Need "new" recipe for a salad for Thanksgiving
11-20-2014, 01:18 AM
#11
Super Member
Join Date: Oct 2007
Location: Somewhere in SANTA Land.
Posts: 9,696
Thank You so much for posting this Great recipe. My MIL used to make it all of the time & that was years ago. Since then I had lost this recipe & now thanks to you I have it again!! My family will be so surprised.
Cranberry Fluff
1 bag fresh cranberries
3/4 c. sugar
1 can crushed pineapple (15 oz.), drained
3 c. miniature marshmallows
1/2 c. chopped pecans
1 tub of regular Cool Whip (not fat-free as it collapses)
The day before serving: Pick over cranberries, wash and chop in food
processor. Put chopped cranberries in a large bowl and add 3/4 c.
sugar and 3 c. miniature marshmallows. Cover and refrigerate
overnight and if possible, stir several times.
Drain the pineapple and refrigerate. Just before serving, add the
drained crushed pineapple, nuts and thawed tub of Cool Whip.
This is a favorite for Thanksgiving and Christmas dinners. Serves 8
to 10.
1 bag fresh cranberries
3/4 c. sugar
1 can crushed pineapple (15 oz.), drained
3 c. miniature marshmallows
1/2 c. chopped pecans
1 tub of regular Cool Whip (not fat-free as it collapses)
The day before serving: Pick over cranberries, wash and chop in food
processor. Put chopped cranberries in a large bowl and add 3/4 c.
sugar and 3 c. miniature marshmallows. Cover and refrigerate
overnight and if possible, stir several times.
Drain the pineapple and refrigerate. Just before serving, add the
drained crushed pineapple, nuts and thawed tub of Cool Whip.
This is a favorite for Thanksgiving and Christmas dinners. Serves 8
to 10.
11-20-2014, 02:37 AM
#12
Member
Join Date: Dec 2012
Location: Geelong, Victoria, Australia
Posts: 3
Dear Boston 1954,
My mother made this when we were young. With the pineapple chunks do do you drain the jucie or do you make the jelly with it aswell as water. Thanks Rose. If 1954 is your date of birth it is the same as mine.
My mother made this when we were young. With the pineapple chunks do do you drain the jucie or do you make the jelly with it aswell as water. Thanks Rose. If 1954 is your date of birth it is the same as mine.
11-20-2014, 05:20 AM
#13
Super Member
Join Date: Mar 2011
Location: Maryland
Posts: 1,773
The Cranberry Fluff sounds great. Wonder if you can use the light Cool Whip or if it collapses too? I thought it sounded kinda like Watergate salad. Thought if you changed the flavor pudding and added the cranberries bet that would be good too. Then again the pistachio pudding with cranberries in would be pretty for Christmas.
11-22-2014, 10:50 AM
#14
Member
Join Date: Jul 2011
Posts: 32
The Cranberry Fluff sounds great. Wonder if you can use the light Cool Whip or if it collapses too? I thought it sounded kinda like Watergate salad. Thought if you changed the flavor pudding and added the cranberries bet that would be good too. Then again the pistachio pudding with cranberries in would be pretty for Christmas.
11-22-2014, 06:47 PM
#16
Super Member
Join Date: Dec 2011
Location: Horse Country, FL
Posts: 7,341
Another good one is "Rockefeller Salad." I don't have the recipe, but it could probably be Googled.
11-23-2014, 01:16 AM
#17
Senior Member
Join Date: Jul 2011
Location: Las Vegas, NV
Posts: 946
Here's one my daughter always makes when she's going to a potluck and there is never any left over. The Ancini de pepe is a pasta and we find it at Walmart.
Mom's Frog Eye Salad
Recipe type: Salad
Prep time: 25 mins
Total time: 25 mins
Serves: 12
Ingredients
•8 ounces Acini De Pepe pasta
•1 cup pineapple juice (reserved from pineapple tidbits)
•½ cup sugar
•1 tablespoon flour
•¼ teaspoon salt
•1 egg beaten
•½ tablespoon lemon juice
•22 ounces mandarin oranges, drained
•20 ounces pineapple tidbits, drained and reserve juice
•8 ounces crushed pineapple, drained
•1½ cups miniature marshmallows
•¾ cup coconut, shredded
•8 ounces cool whip
Instructions
1.Cook the Acini De Pepe pasta according to package directions. When done, rinse under cold water in strainer. Let cool.
2.In a saucepan over medium high heat stir together pineapple juice, sugar, flour, salt and egg. Cook and stir constantly until mixture thickens and is smooth. Remove from heat and stir in lemon juice. Let cool.
3.In a large mixing bowl combine the pasta and thickened mixture. Then gently fold in the mandarin oranges, crushed pineapple, pineapple tidbits, marshmallows and coconut. Fold in cool whip. Refrigerate until serving. This recipe can easily be doubled.
Mom's Frog Eye Salad
Recipe type: Salad
Prep time: 25 mins
Total time: 25 mins
Serves: 12
Ingredients
•8 ounces Acini De Pepe pasta
•1 cup pineapple juice (reserved from pineapple tidbits)
•½ cup sugar
•1 tablespoon flour
•¼ teaspoon salt
•1 egg beaten
•½ tablespoon lemon juice
•22 ounces mandarin oranges, drained
•20 ounces pineapple tidbits, drained and reserve juice
•8 ounces crushed pineapple, drained
•1½ cups miniature marshmallows
•¾ cup coconut, shredded
•8 ounces cool whip
Instructions
1.Cook the Acini De Pepe pasta according to package directions. When done, rinse under cold water in strainer. Let cool.
2.In a saucepan over medium high heat stir together pineapple juice, sugar, flour, salt and egg. Cook and stir constantly until mixture thickens and is smooth. Remove from heat and stir in lemon juice. Let cool.
3.In a large mixing bowl combine the pasta and thickened mixture. Then gently fold in the mandarin oranges, crushed pineapple, pineapple tidbits, marshmallows and coconut. Fold in cool whip. Refrigerate until serving. This recipe can easily be doubled.
Last edited by ShabbyTabby; 11-23-2014 at 01:24 AM.
11-23-2014, 01:20 AM
#18
Senior Member
Join Date: Jul 2011
Location: Las Vegas, NV
Posts: 946
Frog Eye Salad:
5.0 from 1 reviews
Note: Ancini De Pepe is a pasta (small like rice) and we find it at Walmart.
Mom's Frog Eye Salad
Recipe type: Salad
Prep time: 25 mins
Total time: 25 mins
Serves: 12
Growing up this Frog Eye salad was a must at every family get together! It's perfect for summer BBQ's and potlucks where you have to feed a big crowd. It's a family favorite that has been in our family for years, and is sure to please!
Ingredients
•8 ounces Acini De Pepe pasta
•1 cup pineapple juice (reserved from pineapple tidbits)
•½ cup sugar
•1 tablespoon flour
•¼ teaspoon salt
•1 egg beaten
•½ tablespoon lemon juice
•22 ounces mandarin oranges, drained
•20 ounces pineapple tidbits, drained and reserve juice
•8 ounces crushed pineapple, drained
•1½ cups miniature marshmallows
•¾ cup coconut, shredded
•8 ounces cool whip
Instructions
1.Cook the Acini De Pepe pasta according to package directions. When done, rinse under cold water in strainer. Let cool.
2.In a saucepan over medium high heat stir together pineapple juice, sugar, flour, salt and egg. Cook and stir constantly until mixture thickens and is smooth. Remove from heat and stir in lemon juice. Let cool.
3.In a large mixing bowl combine the pasta and thickened mixture. Then gently fold in the mandarin oranges, crushed pineapple, pineapple tidbits, marshmallows and coconut. Fold in cool whip. Refrigerate until serving. This recipe can easily be doubled.
5.0 from 1 reviews
Note: Ancini De Pepe is a pasta (small like rice) and we find it at Walmart.
Mom's Frog Eye Salad
Recipe type: Salad
Prep time: 25 mins
Total time: 25 mins
Serves: 12
Growing up this Frog Eye salad was a must at every family get together! It's perfect for summer BBQ's and potlucks where you have to feed a big crowd. It's a family favorite that has been in our family for years, and is sure to please!
Ingredients
•8 ounces Acini De Pepe pasta
•1 cup pineapple juice (reserved from pineapple tidbits)
•½ cup sugar
•1 tablespoon flour
•¼ teaspoon salt
•1 egg beaten
•½ tablespoon lemon juice
•22 ounces mandarin oranges, drained
•20 ounces pineapple tidbits, drained and reserve juice
•8 ounces crushed pineapple, drained
•1½ cups miniature marshmallows
•¾ cup coconut, shredded
•8 ounces cool whip
Instructions
1.Cook the Acini De Pepe pasta according to package directions. When done, rinse under cold water in strainer. Let cool.
2.In a saucepan over medium high heat stir together pineapple juice, sugar, flour, salt and egg. Cook and stir constantly until mixture thickens and is smooth. Remove from heat and stir in lemon juice. Let cool.
3.In a large mixing bowl combine the pasta and thickened mixture. Then gently fold in the mandarin oranges, crushed pineapple, pineapple tidbits, marshmallows and coconut. Fold in cool whip. Refrigerate until serving. This recipe can easily be doubled.
Last edited by ShabbyTabby; 11-23-2014 at 01:23 AM.
12-07-2014, 02:48 PM
#20
Super Member
Join Date: Sep 2010
Location: California, USA
Posts: 1,325
Here is a salad that is quite different than just greens. We have this colorful salad at Thanksgiving and Christmas. I may even make one or two more times before cranberry season is gone, if I am lucky.
CRANBERRY SALAD
From Renee Winter, 2011
This recipe is delicious, sweet, tart and crunchy. If you use green and red apples like, granny smith, golden delicious, braeburn, Fuji, pink lady or any other crunchy apple, it makes a beautifully colored salad.
INGREDIENTS:
1 bag of fresh Cranberries – chopped (12 - 16 oz)
3-4 crisp apples – diced (leave the skin on)
½ Cup Sugar
1 Large package of regular raspberry, strawberry or cherry Jello
½-1 Cup chopped nuts
DIRECTIONS:
Place chopped cranberries, apples and nuts in bowl and mix together.
In small bowl, mix sugar and Jello together.
Boil some water and mix just enough (maybe 1/3 to 1/2 cup) to dilute the Jello/sugar mixture until Jello is deluted.
Add to mixture and toss well.
Refrigerate for at least an hour and serve.
NOTE: I have often wondered about making this with diet Jello and substitue sugar. If anyone does it, let me know how it comes out.
PS: Just an FYI, this does not come out like a gelatin salad. All the fruits and nuts are all separate and tastes wonderful.
CRANBERRY SALAD
From Renee Winter, 2011
This recipe is delicious, sweet, tart and crunchy. If you use green and red apples like, granny smith, golden delicious, braeburn, Fuji, pink lady or any other crunchy apple, it makes a beautifully colored salad.
INGREDIENTS:
1 bag of fresh Cranberries – chopped (12 - 16 oz)
3-4 crisp apples – diced (leave the skin on)
½ Cup Sugar
1 Large package of regular raspberry, strawberry or cherry Jello
½-1 Cup chopped nuts
DIRECTIONS:
Place chopped cranberries, apples and nuts in bowl and mix together.
In small bowl, mix sugar and Jello together.
Boil some water and mix just enough (maybe 1/3 to 1/2 cup) to dilute the Jello/sugar mixture until Jello is deluted.
Add to mixture and toss well.
Refrigerate for at least an hour and serve.
NOTE: I have often wondered about making this with diet Jello and substitue sugar. If anyone does it, let me know how it comes out.
PS: Just an FYI, this does not come out like a gelatin salad. All the fruits and nuts are all separate and tastes wonderful.
Last edited by mac; 12-07-2014 at 02:51 PM.
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