as the trees of lign aloes which the LORD hath planted,
and as cedar trees beside the waters."
Numbers 24:6
Broccoli - Cauliflower Salad
"This can be prepared the day prior to serving, then served chilled or at room temperature. Pecans can be used instead of peanuts. Bacon lovers might want to add a few extra slices."
Yield: 8 servings.
Ingredients
1 head fresh broccoli, diced
1 head cauliflower, chopped
1/2 red onion, diced
3/4 cup sunflower seeds
3/4 cup peanuts
3/4 cup white raisins
Dressing
1 cup creamy salad dressing
1 1/2 tablespoons white wine vinegar
1/4 cup white sugar
12 slices bacon
DIRECTIONS
Combine the cauliflower, broccoli, onion, sunflower seeds, peanuts and raisins. Whisk together the salad dressing, vinegar and sugar. Pour over salad and toss to coat. Refrigerate and allow to chill before serving.
Just before serving, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and sprinkle over salad.
Serve immediately.
Green Pea Salad
Ingredients
2 pkgs. frozen green peas
8 oz. sharp cheddar cheese, cut into tiny squares
1 (4 oz.) jar pimentos
1 cup. celery, finely chopped
1 small sweet onion, chopped
4 eggs, hard boiled and chopped
1/4 cup. sweet relish or
sweet pickles, cut into tiny squares
Cook peas according to package directions. Drain well. Then place on paper towel and
pat with another paper towel to dry completely. Peas must be very dry. Cool. Chop cheese. Drain chopped pimentos. Combine peas, cheese, pimentos, celery, onion and eggs. Toss gently. Do not mash peas.
Dressing
1/2 cup sugar
1 cup mayonnaise
1/3 cup vinegar
1 tsp. salt
1 tsp. paprika
Mix well. Pour just enough dressing over ingredients to coat well. Place pea salad in an air tight container and refrigerate overnight. The remaining dressing can be used
later by storing in air tight container in refrigerator. Serve chilled.
Potato Salad
Ingredients
3 lbs potatoes, cooked, cooled, peeled,
and cut into bite size squares
1 cup mayonnaise or Miracle Whip
1 cup finely chopped onions
3 tablespoons tarragon vinegar or white vinegar
2 teaspoons salt
1/2 teaspoon ground pepper
1 cup chopped dill pickles
2 cups chopped celery
2 hard-boiled eggs, chopped
paprika, to taste
Directions
Cook potatoes and allow them to cool. And then peel and chop.
In a large bowl, stir together mayonnaise, onion, vinegar, salt, pepper and chopped pickles
Add potatoes and celery. Toss to coat well.
Add chopped eggs. Stir in gently.
Cover and refrigerate 4 hours or overnight.
Sprinkle with paprika before serving
Mandarin Spinach Salad
Ingredients
8 cups washed, torn spinach & 1 head Romaine lettuce
1 cup diagonally sliced celery
6 green onions with tops, chopped
2 to 3 (11-ounce) can mandarin oranges, drained
2 tablespoons sugar
2 (2-ounce) package slivered almonds, toasted
6 slices center-cut bacon
Sweet and sour dressing (recipe follows)
Directions
In a large bowl, combine the spinach, romaine lettuce, celery, green onions and oranges; toss gently.
Heat 2 tablespoons sugar with the almonds in saucepan over medium heat. Cook and stir while sugar starts to melt and coat almonds. Stir constantly until almonds are light brown. Turn onto a plate, and cool for 10 minutes.
Sweet and Sour Dressing
1/2 cup vegetable oil.....or 1/2 cup olive oil
4 tablespoons vinegar.....or 1/4 cup red wine vinegar
3 tablespoons sugar
1/8 tsp crushed red pepper flakes
2 teaspoon chopped fresh parsley
2 teaspoon salt
dash of pepper
Combine all ingredients in a jar. Cover jar tightly, and shake vigorously. Better if sets for at least one hour. Yield: about 1 cup.
When ready to serve, pour sweet and sour dressing over salad, toss well.
In the microwave, brown bacon crisp. Let cool. Break up into small pieces.
Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with sugared almonds and bacon chips.
Caesar Salad Supreme
Ingredients
6 cloves garlic
3/4 cup mayonnaise
6 tablespoons grated Parmesan cheese
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon-style prepared mustard
salt to taste
ground black pepper to taste
1/4 cup olive oil
4 cups white bread cubes
1 head romaine lettuce- rinsed, dried and torn into bite
Directions
Mince half of the garlic. In a small bowl, combine garlic with mayonnaise, 1/3 of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.
In a large saute' pan, heat oil over medium heat. Cut the remaining cloves of garlic into quarters, and add to hot oil. Cook and stir until brown: remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove croutons from oil, and salt and pepper to taste.
Place lettuce in a large bowl. Toss with dressing. Add remaining Parmesan cheese and croutons; toss.
Creamy Cole Slaw
Ingredients
1 large head cabbage, finely shredded
3/4 cup mayonnaise
3 tablespoons sugar
1 1/2 tablespoons white wine vinegar
1/3 cup oil
1/8 teaspoon onion powder
1/8 teaspoon dry mustard
1/8 teaspoon celery salt
1 dash black pepper
1 tablespoon lemon juice
1/2 cup half-and-half
1/4 teaspoon salt
Directions
Blend mayonnaise, sugar, vinegar and oil. Add onion powder, dry mustard, celery salt, pepper, lemon juice, half-and-half and salt. Stir until smooth.
Pour coleslaw dressing over shredded cabbage in a large bowl and toss until cabbage is well coated. Keep coleslaw refrigerated.
4TH OF JULY SALAD
Ingredients
LAYER One
1 (3 oz.) pkg. raspberry Jell-O gelatin
2 c. boiling water
Stir Jell-O into boiling water, stirring until dissolved. Pour into 9 x 13-inch pan. Refrigerate until firm.
LAYER Two
1/2 c. cold water
1 envelop Knox unflavored gelatine
1 cup half & half (half milk/half cream)
1 cup sugar
1 (8 oz.) pkg. cream cheese, softened
Slowly sprinkle gelatine over cold water while stirring constantly. Heat cream and sugar until hot, but NOT boiling. Add softened gelatine and cream cheese into this mixture while still steaming hot. Process in blender until smooth.
CAUTION: Place a dishcloth over blender to avoid splattering of hot liquid.
Pour over the first layer and refrigerate until firm.
LAYER Three
1 (3 oz.) pkg. raspberry Jell-O gelatin
1 c. boiling water
1 (16 oz.) can blueberries, undrained
Dissolve gelatin in water. Add undrained blueberries. Pour over cheese layer and chill.
Serve when set.
Apricot-Orange Gelatin Salad
Makes 12 servings
Ingredients
1(15 ounce) can apricot halves, drained and chopped
2 (8 ounce) cans crushed pineapple
2 (6 ounce) packages orange flavored gelatin mix
2 cups hot water
1/2 cup chopped walnuts
1 cup miniature marshmallows
1 cup white sugar
1 egg, beaten
3 tablespoons all-purpose flour
2 tablespoons butter
1 cup heavy whipping cream
1/2 cup shredded Colby longhorn cheese
Directions
Drain and reserve syrup from apricots and pineapple. Add water to equal 2 1/2 cups.
In a mixing bowl, dissolve the gelatin in hot water. Stir in 1 1/2 cups reserved fruit syrup, set aside to cool.
To the gelatin mixture, add the apricots, pineapple, nuts and marshmallows. Stir to combine, pour into a lightly oiled 9x13 inch pan and chill until firm.
In a small sauce pan, combine the sugar, flour, egg, remaining fruit syrup and butter. Heat and stir constantly until thickened. Refrigerate until chilled.
Whip cream until stiff peaks form;
fold into chilled custard mixture.
Spread over gelatin, refrigerate,
and sprinkle with cheese before serving.
Yummy Apple Salad
Makes 12 servings
"This sparkling salad is creamy and slightly tart. Nuts and celery add texture. Not only do adults love it, so do the kids! Cut the finished salad into squares and serve on crisp leaves of lettuce. Adjust the amount of nuts, if desired."
Ingredients
1 cup diced, unpeeled apples
1 (20 ounce) can crushed pineapple with juice
2/3 cup white sugar
1 (3 ounce) package lemon flavored gelatin mix
1 (8 ounce) package cream cheese, softened
1 cup chopped nuts
1 cup chopped celery
1 cup frozen whipped topping, thawed
Directions
In a medium saucepan over medium heat, boil the pineapple and sugar 3 minutes. Mix in the lemon gelatin mix, stirring until dissolved. Stir in the cream cheese. Remove from heat and allow to cool 10 to 15 minutes.
Gently fold the apples, nuts, celery and whipped topping into the mixture. Transfer to a 9x9 inch square pan. Refrigerate 4 hours, or until firm.
8 ounces sharp Cheddar, cut into very small chunks
1 cup mayonnaise
2 tablespoons white vinegar
1/4 cup sugar
1/2 cup halved cherry tomatoes
Salt and freshly ground black pepper
6 to 8 slices cooked bacon, crumbled
Directions
Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl.
Add the onion, raisins if using, and cheese.
In a small bowl, combine the remaining ingredients, stirring well.
Add to broccoli mixture and toss gently. When ready to serve, add thr crumbled crispy bacon.
Ramen Cabbage Salad
Yield: 8 servings
Ingredients
1 Head raw cabbage; shredded
6 Green onions; sliced thin
1 Box of Sesame seeds (all)
1/3 cup Almonds; sliced
2 Pkgs. of Ramen noodles* (Original)(uncooked)
Cooking oil
1 tbs Sugar
Water
Vinegar; your favorite
Preparation
Chop cabbage into small pieces, add sliced green onion to cabbage.
Toast sesame seeds and almonds on cookie sheet in oven. Be careful. They burn very quickly.
Crush Ramen noodles in package.
Open and remove broth package.
Just before serving add crushed (uncooked) noodles, sesame seeds and almonds to cabbage
and onions.
Dressing:
In a salad dressing bottle- Add water, oil and vinegar as marked on bottle. Add 1 package of Ramen seasoning and 1 Tbs. sugar. Shake well. Add to cabbage mixture just before serving. Toss.
