Category Archives: Salads

Carrot Salad

05 Monday Sep 2016

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wrks4me_terry_tested-11Ingredients:

  • 1 small orange jello
  • 3 oz Philadelphia Cream Cheese
  • 14 oz crushed pineapple
  • 2 carrots shredded
  • 1/2 pint whipping cream

Directions:

  1. Drain pineapple and put in sauce pan
  2. Bring juice of pineapple to a boil
  3. Add Jello and dissolve
  4. Remove from heat and set aside and cools a bit
  5. Add cream cheese to mixture and beat at low speed until (little pieces are left) let cool.
  6. Add pineapple and shredded carrot and fold in beatened whipped cream.
  7. Let cool overnight.
     

Waldorf Salad

05 Monday Sep 2016

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wrks4me_terry_tested-11Ingredients:

  • 1 green eating apple
  • 2 red eating apples
  • 1 tbsp lemon juice
  • 1 cup diced celery
  • 1 cup seedless grapes, halved
  • 1/2 grated mild cheese
  • 1/4 cup mayonnaise
  • 1/4 whipping cream
  • 1/2 cup chopped walnuts

Instructions:

Add apples, lemon juice, celery, grapes and cheese.
Combine mayonnaise with cream. Pour over salad and toss to coat.
Refrigerate until serving time. Add walnuts at serving time.

 

“KFC Like” Coleslaw

05 Monday Sep 2016

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KFC Coleslaw

  • wrks4me_terry_tested-116 cups shredded cabbage
  • 3 shredded carrots
  • 1/2 onion chopped fine
  • 1/4 cup sugar or sugar substitute (adjust quantity based on brand to equal 1/4 cup)
  • 1/4 cup milk
  • 1/2 cup buttermilk
  • 2 tsp lemon juice
  • 1 cup mayonnaise
  • Salt & pepper to season

Mix all together in a bowl and refrigerate,

Note: If you don’t have buttermilk, you can make some by adding 1 Tablespoon of Lemon Juice to 1 cup of milk and stir quickly to avoid curdling.

Polish Coleslaw

05 Monday Sep 2016

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Coleslaw1

  • wrks4me_terry_tested-111 Green Cabbage (about 2 lbs.)
  • 3/4 cup finely shredded Carrot (add more if you’d like)
  • 1 1/2 cups Sugar  (or use a sugar substitute ie: stevia/erythritol mixture. I get mine at Bulk Barn. I use 1/2 cup at a time and taste) or (3/4 sugar and 3/4 Splenda or your preferred sweetener substitute)
  • 1 1/4 cups Vinegar
  • 1 cup Oil
  • 1/2 tablespoon Salt
  • 1/2 tablespoon Celery Seed

Shred all of the vegetables into a very large mixing bowl. The quantities will go down when you add the dressing. The thinner the shredding the better.

Put sugar or sugar substitute, vinegar, oil, salt and celery seed into a pot and bring to a boil. Pour over cabbage and carrots.  Coat thoroughly. Refrigerate overnight