Friday, December 30, 2005

Minty Fruit Salad (Kathryn)

Go to the link provided and vote for my recipe!! I added a bit more spearmint in this recipe.

Minty Fruit Salad

This was a great addition to our Holiday menu. It makes enough for the whole gang. Adding mint gives it a fresh flavor.

Prep Time: 20 minutes

Serving Size: 6

Ingredients:

2 green apples
2 red apples
3 kiwi
2 cups red grapes
3 - 4 bananas
1 16 oz. can chunk pineapple, drained
1 pkg. instant vanilla pudding mix
1 1/2 t. crushed spearmint

Directions:

Drain the pineapple and mix the reserved juice with the pudding mix. Add spearmint and mix well. Pour over chopped fruit. Use the fruit you have and experiment--try melons, cherries, or peaches. Also add 2 T. Tang mix to the pudding for an orange mint dressing.

Baked Potato Salad (Kathryn)

Mom and I enjoyed this salad the other evening for dinner. I baked extra potatoes and used them up this tasty way!

Baked Potato Salad

Slice, dice and toss together:
6 - 8 cups baked potatoes (cooled)
3 hard boiled eggs (cooled)
3 -4 strips of cooked bacon
1/8 c. chopped green onions
1/3 c. chopped celery

Mix together in separate bowl:
3/4 c. mayonaise
3/4 c. sour cream
1/2 t. ground dry mustard
1/2 t. black pepper
1 T. dill weed
1 t. salt

Pour over the potatoes and mix well.
About 6 servings for normal people, but I could eat just a big bowl of this for lunch and be perfectly happy.

Welcome to our cooking blog!!

Welcome everyone!!
Glad you are joining us!! We will be adding recipes as we get them typed up!!
Happy New Year to all!!