASPBERRY AND LEMON FLAVORED GELATIN IN 1 1/2 CUPS BOILING WATER. STIR IN FROZEN RASPBERRIES, BREAKING UP LARGE PIECES WITH FORK. ADD CRANBERRY ORANGE RELISH. CHILL UNTIL COLD BUT NOT SET. CAREFULLY POUR IN LEMON LIME CARBONATED BEVERAGE; STIR GENTLY. CHILL UNTIL PARTIALLY SET. TURN INTO A 6 OR 6 1/2 CUP RING MOLD. CHILL UNTIL FIRM. UNMOLD ON CRISP GREENS. MAKES 8 TO 10 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRANBERRY FRUIT SALAD (12/26/93) (2:04) 1 6-OUNCE PACKAGE RASPBERRY GELATIN 2 CUPS BOILING WATER 1 16-OUNCE CAN JELLIED CRANBERRY SAUCE 1 8 3/4 OUNCE CAN CRUSHED PINEAPPLE 3/4 CUP FRESH ORANGE JUICE 1 TABLESPOON FRESH LEMON JUICE 1/2 CUP CHOPPED WALNUTS DISOLVE GELATIN IN BOILING WATER. BREAK UP AND STIR IN CRANBERRY SAUCE, UNDRAINED PINEAPPLE, ORANGE JUICE, LEMON JUICE, AND NUTS. POUR INTO A SHALLOW CASEROLE DISH. CHILL UNTIL FIRM. CUT INTO SQUARES AND SERVE ON LETTUCE LEAVES WITH SALAD DRESSING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRANBERRY WALDORF SALAD 1 1/2 CUPS DICED UNPARED APPLE 1 CUP DICED CELERY 1/3 CUP COARSELY CHOPPED NUTS 1/2 CUP MAYONNAISE OR SALAD DRESSING CRISP GREENS COMBINE APPLE, CELERY, NUTS AND MAYONNAISE; TOSS. SPOON EACH SERVING WALDORF SALAD ONTO 1 SLICE CHILLED CRANBERRY SAUCE. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAMY FRUIT SALAD 1 CAN ( 8 3/4 OUNCES) FRUIT COCKTAIL, DRAINED 2 BANANAS, PEELED AND SLICED CROSSWISE 1 SMALL UNPARED APPLE, DICED 1/2 CUP SEEDLESS GREEN GRAPES, HALVED 5 MARASCHINO CHERRIES, HALVED 1/4 CUP MINIATURE MARSHMALLOWS 1/2 CUP WHIPPING CREAM, WHIPPED STRAWBERRIES IN LARGE BOWL, COMBINE FRUIT COCKTAIL, BANANAS, APPLE, GRAPES, CHERRIES AND MARSHMALLOWS. FOLD IN WHIPPED CREAM; REFRIGERATE. JUST BEFORE SERVING, GARNISH SALAD WITH STRAWBERRIES. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAMY FRUIT SALAD 1 (10-23-92) (2:38) 1 LARGE RED DELICIOUS APPLE, CORED AND DICED, ABOUT 1 1/2 CUPS 1 MEDIUM SIZE BANANA, SLICED, ABOUT 1 CUP 1 SEEDLESS ORANGE, PEELED AND CUT INTO SECTIONS, ABOUT 1 CUP JUICE RESERVED 1/2 CUP GREEN SEEDLESS GRAPES 1 8 OUNCE CONTAINER LOW FAT STRAWBERRY-BANANA YOGURT COMBINE APPLE, BANANA, ORANGE SECTIONS AND GRAPES IN MEDIUM BOWL. TOSS WELL WITH RESERVED ORANGE JUICE AND YOGURT. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DATE WALDORF SALAD 1/2 CUP DICED CUT UP DATES 1 1/2 CUPS DICED UNPARED APPLE 1 CUP DICED CELERY 1/3 CUP COARSELY CHOPPED NUTS 1/2 CUP MAYONNAISE OR SALAD DRESSING CRISP GREENS COMBINE APPLE, DATES, CELERY, NUTS AND MAYONNAISE; TOSS. SERVE ON CRISP GREENS. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DOUBLE APPLE SALAD POUR 1 CUP BOILING CIDER OR APPLE JUICE OVER ONE 3 OUNCE PACKAGE ORANGE FLAVORED GELATIN AND 1/2 TEASPOON SALT; STIR UNTIL GELATIN IS DISSOLVED. ADD 1 CUP CIDER OR APPLE JUICE; CHILL UNTIL PARTIALLY SET. ADD 1 CUP SMALL STRIPS OF APPLE, 1/4 CUP DICED CELERY, AND 1/4 CUP COARSELY BROKEN WALNUTS. SPOON INTO A 3 CUP RING MOLD. CHILL SALAD SEVERAL HOURS OR OVERNIGHT UNTIL FIRM. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DOUBLE RASPBERRY SALAD (05/19/93) (3:18) SERVINGS: 8 1 PK RASPBERRY JELLO 1 C BOILING WATER 1 PK FROZEN RASPBERRIES 1 CN WHOLE CRANBERRIES DISSOLVE JELLO IN BOILING WATER. MIX IN RASPBERRIES AND CRANBERRIES. CHILL UNTIL FIRM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FESTIVAL PEACH SALAD 1/3 CUP CREAMED COTTAGE CHEESE (SMALL CURD) 1 TABLESPOON TOASTED SLIVERED BLANCHED ALMONDS 1 TABLESPOON CHOPPED MARASCHINO CHERRIES, DRAINED 2 FRESH OR CANNED PEACH HALVES 2 TABLESPOONS FLAKED COCONUT CRISP GREENS MIX COTTAGE CHEESE, ALMONDS AND CHERRIES, FILL CENTERS OF PEACH HALVES WITH COTTAGE CHEESE MIXTURE; SPRINKLE WITH COCONUT. ARRANGE ON CRISP GREENS. MAKES 2 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FIVE CUP FRUIT SALAD (05/19/93) (3:16) SERVINGS: 8 11 OZ CAN MANDARIN ORANGES, DRAINED 13 1/2 OZ CAN PINEAPPLE CHUNKS, DRAINED 1/2 C JUICE FROM PINEAPPLE 1 1/2 C MINIATURE MARSHMALLOWS 2 C SOUR CREAM 3 1/2 OZ FLAKED COCONUT 1 X GRAPES/CHERRIES FOR GARNISH COMBINE ALL INGREDIENTS EXCEPT GARNISH, AND CHILL SEVERAL HOURS OR OVERNIGHT. SERVE ON LETTUCE CUPS GARNISHED WITH GRAPES OR CHERRIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRESH FRUIT SALAD FOR EACH SERVING, ARRANGE ON LEAF LETTUCE 2 WATERMELON WEDGES, 3 CANTALOUPE BALLS, 2 PLUM HALVES AND A CLUSTER OF GRAPES. SPOON ON LEMON YOGURT AND GARNISH WITH WATERCRESS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRESH FRUIT SALAD 1 FOR EACH SERVING, ARRANGE ON BOSTON LETTUCE 3 SLICES HONEYDEW MELON, 3 OR 4 DARK SWEET CHERRIES AND 1 PEACH HALF; FILL PEACH HALF WITH SWEETENED BLUEBERRIES. DRIZZLE WITH LIME DRESSING (BELOW) LIME DRESSING BEAT UNTIL SMOOTH 1/3 CUP EACH HONEY, SALAD OIL AND FROZEN LIMEADE CONCENTRATE, THAWED, AND 1/2 TEASPOON EACH CELERY SEED AND POPPY SEED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROSTED CRANBERRY SALAD 1 13 1/2 OUNCE CAN CRUSHED PINEAPPLE 2 3 OUNCE PACKAGES LEMON FLAVORED GELATIN 1 7 OUNCE BOTTLE GINGER ALE 1 1 POUND CAN (2 CUPS) JELLIED CRANBERRY SAUCE 1 2 OUNCE PACKAGE DESSERT TOPPING MIX 1 8 OUNCE PACKAGE CREAM CHEESE, SOFTENED 1/2 CUP CHOPPED PECANS DRAIN PINEAPPLE, RESERVING SYRUP; ADD WATER TO MAKE 1 CUP; HAT TO BOILING. DISSOLVE GELATIN IN HOT LIQUID; COOL. GENTLY STIR ON GINGER ALE; CHILL UNTIL PARTIALLY SET. BLEND PINEAPPLE AND CRANBERRY SAUCE; FOLD INTO GELATIN. TURN INTO 9 X 9 X 2 INCH DISH; CHILL FIRM. PREPARE TOPPING ACCORDING TO PACKAGE. BLEND IN CHEESE; SPREAD OVER GELATIN. TOAST NUTS IN 1 TABLESPOON BUTTER AT 350 DEGREES FOR 10 MINUTES; SPRINKLE ATOP; CHILL. SERVES 9. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROSTY FRUIT SALAD 1 PACKAGE (8 OUNCES) NEUFCHATEL CHEESE, SOFTENED 1 CUP DAIRY SOUR CREAM 1/4 CUP SUGAR 1/4 TEASPOON SALT 1 CAN (17 OUNCES) APRICOT HALVES, DRAINED AND HALVED 1 CAN (8 3/4 OUNCES) CRUSHED PINEAPPLE, DRAINED 1 CAN (16 OUNCES) PITTED DARK SWEET CHERRIES, DRAINED 1 CUP MINIATURE MARSHMALLOWS CRISP GREENS OR WATERCRESS IN LARGE MIXER BOWL, BEAT CHEESE UNTIL SMOOTH. BLEND IN SOUR CREAM, SUGAR AND SALT ON LOW SPEED. STIR IN FRUIT AND MARSHMALLOWS. POUR INTO 6 TO 8 INDIVIDUAL MOLDS OR INTO 4 1/2 CUP MOLD. FREEZE AT LEAST 8 HOURS. TEN MINUTES BEFORE SERVING UNMOLD ON CRISP GREENS. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROZEN CHERRY PINEAPPLE SALAD 1 CAN (16 OUNCES) PITTED DARK SWEET CHERRIES, DRAINED (RESERVE SYRUP) 1 CAN (8 1/4 OUNCES) CRUSHED PINEAPPLE, DRAINED (RESERVE SYRUP) 2 TABLESPOONS LEMON JUICE 1 PACKAGE (3 OUNCES) CHERRY FLAVORED GELATIN 1 PACKAGE (3 OUNCES) CREAM CHEESE 1/2 CUP CHOPPED PECANS 1 BOTTLE (6 OUNCES) CARBONATED COLA BEVERAGE SALAD GREENS HEAT 1/2 CUP COMBINED RESERVED SYRUPS AND THE LEMON JUICE UNTIL MIXTURE BOILS. POUR BOILING SYRUP ON GELATIN IN LARGE BOWL, STIR UNTIL GELATIN IS DISSOLVED. COOL TO ROOM TEMPERATURE. CUT CREAM CHEESE INTO SMALL PIECES. STIR CHEESE, FRUIT, PECANS AND COLA INTO GELATIN MIXTURE. CHILL UNTIL SLIGHTLY THICKENED. SPOON MIXTURE INTO 12 PAPER LINED MUFFIN CUPS. WRAP AND LABEL; FREEZE AT LEAST 24 HOURS BUT NO LONGER THAN 2 MONTHS. ABOUT 30 MINUTES BEFORE SERVING, REMOVE SALADS FROM FREEZER. REMOVE SALADS FROM CUPS; SERVE ON GREENS. GARNISH WITH PARSLEY IF DESIRED. MAKES 12 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROZEN COCKTAIL SALAD 2 CUPS DAIRY SOUR CREAM 3/4 CUP SUGAR 1 TABLESPOON PLUS 1 TEASPOON LEMON JUICE 1 CAN (30 OUNCES) FRUIT COCKTAIL, DRAINED 2 MEDIUM BANANAS, SLICED 1/2 CUP COARSELY CHOPPED WALNUTS 1 JAR (10 OUNCES) MARASCHINO CHERRIES (3/4 CUP), HALVED MIX SOUR CREAM, SUGAR AND LEMON JUICE; STIR IN REMAINING INGREDIENTS. POUR INTO 2 REFRIGERATOR TRAYS. FREEZE 24 HOURS OR UNTIL FIRM. MAKES 16 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROZEN CRANBERRY-PINEAPPLE SALAD 1 CAN 20 1/2 OUNCE) CRUSHED PINEAPPLE, WELL DRAINED 1 CAN (16 OUNCE) WHOLE CRANBERRY SAUCE 1 CUP DAIRY SOUR CREAM 1/2 CUP COARSELY CHOPPED PECANS MIX ALL INGREDIENTS THOROUGHLY. POUR INTO REFRIGERATOR TRAY. FREEZE AT LEAST 3 HOURS OR UNTIL FIRM. THIRTY MINUTES BEFORE SERVING, REMOVE TRAY FROM FREEZER TO REFRIGERATOR. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROZEN FRUIT SLICES 2 3 OUNCE PACKAGES CREAM CHEESE, SOFTENED 1 CUP MAYONNAISE OR SALAD DRESSING 1 1 POUND 14 OUNCE CAN (3 1/2 CUPS) FRUIT COCKTAIL, WELL DRAINED 1/2 CUP DRAINED MARASCHINO CHERRIES, QUARTERED 2 1/2 CUPS MINIATURE MARSHMALLOWS 1 CUP WHIPPING CREAM, WHIPPED BLEND CHEESE AND MAYONNAISE. STIR IN FRUITS AND MARSHMALLOWS. FOLD IN WHIPPED CREAM. TINT WITH A FEW DROPS RED FOOD COLORING OR MARASCHINO CHERRY JUICE, IF DESIRED. POUR INTO TWO 1 QUART ROUND ICE CREAM CONTAINERS OR REFRIGERATOR TRAYS. FREEZE FIRM, ABOUT 6 HOURS OR OVERNIGHT. TO SERVE, LET STAND OUT A FEW MINUTES, THEN REMOVE FROM CONTAINERS; SLICE. SERVES 10 TO 12. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUIT SALAD (11-14-93) (13:20) 1 CANTALOUPE MELON, CUBED 1 LB SEEDLESS GRAPES 1 HONEYDEW MELON, CUBED 4 PEACHES, CUBED 2 BASKETS STRAWBERRIES, SLICED 1 LEMON, JUICED OR 2 ORANGES, PEELED AND WEDGED 1 C YOGURT, ANY FRUIT FLAVOR 1/2 WATERMELON, CUBED (OPTIONAL) STIR FRUIT PIECES TOGETHER BY HAND. SQUEEZE JUICE OF LEMON OVER ALL, OR STIR IN YOGURT. FOR A SPECIAL OCCASION: COMBINE 1/8 CUP PURE MAPLE SYRUP WITH ONE OUNCE VODKA AND POUR OVER SALAD. SERVES 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUIT SALAD WITH NUTS (05-12-93) (22:28) SERVINGS: 4 1 EA HONEYDEW MELON; SMALL 2 EA ORANGES 1 C BLUE GRAPES 1 X LETTUCE LEAVES 12 EA WALNUT HALVES ----------------------------------DRESSING---------------------------------- 8 OZ YOGURT; (1 CONTAINER) 1 T LEMON JUICE 1 T ORANGE JUICE 1 T TOMATO CATSUP 2 T EVAPORATED MILK 1 X SALT; DASH 1 X WHITE PEPPER; DASH SCOOP OUT MELON WITH MELON BALLER. CUT PEEL FROM ORANGES, REMOVE WHITE MEMBRANE, AND SLICE CROSSWISE. CUT GRAPES IN HALF AND REMOVE SEEDS. LINE A GLASS BOWL WITH LETTUCE LEAVES; ARRANGE MELON BALLS, ORANGE SLICES, GRAPES, AND WALNUTS IN LAYERS ON TOP OF LETTUCE. MIX AND BLEND WELL ALL INGREDIENTS FOR THE DRESSING. ADJUST SEASONINGS. POUR DRESSING OVER FRUIT. LET SALAD INGREDIENTS MARINATE FOR 30 MINUTES. TOSS SALAD JUST BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUITED CHICKEN SALAD CHEESE PASTRY SHELLS HEAT OVEN TO 475 DEGREES. PREPARE PASTRY FOR TWO CRUST PIE AS DIRECTED ON 1 PACKAGE OF PIE CRUST MIX EXCEPT STIR 1 CUP SHREDDED CHEDDAR CHEESE BEFORE ADDING WATER. DIVIDE DOUGH INTO 12 EQUAL PARTS. ROLL EACH PART INTO 6 INCH CIRCLE. EASE CIRCLES INTO 4 1/2 INCH TART PANS. FLUTE EDGES. PRICK THOROUGHLY TO PREVENT PUFFING; PLACE ON BAKING SHEET. BAKE 8 TO 10 MINUTES. COOL BEFORE REMOVING FROM PANS. MAKES 12 TART SHELLS. 4 CUPS CUT UP COOKED CHICKEN 2 CUPS DICED CELERY 2 TABLESPOONS LEMON JUICE SALT AND PEPPER 1/2 CUP DAIRY SOUR CREAM 1/2 CUP MAYONNAISE OR SALAD DRESSING 2 CUPS HALVED SEEDLESS GREEN GRAPES 1 CUP TOASTED SLIVERED BLANCHED ALMONDS BAKE CHEESE PASTRY SHELLS. TOSS CHICKEN, CELERY, LEMON JUICE, SALT AND PEPPER. MIX IN SOUR CREAM AND MAYONNAISE. CAREFULLY FOLD IN GRAPES. COVER AND CHILL. JUST BEFORE SERVING, SPOON CHICKEN MIXTURE INTO PASTRY SHELLS. SPRINKLE WITH ALMONDS. MAKES 12 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUITED CHICKEN MACARONI SALAD 1 1/2 CUPS (6 OUNCES) UNCOOKED ELBOW MACARONI 1 1/2 CUPS CUT UP COOKED CHICKEN OR TURKEY 1 CUP SEEDLESS GREEN GRAPES 1 CAN (8 OUNCES) WATER CHESTNUTS, CHOPPED 1 CAN (11 OUNCES) MANDARIN ORANGE SEGMENTS, DRAINED 1/2 CUP MAYONNAISE OR SALAD DRESSING 1/2 TEASPOON SALT OR 1 TEASPOON SOY SAUCE 1/4 TEASPOON CURRY POWDER COOK MACARONI AS DIRECTED ON PACKAGE. RINSE IN COLD WATER; DRAIN AND REFRIGERATE. MIX CHICKEN, GRAPES, WATER CHESTNUTS AND ORANGE SEGMENTS. MIX REMAINING INGREDIENTS; TOSS WITH CHILLED MACARONI AND THE CHICKEN MIXTURE. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUITED SPINACH SALAD (08-14-93) (13:41) SERVINGS: 10 1/4 C VINEGAR, WHITE WINE 2 T HONEY 3 T OIL, SALAD 1 T POPPY SEED 1/2 T MUSTARD, DRY 8 C SPINACH, FRESH, TORN 1 X PAPAYA, MEDIUM * 1 1/2 C GRAPES, SEEDLESS, HALVED * PAPAYA, SEEDED, PEELED, AND CUBED, OR 2 MEDIUM PEARS, CORED, PEELED AND CUBED --------------------------------------------------------------------- ---- PER SERVING: 85 CAL., 2G PRO., 11G CARBO., 4G FAT, 0MG CHOL., 33MG SODIUM IN A SCREW TOP JAR COMBINE VINEGAR, OIL, HONEY, POPPY SEED, AND DRY MUSTARD COVER; SHAKE WELL TO MIX. COMBINE SPINACH, PAPAYA OR PEARS, AND GRAPES. SHAKE DRESSING AGAIN AND POUR OVER SALAD. TOSS TO COAT. SERVE IMMEDIATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUITY CHICKEN RICE SALAD (11-06-92) (3:03) IBM 1/4 CUP RED WINE VINEGAR 2 TABLESPOONS HONEY 1 TABLESPOON OIL 1 TEASPOON SUGAR 1/4 TEASPOON SALT 1 1/4 CUP WATER 1 1/2 CUPS INSTANT BROWN RICE 1/2 CUP DICED CARROTS 1/2 CUP RAISINS 2 CUPS COOKED AND DICED CHICKEN 1 CUP GREEN SEEDLESS GRAPES 2 TABLESPOONS CHOPPED TOASTED ALMONDS 1 TABLESPOON CHOPPED PARSLEY MIX VINEGAR, HONEY, OIL, SUGAR AND SALT IN SMALL BOWL; SET ASIDE. IN MEDIUM SAUCEPAN BRING WATER, CARROTS AND RAISINS TO BOIL. STIR IN RICE. RETURN TO BOIL. COVER, REDUCE HEAT AND SIMMER 5 MINUTES. REMOVE FROM HEAT AND STIR. COVER AND LET STAND 5 MINUTES. STIR IN REMAINING INGREDIENTS. POUR INTO SERVING BOWL. ADD HONEY DRESSING AND TOSS. REFRIGERATE AT LEAST ONE HOUR BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GINGER FRUIT FREEZE MIX ONE 3 OUNCE PACKAGE CREAM CHEESE, SOFTENED, 3 TABLESPOONS MAYONNAISE, 1 TABLESPOON LEMON JUICE, AND 1/4 TEASPOON SALT. STIR IN 1/2 CUP CHOPPED PRESERVED KUMQUATS, 1/2 CUP DATES, CUT UP, 1/4 CUP QUARTERED MARASCHINO CHERRIES, ONE 8 3/4 OUNCE CAN CRUSHED PINEAPPLE, DRAINED, AND 2 TABLESPOONS FINELY CHOPPED CANDIED GINGER. FOLD IN 1 CUP WHIPPING CREAM, WHIPPED. POUR INTO 1 QUART REFRIGERATOR TRAY. SPRINKLE 1/4 CUP TOASTED SLIVERED ALMONDS OVER TOP. FREEZE FIRM. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GREENGAGE PLUM SQUARES DRAIN ONE 1 POUND 14 OUNCE CAN GREENGAGE PLUMS, RESERVING SYRUP; SIEVE PLUMS. ADD WATER TO SYRUP TO MAKE 3 1/2 CUPS; BRING TO BOIL; REMOVE FROM HEAT. ADD ONE 3 OUNCE PACKAGE EACH LEMON FLAVORED AND LIME FLAVORED GELATIN; STIR TO DISSOLVE. ADD PLUMS. CHILL UNTIL PARTIALLY SET. STIR IN 1 CUP FINELY CHOPPED CELERY. TURN INTO 8 X 8 X 2 INCH PAN. BLEND ONE 3 OUNCE PACKAGE CREAM CHEESE, SOFTENED, 3 TABLESPOONS LIGHT CREAM, AND 1 TABLESPOON MAYONNAISE. SPOON ATOP SALAD; SWIRL TO MARBLE. CHILL UNTIL FIRM. SERVES 9 TO 12. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HEALTHY HARVEST SALAD (11-12-92) (21:02) 1 (16 OUNCE) CAN PEAR HALVES 1/2 CUP NON-FAT PLAIN YOGURT 1/3 CUP ITALIAN SALAD DRESSING 1/2 TEASPOON PEELED AND MINCED GINGER ROOT 4 CUPS TORN ROMAINE LETTUCE 1/4 CUP TOASTED WHEAT GERM 1/2 RED PEPPER, CHOPPED 1/2 CUP CHOPPED, PITTED PRUNES DRAIN PEARS RESERVING 1 TABLESPOON JUICE. IN A SMALL BOWL COMBINE RESERVED JUICE, YOGURT, SALAD DRESSING AND GINGER. TOSS HALF THE DRESSING WITH THE LETTUCE. PLACE LETTUCE ON SERVING DISH; SPRINKLE WITH WHEAT GERM. ARRANGE PEARS, PEPPER AND PRUNES OVER LETTUCE. TOP WITH REMAINING LETTUCE AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HONEYDEW ICE (08-25-92) (1:05) 1 ENVELOPE UNFLAVORED GELATIN 3 TABLESPOONS COLD WATER 1 SMALL HONEYDEW MELON PEELED, SEEDED AND COARSELY CHOPPED 1/4 CUP HONEY 2 TABLESPOONS LIME JUICE 1 TABLESPOON GRATED LIME RIND AS GARNISH (OPTIONAL) IN SMALL SAUCEPAN SOFTEN THE GELATIN IN COLD WATER FOR ABOUT 5 MINUTES. SET OVER LOW HEAT AND STIR UNTIL DISSOLVED-ABOUT 3 MINUTES. IN AN ELECTRIC BLENDER OF FOOD PROCESSOR PUREE THE MELON IN BATCHES, THEN TRANSFER TO A MEDIUM SIZE BOWL. STIR IN GELATIN, HONEY AND LIME JUICE UNTIL WELL MIXED. POUR MIXTURE INTO A NON-ALUMINUM, 9 INCH BAKING DISH; COVER TIGHTLY WITH PLASTIC WRAP AND FREEZE UNTIL FIRM ABOUT 2 TO 4 HOURS. THEN, IN AN ELECTRIC BLENDER OR FOOD PROCESSOR PUREE THE MIXTURE IN BATCHES UNTIL SMOOTH BUT NOT LIQUEFIED. AT THIS POINT, YOU MAY EITHER SERVE OR REFREEZE FOR FUTURE USE. THIS HONEYDEW ICE WILL KEEP FOR UP TO 3 DAYS, IF FROZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON APPLE BRAN SALAD (04-19-93) (23:41) IBM 1/2 CUP PLAIN YOGURT 1 TEASPOON SUGAR 1 TEASPOON LEMON JUICE 1 TABLESPOON CHOPPED PARSLEY 1/2 TEASPOON SALT 2 CUPS CORED AND CHOPPED RED APPLES 1/2 CUP THINLY SLICED CELERY 1/2 CUP HALVED GREEN GRAPES, OR 1/4 CUP RAISINS 1/2 CUP BRAN CEREAL IN MEDIUM BOWL COMBINE YOGURT, SUGAR, LEMON JUICE, PARSLEY AND SALT. STIR IN APPLES, CELERY AND GRAPES. COVER AND REFRIGERATE UNTIL READY TO SERVE. JUST BEFORE SERVING, STIR IN CEREAL AND SPOON ONTO LETTUCE LEAVES, IF DESIRED. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON SALAD 1/2 HEAD LETTUCE, WASHED AND CHILLED 1 HEAD BIBB LETTUCE, WASHED AND CHILLED 1/4 CUP SALAD OIL 1/4 CUP LEMON JUICE 1/4 TEASPOON WATER 1/4 TEASPOON SALT 1/8 TEASPOON WORCESTERSHIRE SAUCE DASH RED PEPPER SAUCE INTO SALAD BOWL, TEAR GREENS INTO BITE SIZE PIECES; TOSS WITH SALAD OIL UNTIL LEAVES GLISTEN. STIR TOGETHER LEMON JUICE AND REMAINING INGREDIENTS. POUR OVER GREENS AND TOSS AGAIN. TART AND REFRESHING WITH FISH OR CHICKEN. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LIME VELVET SALAD (05/19/93) (3:17) SERVINGS: 4 1 PK LIME JELLO 1 C BOILING WATER 3 OZ PKG CREAM CHEESE 2/3 C CRUSHED PINEAPPLE, W/JUICE 1/2 C CELERY, CHOPPED FINE 1/4 C CHOPPED NUTS 1/2 C HEAVY CREAM, WHIPPED 1 X CHERRIES (OPTIONAL GARNISH) DISSOLVE GELATIN IN BOILING WATER. ADD CHUNKS OF CREAM CHEESE. USING MIXER, BEAT AT MEDIUM SPEED UNTIL WELL BLENDED. CHILL UNTIL SLIGHTLY CONGEALED. ADD PINEAPPLE, CELERY AND NUTS. FOLD IN WHIPPED CREAM. POUR IN 3 CUP MOLD AND LET SET. TURN OUT ON LETTUCE LEAF AND GARNISH WITH CHERRIES IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MANDARIN DUET RING 2 CUPS BOILING LIQUID (WATER OR FRUIT SYRUP 1 PACKAGE (6 OUNCES) ORANGE FLAVORED GELATIN 1 PINT ORANGE SHERBET 2 CANS (11 OUNCES EACH) MANDARIN ORANGE SEGMENTS, DRAINED 1 CAN (13 1/2 OUNCES) PINEAPPLE CHUNKS, DRAINED 1 CUP FLAKED COCONUT 1 CUP MINIATURE MARSHMALLOWS 1 CUP DAIRY SOUR CREAM POUR BOILING LIQUID OVER GELATIN IN BOWL, STIRRING UNTIL GELATIN IS DISSOLVED. STIR IN ORANGE SHERBET UNTIL MELTED. POUR INTO 6 CUP RING MOLD; CHILL UNTIL FIRM. COMBINE MANDARIN ORANGE SEGMENTS, PINEAPPLE, COCONUT AND MARSHMALLOWS. FOLD IN SOUR CREAM. CHILL AT LEAST 3 HOURS. JUST BEFORE SERVING, FILL CENTER OF UNMOLDED SALAD WITH FRUIT MIXTURE. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MANDARIN ORANGE SALAD (10/21/94) (0:06) YIELD: 3 SERVINGS 2 PK ORANGE JELLO 2 C HOT WATER 2 CN MANDARIN ORANGES, 11 OZ. 1 C JUICE FROM ORANGES 1 PT ORANGE SHERBET, SOFTENED SLIGHTLY DISSOLVE JELLO IN HOT WATER. ADD JUICE FROM ORANGES. COOL UNTIL IT BEGINS TO THICKEN. ADD SOFTENED SHERBET. MIX UNTIL WELL DISSOLVED. ADD ORANGES. REFRIGERATE UNTIL FIRM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- MELON TOSS 1/4 CUP VEGETABLE OIL 3 TABLESPOONS LEMON JUICE 1 TEASPOON SUGAR 1/2 TEASPOON SALT DASH OF PEPPER 1/2 MEDIUM HONEYDEW MELON OR 1 MEDIUM CANTALOUPE, CUT UP (ABOUT 2 CUPS) 2 SMALL CUCUMBERS, THINLY SLICED 1/2 MEDIUM HEAD LETTUCE OR 3 OUNCES SPINACH, TORN INTO BITE SIZE PIECES (ABOUT 3 CUPS) MIX OIL, JUICE, SUGAR, SALT AND PEPPER. TOSS WITH MELON AND CUCUMBERS. COVER AND REFRIGERATE NO LONGER THAN 24 HOURS. ABOUT 5 MINUTES BEFORE SERVING, TOSS WITH LETTUCE. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORANGE AND ONION SALAD (04-19-93) (23:42) IBM 2 LARGE NAVEL ORANGES, PEELED AND SLICED INTO 1/2 INCH SLICES 1/2 MEDIUM RED ONION, SLICED INTO 1/4 INCH WIDE STRIPS 2 TABLESPOONS CIDER VINEGAR 1 TABLESPOON SALAD OIL 1 TEASPOON SUGAR 1/2 TEASPOON SEASONED SALT 1/4 TEASPOON CHILI POWDER 1/4 TEASPOON GROUND BLACK PEPPER PLACE ORANGES AND ONIONS IN SERVING BOWL; SET ASIDE. IN SMALL JAR WITH TIGHT FITTING LID SHAKE TOGETHER ALL REMAINING INGREDIENTS. TOSS ORANGES AND ONION WITH DRESSING AND SERVE. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORANGE AND ONION SALAD 1 (05/17/93) (6:20) SERVINGS: 4 1 EA HEAD ROMAINE LETTUCE 7 OZ MANDARIN ORANGES,DRAINED 1 EA TOASTED SLICED ALMONDS 1 X ----------DRESSING---------- 2 T SUGAR 1/2 T SALT 1 TS TARRAGON 1/4 TS PEPPER 2 EA DASHES TABASCO SAUCE 1/3 C VINEGAR 1 EA EGG YOLK 3/4 C VEGETABLE OIL 1/2 TS DIJON MUSTARD PLACE SUGAR, SALT, TARRAGON, PEPPER, TABASCO, MUSTARD IN BLENDER. SLOWLY ADD VINEGAR AND BLEND WELL. ADD EGG YOLK, AND WITH BLENDER RUNNING, SLOWLY ADD OIL. BLEND UNTIL DESIRED CONSISTENCY. LET DRESSING SIT IN A JAR FOR 1 HOUR BEFORE USING, TO BLEND FLAVORS. SHAKE WELL BEFORE USING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORANGE APRICOT FREEZE 2 8 OUNCE CARTONS (2 CUPS) ORANGE FLAVORED YOGURT 1 1 POUND 1 OUNCE CAN APRICOT HALVES 1/2 CUP SUGAR 1/3 CUP COARSELY CHOPPED PECANS STIR YOGURT IN CARTON TO BLEND. DRAIN APRICOTS; CUT UP FRUIT. COMBINE YOGURT, APRICOTS, SUGAR AND NUTS. LINE MUFFIN PAN WITH 12 PAPER BAKE CUPS. SPOON IN YOGURT MIXTURE; FREEZE FIRM. REMOVE CUPS FROM SALADS; LET STAND AT ROOM TEMPERATURE A FEW MINUTES BEFORE SERVING. SERVES 12. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORANGE CAULIFLOWER SALAD 2 CANS (10 1/2 OUNCES EACH) UNSWEETENED MANDARIN ORANGE SEGMENTS, DRAINED 2 CUPS UNCOOKED CAULIFLOWERETS 1/4 CUP CHOPPED GREEN PEPPER 2 CUPS BITE SIZE PIECES SPINACH (ABOUT 2 OUNCES) 1/4 CUP LOW CALORIE FRENCH SALAD DRESSING OR ORANGE BLOSSOM DRESSING (BELOW) TOSS ORANGE SEGMENTS, CAULIFLOWERETS, GREEN PEPPER, SPINACH AND SALAD DRESSING. MAKES 6 SERVINGS 50 CALORIES EACH. ORANGE BLOSSOM DRESSING: IN COVERED JAR, SHAKE 1 CAN (14 OUNCES) EVAPORATED SKIM MILK AND 1 CAN (6 OUNCES) FROZEN ORANGE JUICE CONCENTRATE, THAWED, UNTIL WELL MIXED. MAKES 2 CUPS OF DRESSING 20 CALORIES PER TABLESPOON. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORANGE-JICAMA SALAD (08-14-93) (13:47) SERVINGS: 2 1 X BUTTER LETTUCE LEAVES 1 T FRESH ORANGE JUICE 1 EA LARGE ORANGE, PEELED/SLICED 1 T WHITE WINE VINEGAR 1 C JULIENNE OF PEELED JICAMA 1 X SALT & FRESHLY GROUND PEPPER 1/2 C CHOPPED RED ONION 1 T MINCED FRESH CILANTRO 3 T OLIVE OIL LINE PLATES WITH LETTUCE. TOP WITH ORANGE SLICES. MOUND WITH JICAMA. SPRINKLE WITH CHOPPED RED ONION. BLEND JUICE, VINEGAR, SALT & PEPPER IN SMALL BOWL. WHISK IN OIL IN THIN STREAM. SPOON OVER SALADS. GARNISH WITH MINCED CILANTRO. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORIENTAL PEACH SALAD 1 TABLESPOON SESAME SEED 1 TABLESPOON VEGETABLE OIL 1 (16 OUNCE) CAN LITE SLICED PEACHES 1 TABLESPOON RED WINE VINEGAR 1 TABLESPOON DIJON MUSTARD DASH GROUND GINGER DASH GARLIC POWDER 2 CUPS SHREDDED COOKED CHICKEN 1 TABLESPOON SOY SAUCE 5 CUPS SHREDDED ICEBERG LETTUCE 2 SCALLIONS, DIAGONALLY SLICED INTO 2 INCH PIECES 1/2 CUP PARSLEY OR CILANTRO SPRIGS IN SMALL SKILLET, OVER MEDIUM HIGH HEAT, BROWN SESAME SEED IN OIL; COOL. DRAIN PEACHES, RESERVING LIQUID. COMBINE SESAME MIXTURE, PEACH LIQUID, VINEGAR, MUSTARD, GINGER AND GARLIC POWDER; SET ASIDE. IN SMALL BOWL, COMBINE CHICKEN AND SOY SAUCE; SET ASIDE. ON 4 SALAD PLATES, ARRANGE LETTUCE, CHICKEN MIXTURE, SCALLIONS, PEACH SLICES AND PARSLEY. SERVE WITH SESAME DRESSING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEAR & CHEESE SALAD 1 POUND HAVARTI CHEESE OR SWISS CHEESE WITH CARAWAY SEEDS 3 LARGE CELERY STALKS 2 LARGE PEARS 1/4 CUP SALAD OIL 1 TABLESPOON WHITE WINE VINEGAR 3/4 TEASPOON SUGAR 1/4 TEASPOON DRY MUSTARD 1/4 TEASPOON SALT 3 TABLESPOONS CHOPPED PARSLEY LETTUCE LEAVES ABOUT 45 MINUTES BEFORE SERVING: 1. CUT HAVARTI CHEESE AND CELERY STALKS INTO 2 1/2 BY 1/4 STRIPS. SLICE EACH PEAR LENGTHWISE INTO QUARTERS; REMOVE CORES. THEN, CUT EACH QUARTER LENGTHWISE INTO VERY THIN SLICES. 2. FOR DRESSING, IN LARGE BOWL, WITH FORK OR WIRE WHISK, BEAT SALAD OIL, WHITE WINE VINEGAR, SUGAR, DRY MUSTARD,AND SALT UNTIL SLIGHTLY THICKENED,STIR IN CHEESE, CELERY, AND 2 TABLESPOONS PARSLEY; TOSS TO COAT WELL WITH DRESSING. 3. TO SERVE, LINE 4 PLATES WITH LETTUCE LEAVES. ARRANGE PEAR SLICES ON 1 SIDE OF EACH PLATE; PILE CHEESE MIXTURE ON OTHER SIDE. SPRINKLE WITH REMAINING CHOPPED PARSLEY. MAKES 4 MAIN-DISH SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEAR WALDORF SALAD 1 CUP DICED UNPARED PEARS 1 CUP DICED UNPARED APPLE 1 CUP DICED CELERY 1/3 CUP COARSELY CHOPPED NUTS 1/2 CUP MAYONNAISE OR SALAD DRESSING CRISP GREENS COMBINE APPLE, PEARS, CELERY, NUTS AND MAYONNAISE; TOSS. SERVE ON CRISP GREENS. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PINEAPPLE BOAT CUT PINEAPPLE IN HALF, KEEP LEAFY TOP INTACT. LEAVING SHELLS 1/2 INCH THICK, HOLLOW OUT. CUT OUT CORE AND DISCARD. DICE REMAINING PINEAPPLE; MIX WITH ORANGE SECTIONS AND STRAWBERRIES; REFILL SHELLS. CHILL. TRIM WITH MINT. PASS FRUIT FRENCH DRESSING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PINEAPPLE CARROT TOSS DRAIN ONE 8 3/4 OUNCE CAN PINEAPPLE TIDBITS WELL. MIX WITH 2 CUPS SHREDDED CARROTS AND 1/2 CUP PLUMPED RAISINS; CHILL. JUST BEFORE SERVING, ADD MAYONNAISE TO MOISTEN. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PINEAPPLE HAM SALAD (03/16/93) (1:35) IBM 1 MEDIUM FRESH PINEAPPLE 3 CUPS DICED COOKED HAM 1 (6.25 OUNCE) PACKAGE LONG GRAIN WILD RICE MIX 3/4 CUP CHOPPED CELERY 2 TABLESPOONS CHOPPED SCALLIONS 1/8 CUP VEGETABLE OIL 1/4 CUP RED OR WHITE WINE VINEGAR 2 TABLESPOONS DIJON MUSTARD 1/4 TEASPOON GROUND GINGER CUT PINEAPPLE IN HALF LENGTHWISE, SLICING THROUGH TOP, KEEPING THE GREEN LEAVES INTACT. SCOOP OUT PINEAPPLE; DICE AND SET ASIDE. IN LARGE, NONMETAL BOWL, COMBINE HAM, COOKED RICE, 1 CUP DICED PINEAPPLE (SAVE REMAINING PINEAPPLE FOR ANOTHER USE), CELERY AND SCALLIONS; SET ASIDE. IN SMALL BOWL, USING WIRE WHISK, BEAT OIL, VINEGAR, MUSTARD AND GINGER UNTIL SMOOTH. STIR INTO HAM MIXTURE UNTIL WELL COATED. COVER AND CHILL SEVERAL HOURS TO BLEND FLAVORS. MOUND IN PINEAPPLE HALVES AND SERVE. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PINEAPPLE TOMATO VINAIGRETTE 1 CAN (8 1/2 OUNCES) SLICED PINEAPPLE, DRAINED LETTUCE 1 TOMATO, CUT INTO 4 SLICES GREEN PEPPER STRIPS BOTTLED SWEET AND SOUR SALAD DRESSING PLACE PINEAPPLE SLICE ON EACH OF FOUR LETTUCE LINED SALAD PLATES; TOP EACH WITH TOMATO SLICE AND PEPPER STRIPS. SPOON DRESSING OVER EACH SALAD. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RASPBERRY RING WITH CREAMY FRUIT 2 CUPS BOILING LIQUID (WATER OR FRUIT SYRUP 1 PACKAGE (6 OUNCES) RASPBERRY FLAVORED GELATIN 1 PINT RASPBERRY SHERBET 1 CAN (11 OUNCES) MANDARIN ORANGE SEGMENTS, DRAINED 1 CAN (13 1/2 OUNCES) PINEAPPLE CHUNKS, DRAINED 1 CUP FLAKED COCONUT 1 CUP MINIATURE MARSHMALLOWS 1 CUP DAIRY SOUR CREAM POUR BOILING LIQUID OVER GELATIN IN BOWL, STIRRING UNTIL GELATIN IS DISSOLVED. STIR IN RASPBERRY SHERBET UNTIL MELTED. POUR INTO 4 CUP RING MOLD; CHILL UNTIL FIRM. COMBINE MANDARIN ORANGE SEGMENTS, PINEAPPLE, COCONUT AND MARSHMALLOWS. FOLD IN SOUR CREAM. CHILL AT LEAST 3 HOURS. JUST BEFORE SERVING, FILL CENTER OF UNMOLDED SALAD WITH FRUIT MIXTURE. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ROSY STRAWBERRY RING 2 3 OUNCE PACKAGES STRAWBERRY FLAVORED GELATIN 2 CUPS BOILING WATER 2 10 OUNCE PACKAGES FROZEN SLICED STRAWBERRIES 1 13 1/2 OUNCE CAN (1 2/3 CUPS) CRUSHED PINEAPPLE 2 LARGE, RIPE BANANAS, PEELED AND FINELY DICED 2 TABLESPOONS LEMON JUICE DISSOLVE GELATIN IN BOILING WATER. ADD BERRIES, STIRRING OCCASIONALLY UNTIL THAWED. STIR IN PINEAPPLE, BANANAS, AND LEMON JUICE. POUR INTO 6 1/2 CUP MOLD. CHILL UNTIL FIRM, ABOUT 5 TO 6 HOURS. SERVE WITH SOUR CREAM DRESSING. MAKES 8 SERVINGS. SOUR CREAM DRESSING: IN SMALL BOWL, COMBINE 1 CUP DAIRY SOUR CREAM, 1 TEASPOON SUGAR, 1/4 TEASPOON GROUND GINGER, AND DASH SALT. CHILL MIXTURE THOROUGHLY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STRAWBERRY JELLO SALAD (05/19/93) (3:16) SERVINGS: 8 1 PK STRAWBERRY JELLO 2 C BOILING WATER 3 EA BANANAS, MASHED 1 CN (LG) CRUSHED PINEAPPLE 30 OZ FROZEN STRAWBERRIES, UNDRAINED 1 PK SOUR CREAM, LARGE MIX JELLO AND 2 CUPS BOILING WATER AND LET COOL. ADD MASHED BANANAS, PINEAPPLE, AND UNDRAINED FROZEN STRAWBERRIES. PUT HALF THE MIXTURE INTO 13" X 9" X 2" PAN AND CHILL 30-45 MINUTES. SPREAD SOUR CREAM ON TOP. ADD REMAINING FRUIT & JELLO MIXTURE, CHILL, AND CUT INTO SQUARES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STUFFED PRUNE SALAD FOR EACH SERVING, ARRANGE 2 ORANGE SLICES ON GREENS. STUFF COOKED, PITTED PRUNES WITH DRAINED CREAM STYLE COTTAGE CHEESE; TOP WITH WALNUT HALVES; PLACE ATOP ORANGE SLICES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TUNA APPLE SALAD (11-14-93) (6:33) 1 CAN (6.5 OZ) TUNA 1 CAN (4 1/4 OZ) CHOPPED OLIVES (OPT.) 3 C TORN LETTUCE 1/4 C CHEESE, GRATED (OPT.) 1 APPLE 1 BOILED EGG, CHOPPED (OPT.) 1 STALK CELERY, CHOPPED 3 T THOUSAND ISLAND DRESSING DRAIN TUNA. TEAR LETTUCE INTO BITE-SIZED PIECES. CORE APPLE AND CUT INTO EIGHT WEDGES. CUT EACH WEDGE CROSSWISE INTO 4 OR 5 CHUNKS. EACH APPLE PIECE WILL STILL HAVE PEEL ON ONE EDGE. RED APPLES LOOK ESPECIALLY NICE. COMBINE TUNA, LETTUCE, APPLE AND CHOPPED CELERY. ADD OPTIONAL INGREDIENTS AS DESIRED. ADD THOUSAND ISLAND DRESSING AND TOSS UNTIL WELL BLENDED. SERVE WITH CRACKERS OR SPECIALTY BREAD. SERVES 3. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TWENTY FOUR HOUR SALAD 1 1 POUND 4 1/2 OUNCE CAN (2 1/2 CUPS) PINEAPPLE TIDBITS 3 SLIGHTLY BEATEN EGG YOLKS 2 TABLESPOONS SUGAR 1 TABLESPOON BUTTER 1 1 POUND CAN (2 CUPS) PITTED LIGHT SWEET CHERRIES, DRAINED 2 PARED ORANGES, CUT UP, DRAINED 2 CUPS MINIATURE MARSHMALLOWS 1 CUP WHIPPING CREAM, WHIPPED DRAIN PINEAPPLE; RESERVE 2 TABLESPOONS SYRUP. IN TOP OF DOUBLE BOILER, MIX YOLKS, RESERVED SYRUP, SUGAR, VINEGAR, BUTTER, AND DASH SALT. PLACE OVER, NOT TOUCHING, BOILING WATER. COOK AND STIR UNTIL MIXTURE THICKENS SLIGHTLY AND BARELY COATS A SPOON (ABOUT 12 MINUTES). COOL TO ROOM TEMPERATURE. COMBINE WELL DRAINED FRUITS AND MARSHMALLOWS. POUR CUSTARD OVER; MIX GENTLY. FOLD IN WHIPPED CREAM. POUR INTO SERVING BOWL. COVER; CHILL 24 HOURS. SERVES 6 TO 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= WALDORF SALAD 2 CUPS DICED UNPARED APPLE 1 CUP DICED CELERY 1/3 CUP COARSELY CHOPPED NUTS 1/2 CUP MAYONNAISE OR SALAD DRESSING CRISP GREENS COMBINE APPLE, CELERY, NUTS AND MAYONNAISE; TOSS. SERVE ON CRISP GREENS. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= WINTER ORANGE BOWL LIGHTLY TOSS 7 CUPS TORN LETTUCE (ABOUT 1 HEAD), 2 CUPS ORANGE SECTIONS, AND 1/2 MILD WHITE ONION, SLICED AND SEPARATED IN RINGS WITH 1/3 CUP ITALIAN SALAD DRESSING. TOP WITH WALNUT CROUTONS. SERVES 6 TO 8. WALNUT CROUTONS: MELT 1 TABLESPOON BUTTER OVER MEDIUM HEAT. ADD 1/4 TEASPOON SALT AND 1/2 CUP WALNUT PIECES. STIR UNTIL CRISP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=