Salad

7-Up Jello Salad

[expand title=’Ingredients’]1 lg. or 2 sm. pkg. lemon Jello
2 c. boiling water
16 oz. (2 c.) 7-Up
2-3 sliced bananas
1 sm. crushed and drained pineapple (save juice)
2 tbsp. instant flour (Wondra)
1 c. pineapple juice
1/2 c. sugar
1 egg[/expand]

Preparation:
Dissolve Jello in boiling water. Add 7-Up. Cool. Pour into 9×13 inch pan. Add bananas and pineapple. Cover with miniature marshmallows. Refrigerate until set. In a saucepan, mix above ingredients. Cook all until pudding consistency. Take off heat. Add 2 tablespoons butter and stir. Cool. Spread this over marshmallow layer. Top with 4 oz. grated American cheese (buy it by the chunk in Deli).

Spinach Salad and Dressing

[expand title=’Ingredients’]SALAD
Fresh spinach
Fresh sliced mushrooms
Croutons
Sliced purple onion
2-3 hard-cooked eggs, sliced
Crisp, crumbled bacon
DRESSING:
1/3 c. vinegar (cider or wine)
1 c. oil
1 med. onion, finely chopped
1 tsp. salt
1 tbsp. prepared mustard
3/4 tsp. celery seed
1/4 to 1/3 c. sugar[/expand]

Preparation:
Clean spinach greens well. Dry and toss with rest of ingredients. Refrigerate. Shake dressing ingredients well to blend. Add to greens just before serving.

Stir-Fried Cauliflower

[expand title=’Ingredients’]1 med. head cauliflower
1/4 c. salad oil
1/4 c. soy sauce
1/4 tsp. sugar
2 tsp. Cornstarch[/expand]

Preparation:
ABOUT 15 MINUTES BEFORE SERVING: Break cauliflower into small flowerets. In 5-quart Dutch oven or 12-inch skillet, over high heat, in very hot salad oil, cook cauliflower, stirring quickly and constantly until coated with oil. Add soy sauce, sugar and 1/2 cup water. Reduce heat to medium-high; cover and cook 6 minutes or until tender-crisp, stirring occasionally. Meanwhile, in a small bowl, stir cornstarch with 2 tablespoons cold water until smooth. Stir into cauliflower, cook, stirring until mixture thickens. Makes 6 servings.

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