The April 2003 Issue of Chewin' the News from 30 Day Gourmet Freezer Cooking . . .

Chewin'

the News

April 2003

Frozen Waldorf Salad

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Serves:
6

12

18

24

30

36

Ingredients:

Apples
2

4

6

8

10

12

Lemon Juice
1/4 C.

1/2 C.

3/4 C.

1 C.

1 1/4 C.

1 1/2 C.

Crushed pineapple, drained with juice reserved
1/2 C.

1 C.

1 1/2 C.

2 C.

2 1/2 C.

3 C.

Eggs
2

4

6

8

10

12

Sugar 1/2 C. 1 C. 1 1/2 C. 2 C. 2 1/2 C. 3 C.

Salt 1/8 t. 1/4 t. 1/4 t. + 1/8 t. 1/2 t. 1/2 t. + 1/8 t. 3/4 t.

Celery, diced
(1 med. rib = 1 1/2 C.)
1/2 C. 1 C. 1 1/2 C. 2 C. 2 1/2 C. 3 C.

Walnuts, coarsely chopped 1/2 C. 1 C. 1 1/2 C. 2 C. 2 1/2 C. 3 C.

Seedless grapes, halved (optional) 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.

Whipped topping 2 C.
(8 oz.)
4 C.
(16 oz.)
6 C.
(24 oz.)
8 C.
(32 oz.)
10 C.
(40 oz.)
12 C.
(48 oz.)

Assembly Directions:

Core and dice unpeeled apples. In a small bowl, pour the lemon juice over the apple pieces and toss to coat well with a fork or spoon. Place a strainer over the bowl and drain the crushed pineapple in it so that the juice pours over the apples. Use the spoon or fork to press the juice out of the pineapple until it is fairly dry. Place the drained pineapple aside in a small container. Set the strainer over a microwaveable bowl. Pour the apples and juice through the strainer. Place the drained apples into the container with the pineapple, and set it aside. To the bowl of juices, add the eggs, sugar and salt. Mix well with the fork or spoon. Place the bowl of egg mixture into the microwave and cook on 100 % power for one minute, then stir well. Repeat cooking for one minute and stirring until the mixture has formed a thin custard that will coat the spoon or fork and resemble melted ice cream. The procedure may need to be repeated four or five times depending on the microwave. Cover the bowl with plastic wrap or a pie plate and cool to room temperature. When cooled, add celery, nuts, and fruits, stirring well. With a rubber spatula or wooden spoon, fold in whipped topping.

Freezing Directions:

Option 1: Divide the mixture evenly between custard cups, oiled individual molds, or one oiled larger (6-8 cup) mold. Cover the mold with plastic wrap or foil and freeze. To oil the molds, spray lightly with spray pan coating, or oil your hands with shortening or vegetable oil and rub all over the inside of the mold.

Option 2: Spread the salad mixture evenly into a shallow freezer container or serving dish. Cover with plastic wrap. Place wrapped dish inside a one or two-gallon freezer bag, seal and freeze.

To Serve:

Set frozen salads out about 10 minutes before serving time. If molded salads do not come out easily, dip mold in hot water for about ten seconds and then unmold onto a cold plate. Salads frozen in a shallow freezer container or serving dish may be cut into squares and served from the container with a spatula. The salads look very pretty on a dark green lettuce leaf on a chilled plate.

Comments:

Vary the colors of the ingredients to fit the occasion. For Christmas, use darker green and red apples, seedless red or green grapes. For Thanksgiving, choose the softer colored fruits. For Easter, choose pale yellow and green apples. For Independence Day, choose dark red apples, and seedless blue grapes.

Lower Fat Alternatives:

Replace the whipped topping with lower fat or fat free whipped topping.

Storage Time:

Keep frozen (do not refrigerate), Freezer: 2-3 months

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