When I was the Recipe Editor for ECM Publisher’s Forest Lake Times, North Branch Post Review and St. Croix Valley Peach community papers, I always wrote a two-page graduation special edition with recipes to help my readers plan their menus for those confirmation and graduation parties. The special section included salad, bar, cookie and beverage recipes.
I have already posted several excellent recipes that would be great to use. To find them just search my blog for the titles listed below.
– Coleslaw with Lemon Dressing
– Four Roosters and Chicken Pasta Fruit Salad
– Chicken Pasta Fruit Salad
Bar and Cookie Recipes
– Grandma’s Melt in Your Mouth Sugar Cookies. (Roll the cookies in sprinkles that match your school colors)
– Butter Cookies: A Century Old Recipe from a Century Old Farm ( Cut out the shape of your school mascot and frost cookies in your school colors.)
– Grandmother Esther’s Fabulous Lemon Bars
– Stuck in the Mud Fudge Bars
The following new salad recipes will provide a variety of taste options for your guests other than just the standard mayonnaise-based potato and pasta salads.
Easy Sweet and Sour Cabbage Salad
An extra large bowl
1 green bell pepper finely chopped
3 packages of fresh coleslaw mix
3/4 cup sugar
3/4 cup oil
3/4 cup vinegar
1 teaspoon celery seed
1/2 teaspoon salt
In a medium-sized saucepan bring sugar, oil and vinegar to a boil.
Poor over the cabbage and chill over night.
This recipe comes from the home of my mother-in-law Lois Turgeon.
Italian Pasta Salad
A extra large bowl
1 box of tri-color Rotini pasta, cooked
3/4 cup of onion, finely chopped
1/2 cup of celery, finely chopped
1 red bell pepper, finely chopped
1 cup of ripe olives, drained and sliced into thin circles
1/2 cup of pimento stuffed green olives, drained and sliced into thin circles
1-1/2 cups of red cherry tomatoes, sliced in half
1 head of fresh broccoli, cut into bite-sized pieces
1 package of sliced pizza pepperoni, cut slices in half
Pour one 16 ounce bottle of Kraft Tucson House Italian Dressing over the salad ingredients. Gently toss together until evenly coated with dressing. Chill overnight.
This is rhubarb season in Minnesota and when I saw this recipe for a rhubarb salad in the Trinity Lutheran Church from my hometown of Grove City, MN, I had to include it. While this recipe gets rave reviews in the cookbook, I have never made it, so you are on your own.
2 cups of chopped rhubarb
1/2 cup sugar
1 cup water
One 3 ounce package wild strawberry jello
3/4 cups chopped celery
1/2 cup chopped walnuts
One 3 ounce package of softened cream cheese
Simmer rhubarb, sugar and water until rhubarb is tender and cooked. This takes about 10 minutes. Stir in jello, cool. Add celery, nuts and softened cream cheese. Pour into gelatin mold.
Chill until set, un-mold and serve.
An extra large bowl
1/4 cup sesame seeds
1/4 cup slivered almonds
2 Tablespoons oil
1/2 large head of cabbage shredded or chopped
8 green onions, finely chopped, include the green tops
6 Tablespoons RICE vinegar. (not use rice wine vinegar)
1/4 cup sugar
1 teaspoon salt
1 cup oil
1/2 teaspoon pepper
2 packages of chicken-flavored Ramen noodle soup mix.
In a skillet, brown sesame seeds and sliver almonds in the two tablespoons of oil. Set aside.
In the large bowl combine the chopped or shredded cabbage and 8 green onions. Set aside.
In a small bowl mix together the rice vinegar, sugar, salt, oil and pepper. Stir in the flavor packets from the two Ramen noodle soup mix packages.
Pour dressing over the cabbage mixture and gently toss together until the cabbage is evenly coated. Refrigerate overnight.
Just before serving break up the Ramen noodles and add to the salad with the toasted sesame seeds and almonds for
I wish all this year’s graduating students a bright, successful and happy future.
May God bless you all.