___________________________________________________ L IME SALAD Bonnie Harris ___________________________________________________ 1 pkg lime Jello 1 cup boiling water 12 large marshmallows 1 tall can Pet milk 1 small can crushed pineapple 1 cup nuts DIRECTIONS: Mix all together. Place in refrigerator for 45 mins. Ready to serve. ___________________________________________________ L OIS VINYARD’S FRUIT MIX Rosemary Hunter Klein ___________________________________________________ 1 15 oz can fruit cocktail 1 20 oz can pineapple chunks 2 sliced bananas 1 3-1/2 oz pkg Jello instant pudding 1 sm bottle Maraschino cherries drained (optional) (lemon flavor) DIRECTIONS: Combine fruit cocktail with juice & pineapple chunks with juice, & sliced bananas. Mix fruit with instant pudding & chill. ___________________________________________________ M ARGARITA SHRIMP SALAD Patty Ashcraft ___________________________________________________ 1 lb peeled shrimp steamed 1 cup roasted red pepper 1 cup frozen corn 1 cup diced jalapeno 1 cup lime juice 1 cup diced plum tomato 2 T tequila 1 cup black beans 2 T triple sec 1/2 cup red onion 1/2 tsp red pepper flakes 1/4 cup cilantro pinch of salt 1 avocado diced DIRECTIONS: Place shrimp, lime juice, tequila, triple sec, salt & red pepper flakes in a large bowl. Marinate 3 hours in refrigerator. Make vinaigrette with 1-1/4 cup lime juice, 1/4 cup cilantro chopped, 1/4 tsp salt, 1 avocado diced. Mix & set aside. Remove shrimp from marinade. Toss in vinaigrette. Use martini glasses for presentation...Rim margarita glasses with lime slice & either use salt for rimming or cilantro. By turning glass upside down on plate after rimming, add salad to glass. Serve immediately or store in refrigerator till ready to serve. ___________________________________________________ O RIENTAL SALAD Cheryl Becton ___________________________________________________ 1 head nappa cabbage 1 head leafy red lettuce 1 cup sliced broccoli florets 1 red bell pepper sliced 2 pkg Ramen noodles (oriental flavor) 2 T sesame seeds 1 cup chopped walnuts 3 T butter Dressing : 1/2 cup vegetable oil, 1/2 cup red wine vinegar, 1/2 cup sugar, 2 T soy sauce DIRECTIONS: Saute noodles, seasoning packs & walnuts in butter until brown, adding sesame at the last so they don’t burn. Set aside to cool. Tear cabbage & lettuce and put in large plastic bag or container. Blend dressing ingredients well. Pour dressing into container & shake to coat. (If desired, only add dressing on each helping) Put lettuce mixture into large serving dish & toss in noodle mixture, broccoli & red pepper
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