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Vanna's Recipes

Recipe Type

COTTAGE CHEESE SALAD
Ingredients
  • 1 {3 oz.} box jello (I use lime flavored)
  • 1 {32 oz.} plain cottage cheese
  • 1 {8 oz.} can crushed pineapple (in it's own juice)
  • 1 {8 oz.} container Cool Whip Whipped Topping (regular or lite)
Preparation

In a bowl put cottage cheese and then pour dry jello mix right from the box over it. Mix well. Drain pineapple, then add pineapple to mixture. Fold in Cool Whip. Refrigerate until ready to serve. You can also add chopped walnuts or pecans if desired.

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Grilled Corn & Crab Salad with Raspberries
Ingredients
  • 4 ears of corn
  • 2 T. raspberry vinegar
  • ¼ c olive oil
  • salt & pepper
  • 1 T. chopped fresh dill
  • 2 scallions chopped
  • 1 small red bell pepper, finely chopped
  • 1 tomato finely chopped
  • 8 oz lump crabmeat
  • 6 oz fresh raspberries
Preparation

Grill corn in husks about 15 minutes, turning often. For more grilled taste, peel back husks last 5 minutes. After cooling, cut off cob. In a bowl, put vinegar, whisk in oil, salt & pepper, then add all other ingredients except raspberries, adding crab last. Chill for 2 hours, top with raspberries just before serving.

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Pea Salad
Ingredients
  • 1 c. chopped pecans
  • 2 cans drained Le Suer (brand name) peas
  • 6 slices crumbled bacon
  • ½ c chopped celery
  • ½ c chopped onion
  • 1 c sour cream (substitute half with plain yogurt)
  • salt & pepper
Preparation

Mix all ingredients together. Chill and serve.

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