Throughly drain fruit. Combine ingredients and chill.

Let salad set in layers overnight. Immediately before serving, toss well.

Combine above ingredients except mayo, sour cream and dressing the night before. Cover and refrigerate overnight. Next day, combine mayo, sour cream and pkg of ranch dressing and put on top of salad. Toss just before serving.

Preheat broiler

Tear the cabbage and slice the onions, and place in a large salad bowl. Crumble the noodles into a broiler pan, add the almonds and sesame seeds, and broil for 2 minutes, being careful not to scorch the sesame seeds. In a jar with a tight lid, combine the oil, sugar, vinegar and salt with the contents of the seasoning pack. Cover the jar and shake well to blend the dressing. Pour the dressing over the salad, add the toasted sesame, noodles and almonds, and toss to combine. Serves 6.

Mix all ingredients except the cornbread and dressing. Stir in cornbread lightly and pour dressing over all and refrigerate for at least 2 hours before serving.

Boil pineapple and juice. Remove from heat. Stir in jello. Let stand until cool. Mix in cottage cheese and whipped topping. Put in dish and refrigerate.

2 heads romaine lettuce (1 large & 1 small)
1 garlic bulb, cloves peeled
1/2 cup vegetable oil
1 t dry mustard
1 T Worcestershire sauce 
salt and freshly-ground pepper to taste
1/8 cup red wine vinegar
1 to 2 coddled eggs
1/2 t garlic salt 
juice of 1/2 lemon 
lightly-seasoned croutons 
freshly-grated Parmesan cheese
1 anchovy fillet (optional)

Wash the romaine in cold water, vigorously shake dry and spread on paper towels – the leaves must be dry, but not limp. In a large, wooden (preferably teak) bowl, crush the garlic, using a garlic press to do so. Then, scoop up the squashings and put them through the press again – the idea is to release as much garlic "liquid" as possible. Add oil of about a 6-inch diameter to the bottom of the bowl (don't over-oil; you can always add more later). Sprinkle the dry mustard over the oil – a light dusting to color. Add the Worcestershire sauce. Then, with a fork, combine all elements to this point in the bowl. Add salt and pepper to taste and stir again. Then, add the vinegar and stir again. Crack in one egg, and stir the mixture. It should begin to gel and get loosely pudding-like. If not, add in another egg and whip again (never add more than two eggs). Shake in a tad of the garlic salt, then squeeze in the lemon juice. Whip again – the dressing will loosen up a bit with the juice, but that's okay as long as it isn't watery. Break crisp, dry romaine into the bowl. Put in about half of it, toss, and then add the rest and toss again. Add croutons and a little Parmesan. Toss again. Serve on dinner plates and sprinkle liberally with Parmesan. An anchovy fillet can be added on top of salad, if desired. Makes 6 servings.

Layer lettuce, vegetables, cheese and pieces of bacon. Make another layer of lettuce and vegetables. Top with salad dressing. Sprinkle with remaining cheese and bacon. Refrigerate.

Mix together well and let set until ready to serve. Makes 1 qt.

Boil the potatoes until just tender. Allow to cool slightly. Dice into medium pieces. Toss well with remaining ingredients. Chill. Serve cold. Serves 4.

Mix all ingrediants together. Chill.

Mix ingrediants. Refrigerate. Marinate for two days, turning several times a day.

Add to spagetti mixture:

1 cup chopped celery
1/2 cup chopped onions
1/2 cup chopped bell pepper
1/2 cup chopped black olives
1 1/2 cup mayonnaise

Mix together and refrigerate.

Cook spaghetti and drain. Add the dressing. Cover and chill 2 to 3 hours. Mix mayonnaise, salt, pepper and garlic salt. Stir into spaghetti and dressing mixture. Add chopped vegetables, cover and chill until ready to serve. Before serving, generously shake parmesian cheese over top of salad.

1 1/2 lb fresh spinach
1 medium red onion sliced in rings
3 to 4 boiled eggs, chopped
2 cups seasoned croutons

Dressing:

1 cup Mayo
1/4 cup milk
1/4 cup sugar
2 t red wine vinegar (or red wine)
dash of garlic powder

2 small packages (3 ounces each) strawberry gelatin
2 cups boiling water
3 bananas, mashed
2 packages frozen strawberries
1 small can (8 ounces) crushed pineapple
1/2 pint sour cream, at room temperature

Dissolve gelatin in boiling water. Let cool. Add bananas, undrained strawberries and pineapple. Pour half of mixture (approximately 2 cups) into 9" x 9" Pyrex dish. Chill until congealed. (Do not refrigerate remaining half of mixture). Carefully spread sour cream onto congealed layer. Cover sour cream layer with remaining strawberry mixture, being very careful not to mix the two layers. Chill until firm. Cut into squares to serve. Serves 9.

Prepare 1 pkg jello with 2 cups water. Let set in bottom of 9 X 13 pan. Bring pineapple juice to boil. Add marshmellows to hot juice. Add cream cheese and melt. Remove from heat. Add 1 pkg of jello and blend. Whip with beater. Place in refrigerator. When this begins to set, fold in cool whip and nuts. Spread on first layer of jello that has set up in pan. Prepare 3rd pkg jello. Let begin to set. Pour on top of mixture. Chill until set.

2 lbs. small red potatoes (about 2" diameter), washed well
5 slices bacon, cut crosswise into 1/4" strips (about 1/4 lb.)
1 medium onion, chopped
1/2 t sugar
2 T cider vinegar
1/2 cup beef broth
1 1/2 T chopped fresh parsley leaves plus extra for garnish

In a large saucepan combine potatoes with salted water to cover by 1" and simmer until just tender, about 20 minutes.

While potatoes are cooking, in a medium heavy skillet cook bacon over moderate heat, stirring, until browned and crisp and transfer with a slotted spoon to paper towels to drain.

Drain potatoes and let stand until cool enough to handle. Cut potatoes into eighths and in a bowl combine with bacon. Keep mixture warm, covered.

Pour off all but 2 T fat from skillet and saute onion over moderately high heat, stirring, until softened, about 3 minutes. Add sugar, 1 T vinegar and broth and simmer 2 minutes. Add onion mixture to warm potatoes with parsley and remaining 1 vinegar, tossing gently, and season with salt and pepper.

Serve potato salad warm or at room temperature, garnished with parsley. Serves 4.

Add the basil and garlic to the warm melted butter. Allow to steep for 20 minutes (off the heat). Strain the butter through a fine mesh. Place in a mixing bowl. Toss in the bread cubes and mix well. Pre-heat the oven to 350. Place the bread cubes in a single layer on a cookie sheet. Bake for four to seven minutes (or until lightly brown). Allow to cool. Store tightly covered at room temperature. This recipe works well with most herb combinations. Makes about 4 cups.