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My
Favorite Recipes Salads |
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"Not
by works of righteousness which we have done,
but according to his mercy he saved us..."
Titus 3:5
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24-Hour Tossed Salad | |
IN
LARGE BOWL, PLACE IN ORDER:
1 head lettuce, broken up
1/2 chopped red onion
1 bunch broccoli, cut in small pieces
1 lb. frozen peas
1/2 head cauliflower, cut in small pieces
3 cups shredded cheddar cheese
6 boiled eggs, sliced (optional)
1 lb. bacon, fried crisply and crumbled
SAUCE:
2 cups salad dressing
1/2 cup parmesan cheese
1/3 cup sugar
Cover layers with sauce. Cover
tightly and place in refrigerator for 24 hours.
DO NOT MIX UNTIL READY TO SERVE
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Cranberry Cream Cheese Salad | |
3 ozs. softened cream cheese
16 lb. or 2 cups miniature marshmallows
1 large apple, cored & quartered
1/2 to 1 cup sugar
2 cups boiling water
1 cup whipping cream
1 - 12 oz. bag cranberries, thawed
2 (3 oz.) pkgs. cherry or raspberry jello
1/2 cup chopped walnuts
Whip cream cheese in a bowl with
mixer. Gradually add cream (DO NOT WHIP).
Mix till
blended. Mix in marshmallows. Store in refrigerator overnight.
Grind together: cranberries, apple, and nuts. Add sugar and set aside. Dissolve
gelatin in
boiling water. Add 1 cup of ice to cool, then add cranberry mixture.
Pour into 9 x 12 pan and
refrigerate overnight. Next day, whip marshmallow
mixture on high till thick. Spread over top
of jelled cranberry mixture.
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Grandma's Bean Salad | |
1 can each green beans (French style), baby limas,
wax beans, & kidney beans
1 white onion
1 Tbls. peppercorns
1 jar pimento
Layer 1/3 can of each vegetable with
onion and peppercorns between each layer.
Repeat twice more. Cook 2 cups sugar and 2 cups vinegar
until hot. Pour over all
and refrigerate overnight.
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Spring Delight Salad | |
1 - 3 oz. pkg. lime jello
1 - 3 oz. pkg. lemon jello
1 tsp. vinegar
1 - 8 oz. softened cream cheese
1 can crushed pineapple (drain loosely)
1 cup pecans
24 small marshmallows
3 cups boiling water
Pour boiling water over jello to
dissolve. Put in marshmallows and stir until dissolved.
Chill approximately 1 hour. Let cream cheese soften and
mix with vinegar. Add
chopped pecans and pineapple. Chill. When jello begins to
thicken, add other
ingredients and mix well. Chill till firm.
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Macaroni Salad | |
16
oz. pkg. cooked macaroni
2 - 3 hard cooked eggs
1 Tbls. margarine
1 Tbls. onion flakes
1 tsp. salt
1/2 cup pickle juice
1 medium cucumber
1 large pickle
1 cup Miracle Whip
1/2 cup mustard
Cook macaroni according to package directions, adding margarine to keep
from sticking together. Boil egg. Chop: cucumber, pickle, and eggs. Mix in
Miracle Whip, mustard, pickle juice, onion flakes, salt & pepper. Stir in the cooked
macaroni. Mix well, chill at least one hour.
DO NOT OMIT THE CUCUMBER! THIS IS WHAT MAKES IT SO GOOD!
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Dill Dip | |
1 cup sour cream
1 cup mayonnaise
1 tsp. Beau Monde (spice)
1 tsp. dill weed
1 Tbls. onion flakes
1/2 Tbls. parsley
Mix together and refrigerate several hours before serving.
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Taco Dip | |
1 - 28 oz. jar medium hot salsa
4 cans refried beans
20 ozs. shredded cheddar cheese
3 lbs. hot sausage
1 pkg. taco seasoning
First fry the sausage and let cool. Then grind this to a fine consistency. Puree the salsa. In a large slow cooker, add the refried beans and salsa and stir over low heat, add the seasoning. Then add the cheddar cheese a little at a time until it all melts. Add sausage to this mixture and cook a couple of hours. This makes a very large batch, more the size you would use for a party. Serve with tortilla chips.
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