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Dale and Elsie worked in Colorado when they were first married. This
is one of the postcards they mailed back to Matt and Polly Scholl.
Click to enlarge. |
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Cauliflower Salad ««««
1 head cauliflower 1 pkg. radishes 1 bunch broccoli green onions (Any combination of fresh vegetables works well.) Cut up and toss well. Pour topping over vegetables.
Topping
Mix: 1 cup sour cream 1 cup mayonnaise 1 pkg. Hidden Valley dressing
Try adding 1 T. dill weed and 1 T. beau monde seasoning to the topping for a delicious dip.
Sandy Frey
1 large box lemon Jell-O 2 cup boiling water 2 cups mini-marshmallows 2 cups Seven-Up 1 small can crushed pineapple, drained 2 sliced bananas
Dissolve Jell-O in boiling water. Add marshmallows and stir well. Cool slightly. Add Seven-Up, pineapple and bananas. Chill until set and spread on topping.
Topping:
2 eggs 1/2 cup sugar 3 T. flour 1 cup pineapple juice 1 (8-oz.) Cool Whip nuts
Cook eggs, sugar, flour and juice until thick. Cool and fold in whipped topping. Spread over Jell-O and sprinkle with nuts.
This is a fantastic salad, but it does require a little time to make.
Sandy Frey
2 3-oz. pkg. raspberry Jell-O 3 cups hot water 1 envelope plain gelatin 1/2 cup cold water 1 can evaporated milk 1 1/4 cups sugar 1 tsp. vanilla 8 oz. pkg. cream cheese, softened 1/2 cup walnuts, chopped 1 can blueberry pie filling
First layer: Dissolve 1 box raspberry Jell-O in 2 cups hot water. Pour into 9 by 13 pan. Let set.
Second layer: Dissolve plain gelatin in 1/2 cup cold water. Heat milk and sugar without boiling, then mix into gelatin mixture. Add vanilla, cream cheese and nuts. Cool slightly. Pour over first layer. Let set.
Third layer: Dissolve 1 pkg. raspberry Jell-O in 1 cup hot water. Add the blueberry pie filling. Cool slightly. Pour over middle layer. Let set.
Mom always made this salad for holidays. It is one of Caree's favorites and so I try to make it for holiday gatherings. I add more walnuts than the recipe calls for.
Sandy Frey
1 pkg. lemon Jell-O 1 pkg. lime Jell-O 1/4 tsp. salt 1 pt. hot water
Mix together and let set till slightly thick.
Fold in: 1 #2 can crushed pineapple 2 cups cottage cheese 1 cup salad dressing 1/2 cup Cool Whip ( I use more ) 1 tsp. horseradish 1/2 cup chopped nuts
Pour into a 9 by 13-inch pan.
Pat
McKenzie
1 lb. ground beef shredded cheddar cheese 1 head lettuce 1 can chili beans 1 medium onion tortilla chips 1 large tomato salsa Catalina dressing
Chop lettuce, onion and tomato. Add chili beans (undrained), browned ground beef and mix in cheese and crushed chips. Add salsa and dressing. Top with more crushed chips.
Joleen Frey
1 head cauliflower 1/2 cup sour cream 1 bunch broccoli 1/2 cup mayonnaise 1/2 cup onion, chopped 1/2 cup Dorothy Lynch 1 cup carrots, sliced
Cut cauliflower and broccoli into bite-sized pieces. Add the remaining ingredients and mix well. Chill before serving. This salad lasts a good time in the refrigerator.
Sue
Frey
1 17-oz can fruit cocktail 1 15 1/4-oz can crushed pineapple 1 11-oz can mandarin oranges 1 4 1/2-oz package coconut cream instant pudding 1 8-oz carton Cool Whip 1 1/2 cups miniature marshmallows 1 cup coconut
Do not drain fruit. Put fruit in a large bowl. Add pudding, stirring well. Refrigerate overnight or until set. Before serving, stir in Cool Whip and marshmallows.
Mary Anne Esch
6 to 8 snack size Snicker bars, chopped in pieces 1 8-oz carton Cool Whip 2 3-oz packages instant vanilla pudding 3 bananas, sliced 3 green apples, chopped 1 1/2 cup milk
Mix pudding with milk. Add Cool Whip, apples, bananas and Snickers. Fold in to the pudding mixture and cool in refrigerator.
Mary Anne Esch
1 3-oz pkg. instant coconut cream pudding 1 1/2 cup half and half 1 pkg. fudge stripe cookies 1 11-oz can mandarin oranges 1 8-oz can pineapple tidbits 1 10-oz carton Cool Whip Bananas (optional)
Beat pudding and half and half. Fold in Cool Whip. Add the well drained fruit. Break the cookies in small pieces. Fold in half of the cookie mixture. Put rest on top and chill.
Mary Anne Esch
In a large bowl, layer the following: 1 small head lettuce, shredded 1 medium onion, chopped 4 eggs, hard cooked and diced 1 10 oz. package frozen peas, uncooked 3/4 pound bacon, browned and chopped
Top the layers with 1 pint mayonnaise. Sprinkle shredded Velveeta cheese on top. Chill overnight.
Sandy Frey
1 cup acini depipe macaroni Cook until tender and drain. Cool.
Drain and reserve juices: 1 can mandarin oranges 1 can pineapple tidbits
Add to macaroni: drained fruit
In small pan on stove, cook until thick: fruit juices 3 eggs 1 cup sugar 3 tablespoons flour Cool.
Before serving, add to macaroni and fruit mixture: 1 large tub Cool Whip cooled fruit juice mixture 1 1/2 cup small marshmallows
This makes a large salad.
Sandy Frey
1 can yellow beans, drained 1 can green beans, drained 1 can kidney beans, drained 1 can garbanzo beans, drained (optional)
Dressing: 1 cup sugar 1/2 cup oil 1/2 cup vinegar salt and pepper
Add chopped onion and green peppers in desired amounts. Chill overnight.
Sandy Frey
8-oz. carton sour cream
Use the carton to measure: 1 carton coconut 1 carton mini marshmallows
1 small can Mandarin oranges 1 small can crushed pineapple 1 10-oz. container Cool Whip 2 to 3 bananas, sliced
Put the sour cream in a bowl. Add coconut and marshmallows. Add the drained fruit. Mix well. Chill. Just before serving, fold in sliced bananas. This is a good make ahead of time dish.
Sandy Frey
1 large bunch broccoli, cut into small bite-size flowerets 1/2
lb. bacon, cut in small pieces and cooked till browned 1/4 cup raisins 1/4 cup chopped pecans or sunflower seeds
Dressing: (Sometimes I double the Dressing recipe) 1/2 cup mayonnaise (I use Miracle Whip) 1 Tablespoon vinegar 1/4 cup brown sugar 1 tsp - T Dijon mustard, to taste
Mix dressing together and mix with broccoli, bacon, onion and raisins. Chill. Serves 6.
Sandy Frey
1 can (20 oz.) pineapple tidbits, drained 1 can (16 oz.) sliced peaches, drained 1 can (11 oz.) mandarin oranges, drained 2 medium bananas, sliced 1 pkg. (3oz.) vanilla instant pudding 1 1/2 cups milk 1/3 cup frozen orange juice concentrate 3/4 cup sour cream
In a large salad bowl, combine fruit; set aside. In a small mixing bowl, beat pudding, milk and orange juice concentrate for 2 minutes. Add sour cream and mix well. Spoon over fruit and toss to coat. Cover and refrigerate for 2 hours. Makes 8 to 10 servings.
Sandy Frey
1 carton Cool Whip 1 8-oz package cream cheese 1 3-oz. package pineapple Jello 1 can crushed pineapple, drained
Mix together and chill.
Sandy Frey
2 packages apricot Jello 1 can crushed pineapple, do not drain 1 cup sour cream 1 box instant coconut cream pudding 1 small container Cool Whip
Mix together and chill.
Sandy Frey
1-1/2 head
lettuce
1 cup
Crisco oil
Combine and mix spinach, lettuce, mushrooms, eggs and bacon. Make dressing with oil, vinegar, ketchup, sugar, Worcestershire sauce and salt. Pour over salad. Top with Parmesan cheese.
Caree
Cielocha 2 Tomatoes - chopped 1 Red Onion - chopped 1/2 green pepper - chopped (if desired)
Toss together in LARGE bowl. When ready to serve add: 3/4 C. Swiss Cheese - shredded 4-6 slices each - Deli ham, turkey, pepperoni, hard salami, roast beef - chopped
DRESSING: Mix in pint jar and pour over salad just before serving: 1/4 C. Tarragon vinegar 3/4 C. vegetable oil 1/4 tsp. garlic powder 1/2 tsp. oregano 1 tsp. salt and pepper
Pour dressing over salad. Toss lightly.
Add 3-4 large Kaiser rolls - torn into pieces and toss again. Serve immediately.
Pat McKenzie Potato Salad
10 pounds potatoes, cooked and cut up 1 1/2 qt. Kraft salad dressing 12 ounces sour cream 1 1/4 cup mustard 1/3 cup sugar 2 dozen eggs 1 large onion, chopped salt and pepper to taste
Eric Meis's mom
Dorothy Lynch Dressing
In blender container, add: 1 cup granulated sugar 1 can tomato soup ½ cup dark cider vinegar 1 tsp. salt 1 1/2 tsp. cracked pepper 2 tsp. dry mustard 1 tsp. celery seed 1 tsp. garlic powder
Slowly pour in 1 cup vegetable oil ( I use olive). Blend together and store in refrigerator. This recipe is quick and easy to make. You can adjust the levels of sugar and vinegar to suit your taste.
Sandy Frey
1 cup dry buttermilk powder* ¼ cup sugar 4 tsp. instant minced onion 2 tsp. dry mustard 1 tsp garlic powder 1 tsp. kosher salt 1 tsp pepper, cracked 1 tsp celery seed 1 tsp. cilantro, optional (I use it mainly for color)
3 cups mayonnaise 6 teaspoons lemon juice* ½ cup olive oil
1 ½ to 2 cups milk Add milk to desired consistency.
*I substitute nonfat dry milk powder and add the lemon juice. I whip this with a wire whisk. This makes a large container, but stores well in the refrigerator.
Sandy Frey
Ramon Noodle Soup 1 pkg. (Beef flavor is nice) Cabbage - 1/2 to a whole head- shredded or cut into small pieces Green onions - 3 or 4, chopped Green pepper - 1/2 - chopped Slivered almonds - 1 small package
In a large bowl mix: cabbage, onion, pepper, and almonds. Break dried noodles into pieces and add to mix.
Take the seasoning packet that comes with the noodles and to it add:
1/2 C. vegetable oil 2 Tbsp. sugar 1 Tbsp. vinegar
Mix the 4
ingredients in a small bowl. Pour over salad 1 hour before serving.
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