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Click on the bunnies to return to this menu |
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In a large bowl add: 2 - 28 oz. cans cooked carrots 1 onion sliced into rings 1 green pepper cut into strips |
In a saucepan, bring to boil: 1 - 10 oz. can tomato soup 3/4 cup white sugar 1/4 cup crisco oil 1 tsp. Worchester sauce |
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Pour hot mixture over carrots, onions and green peppers. Gently stir. Seal tightly and refrigerate over night. Stir and serve. |
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1 - 8 oz. can crushed pineapple, undrained 1 - 8 oz. container soft cream cheese 2 cups chopped cooked chicken 1 - 8 oz. can water chestnuts, drained, sliced |
1/2 cup celery slices 1/2 cup slivered almonds, toasted 1/4 cup green onion slices 1/4 teaspoon salt, dash of pepper 4 medium tomatoes, lettuce |
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Drain pineapple, reserving 1/4 cup liquid. Combine reserved liquid and cream cheese, mixing until well blended. Add pineapple, chicken, water chestnuts, celery, 1/4 cup almonds, onions, salt and pepper; mix lightly. Chill. Cut each tomato into six wedges, almost to stem end. Fill with chicken mixture. Sprinkle with remaining almonds. Serve on lettuce lined plates. (4 servings) |
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2 eggs 2 tbsp. white sugar 3 tbsp. white vinegar 1 tbsp. water 2 tbsp. softened butter 2 cups cool whip or prepared dream whip |
1 - 28 oz. can fruit cocktail 1 can mandarin oranges 1/2 cup coconut 2 cups colored marshmallows 10 maraschino cherries (sliced in half)
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In a bowl, beat eggs. Stir in sugar, vinegar, water and butter. Pour mixture into a saucepan and cook over medium heat until thick. Remove from heat and let cool. Fold into cooled mixture cool whip. Stir in fruit cocktail, oranges, coconut, marshmallows and cherries. Cover tightly and let stand over night. |
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Place in a large bowl: coarsely chopped cabbage 1 red onion sliced into rings 1 green pepper cut into small strips Sprinkle 3/4 cup white sugar over the above. |
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Bring to boil: 1 cup white vinegar 3/4 cup crisco oil 1 tsp. dry mustard 1 tsp. celery seed 1 tbsp. white sugar 1 tbsp. salt |
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Pour over cabbage, onions and peppers. Seal tightly and let stand overnight in the refrigerator. |
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1 tsp. salt 1 tbsp. flour 1 cup white sugar |
1 tsp. tumeric 1 cup white vinegar 1 cup milk |
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Combine salt, flour, sugar and tumeric in a saucepan. Stir until mixed. Add vinegar and milk. Cook on medium heat until mixture thickens. Remove from heat and cool in refrigerator. Serve over salad of your choice. |
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2 to 3 medium cucumbers 1 tablespoon salt 3/4 cup white vinegar |
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2 tablespoons sugar 1/4 teaspoon pepper
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Wash cucumbers. Pat dry and score with tines of fork. Cut cucumbers into transparent, paper-thin slices to measure 4 cups. Place cucumber slices in deep bowl; sprinkle every few layers with salt. Cover cucumbers with a plate and weight them down with a heavy object. Let stand at room temperature 2 hours. Drain cucumbers thoroughly and press out remaining liquid. Stir together vinegar, sugar and pepper; pour over slices. Cover; refrigerate at least 4 hours. Drain cucumbers before serving. 4 To 6 SERVINGS. |
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2 cans (1 pound each) whole green beans, drained 1 medium onion, chopped (about 1/2 cup) 1/3 cup salad oil 1/4 cup vinegar 1/2 teaspoon salt 1/4 teaspoon pepper 4 hard-cooked eggs, chopped |
1/4 cup mayonnaise or salad dressing 1 teaspoon prepared mustard 2 teaspoons vinegar 1/4 teaspoon salt 4 slices bacon, crisply fried and crumbled Crisp lettuce
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Combine beans, onion, oil, 1/4 cup vinegar, 1/2 teaspoon salt and the pepper; toss. Cover and chill. Mix eggs, mayonnaise, mustard, 2 teaspoons vinegar and 1/4 teaspoon salt. Cover and chill. Just before serving, drain bean mixture thoroughly; toss with bacon. Serve on lettuce; top with a spoonful of egg-mayonnaise mixture. If desired, sprinkle with paprika.
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SERVINGS. |
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4 cups finely shredded or chopped cabbage (about 1/2 medium head) 1/4 cup chopped onion 1/2 cup dairy sour cream |
1/4 cup mayonnaise or salad dressing 1/2 teaspoon seasoned salt 1/2 teaspoon dry mustard Dash pepper |
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Combine cabbage and onion in large salad bowl. Blend remaining ingredients; pour over cabbage and toss. If desired, sprinkle with paprika. 6 To 8 SERVINGS. VARIATIONS Apple 'n Cheese Slaw: Omit onion, dry mustard and pepper. Combine 2 cups diced unpared tart apples and 1/2 cup crumbled blue cheese with the shredded cabbage. Herbed Slaw: Omit mustard and pepper and add 1 teaspoon celery seed and 1/2 teaspoon chervil. Pineapple-Marshmallow Slaw: Omit onion and add 1 can (13 1/2ounces) pineapple tidbits, drained, 1 cup miniature marshmallows and 1 tablespoon lemon juice. Red Cabbage Slaw: Substitute 2 cups shredded red cabbage for half the cabbage. |
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1 head iceberg lettuce 1/2 lb bacon, fried crisply 1 large sweet onion, chopped finely 1 large cucumber, peeled and diced 1/2 cup shredded cheddar cheese 1 6 ounce package of frozen green peas, thawed 1/2 cup mayonnaise (or I prefer Ranch dressing). In a glass bowl, place shredded lettuce. Cover with a layer of cucumber, then onion, then peas and then mayonnaise. Top mayo with back & cheese. Refrigerate overnight & serve. Make sure the lettuce is on the dry side, however, or the salad will get "runny" and will not be as good. |
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