COWBOY CORN SALAD

COWBOY CORN SALAD
We love this recipe and it is so pretty.  It is found in the Cowboy Cookbook pg 49.  Is super easy to double.

2 16 oz cans whole kernel corn, drained
1 cucumber, peeled and chopped
2 stalks celery, chopped
1/2 -1 onion, diced
1 green bell pepper, diced
1 tomato, diced
1/2 cup Miracle Whip (I have also done mayo and added a little sugar)
garlic to taste
salt to taste

Combine all ingredients. Keep in fridge.  This is not only tasty, but festive looking.  Makes about 6 cups.

LEMON MINT CUCUMBER WATER

LEMON MINT CUCUMBER WATER

http://nancycreative.com/2013/05/26/lemon-mint-cucumber-water-aka-detox-water/

This really is refreshing!  It’s supposed to be good for hydrating and detoxing (or removing impurities from) the body. The lemon-mint-cucumber combination cleanses, aids in digestion, and rehydrates. 

LEMON MINT CUCUMBER WATER slightly adapted from The Denver Housewife

Makes 1 gallon-size pitcher

• 12 cups of water (3 quarts)
• 2 to 3 lemons, thinly sliced (you can also substitute limes or mix it up…use a lemon/lime combination–using organic lemons or limes is best)
• 1 small cucumber or 1/2 of a medium to large cucumber, preferably organic, thinly sliced
• 10 to 15 mint leaves. preferably organic

Rinse lemons and cucumbers very well before slicing; slice thinly. Add lemons, cucumber, and mint to pitcher. Cover with water and refrigerate at least 4 hours or overnight (the flavor will be stronger if you refrigerate overnight, but I like the lighter flavor, too). Pour in a large glass over some ice…it’s very refreshing! This water tastes best the day or day after you make it. 

CUCUMBERS

CUCUMBERS

Judi fixed these one time and I just loved them! I like making 1/2 a batch for our family.

1 cup of either sour cream or plain yogurt

1/4 - 1/2 cup sugar (splenda works too)

1/4 - 1/2 cup vinegar (I like rice the best)

pepper

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4 cucumbers, peeled and cut up

1/2 - 1 onion, cut up into thin strips (optional)

Mix wet ingredients and then add cucumbers and onion. Refrigerate.

SALADS

CONFETTI CORN SALAD

Scott was looking at this salad very suspiciously, but he was surprisingly liked it. I really liked it. I liked it more than I like Cowboy Corn Salad. I doubled the recipe just because of the can sizes.

1 can (7 oz) whole kernel corn, drained

1 can (2 1/4 oz) slice ripe olives (can add whole olives too)

1/2 cup chopped green pepper

1/2 cup chopped sweet red pepper

2 radishes, sliced

1/4 cup prepared Italian salad dressing*

*I made my own: 1/4 c. basalmic vinegar, 1/2 cup olive oil, 1 tsp honey, 2 garlic cloves (or 1 big one) smashed. Add all together and shake.

Add all the ingredients and toss to coat.

GREEN TREASURE SALAD

This tasted really good and it was fun to have the kids help make.

1 cup green apple

1 cup green grapes

1/2 cup marshmallows

1/2 cup lemon yogurt

2 T slivered almonds

Mix everything together.

for more 5 a day recipes go to: www.5aday.gov

COOKIE SALAD

This recipe comes from Melody. It is very yummy! The kids loved helping me make it. A definite crowd pleaser. It is also good without the cookies.

1 pint strawberries
2 cups seedless grapes
1 small can pineapple tidbits, drained
2 bananas, sliced
1 12 oz carton Cool Whip
1 3 oz package instant vanilla or cheesecake pudding (sugar free works too)
1 cup buttermilk
1 pkg fudge striped cookies, broken

Combine fruit. Mix Cool Whip, buttermilk, & dry pudding mix in a separate bowl. Fold into fruit. Just before serving, fold in broken cookies. Serves 20. (I doubled it for the blessing.)

You can vary the fruit. If you want it just like I made it, use 2 lbs. strawberries, 5 bananas, 1 can pineapple chunks (drained), and 1 can mandarin oranges (drained). (That's just for the single recipe, not doubled.) Oh, and I found that I much prefer the store brand fudge-striped cookies (I used Kroger brand) to the Keebler variety. Cheaper and not as waxy.

ASIAN SALAD

Scott didn't like this salad, but I did. It reminded me of the one from Costco that I really like.

2 1/2 cups cooked chicken, cut into bite size pieces

1 (10 oz) bag shredded cabbage with carrots (if it doesn't have shred 2 carrots)

1 cup sliced mushrooms

2 T chopped cilantro (I didn't add)

1 cucumber, thinly sliced

1/2 cup non-fat Asian or Oriental salad dressing (next time I would use an expensive good kind instead of Kraft)

black pepper

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1 tangerine (I used canned mandarian oranges)

3 green onions, thinly sliced

Mix everything together except green onions and tangerines. Put them on the top at the end.