Salads

SALADS

7-UP SALAD

1 lg. pkg. Philadelphia cream cheese,
softened
1 c. boiling water
1 sm. pkg. lemon Jell-O
1 tsp. vanilla
1 sm. can crushed pineapple, drained
1 tsp. sugar
1 c. 7-Up, cold
1 c. chopped pecans

Mix all together while water is hot, first cream cheese and Jell-O with hot water; add remaining ingredients.

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BLT PASTA SALAD

1 (7 oz.) pkg. elbow macaroni, cooked
as directed & drained
1 c. mayonnaise
1/3 c. chili sauce
1/4 c. lemon juice
2 tsp. sugar
1 lg. tomato, chopped
1/4 c. sliced green onions
4 c. thinly sliced lettuce
8 slices bacon, cooked & crumbled

In large bowl combine all ingredients except lettuce and bacon. Cover; chill. Just before serving, stir in lettuce and bacon. Refrigerate leftovers

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BLT SALAD -NO 2

1 head Romaine lettuce
1 med. red onion
1 pt. cherry tomatoes
1 lb. bacon, diced & fried
1 c. shredded cheese

DRESSING:
1 c. mayonnaise
1 tbsp. sugar
1/2 c. fresh Parmesan cheese
1 tsp. dry Hidden Valley dressing mix

Clean lettuce. Prepare dressing and let stand in refrigerator overnight. Mix dressing with lettuce until lightly covered. Add in other ingredients and serve.

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CARROT RAISIN SALAD
A FAVORITE
2 c. grated carrots
1 (5 oz.) can crushed pineapple in
own juice, drained
1 sm. box raisins (1.5 oz. size)
1 lg. handful miniature marshmallows
(about 1/2 cup)
mayonnaise or other
mayonnaise/salad dressing to
taste, about 3 to 4 tbsp. {CAN USE LITE}

Mix everything up in a bowl and put it back in the refrigerator to get cold until you're ready to eat.. stir well before serving.

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SEVEN-LAYER SALAD

1 head lettuce
1 c. celery, diced
1/2 to 1 c. onion, diced
1 can peas, well drained
4 to 5 tbsp. sugar
1 c. mayonnaise (Hellmann's)
1 c. grated Parmesan cheese (or
canned)
5 to 6 slices crisp bacon, crumbled

Mix sugar and mayonnaise together. Make layer of each ingredient in order listed. Top with sprinkles of crumbled bacon. Let set in refrigerator 3 to 4 hours. Do not let sit overnight.

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STRAWBERRY-PRETZEL SALAD

2 c. crushed pretzels
3/4 c. melted margarine
2 tbsp. sugar
8 oz. cream cheese
4 oz. Cool Whip
1 c. sugar
2 c. boiling water
1 lg. strawberry Jell-O
2 (10 oz.) pkg. frozen strawberries

Mix crushed pretzels, melted margarine and 2 tablespoons of sugar together, put into 9 x 13-inch pan. Bake 8-10 minutes. Cool completely. Mix cream cheese, Cool Whip and sugar together until spreadable. Spread over pretzel mixture, let set for 3 hours. Dissolve Jell-O in boiling water, add strawberries, pour over cheese mixture. Chill until set

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FIVE-CUP SALAD

1 c. pineapple chunks
1 c. orange slices
1 c. coconut
1 c. marshmallows
1 c. sour cream
2 tbsp. sugar

Combine. For best flavor allow to chill an hour or so before serving.

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PINEAPPLE CREAM CHEESE SALAD
1 sm. can crushed pineapple
1/4 c. sugar
Juice of 1 lemon
1 (8 oz.) pkg. cream cheese, cut into
pieces
1 box cherry Jell-O
1 c. hot water
1 (#3) can fruit cocktail
1/2 pt. whipped cream

Bring to a boil crushed pineapple, sugar and lemon juice. Remove from heat and add cream cheese. Now in large mixing bowl, dissolve cherry Jell-O in hot water. Add fruit cocktail and pour in pineapple mixture. Place in refrigerator until it begins to thicken, then add 1/4 to 1/2 pint whipped cream and place back in the refrigerator until congealed.

BLT PASTA SALAD

1 (7 oz.) pkg. elbow macaroni, cooked
as directed & drained
1 c. mayonnaise
1/3 c. chili sauce
1/4 c. lemon juice
2 tsp. sugar
1 lg. tomato, chopped
1/4 c. sliced green onions
4 c. thinly sliced lettuce
8 slices bacon, cooked & crumbled

In large bowl combine all ingredients except lettuce and bacon. Cover; chill. Just before serving, stir in lettuce and bacon. Refrigerate leftovers

7-UP SALAD

1 lg. pkg. Philadelphia cream cheese,
softened
1 c. boiling water
1 sm. pkg. lemon Jell-O
1 tsp. vanilla
1 sm. can crushed pineapple, drained
1 tsp. sugar
1 c. 7-Up, cold
1 c. chopped pecans

Mix all together while water is hot, first cream cheese and Jell-O with hot water; add remaining ingredients.

BROCCOLI - PECAN SALAD

3 c. broccoli
1 c. pecans
1 c. celery
Miracle Whip
1/2 c. green onion
3 or 4 boiled eggs
1 c. zucchini
Salt and pepper to taste

Cut all ingredients in small pieces; salt and pepper to taste, add Miracle Whip generously as salad dressing.

CRANBERRY SALAD

1lb. cranberries
1 lg. can crushed pineapple
Broken nutmeats
2 pkg. raspberry Jell-O
3 c. water
1 3/4 c. sugar
2 pkg. cream cheese

Grind or chop cranberries. Mix with sugar and let stand until sugar dissolves. Mix Jell-O with water. Drain pineapple, saving the juice. Add pineapple, cranberries and nutmeats. Put into 9 x 13 dish or mold. Refrigerate until firm. TOPPING: Thin Philadelphia cream cheese with pineapple juice until about the consistency of whipped cream. Spread over top.

CUCUMBER SALAD

3 cucumbers, peeled and chopped
2 tomatoes, chopped
1 c. diced Swiss cheese
1 c. diced ham
1/4 c. chopped onion

--DRESSING:--

1/2 c. Italian dressing
1/4 c. milk
2 tbsp. honey
1 c. mayonnaise

Mix salad ingredients. Blend dressing ingredients and combine with salad. Sprinkle 1 tablespoon Parmesan cheese over the top.

ONE CUP SALAD
1 c. drained mandarin oranges
1 c. coconut
1 c. pineapple tidbits, drained
1 c. sm. marshmallows
1 c. sour cream

Mix several hours before serving.

LAYERED LETTUCE SALAD

1 head lettuce, in bite size pieces
1 c. celery, cut up
4 eggs, hard cooked & diced
1 pkg. frozen peas, cooked
1/2 c. green pepper, diced
1 sweet onion
8 slices bacon, fried & diced
2 c. mayonnaise (1/2 c. Miracle Whip)
4 oz. Cheddar cheese, grated
2 tbsp. sugar

Layer in a 9 x 13 inch dish the first 7 ingredients. Mix mayonnaise and Miracle Whip salad dressing with sugar. Spread on top as frosting. Top with cheese, cover and refrigerate 8 to 12 hours. At serving time, garnish with additional bacon and parsley, if desired.

ORANGE TAPIOCA SALAD

1 (3 oz.) pkg. orange Jell-O
2 (3 1/4 oz.) pkgs. vanilla tapioca
pudding
3 c. water
1 (12 oz.) Cool Whip
1 can mandarin oranges, drained

Bring to boil the Jell-O, pudding and water. Boil for 1 minute stirring constantly. Remove and cool. Fold in Cool Whip. Add mandarin oranges. Refrigerate for at least 3 hours before

CHUNKY FRUIT-AND-COCONUT SALAD

4 med. size oranges, peeled, seeded
and sectioned
2 med. apples, unpeeled and chopped
2 med. bananas, sliced
1 c. seedless green grapes, halved
1 c. flaked coconut
1 (8 oz.) can pineapple chunks, rained
1/2 c. chopped pecans
1/2 c. whipping cream
1 1/2 tbsp. sugar
1/8 tsp. almond extract

Combine first 7 ingredients in a large bowl; toss gently. Beat whipping cream until foamy; gradually add sugar, beating until soft peaks form. Stir in almond extract. Fold whipped cream mixture into fruit; chill salad before serving. Yield: 8 to 10 servings.

Caramel Apple Salad

1 (8-ounce) container frozen whipped topping, thawed
1 (4-ounce) package instant butterscotch pudding mix
1 (8-ounce) can crushed pineapple with juice
3 cups diced apples
1 cup dry roasted peanuts
1 cup miniature marshmallows
Mix cool whip, butterscotch pudding and crushed pineapple
with juice.
Add apples, roasted nuts and marshmallows.
Keep in refrigerator until ready to serve.
Serves 6.

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SOUPS & SALADS

Good on a cold winter day and good for you too!

JALAPENO CHEESE SOUP
2 cans chicken broth (not salted bouillon)
8 stalks celery (including leaves), diced
2 lg. onions, diced
1 tsp. garlic salt
1/4 tsp. pepper
2 lbs. Velveeta cheese, cubed
Fresh or canned diced jalapeno
peppers (to taste)

In large saucepan, place the chicken broth, celery, onions, garlic salt, and pepper. Cook over high heat for 10 minutes or until the mixture reduces and thickens slightly. In a blender, place the broth and the cheese. Puree them together until the mixture is smooth. Return the pureed mixture to the saucepan and simmer for 5 minutes. Serve with a dollop of sour cream.

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BROCCOLI CHEESE SOUP

2 tbsp. butter
3/4 c. onion, chopped
5 c. chicken broth
8 oz. fine egg noodles
2 pkg. frozen chopped broccoli
1/8 tsp. garlic
6 c. milk
1 lb. Velveeta cheese, cubed
Salt

Saute onions in butter. Add chicken broth and noodles; cook until noodles are soft about 3 minutes. Add remaining ingredients and cook until cheese is melted. Salt to taste Freezes well. Serves 8 to 10. <><><><><><><><><><>
FARMERS' MARKET SOUP
1/3 c. minced onions
2 cloves garlic, minced
2 tbsp. butter or oleo
2 tbsp. flour
1 can (10 1/2 oz.) condensed chicken broth
2 c. sliced zucchini
2 c. sliced yellow summer squash
1 can (16 oz.) whole tomatoes,
undrained and chopped
1 can (15 1/4 oz.) dark kidney beans, undrained
1/4 tsp. salt
1/4 tsp. sugar
Dash of pepper

In 3 quart saucepan over medium heat, sauté onion and garlic in butter or oleo, until golden brown. Add flour. Cook and stir for 1 minute. Add broth. Stirring, bring to a boil and boil until thickened. Add rest of ingredients. Bring to a boil, reduce heat to low, cover and simmer for 30 minutes. (I add chili powder for extra zest). Diabetic-can be made sugar and salt free. It is low carbohydrate and high fiber.

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MEATBALL AND BEAN SOUP
24 (1") meatballs
1 (16 oz.) can tomatoes, cut up
1 (15 oz.) can dark red kidney beans,
rinsed & drained
1 carrot, thinly sliced
4 tsp. instant beef bouillon granules
1/2 tsp. dried oregano, crushed
1/4 tsp. dried thyme, crushed
Several dashes bottle hot pepper sauce
1/2 c. elbow macaroni
4 c. water
Parmesan cheese

In a 3 quart saucepan, combine water, undrained tomatoes, beans, carrots, bouillon, oregano, thyme and hot pepper sauce. Bring to boiling. Add macaroni. Return to boiling; reduce heat. Cover and simmer for 5 minutes. Add meatballs. Return to boiling, reduce heat. Simmer about 5 minutes more or until meatballs are heated through. Sprinkle with Parmesan cheese when in bowls.

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PIZZA SOUP
1 lb. Italian sausage, skin removed
1/2 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. oregano
1 tsp. garlic powder
30 oz. pizza sauce
2 c. diced canned tomatoes
1 1/2 qt. water
3 tbsp. beef base
12 pieces French bread
12 slices Mozzarella cheese

Cook sausage, onion, green pepper, oregano and garlic powder until sausage is brown. Add pizza sauce, tomatoes, water and base. Simmer 1 hour. Place 1 slice toasted French bread in bottom of soup bowl; add soup and top with cheese. Broil 5-10 minutes or until cheese is lightly browned. Makes 12 servings.

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MEATBALL VEGETABLE SOUP
1 lb. extra lean ground beef
1 egg
1 tsp. salt
1/4 tsp. pepper
8 green onions with tops
1 qt. beef broth
3/4 c. carrots, thinly sliced
1/2 sm. head cabbage, shredded
2 tomatoes, peeled, cut in eighths
1 (48 oz.) can tomato sauce
1/2 c. rice
1 bay leaf
1 tbsp. soy sauce
2 tbsp. minced parsley for garnish

Blend the ground beef with the egg, salt and pepper. Cut green onions into 1/2 inch length and set aside. Meanwhile, bring broth to a boil. Shape meat into 1 inch balls. Drop them into broth along with the green onions, celery, carrots, cabbage, tomatoes, tomato juice, rice, bay leaf and basil. Cover; simmer for 30 minutes, stir occasionally. Discard bay leaf, stir in soy sauce. Top each serving with parsley. Also good served with a drop of sour cream in each soup bowl.

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TEX-MEX MEATBALL SOUP
1 onion
1 zucchini
1/2 lb. ground beef
1 tsp. chili powder
Salt and pepper
1 tbsp. oil
1/2 tsp. ground cumin
1/2 tsp. oregano
1 lb. canned tomatoes
1 1/3 c. beef stock or broth
1/8 tsp. hot pepper sauce

Chop onion. Cut zucchini into 1 inch pieces. Combine beef, chili powder, salt and pepper into 1 inch balls. In Dutch oven, heat oil over medium heat. Add meatballs and brown well - remove meatballs and lower heat. Add onion and zucchini. Cover and cook 5 minutes. Stir in cumin, oregano, tomatoes with their juice stock, hot pepper sauce, salt and pepper. Cover and simmer for 15 minutes. Add meatballs, heat thoroughly. *Can use 1 pound ground beef if you like a lot of meat in your soup

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CHEESE SOUP

4 chicken bouillon cubes
1 qt. water
1 c. diced celery
1 c. diced onion
2 1/2 c. cubed potatoes
1 c. diced carrots
1 (16 to 20 oz.) frozen mixed
vegetables
2 cans cream of chicken soup
1 lb. Velveeta cheese, cubed

Boil covered 10 minutes chicken bouillon, water, celery, onion. Add and cook until tender cubed potato, carrots, frozen mixed vegetables. Then add cream of chicken soup, Velveeta cheese. Stir until cheese melts and serve. Serves 6 adults.

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CABBAGE & TOMATO SOUP

1 head green cabbage, coarsely chopped
2 (16 oz.) cans stewed tomatoes
2 lbs. beef short ribs with bone
1 to 2 tbsp. sugar
1 to 2 tbsp. lemon juice
2 c. water

Brown short ribs well on all sides. Add remaining ingredients and simmer for 2 to 3 hours or until beef is tender. Remove beef from bone and return to soup. Fat can be removed by chilling broth. Serve with crusty rolls for a tasty meal.

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7-UP SALAD

1 lg. pkg. Philadelphia cream cheese,
softened
1 c. boiling water
1 sm. pkg. lemon Jell-O
1 tsp. vanilla
1 sm. can crushed pineapple, drained
1 tsp. sugar
1 c. 7-Up, cold
1 c. chopped pecans

Mix all together while water is hot, first cream cheese and Jell-O with hot water; add remaining ingredients.
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BLT PASTA SALAD

1 (7 oz.) pkg. elbow macaroni, cooked
as directed & drained
1 c. mayonnaise
1/3 c. chili sauce
1/4 c. lemon juice
2 tsp. sugar
1 lg. tomato, chopped
1/4 c. sliced green onions
4 c. thinly sliced lettuce
8 slices bacon, cooked & crumbled

In large bowl combine all ingredients except lettuce and bacon. Cover; chill. Just before serving, stir in lettuce and bacon. Refrigerate leftovers

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FIVE-CUP SALAD

1 c. pineapple chunks
1 c. orange slices
1 c. coconut
1 c. marshmallows
1 c. sour cream
2 tbsp. sugar

Combine. For best flavor allow to chill an hour or so before serving.
<><><><><><><><><><> PINEAPPLE CREAM CHEESE SALAD
1 sm. can crushed pineapple
1/4 c. sugar
Juice of 1 lemon
1 (8 oz.) pkg. cream cheese, cut into
pieces
1 box cherry Jell-O
1 c. hot water
1 (#3) can fruit cocktail
1/2 pt. whipped cream

Bring to a boil crushed pineapple, sugar and lemon juice. Remove from heat and add cream cheese. Now in large mixing bowl, dissolve cherry Jell-O in hot water. Add fruit cocktail and pour in pineapple mixture. Place in refrigerator until it begins to thicken, then add 1/4 to 1/2 pint whipped cream and place back in the refrigerator until congealed.

ONE CUP FRUIT SALAD
1 c. sour cream
1 c. pineapple tidbits, drained
1 c. coconut
1 c. mandarin oranges, drained
1 c. miniature marshmallows

Mix and let set an hour or two at least in refrigerator.
Enjoy!

7 LAYERED SALAD
1 head of lettuce
1 lb. fried bacon cut in bits
3-4 hard boiled eggs, chopped
1 c. red onion, chopped
1 c. celery, chopped
1 c. frozen peas (rinse under warm
water then drain)
1 c. shredded Cheddar cheese
1 c. mayonnaise - to top

Layer ingredients in glass salad bowl: 1/2 of the lettuce, celery, onions, eggs, bacon, peas, more lettuce. Spread mayonnaise over top with spatula. Sprinkle with cheese. Refrigerate to chill.

POTATO SALAD

5 lb. peeled potatoes
1/4 c. sugar
1 c. mayonnaise
1/4 c. mustard (prepared)
1 med. onion, chopped fine
5 stalks celery, chopped fine
1 (10 oz.) jar sweet salad cubes,
drained (pickles)

Boil potatoes until done. Allow to cool a little and then add 1/4 cup sugar; sprinkle over potatoes, in a large mixing bowl. After potatoes are completely cooled, add mayonnaise, mustard, onion, celery and sweet salad cubes. Mix together and chill 1 hour.

STRAWBERRY PRETZEL SALAD
2 c. crushed pretzels
3/4 c. melted margarine
2 tbsp. sugar
8 oz. cream cheese
4 oz. Cool Whip
1 c. sugar
2 c. boiling water
1 lg. strawberry Jello
2 (10 oz.) pkg. frozen strawberries

Mix crushed pretzels, melted margarine and 2 tablespoons of sugar together, put into 9 x 13-inch pan. Bake 8-10 minutes. Cool completely. Mix cream cheese, Cool Whip and sugar together until spreadable. Spread over pretzel mixture, let set for 3 hours. Dissolve Jello in boiling water, add strawberries, pour over cheese mixture. Chill until set.

COOKIES AND CREAM SALAD
1 lg. pkg. vanilla instant pudding
2 c. buttermilk
1 lg. can mandarin oranges
1 (12 oz.) Cool Whip
1 pkg. Keebler Fudge-striped cookies,
crushed

Mix the pudding and buttermilk together until smooth. Stir in the mandarin oranges and Cool Whip. Before serving, add the crushed cookies.

ORANGE - CREAM FRUIT SALAD
1 (20 oz.) can pineapple tidbits
1 (16 oz.) can peach slices, diced
1 (11 oz.) can mandarin oranges
3 bananas, sliced
2 med. apples, diced

--SAUCE:--

1 (4 oz.) instant vanilla pudding
1 1/2 c. milk
1/2 of a 6 ounce can frozen orange
juice, thawed
3/4 c. sour cream

Drain fruit. Beat first three ingredients for 1 to 2 minutes; add sour cream and beat again. Fold in fruits and refrigerate. This may be made the day before serving.

COBB SALAD
4 whole chicken breasts, skinned &
boned
1/4 lb. bacon
1 avocado, sliced
1 lg. beefsteak tomato, diced
2 oz. Danish blue cheese, diced
Your favorite Italian dressing

Cook chicken breasts, either poach or bake. Cut chicken into large bite-size pieces. Cook bacon, drain it well, and crumble. Mix chicken, bacon with avocado, tomato and blue cheese. Coat with dressing and mix well. Flavor of salad is better if dressing gets a change to soak in for an hour or more.

24 HOUR COLE SLAW
2 onions
1 lg. head cabbage
1 tsp. salt
1 tsp. mustard seed
3/4 c. salad oil
1 c. vinegar
1 1/2 c. sugar
1 tsp. celery seed

Chop cabbage and onion and toss together. Heat oil, vinegar, salt, sugar, seeds. Bring to boil. Pour over cabbage - onion mixture. Chill 24 hours. Stir and serve.

CARROT & RAISIN SALAD
5 carrots, grated
3 stalks celery, chopped
1/2 c. walnuts, chopped
1/2 c. raisins

May add 1/2 cup crushed pineapple if desired. --DRESSING:--

1 c. mayonnaise or salad dressing
2 tbsp. sugar
1/4 c. milk

Mix dressing ingredients until smooth. Add to other items. Chill. 6 to 8 servings.

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Recipes from my file. Not responsible for the outcome.

Use at your own judgment concerning the sugar

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