Salads

Emily’s Crab Salad

1 (8 oz.) box small Shell macaroni

1 (16 oz.) pkg. imitation crabmeat, bite-size pieces

8-10 oz. baby sweet or petite frozen peas

1 C. mayonnaise

1 T. dill weed (we aren’t fans of dill, so I will probably not use)

1 hard-boiled egg, sliced (opt.)

• Cook the macaroni according to directions on the box. Rinse the cooked macaroni with cold water and drain. In a large mixing bowl, combine the macaroni, crabmeat and peas. Gently fold in mayonnaise and dill. If desired, you can add more mayonnaise or dill. Garnish with hard-boiled egg.
• Or combine crabmeat, peas, mayonnaise and dill. Stuff cooked large shell macaroni with crab mixture and serve as an appetizer.

“Spurs in the Kitchen” Cookbook

Pretzel Salad

Crust:

8 oz. pg. pretzels, crushed

¾ C. margarine, melted

¼ C. sugar

Jell-O Filling:

1 box strawberry Jell-O

1 C. strawberries, sliced

Topping:

1 C. cream, whipped

½ C. sugar

8 oz. cream cheese

Preheat oven to 350º. For Crust: Crush pretzels and mix in melted margarine and sugar. Press into 9x13” pan and bake at 350º for 10 minutes. Let cool. For Filling: Make Jell-o according to package directions and add in cut strawberries. Let Jell-O firm a little and pour over pretzel crust. Cover and refrigerate until Jell-O is firm. For Topping: In mixer, cream the cream cheese and sugar together and fold in the whipped cream (You can used Cool Whip too!) Spread over firm Jell-O layer. Yield: 12 servings.

Note: The recipe says that this is a salad but it makes a great dessert.

“Spurs in the Kitchen” Cookbook

Frozen Fruit Salad

8 oz. cream cheese

¾ C. sugar

16 oz. Cool Whip

16 oz. frozen strawberries, sliced

1 sm. Can crushed pineapple, drained

3 bananas, sliced

1 C. pecans, chopped

Mix cream cheese, sugar and Cool Whip together until well blended. Add in strawberries, pineapple, bananas and pecans. Put mixture into sprayed glass container and freeze for several hours. Take out about 15 minutes before serving.

“Spurs in the Kitchen” Cookbook

Salads

Southwestern Cornbread Salad

1 (16 oz.) pkg. Mexican cornbread mix

1 (1 oz.) envelope Buttermilk Ranch Salad Dressing Mix

1 small head Romaine Lettuce, shredded

2 lg. tomatoes

1 (15 oz.) can black beans, rinsed and drained

1 (15 oz.) can whole Mexi-corn, drained

1 (8 oz.) pkg. shredded Mexican four-cheese blend

6 bacon slices, cooked and crumbled

5 green onions, chopped

• Prepare cornbread according to package directions; cool and crumble. Set aside.
• Prepare salad dressing according to package directions.
• Layer a large bowl with half of each cornbread, lettuce and next ingredients; spoon half of dressing evenly over top. Repeat layers with remaining ingredients and dressing. Cover and chill at least 2 hours. Serves: 10-12

Karen Williams, September 2010

Salads

Pink Salad

1 pkg. lemon gelatin

2 (3 oz.) pkg. cream cheese, softened

Juice from pineapple

Juice from cherries

Water

1 can crushed pineapple, drained

1 small bottle cherries, drained and cut up

¾ C. diced celery

½ C. nuts

½ pt. heavy cream, whipped

Combine gelatin and cream cheese. Combine pineapple juice and cherry juice with enough water to make 1 ½ cups. Bring to a boil; add to cream cheese and gelatin. Bring to a boil; add to pineapple, cherries, celery and nuts. Add whipped cream. Place in large mold; chill. Yield: 10 servings

Strawberry Diet Fluff

1 (8 oz.) Kraft diet cream cheese

1 carton slender cottage cheese

3 T. lemon juice (2 T. concentrated)

1 lg. container Cool Whip

1 lg. pkg. strawberry jello

1 can crushed pineapple

1 C. chopped pecans (opt.)

Beat in blender or mixer. Chill

Fruit Salad

One small container cottage cheese

Sprinkle one 3 oz. pkg. orange jell-o over cottage cheese and stir.

Drain:

1 can crushed pineapple

1 can mandarin oranges

1 small size Cool Whip

Stir and refrigerate before serving.

Strawberry Salad

1 ½ C. boiling water

1 big box strawberry jell-o

1 can crushed pineapple (flat can)

1 box frozen strawberries

Carton sour cream

Scald jell-o. Add strawberries and pineapple. Let cool. Take ½ and put in flat pan. Put this in icebox until firm. Then spread the sour cream over this and pour the rest of the jell-o over.

Dorito Salad

1 head lettuce, chopped

4 tomatoes, chopped

1 onion, finely chopped

4 oz. grated cheese

1 avocado

8 oz. French Dressing

1 bag Doritos (crushed)

1 lb. ground meat

1 (15 oz.) can drained kidney beans

Simmer browned ground meat and kidney beans for 10 minutes. Toss hot meat mixture into cold salad.

Caramel Hawaiin Salad

Boil one unopened can sweetened condensed milk. (Keep covered with water and boil for 3 hours.

Cool – and add 1 large container of Cool Whip and mix well. In large bowl add 1 No. 2 can chunk pineapple (drained) to ¾ C. chopped pecans, 2 C. miniature marshmallows and 2 bananas (cut up). Mix well and serve.

Note: Cans of sweetened condensed milk may be boiled and kept in refrigerator for months before used.

Heavenly Hash or Creamed Fruit Salad

8 oz. cream cheese

1 lg. (9 oz.) Cool Whip

2 C. miniature marshmallows

1 lg. can fruit cocktail (drained) (keep juice)

1 C. chopped nuts

Cream softened cheese with fruit juice, adding by small amounts. Blend thoroughly.

Add Cool Whip and blend. Fold in marshmallows, fruit and nuts.

Variations:

Add ¼ cup halved and drained maraschino cherries. Or

Add 1 small can chopped mandarin orange slices.

Salads

Hot Chicken Salad

2 C. cubed chicken

2 cans cream of chicken soup

2 C. diced celery

4 T. minced onion

2 C. almonds

1 C. salad dressing

½ tsp. pepper

2 T. lemon juice

1 C. cracker crumbs

6 hard boiled eggs

Mix in order – fold in eggs, cook for 40 minutes at 300º.

Unknown, Kilgore, TX 1980's

Salads

Julia Child’s Vinaigrette Salad Dressing

2 T. red wine vinegar

1/8 tsp. salt

¼ tsp. dry mustard

8 T. olive oil

Pinch of ground black pepper

¼ tsp. dried basil or other herb

Beat ingredients together well. I like to just put this in a jar with a tight lid and shake well. This way I can mix and serve in the same container.

One tip on homemade salad dressing is that they do become fairly solid in the refrigerator. This is fine and they will mix back together after a short time at room temperature.

• For each of the following dressing recipes, stir together all of the ingredients except the oil until well combined. Slowly add the oil, whisking constantly. Each recipe makes about 1 cup. Store dressings in a covered container at room temperature for up to 5 days or in the fridge for up to 3 weeks. Ladies Home Journal, July 2010

Tangy Tomato Dressing

1/3 C. tomato juice

3 T. red wine vinegar

½ tsp. each salt and black pepper

2 T. finely chopped shallot

½ T. light brown sugar

1 tsp. dried oregano

2/3 C. extra virgin olive oil

Classic French Dijon

1/3 C. white wine vinegar

½ tsp. each salt and black pepper

1 T. Dijon mustard

1 tsp. sugar

2 tsp. chopped thyme leaves or tarragon

½ C. extra virgin olive oil

Raspberry Balsamic

1/3 C. balsamic vinegar

2 T. water

4 tsp. raspberry preserves

¼ tsp. salt

½ tsp. ground black pepper

1 T. finely chopped shallot

2/3 C. extra virgin olive oil

Cilantro Lime

¼ C. fresh lime juice

2 T. apple cider vinegar

¼ tsp. cayenne pepper

½ tsp. ground cumin

¼ tsp. salt

1 T. honey

2 T. chopped cilantro

2/3 C. canola oil

Lemon Parmesan

¼ C. fresh lemon juice

2 T. white wine vinegar

¼ tsp. each salt and black pepper

1 T. sugar

3 T. finely grated Parmesan

½ C. extra virgin olive oil

Asian Sesame Ginger

½ C. rice wine vinegar

½ T. low sodium soy sauce

2 T. honey

½ tsp. fresh grated ginger

2 tsp. toasted sesame seeds

½ tsp. sesame oil

2/3 C. canola oil

Macaroni Salad

2 C. (8 oz.) elbow macaroni, uncooked

1 C. mayonnaise

½ C. finely chopped celery

1/3 C. finely chopped carrots

1 hard-cooked egg, chopped

¼ C. finely chopped onion

2 T. sweet pickle relish

¾ tsp. ground dry mustard

¼ tsp. salt

1/8 tsp. ground black pepper

Dash paprika

Cook elbows according to package directions; drain. Rinse with cold water to cool quickly; drain well. Combine cooled elbows with remaining ingredients; toss lightly. Cover and chill. 4 to 6 servings.

Skinner Elbow Macaroni

Shrimp and Rice Salad

3 C. cooked rice

1 lb. cooked and peeled shrimp

1 C. diced celery

2 green onions, chopped

1 (8 oz.) can sliced water chestnuts, drained

1 (10 0z.) pkg. frozen English peas, thawed

1 C. mayonnaise

2 tsp. soy sauce

1 T. lemon juice

1 tsp. curry powder

1 tsp. salt

1 can Chow Mein noodles

Mix together and add to salad ingredients. Sprinkle noodles on top.

Doris Heard

CornBread Salad

5 C. cornbread

3 C. fresh tomatoes

1 C. diced onion

1 C. diced green pepper

1 lb. bacon (fried crisp)

1 T. vinegar

1 C. mayonnaise

1 T. sugar

Parmesan cheese

Place cornbread cubes in large salad bowl. Combine tomatoes, onion, pepper, bacon. Add to cornbread. Combine mayonnaise, vinegar and sugar. Pour over vegetables. Sprinkle with cheese. Chill.

Sunny Tucker

Salads

Fruit Salad

1 ½ C. apples, any kind

1 C. seedless grapes

2 medium bananas, sliced

2 C. strawberries, sliced

1 ½ C. kiwi fruit, sliced

Directions:

Slice/chop fruit as you like and mix in a bowl.

Susan Cox, March 2010

Spiced Fruit Compote

1 (29 oz.) can sliced peaches

1 (15 oz.) can apricot halves

1 T. whole allspice

1 tsp. whole cloves

¾ C. packed brown sugar

1/3 C, white vinegar

5 (3”) cinnamon sticks

1 (20 oz.) can pineapple chunks, drained

Drain peaches and apricots, reserving juice. Set fruit aside. Place allspice and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. In a large saucepan, combine the brown sugar, vinegar and reserved juice. Add spice bag and cinnamon sticks. Bring to a boil; boil for 5 minutes. Discard spice bag and cinnamon. Add the pineapple, peaches and apricots. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Serve warm or at room temperature.

Allrecipes.com, March 2010

Salads

Creamy Fruit Salad

1-15 oz. can pineapple chunks, drained (reserve juice)

½ C. sugar

2 T. flour

1 egg, beaten

3 bananas, sliced

2 – 11 oz. cans mandarin orange segments, drained, save juice

3 medium apples, chopped (unpeeled)

½ lb. red seedless grapes, halved

• Place reserved pineapple juice in a small saucepan; add sugar, flour and beaten eggs.
• Cook over low heat, stirring constantly until smooth and thickened.
• Allow to cool.
• In a large bowl, combine pineapple chunks, bananas, orange segments, apples and grapes.
• Pour cooled dressing over fruit mixture; toss gently, making sure everything is well coated. (my dressing was a little think, so I added in some of the mandarin orange juice)
• Chill before serving.

Lynn’s Kitchen Adventures

Salads

Pear Tree Chicken Salad

1 boiled chicken (season well with garlic and pepper)

½ jar or better of Kroger mayonnaise

½ jar (large) of Cost Cutter pickle relish

generous amounts of garlic and pepper

Mash chicken with fingers and mix all ingredients well in large bowl.

I got this one from the Pear Tree in Pearland too!

Susan Cox, November 1992

Crunchy Cabbage Salad

Salad:

2 T. sesame seeds & ½ C. slivered almonds (toast in 350º oven for 15 min.)

½ large head shredded cabbage (about 5 cups)

4 green onions chopped

1 pkg. (3 oz.) Oriental Ramen style noodles

Dressing: (Make early in day or night before)

flavor mix packet from noodle mix (chicken flavor)

2 T. sugar

3 T. vinegar

¹/₃ C. – ½ C. oil

½ tsp. pepper

Make dressing early in day by combining all ingredients. Mix well, refrigerate. Toast sesame seeds and almonds and set aside. Combine shredded cabbage, onion and uncooked noodles (which have been broken into pieces). Mix lightly. before serving add dressing, seeds and nuts. Toss lightly. Serve immediately. About 10 servings.

Kathy Nichols, June 1993

Excellent Chinese Salad

Lettuce, mixed leafy & regular

3-4 green onions, chopped

2 T. sesame seed

Dressing:

3 T. sugar

1 tsp. salt

1 tsp. Accent

½ tsp. pepper

½ C. oil

6 T. Rice vinegar

2 T. sesame oil

Combine all ingredients in a shaker and shake well. Pour dressing over lettuce, onions and sesame seeds just before serving. (May add cooked, chopped chicken)

Dottie Rokohl, October 1993

Frozen Fruit Salad

Boil 6 minutes:

1 2/3 C. sugar 1 2/3 C. water

Mix together and pour into jars:

1 - 12 oz. can frozen orange juice

1 ½ - 2 cans water

1 - 10 oz. frozen strawberries

1 - 20 oz. can crushed pineapple

4 mashed bananas

2 T. lemon juice

Recipe fills 3 - 1 quart jars.

Lori Boyd, February 1994, Nashville, TN

Pineapple-Cherry Jell-O Salad

2 C boiling water

1 - 6 oz. pkg. cherry Jell-O

20 oz. can Lite Cherry Pie Filling

½ C. chopped nuts(optional)

20 oz. can crushed pineapple(undrained)

Dissolve Jell-O in boiling water. Add cherry pie filling, pineapple and nuts. Place in a 6 cup mold.

Janet Fletcher, December 1993

Strawberry Salad

Mix:

1 can Eagle Brand Milk

1 lg. Cool Whip

Add:

1 can crushed pineapple (drained)

1 pkg. crushed frozen strawberries

1 C. nuts

1 jar marshmallow cream (opt.)

Mix milk and cool whip. Set in freezer for about 45 minutes or until it sets up. Add the remaining ingredients and return to freezer. Take out of freezer about 30 minutes before serving.

Marcia Browder, Christmas 1980

Salad

12 oz. pkg. cottage cheese

1 small Cool Whip

1 small can crushed pineapple

1 pkg. cherry Jell-O(dry)

Virginia Booker, Kilgore, TX 1977

Spaghetti Salad

1 box thin spaghetti bell pepper

tomato Zesty Italian Dressing

Salad Supreme

You can make as much as you want or as little.

Kathy Nichols, December 1993

Myrlene Kennedy’s Strawberry Jell-O Salad

1 lg. box strawberry Jell-O

10 oz. pkg. frozen strawberries

3 whipped bananas

#2 can crushed pineapple, w/ juice

Mix together. Pour half of mixture into 13x9 dish. Chill until firm. Spread large carton sour cream on top of mixture. Pour remaining Jell-O mixture on top and chill until firm.

Wanda Yancey, from Jane Mears, June 1994

Broccoli Salad

3 C. broccoli floweretts

1 C. grapes

1 C. raw peanuts

2 green onions, chopped

Dressing:

1 C. Miracle Whip

1 T. vinegar

1 T. sugar

Virginia Roberts, June 1994

Broccoli Salad

4 C. broccoli floweretts

1 C. red seedless grapes, halved

½ C. red onions, chopped fine

½ C. sun flower seed kernels or pine nuts

10-12 pieces cooked bacon (crisp & crumbled)

Dressing:

1 C. mayonnaise

2 T. vinegar

2 - 3 T. sugar

Mix dressing well and add to vegetables. Refrigerate for 3 hours. Will keep for five days in refrigerator.

Cynthia Hearn, June 1994

Pink Panther Salad

1 - 8 oz. pkg. cream cheese

1 can sweetened condensed milk

1 - 8 oz. carton cool whip

1 can cherry pie filling

1 - 15 oz. can crushed pineapple (undrained)

1 can coconut

2 C. miniature marshmallows

1 C. chopped nuts

Soften cream cheese; beat with mixer; add condensed milk and beat a few minutes. Fold in thawed cool whip; add pineapple, coconut, nuts and marshmallows. Fold until mixed. Last fold in cherry pie filling. Chill overnight.

Doris Griffin, November 1994

German Pasta Salad

12 oz. pkg. med. shell pasta

1 C. frozen mixed vegetables

½ tsp. garlic salt

1 tsp. mixed spices (Cajun Seasoning)

Chop the following:

dill, parsley, ¼ red pepper, 1 peeled tomato

1 ½ C. diced cooked meat or smoked sausage

3 - 4 T. mayonnaise

Drop pasta and vegetables into boiling water to which 1 T. salad oil has been added. Cook and drain. When pasta is cold, add all of the above ingredients and toss. Refrigerate before serving.

Connie Hill, November 1994

Tuna-Noodle Salad

8 oz. box cut spaghetti

1 can drained green peas

1 can drained tuna

½ C. chopped celery

½ C. chopped nuts chopped onions, to taste

¼ C. sweet pickles

2 T. sweet pickle juice

1 C. mayonnaise

Dump mayonnaise into bowl to mix - add pickle juice and mix well until it is a nice consistency. Add salt, celery, pickles and onions and mix. Then mix in tuna and allow to set a bit to absorb flavors - add spaghetti. Add nuts just before serving.

Mrs. T. J. Kallsen, Nacogdoches, June 1980

Black Bean/Asparagus Salad

¼ C. chopped red onion

½ C. red bell pepper, chopped

½ C. green bell pepper, chopped

1 can black beans drained

½ C. sliced blanched asparagus

¼ C. red wine vinegar

1 C. olive oil sliced green onions for garnish

Combine onions, peppers, black beans, and asparagus in one bowl. Make dressing by blending vinegar and olive oil in another bowl. Add to vegetables. Salt and pepper to taste. Add green onions for garnish. I don’t know where this one came from?!?

Mert’s Salad

Mix:

1 head cauliflower

1 bunch broccoli

1 red onion

½ jar real bacon bits

1 C. shredded cheddar

Dressing:

2 C. mayonnaise

½ C. sugar

2 T. white vinegar

Mix up separately; then together; refrigerate for 2 hours and stir.

Valorie Spann, November 1997

Broccoli Bacon Salad

1 bunch broccoli, chopped

10 slices crisp bacon

½ red onion, chopped

½ C. raisins

Dressing:

1 C. mayonnaise or salad dressing

½ C. sugar

2 tsp. vinegar

Combine salad ingredients. Mix dressing and combine with salad.

Nancy Volmer, December 1997

Sunshine Salad

1 - 3 oz. pkg. lemon gelatin

1 C. boiling water

1 - 8 oz. can crushed pineapple

1/3 C. orange juice concentrate

1 C. (11 oz.) mandarin oranges, drained

In a bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice. Set pineapple aside. Add enough water to the juice to equal 1 cup; stir into gelatin; add orange juice concentrate. Chill until partially set. Fold in the pineapple and oranges. Pour into a 4 cup mold or glass bowl. Chill until set.

Nancy Volmer, December 1997

Mom’s Chicken Salad

3 chicken breasts (or as many as you want)

Swanson Chicken Broth

Lawry’s seasoning & garlic salt to taste

3 to 4 hard boiled eggs (10 mins.)

Hellman’s Mayonnaise to taste

2 T. Dijonnaise (or to taste)

¼ C. Dell Dixie Sweet Relish

*NOTE-I usually use 1 egg /chicken breast

Boil breasts in chicken broth and seasonings, with some water added, until tender. Chop into small pieces, mash eggs, and add to chicken; then add mayonnaise and mustard to make it creamy. OPTIONAL: celery, apples, nuts, onions or anything else you might like.

Susan Cox, August 1980

Fabulous Pea Salad

½ C. vinegar

1 C. sugar

½ C. cooking oil

1 tsp. salt

½ tsp. pepper

Mix and bring to a boil. Simmer. Cool.

1 sm. jar chopped pimentos

1 C. chopped green pepper

1 C. chopped celery

1 bunch green onion chopped

1 (10 oz.) can shoepeg corn

1 can Lesueur English peas

1 can cut French style green beans

Mix and refrigerate.

Karolyn Gephart, August 1999

Greek Salad

3 C. torn romaine lettuce

3 C. torn iceberg lettuce

1 cucumber, sliced

1 green pepper, chopped

½ red onion, sliced & separate rings

2 stalks celery, sliced

1 tomato, cut into thin wedges

½ C. sliced pitted ripe olives

4 oz. feta cheese

½ C. fat-free Italian salad dressing

1 ½ tsp. chopped fresh dill

In a large bowl, combine the romaine, iceberg lettuce, cucumber, green pepper, onion, celery, tomato and olives. In a small bowl, use a fork to crumble the feta cheese. Stir in the cottage.cheese. Sprinkle cheese mixture on top of the lettuce mixture. Stir together the dressing and dill. Pour the mixture over the salad. Gently toss until well coated. Cover and chill for at least 1 hour to blend the flavors.

Pat Bennett, September 1999

Pretzel Salad

2 C. crushed pretzels

1 (6 oz.) strawberry gelatin

1 C. margarine, melted

2 C. boiling water

1 (8 oz.) pkg. cream cheese, softened

2 (10 oz.) boxes frozen strawberries

1 C. sugar

1 (8 oz.) carton Cool whip

Combine pretzels and margarine; lightly press into 9x13” pan. Bake at 350º for seven minutes; cool. Combine cream cheese, sugar and whipped topping; smooth over cooled crust. Dissolve gelatin in water; add strawberries. Pour on top of cream cheese mixture; refrigerate until set or overnight.

Kathy Nichols, 1993

Cabbage Salad

Chop:

1 small head cabbage

1 small purple onion

Put 1 stick butter into a skillet and brown:

2 pkgs. of Roman noodles

1 C. slivered almonds

½ C. sunflower seeds

Mix with cabbage about an hour before serving.

Dressing:

1 C. water

1 C. oil

¾ C. vinegar

1 C. sugar

¼ C. soy sauce

Put the dressing on last, you won’t need all of it.

Pat Bennett, January 2000

Jell-O Fruit Salad

1 lg. can crushed pineapple

1 box lg. peach Jell-O

1 sm. can apricots

Heat on stove until Jell-O melts; add after it cools, 2 C. buttermilk and 8 oz. Cool Whip.

Unknown, December 2000

Tuna-Noodle Salad

8 oz. box cut spaghetti

1 can drained green peas

1 can drained tuna

½ C. chopped celery

½ chopped nuts chopped onions, to taste

¼ C. sweet pickles

2 T. sweet pickle juice

1 C. mayonnaise

Dump mayonnaise into bowl to mix - add pickle juice and mix well until it is a nice consistency. Add salt, celery, pickles and onions and mix. Then mix in tuna and allow to set a bit to absorb flavors - add spaghetti. Add nuts just before serving.

Mrs. T. J. Kallsen, Nacogdoches, June 1980

German Pasta Salad

12 oz. pkg. med. shell pasta

1 C. frozen mixed vegetables

½ tsp. garlic salt

1 tsp. mixed spices (Cajun Seasoning)

Chop the following:

dill, parsley, ¼ red pepper, 1 peeled tomato

1 ½ C. diced cooked meat or smoked sausage 3 - 4 T. mayonnaise

Drop pasta into boiling water to which 1 T. salad oil has been added. Cook and drain. When pasta is cold, add all of the above ingredients and toss. Refrigerate before serving.

Connie Hill, November 1994

Salad Dressing

½ C. oil

¼ C. red wine vinegar with garlic

¼ C. sugar (use ¼ tsp. garlic powder if you use plain red wine vinegar)

¼ tsp. salt*

¼ tsp. dry onion*

¼ tsp. pepper

¼ tsp. dry mustard

*(or you can use ½ tsp. of onion salt)

This is wonderful spinach salad with strawberries, 1 T. toasted sesame seeds and dill weed or dill seed or any salad.

Donna Bizzell, February 1999

Cool Whip Salad

12 oz. Cottage cheese Small Cool Whip

Small can crushed pineapple (drained)

1 pkg. Jell-O (dry, any flavor)

Mix well, refrigerate and serve.

Gina Booker, 1978

Cole Slaw

3 Heaping T. sour cream

¾ C. sugar

¾ tsp. salt

3 T. vinegar

½ C. milk

5 C. shredded cabbage

Refrigerate dressing after mixed for a few minutes to thicken. Add ½ dressing to cabbage and mix, then add rest stirring while pouring to desired consistency – may not take all of the dressing depending on how thin you want the slaw to be.

Kathy Cahill, 1988

Overnight Fruit Salad

1-20 oz. can Pineapple chunks or tidbits, 2-11 oz. cans mandarin oranges,in own juice in own juice, drained

2 tsp. Tang

2 or 3 diced apples, unpeeled

1-6 oz. Jell-O Instant Lemon Pudding Mix, Sugar Free, Fat Free

2 or 3 diced bananas

Drain juice from pineapple and mix juice with dry pudding mix until it thickens, add Tang, mix well and then add drained canned fruit. Put in refrigerator overnight and add apples and bananas right before serving.

*I added a can of sliced pears, in own juice.

Lisa Van Meter, February 2007

Curly Costa’s Company Salad

Salad

13 ½ oz can crushed pineapple (reserve juice)

3 cubed bananas

1 ½ cups miniature marshmallows

½ cup nuts

2 small boxes or one large box lemon Jello

3 cups hot water

Dressing

1 beaten egg

1 ½ T. flour

1 cup pineapple reserved pineapple juice (add water to make a full cup)

1 cup dessert whip or heavy cream

½ cup sugar

2 T. butter

Salad: Drain fruit, reserving the juice. Cut bananas. Dissolve gelatin in 2 cups hot water. Then stir in 1 cup cold water. Cool. Add nuts, fruits and marshmallows. Turn into lightly oiled 9X13 pan and chill until firm.

Topping: Mix sugar, flour, egg and remaining 1 cup syrup from fruit in saucepan. Cook and stir until thick. Stir in butter and cool. When cold, whip cream until stiff and fold into topping mixture. Spread over gelatin. Refrigerate until ready to serve. Makes 16 servings. You may top with mild shredded cheddar cheese.

Yummy Fruit Salad

Salad

1 can chunky pineapple(drain and reserve juice)

1 pint strawberries, sliced

2 small cans mandarin oranges (drain, reserve juice)

4 sliced bananas

Syrup

1 small box instant vanilla pudding

2 T. poppy seeds

¼ cup tang Reserved fruit juices

Drain juice from fruit and reserve. Mix all syrup ingredients until smooth. Combine and mix all fruit. Pour syrup over fruit. Chill and serve.