Tag: Fruit

Orange Cottage Cheese Salad

Jeff’s family often makes this for family get togethers, and this recipe was in Jeff’s family cookbook from his mom, so I wanted to preserve it. In the picture, I didn’t make it with the pineapple, but I think it would’ve been a nice texture–so I think I’ll try it in the future. This salad is versatile enough to be a side for a BBQ or a nice Sunday dinner. I’ve even thought about making both the pistachio salad and this salad for Halloween to have green and orange.

And this one is naturally gluten free.

Make it a meal with:

Orange Cottage Cheese Salad

  • Servings: 8?
  • Difficulty: easy
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Add pineapple for some good texture.

Ingredients

  • 2 c. Cottage Cheese (small curd)
  • 2 c. Cool Whip
  • 3/4 c. Orange Yogurt
  • 3 oz. pkg. Orange Jell-O
  • 2 c. Crushed Pineapple (optional)

Directions

Lightly mix all ingredients until all dry Jell-O powder is dissolved. Refrigerate until set.


 

Waldorf Salad

This recipe was in Jeff’s family cookbook from his mom, and I wanted to preserve it. The original recipe calls for 2 cups of celery, but I think I only added 1 because we’re not the biggest celery fans. We didn’t use grapes in the picture, but it probably would’ve made a nice addition. Also, I didn’t add the tablespoon of vinegar because it seemed acidic enough with all the apples, but it would be worth a try.

And this one is naturally gluten free–just make sure to use a jar of mayo that hasn’t been contaminated with gluten from previous sandwiches or whatever.

Make it a meal with:

Waldorf Salad

  • Servings: 6?
  • Difficulty: easy
  • Print


Light and delightful fruit salad.

Ingredients

  • 2 large Granny Smith Apples, cut into bite-size pieces
  • 2 large Red Apples, cut into bite-size pieces
  • 1-2 c. Celery, chopped small
  • 1 c. Walnuts, chopped
  • 1 c. Red Grapes cut in halves (optional)
  • 2/3 c. Mayo
  • 1/4 c. Sugar
  • 1 Tbsp. Apple Cider Vinegar (optional)

Directions

Mix apples, celery, walnuts, and grapes in a bowl. For the dressing, mix the mayo, sugar, and vinegar in a small bowl, then pour dressing over salad and stir until fruit is covered.


 

Bottled Fruit

I have fond memories of using the cherry pitter to punch out the pits from dozens of cherries, and the house filled with the smell of bubbling tomatoes in the fall. The smell of cooking tomatoes is still one of my favorite smells in the world and reminds me delightfully of childhood. And the first time I ever bottled anything on my own (pears from the tree in Provo), I felt like a real accomplished pioneer, haha. Just make sure to save your bottles and buy new lids every year because the lids can only be used once.

*Make sure to look up cook times for your specific altitude and canner, in order to cook properly and prevent botulism. The times I provide are for my specific canner and altitude.

And of course these are all naturally gluten free.

Bottled Fruit

  • Servings: 1qt
  • Difficulty: medium
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For food safety, please check your canner’s specific cook times.

Ingredients

For each 1 qt. bottle, you’ll need:

  • Fruit of Choice
  • ½ c. Sugar
  • 1 Vitamin C Tablet (500 mg)
  • ½ c. Boiling Water
  • (More Boiling Water to fill)

Fruit Cocktail:

  • 18 c. Pears (about 20 pears)
  • 24 c. Peaches (about 30 peaches)
  • 8-10 c. Green Grapes
  • 12 c. Pineapple Tidbits (one large can)
  • 7 stemless Maraschino Cherries cut in half (per bottle)

Directions

Make syrup in bottom of bottles by combining sugar, tablet, and ½ c. boiling water. Swirl till sugar is dissolved. Add fruit. Add extra boiling water till ½” from top of bottle. Slide knife down the side to make sure any bubbles come to top. Wipe top of bottle. Put on lid and cap, and tighten. Steam can according to table of instructions with steam canner (can also look up online).

Fruit Cocktail

Mix all but cherries in a large bowl. Fill in layers and place cherries on top. Makes several quarts.

Tomato Sauce

Remove leaves and cores, then liquefy tomatoes in blender. Pour into large pot and boil until volume reduces to half. Then fill bottles to ½” below top and seal as usual.

Steamer instructions: Put 6 c. water in bottom of pan, put on grill/grate and turn on high. Place bottles on grate, making sure bottles don’t touch. Cover with dome lid. Wait for steam to come out of hole in steady stream of 8”. Start timing at this point. If it gets too strong, turn down. (At my altitude, pears=30 min., cherries=20 min.) When time is done, turn off and tip lid with steam going toward back and pull off quickly so as not to hit your face with steam. Remove bottles with bottle lifter to towel-covered surface and allow to sit overnight. Check for seal by tapping top. If not sealed, put in fridge and use right away. Most lids will pop as you lift dome off or soon after, even up to an hour later. (For pint bottles, use half recipe and check chart for time.)