Coke Salad Food

COKE SALAD

Steps:

• Drain juice from pineapple and cherries, heat and add jello.
• Add coke and let set for 45 minutes or until slightly thickened.
• Add pineapple, cherries, cream cheese and nuts.
• Refrigerate until set.

THE REAL COCA-COLA SALAD

Steps:

• Use Juices from fruit instead of water to make jello-- once it's hot, add Coke.
• Put in Mixing bowl and add cream cheese, fruit, and nuts.
• Pour into mold and allow it to set.

CHERRY COKE SALAD

Steps:

• Drain pineapple, reserving juice; set pineapple aside.
• In a saucepan or microwave, bring pineapple juice and water to a bowl. Add gelatin; stir until dissolved.
• Stir in pie filling and cola. Pour into serving bowl.
• Refrigerate until slightly thickened.
• Fold in reserved pineapple.
• Refrigerate until firm.

COKE SALAD

Steps:

• Drain juice from cherries and pineapple and bring juice to boil.
• Pour juice over Jello.
• Let cool a few minutes and then add Coke.
• Add cherries, pineapple, cream cheese and pecans.
• Pour mixture into mold and let congeal (8-24 hours).

COKE SALAD

Steps:

• Drain the juice from the pineapple and cherries into a small saucepan. Bring the juices to a boil and stir in the packages of cherry gelatin until dissolved. Pour the cherry gelatin mixture into a 8 by 8-inch glass pan. Chill until nearly set.
• Meanwhile crumble the creme cheese into a separate bowl and mix in the chopped pecans, halved cherries and pineapple. Once the cherry gelatin is nearly set, mix in the nuts, cheese,and fruit. Slowly stir in the can of coke.
• Refrigerate until firmly set. Cut into squares or dish out into dessert cups. Great at Christmas time.

CLASSIC COBB SALAD

Steps:

• Cook the bacon in a medium skillet over medium heat, stirring, until crisp, 15 to 20 minutes; transfer to paper towels to drain.
• Meanwhile, place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water. Chop the hard-cooked eggs and season with salt.
• Combine the chicken, lemon zest and juice, bay leaves, thyme, peppercorns and a large pinch of salt in a medium saucepan; add enough cold water to cover the chicken by 1/2 inch. Bring to a bare simmer over medium heat (do not boil) and cook until a thermometer inserted into the thickest part of the chicken registers 160 degrees F, about 7 minutes. Transfer the chicken to a cutting board and let rest 5 minutes.
• Meanwhile, make the dressing: Whisk the vinegar, shallot, mustard and 1/2 teaspoon salt in a serving bowl. Whisk in the olive oil in a slow, steady stream until emulsified; season with pepper. Dice the chicken and toss with 1 tablespoon of the dressing in a separate bowl.
• Halve, pit and dice the avocados. Season the tomatoes with salt. Add the Bibb and romaine lettuce to the serving bowl on top of the dressing. Arrange the bacon, hard-cooked eggs, chicken, avocados, tomatoes and blue cheese in rows on top of the lettuce. When ready to serve, toss the salad and season with salt and pepper.

COLA BEANS

Steps:

• In a slow cooker, alternately layer the baked beans, bacon, and brown sugar. Pour in some of the cola with each layer, until all has been used.
• Cover, and cook 8 to 10 hours on Low or 4 to 6 hours on High. (See Cook's Note for oven directions.)
• Preheat oven to 350 degrees F (175 degrees C).

NANNY'S COCA COLA SALAD

Steps:

• Drain pineapple and cherries; reserve juice.
• Heat 1-1/2 cups of reserved juice; most of the 1-1/2 cups should be pineapple juice and just a little cherry juice.
• Dissolve Jell-O in heated juice; add softened cream cheese; whip.
• Add pineapple, cherries, and pecans.
• Stir in Cola.
• Chill until firm.
• The ounce sizes are guesses; it is the big can of cherry and pineapple; the Jell-O is the small box. When I make it I will look at sizes and edit.

CHERRY COLA SALAD

Steps:

• Dissolve gelatin in water. Add cola and pie filling; mix well. Pour into an 8-in. square baking dish. Refrigerate until firm. Garnish with whipped topping if desired.

COLA BURGERS

Steps:

• In a large bowl, combine egg, 1/4 cup cola, cracker crumbs, 2 tablespoons salad dressing, Parmesan cheese and salt. Crumble beef over mixture and mix well. Shape into six 3/4-in.-thick patties (mixture will be moist). , In a small bowl, combine remaining cola and salad dressing; set aside., Grill burgers, covered, over medium heat for 3 minutes on each side. Brush with cola mixture. Continue grilling to desired doneness, 6-8 minutes, brushing and turning occasionally. For medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°. Serve on buns. Serve burgers with optional toppings as desired.

CHERRY COKE SALAD

Steps:

• Drain pineapple, reserving juice; set fruit aside. In a saucepan or microwave, bring pineapple juice and water to a boil. Add gelatin; stir until dissolved. Stir in pie filling and cola. , Pour into a serving bowl. Refrigerate until slightly thickened. Fold in reserved pineapple. Refrigerate until firm.