Central Minnesota Specialties

Snicker Bar Cake
1 German chocolate cake mix
30-35 caramels
1 stick butter or margarine
1 Tbsp milk
3/4 cup chocolate chips
1 cup peanuts, chopped
Directions
Mix cake as directed on box. Pour half of the batter into a greased and floured 9×13 pan. Bake at 350F for 20 minutes. While baking, melt caramels, butter or margarine and milk on low heat. Pour mixture on top of baked cake. Spread chocolate chips and nuts over caramel. Spread remaining batter on top. Bake 20 minutes more. Can be served with ice cream or whipped cream.
-Carol Nelson of Madison -www.srperspectives.com

Italian Veggie Salad
1 pkg rotini, cooked & cooled
1 head broccoli, cut up
1 head cauliflower, cut up
1 onion, chopped
1 can black olives, sliced
3-4 carrots, chopped
3-4 celery stalks, chopped
1 bottle Zesty Italian dressing
Directions
Combine ingredients and enjoy. Tastes better the next day.
-Nancy Bothun of Montevideo -www.srperspectives.com

Tiny Ham Filled Tomatoes
1 pint cherry tomatoes
4 1/2 oz can deviled ham
2 Tbsp sour cream
1 tsp prepared creamed horseradish
Directions
Thinly slice bottoms from tomatoes. Remove pulp and drain shells upside down on paper towels. In small bowl, combine deviled ham, sour cream and horseradish. Fill tomatoes. Refrigerate.
-Karen Bjerke of Willmar -www.srperspective.com

Best Loved Lemon Bars
1 cup butter, softened
1/4 tsp salt
1/2 cup powdered sugar
2 cups flour
4 eggs
4 Tbsp flour
1 Tbsp grated lemon peel
5 Tbsp lemon juice
2 cups granulated sugar
Directions
Mix butter, salt, powdered sugar and 2 cups flour and pat into 9×13 pan. Bake 15-20 minutes at 350F. Reduce heat to 325F. Combine eggs, 4 Tbsp flour, lemon peel, lemon juice and sugar. Mix well and pour over crust and bake for 25 minutes at 325F. Cool and dust with powdered sugar. Slice into 3 dozen bars.
-Irene Kotula of Clarissa -www.srperspectives.com

Greek Party Dip
8 oz cream cheese, softened
1/2 cup Miracle Whip, NO substitutes
3 Tbsp Greek seasoning (purchase at health food store)
1/2 cup red onion, chopped
1 cup tomatoes, chopped
1 cup cucumber, peeled & chopped
1 cup sliced ripe olives
1 cup crumbled feta cheese
Pita chips
Directios
In a mixing bowl, whip cream cheese. Beat in Miracle Whip and Greek seasoning. Spread onto serving platter. Press onion into cheese mixture. Layer tomatoes, cucumber and olives on top. Sprinkle with feta cheese. Arrange chips around the edge or serve on the side for dipping.
-Shirley Ross of Alexandria – http://www.srperspectivescom

Crusty Rhubarb Pie
No Roll Pastry
1 1/2 cups all purpose flour
1 tsp salt
1 Tbsp sugar
1/2 cup vegetable oil
2 Tbsp 2 % milk
Filling
6 cups diced unpeeled rhubarb
2 cups sugar
6 Tbsp all purpose flour
1 Tbsp chilled butter, cut into small pieces
Topping
1/4 cup chilled butter, cut into small pieces
1/4 cup sugar
1/2 cup all purpose flour
Directions
Preheat oven to 350F. To prepare the pastry, mix flour with salt & sugar. Pour in vegetable oil and milk. Mix well with a fork. Transfer to a deep-dish pie pan and press with fingers to spread over bottom and up sides of pan. To prepare the filling, combine rhubarb with sugar and flour. Spoon into pie crust. Dot with butter.To prepare the filling, combine rhubarb with sugar and flour. Spoon into pie crust. Dot with butter. To prepare topping, mix butter, sugar and flour (with pastry blender or your hands) until crumbly. Sprinkle over rhubarb mixture. Bake 1 hour or until filling is bubbling and topping is browned. Serves 10.

Unbelievable Cookies – Gluten Free
1 egg, slightly beaten
1/8 tsp salt
1 cup sugar
1 cup crunchy peanut butter
Directions
Mix together ingredients. Form dough into walnut-sized balls. Place on ungreased cookie sheet and flatten with fork. Bake at 350F for 10 minutes. When cool, store in airtight container.
-Bob Amundson of Chokio -www.srperspectives.com

Vegetable Beef Soup
1 1/2 lbs chuck roast with bone
2 large onions, chopped
3 stalks of celery, chopped
4 Tbsp salt
1/4 cup barley
2 large carrots, dice
1/2 head of cabbage, chopped
1 cup potatoes, diced
1 turnip, chopped
1 parsnip, chopped
2 boxes frozen mixed vegetables
2 (32 oz) cans whole or chopped tomatoes, undrained
DIrections
Place meat with bone, onions, celery and salt in large pot with two quarts water and boil for 4 hours. Remove the fat and bone. Add barley and cook for 1 hour longer. Add carrots and simmer for 30 minutes. Add cabbage, potatoes , turnip and parsnip. Simmer another 30 minutes. Add frozen mixed vegetables and tomatoes. Continue to simmer for 3 hours. Cool and skim off fat. Add more water as desired to thin the soup. Extra soup can be frozen or canned to preserve it. Makes about 6 quarts.
– LaVonne Frier of Alexandria -www.srperspectives.com

Ham Egg Casserole
2 cups white bread cubes
1 1/2 cups ham, diced
8 oz grated American cheese
3 eggs, beaten
2 Tbsp flour
2 cups milk
2 Tbsp melted butter
1 can peas, drained
Directions
Layer bread cubes, ham and cheese in 9×13 inch greased baking pan. Beat eggs. Add milk, flour and butter. Stir in can of peas. Mix well and pour over ham, cheese and bread cubes. Bake at 300F for 1 hour. Check as it could be done sooner.
-Ruth Hahn of Gaylord -www.srperspectives.com

Hashbrown Hot Dish
24 oz hashbrowns, thawed
1 1/2 lbs hamburger, browned
16 oz shredded cheddar cheese
1 can cream of chicken soup
1 can cream of celery soup
3/4 can (soup can) milk
1 pkg California blend vegetables
1 small can Durkee onion rings
Directions
Place hashbrowns in greased 9×13 inch cake pan, layer browned hamburger, half of cheddar cheese and vegetables. In a bowl, mix soups and milk together. Pour evenly over vegetables. Top with remaining cheese and bake at 350F for 1 hour and 10 minutes. Top with onion rings and bake 20 minutes longer.
-Shirley Schliep of Morris -www.srperspectives.com

Apple Coffee Cake
Apple Filling
2 cups apples, sliced
3/4 cup sugar
3 Tbsp flour
3/4 tsp cinnamon
1 Tbsp butter
Coffee Cake
1 cup oil
1 1/4 cups sugar
4 eggs
1 tsp vanilla
1 tsp baking powder
1/2 tsp salt
2 cups flour
Topping
3 Tbsp butter
3 Tbsp sugar
3 Tbsp flour
Directions
Place apple filling ingredients into a 2 quart casserole, cook in microwave on high for 2-3 minutes. Repeat until apples are tender. In a mixer bowl, beat oil, sugar and eggs. Add vanilla, baking powder, salt and flour. Spread 1/2 the batter into a greased 9×13 inch baking pan. Then spread cooked apple mixture over the batter. Spoon the rest of batter over top of the apple layer. Mix together topping ingredients, sprinkle over top of coffee cake. Bake at 350F for 30-35 minutes.
-Darlene Dixon of Hanover -www.srperspectives.com

Cheese Whiz
2 lbs Velveeta cheese
15 oz can evaporated milk
2 sticks margarine
Directions
Melt in microwave. Can add a little yellow food coloring. Melt until smooth. Note: You can halve this recipe; makes 2 pints.
-Betty Byer of Tyler -www.srperspectives.com

Cupboard Bean Soup
2 cups (1 lb) mixed dried beans or peas
8 cups water
2 cups cooked, cubed ham
3 medium chopped onions
1 tsp salt
1/4 tsp pepper
28 oz can whole tomatoes, undrained
2 tsp chili powder
2 Tbsp lemon juice
Directions
In Dutch oven, combine beans and water. Cook over high heat until water comes to a boil. Boil 2 minutes. Remove from heat. Cover, let stand 1 hour. Add ham, onions, salt and pepper to beans. Cover and cook over low heat until beans are tender (about 2 hours). Add remaining ingredients. Cover, continue cooking about 1 hour until flavors are blended. Season to taste. Can use ham bone with meat on it. Yield 9 servings.
-Elvera Marquart of Montevideo -www.srperspectives.com

Sour Cream Rhubarb Pie
Crust
3 cups flour
3/4 cup shortening
3/4 cup water
Filling
2 cups rhubarb, sliced
1/2 cup sour cream
2 eggs
1/2 tsp nutmeg
1 cup sugar
1 Tbsp flour
Directions
For crust, mix together and roll out pie crust. Make strips of pie crust for top of pie; set aside. For filling, put rhubarb on bottom crust. Mix eggs, sour cream, nutmeg, sugar and flour. Pour over rhubarb. Place strips of pie crust over filling. Bake 1 hour at 350F.
-Mary Fischer of Willmar -www.srperspectives.com

Mom’s Strawberry Delight
6 egg whites (I use jumbo eggs)
1 1/2 cups sugar
1 tsp vanilla
1/2 tsp cream of tartar
1/4 tsp salt
8 oz cream cheese, softened
3 Tbsp powdered sugar
1 pint cream
Directions
Step 1- Beat egg whites until foamy. Add tartar and salt. Beat until very stiff. Gradually add the sugar and beat until the mixture forms stiff peaks. Add vanilla. Pour in a 9×13 inch pan. Do not grease. Place in a preheated 425F oven. Turn off oven and leave pan in oven overnight at least 6-8 hours. Don’t peek! Step 2- Whip cream and then add cream cheese. Spread over baked egg whites. Refrigerate. Step 3 – 1 pkg strawberry danish dessert, 1 pint frozen strawberries in syrup, thawed and drained. Use enough juice from strawberries and enough water to make 2 cups. Cook until thick. Cool and put on top of the cream cheese mixture. Refrigerate and let set for a few hours, then serve.
-Pam Schultz of Hector -www.srperspectives.com

Liver Pate
1 lb chicken livers
1/4 cup onion
1 Tbsp oil
1/4 tsp dry mustard
4 Tbsp mayo
1 tsp garlic salt
6 Tbsp sherry
salt & pepper
Directions
Saute liver and onions in oil until tender. Blend with remaining ingredients in blender until smooth. Chill and serve on crackers.
-Pam Schultz of Hector -www.srperspectives.com

Excellent Bars
1 yellow cake mix (save 3 Tbsp dry)
3/4 cup melted butter
1 egg
2 1/2 cups oatmeal
1 can coconut pecan frosting
1 cup chocolate chips
Directions
Reserve 3 Tbsp cake mix and set aside. Combine remaining cake mix with melted butter. Add egg and oatmeal. Mix well. Pat 2/3 of crust mixture into bottom of greased 9×13 pan. Melt frosting in microwave on high for 1 minute. Stir the reserved dry cake mix into warmed frosting, then pour on top of crust and spread evenly. Sprinkle with chocolate chips and dot with remaining crust mixture. Bake 25 minutes at 350F.
-Shirley Schliep of Morris -www.srperspectives.com

Wild Rice Hot Dish
1 pound long grain wild rice
2 (12 oz) pkgs Jimmy Dean pork sausage, regular
2 medium onions, chopped
4 or 5 cans cream of mushroom soup
2 small cans drained mushrooms
1/2 cup milk
A few shakes of pepper and garlic powder
Directions
Put rice in a large bowl of water and mix around, then drain. A strainer works well also. Then add enough water so that it is at least 2 inches above the rice. Cook for 1 1/2 hours until rice splits. May need extra water while cooking. Drain well. Brown pork sausage, then add onion and cook about 20 minutes or so. Drain grease. Add sausage mixture to rice. Then add mushroom soup, mushrooms and milk. Put in roaster and bake at 350F for 1 1/2 hours. Add the extra can of soup if it looks dry. Note: This can be frozen or you can add milk and make it into soup. The raw rice can also be soaked overnight.
– Rose Ann Bonestreel of Osakis -www.srperspectives.com

Rhubarb Coffee Cake
1 1/2 cups packed brown sugar
1/2 cup oil
1 egg
2 cups flour
1 tsp baking soda
1/2 tsp salt
8oz sour cream
1 1/2 cups chopped rhubarb
Topping
1/4 cup sugar
1/4 cup packed brown sugar
1/2 cup chopped pecans or walnuts
1 Tbsp butter or oleo
1 tsp cinnamon
Directions
In a mixing bowl, cream sugar and oil, add egg. Combine flour, baking soda and salt, add alternately with sour cream to the creamed mixture. Fold in rhubarb, spread in greased 13x9x2 inch baking pan. Combine topping ingredients, sprinkle over batter. Bake at 350F for 45-50 minutes. Cool.
-Audrey Tholl of Motley -www.srperspectives.com

Six Vegetable Salad
2 cans early peas, drained
1 cup sliced green onions and tops
1 cup sliced red radishes
2 cups sliced celery
2 cups shredded carrots
2 cups fresh cauliflower florets
Dressing
1/3 cup salad oil
2/3 cup vinegar
1 cup sugar
2 tsp salt
1/8 tsp pepper
Directions
Put prepared vegetables in a large bowl. Mix dressing, stirring until sugar dissolves. Pour over vegetables. Cover and marinate in refrigerator 24 hours or longer. Drain before serving. Makes about 10 cups.
-Monica Kral of Hoffman -www.srperspectives.com

Herbed Spinach Bake
-Gluten Free
2 pkgs frozen chopped spinach
2 cups cooked rice
2 cups shredded cheddar cheese (or more)
4 eggs, beaten
2/3 cup milk
1/4 cup butter or margarine, softened
1/4 to 1/2 cup chopped onion
2 tsp salt
1 tsp Worcestershire sauce
1 tsp ground thyme
Directions
Cook spinach according to directions, drain well, squeezing out excess liquid. Combine spinach with remaining ingredients in a large bowl. Pour into a greased 9×13 inch baking pan. Cover and bake at 350F for 50 minutes. Uncover and bake 10 minutes more or until set.
-Bob Amundson of Chokio -www.srperspectives.com

Cheesy Onion Biscuits
1/2 cup chopped onion
1 1/2 cups all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 Tbsp shortening
1/2 cup shredded cheddar cheese
2/3 cup buttermilkDirections
Place onion in a small microwave safe bowl; cover and microwave on high for 1-2 minutes or until tender. In a small bowl, combine flour, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in the cheese and onion. Stir in buttermilk just until moistened. Turn onto lightly floured board; knead 8-10 times. Pat or roll out into an 8 inch circle; cut into 8 biscuits. Place 2 inches apart on a baking sheet coated with non-stick cooking spray. Bake at 450F for 8-12 minutes or until golden brown. Serve warm. Yield 8 biscuits.
-Millie Wiechmann of Pennington -www.srperspectives.com

Pumpkin Corn Bread
6 Tbsp butter, melted
2 cups cornmeal
1/3 cup sugar
2 Tbsp corn flour (I used reg. flour)
2 tsp baking powder
1 tsp soda
1 tsp salt
1/4 tsp pumpkin pie spice
1 cup buttermilk
1 cup sour cream
1 egg, lightly beaten
3/4 cup canned pumpkin
Directions
Heat oven to 350F. Generously brush a 12 inch cast iron pan with 2 Tbsp of butter; set aside remaining butter. Combine dry ingredients in large bowl. In another bowl combine remaining butter, buttermilk, sour cream, egg and pumpkin. Stir them into dry ingredients. Pour into pan. Bake for 22-25 minutes or until toothpick inserted comes out clean. For muffins, divide into 22 muffin cups. Bake 8-10 minutes.
-Rosalea Hoeft of Kimball -www.srperspectives.com

Venison Stew
1 lb cubed beef stew meat
1 lb cubed venison
32 oz fat-free beef broth
1 pkg mushroom gravy mix
Potatoes, peeled & cut into chunks
Celery, chopped
Onion, chopped
Carrots, chopped
Salt & pepper to taste
Directions
Brown the beef, venison & onion & put in a large kettle. Add the beef broth and salt & pepper. Cook until the meat is half done. Add the potatoes, celery and carrots. Make the gravy according to pkg directions & then add to the meat & vegetables. Cook until vegetables are tender. Add more broth if needed.
-Sandy Georges of Buffalo -www.srperspective.som

Mom’s Bruschetta Meatloaf
14 oz can diced undrained tomatoes
6 oz pkg Stove Top stuffing mix for chicken
1 lb extra lean ground beef
1 egg
2 green onions, finely chopped
1/2 cup Kraft shredded Italian 5 cheese blend
Directions
Preheat oven to 375F. Mix tomatoes and stuffing mix. Reserve half for later use. Add egg and ground beef to remaining stuffing mixture. Mix well. Press into bottom of 8″ square baking dish. Combine the remaining stuffing mixture with onion and spread over meat mixture. Cover. Bake 45 minutes. Top with cheese. Bake uncovered 10 minutes or until meatloaf is done. Serve with mashed potatoes and vegetable or salad. Serves 4. Delicious & different.
– Mary Jane Stradde of Willmar -www.srperspectives.com

Bacon Omelet Cheese Waffles
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 1/4 cup milk
2 Tbsp unsalted butter, melted
1/2 cup shredded cheddar cheese
1/4 cup bacon bits
1/4 cup pecan pieces
1/2 cup chopped apples
Directions
Preheat waffle iron or waffle maker. Combine flour, baking soda and salt in a bowl; make well in center and add eggs and milk. Gradually work into flour using a whisk. Beat gently until smooth. Stir in melted butter. Blend in cheese, bacon bits, pecan pieces and chopped apples. Pour batter in hot waffle iron, covering bottom surface. Close and cook approximately 3 minutes or until indicator on waffle iron shows waffle is done. Serve with butter, maple syrup, whipped cream or your favorite preserve. Makes about 12 waffles.
-Gerald Kumpula of Cokato -www.srperspectives.com

Jamaican Chicken Salad
1 tsp finely shredded lime peel
1/2 honey mustard bottled salad dressing
2 tsp cooking oil
4 skinless, boneless chicken breast halves
2-3 tsp Jamaican Jerk Seasoning*
2 large fresh mangoes (or refrigerated 26 oz jar)
16 oz pkg mixed salad greens
Thins strips of lime peel, optional
Directions
For dressing, stir together honey-mustard dressing and lime peel. If necessary, add water to make of drizzling consistency. Cover and hill dressing until ready to serve. Rinse chicken breast halves; pat dry with paper towels. Sprinkle chicken with Jamaican Jerk Seasoning (see below). Cook seasoned chicken in hot oil in a 10″ skillet over medium-high heat, about 6 minutes per side or until golden brown and no longer pink. Thinly slice each chicken breast. Pit, peel and slice fresh mangoes or if using refrigerated jar, drain. Divide greens among 4 plates. Arrange warm chicken and mangoes on top, drizzle with dressing. Top with strips of lime peel if desired.
*Jamaican Jerk Seasoning: Combine 2 tsp onion powder, 1 tsp sugar, 1 tsp crushed red pepper, 1 tsp dried thyme, crushed; 1/2 tsp salt; 1/2 tsp ground cloves; 1/2 tsp ground cinnamon; mix all together. Store in covered container.
-Kat Becker of Starbuck -www.srperspectives.com

Rhubarb Refrigerator Jam
8 cups rhubarb
4 cups sugar
1 can cherry pie filling
2 (3 oz) pkg any red Jello
Directions
Cook rhubarb and sugar for 10 minutes. Add cherry pie filling. Cook on low for 10 minutes. Add Jello. Cook 1 minute. Put in jars. Keep refrigerated.
-Audrey Tholl of Motley – http://www.srperspectives.com

Fruit Salad
2 bananas
1/2 of a fresh pineapple
1 pint fresh strawberries
1 orange
1/2 of a prepared 15 oz angel food cake
12 oz vanilla yogurt
Directions
Wash & dry the strawberries; cut them in bite size pieces. Peel and slice the bananas. Core and cut pineapple into chunks. Peel and section the orange; cut sections in half. Cut or tear the cake into 1″ cubes. In a large bowl, stir the yogurt into the fruit and cake. Serve immediately. Notes: Can use apples instead of strawberries in winter. In place of yogurt, use 15 oz prepared vanilla pudding. I use 4 snack cups and top with whipped cream. This can be a diet-conscious dessert if sugar-free pudding and light non-dairy topping is used.
– Shirley Ross of Alexandria -www.srperspectives.com

Corned Beef Hash
Onion, chopped
1/2 cup vegetable oil
3 large boiled potatoes, cut into cubes
Corned beef, cooked and cubed
Salt & pepper to taste
Directions
In a non-stick skillet, fry onions in vegetable oil; add potatoes and fry a few minutes. Add corned beef and heat thoroughly. Make openings here and there, and crack an egg into each opening. Bake at 350F until done, 10 minutes or more. Very good.
-Eleanor Tingelstad of Fergus Falls -www.srperspectives.com

Easy Basting Sauce
1/3 cup vinegar
1/3 cup lemon juice
1/3 cup salad oil
1/2 tsp soy sauce
Salt & pepper to taste
Directions
Combine all ingredients and shake well. Baste pork, chicken, turkey or beef.
-Eunice Evavold of Alexandria -www.srperspectives.com

Coconut Kisses
1 cup brown sugar
2 egg whites, stiffly beaten
2 cups corn flakes
1 cup shredded coconut
1/2 cup walnuts, chopped
1/2 tsp vanilla
Directions
Beat sugar into egg whites. Fold in corn flakes, coconut and walnuts. Add vanilla. Drop by teaspoonfuls onto well greased cookie sheet. Bake in 350F oven for 15-20 minutes. Place pans on damp towel & remove cookies immediately with spatula. Makes 1 1/2 dozen.
-LaVonne Frier of Alexandria -www.srperspectives.com

Pumpkin Bread
3 cups sugar
4 eggs
1/2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1/2 tsp cloves
1 tsp cinnamon
1 cup cooking oil
2/3 cup water
3 1/2 cups flour
1/4 cup pumpkin
1 cup walnuts
1/2 tsp ginger
1 tsp nutmeg
Directions
Combine all ingredients and mix well. Bake in 2 greased loaf pans at 350F for 1 hour and 20 minutes to hour and 30 minutes.
-Winky Andert of Starbuck -www.srperspectives.com

Apple Spice Cake
1 box spice cake mix
1 can apple pie filling
2 eggs
2 Tbsp canola oil
Chopped nuts, optional
Directions
Mix ingredients together and beat 2 minutes on medium speed with mixer. Pour into 9×13 inch greased and floured pan. Bake at 350F for 30-35 minutes.
-Marvel Anderson of Morris -www.srperspectives.com

Grilled Personal Pizza
6 or 8 inch wheat tortillas
Olive oil
Topping suggestions
Sauces- choices can be red, white, peanut, nut, chipotle, taco, etc
Meats- precooked shredded chicken/turkey, pepperoni, beef, sausage, fish, etc.
Chopped vegetables – peppers, mushrooms, tomatoes, garlic, onion, chives, spinach, etc.
Cheeses – mozzarella, mexican, parmesan, etc.
Directions
Get all the pizza ingredients and set out in salad bowls buffet style with the crusts out first, sauce, toppings and cheese last. Make pizza crusts 2-3 at a time (If serving a large group they can be prepared well in advance in the oven and stacked.) Preheat oven/grill to about 350-375F. Brush 2-3 flour tortilla shells with olive oil on one side. Place side with oil down on large sheet in oven or grill rack and lightly brown (want it fairly crisp). Brown on one side, flip and brush more oil on remaining side of tortilla shells. Quickly sprinkle on finely shredded cheese on top side as this helps the sauce not to penetrate the crust as quickly. (If air pockets form, just break gently with top of fork). With spoon spread a small amount of sauce on each tortilla shell. Put on your choice of other ingredients, topping off with cheese (Hint – the more ingredients the longer the cook time). Bake on the covered grill or on a light pan in the oven. When bottom of tortilla shell is browned and crisp and the cheese has melted, remove. Sprinkle with a small amount of grated mozzarella or fresh parmesan cheese as a garnish. Cut in half or quarters and serve. Note: This is a party buffet favorite for adults and kids. Everyone is encouraged to make their own pizza and be creative with the ingredients.
-Cheryle Larson of Alexandria -www.srperspective.com

Caesar Pepperoni Pasta Salad
-Betty Crocker
1 pkg Betty Crocker Suddenly Salad Caesar pasta
2 cups broccoli flowerets
1 cup ready to eat pepperoni slices, cut in half
1 medium tomato, coarsely chopped (3/4 cup)
1 jar (2 1/2oz) sliced mushrooms, drained
Make salad as directed on package. Stir in remaining ingredients. Store covered in refrigerator.
Stir in ideas: 1 cup chopped fresh vegetables; 2 cups cooked chopped chicken, turkey, ham or roast beef; 2 cans (6 oz ea) tuna, drained; 1 cup shredded cheese

California Chicken Salad with Craisins (Dried Cranberries)
-Oceanspray
Chicken Salad:
3 cups shredded cooked chicken
1/2 cup dried cranberries (craisins)
1/2 cup chopped red, yellow or orange bell peppers
1/4 cup sliced green onions
2 Tbsp sliced black olives
1/2 cup ranch dressing (regular or light)
Sandwich:
8 slices whole grain bread
4 large Romaine lettuce leaves
1 large avocado, peeled, cut into 1/8″ slices
In a large bowl, stir together all chicken salad ingredients; set aside. To assemble sandwiches: Place 1 large lettuce leaf on top of 1 slice bread. Top with about 1/4 of the avocado slices. Place about 1 cup salad on sandwich; top with 1 piece of bread. Secure sandwich with wooden picks. Refrigerate leftovers. Makes 4 sandwiches.

Peanut Butter Cookies
-Crystal Brand Sugar
1 cup brown sugar, firmly packed
3/4 cup peanut butter
1/2 cup butter, softened
1/2 tsp vanilla
1 egg
1 1/2 cups all purpose flour
1 tsp baking soda
1. Beat brown sugar, peanut butter, butter, vanilla and egg until fluffy. Beat in flour and baking soda on low speed.
2. Shape dough into 1 1/4 inch balls; place 2 inches apart on ungreased cookie sheets. Flatten in crisscross patter with tines of fork dipped in sugar.
3. Bake at 375F for 6-9 minutes or until set. Cool on wire racks.
3 1/2 dozen cookies.

Snake Alley Noodles
-Kikkoman Soy Sauce
3/4 lb spaghetti
1/4 cup Kikkoman soy sauce
2 Tbsp dry sherry
4 tsp cornstarch
1 lb ground pork
1 Tbsp minced fresh gingerroot
2 cloves garlic, minced
1/2 tsp crushed red pepper
3/4 cup chopped green onions & tops
1/2 lb cooked baby shrimp, rinsed & drained
Cook spaghetti according to pkg directions, omitting salt, drain & keep warm. Combine next 3 ingredients. 1 cup water. Stir fry pork with next 3 ingredients in hot wok or large skillet over medium heat, just until pork is cooked. Add green onions, stir fry 1 minute. Add soy sauce mixture, cook & stir until mixture boils & thickens slightly. Stir in shrimp, heat through. Pour over noodles, toss to combine.
http://www.kikkoman.com

Black Bean & Pepper Tuna Salad
– Starkist
Ingredients
2 lbs (2.6 oz) chunk light tuna, reduced sodium
1 red pepper, diced
1 yellow pepper, diced
1/2 red onion, diced
3 green onions, sliced diagonally, white & green parts
1 can (15 oz) black beans, rinsed & drained
juice of 1 lime
1/4 cup canola oil
2 Tbsp cumin
1/4 cup chopped fresh cilantro, or to taste
Directions
1. Mix first 6 ingredients in a large bowl.
2. Blend lime juice, canola oil & cumin in a separate small bowl. Toss dressing with tuna and vegetable mixture. Stir in chopped cilantro.
3. Let stand in the refrigerator at least 4 hours or overnight to let the flavors blend together.
4. Serve on a bed of lettuce.
Serves 4-6. Prep time: 20 minutes
Chill time: 4 hours.

Hearty Sausage Mini Quiche – Appleton Farms
1 lb pork sausage, cooked, crumbled & drained
8 large eggs, lightly beaten
1/2 cup milk or water
1/2 – 1 cup shredded cheese, Cheddar or Mozzarella
1 tsp salt
1/2 tsp black pepper
1 Tbsp olive oil or butter
1/2 cup green onion, thinly diced
1/2 cup sweet red pepper, diced (optional)
1 cup mushrooms, thinly sliced (optional)
1 cup frozen Southern style hash brown potatoes (optional)
1/2 cup cup Parmesan cheese
Preheat oven to 350F. In a large mixing bowl, combine eggs, milk or water, cheese, salt and pepper; set aside. Heat olive oil or butter in a large skillet, or butter in a large skillet; saute onions and any optional ingredients desired until tender. Add vegetables and sausage to egg mixture; stir well. Place 12 foil baking cups into cupcake pan. Distribute sausage and egg mixture evenly into baking cups. Bake for 22 minutes or until eggs are set. Remove from oven. Sprinkle with Parmesan cheese and serve.

Peanut Butter Cookies
-Crystal Sugar
1 cup light brown sugar, firmly packed
3/4 cup peanut butter
1/2 cup butter, softened
1/2 tsp vanilla
1 egg
1 1/2 cup all-purpose flour
1 tsp baking soda
1. Beat brown sugar, peanut butter, butter, vanilla and egg until fluffy. Beat in flour and baking soda on low speed.
2. Shape dough into 1 1/4 inch balls; place 2 inches apart on an ungreased cookie sheet. Flatten in crisscross pattern with tines of fork dipped in sugar.
3. Bake at 375F for 6-9 minutes or until set. Cool on wire rack.
3 1/2 dozen cookies

Chicago Noodles
-Kathy Messerli
1 # pkg noodles, cooked until nearly done (NO SALT)
1 cup boiling water
4 chicken bouillon cubes
4 cans cream of chicken soup
1/2 # Velveeta cheese, cubed
Heat to make sauce – pour over noodles. Heat in oven or microwave until boiling. Use buttered crumbs on top.
You may divide recipe or freeze part. Makes 25 plates.

Best Salad Ever
-Kat Becker of Tintah
Ingredients
1 cup long grained rice
2 cups mayonnaise type salad dressing
4 tsp prepared mustard
1/2 tsp salt
2 cups celery, chopped
4 hard boiled eggs, chopped
8 radishes, sliced
Directions
Cook rice according to package directions; let stand until cool. In a bowl, combine salad dressing, mustard and salt; mix well. In a large bowl, combine cooled rice, celery, onion, eggs and radishes. Add salad dressing; mix well. Chill until serving time.
-Sr. Perspective Newspaper – Glenwood Minnesota

Taco Bake Delight
-Angie Wensmann of Melrose
Ingredients
1 1/2 lbs hamburger
1 large onion, diced
1 pkg taco seasoning
1/ black olives, sliced
16 oz sour cream
1 pkg crescent rolls
1 cup taco chips, crushed
1 cup cheddar cheese
DIrections
Brown hamburger, onions and taco seasoning. Add olives and sour cream. Unroll crescent roll dough in 9×13 pan. Spread 1/2 cup crushed taco chips over dough. Spread meat mixture over the top. Cover with cheese and remaining taco chips. Bake at 375 for 20 minutes.
– Sr. Perspective Newspaper, Glenwood, Minnesota

Peanut Butter Cookies
– Jeannette Mugg of Melrose
Ingredients
1 cup butter
1 cup peanut butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1/2 tsp salt
3/ tsp baking soda
1/2 tsp baking powder
Directions
Beat butter and peanut butter until creamy. Gradually add the sugars and eggs. Mix in flour, salt, baking soda & baking powder. Roll into 1 inch balls. Place on cookie sheet. Press down with a fork to make crisscross on each cookie. Bake for 10 minutes or until golden brown. Note: At Christmas, add candy kiss to the top of cookies.
– Sr. Perspective Newspaper of Glenwood Minnesota

Mississippi Crock Pot Roast
-Kathy Jacobs of Glenwood
Ingredients
3-4 lbs chuck roast
1 packet ranch dressing mix
1 packet au jus gravy mix
1/2 cup butter
4-5 pepperoncini peppers ( in a jar)
Directions
Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix. Place peppers on top of the mixes, and add the butter. Do NOT add water. Cook over low heat for 8 hours. Serve with noodles, rice or mashed potatoes.
-Sr. Perspectives Newspaper of Glenwood Minnesota

 

Mrs. Nixon’s Hot Chicken Salad
4 cups cooked chicken, cubed
2 cups chopped celery
1 small jar pimentos, cut fine
1 tsp finely chopped onion
3/4 cup cream or chicken soup
2 Tbsp lemon juice
4 hard boiled eggs, chopped
1 tsp salt
3/4 cup mayonnaise
Topping:
1 cup American cheese, grated
2/3 cup almonds, toasted & sliced
1 1/2 cup potato chips
Combine the first 9 ingredients and place in rectangular dish. Top with topping. Cover and let stand overnight in the refrigerator. Bake in a 400F oven for 25-30 minutes. It is a good idea to let it warm up a bit before you put it in the oven. Serves 8.
-Phyllis Krueger – Sleepy Eye, Minnesota – Divine Providence Community Home of Sleepy Eye Divine Recipes

Pretzel Salad*
*We served a recipe like this at the Holiday Dinner at our church in the early 1980’s. It came from one of our mom’s recipe box. We asked several people to bring the recipe. Most of them looked the same. To make them look uniform we put a small layer of Cool Whip over the top sprinkled a little bit more of the chopped pretzels over the Cool Whip.
Crust:
2 cups chopped pretzels
2 cups chopped nuts
3 Tbsp sugar
3/4 cup margarine
Filling:
1 (8 oz) pkg cream cheese
1 cup powdered sugar
2 cups Cool Whip (fold in)
Topping
2 pkg strawberry Jello
2 cups hot water
2 (10 oz) pkg frozen strawberries
Combine ingredients for crust and bake; let cool. Spread filling on cooled crust. Topping: Dissolve Jello in water. Stir in strawberries. When it starts to gel, pour over filling. Sprinkle with chopped pretzels.
Divine Providence Community Home of Sleepy Eye Divine Recipes

Pudding Salad
1 pkg tapioca pudding,cooked
1 pkg vanilla pudding, cooked
3 cups cold water
1 pkg strawberry jello
1 (8 oz) ctn Cool Whip
1 (8 oz) pkg frozen strawberries
Dissolve the pudding in cold water. Cook until thick, set aside and add Jello, cool. Then add Cool Whip and strawberries. Fold in.
-Irene Seifert
-Divine Providence Community Home of Sleepy Eye Divine Recipes
 
Ramen Noodle Salad
1 large spear of broccoli, cut up
1 romaine lettuce, cut up
5 Tbsp chopped green onions
3/4 cup margarine
1/2 cup sunflower seeds
2 pkg Ramen noodles, broken up
3/4 cup slivered almonds
Dressing
1 cup salad oil
1 cup sugar
1/2 cup vinegar
3 tsp soy sauce
1/2 tsp salt
Saute noodles in margarine for 5 minutes. Then add the sunflower seeds and almonds. Saute until all are brown; drain. Add to the broccoli and lettuce.
Dressing: ut into a jar. Shae well and add to salad jus before serving.
-Marie Paulsort
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Shrimp Delight
1 large pkg cream cheese
1 can tomato soup
1/2 cup water
1 pkg lemon juice
2 Tbsp finely chopped onion
1 (7 oz) can shrimp, flaked
1 cup mayonnaise
1 cup finely chopped celery
2 Tbsp chopped green pepper
In a double boiler, melt cream cheese. Add tomato soup and water. Remove from heat. Add Jello. Pour into mold and cool slightly. Add mayonnaise, onion, pepper and celery, blend well. Fold in shrimp.
-Florence Williams, Sr. Sharon’s mother
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Shrimp Macaroni Salad
1/2 (16 oz) pkg elbow macaroni, cooked
1 1/2 cup chopped celery
2  cans tiny shrimp
3 hard boiled eggs, chopped
1/3 cup onion, chopped
Mix the following and combine with the above ingredients:
1 cup mayonnaise
Salt & pepper
1/3 cup sweet pickle relish
1 tsp mustard
Dash of garlic & onion salt
-Viola Nosbusch
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Sonny’s Salad
1 (20 oz) can crushed pineapple
1 (3.5 oz) pkg instant pistachio pudding (dry)
1 (8 oz) ctn Cool Whip
2 cups miniature marshmallows (white or colored)
1/2 cup chopped pecans (opt)
Mix in a large bowl, pudding and crushed pineapple with the juice. Mix well and stir in marshmallows. Fold in Cool Whip. Mix well and fold in nuts. Ready to eat, or may chill and serve.
– Diane Maurer for Gene Maurer, Sr.
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Raw Vegetable Salad
1 bunch broccoli, broken into pieces
1 heat cauliflower, broken into pieces
6 stalks celery, sliced
1 small onion, chopped
1 (10 oz) pkg frozen peas
1 cup sour cream
2 cups mayonnaise
Combine broccoli, cauliflower, celery, and onion in large bowl. Mix together sour cream and mayonnaise. Add to vegetables. Stir in frozen peas last. Refrigerate overnight.
-Viola Nosbusch
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Wild Rice Seafood Salad
3 cups cooked wild rice
1/2 cup thinly-sliced green onions
1 large tomato (peeled & diced)
1/2 lb crab or imitation crab (8 oz)
1 cup sliced celery
Salt & pepper to taste
Dressing:
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup tomato chili sauce
1 Tbsp lemon juice
1 tsp Dijon-style mustard
Mix together ingredients for salad. Toss and top with dressing. Refrigerate. Serves 4-6 people.
-Viola Krueger
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Poppy Seed Dressing
1 1/2 cup sugar
2 tsp dry mustard
2 tsp salt
3/4 cup vinegar
3 Tbsp onion, chopped finely
2 cups oil
3 Tbsp poppy seed
In a medium size bowl beat the sugar, mustard and add vinegar together. Add the onions. Slowly add the oil, stirring constantly. Beat until slightly thickened. Blend in the poppy seeds. Pour over salad greens or cabbage. Top with grated Cheddar cheese, chopped apple and raisins.
-Margaret M. Bertrand
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Vegetable Salad
1 small bunch celery, cut into 1/4″ pieces
1 (No. 2) can French beans, drained
1 medium green peppers
1 medium red pepper or pimento
1 (No. 2) can small peas, drained
1 onion, chopped
Dressing
1/2 cup salad oil
1 1/2 cup sugar
1 cup vinegar
2 Tbsp water
1/2 tsp paprika
Mix together and sprinkle with salt. Marinate in dressing 24 hours. Keep well.
-Mrs. Willard A. Schmidt
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Cold Vegetable Salad
1 cauliflower
1 bunch broccoli
7 sticks celery
2 carrots
4-5 green onions, cut up
Fresh mushrooms or tomatoes
8 oz Wishbone Italian dressing
Dressing
1 cup mayonnaise
2 tsp dill weed
1/2 tsp salt
1 Tbsp chili sauce
2 Tbsp lemon juice
Cut all vegetables and pour Italian dressing over. Let stand overnight. Next day, drain off vegetables. Mix together mayonnaise, dill weed, salt, chili sauce and lemon juice. Pour over the vegetables and serve.
-Viola Krueger
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Raw Vegetable Salad
1 bunch broccoli, broken into pieces
1 head cauliflower, broken into pieces
6 stalks celery, sliced
1 small onion, chopped
1 (10 oz) pkg frozen peas
1 cup sour cream
2 cups mayonnaise
Combine broccoli, cauliflower, celery and onion in large bowl. Mix together sour cream and mayonnaise. Add to vegetables. Stir in frozen peas last. Refrigerate overnight.
-Viola Krueger
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Western Dressing
1 cup sugar
1/2 cup oil
1/2 cup vinegar
2 tsp salt
2/3 cup ketchup
Mix all together.
-Margaret Windschitl
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Scotch-a-roos
1 cup sugar
1 cup Karo syrup
1 cup peanut butter
6 cups Rice Krispies
6 oz chocolate chips
6 oz butterscotch chips
Bring sugar and syrup to a boil. Mix in peanut butter. Stir in Rice Krispies, and lightly press in buttered, 9×13 inch pan. Melt chocolate chips and butterscotch chips together and spread over bars.
-Debra Broth, daughter of William Valt
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Babe Ruth Bars
7 cups corn flakes
2 cups Spanish peanuts
1 1/2 cups white syrup
1 cup brown sugar
1 cup white sugar
1 cup peanut butter
1 large Hershey bar
Put corn flakes and peanuts in a large bowl. In a saucepan, combine sugars and syrup. Heat until dissolved. Remove from heat. Add peanut butter to mixture. Stir until melted. Pour over corn flakes and peanuts. Mix well. Put into a greased, 9×13 inch pan. Break candy bar in pieces and lay on op. Bake at 200F until chocolate is melted. Remove from oven, spread evenly. Cut into bars while warm.
-Lindy Riederer
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Minty Brownies
1 stick oleo
1 cup white sugar
4 eggs
1 (1 lb) can chocolate syrup
1 cup flour
1/4 tsp baking powder
1 cup chopped nuts
1 tsp vanilla
1/8 tsp salt
Green Mint Center:
2 cups powdered sugar
1/2 cup butter
2 Tbsp milk
1/2 tsp peppermint extract
Green food coloring
Frosting
1 1/3 cup sugar
6 Tbsp oleo
6 Tbsp milk
1/2 cup chocolate chips
Mix together brownies and bake in a greased cookie sheet for 25-30 minutes in a 350F oven. Then mix together ingredients for the green mint center. Spread over bars. Then top with frosting listed above.
-Margaret Windschitl
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Toffee Squares
1 cup butter
1 cup brown sugar, packed
2 cups flour
1/2 cup chopped nuts
1 egg yolk
1 tsp vanilla
1 (6 oz) pkg semi sweet chocolate chips, melted
Cream butter and sugar. Blend in egg yolk and vanilla. Add flour and mix well. Spread in greased 15 1/2 x 10 inch pan. Bake in moderate oven, 350F for 15-20 minutes. Remove from oven and spread immediately with chocolate. Sprinkle with nuts. Cool and cut into 24 squares. Walnuts are good on top.
-Sister Caryn Haas
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Twix Bars
1 box Club crackers
1/2 cup margarine
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup milk
1 cup graham crackers (crushed)
2/3 cup peanut butter
1/2 cup chocolate chips
1/2 cup butterscotch chips
First layer:
Line the bottom of a 9×13″ cake pan with Club crackers.
Second layer:
Mix together 1/2 cup margarine, 1/2 cup white sugar, 1/2 cup brown sugar, 1/4 cup milk and 1 cup grahams (crushed). Boil for 5 minutes (or less) and pour over bottom layer.
Third layer:
Another layer of Club crackers.
Fourth layer:
Melt in microwave the following ingredients: 2/3 cup peanut butter, 1/2 cup chocolate chips and 1/2 butterscotch chips. Spread on top of third layer.
-Melanie Meyer
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Peanut Butter Cookies
(Diabetic)
2 tsp liquid sugar substitute
1 Tbsp oleo, melted & cooled
1/2 cup peanut butter
2 eggs, slightly beaten
1/2 cup skim milk
1/4 tsp soda
1 cup sifted flour
Add sugar substitute to melted oleo, add peanut butter and blend. Add eggs, then flour alternately with milk. Bake at 375F for 15 minutes.
-Rita Sabatino
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Soldier Boy Special Candy
2 cups sugar
1 cup cream
1 Tbsp butter
1 1/2 squares unsweetened chocolate
1 cup chopped nuts
3 cups crushed graham crackers
24 marshmallows, finely cut
Cook first 4 ingredients to soft ball stage. Then add 1 cup chopped nuts, 3 cups crushed graham crackers, 24 marshmallows, finely cut (for 10 1/2 oz miniature marshmallows). This candy ships well and stays moist!
-Matilda Riederer
-Divine Providence Community Home of Sleepy Eye Divine Recipes

Best Ever Bread Pudding
Ingredients
1 (12 oz) loaf French bread
1/3 cup raisins
1/2 cup butter, melted
2 cups heavy cream
2 cups milk
4 eggs
1 tsp vanilla
1 cup sugar
3/4 cup brown sugar
1 tsp cinnamon
1 tsp nutmeg
Directions
Place bread pieces in large, generously buttered 9×13 inch baking dish. Sprinkle raisins over bread pieces. Drizzle melted butter over bread, mixing with hands to coat evenly. In medium mixing bowl, beat cream, milk, eggs, vanilla, both sugars, cinnamon and nutmeg; blend well. Pour over bread mixture in pan. Let bread soak, pressing it gently to insure complete soaking until there is little or no liquid in bottom of pan. Put pan with bread mixture into a larger pan; fill larger pan with water halfway up the sides of the bread-filled pan. Bake in 350F oven for 50-60 minutes or until well browned and risen as a souffle. Serve warm or room temperature with orange butter sauce and whipped cream.
-Leona Prokosch of Redwood Falls
-Sr. Perspectives

Cambridge Women’s Club Salads & Sandwiches

Red Molded Salad
1/4 cup cinnamon candies
1 can applesauce (1 lb)
1 pkg cherry Jello OR any red Jello
1 cup boiling water
Combine Jello, candies and hot water. When all is dissolved add applesauce. Chill and serve with whipped cream.
-Leah Tingblad, Betty Nelson

Sauerkraut Salad
3 cups sauerkraut (do not drain) – No 2 1/2 size can
3/4 cup sugar
2 Tbsp oil
Salt and pepper
1 tsp caraway seed
1 green pepper (chopped)
1 small onion (chopped)
1 small jar pimiento (cut up)
1 cup celery (chopped)
Mix all ingredients together and let stand covered in refrigerator. This salad keeps for weeks in the refrigerator.
-Thelma Binger

Cranberry Fluff- Serves 8-10
(24 Hour Salad or Dessert)
2 cups raw cranberries (ground)
3 cups tiny marshmallows
3/4 cup sugar
2 cups apples (diced, unpared)
1/2 cup seedless green grapes OR pineapple tidbits
1/2 cup walnuts (broken)
1/4 tsp salt
1 cup heavy cream
Combine cranberries, marshmallows, sugar. Cover, chill overnight. Add apples, grapes, nuts and salt. Fold in whipped cream. Chill. Turn into serving bowl or spoon into lettuce cups.
-Mrs. Phillip Ellingson

Make Ahead Slaw
1 head cabbage (shredded)
2 carrots (shredded)
1 large onion (chopped fine)
Pimiento (for color)
1/2 cup green pepper (chopped fine)
Dressing:
2 cups sugar
1 1/2 cups white vinegar
1 Tbsp salt
1 Tbsp mustard
1 Tbsp celery seed
Mix syrup and pour over vegetables. Refrigerate at least 24 hours. Will keep 10 days.
-Mrs. Orley Eastlund

Fruit Salad
1 large (No. 303) can fruit cocktail
1 medium can crushed pineapple
1 cup sugar
1 Tbsp butter
1 lb marshmallows
4 eggs
6 Tbsp cornstarch
1 cup whipping cream
Drain juice from cocktail and pineapple. Add the sugar, butter and marshmallows to the juice and bring to a boil. Then add the beaten eggs and cornstarch. Stir and cook until very thick. Pour over fruit and let stand overnight. Before serving, fold in 1 cup cream (whipped).
-JoAnn Mattson

Frozen Salad
2 cups sour cream
2 Tbsp lemon juice
3/4 cup sugar
1 (9oz) can crushed pineapple (drained)
1/8 tsp salt
1/4 cup red cherries
1/4 cup nuts (chopped)
1 banana (diced)
Put in muffin cups with liners. Freeze. Take out 10-20 minutes before serving.
-Mrs. George W. Johnson

Frozen Fruit Salad
1 (3oz) pkg mixed fruit (lemon, strawberry or orange-pineapple gelatin)
Dash salt
1 cup boiling water
1 (8 3/4 oz) can pineapple tidbits
1/4 cup lemon juice
1/3 cup mayonnaise
1 cup whipping cream
1 medium banana (diced)
1/2 cup seeded grapes (halved)
1/4 cup maraschino cherries (diced)
1/4 cup nuts (chopped)
Dissolve gelatin and salt in boiling water. Drain pineapple, measuring syrup; add water, if necessary, to make 1/2 cup. Stir into gelatin with lemon juice. Blend in mayonnaise. Chill until very thick. Whip cream. Fold fruit, nuts and whipped cream into gelatin. Pour into two freezer trays or a 9x5x3″ loaf pan. Freeze until firm, at least 3-4 hours. To serve, cut in squares or slices. Makes about 8 servings. *Drained, diced orange sections, drained crushed pineapple or drained fruit cocktail may also be used in salad. Total of fruit should be about 2 cups.
-Pam Peterson

Green Grape Fruit Salad
1 (No. 211) can pineapple tidbits (drained)
1/2 lb miniature marshmallows
1 cup green grapes (washed)
1 cup whipped cream
2 Tbsp sugar
2 Tbsp lemon juice
Whip cream very stiff. Add sugar and lemon juice. Fold in fruit and marshmallows. Refrigerate overnight. Toss lightly before serving, adding a little cream to make it smooth.
-Mrs. Charles Phillips

Health Salad
1 pkg lemon Jello
1 cup hot water
1 cup beet juice
2-3 carrots (grated)
1/2 cup celery (chopped)
1/2 cup apples (chopped)
Dissolve Jello in hot water, stir in beet juice. When it starts to set stir in carrots, celery and apples. Turn into mold and chill.
-Mrs. D. H. Anderson

Frozen Party Salad
1 cup Miracle Whip salad dressing
1 (8oz) pkg Philadelphia brand cream cheese
1 cup (13 1/2 oz can) pineapple tidbits (drained)
1 cup (1 lb can) apricots (chopped, drained)
1/2 cup maraschino cherries (chopped)
2 Tbsp confectioners’ sugar
Few drops of red food coloring
2 cups Kraft miniature marshmallows
1 cup heavy cream (whipped)
Gradually add salad dressing to softened cream cheese, mixing until well blended. Stir in fruit, sugar and food coloring. Fold in marshmallows and whipped cream. Pour into 9×5″ loaf pan; freeze. Unmold on platter. 10-12 servings.
-Mrs. V. L. Saunders

Luncheon Salad
1 pkg lemon Jello
1 1/4 cup hot water
10 marshmallows
1 cup crushed pineapple
1/2 cup celery (cut fine)
1/2 cup cheese (grated)
1/4 cup salad dressing*
1/2 cup cream (whipped)
Mix lemon Jello and hot water. Add the marshmallows. Stir until marshmallows melt. Cool until partly set. Then whip. Add all other ingredients. Cut in squares and serve on a lettuce leaf.
-Mrs. Duane Patton
*salad dressing in this instance would be Miracle Whip and similar items

Molded Chicken Salad
1 large chicken (stewed, cooled and boned)
1 cup sliced celery
6 hard boiled eggs (sliced)
1/4 cup nuts (chopped), if desired
1/4 cup stuffed olives (slices)
1/4 cup green pepper (diced)
Season with salt, pepper and Accent*
Dissolve 1/2 pkg Knox gelatin in 1/4 cup chicken broth. Heat another 1/4 cup broth to boiling and add softened gelatin. Mix above gelatin mixture (when cool) with 1 cup mayonnaise. Blend with salad mixture and spoon in greased molds. Should make 8-10 large servings depending on size of mold. Refrigerate till needed. A slight pressure with small knife will loosen salads.
-Mary Curtiss
*Accent is MSG- blogger note

Overnight Salad
3 eggs
1/4 cup whipping cream
1 can pineapple chunks
1 can mandarin oranges
1/2 lb miniature marshmallows
1 small jar maraschino cherries (optional)
Bananas
Walnuts (chopped) for garnish
Cook the eggs, 1/4 cup cream and lemon juice in double boiler till mixture coats spoon. Cool. Add the cup of cream, whipped and mix with pineapple, oranges, marshmallows and cherries. Add the sliced bananas just before serving. Garnish with chopped nuts.
-Leone Erickson

Party Salad*
2 pkgs lime jello
4 cups water
1 Tbsp onion (chopped)
1 cup cottage cheese
1/2 cup mayonnaise
Green pepper
Pimiento
1 cup crushed pineapple
Dissolve 1 pkg Jello in 2 cups water. Add 1 cup crushed pineapple. Cool and pour into oiled ring mold. Dissolve second pkg in 2 cups hot water. Cool and whip. Add 1 Tbsp each finely chopped onion, green pepper, pimiento, 1 cup cottage cheese and 1/2 cup mayonnaise. Pour over clear layer. Chill.
-Mrs. R. E. Parker
*Grandma Crocker highlighted this recipe

Strawberry Salad
2 pkgs strawberry gelatin
2 pkgs frozen strawberries
1 (8oz) can crushed pineapple
3-4 mashed bananas
Prepare gelatin according to directions using juice from strawberries and pineapple for part of the liquid. Add drained pineapple, strawberries and mashed bananas. Put in large cake pan and refrigerate to set.
-Mrs. Dwight Niles

Rice-Fruit Salad
1 cup converted rice
2 1/2 cup water
Boil and cool.
1 1/2 cup mayonnaise
1 cup sugar
1 cup crushed pineapple (drained)
1 cup miniature marshmallows
Mandarin oranges (drained)
Mix the cooked and cooled rice with rest of ingredients, chill and serve.
-Mrs. Bob Becklin, Sr.

Ruby Compote
1 pint frozen strawberries and juice (thawed)
1 cup water
1 (4 3/4 oz) pkg strawberry Danish junket
Bring to a boil and boil for 1 minute, stirring constantly. Add 1/2 cup pink Catawba wine (non-alcoholic). Cool, stirring at times while cooling. Then layer the following fruits in compote bowl, pouring over each layer the above cooled mixture. Fresh Bing cherries pitted, raspberries, large fresh strawberries whole and sliced. Top center of bowl with mound of whipped cream.
-Mrs. Edgar A. Olson

Overnight Fruit Salad
3 egg yolks (beaten)
2 Tbsp sugar
2 Tbsp vinegar
2 Tbsp pineapple syrup
1 Tbsp butter or oleo
Dash salt
2 cups canned pitted white cherries (drained)
2 cups canned pineapple tidbits (drained)
2 pared oranges (cut up, drained)
2 cups tiny marshmallows OR 16 large ones (cut in eights)
1 cup whipping cream (whipped)
Combine first 6 ingredients in top of double boiler. Cook and stir over hot, not boiling water until thick. Cool. Stir in fruits and marshmallows. Fold in whipped cream. Spoon gently into serving bowl. Chill 24 hours. Trim with orange sections and green seedless grapes. Makes 6-8 servings.
-Edith Arneson

Sherrill’s Shrimp Salad
4 cups cooked rice
4 cups shrimp
1/2 cup green pepper (chopped)
1 cup raw cauliflower (chopped)
4 hard cooked eggs
1/4 cup French dressing
1 3/4 cup mayonnaise
4 Tbsp vinegar
Salt & pepper
Mix together and refrigerate until served.
-Linda Anderson

Shrimp Salad
2 pkgs lemon Jello IN 2 cups hot water
1 cup whipped cream
1 (3oz) pkg Philadelphia cream cheese softened with cream
1 cup celery (chopped)
1/2 cup green olives
1/2 cup nuts
Cool Jello mixture until it starts to set. Fold in cream and creamed cheese. Add celery, olives and nuts. Put in ring mold and put sauce in middle.
Shrimp Sauce:
2/3 pint salad dressing
Dilute with cream until smooth.
3/4 lb shrimp (cut up)
Minced onion (to taste)
1/2 tsp lemon juice
2 hard boiled eggs
Parsley (chopped) OR chives
-Mrs. James Stake

Speedy Fruit Salad
1 pkg instant vanilla pudding (3 3/4 or 3 5/8 oz size)
1 cup heavy cream (whipped)
2 (11oz) cans mandarin oranges (drained)
1 (13oz) can pineapple tidbits (drained)
1 (4oz) jar maraschino cherries (drained)
1 (6oz) pkg miniature marshmallows
2-3 bananas (sliced) or fruit of your choice
Prepare pudding according to directions on box. Fold in whipped cream. Fold well drained fruits into pudding mixture along with marshmallows. Chill thoroughly. Add sliced bananas just before serving. Serves 10-12.
-Kitty Reiners

Spring Garden Salad (Rhubarb-Strawberry)
4 cups rhubarb (diced)
2 cups sugar
1/2 cup water
2 (3oz) pkgs strawberry Jello
Dash salt
2 cups fresh strawberries (sliced)
1 cup whipping cream (whipped)
Combine the rhubarb, sugar and water and cook until the rhubarb is tender. Add the gelatin and stir until it is dissolved. Add the dash of salt. Chill until the mixture begins to thicken and then fold in the strawberries and whipped cream. Pour into a ring mold and chill until completely set.
-Mrs. Delmer Munkberg

Tuna Fish Salad
1 pkg lemon jello
1 cup hot water
1/2 cup cold water
2 Tbsp lemon juice
1/2 cup mayonnaise dressing
1/4 tsp salt
1 can tuna fish
3/4 cup celery, chopped
1/4 cup stuffed olives, sliced
2 Tbsp pimiento
1/2 tsp onion, grated
Dissolve Jello in hot water. Add cold water, lemon juice, mayonnaise and salt. Blend with rotary beater. Chill until slightly set. Beat until fluffy; fold in remaining ingredients. Pour into ring mold and allow to set until firm. Serve on lettuce.
-Ethel Holt

Salad Soup
1 clove garlic
1 Tbsp sugar
1 1/2 tsp salt
1 (16oz) can tomato juice
1/4 cup olive oil
2 tsp lemon juice
1 tsp Worcestershire sauce
3 tomatoes, finely diced
1 cucumber, finely diced
1 green pepper, finely diced
1 cup carrots, shredded
1 cup celery, thinly cut
1/4 cup green onions, finely diced
Combine all ingredients. Chill. Serve as a first course or with a meal.
-Marlys Fast

Salmon Sour Cream Mold (Summer Main Dish)
1 envelope (1 Tbsp) unflavored gelatin
1/2 cup cold water
1 envelope sour cream sauce mix
1/2 cup mayonnaise OR salad dressing
2 tsp lemon juice
1/4 tsp dried dill weed
1 (16oz) can salmon
1/2 cup celery, diced
Soften gelatin in cold water. Stir over boiling water till gelatin dissolves. Cool. Prepare sour cream sauce mix according to the pkg directions. Blend in mayonnaise, lemon juice and dill weed. Gradually stir in gelatin. Drain salmon, discarding skin and large bones and flake. Fold salmon and celery into sour cream mixture. Turn into 3 cup mold. Chill till set 4-5 hours. Unmold and garnish with carrot curls. Makes 4 servings.
–Shirley Roach

Hawaiian Chicken Salad
8 oz can pineapple tidbits
3 cups cooked chicken, diced
1 cup celery, diced
1/2 cup almonds, sliced
1 cup seedless grapes
1 Tbsp oil
1 tsp vinegar
1/2 cup mayonnaise
1 tsp salt
Drain pineapple; reserve 1 Tbsp syrup. In large mixing bowl, lightly toss chicken, celery, pineapple, almonds and grapes. In small bowl mix reserved syrup, oil, vinegar, mayonnaise and salt. Pour over chicken. Toss lightly. Serve in lettuce cups. Garnish with olives, pickles and parsley or as desired. Serves 6.
-Mrs. V. L. Saunders

Macaroni Salad
2 cups macaroni (cooked)
2/3 cup sour cream
2/3 cup mayonnaise
4 hard boiled eggs
1/3 cup onions (chopped)
1/2 cup pickle relish
1 cup celery (chopped)
1 tsp salt
3 Tbsp pimiento (chopped)
3 slices crisp bacon (crumbled)
1 tsp celery salt
Combine ingredients. Chill and serve.
-Inga Lilja

Jello Fruit Salad
2 pkgs strawberry Jello dissolved in 1 3/4 cup hot water. Add:
1 tall thin can crushed pinepple
1 can whole cranberry sauce
1 (10oz) pkg frozen strawberries (partly thawed)
Break up fruits with a fork, before adding to jello. Add fruit to Jello and pour into mold to set. Serve with whipped cream or fruit dressing.
Fruit Dressing:
Mix Miracle Whip dressing with honey and vinegar to taste.
-Mrs. Maynard Blank

Applesauce Salad
3 pkgs Jello (1 lemon & 2 cherry)
3/4 cup cinnamon candy
3 cups boiling water
3 cups applesauce
Heat water and candy until candy is dissolved. Add Jello and 3 cups applesauce. Pour into large ring mold or large cake pan.
-Mrs. J. B. Johnson, Jr.

Jello Vegetable Salad
1 pkg lemon jello
1 cup hot water
1/2 cup cold water
1/2 cup mayonnaise
1 cup cottage cheese
1 cup celery (diced)
1 cup carrots (grated)
1/2 tsp onion (grated)
1/4 of a green pepper (diced fine)
Dissolve Jello in hot water, then add cold water; beat in mayonnaise slowly, then refrigerate. When Jello is syrupy, stir in cottage cheese, add vegetables. Place in mold until firm.
-Mrs. Oliver Ledin

Mandarin Orange Jello Mold
2 cups apricot nectar
6 oz pkg lemon Jello
1/2 cup water
1 envelope Dream Whip
3 or 4 oz cream cheese (room temperature)
Mandarin oranges
Heat apricot nectar to boiling. Stir to dissolve lemon Jello. Add the 1/2 cup water. Cool to syrupy stage. Whip the envelope of Dream Whip according to directions on the pkg. Beat in cream cheese. Fold in Jello mixture. Add oranges and put into mold.
-Betty Nelson

Cranberry Salad
2 pkgs strawberry Jello (small)
1 pkg Indian Trail frozen cranberry orange relish
2 cups hot water
1 cup orange juice
Mix in this order and refrigerate.
-Ruth Gray

Fruited Chicken Salad
3 cups chicken (diced)
1 cup celery (diced)
1 cup orange sections
1 cup pineapple tidbits (drained)
1/2 cup slivered almonds (toasted)
2 Tbsp salad oil
2 Tbsp orange juice
2 Tbsp vinegar
1/2 tsp salt
1/2 cup salad dressing
Combine first 5 ingredients. Blend salad oil, orange juice, vinegar and salt. Add to chicken mixture. Chill 1 hour. Drain. Add salad dressing; toss. Makes 8 servings.
-Mrs. George W. Johnson

Curried Salad Succotash (serves 8)
1 (12-160z) can whole kernel corn
1 (1 lb) can baby lima beans
1 medium size onion (chopped) 1/2 cup
1/2 cup celery (chopped)
1/2 cup green pepper (chopped)
1/4 cup pimiento (chopped)
1/2 cup brown sugar (firmly packed)
1 Tbsp curry powder
2 (3″) pieces stick cinnamon (broken)
1 tsp whole cloves
1 tsp celery seed
1 tsp salt
1 cup cider vinegar
Drain liquids from corn and lima beans into a 2 cup measure. Combine corn, lima beans, onion, celery, green peppers and pimiento into bowl. Combine 1/2 cup of vegetable liquid, brown sugar, curry powder, cinnamon, cloves, celery seeds, salt and vinegar. Heat, stirring constantly to boiling. Simmer 10 minutes. Strain over vegetables mixture. Cool. Chill overnight to season.
-Mrs. Roger Dalen

Bean Salad #1
1 (No. 303) can green beans
1 (No. 303) can wax beans
1 (No. 303) can kidney beans
1 (No. 303) can garbanzo beans
Small green pepper (chopped)
1 onion (sliced)
1/4 cup pimiento
Add:
1/2 cup sugar
1 Tbsp salt
1/2 tsp pepper
1/2 cup salad oil
1/2 cup wine vinegar
Bit of oregano and lemon juice
Mix, cover tightly and refrigerate overnight.
-Mrs. Clayton Mason

Chicken Salad
3 cups cooked chicken (no broth)
1 1/2 cup celery (diced)
1 tsp salt
3 hard boiled eggs
2 sweet cucumber pickles (chopped)
2 tsp onion (finely chopped)
2 cups macaroni rings (tiny, cooked)
1/2 cup green pepper (finely sliced or cubed)
Mix and moisten with Miracle Whip to taste. Serve on lettuce leaf. Serves 6-8.
-Mrs. F. R. Waters

Cucumber Salad
1 pkg lime or lemon Jello
1 cup boiling water
1 cup cottage cheese
1 cup cucumber (grated)
1 Tbsp onion (grated) or chives
1 tsp salt
1/2 cup whipping cream
1/2 cup mayonnaise
Dissolve gelatin in water and let set partly. Mix cheese, cucumber, onion and salt. Put into partly set Jello. Beat cream and fold in mayonnaise. Fold cream mixture into cheese mixture. Put into quart mold. Serves 8.
-Mrs. John Carlson

Bean Salad #2
1 can green beans
1 can yellow beans
1 can green lima beans
1 can buttered lima beans
1 can red kidney beans
1 can carrots
3 medium sized onions (sliced in fine rings)
1 cup celery (diced)
1/2 lb cheese (diced)
Green pepper (if desired)
Pimiento (if desired)
Drain all vegetables. Boil 3/4 cup sugar, 3/4 cup salad oil, 3/4 cup vinegar together, cool and pour over ingredients.
-Thelma Binger

Garden Salad Ring (Serves 8-10)
2 cup boiling water
3 (3oz) pkg lemon flavored gelatin
1 cup cold water
3 Tbsp vinegar
1 tsp salt
1/2 cup dairy sour cream
1 Tbsp prepared horseradish
2-3 drops green food coloring
1 medium sized cucumber (skin on) coarsely grated
3/4 cup radishes, coarsely grated
3/4 cup green pepper, coarsely grated
1 small onion, grated
Combine gelatin and boiling water, stirring until dissolved. Add cold water, vinegar and salt. Stir in sour cream, horseradish and food coloring. Chill until slightly congealed. Fold in cucumbers, radishes, green pepper and onion until thoroughly distributed. Pour into oiled 1 1/2 quart ring mold. Chill until firm. Unmold on serving plate onto lettuce leaves. Garnish with cucumber slices and radish tulips.
-Mrs. Roger Dalen

Ginger-ale Fruit Salad
32 marshmallows
2 Tbsp fruit juice
2 cup ginger-ale
1 cup mayonnaise
1 cup crushed peaches, pears or any fruit
1 1/2 cup crushed pineapple
1/2 cup maraschino cherries
1 cup cream (whipped)
Heat marshmallows and juices, folding over and over until melted. Chill. Blend in ginger-ale and mayonnaise. Add fruits. Add whipped cream and freeze.
-Mrs. R. E. Parker

Shrimp and Pineapple Salad
1 1/2 cup canned shrimp
1 1/2 cup cabbage (shredded)
1 1/2 cup pineapple (diced)
Salt and paprika
1 cup French dressing
1 cup mayonnaise dressing
Remove the black line (devein) from the shrimp and cut in pieces. Marinate in French dressing. Chill. Combine with rest of the ingredients. Moisten with mayonnaise. Serves 6.
-Mrs. John Gunderson

Pineapple Cheese Salad*
1 pkg lime Jello dissolved in 1 cup boiling water
Add 1/3 cup sugar. Let stand until it begins to thicken, then whip.
1 cup cream (whipped)
1 cup cottage cheese
1 small can crushed pineapple (drained)
Mix all together. Fills one large ring mold.
-Mrs. Robert Ward
* Grandma C. highlighted this recipe

Pineapple Cheese Salad
1 (No. 2) can crushed pineapple
1 pkg lemon Jello
2 pkg Philadelphia cream cheese
1/2 cup cashew nuts
1 cup cream (whipped)
Heat pineapple and dissolve Jello in same. Let set. Add remaining ingredients and let set. Place it in a square Pyrex pan.
Dressing for Pineapple Cheese Spread:
3/4 cup Miracle Whip
1/2 tsp onion (grated)
1 Tbsp green pepper (chopped)
1 Tbsp celery (chopped)
Add whipped cream to thin.
-Mrs. Ed Nelson

Cabbage Salad
Cook together 1 cup vinegar, 1 cup sugar, 1 tsp salt, 1 tsp celery seed. Pour over 1 grated onion, 1 green pepper, small can pimiento, 1 head cabbage, chopped. Let stand overnight.
– Mrs. Myles Dahlgren

German Hot Potato Salad
Dressing: 4 slices bacon, cubed and fried. Into hot fat stir 2 Tbsp flour, 1/4 cup vinegar and cook until thick. Thin with 1/2 cup cream. (Dressing should be consistency of cream gravy).
Pour hot over:
4 hard cooked, hot eggs
8 medium sized potatoes (diced, hot)
1/2 cup celery
Onion (if, and as desired)
Serve at once, hot. Should serve 6 generously.
-Mrs. L. B. Bjorstad

SALAD DRESSINGS
Honey Dressing
1/3 cup sugar
1 tsp salt
1/4 tsp pepper
1 tsp paprika
1 tsp celery seed
1 tsp mustard
1/4 cup lemon juice
1/3 cup honey (strained)
3/4 cup salad oil
Beat well and store in refrigerator. Shake well before using.
– Edith Arneson

Poppy Seed Dressing
2/3 cup sugar
2 tsp dry mustard
1 tsp salt
1/2 onion (grated)
1 cup salad oil
1/2 cup vinegar
2 Tbsp poppy seed
Dash lemon
Mix well. Use with Endive, lettuce, oranges, grapefruit, avocado or on any fruit.
-Mrs. D. H. Anderson

Garlic Salad Dressing
1 (3oz) pkg cream cheese
1/2 cup sour cream
1/4 cup milk
1/4 tsp garlic salt
Put all ingredients into blender. Blend till smooth. Pour over cut up romaine and garnish with cherry tomatoes.
-Mrs. James Barrett

Roquefort Dressing
3/4 lb Roquefort or Blue cheese
2 cups mayonnaise
1 cup sour cream (small carton)
1 small onion (minced)
Juice of 1 lemon
Break cheese into small pieces with a fork. Mix other ingredients well and add the cheese. This makes a large recipe but keeps well in refrigerator.
-Mrs. Arthur Marlton

Cooked Salad Dressing
1 1/2 cup sugar
4 Tbsp dry mustard
1 tsp salt
2 Tbsp flour
Mix well together and add:
7 eggs (well beaten)
1 cup vinegar
1 cup boiling water
Cook in double boiler, or over low heat, until thick.
-Mrs. K. A. March

French Dressing #1
1/4 cup sugar
1 tsp paprika
1 tsp salt
1/2 tsp white pepper
1/4 cup vinegar
1/3 cup catsup
1/2 cup salad oil
1 large tsp onion (grated)
Mix dry ingredients well. Add wet ingredients and beat well. Store in bottle. Shake before using.
-Mrs. Edgar A. Olson

French Dressing #2
1 can tomato soup
1 cup sugar
1 tsp salt
1 cup Mazola or Wesson oil
1/4 cup vinegar
1/4 cup lemon juice
Paprika
Onion (grated)
Garlic (if desired)
Shake in fruit jar. When storing in refrigerator cover with waxed paper before putting on cover.
– Mrs. Paul Dahlgren

Pineapple Dressing
1/4 cup pineapple juice
1/4 cup lemon juice
1/4 cup sugar
2 eggs
Mix juice and sugar. Put in double boiler over hot water. When boiling point is reached, add beaten eggs, stirring until thick. Cool. Fold in 1 cup whipped cream when ready to use. Very good for fruit salad.
-Mrs. Victor Becklin

Thousand Island Salad Dressing
1 cup mayonnaise
2 Tbsp chili sauce
1 Tbsp sweet pickle relish
1 Tbsp green pepper (chopped)
1 Tbsp stuffed olives (chopped)
1 hard cooked egg (chopped fine)
Combine ingredients well. Chill before serving. Serve over head lettuce wedges.
-Mrs. Donald R. Hansen

SANDWICHES
Savory Buns
1/2 cup soft butter
1/4 cup onion (grated)
3 Tbsp prepared mustard
1 Tbsp poppy seed
8 hamburger buns
8 slices Swiss cheese
8 slices baked or boiled ham
Blend the first 4 ingredients well. Spread both sides of bun with butter mixture. Place ham and cheese on each bun. Arrange buns on cookie sheet. Brush top with melted butter. Bake at 350F for 10-12 minutes until cheese begins to melt. Serve at once.
-Mrs. Darrell Rude

Barbecue Burger Mix
1 lb ground beef
1/2 cup onion (chopped)
1/4 cup green pepper (chopped)
1/4 cup celery (chopped)
1 tsp salt
1/8 tsp pepper
1 (8oz) can tomato sauce
1 Tbsp vinegar
1 Tbsp sugar
1 1/2 tsp Worcestershire sauce
Brown ground beef, onion, pepper, celery and seasonings. Add the rest of the ingredients and simmer 20 minutes.
-Mrs. O. M. Bakke

Multi Purpose Hamburger Mix
4 medium onions (chopped)
2 cups celery (chopped)
1/4 cup fat
4 lbs hamburger
4 tsp salt
1/2 tsp pepper
2 (12 oz) bottles catsup
Pan-fry the onion and celery in fat in a large kettle. Add hamburger and stir and cook until all redness of the meat disappears. Add salt, pepper and catsup. Simmer 20 minutes. Skim off excess fat. Yield: 10 cups (five 1 pint containers). To freeze; cool quickly. Spoon the mixture into five 1 pint containers. Seal. Label with name and date, freeze at 0F or lower. Do not stack until thoroughly frozen. To thaw: place container of the mix in hot water or under running hot water just long enough to allow mixture to slop out of the container.
-Mrs. Reuben Johnson

Double Deviled Egg Salad (Sandwich Filling)
1 dozen hard boiled eggs (diced in egg cutter)
1 large onion (diced)
1/3 cup pickle relish
1/4 cup Plochmans polish mustard
3/4 cup Miracle Whip
Season salt
Blend all together with generous amount of season salt – refrigerate overnight. Add salmon, tuna, diced ham or shrimp for variations. Serve on dark bread, crackers or buns with olives and tomato slices.
-Marian Fredlund

Reuben Roll-Ups
1 pkg refrigerator crescent rolls (8)
1 (8oz) can sauerkraut (well drained)
1 Tbsp Thousand Island dressing
8 thin slices (4oz) cooked corned beef
2 slices process Swiss cheese (1/2″ strips)
Unroll crescent roll dough, separate into 8 triangles. Snip drained sauerkraut in can to cut long strands. Combine with salad dressing. Place 1 sliced corned beef across wide end of triangle. Spread 2 Tbsp sauerkraut on corned beef. Top with 2 strips of cheese. Roll up, beginning at the wide end of triangle. Bake on ungreased baking sheet in moderate oven 375F for 10-15 minutes or until golden brown. Serve hot. Makes 8.
-Margaret Flink

Pizza Burgers
1 lb hamburger
Large onion
1 tsp oregano
1 tsp basil
Salt and pepper
1 can tomato soup
1 cup Mozzarella cheese (grated)
Brown hamburger and add onion and spices. Cool. Add soup and cheese and refrigerate until ready to use. Spread on half of bun and heat in oven at 350F for 15-20 minutes. Cover with foil.
-Mrs. J. L. Sander

Sloppy Joes*
1 lb hamburger
1/2 cup onion (chopped)
Brown, stir in:
1 can chicken gumbo soup
2 Tbsp catsup
2 Tbsp prepared mustard
Simmer 1/2 hour. Serve on hamburger buns.
-Mrs. Earl V. Anderson
* This is Aunt Bobbie’s recipe that she made for us every summer when we came to celebrate the 4th of July.

Sardine Sandwiches
1 small can oil sardines (mashed)
3/4 cup celery (chopped)
2 hard boiled eggs (chopped)
1/4 cup onion (chopped)
Mayonnaise or Miracle Whip (to moisten)
Spread filling between slices of buttered bread which has been sliced real thin.
-Mrs. Eric Nordberg

Chicken Salad Sandwiches
2/3 cup chicken (diced)
1/2 cup celery (minced)
1 Tbsp pimiento (minced)
1 Tbsp green pepper (minced)
1/4 tsp salt
1/4 tsp paprika
4 Tbsp mayonnaise
1 Tbsp lemon juice
Mix ingredients and spread on slices of buttered bread. Arrange in sandwich fashion, press well and cut off crusts with sharp knife. Wrap in waxed paper and chill until serving time. Makes 18 sandwiches.
-Mrs. G. G. Kottke

Cucumber Sandwich Filling
16 slices buttered white bread
1 cup cucumbers (thinly sliced)
1/4 cup green peppers (chopped)
1/4 cup pimiento (chopped)
1 tsp onion (chopped)
1/4 tsp salt
1/4 tsp paprika
1/3 cup salad dressing
Lay the cucumber slices on half the slices of bread. Mix the other ingredients and spread on the other slices of bread. Close the bread slices, sandwich fashion and cut off the crusts.
-Mrs. Joan Gunderson

Salmon Salad Spread
1 can red salmon (1/2 lb can)
1 sweet pickle (chopped)
1 hard boiled egg (grated)
1 Tbsp celery (chopped)
1 tsp onion (chopped)
Mix with salad dressing and add a little cream and a pinch each of sugar, salt and pepper.
-Mrs. Chester Brown

Tuna Bun Spread
1/4 lb American cheese (1 cup cubed)
3 hard cooked eggs (chopped)
1 (7oz) can tuna (flaked)
2 tsp green pepper (chopped)
2 Tbsp onion (chopped)
2 Tbsp stuffed olives (chopped)
2 Tbsp sweet pickles (chopped)
1/2 cup mayonnaise
8 coney buns or rolls
Combine ingredients. Mix lightly. Split buns and fill. Place buns in box in which they were packed or wrap in aluminum foil. Place in slow oven 250F about 30 minutes, until cheese melts. Fill 8 buns.
-Mrs. J. F. Ledbetter

Salads shared by friends

Chicken Salad – Arline Lawrence – Job’s Daughters Luncheon
1 chicken, cooked and cut up
1 pkg ring macaroni
2 cups chopped celery
1/2 cup chives (optional)
1 pkg slivered almonds
1/2 narrow jar stuffed olives, sliced
1 small can mandarin oranges
1 can pineapple tidbits
1/2 quart Miracle Whip
1/2 8oz bottle Wishbone deluxe creamy french dressing
Mix everything together and chill.

Lanai Pasta Salad (originally from Dole Pineapple)
1 20 oz can pineapple chunks in juice
3 cups cooked spiral pasta
1 cup each sliced cucumber, red bell pepper, carrots
2 cups sugar or snow peas
1/4 cup chopped cilantro or parsley
1/2 cup bottled Lite Italian salad dressing
Drain pineapple, reserve 1/4 cup juice. Mix pineapple and reserved juice with remaining ingredients. Serves 6-8.

Dole’s Pineapple Carrot Slaw
4 (1 8oz can) slices pineapple in juice and 4 Tbsp pineapple juice
4 cups shredded cabbage (1/2 small cabbage)
3 oz shredded carrots (2 medium)
2 Tbsp mayonnaise
1/2 tsp dill weed
Cut pineapple into chunks. Mix cabbage, carrots and pineapple chunks. Mix together mayo and dill weed till well blended. Toss with salad. (Drink juice separately -maybe with other fruit juices- or use in a salad dressing). Serves 2.

Sally’s Curried Chicken Salad (from Kraft)
1/2 cup mayonnaise (not salad dressing)
1 9oz jar mango chutney
2 tsp curry powder
1/2 tsp salt
2 cup (8oz) chunk cheese (Kraft brand)
3 cups cooked, diced chicken
2 cups chopped apples
1 cup dry roasted unsalted peanuts
Mix mayo, chutney, curry powder and salt. Toss cheese, chicken, apples and nuts with mayo mix. Chill. Serve in hollowed out pepper boars or on lettuce lined plates. Garnish with chopped cilantro, if desired. Serves 6.

Thousand Island Dressing (lo-cal)
1 cup low fat cottage cheese
3 Tbsp chili sauce
5 Tbsp liquid skim milk
1 tsp prepared mustard
1 tsp celery salt
2 Tbsp sour pickle relish (or dill)
1 hard cooked egg, chopped
Mix first 5 ingredients in blender. Cover; whirl til smooth. Then, stir in relish and hard cooked egg. Makes 1 2/3 cup at 13 calories per Tbsp.

Tomato Romaine Salad
2 heads romaine
1 clove garlic
2 Tbsp olive oil
1 tsp salt
2 peeled tomatoes
Condiments:
1/4 cup chopped green onions
1/2 cup Romano cheese
1/3 cup finely diced cooked bacon
1/2 cup croutons
Dressing:
3/4 cup olive oil
Juice of 2 1/2 lemons
1/2 tsp freshly ground pepper
1/4 tsp chopped fresh mint (or 1/4 tsp crushed dried mint)
1/4 tsp oregano
1 coddled egg
Wash romaine, dry well and cut into 1″ strips. Rub bottom and sides of large salad bowl (preferably wooden) with cut side of large clove of garlic. Discard garlic. Put olive oil in bottom of bowl. Cover with romaine. You can add other salad vegetables, put heavy vegetables on bottom. Sprinkle green onions; cheese and bacon over lettuce. Mix dressing items in bowl and mix well, whip coddled egg vigorously in mixture. (To coddle egg, bring water to boil. Lower egg in boiling water, take pan from heat and let sit, cover for about 5 minutes. Edd will be about half set). When ready to serve, pour dressing over salad. Add croutons and toss thoroughly. Serves 4-6.

Pineapple Bacon Salad
1 can (20oz) pineapple chunks in juice
3 slices bacon, cooked and crumbled
1 bunch spinach, washed, stemmed
1/2 cup sliced celery or water chestnuts
1/4 small red onion, sliced
1 Tbsp each cider vinegar and vegetable oil
1/4 tsp oregano, crumbled
Salt & pepper to taste
Drain pineapple, reserve 2 Tbsp juice. Toss pineapple, bacon, spinach, celery and onion. Add reserved juice with remaining items. Add to salad; toss. Serves 4-6.

Vegetarian Pasta Salad (from Spice Island’s brands)
1 cup chopped onion
1 lb mushrooms, sliced
2 tsp minced garlic
3 Tbsp vegetable oil
1/2 cup red wine
2 Tbsp flour
1/2 lb zucchini, sliced (1 1/2 cup)
3 large tomatoes, chopped (3 cups)
1 bay leaf
2 tsp Italian Herb seasoning
1/2 tsp salt
1/4 tsp fine grind black pepper
8 oz uncooked rotelle or fusilli pasta
1/2 cup Romano or Parmesan cheese, grated
In large saucepan or dutch oven, saute onion, mushrooms and garlic in oil for 4 minutes or til tender. Stir wine and flour together til smooth then add to onion mixture with zucchini, tomatoes, bay leaf, Italian Herb seasoning, salt and pepper. Bring to boil, cover and simmer 15 min. Remove bay leaf. Meanwhile, drop pasta in boiling salted water and cook for 10 minutes or til done; drain. Turn pasta onto plate, top with sauce and sprinkle with some cheese. Serve promptly, passing remaining cheese. Serves 4.

Green Goddess Salad (Spice Islands)
2 cups cut fresh vegetables (cucumber, green pepper, celery, tomato and or carrots)
1/2 cup slivered almonds, toasted
1 1/2 quart rinse salad greens (spinach endive, assorted lettuce)
Toss salad greens, vegetables and nuts with dressing and serve.
Dressing:
1/4 cup parsley leaves, packed
1 Tbsp white wine vinegar
2 tsp snipped chives
1 tsp each minced garlic and tarragon
1/2 tsp each Beau Monde seasoning and sugar
1 cup plain yogurt
Mix ingredients, except yogurt, in blender or food processor. Whirl til finely chopped. Stir in yogurt, do not use blender, it thins too much. Serves 4.

Pineapple Chicken Pasta Salad – Star & Trib
Prepare 2 cups cooked spiral pasta, 2 cups cooked broccoli florets, 1 cup cooked chunked leftover chicken, 1/3 cup red pepper strips and 2 Tbsp sliced green onion. In dry skillet over medium heat, toast 1 Tbsp sesame seeds. Drain 8oz can pineapple chunks, reserve 1/3 cup juice. In screw-top jar, make dressing by combining pineapple juice, 2 Tbsp sesame oil, 1 large clove of garlic, pressed and 1 Tbsp each honey, soy sauce and minced crystallized ginger. Use a large salad bowl, mix drained pineapple, pasta, chicken and onion. Toss with dressing. Cover and refrigerate 2 hours or longer. Add broccoli and red pepper; toss well. Sprinkle with sesame seeds. Serves 4.

Fresh Tomato Basil Salad- Star & Trib
3 large ripe tomatoes
2 Tbsp minced red onion
1 tsp salt or herbal salt substitute
1/4 cup minced fresh basil
2 Tbsp olive oil
2 Tbsp water
2 cloves garlic, minced
2 Tbsp red wine vinegar
1/4 tsp Dijon-style mustard
Freshly ground black pepper
Core and thickly slice tomatoes and arrange on large platter. Sprinkle with onion. Put remaining items in small bowl and whisk to combine. Pour over tomatoes. Let marinate at room temp for 10 minutes before serving. Serves 4.

Caraway Potato Salad – Mary Carroll of Th’rice cooking school
8 red potatoes, scrubbed well but NOT peeled
1/4 cup chopped fresh chives
1/4 cup grated low fat Cheddar cheese
1 Tbsp light miso
1/2 cup reduced calorie sour cream
1 stalk celery, chopped
1 red or green bell pepper, chopped
1/2 cup thinly sliced radishes
1 Tbsp caraway seeds
Steam potatoes til soft, let cool slightly, then cut into 1″ cubes. In large bowl, mix chives, cheddar cheese, miso, sour cream, celery, bell pepper and radishes. Add warm potatoes and mix well. In small skillet over medium heat, dry toast caraway seeds for 1-2 minutes, or til fragrance exudes from pan. Add to salad, toss well and let marinate at least 20 minutes before serving. Add to salad, toss well and let marinate at least 20 minutes before serving. Serves 6. Can be served at room temp or warm. Can be made overnight and refrigerated in tightly covered container. Serve with warm crusty breads.

Green Goddess Dressing
1 cup low-fat cottage cheese
4 Tbsp liquid skim milk
1 tsp anchovy paste
1 Tbsp lemon juice
1 hard cooked egg
1 tsp each celery salt and dry mustard
1 large bunch fresh parsley, chopped (4cups)
1/4 cup chopped chives
Mix all items in electric blender at high speed till smooth. Refrigerate dressing in covered container. Makes 2 cups at 13 calories per Tbsp.

Orange-Herb Dressing
1 cup each orange marmalade and salad oil
1/4 cup lemon juice
1/2 cup lime juice
1 small onion, minced
1 small clove garlic, minced
1 tsp crumbled tarragon
1 Tbsp minced parsley
1/2 tsp salt
Mix all items well. Chill til ready to serve. Good on fruit salad or greens. Makes about 2 1/4 cups.

Blue Cheese Fruit Salad- New Berlin Weekender
1 head romain lettuce, torn in bite-size pieces
4 stalks celery, thinly sliced
2 kiwi fruit, thinly sliced
6-8 fresh dates, chopped
3/4 cup pecan or walnut pieces
6 1/2 oz sage blue cheese, sliced
Dressing
Wash, drain and dry romaine. In bowl, mix romaine, celery, kiwi fruit, dates and nuts. Toss gently with dressing. Top with sliced blue cheese. Serves 4.
Dressing for salad:
1 pint non-fat plain yogurt
3 Tbsp olive oil
Softened Sage blue cheese
Put yogurt in mixing bowl. Slowly drizzle in olive oil, stir constantly til all oil is incorporated. Stir in blue cheese. Makes about 2 cups. (Cover any remaining dressing and store in refrigerator.)

Christmas Rose Salads
6 small tomatoes
1 8oz pkg cream cheese, softened
2 Tbsp milk
1/2 tsp onion juice
Mayonnaise or salad dressing
Capers or red caviar
Dip tomatoes, one at a time, in boiling water for few seconds; peel and pat dry with paper toweling. Blend cheese with milk and onion juice. Insert fork in stem end of tomato. Dip a tsp into cheese mixture and level off a tspful. Put cheese side of tsp against side of tomato near top and draw away spoon. Cheese will have formed one petal of rose. Continue around tomato till circle is complete. Put on baking sheet. Pipe mayonnaise through pastry tube in center of each tomato. Top with a few capers or some red caviar. Serves 6.

Lowell Inn’s Red Cabbage – Lowell Inn, Stillwater, Minnesota
1 medium head red cabbage
1 medium sweet onion, sliced
2 large apples, peeled and quartered
1 Tbsp and 1 tsp bacon fat (saved from previous coking)
1 tsp salt
1/2 cup sugar
1 1/2 cup water
1 cup vinegar
1 bay leaf
2 whole allspice
2 cloves, heads removed
6 peppercorns
cornstarch
Wash and remove outer leaves of cabbage. Remove core and slice. In large saucepan, combine cabbage, onion, apples and bacon fat, then add salt, sugar, water, vinegar, bay leaf, allspice, cloves and peppercorns. Simmer 1 1/2 hours covered. Thicken slightly with small amount of cornstarch. Before serving, remove bay leaf, allspice, cloves and peppercorns. Serves about 6.

Chicken Salad – Pace Picante
2 large whole chicken breasts, split, boned and skinned (about 1 1/2 lbs)
1/2 cups Pace Picante Sauce
1/2 tsp ground cumin
1/4 tsp salt
1/4 cup dairy sour cream
2 Tbsp mayonnaise
1 ripe avocado, coarsely chopped
1 cup sliced celery
Bibb or lettuce leaves
4 crisply cooked bacon slices, crumbled
Cut chicken in 1/2″ cubes. Mix picante sauce, cumin and salt in 10″ skillet. Cook chicken in picante sauce mix about 4 minutes, stir frequently until done. Transfer contents of skillet to mixing bowl; cover and chill. To serve, combine chicken mix, sour cream and mayo; mix well. Add avocado and celery; mix lightly. Spoon onto lettuce-lined salad plates; sprinkle with bacon. Serve with additional picante sauce. Serves 4.

Cranberry Whipped Cream Salad – Women’s group VOP
1 8oz can crushed pineapple
1 30z pkg raspberry flavored gelatin
1 16oz can whole cranberry sauce
1 3oz pkg lime flavored gelatin
1 tsp grated orange peel
1 11oz can mandarin orange sections, drained
1 cup whipping cream
Drain pineapple, reserving syrup. Add boiling water to syrup to make 1 cup. Dissolve gelatin in hot liquid. Add cranberry sauce and orange peel; chill till partially set. Fold in oranges and pineapple. Whip cream add to fruit mix. Pour in 6 cups mold. Chill to set. Unmold; garnish with green grapes and cranberries rolled in egg white, lime and raspberry flavor gelatins. Serves 8-10.

Pasta Melon Salad
1 slightly beaten egg
1/3 cup orange juice
3 Tbsp honey
2 Tbsp lemon juice
1/8 tsp ground cardamom
3 oz medium pasta, ie, bow tie, wagon wheel, etc
1 cup fresh orange sections, melon cubes or balls or sliced peeled peaches
1/2 cup sliced celery
1cup torn salad greens
1/2 cup sliced strawberries
Dressing: in small saucepan combine egg, orange juice, honey, lemon juice and cardamom. Cook and stir over medium heat til thick and bubbly. Cool slightly. Cover and chill. Cook pasta in boiling lightly salted water for 12-15 minutes or til tender. Drain. Rinse with cold water. Drain well. In bowl mix pasta, 1 cup fruit and celery. Pour dressing on pasta mix. Toss. Cover and chill 2 to 24 hours. Before serving, add greens and strawberries. Toss to coat. Serves 6.

Lemon Herb Potato Salad
2 1/2 lbs new red skinned boiling potatoes (approx 6 cups)
2/3 cup chopped celery
1/3 cup each chopped scallions (both green and white parts) and green pepper
1/3 cup lemon herb salad dressing (Cardini’s was the brand used here)
2 hard cooked eggs, coarse chopped
3/4 cup Bac N pieces
Option: 2 tsp sweet pickle relish
Boil potatoes til tender bt firm. Peel and cut in small chunks. Toss in large bowl with all items except bacon pieces. Chill 2 hours, just before serving sprinkle with bacon bits and toss well. Serves 6. Variation: for hearty luncheon dish prepare the potato salad as above- add the following: 3 cups cooked diced chicken, turkey, flaked tuna or salmon (fresh cooked or canned) or 1 lb shrimp, cooked, shelled and sliced.

Sweet and Sour Stir Fry Salad – (The Pampered Chef- original source)
Sauce:
3 Tbsp sugar
1 Tbsp cornstarch
1/4 cup catsup
3 Tbsp vinegar
3-4 Tbsp pineapple juice
2 Tbsp soy sauce
Salad:
6 cups torn spinach leaves
8oz can chunk pineapple, drained (reserve juice for sauce)
Cherry tomatoes
2 Tbsp oil
1 green pepper, cut in 1/4″ strips
1 lb boneless chicken breast, cut in thin strips
In small bowl, mix sugar and cornstarch. Add remaining sauce items; blend well. Set aside. Put spinach, pineapple and tomatoes on large serving plate. Set aside. In stir fry skillet, heat 1 Tbsp oil. Stir fry peppers about 2 minutes or until crisp tender. Remove from pan. Heat remaining 1 Tbsp oil; add chicken. Stir fry about 5 minutes or til lightly browned. (Add water b Tbspfuls as necessary to prevent sticking). Add sauce. Cook til thickened add red peppers; cook til thoroughly heated. Top prepared plate with chicken-vegetable mixture. Serve immediately for 4-6 servings.

Super Supper Salad – Swanson’s
1 pkg (8oz) chicken flavored rice mix
2 cans (5oz each) Swanson Mixin’ chicken
1 1/2 cup (2 medium) diced tomatoes
1/2 cup chopped fresh parsley
1/4 cup chopped green onion
2 Tbsp vinegar
3/4 cup undiluted evaporated milk
1/2 cup mayonnaise
1/2 tsp Italian seasoning
Cook rice mix according to pkg directions. Cool. Mix rice with chicken, tomatoes, parsley and onion. Stir in vinegar into evaporated milk til milk thickens; add mayo and Italian seasoning. Stir into rice mixture. Chill thoroughly. Makes 6 1/2 cups.

Pasta Salad Italiano – Kraft
1 8oz bottle Italian dressing
1 cup broccoli flowerets
3/4 cup pitted ripe olives
3/4 cup cherry tomato halves
4 oz fettucini noodles, cooked, drained and chilled
1/4 cup grated Parmesan cheese
1/4 cup imitation bacon bits
Pour dressing over broccoli, olives and tomatoes. Cover, marinate in refrigerator at least 3 hours. Drain, reserving marinade. Mix olives and vegetable mixture, noodles, cheese and bacon; toss lightly. Put on serving platter. Sprinkle with additional cheese and bacon. Serves 4-6.

Fresh Strawberry Dressing
3/4 cup sliced ripe strawberries
2 Tbsp light corn syrup
1/2 cup mayonnaise
Put strawberries in small bowl. Stir in corn syrup, mashing berries slightly with fork. Add mayo, stir til well blended. Chill about 1 hour to develop flavor and color. Serve with fruit salad. Makes about 1 1/4 cup.

Southwestern Salad
1 (16oz) can each black beans, kidney beans and navy or great northern beans, rinsed drained
1 small red pepper, chopped
3/4 cup chunky salsa
1/2 cup green onion slices
2 Tbsp cilantro (optional)
6 oz (1 1/2 cup) mild Cheddar cheese
Lettuce leaves
Mix together all ingredients except cheese and lettuce; chill. Toss with cheese before serving. Serve on lettuce-lined plates. 6 servings.

Great American Microwave Potato Salad – Miracle Whip
4 cups (1 1/2 lb) peeled, cubed potatoes
1/3 cup water
1 cup salad dressing
1/2 tsp each prepared mustard, salt, and celery salt
1/2 cup each chopped onion, celery, sweet pickle, red or green pepper
1/8 tsp prepared horseradish sauce
Put potatoes and water in 2 quart glass dish; cover. Microwave on high 8-12 minutes or til tender, stir after 6 min. Drain. Stir in remaining items; mix lightly. Chill. Serves 6.

Mayonnaise Dressing
1 egg
1 Tbsp lemon juice
Grated rind of 1 lemon
1/2 tsp salt
1/4 tsp each white pepper and dry mustard
1 cup salad oil
Put egg, lemon juice, rind and seasonings in blender container. Blend at high speed 4 seconds. Remove top and slowly add oil in a thin stream. Turn off motor, scrape down sides of container and stir mayo once with rubber scraper. Blend 4 seconds longer, then store in refrigerator until needed. Lemon-Dill Mayonnaise: cut off soft fronds of dill and discard coarse stems. Cut dill fine with kitchen scissors to obtain 3-4 Tbsp. Stir into mayo after oil has been added (blender will not cut dill).

Southwest Ruffle Salad – Hellman’s
2/3 cup mayonnaise
1/3 cup sour cream
1/4 cup chopped fresh cilantro
2 Tbsp each milk and lime juice
1 fresh jalapeno pepper, seed and minced
1 tsp salt
2 large tomatoes, seeded and chopped
7 oz pasta ruffle or radiatore, cook, rinse with cold water and drain
1 yellow bell pepper, cut into matchsticks
1 zucchini, quartered lengthwise and thinly sliced
3 green onions, thinly sliced
In large bowl mix mayonnaise, sour cream, cilantro, milk, lime juice, jalapeno pepper and salt. Add pasta, tomatoes, yellow bell pepper, zucchini and green onions; toss to coat well. Cover; chill. Serves 6-8. *Wear rubber gloves when working with hot peppers and wash hands in warm soapy water. Avoid touching face or eyes.

Crunchy Potato Chip Salad – Hellman’s
1 cup mayonnaise
2 Tsp vinegar
2 cups finely shredded cabbage
1 can (6.5 oz) tuna, drained and flaked
1/3 cup each shredded carrot and chopped green pepper
2 Tbsp minced onion
2 1/2 cups potato chips
In medium bowl combine mayo and vinegar. Stir in cabbage, tuna, carrot, green pepper and onion. Cover; chill. Just before serving, add potato chips; toss lightly.

Fruit Salad – Star & Trib – Reader’s contest
2 apples
1 (20oz) can juice-packed pineapple chunks
2 cans (17oz) juice pack fruit cocktail
1 banana, sliced in 1/4″ slices
8 oz plain yogurt
1/2 tsp cinnamon
1/4 cup chopped walnuts (optional)
Core and cut apples into bite-size pieces. Drain canned fruits. Add fruits and bananas to apples. Mix cinnamon and yogurt and stir well. Pour yogurt over fruit and mix well. Add walnuts if desired.

Skinny Slaw – Star & Trib – Reader’s contest
4 cups shredded cabbage
1/2 onion, thinly sliced or chopped
1/2 green pepper, thinly sliced
1 large carrot, grated
1/2 cup plain, low fat yogurt
2 Tbsp white wine vinegar
Artificial sweetener = 2 Tbsp
1 tsp salt
1/4 tsp white pepper
Paprika
Mix cabbage, onion, green pepper and carrot in large bowl. Add remaining items except paprika in small bowl and blend well. Pour on cabbage mixture and mix well. Cover and refrigerate 4 hours. Dust with paprika. Serves 4.

Sombrero Salad – Kraft
1 lb ground beef
3/4 cups water
1/2 cup chopped green pepper
1 (1.25oz) pkg taco seasoning mix
1 8oz jar Cheese Whiz
1 8oz pkg tortilla chips
1 1/2 qts shredded lettuce
1 1/2 cup chopped tomato
Brown meat; drain. Add water, green pepper and seasoning mix; simmer 15 minutes or til liquid evaporates, stir occasionally. Stir in 1/2 cup Cheese Whiz. For each serving, cover chips with lettuce, meat mixture and tomato. Top with remaining Cheese Whiz. Serves 6. VARIATION: Substitute Cheese Whiz with jalapeno peppers for regular Cheese Whiz.

Strawberry Pink Dressing for Fruit Salads
1 cup whole strawberries
3/4 cup low fat cottage cheese
3 Tbsp lemon jice
2 Tbsp sugar
Mix in blender and whip on high speed til the mixture is smooth. Makes 1 1/4 cup at 13 calories a tbsp.

Strawberry – Lemon Dressing
2/3 cup strawberry jelly
1 cup salad oil
1/2 cup lemon juice
2 tsp dry mustard
1/2 tsp celery salt
1/4 tsp salt
Dash of cayenne
Put all ingredients in blender at high speed til smooth and blended. Serve on fruit salad or greens. Makes about 2 cups.

Low Calorie Oil & Vinegar Dressing
1 Tbsp cornstarch
3/4 tsp salt
Pinch pepper
1 cup water
1/4 cup cider or wine vinegar
2 Tbsp vegetable or olive oil
1 clove garlic, minced
Mix cornstarch, salt, pepper, water, vinegar and oil in small saucepan. Cook over medium heat, stir constantly, til mixture comes to boiling. Simmer 1 minute. Stir in garlic; cool. Refrigerate in covered container. Makes 1 1/4 cup at 14 calories a Tbsp.

Cauliflower – Olive Salad
1 1/2 – 2 cups thinly sliced cauliflower florets
1/2 cups coarsely chopped black olives
1 2oz jar chopped pimiento, drained
1/4 cup minced green onions
Pinch of marjoram or oregano
2 Tbsp red wine vinegar
1/3 cup oli of your choice
Salt
Dash of hot pepper sauce
5 cups torn greens
Put first 7 items in salad bowl; toss well and season with salt and pepper sauce. Just before serving, add greens and toss. Good with hamburgers. Serves 6.

Date Orange Salad
1 cup pitted dates, cut lengthwise
2 Tbsp  lime or lemon juice
1/3 cup oil of your choice
1 Tbsp honey
2 Tbsp minced green onion
Salt and freshly ground pepper
3 oranges
6 cups torn greens
Put first 5 ingredients in salad bowl and season lightly with salt and pepper. Mix well and marinate at least 1/2 hour. Meanwhile, peel oranges and remove all white membrane. Thinly slice oranges crosswise. Just before serving, add to first mixture with greens and toss. Good with ham or pork. Serves 6.

Shredded Raw Beet and Lettuce Salad
1/4 cup cider vinegar
1/3 cup oil of your choice
1 tsp sugar
Salt & freshly ground black pepper
2 cups coarsely shredded raw beets
6 cups shredded iceberg lettuce
1 Tbsp drained capers or finely chopped chives
Mix first 3 ingredients well. Season with salt and pepper. Put beets in salad bowl, add dressing and mix well. Marinate at least 1/2 hr. Just before serving add lettuce, toss and sprinkle with capers. Good with fish. Serves 6.

Prune & Mandarin Orange Salad
2 Tbsp lemon juice
1/3 cup bottled French dressing
1 cup cut-up pitted prunes
6 cups torn greens
1 can (11oz) mandarin- orange wedges, drained
1 small red onion, thinly sliced
1/4 cup salted nuts, chopped
Mix well in salad bowl first 3 items. Marinate at least 1/2 hour. Just before serving, add mandarin oranges and greens. Toss, then sprinkle with onion rings and nuts. Good with chicken. Serves 6.

Chinese Style Salad
1 medium cucumber, partially peeled then thinly sliced
1/3 cup finely chopped green onion
4 cups thinly sliced (1/8″) Chinese cabbage
1/2 cup thinly sliced radishes
1 cup dairy sour cream
1 – 1 1/2 Tbsp soy sauce
2 Tbsp rice viengar
Pinch of MSG
In salad bowl, combine and toss first 4 items. Chill till serving time. Mix remaining items well. Serve in separate dish as dressing. Good with pork or beef. Serves 6. NOTE: if desired, omit last 4 items and toss sald items with French dressing to moisten.

Orange Blueberry Salad
1 tsp grated orange rind
Juice of 1 orange
1/3 cup oil of your choice
2 Tbsp minced parsley
Salt & freshly ground white pepper
6 cups torn escarole (or mixed greens)
1 1/2 cups coarsely shredded radishes
1 cup fresh blueberries
Mix first 4 ingredients well. Season with salt and white pepper. Put escarole in bowl. Top with radishes, then sprinkle with blueberries. Just before serving, add dressing and toss. Good with cottage cheese. Serves 6.

Grape Carrot Walnut Salad
1 1/2 cup halved pitted blue, red or green grapes
1 large carrot, coarsely shredded
2 Tbsp lemon juice or cider vinegar
1/3 cup oil of your choice
Seasoned salt and pepper
6 cups torn bibb, Boston or romaine
1/3 cup coarsely chopped walnuts
Put first 4 ingredients in salad bowl. Toss well and add seasoned salt and pepper to taste. Just before serving, add lettuce, toss, then sprinkle with walnuts. Good with broiled fish or meat. Serves 6.

Tossed Zucchini Green Salad
2 medium zucchini, thinly sliced
1/3 cup minced red onion
1 tsp chopped fresh dill or 1/4 tsp dillweed
6 cups torn mixed greens
bottled Italian, blue cheese or gorgonzola dressing
Put first 4 ingredients in salad bowl and chill til serving time. Pour about 1/2 cup dressing on top, toss and serve. Good with pasta. Serves 6.

Fresh Mushroom and Parsley Salad
1 clove garlic
6 large firm white mushrooms, thinly sliced
1/3 cup minced parsley
2 Tbsp lemon juice or white wine vinegar
1/3 cup olive oil
Pinch each of basil, salt and white pepper
6 cups mixed greens (endive & bibb)
1/3 cups finely chopped radishes
Rub wooden salad bowl with split garlic clove. Add next 4 items, toss and season with basil, salt and white pepper. Marinate 1/2 hour or longer. Add greens, toss and sprinkle with radishes. Good with beef. Serves 6.

Cherry Tomato and Watercress Salad
2 cups cherry tomatoes, quartered
2 Tbsp cider vinegar
1/3 cup oil of your choice
Salt & freshly ground pepper
1 bunch of watercress
1 1/2 cup cheese coated or garlic flavored croutons
Put first 3 ingredients in salad bowl. Toss and season with salt and pepper. Chop leaves off watercress, then chop stems very fine. Add to tomatoes. Toss, and sprinkle with croutons. Good with lamb or beef. Serves 4-6.

Broccoli and Bermuda Onion Salad
2 cups small fresh broccoli buds
1/2 small Bermuda (sweet) onion, cut in quarters and thinly sliced crosswise (about 1 cup)
1 dill pickle, thinly sliced
1/3 to 1/2 cup bottled Italian or French dressing
5 cups torn romaine lettuce
1 pimiento, chopped
Put first 4 ingredients in salad bowl and marinate at least 1/2 hour. Add lettuce, toss, then sprinkle with pimiento. Good with sausages, frankfurters or hamburgers. Serves 6.

Lime/Cottage Cheese Dressing – Hellman’s
1/2 cup mayonnaise
1/2 cup small curd creamed cottage cheese
2 Tbsp milk
1 Tbsp sugar
1/2 tsp grated lime rind
1 Tbsp lime juice
Mix all ingredients. Serve on citrus fruit salad. Makes 1 cup.

Celery Salad
2 cups very thinly sliced celery
1 tsp each dry mustard & sugar
3 Tbsp tarragon vinegar
1/3 cup oil of your choice
Salt and freshly grated nutmeg
4 cups torn fresh spinach
4-5 slices bacon, crisp – fried and crumbled
1 hard-cooked egg, separated
Put celery in salad bowl. Combine mix well next four ingredients. Season with salt and nutmeg. Add to celery and toss. Just before serving, add spinach, bacon and chopped egg white. Toss, then press egg yolk through sieve over top (or chop fine). Good with omelets, scrambled eggs or souffles. Serves 6.

Onion Blender Salad Blender
1/4 cup vinegar
1 cup salad oil
3/4 cups sugar
1/4 tsp salt
1 tsp Worcestershire sauce
1 medium onion, chopped
Measure ingredients into blender container; blend. Keep at room temperature; then blend again. Makes 2 cups.

Russian Dressing – Hellman’s
1/2 cup mayonnaise
1/3 cup chili sauce
2 Tbsp milk
1 Tbsp sweet pickle relish
Combine ingredients. Makes 1 cup.

Pinata Salad- Star & Trib
1 head iceberg lettuce, torn
1 (1 lb) can garbanzo beans, drained
1 cup each diced tomatoes, black olives cut in wedges or sliced, sliced celery and sliced jicama or radishes
1 avocado, peeled, seeded and diced
1/4 lb shredded sharp Cheddar cheese
Gazpacho & Chili Dressing
Put lettuce in large salad bowl. Put avocado, garbanzo beans, tomatoes, olives, celery, jicama and cheese in separate bowls. Pass lettuce and individual bowls for choice of toppings. Serve with Gazpacho and Chili Dressing. Serves 6-8.
Chili Dressing
1 7oz can diced green chilies
1 cup mayonnaise
1/4 cup dairy sour cream
Put chilies with their liquid, mayonnaise and sour cream in blender. Blend til purred. Makes about 1 1/2 cup dressing.
Gazpacho Dressing
1/2 cup olive or salad oil
1/4 cup vinegar
3 green onions, sliced
1 clove garlic, pressed
1/2 green bell pepper, diced
3/4 cup diced tomato
3 Tbsp chopped cilantro
1 tsp salt
6 drips Tabasco sauce
Put oil, vinegar, onions, garlic, green pepper, tomato, cilantro, salt and Tabasco in a screw top jar. Shake well. Makes about 1 1/2 cups.

Oriental Chicken Salad
3 cups cooked chicken, cubed
1 cup each (11-16oz) mandarin oranges and chopped celery
1/2 tsp ginger
1 tsp soy sauce
mayonnaise, salt & pepper to taste
2 cups chow mein noodles
Combine chicken, well drained orange slices, celery, ginger and soy sauce. Add enough mayonnaise to moisten well. Chill thoroughly. Serve on a bed of crisp noodles. Serves 4.

Tropical Salad
1 head iceberg lettuce
1 pineapple, peeled and cut in thin wedges
2 papaya or 1 small cantaloupe, peeled and sliced
3 kiwi fruit, peeled and sliced
3/4 lb shrimp, cooked, cooled and peeled
1/2 cup each shredded coconut and sliced green onions
Dressing:
1/2 cup red wine vinegar
3/4 cup lightly packed brown sugar
1 Tbsp soy sauce
2 tsp prepared mustard
Core, rinse and thoroughly drain lettuce. Refrigerate in closed plastic bag. Prepare pineapple, papaya or melon, kiwi, bananas, shrimp, coconut and green onions. Put each in individual bowl. Cut chilled lettuce into 1″ chunks. Put in large basket lined with plastic or salad bowl. Serve with dressing. Diners make their own salads. Serves 6-8. DRESSING: Put vinegar, brown sugar, soy sauce and prepared mustard in small saucepan. Simmer 5 minutes. Cool to serve with salad bar. Makes about 1 cup dressing.

Italian Summer Salad (Make Your Own)
Dressing:
2 cups plain yogurt
2/3 cups grated Parmesan cheese
1/4 cup chopped fresh parsley
2 tsp grated onion
1 clove garlic, crushed
1/2 tsp salt
1/8 tsp pepper
Salad:
4 cups torn salad greens
1 1/2 cups (6oz) shredded Mozzarella cheese
1 cup sliced each zucchini and fresh mushrooms
1 tomato, cut in wedges
2/3 cup green pepper strips
1/2 cup thinly sliced pepperoni, chopped
1/2 cup French fried onion rings (optional)
Dressing: Spoon yogurt into mixing bowl. Add cheese, parsley, onion, garlic, salt and pepper. Mix well. Chill, covered for several hours or overnight to allow flavors to blend. Salad: Put salad greens in large bowl. Put cheese, zucchini, mushrooms, tomato wedges, green pepper, pepperoni and onion rings in separate serving dishes. Spoon dressing into serving bowl. Allow people to assemble their salads at the table. Serves 4-6.

Apricot Dressing for Fruit Salads – Star & Trib
1 cup apricot preserves
1/2 cup each salad oil and lemon or lime juice
1/4 cup each flaked coconut and chopped macadamia or other nuts
1/2 tsp salt
Put apricot preserves in 3 cups or larger jar. Add salad oil, lemon juice, coconut, nuts and salt. Cover and shake till well blended. Refrigerate or serve immediately on fruit salads. Makes about 2 cups.

Celery Seed Fruit Dressing for Fruit Salads – Star & Trib
1/2 cup sugar
1 tsp each dry mustard and salt
1/2 tsp grated onion
5 Tbsp vinegar, divided
1 cup salad oil
1 Tbsp celery seed
Mix sugar, dry mustard, salt and grated onion with 2 Tbsp vinegar. Add salad oil slowly, beat constantly. Add 3 more Tbsp vinegar and celery seed. Continue beating till dressing is thick. Makes about 1 1/2 cup dressing.

Pistachio Fruit Salad (Watergate Salad) – Byerly’s
1 (3 3/4oz) pkg pistachio instant pudding mix
1 20oz can pineapple chunks, undrained
1 8oz jar maraschino cherries, drained and halved
1 20oz can pear slices, drained and cut into thirds
1 cup chopped nuts
1 9oz carton non dairy whipped topping
Combine pudding mix and pineapple chunks in large mixing bowl. Fold in cherries, pears, nuts and whipped topping. Cover and refrigerate several hours. SERVE: Serve from salad bowl or spoon onto lettuce leaves on individual salad plates. Serves 12-14.

Creamy Coleslaw- Byerly’s
1 1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup sugar
1 tsp celery seed
2 tsp salt
1/4 tsp pepper
2 Tbsp vinegar
4 Tbsp minced onion
8 cups shredded cabbage (1 medium head)
Mix first 8 ingredients; pour over shredded cabbage and toss. Chill. Serves 12-14. VARIATIONS: Add 1 (8.25oz) can crushed, drained pineapple, 1 cup raisins, 1 chopped green pepper, 1 cup grated carrots or radishes, 1 cup peanuts.

Southern Comfort Citrus-y Fruit Salad
1 lb can pineapple chunks, drained
1 lb can grapefruit sections, drained
1/2 cup maraschino cherries, halved or strawberries, halved
1 cup each mandarin orange sections and cut up peaches
1/2 cup shredded coconut
3/4 cups sweet orange marmalade
1/4 cup Southern Comfort
Mix pineapple chunks, grapefruit sections, orange sections, cherries, peaches and coconut. Warm orange marmalade slightly, remove from heat and mix with Southern Comfort. Pour over fruit and mix well. Serves 6-8.

Scarlett O’Hara Salad – Southern Comfort Cookbook
1 1/4 cup cranberry juice cocktail
1 3 oz pkg cherry gelatin
1/2 cup Southern Comfort
3 Tbsp lime or lemon juice
1/2 cup sugar
1 cup seedless grapes, halved
1/2 cup finely chopped celery
1 cup pitted canned Bing cherries
1/2 cup chopped walnuts or pecans
Heat cranberry juice; stir in gelatin till dissolved. Remove from heat. Add Southern Comfort, lime or lemon juice and sugar. Chill till mixture begins to congeal. Fold in remaining ingredients. Chill in lightly oiled mold til firm. Unmold on lettuce. Serves 10.

Marinated Potato-Mushroom Salad – Tyson’s
1/3 cup vegetable oil
1/4 cup lemon juice
1 1/2 tsp Dijon style mustard
1 tsp each sugar and chicken flavor instant bouillon
1 1/2 lb small new potatoes, cooked and cubed (about 4 cups)
1 cup sliced fresh mushrooms (4oz)
1/3 cup sliced celery
1/4 cup sliced green onions
In large shallow dish or plastic bag, combine oil, lemon juice, mustard, sugar and bouillon; mix well. Add potatoes, mushrooms, celery and green onions. Cover; marinate in refrigerator 3 hours or overnight, stir occasionally. Refrigerate leftovers. Makes about 5 cups.

Summer Italian Pasta Salad – Kraft
3 cups (12oz) elbow macaroni, uncooked
1/3 cup grated Parmesan cheese
1 8oz bottle Italian dressing
3 cups broccoli flowerets
3/4 cup red bell pepper slices
1/2 cup each red onion slices and pitted ripe olive slices
Cook pasta according to directions; drain. Rinse with cold water to cool quickly; drain well. Mix all ingredients in a large bowl. Refrigerate several hours. Serves 8-10.

20 Minute Potato Salad – Miracle Whip
2 lb quartered medium red potatoes
1/4 cup sliced green onions
1 small red or green bell pepper, sliced
1/2 cup salad dressing (Miracle Whip)
1 Tbsp coarse ground mustard
Add potatoes to boiling water; cook 12 minutes or til tender. Drain and cool. Toss with remaining ingredients; refrigerate. Serves 6.

Carrot Tuna Noodle Salad
1 cup each grated carrots, cut up celery and mayonnaise
1 (6-7oz) can tuna
2 cups chow mein noodles
Grate carrots, chop celery in small bite size pieces. Add flaked tuna and 1 cup mayonnaise. Mix all together and just before serving. Add chow mein noodles. Serves 3.

Savory Gelatin Salad
1 tsp unflavored gelatin
2 cups skim milk
2 egg yolks
3 Tbsp lemon juice
1 tsp celery salt
1/2 tsp salt
2 tsp prepared mustard
Generous pinch cayenne
1 tsp sugar
Mix gelatin, milk and egg yolks in saucepan; let stand 5 minutes, til gelatin granules are softened. Cook and stir over very low heat til mixture JUST comes to boiling. Cool; stir in lemon juice, celery salt, salt, mustard, cayenne and sugar. Makes 2 cups at 11 calories a tbsp.

Hot Potato Bacon Salad
6 large potatoes
1/2 lb bacon
1 large onion
2 cups sliced celery
1 Tbsp salt
1 tsp pepper
1 cup white vinegar
Cook potatoes in skins. When done, stop cooking immediately by covering them with cold water, then drain and peel. Slice potatoes in half moons. While peeling potatoes, cook bacon. Cook diced bacon til almost crisp; retain bacon fat. Slice onion and celery in half moon shape. When all items are measured and ready, mix including bacon fat. Serve hot. Serves 6.

Fresh Spinach Salad – Star & Tribune
Onion Blender Dressing
1 lb spinach, washed and torn into bits
2 cups fresh bean sprouts or 16 oz can, drained
8 slices bacon, fried crisp and broken into bits
4 hard-cooked eggs, diced
Pepperidge Farm seasoned croutons
Make dressing a day in advance. Layer spinach, sprouts, bacon bits and diced eggs in large salad bowl and chill. To serve, toss with dressing and top with croutons. Serves 10.
Onion Blender Salad Dressing
1/4 cup vinegar
1 cup salad oil
3/4 cup sugar
1/4 tsp salt
1 tsp Worcestershire sauce
1 medium onion, chopped
Measure ingredients into blender container; blend. Keep at room temperature; then blend again. Makes 2 cups.

Hot Parmesan Potato Salad – Kraft
1/2 cup Italian dressing
4 cups cooked potato slices
1/2 cup celery slices
1/2 cup green onion slices
8 crispy crumbled cooked bacon slices
1/2 cup grated Parmesan cheese
Mix dressing, potatoes, celery, onion and bacon. Cook over low heat till thoroughly heated, stir occasionally. Remove from heat; stir in cheese. Serve hot. 5 1/2 cup servings.

Overholt’s Caesar Salad – Star & Trib- Request Column
1 bunch Romaine lettuce
1 garlic clove, finely minced
1 egg yolk
5 anchovies, diced
Fresh ground black pepper to taste
2 dashes Worcestershire sauce
1 Tbsp dry mustard
2 Tbsp salad oil
1 Tbsp red wine vinegar
Juice of 1/2 lemon
3 Tbsp grated Parmesan cheese
5 Tbsp croutons, for Caesar salad
Separate and wash romaine leaves. Dry. With back of wooden salad spoon, rub salad bowl with garlic til garlic is almost liquified. Add romaine breaking it into 2-3″ lengths. Separate egg, reserving the egg white. Add whole yolk, anchovies, pepper, Worcestershire and mustard. Toss and stir, breaking and distributing yolk, till salad leaves are well-moistened and coated with mixture. Add oil, vinegar, lemon juice and toss some more until dressing begins to look milky. Finally add Parmesan cheese and croutons and toss lightly. Serve salad on chilled dinner plates for 2 or salad plates for 4-6. Pass pepper grinder and additional Parmesan cheese.

Green Bean Corn Salad
1 10oz pkg frozen Italian green beans
2 Tbsp butter or margarine
3 slices bread, cut in cubes (2cups)
1 12oz can whole kernel corn, drained
1/2 cup mayonnaise or salad dressing
2 Tbsp chopped canned pimiento
1 tsp dried basil leaves, crushed
Cook beans follow pkg directions; drain and cool. In skillet, melt butter. Add bread cubes and cook til crisp, turn occasionally. Mix beans, corn, mayonnaise, pimiento, basil and 1/4 tsp salt; chill. Before serving, add toasted bread cubes to bean mixture; toss. Serves 8.

Ham Vegetable Salad (Leftover Deluxe)
1 – 2 cups diced leftover cooked ham
2 lb fresh green beans, cooked
1 can (1 lb) kidney beans, drained
1-2 fresh tomatoes, diced
1 cup leftover cooked rice (optional)
1/2 cup leftover cooked sliced carrots (optional)
1/4 cup vegetable oil
3 Tbsp cider vinegar
1 tsp salt
1/4 tsp pepper
1 Tbsp each minced onion, parsley, green pepper and pickle relish
In large bowl, mix first 6 ingredients. Add remaining ingredients and toss. Chill thoroughly. Serves 4-6.

Mexican Chef’s Salad
Chop 1 onion, 4 tomatoes, 1 head lettuce. Toss with 4 oz grated cheese, 8oz French or 1000 Island dressing, hot sauce to taste. Crunch and add 1 6oz bag of corn or tortilla chips. Slice and add 1 large California avocado. Brown 1 lb ground beef, add 1 can (15oz) drained kidney beans, 1/4 tsp salt. Simmer 10 minutes and mix into cold salad. Decorate with extra chips, avocado and tomato. Serves 6, pronto.

Pineapple Ring with Fruit (for egg free diets)
3 cups pineapple juice
1/4 cup sugar
1/2 tsp salt
3/4 cups cream of rice
Mix juice, sugar, salt; bring to boil. Sprinkle in cream of rice and cook stirring constantly, for 30 seconds. Remove from heat, cover and let stand 3 minutes. Stir well and pour into lightly oiled 1 quart ring mold. Chill til firm, at least 8 hours. Unmold on platter and fill center with fruit such as strawberries, rhubarb or fruit cocktail. Serves 6.

Tuna Potato Salad
1 env garlic salad dressing mix
3 tsp prepared mustard
1 lb potatoes, boiled and peeled
1 medium size onion, sliced
1 pkg (9oz) frozen green beans, cooked and drained
1/2 cup sliced, pitted ripe olives
1 can (7oz) tuna, draiend
1 Tbsp drained capers
Salad greens
Tomato wedges
Prepare garlic salad-dressing mix following directions on label. Add mustard; shake well. Slice potatoes while still warm. Layer in large bowl with onion, green beans and olives. Pour 3/4 cup dressing over vegetables; lift carefully to allow dressing to flow through. Break tuna into chunks in separate bowl; add capers. Pour over remaining dressing. Cover both bowls; refrigerate 3 hours, or til well- chilled. At serving time, line a serving platter with salad greens. Toss potato mixture lightly and put on salad greens. Top with the tuna-caper mixture. Garnish with tomato wedges. Serves 4.

Macaroni Fish Salad
1 cup macaroni shells
1 1/2 cup water
2 slices lemon
3 peppercorns
1 bay leaf
1 pkg (1lb) frozen fillets of flounder of sole
1 pkg (10 oz) frozen mixed vegetables, cooked and drained
1 cup chopped celery
1 medium size onion, chopped (1/2 cup)
1/2 cup bottle Italian-style dressing
2 Tbsp lemon juice
1/8 tsp pepper
1/4 cup mayonnaise or salad dressing
Salad greens
1 medium size cucumber, sliced
Radish roses
Cook macaroni shells according to package directions; drain well. Mix water, lemon slices, peppercorns and bay leaf in skillet. Bringing to boil. Put frozen block of fillets in skillet; cover. Flake lightly with fork; cool. Mix macaroni, fish, mixed vegetables, celery and onion in large bowl. Mix Italian-style dressing with lemon juice and pepper; add to macaroni mixture. Toss salad lightly. Cover; refrigerate 3 hours, or til well-chilled. At serving time, add mayonnaise or salad dressing to marinated mixture; toss lightly. Line serving patter with salad greens; mound salad in center. Garnish with sliced cucumber and radish roses. Serves 6.

Lentil Salad
1 cup dried lentils
3 cups water
1 onion stuck with whole cloves
1 bay leaf
1 1/2 tsp salt
1 cup chopped celery
1/2 cup chopped green onions
1/4 cup each chopped parsley and diced pimento
3 Tbsp vegetable oil
2 Tbsp cider vinegar
1/8 tsp pepper
1/4 tsp leaf oregano, crumbled
4 hard-c00ked eggs, sliced
1 pkg (10oz) frozen asparagus spears, cooked and drained
French dressing
Salad greens
Cherry tomatoes
Pick over and wash lentils. Mix in saucepan with water, onion with cloves, bay leaf and 1 tsp salt. Bring to boiling: cover. Lower heat; simmer 30 minutes. Drain well; discard onion and bay leaf. Cool slightly. Mix lentils in bowl with celery, green onion, parsley and pimiento. Mix oil with vinegar; add to lentils with remaining salt, pepper and oregano. Toss lightly. Cover; refrigerate 3 hours or til well-chilled. Marinate asparagus spears in a little French dressing. Refrigerate til ready to serve. Line serving platter with salad greens. Mound lentil salad in center; circle with sliced eggs. Drain asparagus; arrange on platter with few cherry tomatoes for garnish.

Dole’s Pineapple Carrot Slaw
4 (1 8oz can) slices pineapple in juice
2 Tbsp pineapple juice
4 cups shredded cabbage (1/2 small cabbage)
3 oz shredded carrots (2 medium)
2 Tbsp mayonnaise
1/2 tsp dill weed
Cut pineapple into chunks. Mix cabbage. carrots and pineapple chunks. Mix together mayo and dill weed till well blended. Toss with salad. (Drink juice separately – or use in a mixed drink). Serves 2.

Dill Dressing- Helman’s
1/2 cup each mayonnaise and sour cream
1 Tbsp dried dill weed
1 tsp lime juice
1/3 cup milk
Mix ingredients. Serve on seafood or vegetable salads. Makes 1 cup.

Sweet Sour Vegetable Salad
1 cup cut up each green pepper and red onions
2 cups cut up each tomatoes and celery
Cut vegetables in about 1″ or bite-size pieces. Pour Sweet-sour dressing over vegetable mixture. Let stand several hours or overnight in refrigerator. Spoon out with slotted spoon. Serve in bowl or in lettuce cups. Serves 8-10l SWEET-SOUR DRESSING: Blend 1 cup sugar, 1 tsp salt, dash or freshly ground pepper, 1/2 cup salad oil, 1 cup cider vinegar and 1 Tbsp sweet basil leaves. Stir (or shake in covered container) to dissolve sugar and salt. Next day salad: Just before serving, break up salad greens into bowl or left-0ver vegetables and dressing.

Raw Cranberry Orange Mold- Byerly’s
2 30z pkg strawberry flavored gelatin
1 cup sugar
1 1/2 cup each boiling and cold water
2 cups (1/2 lb)  raw cranberries
1 large orange
Leafy greens
Orange cheese dressing
Combine gelatin, sugar and boiling water; stir til dissolved. Add cold water; chill til partially set. Coarsely chop cranberries and orange; fold into gelatin mixture. Pour into 1 1/2 quart mold, pan or individual molds. Refrigerate til set (6-8 hrs or overnight). Serve: unmold onto greens. Top each serving with a spoonful of Orange-Cheese dressing. Serves 10-12. ORANGE-CHEESE DRESSING: Combine 1 8oz pkg cream cheese, 1/3 cup orange juice, 2 tsp grated orange rind and 1 Tbsp sugar; blend thoroughly.

Molded Cinnamon Apple Salad – Byerly’s  (Nice accompaniment with pork or especially ham)
1 cup boiling water
2/3 cups red cinnamon candies (red hots)
1 3 oz pkg lemon gelatin
1 (15-16oz) can sweetened applesauce, about 1 3/4 cup
1 (8oz) cream cheese
1/2 cup each chopped nuts, finely chopped celery and mayonnaise
-Leafy greens
Mix boiling water with cinnamon candies in saucepan; stir over low heat to dissolve candies. Remove from heat, stir in gelatin; blend in applesauce. Pour half of mixture into 8″ square pan; chill til firm. Blend softened cream cheese, nuts, celery and mayonnaise; spread over chilled mixture. Pour remaining gelatin mixture over cheese mixture. Chill til firm (at least 4 hours). SERVE: into squares and serve on leafy greens. Serves 9-12.

Spaghetti Circles with Canadian Bacon – Star & Trib
6 oz sliced Canadian bacon
1 Tbsp each olive oil and butter
3 garlic cloves, peeled and crushed
1/4 cup dry white vermouth
2 (7oz) pkg macaroni rings
3 eggs
1/4 cup grated Romano cheese
1/2 cup grated Parmesan cheese
6 Tbsp heavy cream
Salt & pepper to taste
Cut bacon into 1/4″ wide strips. Put oil and butter in frying pan, add bacon and saute over medium high heat til it begins to crisp. Add vermouth and garlic and let wine reduce for 2 min. Remove from heat and set aside. Prepare macaroni rings according to package directions Meanwhile, break eggs into bowl from which pasta will be served. Beat lighly then mix in Romano and Parmesan, cream, salt and pepper to taste. Also reheat the bacon and vermouth. Drain macaroni and toss with egg mixture in serving bowl. Pour in bacon and vermouth and toss again. Serves 8-10.

Day After Tomorrow Salad – Golden Valley Post
1 large head cabbage, shredded
1 small finely cut onion
3 oz jar pimento, drain and chop
1 cup white sugar
1 chopped green pepper
Dressing:
1 cup white vinegar
1/2 cup water
1 tsp each salt, celery seed and prepared mustard
1/2 cup Mazola oil
Dash of pepper
Combine cabbage, onion, pimento, sugar and green pepper in large bowl and sprinkle dressing over top. Dressing: Mix all ingredients in sauce pan. Boil 3 minutes, add hot over cabbage mixture. Blend well. Store in glass or non-porous container 24 hours in refrigerator. Keeps a week. Serves 12-15.

Rosedale Pasta Salad- McCall’s Cookbook – Star & Tribune
Dressing:
1/2 cup olive or salad oil
1/4 cup lemon juice
1 tsp salt
1/4 tsp black pepper
1/8 tsp crushed red pepper flakes
2 cloves garlic, crushed
2 Tbsp chopped fresh chives
1 Tbsp chopped fresh basil or 1 tsp dried basil leaves
2 tsp snipped fresh dill or 1/2 tsp dried dill
1 8oz pkg spirelle pasta or other similar pasta
Vegetables:
2 Tbsp olive oil or salad oil
1/2 lb broccoli, cut into 1 1/2″ flowerets
1/2 red bell pepper, cut into 1/4″ wide strips
1/4 lb whole fresh snow pea pods, ends trimmed
1/2 pint cherry tomatoes, washed and stems removed
1/4 cup chopped parsley
Make dressing: In jar with tight-fitting lid, combine oil, lemon juice, salt, black pepper, red pepper, garlic, chives, basil and dill; shake til well combined. Cook spirelle as package label directs; drain. Turn out into large salad bowl. Add dressing; toss to combine. Vegetables: in large oil in large skillet, toss broccoli flowerets and red pepper strips; stir fry 5 minutes or until vegetables are just crisp. Add pea pods; cook 1 minute. Cook vegetables, covered, 1-2 minutes. Do not overcook. Cool completely. In salad bowl, lightly toss spirelle, vegetables, cherry tomatoes and parsley till well coated with dressing. Refrigerate several hours or till well chilled. Toss well before serving. Serves 6.

Kozlak’s Royal Oak Sauerkraut Salad – Star & Trib
1 quart sauerkraut, wash & drain
1 1/2 cup sugar
1 small jar pimentos, drained
1 cup chopped carrots
1/2 cup chopped onions
1 cup each chopped celery & green peppers
1/2 cup each vinegar and vegetable oil
Mix sauerkraut and sugar in bowl. Refrigerate overnight. Add pimientos, carrots, onions, celery, green peppers, vinegar and oil; mix. Refrigerate for 24 hours before serving. Serves 6-8.

Antipasto Pasta Salad – Portable Salad
– Betty Crocker Kitchens
Prep Time: 15 min
Start to Finish: 1 hr 15 min
1 box (8.3 oz) suddenly salad creamy Italian pasta mix
1/2 cup mayonnaise or salad dressing
1 cup 1/4 inch strips salami
1 cup 1/4 inch strips provolone cheese
1 cup 1/4 inch strips red bell pepper (1 medium)
1. Make pasta salad as directed on pkg using mayonnaise. Stir in remaining ingredients.
2. Cover and refrigerate at least 1 hour. 4 servings.
Tip: you can substitute pepperoni for the salami, if you like.

Italian Tortellini – Vegetable Salad
– Pillsbury Kitchens
Serves 8
Prep time: 25 minutes
1 (9oz) pkg refrigerated cheese filled tortellini
1 (9oz) pkg refrigerated spinach filled tortellini
2 cups small fresh cauliflower florets
1 cup oil-packed julienne cut sun dried tomatoes (from 6.5oz jar), drained
1/4 cup chopped red onion
1/4 cup chopped fresh parsley
1 medium yellow bell pepper, chopped
2 (6oz) jars marinated artichoke hearts, drained, coarsely chopped & reserving 1/4 cup liquid
1 (8oz) bottle Italian salad dressing
Cook tortellini in large saucepan as directed on pkg, adding cauliflower and broccoli during last minute of cooking time. Drain; rinse with cold water to cool. Drain well. Meanwhile, in large bowl, combine tomatoes, onion, parsley, bell pepper and artichokes. Add tortellini, cauliflower and broccoli to salad; stir gently. Add salad dressing and reserved 1/4 cup artichoke liquid; toss to mix. Serve immediately, or cover and refrigerate until serving time.

Side Dishes from Dassel

Scalloped Potatoes Supreme
cooking potatoes sliced thin to fill casserole 2/3 full
1 Tbsp salt more if you like)
milk to cover potatoes (about 3 cups)
1 can cream of mushroom soup (or cream of celery soup, if preferred
1/4 cups chopped onions (optional)
1 cup cubed ham (for variation use cut up franks or small meatballs in place of ham)
4 thick slices American cheeese
Peel potatoes and slice thin, place in deep casserole or baking pan. Add salt and milk to cover potatoes, stir in soup, add ham cubes and onion; stir. Bake in 300F oven for 2 1/2 hours until potatoes are tender. When done add strips of cheese on top and return to 350F oven to melt cheese about 10-15 minutes. To vary time use a shallow pan, bake at 350F for 1 1/2 hours. Add cheese strips and bake 10-15 minutes longer.
-Marian Woetzel – Dassel Minnesota Covenant Church Cookbook

Curried Rice
1 1/2 cup rice
2 cups hot water
1/2 cup tomatoes
3/4 tsp salt
1/4 cup finely sliced onions
1/4 cup sliced green pepper
2 Tbsp melted butter
3/4 tsp curry powder
Wash and drain rice. Pour the hot water over it and place where it will remain hot but not cook for 45 minutes. Place remaining ingredients in a baking dish in a moderate oven (350F) for 1 1/2 hours or until done. At first there will be a preponderance of liquid but gradually the rice will absorb it. Remove the dish from the oven while the rice is till moist. Serves 4. Can be made without vegetables, using a touch of curry powder, butter and salt.
-Mrs. Oliver Dille – Dassel Minnesota Covenant Church Cookbook

Onion Rice
4 cups uncooked rice
2 pkg dried onion soup mix
1/2 tsp garlic salt
1/4 tsp celery salt
1/2 tsp coarse salt
1 tsp dried parsley
Mix all ingredients. Seal in air-tight container. Makes about 4 cups. Store in cool place up to six months.
-Charlotte Holmgren – Dassel Minnesota Covenant Church Cookbook

Butter Baked Rice
2 tsp salt
1 cup long grain rice
dash garlic salt
dash of Accent (MSG)
2 chicken or beef bouillon cubes
1 3/4 cups boiling water
snipped parsley
1/4 cups toasted slivered almonds
1/3 cup butter
Combine salt and 2 cups water. Bring to a boil and pour over rice. Let stand 20 minutes; rinse rice with cold water and drain. Melt butter in a skillet. Add rice, cook over medium heat, stirring frequently until butter is almost absorbed (about 5 minutes). Turn into 1 qt casserole; sprinkle with garlic salt and Accent. Pour broth made of the bouillon cubes and the 1 3/4 cups boiling water over the rice.Bake covered at 325F for 45 minutes, add parsley. Fluff with fork. Sprinkle with almonds. Bake uncovered 10 minutes longer.
-Norma Abbott – Dassel Minnesota Covenant Church Cookbook

Green Rice
1/2 cup melted butter
1/2 cup chopped onions
1 1/2 cup grated cheddar cheese
2 eggs, beaten
1 cup Minute rice
1 pkg frozen chopped spinach
salt to taste
2 cups milk
Mix all ingredients together. Pour into casserole and bake.
-Julie Schumann, Sue Hawkinson – Dassel Minnesota Covenant Church Cookbook

Barley Casserole
1 cup chopped onion
1 cup barley
2 cans beef broth
2 cans chicken broth
2 Tbsp dried parsley
2 tsp chives
1 pkg slivered almonds
2 cans mushrooms
Brown onions and barley in butter. Add to the rest of the ingredients and mix in casserole. Bake at 350F for 3 hours. Makes a large casserole.
-Landa Edlund Miller -Dassel Minnesota Covenant Church Cookbook

Dad’s Wild Rice Casserole
Wash 2 cups wild rice. Soak overnight in 2 quarts water. Fry 1/2 lb chopped bacon and 1 lb hamburger. Add 1 cup celery, 1 cup onions, 1 small green pepper, chopped, 1 tsp salt and 1/2 tsp pepper. Fry until about half done. Add wild rice to 3 qts boiling water and let come to boil. Shut off heat and elt stand 10 minutes. Drain. Add fried ingredients to rice. Mix with 1 can cream of mushroom soup. Bake 1 hour at 350F. Make in large covered dish.
-Landa Edlund Miller -Dassel Minnesota Covenant Church Cookbook

Ruthie’s Cole Slaw
6 cups shredded cabbage
2 carrots, shredded
1 green pepper, diced
3/4 cup oil
1 tsp celery seed
1/3 cup water
1/3 cup vinegar
1 cup sugar
1/4 tsp mustard seed
1 tsp salt
1 3oz pkg lemon jello
Pour oil over vegetables; let stand overnight. Bring to a boil the celery seed, water, vinegar, sugar, mustard seed, and salt. Dissolve Jello in hot mixture; cool. Keep covered to prevent forming a scum. When cool, mix with vegetables and store in refrigerator.
-Mrs. Leon (Ruth) Anderson, Marion, South Dakota-Dassel Minnesota Covenant Church Cookbook

Deanna’s Potato Salad
6 potatoes, cooked, cut up
3 hard boiled eggs, cut up
1 cucumber, sliced
1 onion, diced
3 stalks celery, chopped
1/2 cup French dressing
salt & pepper
salad dressing
Toss potatoes, eggs, cucumber, onion and celery together. Marinate in the French dressing about 1/2 hour. Salt and pepper to taste. Mix with salad dressing and chill.
-Deanna Hoversten -Dassel Minnesota Covenant Church Cookbook

24 Hour Cabbage Salad
1 medium head of cabbage, shredded
1 small onion, grated
1 green pepper, diced fine
6 stuffed olives
1/2 cup sugar
1 cup white vinegar
1 tsp salt
1 tsp celery seed
1 tsp prepared mustard
1/2 tsp pepper
1/2 cup salad oil
Prepare vegetables, place in a large bowl. Sprinkle sugar over the mixture. Make dressing by mixing together remaining ingredients; boil for 3 minutes. Pour, while hot, over cabbage; stir. Let stand 24 hours in refrigerator before serving. Keeps several days.
-Gladys Nordstrom -Dassel Minnesota Covenant Church Cookbook

Overnight Cabbage Salad
1 large head cabbage, shredded
1 green pepper, diced
2 large onions, chopped
2 Tbsp salt
1 1/2 cup boiling water
1 cup vinegar
1 cup sugar
1 small jar pimento, chopped
1 tsp celery seed
1 tsp mustard seed
Combine cabbage, green pepper and onions. Sprinkle with salt and pour the boiling water on. Steam for 1 hour, then squeeze as dry as possible. Mix the vinegar, pimento, sugar, celery and mustard seeds. Add to the cabbage mixture. Refrigerate overnight. This salad keeps indefinitely.
-Corrine E. Hallquist -Dassel Minnesota Covenant Church Cookbook

Creamy Cole Slaw a la Byerly
1 1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup sugar
1 tsp celery seed
2 tsp salt
1/4 tsp pepper
2 Tbsp vinegar
1/4 cup minced onion
8 cups shredded cabbage (1 medium head)
Combine sour cream, mayonnaise, sugar, celery seed, salt, pepper, vinegar and onion. Pour this dressing over shredded cabbage; toss. Chill before serving. Serves 12-14.
Variations: Add 1 8 1/2 oz can crushed pineapple, drained or 1 cup raisins or 2 green pepper, chopped or 1 cup grated carrots or radishes or 1 cup peanuts or 1 apple, chopped.
-Dassel Minnesota Covenant Church Cookbook

Ollie’s Coleslaw
6 cups finely shredded cabbage
1 cup grated carrots
1/2 cup chopped green pepper
2/3 cup mayonnaise
2 Tbsp sugar
1 1/2 tsp salt
1/2 tsp celery salt
2 Tbsp lemon juice
In a large bowl, combine the vegetables. Blend together mayonnaise, sugar, salt, celery seed and lemon juice. Pour over vegetables and mix well. Chill before serving. Makes 6 servings.
-Mrs. Ollie Amundson -Dassel Minnesota Covenant Church Cookbook

Cole Slaw a la Pratt
1 medium cabbage
1 tsp salt
1 carrot, grated
1 green pepper, chopped
1 cup vinegar
1/4 cup water
2 cups sugar
1 tsp mustard seed
1 tsp celery seed
Shred head of cabbage; mix with salt and set for an hour. Squeeze out extra moisture. Add carrots and green pepper. Combine vinegar, water, sugar, mustard and celery seed in saucepan; bring to boil and boil 1 minute. Cool to lukewarm and pour over cabbage mixture. Mix well. May be placed in containers and frozen. (Note from Lorraine Pratt – I often put cabbage, carrot and green pepper in blender to chop quickly.)
-Lorraine Pratt -Dassel Minnesota Covenant Church Cookbook

Frozen Cole Slaw
1 medium head cabbage, shredded
1 medium green pepper, chopped
3 or 4 carrots, shredded
1 cup vinegar
2 cup sugar
1 tsp celery seed
1 tsp dry mustard
1/4 cup water
Shred cabbage; add 1 tsp salt. Cover with water and let stand for 1 hour. Drain off liquid and add pepper and carrots. Make dressing by combining remaining ingredients; boil 1 minute, cool to lukewarm. Pour dressing over slaw, mix well, freeze in serving size containers or use double freezer bags. Add onion when ready to eat. Makes about 6-7 heaping 2 cup bags.
-Marlene Dahlgren -Dassel Minnesota Covenant Church Cookbook

Three Bean Salad
1 can green beans, drained
1 can yellow beans, drained
1 can kidney beans, drained
1 cup cider vinegar
1 Tbsp Worcestershire sauce
1 tsp barbecue sauce
1/2 cup minced green pepper
1/2 cup minced onion
1/2 cup salad oil
3/4 cup sugar
1 tsp salt
1/2 tsp pepper
Place drained beans in glass bowl. Add green pepper and onion. Mix oil and vinegar with sugar, salt, pepper, etc. Pour over bean mixture and toss. Refrigerate in covered bowl until served (overnight).
-Mrs. Nystrom -Dassel Minnesota Covenant Church Cookbook

Vegetable Salad
1 cup vinegar
1/2 cup salad oil
1 1/2 cup sugar
2 cloves garlic, minced
1 can peas, drained
1 can pimento, drained
1 green pepper, diced
1 can yellow beans, drained
1 can green beans, drained
1 can kidney beans, drained
1/2 onion, minced
6 stalks celery, sliced
1 fresh cucumber, sliced and ribbed
Mix vinegar, oil, sugar and garlic together; let stand overnight. Remove garlic; drain vegetables and add to dressing mixture.
-Charlotte Lindholm -Dassel Minnesota Covenant Church Cookbook

Carrot Salad
5 cups carrots, sliced and cooked 15 minutes
1 onion, sliced thin
1 green pepper, sliced thin
1 can undiluted tomato soup
1 tsp dry mustard
1 tsp salt
1 tsp pepper
1 cup sugar
1 cup vinegar
1/2 cup vegetable oil
1 Tbsp Worcestershire sauce
Mix together; refrigerate. Keeps well. 8-10 servings
-Sandy Crayford, Marlene Swanson -Dassel Minnesota Covenant Church Cookbook

Asparagus Soup Salad
1 can asparagus soup, undiluted
1 pkg lime jello
1 8oz pkg cream cheese
1/2 cup water
1/2 cup Miracle Whip
1 cup finely chopped celery
3/4 cup finely chopped green pepper
2 Tbsp finely chopped onion
1/2 cup finely chopped pecans (optional)
Heat soup to boiling. Remove from heat; add Jello; blend well. Add cheese and water; blend well. Add vegetables.
-Marlene Dahlgren -Dassel Minnesota Covenant Church Cookbook

Green Bean and Cauliflower Salad
2 cans cut green beans
1 medium head raw cauliflower
1 cup black or stuffed olives, sliced
1/2 bottle creamy Italian dressing
1 cup sour cream
onion to taste
Drain beans. Cut cauliflower into fairly thin slices. Add remaining ingredients and toss lightly. Chill 4-6 hours. Before serving, line serving bowl with lettuce leaves.
-Mary Jo [Bengtson] Kjell -Dassel Minnesota Covenant Church Cookbook

Oriental Vegetable Salad
1/2 cup sugar
1/2 cup vinegar
1 can French cut green beans
1 pkg frozen peas
1 cup sliced celery
1 cup sliced mushrooms
1 cup sliced water chestnuts
1 cup chop suey vegetables
1 onion, sliced
Mix all together and refrigerate overnight or several hours. Serve topping with Hidden Valley salad dressing or serve over tomatoes.
-Clarice Swanson -Dassel Minnesota Covenant Church Cookbook

Layered Green Salad
1 head lettuce, torn in bite-size pieces
2/3 cup chopped celery
2/3 cup chopped green pepper
1 bunch chopped green onions, tops and all
1 10-oz pkg frozen green peas, uncooked
2 cup mayonnaise (not salad dressing – like Miracle Whip)
2 tsp sugar, sprinkle over mayonnaise
1 4oz pkg grated cheddar cheese
Place vegetables in a bowl or pan in the order given, and keep in layers. Do not toss! Cover with mayonnaise, sugar and cheese. Keep covered with foil and refrigerate for 24 hours. Bacon bits and/or 1/2 cup shredded carrots may be added.
-Millie Anderson, Grace Mattson, Della Bengtson -Dassel Minnesota Covenant Church Cookbook

Overnight Lettuce Salad
1 head lettuce, broken up
2-3 cups finely cut celery
2 small cans water chestnuts
1 box frozen peas (unthawed)
3 bunches table onions, sliced thin
2 cups mayonnaise
2 Tbsp white sugar
bacon chips
shredded cheddar cheese
Put all vegetables in large flat bowl or pan, layering in order.* Cover completely with the mayonnaise, sprinkle with sugar and cover all tightly and refrigerate at least 8 hours. Before serving sprinkle with bacon chips and shredded cheese.
-Betty Anderson, Joyce Carlson -Dassel Minnesota Covenant Church Cookbook
*Blogger Note: This looks really great in a tall glass bowl.

Overnight Layered Green Salad
Use a large shallow serving dish. Cut one head of lettuce, medium size. Top with 1/2 cup thinly sliced green onion, 1 cup thinly sliced celery, and 1 cup (8oz) water chestnuts, drained and sliced. Open 1 10-oz pkg frozen peas; break apart peas and sprinkle with 2 tsp sugar, 1/2 cup grated Parmesan cheese, 1 tsp seasoned salt, and 1/4 tsp garlic powder. Cover and chill in refrigerator as long as 24 hours. Just before serving sprinkle salad with 3 hard-cooked eggs (chopped), and sprinkle bacon bits around the edge. To serve, use spoon to go down so that they get the various layers. Can also use tomatoes along the edge for color. Serves 10.
-Mrs. Delmond Borg -Dassel Minnesota Covenant Church Cookbook

Marinated Vegetables
cherry tomatoes
raw cauliflower
celery
carrots
ripe olives
raw mushrooms
radishes
1 8-oz bottle Italian dressing
Put vegetables in a bowl, pour dressing over. Let marinate at least overnight. Keeps well.
-Sandy Crayford -Dassel Minnesota Covenant Church Cookbook

Vegetable Salad by Dille
2 pkg frozen peas, cooked
5 large grated carrots
5-7 stalks celery, grated fine
1 large Bermuda onion, chopped fine
crisp fried bacon pieces
Dressing:
1 cup Miracle Whip
1/2 pt sour cream
Make dressing by combining Miracle Whip and sour cream. Place vegetables in large bowl in individual layers, with dressing layer in between each. Top with dressing and bacon pieces. Serves 12.
-Mrs. Ollie Dille -Dassel Minnesota Covenant Church Cookbook

Molded Creamy Vegetable Salad
1 large lemon jello
2 cups hot water
1 large pkg cream cheese
1 cup shredded carrots
1 cup chopped celery
1 cup crushed pineapple
1 cup nuts
1 envelope whipped topping or whipped cream
Dissolve Jello in hot water. Dissolve cream cheese in hot water. Cool, add carrots, celery, pineapple and nuts. Fold in whipped topping. Set in refrigerator.
-Nellie Nystrom-Dassel Minnesota Covenant Church Cookbook

Potato Salad by Dorothy
1/4 cup vinegar
1/4 cup water
1/4 cup sugar
1/4 tsp salt
2 eggs, well beaten
1 cup salad dressing
4 cups cubed, cooked, cooled potatoes
2 hard cooked eggs, chopped
1 Tbsp minced onion
Combine first six ingredients, bring to a boil. Reduce heat, add beaten eggs. Cook till thick. Beat in salad dressing. Toss together with other ingredients. Chill.
-Dorothy Nordberg -Dassel Minnesota Covenant Church Cookbook

Raw Broccoli Salad
1 head broccoli, washed and cut up
1 or 2 pkg frozen peas
1/2 cup real mayonnaise
1/2 cup Miracle Whip
2 Tbsp sugar
2 Tbsp vinegar
dash salt
Mix and chill.
-Grace Mattson -Dassel Minnesota Covenant Church Cookbook

Sauerkraut Salad
1 qt sauerkraut, drained
1 jar pimento, chopped
1 green pepper, chopped
1 cup celery, chopped
1 cup onion, chopped
1 cup sugar
1/2 cup vinegar
Mix and let stand 2 days in refrigerator.
-Marlene Dahlgren -Dassel Minnesota Covenant Church Cookbook

Namasee (Good crisp Japanese salad to serve with Oriental meals!)
2 cucumbers
2 carrots
3 stalks celery
1 tsp salt
1 Tbsp honey or sugar
1/2 Tbsp salt
1/4 cup white vinegar
Halve cucumbers lengthwise. Slice cucumbers and celery into thin diagonal strips (cucumber is best sliced with grater). Grate carrots. Sprinkle vegetables with salt and let stand 30 minutes; then drain brine from vegetables. Combine honey or sugar, salt and white vinegar. Pour over vegetables and serve.
-Sharon Melvie -Dassel Minnesota Covenant Church Cookbook

Taco Salad #1
1 head lettuce
2 tomatoes
1 onion
1 can kidney beans
1 1/2 lb hamburger
1 8-oz pkg cheddar cheese
1 pkg Doritos taco chips
1 envelope taco seasoning
1 bottle Western French dressing
Brown hamburger and onion. Drain on paper towels. Rinse and drain kidney beans. Grate cheese. Cut up tomatoes and tear lettuce. Crush taco chips. Mix taco seasoning with hamburger. Add beans, tomatoes, lettuce and cheese. Add chips and dressing just before serving so everything is crisp.
-Jeannette M. Anderson -Dassel Minnesota Covenant Church Cookbook

Taco Salad #2
1 head lettuce, chopped
1 8-oz pkg cheddar cheese, shredded
1 1/2 lb hamburger
1 medium onion
4 medium tomatoes, chopped
1 cup mayonnaise
1 cup taco sauce
Brown hamburger and drain; cool. Mix with remaining ingredients. Just before serving add one bag taco chips. This can also be used as a dip. Leave chips out and use them for dipping into salad (dip).
-Delores Mathwig -Dassel Minnesota Covenant Church Cookbook

Mexican Salad
1 3-oz pkg lemon Jello
1 1/2 cup boiling water
2 Tbsp sugar
1 tsp salt
1/4 cup vinegar
1 level tsp chili powder
2 cup shredded cabbage
1 cup thinly sliced celery
1/2 can sweet red pimento
green pepper, if desired
1 large unpeeled red apple, diced fine
Dissolve Jello in water. Add sugar, salt, vinegar, chili powder. Cool til syrupy and add cabbage, celery, pimento, apple. Pour into a mold and set. Serves 6.
-Lillian Carlson -Dassel Minnesota Covenant Church Cookbook

Chicken Salad #1
1 chicken, cooked, cut into pieces
3 or 4 carrots, grated
1 small onion, chopped
2 hard cooked eggs, chopped
1 cup salad dressing
1 can shoestring potatoes
salt to taste
almonds or cashews, optional
Mix chicken, carrots, onions, eggs and salt. Add salad dressing to moisten. Before serving, add the nuts and potatoes. Serves about 8.
-Mayme Boreen -Dassel Minnesota Covenant Church Cookbook

Chicken Salad #2
2 good sized chickens
4 Tbsp salad oil
4 Tbsp orange juice
4 Tbsp vinegar
2 tsp salt
3 cups mandarin orange sections
3 cups pineapple tidbits
3 cups green grapes
2 cups slivered almonds, toasted
3 cups diced celery
2 1/2 cups raw rice
1 qt mayonnaise
Cook chickens until tender. Remove meat from bones and cube. Mix together salad oil, orange juice, vinegar and salt. Marinate chicken in refrigerator. Then add the fruits, nuts and celery. While chicken is marinating, cook rice until tender in boiling salted water. Drain and blanch with cold water. Add drained rice to salad, toss with mayonnaise. Makes 25 servings.
-Charlotte Lindholm -Dassel Minnesota Covenant Church Cookbook

Delicious Salad
1 cup grated carrots
1 cup diced celery
1/2 tsp grated onion
2 cans white tuna fish
1/2 pt. salad dressing
2 hard boiled eggs, chopped
1 #2 1/2 can shoestring potatoes
Mix all ingredients except shoestring potatoes together and set in refrigerator until cool. Add the shoestring potatoes just before serving. It’s crunchy and delicious.
-Mary Jo [Bengtson] Kjell -Dassel Minnesota Covenant Church Cookbook

Tuna Rice Salad
3 cups cooked rice (1 cup raw)
1 cup grated carrots
1 pkg frozen peas, cooked
2 Tbsp pimentos, diced
1 cup diced cheese (processed American)
1 Tbsp minced onion
1 or 2 cans of tuna, chunk or grated
3/4 cup mayonnaise or salad dressing
salt to taste
Mix all ingredients together. Chill. Serve on lettuce or other salad greens or with deviled eggs. Diced ham could be used instead of tuna.
-Della Bengtson -Dassel Covenant Church Cookbook

Tuna Pineapple Toss
1 6 1/2 oz can tuna
1 can pineapple chunks, well drained
1 can chow mein noodles
1 small head lettuce
mayonnaise to moisten
Drain tuna and break into chunk size pieces. Add pineapple. Sprinkle with small amount of salt. Marinate with small amount of mayonnaise for 30 minutes. Just prior to serving, toss marinated mixture with shredded head lettuce and chow mein noodles. Serve immediately in lettuce cups or bed of endive or other greens.
-Julie Schumann -Dassel Covenant Church Cookbook

Applesauce Salad
2 3/4 or 3 cups applesauce
1 12 oz can 7UP
1 large or 2 small pkg lime Jello
2 oz water
Heat applesauce. Turn off burner and put in dry Jello. Add 7UP and 2 oz water. At Christmas time I put in Maraschino cherries.
-Anna Marie Johnson -Dassel Covenant Church Cookbook

Blueberry Molded Salad
2 3-oz pkg Jello, 1 lemon and 1 cherry or black raspberry
2 cups boiling water
1 Tbsp lemon juice
1 can Wilderness blueberry pie mix
Dissolve Jello in boiling water. Add lemon juice. Cool until it begins to thicken. Add blueberry mix. Pour into mold and refrigerate. Unmold and serve with whipped cream or dressing if desired.
-Carol Edlund -Dassel Covenant Church Cookbook

Gifta (Swedish)
1 lb cranberries
2 cups sugar
2 cups water
2 cups whipping cream
2 cups crushed saltine crackers
3-4 Tbsp melted butter
Boil cranberries in water until soft and skins have popped. Add sugar and bring to boil. Then chill thoroughly. Prepare about 2 cups crushed saltine crackers with melted butter. Whip cream. Sweeten to flavor. Cover bottom of glass bowl with half the crushed crackers, then a layer of cranberries, then a layer of whipped cream. Repeat process again. This dish is very good served with a  menu consisting of fowl or pork.
-Alyce Hintzen -Dassel Covenant Church Cookbook

Blueberry Lime Salad
5 cup mold
1 1/2 cup frozen limeade
1 3-oz pkg lime gelatin
1 cup whipping cream, whipped
1 cup frozen or fresh blueberries, drained
Bring 1 cup of the limeade to a boil. Dissolve gelatin in hot limeade. Stir in remaining limeade. Chill until slightly thickened. Beat with a mixer until light and fluffy. Fold in whipping cream and blueberries. Pour into mold and chill until set.
-Dassel Covenant Church Cookbook

Layered Cherry-Cheese Mold
1 envelope unflavored gelatin
1 Tbsp lemon juice
1 3-oz pkg cherry flavored gelatin
3/4 cup boiling water
1 Tbsp lemon juice
1 21-oz can cherry pie filling
1 2-oz pkg dessert topping mix
2 3-oz pkg cream cheese, softened
In saucepan soften unflavored gelatin in 1 cup cold water. Heat and stir till dissolved. Stir in 1 Tbsp lemon juice. Cool. Meanwhile, dissolve cherry-flavored gelatin in the boiling water. Stir in the 1 Tbsp lemon juice and pie filling. Pour about 1/4 of the cherry mixture into a 6 1/2 cup mold. Chill till almost firm. Leave remainder of cherry mixture at room temperature. Prepare dessert topping mix according to package directions. Beat in cream cheese. Fold in cooled unflavored gelatin. Spoon about 1/3 of white mixture over almost-firm cherry layer. Chill till almost firm. Leave rest of white mixture at room temperature. Top almost firm white layer with another 1/4 of the cherry mixture. Chill till almost firm. (To hasten chilling, place in freezer for about 10 minutes. Watch carefully so that gelatin does not become too firm.) Repeat with remaining white and cherry mixtures, chilling after each layer and ending with cherry layer. Chill till firm. Makes 8 servings.
-Landa Edlund Miller -Dassel Covenant Church Cookbook

Cranberry Mold
2 cups cranberries
2 cups sugar
1/2 cup water
1 pkg lemon gelatin
1/2 cup boiling water
1 cup chopped walnuts
1 cup diced celery
Grind cranberries, add sugar; cook in water about 5 minutes. Pour this over lemon gelatin which has been dissolved in boiling water. When cooled and thickened, add walnuts and celery. Pour into a ring mold that has been rinsed with cold water. Serves 10.
-Charlotte Holmgren -Dassel Covenant Church Cookbook

Molded Cranberry Salad
2 cups cranberries
1 orange
1 pkg lemon Jello
1 cup celery
1/2 cup chopped nuts
1 cup sugar
1 cup boiling water
pinch of salt
Grind whole orange and cranberries. Dissolve Jello in boiling water. Add sugar and stir until dissolved. When syrupy, add rest of ingredients. Pour into molds. Makes about 8 molds.*
-Dorothy Blackwood -Dassel Covenant Church Cookbook
* blogger note: these are small personal molds (about 1 cup each).

Cranberry Salad
3 cup cranberries, ground
1 can crushed pineapple, drained
1/2 cup sugar
2 cups miniature marshmallows
2 cups whipped cream
Mix first 4 ingredients and chill overnight. Fold in whipped cream. Add nuts if desired.
-Darlene Wuotilla -Dassel Covenant Church Cookbook

Cranberry Cheese Ribbon Salad
1 envelope unflavored gelatin
1 cup cold water
1 3-oz pkg strawberry flavored gelatin
3/4 cup boiling water
1 14-oz jar cranberry orange relish
1/4 cup lemon juice or ReaLemon
1 Tbsp grated orange rind
1 8-oz pkg cream cheese, softened
1 4-1/2 oz container frozen non-diary whipped topping, thawed
In small saucepan, sprinkle gelatin over cold water to soften; heat and stir until gelatin dissolves. Remove from heat; set aside. Dissolve flavored gelatin in boiling water, stir in relish, lemon juice and orange rind until fluffy; blend in topping. Add unflavored gelatin mixture; mix well. Spoon evenly over cranberry mixture. Chill about 3 hours or until set. Garnish as desired. Serves 12.
-Lois (Carlson) Engel -Dassel Covenant Church Cookbook

Lime Mold
2 tsp unflavored gelatin
2/3 cup cold water
2 3-oz pkg lime flavored gelatin
2 cups boiling water
1 quart vanilla ice cream
1 8-1/2 oz can crushed pineapple, drained
2 cups miniature marshmallows
6 Tbsp milk
1 cup dairy sour cream
2/3 cup chopped walnuts
Soften unflavored gelatin in cold water. Dissolve lime gelatin in boiling water. Add softened gelatin and stir until dissolved. While hot, stir in vanilla ice cream and pineapple. Meanwhile, melt marshmallows with milk. Remove from heat. Fold in sour cream and walnuts. Add to gelatin mixture; blend well. Pour into 2 quart mold. Chill until set.
-Dassel Covenant Church Cookbook

Grape Ring Salad
2 pkg lemon Jello
2 cups hot water
1 6-oz can frozen grape juice
1 cup cold water
1 cup heavy cream, whipped and sweetened
1 can mandarin oranges, drained
1 small can pineapple chunks, drained
1 sliced bananas
1 cup marshmallows
Dissolve Jello in hot water. Add grape juice and cold water and mix well. Put into an oiled ring mold and chill until firm. Mix remaining ingredients together. To serve, unmold the grape ring on a large plate. Fill center with the fruit filling. Garnish with cherries, orange sections, etc.
– Gladys Nordstrom -Dassel Covenant Church Cookbook

Fresca Salad
1 pkg lemon Jello
1 pint bottle Fresca
1 envelope Dream Whip
3 oz pkg cream cheese
1 cup pineapple tidbits, drained
1/2 cup maraschino cherries, chopped
1/2 cup walnuts, chopped
1 cup colored marshmallows
Dissolve Jello in 1 cup hot Fresca. Add 3/4 cup to cool. Let stand until set. Whip separately Dream Whip and cream cheese; add together. Whip Jello and combine with Dream Whip. Add other ingredients. Let set.
-Landa Edlund Miller -Dassel Covenant Church Cookbook

Lemon Pear Salad
2 pkgs lemon Jello
2 1/2 cups hot water
1 cup pear juice
1 8-oz pkg cream cheese, softened with hot Jello
1 cup mashed pears
Mix all ingredients in order given. Mold. Fill center with fruit.
-Evie Greenley -Dassel Covenant Church Cookbook

Lime Jello Mold
1 3-oz pkg lime Jello
3/4 cup boiling water
1/2 pint whipping cream
1 cup cottage cheese (or 1 3oz pkg cream cheese, softened)
1 cup crushed pineapple, drained
Dissolve Jello in water. Put in refrigerator. When partially set, remove and whip until frothy. Whip cream. Fold in whipped cream, cottage cheese and pineapple. Place in mold or serving bowl.
-Ann Kuefner -Dassel Covenant Church Cookbook
-Mrs. Harris Amundson adds 1/4 cup sugar
-Mrs. Roy Wiberg adds 1/2 cup nuts

Salad!
1 3-oz pkg lime or lemon Jello
1 cup boiling water
1 3-oz pkg cream cheese
1 cup chopped celery
1 cup grated carrots
1 cup nuts, chopped
1 small can crushed pineapple, drained
1 cup cream, whipped
Dissolve the Jello in the boiling water and then add the cream cheese. Mix in the remaining ingredients and put in mold or in a pan and refrigerate until set. Unmold to serve. If a pan is used, cut in squares to serve.
-Marilyn Frederickson -Dassel Covenant Church Cookbook

Lime and Cheese Salad
6 cup mold
1 3-oz pkg lime Jello
1 cup hot water
1 3-oz lemon Jello
1 cup hot water
1 small can or 1 cup crushed pineapple
1 cup cream, whipped
1 3-oz pkg cream cheese
Dissolve lime Jello in hot water and cool; add pineapple and let set in mold. For second layer, dissolve lemon Jello in hot water, add cream cheese, let cool and fold in whipped cream. Pour onto first layer and let set.
-Julie Schumann -Dassel Covenant Church Cookbook

Lime Pineapple Salad
Ring Mold
2 1/2 cup (#2 can) crushed pineapple
1 3-oz pkg lime jello
2 3-oz cream cheese
1/3 cup chopped pimento
1 cup cream, whipped
1 cup diced celery
1 cup nuts, cut up
Heat pineapple to boiling point. Add gelatin and stir to dissolve. Chill until partially set. Soften cream cheese. Stir in pimento, add to gelatin mixture and blend. Fold in whipped cream, celery, and nuts. Mold in ring mold.
-Goldie Nordstrom -Dassel Covenant Church Cookbook

Salad! #2
1 cup milk
16 marshmallows
3-oz pkg dry lime or raspberry Jello
6 oz cream cheese
1 can crushed pineapple with juice
1 cup cream, whipped
Melt together milk and marshmallows. Stir in Jello. Add remaining ingredients.
-Dassel Covenant Church Cookbook

Microwave Jello Supreme
1 lrg pkg orange Jello
2 cups water
1 8-oz pkg cream cheese
2 1/2 cups (1 #2 can) crushed pineapple
1 cup water
Place 2 cups water in dish. Heat to boiling. Add Jello; add cream cheese. Heat until cheese is melted; stir. Add pineapple with juice; add 1 cup water. Chill.
-Sharon Hultgren -Dassel Covenant Church Cookbook

Christmas Salad
1 large ring mold
2 pkg lime Jello
2 cup boiling liquid (use part pineapple juice)
1 pint cream, whipped
1 large pkg Philadelphia cream cheese
1 large can crushed pineapple
a little green food coloring
Dissolve Jello in boiling liquid. Let set until you can beat it. Add whipped cream, cream cheese, crushed pineapple, and green food coloring. Mold in ring mold.
Topping
1 box Danish Junket, raspberry or strawberry flavor
1 pkg frozen raspberries or strawberries
Cook junket with 1 cup water. Add fruit and juice. Serve in small bowl in center of salad ring as a dressing.
-Dassel Covenant Church Cookbook

Sea Foam Salad
2 6oz pkg lemon or lime juice
2 cups boiling water
2 cups cold water
8oz pkg cream cheese, room temp
1/2 pint half and half cream
1 cup pear juice
4 1/2 canned pears, cut up
1 cup crushed pineapple, drained
1 can mandarin oranges, drained
Mix Jello with water and let it start to jell. Soften cheese and place in mixer. Add half and half, beating until smooth, gradually adding pear juice. Add chopped fruit and mix slowly by hand. Mix fruit mixture to partially set Jello. Mix thoroughly until bubbles disappear. Fill mold or bowl. Refrigerate. Serves about 25.
-Mrs. Daryl Wessman -Dassel Covenant Church Cookbook

Health-Wise Salad
9×5 loaf pan
1 env low calorie orange gelatin
1 cup hot water
1 cup cold water (or ice cubes)
1 cup grated carrots
1/2 cup very finely chopped celery
Topping:
2 Tbsp mayonnaise
1 Tbsp milk
Dissolve gelatin in hot water, add cold water and stir. Add carrots and celery, chill until partially set. Stir once to distribute vegetables. Pour into loaf pan. Chill until set. Serve on lettuce leaf with topping made by stirring the mayonnaise and milk together. Use 1 tsp per serving. Double recipe for a 9″ square pan. Great for no-sugar or weight-loss diets. Serves 4-6.
-Marian Woetzel -Dassel Covenant Church Cookbook

Orange Sherbet Salad
6 oz orange Jello
1 cup boiling water
1 cup orange juice
1 quart lemon sherbet
1 can mandarin oranges
Dissolve Jello in water; add orange juice and sherbet. Beat with mixer until smooth. Add mandarin oranges and pour into mold. Serve with the following dressing:
Fluffy Orange Dressing
2 3-oz pkg cream cheese
1/4 cup orange juice
1 Tbsp sugar
1 Tbsp orange rind
Beat cream cheese and juice until smooth and creamy. Add sugar and rind. Store in refrigerator.
-Gen [Anderson} Nestler, Ketchikan, Alaska -Dassel Covenant Church Cookbook

Orange Jello Salad
2 small pkg orange Jello
2 cups boiling water
1 pint orange sherbet
1 small can mandarin oranges, drain and save juice
Dissolve Jello in boiling water. Immediately add orange sherbet and stir until all sherbet has dissolved. Add 1/2 cup juice of oranges. When gelatin is set, mix in mandarin oranges and place in mold. Fill center of mold on plate with:
1 cup small marshmallows
1 cup pineapple, drained
1 cup mandarin oranges, drained
1 cup coconut
1 cup sour cream
Mix all ingredients together and place in refrigerator 4-5 hours.
-Ruth Hanson, Betty Anderson, Anna Marie Johnson -Dassel Covenant Church Cookbook

Purple Lady Salad
2 quart ring mold
1 large pkg raspberry Jello
1 cup hot water
1 lb can blueberries with syrup
1 small can crushed pineapple, not drained
1 cup finely chopped pecans
1/2 pint whipping cream
Dissolve Jello in water. Add fruit. Refrigerate until almost set. Add pecans and whipped cream. Refrigerate.
-Marilyn Frederickson -Dassel Covenant Church Cookbook

Rhubarb Salad
1 pkg strawberry Jello
1 pkg lemon Jello
2 cups hot water
1 cup crushed pineapple with juice
1 cup strawberries with juice
1 cup cooked rhubarb
Mix all ingredients in order given.
-Evie Greenley -Dassel Covenant Church Cookbook

Fresh Peach Salad
3 pkg lemon Jello
4 1/2 cups hot water
1/3 cup sugar
2 Tbsp lemon juice
5-6 fresh peaches, sliced
Mix Jello, hot water, sugar and lemon juice. Add sliced peaches.
-Evie Greenley -Dassel Covenant Church Cookbook

Peach Mold
2 small pkg peach Jello
2 cups boiling water
1 cup cold
1 baby food jar apricots, large junior-size
1 large Cool Whip
Dissolve the Jello in boiling water. Add cold water and baby food. Chill until partially set. Whip together with 3/4 of the Cool Whip. Put in a mold. When serving, decorate with the remaining Cool Whip and canned apricots.
-Clarice [Olson] Swanson -Dassel Covenant Church Cookbook

Coconut Pineapple Ring
ring mold
2 Tbsp unflavored gelatin
1/2 cup cold pineapple juice
1 1/2 cup hot pineapple juice
1/4 tsp salt
1/2 cup granulated sugar
3 Tbsp lemon juice
1 tsp almond extract
1 cup moist shredded coconut
1 cup half and half
1 cup whipping cream
Dissolve gelatin in 1/2 cup cold pineapple juice. Dissolve this in 1 1/2 cups hot pineapple juice. Add all ingredients but the whipping cream. Cool until slightly thickened, and then fold in whipped cream. Oil inside of mold. Arrange with fruit in center and garnish with coconut.
-Charlotte Lindholm, Julie Schumann -Dassel Covenant Church Cookbook

Pretzel Salad
2 1/2 cups crushed pretzels (not too fine)
3/4 cup melted margarine
3 Tbsp sugar
8 oz cream cheese
1 cup sugar
1 envelope Dream Whip
2 3-oz pkg strawberry Jello
2 cups boiling water
2 10-oz pkg frozen strawberries
Mix pretzels, margarine and sugar; press into 9×13″ pan. Bake 10 minutes at 350F. Cool. Soften cream cheese; add sugar. Whip Dream Whip and fold into cheese mixture. Spread over pretzel mix. Dissolve Jello in water add strawberries. Stir until melted. Chill only until slightly thickened and spoon over cheese. Chiil.
-Mae Holmquist -Dassel Covenant Church Cookbook

Strawberry Ice Cream Salad
9×13 pan
6 oz pkg strawberry Jello
16 oz pkg frozen strawberries
1 quart vanilla ice cream
1 1/2 cup boiling water
Chop ice cream in pan. Add broken frozen strawberries. Dissolve Jello in boiling water and pour on top. Stir until ice cream melts and berries thaw. Chill.
-Barbara Anderson Elliott -Dassel Covenant Church Cookbook

Strawberry Salad
2 3-oz pkg cherry Jello
2 cups boiling water
1 large pkg frozen strawberries with juice
2 large bananas, mashed
1 #2 can crushed pineapple with juice
1/2 pint sour cream
Dissolve Jello in boiling water. Add all ingredients in order except sour cream. Pour half of mixture into 9×13″ glass pan. Refrigerate until firm. Leave remaining mixture at room temperature. Spread sour cream over hardened mixture. Pour remaining mixture gently over sour cream. Refrigerate until ready to serve.
-Norma Abbott -Dassel Covenant Church Cookbook

Red Raspberry Salad
2 -10-oz pkg frozen raspberries, thawed
2 3-oz pkg raspberry gelatin
2 cups boiling water
2 cups unsweetened applesauce (1 1lb can)
Drain raspberries, reserving 1 cup syrup. Dissolve gelatin in boiling water; stir in reserved syrup and applesauce. Chill till partially set. Fold in raspberries. Pour into ring mold. Chill til firm. Serve with sour cream.
-Arlene Beckman, Marian Woetzel -Dassel Covenant Church Cookbook

Strawberries and Cream Mold
12 cup bundt pan
3 pkg strawberry gelatin
2 1/3 cup boiling water
2 10-0z pkg frozen strawberries
3 pkg lemon gelatin
3 cups boiling water
2 8-oz pkg cream cheese, softened
2/3 cup mayonnaise or salad dressing
In large bowl dissolve strawberry gelatin in 2 1/3 cups boiling water. Stir in frozen strawberries until gelatin is thickened and strawberries are thawed. Spoon into bundt pan. Chill until firm. In large bowl dissolve lemon gelatin in 3 cups boiling water. Chill until thickened but not firm. In medium bowl beat cream cheese until light and fluffy. Add mayonnaise and blend well. Beat thick lemon gelatin until light colored and foamy. Blend in cream cheese mixture. Spoon over firm strawberry mixture in pan. Chill until firm. Garnish with whipped cream.
-Julie Schumann -Dassel Covenant Church Cookbook

Frozen Salad
2 cups yogurt
2 cups sour cream
1 cup sugar
1 quart frozen strawberries, drained
1 #2 1/2 can crushed pineapple, drained
1/2 to 1 quart blueberries
1 cup chopped nuts
Mix together. Fill cupcake papers and freeze. Serve 36.
-Julie Schumann -Dassel Covenant Church Cookbook

Frozen Strawberry Salad
1 16oz pkg frozen strawberries
1 large can crushed pineapple (2 cups)
1 #2 1/2 can apricots, drained
4 bananas, cut up
1 cup sugar
1 cup water
Bring sugar and water to boil; let water cool slightly. Mix all ingredients together. Put in cupcake liners and freeze. Serve by removing paper, place on lettuce leaf and put whipped cream on top. Handy to have supply in freezer for unexpected guests.
-Lorraine Pratt -Dassel Covenant Church Cookbook

Gala Fruit-Filled Melon
1 large watermelon
1 cantaloupe
1 lb seedless grapes
3 oranges
1 ripe pineapple
1 quart fresh strawberries, blueberries or other berries in season
3/4 cup honey
1/4 cup fresh lemon juice
fresh mint
Cut watermelon lengthwise and scallop top edge. Scoop out fruit from the larger piece of melon. Cut melon balls from this and from the cantaloupe. Combine fruit in large bowl and add honey and lemon juice. Chill the melon and cut up fruit separately, covered with foil. Fill shell with fruit and garnish with mint before serving.
-Joyce Erickson -Dassel Covenant Church Cookbook

Pistachio Salad #1
1 pkg pistachio pudding mix
1 11oz can mandarin oranges, drained
1 can crushed pineapple, drained
1 13 1/2 oz carton frozen whipped topping, thawed
1 cup miniature marshmallows
1 12 oz carton cottage cheese
Fold pudding mix into whipped topping. Fold in remaining ingredients. Chill.
-Adeline Anderson -Dassel Covenant Church Cookbook

Pistachio Salad #2
1 pkg pistachio pudding
1 cup cold milk
11 oz can mandarin oranges
1 can crushed pineapple, drained
1 can fruit cocktail, drained
1 13 1/2 oz carton frozen whipped topping, thawed
1 cup miniature marshmallows
1 12 oz carton cottage cheese, optional
Add milk to pudding mix. Beat until thickened. Fold pudding mix into whipped topping. Fold in remaining ingredients. Chill.
-Joyce Erickson -Dassel Covenant Church Cookbook

Watergate Salad
1 pkg instant pistachio pudding mix
1 #2 can crushed pineapple not drained
1 cup miniature marshmallows
1 small pkg pecan pieces
1 9oz container Cool Whip
Add pudding mix to the pineapple, add marshmallows and nuts. Fold in Cool Whip. Refrigerate.
-Dassel Covenant Church Cookbook

Roaslie’s Fruit Salad
large creamy cottage cheese
large Cool Whip
large dry Jello (lime)
DO NOT ADD WATER
regular size can of fruit, well drained
Can use any combination of Jello and fruit. Mix all ingredients together and let sit overnight.
-Landa Edlund Miller -Dassel Covenant Church Cookbook
-Darlene Wuotila adds 1 cup miniature marshmallows

Quick Fruit Salad
2 cans large fruit pieces for salad
1 can peaches (or cook about 1 1/2 cup fresh or frozen peaches)
2 oranges
2 1/2 Tbsp Minute tapioca
1 Tbsp honey
Drain fruit and let cool in refrigerator. Place peaches (cooked) and juice in saucepan. Add tapioca, let stand for 5 minutes, then bring to a boil and cook until thickened. Add honey and remove from heat. Add fresh juice of 1 orange. Cool and pour over drained fruits. Top with fresh orange slices or other fruit such as strawberries if you like.
-Marian Woetzel -Dassel Covenant Church Cookbook

Orange-Cream Fruit Salad
1 20 oz can pineapple tidbits, drained
1 16 oz can peach slices, drained
1 11 oz can mandarin oranges, drained
3 medium bananas, sliced
2 medium apples, cored and chopped
1 3 3/4 oz pkg instant vanilla pudding mix
1 1/2 cup milk
1/2 6 oz can frozen orange juice concentrate, thawed
3/4 cup sour cream
In large bowl, combine fruits. Set aside. In small bowl, combine dry pudding mix, milk and orange juice concentrate. Beat with rotary beater until blended, 1-2 minutes. Beat in sour cream. Fold into fruit mixture. Cover and chill. Serve in lettuce cups. Makes 10 servings.
-Dassel Covenant Church Cookbook

Jean’s Overnight Fruit Salad
4 oranges
1 cup pineapple
1/2 cup sugar
Drain juice after it has set for about 1 hour. Heat juice and add cornstarch (with water) 2 Tbsp. Cool. Add: 1/2 cup cut up dates, 2 miniature marshmallows and 3-4 bananas.
-Marlene Dahlgren given to me by Jean [Edlund] Dahlgren -Dassel Covenant Church Cookbook

Lorraine Thimell’s Overnight Salad
1 lb marshmallows
1 can sliced pineapple
1/2 cup cream
4 egg yolks
1/2 lb white cherries or bananas
2 cups almonds
juice of 1 lemon
1 pint whipped cream
Combine cream, lemon juice and well-beaten egg yolks; boil together until thick, stir constantly. When cool, add whipped cream. Have fruit dry. Fold into cream and dressing. Refrigerate overnight. (I tint this a very pale green.)
-Charlotte Holmgren -Dassel Covenant Church Cookbook

24 Hour Fruit Salad
1 3 3/4 oz pkg instant vanilla pudding mix
milk (package directions)
1 cup whipped cream
1 14oz can fruit cocktail
1 4oz jar red cherries
1 11oz can mandarin oranges
6oz pkg miniature marshmallows
2-3 bananas, sliced
Prepare pudding mix according to directions. Fold in whipped cream. Drain fruit; fold well-drained fruit into pudding mixture, along with marshmallows and bananas. Chill.
-Joyce Carlson -Dassel Covenant Church Cookbook

Tangy Fruit Salad
1 6oz can frozen orange juice, thawed
1/2 cup sugar
2 Tbsp flour
1/4 tsp salt
1 cup whipping cream, whipped
1 cup miniature marshmallows
3 13oz cans pineapple tidbits, drained
3 11oz cans mandarin oranges, drained
8 maraschino cherries, quartered
1/2 cup nuts, optional
Combine orange juice, sugar, flour and salt in saucepan. Cook and stir until thickened. Cool. Fold in whipped cream and fruit. Pour into a bowl and chill.
-Norma Abbott -Dassel Covenant Church Cookbook

Creamy Overnight Salad
1 cup diced pineapple, drained
1 cup mandarin orange sections, drained
1 cup green seedless grapes
1 cup miniature marshmallows
1/2 cup slivered almonds
2 eggs
2 Tbsp sugar
1/4 cup cream
2 Tbsp lemon juice
1 cup whipping cream, whipped
Toss pineapple, oranges, grapes, marshmallows and almonds together lightly. Beat eggs until light and add sugar, cream and lemon juice gradually. Cook in double boiler until smooth and thick, stirring constantly. Cool. Fold in whipped cream. Fold in mixture lightly. Chill 24 hours. Serves 8-10.
-Charlotte Erickson -Dassel Covenant Church Cookbook

Fruit Salad
1 can mandarin oranges
1 #2 can chunk pineapple
1 pkg vanilla pudding mix, not instant
1 or 2 cups marshmallows, colored
4 bananas
1 cup cream, whipped
Drain oranges and pineapple and use the juice to make pudding. Cook until thick. Cool. Add cream, marshmallows, oranges, and pineapple. Mix in bananas just before serving.
-Marilyn Frederickson -Dassel Covenant Church Cookbook

Hot Fruit Salad
325F for 30 minutes 9×13 pan
1 #2 1/2 can sliced peaches
1 #2 1/2 can pears
1 #2 1/2 can pineapple chunks
1 #2 1/2 can apricots
1 small jar maraschino cherries
Drain fruits (omitting cherries until last.) Cut as desired and arrange in baking pan. Put drained cherries on top. Pour fruit dressing over fruit and bake. Serve warm.
Fruit Dressing
1 cup orange juice
juice of 1 lemon or 3 Tbsp Real lemon
2 Tbsp orange rind
2 Tbsp butter
1/3 cup sugar
2 Tbsp cornstarch
1/4 tsp salt
1/2 cup light corn syrup
Cook ingredients (except butter) together until thick and clear. Add butter. Pour over fruit as stated above. Note Half a recipe serves 6-8 people so half can be frozen for another meal.
-Vivian Bengtson, Mrs. Ann Engquist -Dassel Covenant Church Cookbook

Hot Fruit
325F for 1 hour in 7 x 11 baking dish
1 small can apricot halves
1 can peach halves
1 can bing cherries
1 large can pineapple slices
1/3 cup melted butter
3/4 cup brown sugar
1 or 2 tsp curry powder
2 Tbsp cornstarch
1 cup commercial sour cream
toasted coconut
Drain all fruit well. Place fruit in baking dish starting with peaches, apricots, pineapple and the cherries. In small pan combine butter, brown sugar, curry powder and cornstarch and heat through. Pour over fruit. Serve warm with sour cream and toasted coconut.
-Julie Schumann -Dassel Covenant Church Cookbook

Frozen Pineapple Salad
1 12-oz carton sour cream
2 Tbsp lemon juice
3/4 cup white sugar
1/2 tsp salt
1/4 cup nuts, chopped
1/4 cup maraschino cherries, chopped
2 bananas, sliced
1 large can crushed pineapple, drained
Combine all ingredients, freeze in cupcake liners. After frozen, place in plastic bag in freezer. 12 servings.
-Mariann Bengtson -Dassel Covenant Church Cookbook