Macaroni Salad

3/4 teaspoon dry mustard
3 tablespoons sour cream
2 cups dry elbow macaroni, cooked, rinsed, and drained
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1/3 cup diced celery
1/2 teaspoon kosher salt, plus more to taste
1/2 cup prepared mayonnaise
1/2 cup diced vine-ripened tomato (optional)
1 tablespoon minced flat-leaf parsley
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
Freshly ground black pepper

Directions

In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.

Broccoli and Cauliflower Salad

I'm just finishing making this one to go along with the fried chicken legs tonight. 

1 head cauliflower, cut in bite-size pieces
1 head broccoli, cut in bite-size pieces
2 Tbs bacon bits, I use the real bacon stuff, its best
1/2 tsp minced onion, ** I use vidalia onions exclusively in this house
8 oz mozzarella cheese, shredded

Dressing:
2 c mayo
2 Tbs vinegar
1/4 c sugar, I use a bit less
1/4 c parmesan cheese
pinch of salt

Mix dressing ingredients and pour over veggies.  Refrig overnight!

Frog Eye Salad

This old time favorite is delicious as a salad or dessert. The recipe uses a tiny round pasta called Acine di' Pepe (like orzo, but round) which gives it an interesting texture similar to tapioca.

1/2 cup granulated sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt

1 (8-ounce) can crushed pineapple, undrained
1 (20-ounce) can pineapple chunks in its own juice, undrained
2 (11-ounce) cans mandarin orange segments, drained
1 large egg, beaten
2 teaspoons lemon juice
1 1/3 cups (8 ounces) Acine di Pepe Pasta, uncooked
3 1/2 cups (8 ounces) frozen non-dairy whipped topping, thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries (optional)

1. In medium saucepan, stir together sugar, flour and salt.


2. Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.


3. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.


4. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.


5. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold.


6. Top with remaining whipped topping; garnish with cherries, if desired.

Makes 12 servings.

Frog Eye Salad

I just made this yesterday for the family. It makes a large batch and the canned fruit can be matched to your family's favorites, if you wish. I omitted the coconut, as I usually do.

This old time favorite is delicious as a salad or dessert. The recipe uses a tiny round pasta called Acine di' Pepe (like orzo, but round) which gives it an interesting texture similar to tapioca.

1/2 cup granulated sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 (8-ounce) can crushed pineapple, undrained
1 (20-ounce) can pineapple chunks in its own juice, undrained
2 (11-ounce) cans mandarin orange segments, drained
1 large egg, beaten
2 teaspoons lemon juice
1 1/3 cups (8 ounces) Acine di Pepe Pasta, uncooked
3 1/2 cups (8 ounces) frozen non-dairy whipped topping, thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries (optional)
In medium saucepan, stir together sugar, flour and salt.
Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.
Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.
Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold.
Top with remaining whipped topping; garnish with cherries, if desired.

Seafood Pasta Salad

1/3 c. olive or salad oil 1/3 c. lemon juice 1/3 c. wine vinegar 1/2 tsp. salt Dash of white pepper 1/2 tsp. dry mustard 1/2 tsp. paprika 1/4 tsp. sugar 1/4 tsp. garlic powder   Combine ingredients in jar with tight lid. Shake well. Let stand 30 minutes or more for flavors to blend. Shake well just before using.   SALAD:   2 1/2 c. mixed, cooked or canned seafood 4 c. cooked pasta shells 3 green onions with tops, sliced 3 parsley sprigs, chopped 1/3 c. coarsely snipped fresh dill or 1 teaspoon dried dill weed 1/2 c. finely chopped celery Salad greens   Pour half the dressing over seafood and let marinate at least 30 minutes. Rinse pasta well with cold water; drain thoroughly. Add onions, parsley, dill, celery, and remaining dressing; mix well. Add seafood with dressing; toss lightly. Cover and refrigerate. When ready to serve, stir pasta salad and place in serving bowl. Add salad greens. If desired, garnish with fresh dill sprigs and black olives or cherry tomato halves. 6 to 8 servings.

Creamy Coleslaw

1 small cabbage, head, finely shred 1 small carrot, shredded 1/2 cup green pepper, diced 1/4 cup red onion, diced 1/2 cup nonfat mayonnaise 1/2 cup nonfat sour cream 2 tablespoons sugar 2 tablespoons tarragon vinegar 1 tablespoon prepared mustard 1/2 teaspoon paprika Salt and pepper, to taste

In a large bowl, combine cabbage, carrot, pepper, and onion, toss well. Combine remaining ingredients in a separate bowl, stir well. Pour dressing over vegetables, toss gently. Refrigerate for several hours or overnight.

Cucumber Sour Cream Salad

4.00 large not waxed cucumbers
1.00 tablespoon salt
0.67 cup sour cream or yogurt
2.00 tablespoons vegetable oil
2.00 tablespoons white vinegar
3.00 tablespoons minced fresh dill or 2-3 teaspoons dried
0.50 teaspoon sugar
Salt and black pepper to taste

Rinse the cucumbers, but do not peel them, cut off the ends. Using the tines of a fork, score the peel lengthwise. Slice into rounds, as thin as you can. Sprinkle with the tablespoon of salt and toss in a colander. Let the cucumbers stand and drain at room temperature for one hour. Rinse well to remove the salt. Squeeze the cucumber slices dry in a clean tea towel. (they will be almost transparent) combine the remaining ingredients and fold into the cucumbers. Chill well before serving. Garnish with a sprig of dill.

Raspberry Pretzel Salad

Okay, so I have to be different and add my own flare to this common recipe. I happen to think raspberries do not get the respect they deserve. I know the 'traditional' recipe calls for strawberries, but why not live on the wild side and use RASPBERRIES?!?


1/2 cup butter
1/4 cup sugar
1 1/2 cups crushed pretzels
1 package (8 ounces) cream cheese
1 cup sugar
12 ounces whipped non-dairy topping
1 cup boiling water
1 large package raspberry gelatin
1/2 cup cold water
2 cups frozen raspberries

Preheat oven to 350-degrees. Mix first 3 ingredients together and press into 9 x 13 pan. Bake for 10 minutes. Cool. Soften cream cheese and combine with sugar and topping. Spread over cooled crust. In boiling water, dissolve gelatin. Add cold water and raspberries. Spread over cream cheese layer and refrigerate.

Crab Salad

2 pounds cooked crabmeat
2 1/2 cups diced celery
8 tablespoons mayonnaise
2 teaspoons celery seed
Dash paprika
2 1/2 tablespoons white sugar
1/2 tablespoons ground black pepper
1-teaspoons seafood seasoning
2 teaspoons dried parsley

In a large bowl, combine the crabmeat, celery, mayonnaise, celery seed, paprika, sugar, pepper, seafood seasoning and parsley. Mix well and refrigerate until chilled.

Refrigerator Slaw

1 large head cabbage
1 carrot
1 bell pepper
1/2 cup water
1 cup vinegar
1 teaspoon salt
2 cups sugar
1 teaspoon mustard seed

Chop cabbage, carrot and bell pepper. Add salt and let stand for 1 hour. Mix together water, sugar, mustard seed and vinegar. Boil together for 3 minutes. Pour mixture over the vegetables. Mix thoroughly and put into container. Cover tightly. Will keep indefinitely when refrigerated.

Easy German Potato Salad

1 1/4 - pounds new potatoes, cut 1/2 inch slices
1/3 - cup fat - free italian dressing
2 - tablespoons balsamic or cider vinegar
1 - tablespoon chopped onion
2 - tablespoons bacon pieces

Heat oven to 350 degrees. Layer potato slices in ungreased 1 1/2-quart casserole. Stir together dressing, vinegar and onion; pour over potatoes. Sprinkle with bacon pieces. Cover and bake about 1 hour or until potatoes are tender. Stir gently before serving. Serve hot or warm.

Hearty Eight Layer Salad

1-1/2 cups uncooked small shell macaroni
1 tablespoon vegetable oil
3 cups shredded lettuce
3 hard-cooked eggs, sliced
1/4 teaspoons salt
1/8 teaspoons pepper
1 cup julienned fully cooked ham
1 cup julienned hard salami
1 package (10 ounces) frozen peas, thawed
1 cup mayonnaise
1/4 cups sour cream
1/4 cups chopped green onions
2 teaspoons dijon mustard
1 cup (4 ounces) shredded colby or monterey jack cheese
2 tablespoons minced fresh parsley

Cook macaroni according to package directions; drain and rinse with cold water. Drizzle with oil; toss to coat. Place the lettuce in a 2 1/2-quart glass-serving bowl; top with macaroni and eggs. Sprinkle with salt and pepper. Layer with ham, salami and peas. Combine mayonnaise, sour cream, green onions and mustard. Spread over the top. Cover and refrigerate for several hours or overnight. Just before serving, sprinkle with cheese and parsley.

Broccoli Salad

1 bunch fresh broccoli
1 medium sweet onion
1 cup sharp cheese, grated
1/4 to 1/2 pound bacon

Dressing:
1/2 cup mayonnaise-type salad dressing
1 1/2 teaspoons vinegar
1/4 cup sugar

Use only flowerets of broccoli and cut into pieces. Cut onion in half and slice thin. Fry bacon; drain crumble. Toss broccoli, onion and cheese. Pour dressing over salad and toss again. Put crumbled bacon on top.

Cherry Cola Salad

3/4 cup water
3/4 cup sugar
1 can cherry pie filling
6 ounce cherry jell-o
1 can (small) crushed pineapple with juice
1 teaspoon lemon juice
1 can cold cola drink; (coke classic)
1/2 cup chopped nuts

Combine water and sugar in medium saucepan. Bring to a boil. Add pie filling and return to boil. Pour boiling mixture over cherry jell-o, stirring well to dissolve. Add pineapple and juice, lemon juice, cola and nuts. Stir well. Pour into 9x13 inch pan or jell-o mold and chill.

Orange Tapioca Salad

1 pint whip topping
2 cups milk
2 small package tapioca
6 ounces orange gelatin
1 can fruit cocktail
1 can mandarin oranges
1 can pineapple

Drain fruit and save juices. Combine pudding and 2 cups milk, cook until thick. Dissolve gelatin in 1 cup boiling water and add 1-cup fruit juices. Combine warm gelatin and pudding; cool until partially thick; stir in cool whip and fruit. Refrigerate.

Crabmeat Pasta Salad

2.00 pounds imitation crabmeat, chopped
3.50 cups macaroni shells
1.00 green pepper, chopped
4.00 stalks celery, chopped
0.50 cup onion, grated
1.00 teaspoon sugar
0.50 teaspoon vinegar
0.25 teaspoon curry powder
Salt and pepper, to taste
0.75 cup mayonnaise
4.00 hard-boiled eggs, chopped
0.50 teaspoon paprika
0.50 teaspoon parsley

Boil macaroni and drain and cool. Combine with all remaining ingredients. Chill for at least 2 hours. Serve.

Taco Salad for a Crowd

3 pounds ground beef
3 envelopes taco seasoning (sometimes I use a bit less, so its not too salty)
Mix 3 heads lettuce, shredded
3 cups shredded cheddar cheese
3 cups chopped tomatoes
2 cups chopped onion
3 cans (4 1/4 ounces) chopped or sliced ripe -olives, drained
2 cans black beans or chili beans, - drained ( I use black beans)
1-large bag corn chips
1 bottle (16 ounces) catalina - salad dressing
1 jar (12 ounces) salsa (I use taco sauce most of the time, but have done half salsa and have taco sauce)

Brown beef drain. Add taco seasoning and prepare according to package directions. Cool. Toss with remaining ingredients in a large plastic bag or container.

German Potato Salad

1/2 cup sugar
2/3 cup salad oil
2/3 cup vinegar
1 small onion, finely chopped
Parsley flakes
Salt to taste
5 boiled potatoes, finely chopped
Sliced hard-cooked eggs (optional)

Combine all ingredients except potatoes and eggs. Place hot potatoes in dressing. Garnish with egg slices.

Vegetable Pasta Salad

1 packet (9-ounce) refrigerated, uncooked -cheese tortellini
1 pint marinated vegetable salad, -from deli
1 cup cubed hard salami
1 cup cherry tomatoes, halved
1/2 cup creamy italian salad -dressing

Cook tortellini to desired doneness as directed on package. Rinse with cold water, drain. In large bowl, combine cooked tortellini, vegetable salad, salami and tomatoes. Add dressing, toss gently to combine.

24 Hour Salad

1.00 head of lettuce, broken up
0.50 cup spring onions, chopped
0.50 cup chopped celery
1.00 can sliced water chestnuts
1.00 packet frozen peas
2.00 cups mayonnaise
0.50 cup parmesan cheese
0.50 teaspoon garlic powder
0.50 teaspoon salt
1.00 pound bacon, crisp and broken up
5.00 hard boiled eggs, mashed
2.00 tomatoes, cut in wedges
Break lettuce in the bottom of a large bowl. Add the next 3 ingredients. Spread frozen peas over the top of all. Seal with mayonnaise. Sprinkle parmesan cheese, garlic powder, and salt over the top. Cover and refrigerate overnight. Before serving, garnish with bacon, eggs, and tomato wedges.