SALADS

Apple Salad with Pineapple Dressing

PINEAPPLE DRESSING:

2 Eggs

1 cup Sugar

2 tablespoons cornstarch

Pinch of salt

1 1/4 cups pineapple juice

APPLE SALAD:

2 cups sliced apples

1 cup grapes

1 cup sliced banana

Beat eggs. Add sugar, cornstarch and salt to eggs.

Heat over medium-low heat, stirring constantly while adding pineapple juice gradually. Heat until thickened (pudding consistency). Cool.

Toss apples, grapes and bananas. Serve dressing over Apple Salad.

Fruit Salad with Pineapple Dressing

1 egg

1/2 cup sugar

1 tablespoon flour

1 can pineapple chunks (15 oz. can) - reserve juice for dressing

1 can mandarin oranges (11 oz. can)

1 banana

1/2 cup miniature marshmallows

Combine the egg, sugar, flour and pineapple juice in a small saucepan; bring to a boil, stirring constantly until thick.

All dressing to cool completely.

Mix together the pineapple chunks, oranges, sliced banana and marshmallows in a medium bowl.

Pour cooled dressing over fruit mixture and stir to coat evenly.

Chill for at least 1 hour before serving.

Pineapple Marshmallow Salad

Either of above Pineapple Dressing recipe

Add a large package marshmallows while hot and stir occasionally until melted.
I use crushed pineapple for all recipes.

Taste of Washburn Coleslaw

Mix together:

1 package ring macaroni

1 package coleslaw mix

1 can water chestnuts – chopped

1 green pepper – chopped

1 cucumber – sliced thin or diced

½ red onion – chopped

Dressing

1 ½ cup Miracle Whip

½ cup sugar

2 teaspoons vinegar

Pour over salad, mix well. Makes a 4-quart ice cream pail full. Can use a small red and small green pepper for variety. Can add celery. 

Swedish Beet Salad

1 jar pickled beets, diced

2 red apples, diced (do not peel)Gala or Honey Crisp

1 red onion, small dice

1/2 cup mayonnaise

1/2 cup sour cream

1 tablespoon Dijon mustard

salt and pepper, to taste

In a separate bowl, mix together the mayonnaise, sour cream, Dijon mustard, and salt and pepper. Add the wet ingredients to the beet mixture and stir to combine evenly. Cover and chill to allow flavors to blend. Stir before serving and serve cold.

Swedish Pea Salad 

1 can French style green beans, drain

1 can white shoe peg corn, drain 

1 can LeSueur peas, drain

1 sm. jar pimiento, minced

1 c. chopped celery 

1 c. chopped purple onion 

1 green pepper, chopped

Mix and pour over the above: 1/2 c. oil 1/2 c. vinegar 1 tsp. salt 1 tsp. pepper Make a day or two ahead. Will keep several weeks in refrigerator.

Cool Summer Salad

20 oz can crushed pineapple

3.4 oz package instant vanilla pudding

8 oz Cool Whip, thawed

1 cup miniature marshmallows

15 oz can mandarin oranges, drained

Mix crushed pineapple and dry pudding mix together. Fold in the Cool Whip. Stir in mandarin oranges and marshmallows. Chill well before serving.

Blueberry or Raspberry Cheesecake Salad

1 (8 ounce) package cream cheese

1 cup sugar

1 cup sour cream

1 large instant vanilla pudding

1 (12 ounce) container Cool Whip

1 can blueberry or raspberry pie filling

Can have graham cracker or vanilla wafer crust if desired. Layer salad mixture with blueberries.

Buttermilk Salad

2 packages instant vanilla pudding

2 cups buttermilk

2 cans mandarin oranges, drained

1 (8 ounce) container Cool Whip

3/4 package chocolate striped shortbread cookies

Mix together all ingredients, except cookies. Just before serving, add broken up cookies.

Rice Pudding Salad

2 packages instant vanilla pudding

1 1/4 cups milk

1 1/4 cups melted ice cream

1/2 teaspoon cinnamon

1/2 cups cooked raisins

3 cups cooked rice

2 cups Cool Whip

Mix pudding, milk, ice cream, and cinnamon. Add raisins and rice. Fold in whipped topping.

Christmas Salad

3 cups hot water

3 pkg. raspberry jello

When it starts to set stir in:

2 cups jellied cranberry's

2 cups sour cream

Orange Tapioca Salad

3 cups water

1 package (3 ounces) orange gelatin

1 package (3.4 ounces) instant vanilla pudding mix

1 package (3 ounces) tapioca pudding mix

1 can (15 ounces) mandarin oranges, drained

1 can (8 ounces) crushed pineapple, drained

1 carton (8 ounces) frozen whipped topping, thawed

In a saucepan, bring water to a boil. Whisk in gelatin and pudding

mixes. Return to a boil, stirring constantly; boil for 1 minute.

Remove from the heat and cool completely. Fold in oranges, pineapple and whipped topping.  Spoon into a serving bowl.  Cover and refrigerate for at least 2 hours.

Banana Split Cheesecake Salad 

2 packages (3.4 ounce) cheesecake pudding

2 cups milk

2 (8 ounce) cool whip

1 (20 ounce) crushed pineapple

2 bananas

1 (16 ounce) frozen strawberries in syrup

chocolate syrup

1 cup graham cracker crumbs

Mix pudding and milk together. Refrigerate until set. Fold in 1 container of Cool Whip. Drain pineapple and strawberries. Slice bananas. Add fruit to pudding mixture. In a clear bowl, layer crumbs. Drizzle with choclolate, 1/2 pudding mixture, more crumbs, more chocolate, remainder of pudding mixture. Top with cool whip. Sprinkle with crumbs and drizzle with chocolate.

Fruit Salsa 

2 kiwi

2 Golden Delicious apples - peeled, cored and diced

8 ounces raspberries

1 pound strawberries

2 tablespoons white sugar

1 tablespoon brown sugar

3 tablespoons fruit preserves, any flavor

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. Serve with chips made from tortillas, cinnamon, and sugar or ready made chips like cinnamon and sugar pita chips.

Cranberry Relish

1 package cranberries
1 apple
1 orange
1 1/2 cups sugar
Core apple and cut in quarters. Cut orange in quarters with peeling left on. Combine all ingredients in food processor and grind.

Lime Jello Pear Salad

1 package lime jello
Heat 1 1/2 cups pear juice from a #2 can pears, add water to juice if necessary to make up the 1 1/2 cup. Boil and dissolve jello in it. Cool until ready to set. In a separate bowl mix the pears and 1 (8 ounce) package of softened cream cheese with a mixer. Stir in partially set jello and let it set until firm. Mix in cool whip and let it set overnight.

Broken Glass Salad

1 packages each of red, green, and orange jello dissolved in 1 cup hot water and 1/2 cup cold water. Set in bread pans until hard and cut in cubes. Dissolve 1 package lemon jello in 1 cup hot water and cool to syrup. Beat until creamy 1 (8 ounce) package cream cheese, 1 teaspoon vanilla, and 1 cup sugar. Add lemon jello. Fold in 1/2 pint cream, shipped. Add jello cubes. Put in 9 X 13 inch pan and chill.

Blueberry Salad

2 packages jello
2 cups hot water
1 cup sour cream
1 can blueberry pie filling
Mix and chill.

Fruit Cup

2 (20 ounce) cans pineapple chunks or tibits
2 (10 ounce) boxes frozen strawberries, thawed
1 cup water
6 bananas, slices
1/4 cup lemon juice for bananas
1/2 cup sugar
1 (12 ounce) can frozen orange juice
Combine all ingredients. Fill individual serving dishes 2/3 full. Freeze overnight. Partially thaw before serving. Pour 7-up over when served.

Jiffy Salad

1 (16 ounce) can mandarin oranges, drained
1 (24 ounce) container cottage cheese
1 (8 ounce) container Cool Whip
4 cups miniature marshmallows
2 packages orange jello, dry
Mix all together. Chill several hours before serving.

Oreo Salad

1 package vanilla instant pudding

2 cups cold milk

1 package Oreo cookies crushed

1 coop whip (12 ounces)

Mix the instant pudding and milk together and refrigerate.  Stir in cool whip.  Crush the oreos and stir in.

Banana Pudding Salad

2 (3.4 ounce) packages instant vanilla pudding mix

1 cup cold milk

1 (14 ounce) can sweetened condensed milk

1 (8 ounce) container sour cream

1 (8 ounce) container frozen whipped topping, thawed

6 bananas, sliced

In a medium bowl, combine pudding mix and milk and stir until mix is dissolved.  Refrigerate 15 minutes, until partially set.  Stir condensed milk into pudding mixture until smooth.  Fold in sour cream and whipped topping.  Fold in bananas. Refrigerate until serving.

Cranberry Relish

1 package cranberries 

1 apple 

1 orange 

1½ cups sugar 

Core apple and cut in quarters. Cut orange in quarters with peeling left on. Combine all ingredients  and grind with old fashioned hand grinder.

Frozen Cranberry Salad

6 ounces cream cheese, softened

2 teaspoons butter, softened

2 teaspoons white sugar

1 (16 ounce) can whole cranberry sauce

1 (8 ounce) can crushed pineapple, drained

8 ounce cool whip

Mix together cream cheese, butter, sugar, cranberry sauce, and pineapple. Fold in cool whip. Freeze.