s a good thing.
Salad - In a stainless steel bowl
Place spinach in a salad bowl and top with rest of salad ingredients.
Refrigerate until serving time.
Heat salad oil in a skillet and add the sesame seeds and brown.
Add remaining dressing ingredients and mix well.
Transfer mixture to a covered jar and refrigerate for several hours.
Shake well before using.
CURRIED MAYONNAISE:
Combine all ingredients thoroughly.
CHICKEN AND PINEAPPLE SALAD:
Toast coconut on oven tray in moderate oven for about 5 minutes.
Cut chicken and pineapple into chunks; place in bowl, mix in coconut, shallots and Mayonnaise.
Refrigerate 1 hour before serving.
Serves 4.
Cheers, Doreen Doreen Randal, Wanganui.
New Zealand.
Dissolve Jell-O in boiling water.
In blender, mix together cranberry sauce, orange juice and lemon juice on low-medium speed. Pour into Jell-O.
Add undrained pineapple.
Chill until firm. Top with Pineapple Salad Dressing.
Beat eggs and lemon juice.
Put in saucepan.
Cook slow until thickened.
Let cool.
Pour over Cool Whip and cream cheese. Chill the Orange-Pineapple Salad.
For salad base, combine pineapple, bean sprouts, pepper, mint, cilantro and cashews. Set aside.
Heat 1 tbsp oil in a wok or large frying pan over high heat, stir-fry pork and 1 clove garlic for 2 mins, until browned. Add hoisin sauce and stir-fry for 1 min. Add to salad. Whisk chili sauce, soy sauce, lemon juice and remaining peanut oil and garlic. Add to salad and toss gently. Serve.
2 days before serving the salad:
Grind cranberries in a food processor and mix them in a large bowl with sugar.
Store, covered, in frig.
1 day before serving the salad:
Add crushed pineapple (with liquid) and marshmallows to cranberry mixture.
Refrigerate, covered.
Day of serving the salad:
Whip the cream and fold into fruit mixture.
Serve chilled.
Preheat a grill plate over high heat. Lightly coat with oil. Chargrill pineapple for 2-3 mins per side, until tender. Cut slices into quarters.
In a large bowl, combine pork, red cabbage, Chinese cabbage, cilantro, coconut, green onions and pineapple. Set aside.
Meanwhile, to make the sumac dressing, whisk together all ingredients. Season to taste. Drizzle over salad just before serving.
Sprinkle fish skin generously with salt. Melt butter in a large skillet on medium heat. Cook fish, skin-side down, 3-4 mins or until skin is crisp and sides opaque. Turn and cook 1-2 mins, until cooked through.
Meanwhile, combine pineapple, onion, lime peel and juice, oil and vinegar in a large bowl. Season to taste. Stir in herbs just before serving. Serve fish with salad and lime wedges.
Cut pineapple, mangoes and bananas into 3/4 inch pieces.
In salad bowl combine peppers, vinegar and salt.
Add cut fruit, mixing well.
Chill for 1 hour.
Garnish with crisp watercress sprigs.
Shake oil, lemon juice, soy sauce and brown sugar in tightly covered jar.
Cut off top of pineapple; cut pineapple into fourths.
Cut fruit from rind, remove core and \"eyes\".
Slice each fourth lengthwise and then crosswise into chunks.
Toss pineapple chunks, apple and green onions with dressing.
Place romaine in bowl, mound fruit in center.
medium bowl.
Arrange pineapple on plates. Slice pork and
green onions and herbs. Arrange pineapple on serving plates. Top with
Using a large bowl completely dissolve Jello in the boiling water.
Mix in sour cream and whisk until there are no lumps.
Stir in pineapple, carrots, celery and nuts.
Pour into a ring Jello mould.
Place in refrigerator and chill for at least three hours.
When ready to serve unmould Jello by dipping the bottom in very hot water for a few moments, place a plate over the top and turn upside down.
Shake oil, lemon juice, soy sauce and brown sugar in tightly covered jar; set aside.
Place pineapple chunks, apple and green onions in bowl. Add the dressing and toss well.
Place romaine in a shallow bowl, and mound the fruit mixture in the center.
Melt butter in saucepan.
Saute bell pepper in butter for 3 minutes.
Stir in flour to coat bell peppers.
Gradually stir in broth and curry powder.
Cook over low heat, stirring constantly until mixture thickens - about 5 minutes.
Stir in pineapple chunks, water chestnuts, cashew nuts and lobster pieces.
Heat thoroughly before removing to serving platter lined with lettuce.
rate.
Twist top from pineapple and cut peel off in
op and bottom off of pineapple, stand pineapple on a cutting board
Drain crushed pineapple and place in mixing bowl.
Add red jello to pineapple and mix.
Add cottage cheese and mix well.
Add Cool Whip and mix all with spoon.
Do not add the pineapple juice or any water to this salad.
Place in a large bowl and refrigerate.
Salad will keep well for about 1 week.
Mix Jell-O according to package directions, except use only 1 can of water.
For other liquid, use pineapple juice, which has been drained out of can.
Pour Jell-O into can; chill until set. Run a little hot water on sides to loosen Jell-O, or cut bottom from can and push salad through.
Cut between pineapple slices. Serve as a salad or dessert.