Re: Salads was: KFC Coleslaw
By: Ruth Haffly to Ben Collver on Wed Jul 02 2025 14:39:05

Hi Ruth!

Steve is half Pennsylvania Dutch German and introduced me to wilted
lettuce salad. We generally make it several times in the spring with
leaf lettuce, served over mashed potatoes. Did try it one time with dandelion greens, "fun" part of those is trying to get them before they start to flower so we stick with lettuce.

I've read that dandelion greens are best picked while the leaves still
have a smooth edge because by the time they develop a saw-tooth edge
they are more bitter. Nonetheless, one time my sister made Saag Paneer
using saw-tooth dandelions and between the cooking and the heavy spices,
the result tasted amazingly good!

My recipe comes from a Penn Dutch cook book; I'll try to remember
to post it to you.

Thanks!
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Re: Salads
By: Dave Drum to Ben Collver on Thu Jul 03 2025 05:16:51

Here's a nice salad for your Mom's bridge club...

ENOTFOUND ;)

---------- Recipe via Meal-Master (tm) v8.05

Title: Patriotic Gelatin Salad
Categories: Salads
Yield: 16 Servings

2 Box berry blue Jello
2 Box strawberry Jello
4 c Water; boiling, divided
2 1/2 c Water; cold, divided
2 Unflavored gelatin
2 c Milk
1 c Sugar
2 c Sour cream
2 ts Vanilla extract

In four separate bowls, dissolve each package of gelatin in 1 cup
boiling water. Add 1/2 cup cold water to each and stir. Pour one
bowl of blue gelatin into an oiled 10" fluted tube pan; chill until
almost set, about 30 minutes. Set other 3 bowls of gelatin aside at
room temperature. Soften unflavored gelatin in remaining cold
water; let stand 5 minutes.

Heat milk in a saucepan over medium heat just below boiling. Stir
in softened gelatin and sugar until sugar is dissolved. Remove from
heat; stir in sour cream and vanilla until smooth. When blue
gelatin in pan is almost set, carefully spoon 1-1/2 cups sour cream
mixture over it. Chill until almost set, about 30 minutes.

Carefully spoon one bowl of strawberry gelatin over cream layer.
Chill until almost set. Repeat, adding layers of blue gelatin,
cream mixture, and strawberry gelatin, chilling in between each.

Chill several hours of overnight.

Note:

This salad takes time of prepare since each layer must be almost
set before the next layer is added.

Recipe FROM: Taste of Home magazine

Posted by: Sue Klapper

-----
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Ben Collver wrote to Dave Drum <=-

Here's a nice salad for your Mom's bridge club...

ENOTFOUND ;)

---------- Recipe via Meal-Master (tm) v8.05

Title: Patriotic Gelatin Salad
Categories: Salads
Yield: 16 Servings

Today being what 'tis I posted a bunch of R-W & B recipes. Here's one mre..........

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Red, White & Blue Dessert
Categories: Cheese, Fruits, Dairy
Yield: 18 servings

16 oz Cream cheese; softened
1/2 c Sugar
1/2 ts Vanilla extract
1/2 ts Almond extract
2 c Heavy whipping cream;
- whipped
2 qt Strawberries; halved,
- divided
2 qt Blueberries; divided

In a large bowl, beat cream cheese, sugar and extracts
until fluffy. Fold in whipped cream. Place a third of
the mixture in a 4-qt. bowl. Reserve 20 strawberry
halves and 1/2 cup blueberries for garnish.

Layer half of the remaining strawberries and blueberries
over cream mixture. Top with another third of the cream
mixture and the remaining berries. Spread the remaining
cream mixture on top. Use the reserved strawberries and
blueberries to make a "flag" on top.

Sue Gronholz, Beaver Dam, Wisconsin

Makes: 18 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM


... It's a rare person who wants to hear what he doesn't want to hear.
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Re: Re: Salads
By: Dave Drum to Ben Collver on Fri Jul 04 2025 11:30:00

Today being what 'tis I posted a bunch of R-W & B recipes. Here's one mre..........
Title: Red, White & Blue Dessert

Going with the theme of American revolutionaries as anarchists, here's
a non-traditional recipe.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Black Cat Pie
Categories: Pies, Desserts, Chocolate, Nuts
Yield: 6 Servings

1 Deep dish pie shell (9")
1 c Butter
2 lg Eggs
1/2 c Flour
1/2 c White sugar
1/2 c Brown sugar
6 oz Chocolate chips
1 c Nuts, walnuts, cashews, or
- pecans; chopped

Melt the butter and set aside. Beat the eggs until foamy.
Mix in the four and sugars. Pour in oleo and bend well. Stir
in chocolate chips and nuts. Fill the pie shell and bake at
325?F/165?C for 1 hour.

MMMMM
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Ben Collver wrote to Dave Drum <=-

Today being what 'tis I posted a bunch of R-W & B recipes. Here's one more..........

Title: Red, White & Blue Dessert

Going with the theme of American revolutionaries as anarchists, here's
a non-traditional recipe.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Black Cat Pie
Categories: Pies, Desserts, Chocolate, Nuts
Yield: 6 Servings

Feel free to substitute Garfield ......

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rabbit Hoggan
Categories: Game, Pies, Pastry, Vegetables
Yield: 6 Servings

MMMMM---------------------------PASTRY--------------------------------
1 lb Plain flour
6 oz Lard
Salt
1 dr Lemon juice

MMMMM--------------------------FILLING-------------------------------
1 lb Rabbit meat, chopped in sm
- pieces
- The rabbit must be young
- and fresh
6 sm Potatoes
2 lg Carrots
2 sm Turnips
Seasonings
2 md Onions
Little amount of stock

Make the pastry and roll out to a round. Cut up the meat
and vegetables into small cubes. Place the vegetables and
meat in the middle of the pastry round. Season and just
put a little stock over.

Seal the pastry and stand it on its base on a baking tray.
Crimp the edges and brush with milk.

Bake for about 1 - 1 1/2 hours in a moderate oven, or as
the contents are uncooked, maybe a little longer.

This amount makes one huge hoggan or 6 smaller ones.

Recipe by: SMITH-TWIDDY, Helen, Celtic Cookbook, Y Lolfa Cyf.
Talybont, Wales, 1979 - ISBN: 0 904864 50 2

MM Format by John Hartman

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... I'm on two diets now; one just wasn't enough.
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Hi Ben,

Steve is half Pennsylvania Dutch German and introduced me to wilted
lettuce salad. We generally make it several times in the spring with
leaf lettuce, served over mashed potatoes. Did try it one time with dandelion greens, "fun" part of those is trying to get them before they start to flower so we stick with lettuce.

I've read that dandelion greens are best picked while the leaves still have a smooth edge because by the time they develop a saw-tooth edge
they are more bitter. Nonetheless, one time my sister made Saag
Paneer using saw-tooth dandelions and between the cooking and the
heavy spices, the result tasted amazingly good!

Sounds like an interesting way to use the greens. We only did the
dandelion greens once as they appear quite early in the year here and
are usually in bloom before we realise it. Most often we get new leaf
lettuce from the local farmer's market to do the wilted lettuce.

My recipe comes from a Penn Dutch cook book; I'll try to remember
to post it to you.

Thanks!

You're welcome. We made a quick trip to Hawaii (flew out Friday, got
back last night) so I'm sort of jet lagged. I'll post the recipe later
this week when I'm a bit more coherent.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Mind... Mind... Let's see, I had one of those around here someplace.

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