ablethevoice
06-27-2008, 08:39 AM
Barb and I came up with a good hot weather recipe for a salad I've been serving as a side dish and seems to be a real hit here at the house. You'll need
1 cup frozen peas (not canned)
1 cup frozen corn (again, not canned)
1/2 onion finely chopped (about 1/2 cup)
3 tbsp dill relish
2 cups seashell pasta
3 eggs
1 tomato
about 3/4 cup Hellman's mayonnaise ("Best Foods" brand for you folks west of the Mississippi river)
salt and pepper to taste
1: Steam corn and peas for about 6 minutes. Set aside until completely cooled.
2: Boil pasta for about 8 minutes. Don't cook so long it gets mushy and falls apart. Set aside until completely cooled.
3: Boil eggs for about 6 minutes. Set aside until cooled, then remove shells.
Once all ingredients are completely cool, gently blend corn, peas, onions, pasta and relish in large bowl with a spatula. Dice eggs and add to mix, again gently turning with spat. Don't over stir; you'll bust up the pasta and vegetables into a gluey mess. Add mayo, salt and pepper, stirring gently to coat the other ingredients. Coarsely chop tomato and lay pieces on top of mix. Refrigerate for a couple of hours.
That's it!
We can't seem to keep this stuff in the fridge for more than a day or two. Both kids LOVE it. You can use any kind of onion you want; we use yellow but white or purple will do as well. You can also use sweet pickle relish if you want (blecch!).
When I said "steam" the frozen vegetables, I meant it. Boiling will almost certainly overcook them. I use that little UFO-looking thing:
http://www.hurst-iw.co.uk/uploads/images_products/1895.jpg
like that. Put the UFO in a small pot with enough water to just barely come up to the bottom of the UFO, bring water to a FULL boil, THEN put vegetables in and cover tightly. Start timing from when you put the cover on.
I also make a simple parfait dessert that has gotten pretty popular here. I use 3 three-ounce boxes of raspberry Jell-o and a tub of Cool-Whip. Make the Jell-o in the normal way and set in fridge till it's almost completely set. Take the entire tub of Cool-Whip (for 3 boxes of Jell-o, the 8 ounce tub is plenty - oh, and make sure it is completely thawed. Don't thaw it on the countertop; put it in the fridge for 3 or 4 hours), and blend the whip with the jello with a wire whisk or spatula. You can also add grapes, bananas, apples, pears or pretty much any fruit (if any at all), then put back in fridge for another hour or so.
1 cup frozen peas (not canned)
1 cup frozen corn (again, not canned)
1/2 onion finely chopped (about 1/2 cup)
3 tbsp dill relish
2 cups seashell pasta
3 eggs
1 tomato
about 3/4 cup Hellman's mayonnaise ("Best Foods" brand for you folks west of the Mississippi river)
salt and pepper to taste
1: Steam corn and peas for about 6 minutes. Set aside until completely cooled.
2: Boil pasta for about 8 minutes. Don't cook so long it gets mushy and falls apart. Set aside until completely cooled.
3: Boil eggs for about 6 minutes. Set aside until cooled, then remove shells.
Once all ingredients are completely cool, gently blend corn, peas, onions, pasta and relish in large bowl with a spatula. Dice eggs and add to mix, again gently turning with spat. Don't over stir; you'll bust up the pasta and vegetables into a gluey mess. Add mayo, salt and pepper, stirring gently to coat the other ingredients. Coarsely chop tomato and lay pieces on top of mix. Refrigerate for a couple of hours.
That's it!
We can't seem to keep this stuff in the fridge for more than a day or two. Both kids LOVE it. You can use any kind of onion you want; we use yellow but white or purple will do as well. You can also use sweet pickle relish if you want (blecch!).
When I said "steam" the frozen vegetables, I meant it. Boiling will almost certainly overcook them. I use that little UFO-looking thing:
http://www.hurst-iw.co.uk/uploads/images_products/1895.jpg
like that. Put the UFO in a small pot with enough water to just barely come up to the bottom of the UFO, bring water to a FULL boil, THEN put vegetables in and cover tightly. Start timing from when you put the cover on.
I also make a simple parfait dessert that has gotten pretty popular here. I use 3 three-ounce boxes of raspberry Jell-o and a tub of Cool-Whip. Make the Jell-o in the normal way and set in fridge till it's almost completely set. Take the entire tub of Cool-Whip (for 3 boxes of Jell-o, the 8 ounce tub is plenty - oh, and make sure it is completely thawed. Don't thaw it on the countertop; put it in the fridge for 3 or 4 hours), and blend the whip with the jello with a wire whisk or spatula. You can also add grapes, bananas, apples, pears or pretty much any fruit (if any at all), then put back in fridge for another hour or so.