Cucumbers in sour cream

Cool and refreshing

2 c. thinly sliced, pared cucumbers
1/2 t. salt
1/2 c. sour cream
2 t. vinegar
1 t. salt
1 c. thinly sliced onions
1/2 t. dill weed
dash cayenne or chili powder
cracked black pepper

Slice cucumbers into bowl; sprinkle with salt and cover with cold water. Refrigerate 30 minutes; drain well. Combine sour cream, vinegar, sugar, onion, dill weed and cayenne. Add cucumber slices to sour cream and toss lightly. Chill at least 1 hour before serving. Sprinkle with cracked pepper.

Carrot Raisin Salad

1 lb. peeled shredded carrots
1 (15 oz.) can pineapple tidbits, drained well
1 c. mini marshmallows
3/4 c. raisins
2 c. sweetened whipped cream

Fold all ingredients together and chill before serving. Serves 6-8.

Creamy Coleslaw

1/2 c. sour cream
1 T. vinegar
1 t. season-all
1 1/2 t sugar
1/2 t. dry mustard
1/4 t. ginger
1/2 t. celery seed
dash white pepper
4 c. finely shredded cabbage
1 c. finely shredded carrots
1/4 c. finely chopped green pepper (in blender)
paprika

Combine sour cream with next seven ingredients. Refrigerate about 20 minutes, allowing seasonings to blend. Pour over cabbage, carrots and green pepper, toss lightly. Sprinkle paprika on top. Serves 4-6

Layered Salad

1 medium head iceberg lettuce, sliced
1 lg. green pepper, chopped in blender
2 ribs celery, sliced
1 (10 oz) pkg. rozen peas, thawed uncooked
1 small onion sliced or 5 green onion chopped
6-8 hard boiled eggs, sliced

Dreamy Dressing
4 oz cheddar cheese, shredded

In large salad bowl, assemble the ingredients in order, topping with shredded cheese.

Dreamy Dressing
1/4 c. skim milk
1/4 c. lemon juice
1 1/2 c. cottage cheese
sugar or artificial sweetener to taste
1/2 t. tarragon

Put all ingredients into your blender. Cover and blend until smooth

Quick Fruit Salad

Tyra

1 prepared box instant lemon or banana pudding
add:
1 can drained fruit cocktail
1 prepared pkg dream whip

1 c. rice may be added to this salad to serve as main dish with ham or other meats

Shrimp Salad

5 c. mold

1 c. tomato soup - heat till boil
3 small cream cheese
1 T. gelatin plain
1/4 c. water
3/4 c. celery
1/2 c. onion
2 cans shrimp
1 c. mayo

Party Shrimp Salad

1 (3 oz) lemon jell-o
1 c. boiling water
1 c. evaporated milk
1/3 c. vinegar
1 c. chopped celery
1/4 c. green pepper
2 T. pimentos
1 T. grated onion
1 (5 oz) canned shrimp
1 t. Worcestershire sauce
1 t. prepared mustard
5 c. mold
serve with tomato wedges

Confetti Salad

1 (3 oz) orange
1 (3 oz) black raspberry
1 (3 oz) lemon
3 c. boiling water
1 1/2 c cold water
1 (8 3/4 oz) can crushed pineapple
1/2 c. sour cream

Prepare gelatin separately using 1 c. boiling water and 1/2 c. cold water each
(for lemon use 1/2 c. pineapple juice drained)
pour into 8 inch pans to set (orange and raspberry)
cut into 1/2 inch cubes
Fold 2 gelatins into lemon jello, plus pineapple and sour cream, set 1 1/2 qt. mold

Strawberry Jell-o

2 (3 oz) strawberry jell-o
in 2 c. boiling water, add
2 (10 oz) frozen strawberries - stir till thawed
add 1 (13 1/2 oz) can crushed pineapple
2 large, sliced or chopped bananas

Pour half into pan and chill
spread with 1 c. sour cream
pour remaining gelatin mixture on top and set

Cranberry Jell-o Salad

2 pkg. rasp jello
1 1/4 c. water (boiling)
1 can whole cranberry sauce
1 #2 can crushed pineapple and juice
2/3 c. cold water
1 c. chopped nuts
mix and set well
Mix and spread over jell-o
1 c. sour cream
1 (8 oz) cram cheese

Mandarin Orange Salad

Partially set 1 pkg. orange jell-o using 2 c. liquid
add:
1 small can crushed pineapple
1 can mandarin oranges

Cook one package lemon jell-o pudding - use directions on box with one swhole egg.
when cool fold in one small package whipped cream (whipped)
Spread on set jell-o mixture and set until serving.
Double recipe will serve 10-12

Hawaiian Chicken Salad

2 1/2 c. cooked chicken - cut in pieces
1 no. 2 can pineapple chunks
1 c. celery cut in pieces
3 T. salad oil
2 T. lemon juice
1/4 t. salt
5 T. mayonnaise
1/4 c. shredded almonds

Combine chicken, pineapple and celery. Mix salad oil, lemon juice and salt. Marinate salad for 1 hour. Then add mayonnaise and mix well. Serve on lettuce - shredded almonds on top. Serves 6.

Apple Crunch Salad

1/2 c peanut butter
1/4 c. salad oil
2 T. milk
1/4 t. ground red pepper
1/8 t. salt
1 green onion, minced
1/4 lb. bacon
1 small head lettuce
1/2 (10 oz) pkg. spinach
1 apple, cut into thin wedges
1 small cucumber, sliced
1/4 lb. cheddar cheese, diced

about 20 minutes before serving
1. In small bowl, with for, beat peanut butter, salad oil, milk pepper, salt and green onion until smooth; set aside.
2. Cut bacon into 1 inch pieces. In 10 inch skillet over medium heat, cook bacon until browned, stirring occasionally. Remove bacon to paper towel to drain.
3. Tear lettuce and spinach into bite-sized pieces. In each of 4 salad bowls, arrange some lettuce, spinach, apple, cucumber, cheese and bacon. Spoon dressing over salads. Makes 4 main dish servings. 650 calories per serving

Japanese Chicken Salad

2 T. salad oil
1/2 c. sliced almonds
2 T. sesame seeds
1 pkg. oriental noodles crushed (discard seasoning)
2 c. cooked, skinned chicken breasts (cut up)
4 c. finely shredded green cabbage
1/2 c. chopped green onion
dressing and salt

Place oil in a 10 inch frying pan over medium high heat. Stir fry noodles, nuts and seeds until lightly browned. Drain on paper towels.
Mix ingredients in salad bowl, add salt to taste, dressing and mix well.

Dressing:
Stir together 1/3 c. each of salad oil and rice vinegar, 5 t. sugar and 1/2 t. pepper. Mix well.

Fumi Salad

Saute in 1 T. butter and 1 T. sesame oil
1 T. sesame seeds
8 T. slivered almonds
2 pkgs. oriental (Ramen) noodles
discard seasoning package for another use

When light brown drain on paper towels

Mix one head cabbage (or mix green and red cabbage),
6-8 green onions, chopped

add noodle mixture and dressing

Garnish with mandarin oranges

Dressing: 1/2 c. salad oil
6 T. rice vinegar
4 T. sugar
1 t. salt
1 t. pepper

Seashore Shrimp Salad

1 3oz. lemon jello
1 c. boiling water
1 c. evap. milk
1/3 c. vinegar
1 c. chopped celery
1/4 c. green pepper
2 T. pimento
1 T. grated onion
1 5 oz. can shrimp
1 t . Worcestershire sauce
1 t. prepared mustard

5 c. mold and serve with tomato wedges

Comments from Grandma: Good - Grandma Ethel

Frozen Fruit Salad

Mix:
1 cake cream cheese
2 T. cream

Add: 1/3 c. margarine
2 T. lemon juice and salt
1 c. pineapple
1 c. orange sections
2 bananas
1/2 c. maraschino cherries
1/2 c. pecans

Fold in: 2 T. sugar
1 c. whipped cream

Freeze