June 2, 2011

Ella’s Kitchen

This past month I had the opportunity to attend a Salad Luncheon and Apron Show at CASI. Joanna Riedel has graciously offered to share her recipes with our readers. Also shown are some pictures of the apron show. Some of the aprons in the collection are over 100 years old.

Each month CASI has a specialty luncheon. In June it will be a picnic – picnic food and atmosphere, but indoors without those pesky ants or chance of rain!

[Ella can be contacted at ellaweeze@yahoo.com or Ella – 50+ Lifestyles, 804 W Lombard Street, Davenport, IA, 52804]

Broccoli, Bacon, Raisin Salad
12 servings
1 bunch fresh broccoli, washed,
drained, broken into flowerettes.
? cup chopped red onion
? cup of hulled sunflower seeds
8 slices of bacon fried crisp
? cup raisins

? cup of mayonnaise
? cup sugar
2 Tablespoons vinegar

1. Combine salad ingredients in a large bowl.
2. Combine dressing ingredients.
3. Pour over salad ingredients and stir in dressing.
4. Chill salad.

Cucumber Lime Jello

1 (3 oz.) pkg. lime Jello
1 cup boiling water
1 cup cottage cheese
1 tablespoon apple cider vinegar

1 small onion, finely diced
2 medium cucumbers, peeled,
seeded, and chopped

1. Mix Jello and boiling water.
2. Set Jello in the refrigerator so it can begin to thicken.
3. Prepare cucumbers and onion.
4. Mix together vinegar, cottage cheese, cucumbers, and onion.
5. Pour you Cucumber Lime Jello salad into a Pam sprayed mold or pan.
6. Let this salad set up for several hours or overnight.


Fruity Spinach Salad

6 cups fresh small spinach leaves
1 ? cup sliced strawberries
1 ? cup fresh or drained
frozen blueberries
11 oz. can Mandarin oranges
1 cup Poppy Seed Dressing 2 teaspoons sugar
2 Tablespoons lemon juice

1. Combine spinach leaves, strawberries, blueberries, and Mandarin oranges in a salad bowl.
2. Mix poppy seed dressing, juice, and sugar in a bowl and mix well.
3. Drizzle dressing over the salad and toss to coat just before serving.
4. You can also use blackberries or kiwi fruit if you desire.


Kidney Bean Salad

1 – head lettuce
8 – 12 sliced or chopped hard boiled eggs
(1 egg per individual salad)
3 — cans rinsed kidney beans
6 – 8 shredded carrots
12 – 16 oz. shredded cheddar cheese
1 bag Nacho Cheese Doritos
French Western Dressing
You can make individual salads or a large bowl of salad.

1. Combine the first 5 ingredients.
2. Use French Western dressing. Individuals can add
dressing or mix the dressing into the whole salad just
before serving.
3. Crush Doritos on top of salad.


Orange Tapioca Salad

2 – 3 oz pkg. of Cook Vanilla Tapioca Pudding
1 – 11 oz. can of Mandarin Oranges, save juice
1 – 3oz. pkg. of Orange Jello
1 – can of crushed pineapple, drained well – save juice.
1 – 8 oz. Cool Whip

1. Drain pineapple and oranges, saving the juice.
2. Combine juice of the fruit and add enough water to make 3 cups.
3. Bring juice and water mixture to a boil; add tapioca pudding and return to boil.
4. Remove from heat and add Orange Jello.
5. Allow to cool.
6. Mix in drained fruit and Cool Whip.