13.
SaladsITALIAN BEAN SALAD
1 can (15 oz.) butter beans,
drained
1 can (15 oz.) kidney beans,
drained
1 can (15 oz.) garbanzo beans,
drained
1 can (15 oz.) black beans,
drained
1⁄4cup sugar
1⁄4cup salad oil
1⁄2cup vinegar
1⁄2cup onion, cut into pieces
1⁄2cup green pepper, cut into
pieces
1⁄2tsp mustard
1 tsp Italian seasoning
Combine drained beans in large
bowl. Place remaining
ingredients into blender in order
listed. Cover and mix on speed
5 or 6 for 10-15 seconds or until
large vegetables are chopped.
Mix with beans and marinate in
refrigerator several hours, stir
occasionally. Makes 6 cups.
COLORFUL COLESLAW
4 cups cabbage, cored and cut
into pieces
1 small red apple, cored and
cut into pieces
1⁄3cup salad oil
2 TBL lemon juice
1⁄2TBL vinegar
1⁄4cup sugar
1 can (8 oz.) pineapple chunks
with juice
Place cabbage and apple into
blender, fill with water up to
5 cup mark. Chop on speed
3 or 4 for 15-25 seconds or until
vegetables are coarsely
chopped, drain thoroughly.
Place remaining ingredients
into container in order listed.
Cover and mix on speed 5 or
6 for 5-10 seconds or until
smooth. Stir into cabbage
mixture and marinate in
refrigerator a few hours, stir
occasionally. Makes 4 cups.
CRANBERRY SALAD
1 small pkg. raspberry gelatin
11⁄2cups water
1⁄4cup sugar
1⁄2cup walnuts
8 oz. fresh cranberries
2 cups apples, cored, cut into
pieces
In a heat resistant 6”x 9” dish,
add 1 cup boiling water to
gelatin and sugar. Stir until
dissolved. Add remaining 1⁄2cup
cold water. Place nuts in
blender and chop on speed 3
or 4. Remove. Place 4 oz. of
cranberries and one apple into
blender, cover with water.
PULSE until chopped. Drain
thoroughly. Repeat with
remaining cranberries and
apples, reserving 1⁄2cup of
liquid. Stir in the 1⁄2cup liquid,
chopped cranberries and
apples into gelatin. Chill.