Salads

[New Recipe]

THREE BEAN SALAD

                        1/2 cup each: sugar, oil, vinegar and sliced onions              1 t salt
                        1 16 oz can green beans, drained                                       1 16 oz can wax or garbanzo beans, drained
                        1 16 oz can kidney beans, drained

BROCCOLI SALAD DORIS POWELL

4 cups fresh, uncooked broccoli (tops only)
8 slices crisp bacon

Mix together:

                        1/4 cups raisins                        1 cup mayonnaise
                        1/4 cup white sugar                  3 T red wine vinegar
                        1 small onion chopped

Pour over broccoli and bacon - mix together.

CARROT SALAD

Peel 1 lb. carrots and slice them into disks. Cook in boiling water until just tender. (Caution! Do not over cook.) Drain. Put carrots in a bowl. Slice 2 med. onions in thin rings and add to the bowl. Cut one green pepper into strips and add that. Add tomato soup undiluted. Then 3/4 cup cider vinegar, 1/2 cup salad oil, 1/2 t Worcestershire sauce, 1 t mustard, 1/2 t salt and 1/2 cup sugar. Mix well and refrigerate.

CARROT SALAD II

Stir 1 pkg. lemon jello into 1 cup boiling water. Cut up 1 1/2 cups carrots and put in blender with the jello. Add 1/2 cup water. When the carrots are chopped put in a 8x4 inch or other small casserole. Refrigerate and serve with a little miracle whip. (When blending try to make the carrots the same size you would get if grated with a hand grater.)

CAULIFLOWER SALAD

                         1 cup fine dry bread crumbs                       3 T butter
                        9 to 10 c bite size pieces romaine lettuce, about 13 oz.
                        1 cup mayonnaise                                        2 T fresh grated parmesan cheese
                        1 T fresh lemon juice                                    1 small clove garlic crushed
                        salt pepper to taste                                       1/2 head of fresh cauliflower

Cook bread crumbs in butter in small skillet until browned. Set aside to cool.

Put bite size pieces of lettuce in large salad bowl. Mix mayonnaise, cheese, lemon juice and garlic in small bowl. Season with salt and pepper. Pour mixture over lettuce and toss well.

Top with bread crumbs, do not toss. Grate cauliflower; there will be about 2 cups. Sprinkle cauliflower over bread crumbs. Serve immediately without tossing.

TAFFY APPLE SALAD ARLENE BRESSLER

20 oz pineapple (drained & reserve juice)
2 cup small marshmallows

Mix and refrigerate overnight.

                        1/2 cup sugar                        1 T flour
                        1 egg beaten                        1 1/2 T vinegar
                         drained juice

Cook until thick. Refrigerate overnight.

            Mix:
                        8 oz Cool Whip
                        2 cups chopped unpeeled Red Delicious Apples
                        1 1/2 cups chopped peanuts

Add marshmallows and thickened sauce. Refrigerate.

GREEN BEAN SALAD

Drain a can of green beans into a bowl. Add 3 T chopped onion. Add a cup or so of cheddar cheese cut into 1/4 inch cubes. Add miracle whip thinned slightly with milk. Mix, add chopped lettuce, mix and serve.

LAYERED SALAD JAN TELESCZCAK

In a glass bowl, make layers of the following:

                         1 head shredded lettuce                       1 cup diced celery
                        1 cup diced green pepper                     1 med. onion diced
                        1 pkg. frozen peas 16 oz

Mix together:

1 1/4 miracle whip and 2 T sugar
1 pkg. shredded cheddar cheese 1 can bacon bits

Cover the unmixed salad with the above dressing. Layer on the cheese and then the bacon bits. Cover and refrigerate overnight. Do not mix when serving. Spoon through all layers.

JOANN'S FRUIT SALAD

                        1 1/2 cup crushed pineapple, drained
                      1 cup diced orange, drain at least 2 hours
                        1 cup coconut
                        1/2 pt sour cream
                        2 cups marshmallows cut in quarters
                        bananas, cherries and walnuts may also be added

GERMAN POTATO SALAD

Cook peeled, sliced potatoes in salted water. Drain. Fry some bacon until crisp - set two pieces aside for John. Crumble and add to potatoes. Add some onions, either fried or raw at your pleasure. Drain bacon fat from skillet. Add 1 part each: oil, vinegar, sugar and water. Heat sauce picking up bacon juices from pan. Thicken slightly with cornstarch. Pour over potatoes, onions and bacon.

GERMAN POTATO SALAD DANIEL SULLIVAN

            4-5 pounds potatoes diced into large chunks           1 pound bacon cut into chunks
            1 large onion cut into large chunks                            ¼ c vinegar
            ¼ c sugar

Boil potatoes until tender. Fry bacon until almost crisp. add onions and fry until the onions are transparent. DO NOT drain grease add vinegar and sugar to the bacon and onions and stir until sugar is dissolved. Add to drained potatoes and stir until all liquid is absorbed into the potatoes.

HONEY COLD SLAW

About 2 quarts

                        1 med. head cabbage, shredded                       1 green pepper chopped
                        1 med. onion finely chopped                              1/3 cups ea. honey, vinegar, salad oil
                         salt to taste

Combine cabbage, green pepper and onion in a large bowl. Heat honey, vinegar, sugar and salt to boiling. Pour mixture over vegetables. Mix thoroughly. Refrigerate several hours before serving.

CUCUMBER SALAD

                        2 large cucumbers peeled and very thinly sliced.
                        1 t salt                                    1/2 cup sour cream
                        1/3 cup cider vinegar                1/4 t salt
                        1/4 t pepper                            3 T sugar
                        1/4 t dry mustard                     1 onion thinly sliced

Lightly toss cucumbers with 1 t salt; refrigerate until well chilled. Meanwhile, combine remaining ingredients except sliced onions. Drain cucumbers. Toss with onions and with sour cream mixture; refrigerate. (If dressing is added too far in advance salad will become soggy.) Yield 6 servings.

PACIFIC LIME MOLD PEG BUCHAU

                        1 pkg. lime gelatin                      9 oz can crushed pineapple
                        1 cup cottage cheese                  1 t horseradish
                        1/2 cup mayonnaise

PISTACHIO FLUFF

                        1 pkg. pistachio pudding                       1 can undrained crushed pineapple (20 oz)
                        1 1/2 cups marshmallow                        1/2 cups nuts
                        9 oz pkg. Cool Whip

Mix together and refrigerate

TUNA ASPIC ALICE SULLIVAN

                        1 cup boiling water                       1 pkg. lemon jello
                        1/2 can grated tuna                       1/2 cup diced celery
                        1 t diced onion                              1 no 2 can tomato sauce
                        1 T vinegar or lemon juice

Dissolve jello in hot water, add lemon juice and tomato sauce. Cool, stir in tuna, celery and onion (green peas, peppers or like vegetables may also be added.

SALAD DRESSING JO GIBSON

                        1/2 cup oil                                     1 t paprika
                        2 T vinegar                                    1/3 cup sugar
                        1 t horseradish mustard                  pinch salt

SICILIAN SALAD

mix these ingredients to your taste

                        Sicilian olives, crushed                       olive oil (or sub. corn oil)
                         celery                                               garlic
                        crushed red pepper                         oregano
                        dash pepper

RIBBON SALAD

Use 7 packages jello, 3 oz size: 4 are various flavors of red, 1 is orange, 1 lemon and 1 lime.

For red jello use 3/4 cup boiling water and 3/4 cup cold water. For citrus jello use 1/2 cup boiling water and 1/2 cold water and 1/2 cup milnot.

Make one large red jello layer in a glass 13x9 or 10x12 inch pan. Refrigerate until set. Add a layer of the citrus jello and let set. Continue alternating red and citrus jello until all 7 layers are set.

SPINACH SALAD

Wash, stem and cut up 1 pkg. spinach. Dry and put in a bowl. Add about 1 cup sliced fresh mushrooms and about 1/2 cups sliced onions. Fry out 6 slices of bacon until crisp. Break up into a separate bowl. Pour off most of the fat from the skillet add 1/3 cup each: oil, vinegar, water and sugar. Add all of the bacon bits and bring to a boil. Pour over the spinach and serve. If this does not make enough dressing the quantities can be increased from 1/3 to 1/2 cup.

SPINACH SALAD NANCY GILBERT

1 lb. spinach 1/2 cup walnuts chopped
1 cup small curd cottage cheese

Dressing

            1/2 cup sour cream           3 T vinegar
            1/2 cup sugar                   1 t white horseradish
            1/2 t dry mustard             1/2 t salt

GERMAN POTATO SALAD DANIEL SULLIVAN

            4-5 pounds potatoes diced into large chunks
           1 pound bacon cut into chunks            1 large onion cut into large chunks
            ¼ c vinegar                                        ¼ c sugar