The blade to my food processor. That black is supposed to be all one piece.

Disaster struck as I was preparing to start the salad for Thanksgiving dinner — the chopper blade on my food processor is broken. It was fine when I put it away, but now the plastic that holds the blade to the processor is shattered. Guess I’ll have to use the old mini-chopper for the cranberries and chop the rest of the stuff by hand.

Here’s a photojournal of the process of making the salad without a food processor. Turned out the mini-chopper did help with the oranges, too.

Ingredients and tools for the salad. (The paring knife didn't quite make the picture.)

Chopping celery's not that hard--just make a few cuts lengthwise before you start.

Yes, the whole naval orange is cut up. The mini-chopper took it down to small pieces.

Frozen cranberries and nuts help each other in the mini-chopper. It took three rounds, though.

The mini-chopper could not handle the apple wedges, so I had to chop them by hand. Apples were left to last, when I started heating the apple juice and water for the Jello.

What, all those solids for such a little bit of Jello? (I used orange, as I couldn't find lemon.)

The finished salad, ready for the refrigerator.

Recipes?

It’s anything-goes-day as well as Thanksgiving, so I thought I’d share a couple of my favorites. After all, they go well with turkey leftovers, too.

The first is my mother’s recipe for a Jello salad, modified to avoid added sugar and take advantage of a food processor. Note that while the usual Jello salad is Jello with fruit in it, this one is fruit, nuts and vegetables with a little Jello holding it together.

Cranberry-Orange Salad

2 4-serving or 1 8-serving packages of sugar-free lemon Jello
1 12 oz can frozen apple juice concentrate
1 c water
1 seedless orange, washed but unpeeled, cut into chunks
2 cups celery, cleaned and cut into pieces
2 washed apples (Granny Smith preferred), cores removed and cut in chunks
3 cups raw cranberries, washed and (preferably) frozen This is one 12 oz bag.
1 cup walnuts

Heat the water and apple juice concentrate together to boiling, and dissolve Jello. Meanwhile, use the food processor to chop (coarsely) the remaining ingredients. (It may take several batches.) Place the chopped ingredients in a 9” x 13” pan, level them, and pour the dissolved Jello over them. Mix and level to get all of the chopped ingredients below the liquid, and chill until set.

Makes 24 servings of 82 Calories each. For each 68-gram serving:
13 g carbohydrate
1 g protein
3 g fat (mostly from the nuts.)

Don’t laugh at the gram measurement – when I eat this I weigh the portion, and I use the carbohydrate and and half the protein to figure my insulin dosage. The recipe may have no added sugar, but with all the fruits and the apple juice concentrate, it’s far from sugar-free.

A half recipe would probably fit nicely into an 8” x 8” pan; I’ve just never tried it that way as this is my regular contribution to potlucks and Thanksgiving dinners.

The second recipe isn’t mine and is probably quite familiar to NPR listeners, but here is the link to Mama Stamberg’s cranberry relish. It may sound strange and look like Pepto-Bismol, but it’s yummy. I freeze it in an ice cube tray.

Happy Thanksgiving!

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