Reader Recipes

Beat the Heat

with these no-cook favorites!

Submit your favorite recipes to
Reader Recipes
P.O. Box 2340
Glen Allen, VA 23058-2340.

Shirley’s Fruit Salad
From Anne Whaples of Cambridge, MD

Ingredients:

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1 lg. can chunk pineapple (drain and reserve juice)

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1 jar maraschino cherries (sliced, drain and reserve juice)

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1 reg. can mandarin oranges (drain)

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16 oz. cream cheese (can use low fat or neuchatel)

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1 bag mini-marshmallows

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1 cup slivered almonds

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1 cup coconut

Directions: Soften cream cheese and beat with the juices of pineapple and cherries until like whipped cream. Combine with all remaining ingredients. Chill. Sprinkle some slivered almonds on top to serve.

Blueberry Gelatin Salad
From Jean Eason of Suffolk

Ingredients:

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2 (3-oz.) pkgs. blueberry or grape gelatin

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1 (8-oz.) can crushed pineapple

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1 (16-oz.) can blueberries or

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1 pint fresh or frozen blueberries

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1 (8-oz.) pkg. cream cheese, softened

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1 (8-oz.) carton sour cream

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1⁄2 cup sugar

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1⁄2 t vanilla

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1⁄2 cup chopped pecans (optional)

Directions: Dissolve gelatin in boiling water. Drain pineapple and blueberries, reserving juice. Add juice to gelatin. Chill. Add blueberries and pineapple. Pour into 12x8x2-inch baking dish. Chill until firm. Combine cream cheese, sour cream, sugar and vanilla; beat well. Spread on gelatin mixture. Sprinkle with nuts.

Yield: 12 to 16 servings.

Fresh Vegetable Salsa
From Charlotte Campbell of Manquin

Ingredients:

bullet1 envelope Good Seasons Italian salad dressing mix
bullet2 lg. tomatoes, coarsely chopped
bullet3 green onions, chopped
bullet1 med. cucumber, seeded and chopped
bullet1 green pepper, seeded and chopped
bullet2 T each of oil and vinegar
bullet1 T fresh lime juice
bulletFew drops Tabasco

Directions: Mix all ingredients. Cover and refrigerate 1 hour. (Fresh cilantro may be added.)

Cole Slaw Plus
From Hertha Nichols of Moneta

Ingredients:

bullet1 pkg. cole slaw mix
bullet1 (10-oz.) box frozen green peas, thawed
bullet1 small jar dry-roasted peanuts
bullet1⁄3 cup vinegar
bullet1⁄2  cup vegetable oil
bullet1⁄2  cup sugar
bullet1⁄2  t poppy seeds
bullet1 t dry mustard
bullet1⁄4 t salt

Directions: Combine cole slaw mix and peas in large bowl. Mix remaining ingredients except peanuts and blend well. Pour over slaw mixture. Refrigerate. Add peanuts just before serving.

Peanut Butter Pie
From Cynthia Ellis of Fredericksburg

Ingredients:

bullet3 oz. cream cheese, softened
bullet1 cup confectionery sugar
bullet1⁄2 cup chunky peanut butter
bullet10 oz. whipped topping
bulletGraham cracker pie crust

Directions: Mix cream cheese, sugar and peanut butter together. Fold in whipped topping and pour into pie shell. Chill for several hours.

Cauliflower and Broccoli Salad
From Isabelle Helsley of Woodstock

Ingredients:

bullet1 head cauliflower
bullet2-3 stalks broccoli
bullet1 small box cherry tomatoes
bullet1⁄2 cup thinly sliced onion (omit if you like)
bullet1 (8-oz.) carton sour cream
bullet1⁄2 cup sugar
bullet1 cup mayonnaise

Directions: Clean and break cauliflower and broccoli into small flowerets. Add onions. Mix sour cream, sugar and mayonnaise. Add tomatoes and cover with sour cream/mayonnaise mixture. Mix well and chill. Colorful and delicious!

 

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