This was a dish my mom always made for us growing up. Mom calls is "Glom", but it's also known as Five-Cup Salad. It's easy, yummy and kids love it.
1 Cup Mandarin Oranges
1 Cup Pineapple Chunks
1 Cup Mini-Marshmallows
1 Cup Coconut
1 Cup Sour Cream (I use light sour cream)
Mix all ingredients together and refrigerate before serving. You can also add things like chopped pecans, fruit cocktail or use those colored, fruit flavored marshmallows if you would like!
Showing posts with label Salads. Show all posts
Showing posts with label Salads. Show all posts
Thursday, April 30, 2009
Thursday, March 5, 2009
Orzo Goodness: Confetti Orzo Salad
Just trust me that this tasty, light, refreshing salad hits the spot. PERFECT for lunch, Spring, summer or pretty much any ole occassion! Love it, love it, love it!
1 1/2 cups uncooked orzo
1 carrot, chopped
1 1/4 cups chopped red, green, or yellow bell pepper
1/2 cup peeled, seeded, and chopped cucumber (I used english cucumber from HT b/c they don't have seeds.)
1/4 cup thinly sliced green onions (Word to wise...use minimally or omit all together. I love green onions but it's just as good w/out them.)
1/4 cup chopped purple onion (DEFINITELY omit if you don't wanna smell for days!)
1/4 cup chopped fresh parsley (didn't use)
1/2 teaspoon grated lemon rind (didn't use)
3 tablespoons lemon juice
2 tablespoons white wine vinegar (I used 1/2 rice vinegar and 1/2 white cooking wine cuz that's what I had.)
3/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
2 garlic cloves, minced
1/3 cup olive oil
Preparation:
Cook orzo according to package directions; drain. Rinse with cold water; drain. Combine orzo, carrot, and next 5 ingredients; set aside.
Combine lemon rind, lemon juice, vinegar, salt, coarsely ground pepper, and minced garlic. Gradually whisk in oil. Pour over orzo mixture, tossing gently. Cover and keep chilled.
Coastal Living, JULY 1997
1 1/2 cups uncooked orzo
1 carrot, chopped
1 1/4 cups chopped red, green, or yellow bell pepper
1/2 cup peeled, seeded, and chopped cucumber (I used english cucumber from HT b/c they don't have seeds.)
1/4 cup thinly sliced green onions (Word to wise...use minimally or omit all together. I love green onions but it's just as good w/out them.)
1/4 cup chopped purple onion (DEFINITELY omit if you don't wanna smell for days!)
1/4 cup chopped fresh parsley (didn't use)
1/2 teaspoon grated lemon rind (didn't use)
3 tablespoons lemon juice
2 tablespoons white wine vinegar (I used 1/2 rice vinegar and 1/2 white cooking wine cuz that's what I had.)
3/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
2 garlic cloves, minced
1/3 cup olive oil
Preparation:
Cook orzo according to package directions; drain. Rinse with cold water; drain. Combine orzo, carrot, and next 5 ingredients; set aside.
Combine lemon rind, lemon juice, vinegar, salt, coarsely ground pepper, and minced garlic. Gradually whisk in oil. Pour over orzo mixture, tossing gently. Cover and keep chilled.
Coastal Living, JULY 1997
Saturday, February 28, 2009
Easiest Fruit Salad
I make this fruit salad all the time at Christmas because it is very pretty, my kids love it, and it is the easiest fruit salad recipe I have. Good for when you need something quick.
3 c. sliced bananas
1 can chunk pineapple, drain
1 can mandarin oranges, drain
1/2 c. sugar
1 can strawberry pie filling
Mix together and chill. Can't get any easier than that and it tastes like you really worked on it.
3 c. sliced bananas
1 can chunk pineapple, drain
1 can mandarin oranges, drain
1/2 c. sugar
1 can strawberry pie filling
Mix together and chill. Can't get any easier than that and it tastes like you really worked on it.
Wednesday, December 24, 2008
Cranberry-Pineapple Gelatin Salad
This is a Paula Deen recipe that has become a Christmas tradition for our family. (Sorry, I forgot to take a picture this morning...but it's very pretty!)
Ingredients
2 (3-ounce) packages raspberry gelatin
1/2 envelope unflavored gelatin
1 cup boiling water
1/2 cup cold water
1 (8-ounce) can crushed pineapple packet in its own juice
1 (15-ounce) can whole cranberry sauce
1/4 cup finely chopped walnuts (although I used pecans because that's what was in my freezer)
Topping:
1 (8-ounce) package cream cheese
1/4 cup confectioners' sugar
2 tablespoons whipped cream
1/4 cup walnuts
Directions
Spray a 4-cup gelatin mold or a 9-inch square pan with vegetable oil cooking spray. In a medium glass mixing bowl, combine the raspberry gelatin and unflavored gelatin. Add 1 cup boiling water and stir with a metal spoon continuously for 2 minutes, until the gelatin is completely dissolved. Stir in 1/2 cup cold water. Add the pineapple and juice, cranberry sauce, and walnuts. Stir with a metal spoon until all ingredients are completely incorporated. Pour the mixture into the prepared mold, cover with plastic wrap and refrigerate until firm.
About 1 hour before serving, invert the mold onto a serving platter and allow to sit at room temperature; the salad will release itself and come clean from the mold.
Combine cream cheese, powdered sugar, whipped cream and walnuts in bowl. Spoon into the center of the mold.
Ingredients
2 (3-ounce) packages raspberry gelatin
1/2 envelope unflavored gelatin
1 cup boiling water
1/2 cup cold water
1 (8-ounce) can crushed pineapple packet in its own juice
1 (15-ounce) can whole cranberry sauce
1/4 cup finely chopped walnuts (although I used pecans because that's what was in my freezer)
Topping:
1 (8-ounce) package cream cheese
1/4 cup confectioners' sugar
2 tablespoons whipped cream
1/4 cup walnuts
Directions
Spray a 4-cup gelatin mold or a 9-inch square pan with vegetable oil cooking spray. In a medium glass mixing bowl, combine the raspberry gelatin and unflavored gelatin. Add 1 cup boiling water and stir with a metal spoon continuously for 2 minutes, until the gelatin is completely dissolved. Stir in 1/2 cup cold water. Add the pineapple and juice, cranberry sauce, and walnuts. Stir with a metal spoon until all ingredients are completely incorporated. Pour the mixture into the prepared mold, cover with plastic wrap and refrigerate until firm.
About 1 hour before serving, invert the mold onto a serving platter and allow to sit at room temperature; the salad will release itself and come clean from the mold.
Combine cream cheese, powdered sugar, whipped cream and walnuts in bowl. Spoon into the center of the mold.
Thursday, August 28, 2008
Broccoli Salad (EASY!)
This is a light and refreshing recipe that will go great with any meal or even as a snack. There are a lot of versions to this recipe which can be found in most any church cookbook. This actual recipe is kind of a combination of two different recipes that happen to be in my church cookbook (Central Cooks!) and it has proven to be a "tried and true" crowd pleaser for me thus far.
Word to the wise, though, if you aren't big on onion breath, cut back on the onions a tad b/c those things can be POTENT! I had this for lunch today along w/ Clardy's Easy Chicken Pot Pie that Donna made and my breathe is smelling F-I-N-E.:)The two were soooo good together, though!
It's also a really pretty dish to serve because of the colors (if you use Craisins and red onions). I didn't take a picture but Donna has the leftovers at her house so maybe she'll take a pic and post it on here.
Broccoli Salad
2 bunches broccoli (washed and trimmed...use the tops)
2 cup raisins (I use Craisins since not everyone likes raisins)
1 lb. bacon, cooked, CRISP and crumbled (optional...I don't usually use this)
1 medium red or vidalia onion (the vidalia doesn't seem as potent for some reason but red is prettier)
1 cup mayo (OK to use light if desired)
3 Tablespoons vinegar
1/2 cup sugar
Mix mayo, sugar and vinegar together. Let stand until sugar dissolves. Mix salad ingredients together and thoroughly stir in dressing mixture. Chill before serving. Serves 4-6. Enjoy!
Word to the wise, though, if you aren't big on onion breath, cut back on the onions a tad b/c those things can be POTENT! I had this for lunch today along w/ Clardy's Easy Chicken Pot Pie that Donna made and my breathe is smelling F-I-N-E.:)The two were soooo good together, though!
It's also a really pretty dish to serve because of the colors (if you use Craisins and red onions). I didn't take a picture but Donna has the leftovers at her house so maybe she'll take a pic and post it on here.
Broccoli Salad
2 bunches broccoli (washed and trimmed...use the tops)
2 cup raisins (I use Craisins since not everyone likes raisins)
1 lb. bacon, cooked, CRISP and crumbled (optional...I don't usually use this)
1 medium red or vidalia onion (the vidalia doesn't seem as potent for some reason but red is prettier)
1 cup mayo (OK to use light if desired)
3 Tablespoons vinegar
1/2 cup sugar
Mix mayo, sugar and vinegar together. Let stand until sugar dissolves. Mix salad ingredients together and thoroughly stir in dressing mixture. Chill before serving. Serves 4-6. Enjoy!
Subscribe to:
Posts (Atom)
