Potato Salad
4 red potatoes ½ t. sugar
3 eggs, hard cooked and separated 1 t. mustard
1/3 c. mayonnaise ½ t. salt
2 ribs of celery, chopped 1 t. vinegar
1 T. onion, minced 3 slices of bacon, cooked crisp and crumbled
Peel and dice potatoes. Place in medium sized glass bowl, adding 1 T. water and cover with plastic wrap. Place in microwave for 10 minutes or until potatoes are tender. Allow to cool. In large glass bowl, place egg yolks, mayo, vinegar, sugar, mustard, salt and pepper. Mix well. Pour mixture over diced potatoes, diced egg whites, onions and crumbled bacon. Stir to coat with dressing.
Waldorf Salad
¼ c. pineapple tid bits ½ c. grapes, sliced in half
1 apple (leave peel on) ¼ c. chopped celery
1 banana 2 T. mayonnaise
2 T. chopped walnuts ½ c. cool whip
Drain the pineapple tidbits, reserving the juice for coating the apple chunks. Remove the core of the apple and dice. Dip the diced apple into the pineapple juice to prevent browning. Combine apple chunks, banana slices (dip these in the pineapple juice too), chopped nuts, celery, grapes and pineapple in a large bowl. In a smaller bowl, combine the mayonnaise and cool whip. Whisk until smooth. Pour the dressing over the salad and stir to coat all pieces of the salad with dressing.
Italian Pasta Salad
3 c. tri-color spiral pasta 2 oz. cheddar cheese (cubed)
20 pieces of pepperoni, sliced ½ c. black olives, sliced
1 roma tomato, seeded and diced ½ c. Italian dressing
Prepare the bowtie pasta in 8 c. boiling water with 1 t. salt added. When pasta is al dente, drain in a colander and rinse with cold water to cool.Slice pepperoni into halves or quarters. Seed and dice the tomato. Cheese should be cut into small cubes. Slice olives into rounds. Put pasta, pepperoni, tomato, cheese, and olives into a large bowl. Toss to mix. Add dressing and toss. Serve cold.
Orange Delight
1 (8oz) cool whip ½ can of concentrated orange juice
1 cam sweetened condensed milk 1 sleeve ritz crackers
¼ c. margarine ¼ c. sugar
1 small can mandarin oranges 1 small can crushed pineapple
In a zip loc bag, crush the crackers. In a bowl melt the butter then add the sugar and crackers. Reserve ½ c. of cracker mixture to sprinkle on top of dessert. Place crackers on the bottom of 9x9 pan. In another bowl add cool whip, orange juice concentrate and condensed milk. Mix well. Fold in fruit and our over crackers. Sprinkle reserved crackers on top and chill until ready to serve.
Frito Salad
1 bunch of green onions 2 green peppers
3 cans black beans, drained and rinsed 2 cans corn, drained
1 ½ c. grated cheese 1 bottle French dressing
1 bag regular size chili flavored Fritos
Chop green onions, and peppers. Add beans and corn. Mix well and chill. Right before serving add grated cheese, French dressing, and chili flavored Fritos. Mix and serve.
Cookie Salad
2 (3.4 ounce) packages instant vanilla pudding mix
2 cups buttermilk
12 ounces frozen whipped topping, thawed
1 (20 ounce) can pineapple chunks, drained
2 (11 ounce) cans mandarin oranges, drained
1/2 (11.5 ounce) package fudge stripe cookies
1. In a large bowl, mix together the pudding mix and the buttermilk. Fold in the whipped topping. Mix in the pineapple chunks and mandarin oranges. Chill until ready to serve. Crush cookies and mix in just before serving.
Snickers Salad
4 raw red apples4 bananas
¼ c. lemon juice 5 SNICKERS® candy bars
1 (3.4 oz.) vanilla instant pudding 1 1/3 c. cold milk 1 (12 oz.) Cool Whip, thawed
Pour lemon juice in big bowl. Dice apples and slice bananas into lemon juice and toss to coat fruit. Mix milk and pudding mix; whip until smooth. Cut SNICKERS® bars in small pieces. Blot fruits on paper towel. Fold pudding and whipped topping together. Add fruits and candy to pudding mix; fold in. Refrigerate.
Taco Salad
1 lb hamburger (cooked with oil drained)
1 T. taco seasoning
1 can chili
2 tomatoes diced
8 black olives sliced into rings
½ c. ranch dressing
1 ½ c. shredded lettuce
1 c. shredded cheddar cheese
Corn tortilla chips, crumbled
Combine cooked hamburger, taco seasoning, and chili. Stir together on stove until all ingredients are warm. Place a layer of shredded lettuce on the plate. Top with the meat/chili mixture. Layer on tortilla chips and cheese, then tomatoes and olives. Top with Ranch dressing and serve.