Rainbow Jello

Mallory's Dora Birthday Rainbow Jello (thank you Grammy!!)

6 oz. lime jello

6 oz. lemon jello

6 oz. orange jello

6 oz. strawberry jello

6 oz. berry blue jello

2/3 cup sour cream x 6

Do this one at a time starting with the lime jello in a 9x13 glass pan. Making sure your fridge shelf is level. Mix jello with 2 cups boiling water. Stir then pour only 1 cup of the jello in the pan put in fridge while that is setting up mix the other half with 2/3 c. sour cream. When the green layer is set up pour the sour cream layer on top. Continue this for all 5 flavors in order given. Kind of a long project but SO worth it!!

Quinoa Grain

Quinoa protein content is very high (12%–18%). It's packed with nutritional value, second only to the potato. Read more about it here. My sister recently introduced me to it. She likes to make salads with it. It is also cooked as a high protein breakfast cereal. I made the above salad the other day with it.

To prepare Quinoa... Soak in warm water for 5 minutes. Wash, drain, and rinse several times. Add 1 cup Quinoa to 2 cups boiling water, return to boil. lower heat and simmer for 20 to 30 minutes or until water is absorbed.

Drain and let cool. Add desired ingredients to it. For my salad, I added red sweet peppers, cherry tomatoes cut in half, onion, cheese, cilantro, and tuna fish and then Balsamic Vinaigrette for dressing. When Melinda made her salad, she also added alfalfa sprouts-Yum! You could add carrots, celery, Avocado, spinach, shrimp.... Have fun with it. You can find Quinoa at most health food stores.

Special Strawberry Spinach Salad-2000 Taste of Home

9 cups torn spinach
1 pint fresh strawberries, halved
1/2 cup or more slivered toasted almonds or candied walnut pieces*

Dressing:
1/4 cup vegetable oil
2 T. sugar
2 T. cider vinegar
1 T. chopped onion
1 t. poppy seeds
1 t. sesame seeds
1/4 t. paprika
1/8 t. Worcestershire sauce

In a large bowl, combine spinach, strawberries, and nuts. Place dressing ingredients in a blender; cover and process until combined. Pour over salad and toss to coat. Serve immediately.
Yield: 6-8 servings

*I like to do the candied walnuts which I learned from my sister-in-law, Jeannie. Put about a cup of walnuts in a non-teflon pan. Add about a 1/4 cup or less of sugar. Turn on medium heat and stir continuously until walnuts are candy coated with melted sugar. Remove to wax paper to cool and then sprinkle on salad.

We have found that Creamy Poppy Seed dressing also goes well on this is you don't have time to make the dressing!

Enjoy!

Blueberry Salad

2 (3 oz.) pkgs. grape Jello
2 c. hot water
1 - 20 oz. can crushed pineapple, undrained
1 can blueberry pie filling

Dissolve Jello in hot water and pour into a 9x13 pan glass pan. Chill slightly and stir in pineapple and pie filling. Chill until firmly set.

Topping:

1 (8 oz.) cream cheese, softened to room temperature
1/2 c. sour cream
1/4 c. sugar
1 tsp. vanilla

Mix well together until lumps are removed and spread over completely chilled jello mixture.

Top with 1/2 c. walnuts, if desired.

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This is a beautiful salad in the dish, but it's hard to take a photo of once it's cut. So just close your eyes and pop that spoonful of creamy, cold, blueberry jello into your mouth. It's delicious!

I've seen this recipe in several community cookbooks. I got it from a lady we went to meeting with when we lived in Iowa from1991-93, and it has been a favorite ever since.

Fathers Day Potato Salad

What you'll need is a combination of 6 or 7 large potatoes (I used 2 reds, 2 sweets, and 2 yams for my salad), 1/2 pound bacon, 4 eggs, 1 medium onion, 1 cup mayonnaise, 2 T. sugar, 1 T. white vinegar, 1 t. salt, 3/4 t. dill weed, and 1/2 t. pepper...
Place eggs in water and put on the stove over high heat to boil.
Peel potatos...
and slice up and place in dutch oven.
Fill almost up the top of potatoes with water and then sprinkle with salt.
Cover and place over high heat. When potatoes begin to boil, turn down to simmer.
Measure 1/2 pound of bacon...
and slice up in pieces to fry. Fry on medium heat.
When eggs are done, run under cold water and let set until later.
Chop up medium onion...
and place in a large bread bowl.
When eggs have cooled, use egg slicer to slice eggs and add to the bread bowl.
Measure 1 cup of mayonnaise.
Add 2 T. of sugar...

1 T. white vinegar...
1 t. of salt,
3/4 t. of dill weed (I love this stuff!),
and 1/2 t. pepper.
Whisk it all together.
When potatos and bacon have cooled, add them to the bread bowl and stir gently.
Add the dressing and stir gently just to coat the salad with dressing.
Chill And ENJOY!
Serve with Sweet Baby Ray Ribs, Wasabi Marinated Chicken Breasts, Corn on the Cob, Watermelon, Rhubarb Strawberry Meringue, etc. Yum!!!

Berry Tossed Salad

(A Taste of Home recipe)
Sorry, this picture isn't very good. If I can get a better picture next time I make it, I'll replace it!

1 package of tossed salad greens
1 cup sliced strawberries
1 kiwifruit, peeled and sliced
1/4 chopped red onion (optional)
1/4 cup crumbled feta cheese
2 tablespoons slivered almonds (sugared if you wish)

Creamy Raspberry Dressing:
1/2 cup mayo
2 tablespoons plus 2 teaspoons sugar
1 tablespoon raspberry vinegar
1 tablespoon milk
2-1/2 teaspoons poppy seeds
2- 1/2 teaspoons seedless raspberry jam
Mix all the dressing ingredients together and pour over salad ingredients. Serve immediately and watch it disappear at potlucks!! This salad is SERIOUSLY SO GOOD!!

Broccoli-Bacon-Raisin Salad

This is my "favoritest" salad. This is my husbands "favoritest" salad. This is my 3 kids "favoritest" salad. Therefore it is OUR "mostest favoritest" salad on the entire face of the earth! ENJOY!

1 bunch fresh broccoli, washed, drained and broken into flowerets (4 to 5 cups)
1/2 cup chopped onion (sweet or red)
1 cup celery, chopped (I don't often add this because I would rather have my celery in soup. I love celery in soup!!!)
1 lb. bacon, fried crisp, drained and crumbled
1/2 cup hulled sunflower seeds (or pinenuts)
1/2 cup craisins or raisins or other cut up dried fruit like apricots, peaches etc.

Dressing
3/4 cup mayonnaise
1/4 cup sugar
2 T. Vinegar

Serve chilled!

Original Recipe from Eagle Hill Farm Cookbook. It is here that I found the exact proportions and perfect recipe for the dressing! For this I am very Thankful!

Skinny on these tomatoes

2 T. dressing

1/2 C. Cottage cheese

pepper to taste

chop celery finely

2 C. your favorite fish

Sprouts

Try this Indoor Jar Garden for some Fresh Living Food

You will need a jar and a lid with drain holes and seeds which you can buy at a Health Food Store. My seed mix is cabbage, radish, and alfalfa.

My Book (The Sprounting Book by Ann Wigmore) gives me good directions about sprouting all different kinds of seeds and nuts. So for alfalfa multi-sprout mix I need about 3 tablespoons of seeds. I place them in the jar, fill the jar about half full of water and screw on my yellow lid with the small drain holes.

Let sit for six hours.

Pour our water, turn upside down and let sit near sunny window but not in direct sunlight.

Rinse seeds and pour off water at least once a day. You can see the seeds are beginning to sprout.

About a day later.

Now I change to my green lid with bigger holes and run water in until it overflows and spills out some of the seed hulls.

Turn over and let sit for more time.

I change the lid again to the biggest holes to rinse and drain sprouts and turn upside down until they look just right. (This whole process takes about 7 days!)

When they look just right I rinse them again and put in a ziplock bag to store in the fridge.

Now you can add them to salad, sandwiches, or eat them alone with this....YUM!

Eat your food while it is still living!