Bride’s Fruit Salad

1 large can chunk pineapple
1 large can pears
1 large can white cherries
½ pound almonds
½ pound small marshmallows
½ cup milk
4 eggs, yolks only
juice of 1 lemon
¼ teaspoon prepared mustard
2 cups whipped cream
Drain and combine the fruit. Chop nuts. Combine nuts and
marshmallows with fruit. Combine milk, egg yolks, lemon juice,
and mustard in a double boiler and cook over hot water until
mixture thickens. Cool. Fold 2 cups whipped cream into mixture.
Blend in fruit, nuts, and marshmallow mixture. Refrigerator at
least 2 hours before serving. Serve on salad greens. Serves six.

Sauerkraut Slaw

1 large can shredded sauerkraut
1 medium onion
1 medium bell pepper, seeded
1 cup sugar
Dice onions and bell pepper. Drain sauerkraut. Combine onions,
bell peppers, sauerkraut, and sugar. Mix well and turned into a
covered dish. Cover and refrigerate at least 12 hour before serving.
Serve as a relish or a salad with a meat dishes. Serves four to six.
Pea-Cheese Salad
2 cups small peas (drain if canned peas are used)
1 cup celery
1 onion
½ cup sweet pickles
1 cup cheese (your choice), grated
2 tablespoons mayonnaise
salt and pepper to taste
Dice celery, onion, and pickles. Blend all ingredients. Additional
mayonnaise can be added to moisten. Chill, then serve. Serves six
to eight.

Caesar Salad

½ to 1 head lettuce
1 bunch curly endive
2 tomatoes, diced
1 tomato, sliced thinly
1 cup croutons
1 clove garlic, mashed
½ cup olive oil
¼ cup lemon juice
1 egg, beaten
½ cup Parmesan cheese, grated
¼ cup bleu cheese, finely crumbled
1 teaspoon Worcestershire sauce
¼ teaspoon pepper
½ teaspoon salt
Combine garlic and olive oil; let stand. Combine lettuce, endive,
tomatoes, and half the croutons. Combine remaining ingredients
with garlic and olive oil, mix well, and pour over salad. Toss lightly.
Garnish with sliced tomatoes and remaining croutons. Serves six.
Variation: Add ½ cup diced ham or add ¼ cup crumbled
anchovies to the mixture.

Tossed Vegetable-Cheese Salad

1 head lettuce
1 green pepper
4 to 5 stalks celery
1 onion (red, if available)
1 package frozen green peas, thawed
1 cup cheddar cheese, shredded
1 cup salad dressing
Tear lettuce into small pieces. Dice green pepper and celery. Slice
onion thinly. Toss vegetables and cheese, add salad dressing (or
mayonnaise) to moisten. Serves six to eight.

Pineapple-Cheese Salad

½ pound grated cheese (your choice)
1 large can crushed pineapple
1 cup pineapple juice (use can juice)
1½ tablespoons vinegar
2 tablespoons flour
1 egg, beaten
½ cup sugar
Drain pineapple, reserve juice. Combine pineapple with grated
cheese and set aside. Combine juice, vinegar, flour, egg, sugar,
and pineapple juice in sauce pan and cook over slow heat until
thick. Pour over cheese/pineapple mix while hot. Stir lightly to
combine. Serves four to six as side dish.

24-Hour Slaw

1 head cabbage
1 onion
2 sweet green peppers, seeded
½ cup olives
1 cup sugar
½ cup vinegar
½ cup vegetable oil
1 teaspoon mustard
1 teaspoon celery seed
salt and pepper to taste
Chop cabbage into ½-inch pieces. Dice onion, green peppers.
Slice olives. Combine cabbage, onion, green peppers, and olives
in large bowl with ½ cup sugar. Combine in a saucepan: ½ cup
sugar, vinegar, vegetable oil, mustard, celery seed, and salt. Bring
to a boil and simmer for 8 to 10 minutes. Pour over cabbage
mixture while hot. Chill for 24 hours before serving. Serves six to
eight as side dish.

Southwestern Tossed Salad

Salad greens and vegetables of your choice
2 avocados
To salad greens and other fresh vegetables of your choice, add
peeled and sliced avocados. Top with cilantro dressing.

Potato Salad

2 cups cooked potatoes
1 cup celery
1 onion
½ cup mayonnaise or salad dressing
1 tablespoon vinegar
2 teaspoon salt
½ teaspoon pepper
2 hardboiled eggs, sliced
Dice cooked potatoes, celery, and onion. Toss together with half
of the hardboiled eggs. Stir in mayonnaise or salad dressing plus 1
tablespoon vinegar. Use the remaining hardboiled eggs as garnish.
Serves six.

Three-Bean Salad

2 cups (or cans) wax beans
2 cups (or cans) red kidney beans
2 cups (or cans) green beans, chopped short
1 onion, chopped fine
½ cup vinegar
½ cup salad oil
½ cup sugar
½ teaspoon salt
¼ teaspoon pepper
Drain and mix all beans. Combine all other ingredients, mixing
well, then add to beans and blend together. Refrigerate overnight
before serving. Serves eight as side dish.

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