Ninth Street House Congealed Spinach Salad With Crabmeat Dressing Food

CONGEALED SPINACH SALAD

Steps:

• In a large bowl, dissolve the gelatin in 3/4 cup boiling water.
• Add 1 cup cold water.
• Stir in the vinegar, mayonnaise and salt.
• Refrigerate until the edges begin to become firm.
• Beat until fluffy.
• Squeeze liquid from spinach.
• Add celery, onion, spinach and cottage cheese to gelatin mixture.
• Lightly grease a 1 quart mold. A ring shape is nice for serving wedges however slices from a bread pan or squares from a 8x8 baking dish are nice too.
• Spoon spinach mixture into the mold.
• Cover with plastic wrap and chill over night.
• Serve cold on a lettuce lined plate.

POMEGRANATE & SPINACH SALAD

Steps:

• Cook almonds and sugar over low heat stirring constantly until sugar is melted and almonds are coated.
• Cool and break apart.
• Store at room temperature.
• Get the arils from one medium pommegranete.
• Wash the spinach and letuce and put into a big glas bowl.
• Add red onion, pear, mandarines, feta cheese, and arils.
• Right before serving coat with the dressing, gently stir the coating in the bowl.
• Sprinkle with the baked almonds and serve.

NINTH STREET HOUSE OF GRACE CHICKEN SALAD

Steps:

• Melt butter in saucepan. Cool to room temperature.
• In a bowl, gently stir the butter into mayonnaise, parsley, curry powder, garlic, marjoram, salt and pepper.
• In a large bowl, combine chicken, grapes and almonds.
• Arrange this mixture on lettuce leaves. Spoon dressing on top and sprinkle with paprika.

NINTH STREET HOUSE CONGEALED SPINACH SALAD WITH CRABMEAT DRESSING

Steps:

• Dissolve gelatin in 3 cups boiling water; add 1/2 cup cold water and vinegar, then all other ingredients, and pour into 9x13-inch pan that has been coated with mayonnaise. Refrigerate until congealed. Cut into squares, garnish with tomato wedges, and serve with Crabmeat Dressing. Crabmeat Dressing: Mix all ingredients except crabmeat. Fold in crabmeat, and spoon over squares of Congealed Spinach Salad.