Let’s Share Some Recipes

by CARLA BASS, City Editor

saladSeven-Layer Salad

This Seven-Layer Salad makes a delicious offering for summer potlucks and picnics. The whole thing can easily be made a day in advance.

Ingredients

5 cups chopped Romaine lettuce

1 container grape tomatoes, quartered

1 large cucumber, chopped

2 cups shredded carrots

1 (12-ounce) package frozen peas, thawed

1 small red onion, chopped

4 hard-boiled eggs, sliced

1 cup mayonnaise

1/2 cup sour cream

1/2 cup freshly shredded Parmesan cheese

2 green onions. sliced

1 tablespoon sugar

1/2 teaspoon black pepper

1 cup shredded cheddar cheese

12 ounces bacon, chopped and cooked until crispy

Instructions

  • In a trifle bowl or large glass bowl, layer the lettuce followed by the grape tomatoes, cucumber, cauliflower, peas, red onion, and hard-boiled egg.
  • Mix together mayonnaise, sour cream, Parmesan cheese, green onion, sugar, and black pepper in a bowl and spread on top of salad.
  • Sprinkle cheddar cheese and crumbled bacon on top. Cover with plastic wrap and refrigerate for at least 8 hours before serving.

Chicken Salad with Grapes 

Ingredients

1 pound boiled chicken cut into 1/2-inch cubes

1 cup chopped celery

1 cup red grapes halved

1/2 cup dried cherries

1/2 cup roasted pecans chopped

1 cup mayonnaise

1/2 teaspoon salt

1/2 teaspoon ground black pepper

celery leaves chopped (optional)

Directions

  • Add chopped chicken to a large bowl along with celery, grapes, dried cherries, chopped pecans, mayonnaise, salt and pepper. If using chopped celery leaves, add these as well. Stir together until just combined.
  • To lighten up the recipe, you can use Greek yogurt in place of the mayonnaise.
  • Serve on a bed of leaf lettuce and choice of crackers.

German Potato Salad

Ingredients

4 teaspoons Salt

3-1/2 pounds Medium-sized Red Potatoes, Un-peeled, Cut Into 1 To 1 1/4 Inch Pieces

1 pound Smoky Thick-cut Bacon, fried and crumbled

1 large stalk finely diced Celery

1 Large Red Onion, Diced

3-4 Tablespoons Dill Relish

1-2 teaspoons of Dried Dill Weed

2 Tablespoons Coarse Whole-grain Mustard, Or More To Taste

3 Tablespoons Mayonnaise

1 Tablespoons Sugar

Freshly Ground Black Pepper

3 Tablespoons Chopped Fresh Chives

3 Tablespoons Chopped Fresh Parsley

Directions

  • Add 1 tablespoon (3 teaspoons) salt to large pot of boiling water. Add potatoes and bring water back to a boil. Reduce heat to medium, so the water is just gently bubbling. Cook potatoes until they are just easily pierced with a fork, about 8 to 10 minutes. Don’t let the potatoes get mushy. Drain and set aside.
  • In a large skillet with tall sides, fry bacon over medium heat until crisp. You may need to do this in two or three batches. Transfer cooked bacon to a plate lined with paper towels. Once cool enough to handle, roughly break bacon into 1/2 to 1-inch pieces.
  • Drain the grease from skillet. Cube cooked potatoes back to skillet followed by the bacon.
  • Add remaining ingredients and fold together. Serve straight from the pan, warm. Or transfer to a serving bowl. This dish can also be served cold or at room temperature and keeps well in the refrigerator for up to 3 days.

Refreshing Fruit Salad

Ingredients

1 large can of Dole Tropical Fruit Chunks in own juice, drained

1 large can of Chunk or Tidbit pineapple in own juice, drained

1 large can of Mandarin Oranges, drained or opt for 5 or 6 sectioned Halo Oranges

3 cups cubed Watermelon

4 cups of Seedless Grapes, halved

4 cups cubed Cantelope

1 bottle chilled Brianna’s Poppy Seed Dressing

Directions

  • Combine all ingredients in a large serving bowl.
  • Add enough dressing to coat the fruit and fold together.
  • Chill until ready to serve.

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