Furrs Cafeteria Recipes Salads Food

FURR'S CAFETERIA BROCCOLI-CAULIFLOWER SALAD

Steps:

• Wash caulflower and remove core.
• Wash broccoli and cut off stalks.
• Pat dry with apper towels.
• Break off cauliflower and broccoli florets into mixing bowl.
• Add olives, cheese, bell pepper and tomatoes.
• Mix in 1/4 cup salad dressing, taste, and add remaining salad dressing to taste.
• Add salt and pepper to taste.

FURR'S LIME JELLO SALAD

Steps:

• Place the lime gelatin in a large mixing bowl.
• Add 2 cups of boiling water and stir until the gelatin is dissolved.
• Add 1 cup cold water into mixture and stir to combine.
• Add drained crushed pineapple, cottage cheese, and Cool Whip whipped topping.
• Stir mixture until the mixture is smooth and blended. There should be no large lumps of the whipped topping.
• Pour the mixture into a 9 x 13-inch pan.
• Sprinkle chopped pecans on top.
• Refrigerate until set.

FURR'S CAFETERIA PINEAPPLE MILLIONAIRE PIE

Steps:

• Cream 2 cups powdered sugar and butter with electric mixer until fluffy.
• Add eggs, salt and vanilla.
• Beat until light and fluffy.
• Spread mixture evenly into baked pie crusts.
• Chill.
• Whip cream until stiff.
• Blend in powdered sugar; fold in pineapple and pecans.
• Spread mixture on top of filling and chill thoroughly.

FURR'S CAFETERIA MEXICAN CORN BREAD

Steps:

• Preheat oven to 400 degrees.
• In mixing bowl, beat eggs lightly with wire.
• whisk. Add corn, sour cream, peppers, cheese, cornmeal and soda. Mix all.
• ingredients.
• Add three tablespoons butter. In a nine-by-nine-inch pan or.
• 10-inch cast iron skillet, melt three tablespoons butter.
• While pan is still hot, add batter and bake for.
• 20 to 25 minutes.