Maria also has a version of this that is a little different.
1 box Acini De Pepe
1 cup sugar
2 tablespoons cornstarch
1 3/4 cups pineapple juice
1/2 teaspoon salt
3 egg yolks, beaten
1 can crushed pineapple, drained
1 can chunk pineapple, drained
2 cans mandarin oranges, drained
1 medium box Cool Whip
1 bag miniature marshamallows
1/2 bag coconut
Boil box of Acini De Pepe for 20 minutes. Drain. Stir sugar, cornstarch, pineapple juice, salt and beaten egg yolks until thickened. Cool. Add to pasta. Refrigerate overnight. Next day add pineapple, mandarin oranges, cool whip, marshmallows and coconut.
Showing posts with label Salad. Show all posts
Showing posts with label Salad. Show all posts
Spinach Salad
2-3 bunches spinach
small head lettuce
1 cup cottage cheese
1/2 pound bacon, cut up
3/4 pound swiss cheese, shredded
Dressing:
1 1/2 teaspoon poppy seeds
1 1/2 teaspoon salt
3/4 cup white vinegar
3/4 teaspoon dry mustard
1 cup salad oil
3/4 pound sliced mushrooms
3/4 cup sugar
1 sliced purple onion
1 1/2 tablespoon grated onion
Directions
Marinate all the dressings ingredients for 24 hours.
Layer the salad ingredients in a large bowl.
Spoon dressing on just before serving, distributing mushrooms and onions evenly over salad. Makes enough dressing for either a huge salad or several smallsalads. Dressing keeps well.
small head lettuce
1 cup cottage cheese
1/2 pound bacon, cut up
3/4 pound swiss cheese, shredded
Dressing:
1 1/2 teaspoon poppy seeds
1 1/2 teaspoon salt
3/4 cup white vinegar
3/4 teaspoon dry mustard
1 cup salad oil
3/4 pound sliced mushrooms
3/4 cup sugar
1 sliced purple onion
1 1/2 tablespoon grated onion
Directions
Marinate all the dressings ingredients for 24 hours.
Layer the salad ingredients in a large bowl.
Spoon dressing on just before serving, distributing mushrooms and onions evenly over salad. Makes enough dressing for either a huge salad or several smallsalads. Dressing keeps well.
Cafe Rio Dressing
1 pkg. Ranch dressing mix
1 c. milk (more as needed)
1 to 1 1/2 c. mayonaise (to taste)
1/2 bunch cilantro
1/4 c. lemon juice
1 jalapeno (seeded)
2 tomatillos
1 clove garlic
Add all to blender and blend! Refrigerate and serve on layers of flour tortilla (broiled crisp with cheese), lettuce, cafe rio pork or chicken, spanish rice, black beans, cheese, tomatoes etc.
1 c. milk (more as needed)
1 to 1 1/2 c. mayonaise (to taste)
1/2 bunch cilantro
1/4 c. lemon juice
1 jalapeno (seeded)
2 tomatillos
1 clove garlic
Add all to blender and blend! Refrigerate and serve on layers of flour tortilla (broiled crisp with cheese), lettuce, cafe rio pork or chicken, spanish rice, black beans, cheese, tomatoes etc.
Scandinavian Fruit cup (Fruit Soup)
This recipe is a favorite of Marilyn Pulsipher...
1 c. water 3 T. minute tapioca
1/4 c. sugar
6 oz. frozen orange juice concentrate
2 1/2 c. water
2 bananas, cut-up
1 pkg. strawberries, frozen
2 oranges, sectioned
4 cans peach halves, cut-up
Bring to a full boil water, tapioca and sugar until tapioca turns clear. Pour into large bowl and add orange juice and 2 1/2 cups water. Chill, will thicken slightly. Cut into it bananas, strawberries, oranges, and peach halves. Chill thoroughly. Serve in small bowls before dinner.
1 c. water 3 T. minute tapioca
1/4 c. sugar
6 oz. frozen orange juice concentrate
2 1/2 c. water
2 bananas, cut-up
1 pkg. strawberries, frozen
2 oranges, sectioned
4 cans peach halves, cut-up
Bring to a full boil water, tapioca and sugar until tapioca turns clear. Pour into large bowl and add orange juice and 2 1/2 cups water. Chill, will thicken slightly. Cut into it bananas, strawberries, oranges, and peach halves. Chill thoroughly. Serve in small bowls before dinner.
Caesar Salad
Lion House Recipe
1 large bunch romaine lettuce
¾ cup olive oil
3 Tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon dry mustard
1 large clove garlic, minced
Juice of ½ fresh lemon
Dash pepper
½ cup parmesan cheese, shredded
Seasoned croutons
Wash and dry lettuce; tear into bite-size pieces. Place lettuce in large salad bowl. Combine olive oil, vinegar, Worcestershire sauce, salt, mustard, and garlic in a blender and process until smooth. Pour over lettuce and toss. Squeeze lemon juice over salad and sprinkle with pepper, Parmesan cheese, and croutons. Serve immediately. Makes 6 – 8 servings.
Chinese Chicken Salad
1 head cabbage
4-5 chicken breasts, marinated, grilled and cut in bite-size pieces
bunche green onions, chopped
1/2 cup sesame seeds, toasted
1 cup slivered almonds, toasted
2 pkg. Ramen noodles, broken up
Toss together with dressing:
1 cup oil
1/2 cup sugar
1/3 cup rice vinegar
1 teaspoon salt
1 teaspoon pepper
1 package Ramen seasoning packet
Make dressing ahead of time. Pour over salad and toss when ready to serve.
4-5 chicken breasts, marinated, grilled and cut in bite-size pieces
bunche green onions, chopped
1/2 cup sesame seeds, toasted
1 cup slivered almonds, toasted
2 pkg. Ramen noodles, broken up
Toss together with dressing:
1 cup oil
1/2 cup sugar
1/3 cup rice vinegar
1 teaspoon salt
1 teaspoon pepper
1 package Ramen seasoning packet
Make dressing ahead of time. Pour over salad and toss when ready to serve.
Mandarin Salad
Cut up and put into a large bowl:
1 head iceberg lettuce
1 head red leaf lettuce
1 bunch spinach
Then add:
2 small cans mandarin orange slices, drained
3 oz. pkg. slivered almonds
1 whole chicken, stewed de-boned and cut up
1 can Chinese noodles
Then mix according to instructions on package:
Good Seasons Oriental Dressing Mix
Pour dressing over salad in bowl and toss. Serve with rolls and you have a great dinner. Serves 8-12, depending on the size of servings.
1 head iceberg lettuce
1 head red leaf lettuce
1 bunch spinach
Then add:
2 small cans mandarin orange slices, drained
3 oz. pkg. slivered almonds
1 whole chicken, stewed de-boned and cut up
1 can Chinese noodles
Then mix according to instructions on package:
Good Seasons Oriental Dressing Mix
Pour dressing over salad in bowl and toss. Serve with rolls and you have a great dinner. Serves 8-12, depending on the size of servings.
Craisin Spinach Salad
1 large bag of spinach leaves
1 head of romaine lettuce
3 apples, sliced, peeled
½ pkg. craisins
grated Swiss cheese
honey roasted almonds, sliced
Dressing:
¾ c. vegetable oil
¼ c. Dijon mustard
¼ c. honey
1/8 c. balsamic vinegar
coarse ground pepper
1 t. crushed garlic
Beat with electric beater well. Pour on salad right before you serve.
1 head of romaine lettuce
3 apples, sliced, peeled
½ pkg. craisins
grated Swiss cheese
honey roasted almonds, sliced
Dressing:
¾ c. vegetable oil
¼ c. Dijon mustard
¼ c. honey
1/8 c. balsamic vinegar
coarse ground pepper
1 t. crushed garlic
Beat with electric beater well. Pour on salad right before you serve.
Quick and Easy Frog's Eye Salad
There is the recipe you have to cook and then there is the easier one you don't have to...of course, the easy way is always my choice. This is a ward party standard...everyone loves it! When we first moved to Susanville the stores didn't carry Acini de Pepe and we had to wait for trips to Utah to buy it. Finally our stores carry it.
1 ⅓ cup (8 oz.) RONZONI Acini de Pepe; uncooked
1 can (20-oz.) Pineapple chunks; in juice, undrained
1 ¾ cup Milk
¼ cup Sugar
1 pack (4-serving size) Vanilla instant pudding & pie filling mix
1 can(8-oz.) Crushed pineapple; drained
2 can (11-oz. ea.) Mandarin orange segments, drained
3 ½ cup (8 oz.) Frozen non-dairy whipped topping, thawed and divided
3 cup Miniature marshmallows
½ cup Flaked coconut
Maraschino cherries
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Drain juice from pineapple chunks, reserving 1/4 cup. In large bowl, add reserved juice, milk, sugar and pudding mix; beat with whisk or electric mixer until well blended, about 1 to 2 minutes. Add pasta to pudding mixture; stir gently. Let stand 10 minutes. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Top with remaining whipping topping. Garnish with cherries. 12 servings (about 1 cup each).
1 ⅓ cup (8 oz.) RONZONI Acini de Pepe; uncooked
1 can (20-oz.) Pineapple chunks; in juice, undrained
1 ¾ cup Milk
¼ cup Sugar
1 pack (4-serving size) Vanilla instant pudding & pie filling mix
1 can(8-oz.) Crushed pineapple; drained
2 can (11-oz. ea.) Mandarin orange segments, drained
3 ½ cup (8 oz.) Frozen non-dairy whipped topping, thawed and divided
3 cup Miniature marshmallows
½ cup Flaked coconut
Maraschino cherries
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Drain juice from pineapple chunks, reserving 1/4 cup. In large bowl, add reserved juice, milk, sugar and pudding mix; beat with whisk or electric mixer until well blended, about 1 to 2 minutes. Add pasta to pudding mixture; stir gently. Let stand 10 minutes. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Top with remaining whipping topping. Garnish with cherries. 12 servings (about 1 cup each).
Cherry Fluff
This is one of those crazy Mormon dishes, like jello, that to the rest of the world is a dessert...but we know better, it is really a salad! I can't remember exactly which ward I got it from, but I'm sure it was a ward party somewhere.
1 carton (8 oz) cool whip
1 can (20 oz) crushed pineapple (drained)
1 can cherry pie filling
1 can sweetened condensed milk (14 oz)
1/2 cup flaked coconut
1/2 cup chopped pecans
Combine, mix well. Chill overnight.
1 carton (8 oz) cool whip
1 can (20 oz) crushed pineapple (drained)
1 can cherry pie filling
1 can sweetened condensed milk (14 oz)
1/2 cup flaked coconut
1/2 cup chopped pecans
Combine, mix well. Chill overnight.
Strawberry Spinach Salad
When my sisters and I traveled to Glendive, Montana in 2000 for High School reunions, my sister Carole served us this salad as soon as we arrived. We loved it. Later I made a large bowl full for a funeral but I put too much dressing in it and I was embarrassed to see them holding the salad up and letting the dressing run out before putting it on their plates! They ate it all though.
Recipe of: Janet's sister Carole
Serves: 12
Combine the following in a large jar, cover tightly and shake vigorously to make the delicious dressing:
1 cup vegetable oil
3/4 cup sugar
1/2 cup red wine vinegar
2 cloves garlic, minced
1/2 tsp salt, 1/2 tsp paprika
1/4 tsp white pepper
To serve: Combine 1 #baby spinach with 1 pint sliced strawberries, 1 cup Monterey Jack Cheese and 1/2 cup chopped walnuts (may be toasted). Shake dressing, pour lightly over salad and toss.
Recipe of: Janet's sister Carole
Serves: 12
Combine the following in a large jar, cover tightly and shake vigorously to make the delicious dressing:
1 cup vegetable oil
3/4 cup sugar
1/2 cup red wine vinegar
2 cloves garlic, minced
1/2 tsp salt, 1/2 tsp paprika
1/4 tsp white pepper
To serve: Combine 1 #baby spinach with 1 pint sliced strawberries, 1 cup Monterey Jack Cheese and 1/2 cup chopped walnuts (may be toasted). Shake dressing, pour lightly over salad and toss.
Pistachio Salad
When we had an Earl Family Reunion at our home in La Jolla, Richard's cousin breezed in and created this salad just before we served. Everyone loved it! Mostly the kids.
Recipe of: Janet Serves: 8 to 10
1 pkg instant pistachio pudding mix
1 can crushed pineapple (I do not drain it)
2 cups miniature marshmallows
9 ounces Cool Whip
1/2 cup chopped nuts, optional
Dissolve the pudding with the can of crushed pineapple. Mix into the Cool Whip. Add marshmallows. Let set 4 to 6 hours before serving. Ha.
Recipe of: Janet Serves: 8 to 10
1 pkg instant pistachio pudding mix
1 can crushed pineapple (I do not drain it)
2 cups miniature marshmallows
9 ounces Cool Whip
1/2 cup chopped nuts, optional
Dissolve the pudding with the can of crushed pineapple. Mix into the Cool Whip. Add marshmallows. Let set 4 to 6 hours before serving. Ha.
Six Cup Salad
When I was a newly wed this was an easy salad I could do. I still love it.
Recipe of: Janet Serves: 8
1 cup sour cream
1 cup miniature marshmallows (we used to have to dice up the large ones)
1 cup crushed pineapple (drained)
1 cup mandarin oranges (drained)
1 cup shredded coconut
1 cup green grapes
Mix all together and let stand overnight.
Recipe of: Janet Serves: 8
1 cup sour cream
1 cup miniature marshmallows (we used to have to dice up the large ones)
1 cup crushed pineapple (drained)
1 cup mandarin oranges (drained)
1 cup shredded coconut
1 cup green grapes
Mix all together and let stand overnight.
Cucumber Mold from Mrs. Mills
When Richard worked for Mansfield Mills we were invited to his boss's lush La Jolla home. We were living in our $65 a month Pacific Beach apartment. Mrs. Mills served this salad and I was very impressed because it was a vegetable jello salad instead of fruit. Refreshing!
Recipe of: Janet Serves: 4 to 6
1 pkg small lime jello
1 t salt
1 c hot water
Dissolve jello and cool
Add 2 T vinegar
1 T grated onion
1 cup sour cream
1/4 cup cut-up cucumber (Remove Seeds)
Gerry's Salad
When I was in college at BYU I was one of the first to live in the new Heritage Halls. We took turns cooking supper for all 6 of us in our unit. This was the salad from Gerry of San Diego, she was an excellent cook, and influenced three of us to move to San Diego after college.
Recipe of: Janet Serves: 12
2 small pkg lime jello
1 4 oz pkg cream cheese
1 can crushed pineapple (drained)
1/2 pint whipped cream
4 cups water
Mix jello with 2 cups hot water and the cream cheese. Add 2 cups cold water and put in fridge to partially set. Add fruit and nuts when cool. When nearly set, add whipped cream and let set firmly. For Christmas it is fun to add cooled red jello with raspberries as a top layer with sour cream spread in the middle.
Recipe of: Janet Serves: 12
2 small pkg lime jello
1 4 oz pkg cream cheese
1 can crushed pineapple (drained)
1/2 pint whipped cream
4 cups water
Mix jello with 2 cups hot water and the cream cheese. Add 2 cups cold water and put in fridge to partially set. Add fruit and nuts when cool. When nearly set, add whipped cream and let set firmly. For Christmas it is fun to add cooled red jello with raspberries as a top layer with sour cream spread in the middle.
24 Hour Fruit Salad
Joan had a muscle disease and so had to accept rides and help from friends. She reciprocated by being very generous with her recipes and entertaining others. This is one my sisters and I have enjoyed for large gatherings. Everything but the bananas is done the day before.
Recipe of: Joan Ririe (Friend of Janet's)
Servings: 25
(Save juices as you drain cans of fruit)
1 lb of grapes
1 lb of miniature marshmallows
1 large can cubed pineapple drained
2 cans of mandarin oranges drained
1 large can of fruit cocktail drained
6 bananas
1 pkg lemon pie filling
1/2 c whipped cream (stiff)
Cook lemon pie filling, do not use egg whites. Use juice from fruit cans instead of water. Let cool. Drain fruits for several hours. Cut up marshmallows and grapes and add to canned fruits.
Whip cream and add to lemon filling. Fold fruit and marshmallows into filling and refrigerate for 24 hrs. Add bananas just before serving.
Recipe of: Joan Ririe (Friend of Janet's)
Servings: 25
(Save juices as you drain cans of fruit)
1 lb of grapes
1 lb of miniature marshmallows
1 large can cubed pineapple drained
2 cans of mandarin oranges drained
1 large can of fruit cocktail drained
6 bananas
1 pkg lemon pie filling
1/2 c whipped cream (stiff)
Cook lemon pie filling, do not use egg whites. Use juice from fruit cans instead of water. Let cool. Drain fruits for several hours. Cut up marshmallows and grapes and add to canned fruits.
Whip cream and add to lemon filling. Fold fruit and marshmallows into filling and refrigerate for 24 hrs. Add bananas just before serving.
Rice Salad
I can't remember a family gathering in Las Vegas that Richard's mother didn't make this salad. It is still a great salad to throw together for giving away or having in the fridge--stays good for days. Amounts can vary.
Recipe of: Vida Hardy
Servings: 8
1 cup rice cooked
3/4 cup small cubes cheese
1 cup diced chicken, turkey or ham (Canned chicken even works-or tuna)
½ cup blanched almonds (I've used regular and it tastes ok)
1 drained can of petite peas
Chopped onions to taste
1 chopped cucumber
Stir in mayonnaise to taste and salt and pepper .
Recipe of: Vida Hardy
Servings: 8
1 cup rice cooked
3/4 cup small cubes cheese
1 cup diced chicken, turkey or ham (Canned chicken even works-or tuna)
½ cup blanched almonds (I've used regular and it tastes ok)
1 drained can of petite peas
Chopped onions to taste
1 chopped cucumber
Stir in mayonnaise to taste and salt and pepper .
Cranberry Salad
Grandma always made this for Thanksgiving Dinner...Maria's favorite, it just isn't Thanksgiving without it!
4 cups fresh cranberries
2 cups sugar
2 cups red grapes
1 cup pineapple tidbits, drained
1/2 cup chopped walnuts
1 cup heavy whipped cream
Put cranberries through a course grinder. Sprink with sugar and let drain overnight. Cut grapes in half (remove seeds). Add grapes, pineapple and nuts to cranberries. Fold in whipped cream. Refrigerate overnight. Makes 6 servings.
4 cups fresh cranberries
2 cups sugar
2 cups red grapes
1 cup pineapple tidbits, drained
1/2 cup chopped walnuts
1 cup heavy whipped cream
Put cranberries through a course grinder. Sprink with sugar and let drain overnight. Cut grapes in half (remove seeds). Add grapes, pineapple and nuts to cranberries. Fold in whipped cream. Refrigerate overnight. Makes 6 servings.
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