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Judy Dyke

Food court 11-21

With the holidays coming, I thought some different salads would help you in putting your meals together for either Thanksgiving or Christmas. A great salad always seems to make your meal complete.

Fluffy Fruit Salad

2 20-ounce cans unsweetened crushed pineapple

2/3 cup sugar

2 tablespoons all-purpose flour

2 eggs, lightly beaten

1/4 cup orange juice

3 tablespoons lemon juice

1 tablespoon vegetable oil

2 15-ounce cans fruit cocktail, drained

2 11-ounce cans mandarin oranges, drained

2 bananas, sliced

1 cup heavy whipping cream, whipped

Drain pineapple, reserving 1 cup juice in a small saucepan. Set pineapple aside. To saucepan, add sugar, flour, eggs, orange juice, lemon juice and oil; bring to a boil, stirring constantly. Boil for 1 minute, remove from the heat and let cool. In a salad bowl, combine the pineapple, fruit cocktail, oranges and bananas; fold in whipped cream and cooled sauce. Chill for several hours before serving. Serves 12 to 16.

Creamy Cauliflower Salad

2 cups chopped cauliflower

1/4 cup sliced celery

1/4 cup shredded cheddar cheese

2 bacon strips, cooked and crumbled

1/2 cup mayonnaise

1 tablespoon sugar

1 tablespoon white vinegar

1/8 teaspoon salt

Dash of pepper

In a serving bowl, combine the cauliflower, celery, cheese and bacon. In a small bowl, combine the remaining ingredients, pour over cauliflower mixture and stir until coated. Cover and refrigerate for 2 hours before serving. Serves 2.

Marzetti Waldorf Salad

2 1/2 cups apples, diced

1/2 teaspoon lemon juice

1/2 cup celery, chopped

1/2 cup halved red grapes

1/2 cup pecans or walnuts, chopped

1 cup mini marshmallows

1/2 cup Marzetti Slaw dressing

In medium-sized bowl, toss apples with lemon juice. Add celery, grapes, nuts and marshmallows. Pour dressing over mixture and toss until evenly distributed. Chill.

Grape Salad

2 pounds seedless grapes (any color)

8 ounces cream cheese

8 ounces sour cream

1/4 cup granulated sugar

1 teaspoon vanilla extract

1 cup brown sugar

1 cup pecans

Mix cream cheese, sour cream, vanilla and sugar until softened. Add grapes, mix gently. Add brown sugar on top of dish with pecans. Refrigerate before serving.

Watergate Salad

2 4-serving size pistachio flavor Jell-O instant pudding and pie filling

2 20-ounce cans crushed pineapple in juice, undrained

2 cups jet puffed miniature marshmallows

1 cup chopped planter pecans

3 cups (8 ounces) thawed tub Cool Whip

Mix dry pudding mix, pineapple, marshmallows and pecans in large bowl until well blended. Gently stir in whipped topping. Cover. Refrigerate 1 hour or until ready to serve. Garnish with additional Cool Whip and chopped pecans. Makes 16 servings about 1/2 cup each.

Dutch Apple Salad

2 tablespoons all-purpose flour

1 tablespoon sugar

1 egg

1 cup milk

2 large golden delicious apples, chopped

2 large red delicious apples, chopped

1/2 cup finely chopped celery

1/2 cup chopped seedless red grapes, quartered

1/2 cup chopped walnuts, toasted

In a small saucepan, combine flour and sugar. Whisk the egg and milk, stir into flour mixture until smooth. Bring to a boil over medium heat, cook and stir for 1 to 2 minutes or until thickened and bubbly. Transfer to a small bowl; cover and refrigerate until chilled. Just before serving, combine the apples and celery in a large salad bowl. Drizzle with dressing; gently toss to coat with dressing. Sprinkle with grapes and walnuts. Serves 8.

Pasta Salad

1 pound veggie curly rotini, cooked

5 cup of your favorite vegetables (raw) — celery, cucumber, green pepper, carrots, broccoli, cauliflower, cherry tomatoes, red onion, black olives, zucchini


1 1/2 cups sugar

1 1/2 cups oil

1 1/2 cups vinegar

1 teaspoon garlic powder

1 tablespoon onion flakes

1 tablespoon parsley flakes


Salt and pepper to taste

Pour over pasta and veggies and marinate over night. Pasta will soak up liquid.

Holiday Green Salad

6 cups torn iceberg lettuce

6 cups torn romaine

3 green onions, thinly sliced

1 celery rib, thinly sliced

1/4 cup vegetable oil

1/4 cup white vinegar

1/4 cup sugar

1 tablespoon minced fresh parsley

1/2 to 1 tablespoon hot pepper sauce

1/4 teaspoon salt

3/4 to 1 cup dried cranberries

1/4 cup sliced almonds, toasted

In a large bowl, combine greens, onions and celery. In a small bowl combine the oil, vinegar, sugar, parsley, hot pepper sauce and salt. Mix well. Pour over salad, toss to coat. Add cranberries and almonds. Serve immediately. Serves 10 to 12.

Christmas Vegetable Salad

1/4 cup canola oil

1 tablespoon plus 1 1/2 teaspoons lemon juice

1 tablespoon plus 1 1/2 teaspoons white wine vinegar

1 teaspoon salt

1/2 teaspoon sugar

Coarsely ground pepper

2 cups thinly sliced cauliflower

1/2 cup sliced pimiento stuffed olives

1/3 cup chopped green pepper

1/3 cup chopped red pepper

In a jar with a tight fitting lid, combine the first six ingredients, shake well. In a salad bowl, combine the cauliflower, olives and peppers, drizzle with dressing and toss to coat. Cover and refrigerate for several hours or overnight. Serves 6 to 8. May also add quarter slices of Roma tomatoes.


6 Clementines, peeled and sectioned

5 navel oranges, peeled and sectioned

4 ruby red grapefruits, peeled and sectioned

1 pineapple, peeled, cored and cut into 1-inch cubes

2 6-ounce jars maraschino cherries, drained

2 cups miniature marshmallows

1 1/2 cups sweetened flaked coconut

In a large bowl, combine Clementine sections, orange sections, grapefruit sections, pineapple cubes, cherries, marshmallows and coconut. Mix and let sit to let the flavors blend.

Orange Pineapple Salad

24 ounces cottage cheese

1 12-ounce container frozen whipped topping, thawed

1 6-ounce package orange flavored gelatin mix

2 11-ounce cans mandarin oranges, drained

1 20-ounce can pineapple tidbits, drained

In a large bowl, combine the cottage cheese, whipped topping and gelatin mix. Stir in the oranges and pineapple. Chill in refrigerator until cold. Serves 6.

5 Cup Fruit Salad

1 cup flaked coconut

1 cup miniature marshmallows

1 cup drained mandarin oranges

1 cup drained pineapple tidbits

1 cup sour cream

In medium bowl, combine coconut, marshmallows, oranges, pineapple and sour cream. Cover and chill for 8 hours.

Layered Christmas Gelatin

1 3-ounce package lime gelatin

1 cup boiling water

1/3 cup unsweetened pineapple juice

1 cup crushed pineapple, drained

Cream Cheese Layer

1 teaspoon unflavored gelatin

2 tablespoons cold water

1 8-ounce package cream cheese, softened

1/3 cup milk

Berry Layer

2 3-ounce packages strawberry gelatin

2 cups boiling water

1 14-ounce can whole berry cranberry sauce

Whipped topping

Dissolve lime gelatin in boiling water, stir in pineapple juice. Stir in pineapple. Pour into an 11-by-7-inch dish, refrigerate until set. In a small saucepan, sprinkle unflavored gelatin over cold water let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to a small bowl. Beat in cream cheese and milk until smooth. Spread over lime layer. Refrigerate until set. Dissolve strawberry gelatin in boiling water, stir in cranberry sauce. Cool for 10 minutes. Carefully spoon over cream cheese layer. Refrigerate until set. Cut into squares. Garnish with whipped topping.

If you have any dishes you would like to share with all of our other readers, you can to my email judyd2313@frontier.com, or mail to my attention to the Bureau County Republican, P.O. Box 340, Princeton, IL 61356. Hope you all have a wonderful holiday!