More Goodies From Chef Jean

Here are a couple of nifty recipes from Chef Jean Denham for your holiday pleasure. Enjoy!

Pink Salad

Holidays were not complete without Pink Salad. My mother found the recipe in the Yakima, Washington newspaper in 1960.

1 large can fruit cocktail, well drained, reserving syrup

3 oz. pkg. strawberry gelatin

8 oz. pkg. cream cheese, room temperature

1/3 cup salad dressing (such as Miracle Whip)

20 maraschino cherries, quartered

2 cups miniature marshmallows

1 pint heavy cream, whipped

Line a large loaf pan, or two small ones, with foil leaving 1 1/2” overhang on all sides.

Drain fruit cocktail thoroughly; reserving syrup. Measure syrup and add water to make one cup. Bring this liquid to a boil. Sprinkle the gelatin in a large bowl and pour the liquid over; stir until dissolved. Chill mixture until slightly thickened and syrupy. Beat cream cheese until fluffy, add salad dressing and gelatin, and beat until smooth and free of lumps.

Fold in the drained fruit cocktail and maraschino cherries, marshmallows and whipped cream; spoon into prepared pan. Freeze. Lift frozen salad out of pan and peel off foil. 8-10 servings.


In case you missed it the first time around, here's a fun finger food to have around when talking books and perhaps sipping a martini.

Lorraine’s Martini Spread

My good friend Lorraine Zentgraf gave me this recipe years ago and heads up, all you martini drinkers, she says they are excellent with a martini.  And, she’s right!

4 oz. cream cheese, softened                              

4 oz. butter, softened                                            

1/3 cup roughly chopped pimento stuffed olives

2 T. minced fresh chives

Additional chives for garnish

Combine the cheese and butter; mix in olives. Serve with pumpernickel, dark rye bread, or crackers, and a martini.

C. Jean Denham, CC
Author/Chef/Owner, a Chef's Journey
www.achefsjourney.com

My books for you to cook with:
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a Chef's Journey...Home
Pizza, Pizza, Pizza
Black Beans & Corn
I Have LEFTOVERS...What do I do now?
...More in the works