In a large pan bring broth and water to a boil. Stir in barley and reduce heat. Simmer, covered on reduced heat for 40-45 minutes until barley is just a little crunchy. While barley is cooking prepare the following dressing:
Mix dressing ingredients together and let stand.
When barley is cooked, remove garlic from dressing (discard or chop and add to dressing). Pour over barley, mixing well. Add the following vegetables:
Mix all above ingredients together. Serve hot or cold.
| Nana's Tip: Feel free to add more vegetables, or substitute your favorites, except for the radishes because they are a must. Recipe contributor Bernice Chamberlian chops vegetables in a food processor rather than slicing and dicing by hand. |
|
Cook pasta according to package instructions. Rinse and cool. While pasta is cooking, steam squash and zucchini about 5 min. until slightly softened. Do not over cook. Cut tomatoes into small to medium size pieces. Chop basil.
Mix squash and tomatoes with pasta, add feta cheese, olive oil and vinegar. Toss until well mixed. Serve at room temperature or chill as you prefer.
| Nana's Tip: Enjoy with French bread and wine. |
|
Using a large bowl, grate the carrot on the large side of grater. Add pineapple and remaining ingredients; mix well.
More or less of any of the ingredients can be used to suite your taste.
Serve chilled. Serves 4.
| Nana's Tip: Dried cranberries or pitted dates (chopped) may be used in place of raisins. Sometimes Nana adds a kid-pleasing touch to this old favorite recipe by adding marshmallows. |
 |
In a bowl, combine cranberries, apple, pineapple, marshmallows, sugar, salt and walnuts; mix well. Cover and refrigerate overnight.
Just before serving, fold in Cool Whip topping. Yield: 10-12 servings.
With a spoon, mix marshmallow cream and softened creamed cheese until well blended.
This simple recipe can be used as a dressing for fruit salads or as a dip for fruit pieces.
| Nana's Tip: When using as a dip, try reduced
fat cream cheese for a thinner consistency and easier dipping. This recipe
keeps well in the refrigerator for several days. |
|
Dissolve in a 2 cup glass measuring cup:
Microwave until sugar dissolves. Cool, add to taste and toss spinach.
In a large salad bowl make one layer each of lettuce, celery, green pepper, green onions and water chestnuts. Add layer of frozen peas last.
Mix mayonnaise and sugar, spread on top of frozen peas. Sprinkle with enough Parmesan cheese to cover entire top. Add entire jar of bacon bits.
Refrigerate over night. Toss salad just before serving.
|
Combine 7-Up and marshmallows in sauce pan. Cook over medium heat until marshmallows are melted. Add Jell-O, stir until dissolved, then add hot mixture to creamed cheese and beat until smooth.
Chill until almost set, approximately 30 minutes. Fold in whipped cream and
Miracle Whip, then blend in pineapple and walnuts. Pour into a lightly oiled
(or use Pam) two quart mold. Chill until well set.
Original Recipe
Drain pineapple reserve juice. In a large bowl dissolve cherry Jell-O and Knox Gelatin in hot water; add sugar, lemon and pineapple juice. Chill until partially set.
Fold in remaining ingredients. Pour Jell-O mixture into a Pam (aerosol cooking
spray) sprayed mold; chill until firm.
|
Dissolve Jell-O in boiling water according to package instructions, using the one cup of hot water only. Add sugar to taste. Use the directions on the Knox package to dissolve the gelatin with small amount of cold water; when dissolved add to the hot Jell-O mixture.
Add can of cranberries. Using a spoon, break up all lumps of cranberry sauce. Cut the apple in half and each half into quarters and each quarter into half. Slice each portion into very thin slices.
Add apples, chopped celery, nuts and drained pineapple. Place mixture into
a glass bowl or a greased Jell-O mold, refrigerate.
|
Jell-O Salad (Pineapple-Lemon variation 1)
From the kitchen of Norma (Nana) Welton
Place Jell-O in a large bowl. In a two cup measuring cup, add 1/2 cup pineapple juice (enough water to make 1 1/2 cups liquid.) Heat to very hot.
Add heated mixture to Jell-O, stir until Jell-O is completely dissolved. Add 1 1/2 cups ice water. Stir in well drained pineapple.
Pour Jell-O mixture into a 11x7 inch glass container lightly sprayed with Pam. Place in refrigerator until Jell-O is firm.
Mix whipped cream with mayonnaise, blend well. Just before serving spread cream mixture over Jell-O. Sprinkle with grated cheese. Refrigerate until served.
| Nana's Tip: Can be served from the glass container
or cut into serving size pieces then placed on a salad plate on top of a
lettuce leaf. |
|
Jell-O Salad (Pineapple-Lemon variation 2)
From the kitchen of Norma (Nana) Welton
In a large bowl, mix Jell-O and sugar with hot water according to package directions. In a small bowl soften Knox gelatin in cold water. Add 3 or 4 teaspoons of hot Jell-O mixture to Knox mixture; mix well. Add to hot Jell-O mixture; mix well.
Place pineapple in a blender. Add sour cream, and blend until well mixed and smooth. Add the pineapple and sour cream mixture to Jell-O and mix well.
Place into a mold or a 12x8" flat glass baking dish. Chill in refrigerator for several hours before serving. Serves 6 to 8.
|
In a large bowl, mix Jell-O and boiling water as directed on package. Add 1/2 to 1 cup of sugar to taste. Add orange juice and grated orange pealing.
Place Knox gelatin in a small bowl, soften with 4 tablespoons of cold water, mix well. Add 3 tablespoons of hot Jell-O to softened Knox, mix well. Add to hot Jell-O, mix well.
Using a paper towel and a very small amount of vegetable oil, lightly grease a 12x8 inch glass baking dish; this will allow you to remove the salad, with a spatula, in smooth even pieces.
Place sour cream into a blender, add un-drained pineapple, blend on high until smooth. Stop the blender 2 or 3 times to scrape any sour cream from sides of blender. Add the pineapple/sour cream mixture to the Jell-O, mix well. Pour into a 12x8 inch greased glass dish. Chill in a refrigerator for 2 hours.
| Nana's Tip: As an option, just before serving, add one piece of candy orange slice to each piece (as shown in picture). |
|
Mix Jell-O with 1 1/2 cups boiling water. In a small bowl, mix Knox Gelatin with 4 tablespoons of cold water. Add 3-4 tablespoons of hot Jell-O to Knox Gelatin. Mix well. Add Knox Gelatin to Jell-O mixture.
In a blender blend strawberries and sour cream until all sour cream is blended well into the strawberries. Add blended mixture to Jell-O mixture, mix well by hand. Pour into a Jell-O mold or 11x7 dish, sprayed or coated with a light layer of vegetable oil. Chill in refrigerator until firm, about 4 hours.
Nana's Tip: Add whipped topping to turn this salad into a dessert. In the photo you will notice that the strawberry seeds settled to the bottom of the mold and appear at the top when the salad is flipped and removed. If desired, use a strainer to remove seeds. |
|
Cook macaroni according to directions. Drain in colander, rinse with cold water. Mix mayonnaise and mustard together to taste. Add remaining ingredients and mix well. Chill in refrigerator several hours before serving.
Keep refrigerated until ready to eat.
Cook pasta as directed. Chop green onions, celery, tomatoes and hard boiled eggs. Cube Monterey jack cheese or chicken. Mix all together, add drained olives.
Add salad dressing, salt and pepper to taste, mix well. Chill before serving.
Potato
Salad (variation 1)
From the
kitchen of Vicki Bottini
Soften tomato in medium glass bowl using boiling water (best to use fresh dried tomatoes not ones already in oil). Wash and quarter potatoes (do not peel). Boil uncovered until just fork tender (about 15-20 minutes).
Drain and rinse with cool water while still hot. Cut each quarter into 2-4 smaller pieces and place in a large, non metal bowl. Drain and chop tomatoes and put in a small glass bowl. Add remaining ingredients and allow to mellow for awhile (15 minutes).
Stir well and pour over potatoes. Mix carefully to avoid mashing potatoes (use a really big spoon).
| Nana's Tip: Best served warm or at room temperature. Can be re-heated in microwave. |
|
Potato
Salad (variation 2)
From the
kitchen of Dale Paddock
Bake (or microwave) potatoes until cooked, yet firm. (Do not boil potatoes.) Cube cooked potatoes and place in a large bowl. Salt and pepper to taste. Add eggs, relish and onion. Mix well.
In a small bowl, mix mayonnaise and mustard. After tasting, balance the portions of mustard and mayonnaise to achieve the desired blend, if needed.
Add mustard and mayonnaise mixture to potatoes. Mix well. Refrigerate before serving.
| Nana's Note: Nana's niece, Patti Seebode, contributed this recipe perfected by Dale Paddock. Patti prefers heavily salted and peppered potatoes. She tells us that the perfect mayonnaise and mustard mixture will taste "smooth." |
Filling:
Topping:
Make crust first. Start by crushing the pretzels either in blender or food processor. Add 3 tablespoon sugar. Mix fine pretzels and sugar with 1 3/4 stick melted margarine. Press in a glass 9 x 13 container and bake at 375° for 8 minutes. Cool well.
Add the filling. Mix cream cheese with one cup sugar. Mix well. Add the Kool Whip and pour over the cooled crust.
Mix the Jell-O with hot water (do not add the cold water as you normally do
to the Jell-O) add the frozen strawberries. When cool, pour over the filling
and refrigerate until time to serve.
Cook both packages of rice according to directions. Let cool.
Mix rice and remaining ingredients together (except liquid from artichokes).
Dressing:
Mix together dressing and add to cooked, cooled rice mixture. Toss mixture. Serves 12.
Make Jell-O as indicated on box, but substitute the cold water for the pineapple juice in can. A little water maybe needed to measure up to the correct amount of cold liquid.
Add in crushed pineapple and 1-2 grated carrots. Stir and chill for 3 hours. Stir Jell-O several tomes throughout the chilling time to mix the pineapple and carrots in the thicker mixture; this will prevent them from floating to the top.
| Nana's Note: Recipe contributor Cassie Spence guarantees there will be no leftovers of this simple to prepare salad! Cassie describes this salad as "A Refreshing Pick Me Up." |
|
Lightly brown ground beef with onions, drain off fat. Add kidney beans (un-drained) and salt; simmer 10 minutes, then drain.
When meat and kidney bean mixture has cooled, add to lettuce, tomato and olive mixture along with he dressing and cheese. At the last minute add avocado and desired amount of chips. Toss well. (Serves 4-6)
| Nana's Tip: Instead of tossing the salad, we chose to build salads for each guest based on their preferences (as pictured). |
|
Step 1
Cook macaroni according to package directions, drain and rinse with cold water. Allow to cool. Add the remaining Step 1 ingredients to cold macaroni. Mix well.
Step 2
In a small bowl, mix together mayonnaise, pickle relish, salt and pepper. Add to the macaroni and mix well. Place in refrigerator for several hours before serving.
| Nana's Note: This can be served as an individual salad and presented on a bed of lettuce garnished with tomato slices and an olive (as shown). Or, you can serve this salad as a side dish on the same plate with sandwiches or fried chicken. |
|
Overview:
This salad is more or less like a traditional Tostada Salad except the deep-fried
tortilla is replaced with two baked veggie burgers. The amount of ingredients
needed depends on the number of individual salads you wish to prepare.
Step-by-Step:
Place veggie burgers on a cookie sheet. Bake at 350° for 20 minutes. Remove
from oven and place sliced cheese atop burgers, return to oven until cheese
melts.
Allow burgers to cool on the cookie sheet for one minute. While burgers are cooling mash avocado into a paste and spread on top of burgers. Remove burgers from cookie sheet and place on large dinner plates.
Place the vegetable ingredients atop the veggie burgers starting with the lettuce. Grate cheese and sprinkle atop salad. Top with salsa and sour cream. Serve immediately.
| Nana's Tip: Add any other ingredients you might
find on meal-sized salad: grated carrots; sliced bell peppers; sliced ham
or turkey; hard boiled egg slices; or salad dressing. Experiment with the
many brands and varieties of veggie burgers. Recipe contributor David Welton
uses the "Veggie Medley" Gardenburger brand, but others will also
compliment this recipe well. |
