Fourth of July week, what to do, what to do, what to do? Well, the way it’s
looking I’m not a very good source! Our family can’t decide what we’re going to
have for the Fourth of July meal. I’ve chosen to run Ella’s Salad, for my column
because it’s a great quick fix salad that most everyone will enjoy. Research is
showing that cream salads are supposed to be making a comeback. Time will tell,
in the meantime let’s chatter a bit about this very simple cream salad.
First like I like to tell my students, let’s take a look at the base of the dish. The
salad dressing is cream cheese, mayonnaise and pineapple juice. Later there will
also be whipped cream/cool whip. The wonderful thing about this salad is the
fact that it looks the same on day #3 as it does on day #1!! For those who deal
with leftovers this is a very nice feature. Because of the cream cheese this salad
will retain a tight bind and there will be no form of weeping out whatsoever.
On the main ingredients we’re looking at pineapple tidbits, grapes and
marshmallows. Not too much to worry about, but what if you don’t like using
marshmallows in your recipes. (I find this a great deal in my line of work.) Not
an issue bring in another well drained fruit like mandarin oranges. I would also
consider adding pecans or English walnuts.
Tokay grapes are the great big red grapes that can be like one inch in length. You
don’t see these very often so you will likely have to use a regular red grape. The
Tokay is a large purple grape that can be grown in California. Personally I like to
use one cup of white and one cup of red.
This dressing would also be good to work into a fresh apple salad. So many times
when you have leftovers they look like they’ve been through the ringer when
they’re presented the second time around. As I mentioned earlier, not this salad,
it holds up very nicely.
Our son, Phillip, wants us to entertain on the Fourth of July, but I’m doing a bit
of a protest because I have to work. If the fresh seafood market hadn’t closed
we’d be doing a ‘boil’ with corn, potatoes, kielbasa, onion and shrimp. I do know
I’m making strawberry shortcakes for dessert. To bad I can’t figure out the rest
of the meal. Ervin, my husband, wants to grill hamburgers. Me, I’m looking for
something unique, stress-free and where I’ll have a few leftovers. A brisket or
tri-tip may be just the ticket this year. If I fix a foil pouch of potatoes in the oven
Phillip will be content. Grocery day for me is Monday, so I guess I’d best get in
We had a butter sale here in the Ozarks and butter sold for $1.28 a pound. Like
many of you I read sale ads and then off I go to comparison shop. I’m always
reminding folks to stock up. One day a guest told me her husband had been
injured on the job and he had to file for workmen’s compensation. He was out of
work for several months and the family income was much less than the normal
take home pay. She told me if it hadn’t been for their basement pantry they
would have needed to reach out for an assistance program.
Ella’s Salad can be found in my cookbook and it was given to me by Lori Rush from
Platte City, Missouri.
Celebrate our freedoms, God Bless America! Simply yours, The Covered Dish
6 ounces cream cheese, softened
2 tablespoons mayonnaise
3 tablespoons reserved pineapple juice
20 ounce can pineapple tidbits, drained, reserving the juice
3 cups miniature marshmallows
2 cups of cool whip
2 cups Tokay red grapes, or regular red grapes, cut in half
Soften cream cheese and whisk in the mayonnaise. Beat in the pineapple syrup.
Add marshmallows and drained pineapple tidbits. Lastly fold in the cool whip
and the grapes. I’ve put this salad together by bringing the cool whip in with the
other dressing ingredients and it’s worked just fine.