Salads

Main-dish Salads

CHICKEN SALAD
March 1988 Stake Relief Society Conference

2 cups shell macaroni, uncooked
1 cup mayonnaise
1 cup coleslaw dressing
2 cups diced water chestnuts
1 quart chicken, cooked, cooled and diced (or you can use turkey)
1/2 cup grated onion
1/2 cup green pepper, chopped
2 8-oz. cans pineapple chunks
2 cups green grapes
2 cups diced apples
2 cups diced celery
salt and pepper to taste

Cook and drain macaroni shells and mix with mayonnaise and coleslaw dressing. Set aside. Combine remaining ingredients. Fold into macaroni mixture. Chill well. Serve on lettuce leaves. Serves 10-12.

ORIENTAL CABBAGE SALAD
Robin Carr, May 1997 Homemaking Class

1/2 cup vegetable oil
1/4 cup white vinegar
2 Tbsp. soy sauce
1/4 cup sugar
1 large head green cabbage
2 Tbsp. butter
2 pkgs. uncooked top ramen noodles
1/4 cup slivered cashews or almonds
2 to 4 boneless chicken breasts, cooked

Shake oil, vinegar, soy sauce and sugar together in a jar. Chop cabbage and place in a large salad bowl. Break uncooked ramen noodles. Do not use seasoning packets. Melt butter in frying pan and saute ramen noodles until golden. Cut
chicken breasts into small pieces. Combine all ingredients with cabbage and pour oil and vinegar mixture over top. Mix well. Cover and refrigerate overnight or all day.

CHICKEN, SPINACH AND PASTA SALAD
Robin Carr, May 1997 Homemaking Class

2 to 3 boneless skinless chicken breasts
16 oz. pasta-bowtie, rotini, shell, etc.
1 large bunch spinach
1 large tomato
1 small cucumber
Prepared Ranch salad dressing
Prepared mustard
Salt and pepper

Cook pasta according to package directions and poach chicken. Wash and prepare spinach. Place in large salad bowl. Dice tomato and cucumber and add to spinach. Drain pasta in colander and rinse with cold water. Dice cooked chicken and rinse with pasta until both are cool. Add pasta and chicken to salad bowl. Pour about one cup ranch dressing and 2 Tbsp. mustard into bowl and mix well. Add more dressing and mustard as desired. Add salt and pepper to taste. Refrigerate.

TURKEY SALAD
Gay Baker, November 1988 Homemaking 

Turkey
Carrots
Celery
Crushed pineapple, drained
Chow mein noodles
Mayonnaise
Hardboiled eggs, chopped
Cooked seashell noodles

Grind turkey in food processor. Shred carrots and celery in food processor. Combine remaining ingredients. Use your judgement and taste to decide how much of each ingredient to use. 

TURKEY WALDORF SALAD
Lisa Carr, November 1989 Homemaking Class

2/3 cup mayonnaise
2 Tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
2 cups diced cooked turkey or chicken
2 apples, cored, chopped
2/3 cup sliced celery
1/2 cup chopped walnuts

In large bowl stir first four ingredients until smooth. Add remaining ingredients; toss to coat well. Cover, chill. Makes 5 cups.

TURKEY SALAD SUPREME

2 Tbsp. lemon juice
1/2 cup diced apple
1 cup diced celery
1/2 cup mayonnaise
2 cups cooked turkey, cut in bite-size pieces
1/2 cup chopped, toasted almonds
salt and pepper as desired

Sprinkle lemon juice over turkey and apple. Toss lightly. Add celery and almonds. Blend mayonnaise with seasonings. Fold in turkey mixture. Serve on lettuce leaves, in a croissant, or in a cranberry Jello ring.

FROZEN TURKEY SALAD

1 1/2 cups diced, cooked turkey
1/2 cup chopped pecans
1 cup heavy cream, whipped
3/4 cup drained crushed pineapple
1 cup mayonnaise

Toss turkey, pineapple and nuts together. Fold cream into mayonnaise, add to chicken mixture and freeze from 2-3 hours or until firm. Serve on lettuce leaves. Serves 6.

TACO SALAD

Janet McManus

1 large bag Doritos, crushed (just cut off one edge of package to let air escape, then crush right in the bag)
1 lb. ground chuck (15% fat), cooked and crumbled
1 can kidney beans, drained well
2 medium tomatoes, cut as for a salad
1 head lettuce, well-drained, pulled or cut into bite-size pieces
1 chopped onion (optional)
1 cup shredded cheese--more if your family wants a cheesy flavor
1 large bottle french dressing

Combine all ingredients in a very large bowl, except dressing. Using salad spoon and fork, mix well. Now pour dressing over, folding it in until you get the consistency your family desires.

ANTIPASTO SALAD
Ann Pase, Spring 1987 Homemaking Class

4 oz. hard salami, diced
1 small red onion, thinly sliced, separated into rings
1 cup whole pitted ripe olives
8 oz. fresh mushrooms, sliced
1 14-oz. can artichoke hearts, drained, quartered
1 cup Italian dressing
6 cups water
1 tsp. salt
1 Tbsp. vegetable oil
2 cups (8 oz.) large shell macaroni, uncooked
1 cup celery, diagonally sliced
1 cup cherry tomatoes, cut in half
1/2 cup green peppers, diced
6 oz. Swiss cheese, cut in thin strips
1 tsp. salt
1/4 tsp. black pepper
12 sliced hard salami, for garnish

In medium bowl, place diced salami, onion, olives, mushrooms and artichoke hearts. Add dressing, toss to coat. Cover and marinate in refrigerator for 3 hours. One hour before serving, cook macaroni in water, 1 tsp. salt, and oil. Drain and rinse with cold water. Place in a large salad bowl. Add marinated mixture and rest of ingredients, except sliced salami. Toss lightly. Refrigerate 30 minutes. Garnish rim of bowl with salami, sliced and folded in quarters for a ruffled effect.

SHRIMP AND PEA SALAD
Robin Carr, May 1997 Homemaking Class

1 small bag petite peas
1 lb. (16 oz.) crumbled bacon
1/2 lb. fresh salad shrimp
1 stalk celery
1 small can water chestnuts, diced
Green onion
Mayonnaise
Sour cream

Mix peas, bacon, shrimp, celery, water chestnuts, and green onion together. For Dressing, combine equal amounts of mayonnaise and sour cream.

SUDDENLY SALMON SALAD
Robin Carr, May 1997 Homemaking Meeting

1 box Betty Crocker Ranch and Bacon Suddenly Salad
Mayonnaise as called for on box above
6-8 oz. canned pink salmon

Prepare salad according to package directions and then add drained salmon. Mix well.
Variations:
**Try smoked salmon.
**Try adding a dark green lettuce.
**Try using packaged pasta and prepared ranch salad dressing.
**Try serving with wheat thins or generic wheat crackers.

SALMON KIDNEY BEAN SALAD
Mary Horscroft
March 1989 Homemaking Class

1 15-oz. can kidney beans
1 15-oz. can salmon, well drained
1/4 tsp. dill seed
1/4 tsp. salt
1 Tbsp. chopped onion (or 1 1/2 tsp. dried)
2 Tbsp. fresh chopped parsley (or 1 tsp. dried)
1 Tbsp. lemon juice

Break salmon into bite-size chunks. Add beans and remaining ingredients and toss lightly. Chill before serving. Serve on a bed of salad greens.

WHEAT SEAFOOD SALAD
Ann Chandler & Martha Bradford
"Homes Wheat Home," Stake Enrichment Conference

1/2 cup bulgar wheat
2 cups cold water
1/2 tsp. salt
1/2 cup french dressing
2 Tbsp. diced green pepper
3/4 cup diced celery
1 cup shrimp
2-3 Tbsp. mayonnaise
1 tomato, cut in wedges
1/4 cup chopped green onion
Salad greens

Cook wheat in salted water. Drain, then marinate in french dressing
and refrigerate for 1/2 hour. Add remaining ingredients. Serve
on salad greens.

TABOULEH
Mrs. Vic Atiyeh
October 1988 Homemaking Class

3/4 c. cracked bulgur wheat
3 fresh lemons, juice only
1/2 c. olive oil
salt and pepper
1 bunch green onions, chopped, inc. tops
2 large bunches parsley, chopped
1/2 c. fresh mint leaves, chopped
4 tomatoes, chopped

Soak wheat for at least 30 minutes, while chopping other ingredients. Drain off excess water and squeeze dry. Blend lemon juice and oil together and stir into wheat along with salt and pepper to taste.
Add chopped vegetables to wheat mixture and chill several hours or overnight. Check for seasonings.
This makes a very attractive presentation served in a glass bowl.

Vegetable Salads

BEST (AUTHENTIC) CAESAR SALAD
Pat Hewitt

2 heads romaine lettuce
1 /2 cup olive oil
2-4 anchovy fillets
1 garlic clove, pressed
2 tsp. dry mustard
Dash Worcestershire sauce
Dash Tabasco sauce
1 egg, coddled
1/2 cup parmesan cheese, freshly grated
1/8 cup tarragon vinegar
1 cup croutons
Pepper to taste

Prepare lettuce leaves by discarding the outer toughest leaves, washing, trimming off the veins, and drying the remaining leaves. Tear into bite-size pieces. Chill until crisp. In the meantime prepare dressing as follows: Pour a small amount of the oil into the serving bowl (preferably a wood salad bowl). Add the anchovy fillets, garlic clove, dry mustard,
Worcestershire, Tabasco, coddled egg, and 1/2 of the grated cheese. With a fork mash the anchovy fillets into a paste and stir into the other ingredients. In a separate bowl mix the rest of the olive oil and the vinegar, stirring well with a whisk. Combine with above ingredients. Add to romaine lettuce leaves when ready to serve and toss well, completely coating all lettuce pieces. Sprinkle with remaining cheese, croutons and fresh ground pepper. Serve immediately.

OVERNIGHT LAYERED GREEN SALAD
Robin Carr, May 1997 Homemaking Meeting

1 medium-size head iceberg lettuce, chopped
1/2 cup thinly sliced green onion
1 cup thinly sliced celery
1 8-oz. can water chestnuts, drained and sliced
1 10-oz. pkg. peas
2 cups mayonnaise
2 tsp. sugar
1/2 cup grated Parmesan cheese
1 tsp. seasoned salt
1/4 tsp. garlic powder
1/2 to 3/4 lb. bacon, crisply cooked
3 hard-cooked eggs, chopped
2 medium-size tomatoes, cut into wedges

In a 3-to 4-quart shallow glass serving bowl, make a layer of shredded lettuce. Top with a layer each of onion, celery, water chestnuts, and frozen peas. Spread evenly with mayonnaise. Sprinkle with sugar, cheese, salt and garlic powder. Cover and refrigerate several hours or overnight. Crumble bacon on top of salad. Sprinkle with chopped eggs. Arrange tomato wedges around salad. To serve, use a spoon and fork to lift out each serving, which should include some of each layer. Makes 8 to 10 servings.

LAYERED LETTUCE SALAD
Spring 1987 Homemaking Class

1 head iceberg lettuce, shredded
1 cup celery, chopped
1/2 cup green onion, chopped
1 8-oz. can water chestnuts, sliced
1 10-oz. package frozen peas, thawed
1 1/2 cups mayonnaise
1 Tbsp. sugar
1/2 cup grated Parmesan cheese
1 Tbsp. seasoned salt
3/4 tsp. garlic powder
3 hard boiled eggs, sliced
2 tomatoes, cut in wedges
6 or 7 slices bacon, cooked and crumbled

Put lettuce in bowl. Layer celery, onion, water chestnuts, and peas on top. Spread mayonnaise over all. Combine sugar, cheese, seasoned salt and garlic powder and sprinkle over maynnaise. Chill. Before serving, add the eggs and tomatoes. Sprinkle with crumbled bacon.

CABBAGE SALAD 1
July 1994 Homemaking Meeting

1 10-oz. bag grated red cabbage
1 10-oz. bag grated carrots
3 Tbsp. rice or cider vinegar
11 Tbsp. sugar
1-1/2 tsp. honey mustard
1/2 tsp. salt
1/4 tsp. pepper

Place grated cabbage and carrots in a large container with a tight-fitting lid. In a small bowl, mix together the vinegar, sugar, mustard, salt and pepper Pour dressing over salad, and mix thoroughly. Chill and serve.

CABBAGE SALAD 2
Lori Bitter, August 1989 Homemaking Dinner

2 Tbsp. sesame seeds
4-6 cups shredded cabbage
8 chopped green onions
3/4 cup sliced almonds
2 pkgs. Top Ramen, sesame-chicken flavor, noodles only (save 1 spice packet for dressing)

Dressing:
1-2 Tbsp. granulated sugar
1/2 cup rice vinegar
3/4 cup salad oil
1 tsp. salt
1 tsp. pepper
1 spice packet from Top Ramen, sesame-chicken flavor

To make dressing: dissolve sugar in vinegar; add remaining ingredients. Set aside.
Brown sesame seeds in a small amount of margarine in a frying pan. Caution! Sesame seeds brown quickly. Set aside to cool. Combine cabbage, onions, almonds and cooled sesame seeds; pour the dressing over the salad. Just before serving, break up the top ramen noodles and sprinkle over the salad.

HOT SPINACH SALAD
Janet McManus

1 package fresh spinach, washed, dried on paper towels, and broken into pieces
1 can bean sprouts, drained
1 can chopped water chestnuts, drained
1 minced green garden onion
1/4 cup parsley
3 hard-boiled eggs, chopped
3 slices bacon

Combine all ingredients in a medium bowl and add dressing (recipe follows).

Dressing
3/4 cup oil
1/4 cup vinegar
1/3 cup catsup
1 Tbsp. sugar
1 tsp. salt
1/4 cup Worcestershire sauce

Boil dressing one minute. Pour over salad, toss and serve immediately with crackers.

CUCUMBER SALAD
July 1994 Homemaking Meeting

3 medium cucumbers, scored lengthwise with tines of fork and thinly sliced
3/4 tsp. salt, divided
1 /3 cup chopped onion
1/3 cup cider vinegar
3 Tbsp. vegetable oil
2 Tbsp. sugar
1-1/2 tsp. caraway seeds
1/2 tsp. paprika
1/8 tsp. pepper

Place cucumbers in medium mixing bowl. Sprinkle with 1/4 tsp. salt. Let stand about 1 hour. Drain. Blend remaining ingredients and remaining 1/2 tsp. salt in small mixing bowl. Pour over cucumbers; toss to coat. Cover and refrigerate at least 3 hours. Stir before serving.

THREE-BEAN SALAD
Margo Mead

1/2 cup sugar
1/2 cup salad oil
1/2 cup vinegar
1 tsp salt
1 16-oz. can cut green beans, drained
1 16-oz. can garbanzo beans, drained
1 16-oz. can red kidney beans, drained
1/2 cup chopped onion

Early in day or several days ahead: In large bowl, stir first 4 ingredients until blended. Add remaining ingredients; toss to mix well. Cover and refrigerate.

CREAMY RED POTATO SALAD
July 1994 Homemaking Meeting

1/2 cup Italian dressing
3/4 cup mayonnaise
1/2 cup sliced green onion
2 Tbsp. snipped fresh dill or 1 tsp. dried dill weed
1 tsp. Dijon-style mustard
1 tsp. lemon juice
1/8 tsp. pepper
3 lbs. red potatoes, cooked and cut into large chunks

In large salad bowl, thoroughly combine all ingredients except potatoes. Toss with warm potatoes; cover and chill. Makes about 10 side-dish servings.

PAINLESS POTATO SALAD
March 1989 Homemaking Class

1 16-oz can of sliced potatoes
3/4 cup diced celery
1/2 cup mayonnaise
2 hard-boiled eggs
salt and pepper
1/2 sliced onion (opt.)

Drain and rinse the sliced potatoes, then put them in a bowl and sliced a little more. Add hard boiled eggs and slice them. Mix in celery and mayonnaise, adding salt and pepper to taste, and the onion if desired. Chill well.

CARROT AND PINEAPPLE SALAD
Ann Chandler & Martha Bradford
"Homes Wheat Home," Stake Enrichment Conference

2-1/2 cups shredded carrots
1 8-oz. can crushed pineapple, drained
2 cups cooked whole kernel wheat
1/2 cup salad dressing

Combine all ingredients. Chill. For variety add nuts, raisins, apple pieces, etc. Makes 6 servings.

Fruit Salads

PHILLY FRUIT SALAD
Janet McManus

Juice of a lemon
1/2 pt WHIPPED whipping cream (1 cup)
1 4-oz pkg cream cheese
1 small can drained crushed pineapple
1 cup diced banana
1 cup mini marshmallows
1/2 cup chopped nuts
1 cup powdered sugar

Cream lemon juice, whipped cream, and cream cheese. Add pineapple, banana, marshmallows, nuts. Fold in powdered sugar. Mix all together and let stand a few minutes.

FRUIT SALAD 1
Robin Carr, May 1997 Homemaking Class

1 large cantaloupe
1 16-oz. can pineapple, drained 1 pint strawberries
1 lb. grapes
2-3 cups cubed watermelon
1 cup sour cream or nonfat plain yogurt
1 Tbsp. sugar
1 Tbsp. orange juice

Wash and prepare fruit in a large salad bowl. Mix sour cream or yogurt with sugar and juice and combine with fruit.

FRUIT SALAD 2
Janet McManus

1 11-oz. can mandarin oranges
1 20-oz. can pineapple chunks, well drained
1 cup small (salad) marshmallows
1/2 cup shredded coconut (optional)
1 cup sour cream
powdered sugar

Combine all ingredients and add powdered sugar until sweetened to taste.

PISTACHIO PUDDING SALAD (aka WATERGATE SALAD)
Ellen Remington

1 pint cottage cheese
1 carton (2-3 cups) whipping cream, whipped (or Cool Whip)
1 large can crushed pineapple
1 package pistachio pudding mix

Mix all ingredients together and chill. The ingredients in this recipe can be slightly more or less-it always tastes great.

Gelatin Salads

PRETZEL SALAD 1
Ellen Remington

2 cups semi-smashed pretzels
3 Tbsp. sugar
3/4 cup (1-1/2 sticks) melted butter
1 8-oz. pkg. cream cheese
1 cup sugar
1 small can crushed pineapple, drained
1 9-oz. container whipped topping
1 6-oz. pkg. strawberry gelatin
2 cups fruit

Combine pretzels, 3 Tbsp. sugar and butter. Line the bottom of a 9X13 buttered pan with this mixture and bake at 400°F for 4 to 5 minutes.Combine cream cheese, 1 cup sugar, pineapple and whipped topping, and put on top of the cooled pretzel mixture. Add 2 cups of boiling water to gelatin and stir until dissolved. Cool. When gelatin becomes partially set, add fruit. Place this mixture on top of cream cheese layer. Chill until set. Cut into squares.

PRETZEL SALAD 2
Marie Wilcox

2-1/2 cups pretzels, broken into small pieces
3/4 cup (1-1/2 sticks) margarine, melted
8 oz. cream cheese, softened
1 cup sugar
8 oz. whipped topping
1 6-oz. pkg. jello (raspberry or strawberry
2 cups boiling water
1 small can crushed pineapple (undrained)
2 small boxes frozen raspberries or strawberries

Coat pretzels in margarine and bake at 400°F for no longer than 10 minutes. Do not overbake. Cool pretzels completely. Spread them in a 9X13 pan. Mix together cream cheese, sugar and whipped topping. Spread mixture over cooled pretzels, making sure to seal it on all sides so jello will not leak onto pretzels. Dissolve flavored gelatin with boiling water. Mix in remaining ingredients. Pour over cream cheese mixture and chill.

JELLO SALAD
Marie Wilcox

2 pkg. cherry-flavored jello
2 cups cold water
1 #2 can crushed pineapple, undrained
2/3 cup sugar
2 cups whipping cream
2 cups shredded cheese

Mix jello with cold water; stir until dissolved. Heat pineapple and sugar until boiling; boil for 1 minute, stirring constantly. Remove from heat and stir into jello mixture. Chill until thick but not set. Fold whipping cream into cheese, then stir into jello mixture. Chill until set firm.

PINEAPPLE-JELLO WHEELS 
Mary Horscroft
May 1991 Homemaking Class

2 20-oz. cans sliced pineapple
1 pkg. Jello (any flavor)

Drain the pineapple, reserving juice. Prepare Jello as directed, except use pineapple juice for part or all of the hot liquid and reduce the cold liquid by 50%. Pour Jello into the cans over the pineapple, and refrigerate for several hours. To remove from can-cut off the bottom of the can and carefully slide a knife around inside of can. Slice "wheels" apart and arrange on plate.

Dressings

Making Your Own Salad Dressing
Salad dressing is easy to make, and you could save a lot of money if you eat a lot of salad. For example, Hidden Valley Ranch costs 10¢ per Tbsp.; homemade ranch costs 3¢ (1997 prices). Try these recipes out!

THOUSAND ISLAND SALAD DRESSING

3/4 cup mayonnaise (reduced-fat and -cholesterol variety, if desired)
1 Tbsp. sweet pickle relish or finely chopped sweet pickle
2 Tbsp. chili sauce or ketchup
2 Tbsp. finely chopped green bell pepper
2 Tbsp. finely chopped onion
1 Tbsp. lemon juice
1/2 tsp. granulated sugar
1/4 tsp. Worcestershire sauce
1 hard-cooked egg, chopped

Mix together all ingredients except egg in a small bowl. Stir in the chopped egg. Refrigerate. Makes 1-1/3 cups. Cost to make: 3.7¢ perTbsp.

CATALINA SALAD DRESSING

2/3 cup ketchup
1/2 cup granulated sugar (more if you like it sweeter)
2/3 cup vegetable oil
1/2 cup red-wine vinegar
Salt to taste
1 to 2 cloves garlic, minced (1 to 2 Tbsp.)
2 Tbsp. finely minced onion

Stir or shake all ingredients in a bowl or jar with tight-fitting lid. This can be mixed in a blender, but the color becomes creamier vs. translucent. If mixing in blender, mix all ingredients except onion, then stir in finely minced onion by hand so it doesn't become pulverized, making dressing grainy. Refrigerate. Makes 2 cups. Cost to make: 2.8¢ per Tbsp.

RANCH SALAD DRESSING

1 cup mayonnaise (reduced-fat and -cholesterol variety, if desired)
1 cup buttermilk
2 Tbsp. finely chopped green onions, tops only
1/4 tsp. onion powder
2 tsp. minced parsley
1/4 tsp. garlic powder or 1/2 to I clove garlic, finely minced
1/4 tsp. paprika
1/8 tsp. cayenne
1/4 tsp. salt
1/4 tsp. black pepper

Mix all ingredients in a small bowl. Refrigerate. Makes 2 cups. Cost to make: 3¢ per Tbsp.

BLUE CHEESE DRESSING
1 qt. (4 cups) mayonnaise (reduced-fat and -cholesterol variety, if desired)
1 cup buttermilk
1 cup small-curd cottage cheese
1 tsp. Worcestershire sauce
1 tsp. garlic salt
4 oz. Roquefort or blue cheese, crumbled

Place all ingredients except Roquefort or blue cheese in a medium bowl. Mix with electric mixer. Stir in crumbled cheese with a fork. Refrigerate. Makes about 1-1/2 quarts. Cost to make: 4.5¢ per Tbsp.

CUCUMBER-BUTTERMILK DRESSING

1 cup buttermilk
1/4 cup grated cucumber
2 Tbsp. minced green onions, white and green parts
1 Tbsp. Dijon-style mustard
2 tsp. minced fresh parsley
2 tsp. lemon juice
1/4 tsp. dried dill weed
1/4 tsp. freshly ground black pepper

Place all ingredients in a bowl or jar with tight lid. Stir or shake well. Refrigerate. Makes about 1-1/4 cups. Cost to make: 3¢ per Tbsp.

ITALIAN VINAIGRETTE

1/2 cup red-wine vinegar
1-1/2 cups olive oil or vegetable oil, or a combination of the two
2  large cloves garlic, crushed
3/4 tsp. salt
1/4 to 1/2 tsp. black pepper
1 Tbsp. minced parsley
1 tsp. dry mustard
1/2 tsp. dried basil or oregano

Place all ingredients in a jar with a tight-fitting lid. Shake well. Makes 1 quart. Cost to make: 2.8¢ per Tbsp. (if all vegetable oil used).

FRESH BERRY VINEGAR
Smith Berry Barn

Use in dressing for fruit salads of brush over poultry to be grilled.

6 cups fresh raspberries
1 qt white wine vinegar
4 cups sugar

Wash and sterilize five 1 pint canning jars or bottles. Prepare lids. Place berries in a 3-qt. glass or pottery bowl. Crush berries thoroughly. Stir in vinegar. Cover tightly and let stand 24 to 36 hours in a cool place. Place a strainer over a large enamel or stainless steel saucepan. Pour berry mixture through strainer, pressing with pack of spoon to extract pulp. Add sugar, stir well. Place berry mixture over medium heat. Bring to boil, stirring reduce heat to low. Simmer 5 minutes, stirring constantly. Pour into prepared jars. Attach lids. Cool to room temperature. Label & date. Store in refrigerator; use within 3 months. Makes 5 pints.
With this recipe you may omit the sugar and add 1 more cup of vinegar or you may use red wine vinegar in place of white wine vinegar.