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Goats, gripes, and grasping for greatness
Recipe exchange 
19th-Nov-2010 08:45 am
Summer
I actually participated in chain e-mail, in the form of recipe exchange. So far, I've gotten two recipes back.

Mandarin Orange Salad

1 box of orange jello
1 container of Cool Whip
1 can of Mandarin oranges
1 small can of crushed pineapple
1 small container of cottage cheese

Mix all of the ingredients together and let stay in refrigerator for 24 hours.

Pure delicious!!!!!!

I use light and low fat ingredients; therefore, the salad doesn't get as thick as it would with regular items.

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Barb's Kale

All amounts are to your liking:
Kale (or chard or spinach or collards) – rinse and chop, I remove most stems [I have always used kale]
Red onion
Garlic [I usually skip, mostly because I forget]
Almonds, sliced or slivered (or any nut you prefer)
Butter
Olive oil
Lemon Juice [I usually skip]
Salt [I usually skip]
Pepper [I usually skip. 'cause I dislike pepper]

Heat butter and olive oil in a skillet. When hot, add almonds, onion and garlic and sauté for a couple minutes. Add the kale, cover and turn the heat down to medium. Once the kale has begun to shrink from cooking you can remove the lid and toss all the ingredients together and continue to cook to your preference for texture. I use tongs, it makes less of a mess. This is when I add lemon juice and salt and pepper. You can always toss in some feta or sun dried tomatoes or blue cheese too.
Comments 
19th-Nov-2010 04:58 pm (UTC)
Thanks for sharing! That mandarin orange salad looks fantastic. I am a big fan of citrus and creamy desserts. I made a tasty gluten free snowball cake a couple of weeks ago for a friend. Just in case you are not familiar with that cake recipe, it involves mixing crushed pineapples, orange juice, and lemon juice together, adding gelatin, and waiting until it turns to jello. Them you add a pint of cream, and layer this mixture with chopped up angel food cake. You shove it into the fridge over-night, and the next day you have tasty goodness :)
20th-Nov-2010 05:06 am (UTC)
Ooooh, nomnom.

Question about the Mandarin Orange Salad: Does it set up, or kind of glorp (realising it didn't thicken quite as much with the light/low fat)? That's the difference between leaving it in a bowl, and pouring it into a ring, for me.

Thanks for sharing!
21st-Nov-2010 06:01 pm (UTC)
I answered my own question. Even the full fat stuff goes glorp. I think it might be the Cool Whip. I might try again, later, without the Cool Whip to see if it sets in a more jello-like way. Very tasty, though! Thanks, again, for the recipe.
22nd-Nov-2010 01:54 pm (UTC)
You're welcome. I'm bad about checking internet-anything on weekends. Sorry.
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