1 1/2 pints sour cream
1 15 oz. can fruit cocktail (all fruit drained)
1 15 oz. can pineapple chunks
1 small can mandarin oranges
1 can cherries if desired
Not quite half bag shredded coconut
Almost 1/2 bag of miniature marshmallows
Walnuts optional
This will serve 16 people. You can cut the recipe in half if so desired
Best to be made the day before serving
Very, very tasty
Showing posts with label Side Dishes. Show all posts
Showing posts with label Side Dishes. Show all posts
Monday
Tuesday
Roumanian Eggplant Salad
2 eggplants
1/4 medium sweet onion diced
2 tablespoons canola oil
l teaspoon fresh lemon
1/2 teaspoon salt
Wash eggplant. Prick all around with fork and place in large pan to hold the
two eggplants. Bake at 350 degrees for 1 1/2 hours. Test the outer skin with a fork
to make sure it's soft. It may have to be in a little longer as each oven differs.
Remove from oven, slice each eggplant in half lengthwise. Scoop out the inside of the eggplant. Drain all the juices from the eggplant and place in bowl.
Put in all ingredients and mix together. You can also add some fresh red pepper and
tomato cut in small pieces.
You may have to add a little more oil, lemon and salt to get the right taste. It's delicious on crackers or bread, or just as a salad with lettuce, tomatoes and
cucumbers.
1/4 medium sweet onion diced
2 tablespoons canola oil
l teaspoon fresh lemon
1/2 teaspoon salt
Wash eggplant. Prick all around with fork and place in large pan to hold the
two eggplants. Bake at 350 degrees for 1 1/2 hours. Test the outer skin with a fork
to make sure it's soft. It may have to be in a little longer as each oven differs.
Remove from oven, slice each eggplant in half lengthwise. Scoop out the inside of the eggplant. Drain all the juices from the eggplant and place in bowl.
Put in all ingredients and mix together. You can also add some fresh red pepper and
tomato cut in small pieces.
You may have to add a little more oil, lemon and salt to get the right taste. It's delicious on crackers or bread, or just as a salad with lettuce, tomatoes and
cucumbers.
Friday
Grilled Tomatoes with Oregano
4 large or 8 small tomatoes
3 or more cloves garlic
4 teaspoons fresh or dried oregano,
salt and freshly ground pepper,
olive oil.
Preheat the broiler to high. Rinse and dry
the tomatoes. Do not core or peel them. Split
the tomatoes in half and arrange the halves on
a baking dish.
Cut the garlic into thin slivers. Insert the
slivers at various points over the cut surface
of the tomato halves.
Chop the oregano coarsely and sprinkle the cut
surface of the tomatoes with it. Sprinkle with
salt and pepper to taste. Dribble over all with
olive oil.
Place the tomatoes under the broiler, four or five
inches from the flame, and let them broil three
minutes or longer, until the garlic is browned and
the tomatoes are soft but firm.
Remove the pieces of garlic and serve the tomatoes
hot.
Yield: Eight servings
3 or more cloves garlic
4 teaspoons fresh or dried oregano,
salt and freshly ground pepper,
olive oil.
Preheat the broiler to high. Rinse and dry
the tomatoes. Do not core or peel them. Split
the tomatoes in half and arrange the halves on
a baking dish.
Cut the garlic into thin slivers. Insert the
slivers at various points over the cut surface
of the tomato halves.
Chop the oregano coarsely and sprinkle the cut
surface of the tomatoes with it. Sprinkle with
salt and pepper to taste. Dribble over all with
olive oil.
Place the tomatoes under the broiler, four or five
inches from the flame, and let them broil three
minutes or longer, until the garlic is browned and
the tomatoes are soft but firm.
Remove the pieces of garlic and serve the tomatoes
hot.
Yield: Eight servings
Wednesday
Delectable Cheese Delight
A delicious dish that can be served with an
entree or dessert.
This is a light souffle-type dish that is perfect
for serving your friends when they visit for lunch,
or your family for a light dinner.
1/3 stick of softened sweet butter
9 tablespoons sugar
4 eggs (beaten first)
4 tablespoons yellow corn meal
4 tablespoons flour
1 1/2 lbs. low fat or fat free cottage cheese,
preferably large curd
1 cup milk
Preheat oven to 375 degrees. Butter oval or 9x13
rectangular dish. Pour ingredients into dish,
the mixture will be a little loose. Bake for
thirty minutes, then raise temperature to 400
for another thirty minutes. Top should be golden
brown. It may take a little longer to get that
color. Let cool in oven for about five minutes.
Serve with sour cream. Also delicious with straw-
berries or blueberries.
entree or dessert.
This is a light souffle-type dish that is perfect
for serving your friends when they visit for lunch,
or your family for a light dinner.
1/3 stick of softened sweet butter
9 tablespoons sugar
4 eggs (beaten first)
4 tablespoons yellow corn meal
4 tablespoons flour
1 1/2 lbs. low fat or fat free cottage cheese,
preferably large curd
1 cup milk
Preheat oven to 375 degrees. Butter oval or 9x13
rectangular dish. Pour ingredients into dish,
the mixture will be a little loose. Bake for
thirty minutes, then raise temperature to 400
for another thirty minutes. Top should be golden
brown. It may take a little longer to get that
color. Let cool in oven for about five minutes.
Serve with sour cream. Also delicious with straw-
berries or blueberries.
Friday
Vegetarian Chopped Liver
1 can baby peas (regular size)
4 large onions (brown until carmelized) stirring occasionally
1 cup chopped walnuts
1/2 cup egg beaters or 2 fresh eggs. Scramble either one in micro
Dash hot pepper sauce
Handful of fresh parsley or 1 tablespoon dry parsley (optional)
Put all ingredients in blender and you may add some salt
The consistency may appear loose, but after refrigerated for a while it sets.
This does taste like chopped liver.
4 large onions (brown until carmelized) stirring occasionally
1 cup chopped walnuts
1/2 cup egg beaters or 2 fresh eggs. Scramble either one in micro
Dash hot pepper sauce
Handful of fresh parsley or 1 tablespoon dry parsley (optional)
Put all ingredients in blender and you may add some salt
The consistency may appear loose, but after refrigerated for a while it sets.
This does taste like chopped liver.
Monday
Delicious Diners Salad
Anne writes: "This salad is a wonderful side dish with a meal. There was a very famous diner in Newark, NJ., called the Weequahic diner. Later on they moved to Verona, NJ and was called the Claremont diner. I remember going there and always finding a bowl of this delicious salad on the table. It is really worth making, you'll get compliments galore."
INGREDIENTS
3 pounds cabbage, shredded. You can use white/green or red (The shredding can be done in a food processor or by hand.)
2 carrots, sliced into disks about 1/4-inch thick
2 green peppers, cut into bite-size pieces
2 cucumbers, peeled and sliced
2 large vidalia onions, sliced (If vidalia onions are not available, use regular ones.)
4 teaspoons sugar dissolved in 1/4 cup warm water (Can substitute 4 packages of sweet and low.
Incidentally, it's just as tasty with the sweet and low.)
3/4 cup of white vinegar
1/2 cup of canola oil
About 1-1/2 teaspoons salt, garlic powder, celery salt, and pepper to taste
Marinate the above ingredients in the refrigerator. This salad can last for many weeks in the refrigerator.
INGREDIENTS
3 pounds cabbage, shredded. You can use white/green or red (The shredding can be done in a food processor or by hand.)
2 carrots, sliced into disks about 1/4-inch thick
2 green peppers, cut into bite-size pieces
2 cucumbers, peeled and sliced
2 large vidalia onions, sliced (If vidalia onions are not available, use regular ones.)
4 teaspoons sugar dissolved in 1/4 cup warm water (Can substitute 4 packages of sweet and low.
Incidentally, it's just as tasty with the sweet and low.)
3/4 cup of white vinegar
1/2 cup of canola oil
About 1-1/2 teaspoons salt, garlic powder, celery salt, and pepper to taste
Marinate the above ingredients in the refrigerator. This salad can last for many weeks in the refrigerator.
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