CREAMY FRUIT MEDLEY
Last but not least, Yvonne tosses together an effortless sweet treat to cap off the meal. "I received the recipe for Creamy Fruit Medley from a friend of my mother's years ago," she recalls. "I always have the ingredients on hand in case I need a quick dessert. "Any flavor of gelatin works well, and sometimes I spoon it into individual parfait glasses instead of serving it in one big bowl," Yvonne suggests. "Everyone enjoys it."
Provided by Taste of Home
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Set aside 1 cup whipped topping. Place the remaining topping in a large bowl; sprinkle with gelatin and stir until combined. Fold in the pineapple, oranges, marshmallows and pecans if desired. Garnish with reserved topping.
Nutrition Facts : Calories 403 calories, Fat 13g fat (13g saturated fat), Cholesterol 0 cholesterol, Sodium 44mg sodium, Carbohydrate 66g carbohydrate (50g sugars, Fiber 1g fiber), Protein 2g protein.
MISH SALAD
i found this recipe on a webgaza. it's a palestinian salad that once you tried it you might find it is addictive (i had it for a few weeks on a daily basis).it is very refreshing with any meal or can be eaten on its own. its name means "sour" and you can use homemade yogurt or even soured yogurt.once you made it, you can adjust the ingredient to your liking.
Provided by Chef 1278268 fitness
Categories Lunch/Snacks
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- cut chili peper, tomatoe, and lemon into medium size pieces, and add them to the yogurt.
- add salt and olive oil to taste.
- the salad taste better if left overnight in the fridge.
- the longer you leave it, the better the taste.
Nutrition Facts : Calories 183.4, Fat 8.4, SaturatedFat 5.3, Cholesterol 32.5, Sodium 198.8, Carbohydrate 22, Fiber 3.6, Sugar 14.4, Protein 10.3
AMISH POTATO SALAD
This is like the potato salad I grew up with in Pennsylvania Dutch country. This has a sweet and sour dressing and is distinctively yellow.
Provided by melissa master cavell
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
- While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
- Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, celery, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving. I personally like this to sit for at least a day before serving to let the flavors blend, but you may serve it as soon as it is chilled.
Nutrition Facts : Calories 496.6 calories, Carbohydrate 49 g, Cholesterol 162.6 mg, Fat 30.5 g, Fiber 4.7 g, Protein 8.6 g, SaturatedFat 7.4 g, Sodium 425.3 mg, Sugar 23.3 g
AMISH BROCCOLI SALAD
Make and share this Amish Broccoli Salad recipe from Food.com.
Provided by indygirl79
Categories Cauliflower
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine chopped broccoli and cauliflower in large bowl.
- In a separate bowl combine the mayonnaise, sour cream, sugar and salt to make a dressing.
- Add the dressing to the broccoli/cauliflower mix, stirring to evenly coat the veggies.
- Stir in the bacon and cheese, reserving a small amount to sprinkle on top of salad just before serving.
- Refridgerate until serving.
EASY AMISH POTATO SALAD RECIPE (
Provided by Katie
Time 2h30m
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a roaring boil over high heat.
- Place quartered and skinned potatoes into the water until tender.
- Drain water and set aside 1/3 of the potatoes and place the rest in a large bowl.
- Mash the potatoes and then fold in the remaining potatoes.
- Slice your hard-boiled eggs and fold in with the potatoes, setting aside a few to place on top.
- Fold in the chopped celery.
- In another bowl, add the mayonnaise and the remaining dressing ingredients - yellow mustard, white onion, sweet pickle relish, and celery seed. Mix together until creamy.
- Fold the dressing with the potato mixture until everything is combined.
- Refrigerate until ready to serve - ideally you will let it chill for a few hours before serving.
Nutrition Facts : Calories 291 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 85 milligrams cholesterol, Fat 16 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 191 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
AMISH ENDIVE OR SPINACH SALAD
To make sure the greens are wilted before eating(covering the greens with a hot dressing only partially accomplishes this), drop them into a pot of boiling water. Let tand for 5 - 10 minutes. Then drain leaves, pouring off juice.
Provided by BeckyF
Categories German
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Salad: Wash carefully, Endive or spinach leaves, then chop or tear into 1 inch long pieces.
- Top with sliced eggs.
- Cover with hot bacon dressing and serve.
- Hot Bacon Salad Dressing: Brown bacon; remove from drippings and crumble.
- Combine sugar and flour.
- Add egg, salt, vinegar and water and mix until smooth.
- Pour into bacon drippings and heat stirring constantly, until mixture thickens.
- Add crumbled bacon.
Nutrition Facts : Calories 243.1, Fat 10.8, SaturatedFat 3.5, Cholesterol 151.5, Sodium 616.4, Carbohydrate 28, Fiber 8.3, Sugar 17.7, Protein 9.6
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