Brain
Cell Salad
Submitted
by: Jamie |
1 6-ounce
package blueberry Jell-O mix
1 16-ounce carton small curd cottage cheese |
1 16-ounce
can blueberries in syrup or 3/4 cup frozen
blueberries, thawed
blue food coloring |
| Prepare
Jell-O according to package directions. Chill 4-5
hours or until firm. Scoop cottage cheese into a
bowl. Drain and set aside the syrup from the
blueberries. Add the berries to the cottage
cheese and mix well. Add three drops of food
coloring to turn the cottage cheese a nice
grayish color with blended.
To serve salad, place a few spoonfuls of firm
gelatin, (congealed brain fluid), onto individual
serving plates. Top with a scoop of cottage
cheese (brain tissue) mixture and serve. Serves 6
psycho surgeons. |
Chrissie's
Frog Eye Salad
Submitted
by: Jamie |
1 cup sugar
2 teaspoons flour
1/2 teaspoon salt
1 3/4 cups pineapple juice
2 egg, beaten
1 tablespoon lemon juice
3 quarts water |
2 teaspoons salt
1 teaspoon
cooking oil
1 package Acini de Pepe (A type of pasta)
3 11-ounce cans mandarin oranges, drained
2 20-ounce cans crushed pineapple, drained
1 12-ounce carton Cool Whip
|
Combine
sugar, flour, 1/2 teaspoon salt. Gradually stir
in pineapple juice and eggs. Cook over moderate
heat, stirring until thickened. Add lemon juice.
Cool mixture to room temperature. Bring water, 2
teaspoons salt, and oil to boil. Add Acini de
Pepe. Cook at a rolling boil until Acini de Pepe
is done. Drain and rinse with water, drain again
and cool to room temperature. Combine egg mixture
and Acini de Pepe, mix lightly but thoroughly.
Refrigerate over night, in an air tight
container. Add remaining ingredients, mix
lightly, but thoroughly. (I use a huge Tupperware
bowl with a lid). Chill. Salad may be refrigerated
as long as a week in air tight container.
Variation- Add red (or green) food
coloring to pasta as it cooks. May add a package
of colored marshmallows. I add the marshmallows
and this makes a good pot luck recipe as it makes
a big portion. |
Green Salad with Draculas Teeth
Submitted
by: KatjaGirl |
|
3 quarts salad mix (about 10 oz.), rinsed and crisped
3/4 cup pomegranate seeds (see notes)
3 tablespoons rice vinegar |
2 tablespoons orange juice
2 teaspoons honey
2 teaspoons mustard, salt and pepper |
|
Place salad mix in a wide bowl and sprinkle with pomegranate
seeds.
In a small bowl, mix rice vinegar, orange juice, honey, and
mustard. Pour over salad and
mix. Add salt and pepper to taste. Makes
8
servings.
Note:
Up to 1 day ahead, rinse and crisp greens, seed pomegranate and
make dressing; cover separately and chill. To seed pomegranate
(use an 8- to 9-oz. one), cut in half crosswise. Around the cut
edge of each half, make 4 equally spaced vertical cuts, 3/4 to 1
inch long and deep. Hold 1 half, seeds down, over a deep bowl
and pull the fruit open but not apart, using equal pressure from
both hands. Holding the pomegranate half, seeds down, in the
palm of 1 hand, whack the top of the fruit with the back of a
large spoon several times; the seeds will fall out.
|
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included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
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Recipes Committee of the Garden of Friendship by Valatine
|