Get A Recipe A Day

What You Need:

2 (4 oz.) pkgs. orange gelatin
2 C boiling water
1 (15 oz.) can apricots, reserve 1 C juice
1 (20 oz.) can crushed pineapple, reserve 1 C juice
3/4 C of colored mini marshmallows
1/2 C sugar
2 T butter
3 T flour
1 egg
1 C whipping cream
3/4 C Cheddar cheese, grated

How to Make It:

Place the gelatin powder into the boiling water and whisk until dissolved.
Add the 1 C of apricot juice to the mixture and stir to combine.
Place the mixture into the refrigerator for about 30 minutes or until just beginning to set.
Fold the fruit and marshmallows into the mixture.
Pour the mixture into a 13X9 size pan, cover and refrigerate until firm about 4 hours.
Place the sugar, butter and flour into a saucepan.
Break the egg into the mixture.
Pour the 1 C of pineapple juice into the pan and stir to combine.
Place the pan over medium heat and bring to a slight boil.
Stirring constantly stir the mixture until the sauce thickens.
Remove the sauce from the heat and allow it to cool for about 15 minutes.
Stir the whipping cream into the sauce thoroughly.
Spread the mixture over the top of the salad.
Sprinkle the grated cheese over the entire top of salad.

Serves: 12

The colored marshmallows make this dessert a pretty picture. If you can’t find colored marshmallows regular white marshmallows will work. Try making this with lime or lemon gelatin for something a little different.

What You Need:

3 C water
1/4 t salt, divided
1 C wheat berries, rinsed and drained
1 (15 oz.) can chickpeas, rinsed and drained
1 C fresh snow peas, slivered
1/4 C green onions, chopped
1/2 C dried apricots, sliced
1/2 C dried cranberries
3 T walnut oil
1 T lemon juice
1/8 t pepper

How to Make It:

Pour the water into a large bowl.
Sprinkle 1/8 t of the salt into the water.
Add the wheat berries to the salted water.
Cover the bowl and refrigerate overnight.
Pour the water and wheat berries into a large saucepan.
Position the pan over medium heat and bring the water to a brisk boil.
Place the heat on low, cover the pan and simmer for 50 minutes or until the berries are tender.
Drain the berries well and allow them to cool for 1 hour.
Place the cooled wheat berries into a bowl.
Fold in the chickpeas, snow peas and green onions.
Add the apricots and cranberries and gently mix to incorporate all the ingredients together well.
Place the walnut oil into a small bowl.
Whisk in the lemon juice until well combined.
Add the remaining salt and pepper to the bowl and continue whisking until completely combined.
Pour the dressing over the salad to completely cover.

Serves: 8

Serve this salad immediately or cover and refrigerate it for up to 24 hours. Wheat berries are the kernel. They do not contain the hull though. These berries are used often in salad to give it a little extra crunch. Soaking the berries in water helps to soften them. They can be purchased as a hard or soft grain and can be found in most supermarkets.

What You Need:

3 T brown sugar, packed
3 T pecans, finely chopped
3 small sweet apples, cored and halved
1 T butter, melted
1/3 C canola oil
1/4 C apple cider
1/4 C cider vinegar
1 T honey
1/4 t salt
1/4 t pepper
6 C mixed salad greens
1/4 C toasted pecans, coarsely chopped

How to Make It:

Place the oven temperature on 425 and allow the oven to heat while preparing the apples.
Line a baking sheet with heavy duty aluminum foil being sure to cover completely.
Place the brown sugar in a bowl.
Add the finely chopped pecans and toss to coat.
Place the apples, cut side up, on the prepared baking sheet.
Bruch the apple halves with the melted butter.
Sprinkle the brown sugar pecan mixture over the apples.
Bake 15 minutes or until the apples are just beginning to tender.
Place the oil in a shaker or a jar with a tight fitting lid.
Add the apple cider, vinegar and honey to the shaker or jar.
Sprinkle in the salt and pepper.
Shake until all the ingredients are incorporated together well.
Place 1 C of greens onto 6 serving plates.
Top each plate with a half of an apple.
Shake the dressing again then pour over all 6 salads.
Sprinkle the salads with the toasted pecans.

Serves: 6

The dressing may be kept in an airtight container in the refrigerator for up to 2 days. Use sweet apples that are firm, well colored and have bright smooth skins. Apples should be fragrant but have no musty smell to them. Always use apples within 2 to 3 days of purchase.