Charlotte's Autumn Apple Salad
1 can crushed pineapple
2/3 c. sugar
1 3 oz. pkg. lemon jello
8 oz. cream cheese
1 c. unpeeled apples - chopped
1/2 c. chopped nuts
1 c. chopped celery
1 c. whipped topping
In saucepan, combine pineapple and sugar. Bring to a boil for 3 mins. Add gelatin - stir until dissolved. Cool. Fold in apples, nuts, celery, and whipped topping. Chill until firm.
Charlotte brought this salad to this year's luncheon. It is very refreshing and can be used any time of the year. Thank you Charlotte for sharing your recipe!
Ruth Boyers' Hot Chicken Salad
2 c. diced cooked chicken breast
3/4 c. diced sweet onion
1 c. diced celery
1 can (5 oz.) water chestnuts
1/4 t. poultry seasoning sprinkled over chicken and above items mixed together.
Mix 1-1/2 c. salad dressing and 2-3 T. lemon juice and mix with chicken mixture.
Loosely pile into greased 13X9 baking dish. Sprinkle with the following as desired.
1/2 c. shredded sharp cheddar cheese
1 c. crushed sour cream & onion potato chips
1/4 c. snipped parsley
1/2 c. toasted slivered almonds.
I take a fork and mix a few almonds into the mixture and put remaining almonds on top.
Bake at 400 for about 15 minutes until hot and bubbly. Watch carefully; do not over bake.
Ruth Boyers has served this at our volunteer luncheon for at least 4 years; always to rave reviews. Thanks Ruth for sharing your recipe with us.
Charlotte's Pimento Cheese
1/2 lb. american cheese
1/2 lb. sharp cheddar cheese
Cube and soften at room temperature
Place in blender and add -
2 T. fresh minced onion
1 sm. jar pimentos (drained) or 1 fresh pimento
4 T. cider vinegar
4 T. sugar
2 T. mayonnaise
Blend until combined. This is my favorite pimento cheese recipe - thank you Charlotte!
I have tried blending cheeses in a bowl with tall sides and using a hand blender. It takes a bit longer but it is less mess!
Cheddar Scones
1-3/4 c. flour
1 T. sugar
2 t. baking powder
3/4 t. salt
1/4 c. cold butter
1 c. (4 oz.) finely shredded sharp cheddar cheese
1 lg. egg, beaten
2/3 c. half & half or buttermilk
1 T. butter, melted
Combine first four ingredients in large bowl; cut in butter until crumbly. Stir in cheese. Stir together half & half or buttermilk and egg. Gradually add flour until moistened. Turn dough onto floured surface; knead 3 or 4 times. Roll into ball. Pat dough in a circle and cut into 8 pieces. Put on ungreased baking sheet; bake at 400 for 16-18 minutes. Remove from oven; brush with melted butter. For smaller scones, make two balls from the dough and cut into 16 pieces. These freeze nicely. They taste great with a salad lunch!
Molly's Chai - recipe from Ruth Emswiler
Boil 10 minutes -
5 c. water
3 T. ground loose tea (or 9 teabags)
heaping 1/4 t. cardamon
4 cloves or more
1 cinnamon stick
Strain -
Add -
1/2-2/3 c. sugar
Stir until dissolved
Add 5 c. milk
Heat; don't scald.
You may make the concentrate and keep in the refrigerator and add the milk with ready to serve. This chai is very soothing and is often requested by family for special dinners and of course it is the beverage of choice for our volunteer luncheons!
Cauliflower Salad
I served this this at the Tried and True Volunteer Luncheon. I was blown away by the fantastic food provided by all the volunteers. There are some amazing cooks in this group. I wanted a copy of every recipe. That is what started this blog. I hope everyone enjoys it.
Ingredients
1 large head of cauliflower (6 cups) broken up into bite-sized pieces
1 cup of coarsely chopped walnuts
1 cup of green grapes cut in half
Dressing:
3/4 cup of mayonnaise (I mixed low fat and olive oil mayo- Dukes)
1/3 cup of honey
1 tablespoon of prepared mustard (brown or yellow_
Directions:
Mix together the first three ingredients.
Mix the mayo, honey and mustard.
Stir together until the cauliflower, grapes and walnut pieces are coated.
