Salad Recipes
1 – 6 oz. can frozen orange juice
1 – 6 oz. can frozen lemonade
1 – 1 lb., 2 oz. can pineapple and juice
2 – 10 oz. pkgs. frozen strawberries, not drained
3 large bananas, diced
2 1/2 C. water
3/4 C. sugar
Mix all ingredients together and freeze in large container, or in individual serving containers, and freeze. Set in refrigerator before serving so it has a slush consistency.
1 C. sugar
1 T. cornstarch
11 oz. apricot nectar
1 tsp. vanilla
Mix together sugar, cornstarch and nectar until smooth. Microwave 6 to 8 minutes, stirring every 2 minutes. Cook until thick; add vanilla. Cool and refrigerate until ready to serve. Drizzle over fruit salad.
1 – 20 oz. can pineapple chunks
1/2 C. sugar
2 T. cornstarch
1/3 C. orange juice
1 T. lemon juice
1 – 11 oz. can mandarin oranges, drained
3 to 4 red and green apples, cubed, with peel on
2 to 3 bananas, sliced
Drain pineapple, reserving 1/4 cup juice. In a saucepan, combine sugar and cornstarch. Add pineapple juice, orange juice and lemon juice. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer. Remove from heat; set aside. In a bowl, combine pineapple chunks, oranges, apples and bananas. Pour warm sauce over the fruit; stir gently to coat. Cover and refrigerate.
Yield: 12 to 16 servings.
1 bag broccoli slaw
2 pkgs. Ramen oriental-flavor noodles
1/2 C. rice vinegar
1/2 C. vegetable oil
1/2 C. sugar
Ramen noodles seasoning packets
2 T. sesame seeds, optional
Put slaw, crushed dry noodles and sesame seeds in bowl. Mix together seasoning packets, oil, sugar and vinegar; pour over broccoli and noodles. Refrigerate.
1/3 head cauliflower
3 stalks celery, chopped
1/2 red onion, sliced
1/2 can ripe olives, drained and sliced
1 – 8 oz. bottle Italian dressing
1 bunch broccoli
1/2 green pepper, chopped
1 C. cherry tomatoes, chopped
Break cauliflower into flowerets. Cut broccoli stems crosswise into bite-size pieces. Pour dressing over all ingredients. (You can add additional Good Seasons dry Italian dressing mix for stronger flavor.) Marinate for 24 hours in an airtight container, turning upside-down occasionally.
1 can pinto beans
1 can kidney beans
1 can garbanzo beans
1 can black-eyed peas
16 oz. Catalina dressing
2 C. Cheddar cheese, shredded
1/2 red onion, chopped
1/2 green pepper, chopped
1 small bag Fritos corn chips, crushed
Drain and rinse beans and peas. Add onion, green pepper and dressing. Refrigerate overnight. Fifteen minutes before serving, add cheese and crushed Fritos corn chips.
I brought this to Mom’s Fourth of July get-together and everyone loved it. The part that I’m most proud of is that the dressing is boiled!
1 1/2 C. vinegar
1 1/2 C. sugar
1/4 C. oil
1 1/2 tsp. garlic powder
2 tsp. parsley flakes
1 tsp. salt
1tsp. pepper
VEGETABLES:
Green onions
Celery
Peppers (orange or yellow add color)
Cherry tomatoes
Zucchini
Cucumbers
1 small can black olives
Any other veggie you’d like
Cook 16 ounces noodles in water (I prefer mostaccioli); rinse with cold water. Boil the above ingredients. Add the vegetable ingredients to the drained noodles. Pour the boiled mixture over the noodles and veggies and mix well. Put in a container that you can turn upside-down to mix. The longer it marries, the better the flavor becomes.
This is quickly becoming a favorite amongst Emily’s circle of friends. She served it at a dinner party, and has been handing out the recipe every since.
1 bag fresh spinach
1 qt. or less fresh strawberries, halved or quartered
Slivered almonds, toasted, if desired
DRESSING:
1 C. sugar
1/2 C. cider vinegar
1/2 C. oil
1 tsp. paprika
1/2 tsp. dry mustard
1 tsp. minced onion
1/4 C. sesame seeds
1/4 C. poppy seeds
Combine dressing ingredients. Toss spinach, strawberries and almonds with half of the dressing. Refrigerate the remaining dressing for another use.
1 – 8 oz. can pineapple tidbits, undrained
1 – 8 to 10 oz. can mandarin oranges, drained
1 C. mini marshmallows
1 C. coconut
1 C. sour cream
Mix ingredients together and chill.
1 can apricot pie filling
1 – 2 lb. can crushed pineapple, not drained
1 can Eagle Brand milk
1-9 oz. tub Cool Whip
Mix the pie filling, pineapple and sweetened condensed milk. Blend in Cool Whip. You may add nuts, if desired.