Highest Rated
- Rich Tea Biscuits
(5 out of 5) - Preserved Figs (5 out of 5)
- Chicken With Grape Mustard Cream Sauce (5 out of 5)
- Turkey Ranchero (5 out of 5)
- Black Bean Dip 3 (5 out of 5)
- Steak Tartare 1 (5 out of 5)
- A&W Root Beer (5 out of 5)
- Spatzle (Spaetzle Noodles) (5 out of 5)
- Gahb Buttermilk Biscuits (5 out of 5)
- Fluffy Biscuits (5 out of 5)
Stuffed Cinnamon Apple Salad
Pare and core apples.
Cook candies and sugar in water until dissolved; add whole apples and cook slowly until transparent but not soft.
Chill.
Combine remaining ingredients; stuff apples with this mixture and serve on lettuce.
Sprinkle with cinnamon if desired.
String Bean Salad
Place the beans on a large serving platter & arrange the green & red chilies & tof cubes over the top.
In a small bowl, mix together the coconut milk, soy sauce, lime juice, sugar & chili sauce.
Just before serving, pour the dressing over the salad.
String Bean And Onion Salad
Bring the water to a boil in a medium-sized saucepan.
Trim and wash the beans, remove any blemished ones, place them in the boiling water, and cook for about 5 minutes, or until they are tender but still slightly crisp.
Drain the beans, place them in a glass salad bowl, and allow them to cool.
Place the onion slices in a small bowl, cover them with the lemon juice, and allow them to soak for 30 minutes.
When ready to serve, add the onions to the string beans, drizzle them with olive oil, season with salt and pepper, and serve at room temperature.
Stuffed Artichoke With Oriental Noodle Salad
Halve artichokes lengthwise.
Remove and discard center petals and fuzzy center; set artichokes aside.
Cook pasta until done but slightly firm; rinse and set aside.
In a medium bowl, whisk together dressing ingredients.
In a large bowl combine pasta, cucumber, carrots, radishes, green onions and snow peas.
Toss noodle mixture with half the dressing; reserve the remaining half.
Arrange two artichoke halves on each late.
Spoon noodles into halves.
Use reserved dressing as dip for artichoke leaves.
Serve immediately.
Nutrients per serving: calories: 335; protein: 12 grams carbohydrate: 60 grams fat: 7 grams calories from fat: 19%: calories from saturated fat: 3%; sodium: 352 mg; cholesterol: 0 mg; dietary fiber: 7 grams.
Strawberry-Orange Salad
Stir 1 teaspoon strawberry and 1 teaspoon orange gelatin dry into yogurt; refrigerate.
Pour boiling water on remaining strawberry and orange gelatin in bowl; stir until gelatin is dissolved.
Stir in strawberries; break apart with fork.
Stir in grape juice; refrigerate until partially thickened.
Stir in orange segments.
Pour into 6 cup ring mold.
Refrigerate until firm.
Unmold on salad greens.
Serve with yogurt mixture.
Strawberry-Cheese Salad Robert
Combine in bowl, strawberry/banana jello and 1 cup boiling water.
Stir until jello dissolves.
Add sliced frozen strawberries and stir until strawberries break apart.
Add 1 can crushed pineapple, well drained, and 1 mashed banana.
Mix until blended.
Spoon half of jello mixture into an 8-inch square pan.
Chill until set.
Set other half aside at room temperature.
Combine 1 package of cream cheese, 1 cup sour cream, and 1/2 cup chopped walnuts.
Mix until well blended.
Spread evenly over set jello.
Pour remaining jello mixture over cheese mixture.
Chill until set.
Cut into squares and serve on crisp lettuce leaves.
Strawberry-Orange Chicken Salad
Divide spinach and lettuce among two salad plates.
Arrange chicken, strawberries and oranges on lettuce.
Combine syrup and vinegar; drizzle over salads.
Top with nuts if desired.
Strawberry-Cheese Salad
Pour boiling water on gelatin; stir until gelatin is dissolved.
Stir in wine and cold water.
Refrigerate until slightly thickened.
Shape cream cheese into 18 balls; roll in nuts.
Mix strawberries and sugar.
Pour 1/3 cup thickened gelatin into 6 cup ring mold.
Arrange cheese balls evenly in gelatin in mold.
Spoon strawberries over cheese balls.
Carefully pour remaining gelatin over strawberries.
Strawberry-Buttermilk Salad
Place the jello and pineapple in a pan and heat, stirring constantly until it boils; remove from heat and cool.
Add buttermilk, stir well.
Place in fridge until it begins to gel.
Beat with mixer until well mixed.
Add cool whip and nuts and mix well.
Pour in a 9 x 13 ” pan and chill.
String Bean Salad With Double Sesame Dressing
Place wok or nonstick pan over high heat for about 1 minute, or until it smokes.
Add the sesame seeds.
Turn the heat to low, and dry cook for 3-5 minutes, or until brown.
Empty onto a flat plate.
Steam the string beans 3-5 minutes, or until they have softened but still have some crunch.
Remove and plunge them into a bowl of ice-cold water.
Drain, dry, remove stems ends and place in large bowl.
To make dressing, mix the vinegar, soy sauce, mustard sauce, sugar and sesame oil.
When thick, add the garlic, scallions, and red and yellow peppers.
Add to string beans and mix well.
Sprinkle with toasted sesame seeds.
Strawberry Waldorf Salad
Dissolve gelatin mixed with sugar in boiling water.
Cool.
Add strawberries, apples, celery, walnuts and mix well.
Chill until almost jelly-like.
Add filled with chicken salad.
Strawberry-Banana Jell-O Salad
Prepare the jell-o as directed on the package.
Refrigerate for 3 or 4 hours.
Then add all other ingredients pudding is dry.
Stir, leaving small chunks of jell-o.
Put back in the refrigerator unti ltime to serve.
Orginal posters note: this appeared in one of the food columns in the food section of the orange county register today.
Strawberry-Glazed Fruit Salad
In a large bowl, gently toss together strawberries, pineapple chunks and banana slices.
Fold in strawberry glaze.
Chill 1 hour before serving.
Strawberry Spring Salad
Combine first 6 ingredients and stir well with a whisk.
Combine strawberries and green.
Add the vinegar mix; toss to coat.
Sprinkle with nuts.
I used slivered toasted almonds and added some finely diced red onion.
It was very good and so easy to make.
Strawberry Rhubarb Salad
Cook rhubarb and sugar until it becomes sauce.
Fix gelatin according to package directions, using a total of 3 cups Water.
Add rhubarb mixture and strawberries to gelatin mixture and put in a 9×13″ pan glass is best.
Chill until firm.
Prepare the dream whip according to package directions, then blends it in to softened cream cheese.
Spread over gelatin.
From cornerstones, a cookbook by the “assistance league” of marshalltown, iowa, p.
145.
Ottosn rdottosn@csn.
Org.
Strawberry Jello Salad (Molded)
Mix jello and 2 cups boiling water and let cool.
Add mashed bananas, pineapple, and undrained frozen strawberries.
Put half the mixture into 13″ x 9″ x 2″ pan and chill 30-45 minutes.
Spread sour cream on top.
Add remaining fruit & jello mixture, chill, and cut into squares.
Strawberry Jello Salad
Mix jello and 2 cups boiling water and let cool.
Add mashed bananas, pineapple, and undrained frozen strawberries.
Put half the mixture into 13″ x 9″ x 2″ pan and chill 30-45 minutes.
Spread sour cream on top.
Add remaining fruit & jello mixture, chhill, and cut into squares.
Mrs.
Alexander perry.
Publik house assembly, edgewater, medium 21037.
Funds from sale of book used in restoration and maintenance of the 17th century inn hint, hint.
Strawberry Pretzel Salad
Mix pretzels and margarine.
Pat into a 9×13 baking pan.
Bake at 400 degrees for 8 minutes.
Cool completely.
Cream sugar and cream cheese until well blended.
Fold in cool whip.
Spread over the pretzel layer.
Chill until firm.
Add boiling water to the jello.
Stir in strawberries, still frozen.
Mixture should become thickened, but if not, chill until slightly thick.
Spread over the cheese mixture.
Chill until set.
To serve.
Strawberry Nut Salad
In a large bowl, combine jello and gelatine with boiling water.
Fold in strawberries with juice, pineapple, mashed bananas and nuts.
Turn half the mixture into a 12×8x2-inch baking dish and refrigerate until set.
Add sour cream over jello mixture and completely cover.
Spoon on rest of jello served with a dollop of sour cream or mayonnaise.
Vergie ewing, editor, homemakers monthly.
Strawberry Cream Gelatin Salad
In a large bowl, stir together the water and gelatin until the gelatin is dissolved.
Stir in the strawberries and pineapple.
Pour half of the mixture into an 11″x7″x1 1/2″ baking dish.
Chill in the refrigerator about 30 minutes or until semi-firm.
Set the remaining gelatin mixture aside at room temperature.
Meanwhile, in a small bowl, stir together the powdered sugar and cream cheese until well combined.
Fold in the ricotta.
Carefully spread the cheese mixture on top of the semi-firm gelatin.
Then spoon on the remaining gelatin mixture.
Chill in the refrigerator for 3 to 4 hours or until firm.
Cut into pieces to serve.
Calories: 174 fat: 3g calories from fat: 13% cholesterol: 8mg.