Category Archives: Salads, Sides, Salad Dressings

Sea Foam Salad

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Sea Foam Salad

I was so hungry one day for something cold and refreshing.  I had all the ingredients in my pantry so this is what I made.  I made only half of this recipe and put it in a smaller bowl.  So simple and so delicious!

  • 1 (29-oz.) can pears, in heavy syrup
  • 1 (6-oz.) package lime jello
  • 1 (8-oz.) package cream cheese, softened
  • 1 cup heavy cream

Open can of pears and drain liquid into a medium saucepan.  Set pears aside.

Bring liquid to a boil over high heat.  Remove from heat and use a whisk to stir in the package of dry jello.  Stir constantly until jello is dissolved.

Add the jello mixture, pears and cream cheese to your blender or food processor and blend until smooth.

Meanwhile, in a large bowl, beat the heavy cream on high speed until stiff peaks form.  Do not over beat.

Fold the whipped cream into the blended jello mixture.  It’s okay if there are a few streaks of cream.  Pour the mixture into a jello mold, bundt pan, 9 x 13 pan or a large bowl.  If you use a pan that you want to invert, spray the pan with cooking spray before pouring it in.  (And then when you invert, you may need to dip bottom of pan into hot water for several seconds before turning it over.)

Cover and refrigerate for several hours or overnight.

Serves 12.

“The glory of life is to love, not to be loved; to give, not to get; to serve, not to be served.”

 

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Scalloped Potatoes and Ham

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Scalloped Potatoes and Ham

Here I go again with potatoes.  I just love potatoes about any way you fix them.  This recipe is outstanding!

  • 1/2 cup butter
  • 1/2 cup flour
  • 1 teaspoon salt (Use 2 teaspoons here if you ever make it without the ham)
  • 3 cups whole milk
  • 3 cups cooked, chopped ham (about 1 pound)
  • 1 onion, chopped or 1 tablespoon onion powder
  • 1/2 cup shredded cheddar cheese
  • 5 – 6 cups potatoes, pared and sliced

Heat oven to 350 degrees.

Melt butter in a large sauce pan over low heat;  blend in flour and salt.  Cook, stirring constantly, for about 1 minute.  Remove from heat and gradually stir in milk.  Return to heat;  cook until thickened and bubbly.

Fold in ham, onion and cheese.  Pour over potatoes in a large bowl.  Stir gently and then pour into a buttered 9 x 13 inch baking dish.  Cover with foil.  Bake for 30 minutes.  Uncover and continue to bake for 1 hour.

Let stand for 10 minutes before serving.

8 servings.

“We need each other to get where God wants us to go.”

Amish Broccoli / Cauliflower Salad

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Amish Broccoli / Cauliflower Salad

Delish!!!  One of my very favorite salads, if not the most favorite.  It’s addicting!

  • 1 head broccoli, chopped
  • 1 head cauliflower, chopped
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 pound bacon, fried and crumbled
  • 1 cup shredded cheddar cheese

Combine chopped broccoli and cauliflower in large bowl.

In a separate bowl combine mayonnaise, sour cream, sugar and salt to make a dressing.  Add the dressing to the broccoli/cauliflower mix, stirring to evenly coat the veggies.  Stir in the bacon and cheese.  Serve.

“Daily prayers lessen daily worries.”

Classic Macaroni Salad

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Classic Macaroni Salad

I love macaroni salad and this is the “best”.  I like my salad a little sweet so I add the sweet pickle juice, but certainly leave out if you don’t like it that way.  By adding the sweet pickle juice, it makes it creamier.  Delicious!!

  • 1 pound elbow macaroni
  • 5 hard-cooked eggs, chopped
  • 1 cup chopped celery
  • 1/4 cup finely chopped red onion
  • 1/4 cup diced sweet pickle
  • 2 cups mayonnaise
  • 1/4 cup sweet pickle juice, optional
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 3/4 teaspoon black pepper, optional

In a large pot of boiling water, cook macaroni over high heat for 7 to 9 minutes, or just until tender.  Drain, rinse, and let cool.

Place macaroni in a large bowl, add remaining ingredients, and mix well,  Cover and refrigerate for at least 1 hour before serving.

Serves 8.

“When life’s struggles make you weary, find strength in the Lord.”

Old Settler’s Baked Beans

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Old Settler’s Baked Beans

I wanted another side for the 4th of July picnic and I needed to fix it quickly.  I put all the ingredients in a cast iron skillet and brought it up to a boil to give it a head start and then I stuck it in the oven.  It took about half the time.  Really, really good.  You can use any beans that you have on hand.

  • 1/2 pound ground beef
  • 1/4 pound bacon, cut up (I used bacon bits)
  • 1 small onion, chopped
  • 1 can red kidney beans
  • 1 can butter beans
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/4 cup ketchup
  • 1/2 teaspoon mustard (no dry)
  • 2 tablespoons molasses

Brown beef, bacon and onion.  Mix all ingredients and put in casserole dish.  Heat uncovered one hour or more, as desired, at 350 degrees.  Can be made ahead of time.

“When life knocks you down, you’re in the perfect position to pray!”

Creamsicle Fluff or Strawberry Fluff

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Creamsicle Fluff

This is so dreamy!  It will get devoured immediately.  So much so, I made strawberry fluff.  Yummy!!

  • 1 small box orange Jell-O
  • 1 small box instant vanilla pudding
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 (8-oz.) tub Cool Whip
  • 1 (14-oz.) can mandarin oranges, drained
  • 1 cup mini marshmallows

In a large bowl combine orange Jell-O and boiling water.  Mix well to dissolve and then add cold water and stir.  Chill for 15-20 minutes.  Whisk in vanilla pudding and mix until smooth and chill for another 10 minutes until it becomes thickened.  Fold in Cool Whip, oranges and marshmallow.  Chill until set, about an hour.

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Strawberry Fluff

  • 1 small box strawberry Jell-O
  • 1 small box instant cheesecake pudding
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 (8-oz.) tub Cool Whip
  • 1 can fruit cocktail, drained
  • 1 cup mini marshmallows

Same instructions as above.

“God has already proven His love for you.”

Loaded Baked Potato Salad

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Loaded Baked Potato Salad

I love potato salad, probably because I love potatoes.  Maybe my favorite food.  This is a little different than my original potato salad recipe.  Try it and I think you’ll love it!

  • 5 lbs. small unpeeled red potatoes, cubed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 hard-cooked eggs, chopped
  • 1 lb. bacon, cooked and crumbled
  • 2 cups (8-oz.) shredded cheddar cheese
  • 1 sweet onion, chopped, opt.
  • 3 sweet pickles, chopped (You may use dill, if you like.)
  • 1 1/2 cups sour cream
  • 1 cup mayonnaise
  • 2 teaspoons prepared mustard

Place potatoes in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with salt and pepper.  Bake, uncovered, at 425 degrees for 40 to 45 minutes or until tender.  Cool in pan on a wire rack.

In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles.  In a small, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat.

Makes 20 servings.

“May the memory of our earthly place point us with hope to our heavenly place.”