Archive for the ‘Huckleberry Salads’ Category

What are they having for dinner?: Easter Dinner

By Raspberry
And Huckleberry salad. This stuff is amazing and Ryan says it’s basically dessert. You can substitute blackberries or blueberries for huckleberries if you need to. My grandma says she’s also done cherries with it and they were great. …

Huckleberry Fruit Salad

1 1/2 C huckleberries
1/2 C water
4 teas sugar
8 oz cream cheese at room temperature
15 oz crushed pineapple
1 C huckleberries
8 oz cool whip
2 C mini marshmallows

Place 1 1/2 C huckleberries with water and sugar in bowl and microwave for about 4 minutes or until it’s boiled a bit. Cool in fridge or freezer. Mix with cream cheese making sure not to get any clumps of cream cheese. A mixer works fine, but we’ve done it by hand. Add pineapple and 1 C huckleberries, slowly stirring them in. Gently stir in cool whip and marshmallows. Chill. It’ll set up a bit after an hour or so.

READ FULL STORY

This weeks recipe comes from The Huckleberry Book by ‘Asta Bowen

2 cups cold brown rice
2 cups fresh huckleberries
1/2 cup unsweetened shredded coconut
1/2 cup chopped pecans or almonds
1/4 cup honey (or to taste)
1/2 cup soy milk powder
1/8 cup sea salt
2/3 cup oil
2 Tbsp lemon juice
wheat germ

In a serving bowl, combine the rice, berries, coconut, nuts and honey.  In an electric blender, place the soy milk powder, salt and 1 Tbs honey.  While blending on high speed, add oil slowly until mixture becomes thick.  Stir in the lemon juice.  Fold soy cream into rice mixture and sprinkle with wheat germ.

Makes four servings

One 3 oz. box of raspberry jello
3/4 cup hot water
1/2 cup cottage cheese
1/4 salad dressing or mayonaise
One 8 oz. can crushed pineapple and juice
1 cup crushed huckleberries
1/2 cup chopped nuts, optional
1/4 cup coconut, optional
1/2 cup whipped cream

In a large bowl, dissolve jello in hot water.  Cool and add remaining ingredients.  Pour into a ring mold or 8 inch pan.  Chill 2 hours or until set.

Serve with additional whipped cream to make this salad into a delicious light dessert!

This recipe come from my friend, Kris, who owns and operates Greenbriar Inn, Coeur d Alene — home of Wildbeary products.

Try this dressing on spinach salad (using avocado, kiwi, mandarin oranges and toasted almonds):

1 cup salad oil
2/3 cup Wildbeary Huckleberry Vinegar
2/3 cup Chili
1 tablespoon Soya (soy sauce)
1/2 tablespoon Tabasco sauce

Also, this is a  really good as a dipping sauce for seafood or prawns!

This week’s recipe comes from our favorite cookbook: Huckleberry Cookbook by Alex and Stephanie Hester

2 cups cooked chicken breasts, cubed
1/2 cup sliced green onions (scallions)
3/4 cup diagonally sliced celery
1/2 cup mayonnaise
1 1/2 tablespoons apple cider vinegar
1/4 cup walnuts, chopped
2 teaspoons poppy seeds
1 teaspoon salt
1 cup fresh huckleberries

In a medium bowl, combine all ingreadients except for berries.  Mix thoroughly.  Fold in huckleberries.  Cover and refrigerate to let flavors blend for at least 30 minutes.  Serve over endive or other greens, or in a multigrain wrap.