Hawaiian Salad
(Ambrosia)
1 cup small marshmallows
1 cup pineapple tidbits (8 oz. can)
½ cup shredded coconut
1 cup mandarin oranges (11 oz. can)
maraschino cherries - about 10, cut in half
1 cup Cool Whip whipped topping
Drain fruit well. Mix together all ingredients. Refrigerate several hours or overnight.
For a less sweet salad, substitute sour cream for the whipped topping.
Serves 6.
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Jan’s Spinach Salad
| Salad ½ bag spinach leaves 5 slices bacon – crumbled ½ cup sliced green onions 1 hard boiled egg – chopped
| Dressing Reserved bacon drippings (2 tbsp.) 2 tbsp. white wine vinegar 1 tbsp. real lemon juice 2 tsp. sugar ½ tsp. salt Dash pepper |
Use ½ bag spinach leaves for 2 servings. (1 bag is approximately 10 oz.)
Clean spinach, tear into pieces and place in large bowl. Cook bacon til crisp. Reserve 2 tbsp. drippings. Drain off rest of bacon fat. Crumble bacon and reserve. Slice green onions and reserve. Chop egg and reserve.
Combine all dressing ingredients in pan. Simmer 1 minute. Pour over spinach leaves. Add bacon, onions and egg. Toss well. Serve with French bread, hot rolls, etc.
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Mom’s Potato Salad
5 pounds red potatoes 2 -3 stalks celery
1 large onion 6 eggs
1 ½ tsp. vinegar 1 ¼ tsp. salt
¼ tsp. pepper 2 tbsp. mustard
⅓ c. sweet pickle relish ¾ cup mayonnaise
paprika 2-3 tsp. sugar (to taste)
Pare and cut up enough red potatoes (about 5 pounds) to fill a large bowl. Boil about 20 minutes or til done but not mushy. Cool in refrigerator.
Hard boil 6 eggs. Dice celery to make 1 cup. Dice onion to make ¾ - 1 cup. Using 5 eggs, separate whites from yolks. Dice whites. (Slice and reserve the 6th egg for garnish.)
Mix egg yolks with vinegar, salt, pepper, mustard, pickle relish, sugar, and mayonnaise. Stir well into cooled potatoes. Garnish with paprika and reserved sliced hard boiled egg.
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Cucumber Salad
1 large cucumber – pared
1 cup sour cream
1 tbsp. chopped onion
3 tbsp. vinegar
¼ tsp. salt
⅛ tsp. white pepper (can use black pepper if needed)
Thinly slice cucumber. Combine remaining ingredients and pour over cucumbers.
Marinate at least 30 minutes. Springs of fresh dill can be sprinkled on top. Serves 4.
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Unlayered – Layered Salad
This salad originally was layered, but one time I got lazy and just threw all the ingredients in the bowl together and I liked it much better! Go ahead and layer it if you want to!
½ medium head lettuce 1 cup mayonnaise
½ green pepper 1 tbsp. sugar
½ red pepper ½ tsp. salt
2 stalks celery ¼ tsp. garlic powder
1 medium onion ¼ tsp. basil
4 strips of cooked bacon-crumbled frozen peas
6 oz. shredded cheddar cheese
Tear lettuce into bite size pieces. Cut up and add green and red pepper, celery, and onion.
Add crumbled bacon, shredded cheese and peas. Mix well.
Add seasonings to mayonnaise and mix well. Add to lettuce mixture.
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French Onion Soup
3 tbsp. margarine ½ tsp. dried thyme
6 medium onions 8 oz. shredded swiss cheese
¼ tsp. salt ¼ cup dry red wine
4 10 ¾ oz. cans beef broth 1 bay leaf
½ tsp. sugar 4 slices French bread ½" thick
Cut up onions lengthwise in half and then slice thinly.
Melt margarine in deep pot over medium heat. Add onions, bay leaf, thyme, salt, and sugar. Cook until onions are soft and begin to caramelize. (About 45 minutes.) Reduce heat and cook til deep golden brown. Remove bay leaf.
Add ¼ cup wine to pot to deglaze pan drippings. Add broth and heat to boiling. Reduce heat to low, cover and simmer 30 minutes.
Preheat oven to 450°. Place bread slices on cookie sheet. Bake 5 minutes or until lightly toasted.
Place 4 oven save bowls on pan. Spoon soup into bowls, top with toasted bread, pressing bread lightly into soup. Sprinkle toast with cheese.
Bake 12 – 15 minutes, til cheese melts. Makes 4 servings.
(6 sprigs of fresh thyme=1 tsp. dried or ¾ tsp. ground)
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