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RECIPE EXCHANGE: Quick and cool supper

Dear Lynn,

Does anyone have some light and fruity cake recipes they will share?

Janice from Adrian

Denise from Lake City makes her Kidney Bean Salad for a quick and cool supper on hot summer days. Lois from Brooklyn got her recipe for Pennsylvania Dutch Cole Slaw years ago when she was on vacation in Pennsylvania. Ethel from Pioneer says her Lamb & Vegetable Salad is great for any summer party. Please stop by my blog, Food, Fun and More for a visit at www.lseckerle.wordpress.com. Send recipes and requests to The Recipe Exchange at lynneckerle@gmail.com.

KIDNEY BEAN SALAD

1-15 oz can kidney beans, rinsed and drained

1 1/2 c chopped celery

1/2 c chopped sweet pickle

1 T chopped green onion

3 hard-boiled eggs

1/4 c salad oil

2 T white vinegar

1 T pickle liquid (from pickle jar)

1/2 t salt

1 1/2 t prepared mustard

DIRECTIONS: In a salad bowl, mix together kidney beans, celery, sweet pickle and green onion. Peel and dice two of the eggs. Gently add to mixture. In a glass jar or bowl, whisk together salad oil, white vinegar, pickle liquid, salt and mustard. Pour over kidney bean mixture and toss gently to coat. Chill. Just before serving, gently stir salad again. Peel and slice remaining egg. Garnish salad with egg slices.

PENNSYLVANIA DUTCH COLE SLAW

2 1/2 c shredded green cabbage

2 1/2 c shredded red cabbage

1/2 c grated carrot

2 T sugar

3 T cider vinegar

1/2 t celery seed

1/4 t salt

1/2 c whipping cream

DIRECTIONS: Combine green cabbage, red cabbage and grated carrot in a large salad or serving bowl. In a separate bowl, fold sugar, cider vinegar, celery seed and salt into whipping cream. Pour over cabbage-carrot mixture and toss lightly. Chill and serve. Refrigerate any leftovers.

LAMB & VEGETABLE SALAD

Salad:

1 c diced cooked lamb

1 bunch of watercress, chopped (leaves only)

1 c diced cooked potatoes

1 c diced cooked beets

2 large red apples, cored and diced

1 minced sweet pickle

Dressing:

1 t prepared mustard

1/3 c olive oil

1 T heavy cream

1 T vinegar

1/4 t salt

1/8 t pepper

1/8 t sugar

DIRECTIONS: Mix lamb, watercress, potatoes, beets, apples and sweet pickle in a large bowl. To make the dressing, gently stir mustard and olive oil into the heavy cream. Add vinegar, salt, pepper and sugar. Mix until well blended and smooth. Add to salad ingredients and gently toss to coat. Chill thoroughly and serve.

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