Potato Salad

1 c. mayonnaise
1 Tbsp. vinegar
1 tsp. salt
1/4 tsp. pepper
1 c. celery, diced (about 2 medium stalks)
1 Tbsp. dried minced onions, softened
1/3 c. sweet pickle relish (optional)
5 hard-cooked eggs, peeled and chopped
5-7 medium potatoes

Boil potatoes. Cut in pieces. Mix mayonnaise, vinegar, salt and pepper. Add celery, onions, pickle relish, and eggs; mix well. Mix in potatoes. Cover and refrigerate at least 4 hours.

Pretzel Bottom Salad

Crust

2 cups crushed pretzels
3/4 cup butter or margarine
3 tablespoons sugar

Mix together. Press into bottom of a 9x13 inch PYREXÒ baking dish. Bake at 400 degrees for 10 minutes. Let cool.

Filling

8 oz. cream cheese
2 cups Cool Whip (5 ozs.)
1 cup sugar

Cream together and spread over cool pretzels.

Topping

2 small packages strawberry Jell-O
2 cups boiling water
2 10-oz. packages frozen strawberries

Mix together. Chill until Jell-O sets a little. Pour over cream cheese mixture. Refrigerate until completely set. Cut into serving size pieces.

Apple-Berry-Pineapple Salad

1 3-ounce pkg. raspberry gelatin
1 3-ounce pkg. lemon gelatin
2 cups boiling water
1 cup applesauce
3/4 cup crushed pineapple, drained
1/2 cup celery, thinly sliced
1/4 cup ginger ale or lemon-lime soda

Dissolve 2 packages gelatin completely with boiling water in a 2-quart mixing bowl. Set mixture aside for about 30 minutes. Add applesauce, pineapple, celery
and soda pop. Pour into and 8-inch by 8-inch baking dish or 2-quart mold. Allow to chill 4 or 5 hours.  Cut into serving size pieces and place on crisp lettuce leaf.

Apricot Jello Salad

20 ounces crushed pineapple with juice
1/2 cup sugar
1 small apricot jello--dry
8 ounces light cream cheese -- softened
16 Cool Whip

Boil first three ingredients in saucepan. Cool.(It's important that this mixture is completely cool before adding the rest of the ingredients) Beat in cream cheese
and cool whip. Chill.

Baked Potato Salad

13-15 potatoes, cooked and cut into cubes
1 1/2 - 2 lbs. bacon, cooked crisp and crumbled
1-1/2 lbs. shredded cheese (cheddar or Velveeta)
1 large onion - chopped
1 jar Miracle Whip
salt and pepper to taste

Reserve some cheese to sprinkle on top. Mix all ingredients together well. Use as much Miracle Whip as you need to make it good and moist. Sprinkle reserved cheese on top and bake at 350 degrees for 1 hour or until hot and starting to bubble.

HINT: For full recipe for family reunions, bake this in an aluminum lasagna pan and throw it away afterwards.

German Potato Salad

5 lbs. potatoes
1 onion
1/2 lb. bacon
1 cup sugar, well rounded
2 tsp. salt
3 Tbsp. flour
2 cups vinegar (diluted with water, depending on strength of vinegar)
8 Tbsp. bacon grease (approximately)
5 hard-cooked eggs

Cook potatoes with skins on. Peel and slice medium size. Chop onion fine and mix with potatoes. Cut bacon fine and fry crisp. Set frying pan aside.

In a saucepan, mix sugar, salt, and flour. Add vinegar and stir until well blended. Add this mixture to the bacon bits and grease. Cook sauce until thick, stirring contantly. Pour sauce over potatoes and mix well. Chop hard-cooked eggs and gently mix with ingredients. Serve warm. If desired, slice 2 hard-boiled eggs and use on top for garnish.

Better than Potato Salad

4 cups cooked long grain Rice
8 radishes sliced thin
4 hard cooked Eggs 1 med. cucumber seeded and chopped
2 cups thinly sliced celery
1/2 cup chopped onion
1 1/2 cups mayonnaise
3 Tb. prepared mustard
3/4 teaspoon salt.

In a large bowl, combine rice, radishes, eggs, cucumber, celery and onion. Combine mayonnaise, mustard and salt in another bowl and mix well. Pour over rice mixture and toss. Cover and refrigerate at least 1 hour before serving. Serves 12 -14 people.

Bow Tie Pasta & Tuna Salad

1 pound farfelle (bow tie pasta)
2 cups frozen peas
1 12 oz can water-packed solid white tuna, drained and flaked
2 cups chopped celery
3/4 cup low-fat cottage cheese
3/4 cup mayonnaise
3/4 cup buttermilk
2 tablespoons chopped fresh dill or 2 teaspoons dried
1/4 teaspoon salt

Cook pasta to desired doneness as directed on package, adding peas during last 3 minutes of cooking time. Drain; rinse with cold water to cool.

Meanwhile, in blender container or food processor bowl with metal blade, combine cottage cheese, mayonnaise and buttermilk; blend until smooth. Stir in dill and salt. Set aside.

Broccoli and Cauliflower Salad

1 bunch broccoli - cut into bite size pieces
1 small head cauliflower - cut into bite size pieces
2 cups red grapes - sliced
1 can of Oscar Meyer bacon pieces
1 cup raisins

Mix all of the above ingredients in a bowl.

Dressing

1 cup Mayonnaise
1/2 cup of Red Wine Vinegar
1/2 cup sugar

You can add more or less of the dressing ingredients, depending upon how big your salad is. Mix the dressing ingredients thoroughly and pour over
salad. 

Caramel Apple Salad

1 container (8-oz) frozen whipped topping, thawed
1 package dry instant butterscotch pudding
1 can (8-oz) crushed pineapple with juice
3 cups diced apples
1 cup dry roasted peanuts
1 cup marshmallows

Mix cool whip, butterscotch pudding and crushed pineapple with juice. Add apples, roasted nuts and marshmallows. Keep in refrigerator until ready to serve.

Chicken Salad

4 cups of diced cooked chicken (3-4 chicken breasts)
8 oz of cream cheese room temperature
1/2 teas. salt and also onion salt
3 T.sweet relish (optional)
1 cup mayonnaise
4 hard cooked eggs (shredded)

Mix altogether and serve chilled.   Wonderful with croissants and/or tomato puffs.

Easy Taco Salad

1 head lettuce, chopped or 1-1lb bag of salad greens
1 lb ground beef, browned & drained
1 med tomato - chopped
2 or 3 green onions, chopped
1 pkg (8oz) shredded taco cheese
1 bag Taco or Nacho flavored Dorito chips, crushed
1 small can sliced black olives
French or Catalina salad dressing

Put everything in a big Tupperware bowl, toss, and let sit for about 30 minutes before serving to let all the flavors blend.

Club Salad

A club sandwich in a salad bowl. The only things missing are those
frilled toothpicks.

1 head lettuce, torn
8 slices bacon, cooked and crumbled (use the microwave)
8 oz turkey, cut into match sticks
2 tomatoes, seeded and cut up
2 cups jumbo croutons
8 oz bottle of your favorite dressing

Toss all ingredients together (except dressing). Add dressing just before serving. Yield: 4 main dish servings.

Cornbread Salad

2 Boxes/packages Cornbread Mix (Jiffy is a good brand)

Mix according to pkg. directions, bake, cool, and crumble

12 slices bacon, cooked and crumbled
2 tomatoes, chopped
1 bunch green onions, chopped
1-1/2 pints mayonnaise (NOT salad dressing)

Mix all ingredients together. Chill overnight before serving.

Coleslaw

1-2 heads of Cabbage
1- Small Onion
1- Medium to Large Carrot
2- C. of Miracle Whip Light
1/2 C. Sugar
1/4 C. Vinegar
1/4 C. Vegetable oil

**Another Cole Slaw Dressing follows this recipe.

If you are Lucky to have a Food Processor cut up cabbage, while cutting up cabbage cut small slices of carrot and onion, add to Processor.  This will help
distribute flavor throughout slaw. You should only use 1/4 to 1/2 of onion and use all of the carrot.

Now mix Miracle whip, vinegar, and oil, sugar.   Mix smooth.   Taste should be sweet with just a hint of vinegar.   Amount of slaw dressing may be increased or decreased according to the amount of slaw you are making.

Add to cut up cabbage and mix well. Let stand 1-hour if possible to let flavors mix. You will be happy with the results.

Cole Slaw Dressing #2

1/4 C. Mayonnaise
1/2 C. Sour Cream
1 Tbs. Honey Mustard
1 1/2 tsp. White Vinegar
1/4 tsp. Salt
1/2 tsp. Sugar

Mix all ingredients very well and pour over cabbage mixture.

Cranberry Cream Dream Salad

1 pound fresh or frozen cranberries
8 ounces package miniature marshmallows
2 cups white sugar
1 (20 ounce) can crushed pineapple
1 sliced banana
1 cup whipped cream

If using frozen cranberries let thaw before using.  In a food processor or blender grind the cranberries.  Add the sugar, crushed pineapple and marshmallows.
Let mixture stand overnight.  Just before serving stir in the sliced banana and whipped cream.  Yield: 10 - 12 Servings

Creamy Coleslaw

½ cup sour cream
¼ cup mayonnaise
1 Tbsp. sugar
2 tsp. lemon juice
2 tsp. Dijon mustard
½ tsp. celery seed
¼ tsp. pepper
1 Tbsp. sesame seed
½ medium cabbage, finely shredded or chopped
1 small carrot, shredded
1 small onion, chopped

Mix all ingredients except the last three in large bowl. Add the remaining ingredients. Mix well.

**Tip:
To save time, buy a package of coleslaw mix already prepared at the supermarket.  You can find it in the produce department . Then, put it together the night before to let all the ingredients blend!