84 | soups & salads
TRIPLE CRANBERRY SALAD MOLD
1 In a large saucepan, combine the 2 packages ( 3 ounces each) 1 In a large bowl, dissolve the gelatin
first nine ingredients. Bring to a cranberry gelatin in boiling water; stir in cranberry
boil. Reduce heat; cover and sim- 3 cups boiling water juice. Refrigerate until slightly thick-mer for 50 minutes. Add turkey and vegetables. Cover and simmer 50 1 cup cranberry juice ened. In a small mixing bowl, beat cream cheese until smooth. Add the
minutes longer or until vegetables 2 packages ( 3 ounces each) whipped topping until blended. Fold
are tender. cream cheese, softened into the gelatin mixture. Fold in wal-
Yield: 14 servings. 1 carton ( 8 ounces) frozen nuts, celery and cranberries.
whipped topping, thawed 2 Pour into a 3-qt. ring mold coated
1 cup chopped walnuts with nonstick cooking spray. Refrig- 1 cup chopped celery erate until set. Unmold onto a serv- ing plate.
1 cup chopped fresh or frozen Yield: 8-10 servings.
cranberries
6 cups chicken or turkey broth
2 cans (14-1/2 ounces each)
diced tomatoes, undrained
1/3 cup quick-cooking barley
1 tablespoon dried parsley
flakes
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cups cubed cooked turkey
1-1/2 cups sliced carrots
1-1/2 cups sliced celery
1 medium onion, chopped
1 cup chopped green pepper
1 package ( 10 ounces) frozen
chopped okra
1 In a large bowl, combine the first
seven ingredients. For dressing, in a
blender, combine the sugar, oil,
vinegar, soy sauce, garlic and ginger; cover and process until blended. Pour over rice mixture and toss
to coat. Cover and refrigerate until
serving. Just before serving, stir in
the cashews.
1 butternut squash (about 1-3/4 ing pan. Bake, uncovered, at 400° 2 cups fresh snow peas, halved
pounds) for 40-50 minutes or until tender. 2 cups cooked wild rice
1 large onion, chopped When cool enough to handle, scoop out pulp; set aside. 1 cup cooked long grain rice 2 garlic cloves, minced 2 In a large saucepan, saute onion 1 can ( 8 ounces) sliced water 2 tablespoons vegetable oil and garlic in oil until tender. Add the chestnuts, drained
1 tablespoon all-purpose flour flour, salt, curry powder and 1 cup dried cherries
1/4 cup heavy whipping cream with remaining broth mixture and 1 to 2 garlic cloves, peeled
1/4 cup minced fresh cilantro squash. Return to the saucepan; heat through. Combine the topping 3/4 teaspoon minced fresh 1 Cut squash in half lengthwise; dis- ingredients; place a dollop on each gingerroot card seeds. Place squash cut side serving. 3/4 cup cashew halves, toasted
down in a greased or foil-lined bak- Yield: 6 servings.
1 teaspoon salt cayenne until blended. Stir in broth. Add bay leaf. Bring to a boil; cook 1/2 cup thinly sliced celery 1 teaspoon curry powder and stir for 2 minutes or until thick- 1/4 cup chopped green onions
1/8 teaspoon cayenne pepper ened. Reduce heat; simmer, uncov- DRESSING:
5 cups chicken broth ered, for 20 minutes. Discard bay 6 tablespoons sugar 1 bay leaf leaf. Cool to room temperature. 3 6 tablespoons vegetable oil CILANTO CREAM TOPPING: In a blender, combine half of the broth mixture and squash; cover 3 tablespoons cider vinegar
CURRIED SQUASH SOUP CHERRY WILD RICE SALAD
