One More Fresh Broccoli Salad

True to my word, you can never have too many fresh vegetables and fruits, and here is another take on fresh Broccoli Salad. This one comes from my special friend Thuy who has the greenest gardening thumb. She can plant a stick and turn it into a beautiful fruit tree or flowery bush, her yard lacks no beauty nor health.

Fresh Broccoli Salad

3 Broccoli crowns cut up
1 Cup Raisins
1 Tbsp Red Wine Vinegar
1/2 lb Bacon (fried and crumbled; or use Bacon bits)
1 Red Onion sliced thinly
3/4 Cup shredded Cheddar Cheese
1/2 Cup sunflower seeds (salted)

Rinse and cut up broccoli, drain well. Mix all other ingredients, add to broccoli.

Dressing: 1/2 Cup Mayonnaise and 1/4 Cup sugar (or less)

Mix mayonnaise with sugar well, add to the salad.
Mix all ingredients well and then refrigerate for 1 hour before serving.

Broccoli Peanut Salad

Well, I thought that I was done with salads, but I can't leave out this one. More and more I am convinced of including more fresh vegetables and fruits in our daily diet. The more color that we have the better. Now, growing up I was not a fan of broccoli. I think that was because we usually had it frozen and cooked. Overcooked broccoli is the worse, even if you try to rescue it with cheese sauce. So instead try this one, I think you'll find it tasty and will give you a new perspective on one of our best nutritious veggies!

1/4 c white or red wine vinegar
3 Tbsp canola oil
3 Tbsp peanut butter
1 Tbsp reduced sodium soy sauce
1/2 tsp salt (which I usually omit)
1 lb broccoli, tops cut into small florets and stems peeled and chopped
1/4 c dried cherries, cranberries or raisins
1/4 c roasted peanuts, chopped

Whisk together vinegar, oil, peanut butter, soy sauce, and salt in large bowl. Toss with broccoli and dried fruit. Serve topped with peanuts. Can be made up to 2 days ahead. Makes 4 servings.

Pasta Salads

Mom made pasta salads usually during the summer time, when it was much too hot to cook. We had our share of hot humid days, and our kitchen came without the benefit of air conditioning. If there was a breeze, there was only a small fan to push it through our home. Mom's salads usually consisted of traditional macaroni salad, in which she sometimes put tuna in order to make a complete meal. But pasta wasn't a big staple in our diet either. So I am tucking in a couple of my favorites. I choose whole grain pasta to get the benefit of extra protein and fiber. And the nice thing about these recipes is that they make a hearty amount that may even get you some leftovers that are even better the next day.

Elbows Pasta With Garlic Shrimp

1 14-16 oz. of Elbow Pasta 1/2 C. olive oil
2 T. Olive Oil 1 clove of garlic, minced
3 cloves of garlic, minced 1/4 C. lemon juice
1 1/2 lb. of shrimp, cleaned 1/2 C. Parmesan Cheese, shredded
1 C. chopped green onions 1 T. parsley, chopped

Cook elbows according to directions, drain, rinse, and set aside. In medium pan, place 2 T. of olive oil and heat over medium heat. Add 3 cloves of garlic and saute for about 1 minute, then add the shrimp and cook until pink. Cool. Then combine the elbows with the cooked shrimp, adding the green onions. In a separate bowl, make the dressing by adding the rest of the ingredients by mixing or whisking well together. Then add the dressing to the elbows mixing well. Refrigerate before serving or it is OK to serve with it all being slightly warm. Serves 6-8.

Tri-Colored Pasta Salad

16 oz. angel hair pasta, cooked al dente according to package directions
2 T. canola oil
3 scallions, sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1/4 pound snow peas, thinly sliced on the diagonal
1/2 C. soy sauce
1/4 t. ground ginger
1/4 C. sugar
1 clove garlic, minced
1/2 C. extra virgin olive oil
1 T. roasted or toasted sesame oil

Place the prepared noodles in a large bowl and set aside. Heat the canola oil in a large skillet or wok on medium high heat. Add the scallions and peppers. Saute until soft, 4-5 minutes. Add the snow peas and saute 1 minute longer. Then add to the noodles.

In a small bowl, whisk the soy sauce, ginger, sugar, garlic, olive oil, and sesame oil. Pour over the vegetables and noodles, toss to combine. Allow flavors to mingle for at least 30 minutes. Toss again, serve at room temperature.

Makes 8-10 servings.

Lettuce Salads

To be honest, lettuce salads weren't favorites in the Strubhar family. Perhaps that is because we usually had iceberg lettuce as our only choice. Tossing it with tomatoes, carrots or celery was the most exciting it got,and the only dressing choices were "Thousand Island" or "French". We certainly did not have all the variety of greens and dressings that one can choose today. But there was one Lettuce Salad that became a favorite of ours, and it can be done ahead of time.

Lettuce Salad

Layer pieces of lettuce in a bowl or container, topping each layer with crisp bacon pieces, and frozen peas. You can make as many layers as you want. When the lettuce is at the top of the bowl, spread mayonnaise on top. Then add shredded sharp cheddar cheese. Cover with a tight lid or saran wrap and let the salad stand in the refrigerator overnight. Just before serving, mix the salad well. (It will shrink a bit when mixed, so make sure you have enough layers for a bowl of salad.)

Cranberry, Feta & Toasted Walnut Salad

1 pkg. mixed salad greens (10 oz.)
1 cup dried cranberries (can also use fresh strawberries, raspberries, blueberries or dried cherries)
1 pkg. crumbled reduced fat feta cheese (6 oz.)
1/2 C. toasted chopped walnuts (or pecans)
Balsamic Vinaigrette Dressing

Layer salad greens, cranberries, feta cheese and walnuts in shallow salad bowl or on large serving platter. Pour dressing over salad (to taste). Toss gently to coat. Serve immediately.
Makes 6 servings

To toast nuts: Spread walnuts in single layer on cookie sheet. Bake at 350 degrees for 5 minutes until lightly toasted, stirring occasionally.

Bean Salad

This was a favorite recipe of my Mom and Aunt Lucille. We often had Bean salad as a side dish. There is something about its vinegary taste that makes it fit in so well with that Midwest meal of meat and potatoes. It also is a good side dish for hearty sandwiches. Actually, beans are a nutritious powerhouse of high fiber and protein.

Bean Salad

1 Can green beans 1 Can black-eyed peas
1 Can of yellow wax beans 1 sliced medium Bermuda onion
1 Can of red kidney beans 1 sliced/chopped medium green pepper
1 Can garbanzo chick peas 1/2 tsp. dry mustard
1/2 tsp. basil leaves 2 T. parsley flakes
1/2 tsp. tarragon leaves

Drain beans and peas. Mix 1/2 c. vinegar (I use white vinegar and you can dilute with water if necessary), with 1/2 c. sugar (can use up to 1 cup if you desire a sweeter taste), 1/2 c. Canola oil, and mixing well with the herbs. Stir with all ingredients. Keep overnight in refrigerator, stirring mixture occasionally.

The nice thing about this salad is that it serves at least 10-12, and it lasts for several days. It seems to taste better too as it has more time to blend together.

Avocado with Black Bean Salad

1 T. lime juice or vinegar
1 1/2 T. olive oil
1 Can black beans, drained
1/4 green bell pepper, finely chopped
1 clove garlic, minced
1/2 tsp. salt
1/8 tsp. ground black pepper
1/8-1/4 tsp. red pepper (optional)
1 1/2 tsp. cilantro
1 avocado quartered and sliced

Place the lime juice or vinegar in a large bowl, and gradually whisk in the oil. Stir in the beans, bell pepper, garlic, salt, black and red pepper. Taste, and add more lime juice or vinegar if you like. Stir in the cilantro. Makes 4 servings

This is one of my personal favorite recipe that I am adding. Often I end up doubling this and use it for the main course of a meatless meal!

More Tricks With Jello

Jello must be one of the greatest inventions of our times. I can see from Mom's recipe box that she enjoyed collecting jello salads. The nice thing about it was that there seemed to be endless ways to fix it. So here are some very easy things to add to that simple box of jello, in order to turn it into something more! To start off, I will throw in one of my own recipes that I picked up from one of my bosses. Being more conscious of refined sugar, I enjoy this Pomegranate Salad that uses Knox unflavored gelatin.

Pomegranate Salad

I box of unflavored gelatin
Cranberry and/or Pomegranate juice

Mix the gelatin according to directions, using the juice for the cold liquid. Let set until syrupy. Then add at least 1 cup-2 cups of pomegranate seeds. Turn into a glass dish or mold. This looks very festive for Christmas, especially if in a clear dish or on a glass plate.

Cherry Salad

1 pkg. 3 oz. cherry gelatin
1 can of cherry pie filling

Mix the gelatin according to directions. Let set until syrupy, add the cherry pie filling. Chill until set and cover with sour cream (or try non fat Greek yogurt).

Red Jello Combinations

Use any kind of red jello (tropical, raspberry, cherry or strawberry), 1 and 3/4 c. water, add applesauce, and nuts to taste after jello initially chilled.

Another good combination is to use rhubarb, shredded apple and pineapple in red jello.

Lemon Jello

Use crushed pineapple, grated carrot, cabbage, and pimento.


I think the secret to jello is to experiment. These hints were written out very simply by Mom without exact measurements. So be creative, add as little or as much to the base of jello, and enjoy!

Lime Salads

Frosted Lime Walnut Salad

1 3 oz. lime gelatin
1 c. boiling water
1 can (1 lb. 4 oz) crushed pineapple
1 c. small curd cottage cheese
1/2 c. finely sliced celery
1 T. chopped pimento
1/2 c. chopped walnuts

Dissolve gelatin in boiling water, cool until syrupy. Stir in remaining ingredients. Mold in 8 inch square pan.

Aunt Lucille's Jello Salad

1 3 oz. lime gelatin (no water)
1 small package of marshmallows
1 small can of crushed pineapple

Heat all ingredients in top of double boiler (or in microwave) until the marshmallows are melted. Let cool and then add:

1/2 c. walnuts
1 small carton (12 oz.) small curd cottage cheese
1 c. whipped cream or Cool Whip

Place 1 3 oz. package raspberry gelatin (made according to directions on box) in bottom of pan, refrigerate until set. Then add the lime mixture on top; chill until set.

61 Years & Counting

My Mom and Dad,
Bob and Verna,
Tried and true,
Two of a kind,
A perfected pair;
What can be said of a legacy so strong?

Mom, a courageous adapter
Bearing her children so late.
Always prim and proper,
With her hair neatly pinned up into place,
Wearing crisp dresses for daily domestic duties,
While sporting smooth nylons with thick heeled, cinnamon shoes.
Yet, breaking the mold at times,
When donning her daughter's pants and tee shirt
For her horseback riding debut,
Or when making her initial splash with stylish swimwear
Into a steamy jacuzzi at age sixty-five, no less.
Mom, never gave up,
Proven by hiking miles of mountainous terrain,
Tested by three distinct personalities
And committed to pray them completely through life,
Mom, the courageous adapter. . .

Dad, the consistent encourager
Skipping round the world with his four year old girl
Flying by his hand and heart,
Cheering at basement ball games to ringside seats in gyms.
He was one to enjoy all of God's creation,
From touching thick seedy licks of a cow
To scratching the ears of numerous dogs, too many to count.
Dissecting a flowery array while in marvel of His heavenly Maker's hand,
Echoing the encouraging call when storm clouds rolled,
"I believe it's breaking, boys!"
Daily reassurance given that
"Greater is He that is in you than he who is in the world,"
"The joy of the Lord is your strength,"
Dad, the consistent encourager. . .

Yes, 61 years and counting
More years than many a life,
Mom and Dad
Most faithful prayer warriors
For their children, grandchildren, and great-grandchildren.
Never too tired to bend before the Almighty
Just one more time on behalf of their loved one,
Yes, even for the wayward soul,
Always rejoicing as all of their descendants safely returned to the fold.

61 years and counting
A fulfillment of a promise long ago,
Thank you Lord, for Mom and Dad . . .

(Your daughter remembers the treasures you gave,
8/12/36-8/12/97)

Orange Salads

Orange Sherbet Salad

2 1 lb. cans of crushed pineapple
2 3 Oz. packages orange gelatin
1 pint of orange sherbet
1/2 cup of broken pecans

Drain pineapple saving the syrup, adding enough water to make 2 cups. Add the gelatin to the juice mixture, heating to nearly a boil, stirring well. Remove from heat and stir in sherbet until dissolved, then add pecans. Chill until set in 13x9 pan or a bit smaller. Serves 8-10.

Mandarin Orange Salad

2 3 Oz. packages of orange gelatin
1 6 Oz. can of frozen orange juice
1 11 Oz. can of mandarin oranges (drained)
1 9 Oz. can of crushed pineapple (drained)

Dissolve gelatin in 2 cups hot water (including juice from the mandarin oranges). Stir in frozen orange juice. Cool until syrupy, then add pineapple and oranges. Then pour into 13x9 pan or a bit smaller. Serves 8

Granny's Jello Salad for Turkey Dinner

1 3 oz package of orange gelatin
1 3 oz. package of lemon gelatin
1 9 Oz. can of crushed pineapple (drained)
1 can of white cherries (drained)
1 cup of red Tokay seeded grapes
1 cup of marshmallows
1/2 cup of chopped nuts

Dissolve gelatin according to package directions, substituting cherry and pineapple juices for the cold liquids to be added. Whip gelatin mixture, cool until syrupy, then fold in 1 small cool whip, along with pineapple, cherries, grapes, marshmallows, and nuts. Pour into mold or pan. Serves 8-10.

Aunt Lucille's Apricot Molded Salad

2 pkg. (3 oz.) orange gelatin
2 c. hot water

Mix and let thicken. Drain large can of apricots and 1 small can of crushed pineapple. Add apricots and pineapple to the gelatin solution when jelled.

1 3/4 c. fruit juice (from apricots and pineapple)
1 egg
3 T. flour
1/2 c. sugar
2 T. butter (add after pudding mixture is cooked)

Bring all ingredients to a boil, stirring constantly until thick. Cool and then add to gelatin mixture. Pour into mold. Chill until set to serve.

Salads

Mom loved to make salads, usually scrumptious jello salads. She often appealed to her friends for their recipes, especially if she found theirs extremely tasty. Over the years, she came up with some good ones we all enjoyed. One of her best was Broken Glass Salad, that she would make in a pan and then slice into individual squares; hence the look was that of broken glass. But the salad looks beautiful in a mold as well, and is very festive for holidays like Thanksgiving or Christmas.

Broken Glass Salad

1 3 Oz. package raspberry gelatin
1 3 Oz. package lime gelatin
1 3 Oz. package cherry gelatin
3 cups boiling water
1 1/2 cups cold water

Dissolve each package of gelatin in 1 cup boiling water; add 1/2 cup cold water. Pour into 3 8 inch square pans; chill until firm.

1 cup pineapple juice
1/2 cup water
1/4 cup sugar
1 3 Oz. package lemon gelatin
1 pint whipping cream (or 1 small Cool Whip)
1 cup marshmallows

Blend pineapple juice, water and sugar; bring to a boil. Add lemon gelatin and stir until dissolved. Chill until mixture is of consistency of unbeaten egg white. Fold in 1 1/2 cup of cream, which has been whipped until shiny. Cut pans of gelatin mixture into 1/2 inch cubes; fold into lemon gelatin mixture with marshmallows. Pour into large flat pan (or large mold); chill until firm. Cut in squares and frost with remaining whipped cream. Keep refrigerated until ready to serve. 12 servings

This is also good with substituting different flavors for the gelatin cubes, i.e. using orange and lime is especially colorful for a Thanksgiving salad

Vernabelle

The year has arrived to finally complete a dream I've had for my family. I grew up in a home where Mom made everything from scratch, things like sauces, gravy, salad dressing, mayonnaise, noodles, breads, and endless desserts. Rarely, did you ever find a box mix for cake or a frozen entree to heat up in the oven. Of course as kids, we always craved what you didn't have, we wanted those bags of Chips Ahoy! But not! Not really, because nothing tasted as good as Mom's Sunday dinners, Thanksgiving feasts, or holiday meals. I grew up from that determining to be the kind of Mom who would be remembered for homemade cooking too, even though modern times would have me give it up. So this is a blog for recipes from the best, from Vernabelle. These are her choice recipes to pass on to the next generations, with the encouragement to delight yourselves in the ministry of homemade food for your families . . .

After Mom had passed away, I told Dad of my plans to write a recipe book from Mom to pass on to each of our family members, and he was quite delighted. I asked him to write a preface for me and this is what he wrote:

"Cooking is both an art and a ministry to be cultivated through experiences whether good or bad. My young wife, Verna, was a 'city' girl learning so well from her mother who was an excellent cook.

Throughout the years, Verna, developed into a homespun, masterful, culinary artist without creating fancy dishes but with solid, basic, tasty food, pleasing to the palate for her husband and family.

One of my favorite dishes was tenderized round steak, mashed potatoes with gleaming golden brown gravy, and giant Lima beans, prepared carefully and lovingly. She would top this off with some unusual treats from some of the recipes found in this book.

May the readers be motivated to try them and determine to be the best cooks possible!"

Robert C. Strubhar, Verna's husband
(otherwise known as Daddio)