Pink Salad

Christine Boles

1 large can crushed pineapple

1 box strawberry Jell-O

1 container cottage cheese

1 box Cool Whip

1 cup nuts if desired

Mix pineapple and strawberry Jell-O together in small pan and bring to a boil.  Take off stove and add other ingredients. 

Pour in serving bowl.  Put in ice box and let set.

Potato Salad

Chris Wolf

6 potatoes, peeled and boiled

1 onion, chopped

2 boiled eggs

1 tsp prepared mustard

1/3 cup vinegar

1/3 cup sugar

Salt & Pepper to taste

2 chopped pickles

Mash potatoes, add onion, eggs, vinegar, sugar, pickles, salt and pepper.

Grandma Raulston’s Potato Salad

Derrelline Raulston

8 Potatoes, peeled after boiled and cut into small pieces

1 chopped onion

1 small jar pimentos

2 or 3 chopped dill pickles

Mayonnaise or Miracle Whip

2-3 boiled eggs

Mix and serve.  I also use the same recipe to make English Pea Salad – just use 2 cans of English peas (LeSeur preferred), and cut down on the pickles and eggs.

7-Up Salad

Chris Wolf

1 pkg Lemon Jell-O

1 small bottle 7-Up

1 large package cream cheese

1 small can crushed pineapple (drained)

1 tsp. Vanilla

1-1/2 cup chopped pecans

1 tsp sugar

Few drops green food coloring

Mix Jell-O into 1 cup boiling water.  Set aside to cool.  Beat all other ingredients into jello.  Pour into large dish. 

Refrigerate to harden, then cut into squares.

9 Day Slaw

Joan Langley

1 large head cabbage – shredded

4 ribs of celery – chopped

2 medium onions – chopped

1 green pepper – chopped

2 cups sugar

1 cup Wesson oil

1 cup vinegar

2 tsp salt

2 Tablespoons sugar

1/4 small jar pimentos if you like

In large pan, combine cabbage, onions, celery, pepper, and 2 cups sugar.  Mix well.  Combine other ingredients.  Bring to a boil stirring constantly.  Pour hot dressing over cabbage.  Allow to cool.  Cover and refrigerate.  Slaw will keep fresh 9 days.  Chill one full day before serving.

Chinese Slaw Recipe

Paula Duchesne (Pat Bishop)

3 packages coleslaw mix

1 bunch green onions, chopped

2 pkg Ramen Chinese noodles (Oriental or Beef)

1 cup cooking oil

1/2 cup sugar

1/3 cup vinegar

1 cup slivered almonds

1 cup sunflower seeds

Mash up noodles.  Take sauce mix from noodles, cooking oil, sugar and vinegar and mix well in a large bowl.  Add slaw mix and stir, then add onions and stir, then almonds and sunflower seeds.  Mix well and refrigerate 24 hours.

Nadine's Watergate Salad

1 large can crushed pineapple and juice

1 box pistachio pudding

1/2 cup small marshmallows

1/2 cup chopped pecans

1 – 9 ounce container  Cool Whip

Mix and Chill

English Pea Salad (Nadine’s)

1 cup English peas

1 cup chopped lettuce

1 cup chopped tomatoes

1 cup chopped boiled eggs

1/2 cup grated cheese

1/2 cup grated bell pepper

Add mayonnaise, salt and pepper to taste

Maurie’s Strawberry Jell-O Salad

Paula Duchesne (Kathy Cook)

1 large package strawberry or strawberry/banana Jell-O

1 large package frozen strawberries

1 8-oz can crushed pineapples (drained)

3 mashed bananas

1 cup chopped pecans

2 cups boiling water

Cool whip

Mix Jell-O with water until dissolved.  Add remaining ingredients.  Pour in oblong dish.  Refrigerate until set.  Top with Cool Whip.  YUMMY!!

Broccoli Pasta Toss

Derrelline Raulston

1-1/2 cup cooked pasta

1 cup broccoli flowerets

1/2 cup raisins

1/3 cup onion

1/4 cup bell pepper

Dressing:

1/3 cup reduced calorie mayo

1 tablespoon cider vinegar

1/2tsp sugar

Mix. Pour dressing over salad and toss.

Layered Salad (Nadine’s)

Hard boil 5 eggs 

1 package fresh spinach

1 jar bacon bits or crumbled bacon

1 head of lettuce

1 bunches of green onions chopped

1 package frozen peas, thawed and drained 

1 pound grated Swiss cheese

Layer all ingredients except cheese, pour dressing below on top of salad

Cover and Refrigerate

Dressing

1 tablespoon sugar (or substitute)

1 tsp salt

1 tsp pepper

1 cup Hellman’s mayonnaise

1 cup Miracle Whip 

Mix above with approximately 4 tablespoons of milk (careful to not make too thin)

Serving: Sprinkle top with grated Swiss cheese and serve. 

Broccoli Salad

Nelda Boles Wilder

1 head broccoli

8 slices bacon (cooked & crumbled)

2 bundles green onions (chopped)

1/2 cup pecans or walnuts(chopped)

1/4 cup raisins

Dressing:

1 cup mayonnaise

1/4 cup honey

2 T white vinegar

Cut broccoli into bite size pieces, including stems (peeled).

Mix broccoli, onions, raisins, and dressing together.

Just before serving, add bacon and nuts.  Toss and serve.

Christmas Fruit Salad

Rosemary Chitsey

3 cups pineapple chunks

1/2 cup juice

3 tsp sugar or Splenda

3 medium orange4s, sectioned

2 bananas, sliced

1 large pink grapefruit

2/3 cups grated coconut

Let set at least 30 minutes.

Doris Wilcox’s Raspberry Surprise Salad

1 large pkg raspberry Jell-O

1 regular can crushed pineapple

1 pkg frozen raspberries

2 ice cubes

Dilute Jell-O with amount of boiling water indicated on box. Add pineapple with juice. Add frozen raspberries and 2 ice cubes. Stir till ice cubes melt. Chill and serve.

Doris Wilcox’s Holiday Fruit Salad

Doris served this every Thanksgiving and Christmas much to the delight of the family

2 eggs

1 cup pineapple juice

1 Tablespoons flour

1 tsp butter

1 can pineapple tidbits, drained

2 cups red grapes, cut in half

1 cup pecans, coarsely chopped

1 sack colored mini marshmallows

1 cup whipping cream

1/3 cup sugar

Mix together first 4 ingredients. Cook and stir over medium heat till thick. Let cool. Put pineapple, grapes, marshmallows, and nuts in a large bowl.  Make whipped cream. Fold whipped cream and cooled cooked mixture into pineapple mixture.

Refrigerate.

Doris Wilcox’s Spinach Strawberry Salad

1 bag baby spinach

1 pint fresh strawberries, quartered

Bottled poppy seed dressing

Toss spinach and strawberries in a bowl. Top with desired amount of dressing.

Orange Rice Delight

Rosemary Chitsey

3 cups cooked rice

3 cups milk

1 tsp grated orange peel

1/2 tsp salt

1 pkg (large) orange Jello-o

1 tsp vanilla

2 cups Cool Whip

2 oranges, peeled and sectioned (coarsely chopped)

Combine rice, milk, orange peel and salt in sauce pan.  Bring to a boil.  Reduce heat and simmer 25 minutes until thickened.  Stir constantly.  Add gelatin and vanilla.  Cool.  Fold topping and oranges into rice.  Chill until firm. 

Lemon Cucumber Mold

Rosemary Chitsey

1-1/2 cups boiling water

1 pkg. (8-serving size) lemon Jello

1/4 tsp. salt

2 tablespoons vinegar

1/2 cup Sour Cream

1 medium cucumber, peeled, seeded and chopped (about 1-1/2 cups)

2 Tbsp. finely chopped green onion

Dissolve gelatin in boiling water.  Stir in salt.  Combine sour cream and vinegar.  Stir into gelatin mixture.  Chill until consistency of egg white.  Fold cucumber and green onions into gelatin.  Chill until firm.

Cranberry Salad

from Shannon Avey

1-1/2 cup ground fresh cranberries

1/2 cup sugar

6 oz range or lemon gelatin

1/4 tsp salt

2 cups boiling water

1 tablespoon lemon juice

1/4 tsp cinnamon

1/8 tsp cloves

1 orange, peeled, sectioned and diced

1/2 cup chopped almonds or walnuts

Combine cranberries and sugar and set aside.  Dissolve Jello and salt in boiling water.  Add cold water, lemon juice, cinnamon and cloves.  Chill until thickened.  Fold in cranberries, oranges and nuts.  Chill until firm (about 4 hours). (I won 3rd place using this recipe in the 1995 Canyon Lake Holiday Cookbook)

Greek Pasta Salad

By Shannon Avey

8 oz vermicelli

1/2 cup virgin olive oil

2 tablespoons “Cavenders” all purpose Greek seasoning

3 tablespoons lemon juice

1 - 4 oz can chopped ripe olives

1 - 4 oz jar pimentos, drained

5 green onions, sliced

Bring a large pot of unsalted water to a boil.  Add vermicelli.  Cook just until tender (about 5-6 minutes).  Drain.  Add olive oil, Green seasoning, lemon juice, ripe olives, pimentos and green onions to pasta mixture. Serve immediately and refrigerate to blend flavors.

(I brought this one year to the Friday night fish fry and got a lot of compliments)

Teri Wilcox’s Black Bean Salsa Salad

1- 15 oz can crisp style corn drained

1- 15 oz can Progresso black beans, rinsed and drained

1 can rotel

3/4 cup sliced green onions

1/4 cup oil

1/4 cup lime juice

1/2tsp salt

1/2tsp cumin

1 Tablespoons cilantro, optional

Mix corn, beans, onions and rotel in salad bowl.  Wisk together rest of ingredients and toss with veggies. Refrigerate.  Use as a salad, side dish, or salsa.

Teri Wilcox’s Tahiti Salad

Sounds weird, but tastes good!

1 can Veg-All, drained

1 can mexicorn, drained

2 cups minute rice

 1 bell pepper

1 cup chopped celery

 1 cup Miracle Whip

1/4 cup oil

1/4 cup vinegar

4 tsp sugar

Salt and pepper

1 or 2 sliced green onions

Use 1 1/2c water to make rice. Let stand at least 8 minutes. Cool slightly. Mix Miracle Whip, vinegar, sugar, oil, salt and pepper to make a dressing. Mix all together and chill overnight.

Spinach Salad Dressing

Paula Raulston Duchesne (Eloise Duchesne)

1/2 cup Wesson oil

1/2 cup Ketchup

1/2 cup sugar

2 Tablespoons Worcheshire sauce

1/4 cup vinegar

Combine all ingredients and chill. 

Best Chicken Salad

Paula Duchesne

1 (3-pound) chicken

Salt and pepper

1 onion, quartered

2 celery stalks

1 cup chopped celery

4 hard-boiled eggs, chopped

2 teaspoons seasoning salt 

1/2 cup mayonnaise

1 teaspoon lemon-pepper seasoning

1/4 teaspoon ground black pepper

2 to 3 tablespoons chicken stock

Place the chicken along with the salt, pepper, onion, and celery stalks in a large stock pot. Cover with water and bring to a boil. Lower the heat and simmer until the chicken is cooked through. Remove chicken from pot, cool, and remove skin and bones. Reserve the liquid. Dice the chicken and place in a large bowl. Add the chopped celery, eggs, seasoning salt, mayonnaise, lemon-pepper, pepper, and some reserved stock and mix well.

Egg Salad

Joan Langley

1 cup chopped boiled eggs

1/2 cup grated cheese

1/2 cup grated bell pepper

Add mayonnaise, salt and pepper to taste

Pineapple Fluff

Derrelline Raulston

1 (20 oz) can crushed pineapple and juice

1 cup fat free Cool Whip

1 (1 oz) pkg sugar free Pistachio pudding mix (instant)

Mix pineapples and pudding mix together.  Fold in Cool Whip.  Divide into four cups and refrigerate. 137 calories, 34 carbs

Beet Salad

Rosemary Chitsey (Rosemary Johnson)

2-1/2 cups canned beets, drained

2-3 oz pkgs lemon Jell-O

2 tablespoons vinegar

2-1/2 cups crushed pineapple

1/2 cup chopped pecans

8 oz carton sour cream

2 cups beet juice

Boil beet juice.  Add to Jell-O.  Stir to dissolve and cool.  Add other ingredients except sour cream.  Pour into pan or mold and chill.  When congealed, cover with sour cream.

Frozen Cranberry Salad

Rosemary Chitsey

1 can Eagle Brand milk

20 oz can crushed pineapple

1 can cranberry sauce

1 oz lemon juice

1 large Cool Whip

1/2 cup pecans

Combine all ingredients and pour into 9x13 inch pan.  Freeze overnight.  Turn out 10 minutes before cutting into squares.

Letrice’s Pretzel Salad (One of her favorites)

Rosemary Chitsey

Cream:

12 oz cream cheese

1-1/4 cups sugar

Set aside.

Mix:

2-2/3 cups coarsely chopped pretzels

1-1/4 cups butter

Press into bottom of 9x13” baking dish.

Bake 10 minutes at 400 degrees and cool.

Spread:

Cheese mixture over cooled pretzels. 

Cover with Cool Whip and chill.

Dissolve:

1 large package strawberry Jell-O in 2-1/2 cups hot pineapple juice

Add

Strawberries.

Let it start to set, then pour over chilled topping.

Refrigerate until time to serve.

Christmas Salad

Paula Duchesne and Derrelline Raulston

Large bowl Cool Whip

1 can Cherry Pie Filling

1 can coconut

1 can Eagle Brand Milk

1 can pineapple chunks

1 can peaches

Fresh red grapes

Whip with mixer – Cool Whip and Eagle Brand Milk.  Then add all other ingredients.

Cranberry Orange Mold

Anna Wooley to Paula Duchesne 1983

2 pkg (3 oz each) or 1 pkg 6 oz Jell-O Brand Gelatin (any red flavor)

1/4 tsp salt

2 cups boiling water

1/4 tsp cinnamon

Dash of cloves

1 can (16 oz) whole berry cranberry sauce

2 cups diced orange sections (or 1 cup each diced orange sections and chopped apple… or use 1-1/2 cups chopped apple and 1/2 cup chopped celery)