-
Lila Risenhuber's Orzo (pasta) Salad/Dessert
2 cups orzo
1 - 14 oz. can pineapple tidbits
1 - 15 oz. can mandarin oranges
1 - 12 oz. jar marichino cherries
1 large container cool whip
Strain juices from oranges and pineapple and set aside.
Cook orzo in boiling water til soft (approx. 10 min.) Drain
and place in large bowl.
In medium sauce pan combine juices and next six ingredients:
1/2 cup sugar
2 tbls. flour
1 tsp. salt
2 eggs beaten very well
1 tsp. cornstarch
2 tbls. lemon juice.
Stir mixture over low heat just til thickened (approx. 15
min.) Add mixture to orzo. Mix and refrigerate overnight.
Next day add cool whip and then fruit. Refrigerate til
ready to serve.
-
Bev Kirkman's Asian Salad
This makes at least 8-10 full sized servings as a salad with
dinner. As part of a buffet, it would serve 15-20. So for
Vic and me, I always make 1/2 recipe - we have good sized
portions for dinner one or two nights, and it keeps about 3
days so Vic has the rest for lunch.
This is very fast to make and seems to be a popular dish
that goes with anything.
2 - 3 oz. packages Ramen noodle soup mix (Oriental or
mushroom flavor)
2 - 8.5 or 10 oz. pkgs. slaw mix (extra fine cut is best if
you can find it)
1 cup sliced almonds, lightly toasted for a few minutes
1 cup sunflower
kernels
(sold with cooking or snack nuts at grocery)
1 bunch green onions, chopped (use some of the green top
part)
Sauce:
1/2 cup sugar
3/4 cup vgetable oil
1/3 cup vinegar (I use Oriental rice vinegar but you can use
white)
Remove flavor packets from soup mix and set aside; crush
noodles (I put in a ziplock bag and then crush with rolling
pin); place noodles in bottom of large bowl; top with slaw
mix; sprinkle with almonds, kernels & onions. WHISK
together contents from flavor packets, sugar, oil & vinegar,
pour over the slaw mixture. Cover & chill 12-24 hours.
Toss before serving.
-
Patsy Moore's Blueberry Crunch
Ingredients:
1 pt. blueberries (more if desired) - drained. You can use
fresh or mix fresh with canned.
1 large can (20 oz) crushed pineapple - drained
Mix together: (will remain dry);
3/4 cup sugar ( I use a little less)
1 box yellow cake mix (I don't use the entire box but most
of it)
1/2 - 3/4 cup crushed pecans
1 + 1/2 stick of melted butter or margarine - pour over top
Directions:
Spread fruit on bottom of a jelly roll pan or shallow 9x13
baking pan. Blueberries first, then pineapple - do not mix
together. Spread combined sugar, cake mix, pecans over top
of fruit, then evenly pour melted butter. Bake at 350
degrees for 40-45 mins. until top is golden brown. Serve
hot or cold. Serve with vanilla ice cream or Cool Whip if
desired.