Yankee Salad Recipe 455 Food

YANKEE SALAD

Steps:

• 1) Drain the fruit, saving the juices. Combine fruit juices with sugar, salt, flour, and eggs. Cook until the mixture boils, stirring often as to not scramble the eggs; remove from heat.
• 2) As the juice mixture cooks, cook pasta according to package directions making certain to cook "al dente"; drain and rinse with cold water.
• 3) Pour the warm cooked fruit sauce over the pasta, add fruit, and stir. Let come to room temperature, then refrigerate overnight. The next day, combine the Cool Whip with the fruit/pasta mixture.

YANKEE POTATO SALAD

Steps:

• Boil the potatoes whole for about 20-30 minutes or until easily pierced with a fork. Drain and cool completely.
• Large dice the potatoes( or slice in rounds). Plece in a bowl with enough room for stirring.
• Add the remaining ingrdients, using salt and pepper to taste.
• Stir and chill until ready to serve.
• Feel free to add more sour cream if salad seems dry.

YANKEE SALAD

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a sauce pan, combine the sugar, eggs, flour, salt, pineapple juice and cook over medium heat until mixture thickens.
• Remove from heat and cool.
• Toss together the pasta and cooked pineapple juice mixture.
• Refrigerate overnight.
• Break up chilled pasta with a spoon and mix in pineapple, mandarin oranges and cherries.
• Fold in thawed whipped topping, chill and serve.

YANKEE CHOWDER

Steps:

• Melt butter in a 4 quart dutch oven; saute vegetables until tender.
• Stir in flour and seasonings until smooth; remove from heat.
• Stir in tomato puree then gradually stir in milk and broth.
• Bring to a boil stirring constantly. Boil for 1 minute.
• Reduce heat to low; stir in cheese until melted. DO NOT BOIL.
• Stir in shrimp and heat to serving temperature.
• Just before serving, stir in wine.

YANKEE SALAD RECIPE - (4.5/5)

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a sauce pan, combine the sugar, eggs, flour, salt, pineapple juice and cook over medium heat until mixture thickens. Remove from heat and cool. Toss together the pasta and cooked pineapple juice mixture. Refrigerate overnight. Break up chilled pasta with a spoon and mix in pineapple, mandarin oranges and cherries. Fold in thawed whipped topping, chill and serve.