We hear from Camano Island cook Jill Beach, “This pink salad, circa the late 1970s, was so easy and so good that it appeared at a lot of San Diego beach parties. If you made a big enough batch, it sat on the table through dinner and dessert. Of course, the word pink had no real culinary appeal, but it did describe the salad’s color!
“I can’t remember how I acquired this now infamous recipe, but I am almost sure that one of the guys invented it – by skipping a few steps of his mom’s molded gelatin salad recipe. The only utensils required are a bowl, spoon and a can opener. The preparation time is about two minutes, and voila!”
Jill also sent along a fast-fix chicken dish and tells us, “This chicken recipe is a hearty one-pot meal that seems suitable for a cooler day when fall weather is right around the corner.”
San Diego pink salad
1 small package strawberry gelatin
1 carton small-curd cottage cheese
1 small can crushed pineapple, undrained
1 small carton frozen whipped topping, thawed, or 1/2 pint whipping cream, whipped
In suitable bowl, mix together thoroughly the dry gelatin, cottage cheese, pineapple with liquid and whipped topping or whipped cream. Cover and refrigerate until needed.
Chicken and vegetable bake
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
Oil or butter
1 package (6 ounces) stuffing mix (Stove Top works well)
1 can cream of mushroom soup
1/3 cup milk
1 teaspoon minced parsley
4-6 chicken breast halves
Paprika
Saute carrots, celery and onion in a little oil or butter until tender. Meanwhile, prepare stuffing mix according to package directions; add sauteed vegetables and place stuffing mixture in the center of a shallow baking pan. In mixing bowl, stir together the soup, milk and parsley; pour about half around the dressing. Top dressing with chicken breasts. Pour remaining soup mixture over chicken and sprinkle with aprika. Cover pan with foil and bake at 400 degrees 30 minutes, then uncover and bake another 30 to 35 minutes, until browned. Makes 4 to 6 servings.
The Forum is always happy to receive your contributions and requests, so send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Please remember that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Monday’s Time Out section.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
