Family Recipes

Salads

Barbara's Salad

1/2 pound rings macaroni
3 boxes frozen mixed vegetable
fresh vegetables: celery, onion, green pepper, radishes
salt and pepper
accent
mayonnaise

Cook macaroni and frozen vegetables. Drain well. Cool. Mix all ingredients together.

Cherry Cheesecake Salad

1. Lightly grease 6 cup mold or dish with Wesson oil. Mix 1/2 cup boiling water with lemon jello; set aside to cool. Mix and beat together sour cream, cream cheese, confectioners sugar, and vanilla. Add lemon jello. Pour into mold or dish. Refrigerate at least 1 hour.
2. Mix 1 1/2 cups boiling water to cherry jello; add 1/2 cup cherry juice and cherries. Cool off pour on top of cheese cake and refrigerate until firm.
Following these directions you would need to flip the mold. Cheese cake is always suppose to be on top when you serve it. You can make the cherry bottom first; refrigerate until solid, and then prepare and add the cheese cake.

Cranberry Blue Cheese Salad

Place a small bowl and beaters from an electric mixer in freezer until well chilled. Place pineapple and cranberry sauce in medium saucepan; bring to a boil. Remove from heat; add gelatin and stir until gelatin dissolves. Cool 5 minutes. Stir in 1/3 c sherry and 2 oz blue cheese. Pour into an oiled 6 c mold, cover, and refrigerate until firm.
In a small bowl, combine banana and lemon juice. In chilled bowl, beat whipping cream and cream cheese until stiff peaks form. Beat in remaining 2 tbs sherry and 1 oz blue cheese. Beat in banana mixture. Cover and refrigerate until ready to serve.
To serve, dip bottom of mold into hot water; invert onto a serving plate. Spoon banana mixture over gelatin. Garnish with orange peel. Serves 12.

Golden Glow Salad

Dissolve jello in 1 c boiling water. When dissolved, add pineapple juice, salt, and vinegar. Let stand until the mixture starts to jell. Add pineapple, carrot, and nuts. Place in refrigerator to harden. Serve on lettuce and garnish with mayonnaise. Serves 8.

Peas and Almonds

4 oz green beans, trimmed, each bean cut into 1" - 1-1/2" long pieces (I used asparagus instead and it worked)
8 oz dried rotini or any similar size pasta
1 lb medium cooked shrimp, peeled and devined
2 - 4 tablespoons chopped dill
2 tablespoons red wine vinegar
1 tablespoon lemon juice
2 tablespoon olive oil
4 oz crumbled feta cheese
Salt and freshly ground pepper
Have ready a large bowl of ice water. In a pot of boiling water, cook the green beans until they turn bright green and start to soften. Transfer the beans to the ice water to cool immediately. When the beans are cool, drain them and pat them dry with a clean towel.
Meanwhile, prepare the pasta. In a large pot of salted boiling water, cook the pasta until it is al dente. Drain the pasta in a colander, rinse with cold water until the pasta is completely cool and drain again until it is fee of excess water. Set aside.
In a large bowl, combine the cooked green beans, pasta, shrimp, dill to taste, vinegar, lemon juice, olive oil, feta cheese, salt and pepper to taste. Serve immediately or cover tightly and refrigerate for up to 2 days. 4 to 6 serving - 313 calories.

Note: I cooked the asparagus, shrimp, and pasta before work and put them in the refrigerator. I then mixed them together at dinner time.

Strawberry Pretzel Salad

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