Reader Recipes

Cool Summer Selections

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Reader Recipes
P.O. Box 2340
Glen Allen, VA 23058-2340.

Elizabeth Dolanís Superb Spinach Salad
From Candace Blades of Richmond

Ingredients:

bullet6-oz. pkg. sliced almonds
bullet1⁄2 T butter
bullet1⁄2 cup sugar
bullet2 (10-oz.) bags baby spinach
bullet4 oz. feta cheese
bullet1 lb. bacon, cooked & crumbled
bullet4 hard-boiled eggs, chopped

Dressing:

bullet1⁄3 cup of red wine vinegar
bullet2⁄3 cup vegetable oil
bullet1⁄2 cup sugar
bullet3 t dry mustard
bulletsmall onion, chopped

Directions:  Melt butter in skillet and toast almonds until brown. Add sugar and stir until it melts and becomes toffeelike. Spread on waxed paper and set aside to cool. Toss spinach, feta, bacon and eggs together. Crumble almond brittle over salad. Dressing: Combine all ingredients and process in a blender or food processor. Dress salad immediately before serving.

Black Bean Salad
From Elizabeth McKinney of Keokee

Ingredients:

bullet2 (15-oz.) cans black beans, rinsed and drained
bullet1 small red or yellow bell pepper, chopped fine
bullet1 small onion, chopped fine
bullet1 T white vinegar
bullet1 T olive oil

Directions: Combine beans, pepper, onions, vinegar and olive oil in a large glass bowl. Let stand for about 20 to 25 minutes to allow flavors to blend.

Cream Cheese Ball
From Mary Golf of Lynch Station

Ingredients:

bullet1 med. onion
bullet1 stalk celery
bullet1 t seasoning salt
bullet4-oz. can crushed pineapple
bullet1 green pepper
bullet2 (8-oz.) pkgs. cream cheese
bullet1 (2-oz.) jar pimento
bulletchives

Directions: Chop onion, celery, green pepper very finely and set aside. Warm cream cheese at room temperature. Drain pineapple and pimento well. Pat dry in a paper towel, completely removing all juices. In a medium-sized bowl, mix all the above ingredients together except the chives. Chill about 1 hour. On a piece of waxed paper, shape cheese into a nice round ball. Roll in chives. You can chill 1 or 2 days to let flavors work through cheese.

Pineapple Date Salad
From Marguerite Gartner of Mt. Sidney

Ingredients:

bullet1 (3-oz.) box lemon gelatin
bullet1 cup hot water
bullet1 cup chopped dates
bullet3⁄4 cup cold water
bullet8-oz. can crushed pineapple
bullet1⁄2 cup nuts (your choice)

Directions: Dissolve lemon gelatin in 1 cup hot water. Add cold water, let set until slightly jelled. Add 1 small can of crushed pineapple (juice too), 1 cup of chopped dates and 1⁄2 cup nuts.

Straw-Ban Gelatin Salad
From Marie May of Hot Springs

Ingredients:

bullet1 family-size (6-oz.) box strawberry-banana gelatin
bullet2 cups hot water
bullet2 cups cold water 
bullet2 cups miniature marshmallows
bullet3 bananas, mashed
bullet2 cups sliced strawberries
bullet1 (3.4-oz.) box of vanilla pudding mix

Directions: Mix gelatin with 2 cups hot water until dissolved. Add 2 cups cold water. Add marshmallows, bananas and strawberries into gelatin mixture, mix well and chill. Prepare vanilla pudding mix as directed on box and spread over the top of gelatin mixture. Chill and serve.

 

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