Tuna-Crab Salad

by Carol Ann

1 small can Tuna (in water, not oil); drained and blotted
1 small can Crab (white meat); drained and blotted
1 stalk of ripe Celery (nearly white in color); diced small
3 Green Onions; slice lengthwise into quarters, then thinly sliced
2 whole Vlasic Original Dill Pickles; diced small
1 medium ripe Tomato; chopped small
1/4 cup Chopped Black Olives
1 tbsp Sliced Almonds; lightly toasted; broken
1 tsp Sesame Seeds; lightly toasted
4-6 fresh Crunch Rolls, or bread of choice
8-10 crisp Lettuce leaves of choice

Dressing:
1/3 cup Best Foods Mayonnaise, rounded 1 tbsp Sour Cream; rounded
1 dash Lowry's Seasoned Salt
1 tsp Black Pepper

Combine all ingredients; add salad dressing, and mix well. Best if chilled a few hours prior to serving. Serve as sandwich filling or over bed of fresh lettuce. Granish with sprigs of fresh parsley and whole black olives.

4-6 sandwiches or 4 salads.

Cherry-Cherry Jell-O Salad

If you like Cherries, you will love this salad! It is fruity and light, and every bite will leave you craving for more. I'm excited to hear your feedback.


















Cherry-Cherry Jell-O Salad
by Carol Ann

2 small boxes (3 oz) Cherry Jell-O
3 cups boiling water, separated
1 cup ripe bananas (2 large); mashed
5 tsp Granulated Sugar
3/4 cup Whipped Cream (sub: Cool Whip Topping)
1/2 cup Cream Cheese; softened
1/4 cup Crushed Pineapple; drained and packed
1/4 cup ( 1 stalk) fresh celery; diced small
2 tbs Maraschino Cherries; diced
1 tbsp pecans; chopped (optional)

Bottom layer:
Stir 1-1/2 cups boiling water into one small box (3 oz) Cherry Jell-O, and continue stirring until completely dissolved. Cover and refrigerate until almost set.

In large bowl, beat 5 tsp sugar into mashed bananas, on high setting. Set aside. In separate large bowl, beat whipped cream into softened cream cheese, until well blended. Beat banana mixture into whipped cream mixture and beat until well blended and smooth. Set aside.

Beat thickened Jell-O until smooth. Add smooth Jell-O into banana mixture and beat on medium setting until well blended and smooth. Immediately pour this mixture into the bottom of a 9" x 12" glass dish. Cover dish with plastic wrap and refrigerate until firmly set (3 hours or overnight).

Top layer:
Stir remaining 1-1/2 cups boiling water into small box (3 oz) Cherry Jell-O, and continue stirring until completely dissolved. Refrigerate until almost set. Meanwhile, drain pineapple. Blot with paper towel until all remaining juice has been absorbed. Drain cherries, then blot with paper towel until all remaining juice has been absorbed. Dice cherries and fresh celery then add both to pineapple. Mix well and set aside. Beat thickened Jell-O until smooth, then add crushed pineapple, diced cherries, and diced celery. Beat on low setting until fruit and celery is evenly distributed. Add chopped nuts (if desired), and mix well (optional).

Immediately pour mixture over bottom layer, and distribute evenly with a spatula. Cover dish with plastic wrap, and refrigerate until firmly set, and ready to serve. (3 hours to overnight.) Serve with additional whipped cream and/or garnish with fresh mint leaf.

18 servings

Lime Cheese Salad

Recipe for 'Lime-Cheese Salad' coming soon!

Cherry Lime Salad

Recipe for 'Cherry-Lime Salad' coming soon!

Chicken Salad

I created this recipe for 'Chicken Salad' during one of those moments, when I was hungry for something different. I really hope you like it!

Chicken Salad

by Carol Ann

3 cups Chicken; boneless, cooked, cut to 1" pieces
1 medium Yellow Onion; cut into 8 sections
2 cloves fresh Garlic; quartered
2 Green Onions; slice small
1 tbsp Chives; slice
1 stalk Celery; diced small
1 tsp fresh Parsley; finely chopped
1 tbsp Sliced Almonds, toasted
1 tbsp Sesame Seeds; toasted
½ cup Best Foods Real Mayonnaise
½ cup Sour Cream
¼ tsp Black Pepper
Table Salt as desired
1 dash Lawry's Seasoned Salt (sub: any brand)
3-4 fresh Crunch Rolls; (Sub: bread of choice)
4-6 Loose leaf Lettuce; (Sub: lettuce of choice)
1 large ripe Tomato

In large saucepan; combine chicken (with bones); yellow onion; chopped garlic, and enough water to cover ingredients plus 1". Cover and bring to boil over high heat; then reduce heat setting to medium and cook until chicken is tender. Drain off water, remove onion and garlic, and set aside to cool for 15 minutes. Remove bones and shred chicken into medium size bowl. Set aside.

Slice, dice, and chop green onions, chives, celery and fresh parsley; and add these ingredients to chicken. Toast sliced almonds and sesame seeds under broiler until light brown; and add both to chicken mixture. Add dressing and mix very well. Refrigerate for minimum of 2 hours. Serve on fresh Crunch Rolls (or desired bread), or over bed of lettuce.

In small bowl; combine mayonnaise, sour cream, salt (if desired), pepper and seasoned salt. Mix very well by hand. Add this mixture to chicken mixture, and mix very well. Refrigerate for minimum of 2 hours before serving. Serve on fresh Crunch or Sourdough Roll (or desired bread), or over bed of lettuce. Refrigerate between servings.

4-6 sandwiches

4 salads

Mandarin-Pineapple Jello Salad

I really like this salad. The problem is, everybody else likes it just as much as I do...so it doesn't last long at my house. The only way I can be sure to get a second helping, is to double the recipe, and make four layers instead of just two...as shown in the photo below.
















by Verlie Cox


1 large box Orange Gelatin
1½ cups boiling Water
1 cup cold Water
1 large can (20 oz) Crushed Pineapple, drained
1 small can Mandarin Orange Slices, drained
1 large Banana, diced
1 cup Whipped Cream (sub: Cool Whip)

In bowl, stir 1½ cups boiling water into Orange Jello, until Jello has completely dissolved. Add 1 cup cold water and mix well. Set aside.

In medium bowl, combine Mandarin Orange Slices, diced banana, and crushed pineapple, and mix well. Evenly spoon mixed fruit on the bottom of mold or serving dish. Immediately spoon two-thirds of the Jello mixture on top of mixed fruit, and refrigerate until set. Also refrigerate the remaining one third of the Orange Jello mixture, until just beginning to set.

When the remaining Jello mixture is almost set, add 1 cup Whipped Cream and beat with hand mixer, on high setting, until well blended. Pour whipped cream mixture over the top of the fruit mixture, and spread evenly. Cover mold or dish with plastic wrap, and return dish to the refrigerator, until firm and well set. Serve alone or over a bed of lettuce.

6-8 servings

Momma's Potato Salad

Although she is no longer here to enoy seeing her potato salad recipe published on my Recipe Exchange Blog, I would like to share it with you in my mother's honor.

















by Verlie May Cox (May 27, 1927 - April 6, 2008)

8 medium size cooked Russet Potatoes; diced small
8 large Eggs; hard boiled, and dice small
6-8 large Vlasic Kosher Dill Pickles; dice small
1 large bunch Green Onions, cleaned and thinly sliced

In large pot, combine clean potatoes and enough water to cover, plus 2". Cover pot and bring water to hard boil over high heat. Reduce heat setting to medium, and cook until just tender in the center. Drain off water, rinse with cold water for 1 full minute, all set aside until cool to the touch. When ready, peel and dice potatoes very small into a very large bowl.

In separate medium size pot, combine eggs and enough water to cover, plus 1". Bring water to hard boil over high heat. Reduce heat setting to very low, cover pot and simmer for 10-12 minutes, until hard boiled. Drain off water, and rinse with cold water. Set aside until cool to the touch. When ready, remove shells and dice eggs very small, and add to diced potatoes.

Add diced dill pickles and sliced green onions to bowl containing potatoes and green onions. Mix well with spoon. Add potato salad dressing and mix again, until the entire salad has been well coated with dressing. Chill for 2 hours before serving. Best when refrigerated overnight.

Potato Salad Dressing
1½ cup Best Foods Mayonnaise
½ tsp prepared Mustard
½ tsp Vinegar (Apple Cider or Red Wine)
1 dash Celery Seed
¼ Black Pepper
Table Salt to taste

10-12 servings

Macaroni Shrimp Salad

This Macaroni Shrimp Salad recipe is coming soon!

Mushroom Salad

by Linda Houston

Combine the following ingredients and chill 24 hours:
4 cups fresh, cleaned Mushrooms, small buttons
1 tsp Crushed Chili Pepper, with seeds
1 tbsp Honey
1 tsp Dejon Mustard
1 tsp Lemon Juice
½ cup Extra Virgin Olive Oil
Salt and Pepper to taste

Before serving, add to mushroom mixture, and stir gently:
½ cup chopped Green Onion 8-10 Red Cherry Tomato wedges
½ cup grated carrots ¼ cup Pecans, coarsely chopped pieces

Spoon over clean, dry lettuce and spinach leaves.

Italian Summer Salad

by Karen Nunes

3 leaves each; Romaine Lettuce, Butter Lettuce and Spinach
6-8 pcs Red and Yellow Bell Pepper; slice narrow 1" long pieces
10 pieces Mozzarella Cheese; cut thin 1" slices
2 hard boiled eggs; sliced, or cut into wedges
Pinch fresh chopped Basil Leaf
8-10 Red Cherry Tomatoes; cut in half or wedges
8 fresh Asparagus; Steamed, chilled and chopped small piece

In large bowl, sprinkle salad with a very light dash of Seasoned Salt, and toss well. Chill until ready to serve. When you are ready to serve salad, add dressing and toss well.

Italian Summer Salad Dressing
⅛ cp Raspberry Vinegar
¼ cp Extra Virgin Olive Oil
1 tsp Sesame Seeds, toasted
Pinch each of Salt and; Pepper
Pinch of Dry Mustard

4 servings

Cabbage Salad with Creamed Dressing

by Verlie Cox

One quarter head Cabbage; clean, dry and thinly sliced

Cabbage Salad Dressing
2 tbsp Whipped Cream
2 tbsp Granulated Sugar
4 tbsp Vinegar
Salt & Pepper to taste

In small chilled glass bowl, combine all ingredients and beat on high setting with electric hand mixer, until thick and creamy. Pour over sliced cabbage and serve. Salt and Pepper to taste.

2 servings

Coleslaw

by Grandma Mallory

1 Lg head Green Cabbage
¼ cup raisins (optional)
1 cup Granulated Sugar
2 tbsp white Flour
1 cp whipped cream
½ cp Apple Cider Vinegar
½ cp cold water
Salt & Pepper to taste

In large bowl, combine shredded cabbage and raisins. Set aside.

In small saucepan, combine sugar, flour, vinegar and water, and cook on medium heat until thickened. Pour into glass container and chill in refrigerator for 1 hour.

Pour dressing over cabbage and mix well. Fold in whipped cream and toss until well coated. Keep refrigerated until ready to serve.

6-8 servings

Waldorf Salad

by Verlie Cox (my mother)

3 Red Apples, peeled, cored, and cut into ½" cubes
1 Stalk Celery, diced small
¼ cup Walnut or Pecan meats, chopped small
10-12 Maraschino Cherries, dried and halved

In medium size bowl, combing fruit, celery and nuts. Set aside until ready to add dressing and serve.

Waldorf Salad Dressing
1 cup Mayonnaise (Momma always used Best Foods Brand)
3 tbsp Maraschino Cherry Juice

Combine mayonnaise and cherry juice, and mix until well blended. Pour over fruit mixture, and mix well. Keep refrigerated until ready to serve. Salad may be prepared 1-2 hours ahead of meal. Goes well with Pork Roast and baked potatoes.

4 servings

Chinese Chicken Salad

You salad lovers absolutely must try this! It is absolutely the best salad I have ever tasted. My husband and I like it so much, we have it for dinner at least once every week. And it's a perfect meal for us "working class people". I prepare the ingredients the night before, and store everything in the refrigerator in individual plastic storage bags. When I get home from work the next evening, I simply combine the ingredients, toast the bread, and we're ready to eat. 10 minutes tops!

This salad is perfect for potlucks because it's easy to transport, and it's large enough to feed an army. If you're interested in serving dinner for two, plan on storing the left-overs, and serve it as a side with your next meal.

I can't wait to hear the feedback on this one!

Chinese Chicken Salad
by Elly Lewis

4-6 Chicken Breast; cooked, cooled and shredded to 1½" pieces
6 slices Ginger Root (May substitute with not quite ¼ tsp Ginger Powder)
1½ heads Iceberg Lettuce, sliced very thin then cut across twice
1-2 bunches Green Onion, sliced very thin 'lengthwise', and cut to 2"
½ cup Sliced Almonds, lightly toasted in broiler
¼ cup Sesame Seeds, lightly toasted in broiler
2 packages Top Ramen 'Noodles' only, broken into 1" pieces

Cook chicken breasts in medium size pot until done. Drain chicken, and allow to cool in large bowl. Once chicken is cool enough to handle, shred to 1½" pieces. Add all other ingredients to the chicken pieces, and toss well, without salad dressing. Set aside until ready to serve.

Chinese Chicken Salad Dressing
½ cup Granulated Sugar
2 tsp MSG or Accent
1 tbsp Table Salt
¾ tsp Black Pepper
½ cup Vegetable Oil
½ cup Red Wine Vinegar

Combine all ingredients and blend on high until sugar has completely dissolved. Cover and chill for 30 minutes. When you are ready to serve dinner, give the bottle a quick shake to make sure it's well blended, and you're ready to toss the salad.

Try hot garlic bread with this salad. It makes a great meal!

10-12 servings