4 Each Fresh artichoke hearts
1 Tablespoon Wine vinegar
2 Cups Artichoke hearts, quartered
1 Teaspoon Louisiana hot sauce
1 Each Small garlic clove
2 Teaspoons Salt
1 Teaspoon Lea & Perrins
3 Tablespoons Olive oil
1 Tablespoon Lemon juice
In a wooden salad bowl, mash garlic and salt with a strong fork. Add fresh artichoke hearts, and mash with the garlic and salt. Add olive oil, stir, add lemon juice, stir, add wine vinegar, stir, stir, add hot sauce, stir, add Lea & Perrins Worcestershire sauce, Mix well.Put canned artichoke hearts in dressing and let marinate for 1 hour, then
eat as is or serve on a bed of greens.
STEP 1:
2 small or 1 large box of apricot jello
1 large jar apricot baby food (8-10 oz)
1 can crushed pineapple — (16 oz) drained
(retain juice!)
STEP 2:
1 pkg cream cheese — (8 oz)
1 pkg dreamwhip (1 envelope)
STEP 3:
3/4 c sugar
1 Tbsp flour (heaping)
1 egg
1 Tbsp butter
1 c pineapple juice (add water to juice
retained to make a full cup)
Step 1: Mix jello with only 3 1/2 cups of water. Add baby food and
pineapple. Chill until FIRM in an 11×14 inch pan.
Step 2: Prepare dream whip as directed. Beat in cream cheese. Spread on jello and chill until FIRM.
Step 3: Combine and cook until thick. Cool. Spread on top and chill.
***pineapple in own juice works the best!
2 packages gelatin powder — unflavored
2 cups apple cider
1/4 teaspoon salt
2 cups apples — diced
1/4 cup black walnuts — chopped
1 tablespoon chopped parsley
cooking oil
lettuce leaves — for decoration
1. Put 1/2 cup cold water into a small bowl. Sprinkle two envelopes (2 tablespoons) of unflavored gelatin on water. Let stand 5-10 minutes to soften.
2. Heat 2 cups apple cider until very hot; add salt. Remove from heat and immediately add softened gelatin. Stir until gelatin is completely dissolved. Have a 1 quart mold lightly greased with cooking oil. Do not use olive oil. Spoon about 1/2 cup of gelatin mixture into mold and place in refrigerator.
3. Chill remaining mixture until slightly thicker than consistency of unbeaten egg white. Just before large bowl of gelatin is desired
consistency, dice apples and chop walnuts and parsley. Add this to the
gelatin and place into the mold which already has thin bottom layer of
gelatin. Chill until set.
4. Unmold onto serving plate which has been decorated with lettuce
leaves; curly endive is a good choice.
5 ounces Fresh Spinach
1 each Small Fennel Head — sliced
2 each Medium Granny Smith Apples
1 each Small Red Onion — sliced
* The Granny Smith apples should be peeled and cubed. Kuwait has been
liberated. Thoroughly wash spinach, removing fibrous stems. Dry and place in salad bowl. Add fennel, apples and onions. Toss with Celery Seed Dressing. Trim with fennel tops. 6 servings.
16 oz. pkg fresh/frozen cheese tortellini
4 ounces chopped salami
4 ounces provolone cheese, cut into — 2 x 1/4″ strips
11 oz. can corn — drained
9 oz. package frozen spinach, thawed — squeezed to drain
6 oz. jar marinated artichoke hearts — drained/chopped
6 ounce can pitted ripe olives — drained/sliced
1 1/2 cups prepared creamy Italian salad dressing
1 teaspoon Dijon mustard
1/2 cup grated Parmesan cheese
2 ounce jar diced pimiento, drained — if desired
Cook tortellini to desired doneness as directed on package; drain, rinse
with cold water. In very large bowl, combine tortellini, salami, provolone cheese, corn, spinach, artichoke hearts and 1 cup of the olives. In small bowl, combine salad dressing, mustard and 1/4 cup of the Parmesan cheese; blend well. Pour dressing over salad; toss gently. Top with remaining olives and Parmesan cheese. Cover; refrigerate 1 - 2 hours to blend flavors. Just before serving, garnish with pimiento