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SALADS AND DRESSINGS

Hot Sea Food Salad

½ cup chopped green pepper

¼ cup minced onion

1 cup chopped celery

1 cup canned crabmeat

1 cup cooked shrimp (Follow cooking directions on package.)

½ t. salt

1 t. Worcestershire sauce

1 cup mayonnaise

2 cups corn flakes

¼ cup butter

paprika

Mix all ingredients except corn flakes, butter, and paprika. Place in buttered individual sea-food shells (or in shallow casserole.) Crush cornflakes and spread over the top. Dot with butter. Sprinkle with paprika. Bake 30 minutes in 350º F. oven.

Red Beet Eggs

½ dozen hard-boiled eggs

1 can red beets with juice

6 T. vinegar

2 t. salt

1 t. pepper

Combine all ingredients in jar. Add water (so that eggs are completely submerged in juice) if necessary. Let stand, refrigerated, at least two days. Serve cold, sliced, as relish dish.

Three Bean Salad

1 No. 2 can yellow wax beans

1 No. 2 can French-cut green beans

1 No. 2 can kidney beans

½ green pepper

1 medium-sized onion

½ cup sugar

½ cup white vinegar

½ cup salad oil

1 t. salt

½ t. pepper

Drain yellow and green beans. Wash and drain kidney beans well. Add chopped onion and green pepper. For dressing, mix last five ingredients well and pour over beans. Let stand 24 hours in covered bowl in refrigerator, stirring occasionally to get all ingredients well covered with dressing. One-half cup of chopped celery or ½ teaspoon of celery salt may be added.

Waldorf Salad

1 cup diced, unpeeled apple

½ cup diced celery

14 cup broken nut meats

14 cup mayonnaise or 2 T. mayonnaise, thinned with 1 T. cream

Toss apple, celery, and nuts with mayonnaise. Serve in lettuce cups, made by slitting lettuce lea f part way and overlapping. Top each serving with a maraschino cherry.

French Dressing

½ cup sugar

½ cup oil

¼ cup vinegar

1/3 cup catsup

1 t. salt

1 t. paprika

1 large onion, grated (pulp and juice added)

Place ingredients in bottle or fruit jar, and shake well just before serving; or beat with rotary beater in deep bowl. Makes 1 pint.

Coca Cola Salad

2 pkg. cherry Jell-O

6 oz. pkg. cream cheese

1 can red (dark) cherries

1 cup pecans

2 small “cokes”

Drain juice from cherries and pineapple. Heat and add Jell-O. When cool, add two cokes, then add pitted cherries and pineapple. Add pecans crumbled in cheese. Set in refrigerator to jell. Sever 12.

Lime Jell-O Salad

1 small can crushed pineapple

1 pkg. lime Jell-O

½ cup salad dressing

1 or 1 ½ cups cottage cheese

1 ¾ cups liquid

Drain pineapple and use juice with water for liquid. Heat liquid to boiling and dissolve Jell-O. Cool until mixture begins to thicken. Fold in pineapple, salad dressing, and cheese. Return to refrigerator until set. May be put in square cake pan and cut in squares to serve on lettuce; nice decorated with a cherry.

Sally Penny’s Blue Cheese Salad Dressing

¼ lb. blue cheese

3 T. light cream or evaporated milk

¼ cup mayonnaise

14 cup dry wine

1/3 cup salad oil

Worcestershire sauce to taste

Blend with fork all ingredients. Store in refrigerator. Will keep as long as there is any.

Potato Salad

6 medium to large raw potatoes

8 eggs, hard-boiled

1 medium onion, diced

1 medium green pepper, diced

3 stalks celery, diced

¼ cup pimento, diced

¼ cup oil

½ cup vinegar

salt, pepper, and Accent to taste

mayonnaise

Boil potatoes in skins until tender, not too soft. Drain and cool for 10 minutes. Skin potatoes carefully and dice. Add green pepper, onion, and celery. Dice and add 6 of the eggs and the pimento. Mix. Mix oil and vinegar. Add seasonings and mix until thoroughly blended. Pour over potatoes. Mix until blended. Add enough mayonnaise to make desired consistency. Decorate top with remaining hard-boiled eggs, quartered. Cool salad in refrigerator for least 3 hours before serving.

Macaroni Shrimp Salad (1)

1 pkg. macaroni

2 cans shrimp

1 cup salad dressing

¼ cup catsup

¼ cup vinegar

1 T. sugar

1 cup diced celery

½ cup finely cut green onions

2 pimentos (canned), cut into strips

2 dashes Tobasco sauce

2 dashes Worcestershire sauce

Boil macaroni according to directions on package. Rinse in cold water and drain. Combine salad dressing with vinegar, catsup, sugar, Tobasco, and Worcestershire. Let flavors blend while cleaning, and rinsing shrimp. Cut shrimp into small pieces. Pour salad dressing mixture over macaroni and stir carefully so as not to break macaroni. Add celery, shrimp, and pimento and combine well. Put into attractive salad bowl and chill for several hours before serving. If salad seems dry due to absorption, add more salad dressing mixed with vinegar and a bit of catsup. Garnish with whole shrimp and extra pimento strips.

Macaroni Shrimp Salad (2)

2 cups small elbow macaroni (cooked)

1 can small deveined shrimp

½ medium-sized onion, finely chopped

salt and pepper

mayonnaise

Cook macaroni. Cool at room temperature. Add shrimp, onion, mayonnaise, salt and pepper. Refrigerate. Just before serving, add a little more mayonnaise.

Fruit Salad

1 can Mandarin orange sections (drained)

½ cup seedless grapes

1 can pineapple chunks (drained)

½ cup small marshmallows

½ cup chopped pecans

¼ cup maraschino cherries (cut in half)

Mix in a large bowl and stir in ½ cup sour cream and 3 T. pineapple juice saved from the pineapple chunks. Chill approximately 1 hour before serving. Good as a dessert after a heavy meal.

Quick Molded Beet Salad

1 pkg. lemon-flavored gelatin

1 cup hot water

1 cup liquid from canned beets and water

1 No. 303 can diced beets

3 T. vinegar

1 T. prepared horseradish

½ t. salt

1 cup finely shredded cabbage

Dissolve gelatin in hot water. Add cold water and beet liquid. Chill until syrupy. Add remaining ingredients. Pour into individual molds or one large mold and chill until firm. Unmold on lettuce leaves. Serve with mayonnaise, sour cream, or cottage cheese, each guest to his own choice. Serves 8.

Sea Food Salad

1 loaf sandwich bread

4 hard-boiled eggs

1 2 to 1 medium-sized onion, chopped

1 can crabmeat

2 cans shrimp

1 cup celery, dried

3 cups mayonnaise

butter or margarine

Spread bread lightly with butter or margarine. Cut each slice into 16 squares. Add hard-boiled eggs, chopped, and onion. Place in bowl and refrigerate overnight. Remove and add crab meat, shrimp, celery, and mayonnaise. Mix well, let stand in refrigerator at least 3 hours.

Hamburger Vegetable Salad

½ lb. hamburger

1 egg

½ onion, finely chopped

bread crumbs

salt and pepper

1 small cucumber, sliced

½ small onion sliced

1 tomato

2 sticks of celery, sliced

1 green pepper, finely sliced

1/3 cup vinegar

2/3 cup salad oil

½ t. salt

pinch of black pepper

Mix together the hamburger, egg, onion, bread crumbs, salt, and pepper. Roll into small bite-sized balls and fry until done. Set aside to cool. Slice cucumber, onion, tomato, celery, and peppers very thin. Remove seeds from the tomatoes and the peppers. Arrange the colorful vegetables and cooled meat balls in a shallow bowl. For the dressing, mix vinegar, salad oil, salt, and black pepper. Shake well. Pour over hamburger and vegetables.

5 Cup Salad

1 cup drained Mandarin oranges

1 cup drained pineapple tidbits

1 cup miniature marshmallows

1 cup English walnuts or coconut

1 cup sour cream

Mix well. This is better if it is refrigerated 4 to 6 hours before serving.

Jell-O Cream Cheese Salad

1 pkg. Jell-O

2 cup water, boiling

½ cup mayonnaise

½ cup canned milk

1 large pkg. cream cheese

3 sliced bananas

2 oranges, sliced

1 apple, sliced

1 small can pineapple (crushed on chunk)

Dissolve Jell-O in water. Stir in mayonnaise, milk, and cheese. Add bananas, oranges, apples and pineapple. Refrigerate till serving time.

Slovak Coleslaw

1 large head cabbage

1 large bell pepper, grated

1 large onion, grated

½ cup Wesson oil

½ cup mayonnaise

salt and pepper to taste

Chop cabbage, sprinkle freely with salt. Cover and let set overnight in refrigerator. Squeeze cabbage and drain off excess liquid. Add bell pepper, onion, oil, and mayonnaise. Mix thoroughly, chill, and serve.

Creamy Lime Salad Mold

1 3-oz. pkg. lime-flavored gelatin

1 cup hot water

1 cup evaporated milk

1 can crushed pineapple (13 ½ oz.)

½ cup mayonnaise

1 cup creamed cottage cheese

½ cup chopped nuts

Empty gelatin into large bowl. Add hot water. Stir until dissolved. Cool slightly. Stir in evaporated milk. Cool in refrigerator until partially set, stirring frequently to keep smooth. Fold in remaining ingredients. Pour into mold or shallow dish. Chill until firm—about 1 ½ to 3 hours.

Cut Glass Salad

4 pkg. Jello--O—varied colors (orange, cherry, lime, etc.)

4 cups boiling water

2 cups cold water

1 No. 2 can crushed pineapple

1 t. Knox gelatin

½ cup cold water

¼ cup sugar

1 pkg. lemon Jell-O

1 pkg. Dream Whip

Prepare colored Jell-O’s separately, using 1 cup boiling water and ½ cup cold water for each. Pour into separate 8 x 8-inch pans. Chill overnight. Cut into ¼-inch cubes. Drain well the can of pineapple; heat one cup of the juice to the boiling point. Soak the gelatin in ½ cup of cold water. Remove pineapple juice from heat. Add sugar and lemon Jell-O and stir until dissolved. Add the soaked gelatin. Stir well. Chill until syrupy—not partially set! Prepare Dream Whip according to package directions. Fold in crushed pineapple, lemon Jell-O, and Jell-O cubes. Pour into 9 x 13-inch pan and chill overnight. Serve on lettuce leaf with small dab of mayonnaise. Serves 16.

Jellied Fresh Tomato Salad

1 pkg. lemon Jell-O

1 t. Knox gelatin

1 cup boiling water

¼ cup cold water

2 T. vinegar

1 or 2 drops Tobasco

½ t. salt

1 T. minced onion

½ cup finely chopped celery

¼ cup finely diced green pepper

1 ½ cup peeled, coarsely chopped raw tomatoes

Soak Knox gelatin in cold water. Combine Jell-O, boiling water and gelatin in 1-quart bowl; stir until completely dissolved. Add vinegar, Tobasco, and salt; stir until blended. Chill until consistency of unbeaten egg whites. Fold in tomatoes, onions, celery, and peppers. Pour into mold and chill until firm. Unmold and garnish with crisp lettuce, parsley, etc.;serve with mayonnaise or mayonnaise-type salad dressing. Serves 6.