Cranberry Relish Mold
1 tablespoon unflavored gelatin
¼ cup cold water
1 ½ cups hot water
½ cup sugar
2 cups ground raw cranberries
1 tablespoon grated orange peel
¼ cup orange juice
Soften gelatin in cold water about 5 minutes. Stir into hot water until dissolved. Add remaining
ingredients. Pour into 8 individual molds or into a 1-quart mold. Chill until firm.
Makes 8 servings.
Serve as garnish for roast turkey.
Marinated Vegetable Salad
3 cups broccoli flowerettes
3 cups cauliflower flowerettes
3 medium carrots, sliced
2 tablespoons water
¼ cup coarsely chopped red onion
1 large red pepper, roasted and cut into strips*
½ cup light Caesar salad dressing
Plastic Wrap
In 3-quart microwave-safe baking dish, place broccoli, cauliflower and carrots. Sprinkle with water. Cover dish
with plastic wrap, turning back one edge to vent.
Stirring after 1 ½ minutes, microwave on HIGH until vegetables are crisp-tender, 3 to 4 minutes. Rinse with
cold water; drain well.
Add onion, red pepper strips and salad dressing. Toss to coat vegetables with dressing. Cover with plastic wrap.
Refrigerate at least 4 hours or overnight.
* To roast peppers, cut peppers in half lengthwise. Remove stems, membranes and seeds.
Place peppers, cut side down, on a foil-lined baking sheet; flatten with palm of hand. Broil 3 inches from heat
until blackened and charred, 10 to 12 minutes. Place peppers in a bowl. Cover with plastic wrap. Refrigerate 10
minutes. Using a paring knife, gently pull skin from peppers.
PiP's FrUIt sALaD
2 large Red Delicious apples, peeled (if desired), cored and chopped
2 large bananas, peeled and diced in ½" cubes
2 Oranges or 1 can of Mandarin Oranges
2 cups miniature marshmallows
2 cans of Fruit Cocktail
½ to 1 cup pecan pieces
Cool Whip
Combine fruit, pecans and marshmallows. Mix well. Add Cool Whip to desired consistency.
Turkey Ranch Pasta Salad
2 cups penne pasta, uncooked
2 cups cubed, cooked turkey breast
½ cup sliced green onions
½ cup red bell pepper strips
½ cup green bell pepper strips
1 cup sliced and halved (¼" thick) zucchini
1 cup sliced and halved (¼" thick) yellow squash
1 teaspoon salt
¾ to 1 cup bottled Ranch salad dressing
½ cup grated Parmesan cheese
Cook pasta according to package directions. Rinse with cold water; drain. Combine pasta, turkey,
vegetables and salt in large bowl. Toss with ½ cup salad dressing and Parmesan cheese. Chill at
least two hours. Before serving, toss in an additional ¼ to ½ cup salad dressing if needed.
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