SALADS

1 Large package of lime jello
2 Cups of hot water
1 Cup of cold water
2 Cups of cottage cheese
1 Cup of mayonnaise
1 Large can of crushed pineapple

DIRECTIONS;
Dissolve jello in hot water.
Add cold water and vinegar; Stir until all dissolved.
Chill until slightly thickened.
Whip with a beater until fluffy and light.
Mix in cottage cheese and mayonnaise.
Drain pineapple and fold into jello mixture.
Chill until firm.

Dressing
1/3 cup cider vinegar
1 cup vegetable oil
1/2 cup sugar
2 chicken flavor packets from Ramen Noodles

DIRECTIONS;
Mix all ingredients together and chill at least 2 hours.

Salad: 1 (16 oz.) package coleslaw mix
3 chopped green onions
2 packages Chicken flavor Ramen Noodles (crushed)
1 cup sunflower seeds
1 cup sliced almonds

DIRECTIONS;
Mix all ingredients together
and pour dressing over salad
right before serving.

Note: This is a great recipe
to take for any kind of function.

1 large head Romaine lettuce, shredded
2 fresh tomatoes, diced
1 cup shredded Monterey jack cheese
1 cup shredded sharp cheddar cheese
1 onion, chopped
1-2 fresh avocados, peeled, pitted and diced
1 cup sliced black olives
1 pound lean ground beef
1 package taco seasoning
sour cream for garnish
1 large bottle of honey French or Catalina dressing
1 bag tortilla chips, broken up

DIRECTIONS;
Brown ground beef and onion in a skillet,
add taco seasoning and allow to simmer,
covered for 15 minutes.

Place ground beef and onion in a large bowl,
add lettuce, tomato, cheeses, avocados,
olives and dressing, toss well.

Place a few tortilla chips in the individual bowls
and add salad, garnish with sour cream.

You may add the tortilla chips along with the rest of the ingredients
in the large bowl before serving if you prefer.

The problem is that the chips get soggy
if the salad is not finished at one sitting.
For best results allow the guests to add the dressing
separately to each serving according to taste.

1 Tbs. Vegetable Oil
2 Green Bell Peppers, julienned
2 Onions, sliced
1 16-oz. jar Salsa
2 15-oz. cans Kidney Beans, rinsed and drained
      2 11-oz. cans Mexican-style Corn, drained
      3 cups cooked Rice
6 cups Iceberg Lettuce, shredded (about 1 head)
      1 10-oz. bag Tortilla Chips
1-1/2 cups Cheddar Cheese,grated
Sour cream for garnish

DIRECTIONS;
Warm oil in large skillet over medium-high heat.
Add green peppers and onions,
sauté until tender-crisp, about 3 to 5 minutes.

Add the salsa, beans, corn, and rice.
Cook until heated through, stirring occasionally,
for about 10 minutes.

For each serving, place about one cup of lettuce on a plate.
Surround lettuce with tortilla chips.
Top with warm vegetable mixture.
Sprinkle about one-quarter cup of grated cheddar
cheese on top of each serving.
Garnish with a dab of sour cream.

1 head of broccoli cut in bite size pieces
1 sm. red onion chopped
1 cup of shredded cheddar cheese
1 small bottle of original Ranch dressing


DIRECTIONS;
Mix the above all together
top with a generous layer of Bacon Bits
Refrigerate several hours for flavors to blend
I usually let it set overnight.

1/2 head cabbage, thinly shredded
3 green onions, thinly sliced
1 (2 oz) pkg slivered almonds
1/2 cup sunflower seeds
1/2 pkg Ramen soup noodles, crushed

DIRECTIONS;
Mix cabbage and onion
Just before serving,
  add nuts, seeds and noodles

  Pour dressing on and toss

Dressing:
1/2 cup vegetable oil
1 Tbsp sugar 3 Tbsp vinegar
1 flavor packet from Ramen soup

Combine in jar & shake well.

1 bag American Blend Dole Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1/2 C. Croutons
1 small Tomato Quartered
Freshly grated Parmesan Cheese

DIRECTIONS;
Place bag of salad in a chilled bowl.
Add red onion, black olives,
banana peppers, tomatoes,
and croutons.
Add some freshly grated Parmesan
cheese if you like

Add plenty of Olive Garden Salad Dressing

Dressing
1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice

DIRECTIONS;
Mix all ingredients in a blender
until well mixed.
TASTE.. If this is a little to tart for your
taste add a little more sugar

2 C. dry shell pasta
1 (8 oz.) can very young peas, drained
2/3 C. Mayo - do not use Miracle Whip
1 pKGf Hidden Valley Ranch ranch dressing
3-4 peeled baby carrots, shredded
Bacon bits (real or fresh cooked)
1/2 tsp onion powder

DIRECTIONS;
Bring water to a rolling boil.
Add shell pasta and carrot shreds
allow them to boil, uncovered,
for 10 minutes.
Drain into a strainer
rinse under cold water.

In a medium sized bowl,
mix the peas, the packet of ranch dressing
bacon bits, onion powder
and mayo. Add pasta and carrots.

Stir until everything is coated
with mayo mixture.

Chill and serve

32 oz sauerkraut, drained and chopped
1/2 cup red pepper chopped
1/2 cup green pepper chopped
1 cup onion, chopped
1 cup celery, chopped
1/4 cup vinegar
1/2 cup salad oil
1 tsp salt
1 cup sugar

DIRECTIONS;
Mix together until all ingredients are
mixed well, and sugar is dissolved.

Refrigerate for several hours or overnight.

You can use any variety/color peppers you chose

1 (6 oz) pkg strawberry jello
1 1/2 c boiling water
1 can crushed pineapple, drained (save juice)
1 T lemon juice
1 can cranberry sauce
1 c diced celery
1/2 c walnuts, chopped

DIRECTIONS;
Disolve jello in boiling water.
Add 1/2 c pineapple juice,
lemon juice, and cranberry sauce.

Chill until slightly thickened,
then add celery, drained pineapple and nuts.

Refrigerate until set.

Optional, sour cream or cool whip on top.

1 pkg. Cherry gelatin
1 cup hot water
1 cup pineapple juice
drained from crushed pineapple
1 cup sugar
1 cup ground raw cranberries
1 cup drained crushed pineapple
1 cup finely chopped celery
1/2 cup chopped nuts

DIRECTIONS;
Mix hot water with gelatin; stir thoroughly.
Add pineapple juice.
While gelatin cools,
pour sugar over ground cranberries.
When gelatin begins to thicken, add
cranberry-sugar mixture, crushed pineapple,
celery, and nut.

Place in mold and chill until firm.

1 20 oz. can pineapple chunks drained
1 15 oz. can mandarin oranges drained
1 6 oz. jar maraschino cherries drained and halved
2 medium bananas sliced
1 C. miniature marshmallows
1/2 C. flaked coconut toasted
1/2 C. chopped pecans toasted
1 8 oz. carton sour cream
2 T. fresh lemon juice
1 T. sugar

DIRECTIONS;
Add the lemon juice and sugar to the sour cream.
Stir to blend. Set aside.

Add remaining ingredients to a large bowl.
Gently fold in the sour cream mixture.
Cover and chill until serving time.

NOTE: If you make this salad early in the day, Add the bananas just before serving.

You can substitute dark sweet pitted cherries
for the maraschino cherries.

1 6 oz. box orange gelatin (large box)
2 C. hot water
2 C. orange sherbet softened
1/2 C. mandarin oranges drained
1/2 C. crushed pineapple drained
1/2 C. sliced bananas

DIRECTIONS;
Dissolve gelatin in hot water.
Add remaining ingredients, mixing well.
Chill until set.

1 3oz. package strawberry gelatin
1 large can crushed pineapple drained
1 10 -12 oz. carton small curd cottage cheese
2 C. miniature marshmallows
1 small container frozen whipped topping

DIRECTIONS;
Mix all together until gelatin is dissolved.
Chill or serve immediately.

NOTE: Can substitute any flavor of jello.

8 oz med shell pasta
1 can red kidney beans, drained and rinsed
1 7oz can corn kernals, drained
1 green or red bell pepper seeded and chopped
1 c (4 oz) shredded cheddar cheese
1/2 c sliced black olives
1 8oz bottle ranch dressing
1 tsp chili powder.

=====================
Cook pasta, rinse and drain.
  Place in large bowl add beans, corn, chopped pepper, cheese and olives.
  Combine ranch dressing, and chili powder. mix well.
Pour over salad mixture. Toss to coat evenly.
Cover and refrigerate for 1 hour.
OR omit the chili power and add some broccoli and cauliflower florets. or veggies of your choice

1 16-oz carton of cottage cheese
1 12-oz carton of cool whip
1 small pkg. orange Jell-O (use dry)
1 small can mandarin oranges, drained

===================
Mix all ingredients together
Refrigerate and eat!!!
Vary with fruits and Jell-O flavors

2 boxes pistachio pudding mix
1 large can crushed pineapple
12 oz. Cool Whip
1/2 cup maraschino cherries, chopped
1 cup miniature marshmallows
1 cup pecans, chopped

====================
Mix dry pudding mix & crushed pineapple (juice & all)
. Add remaining ingredients. Mix well.
Refrigerate several hours before serving

1 pkg frozen baby lima beans
5 slices bacon
1/3 c shredded carrot
1/2 c chopped green onion
1/2 c chopped celery
1 (2 oz) jar pimiento, drained
2 hard cooked eggs
1/3 c mayonnaise
1 T lemon juice
2 tsp mustard
salt and pepper

====================
Cook beans according to directions on package until tender.
Drain and put into cold water, drain again.
Fry bacon til crisp, drain and crumble.
Set aside 1 T
then add remaining bacon to beans.
Stir in carrot, onion, celery, and pimiento.
Chop eggs and reserve 1 T and add rest to lima mixture.
Combine mayonnaise, lemon juice, and mustard.
Add to bean mixture, adding salt and pepper to taste.
Cover and chill.
  Before serving stir well and top with reserved crumbled bacon and chopped egg.