I asked our member farmers to share some of their favorite recipes with me and Virgil Clark of Clark Farm came through with a bunch of them! WTG Virgil! :)
I was outside hanging the laundry and I realized how warm, sunny and nice the day was going to be so I thought I would share a couple of his favorite salad recipes. I think these might work great for holiday meals too! :)
If anyone would like to share their recipes with us, please just email them to firstname.lastname@example.org and make sure you include your name and any story behind the recipe.
Stay tuned for more great recipes while we get ready for winter to visit our area...we can only hope that spring comes early!
Karin, your crazy blog gal :)
From Virgil Clark...
1 lb bag fresh cranberries
2 cups sugar
1 orange or 1/2 cup orange juice
1/2 cup chopped pecans.
2 ribs of celery
1 apple (optional)
1 box of cranberry or red raspberry Jell-O
1 and 1/2 cup water
Wash the cranberries and grind the berries, orange, pecans, celery and apple in a food grinder or if using an electric chopper add the orange juice to have liquid to chop properly. Put the ground mixture in a large , then pour the sugar on top and stir in. Cover with plastic wrap and put in the ice box overnite. The next day or so prepare the Jello, using only 1 and 1/2 cup of water, stir into the berry mixture, the place in a large mold or other container, return to the ice box, 4 hrs or until the Jello sets.
Mandarin Orange & Pineapple Salad
1 (11 ounce) can mandarin oranges, drained
1 (20 ounce) can pineapple chunks, drained
2 cups large curd cottage cheese
1 (8 ounce) container Cool Whip
1 teaspoon vanilla
1 (6 ounce) package orange flavor gelatin
1/4 cup pecans, chopped
1/4 cup coconut, flaked (optional)
Combine first 5 ingredients.
Sprinkle gelatin over mixture and stir well.
Spoon mixture into a 13x9x2-inch dish.
Combine pecans and coconut; sprinkle over salad.
Chill 6 hours or overnight.