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This week we welcome recipes submitted by Mary Spang, and her friends, from the Catholic Daughters at Resurrection Parish in Eveleth.
Mary explains, “Each spring, for over 25 years, our organization has held a salad luncheon. We had to cancel last year and again this year. Ladies from the organization have submitted some of their favorite salad recipes that have been served at this luncheon in the past. While these are not original recipes, they are a collection of favorites from our members. They are organized with sweet salads first–seems the ladies really like to make these–so each year only a small group of women were designated as sweet salad providers.”
So, this week, we present the sweet salad recipes contributed by members of the parish. Next week, in our April 23 Hometown Focus edition, we will feature the so called “not-sweet” salads (although I’m sure they are contributed with sweetness in their hearts).
Spring is officially here and, as regulations on account of the coronavirus start to ease, we can hope that yearly traditions, such as the salad luncheon, are once again able to be held, and bring friends together around the table with some good food, shared recipes, and much needed camaraderie.
Recipe by: Linnea Ryan
• 2 (16 oz.) cans whole berry cranberry
• 2 c. boiling water
• 2 pkg. (3 oz. each) strawberry Jell-o
• 2 Tbsp. lemon juice
• 1/2 tsp. salt
• 1 c. mayonnaise
• 2 c. diced apples
• 1/2 c. chopped walnuts
Melt cranberry sauce over medium heat. Drain liquid and save. Reserve berries in another container. Mix together cranberry juice, boiling water and Jell-o. Stir until Jell-o is dissolved. Stir in lemon juice and salt. Chill until mixture mounds slightly on spoon. Beat until smooth. Fold in cranberries, apples and nuts. Pour into a 2- quart
mold. Chill overnight.
Recipe by: Shelly Kemp
• Small pkg. instant vanilla pudding
• 1 c. buttermilk
• 8 oz. frozen whipped topping thawed
• 1 or 2 cans mandarin oranges, well
• 1 pkg. Keebler Fudge Striped
Original Cookies, broken in pieces
Whisk together pudding and buttermilk. It will be thick. Fold in the rest of the ingredients. Save a few cookie pieces to decorate the top.
Spring Fruit Salad
Recipe by: Bette Kennedy
• 11 oz. can mandarin oranges, drained
• 1 c. flaked coconut
• 1 c. miniature marshmallows
• 1 c. sour cream
• 3/4 c. unsweetened pineapple tidbits
• 2 Tbsp. chopped walnuts
• 1 Tbsp. brown sugar
Combine first 5 ingredients. Cover and chill overnight. Just before serving sprinkle with brown sugar and walnuts.
Recipe by: Kathy Bastianelli
• 2 (3 oz.) pkg. grape or blackberry Jell-o
• 16 oz. can crushed pineapple. Do
not drain. May use 20 oz. can and
remove a little
• 16 oz. can blueberry pie filling
• 2 c. boiling water
• 1 (8 oz.) pkg. cream cheese
• 1 (8 oz.) carton sour cream
• 1/2 c. sugar
• 1 tsp. vanilla
• 1 c. chopped pecans
Mix the Jell-o, pineapple, pie filling and water until dissolved. Pour into a 9×13- inch dish to congeal overnight.
For topping, using a mixer, combine softened cream cheese, sour cream, sugar, and vanilla. Spread this over the salad and sprinkle pecans on top.
• 1 medium can crushed pineapple or fruit
cocktail (do not drain)
• 1 pkg. (4 serving size) pistachio pudding
• Cool Whip
Mix the pineapple or fruit cocktail together well with the pistachio pudding. Add 2/3 of a medium size carton of thawed Cool Whip and mix well. Put remaining Cool Whip on top. Sprinkle with nuts if desired.
Strawberry Pretzel Jell-o
• 2 1/2 c. crushed pretzels
• 1 c. margarine, melted
• 4 Tbsp. sugar
• 8 oz. pkg. cream cheese, softened
• 1 1/4 c. sugar
• 2 1/2 c. Cool Whip
• 1 (6 oz.) or 2 (3 oz.) pkg. strawberry
• 2 c. boiling water
• 2 (10 oz.) pkg. frozen strawberries
Combine pretzels, margarine and sugar. Place on bottom of 9×13-inch pan. Bake at 400 degrees for 8 minutes. Cool. Whip together cream cheese and sugar. Fold in Cool Whip. Spread over pretzel crust and chill. Combine Jell-o and water. Add strawberries and stir until they are thawed. When partially thick, pour over cream cheese layer. Chill.
No Mayo Broccoli and Blueberry Salad
Recipe by: Kate Skerjance
• 1 large head broccoli cut into 1-inch pieces
• 1 c. blueberries
• 1/2 c. dried cranberries
• 3 Tbsp. almonds, chopped or slivered
• 1 large apple, cored and cut into 1-inch
• 1/2 small red onion, diced
• 2 tsp. lemon zest (optional)
• 1 c. plain Greek yogurt
• 3 Tbsp. honey
• 1/2 lemon, juiced
• 2 tsp. apple cider vinegar
• 1 Tbsp. water
In a large bowl, toss apples, blueberries, broccoli, cranberries, onion, lemon zest and almonds. In a separate bowl, whisk together yogurt, honey, lemon juice, vinegar and water. Pour over top of salad and toss to combine. Serve immediately or refrigerate for up to 3 days.
• 1 small pkg. instant vanilla pudding
• 1 can (about 2 c.) undrained crushed
• 4 oz. Cool Whip (or more to taste)
• 1/2 c. coarsely chopped walnuts or
• 2 small cans mandarin oranges, drained
Mix dry pudding with pineapple and oranges. Add Cool Whip and nuts.
Do you have recipes to share? We’d love to hear from you. Email your recipes to firstname.lastname@example.org. Please include your name, city of residence, and a telephone number. For those of you who do not have internet access, you can mail your recipes to Hometown Focus, 401 6th Ave. N., Suite 1111, Virginia, MN, 55792.