Tasty Monthly Cherry Recipes
Every month we will showcase new seasonal recipes featuring Wisconsin cherries. You can also view an archive of our past recipes.
January 2012
This month's recipes include Sweet-Sour Shrimp and Carrot Crunch Salad.
Sweet-Sour Shrimp
Makes 4 servings
- 1 can (21 ounces) cherry filling and topping
- 3 tablespoons cider vinegar
- 3 tablespoons brown sugar
- 1 teaspoon ground ginger
- 1 green pepper, seeded and cut into thin strips
- 1 can (8 ounces) sliced water chestnuts, well drained
- 1 pund peeled and cooked medium shrimp, well drained
- Hot, cooked rice
Instructions:
In a 2-quart microwave-safe bowl, combine cherry filling, vinegar, brown sugar and ginver. Mix well.
Stir in green pepper, water chestnuts and shrimp. Mix just to combine.
Cover bowl with waxed paper. Microwave on high (100% power) 4 to 5 minutes (stirring 2 or 3 times), or until hot.
Server over rice.
Carrot Crunch Salad
- 2 cups shredded carrots
- 1 large Delicious apple, unpeeled & sliced
- 1/2 cup dried cherries
- 1/3 cup chopped walnuts
- 1/2 cup Tastee salad dressing
- 1 tablespoon lemon juice
- 1 tablespoon honey or maple syrup
- cottage cheese
Instructions:
In a serving bowl, combine first four ingredients. in another small bowl, combine Tastee, lemon juice and honey; mix well. (Might need to microwave on high for 20 to 30 seconds to help the honey combine with the lemon and Tastee)
Pour dressing over carrot mixture. Stir until well-combined. Cover and chill.
Can be served just as it is or over a bed of cottage cheese.
