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Ingredients: 15 Ounce(s) Blueberries; canned 8 oz Sour cream; 8 1/4 Ounce(s) Pineapple;, crushed 1/2 c Sugar; 6 Ounce(s) Gelatin;, black raspberry 1 ts Vanilla extract; 1 Cup(s) Water; boiling 1 c Pecans; chopped 8 Ounce(s) Cream cheese; softened Directions: Drain blueberries and pineapple, reserving liquid. Dissolve gelatin in boiling water. Add enough water to reserved liquid to make 1-3/4 cups; add to dissolved gelatin. Pour into a 13x9" pan. When gelatin is slightly thickened, fold in fruit. Chill until firm. Combine cream cheese, sour cream, sugar, and vanilla; beat well. Spread over gelatin, and sprinkle with pecans; chill until set. SOURCE: Southern Living Magazine, sometime in 1974. Typos by Nancy Coleman.
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Combine broth, wine and garlic in a pan, add chicken; bring to a boil, reduce heat and simmer for Broccoli & cauliflower salad Barbecued shrimp salad Dissolve wasabi in warm water. Stir well with spoon to create a smooth paste. Whisk paste into mayonnaise & add 1 Tbs lime juice. Whish well and reserve in serving dish. With damp cloth, remove dirt from endive. Slice heads in half lengthwise. 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 & Jell Spicy eggplant salad (bonjan) from afghanistan Slice the eggplants crosswise into 1,5 inch thick pieces. Sprinkle them with 2 tsp. coarse salt and let stand for 15 minutes. rinse eggplants under cold water, which removes the bitter taste, rinse, and dry well on a towel. Heat the oil in a Pizzalinni greek salad dressing In a small but deep bowl, mix mustard, salt, egg and vinegar. Add oil one drop at a time, beating constantly, until about one-third of the oil have been added. (Once the mixture begins to thicken, oil can be added several drops at a time). Slowly beat in No guilt potato salad 1. Using a rubber scraper, in a medium bowl, combine all ingredients stirring to coat. Refrigerate. Mixed green salad Trim greens and rinse in cool water. Spin or pat dry and tear into bite-size pieces. In a salad bowl, combine all ingredients with dressing and toss to coat. Food Exchange per serving: 1 VEGETABLE EXCHANGE; CAL: 23; CHO: 0mg; CAR: 5g; PRO: 1g Brown derby cobb salad Cut finely lettuce, watercress, chicory and romaine and arrange in salad bowl. Cut tomatoes in half, remove seeds, dice finely and arrange over top of chopped greens. Chop bacon finely and sprinkle over the salad. Cut avocado in small pieces and arrange a Cilantro potato salad (note: If serving uncooked egg is worrisome, substitute 1/4 cup "Simply Eggs" for the whole egg) Place egg and cilantro in food processor or blender. Start processing and slowly stream in 1/2 cup of the oil. Add the garlic, 1/2 tesa Tortellini pesto salad 1.) Bring a pot of lightly salted water to a boil. Place tortellini in the pot, and cook for 7 to 8 minutes, until al dente. Drain and cool. 2.) In a large bowl, mix the cooked tortellini, red bell peppers, broccoli, carrots, olives, and garlic. 3.) In Rohkostsalat #2 (cabbage fruit salad with sour-cream dressing) Dice bacon and pan fry. Add chopped onion and green pepper. Cook 3 minutes. Add vinegar, salt, pepper, sugar and beaten egg. Cook slightly. Add cubed potatoes, grated carrot and diced hard-cooked eggs. Blend and serve hot. Variation: Add chop Amish potato salad Cook potatoes in their jackets until soft. Cool, peel, and dice. Mix potatoes gently with the remaining 5 ingredients; then add to the dressing. DRESSING: 2 Eggs, well beaten 3/4 cup sugar 1 t Cornstarch Salt to Taste 1/4 to 1/2 cup vinegar (t Red endive and watercress salad Whisk together vinegar, mustard, thyme, garlic, salt, and pepper in a large salad bowl until combined, then add oil in a slow stream, whisking until emulsified. Cover vinaigrette and let stand 1 hour. Add salad greens to vinaigrette and toss to coat. Cook Blueberry pie 1. Preheat oven to 425 degrees F (220 degrees C). 2. Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries. 3. Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3 Tuna waldorf salad sandwich 1. In a medium bowl, whisk together the mayonnaise, mustard, curry powder, salt and pepper. Add tuna, shallot, apple, walnuts, celery and pickle relish and toss until all ingredients are coated with dressing. 2. 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Add to the tomatoes. Add the remaining salad ingredients, toss & set aside. DRESSING: Whisk together all the dressing ingredients in a Blueberry cheesecake Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Chill. Soften gelatin in water, stir over low heat until dissolved. Gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. B Cool cucumber salad Using a sharp knife, slice the cucumber thinly. Arrange the cucumber slices on a round serving plate. Using a sharp knife, Chop the green chili. Scatter the chopped chili over the cucumber. To make the dressing, mix together the cilantro, lemon Black-eyed pea salad Combine peas and enough water to cover by 2 inches in a medium saucepan. Bring to a boil, reduce heat and simmer 45 minutes, then drain them well. Heat oil in a medium skillet over medium heat. 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In a separate bowl, whisk the egg whites and salt until stiff. Fold them into the banana mixture with a large m