Raspberry Salad

From Sherry via Jackie

This is a recipe passed from a friend of a friend to Jackie to Mom and Sherry and now all of you! It has my name on it because I brought it to all those farewells and welcome homes! The last few we didn’t even have to plan we all just brought our thing and it was a well-rounded spread.

2 bananas sliced

16 oz frozen raspberries

1 can crushed pineapple, drained

1 cup powdered sugar

1 (12 oz) container cool whip

1 (8oz) pkg cream cheese, softened

 Mix cream cheese with powdered sugar

Mix with Cook Whip

Add the pineapple and bananas

Mix in raspberries

Pour into 9x13 pan and freeze

Cucumber Salad

From Logan Temple

1 lg pkg lemon jello

2 c. boiling water

¼ tsp salt

Mix and let partially set

Add:

½ c mayo or salad dressing

1 pt cottage cheese

1 T. grated onion

2 med. Cukes grated fine

And leaving a little green

dollops of mayo and whipped cream on top

Shrimp Salad

From Relia Kellet

2 pkg lemon Jello

2 c. hot water

1 (8oz) pkg Ph cream cheese

½ c. light cream

1 c. diced celery

1 c ripe olives sliced

1 c whipping cream

Pour water over Jello cool until syrupy. Soften cheese

Shrimp sauce for Salad

1 c. salad dressing or 1 c. mayonnaise

2 tsp lemon juice

2 ½ tsp finely chopped onion

3 T finely chopped pimentos

1 ½ c cut shrimp

You can put salad in ring mold and sauce in the middle

Frozen Fruit Salad

from USU Catering

2 c. cream
3 bananas
1 can mand. oranges
1 can pineapple pieces
1 small bottle march. cherries
1 c. sugar
1/4 c. lemon juice
1/3 c. pecans
1 1/2 T salad dressing
3 T lemon gelatin

Dice fruit and drain. Whip cream.
Fold dressing and sugar into cream.
Fold in fruit; do not stir.

Dissolve gelatin in hot lemon juice and cool.
Fold this in last. Put in molds and freeze.
If put in bread pans, it can be sliced.

Bacon Broccoli Salad

by Daughter Jackie

Combine:

2 large bunches broccoli, separated into flowerets and trimmed to bite-size

½ cup chopped onion

1 lb. bacon, fried crisp and crumbled

¾ cup roasted sunflower seeds

½ cup raisins (I use currants)

Combine and toss over broccoli mixture

1 cup miracle whip

½ cup sugar

2 tablespoons vinegar

Chill before serving

Double for a crowd

Cabbage Salad

by Daughter Jackie

2 cups diced cooked chicken

4 cups shredded cabbage

1 package chicken-flavored ramen noodles

4 green onions, sliced

2 tablespoons sesame seeds

¼ cup vinegar

¼ cup salad oil

2 tablespoons sugar

½ teaspoon salt

1 flavoring packet from ramen noodles

½ cup slivered almonds

Place chicken and cabbage in mixing bowl.  Break noodles up and add to cabbage.  Also add onions and sesame seeds to cabbage.  Combine vinegar, salad oil, sugar, salt, and contents of flavoring packet.  Pour over cabbage, mixing well.  Cover and refrigerate overnight or for several hours.  Just before serving, stir in slivered almonds.  Makes 6 to 8 servings.  I usually double this for parties.

Pasta Salad

1 large bag corkscrew noodles

broccoli

sliced olives

cucumbers

mushrooms

diced meat- turkey, ham, pepperoni, salami

tomatoes- carrots

8 oz. bottle of Kraft Zesty Italian or Bearanstain 

Marinate overnight

Serves around 10

Autumn Pear Salad

Dressing:
5 T olive oil
2 T Balsamic Vinegar
1 tsp honey
1 tsp Dijon mustard
1 T chopped onions
salt and fresh ground pepper to taste

Mix dressing ingredients in a jar, shake well and refrigerate.
Pour on top of mixed greens and pear slices.
Sprinkle with asiago cheese and cashews.

Fresh Spinach Salad

Wash and remove stems from a bunch of fresh spinach. Tear leaves and drench with dressing made from tomato catsup, vinegar or fresh lemon juice, salad oil, and brown sugar, to taste. Serve garnished with crisp crumbled bacon and grated hard-boiled egg.

Old Fashioned Frog's Eye Salad

1/2 cup sugar
1 T all-purpose flour
1/4 tsp salt
1 can (20 oz) pineapple chuncks, undrained
1 can (8 oz) crushed pinapple, undrained
1 egg, beaten
2 tsp lemon juice
1 1/3 cups (8 oz) Acini Di Pepe, uncooked
2 cans (11 oz each) mandarin orange segments, drained
3 1/2 cups (8 oz) frozen whipped topping thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries

In medium saucepan, stir together sugar, flour, and salt. Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a  boil. Stir in lemon juice. Cool mixture to room temperature. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours overnight. Add crushed pineapple and chuncks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Top with remaining whipped topping; garnish with cherries. 12 servings (about 1 cup each)

Note from Sherry: Lisa often brought Frog Eye Salad to picnics and family events. She often put in strawberries and other fruit.

Frozen Salad

from Sherry

8 oz cream cheese
 1 cup p. sugar
 beat cream cheese and p. sugar together
2 cut up bananas
1 can crushed pineapple
1 (10 oz) pkg frozen strawberries

Fold in 1 (8 oz) pkg cool whip.
9x13 pan freeze overnight
(cover with saran wrap)

Spring Garden Mold

1 pkg lemon jello
Add 2 T lemon juice or vinegar
1 t. salt

Chill. When partially set add:
1/8 c. onion finely chopped
1/2 c. diced cucumber
1/2 c. each thinly sliced radishes and celery
1/2 c. small pieces of cauliflower

You may prefer less vegetables.

Layered Green Salad

Place bite-sized pieces of lettuce in the bottom of your salad bowl. Then add whatever vegetables you like in layers. It could be green onions, sliced celery, radishes, water chestnuts, cucumbers, frozen green peas rinsed in hot water and drained, cauliflower buds, broccoli blossoms, green pepper, avocado, shredded or strips of Swiss cheese, and olives. You choose.

Cover your vegetables with a dressing made of 1 c. mayonnaise, 1 t. sugar, and 1 T Parmesan cheese. Place in fridge for 3 hours or overnight.

When ready to serve, toss and garnish with bacon bits, chopped hard boiled eggs, or tomatoes.

Tip: If you take an unpeeled cucumber and slice it lengthwise with a potato peeler, you will have a pretty garnish for any green salad. Just pile the slices on like a bunch of ribbons.

Waldorf Salad

Make a dressing of 1/2 c mayo and 2 T powdered sugar, and add it to 2 cubed apples and 2 stalks diced celery. Add some cashew nuts.

This dressing is also good on cubed zucchini (or sliced if small.)

Chinese Salad

1 head cabbage
3 green onions
1 pkg. Ramen noodles
3 T white vinegar
1 T sesame seeds
1/2 c veg. oil
1/4 c sugar
1/4 t salt
6 oz sliced almonds

Toast noodles, almonds, and seeds.
Add to torn cabbage and onions.
Shake in a bottle, oil, sugar, salt, vinegar, and seasoning pkg from the Ramen noodles.
And pour over cabbage mixture.
Let stand a few hours.

Pistachio Cream Salad

from Pam

1 (9 oz) Cool Whip
1 pkg. instant pistachio pudding (small)
1 (16 oz) can crushed pineapple
miniature marshmallows
bananas

Mix cool whip and pudding. Then add other ingredients.

Can use 12 oz whip- 2 cans pineapple, cherries and nuts.

Pear Delight

Dissolve 1 (3 oz) lime jello in 1 c. boiling water.
Add 1/2 c sugar, 1 c. pear juice, 1 t vanilla, 1 c. mashed pears.
Cool 'til thick.
Fold in 1 c. whipped cream.

(May want to add a little less juice or water)

Potato Salad

6 lbs red potatoes, salted
cooked and cubed
10 hard boiled eggs, salted
water to help peeling. Cube all but two.
1 bunch green onions, chopped
2-3 c. Miracle Whip dressing
1/4 c. sweet pickle juice (I like bread and butter)
2 T. mustard
1/4 c. sugar

Blend all dressing ingredients, and pour over potatoes and eggs. Add pepper and probably more salt. Taste to see about salt- maybe more mustard, pickle juice, or sugar. You may want to thin with a little milk. You can put 2 sliced eggs on top. If you desire to sprinkle a little paprika, wait until you are almost ready to serve.

Orange Tossed Salad

Serves 12

1 T sugar
1/2 cup slivered almonds
Put in fry pan and heat until sugar melts and coats almonds.
Continue stirring until a little brown. Pour onto waxed paper.

Toss these veggies:
1 head red or green leafy lettuce
1/4 med red onion- sliced in rings
1 (11 oz) can mandarin oranges, drained
1 jicama- cut in julliene

Use following dressing and the almond nuts on top.

1/2 t. orange peel- grated
1/3 c. orange juice
2 T. vinegar
1/2 c. oil
2 T sugar
1 T Good Seasons dry Italian dressing

Orange and Lemon Surprise

1 pkg. lemon pie filling- not instant
eggs
1 pkg. orange jello
1/2 pt. whipping cream
1 can mand. oranges
1 small banana

Cook pie filling as directed on package.
Mix jello as on package minus 1/4 c. water;
Pour jello slowly into pie filling, stirring as you pour.
Let set.
When set, whip cream, add drained Mandarin oranges and cubed banana to cream.
May add nuts.
Makes a very small salad. You may want to double.

You can also add the bananas and oranges into the Jello.

Grand daughter Shelese lived off this recipe at Utah State pretty much :)
An old roommate even emailed and asked me for this recipe recently.
I remember telling Grandma how much I loved it and that I would make it pretty much every time I had guests over at college and it would get rave reviews. I sort of thought Grandma would be flattered that I used her recipe and that so many of my friends liked it... but she didn't even look up from the counter where she was chopping something and she said with a smirk "Shelese, sounds like you need to branch out". 
Ha, I love that story. I truly did (and still do) need to branch out more in my cooking :)