Family Recipes

Salads

Barbara's Salad

1/2 pound rings macaroni
3 boxes frozen mixed vegetable
fresh vegetables: celery, onion, green pepper, radishes
salt and pepper
accent
mayonnaise

Cook macaroni and frozen vegetables. Drain well. Cool. Mix all ingredients together.

Cherry Cheesecake Salad

This recipe courtesy of Teri Watson.

Topping:
1 cup sour cream
1 small box yellow jello
1 8 oz pkg cream cheese
4 teaspoons confectioners sugar
1 tablespoon vanilla

Bottom:
1/2 cup cherry juice (from can of cherries)
1 cup black cherries drained (use juice for above). You do NOT want cherry pie filling. You need to buy the cherries in the canned fruit section.
1 large box of black cherry jello (or 2 small boxes)

1. Lightly grease 6 cup mold or dish with Wesson oil. Mix 1/2 cup boiling water with lemon jello; set aside to cool. Mix and beat together sour cream, cream cheese, confectioners sugar, and vanilla. Add lemon jello. Pour into mold or dish. Refrigerate at least 1 hour.
2. Mix 1 1/2 cups boiling water to cherry jello; add 1/2 cup cherry juice and cherries. Cool off pour on top of cheese cake and refrigerate until firm.
Following these directions you would need to flip the mold. Cheese cake is always suppose to be on top when you serve it. You can make the cherry bottom first; refrigerate until solid, and then prepare and add the cheese cake.

Golden Glow Salad

From the Toll House Cookbook

1 pkg lemon jello
1 can canned pineapple juice
½ t salt
1 T vinegar
1 c pineapple, diced and drained (crushed pineapple is okay)
1 c raw carrot, grated
1/3 c chopped nuts

Dissolve jello in 1 c boiling water. When dissolved, add pineapple juice, salt, and vinegar. Let stand until the mixture starts to jell. Add pineapple, carrot, and nuts. Place in refrigerator to harden. Serve on lettuce and garnish with mayonnaise. Serves 8.

Peas and Almonds

This recipe courtesy of Louise Wherle

1 pkg frozen peas
1 can hickory smoked almonds
1/4 cup mayonnaise
curry powder to taste
green onions (optional)

Defrost peas. Mix ingredients together.

Shrimp Green Bean, and Feta Pasta Salad ( from Washington Post Food Section 7/13/05)

4 oz green beans, trimmed, each bean cut into 1" - 1-1/2" long pieces (I used asparagus instead and it worked)
8 oz dried rotini or any similar size pasta
1 lb medium cooked shrimp, peeled and devined
2 - 4 tablespoons chopped dill
2 tablespoons red wine vinegar
1 tablespoon lemon juice
2 tablespoon olive oil
4 oz crumbled feta cheese
Salt and freshly ground pepper
Have ready a large bowl of ice water. In a pot of boiling water, cook the green beans until they turn bright green and start to soften. Transfer the beans to the ice water to cool immediately. When the beans are cool, drain them and pat them dry with a clean towel.
Meanwhile, prepare the pasta. In a large pot of salted boiling water, cook the pasta until it is al dente. Drain the pasta in a colander, rinse with cold water until the pasta is completely cool and drain again until it is fee of excess water. Set aside.
In a large bowl, combine the cooked green beans, pasta, shrimp, dill to taste, vinegar, lemon juice, olive oil, feta cheese, salt and pepper to taste. Serve immediately or cover tightly and refrigerate for up to 2 days. 4 to 6 serving - 313 calories.

Note: I cooked the asparagus, shrimp, and pasta before work and put them in the refrigerator. I then mixed them together at dinner time.

Strawberry Pretzel Salad

2 c crumbled pretzels
2 T sugar
1/2 c margarine (1 stick)
8 oz cream cheese, softened
1/2 c sugar
1 small container Cool Whip
6 oz pkg strawberry jello
2-1/2c water, boiling
16 oz package frozen sliced strawberries

Mix pretzels, 2 T sugar and margarine together and press into a 9 x 13 pan. Bake at 350 degrees for 10 minutes. Cool.
Cream cream cheese and 1/2 c sugar. Add Cool Whip and mix. Put on top of cooled pretzel layer.
Mix jello with water. Add strawberries. Let mixture partially gel and then pour over cool whip mixture. Place in refrigerator to solidify.

Return to Table of Contents

Last modified on
by Webmaster