Reader Recipes

Super Selections for Salad Season 

Submit your favorite recipes to: Reader Recipes; P.O. Box 2340; Glen Allen, VA 23058-2340. Or send your recipe by e-mail to bpotter@odec.com.

 

VEGETABLE SALAD

From Alice Forrester of Suffolk

Ingredients:

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16 oz. garden peas (small)

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12 oz. shoe peg corn

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16 oz. frozen French-style green beans

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1 medium onion (chopped)

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3⁄4 cup celery (chopped)

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2-oz. jar diced pimento

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1⁄2 cup salad oil

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1⁄2 cup white wine vinegar

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1 t salt

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1 t pepper

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3⁄4 cup sugar

Directions: Heat oil, vinegar, salt, pepper and sugar. Cool. Drain vegetables and mix. Store overnight.

DILL MACARONI SALAD

From Mary Wheeler of Charlottesville

Ingredients:

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8-oz. pkg. macaroni

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1⁄2 cup mayonnaise

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1⁄2 t dry mustard

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1 tomato (diced)

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1 green pepper (diced)

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1 small cucumber (diced)

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1 cup chopped celery

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2 T dill weed

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Salt and pepper as needed

Directions: Cook macaroni according to box instructions. Drain and rinse with cold water. Combine mayonnaise with mustard and then add to macaroni. Add tomato, green pepper, cucumber and celery. Sprinkle dill weed into mix and toss lightly. Salt and pepper as needed. Cover and chill for several hours.

ORANGE SHERBET SALAD

From Karen Lunceford of Aylett

Ingredients:

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6-oz. pkg. orange gelatin

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1 cup boiling water

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1 pint orange sherbet

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1 cup mini marshmallows

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8 1⁄4-oz. can crushed pineapple (drained)

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11-oz. can Mandarin orange sections (drained)

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1 cup Cool Whip

Directions: Dissolve gelatin in boiling water. Add sherbet, stirring until melted. Chill until consistency of unbeaten egg white. Fold in remaining ingredients. Spoon into a lightly greased, 6-cup mold. Chill until firm.

QUICK CRANBERRY SALAD

From Ruby Hawkins of Edinburg

Ingredients:

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2 small boxes raspberry gelatin

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1 1⁄2 cups hot water

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1 can jellied cranberry sauce

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3 apples (diced)

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1 cup pecans (chopped)

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20-oz. can crushed pineapple (undrained)

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3 oranges (peeled and sliced)

Directions: Dissolve gelatin in hot water. Add cranberry sauce and stir until smooth. Add remaining ingredients and stir thoroughly. Put in a large bowl and refrigerate overnight.

BROWN RICE & BLACK BEAN SALAD

From the Hildebrands of Broadway

Ingredients:

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1 cup cold cooked brown rice

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1⁄2 cup cooked corn kernels

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1⁄2 red bell pepper, chopped and seeded

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1⁄3 cup black beans, rinsed and drained

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2 T minced cilantro

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1⁄2 jalapeno pepper, chopped and seeded

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2 T white vinegar

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1 1⁄2 T lime juice

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1 T extra virgin olive oil

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1⁄4 t salt

Directions: In a large bowl, combine the first 6 ingredients. In a small bowl, whisk together the last 4 ingredients. Pour over the rice mixture and toss to coat. Cover and refrigerate until the flavors are blended, at least one hour. Makes 4 servings.

MARIA’S COLESLAW

From Maria Renhwick of Dale City

Ingredients:

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5 cups shredded cabbage

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1⁄2 cup almonds, toasted

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1 1⁄2 cup dried cranberries

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1⁄2 cup diced celery

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1⁄2 cup chopped green onions (white and green parts)

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1⁄2 cup chopped green bell pepper

Dressing:

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1⁄2 cup mayonnaise

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1 T sweet pickle relish

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1 T honey mustard

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1 T honey

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Salt and pepper to taste

Directions: Combine the slaw ingredients in a large plastic bowl with a lid. Mix all the dressing ingredients together. Refrigerate until ready to serve. Pour the dressing over the slaw mixture just before serving. Stir well.

BLUEBERRY SALAD

From Josephine Lunceford of Aylett

Ingredients:

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2 3-oz. pkgs. black raspberry or grape gelatin

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2 cups boiling water

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20-oz. can crushed pineapple (undrained)

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1 can blueberry pie filling

Topping: 

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8-oz. pkg. cream cheese (softened)

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1⁄2 cup sugar

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1 cup sour cream

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1 t vanilla

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1⁄2 cup nuts

Directions: Dissolve gelatin in boiling water. Add crushed pineapple and pie filling. Chill until firm. To make topping, combine all the ingredients and beat well with mixer. Spread on top of gelatin. Sprinkle with nuts.

We want your recipes! We pay $10 for each recipe published. Categories: Best Barbecue; Easy Appetizers; Divine Desserts; Turkey Dressings. Send recipes to: Reader Recipes, c/o Cooperative Living, P.O. Box 2340, Glen Allen, VA 23058-2340 or e-mail to bcatlett@odec.com, with Reader Recipes as the subject.

 

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