How to Make a Vegetable Congealed Salad With Both Regular and Diabetic Instructions

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This recipe makes a refreshing, very pretty, and tasty Vegetable Congealed Salad. This recipe is easy and make a perfect salad to serve at lunch or dinner with family or friends. This salad is also good for office lunches, church dinners, potlucks, brunch, etc. This vegetable salad is pretty whether you choose to make it in a large mold or in eight individual molds. The individual molds works great for a buffet-style meal. When serving individual salads, line eight salad plates with a nice lettuce leaf and unmold the salads onto the center of the leaves. If you aren't worried about serving sugar and have no diabetics among your family or friends, you can serve this as a regular salad by using regular lime flavored gelatin. This salad makes a pretty salad for holiday tables and buffets.

VEGETABLE CONGEALED SALAD

1 pkg (.6-oz) sugar-free lime flavored gelatin*

2 cups boiling water

1 3/4 cups cold water

1/4 cup cider vinegar

1 cup chopped celery

1 cup shredded carrot

2 tbsp chopped sweet red pepper

2 tbsp chopped green onion

vegetable oil cooking spray

Dissolve gelatin in boiling water in a medium-size bowl. Stir until all the gelatin is dissolved. Stir in cold water and vinegar. Chill until mixture is the consistency of unbeaten egg white. Fold in the celery, carrot, red pepper and green onion. Pour the gelatin mixture into a mold that has been lightly sprayed with the vegetable oil spray. Chill until firm.

Note: Pour mixture into 8 2/3-cup sized molds that have been sprayed with the vegetable oil, if desired.

*You can make this recipe with regular gelatin if you aren't worried about serving sugar.

Enjoy!

Cold Mexican Salad

My wife, Cara, asked me to make up a batch of my Cold Mexican Salad, so I thought, while I was at it, I'd share the recipe with any of you out there that might want to try it for your dinner.

Now, for some reason, I like using Penne noodles in my salad. I use good cup to make fair quantity. You can try your salad with elbow macaroni, or maybe try the colorful garden twirls, if you prefer. Doesn't really matter. Bring the noodles to boil as you prepare other parts of your salad.

Mix a Mexican sauce with the following ingredients:

2 tbsp. Chili powder
1 1 / 2 tsp. Paprika
1 tsp. Onion powder
3 / 4 tsp. Garlic powder
1 pinch red pepper

For the salad ingredients I use:

1 cup Pens
1 pound hamburger, browned
2 whole green chillies New Mexico Chile, braised and peeled
2-3 slices of onion - chopped
1 / 4 cup water
1 cup corn
1 cup peas
1 16 oz can of beans blacks- very important
about a cup of cherry tomatoes - cut into quarters
1/2 cup shredded cheddar cheese
1/4 cup Ranch Dressing

Notice: I don't use salt when I cook, you might - so I would suggest no more than a 1/2 tsp. if you feel you really need it.

Brown the hamburger in a skillet. Add the chopped onions, peppers and a quarter cup of water once the hamburger is browned - you don't want softened onions and pepper by over cooking them since it's a cold salad, but you do want the onions and peppers to mix with the sauce. Add the sauce ingredients and mix well on a low heat.

While that's cooking, rinse in hot water the black beans, peas, and corn and let drain. I use the frozen peas and corn only because it's easier and I don't like the taste of the canned corn or peas. Fresh is ultimately better, but you know. Leave the mix in the strainer until your ready to drain the penne noodles.

When the noodles are done, pour them over the vegetables in the sieve. This thaw all remaining frozen vegetables (if using frozen). Add mixture to a large bowl with the tomatoes (I'm using a tank, so I can put on the lid and mix the ingredients by shaking).

Finally, I would add to the ranch dressing mix - about a quarter cup, if you have to measure it. Mix and shake if you got a container with a lid. Put all ingredients combined in the refrigerator for about two hours, or until completely cold. Makes about one cup 4-6servings. Enjoy.

Crockpot Beef Tips With Zip and For Dessert Try Banana Split Cake Suitable For Diabetics

For the busy family on the go, or just the cook with little time for making nutrious meals, Beef Tips with Zip are perfect for you. Bring out the crockpot or slowcooker and take full advantage of its benefits. This recipe is easy to toss into the crockpot in the morning and ready when you get home. The surprise "zip" ingredient adds a surprising flavor as well as tenderizes the meat. Everyone will want to know why your beef tips are different than the ones they've had in the past! Serve over brown rice or no-yolk egg noodles. Add a salad, then finish off the meal with our Banana-Split cake that is diabetic friendly.

BEEF TIPS WITH ZIP!

2 lbs beef stew meat
2 cups fresh mushrooms, sliced
1 can low-fat cream of mushroom soup, undiluted
1 envelope dry onion soup mix
1 cup sugar-free lemon-lime soda

Turn slow-cooker on low. Place meat and mushrooms in cooker. In a mixing bowl, combine remaining ingredients until well blended and pour over meat and mushrooms. Put cover on slow cooker and cook on low approximately 8 hours.

Serve over brown rice or no-yolk egg noodles.

Note: Without the rice or noodles, there are almost 3 times as many proteins as carbs. This allows you to have the rice or noodles. Serve with a salad that has kidney beans or garbonza beans added.

BANANA SPLIT CAKE

Crust: 2 cups graham cracker crumbs
1 stick unsalted butter, melted

Filling: 3 small pkgs sugar-free instant vanilla pudding mix
3 cans fat-free evaporated milk

Topping: 2 medium bananas, sliced
1 large can crushed pineapple in its own juice
1 carton sugar-free whipped topping
3 tbsp chopped walnuts or pecans
3 tbsp sugar-free chocolate syrup (I recommend Russel Stover brand)

Mix pudding and milk together until thickened. Chill in the refrigerator while making the crust. To make crust, mix graham crackers and butter together and press onto the bottom of a 9 x 13-inch pan. Remove filling from refrigerator and spread over top of crust. Add topping ingredients one at a time in the order listed. Refrigerate until serving time. If you really want to dress up your cake and you aren't concerned about the little extra bit of sugar, top each piece with a maraschino cherry before serving.

Enjoy!