Blueberry Congealed Salad
1 pkg plain gelatin
1 can crushed pineapple, not drained
2 pkgs. Black Cherry Jello
1/2 c. chopped nuts
1 can blueberries ( don't drain)
Mix jello per box instructions. less 1/3 cup of liquid for each of the jello packages. Add all other ingredients and chill for at least 4 hours.
1 (8 oz) pkg cream cheese
1 (8 oz) container sour cream
1/2 c. sugar
1/2 tsp. vanilla
With mixer, mix all until well blended. Spread over chilled dessert and chill again for 2 to 4 hours.
The house dressing is a simple recipe with little taste of blue cheese. It will remind you in a way of Thousand Island dressing as far as the consistency. It is thick and a little spicy while being a wee bit sweet. The ingredients may seem a tad odd, but onced mixed, you have a delightful salad dressing.
Grits and Magnolias House Dressing
1 (5 oz) jar of Kraft Blue Cheese Spread
1/3 c. flavored oil ( I used Sundried Tomato and Parmesan Oil by Wine Country Kitchens)
1/3 extra virgin olive oil (can use canola)
1/3 c. garlic wine vinegar (can use any good salad vinegar plus 1 clove fresh garlic, finely chopped and pressed many times to make a paste of the garlic)
1 tsp. grey salt or 1 tsp. seasoned salt (can use Kosher salt)
1/2 tsp. freshly ground pepper
1/2 tsp. sweet paprika
2 to 3 Tbsp. honey
1/2 tsp. sugar
1/2 can rotel tomatoes, drained
Place all the ingredients in your blender and blend until thick and creamy. Pour into a jar and place in fridge. Before using, just shake and stir.
Keeps great for at least a week, but ours is always gone before then.
I served it tonight with a three bean salad. I used canned beans that I had rinsed and drained well. I added 3 hard boiled sliced eggs along with some freshly ground black pepper and 5 small sliced fresh mushrooms. Tossed all that together and let chill before serving. To serve, I used individual salad bowls. In the bowls I put a bed of lettuce which I had torn into very small pieces. Then I added the bean salad on top of the lettuce and poured some of the salad dressing on last.
This is a picture of the Sundried Tomato and Parmesan Oil I used: