Applesauce Salad & Celery Salad with Apples

 

I had a little trouble finding the Red Hots but, finally did at Family Dollar. They we $1 for 5.5 oz.  They were one of my favorite candies as a child. 

I chose to buy the applesauce in individual servings so that I wouldn't have any leftovers growing moldy after being opened.  The recipe is from Allrecipes.

Applesauce Salad

Try this easily prepared gelatin salad with poultry dishes. It's red colored and red hot!

Prep:  5 mins*  Cook: 10 mins  *Additional: 4 hrs*  Total: 4 hrs 15 mins* Servings: 8

Ingredients

Ingredient Checklist

• 2 cups water
• ½ cup cinnamon red hot candies
• 1 (6 ounce) package cherry flavored Jell-O® mix
• 2 cups applesauce ( each cup was 4 oz.)

Directions

Instructions Checklist

• Step 1

Bring the water to a boil. Dissolve the cinnamon red hot candies in the boiling water. Mix in and dissolve the cherry flavored gelatin. Transfer to a medium bowl. Mix in the applesauce. Chill in the refrigerator 4 hours, or until firmly gelled.

Though I followed the recipe, I feel that the 2 cups of applesauce made the mixture too watery causing it not to set. 

BTW- Red Hots are still as spicy and hot as they always were. I appreciate the familiarity.

Celery Salad with Apples 

Celery can be a waste of money. Use a little bit for a recipe and get left with stalks going bad in the fridge. Plus, it has no personality. Have you ever heard anyone say, "Oh boy, it's got celery in it?"  I searched for celery recipes and found several. This recipe is from, "A Couple Cooks." 

Ingredients

8 celery ribs plus 1/2 cup celery leaves ·      1 red apple ·      1 tablespoon white wine vinegar ·      1/2 tablespoon Dijon mustard ·      1 teaspoon maple syrup or sugar ·      1/2 teaspoon kosher salt ·      3 tablespoons olive oil ·      1/4 cup shaved Parmesan cheese INSTRUCTIONS 1.  Thinly slice the celery ribs. Measure out the celery leaves. Thinly slice the red apple. 2.  In a medium bowl, whisk together the white wine vinegar, Dijon mustard, maple syrup or sugar, and kosher salt. Gradually whisk in the olive oil one tablespoon at a time. 3.  In another bowl, toss together the celery and celery leaves with the apple, dressing, and Parmesan cheese shavings. Serve immediately or refrigerate until serving. This tastes best the day of making, but you can refrigerate leftovers for a few days (refresh them with a little vinegar or salt if necessary).   I didn't like it. I ate the apples and cheese out of it and threw the rest away. That's it. *** ReplyForward

Squash and Celery Slaw

 Fresh vegetables  are good for you but it's not good to leave them  too long.

This all began when I was baffled as to what to do with leftover celery and squash. Once again, stalking the NET, I came across celery slaw. Since I didn't follow their recipe exactly, I won't put a link to it. I'm  not sure what defines a dish as slaw or salad but I'm  guessing the slaw is shredded.

Sure I could look it up but I'd rather fly by the seat of my pants.
I washed and  scooped out the seeds of  four squash.

Seeded raw squash



Pulp/seeds from squash that I'll use in something else.
 HEY! I had to pay for it. Nothing's going to waste.



Here I've julienned the squash into fine slices.

The Loosely Pulled Together Recipe

Combined  about two cups of  julienned squash with one cup of chopped celery.

Mixed in  two tablespoons of  dried cranberries and two tablespoons of sour cream, salt and pepper to taste. 

NOTE: Since I failed to take a photo of celery and squash slaw, this photo is of  one I did without the celery.

All in all it was refreshing, different and tasty.

But Wait---There's More...

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Celery for Fun

I'd read  somewhere that celery could be regrown from  it's base by putting it in water and then soil, allowing it to resprout from the center into a new stalk.