Recipe Roundup

JoAnn’s Mandarin Orange Green Salad

1 head romaine lettuce

1/2 head iceberg lettuce

1/4 head red leaf lettuce

4 green onions, chopped

2 c. celery, chopped

2 c. swiss cheese, grated

1 lb. bacon, cooked and crumbled

1 c. sugared slivered almonds

2 (11 oz) cans mandarin oranges, well drained

1 tsp. grated orange peel

2/3 c. frozen orange juice concentrate

4 Tbsp. red wine vinegar

1 pkg. Good Seasons Italian salad dressing mix

1 c. oil

4 Tbsp. sugar 

Mix dressing by comgining orange peel, orange juice, red wine vinegar, dressing mix, oil, and sugar in a blender. Combine almonds with 1/4 cup sugar in a non-stick pan. Cook and stir over medium heat until golden brown. Cool.  Toss salad ingredients and serve with dressing.

JoAnn’s Lemon Crinkle Cookies

1/2 cup butter, softened 1/4 tsp. salt

1 cup granulated sugar 1/4 tsp. baking powder

1/2 tsp. vanilla extract 1/8 tsp.  baking soda

1 whole egg 1-1/2 cups all purpose flour

1 tsp. lemon zest 1/2 cup powdered sugar

1 Tbsp. fresh lemon juice

Preheat oven to 350 degrees.  Grease light colored baking sheets with non-stick cooking spray and set aside.   In a large bowl, cream butter and sugar together until light and fluffy.  Whip vanilla, egg, lemon zest and lemon juice.  Scrape sides and mix again.   Stir in all dry ingredients slowly until just combined, excluding the powdered sugar.  Scrape sides of bowl and mix again briefly.   Pour powdered sugar onto large plate.   Roll a heaping teaspoon of dough into a ball and roll in powdered sugar and place on baking sheet.   Bake for 9-11 minutes until bottoms begin to barely brown.   Cool for about 3 minutes before transferring to cooling rack.

Louise's “CHRISTMAS” PIE

8-oz. pkg. cream cheese, softened

1/2 cup powdered sugar

1 1/2 cups frozen whipped topping, thawed

9-inch graham cracker crust

1 cup fresh raspberries (I used frozen)

1 cup water, divided

1 cup sugar

3 tablespoons cornstarch

1/2 3-oz. pkg. raspberry Jello

Beat cream cheese and powdered sugar until smooth; fold in whipped topping. Spread over crust; set aside. Place raspberries and 2/3 cup water in a saucepan; simmer for 3 minutes. Whisk sugar, cornstarch and remaining 1/3 cup water in a small bowl until smooth; add to raspberry mixture. Boil one minute, whisking constantly. Remove from heat. Add Jello, whisking until smooth. Cool 5-7 minutes; pour over cream cheese mixture. Refrigerate 8 hours or until firm.