Savor the Flavor

Mary Ellen French’s Frozen Salad Ingredients: Number 2 can crushed pineapple, drained

1 (8oz) package dates, chopped 2 cans mandarin oranges, drained 1 small jar diced cherries, drained 2 (8oz) packages cream cheese 2 tbsps. mayonnaise 1 cup pecans, chopped 1 pint or 1 12oz container whipping cream or cool whip

Instructions: Cream softened cream cheese and mayonnaise. Fold in gently fruits, dates and nuts. Add whipped cream/Cool Whip. Spoon into a well greased 9” X13” dish. Freeze overnight covered. Thaw slightly before serving.

Marvelous on a bed of spring greens and drizzled with peach dressing!

Carolyn Demopoulous’s Mother

Spicy Southwestern Corn and Bean Salad

Ingredients: 3 tbsps. lime juice 1 tbsp. olive oil

1/2 tsp. chili powder 1/2 tsp. ground cumin 1 tsp. salt 1 cup corn kernels, frozen

1 (15 oz.) can black beans, rinsed and drained well 1-1/2 cups tomatoes, diced (3 medium tomatoes)

1/2 small red onion, diced 1 jalapeño seeded and diced 1/4 cup fresh cilantro

Instructions: In a small bowl, whisk together the lime juice, olive oil, chili powder cumin and salt. In a large bowl, stir together the corn, beans, tomatoes, onion, and jalapeño. Add the liquids and toss to mix well. Sprinkle the cilantro over the top. Serve immediately, or store in the refrigerator in an airtight container for up to three days. If planning to serve immediately, defrost the corn and drain prior to adding it to the salad ingredients.

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Savor The Flavor

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