Three P Salad

Easy peasy salad here.....

Three P Salad
Pauline Johnson

1 cup peas, drained
1 cup sweet pickles, diced
1 cup salted peanuts
salad dressing

mix peas, pickles and nuts carefully with salad dressing. Serve in lettuce

St. Patrick`s Salad

I know it is not St .Patrick`s day, but it is coming up....or just make this salad any old time....

St. Patrick`s Day
Mrs. H. l. Spencer

1 cup cottage cheese
3 green peppers
6 thick slices tomatoes
1/3 cup stuffed olives
1/4 cup pecans
French Dressing

Mix cottage cheese, chopped olives and pecans. cut tops from peppers and stuff with cottage cheese mixture. Replace tops and wrap in waxed paper and chill. when ready to serve, cut each pepper in half and place each half pepper on tomato slice. place on shredded lettuce. Serve with French Dressing.

Sunset Salad

Another Gelatin salad....

Sunset Salad
Mrs. marvin Custer

1 package ( 3 oz) lemon or orange pineapple gelatin
1/2 teaspoon salt
1 1/2 cup boiling water
1 can ( 8 3/4 oz) crushed pineapple
1 Tablespoon lemon juice
1 cup grated carrots
1/3 cup pecans

dissolve gelatin and salt in boiling water. Add undrained pineapple and lemon juice. Chill until thick. Fold in carrots and pecans and chill until firm

Garden Salad for Dieters

Since my garden is starting to take off a little, if it would keep getting so cool at night , I think I could put out some tomatoes.

Garden Salad for Dieters
Mrs. Leila M. Callaway

8 cups cabbage, shredded
'2 carrots, shredded
1 green pepper, cut into thin strips
1/2 cup onion, chopped
1 envelope unflavored gelatin
3\/4 cup cold water
1 1/2 Tablespoon liquid sweetener
1 1/2 Tablespoon celery seed
1 1/2 teaspoon salt
1/4 teaspoon black pepper
2/3 cup salad oil
2/3 cup vinegar

Mix cabbage, carrots, green peppers and onion. Sprinkle with 1/2 cup cold water and chill. Soften in 1/4 cold water. Mix vinegar, celery seed, salt , pepper in saucepan and bring to a boil. Add soften gelatin and liquid sweetener. Cool until slightly thicken. Beat well. Gradually beat in salad oil. Drain vegetables. Pour dressing over top and mix lightly until all vegetables are coated. May be made ahead and refrigerated.

Vegetable Slaw

Ohh I love slaw!

Vegetable Salw
Elsie Stitt

2 cups green cabbage , shredded
1/2 cup red cabbage , shredded
1/4 cup carrots, shredded
1/4 cup green pepper, chopped
1/4 cup onion, chopped
2 teaspoon vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon dry mustard
3/4 cup sour cream

Combine green cabbage, red cabbage, carrot, green pepper and onion. Chill. Stir vinegar, sugar, salt and dry mustard. Fold into sour cream. Chill. Just before serving pour sour cream dressing over vegetables. Toss lightly.

Cranberry Salad

Here is recipe for that cranberry salad for the Thanksgiving holiday or make it for Christmas.

Cranberry Salad
Mrs. Ben Honza

1 can or jar cranberry sauce
lettuce
cream cheese
mayonnaise
finely chopped celery
nutmeats

Chill cranberry sauce. Place a slice on lettuce leaf. Press mixture of cream cheese and mayonnaise thru pastry tube. Sprinkle chopped celery and nutmeats. place another slice of cranberry sauce on top and garnish with cheese and mayonnaise mixture and nutmeats.

German potato Salad

Here is a good potato salad recipe from 1968. I know here in the Ozarks picnic season is gone but, potato salad can be eaten year round, at least that's my feelings.

German Potato Salad
Delores Schick

5 medium size potatoes
1/8 teaspoon garlic salt
1/4 teaspoon onion salt
1/4 teaspoon celery salt
pinch ground mustard
1 egg, beaten
1 teaspoon vinegar
1 Tablespoon celery leaves, optional
4 slices bacon
 Boil potatoes unpeeled. When cool, remove peelings and slice or dice. Mix together salt, onion salt,celery salt, mustard and beaten egg, vinegar and celery leaves. beat well. Cut bacon into small pieces and fry until crisp. Add bacon drippings to egg mixture and beat. Pour dressing over potatoes. Serve potato salad warm.

Stuffed Tomato-Tuna Salad

What is better then homegrown tomatoes stuffed with tuna salad for lunch, or a light dinner.

Stuffed Tomato_Tuna salad

4 medium sized tomatoes
1 Tablespoon salt
lettuce leaves

Remove skins from tomatoes, Scoop out hollow at the stem end of each tomato. Add 1/4 teaspoon salt to the inside of each tomato. Invert on tray and chill 1 hour.

Tuna Salad

1 ( 6 1/2-oz) can grated tuna
1/4 cup onion,diced
1/4 cup celery, chopped
3 small sweet pickles, chopped
1/2 cup mayonnaiuse
1/4 teaspoon salt
1/4 teaspoon black pepper

Mix all ingredients and toss lightly. Remove tomatoes from refrigerator and fill each tomato with salad. Arrange on freshly washed lettuce leaves. Serves 4.

Shrimp Remoulade

Shrimp Remoulade ( French)
Mrs. M. P. Mapes

1/4 cup cooking oil
2 Tablespoons white vinegar
1 teaspoon paprika
dash Tabasco sauce
1/2 teaspoon salt
2 Tablespoon hot prepared mustard
1 Tablespoon horseradish( cream style)
1/4 cup celery, chopped fine
2 Tablespoons green onion, chopped
1/2 pound frozen shrimp ( or 1 5-oz can)

Place all ingredients except shrimp in a bowl. Stir well. Add shrimp and toss gently. Cover and chill 30 to 60 minutes. Serve on lettuce leaves. Serves 4.

vinaigrette Dressing

What better as a side then a salad, of course this dressing could be put on green beans, asparagus or cauliflower. This recipe comes from 1968 Kansan Silver Spoon Cookbook.



Vinaigrette Dressing
Mrs. elsie Stitt

2 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoonh dry mustard
1/2 teaspoon paprika
3/4 teaspoon garlic powder
1 Tablespoon chopped chives
3 Tablespoons cider vinegar
1/2 cup olive oil
2 Tablespoons pickle relish
2 Tablespoon lemon juice

In cruet or similar container, mix salt, pepper, mustard, paprika, garlic powder, chives and vinegar. Let mixture stand for 1 hour or more to bring out full flavor of spices. Add olive oil and relish and lemon juice. shake well.
Pour over chilled vegetables and refrigerate about 1/2 hour before serving.Partially good on vegetable salad, green beans, asparagus or cauliflowerettes.

Green Bean Salad

Ready for those summer picinics, or rather spring picinics, I am !Here is a recipe to put in your file for such occasions.

Green Bean Salad
Mrs. joseph W. Ruzick

1 large can green beans
1 large can wax beans
1 small can kidney beans
1 small can lima beans
1/2 red onion
1/2 green pepper
1 jar pimientos, chopped
1/2 cup celery
1 cup sugar
3/4 cup white vinegar
1/4 cup water
1 teaspoon salt

combine sugar, vinegar, water and salt and bring to a boil. Pour over other ingredients and refrigerate overnight.

Red Cabbage Slaw

Ohh the taste of slaw, brings back memories of dinner on the ground.
Why not save this recipe for the summer time or for that special dinner.

Red Cabbage Slaw
Mrs. Linda bower

5 cups cabbage, finely shredded ( mix it up, use one small head of red cabbage and one small head of green)
1 Tablespoon salt
1/3 cup wine vinegar
1/2 cup salad or olive oil
1/3 cup parsley, snipped
1/3 cup green pepper, minced
2 cloves garlic, minced

Sprinkle cabbage with salt and let stand 20 minutes. Rub and squeeze cabbage until juice flows. Squeeze out as much juice as possible, discard. Mix remaining ingredients and pour over cabbage. Mix well. Cover and chill severval hours. Serves 6.

Triple Treat Gelatin Salad

Here is another gelatin salad from 1967.

Triple Treat Gelatin Salad
Mrs. Richard Snyder

2 packages cherry gelatin
2 cups hot water
1 cup cold water
1 can cherry prepared pie mix
1 8-oz package cream cheese
1 small can crushed pineapple, drained
1/2 cup pecans, finely crushed

Dissolve cherry gelatin in hot water. Add cold water. Add pie mix to gelatin mixture and mix well. Pour into flat baking dish or large gelatin mold. Let cool until set. When gelatin is molded, spread soften cream cheese on top, evenly and then spread pineapple on top of cheese. Sprinkle nutmeats over all and let stand 1 hour before serving.

Three bean Salad

I know it is really not bean salad weather here now, but keep this recipe for future use...summer picnics.

Three Bean Salad
Mrs. Charles Goebel

1 No. 303 can kidney beans, drained
1 No. 303 can yellow wax beans, drained
1 No. 303 can green beans, drained
1/2 cup onion, sliced
1 green pepper, sliced

Combine all ingredients

Dressing

1/2 cup vinegar
1/2 cup salad oil
1/2 cup sugar
1 teaspoon salt
1/4 teasapoon pepper

Mix and pour over bean mixture. Marinate overnight in refrigerate before serving.

Greek Salad

Ok, I know this is really a main dish, but hey who says you can`t have a big salad for supper or if you prefer to call it dinner. This recipe is from 1968 Kansan`s Silver Spoon cookbook and the Mayor of Kansas City Kansas contributed this recipe.

Greek Salad
Mayor and Mrs. Joseph H. McDowell

6 cooked potatoes, diced
2 medium onions, chopped
1/4 cup parsley, chopped
1/2 cup green onion, thinly sliced
1/2 cup salad dressing
1 large head iceburg lettuce
12 roka leaves or 12 sprigs of watercress
2 tomatoes, each cut inot 6 wedges
1 cucumber, pare and cut lengthwise into 8 fingers
1 avocado, peeled and cut lengthwise into 8 fingers
4 slices feta cheese ( Greek cheese)
1 green pepper, cut crosswise to make 8 rings
4 slices canned , cooked beets
4 shrimp, cooked and cleaned
4 anchovey fillets
12 black olives ( greek style preferred)
4 whole green onions
4 radishes, fancily cut
1/2 cup white vinegar
1/4 cup olive oil
1/4 cup salad oil
Oregano to taste

Combine potatoes with onion. green onion and parsley. Add salt to taste. Line a large platter with outside lettice leaves. Place potato salad in a mound in center. Cover with remaining lettuce which has been shredded. Arrange roka leaves on top. Place tomatoes wedges around outer edge and on top of roka leaves. Arrange cucumber fingers between tomato wedges to make a solid base for salad. Place avocado slices around tomato and cucumber base. Arrange feta slices on top of salad. Place green pepper slices over cheese. At very top of salad, place sliced beets with a shrimp on each beet slice and an anchovey fillet on each shrimp. Place olives, radishes and green onions as desired. Sprinkle salad with vinegar, then blended oils. Add oregano. Serve with garlic toasted Greek bread. Makes 4 large servings.



Make sure you use a large platter.

Circus Salad

Ohh, who don`t love the circus,ok I know this is a salad.

Circus Salad
Mrs. Blanche Boerstier

2 packages lime gelatin
4 cups water
1 can diced pineapple
1 package miniature marshmallows
2 cups red apples, diced
1/3 cup mayonnaise
3/4 teaspoon salt
1/2 cup peanuts, crushed
2 cups celery, diced

Dissolve gelatin in 2 cups boiling water. Add 2 cups cold water. Chill, then dice. Drain pineapple juice off pineapple and pour over apples. Let stand a few minutes then add all other ingredients adding mayonnaise last.

Egg Salad

With plenty eggs around, here is a good way to use them.

Egg Salad
Mrs. Larry E. Franklin

1/2 head lettuce, chopped
3 eggs, hard boiled and chopped
1/3 cup onion, chopped
1/2 cup salad dressing
salt and pepper

Mix and serve.

That simple!

Red Hot Salad

This salad is red hot , red hot and from 1967.

Red Hot Salad
Mrs. Retha Sappington

1/2 cup red cinnamon candies, crushed
2 cups boiling water
2 packages lemon gelatin
2 cups cold water
1 No. 303 size can applesauce

Combine cinnamon candies, boiling water and gelatin and stir until dissolved. Add cold water and applesauce. Let set until firm.

Topping

2 3-oz packages cream cheese
1 cup coffee cream
2 Tablespoons salad dressing

Combine all ingredients in mixer and spread over gelatin.

Cottage Cheese Salad

ok , who don`t like cottage cheese?

Cottage Cheese Salad
Mrs. Larry Lee Frye SR

1 small carton cottage cheese
3/4 cup sharp cheddar cheese
1 large dill pickle, diced
1 stalk celery, finely chopped
1/2 cup green olives, chopped
1/4 teaspoon salt
dash pepper
1/2 teaspoon sugar
1/2 cup salad dressing


Combine cottage cheese, salt, pepper and sugar. Mix well. Add other ingredients and mix well. Let stand a few hours before using.

Yum-Yum salad

The title of this recipe sums it up....yum-yum. It is from 1967 Kansan`s Silver Spoon Cookbook, in which alot of good recipes are in this....can`t find it no more .


Yum-Yum Salad
Mrs. Gracie E. Bales

2 cups pineapple, drained
juice of 1 lemon
1 cup sugar
2 Tablespoons unflavored gelatin
1/2 cup cold water
1 cup American cheese, grated
1/2 pint cream, whipped until stiff
2 Tablespoons green pepper
2 Tablespoons pimiento

Heat pineapple, lemon and sugar. Stir until sugar is dissolved. Dissolve gelatin in 1/2 cup water and let stand 10 minutes. Add this to hot pineapple mixture. Add cheese, whipped cream, green pepper, pimientos and put in vcool place to set.