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Beat the Heat
with these
no-cook favorites!
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Submit
your favorite recipes to
Reader Recipes
P.O. Box 2340
Glen Allen, VA 23058-2340.
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Shirley�s
Fruit Salad
From Anne
Whaples of Cambridge, MD
Ingredients:
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1 lg. can
chunk pineapple (drain and reserve juice) |
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1 jar
maraschino cherries (sliced, drain and reserve juice) |
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1 reg. can
mandarin oranges (drain) |
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16 oz. cream
cheese (can use low fat or neuchatel) |
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1 bag
mini-marshmallows |
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1 cup
slivered almonds |
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1 cup coconut |
Directions:
Soften cream cheese and beat with the juices of pineapple and cherries
until like whipped cream. Combine with all remaining ingredients. Chill.
Sprinkle some slivered almonds on top to serve.
Blueberry
Gelatin Salad
From Jean
Eason of Suffolk
Ingredients:
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2 (3-oz.)
pkgs. blueberry or grape gelatin |
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1 (8-oz.) can
crushed pineapple |
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1 (16-oz.)
can blueberries or |
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1 pint fresh or frozen blueberries |
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1 (8-oz.)
pkg. cream cheese, softened |
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1 (8-oz.)
carton sour cream |
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1⁄2 cup
sugar |
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1⁄2 t
vanilla |
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1⁄2 cup
chopped pecans (optional) |
Directions:
Dissolve gelatin in boiling water. Drain pineapple and blueberries,
reserving juice. Add juice to gelatin. Chill. Add blueberries and
pineapple. Pour into 12x8x2-inch baking dish. Chill until firm. Combine
cream cheese, sour cream, sugar and vanilla; beat well. Spread on gelatin
mixture. Sprinkle with nuts.
Yield: 12 to
16 servings.
Fresh
Vegetable Salsa
From
Charlotte Campbell of Manquin
Ingredients:
| 1 envelope
Good Seasons Italian salad dressing mix |
| 2 lg.
tomatoes, coarsely chopped |
| 3 green
onions, chopped |
| 1 med.
cucumber, seeded and chopped |
| 1 green
pepper, seeded and chopped |
| 2 T each of
oil and vinegar |
| 1 T fresh
lime juice |
| Few drops
Tabasco |
Directions:
Mix all ingredients. Cover and refrigerate 1 hour. (Fresh cilantro may be
added.)
Cole Slaw
Plus
From Hertha
Nichols of Moneta
Ingredients:
| 1 pkg. cole
slaw mix |
| 1 (10-oz.)
box frozen green peas, thawed |
| 1 small jar
dry-roasted peanuts |
| 1⁄3 cup
vinegar |
| 1⁄2 cup vegetable oil |
| 1⁄2 cup sugar |
| 1⁄2 t poppy seeds |
| 1 t dry
mustard |
| 1⁄4 t
salt |
Directions:
Combine cole slaw mix and peas in large bowl. Mix remaining ingredients
except peanuts and blend well. Pour over slaw mixture. Refrigerate. Add
peanuts just before serving.
Peanut
Butter Pie
From Cynthia
Ellis of Fredericksburg
Ingredients:
| 3 oz. cream
cheese, softened |
| 1 cup
confectionery sugar |
| 1⁄2 cup
chunky peanut butter |
| 10 oz.
whipped topping |
| Graham
cracker pie crust |
Directions:
Mix cream cheese, sugar and peanut butter together. Fold in whipped
topping and pour into pie shell. Chill for several hours.
Cauliflower
and Broccoli Salad
From Isabelle
Helsley of Woodstock
Ingredients:
| 1 head
cauliflower |
| 2-3 stalks
broccoli |
| 1 small box
cherry tomatoes |
| 1⁄2 cup
thinly sliced onion (omit if you like) |
| 1 (8-oz.)
carton sour cream |
| 1⁄2 cup
sugar |
| 1 cup
mayonnaise |
Directions:
Clean and break cauliflower and broccoli into small flowerets. Add onions.
Mix sour cream, sugar and mayonnaise. Add tomatoes and cover with sour
cream/mayonnaise mixture. Mix well and chill. Colorful and delicious!
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