App & Osborne Family Cookbook 2004 Cathy Johnson Ingredients1 large can crushed pineapple, drained1 package Keebler Fudge Striped Cookies, crushed2 large cans mandarin oranges, drained2 (3 oz.) boxes instant vanilla pudding2 C buttermilk1 (16 oz.) container Cool Whip Directions1. Mix together Cool Whip and buttermilk.2. Fold in dry pudding mix, then add crushed cookies andContinue reading “Cookie Salad”
Susan Delisle Ingredients1 small package Jello1 small jar pimentos1 small can crushed pineapple, undrained1 small carton cottage cheese (8 oz.)1 1/2 C Cool Whip, thawed Directions1. In a small saucepan, combine pineapple and pimento. Heat to boiling. Remove from heat and mix in Jello. Set the pan in sink in cool water. Let cool aboutContinue reading “Jello Pimento Salad”
Ingredients2 heads cauliflower, finely chopped1 (10 oz.) pkg. frozen peas1/4 C green onions. chopped1 C cheddar cheese, cubed8 slices bacon, fried crisp and diced1/2 tsp pepper2 C mayonnaise 1/2 tsp seasoned salt1/4 tsp garlic salt Directions1. Combine all ingredients. 2. Refrigerate for 3 hours or overnight.
Ingredients 2 C fresh peas2 C frozen french sliced green beans, thawed1 C sliced almonds 1 bottle Blue cheese dressing to coat Directions1. In a large bowl, combine peas, green beans and almonds.2. Add dressing and stir to coat. Keep refrigerated.
Ingredients 1 gallon cabbage, shredded1 large sweet onion, chopped1 C sugar Dressing7/8 C salad oil4 Tbsp sugar1 tsp dry mustard1 C vinegar1 tsp salt Directions1. In a large bowl, combine cabbage and onion. Sprinkle the sugar over mixture and let sit while you make the dressing.2. Combine all the dressing ingredients and bring to aContinue reading “Coleslaw”
Ingredients 1 – (14oz) can sauerkraut, drained1 C green pepper, chopped1 C celery, chopped2 large red onions, chopped Dressing1 C sugar1/2 C salad oil1/4 C vinegar Direction1. In a large bowl, combine, sauerkraut, pepper, celery and onion.2. In a small bowl, combine dressing ingredients, mixing well.3. Pour dressing over sauerkraut mixture, stirring gently to coat.Continue reading “Sauerkraut Salad”
Ingredients 1 – (15oz) can green beans, drained1 – (15oz) can wax beans, drained1 – (15oz) can kidney beans, drained1/2 green pepper, chopped2 oz pimentos1 large sweet onion, sliced Dressing3/4 C sugar1/3 C salad oil2/3 C vinegar1 tsp salt1/2 tsp pepper1 Tbsp celery seed Directions1. Combine drained beans, green pepper, pimentos and onion; tossing lightlyContinue reading “3 Bean Salad”
Ingredients 1 – (9oz) pkg frozen green beans1 – (9oz) pkg frozen wax beans3/4 C olive oil1/2 Tbsp lemon juice3/4 C wine vinegar2 cloves of garlic, crushed1 tsp dried oregano leaves2 tsp sugar1 – (15oz) can chick-peas, drained1 – (15oz) can kidney beans, drained1 small sweet onion, finely chopped2/3 C celery, finely chopped Directions1. CookContinue reading “Four-Bean Salad”
Ingredients 4 C (about 4 medium apples), chopped1/2 C celery, chopped1/4 C maraschino cherries, halved1/4 C pecans or walnuts, chopped2 Tbsp. raisins1/3 C mayo1/3 C vanilla yogurt1/3 C whipping cream, whipped to medium peaks Directions1. In a large bowl, combine all ingredients except whipped cream. Mixing well.2. Gently fold in whipped cream.3. Store in refrigerator.
Aletha Hutchinson Ingredients1/4 C olive oil3/4 C vegetable oil1 egg2 Tbsp. sugar1/2 tsp. salt1 tsp. dry mustard1/2 tsp. paprika1/4 C cornstarch1 C water Directions1. Put into a bowl; both oils, egg, sugar, salt, mustard and paprika. DO NOT STIR!2. In a small saucepan, combine water and cornstarch, cook and stir constantly until thick and clear.3.Continue reading “Salad Dressing”