Salads, Coleslaw

Creamy Dressing for Coleslaw

• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 1/2 cup vinegar
• 1/2 cup mayonnaise
• 1/2 cup light cream

Combine all the ingredients in a glass jar with a tight fitting lid and shake them well. Fridge it while you prepare the coleslaw or use on salad.

Good Coleslaw Dressing

• 1/4 cup vinegar
  
• 1/2 cup sugar
• 1/2 Mazola oil
• 1 tsp. dried mustard
• 1 tsp. celery
• 1 tsp. salt
• 1 Tbsp. minced onion

Combine all the ingredients in a glass jar with a tight fitting lid and shake well. Fridge it while you mix up the coleslaw or using on another salad.

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Coleslaw

• 5 heads cabbage shredded
• 5 onions sliced
• 6 carrots grated

Brine:

• 3 cups white sugar
• 2 3/4 cups oil
• 8 tsp. pickling salt
• 3 1/2 cups vinegar

Place the vegetables in a large container; mix well. Boil the brine for one minute only. Pour boiling hot brine over the cabbage mixture. Do not stir until the next morning. YES it is a long job. Not every thing is quick and easy. Put into sterilized jars and store in the fridge. This will keep u to 6 weeks. It can also be frozen in plastic containers or bags.

Coleslaw

• 1/2 head medium cabbage
• 2 large carrots
• 2 or 3 onions

Brine:

• 1 tsp. salt
• Dash of pepper
• 3/4 to 1 cup of vinegar
• 1/4 cup salad oil
• 1/4 cup water
• 1/2 tsp. dried mustard
• 1/2 cup white sugar

Shred the cabbage, carrots and onions. Boil the Brine ingredients together and pour over the vegetables. Cool and stir occasionally. Will keep for a month in the fridge. But again you can freeze.

Coleslaw Forever

• 1 large cabbage, shredded
• 2 medium carrots, grated
  
• 1 medium onion, grated

Brine:

• 3/4 cup vinegar
• 1/2 cup salad oil
• 1 1/2 cups granulated sugar
• 1 Tbsp. salt
• 1 Tbsp. celery seed

Put the cabbage, carrots and onion in a large bowl. Measure vinegar, oil, sugar, salt and celery seed in a large saucepan. Bring to a boil, stirring a lot. Pour the hot liquid over the cabbage mixture. Stir to mix and pressing down until the vegetables wilt and are covered with the brine. Let cool and store in a covered glass container in the fridge. Let stand 1 to 2 days before eating. Keeps for weeks and you will notice it darkening as it ages.

Japanese Coleslaw

• 1 head of cabbage, shredded
• 6 Tbsp. toasted sesame seeds
• 1 cup toasted slivered almonds
• 4 green onions
• 1 pkg. Itchiban noodles or other, use raw and break up

Dressing:

• 1 pkg. seasoning from noodles
• 6 Tbsp. sugar
• 1 ts. salt
• 1/2 tsp. pepper
• 1 cup oil
• 6 Tbsp. vinegar

Mix the main ingredients and the dressing ingredients in different dishes. Add dressing, sesame seeds, almonds and noodles just before serving. If you don't wait things will be soggy and will not have the desired texture.

Texas Coleslaw

• 1 large cabbage
• 8 green or 2 medium onions
• Carrots, celery, green peppers amounts vary to your tastes
• 1 Tbsp. White sugar

Dressing:

• 1 cup vinegar
• 3/4 cup of with sugar
• 1 Tbsp. celery seed
• 1/2 tsp. dry mustard
• 3/4 cup Mazola oil

Grate vegetables and put in large pan. Sprinkle with 1 Tbsp white sugar. For the dressing: Bring the vinegar, sugar, celery seed and mustard to a boil and add oil. Bring to a boil again. While hot I want you to pour it over the vegetables. Stir well and let stand 24 hrs before using. Yes keep it covered and put in the frig when cooled down. Keep in the fridge for a week or more.

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Rice Salads

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First Rice Salad

• 2 cups uncooked rice
• 1 or 2 cans pineapple tidbits
• 1 or 2 cans mandarin oranges
• 1 or 2 cans fruit cocktail
• If there is any other fruit you wish to add please feel free
• 1 bag small marshmallows
• Whipping cream, amount you desire
• 1 jar of maraschino cherries

Boil the rice and let it cool. Put the rice into a large bowl. Drain as much juice as you can from the fruit and add it to the rice. Let stand for a few hours so the rice takes on the sweet tastes of the fruit.

Fancy Rice Salad

• 1 cup cold cooked rice
• 14 oz. can crushed pineapple
• 1/4 cup sugar
• 1 cup whipped cream
• 1/4 cup mayonnaise
• A Few cherries are nice but optional

Cook the rice, while it is cooling add the sugar fold it in and mix it in well. let the rice and sugar cool. Whipped cream and mayonnaise beat them together. Fold the whipped cream and mayonnaise into the rice and add the pineapple and optional cherries.

Rice Salad

• 1 cup rice
• 1/4 cup vinegar
• 1/2 cup oil
• 2 Tbsp. soy sauce
• 1/2 tsp. salt
• 10 oz. can sliced mushrooms
• 1 cup chopped celery
• 2 Tbsp. Chopped green onion
• 14 oz. can pineapple chunks
• 14 oz. can mandarin oranges
• 1/2 to 1 cup whole almonds

Cook the rice and allow to cool. Stir in the sliced mushrooms (drained). Add vinegar, oil, soy sauce and the salt. Refrigerate for 1 hr. then add the celery, green onion, drain the pineapple, drain mandarin oranges and get ready the almonds . Mix all the ingredients and server as a SALAD of course.

Bavarian Rice

• 1 cup cooked rice
• 1 cup whipping cream
• 1/4 cup sugar
• 1 can mandarin orange segments drained
• 1 tsp. vanilla
• 1 can mixed fruit cocktail drained please
• 1/3 cup finely chopped nuts

Whip the cream first and add the sugar and vanilla as you make the whipped cream. Remember to add the sugar slowly. Fold in rice and fruits. Keep a few of the orange segments to decorate the top. Chill before serving for at least an hour. Enjoy!!!

Shrimp Bisque

• 3 Tbsp. butter
• 3 Tbsp. chopped celery
• 3 Tbsp. chopped carrots
• 3 Tbsp. chopped onions
• 5 Tbsp. chopped mushrooms
• 1 bay leaf
• 1/4 tsp. marjoram
• Few grains mace, optional
• 1/2 tsp. peppercorns
• Salt and pepper
• 1 Tbsp. lemon juice
• 2 cups chicken broth or cubes
• 1 cup shrimp
• 1 cup whipping cream or half and half

First off melt the butter, add the vegetables and seasonings. Add bay leaf. Add lemon juice and cook for 5 minutes. Add broth and simmer 20 minutes. Remove bay leaf and peppercorns. Now introduce the shrimp and cook for 5 minutes. Add the cream and serve.

Tomorrow's Salad

• 2 eggs
• 1/4 cup sugar
• 1/4 cup vinegar
• 1 cup whipping cream or Dream Whip
• 2 cups miniature marshmallows
• 15 oz. can pineapple chunks or fruit cocktail, drain please
• 1 can mandarin oranges, drained
• 2 cups cooked and cooled

Beat the eggs slightly and add next 2 ingredients and cook until thick on the stove. Keep stirring and cool. Mix altogether in a large bowl and chill in the fridge 24 hrs. Hence why it is tomorrow's salads.

Blueberry Salad

• 2 pkg. grape Jell-o
• 2 cups boiling water
• 400 g (14 oz.) can crushed pineapple with juice
• 540 g (19 oz.) can blueberry pie filling
• 250 g (8 oz.) pkg. cream cheese, softened
• 1 cup sour cream
• 1/2 cup sugar
• 1 Tbsp. Vanilla
• Chopped pecans or walnuts or sprinkling

Pour Jell-o and boiling water into bowl. Stir to dissolve. Stir in pineapple and pie filling. Pour into 9x9-inch pan or bowl. Chill until firm. Combine cream, cheese, sugar and vanilla in mixing bowl. Beat until smooth. Spread over chilled, firm jelly. Sprinkle nuts over top and enjoy. Should make 9 to 12 servings.

Pineapple Jello Cottage Cheese Salad

• 1 pkg. lime Jello
• 1 pkg.lemon Jello
• 1 cup hot water
• 1 cup juice from pineapple
• 1 cup milk
• 1 cup salad dressing
• 1 carton cottage cheese
• 1 can pineapple, drained
• Walnuts, optional

Dissolve both packages of Jello's in the hot water then add pineapple juice. Set it the fridge until partly jelled then I want you to add the milk, salad dressing, cottage cheese and the drained pineapple. Then the walnuts maybe added. Now put back into the fridge to set.

Cottage Cheese Salad

• 1 lemon Jello powder
• 1 1/2 cups boiling water
• 2 Tbsp. White sugar
• 1 Tbsp. vinegar
• 1 cup crushed pineapple drained
• 1 cup cottage cheese
• 1/2 cup Miracle whip salad dressing

Dissolve the lemon Jello powder in 1 1/2 cups boiling water. Add 2 Tbsp.white sugar and a tsp. of vinegar. When this begins to thicken beat this until foamy. Add 1 cup drained crushed pineapple,cottage cheese and the Miracle Whip and salad dressing. Then let is set in the fridge.

Christmas Salad 3 parts
Have a big glass dish?

First Part:

• 1 pkg. lime Jello
• 1 cup of boiling water
• 1 can crushed pineapple and the juice

First put the boiling water in a bowl and mix in the lime jello. Once the lime jello is mixed well add the pineapple and it's juice. Let set til firm in the fridge. Make sure you put this in the dish you will be serving it in.

Second Part:

• 1 pkg. lemon Jello
• 1 cup boiling water
• 1 cup whipped cream
• 225 g (8 oz.) pkg Philadelphia cream cheese

Second part Mix up the lemon jello and the water as the first part. Let set a little til it giggles. You do not want it firm. Add the whipped cream and cream cheese. Mix well and then pour over the first step.

Third Part:

• 1 pkg. cherry Jello
• 1 cup boiling water
• 1 cup cold water
• 1 can fruit cocktail drained

Put boiling water in a bowl and mix in the Jello. After mixing for 2 minutes pour in the cold water. Add the cocktail to the Jello mix and pout over the second layer. Make sure the send layer has set first.

Cabbage, Apple and Pineapple Salad

• 5 cups shredded or finely chopped cabbage
• 1 red apple, diced
• 1/2 cup small sliced celery
• 1/2 (4 oz.) can crushed pineapple
• 1/2 cup miniature marshmallows
• 1/2 tsp. salt
• Mayonnaise or cooked salad dressing, your choice

Combine ingredients of the first 6. Then just add enough mayonnaise or salad dressing to moisten. Toss lightly and chill before serving.

Pink Frosty Salad

• 395 g (14 oz.) can crushed pineapple drained
• 395 g (14 oz.) can whole cranberry sauce
• 170 g (6 oz.) cream cheese
• 2 Tbsp. mayonnaise
• 2 Tbsp. sugar
• 1/2 cup chopped walnuts
• 1/2 L ( 1/2 pt.) whipping cream

Combine cream cheese and mayonnaise til well blended in. Next we add the remaining ingredients and mix til blended. Pour into a lightly greased mold. This freezes very well. Remove 2 hours before serving and unmold onto a lettuce lined plate. Place in the fridge until serving time is here.

Rosy Fruit Cocktail Slices

• 230 g (8 oz) pkg. of cream cheese
• 1 cup mayonnaise
• 1 cup heavy cream, whipped
• 3 1/2 cups fruit cocktail, really well drained
• 1/2 cup drained maraschino cherries, cut into quarters
• 2 1/2 cups or about 24 large marshmallows cut up or use mini marshmallows
• A few drops of red food coloring or the juice for the maraschino cherries
• Lettuce Leaves

First want you to soften the cream cheese. Just take a fork through it numerous times this will get it to soften and more workable. Then use a blender and mix the cream cheese and mayonnaise. Fold in the remaining ingredients ( NOT the lettuce leaves). Pour salad mixture into two 4 L ice cream buckets or freeze containers. Freeze firm for a bout 6 hours or over night. To Serve, let stand out a few minutes. Remove from the container. Slice and place on crisp lettuce. Trim with cherries as a garnish and small lettuce leaves.

Onion Salad

• 1/2 cup (125 ml) granulated sugar
• 1/3 cup (75 ml) water
• 1/3 cup (75 ml) vinegar
• 1 1/2 tsp. (7 ml) salt
• 6 medium onions, sliced and cut in bite sized, should yield about 6 cups
• 1 cup (250 ml) mayonnaise
• 1 tsp. (5ml) celery seed

Put sugar, water and salt into a bowl. Stir intil the sugar has dissolved. Pour over the thin sliced onions. Add the vinegar and mix well. Let stand for about 3 hours or overnight. Drain off the liquids. In another bowl combine mayonnaise with celery seed, stir very well. Pour over well drained onions and mix. This salad will keep several days if covered and kept in the fridge.

Onion Salad
Yes another one look them over and see which one works best for your tastes.

• 3 Large Spanish onions thinkly sliced
• 1 1/2 cups vinegar
• 1 1/2 cups water
• 2 1/4 cups sugar
• 1 cup salad dressing
• 1 tsp. celery seed

Bring the water to a boil and again the vinegar and sugar together. Pour over the onions and let stand 3 to 5 hours. Drain off liquid BUT keep it as you may want to use the syrup again. Next I want you to mix into the onions, salad dressing and celery seed. keeps for servel days in the fridge.

Orange Salad

• 1 small can pineapple, drained of course
• 1 can of mandarin oranges, drained also
• 1 cup white or colored marshmallows
• 1 pkg. Dream whip stiffly beaten ( Yes it is a cheat )
• 1 pkg. orange Jell-o
• 1 1/2 cups cottage cheese, optional to your tastes

Make the Jell-o to the directions on the box. Let chill long enough to be starting to firm or wigges. Fold in everything, cottage cheese is still optional. Let set a bit more and enjoy.

Carrot Salad

• 2 lbs of carrots
• 1 onion
• 1 green pepper
• 1 can tomato soup
• 1/2 cup vinegar
• 1/4 cup water
• 1/2 cup sugar
• 1 Tbsp. Worcestershire sauce
• 1/2 cup oil
• 1 Tbsp. prepared mustard
• 1 tsp. salt
• 1/4 tsp. peper

Peel and slice up the carrots into desired bite size. Not to small. Boil them till they are crisp. We do not want to over cook them. Drain them. While they sit aside mix up the remaining ingredients and pour over the vegetables. Let this stand for 24 hours. This keeps realy well in the fridge.

Golden Nuggets

• 2 lbs carrots
• 1 can of tomato soup
• 1 Tbsp. Worcestershire sauce.
• 1/2 cup cooking oil
• 1 tsp. dried mustard
• 3/4 cup white sugar
• 1/2 cup vinegar
• 1/2 tsp. salt
• 1 onion
• 1 Green pepper

Cut and peel carrots into small pieces. Cook these till tender. We want them firm not soft. Over cooking them will wreck it. While the carrots cool I want you to mix the Worcestershire sauce, oil, mustard, sugar, vinegar and salt into a saucepan and bring to a boil until the sugar is dissolved. When when you are ready and the carrots are cool, pour the sauce you made in the pan over the carrots. Once this has cooled enough cut up the onion and pepper and mix the slices into the sauce and carrots. Put into the fridge over at least 6 hour best to leave overnight to 24 hours to marinate.

Layered Salad

• 1/2 head lettuce, bite sized pieces
• 1 green pepper, cut up of course
• 1 small onion, finely cut
• 1 cup chopper celery
• 2 cups frozen peas
• 1 can water chestnuts, drained
• 1 cup Miracle Whip
• 1 or more slices bacon-cooked, drained and crumbled up
• 115 g (4 oz.) shredded cheddar cheese

We will need a large bowl. Put in the lettuce in bite sizes pieces. in layers add each of the above ingredients in order. Cover with plastic wrap and put in the fridge til you are ready to serve.

Vegetable Salad

• 2 lime jelly powders
• 2 Tbsp. vinegar
• 4 cups water ( 3 boiling and 1 cup cold )
• 2 cups shredded cabbage
• 2 cups shredded carrots
• 2 cups chopped celery

Prepare the the Jell-o Powder first by first mixing the 2 pkg. with boiling water and once mixed together well add the cold water and Vinegar. Let this set a bit til it giggles do let it become firm. Once starting to set Add the rest of the ingredients. Then let set in the fridge.

Jelly Carrot Salad

• 1 pkg. pineapple Jell-o
• 1 1/2 cups boiling water
• 3 carrots
• 3 celery sticks
• 3 onion greens
• 1 cup cottage cheese
• 1/2 cup cream or Dream Whip prepared
• 1/2 cup Miracle whip

First dissolve Jell-o in 1 1/2 cups boiling water. Let cool a little. Shred 3 carrots and cut the celery sticks and onions. Mix the cottage cheese, cream or the Dream Whip and the Miracle Whip. Mix this all up and let set in the fridge.

Water-Gate Salad

• 570 g (20 oz.) can crushed pineapple with juice
• 1 box instant pistachio pudding
• 1 cup miniature marshmallows
• 255 g (9 oz.) Cool Whip or stiffly beaten Dream Whip

Mix the first 3 ingredients. Once that is done fold in the Cool whip. Let stand for 5 minutes and serve.