Each meal comes complete with a delicious salad. Autumn Jewels Gelatin Salad, avocado, with peanut dressing avocado and bacon potato salad, 3 tasty recipes that a full meal.
You can try them at:
1. Autumn Jewels Gelatin Salad
Ingredients:
- 1 cup cranberries
- 2 apples
- 1 / 2 cup sugar
- 6 ounces red gelatin
- 15 ounces crushed pineapple
- 1 cup celery - diced
- 1 / 2 cup nuts - chopped
- 2 liters of boilingWater
Directions:
Use pecans, walnuts or a mixture of both.
- Chop The Cranberries, apples and celery into small pieces.
- Save the pineapple juice and drain.
- Combine cranberries, apples and sugar, cover and salad in the refrigerator to prepare the rest.
- Combine gelatin with boiling water and stir until dissolved.
- Add enough water or fruit juice (apricot nectar, strawberry nectar etc.) to pineapple juice to equal 1 cup.
- Add this to the gelatinMixture.
- Churchill put in refrigerator until slightly thickened.
- Combine the cranberry-apple mixture with celery, drained pineapple and nuts.
- Stir in gelatin mixture.
- Serve Pour into lightly greased form or in individual forms.
- Chill until firm.
- And serve and fall on a bed of lettuce and garnished with sour cream or lightly sweetened whipped cream and cinnamon, a very light pinch.
Serving Ideas: Serve with your Thanksgiving meal
2. Avocadowith peanut dressing
Ingredients:
- 2 avocados - ripe
- 1 tablespoon lemon juice
- 2 tablespoons peanuts - shelled
- 1 / 2 teaspoon paprika
- 1 / 2 teaspoon cinnamon
- Cayenne
- Salt - to taste
- Fresh chives - to garnish
Directions:
- Drag the avocado, cut stone and cut into cubes.
- Sprinkle with lemon juice and set aside.
- Grind the peanuts roughly with a rolling pin or in a mill for a few seconds.
- Mix thePeanuts and spices well.
- Sprinkle Sprinkle over the avocados with finely chopped chives.
Refrigerator until ready to serve.
3. Bacon Avocado Potato Salad
Ingredients:
- Boil 6 medium potatoes
- 2 avocados - cut into cubes
- 8 slices bacon
- 1 / 2 cup chopped onions - chopped
- 1 tablespoon fresh lime juice
- 1 / 2 cup white wine
- 1 / 4 cup cider vinegar, salt, black pepper, paprika
- 1 / 4 teaspoon mustard powder
- 2 tablespoons fresh parsley --chopped
- 1 tablespoon fresh cilantro - chopped
Directions:
- Boil potatoes in their skins.
- While the potatoes are cooking, dice and avocados with lime juice.
- Chop bacon into one inch pieces and crispy, and in a large skillet.
- Remove and drain bacon on paper towels.
- Golden brown in bacon and onions.
- Remove pan from heat and stir in to taste wine, vinegar, mustard, salt, pepper and paprika.
- When the potatoes are tender, drain, peel,and cut into cubes. While still warm, pour dressing over the potatoes and throw.
- Lets cool down to room temperature.
- Fold in avocado, bacon, parsley and cilantro.
Serve cold or at room temperature for an hour or longer.
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