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6 Ingredients or Less Recipes for June 7

Chicken Salad

1 - 20 oz. pkg. all-natural boneless, skinless chicken breast

1 1/2 T. McCormick's lemon pepper

1 pkg. Dole Just Lettuce

1 avocado

1 cucumber

1/4 c. Bionaturae organic olive oil

Wash and tenderize the chicken breasts. Sprinkle with lemon pepper on both sides. Grill for 20 minutes. While the chicken is grilling, place the lettuce in a bowl. Peel and cut the avocado julienne style. Peel most of the cucumber skin leaving two small strips of skin on. Cut the cucumber lengthwise and chop into wedges. Add these to the lettuce bowl. Mix in half of the 1/4 cup of olive oil and set aside. Slice the cooked chicken and mix the rest of the olive oil in a separate bowl with the chicken. Mix the chicken mixture into the salad mixture and serve.

Rheanna Bebber

Duluth

Orange Tapioca Salad

1 pkg. orange tapioca pudding mix

1 1/2 c. milk

1 large pkg. orange Jell-o

1 1/2 c. boiling water

1 1/2 c. cold water

ice cubes

1 can Mandarin oranges, drained

1 can pineapple chunks, drained

1 c. Cool Whip

Mix the pudding with the milk and heat until dissolved; cool. Dissolve the Jell-o in the boiling water and then add the cold water and ice cubes for a fast set. Whip the Jell-o when thick with a mixer. Fold in the cooled tapioca pudding, oranges, pineapple and Cool Whip. Cover and refrigerate.

Marilyn Anderson

Two Harbors

Jell-o Salad

1 - 6 oz. pkg. Jell-o, any flavor

1 - 8 oz. pkg. cream cheese

3 1/2 c. boiling water

1 c. crushed pineapple, drained

14 large marshmallows

Dissolve the Jell-o in water. Let cool. In a double boiler, dissolve the marshmallows and cream cheese. Add pineapple. Combine this mixture with the Jell-o. Refrigerate until set. Serve with Cool Whip or whipped cream.

Pat Springer

Duluth

Healthy Salad

2 pkg. Jell-o (1 lemon and 1 orange)

2 c. boiling water

1 c. cold water

1 c. orange juice

1 - 20 oz. can crushed pineapple

1 c. shredded carrots

Combine the ingredients in a mold or bowl.

Dorothy Schiller

Minong

Lime Jell-o Mold

1 c. cottage cheese

1 small can crushed pineapple with juice

1 c. Cool Whip

1 small pkg. lime Jell-o

maraschino cherries, optional

Mix the Jell-o, using 1/2 the water called for on the package directions. Let set in the refrigerator until it is thick. Mix in the other ingredients. Put into a mold and let set for several hours. You can add maraschino cherries on the bottom of the mold if desired.

Sandra Hansen

Duluth

Mandarin Orange Salad

2 small pkgs. orange Jell-o

1 1/2 c. boiling water

1 pint orange sherbet

2 small cans Mandarin oranges and juice

1 c. crushed pineapple, drained

Dissolve Jell-o in the water, add the sherbet and stir until melted. Add oranges and pineapple. Pour into a mold and let set.

Sandra Hansen

Duluth

Fabulous Fruit Salad Topping

1 - 3.4 oz. French vanilla instant pudding

2 c. milk

2 c. Cool Whip

2 T. orange juice

Whip together the pudding and the milk. Add Cool Whip and continue whipping together. Add orange juice and blend. Refrigerate until ready to use. Just before serving, pour mixture over layers of fresh fruit.

Frances Ostrom

Cloquet

Cranberry Salad

1 - 12 to 15 oz. fresh or frozen cranberries

1 - 15 oz. can crushed pineapple, drained

3/4 c. sugar

1 small bag mini marshmallows

1/2 pint frozen Rich Whip or regular whipped cream, whipped

walnuts, optional

Chop the cranberries in a blender. Transfer to a bowl. Add the drained pineapple and sugar. Let stand for 4 hours or over-night. Add the marshmallows and fold in the whipped cream. You can add walnuts if desired.

Jane MacDougall

Duluth

Mandarin Orange Cookie Salad

2 small boxes French vanilla instant pudding

2 c. buttermilk

1 - 16 oz. Cool Whip

2 small cans Mandarin oranges, drained

4 individual pkgs. mini-fudge stripe cookies

Mix the pudding, buttermilk and Cool Whip. Add the oranges and stir. Refrigerate. Add 3 individual bags of cookies just before serving. Place one bag of cookies on top.

Jane Hagen

Proctor

Cranberry Salad

3 pkg. raspberry Jell-o

3 c. boiling water

1 can whole cranberry sauce

1 - 20 oz. can crushed pineapple

1 - 10 oz. pkg. frozen raspberries

Mix all together and place in a mold or a bowl.

Dorothy Schiller

Minong

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