|1 green||pepper, chopped|
|2 pounds||carrots, cooked sliced, cooled; don't overcook.|
1 cup salad oil 1 can tomato soup ¾ cup vinegar -- red wine 1 teaspoon dry mustard 1 teaspoon salt ½ teaspoon black pepper 1 onion, chopped ½ teaspoon Worchester Sauce
Marinade in the blender until the onion is chopped fine. Let this stand in refrigerator for at least 24 hours. It is best after 4-5 days.
1 head cauliflower, broken into bite size pieces 2 cups grapes sliced in half 1 cup chopped pecans Dressing: 1 cup mayonnaise -- NOT Miracle Whip ½ cup sugar 1 teaspoons mustard
1 package coleslaw mix 3 packages Ramen noodles, chicken flavor, broken into pieces. Set aside the flavor packets. 1 can chicken or 2 chicken breasts cooked tender and chopped into small pieces 2 Tablespoons onions, chopped 2 cups Italian salad dressing as you like honey roasted nuts
Mix the coleslaw, ramen noodles, chicken chunks, onions,and nuts.
Mix the flavor packets from the Ramen noodles with the Italien dressing. Pour over the slaw mixture and set in refrigerator overnight.
1 can fruit cocktail
1 can pineapple tidbits
1 can mandarin oranges
½ cup coconut
1 box lemon instant pudding
Save the juice from all the cans of fruit and use in the salad. Mix the pudding with the juice and then toss together. Can also add bananas and grapes if desired.
1 box 3 ounces raspberry Jell-O 1 cup boiling water ½ cup cold water 1 one pound can whole cranberry sauce 2 medium bananas, sliced ½ cup chopped pecans Dissolve gelatin in boiling water water. Ad ½ cup cold water. Chill until partially thickened. Add sliced bananas and pecans. Spoon into molds; chill until firm. Serve on salad greens; top with Cool Whip.
1 cup Mazola Oil 1 cup white sugar or brown 1 can tomato soup ½ cup wine vinegar 1 Tablespoon prepared mustard onion salt and garlic salt 8 -10 shakes from each bottle You can also add in stead of the garlic salt and prepared mustard: 1 teaspoon oregano 1 teaspoon Worcestershire sauce crushed clove garlic 1 teaspoon celery seed Mix together in blender. Chill. Keep refrigerated. Makes about 1 quart.
12 ounces 7-Up or Sprite
1 large bananas sliced
1 (6 ounces) can frozen orange juice, thawed
1 large can crushed pineapple
2 (10 ounces) packages raspberries or strawberries, thawed
1 (6 ounces) can frozen pink lemonade
together in a large bowl. Spoon
into muffin tins with paper liners or other individual cups. Freeze.
Thaw 30 minutes
before serving. Makes about 24
1 can crushed pineapple (9 ounces) Or better yet, use fresh pineapple!
1 ripe banana, sliced
seedless grapes, split into halves
6 or 7 maraschino cherries
1 can mandarin oranges
10 fresh strawberries sliced
bing cherries if in season
2 cups cooked white rice
1 cup tiny marshmallows
either whipped cream or Cool Whip and fold into all the ingredients mentioned
above. Chill well before serving.
parts of Pineapple, Bananas, White Grapes, Marshmallows
Add ¼ cup sugar to the left over pineapple juice from the can and add 2
Tablespoon cornstarch and thicken. Cool and
put into salad bowl. Mix 2 Tablespoon salad dressing and ½ cup whipped cream. Mix all together and chill before serving.
3 Tablespoons Sugar 2 Tablespoons Soy Sauce 3 Tablespoons Sesame Oil 3 Tablespoons Vinegar 3/4 Cup vegetable oil 1 teaspoon ginger
1 3 ounce package Ramen noodles (do not use the seasoning packet) 7 Cups thinly sliced oriental cabbage (Chinese cabbage is my preference) 2 Tablespoons chopped green onion 2 Cups diced, cooked chicken breast 1 ½ Cups slivered almonds 2 Cups pea pods, blanched
Mix dressing ingredients well. Marinate noodles in dressing 1-2 hours.
Combine cabbage, onion, chicken, almonds and pea pods in large bowl. When
noodles are tender, add noodles. When ready to serve, pour dressing over salad.
Hint: You will not need all the dressing. It tends to make the salad too moist. It keeps very well in the fridge for another time.
1-2 cups chopped ham
½ cup green onion
½ cup celery
½ cup red pepper
1 teaspoon mustard
½ teaspoon dill weed
1 teaspoon beau monde seasoning
with chilled, cooked pasta.
1 head lettuce--torn in bite-size pieces 1 cup chopped celery 4 green onions, chopped 2 Tablespoons fresh or dried parsley 2 cans Mandarin Oranges Layer above items in large bowl in the order given.
½ cup cooking oil 4 Tablespoons wine tarragon vinegar ½ teaspoon salt 4 Tablespoons sugar
Put in a sauce pan and stir with wooden spoon until they carmelize:
8 Tablespoons slivered almonds 4 Tablespoons sugar Put nuts onto waxed paper to cool. Add dressing at serving time and sprinkle with almonds. Serves 10.
1 10 ounces package frozen peas, cooked
1 4 3/8 ounces minute rice, cooked
9 ounces shrimp--get the fresh from the market! Salad size.
1 ½ cups chopped celery
¼ cup finely chopped onion
4 Tablespoons water
½ tsp. salt
½ tsp. sugar
Combine and blend dressing:
½ cup salad oil
3 Tablespoon cider vinegar
1 Tablespoon soy sauce
2 tsp. salt
½ tsp. MSG
½ tsp. celery seed
½ tsp. sugar
dressing over chilled ingredients before serving, toss lightly.
1 bag Cole slaw mix
1 1/2 bunches green onions, chopped fine
1 package Ramen chicken-flavored noodles (crush the noodles)
1/2 cup sunflower seed meats
1/2 cup slivered almonds (toast in a non-stick fry pan)
Combine and pour over salad just before serving:
1/2 cup salad oil
2 Tablespoons sugar
2 Tablespoons white vinegar
chicken flavor packet from the Ramen noodles
cups diced potatoes, cooked
cup finely chopped green onions
¼ cup mayonnaise
3 hard cooked eggs
½ cup chopped celery
½ teaspoon salt
cooked, diced potatoes with French dressing. Cover and let stand 30 minutes.
remaining ingredients, stirring carefully. Chill and serve.
1/3 cup sugar
1-2 Tbls. poppy seeds
1/4 cup milk
2 Tbls. vinegar
Torn romaine lettuce or mixed greens
1 pint fresh strawberries, sliced, or other fruits if desired.
2 bunches green onions
5 or 6 celery sticks, chopped
1 can water chestnuts
1 package frozen peas (10 ounces)
1 head lettuce
2 cups mayonnaise
2 Tablespoons sugar
8 ounces Romano cheese, grated
onion, celery and water chestnuts. Chop
lettuce in small pieces. Layer
onion, celery, water chestnuts and peas with alternate layers of lettuce.
Top with mayonnaise and sugar. Top
with Romano cheese. Refrigerate
12 hours before serving.
1 small can crushed pineapple 1 9 ounce package Cool Whip 1 box pistachio pudding mix 1 small cup miniature marshmallows 1 box lime Jell-O -- make, chill, cubed 1Tablespoon cornstarch 1 Tablespoon lemon juice
Fold pistachio pudding mix into the Cool Whip. Add remaining ingredients of Jell-O cubes, pineapple. Thicken the pineapple juice with cornstarch. Cool before adding to the pudding. Then add lemon juice.
3 cups cooked wild rice 1 cup cashews 1/3 cup choped onion 8 ounces sliced water chestnuts or 1 cup chopped celery 1 cup halved green grapes 3 cups cooked chicken DRESSING: 2/3 cup mayonnaise (not Miracle Whip) 1/3 cup milk 2 tsp. lemon juice 1/4 tsp tarragon 1/2 tsp. salt 1/8 tsp. pepper Layer ingredients in a large bowl. Just before serving, mix in dressing. Serves 10-15.