Ruth Lyons Cranberry Salad Recipes
RUTH LYONS' CRANBERRY SALAD
Steps:
- Cook cranberries in water until they pop add sugar and salt cook 5 minutes pour over dry jello and stir Cool and add any additional optional ingredients (canned fruit should be drained well) refigerate until set
ORANGE DELIGHT
My favorite gelled salad. I usually only get to make it at Christmas or Thanksgiving though. It is too much for just hubby and me, even though it is a smallish one. Cook time is chill time.
Provided by Hwin5168
Categories Gelatin
Time 8h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Pour boiling water over jello and marshmallows. Stir until marshmallows melt. Set aside this mixture until cooled slightly.
- Cream the cream cheese and sugar; then add whipping cream. Whip until mixture is smooth and thick.
- Add jello mixture, drained pineapple and nuts. Pour into mold and chill.
Nutrition Facts : Calories 467, Fat 34.4, SaturatedFat 18, Cholesterol 95.9, Sodium 200.9, Carbohydrate 37.2, Fiber 1.2, Sugar 31.3, Protein 5.9
HEAVENLY SALAD
This is just what our family thinks of when we eat this recipe. This is a recipe that my mother, Ruth made when I was a child and has been one of my own children's favorites as well. This recipe gives me special memories of all the wonderful food my mother cooked when I was a child as well as today when we visit her home. I normally add extra sugar and red food coloring to make the dessert light pink. You can add sugar as you desire for a sweeter taste if you prefer.
Provided by vosswood
Categories Fruit
Time 30m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Mix together egg yolks, sugar and vinegar.
- Cook in a double boiler until thick.
- Let mixture cool.
- Add other ingredients to mixture when cooled. Mix together and chill overnight.
- Add extra sugar and red food coloring to add a light color if desired.
BROCCOLI & CRANBERRY SALAD
I found some recipes that were close, but I couldn't find the *exact* recipe that I usually make (ever since I hounded it out of a co-worker after a potluck years ago, even before I had any desire or ability to cook much at all). This salad is always good with almost anything, except maybe pancakes... nah, even then I bet the bacon would make it would be good ;) The whole Craisins thing make this a natural for the holidays that involve some form of cranberries. That said, it's great in the summer, too.
Provided by Maggie
Categories Vegetable
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- (Bacon note: Original recipe calls for 1 C cooked and crumbled bacon, but for Nutrition Info to appear and include bacon, I had to go with 8 slices. Truthfully, I use about a whole 12 oz to 16 oz package.).
- Combine all salad ingredients in a large mixing bowl; mix well.
- Combine dressing ingredients in a small mixing bowl. Mix until thoroughly combined using a fork or wire whisk.
- Add dressing to salad and mix well.
- Refrigerate 1 hour.
Nutrition Facts : Calories 465.1, Fat 34, SaturatedFat 8.8, Cholesterol 37.9, Sodium 644, Carbohydrate 32.7, Fiber 2.9, Sugar 18.9, Protein 11.9
LYONNAISE SALAD
This is a typical Lyonnais starter, served in most restaurants in Lyons. Much easier to make than it looks when you see it in the restaurant, and truly exquisite!! The quantities for the vinaigrette are only for orientation, just stick to the right proportions and make as much as you really need. (I like my salad to be quite drenched in the vinaigrette, for instance, so I always make a little bit more of it to be sure).
Provided by melle_escaton
Categories Pork
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Wash and drain the lettuce and chop the leaves that are quite big, leave the rest as they are (you don't want them to get too small).
- Fry the pancetta or bacon and dry on kitchen towel to remove excess oil.
- To make the vinaigrette (best make this before frying the pancetta): slowly pour olive oil over the mustard, stirring thoroughly, so that you obtain a creamy, mayo-like consistence.
- Add vinegar, again, pouring slowly and mixing (you can taste the mixture at this point, to make sure it is not too vinegary for you).
- Add sugar and salt, mix thoroughly, and voila!
- To serve, put the lettuce leaves on a big plate and pour some vinaigrette over them.
- Put some fried pancetta on top, as well as one poached egg per person (if you prefer, you can fry the eggs sunny side up).
- Pour a little more vinaigrette, garnish with bread croutons, or serve with toast on the side.
- Make sure you have enough vinaigrette to leave on the table, so that people can have some more if they like.
- Variation: you can substitute some (or all) of the iceberg lettuce leaves with other types of lettuce or with spinach leaves. Allow enough per person to fill a big plate with a little mound, but make sure you don't go overboard either.
Nutrition Facts : Calories 729.4, Fat 75, SaturatedFat 10.8, Cholesterol 105.8, Sodium 674.8, Carbohydrate 10.9, Fiber 3.3, Sugar 7.3, Protein 5.7
RUTH LYONS CRANBERRY SALAD
Sometimes I like a change from the cranberry salad I usually make, then I make this one. If you remember the Ruth Lyons TV show you know where this recipe came from.
Provided by Hoosier Margie
Categories Low Protein
Time 25m
Yield 1-3 quarts
Number Of Ingredients 11
Steps:
- Cook cranberries in water until the cranberries pop.
- Add sugar and salt.
- Cook 5 minutes.
- Pour over dry jello.
- Stir.
- Cool.
- Add any of the optional ingredients you like.
- My personal favorites are celery, apples, orange (canned Mandarin) and crushed pineapple.
- Canned fruit should be drained well.
- Refrigerate until set.
Nutrition Facts : Calories 1188.8, Fat 1.3, SaturatedFat 0.1, Sodium 1313.9, Carbohydrate 274.9, Fiber 8.7, Sugar 207.5, Protein 31
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