Find Recipes Instantly! (Type the Recipe name or any Ingredient) Layered B.L.T. Salad 1 container sour cream - (8 oz) 1 cup mayonnaise 1 tablespoon lemon juice 1 teaspoon dried basil 1/2 teaspoon salt 1/2 teaspoon freshly-ground black pepper 1/4 teaspoon garlic powder 1 large iceberg lettuce head -- torn (abt 4 cups) 1 package thick bacon slices - (32 oz) -- cooked, crumbled 6 plum tomatoes -- thinly sliced 3 cups large croutons Stir together first 7 ingredients until well blended. Layer lettuce, bacon, and tomato in a 13- by 9-inch baking dish. Spread mayonnaise mixture evenly over tomato, sealing to edge of dish. Cover and chill salad at least 2 hours. Sprinkle with croutons, and serve immediately. Yields 8 servings. Source: "Southern Living Magazine, April 2001" Springtime Salad 8 cups assorted greens 1/2 cup feta cheese (crumbled) 1 (4 oz.) can mandarin oranges (drained) 1/2 cup fresh cranberries 1 small red onion (chopped) 1/2 cup toasted pecans Dressing: 4 Tbs. red wine vinegar 1/2 cup canola oil 1/4 tsp. black pepper 1/2 tsp. Tabasco sauce 1/2 tsp. salt 4 Tbs. sugar Whisk all dressing ingredients together. Combine all other ingredients in a large bowl. Pour dressing over salad just before serving. Mandarin Orange Salad 1 c. mandarin orange sections 1 c. crushed pineapple 1 c. Angel Flake coconut 1 c. tiny marshmallows 1 c. commercial sour cream 1/4 c. nuts, crushed (walnut or pecan) Mix together and let set at least 4 hours. Serve on crisp lettuce. Springtime Fruit Mold A sparkling fruit salad. Mold gives a spring-time air to any meal. This one can be served as salad or dessert. 2 (3 oz.) pkg. orange gelatin 12 oz. ginger ale 1 c. dairy sour cream 1 (1 lb.) can juice packed fruit cocktail 12 oz. apricot nectar Stir gelatin into ginger ale and heat to boiling, stirring until dissolved. Add juice drained from fruit plus enough water to make 3/4 cup. Add apricot nectar. Add the sour cream to 2 cups gelatin mixture and mix well with a beater. Pour into ring mold and chill until set. Chill remaining gelatin until slightly thickened, then add fruit. Pour over creamy layer. Chill until firm. Unmold and garnish with green. Makes 8 to 10 servings. Orange Sherbet Salad 2 small boxes orange gelatin 1 C. boiling water 1 pt. orange sherbet 1 (8 1/4 oz.) can crushed pineapple 1 C. miniature marshmallows 1 (11 oz.) can mandarin oranges, drained 1/2 pt. whipping cream, whipped, or 2 C. nondairy frozen topping, thawed Dissolve gelatin in boiling water. Add orange sherbet. When partially set, add other ingredients, folding in whipped cream last. Chill until firm. Yields 12 servings. Cranberry-Cream Cheese Salad Serves 8. You can garnish each serving with a few mandarin orange sections. 2 envelopes unflavored gelatin 1/2 cup cold water 1-3/4 cups orange juice 1 cup heavy cream 3 ounces cream cheese, at room temperature 1/3 cup chopped walnuts 11 ounces canned mandarin oranges, drained 16 ounces canned whole cranberry sauce 1/4 teaspoon ground allspice 1 cup lemon-lime soda 1 tablespoon lemon juice 1. In a small saucepan, sprinkle 1 envelope of gelatin over 1/4 cup cold water; stir until gelatin softens. Heat, stirring constantly, until gelatin dissolves. Stir in orange juice. Chill 30 minutes, until mixture is the consistency of egg whites. 2. Beat cream until stiff. Fold in cream cheese; fold in walnuts. Fold cream cheese mixture into gelatin mixture. Pour into a 9-inch square pan. Chill 45 minutes. 3. In a small saucepan, sprinkle remaining gelatin over 1/4 cup cold water; stir until gelatin softens. Heat, stirring constantly, until gelatin dissolves. 4. In a medium bowl, combine mandarin oranges (reserve a few for garnish), cranberry sauce, allspice, lemon-lime soda, and lemon juice. Add gelatin mixture; mix well. Chill until mixture is the consistency of egg whites. Pour over cream-cheese layer in pan. Chill 4 hours, or overnight. Faux "Fries" with Raspberry "Ketchup" 1 loaf pound cake 1 cardboard french fry container (ask politely and you shall receive) Raspberry Ketchup, recipe follows Preheat the oven to 350 degrees F. Trim off a thin layer of the cake's brown exterior crust. Cut pound cake lengthwise into 1/4-inch slices. Turn slices on their side and cut into 1/4-inch strips. Trim to 4 to 5 inches in length (if this sounds confusing, just remember, you are creating French fry-shaped strips). Arrange strips on cookie sheet and bake for approximately 10 minutes, or until browned on top and bottom. Turn strips and bake for approximately 4 more minutes, or until remaining 2 sides are browned. Let cool, then arrange in fry container. Raspberry "Ketchup" 1 (12-ounce) bag frozen raspberries, thawed, or 2 cups fresh raspberries 2 tablespoons confectioners' (icing) sugar 1 empty ketchup squeeze bottle Place raspberries in a blender or food processor, and puree (add a few tablespoons of water, or lemon juice, if necessary, to facilitate blending). Add sugar, 1 teaspoon at a time, to taste, until tartness is gone. Place raspberry puree in a fine mesh strainer over a bowl. Use a rubber spatula to force the puree through the strainer. Discard the seeds and transfer the puree to the squeeze bottle. Serve alongside "fries". Yield: 4 servings Raspberry Cookie Cheesecake 3/4 C. butter or margarine 3/4 C. sugar 1 egg yolk 1 tsp. vanilla extract 1 1/2 C. all-purpose flour 8 oz. cream cheese, softened 1 egg 1 T. sugar 1/3 C. seedless raspberry preserves 1/4 C. sliced almonds, toasted Beat the butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the 3/4 cup sugar and beat until combined. Beat in egg yolk and vanilla extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Spread dough in a lightly greased 12- or 13-inch pizza pan. Bake in a 350�F oven about 25 minutes or until golden. Meanwhile, beat together cream cheese, 1 egg and the 1 tablespoon sugar until smooth. Spread over hot crust to within 1/2 inch of the edge. Dollop reserve on top. With a knife, carefully swirl preserve to marble. Sprinkle with almond. Bake 5 to 10 minutes more or until filling is set. Cool in pan on a wire rack. Cut in wedges. Store in refrigerator. Yields 12 to 16 servings. Raspberry Fudge Balls 8 oz. cream cheese, softened 6 oz. chocolate chips, melted 3/4 C. vanilla wafer crumbs 1/4 C. seedless raspberry preserves 1/3 C. sliced almonds, finely chopped Combine cream cheese and chocolate and mix until well blended. Stir in crumbs and preserves and blend well. Shape into 1 inch balls and roll in chopped almonds. Chill several hours.Yield: about 30 raspberry fudge balls. Triple Berry Crisp with Almond Streusel For the streusel: 3/4 cup all-purpose flour 1/2 cup packed brown sugar 1/2 teaspoon salt 4 1/2 tablespoons chilled butter, cut into pieces 3/4 cup regular oats 1/3 cup sliced almonds For the filling: 4 cups blueberries 2 cups blackberries 2 cups raspberries 1/4 cup cornstarch 1/4 cup packed brown sugar 1/2 cup orange juice 3 tablespoons chopped crystallized ginger 2 tablespoons finely grated orange rind Preheat oven to 350 degrees. To make streusel: Place flour, brown sugar and salt in a food processor. Pulse until combined. Add butter, pulse until mixture resembles coarse meal. Add oats and almonds, pulse 2 times. Set aside. To make the filling: In a large bowl, combine berries, cornstarch, brown sugar, orange juice, ginger and orange rind. Toss well. Place filling in an ungreased 13-by-9-inch baking dish. Sprinkle streusel on top, and bake for 30 minutes, or until bubbly. Makes 12 servings.