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15.
SALAD
ITALIAN BEAN SALAD
1 can (15 oz.) butter beans,
drained
1 can (15 oz.) kidney beans,
drained
1 can (15 oz.) garbanzo beans,
drained
1 can (15 oz.) black beans,
drained
1
⁄
4
cup sugar
1
⁄
4
cup salad oil
1
⁄
2
cup vinegar
1
⁄
2
cup onion, cut into pieces
1
⁄
2
cup green pepper, cut into
pieces
1
⁄
2
tsp mustard
1 tsp Italian seasoning
Combine drained beans in
large bowl. Place remaining
ingredients into blender in
order listed. Cover and BLEND
for 10-15 seconds or until
large vegetables are chopped.
Mix with beans and marinate in
refrigerator several hours, stir
occasionally. Makes 6 cups.
COLORFUL COLESLAW
4 cups cabbage, cored, cut
into pieces
1 small red apple, cored, cut
into pieces
1
⁄
3
cup salad oil
2 TBL lemon juice
1
⁄
2
TBL vinegar
1
⁄
4
cup sugar
1 can (8 oz.) pineapple chunks
w/juice
1
⁄
2
cup raisins
Place cabbage and apple into
blender, fill with water up to 5
cup mark. Chop on speed 2 for
15-25 seconds or until
vegetables are coarsely chopped,
drain thoroughly.
Place remaining ingredients
into container in order listed.
Cover and BLEND for 5-10
seconds or until smooth. Stir
into cabbage mixture and
marinate in refrigerator a few
hours, stir occasionally. Makes
4 cups.
CRANBERRY SALAD
1 small pkg. raspberry gelatin
1
1
⁄
2
cups water
1
⁄
4
cup sugar
1
⁄
2
cup walnuts
8 oz. fresh cranberries
2 cups apples, cored, cut into
pieces
In a heat resistant 6”x 9” dish,
add 1 cup boiling water to
gelatin and sugar. Stir until
dissolved. Add remaining
1
⁄
2
cup
cold water.
Place nuts in blender and chop
on speed 2. Remove.
Place 4 oz. of cranberries and
one apple into blender, cover
with water. PULSE until
chopped. Drain thoroughly.
Repeat with remaining
cranberries and apples,
reserving
1
⁄
2
cup of liquid. Stir
in the
1
⁄
2
cup liquid, chopped
cranberries and apples into
gelatin. Chill.