STACK-IT SALADS (also known as Mason Jar Salads)

Equipment needed: a slender jar with tight fitting lid, glass preferred. A wide-mouth jar makes it easier to remove the salad. Choose a size to fit your tastes for individual or family. A bowl for serving.
Ingredients needed: salad dressing veggies, and other, see lists below.

1. Start at the bottom. Pour 2 to 3 tablespoons of vinaigrette, creamy, your favorite dressing in bottom of the jar.
2. Add hearty vegetables such as cucumbers, red onion. broccoli,celery, carrots, peppers
3. Stack in the next layer of less hearty veggies such as mushrooms, corn, zucchini, green beans, tomatoes.
4. Next layer could be pasta rice or other if you choose to include.
5. Add meat, cheese or eggs. Chunks of cooked left over ham, chicken etc. would be good. Use chunked or crumbled cheese.
6.Top everything with your favorite greens. Add nuts or seeds if you like. Close tightly.

Choose a size and combination you like. The most important “rule” is to keep the dressing and greens separated. The salads may be made up to 4 days in advance and refrigerated. If including meat or eggs, it will be best to use the same day or add those ingredients on of the greens the same day as you will be eating. Have a variety of choices for children. They may surprise you…if they stack it, they probably will eat it.

NOT YOUR USUAL POTATO SALAD

3 pounds cubed red skinned potatoes
1-pound fresh green beans
1 can (2.2 ounces) sliced ripe olives, drained
½ cup chopped celery
½ cup chopped onion
¼ cup vegetable or olive oil
2 tablespoons white wine vinegar
2 teaspoons ground mustard
2 teaspoons dill weed
2-½ teaspoons seasoned salt
(we used McCormick Season-All)

Place potatoes in a large saucepan. Add water to cover. Bring to boil;
cook until just tender. Drain; cool slightly.
Cook green beans until tender crisp.
Mix all vegetables.
Whisk oil and seasonings together; add to vegetables and toss.
Refrigerate at least 4 hours before serving.
Makes 12 servings.

LaVon Eblen and Miss NiNi discuss Salads on the Go.

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Lavon and Miss NiNi discuss Heavenly Peanut Butter Chocolate Cream Pie.

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INGREDIENTS:

• ¼ c. butter
• 3 regular-size (1.55 oz) sweet chocolate candy bars
• 1 tub (15.9 oz.) Jiff Chocolate Peanut Butter Whips
• 1 container (12 oz.) frozen whipped topping, thawed
• 1, 9-inch frozen, deep-dish pie crust
• Chocolate sprinkles for garnish

METHOD:

Thaw pie crust for 10-20 min. Using a fork, poke holes all around the inside of the crust. Preheat oven to 400 degrees. Bake crust for 11-13 min. or until crust is golden brown.  Break apart chocolate candy bars into a small pan or microwave-safe bowl. Melt chocolate and butter together. Cool slightly. Stir in tub of Jiff Whips. Stir in 6 oz. whipped topping. Pour into pre-baked pie crust.  Spread remaining 6 oz. whipped topping over top of pie. Decorate with chocolate sprinkles. Refrigerate until set. Makes one 9-inch pie.

Lavon and Miss NiNi introduce you to their new program!

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KJAN will debut a new program on Saturday, July 5th.  Join us at 7:45 am for “Family Fun in the Kitchen with LaVon and Miss NiNi.”  This fifteen minute program will focus on ways to make the kitchen a fun place for you and your family.  Whether it’s recipes, suggestions or helpful tips, you’ll find them all on this weekly show.  Join us Saturday, July 5th for the first episode of “Family Fun in the Kitchen with LaVon and Miss NiNi,” on the Station Where Your Friends Are!