Your home might contain an over population of cookbooks, many of which don’t get opened very often. Midge Johlfs and I were discussing this matter while we enjoyed working with a few other Pink Ladies this week. We both agreed that they are fun to read when you have time, and I enjoy picking out some that I would like to try “sometime”. Then I usually put the books away, and that is the end of the matter for another long while. For some reason, it is just easier to keep making all of the old family favorites instead of being a little more adventurous.
Midge and I, along with three other gals, were helping to serve the annual salad luncheon to all of the staff at Maple Lawn Nursing Home which is shared each Christmas season. She was explaining the ingredients of her fruit salad to me, and I was intrigued by the inclusion of sour cream to the salad. I have had a version of this “pudding” salad many times at funerals or potluck affairs, but I don’t recall tasting sour cream. I also love the flavor of coconut, and the base of her salad is coconut pudding. I don’t usually enjoy fruit cocktail, but this salad was delicious, and a pretty white color dotted with fruit.
Coconut Pudding Salad
One large can of crushed pineapple WITH the juice
One box of instant coconut pudding
One 12 ounce container of sour cream
4 tsp. sugar
Mix all of this together well. Then add the rest of the ingredients:
2 cans of WELL DRAINED fruit cocktail
2 cups of miniature marshmallows
Stir all together and chill well. May be made 24 hours ahead to have better flavor.
Edie Troje brought the ever popular taco salad, but it had a little twist to it. When topped with sour cream, it was really a delightful addition to our group of salads. She said she uses ground hamburger, pork or turkey in any combination when she makes this salad. Today she used hamburger and turkey. This is hearty enough for the main dish at a meal, and so tasty and filling.
Mexican Taco Salad
One pound of hamburger, pork OR turkey, cooked and drained well ( Can use one kind of meat, or any combination.)
One 15 oz. can dark kidney beans, drained and rinsed
One cup FROZEN corn
One 15 oz. container of taco souce
Cook meat, drain it well. Then add the beans, corn, and taco sauce to the meat. Boil together for 5 minutes. Cool.
Mix the meat mixture with lettuce, tomato, cheese, and black olives. Put in a serving bowl and top with Taco chips. Serve with sour cream if desired.
The salad luncheon is always a fun event to be a part of, and even Santa made a surprise appearance! It is a blessing to be able to serve this hard-working staff to a meal they didn’t have to cook or serve to someone else. The group of Pink Ladies is always looking for new members. They are involved in several events each month at our local nursing home. All the members are put in various rotating schedules to volunteer and help out. Let us know if you might be interested in becoming a member!
lbeerman68@gmail.com
