Cranberry Gelatin Salad & Holiday Spinach Salad

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              FOOD FUNNY
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I like this one from Stacie Wheeler:

I heard a story about a mother who was sick with the flu. Her
darling daughter wanted to be a good nurse, so she fluffed the
pillows and brought a magazine for her mother to read. And then
she showed up with a cup of hot tea.

"Why, you're a clever girl," the mother said as she drank the
tea. "I didn't know you could make tea."

"Oh, yes," the little girl replied. "I put the tea leaves in the water
like you do, and I boiled it, and then I strained it into a cup. But
I couldn't find a strainer, so I used the fly swatter."

"You what?!" spluttered the mom.

"Oh, don't worry, mom," replied the daughter. "I didn't use the
new fly swatter. I used the old one."

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              TODAY'S RECIPES
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We Americans have this rather odd tradition of serving as salads
dishes that other people would more likely think of as desserts.
I'm not sure when the tradition originated, but it probably goes all
the way back to the introduction of Knox gelatin (then spelled
"gelatine") in 1891.

Cranberry Gelatin Salad

2 cups (500 ml) water
3/4 cup (180 ml) sugar
3 cups (750 ml) fresh or frozen cranberries
1 package (6-serving size) raspberry- or cranberry-flavored
gelatin
1 can (11 oz, 310 g) mandarin orange segments, drained
1 stalk celery, finely chopped
1/2 cup (125 ml) chopped pecans, walnuts, or almonds

Combine the water and sugar in a saucepan and bring to a boil over
moderate heat. Add the cranberries and boil for 5 minutes, stirring
occasionally. Stir in the remaining ingredients. Pour into a 6-cup
(1.5 L) mold, or into 6 to 8 individual serving cups (stemmed wine
glasses are nice). Refrigerate covered until firm, at least 6 hours.
Serves 6 to 8.

The red and green holiday theme is created by the spinach and
strawberries, and the melon balls look like colorful Christmas tree
ornaments in this festive and healthy salad.

Holiday Spinach Salad

6 cups (1.5 L) washed and trimmed spinach leaves
1 cup (250 ml) sliced strawberries
1 cup (250 ml) honeydew melon balls
1/2 cup (125 ml) chopped pecans or walnuts
2 oz (50 g) Gouda or Edam cheese, cut into julienne strips
1/4 cup (60 ml) lime juice
1/4 cup (60 ml) honey
2 Tbs (30 ml) extra-virgin olive oil
1 tsp (5 ml) freshly grated ginger root
Salt and freshly ground pepper to taste

Combine the spinach, strawberries, melon balls, nuts, and cheese
in a large bowl. Whisk together the remaining ingredients and
toss with the spinach mixture. Serves 6 to 8.
Received on Tue Dec 12 07:51:54 2006