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With all this graduation fuss still going on, don’t forget to honor Dad on his day Sunday; he will enjoy many of these same dishes and a little pampering on the side, too.
Next week, I’ll share a group of delicious new recipes I have received for rhubarb.
Lemon Fluff Salad
1 can lemon pie filling
1 (8-ounce) carton whipped topping
2 (11-ounce) cans mandarin oranges, drained
1 (14-ounce) can pineapple tidbits, drained
Fold pie filling and whipped topping together until well-blended. Fold in fruit. Chill until ready to serve.
Serves 12.
Cauliflower and Olive Salad
6 cups of small cauliflower florets
1 (4.5-ounce) sliced stuffed green olives, drained
4 or 8 ounces (your choice) sliced black olives, drained
1 diced red bell pepper
1/2 to 1 red onion, diced
3 tablespoons lemon juice
3 tablespoons cider vinegar
1/2 teaspoon sugar
Salt and pepper to suit taste
1/2 cup olive oil or vegetable oil or more if desired
Toss all vegetables into a large bowl. Whisk together lemon juice, vinegar, sugar, salt and pepper; add desired amount of oil and toss together until all is moist.
Cover and chill at least 8 hours. Serves 12.
Veggie Salad
1 bunch broccoli, broken into small pieces
1 pint cherry tomatoes, halved
1 small red onion, diced
1 package fresh mushrooms, sliced
1 (4-ounce) can sliced black olives, drained
1 can sliced water chestnuts, drained
1 bottle Italian salad dressing
Toss together all vegetables until well-mixed. Drizzle desired amount of dressing over veggies. Cover and chill at least 8 hours before serving or overnight. Serves 12.
Pasta Bean Salad
2 cups uncooked small-type pasta, cooked and drained
1 (4.5-ounce) can sliced ripe olives, drained
2 stalks celery, sliced thin
1 cup garbanzo beans, drained
1 cup red kidney beans, drained and rinsed
1/2 cup mayonnaise (do not use salad dressing)
8 ounces cubed Monterey Jack cheese
8 ounces cubed sharp cheddar cheese
1/4 cup bottled Italian salad dressing
2 tablespoons white wine vinegar
2 teaspoons seasoned salt
Dash black pepper
Toss together all ingredients until all is well-mixed and coated with dressing.
Serves 12.
Chip and Pretzel Dip
2 (8-ounce) packages cream cheese
1/3 cup beer
1 envelope ranch dressing mix
1 (8-ounce) package finely shredded sharp cheddar cheese
In a large bowl, beat cream cheese, beer and dressing mix until smooth. Fold in cheddar cheese. Cover and chill at least 2 hours before serving. Serve with chips, crackers or pretzels. Makes 31/2 cups of dip.
Surfer Bars
12 ounces butterscotch chips
1/2 cup butter
1/2 cup packed brown sugar
2 eggs
2 teaspoon vanilla
1-1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
12 ounces chocolate chips
2 cups miniature marshmallows
Melt together butterscotch chips, butter, vanilla and brown sugar. Cool. Fold in the eggs. Sift together flour, baking powder and salt. Beat into egg mixture. Fold in chocolate chips and marshmallows. Pour into greased and floured 9-by-13-inch baking pan. Bake at 350 degrees for 20 to 25 minutes or until it tests done. Cool and cut into bars.
Snowflake Bars
1 cup soft butter or margarine
3/4 cup packed brown sugar
1/4 cup white sugar
1 small package instant chocolate pudding mix
2 eggs
2 teaspoons vanilla
1-1/2 cups flour
1 teaspoon baking soda
1-3/4 cups quick oats
1/2 cup vanilla baking chips
12 ounces milk chocolate chips
Combine butter, sugars, pudding mix, eggs and vanilla; beat until smooth batter.
Sift together flour, baking soda and salt.Gradually beat in flour mixture and oats.
Fold in chips. Pour into greased and floured jelly roll pan. Bake at 350 degrees for 20 to 25 minutes or until it tests done.
Butter Brickle Bars
2-layer yellow cake mix
1-1/3 cup butter
1 egg
1 (14-ounce) can sweetened condensed milk
12 ounces butter brickle chips
2 cups chopped pecans, optional
Combine cake mix, butter and egg; beat well and press into jelly roll pan. Combine milk, chips and nuts; mix well and pour over crust. Bake at 350 degrees for 25 minutes.
Marilyn Block can be reached at news@winonadaily news.com or Winona Daily News, P.O. Box 5147, Winona, MN 55987.
