Macaroni Salad, Black-Eye Pea Salad, Fruit Salad, Jellied Grapefruit With Pecans, and Potato Soup

Good morning! Hope you guys are all doing fine, and welcome back…into Miz Judi’s Kitchen.

Today we’ll share a few salad recipes and a soup recipe as well. Deb and I both have gotten to the point we like a salad at least a couple times a day, although most are straight veggies or some type of fruit salad.

It’s changed our style of eating, which basically before was…put it down in front of me, and I’ll take care of the rest! Honestly though, I still have my moments, but we both eat much better than we ever have in the past.

To be truthful…we can tell it too!

The salads we’ll share today are heavier than our regular routine, but dad-gum they’re still good! Once more, we’ll take a step backwards in regards to our calorie intake, but we both believe this doesn’t affect us too bad if done in “every so often” intervals. Kinda like rewarding ourselves.

I try to convince Deb that since “I’m considerably larger” than she is…maybe I ought to be “rewarded” a little more often!! For some reason or other, she doesn’t seem to be buyin that one??

Well, before I get in more trouble this morning than I normally stay in…let’s eat a dern salad or two! All are easy to make, and not very time consuming at all. Enjoy…

Macaroni Salad

  • 2 cups cooked shell macaroni
  • 1 tablespoon vinegar
  • 1 tablespoon salad oil
  • 2 tablespoons grated onion
  • 1 cup diced celery
  • 1/2 cup stuffed olives, sliced
  • 2 tablespoons chopped pimento
  • ½ cup sour cream
  • ½ cup mayonnaise
  • ½ teaspoon salt
  • Dash of pepper
  • 3 boiled eggs, chopped

Marinate macaroni in refrigerator in vinegar and oil for about 8 hours or so. Afterwards, (don’t drain marinade off), combine with the other ingredients and toss well. Keep refrigerated until ready to serve.

Black-Eye Pea Salad

  • 2 cans black-eye peas (fresh, cooked, if you have them), washed and drained well
  • ½ cup chopped onions
  • ½ cup black olives
  • ½ cup pimento
  • Salt, pepper, and garlic salt to taste
  • ¼ to ½ cup Italian dressing (your taste)

Mix all ingredients together and refrigerate overnight. Take out when ready to serve.

Fruit Salad

  • 1 large can pineapple tidbits
  • 1 large can fruit cocktail
  • 1 small jar maraschino cherries, halved
  • 1 (8 oz.) package shredded coconut
  • 1 small (10 oz.) package mini-marshmallows
  • 1 cup pecans, broken up or coarsely chopped
  • 1 cup sour cream

Drain all fruits well. Mix all ingredients well then, stir in sour cream. Refrigerate overnight, and takeout when ready to serve.

Jellied Grapefruit With Pecans

  • 2 grapefruit
  • 1 package lemon jello
  • 1 cup boiling water
  • 1 cup grapefruit juice
  • 6 tablespoons chopped pecans

Dice your grapefruit into small segments and drain off. Dissolve jello into boiling water. Add grapefruit juice. Cool until just short of firmness. Add your grapefruit pieces and pecans. Place into a mold and refrigerate.

Potato Soup

  • 8 slices bacon
  • Flour
  • 1 small onion, finely chopped
  • ¼ cup finely chopped celery
  • 2 baked potatoes (leftover) or 1/1-2 cups boiled or ¾ cup of instant potatoes
  • Salt and pepper to taste
  • Milk, best when used at room temperature

Cook bacon until crisp, drain on paper towel, and breakup. Add onion and celery to the bacon grease and sauté until onions begin to brown. Stir in flour to roughly the equivalent of the amount of grease in pan. Stir in 3 cups of milk, stirring until lumps disappear. Stir in potatoes and add your seasonings to taste. Add bacon pieces to your warming liquid. Don’t boil, but simmer until heated through.

You can add creamed corn and clams to make like a chowder.

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