Salads

 

 

 

Blueberry Salad - Louise Ulmer

Chicken (Tuna, Salmon) Macaroni Salad - Jennie Kluthe

Creamy Fruit Salad - Betty Hammer

Frog Eye Salad - Louise Ulmer

Frozen Cranberry Salad - Louise Ulmer 

Good Salad - Louise Ulmer

 

Lime Jello Salad - Louise Ulmer

Orange Sherbet Salad - Louise Ulmer

Pineapple Carrot Mold - Louise Ulmer

Potato Salad - Louise Ulmer

Tuna Salad - Lillian Knutz

Watergate Salad - Louise Ulmer

 

 

 

 

 

 

 

 

 

 

 


 

Potato Salad

 

3 1/2 lb. cooked potatoes, without skins

1 dozen large eggs, hard boiled

3 C. mayonnaise or Miracle Whip

1/4 C. sour cream

1/2 C. sugar

1/4 C. milk

1/4 C. mustard

pickle relish

onion

 

Combine ingredients mayo, sour cream, sugar, milk, and mustard.  Add to potato, egg, relish and onions.  Barbie K.'s notes: makes a lot of dressing, may not want to use it all.


 

Frog Eye Salad

 

1 cup sugar

2 tablespoons flour

1/2 teaspoons salt

1 3/4 cups pineapple juice

3 eggs beaten

1 tablespoon lemon juice
3 quarts water

1 tablespoon oil

2 tsp. salt

16 ounces Acini de Pepe pasta

33 ounces mandarin oranges drained

2 cans pineapple chunks in juice drained
9 ounces whipped topping

1 cup mini marshmallows
1 cup coconut

 

Mix sugar, flour, 1/2 tsp. salt.  Gradually stir in pineapple juice and eggs. Cook over medium heat till thick, add lemon juice. Cool to room temperature. Boil water, salt oil; add acini de pepe and cook till done. Drain and rinse. Cool. Mix egg mixture and frog eyes.
Refrigerate overnight in airtight container. Add rest of ingredients. Chill and store in airtight container.

 


 

Lime Jello Salad

 

1 pkg. Lime Jello dissolved in 1 C. boiling water.

1 C. pineapple with juice

1 small container cottage cheese

12 marshmallows cut up

1 C. cream, whipped and sweetened

 

Dissolve jello in boiling water and stir well to dissolve.  When partially set, add remaining ingredients and mix well.  Let set completely.

 

 

 


 

Pineapple Carrot Mold

 

1 #2 can crushed pineapple

1 pkg. lemon gelatin

1/2 C. sugar

1/4 tsp. salt-

2 T. lemon juice

1 C. finely grated carrots

1/2 pint whipping cream

 

Drain pineapple and add enough water to the juice to make 1 1/2 C.; boil and add gelatin to this and stir until dissolved.  Add sugar, salt and lemonjuice and chill till slightly thickened.  Add drained pineapple and carrots.  Whip the cream until stiff and fold in the gelatin mixture.  Chill until firm.

 

 


 

Chicken (Tuna or Salmon) Macaroni Salad

 

1 (8 oz) can of boned chicken, tuna, or salmon

1 hard cooked egg

1 T. chopped sweet pickles

3/4 C. macaroni shells, cooked

1/4 C. diced celery

1/2 tsp. finely chopped onions

1/2 C. mayonnaise or salad dressing

lettuce leaves

 

Cook macaroni shells till tender.  Drain chicken, tuna or salmon, then add celery, onions, pickles egg, and macaroni.  Season to taste.  Add mayonnaise, toss lightly.  Serve on crisp lettuce.  Serves 4.

 


 

Creamy Fruit Salad

 

3 3/4 oz pkg instant vanilla pudding

1 C. whipped cream

1 can fruit coctail, drained

1 (11oz) can mandarin oranges, drained

4 oz jar maraschino cherries, drained

6 oz pkg miniature marshmallows

2 bananas, sliced

 

Prepare pudding according to package directions.  Add remaining ingredients and chill thoroughly.


Tuna Salad

 

1 can tuna

celery

1 C. pinapple tidbits

3/4 C. nuts

1 C. pineapple yogurt

1 T. mayonnaise

1 tsp. salt

1/2 tsp. ground ginger

 

Mix and chill.

 

 


 

Orange Sherbet Salad

 

2 pkg. orange jello

2 C. boiling water

1 pt. orange sherbet

1 can mandarin oranges, drained

1 (#2) can crushed pineapple, drained

2 bananas, chopped

1 C. orange and pineapple juice

1/2 C. sugar

1 egg

3 T. flour

1 tsp. butter

1/2 pt. whipped cream

 

Dissolve jello in water, add sherbet. Stir until melted.  Add fruit and chill until firm.  Combine remaining ingredients except butter and whipped cream. Cook until thick and then add butter.  Blend until cool.  Fold in whipped cream and spread over jello.  Serves 12-15.

 


 

Frozen Cranberry Salad

 

1 Can whole cranberry sauce

1 C. crushed pineapple, drained

1 (8oz) pkg cream cheese

2 T. salad dressing

1 T. sugar

8 oz Cool Whip

nuts

 

Combine, freeze in individual cups or in a salad mold.

 


 

Blueberry Salad

 

1 pkg. lemon jello

1 pkg. black rasperry jello

1 C. boiling water

1/2 C. cold water

1 T. lemon juice

1 can blueberry pie mix

1 C. sour cream

1/4 C. powdered sugar

 

Mix both packages of jello with boiling water, and once dissolved, add cold water and lemon juice.  Add blueberry pie mix and put into pan.  Mix sour cream and powdered sugar, and spread on top of jello mix.  Chill.

 


 

Good Salad

 

8 oz container of Cool Whip

cottage cheese

drained can of fruit cocktail

box of jello

 

Mix all ingredients.  Very good and easy.

 


 

Watergate Salad

 

1 pkg. pistachio pudding

1 large can crushed pineapple

1 1/2 C. mini marshmallows

large container of Cool Whip

nuts

 

Drain off juice from pineapple, then mix the juice with the pudding mixture.  Add remaining ingredients and mix well. 

 


Back to Cookbook Index