Salads
Cranberry Salad
From The Kitchen of Diane & Michelle Marston
1/4 cup of water
1 1 pound package cranberries
2 cups of sugar
1 small can of crushed, drained pineapple
1/2 cup chopped walnuts
1/2 pound minature marshmallows
1 cup whipped cream or cool whip
Cook together cranberries and sugar in the water slowly until sugar dissolves and berries start popping. Set aside to cool 1 hour. Then add pineapple, walnuts (Walnuts?? Michelle thinks these should be optional, Diane can't live without them!) and marshmallows. Mix all together. Last fold in the whipped cream or cool whip. Chill and serve.
Tomato and Cucumber Salad
From The Kitchen of Michelle Marston
1 large cucumber, peeled, halved and sliced
5 medium vine ripe tomatoes cut into wedges
3 Tablespoons of seasoned rice vinegar
4 oz mozzarella cut into bitesize pieces
2 Tablespoons olive oil
1 teaspoon fresh parsley, chopped fine
salt and pepper to taste
Toss ingredients in a bowl and serve. Serves 4
Broccoli Salad
From The Kitchen of Diane Marston
4 C. raw broccoli (chopped)
1 small onion (diced)
8 slices bacon (fried and crumbled)
Sauce
1 C. Miracle Whip
1/4 C. sugar
3 tsp. vinegar
Mix together broccoli, onion and bacon. Pour sauce over broccoli and toss. Let stand 2 to 3 hours before serving.
Cabbage-Bacon Slaw
From The Kitchen of June-Rae
1/2 small head cabbage, shredded (3 cups)
2 stalks celery, thinly sliced
1 small cucumber, pared, seeded, finely chopped
1/2 green pepper, diced
2 green onions, cliced, including tops
1/4 cup minced fresh parsley
8 strips bacon, fried crisp, crumbled
1/4 cup each mayonnaise and sour cream
2 Tbsp lemon juice
1/2 to 1 tsp salt
1/4 to 1/2 tsp black pepper
Dash paprika
Cabbage should be very thinly sliced or shredded. Place into large mixing bowl. Add celery, cucumber, green pepper and green onons. Sprinkle with half the parsley. Fold in the bacon. In
separate bowl, mix mayonnaise, sour cream, lemon juice, salt, black pepper and dash of paprika. Fold into slaw mixture. Taste and add more salt and pepper, if desired. sprinkle with remaining parsley. Serve immediately.**(TIPS: If you wish to prepare the slaw in advance, mix vegetables but do not add dressing until just before serving. Drain any juices that
may have accumulated before folding dressing into slaw.
GOOD SERVED WITH: Barbecued or roasted sausages or pork chops.
Cucumber Salad
From The Kitchen of Michelle Marston
3/4 cup sour cream
1 teaspoon chopped onion
1/2 teaspoon salt
pepper to taste
2 Tablespoons vinegar
2 medium cucumbers pared & sliced thin
Mix sour cream, onion, salt, pepper and vinegar. Add cucumbers and toss lightly. Make ahead of time and refrigerate.
Candied Apple Salad
From The Kitchen of Trish Hunter(via Angie Cyr)
4 large apples peeled & diced
1/2 c. sugar
8oz. crushed pineapple w/juice
8oz. cool whip
1 Tbsp. flour
1 egg
2 Tbsp. cider vinegar
1c. roasted peanuts, chopped fine
Mix flour, pineapple & juice, egg, sugar & vinegar in sauce pan on medium heat until thick & gooey. Refrigerate
until cool. Fold in cool whip & apples and 1/2 of peanuts. Sprinkle remaining peanuts on top. Chill until served.