Hot Chicken Salad – Annette Baird Sandberg

Hot Chicken Salad – Annette Baird

2 cups diced chicken (turkey is good, too)

2 cups diced celery

½ cup slivered almonds

½ tea salt

1 tea grated onion

1 Tlb lemon juice

1 cup real mayonnaise

Mix together. Place in casserole dish and sprinkle grated cheese on top. Then add ½ cup crushed potato chips. Bake at 400˚ for 10 minutes. If you double this, it will fill a 9x13 inch pan. 

Pasta Salad – Kenna Christensen

1 pkg. curly noodles

½ Bermuda onion

2 large tomatoes, diced 

2 large cucumbers, diced

1 cup sliced olives

1 head broccoli flowerets 

1 bottle Zesty Italian salad dressing

Salad Supreme to taste

Parmesan Cheese to taste

Cook noodles as directed on package. Drain and add the bottle of dressing to the pasta. Refrigerate overnight to marinate. Add the rest of the vegetables to the salad and season. 

Shrimp Salad – Annette Baird

Chill ½ can canned evaporated milk (almost frozen) and whip it.

Add: 

1 cup mayonnaise

1 cup salad dressing

1 Tlb Vinegar

1 tea dry mustard

Add:

1 cooked 10 oz alphabet macaroni

1 cup chopped celery

½ cup chopped onion

4 hard cooked eggs. 

2 cans drained shrimp

½ pkg. frozen peas, cooked

Salt and pepper to taste

Stir together and chill for 24 hours before serving 

Taco Salad

1 lb ground beef

1 can kidney beans

1 pkg. taco seasoning mix

1 head lettuce

1 pkg. corn chips

2 cups grated cheese

2 tomatoes chopped

French dressing or Ranch dressing to taste

Mix all ingredients together and toss with a few Tbs. of dressing. Serve immediately

Oriental Chicken Salad

2 chicken breasts – cooked

4 green onions

4 cup chopped cabbage

4 oz. slivered almonds

Mix first four ingredients together. 

1 pkg. chicken ramen noodle – crush and then add to above. 

¼ cup oil

¼ cup sugar

¼ cup vinegar

Ramen seasoning packet

Mix these four ingredients together and pour over salad and toss. Add whole red grapes to mixture. 

Waldorf Salad – Bennie Baird

2 ½ cup chopped apples

1 ½ cup chopped celery

1 cup chopped walnuts

4 Tlbs. miracle whip(or to taste)

tea. sugar

Add all ingredients in a bowl. Toss and serve

Seven Layer Salad – Annette Baird

1 medium head lettuce, shredded

½ cup Bermuda onion, sliced thin

1 cup celery, sliced thin

1 8oz. can water chestnuts, drained and sliced

1 10 oz. pkg. frozen peas

Layer and sprinkle peas on top. Spread 2 cups mayonnaise on top. Sprinkle 2 tea sugar on top. Sprinkle ½ cup parmesan cheese and 1 tea season salt. 

Cover and chill 24 hours. At last minute, sprinkle chopped hard boiled eggs on top. ½ cup grated cheddar cheese, and bacon bits. Arrange 2 medium sliced tomatoes on top.

Classic Macaroni Salad

1 cup real mayonnaise

2 Tlbs. vinegar

1 Tlb. prepared mustard

1 tea. sugar

1 tea. salt

¼ tea pepper

8 oz. elbow macaroni, cooked, drained

1 cup sliced celery

1 cup chopped green or red pepper

¼ cup chopped onion

Combine first 6 ingredients. Stir in remaining ingredients. Cover and chill. Makes 5 cups. 

Classic Cole Slaw

1 cup real mayonnaise

3 Tlbs. lemon juice

2 Tlbs. sugar

1 tea salt

6 cups shredded cabbage

1 cup shredded carrots

½ cup thinly sliced green pepper

Combine first 4 ingredients. Stir in remaining ingredients. Cover and chill. Makes 6 cups.

Classic Potato Salad

1 cup real mayonnaise

2 Tlbs. vinegar

1 1/2 tea salt

1 tea sugar

¼ tea pepper

4 cups cooked, cubed, peeled potatoes (5-6 medium) 

1 cup sliced celery

½ cup chopped onion

2 hard-cooked eggs, chopped

Combine first 5 ingredients. Stir in remaining ingredients. Cover and chill. Makes 5 cups.

Vegetable Salad - Kenna Christensen

1 pkg. lemon Jell-O

1 cup boiling water

¾ cup cold water

1 Tlb vinegar

1 tea. salt

Dash pepper. 

Fold in:

¼ cup diced green pepper

¾ cup grated carrots

1 diced tomato

4 chopped green onion

Let set and cut into squares. Serve on lettuce leaf with mayonnaise

Chicken Salad

2 cups diced chicken

2 cups diced celery

½ cup slivered almonds

1 cup mayonnaise

2 cups cooked macaroni

2 Tlb lemon juice

2 tea. salt

½ cups shredded cheese

Mix lemon juice, onion, and salt with mayonnaise. Toss with the rest of the ingredients. 

Yummy Cole Slaw

1 ½ cup plus 2 Tlb. mayonnaise

6 Tlb. plus 1 tea. sugar

3 Tlb plus ½ tea. read wine vinegar

3/4 cup plus 1 Tlb oil

1/8 tea. Each garlic, onion, mustard, and celery powder

Dash of black pepper

1 Tlb. plus 2 tea. lemon juice

¾ cup plus 1 Tlb. half and half milk

½ tea. salt 

2 heads purple cabbage

Chop cabbage finely. Blend 1^st 4 ingredients. Add the rest of ingredients. Stir until smooth. Pour over cole slaw and toss. May use whipping cream rather than half and half.

Bacon and Broccoli Salad

½ pound thin sliced bacon

3 cups broccoli flowerets

½ cup water

½ tea. salt (if desired)

1/4 cup thinly sliced red onion

2 cups grated cheddar cheese

¾ cup miracle whip

2-3 Tlb sugar to taste

1 Tlb vinegar

Lay bacon strips on paper towels or on meat rack. Cover with paper towel. Microwave at 100% for 5-7 minutes or until lightly browned. They will continue to brown as they stand. Let stand for 2-3 minutes. Set bacon aside to cool. Crumble, place in a plastic bag and refrigerate. 

In a 4 quart casserole dish, dissolve ½ teas salt in ½ cup water. Stir in broccoli to coat with water. Cover, microwave at 100% power for 3-5 minutes or just until tender-crisp (do not cook until soft). Drain and cool. Place in a plastic bag. Refrigerate broccoli.

Slice onions, place in a plastic bag and refrigerate. Mix miracle whip, sugar, and vinegar. Cover and refrigerate for 2-3 hours or overnight. When ready to serve, mix all ingredients with dressing. Serves about 8. 

Homestead Salad

2 large pkg. mixed vegetables, frozen. Cook until just tender in boiling water, drain.

Add:

1 can kidney beans (washed and drained)

1 medium onion, chopped

4 celery ribs, chopped

Refrigerate vegetables until cold and then add celery, onion, and kidney beans. Make dressing and chill before adding to salad.

Dressing:

¾ cup sugar

½ cup vinegar

1 Tlb cornstarch

1 Tlb prepared mustard

Salt to taste

Combine sugar and cornstarch, add vinegar and cook over medium heat until mixture thickens and looks clear. Cool and add to salad. Refrigerate 24 hrs. before serving.  

Cauliflower Lettuce – Emily Christensen

1 head lettuce

1 head cauliflower

½ or ¼ Bermuda or green onions may be substituted

1 bottle Hormel read bacon bits

Dressing:

1 cup miracle whip

½ cup sugar

1/3 cup parmesan cheese.

Mix dressing just before serving. 

Ribbon Salad – Pauline Simmons

Grandma Kenna loves to make this

7 different flavors of Jell –O of your choosing, use a variety of colors. 3 oz. pkgs

1 quart of plain yogurt

Dissolve Jell-O 1 pkg at a time in 1 ¾ cup boiling water. Divide Jell-O liquid into 2 equal parts. Pour first portion of Jell-O into 9 x 13” pan and place in refrigerator on a level shelf. Allow to set, until firm. Mean while, keep remaining Jell-O at room temperature. Add ½ cup yogurt to remaining Jell-O and mix with electric Mixer. Pour yogurt/Jell-O mixture over firm Jell-O layer and allow yogurt layer to set. Repeat process for each flavor of Jell-O. (Patience is a virtue).  Let set, preferably overnight. When set, cut into squares, and serve on beautiful plate, so that guests may enjoy all the color. 

Yum! Yum! Dairy Salad

Dissolve 1 3oz pkg. lemon Jell-o in 1 cup boiling water. Whip 1 cup whipping cream. 

Blend in a 3 oz. pkg. cream cheese (which is at room temp.) Add Jell-O and blend until smooth. Stir in 1 diced banana, 1 8 oz can chunk pineapple, drained and ½ cup coarsely chopped nuts. Chill until set (about 4 hours). 

Green Jell-O Salad

Dissolve and cool:

3 small pkgs lime Jell-O

3 cups hot water

Add: 

1 20oz can crushed pineapple, including juice

1 ½ cups cottage cheese 

1 can evaporated milk

1 cup walnuts, chopped

Pour in 9x13 pan and chill until firm. Top with frosting. 

Frosting:

1 pkg 8 oz. cream cheese, whipped

2 heaping Tlbs powdered sugar

Use small portion of evaporated milk to thin frosting. Sprinkle 2/3 small pkg coconut on the top. 

Dirt Salad

1 instant vanilla pudding, large

2 cups butter milk

2 small cans mandarin oranges, drained

1 large can pineapple tidbits, drained

1 pkg 15 oz. cool ship topping

¾ pkg. Oreo cookies, crumbled by hand

Beat pudding and milk. Stir together with oranges and pineapple; Fold in cool whip and cookie crumbs. Garnish serving with a whole cookie as a decoration.