Hometown Get-Togethers - Candace Floyd [26]
* * *
TIPS FROM OUR TEST KITCHEN: This light-on-the-sugar, light-on-the-mayo coleslaw is a refreshing version of a very familiar favorite.
* * *
Cranberry Walnut Cabbage Slaw
Linda Bier, Hannibal, Missouri
Serves 10 to 12
“Our Church Hill Circle gets together once a month to sew quilts for our families, friends, and charities. I have shared this recipe with this group as well as at church and family gatherings.”
½ cup mayonnaise
2 tablespoons sweet pickle relish
2 tablespoons honey mustard
2 tablespoons honey
½ teaspoon ground white pepper
¼ teaspoon celery seeds
One 16-ounce package shredded coleslaw mix
2/3 cup chopped walnuts
1 celery stalk, finely chopped
1 medium onion, finely chopped
½ medium red bell pepper, finely chopped
1 cup dried cranberries
1. Combine the mayonnaise, relish, mustard, honey, white pepper, and celery seeds in a medium bowl; stir until well blended.
2. Combine the slaw mix, walnuts, celery, onion, bell pepper, and cranberries in a large bowl. Add the dressing mixture, and toss gently to coat thoroughly. Cover with plastic wrap and refrigerate for 2 hours or up to 6 hours for peak flavors and texture.
* * *
TIPS FROM OUR TEST KITCHEN: This tastes like a coleslaw version of a Waldorf salad.
* * *
Joy’s Potato Salad
Ann Langenfeld, Burns, Oregon
Serves 10 to 12
“This is a family favorite. My mother-in-law, Joy, makes this salad at almost every family gathering during the summer. My husband loves it.”
SALAD
6 to 8 large potatoes (about 3 pounds), peeled and cut into bite-size pieces
1 medium onion, finely chopped
6 to 8 hard-cooked eggs, peeled and chopped
3 large dill pickles, diced, or ¾ cup dill pickle relish
One 2-ounce can sliced black olives, drained, optional
DRESSING
1½ cups mayonnaise
2 to 3 tablespoons prepared mustard
2 tablespoons dill pickle juice or cider vinegar
1½ teaspoons salt
½ teaspoon black pepper
1. To prepare the salad, place the potatoes in a large pot, cover with water, and boil until just tender. Drain well and return to the hot pot for 2 to 3 minutes so that excess water will evaporate. Remove the potatoes to a large bowl and add the onion, eggs, pickles, and black olives.
2. To prepare the dressing, combine the mayonnaise, mustard, pickle juice, salt, and pepper in a small bowl; whisk until smooth. Pour the dressing over the potato mixture; toss gently to mix.
3. Spoon into a 13 × 9-inch dish and refrigerate at least 2 hours before serving.
* * *
TIPS FROM OUR TEST KITCHEN: Placing the potato salad in a shallow pan allows the mixture to cool more quickly and evenly.
* * *
Strawberry Nut Salad
Vickie Smith, Warsaw, Missouri
Serves 12 to 15
“This dish has a great combination of tastes. I take it to church luncheons and work parties, where everyone asks for the recipe. It also makes a great summertime picnic dish. Serve it from the baking dish or slice into squares and place them on lettuce leaves.”
Two 3-ounce packages strawberry gelatin
Two 10-ounce packages frozen sweetened strawberries, thawed
One 8-ounce can crushed pineapple in heavy syrup, drained
3 medium bananas, mashed
1 cup pecan pieces, toasted, if desired
2 cups sour cream
1. Soak the gelatin in ½ cup cold water in a large bowl for 3 to 5 minutes. Stir in 1 cup boiling water. Gently stir in the strawberries, pineapple, bananas, and pecans.
2. Pour half of the gelatin mixture into a 13 × 9-inch baking dish. Refrigerate the dish until the mixture is slightly thickened, about 1 hour. Keep the remaining gelatin mixture at room temperature.
3. Spread the sour cream carefully over the jelled mixture. Spoon the remaining gelatin mixture on top of the sour cream layer. Cover with plastic wrap and refrigerate for at least 4 hours to overnight before serving.
Strawberry Orange Salad with Glazed Almonds
Patsy Zant, Lamesa, Texas
Serves 8 to 12
“This is my own recipe, and at family gatherings and reunions, this salad is always the first food to go. Everyone loves it. It has become our family’s favorite food.