|
CRANBERRY CHUTNEY
recipe by Diane C.
1 large package sugar-free Raspberry Jell-O
1 seedless orange
½ cup chopped walnuts
1 (20 oz.) can crushed pineapple - no sugar added
1 (16 oz.) can whole berry cranberry sauce
Empty Jell-O into bowl and add 1 ½ cups boiling water. Stir until dissolved. Mix in 1 ½ cups liquid (drained pineapple juice and water to equal 1 ½ cups). Cool off to a thick pudding consistency (not solid). Finely chop or grate the orange rind, then chop the orange to a relish consistency. When Jell-O is cooled off; add orange, orange rind, drained pineapple, cranberry sauce and nuts. Keep refrigerated until ready to use.
MACARONI SALAD
recipe by Mary T.
1 lb. elbow or shell macaroni, cooked according to package instructions
1 to 2 tablespoons vegetable oil
7 eggs, hard boiled
1 ½ to 2 tablespoons yellow prepared mustard
3 cups mayonnaise
1 large green pepper, coarsely chopped
1 rib celery, coarsely chopped
1 (4 oz.) jar pimiento pieces, drained
1 ½ tablespoons parsley flakes
1 ¼ teaspoons celery seed
2 ½ to 3 tablespoons Durkee Salad Seasoning with Cheese
salt & pepper, to taste
optional: 12 green stuffed olives, sliced
optional: 12 black olives, sliced
garnish: fresh curled parsley
garnish: paprika
Drain and rinse the cooked pasta. Add just enough vegetable oil to coat macaroni. Mix mustard and mayonnaise together in a bowl. Add mayonnaise mixture to macaroni. Add green pepper, celery, pimientos and olives to macaroni and mix. Add parsley flakes, celery seed and Durkee Seasoning to macaroni and mix. Add salt and pepper to taste. Coarsely chop six eggs, reserving the seventh egg for garnish. Add eggs to macaroni, mixing gently. Taste the salad for seasonings, add if needed. Garnish the salad with one sliced egg, paprika and the curled parsley. Refrigerate until serving time.
SEAFOOD PASTA SALAD
recipe by Ann W.
½ cup Miracle Whip Salad dressing
¼ cup Kraft 'Zesty' Italian dressing
2 tablespoons grated parmesan cheese
1 (8 oz.) box rotini pasta, cooked
1 (8 oz.) package chopped imitation crabmeat
1 cup broccoli flowerets, partially cooked
½ cup chopped green pepper
½ cup chopped tomato
¼ cup chopped green onion
Combine dressings and cheese; mix well. Add remaining ingredients; mix lightly. Chill. Makes 4 servings.
|
