Cranberry Waldorf Jello

This jello salad can replace the cranberry sauce that goes with your turkey. It does not run all over your plate like some jello salads do and adds appealing flavor with the apple tidbits and walnuts.

Ingredients:

1 can (14 oz) whole berry cranberry sauce
1 large (6 oz) pkg cranberry Jello
2 cups boiling water
1 cup cold water
1 diced Granny Smith or Golden Delicious apple
1 - 2 stalks celery, finely chopped
1/2 cup walnuts, coarsely chopped
1/2 small (3 oz) pkg cranberry Jello (optional)

Method:

1. Empty cranberry sauce into 5 or 6 cup serving bowl.
2. In a separate bowl, dissolve Jello in boiling water. Stir well. Add cold water.
3. Stir dissolved jello into cranberries.
4. Add apple, celery and walnuts.
5. Refrigerate several hours until firm.

Note: Once jelled, I like to top it off with a thin layer of jello - since the fruit tends to float to the top and stick out slightly. This jello salad layers itself.

Tabbouli Egg Salad

When we have our family gatherings everyone is known for bringing their specialty.
If these things aren't regularly brought to a family potluck gathering, people are wondering,
"HEY WHERE IS THE ......."
Helga with her Taco Salad, Mary with Chinese Fried Rice, Irene and her Potato Salad,
Katie it is Asian Cole Slaw, Patty her fabulous Brownies and down the line it goes for every one, but this time it is ,
Charlene with her.........

Tabbouli Egg Salad

• 1 cup chicken broth

• 4 eggs, slightly beaten

• 1 cup couscous

• 2 cups chopped mixed fresh veggies (tomato, cucumber,grated carrot and broccoli)

• 1 green onion or 1/4 cup chopped chives

• 2 tbsp chopped fresh cilantro, mint or parsley

• 1/2 cup Italian salad dressing

• 3 tbsp lime juice, fresh with grated lime peel (peel is optional)
  

• 1 tsp chili powder ( I usually do more and taste as I add and mix)

• Salt and pepper to taste

1. In a sauce pan bring broth to a boil and slowly add eggs while whisking. Cook until eggs are set.
2. Remove from heat and stir in couscous – let stand 5 minutes.
3. Combine remaining ingredients and toss with couscous mixture
4. Refrigerate covered.
5. To make this a gluten free dish, it can easily be made with 2 cups cooked Rice, or 2 cups of cooked quinoa instead of couscous.
   

This is such a light tasting and refreshing salad, that I don't wait to serve this only in the summer. Sometimes I like to make cold salads for Sunday lunch, so that after church, all we have to do is dig in! This is so good, I always double the recipe.