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Betty Turk shares a couple more salad recipes and her famous chocolate pudding dessert.
Poppy Seed Dressing and Salad
• 1 small sweet red onion
• 2/3 cup apple cider vinegar
• fl cup sugar
• 2 teaspoons salt
• 1 cup oil
• 2-3 tablespoons poppy seed
Blend in blender the onion, vinegar, sugar and salt. Add and shake the oil and poppy seeds. Serve over the following salad.
• Cook's note: This will be a pretty pink dressing, and people will not recognize the onion flavor at first.
Salad
• 1 head each, (or your choice) red leaf lettuce, curly leaf lettuce and butter lettuce
• 2 avocados, sliced
• 2 cans Mandarin oranges
• 1 pound mushrooms, sliced
• Cook's note: This can be made into individual salads, arranged nicely. Great for a girly luncheon served with croissant chicken salad sandwiches, and a pretty cool drink.
Betty calls this a cool, refreshing salad:
Green Jell-O Salad
• 6 ounce package lime Jell-O
• 2 cups hot water
• 1 cup cold water
• 1 cup cottage cheese
• 1/4 cup lemon juice
• 1 cucumber, grated
• 3 green onions, chopped
• 1/2 cup mayonnaise
Mix in order given and chill. If you use sugar- and fat-free ingredients, the dish has almost no calories.
Chocolate Pudding Dessert
Serves 16-20
• 1 cup flour
• 1/2 cup butter or oleo
• 1/2 cup chopped pecans
• 8-ounce package cream cheese
• 1 cup powdered sugar
• 1 cup Cool Whip
• 1 small package instant chocolate pudding
• 1 small package instant vanilla pudding
• 3 cups milk
• 1 teaspoon vanilla
Mix the first three ingredients with pastry blender. Pat into of a 9-inch by 13-inch baking dish. Bake 20 minutes at 350 degrees. Let cool.
Mix the cream cheese and powdered sugar together. Add Cool Whip and spread on crust.
Beat together with mixer the two pudding mixes, milk and vanilla until smooth. Spread over cream cheese layer.
Top with remaining Cool Whip. You may garnish with shaved chocolate, chopped nuts, etc. Chill several hours. |
