RECIPIES
Salad dishes
Broccoli Salad
| 1 |
 |
cup Hellman's mayonnaise |
| 1/3 |
|
cup sugar |
| 2 |
|
tbls. vinegar |
| 1 |
|
tsp. mustard |
| 1 |
|
head fresh broccoli |
| 1 |
|
cup seeless green grapes |
| 1/2 |
|
cup sunflower seeds, toasted |
| 10 |
|
slices bacon, fried crisp and cut into 3/4-inch pieces |
Mix first four ingredients and pour over the broccoli, grapes and sunflower seeds. Put bacon on top. Toss before serving. Yields 10 to 12 servings. Arlene Schmiedeskamp, Quincy, Il.
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Aunt Irene's Cranberry Salad
| 2-1/2 |
|
cups water |
| 2 |
|
cups cranberries |
| 1 |
|
cup sugar (8 to 10 packets of sweetener may be substituted for 1/2 the sugar) |
| 2 |
|
(3 oz.) pkgs. sugar-free cherry Jell-O |
| 1-1/2 |
|
cups celery, chopped |
| 1 |
|
cup nuts, chopped |
| 1 |
|
apple, chopped (optional) |
| 1/4 |
|
cup orange juice concentrate |
Boil the cranberries in water until they pop. Add sugar and Jell-O. Stir until dissolved. Cool. Add celery, nuts, apple and orange juice concentrate. Chill until set. Yields 6 servings, Cheryl Sestak, Jefferson City, Mo.
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Cornbread Salad
| 1 |
|
pkg. Jiffy corn bread mix |
| 1 |
|
small red bell pepper |
| 1 |
|
cup green onions, chopped |
| 1 |
|
(16 oz.) can kidney beans |
| 1 |
|
lb. bacon, fried crisp and crumbled |
| 1 |
|
cup red tomatoes, chopped |
| 3/4 |
|
cup mayonnaise |
| 1/2 |
|
cup sweet pickle juice |
Mix and bake corn bread mix as directed on the package. Cool and crumble into large pieces. Put in large bowl and add beans, bacon, tomatoes, pepper and onions; toss. Mix mayonnaise and pickle juice together, pour over mixture and toss. Yields 8 to 10 servings. Betty Mayo, Huntsville, Mo.
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Lettuce Layered Salad
| 1 |
|
head lettuce, torn in bite-sized pieces |
| 1 |
|
cup celery, diced |
| 5 |
|
hard boiled eggs, sliced |
| 2 |
|
cups frozen peas, thawed |
| 1/2 |
|
cup sweet onion, diced |
| 1-1/2 |
|
cups mayonnaise |
| 2 |
|
tbls. sugar |
| 10 |
|
slices bacon, fried crisp and crumbled |
| 1 |
|
(8 oz.) pkg. cheddar cheese, shredded |
In a large bowl, layer in order: lettuce, celery, eggs, peas and onion. Mix mayonnaise and sugar; spread over vegetables. Top with bacon and cheese. Cover and refrigerate over-night. Yields 10 to 12 servings. Glenn Wheeler, St. Joseph, Mo.
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Raspberry Pretzel Salad
| Crust: |
| 2-1/2 |
|
cups pretzels, crushed |
| 3 |
|
tsp. sugar |
| 3/4 |
|
cup butter, melted |
| Filling: |
| 1 |
|
(8 oz.) pkg. cream cheese |
| 1 |
|
cup sugar |
| 1 |
|
(12 oz.) container whipped topping |
| 1 |
|
(6 oz.) box raspberry Jell-O |
| 2 |
|
cups boiling water |
| 2 |
|
(16 oz.) pkgs. raspberries, frozen |
Crust: Preheat oven to 350 degrees (250 degrees if using a glass pan). Mix crushed pretzels with sugar and butter and spread in a greased 9x13-inch pan. Bake for 10 minutes. Cool.
Filling: Mix cream cheese and sugar until smooth. Fold in whipped topping. Spread to edge of dish on top of pretzel layer. Dissolve Jell-O in water in bowl. Add raspberries and mix well. Put in the refrigerator until thickened. Pour over cream cheese layer. Refrigerate until firm and ready to serve.
Note: Strawberry Jell-O and frozen strawberries may be substituted. Yields 10 to 12 servings. Dorothy Sheets, Eagleville, Mo.
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Frozen Salad
| Crust: |
| 1 |
|
cup flour |
| 1/2 |
|
cup pecans, chopped |
| 1/4 |
|
cup brown sugar |
| 1/2 |
|
stick margarine |
| Filling: |
| 1 |
|
(3 oz.) pkg. orange Jell-O |
| 2 |
|
tbls. sugar |
| 1/4 |
|
tsp. salt |
| 1 |
|
cup boiling water |
| 1 |
|
cup orange juice |
| 1 |
|
(16 oz.) carton whipped topping |
| 1 |
|
(8 oz.) can crushed pineapple, drained (reserve juice) |
| 1/2 |
|
cup coconut |
Crust: Preheat oven to 325 degrees. Fork together flour, pecans, brown sugar and margarine. Put in a 9x13-inch pan. As mixture is baking, stir two or three times to achieve a crumbly consistency. Reserve 1/3 cup for topping.
Filling: Dissolve Jell-O, sugar, and salt in boiling water. Stir in orange and pineapple juice. Chill until soft set. Beat until fluffy; stir in whipped topping. Fold in pineapple and coconut. Chill until firm. Spoon into prepared crust. Sprinkle with reserved topping. Freeze. Yields 8 to 10 servings. Dorotha Strack, Cape Girardeau, Mo.
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Cranberry Salad
| 1 |
|
(3 oz.) box cranberry Jell-O |
| 1/2 |
|
cup boiling water |
| 1 |
|
(8 oz.) crushed pineapple with juice |
| 1 |
|
(16 oz.) can whole cranberry sauce |
| 1 |
|
large apple, finely chopped |
| 1 |
|
(14 oz.) can Eagle Brand sweetened condensed milk |
| 1 |
|
(8 oz.) carton Cool Whip |
Melt Jell-O in boiling water and set aside to cool. Combine pineapple, cranberry sauce, apple and condensed milk. Add cooled Jell-O. Refrigerate until slightly thickened; fold in Cool Whip. Place in a 9x13-inch dish. Chill thoroughly. Yields 12 to 15 servings. Frances Kleeman, Stotts City, Mo.
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Bok Choy Salad
| 1/2 |
|
cup oleo |
| 2 |
|
(3 oz.) pkgs. Ramen noodles, crumbled |
| 1/2 |
|
cup sunflower seeds |
| 1 |
|
large head Chinese cabbage (bok choy), finely chopped |
| 1/4 |
|
cup green pepper, chopped |
| 1/2 |
|
cup green onions, chopped |
| 1 |
|
tbls. soy sauce |
| 1/2 |
|
cup sugar |
| 1/4 |
|
cup vinegar |
| 1/2 |
|
cup oil |
Preheat oven to 350 degrees. Melt oleo on large cookie sheet and add crumbled noodles and seeds; brown in oven approximately 10 minutes. Cool. Combine cabbage, peppers, onions and browned noodle mixture in a large bowl. Mix soy sauce, sugar, vinegar and oil; pour over cabbage mixture and toss. Refrigerate until serving time. Yields 12 to 15 servings. Marlo Bockting, Morrison, Mo.
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Veggie Spinach Salad
| 3 |
|
cups fresh spinach, torn |
| 3 |
|
cups red leaf lettuce, torn |
| 1 |
|
cup broccoli florets |
| 1 |
|
cup cauliflowerets |
| 1 |
|
small carrot, sliced |
| 1/4 |
|
cup raisins |
| 1 |
|
bacon strip, fried and crumbled |
| 1/2 |
|
cup ranch-style salad dressing |
| 1/4 |
|
cup Parmasean cheese |
In a large bowl, toss the first seven ingredients. Add the ranch dressing just before serving. Sprinkle with cheese. Yields 6 servings. Linda Rothove, Wesphalia, Mo.
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