Living 2 Eat |

Dear Ben,

The “Crew” will be here soon so I wanted to get this mailed before they arrive.

I LOVE Bean Salad, but in all these years have never found a recipe that was as good as I knew it could be.  Today was the day!  After experimenting and tasting it, I thought you would love it too.  My Mother and Grandmother would definitely approve!!!  It is super easy but perfect!!!  I have had three helpings and still want more!!!  Hope you will enjoy it!

Love,

Burma

Burma’s Four Bean Salad

2 15- ounce cans green beans, rinsed and drained

2 15-ounce cans yellow wax beans, rinsed and drained

1 15-ounce can kidney beans, rinsed and drained

2 15-ounce cans large white butter beans, rinsed and drained

1 medium red onion, diced in chunky sized pieces

1 large green bell pepper, diced

1 4-ounce jar pimentos, diced but not drained

1-3/4 cups thinly sliced celery

1/2 cup vegetable oil

1-1/2 cups red wine vinegar (or cider vinegar)

1-1/2 cups sugar

2 teaspoons salt

1/2 teaspoon ground pepper

1 can Campbell’s Tomato soup

Place the beans, red onion, green pepper, pimentos, celery, and oil in a large mixing bowl. 

In a medium saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup with a whisk.  Bring to a boil while stirring. 

Pour over the vegetables.  Toss the mixture lightly.  Toss several times as your salad cools.  Cover and chill for around 4-5 hours.  It is best if chilled overnight.  

This is a perfect dish to make ahead of time and it will keep for several days.  Drain the reserved liquid prior to serving.  (The extra liquid can be used later!) 

Yum Yum Yum!!!

From the kitchen of Sarah Ryan – Parkview Church of God

Caramel Apple Dip

1 (8-oz.) pkg. cream cheese, softened
1 cup brown sugar
1 tsp. vanilla
1/4 cup chopped nuts (optional)
Apple slices

Beat cream cheese, brown sugar and vanilla together until smooth.

Serve with apple slices.

Sprinkle chopped nuts on apples, if desired.

Strawberry Yum-Yum

2 cups of flour
2 sticks of margarine
1 cup of chopped nuts
8 ounces of cream cheese
2 1/2 cups of confectioners’ sugar, sifted
8 ounces whipped topping
1 quart fresh strawberries, wash and remove stems
1 package strawberry glaze

Layer 1
In a bowl, mix flour, margarine and nuts. Spread in a 9 x 13-inch baking dish. Cook for 15 to 20 minutes at 350 degrees. Let cool.

Layer 2
Cream together cream cheese, sugar and whipped topping. Spread on cooled first layer.

Layer 3
Mix strawberries with the glaze that has been prepared according to package directions. Spread over the second layer.

The Breakers in Palm Beach has a version of this salad and it is wonderful.   Although I am not a salad kind of guy, I do love the taste of the various ‘ingredients’, and coupled with a Vidalia dressing, it is a homerun.   A really good basic Vidalia dressing can be found at Sam’s or Costco.  

Easy Spring Salad

1 package spring salad mix
Desired amount shredded Monterey Jack or feta cheese
Grapes, cranraisins, or blueberries to taste
Toasted pecans to taste
Sweet Vidalia vinaigrette dressing

Mix salad mix, cheese and cut-up grapes or your other choice of fruit. Add chopped pecans to salad and toss with dressing just before serving.

Yield: 4 to 6 servings

Donna E. Godfrey tells me this recipe comes from the Charleston, South Carolina, Junior League.  She adds green sliced seedless grapes to this dish.

Whipped Cream Chicken Salad

2 cups diced cooked chicken
1 1/2 cups diced celery
2 Tbsp. chopped parsley
1 tsp. salt
1/2 tsp. ground pepper
1 cup mayonnaise
2 Tbsp. fresh lemon juice
1/4 cup heavy cream, whipped
1/2 cup chopped or sliced almonds

In a large bowl toss the chicken with the celery, parsley, salt, and pepper.

Add the mayonnaise and the lemon juice and mix well.

Gently fold in whipped cream until it is well incorporated.

Refrigerate the salad for about an hour.

Before serving, sprinkle with the almonds.

Serves 4.

Spring Fruit Compote

½ cup Grand Marnier or orange juice
2 tablespoons orange marmalade
1/2 cup quartered dried apricots
Grated zest and sectioned fruit of 1 navel orange
1 fresh pineapple, peeled, cored and cubed
4 pints fresh berries: strawberries, raspberries, blueberries and blackberries

 Combine Grand Marnier, marmalade, dried apricots, orange zest and sections, and pineapple up to 24 hours in advance.

Up to 1 hour before serving, rinse berries. Hull strawberries and slice. Halve blackberries if they are large. Leave blueberries and raspberries whole. Toss berries, as gently as possible, with marinated fruit.

Serves 8 to 10.

Recipe by Crescent Dragonwagon, “Relish the Holiday,” April 2007.

Quick and Easy Chicken Appetizer

  
One 10-ounce can chunk breast of chicken, drained and shredded
One quarter cup chopped celery
One quarter cup chopped onion
One half cup mayonnaise or salad dressing
Shredded cheese
Crackers
  
Mix all ingredients, except cheese and crackers, until blended.

Spoon 1 tablespoon of the chicken mixture onto crackers. Top with shredded cheese.

Bake at 350 degrees for 10 to 15 minutes or until cheese is melted.  

Open-Face Cucumber Sandwiches
  

Three ounces cream cheese, softened
One-quarter teaspoon finely grated sweet onion
Dash of salt
One-third cup finely diced cucumber, peeled
One-half teaspoon white vinegar
Green food coloring to tint
  

Mix all ingredients together and spread on white bread.

Cut into desired shapes and garnish with a tiny wedge of fresh cucumber with peeling.

Broccoli-Orange Salad

 
  
Four cups fresh broccoli flowerets (about one and a half pounds fresh broccoli)
One small purple onion, thinly sliced
One-half cup raisins
One-half cup pecan pieces, toasted
Three-quarters cup mayonnaise or salad dressing
One-quarter cup sugar
One and one half teaspoons white vinegar
One eleven-ounce can Mandarin oranges, drained

  
Combine first four ingredients in a bowl, set aside.

Combine mayonnaise, sugar and vinegar.

Add to broccoli mixture, stirring to coat. Gently stir in Mandarin oranges.

Cover and refrigerate at least 3 hours.

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This incredible recipe is from Once Upon A Plate.