FIVE CUP SALAD

FIVE CUP SALAD
This is a super yummy and easy salad to make.  Found in Pima cookbook pg. 33.

1 cup pineapple chunks
1 cup mandarin oranges. drained
1 cup miniature marshmallows
1 cup coconut
1 cup sour cream

Mix all ingredients together and refrigerate for several hours.

FRUIT SALAD WITH A GLAZED DRESSING

Tasted good.  It was runnier than I thought it would be - next time I need to start making earlier.  Took longer and needed to cool longer than I thought it would.  Start at least one hour before eating.

http://www.melskitchencafe.com/fruit-salad-with-creamy-glazed-dressing-my-favorite-fruit-salad/

Fruit Salad with Glazed Dressing

YIELD: SERVES 6

Many different variations of fruit will work here - if you want to use all fresh fruit, consider making the glaze with no-sugar added white grape juice or experimenting with other fruit juices (pomegranate, maybe?). For the salad pictured in this post, I used strawberries, pears, peaches, and canned mandarin oranges. Pineapple (fresh or canned) would be lovely, as well as kiwi, blueberries, and on and on.

Also, I've made this with both honey and agave nectar; both delicious. You could experiment using sugar or pure maple syrup. One last note, this fruit salad is best served right after stirring in the dressing so it doesn't get too soupy. You can assemble the bowl of fruit and make the dressing in advance - storing each separately, and then combine the fruit and dressing right before serving, if needed.

INGREDIENTS

• 15-ounce canned mandarin oranges or pineapple chunks or tidbits, drained (reserve the fruit and fruit juice)
• 2 teaspoons cornstarch
• 2 tablespoons honey or agave nectar
• 1/4 cup plain or vanilla Greek yogurt
• 4 cups fresh fruit + the canned fruit (see note above)

DIRECTIONS

1. Pour the drained fruit juice (from the canned fruit) into a liquid measuring cup. You need about 3/4 cup fruit juice. If you have more than that, pour a little off. If you don't have quite that much, add another type of fruit juice (white grape juice, orange juice, etc.) or supplement with water as long as it isn't more than a couple tablespoons that you need.
2. In a small saucepan, whisk together the fruit juice, cornstarch, and honey (or other sweetener of choice). Bring the mixture to a simmer over medium heat, whisking constantly. Cook for 2-3 minutes until thickened.
3. Pour the mixture into a bowl to cool (you can let it cool in the pan but it will take longer). Stir every so often so it doesn't form a skin over the top while cooling. Once cooled to room temperature, stir in the yogurt until smooth. Refrigerate until cool. It will thicken a bit more while cooling.
4. In a large bowl, toss together the fresh and canned fruit. Pour the dressing over the top and stir to combine. Serve immediately.

SPINACH SALADS

MATT & MANDY'S FAMOUS SALAD
This is from The Friend magazine.  We really liked it.

4 slices bacon, cooked & crumbled
1 package (6 oz) baby spinach leaves
1 can (11 oz) mandarin oranges
1/4 cup sliced almonds

Dressing:
1/4 cup sugar
1/3 cup vinegar
1/4 tsp salt
2 T canola oil

SPINACH SALAD
This came from Candace (Pacific Yurts).  We all really liked it.


10 oz fresh salad (baby works best)
1 quart sliced strawberries
1/4 c sliced almonds

Dressing - mix in a jar and shake - refrigerate 1 hour
(this makes enough for a really big salad or two salads)

1 1/2 T Sesame Seeds
1 T Poppy Seeds
1/2 c white sugar
1/4 c cider vinegar
1/4 tsp Worcestershire
1/2 c olive oil
1 T Paprika
1 1/2 T Minced Onions (I never add this much)

BEETS

• Glazed Baby Beets

  
  Recipe courtesy Alton Brown
  Show: Good EatsEpisode: Beet It

I thought these turned out really good. Dan & Judi bought us the beets from Thistle Down (8/10). Everyone ate some.

• 20 baby beets, scrubbed (I had 6 big ones - had to cook longer)
• 2 cups apricot juice (used orange juice)
• 3 tablespoons white balsamic vinegar (didn't have white)
• 2 tablespoons honey

Directions

In a large saute pan, add the beets and the apricot juice. Cover and cook on medium high for 10 minutes. Add the vinegar and honey and cook for another 10 minutes. Pull off of the heat and keep covered for an additional 5 minutes.

MANDARIN GLAZED BEETS

We really like these.  Taste of Home Contestant Winning 2006 pg. 141.

1/4 cup sugar
2 tsp cornstarch
1/4 cup lemon juice
2 T butter
2 can (15 oz) sliced beets, drained (I have also used fresh (3 big), cooked and peeled)
2 can (11 oz) mandarin oranges, drained

In a large saucepan, combine the sugar and cornstarch.  Add lemon juice and butter.  Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in beets, heat through.  Gently stir in beets; heat through.  Gently stir in oranges; heat through.

PINEAPPLE ORANGE CAKE

PINEAPPLE ORANGE CAKE

We all loved this cake! So easy. A great summer cake!

1 pkg yellow cake mix

1 can (11 oz) mandarin oranges

4 egg whites

1/2 cup unsweetened applesauce

orange extract - a little bit (1/2 tsp), optional

In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low for 2 minutes. Pour into a greased 9x13. Bake at 350 for 25-30 minutes.

TOPPING:

1 can (20 oz) crushed pineapple, undrained

1 pkg. (1 oz) sugar-free instant vanilla or cheesecake pudding mix

1 (8 oz) whipped topping

In a bowl, combine the pineapple and pudding mix. Fold in the whipped topping just until blended. Spread over cake. Refrigerate for at least 1 hour before serving.

CABBAGE SALADS

One of my favorite lunch/dinners is salad with a good bread (pugliese or something like that). I also love cabbage salads because cabbage is a power food. During the summer Scott's parents give us cabbage out of their garden - it is the best and makes the best salads. So much better than store bought.


Scott use to make at Izzy's:
1 head of cabbage
1 pkg ramen noodles (crushed)
1/2 -1 onion
1 cup of rice vinegar
1/2 cup oil
2-3 chicken breast (cut-up) canned chicken works too
2 Tablespoons of sugar
1 teaspoon of salt and pepper

CITRUS-MANGO SLAW

This came from the FOOD Magazine Martha Stewart.  It is light and yummy - both kids liked it too.

In a large bowl, whisk together:

2 tsp sugar

1/3 cup rice vinegar

1/3 cup oil

With a sharp knife, cut away orange peel from 2 oranges and discard.  Working over bowl, cut out segments, then squeeze juice from membranes (I used small can of mandarin oranges).

Cut/shred:

1 large mango, peeled, pitted and cut into matchsticks

1 small green cabbage, shredded (note to self use smallest blade on food processor)

Add everything together and stir.  Refrigerate for at least 4 hours.  

Can serve with 1/2 cup fresh cilantro leaves. (I didn't add cilantro)

SWEET 'N' SOUR COLESLAW

A nice change.

Taste of Home Quick Cooking 2009 pg. 14.

5 1/2 cups coleslaw mix (if using fresh cabbage, shred 2-3 carrots)

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1/2 cup heavy whipping cream

1/3 cup sugar

3 T white vinegar

1/2 tsp salt

Place coleslaw mix in a serving bowl. In a jar with a tight fitting lid, combine rest of ingredients; shake well. Pour over coleslaw mix and toss to coat. Chill until serving.

SPECTACULAR OVERNIGHT SLAW
Taste of Home pg. 51 or Lemon cookbook.

Have taken to a couple of luncheons - goes over really well.

1 medium head cabbage, shredded

1 medium red onion, thinly sliced (white works okay too, just add less)

1/2 cup chopped green pepper

1/2 cup chopped sweet red pepper

1/2 cup sliced stuffed olives

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1/2 cup white wine vinegar

1/2 cup vegetable oil

1/2 cup sugar

2 tsp Dijon mustard (honey works too)

1 tsp EACH salt, celery seed and mustard seed

In a 4-qt bowl, combine cabbage, onion, peppers and olives. In a saucepan, combine remaining ingredients; bring to a boil. Cook and stir for 1 minute. Pour over vegetables and stir gently. Cover and refrigerate overnight. Mix well before serving. Yield: 12-16 servings.

KFC COLESLAW

This did taste like KFC coleslaw. I didn't have buttermilk, so I added more mayo and vinegar to compensate.
8 cups finely diced cabbage (about 1 head) - can shred in food processor
1/4 cup diced carrots - use small holes on cheese grader
2 T minced onions
1/3 cup sugar (next time try not adding)
1/2 tsp salt
1/8 tsp pepper
1/4 cup milk
1/2 cup mayo
1/4 cup buttermilk
1 1/2 T white vinegar
1 1/2 T lemon juice

Mix cabbage, carrots and minced onions. Mix remaining ingredients until smooth. Pour over veggies and refrigerate for several hours or overnight.


ORIENTAL SALAD
Taylor Relief Society pg. 26
lots of nuts - uses Chinese noodles
*doesn't call for chicken, but it would be good in it.


APPLE-CABBAGE SALAD
McCleve cookbook (2nd edition) pg. 49
just like coleslaw but with apples, good variation