Red Hot Mama Salad Recipes

Steps:

• Place beets into a pot, cover with water, and add vinegar. Bring to a boil. Reduce heat to medium-low and simmer until halfway tender, about 30 minutes. Drain. Let cool until safe to handle, at least 15 minutes.
• Place beets on a cutting board. Remove skin and chop beets.
• Heat oil in a large pot over medium heat. Cook and stir potatoes, onion, red chile flakes, and curry until potatoes are slightly softened, about 15 minutes. Add the boiled beets, chicken stock, and brown sugar. Increase heat to high; bring soup to a boil. Reduce heat to low and cover; cook until vegetables are tender, about 30 minutes. Season with salt.
• Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to puree. Pour into a pot. Repeat with remaining soup.

Steps:

• Combine yoghurt, red-hot candies & raisins. Refrigerate for at least 2 hrs, stirring at 30 min intervals.
• Prepare & combine the remaining fruit ingredients in a bowl when nearly ready to serve. Add the bananas last.
• Add the yoghurt, red-hots & raisin mix to the fruit. Stir well & refrigerate till ready to serve, but is best if served soon after mixing.
• NOTES: A variety of fresh seasonal or canned fruits can be used w/equal success. The above was just what I had on hand. - Refrigeration time is important as it softens the candy & releases the cinnamon flavor & color. They will fully dissolve w/longer refrigeration time. Add chopped pecans or walnuts as an option & enjoy!
• CAUTION: You will want to eat this sauce w/a spoon & forget about the fruit! Pls try to resist this temptation. Your family will love you for it.

Steps:

• In a small bowl, dissolve gelatin in 1 cup boiling water. In another bowl, dissolve red-hots in remaining water; stir into gelatin. Stir in cold water. Refrigerate until slightly thickened, about 1 hour. , Fold in the apples, celery and walnuts. Pour into a 4-cup mold coated with cooking spray. Refrigerate for 2 hours or until firm.

Steps:

• Fill a large pot with water, and add beets. Bring to a boil over medium-high heat, and cook for about 30 minutes. Add potatoes to the water, and continue to cook for another 30 minutes. Add carrots, and continue boiling until everything is soft, about 15 minutes. Drain, and let the vegetables cool until cool enough to handle.
• Cut vegetables into cubes, and place them in a serving bowl. Stir in mayonnaise and mustard until everything is well coated. Serve warm.