Cool Summer Selections
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Submit your
favorite recipes to
Reader Recipes
P.O. Box 2340
Glen Allen, VA
23058-2340.
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Elizabeth Dolan�s Superb Spinach Salad
From Candace Blades of Richmond
Ingredients:
 | 6-oz. pkg. sliced almonds |
| 1⁄2 T butter |
| 1⁄2 cup sugar |
| 2 (10-oz.) bags baby spinach |
| 4 oz. feta cheese |
| 1 lb. bacon, cooked & crumbled |
| 4 hard-boiled eggs, chopped |
Dressing:
| 1⁄3 cup of red wine vinegar |
| 2⁄3 cup vegetable oil |
| 1⁄2 cup sugar |
| 3 t dry mustard |
| small onion, chopped |
Directions: Melt butter in skillet and toast
almonds until brown. Add sugar and stir until it melts and becomes
toffeelike. Spread on waxed paper and set aside to cool. Toss spinach,
feta, bacon and eggs together. Crumble almond brittle over salad.
Dressing: Combine all ingredients and process in a blender or food
processor. Dress salad immediately before serving.
Black Bean Salad
From Elizabeth McKinney of Keokee
Ingredients:
| 2 (15-oz.) cans black beans, rinsed and drained |
| 1 small red or yellow bell pepper, chopped fine |
| 1 small onion, chopped fine |
| 1 T white vinegar |
| 1 T olive oil |
Directions: Combine beans, pepper, onions, vinegar and
olive oil in a large glass bowl. Let stand for about 20 to 25 minutes to
allow flavors to blend.
Cream Cheese Ball
From Mary Golf of Lynch Station
Ingredients:
| 1 med. onion |
| 1 stalk celery |
| 1 t seasoning salt |
| 4-oz. can crushed pineapple |
| 1 green pepper |
| 2 (8-oz.) pkgs. cream cheese |
| 1 (2-oz.) jar pimento |
| chives |
Directions: Chop onion, celery, green pepper very finely
and set aside. Warm cream cheese at room temperature. Drain pineapple and
pimento well. Pat dry in a paper towel, completely removing all juices. In
a medium-sized bowl, mix all the above ingredients together except the
chives. Chill about 1 hour. On a piece of waxed paper, shape cheese into a
nice round ball. Roll in chives. You can chill 1 or 2 days to let flavors
work through cheese.
Pineapple Date Salad
From Marguerite Gartner of Mt. Sidney
Ingredients:
| 1 (3-oz.) box lemon gelatin |
| 1 cup hot water |
| 1 cup chopped dates |
| 3⁄4 cup cold water |
| 8-oz. can crushed pineapple |
| 1⁄2 cup nuts (your choice) |
Directions: Dissolve lemon gelatin in 1 cup hot water.
Add cold water, let set until slightly jelled. Add 1 small can of crushed
pineapple (juice too), 1 cup of chopped dates and 1⁄2 cup nuts.
Straw-Ban Gelatin Salad
From Marie May of Hot Springs
Ingredients:
| 1 family-size (6-oz.) box strawberry-banana gelatin |
| 2 cups hot water |
| 2 cups cold water |
| 2 cups miniature marshmallows |
| 3 bananas, mashed |
| 2 cups sliced strawberries |
| 1 (3.4-oz.) box of vanilla pudding mix |
Directions: Mix gelatin with 2 cups hot water until
dissolved. Add 2 cups cold water. Add marshmallows, bananas and
strawberries into gelatin mixture, mix well and chill. Prepare vanilla
pudding mix as directed on box and spread over the top of gelatin mixture.
Chill and serve. |
