1 large package raspberry Jello
¼ tsp salt
¼ tsp cinnamon
dash of cloves
2 cups boiling water
2 cups cranberry sauce
2 Tbsp grated orange zest
1 cup orange sections
1 cup chopped apples
*Dissolve Jello, salt, cinnamon and cloves in boiling water. Add cranberry sauce and orange zest. Chill until thick; fold in apples and oranges. Pour into 6 cup mold. Chill at least 4 hours.
Showing posts with label Salad. Show all posts
Showing posts with label Salad. Show all posts
Bleu Cheese Dressing
1 cup mayonnaise
2 oz bleu cheese
2 Tbsp milk
1 Tbsp white vinegar
¼ tsp garlic salt
¼ tsp dry mustard
*Mix all but cheese. Fold in crumbled cheese and refrigerate several hours.
2 oz bleu cheese
2 Tbsp milk
1 Tbsp white vinegar
¼ tsp garlic salt
¼ tsp dry mustard
*Mix all but cheese. Fold in crumbled cheese and refrigerate several hours.
Mom's Fruit Salad Dressing
2 eggs
1 Tbsp lemon juice
4 Tbsp sugar
1 Tbsp butter
*Cook until thick. Blend in ½ pint whipped cream or Cool Whip.
1 Tbsp lemon juice
4 Tbsp sugar
1 Tbsp butter
*Cook until thick. Blend in ½ pint whipped cream or Cool Whip.
French Dressing
20 oz bottle Heinz ketchup
¾ cup vegetable oil
½ cup white vinegar
1 large onion, ground
1 tsp pepper
2 tsp salt
1 cup white sugar
*Mix and refrigerate.
¾ cup vegetable oil
½ cup white vinegar
1 large onion, ground
1 tsp pepper
2 tsp salt
1 cup white sugar
*Mix and refrigerate.
Taffy Apple Salad
20 oz can pineapple chunks or crushed, drain & reserve syrup
1 ½ Tbsp vinegar
1 Tbsp flour
½ cup sugar
1 egg, beaten
8 ounces Cool Whip
2 cups chopped apples
2 cups miniature marshmallows
1-½ cup dry roasted peanuts
*Mix pineapple syrup, vinegar, flour, sugar and egg. Bring to a boil. Cool. Mix with Cool Whip. Add to rest of ingredients and chill.
1 ½ Tbsp vinegar
1 Tbsp flour
½ cup sugar
1 egg, beaten
8 ounces Cool Whip
2 cups chopped apples
2 cups miniature marshmallows
1-½ cup dry roasted peanuts
*Mix pineapple syrup, vinegar, flour, sugar and egg. Bring to a boil. Cool. Mix with Cool Whip. Add to rest of ingredients and chill.
Purple Lady Salad
two 3 oz packages raspberry Jello
1-½ cup boiling water
1 can blueberry pie filling
16 oz can crushed pineapple, undrained
¾ cup whipped cream or 8 ounces Cool Whip
*Dissolve Jello in boiling water. Cool until partially set. Add pie filling, pineapple and syrup. Fold in whipped cream. Pour into pan or bowl and chill until set.
1-½ cup boiling water
1 can blueberry pie filling
16 oz can crushed pineapple, undrained
¾ cup whipped cream or 8 ounces Cool Whip
*Dissolve Jello in boiling water. Cool until partially set. Add pie filling, pineapple and syrup. Fold in whipped cream. Pour into pan or bowl and chill until set.
Glorified Rice
1 small can crushed pineapple, drain & reserve syrup
1 cup cooked rice
1 small package lemon Jello
1 8 ounce package Cool Whip
*Prepare Jello as directed using reserved pineapple syrup mixed with water to make 1 cup cold water. Stir in pineapple and rice. Refrigerate. When set, stir in cool whip. May also use lime Jello and pineapple, or orange Jello and mandarin oranges.
1 cup cooked rice
1 small package lemon Jello
1 8 ounce package Cool Whip
*Prepare Jello as directed using reserved pineapple syrup mixed with water to make 1 cup cold water. Stir in pineapple and rice. Refrigerate. When set, stir in cool whip. May also use lime Jello and pineapple, or orange Jello and mandarin oranges.
Sandy's Fruit Salad
1 large can fruit cocktail, undrained
1 large can pineapple tidbits, slightly drained
1 can mandarin oranges, drained
1 small package instant lemon pudding
2 cups cool whip
small marshmallows
chopped apple
grapes (optional)
*Mix first three ingredients. Add pudding. Let stand to thicken. Add cool whip. Chill. When ready to serve add marshmallow, apple and grapes.
1 large can pineapple tidbits, slightly drained
1 can mandarin oranges, drained
1 small package instant lemon pudding
2 cups cool whip
small marshmallows
chopped apple
grapes (optional)
*Mix first three ingredients. Add pudding. Let stand to thicken. Add cool whip. Chill. When ready to serve add marshmallow, apple and grapes.
Frozen Fruit Salad
8 ounces cream cheese
½ cup sugar
8 ounces cool whip
10 ounces frozen strawberries & juice, thawed
15 ounces crushed pineapple, drained
2-3 sliced bananas
*Beat cream cheese with sugar. Add cool whip. Fold in fruit. Freeze in 9x13” pan.
½ cup sugar
8 ounces cool whip
10 ounces frozen strawberries & juice, thawed
15 ounces crushed pineapple, drained
2-3 sliced bananas
*Beat cream cheese with sugar. Add cool whip. Fold in fruit. Freeze in 9x13” pan.
Fresh Fruit Salad
2-3 bananas, sliced
1 can mandarin oranges, drained
1 pint strawberries, sliced
2 kiwis, sliced
1 can pineapple chunks, drained
2 cups grapes, halved
*Mix fruit and pour cooled sauce over the top. Allow several hours to marinate in the refrigerator.
Citrus sauce:
½ tsp grated orange peel
½ tsp grated lemon peel
2/3 cup fresh orange juice (2 oranges)
1/3 cup fresh lemon juice (2 lemons)
1/3 cup brown sugar
1 cinnamon stick
*Combine and bring to a boil. Simmer 5 minutes.
1 can mandarin oranges, drained
1 pint strawberries, sliced
2 kiwis, sliced
1 can pineapple chunks, drained
2 cups grapes, halved
*Mix fruit and pour cooled sauce over the top. Allow several hours to marinate in the refrigerator.
Citrus sauce:
½ tsp grated orange peel
½ tsp grated lemon peel
2/3 cup fresh orange juice (2 oranges)
1/3 cup fresh lemon juice (2 lemons)
1/3 cup brown sugar
1 cinnamon stick
*Combine and bring to a boil. Simmer 5 minutes.
Italian Pasta Salad
1/3 cup oil
1 tsp salt
3 drops Tabasco sauce
6 ounces vermicelli noodles, broken in half and cooked
2 cups chopped pepperoni
1 cup cucumber, seeded and chopped (unpeeled)
3 Tbsp red wine vinegar
½ tsp basil
1 clove garlic, minced
1 cup chopped celery
2 medium tomatoes, chopped
5 ounce can whole mushrooms, drained
*In large bowl, mix oil and vinegar well. Add salt, basil, Tabasco and garlic. Combine noodles, pepperoni, celery, cucumber, tomatoes and mushrooms. Mix well and fold in dressing. Toss lightly to coat. Cover and chill overnight. May substitute roast beef, chopped for pepperoni.
1 tsp salt
3 drops Tabasco sauce
6 ounces vermicelli noodles, broken in half and cooked
2 cups chopped pepperoni
1 cup cucumber, seeded and chopped (unpeeled)
3 Tbsp red wine vinegar
½ tsp basil
1 clove garlic, minced
1 cup chopped celery
2 medium tomatoes, chopped
5 ounce can whole mushrooms, drained
*In large bowl, mix oil and vinegar well. Add salt, basil, Tabasco and garlic. Combine noodles, pepperoni, celery, cucumber, tomatoes and mushrooms. Mix well and fold in dressing. Toss lightly to coat. Cover and chill overnight. May substitute roast beef, chopped for pepperoni.
Thistle Salad
6 oz can marinated artichoke hearts, undrained
1 basket cherry tomatoes
1 can pitted black olives
6 oz jar button mushrooms
½ green pepper, chopped
6 oz box frozen carrots (cooked)
salt, pepper & celery seed
*Mix and marinate 24 hours.
1 basket cherry tomatoes
1 can pitted black olives
6 oz jar button mushrooms
½ green pepper, chopped
6 oz box frozen carrots (cooked)
salt, pepper & celery seed
*Mix and marinate 24 hours.
Gazpacho Salad
16 ounces bowtie pasta
½ cup finely chopped cilantro
8 green onions, chopped
2 large tomatoes, seeded & chopped
1 large cucumber, chopped
1 small red pepper, chopped
1 small yellow pepper, chopped
1 green Anaheim chili pepper, seeded & chopped
2-¼ oz can sliced black olives
Lime vinaigrette:
½ cup tomato juice
¼ cup lime juice
¼ cup oil
½ tsp salt
¼ tsp pepper
2 cloves garlic, crushed
*Cook pasta and mix with remaining salad ingredients. Pour lime vinaigrette over salad and toss.
½ cup finely chopped cilantro
8 green onions, chopped
2 large tomatoes, seeded & chopped
1 large cucumber, chopped
1 small red pepper, chopped
1 small yellow pepper, chopped
1 green Anaheim chili pepper, seeded & chopped
2-¼ oz can sliced black olives
Lime vinaigrette:
½ cup tomato juice
¼ cup lime juice
¼ cup oil
½ tsp salt
¼ tsp pepper
2 cloves garlic, crushed
*Cook pasta and mix with remaining salad ingredients. Pour lime vinaigrette over salad and toss.
Fresh Spinach Salad
4 Tbsp vinegar
4 Tbsp oil
4 Tbsp sugar
*Mix and shake. Tear up spinach. Add almonds, drained mandarin orange slices and red onions. Toss with dressing just before serving.
4 Tbsp oil
4 Tbsp sugar
*Mix and shake. Tear up spinach. Add almonds, drained mandarin orange slices and red onions. Toss with dressing just before serving.
Ramen Coleslaw
¾ medium head cabbage, shredded
1 cup sunflower seeds
¼ cup slivered almonds
1 package chicken ramen noodles, crushed (reserve seasoning)
Dressing:
3 Tbsp vinegar
½ cup oil
2 Tbsp sugar
½ package ramen seasoning
1 tsp salt
½ tsp pepper
*Mix well. Pour over cabbage mixture. Chill 24 hours.
1 cup sunflower seeds
¼ cup slivered almonds
1 package chicken ramen noodles, crushed (reserve seasoning)
Dressing:
3 Tbsp vinegar
½ cup oil
2 Tbsp sugar
½ package ramen seasoning
1 tsp salt
½ tsp pepper
*Mix well. Pour over cabbage mixture. Chill 24 hours.
Coleslaw
2/3 cup mayonnaise
2 Tbsp sugar
2 Tbsp vinegar
1 Tbsp milk
½ tsp salt
1/8 tsp paprika
6 cups shredded cabbage
*Mix first 6 ingredients. Toss with cabbage. Refrigerate at least one hour.
2 Tbsp sugar
2 Tbsp vinegar
1 Tbsp milk
½ tsp salt
1/8 tsp paprika
6 cups shredded cabbage
*Mix first 6 ingredients. Toss with cabbage. Refrigerate at least one hour.
Shrimp Salad
1 pound elbow macaroni, cooked and drained
1 cup cubed Velveeta cheese
2 cans cocktail shrimp
4 sweet pickles, diced
salt & pepper to taste
Dressing:
1 cup Miracle Whip
3 Tbsp Catalina dressing
*Mix all salad ingredients and add dressing. Mix well and chill.
1 cup cubed Velveeta cheese
2 cans cocktail shrimp
4 sweet pickles, diced
salt & pepper to taste
Dressing:
1 cup Miracle Whip
3 Tbsp Catalina dressing
*Mix all salad ingredients and add dressing. Mix well and chill.
Cauliflower Salad
1 head lettuce, chopped
1 head cauliflower, chopped
1 medium onion, grated
1 pound bacon, crisp and crumbled
Dressing:
2 cups mayonnaise
1/3 cup sugar
1 cup parmesan cheese
*Mix salad ingredients. In a separate bowl, mix dressing. Store both overnight. Pour dressing over salad in the morning.
1 head cauliflower, chopped
1 medium onion, grated
1 pound bacon, crisp and crumbled
Dressing:
2 cups mayonnaise
1/3 cup sugar
1 cup parmesan cheese
*Mix salad ingredients. In a separate bowl, mix dressing. Store both overnight. Pour dressing over salad in the morning.
Southwestern Bean Salad
1 can kidney beans
1 can black beans
1 can garbanzo beans
2 celery ribs, sliced
1 medium red onion, diced
1 medium tomato, diced
1 cup frozen corn, thawed
Dressing:
¾ cup thick and chunky salsa
¼ cup oil
¼ cup lime juice
1 ½ tsp chili powder
1 tsp salt
½ tsp cumin
*Rinse and drain beans. Add celery, onion, tomato and corn. Stir together dressing in a separate bowl. Pour over salad. Chill well.
1 can black beans
1 can garbanzo beans
2 celery ribs, sliced
1 medium red onion, diced
1 medium tomato, diced
1 cup frozen corn, thawed
Dressing:
¾ cup thick and chunky salsa
¼ cup oil
¼ cup lime juice
1 ½ tsp chili powder
1 tsp salt
½ tsp cumin
*Rinse and drain beans. Add celery, onion, tomato and corn. Stir together dressing in a separate bowl. Pour over salad. Chill well.
Full O'Bean Salad
15 oz can kidney beans
15 oz can garbanzo beans
½ cup diced cheddar cheese
¼ cup chopped onion
½ cup sliced celery
½ cup Italian salad dressing
¼ cup sweet pickle relish
½ tsp prepared mustard
6 slices cooked bacon, crumbled
*Drain beans. Combine first 5 ingredients. In another bowl, combine salad dressing, relish and mustard. Pour over bean mixture. Mix well and sprinkle with bacon. Chill well.
15 oz can garbanzo beans
½ cup diced cheddar cheese
¼ cup chopped onion
½ cup sliced celery
½ cup Italian salad dressing
¼ cup sweet pickle relish
½ tsp prepared mustard
6 slices cooked bacon, crumbled
*Drain beans. Combine first 5 ingredients. In another bowl, combine salad dressing, relish and mustard. Pour over bean mixture. Mix well and sprinkle with bacon. Chill well.
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