Salads

Banana Molded Salad | Bing Cherry Salad | Blue Cheese Dressing | Broccoli Slaw | Caesar Salad Dressing | Chicken Pasta Caesar Salad | Chicken Rice Salad |  Cranberry Salad | Layered Cornbread and Turkey Salad | Layered Salad | Lime Jello Salad | Rice-a-Roni Salad
 


Banana Molded Salad (Frances Tucker Smyrl)

4 cups hot water (nearly boiling)   
2 packages lemon Jello           
16 Marshmallows 		)
)Dissolve in water
)

20 oz can crushed pineapple, drained (reserve liquid)
4 ripe bananas, mashed
Pour into pan and refrigerate until solid.

An hour before serving cook together until thickened

½ cup sugar
2 T flour
2 slightly beaten eggs
2 T butter or margarine
Reserved pineapple juice.

When it starts to thicken, remove from heat and allow to cool, then fold in 1 cup heavy cream , whipped stiff.  Spread over gelatin and sprinkle with pecans.

 

Bing Cherry Salad (Susan Smyrl Traylor)

Susan tells me she does not have this recipe.  Oops.


 Blue Cheese Dressing (Susan Smyrl Traylor)

1 pint mayonnaise
1 cup sour cream
4 oz blue cheese
1/2 t pepper
1/2 t salt
1/2 t garlic powder
lemon juice to taste


Broccoli Slaw – Janes’ Recipe

1/4 cup sesame seeds
3 packages Manchuan (?) ramen noodles
1 package sliced almonds---did not say what size package.

Mix sesame seeds, almonds, and crushed noodles with 4-6 TBSP. butter.  Bake at 350º, stirring every ten minutes until brown.  Cool on paper towels.

2 packages. Broccoli slaw
1 cup olive oil
1 cup sugar
1/2 tsp. salt
1/4 tsp pepper
seasoning from noodles
2 TBSP. soy sauce

But she says only put about half of dressing on the broccoli slaw.


Caesar Salad Dressing (Susan Smyrl Traylor)

1 clove crushed garlic
1/4 t prepared mustard
1/8 t Worcestershire sauce
2 T lemon
1/3 c olive oil
Stir in 1 beaten egg

Put on
1 head Romaine
1/4 Parmesan Cheese
fresh ground pepper
1 cup onions


Chicken Pasta Caesar Salad

Romaine lettuce
Ppasta salad (like suddenly salad),
Black olives,
Julienne salami
Diced tomatoes
Chicken breast slices
Caesar dressing

Serve with garlic breadsticks


 Chicken Rice Salad - Phyllis Day

5 cups. cooked chicken, diced
2 T. salad oil
2 T. orange juice
2 t. salt
Combine and let rest while preparing the remainder of the salad, or marinate overnight.

3 cups cooked rice
1 1/2 cups small green grapes
1 1/2 cups diced celery
1 cup drained pineapple tidbits
(13 1/2 oz. jar) 1 can drained manderine oranges 
(11 oz. can)1 cup slivered almonds (toasted)
1 1/2 cups mayo
Toss gently.


Cranberry Salad or Dessert - KLTV

1 can (15 oz.) crushed pineapple
3 mashed bananas
2 large cans whole cranberries
large container (16 oz) cool whip
1/2  cup chopped pecans

Mix all ingredients together.  Freeze.  Thaw slightly before serving.


Cranberry Salad - (Susan Smyrl Traylor)

2 boxes cherry Jello
1 cup hot water
1 can crushed pineapple drained save juice
3/4 cup sugar
2 tsp lemon juice
1 cut fresh cranberries, chopped
1/2 cup chopped nuts
1 orange, chopped
1 cup celery
3/4 cup pineapple juice
 

Layered Cornbread-and-Turkey Salad - (Susan Smyrl Traylor)

1  (6-ounce) package buttermilk cornbread mix
1  (12-ounce) bottle Parmesan-peppercorn dressing
1/2  cup mayonnaise
1/4  cup buttermilk
1  (9-ounce) package romaine lettuce, shredded
2 1/2  cups chopped smoked turkey (about 3/4 pound)
2  large yellow bell peppers, chopped
2  large tomatoes, seeded and chopped
1  red onion, chopped
1  cup diced celery (about 3 celery ribs)
2  cups (8 ounces) shredded Swiss cheese
10  bacon slices, cooked and crumbled
2  green onions, sliced

Prepare cornbread cool and crumble.

Stir together dressing, mayonnaise, and buttermilk .

Layer crumbled cornbread, shredded lettuce, and next 7 ingredients evenly into 6 (3- to 4-cup) glass containers; spoon half of dressing mixture evenly over tops. Cover and chill at least 3 hours or up to 24 hours. Sprinkle with green onions just before serving. Serve with remaining half of dressing mixture on the side.


Layered Salad (Susan Keyton)

1 medium head lettuce, shredded
1 cup thinly sliced onions
1 cup celery
1 6 oz can water chestnuts
1 package frozen green peas
2 cups mayonnaise to seal
2 t sugar
1/2 t salt
1/4 t pepper
8 oz shredded mozzarella cheese
1/2 cup Parmesan cheese


Lime Jello Salad (Susan Smyrl Traylor)

1cup hot water
1 box lime gelatin
12 marshmallows
1 cup cold water
1 cup pineapple juice
1 pt cottage cheese
1/2 cup crushed pecans
1 cup drained crushed pineapple
1/2 cup heavy cream

Mix gelatin and hot water with marshmallows---and cold water and pineapple ---chill.  Beat slightly and add  cottage cheese, nuts and pineapple. fold in whipping cream.  Chill until firm.


Rice-A-Roni Salad (Ruth Smith Goforth)

One box chicken Rice-a-Roni cooked according to directions
1 bell pepper chopped
1 bunch green onions chopped
1 small can sliced or chopped ripe olives
2 jars Cara Mia artichoke hearts (drained and chopped).  Reserve marinade.
Take liquid from artichokes and add to
1/2 cup mayonaise
1 t curry powder

Mix all ingredients and refrigerate.  Supposed to be better second or third day.


 

 

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