A Touch of Hands Cookbook: SaladsA Cookbook To Benefit The International Rett Syndrome Association
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Bring sugar, oil, vinegar and salt to boil and pour over cabbage and carrots. Cool in refrigerator for several hours or overnight.
1 can bing cherries
Drain juice from cherries and pineapple, and bring the juice to a boil. Add the gelatin and stir well, keeping mixture hot. Add the cream cheese, crumbling as much as possible. Add the fruit and cola, stirring well. Pour into large mold and refrigerate.
1 medium head cabbage, shredded
Place cabbage, carrot, green pepper and onion in a bowl and sprinkle salt on top. Pour boiling water over all; let stand at room temperature 1 hour. Drain in colander. Combine sugar, vinegar, oil, celery seed and mustard seed; add to cabbage mixture. Stir in chopped pimento if desired. Cover and refrigerate. Will keep several days. Serves 6.
2 boxes cornbread mix (or made from scratch batter, enough to fill 9"x13"
Mix corn bread batter according to directions and add corn. Bake and let cool. Crumble in a bowl and add the remaining ingredients. Stir. Refrigerate overnight.
1 can French style green beans
Boil together sugar, vinegar, oil and water. Cool liquid and mix with drained vegetables. Chill for 24 hours before serving.
5 C. cooked, diced chicken
Mix first five ingredients together. Add remaining ingredients.
1 carton Cool Whip
Mix together and freeze in cupcake wrappers. Take out of freezer 20 minutes before serving.
9 apples, red and green
4 apples, cored
Cut up the first group of fruit into bite-sized pieces. Mix the second group in a food processor or blender and whip into a froth. Fold the cut-up fruit into the mixture and pour into a large bowl.
1 large pkg. gelatin
Mix gelatin and hot water. Set in refrigerator until just before thickened. Add ice cream and mix with a wire whisk. Add chopped bananas and chill. Serves 8.
1 lb. twirls & shells pasta, cooked and cooled
Mix oil, vinegar, basil, oregano and pepper together. Add to remaining ingredients and mix well. Refrigerate for several hours before serving to let flavors blend.
1/4 C. slivered almonds
Cook slivered almonds and sugar over low heat until sugar melts, stirring constantly. Spread on foil to cool. Break apart. Combine lettuce (broken in pieces), romaine (chopped), celery, green onions and oranges. Put oil, sugar, vinegar and parsley into a covered container. Shake thoroughly. Toss salad with dressing. Refrigerate about 15 minutes before serving so flavors blend. Add nuts on top.
1/3 C. olive or vegetable oil
Boil potatoes until tender; drain and quarter. Put all remaining ingredients (except celery) in a jar with a tight-fitting lid. Shake vigorously to blend. Pour over potatoes and celery. Cover and refrigerate 3 hours or overnight. Stir before serving.
1 head cabbage, shredded
Combine vinegar, sugar, salt, pepper, garlic salt, seasoning packet from Ramen noodles and oil. Combine cabbage, onions and slivered almonds. Just before serving, crumble noodles into cabbage; add dressing and toss.
1 head lettuce, shredded
Saute ground beef and discard grease. Add taco mix and follow directions on package. Combine all ingredients; reserve a portion of black olives, tomatoes, cheese and Doritos to make a decorative rosette on top of salad bowl. Serves 8 - 12.
1 box pistachio instant pudding mix
Mix all ingredients in a large bowl and chill 4 - 5 hours.
Copyright © Deborah Schilling