Cottontail Bunny Salad Food

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BUNNY SALAD



Bunny Salad image

A fun treat for children of all ages! :-) From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.

Provided by Molly53

Categories     Pears

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 (3 ounce) package lime gelatin
2 cups water
6 pear halves
4 tablespoons cottage cheese
mayonnaise (use a good quality, such as Hellmann's)
1 tablespoon blanched almond, chopped
lettuce
24 almonds, blanched
paprika
parsley, for garnish
1 leaf lettuce

Steps:

  • Dissolve gelatin in warm water.
  • Pour into an 8" x 8" pan and chill until firm: shred with tines of a fork or force through a ricer to resemble grass.
  • For each salad, fill a pear half with cottage cheese mixed with mayonnaise and chopped almonds.
  • Place a piece of leaf lettuce on a chilled plate and top with gelatin "grass"; place pear half rounded side up on the gelatin.
  • Make bunny's ears, mouth and tail from almonds.
  • Make eyes by dipping the tip of a knife into paprika then gently into pear where you'd like the eyes to be.
  • If you wish to garnish, form a "carrot" from yellow cheese or cheese salad with a sprig of parsley for "carrot greens".
  • Serve with mayonnaise.

Nutrition Facts : Calories 143.3, Fat 4.2, SaturatedFat 0.5, Cholesterol 1.3, Sodium 125.2, Carbohydrate 24.3, Fiber 2, Sugar 19.9, Protein 4

COTTONTAIL BUNNY SALAD



Cottontail Bunny Salad image

This is so fun to make together with your kids, and always gets oohs and aahs from children and grownups alike. I remember my mother making a version of this when I was young, so it brings back fond memories to serve it now. For an Easter potluck, I used these as an adjunct to Tom Lambie's Cherry Fluff Salad, Recipezaar #10088, by placing the bunnies on lettuce leaves around the edge of a large tray, with a large bowl of the fluff in the center. Quite a nice response from the group as a result.

Provided by Barbara Steele

Categories     Dessert

Time 10m

Yield 1 serving(s)

Number Of Ingredients 6

1 chilled pear, half
1 red-hot candies
1 raisins, cut in half
2 slivered almonds, pieces
1 scoop cottage cheese or 1 scoop marshmallows
curly leaf lettuce

Steps:

  • Place pear half, cut side down, on individual lettuce leaf.
  • Making small slits to help hold in place, add red hot for nose, raisin halves for eyes, almonds for ears, and cottage cheese for tail.
  • If serving very soon, the marshmallow is a fun substitute for a tail; exposed to air too long, it will become much less appealing!

SOUTHERN ITALIAN RABBIT STEW RECIPE



Southern Italian Rabbit Stew Recipe image

This is a delicious recipe for rabbit stew that was handed down to me from my Italian grandmother. They use to hunt rabbit in the old country and loved to make this stew. I hope you will try it. The following is a short video showing how to make the recipe. Read more: http://www.food.com/bb/viewtopic.zsp?t=402142&oc=linkback

Provided by foodnelson

Categories     Meat

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 cottontail rabbits or 8 chicken thighs
1 tablespoon vegetable oil
2 tablespoons olive oil
5 chopped garlic cloves
1 chopped onion
4 tablespoons capers or 4 tablespoons green peppercorns, which ever you prefer
1/4 cup chopped parsley
1 pinch saffron
2 cups hot water
1/4 cup red wine vinegar
salt and pepper

Steps:

  • 1. Soak the rabbit in salted water for 24 hours in the refrigerator. This is not necessary for chicken.
  • 2. Get the vegetable oil hot over medium-high heat in a large skillet or Dutch oven.
  • 3. Pat the rabbit or chicken pieces dry and brown well in the pot.
  • 4. Meanwhile, chop half the capers or green peppercorns.
  • 5. Get your tap water as hot as it will go and fill a 2 cup measure. Crush the saffron in your palm and sprinkle it into the hot water.
  • 6. Once the meat is all browned, remove it to a plate. Add the onion and garlic and sauté until browned.
  • 7. Add everything into the pot. Place the rabbit or chicken pieces into the liquid. If the liquid does not come at least halfway up the sides of the hare pieces.
  • 8. Cover tightly and place wild rabbit in 300 degree oven for 2.5 hours. Domestic rabbit and chicken should only cook for 1.5 hours. Check the Rabbit after 2 1/2 hours; it should be finished.
  • 9. Serve with wild rice, a green salad and a good Cabernet Sauvignon.
  • Read more: http://www.food.com/bb/viewtopic.zsp?t=402142&oc=linkback.

Nutrition Facts : Calories 605.1, Fat 30.4, SaturatedFat 7.4, Cholesterol 205, Sodium 381.2, Carbohydrate 4.5, Fiber 0.9, Sugar 1.3, Protein 73.5

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