DEE'S ORANGE PINEAPPLE JELLO SALAD
My Mom used to make this for our church pot luck lunches. Very refreshing for a change!
Provided by Becky Graves
Categories Gelatin Salads
Time 30m
Number Of Ingredients 3
Steps:
- 1. Prepare the orange jello according to the package instructions. Drain crushed pineapple, peel and shred the carrot. Add pineapple and carrots, refrigerate until set.
FRUIT SALAD WITH ORANGE-VANILLA SYRUP
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Place the sugar, 1 cup water, orange zest, juice and vanilla bean in a small pan and stir to dissolve the sugar. Then bring to a boil. Turn the heat to low and simmer for about 15 minutes to thicken. Set aside to cool.
- Prepare all the fruit in a large bowl, pour the cooled syrup over the top and toss together. Decorate with mint leaves and chill until ready to serve.
MAMA'S ORANGE SALAD - DEE DEE'S
This is another wonderful recipe that my mother would make for holiday gatherings. I've been going through her recipes the last few days and it has brought back some good memories of sitting around her table with family during the holiday's, sharing stories of our youth.
Provided by Diane Atherton
Categories Fruit Salads
Time 5m
Number Of Ingredients 7
Steps:
- 1. Dissolve jello in boiling water.
- 2. Drain Mandarin Oranges, and pineapple.
- 3. Add remaining ingredients; adding pecans last. Mix well.
- 4. Pour into a prepared mold (or you can pour into a bowl) and chill until firm.
MAMA'S OLD FASHIONED POTATO SALAD - DEE DEE'S
This is the way my mother and my grandmother always made their potato salad. A really nice side dish to go with BBQ! Not bad with fried chicken or for the holiday meals either. I'm sure this basic recipe has be around forever. It's tried and true in our household and the only way our family eats potato salad. Hope you enjoy!
Provided by Diane Atherton
Categories Potato Salads
Time 20m
Number Of Ingredients 11
Steps:
- 1. Peel potatoes and cut into 1 inch cubes; place in a 5 quart pot, cover with water (I add some salt to water); boil for approximately 7 to 8 minutes (time may vary so check for firmness around 5 to 6 minutes, don't over cook and don't under cook, you don't want mashed potato salad and you don't want under cooked potatoes; drain and rinse in cold water; drain well.
- 2. While potatoes are draining and cooling off; combine chopped onion and eggs; set aside.
- 3. In a separate bowl, combine pickles, celery, salt and pepper, mustard and mayonnaise.
- 4. Once potatoes are cooled; add chopped onion and eggs; fold together gently; add mayonnaise mixture and combine gently with other ingredients; if salad seems like you don't need all the mayonnaise mixture; don't use it all, if salad seems to dry, add additional mayonnaise.
- 5. Garnish top with sliced boiled eggs and sprinkle with paprika if desired.
- 6. NOTE: This was an excellent choice for a side to go with https://www.justapinch.com/recipe/diane-smith/sweet-jalapeno-bourbon-ribs-dee-dees/pork and https://www.justapinch.com/recipe/diane-smith/sweet-cheese-biscuits-dee-dees/biscuits.
- 7. Pretty good with Crock Pot BBQ Chicken and some baked beans on the side...yum!!
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