Muncie Times, Muncie, Delaware County, 21 October 1993 — Page 29

The Muncie Times, Thursday, 21 October, 1993, Page 29

COOKING (Cont'd from P. 28)

Lime Salad 1 pkg. lime gelatin 14 marshmallows 1 1/2 c. hot water 1 sm. can crushed pineapple 4 tbsp. mayonnaise 1 sm. pkg. cream cheese 1 c. pecans 1 c. heavy cream, whipped Dissolve gelatin and marshmallows in hot water; add juice from pineapple. Chill until set. Blend mayonnaise and cream cheese; add pineapple. Beat well with gelatin mixture. Add pecans and whipped cream. Refrigerate until firm. Serve on lettuce. Yield: 8-10 servings. Sour Cream Fruit Mold 2 pkg. lime gelatin 1 1/2 c. hot water 1 1/2 c. cold water 2/3 c. fruit syrup 1 c. diced pineapple, drained 1 c. seeded grapes 1 c. sour cream Dissolve gelatin in hot water; add cold water and fruit syrup. Chill until partially thickened. Fold in fruits and sour cream. Pour gelatin mixture into 2-quart mold which has been rinsed in cold water. Chill until firm. Unmold and garnish with fresh fruit. Yield: 10 servings. Wedding Salad 1 head cauliflower 1 bunch broccoli 1 sm. pkg. radishes 2 c. shredded sharp Cheddar cheese 1 bottle bacon bits 1 jar lite Miracle Whip 1/4 c. sugar 1/4 c. milk Clean the vegetables. Use a very large bowl to mix salad. Break cauliflower and broccoli into small bite-size pieces.

(You can also dice some tender parts of the broccoli stem). Slice the radishes. Add cheese and bacon bits and mix well with the vegetables. In another bowl, mix the Miracle Whip, sugar and milk, then pour over vegetable mixture and stir well, but gently. Let set about an hour before serving. Overnight Salad 1 head lettuce, not wet, cut up 1 Ig. Bermuda onion, thinly sliced 1 lb. bacon, fried and broken in pieces 1 head cauliflower, cut in sm. pieces 1/4 c. sugar 2 c. mayonnaise 1/2 c. grated Parmesan cheese Salt and pepper to taste Prepare the night before serving. In large salad bowl, put all lettuce in first, add onion in next layer, bacon in next layer and cauliflower in last layer. On top, sprinkle rest of ingredients. Put mayonnaise on in spoonfuls. Cover bowl tightly and refrigerate. Stir before serving. Yield: 10 servings.

Vegetable Salad 1 c. French style green beans, drained 1 sm. can corn, drained 1 diced green pepper 1 diced red pepper 1 c. diced celery 1 c. diced onion Mix 1 teaspoon salt, 1 teaspoon pepper, 1 cup sugar, 1/2 c, oil and 3/4 c. vinegar. Pour over vegetables and mix well. Refrigerate before serving.

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