Frozen cranberry salad

I package cranberries (ground up)
1 can crushed pineapple (drain some of the juice)
1 cup sugar
1 package mini marshmallows

chill above ingredients in fridge for 1 hour.

Then whip one pint of whipping cream fold into mixture pour into mold and freeze. let thaw 45 min before serving, un-mold serve.

Ambrosia

Serves: 6-8

1 (8 oz.) tub of whipped topping, thawed

1 cup sour cream

1 (20 oz.) can pineapple tidbits, drained well

1 (15 oz.) can mandarin orange segments, drained well

1 cup red or green seedless grapes, sliced in half (optional)

1½ cups sweetened coconut flakes

1½ cups mini marshmallows

1 (10 oz.) jar of maraschino cherry halves, drained very well

1.    In a medium bowl, combine whipped topping and sour cream.

2.    Add in coconut flakes and marshmallows.

3.    Then gently fold in pineapple, mandarin oranges, grapes and maraschino cherries and nuts (if using).

4.    Once combined, put some plastic wrap on it or put it in a bowl with a lid and refrigerate for about an hour before serving.

Greek Salad

Greek Salad


6 large ripe but firm tomatoes
2 jars artichoke hearts
2 cans medium black olives
1 large cucumber
1 red pepper
1 green pepper
1 medium white onion
Olive oil, balsamic vinegar, oregano, salt, pepper, basil, feta, garlic and Parmesan to taste. I like to use herb le Provence if available instead of the others.

Wash vegetables. Cut everything except olives and spices in chunks, not slices. Even the onion. Toss everything together. Add oregano and salt and pepper to taste. Add a couple Tablespoons each of vinegar and olive oil. Toss again. (Add what ever vinegar and oil that you need, I usually use more).

Cashew Turkey Salad

Cashew Turkey Salad

recipe from Christi Stone

Serves 12

3 Romaine lettuce hearts, cut up

4 Cashews

¾ Cup Craisins

2 Apples, cut up

2 Pears, cut up

4 oz (1 cup) Swiss Cheese, cubed or grated

Cooked Turkey or Chicken (optional)

(I used ½ of the already cooked whole turkey breast found at Costco- probably was about 2 cups of cut up meat) The original recipe did not have the meat in it.)

Dressing

¾ Cup Canola oil

2/3 Cup Sugar (I did not use quite that much sugar)

1 Tbs Red onion finely grated

1 ½ tsp salt

2 Tbs Poppy Seeds

1 tsp Ground Mustard

1/3 Cup fresh Lemon Juice

Old Fashioned Potato Salad

Potato Salad

5 potatoes
3 eggs
1 cup chopped celery
1/2 cup chopped onion
1/2 cup sweet pickle relish
1/4 teaspoon garlic salt
1/4 teaspoon celery salt
1 Tablespoon prepared mustard
ground black pepper to taste
1/4 cup mayonnaise

Directions

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 min. Drain, cool, peel and chop.

Place eggs in a sauce pan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hat water for 10 to 12 min. Remove from hot water, cool, peel and chop.

In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Pioneer woman's pasta salad

16 ounces penne pasta
1/2 cup mayonnaise (I used light mayonnaise)
1/4 cup milk
2 to 3 tablespoons white vinegar
2 to 3 teaspoons adobo sauce (from canned chipotle peppers)
1/2 teaspoon salt, more to taste
Black pepper
3 cups cherry tomatoes, halved
1 pound smoked Gouda cheese
24 basil leaves, shredded

Cook pasta, drain, rinse with cool water, and set aside. Combine the mayonnaise and milk in a medium bowl Then add 2 tablespoon of the vinegar and stir. Add adobo sauce, salt  and pepper Stir and taste adjust seasoning (I added more adobo sauce, careful because it is hot). Combine pasta, tomatoes, basil, cheese and dressing Chill. for at least 2 hours.

You can add different chesses like mozzarella, I added smoked provolone. cucumbers, corn, chicken and beans were other variations on similar recipes.

Keli's mission farewell salad

This recipe was given to me by Dottie Jones who got it from Robbie's mother in law.
We served it at Kohl and Elizabeth's wedding luncheon.

Salad

6-8 boneless chicken breasts
bottle of Kikkoman roasted garlic marinade
2 pkgs. spring mix salad
2 pkgs. romaine salad
1-2 cups Parmesan cheese, shredded
1-2 cups mozzarella cheese, shredded
1 lb. bacon, cooked and crumbled
1/2 cup slivered almonds, roasted (or candied..yum)
1 can olives (we don't add these)
3-4 red apples, peeled &cut into bite sized pieces
Crasins, as many as you like

Dressing
1 cup sugar
1 cup red wine vinegar
1 tsp. dry mustard
1 1/2 tsp. salt
1/4 cup red onions, chopped

Marinate chicken breasts in bottle of Kikkoman for 8 hours or overnight. Also the night before, place dressing ingredients in blender and blend until smooth. Place in glass bottle and put in fridge overnight. BBQ chicken, cool & cut into bite-size pieces. Assemble all salad ingredients in very large bowl. Add dressing and toss.

Sweet "Family" Coleslaw

Sweet Family Coleslaw

1 large head green cabbage, shredded then chopped finely

2 tablespoon diced onion (any kind of onion)

1/2 of a green or red pepper (chopped)

1 carrot (peeled and finely shredded)

2/3 cup Best Foods Mayonnaise

3 tablespoons vegetable oil (opt.)

1/2 cup white sugar

1 tablespoon white vinegar

1/4 teaspoon salt

Whisk together, vegetable oil, sugar, vinegar and salt. Pour this over prepared vegetables. Chill for 2 or more hours before serving.

Kira's easy feta dip

Easy Feta Dip

Ingredients
Drizzle of Olive Oil
5 Roma tomatoes, seeded and diced
1-2 green onions, sliced thinly
8 ounces feta cheese, crumbled
Cavender's Greek seasoning

fresh baguette, sliced thinly (toasted, optional), crackers, or tortilla chips

Instructions
Taste the recipe as you go. The amounts really depend on your taste.
On a large platter drizzle olive oil until you have a thin layer on the entire platter. You may use more or less here depending on your preference.
Add the tomatoes, green onions, and feta on top of the olive oil. Sprinkle with the Greek seasoning
to taste.
With a spoon carefully combine the ingredients.
Serve with warm sliced baguettes for scooping up the dip.

Poppy Seed Dressing (Zupas

{Poppy Seed Salad Dressing}
by Caroline Drake


1/2 cup Heinz Gourmet Salad Vinegar
1 tsp Dry Mustard Powder
3/4 of an inch slice of purple onion, minced fine
1/2 tsp Salt
1 tbs Poppy Seeds
3/4 cup Sugar
1 cup Vegetable Oil
place all items in a blender or food processor and blend well.

Serve over lettuce with berries and sugared pecans

Creamy Tomatillo Dressing

3/4 jar ranch dressing
1/2 bunch cilantro
1 clove garlic
2 medium tomatillos
1 jalapeno (remove ribs and seeds to reduce heat if desired)
Juice of 1 lime
Crushed red pepper (optional)

Combine all ingredients in a blender and blend until smooth.

Great on Chicken Chile Salad.

Chicken Chile Salad

 5c. Chicken Breast
1/2c. salsa
1 Tbs cumin (or less)
1/2c. brown sugar (or to taste)
4oz can green chiles
6oz (1/2 can) Sprite

Combine ingredients in a slow cooker on low for 5-6 hours. Shred chicken and return to slow cooker for 1 hour. Thicken the juices with cornstarch and water if desired.

Serve with salad, creamy tomatillo dressing, tortilla chips, and lime.

My Grandpa Garrison's Salad Dressing (your Great Grandpa)

3/4c. cider vinegar
1 1/2 c. vegetable oil
3/4 c. honey
2 tsp. paprika
1 tsp. Worcestershire sauce
Crushed garlic to taste (use a ton)

Heat honey and mix all ingredients and chill in fridge several hours so flavors can marry.

Just Like Winger's Sticky Fingers and Freakin' Amazing Sauce

Sauce:
Covers about 8 sticky fingers
3 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce)
3/4 c. brown sugar
2 Tbsp. water
Heat up hot sauce, brown sugar and water in a saucepan until all the sugar dissolves. That is it for the sauce.
(Mix with a little bit of ranch to make creamy amazing dressing).

Fry chicken fingers. Pour sauce over and toss untill chicken is covered. Serve with Ranch or blue cheese dressing.

Folk Class Spinach Salad

Dressing

3/4 c. Balsamic Vinegar
1 1/3 c. Vegetable Oil
1/2 c. Sugar
1 Tbs. Poppy Seeds
1 Tbs. Grated Onion (or Dried Minced Onion)
1/2 lb. chopped mushrooms

Blend dressing ingredients and then add mushrooms to marinate (for at least 8hrs, but no more than 24hrs)

Salad
Spring Mix
Spinach
Onions (sliced round)
1 regular-sized cottage cheese
1 lb. cooked and chopped bacon
2 c. grated swiss
almonds and Craisins (optional)

Layer the ingredients on a large platter and pour the dressing over the top when ready to serve.

Japanese Wonton Salad

Lettuce, washed and torn
Green onions, chopped
2 Tablespoons sesame seeds, toasted
1 package Wonton skins, cut and fried until golden
1 cup Mushrooms, sliced
1 cup Celery, chopped
2 cups Chicken breast, cooked and chopped

Dressing
2 Tablespoons Sugar
1/4 teaspoon Pepper
1/2 teaspoon salt
1/4 cup Vegetable oil
1 Tablespoon Toasted Sesame Oil
3 Tablespoons Rice Wine Vinegar

Mix dressing ingredients in a blender and refrigerate. Toss salad ingredients together, drizzle with dressing before serving.

Strawberry-Spinach Salad

2 packages Spinach
12 wonton skins, cut into triangles and fried until golden
1/2 c. crumbled bacon
1/2 c. red pepper, finely chopped
1 Bermuda onion, thinly sliced
1/4 fresh Parmesan
1 cup sugared almonds (toast almonds in a pan with butter and 3 Tbs sugar)

Combine all the salad ingredients except almonds and wontons in a large salad bowl.

Dressing
1/2 cup red wine vinegar
3/4 cup salad oil
1/2-1 teaspoon dry mustard
1/3 cup sugar
1 tsp salt
3/4 cup strawberry or raspberry jam

In a blender, mix all the dressing ingredients. Drizzle dressing over the salade just before serving. Sprinkle with almonds and serve with wonton skins.