Spicy Peach Salad

Here's a good one. A bit different than your run-of-the-mill gelatin salad.

2 (3 oz) pkgs orange gelatin
1 1/4 cups cold water
1 large can sliced peaches
1/2 cup sugar
1/3 cup apple cider vinegar
1 large stick whole cinnamon
12 whole cloves

Drain peaches, reserving juice. Measure juice and water to make 1 1/2 cups liquid. Combine with the sugar, vinegar, and spices. Bring to a boil and simmer 5 minutes. Add sliced peaches; simmer 5 minutes longer. Remove peaches and spices from syrup; set aside peaches and discard the spices. Measure syrup and add boiling water to make 2 1/2 cups. Dissolve the gelatin in the hot syrup by stirring for 3 minutes, then add the cold water. Chill until mixture reaches the consistency of heavy syrup. Add the peach slices; pour into a serving dish. Chill until firm.

Frog-eye Salad

Weird name. Yummy salad.

Start with one cup Acini Di Pepe macaroni: Bring 6 cups water to a rapid boil in 3 quart saucepan. Add 2 teaspoons salt. Slowly add 1 cup Acini Di Pepe. Return to rapid boil, stirring to separate. Boil only 2 minutes. Cover and remove from heat. Let stand 6 to 8 minutes. Drain immediately and rinse with cold water to chill.

3/4 c. sugar
2 tbsp. flour
1/2 tsp. salt
2/3 c. pineapple juice (from canned pineapple shown below)
2 eggs, beaten
1 tsp. lemon juice

In small saucepan, mix sugar, flour and salt; stir in pineapple juice and egg. Cook over moderate heat, stirring constantly until thickened (or cook in microwave). Add lemon juice, set aside and cool.

Combine cooked, cooled mixture with cooled Acini Di Pepe. Cover, place in refrigerator until chilled. Add the following:

2 cans (11 oz. each) mandarin oranges, drained
1 can (20 oz.) pineapple tidbits, drained
1 can crushed pineapple, drained
1 carton (8 oz.) dairy whipped topping
1 c. miniature marshmallows

Stir lightly. Chill at least 1 hour before serving.

Apple-Berry Salsa

This recipe comes from a Pampered Chef cookbook. It is a light, refreshing treat and is great for parties, brunch, showers... any time! I like it so well that sometimes I make a batch and keep it in the refrigerator for days so I can nibble whenever I want to!


2 medium Granny Smith apples, peeled, cored, and finely diced
1 pint strawberries, hulled and diced
2 kiwi, peeled and finely diced (I'm allergic to kiwi, so I leave it out)
1 small orange
2 Tablespoons packed brown sugar
2 Tablespoons apricot jam or apple jelly

Place diced apples, strawberries, and kiwi in a bowl. Zest the orange, reserving one teaspoon zest. Juice the orange, reserving two tablespoons of juice. In a small bowl, combine orange zest, orange juice, brown sugar, and jelly. Stir well; pour over fruit and mix gently. Refrigerate until ready to serve. Makes 3 cups. Serve this with cinnamon tortilla chips. To make the chips, preheat oven to 400 degrees. Cut eight 7-inch flour tortillas into wedges. arrange on baking stone or cookie sheet. Lightly spray tortillas with water or cooking spray. Sprinkle with a cinnamon-sugar mixture. Bake 8-10 minutes until light golden brown and crisp. You can dress up the chips for a party by drizzling them with a tiny bit of melted semi-sweet chocolate. Allow the chocolate to harden before storing the chips in an airtight container.