Category Archives: Salads

Fruit and Vegetable Salads

Roasted Red Pepper Deviled Eggs

Deviled Eggs

Roasted Red Pepper Deviled Eggs are a fancier way to decorate your Easter Dinner table. It is a big deal to have all the familiar dishes and these may differ with your family of origin. Families enjoy to gather for holidays and celebrations whenever and wherever. Introduce the family to Roasted Red Pepper Deviled Eggs.

Ready for Easter Dinner
Ready for Easter Dinner, picnic or carry-in dinner.

Roasted Red Pepper Deviled Eggs

Deviled Eggs decorated with roasted red pepper, an Easter favorite, picnic and pitch-in dinner standbys. Deviled with some hot pepper sauce.
Prep Time30 mins
Total Time16 d 5 hrs
Course: Salads
Cuisine: American
Servings: 12
Calories: 58kcal
Author: Julia Ann

Equipment

  • sauce pan, bowl, spoons

Ingredients

  • 6 hard boiled eggs
  • 2 tbsp mayonnaise
  • 2 tsp yellow mustard
  • 2 tbsp pickle relish heaping spoonfuls
  • 6 drops Tabasco sauce
  • to taste salt and ground pepper
  • 2 tbsp roasted red pepper thinly sliced
  • 1 tsp cilantro chopped

Instructions

  • After boiling eggs, cut lengthwise, putting yolks into a bowl.
  • Mash the yolks to medium size pieces.
  • Add the remaining ingredients except roasted red peppers and cilantro.
  • With a wire whisk, beat yolks and ingredients until smooth.
  • Fill the egg white cups using a pastry bag with large decorative tube.
  • Add thin slices of roasted red pepper across top.
  • Decorate plate with chopped cilantro.
  • Refrigerate until ready to serve.

Notes

Put whole hard boiled eggs in a jar of pickled beet juice to dye the eggs pink.
The egg yolk mixture can be put into a small plastic bag with corner snipped off to use as a bag to fill the egg whites instead of a pastry bag.
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Nutrition

Calories: 58kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 94mg | Sodium: 129mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 143IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg

Decorated eggs are a symbol of Easter and often synonymous with the Easter Egg Hunts, chocolate Easter eggs, and Easter baskets and chicks.  Deviled eggs are a popular menu item for Easter Dinners.  The mixed greens blog.com/2009/07/22/seasons-eating-what-is-deviled-egg/ did the research on the meaning of deviled.  In 18th century England any food that had a spicy condiment was referred to as ‘deviled’.  Mustard is the spicy condiment in cookbookinabox® recipe of Roasted Red Pepper Deviled Eggs.

Links: Honey-Bacon Cheese Deviled Eggs from With a Blast Deviled Egg Salad Recipe from Simply Recipes

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox

©2007-2019 Netta Belle’s Choice® cookbookinabox®“ Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com  All rights reserved.

CRANBERRY ORANGE SALAD

Cranberry Orange Salad

Cranberry Orange Salad is for all seasons, not just Thanksgiving. Delicious with turkey, pork, beef or lamb and great with sandwiches.
Prep Time30 mins
Cook Time0 mins
Total Time2 hrs 30 mins
Course: Salad or Relish
Cuisine: American
Servings: 8 servings
Calories: 73kcal
Author: Julia Ann

Equipment

  • food processor
  • large bowl
  • serving bowl

Ingredients

  • 12 ounces fresh whole cranberries or frozen whole berries
  • 1 medium naval orange
  • ¾ cup sugar
  • ¼ cup gelatin powder cherry or strawberry
  • ¼ cup coarsely chopped pecans

Instructions

  • Chop cranberries in blender or food processor.
  • Pour into large bowl.
  • Using the whole orange, cut into quarters or smaller and chop in the blender or processor.
  • Add the orange pieces to cranberries.
  • Stir in the sugar, gelatin powder and pecans.
  • Cover; refrigerate at least 2 hour to dissolve sugar and cool.

Notes

Fresh Cranberry Salad can be frozen after it is frozen, thaw before serving.

Nutrition

Calories: 73kcal | Carbohydrates: 19g | Sodium: 1mg | Sugar: 19g

In 2016, 98% of world production of cranberries resulted from the United States, Canada, and Chile. Most cranberries are processed into products such as juice, sauce, jam, and sweetened dried cranberries, with the remainder sold fresh to consumers. Cranberry sauce is a traditional accompaniment to turkey at Christmas dinner in the United Kingdom, and at Christmas and Thanksgiving dinners in the United States and Canada.[6] https://en.wikipedia.org/wiki/Cranberry

An entree idea: chicken with cranberries

Nutritional value of Cranberries

Raw cranberries are 87% water, 12% carbohydrates, and contain negligible protein and fat (table). In a 100 gram reference amount, raw cranberries supply 46 calories and moderate levels of vitamin Cdietary fiber, and the essential dietary mineralmanganese, each with more than 10% of its Daily Value. Other micronutrients have low content (table). https://en.wikipedia.org/wiki/Cranberry

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice ® bring you great recipes for your cooking experience.

 ©2007-2019 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S, Pat & Trdmk Off.” Reg “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice ® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Macaroni and Cheese Salad

Macaroni and Cheese is an all time comfort food, when it hot, cheesy and ready for any meal. Children love it and sometime only food they will eat. So give the kids a treat and have macaroni and cheese with vegetables. They need their vegetables too.

This is an old favorite summer recipe I recently found in an old cookbook box. Macaroni and Cheese is easily made and a real keeper without the mayonnaise to worry about on an outdoor picnic. It is also very good for a week night dinner.

Macaroni and Cheese Salad
Print Recipe
5 from 1 vote

Macaroni and Cheese Salad

Macaroni and fresh vegetables with a spicy cheese and mustard dressing. A good dish for picnics and carry-ins; will become your summertime favorite.
Prep Time30 mins
Refrigeration8 hrs
Total Time8 hrs 30 mins
Course: Salads
Cuisine: American
Keyword: , cheese, , vegetables, macaroni
Servings: 8
Calories: 74kcal
Author: Julia Ann

Equipment

  • Large kettle to cook macaroni
  • Large bowl to prepare salad

Ingredients

  • cups dry macaroni
  • 4 cups water
  • ¼ cup celery diced
  • ¼ cup carrots shredded
  • ¼ cup yellow onion, diced
  • ¼ cup green pepper diced
  • ¼ cup pickle relish sweet relish
  • 1 10½ can cheddar cheese soup
  • ¼ cup vegetable oil
  • 2 tbsp vinegar cider or wine
  • 1 teaspoon sugar
  • 1 teaspoon prepared mustard Dijon mustard an option
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon each salt and pepper
  • 1-2 tbsp black olives sliced

Instructions

  • Bring water to boil, add macaroni to boil 9 to 10 minutes.
  • Drain macaroni, put in bowl and cool in refrigerator for 30 minutes.
  • Chop vegetables.
  • Mix soup and seasonings, beat with mixer until well blended.
  • Add vegetables and the dressing into macaroni.
  • Option to decorate with sliced black olives on top before chilling 8 hours

Nutrition

Calories: 74kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 126mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 712IU | Vitamin C: 4mg | Calcium: 6mg | Iron: 1mg
Macaroni and Cheese Salad
Favorite Picnic Fare: Macaroni and Cheese Salad

I am always planning a full meal with whatever dish I will be serving. With the macaroni and cheese salad, think of a casual menu such as Barbeque chicken wings, a green salad and Platte County Pie.

Canning Maple Mesquite Bar-B-Que Sauce
Spinach-Romaine Lettuce Salad
Platte County Pie

Let me know if you try the Mararoni and Cheese salad.

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Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®     Brings you great recipes for your cooking experience.

©2007-2019 Netta Belle’s Choice® The Art of Gourmet Cookery®   cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg.  “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery®  cookbookinabox®  All rights reserved.

Corn, A Summertime Treat

CORN: A Summertime Treat!

 

Julia Ann - Summertime Corn

Parboiling fresh corn on the ear.

Have you tasted fresh corn-on-the-cob?  It is certainly is a Midwestern food and maybe across the USA.  In farm country it is the hit of the season with farmer’s markets flourishing along the road sides.  Indiana serves the corn cooked in a husk to carry and eat as fun food  at county and state fairs.

 

How-to preserve that wonderful taste all winter.

Select fresh corn.

Select fresh corn. The husks will be removed to prepare the ears of corn for parboiling.

The best time to get fresh corn is early in the morning after it has just been picked.  Plan on processing it when you get home to maintain the freshness and the milk in the kernel of corn.  I  prepare 12 ears at a time.

Remove the corn husks and the silk. Rinse well.

Removing the corn husks

Removing the corn husks

Cutting corn off the cob.

Cutting corn off the cob.

Now the corn is ready to be put into a large pan of boiling water. Cover and scald in the  boiling water for 4 1/2 minutes.  Cool in an ice water bath.  The corn is then ready to cut kernels off the cob and package for freezing.

Ready for freezing. 3567

To freeze corn on the cob, after scalding, cooling and draining, put the ears of corn into plastic freezer bags to store in your freezer.

Savory Baked Sweet Corn

Savory Baked Sweet Corn

cookbookinabox® has other delicious and great corn recipes.

 

  Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  brings you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice®The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice®The Art of Gourmet Cookery® cookbookinabox®  All rights reserved

 

Spicy Red Anjou Pear Sauce

Spicy Red Anjou Pear Sauce: How-To

Spicy Red Anjou Pear Sauce

Spicy Red Anjou Pear Sauce

Pears are a favorite fruit at our home.  We like the Red Anjou Pear used in salads or fresh slices, though rarely cook with them.  Cinnamon spiced apple sauce is a favorite too, so decided why not make Spicy Red Anjou Pear Sauce.  I have several old cookbooks, 1940s, and 50s, they did not have recipes for pear sauce.  There was pear jam, preserves,  jelly or pears mixed with other fruits for chutneys.  So, I made the pear sauce as I do  spicy apple sauce.

 How-to  for making Spicy Red Anjou Pear Sauce

Red Anjou Pears

Red Anjou Pears

The Anjou pears are sweet and juicy as well nutritious. One fresh medium size pear has 100 calories. They are fat-free, cholesterol-free and sodium-free and provides soluble fiber.  Pears are an excellent source of vitamin C and potassium.

These pears were from the local grocery, I don’t know where they are grown locally.   Wash them good to get any pesticides off the peel even before peeling them.

Peeled Anjou Pears

Peeled Anjou Pears

After peeling each, I put  them in a pan of water with a tablespoon of lemon juice to prevent the pears browning.  I find it easiest to use the vegetable peeler.  When all peeled, cut into 1/2-inch pieces before cooking.

While placing them in the sauce pan, water and seasons, a picture was forgotten.  I added enough water to cover and added another tablespoon of lemon juice to the water, again to prevent the browning, also adds a little extra flavor.  Recently made another 2 pints of the Spicy Red Anjou Pear Sauce and added about 2 tablespoons of orange juice when cooking.

After the pears were boiling for about 5 minutes, I added the ground cinnamon, nutmeg and allspice.  They were on the hard side, needed to ripen a little more, so I simmered them about 30 minutes or more until tender and softened.  Cooking will vary to the ripeness and your preference.

Cooking Spicy Red Anjou Pears

Cooking Spicy Red Anjou Pears

When they were cooked tender, I added a teaspoon of vanilla.  They were cooked more than in the above photo.  While still hot, put 1/2 to 1 cup pears in the blender to puree.  I pureed them more than I had preferred for this first time.  Having some lumps of pear in the sauce is more to my liking.  Again that is your preference.

Spicy Red Anjou Pear Sauce

A cinnamon, nutmeg, allspice flavored sauce made from Red Anjou Pears. A tasty side dish to have with pork, chicken or vegetarian as salad or dessert. Serve with cottage cheese.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert, Salad
Cuisine: American
Servings: 5 cups
Author: Julia Ann

Ingredients

  • 4 Red Anjou pears
  • 2 tablespoons lemon juice
  • 1 1/2 cups water to cover pears again more or less to your preference
  • 1/3 cup white sugar
  • 1 tablespoon brown sugar
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon grated fresh nutmeg or ground nutmeg
  • 1/2 teaspoon vanilla

Instructions

  • Wash and peel pears.
  • Core and cut into 1/2 inch pieces into a pan of water with 1 tablespoon lemon juice.
  • Drain the pears and put into 4 quart sauce pan.
  • Add water to cover pears, add 1 tablespoon of lemon juice.
  • Add the sugars and salt.
  • Cook to boiling for 5 minutes.
  • Add the cinnamon, allspice and nutmeg.
  • Cook for 30 minutes, longer if preferred for a softer pear.
  • Remove from heat; add the vanilla.
  • Puree in small batches 1/2 cup to 1 cup of to the thickness preferred.</span>
  • Pour into bowl to store or pour into clean sterile pint jars.
  • Refrigerate until use.

Notes

Orange juice can be used in place of the lemon juice when cooking the pears...... Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

2 Pints of Spicy Red Anjou Pear Sauce

2 Pints of Spicy Red Anjou Pear Sauce

The 4 pears actually made about 2 1/2 pints or 5 cups of sauce.  The sauce had to be sampled to see if it was sweet, spicy, good and edible.   It was!   The jars were refrigerated until used. The sauce did not last long, it was more pears and another batch of Spicy Red Anjou Pear Sauce.

Spicy Red Anjou Pear Sauce

Spicy Red Anjou Pear Sauce

Consider these dishes for the menu:

 

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice®The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice®The Art of Gourmet Cookery® cookbookinabox® All rights reserved.