Cream Of Wheat Salad Recipes

WHEAT SALAD

Steps:

• Soak wheat berries in a bowl of water for at least 5 hours or overnight. Drain and place in a slow cooker with enough water to cover by one inch. Cover, and cook on Low setting for 5 to 6 hours, until tender. Add more water if needed. When tender, drain, and rinse under cold water to chill.
• In a large bowl, stir together the cream cheese, pineapple and lemon juice. Stir in the dry pudding mix until smooth. Stir in the wheat berries until evenly coated. Fold in whipped topping just before serving. Refrigerate any leftovers.

CREAM OF WHEAT SALAD

Steps:

• Bring a medium pot of water to boil. Add tomatoes, blanch for 15 seconds, then plunge them into ice water. Drain and peel tomatoes. Dice the half-tomato and set aside. Slice remaining tomatoes in half and take out seeds. Cut into small cubes and place in a small saucepan. Cook, stirring, over low heat until soft. Strain through a fine sieve, set aside.
• Bring chicken broth to a boil, add Cream of Wheat and stir for about 3 minutes. Scrape into large bowl and set aside to cool. Stir in tomato liquid, diced half-tomato and remaining ingredients. Place in bowls and serve.

WHEAT SWEET SALAD

Steps:

• In large saucepan, add wheat and 6 cups of water. Cook about 3 hours on low heat. Add one more cup of water if necessary Do not let wheat burn. The wheat will puff up and be very soft. Stir once in a while. Watch the water.
• Drain any remaining water in colandar. Rinse with cool water.
• In mixing bowl, mix cream cheese, instant vanilla pudding and crushed pineapple and juice. Beat on low speed until mixed.
• Add cool whip, and mix in low speed.
• Add cooked rinsed wheat, and fold into cream cheese mixture.
• Note: You can use Instant Pistashio Pudding or instant lemon pudding.
• You can also freeze this salad. A long keeper dish for the refrigerator too.

CREAM OF WHEAT® PANCAKES

Steps:

• Beat egg, milk, and oil in large bowl with wire whisk until well blended. Add pancake mix and uncooked cereal; stir just until moistened.
• Ladle batter onto hot greased griddle or skillet, using 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn to brown other sides.
• Top pancakes evenly with 1-1/2 cups cut-up fresh fruit and one 8-oz. container of your favorite flavor of low-fat yogurt mixed with 1 tbsp. honey.