Even more Yum Yums! (salads/cool foods)

BROCCOLI AND BACON SALAD WITH EQUAL

48% calorie reduction from traditional recipe.   1 large head broccoli 1 small red onion, halved and thinly sliced 1/2 cup raisins 1/3 cup chopped pecans or sunflower seeds 3/4 cup light salad dressing or mayonnaise 2 tablespoons fat-free milk 2 tablespoons white vinegar 1/2 cup Equal Spoonful* Salt and pepper, to taste 4 slices bacon, cooked crisp and crumbled   Clean, trim and chop broccoli into a large bowl. Add onion, raisins and pecans. Mix together salad dressing, milk, vinegar and Equal®; stirring until smooth. Pour dressing over salad; add salt and pepper, to taste. Cover and refrigerate overnight. Top with bacon bits before serving. Makes 8 servings. * May substitute 12 packets Equal® sweetener.

HAM AND RICE SALAD

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1 1/2 c. packaged precooked rice 1 1/2 tsp. salt 1 1/4 c. boiling water 1 1/2 c. mayonnaise 1/4 tsp. pepper 2 tbsp. lemon juice 2 tsp. grated onion 2 tsp. prepared mustard 3 c. diced cooked ham 2 c. fresh or drained canned pineapple cubes 2 c. diced celery

 

Add rice and 1/2 teaspoon salt to boiling water in saucepan. Mix just to moisten all rice. Cover, remove from heat, and let stand 5 minutes. Then uncover; cool to room temperature.

Combine mayonnaise, remaining salt, the pepper, lemon juice, onion, and mustard in a bowl. Mix well; then chill. In a separate bowl combine cooled rice, the ham, pineapple and celery. Chill.

Just before serving, combine mayonnaise and rice mixtures. Toss together lightly. Serve on crisp lettuce.

Makes 8 servings. I have made half of this recipe and it came out very well.

FAVORITE CREAM CHEESE JELLO SALAD
3 oz. pkg. Jello (raspberry) 1 c. boiling water 3 tbsp. lemon juice 8 oz. pkg. cream cheese, softened 1 c. sugar 1 tsp. vanilla 13 oz. can evaporated milk   Dissolve Jello in boiling water. Add lemon juice and cool. Blend cream cheese, sugar, vanilla and evaporated milk in blender until smooth. Add Jello mixture. Blend until mixed well. Pour into bowl or Jello mold. Set for 3-4 hours

GOLDEN GLOW PUNCH

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1 (3 oz.) pkg. orange Jello 1 (6 oz.) can frozen orange juice concentrate 4 c. apple juice 1 liter ginger ale, chilled 3 c. cold water 1 c. boiling water

 

Dissolve Jello in 1 cup boiling water. Stir in orange juice concentrate. Add apple juice and 3 cups cold water. Carefully pour in chilled ginger ale. Makes about 25 (4 ounce) servings.

COFFEE ICE CREAM PUNCH

2 c. water 2 c. sugar 1 gal. milk 2 oz. instant coffee 1 tbsp. vanilla 1/2 gallon vanilla ice cream 1/2 gallon fudge ripple ice cream   Bring water to a boil; add coffee and sugar and stir over lowest heat until sugar is dissolved. Remove from heat and cool. Add vanilla. This is a base and can be made ahead of time and kept. Pour into a 5 gallon container; add milk and softened ice cream. This serves about 50 people. I use this for showers or parties of any type.