Lois Young's Family Recipes

Salads

AUNT RUBYE'S LILY SALAD
1 lb. marshmallows (43 marshmallows for 1/2 recipe)
1 large can sliced pineapple (drained & diced)
6 oranges, sweetened to taste
seedless grapes, bananas and/or nuts may be added. 

DRESSING
1/2 cup pineapple juice
3 egg yolks or 2 whole eggs
Cook in double boiler until thick, stirring constantly.
Cut marshmallows into warm dressing.
Add diced pineapple.
Peel oranges, cut up and let them stand with sugar for 1 hour before
adding to other ingredients.
Chill all well before adding 1/2 pt. of cream whipped stiff
2 cups of prepared topping may be used instead of whipped cream.

BECKY'S FRUIT SALAD
2 cans (large) pineapple (tidbits)
1 large can Maraschino cherries
1 1/2 cups small marshmallows
1 cup Chopped nuts 
2 cans Mandarin oranges
1 large or 2 small orange jello 
1 16 oz. Cool Whip 

CANTALOUPE SALAD
1 large or 2 small cantaloupes
1/2 lb. Bacon, cooked until crisp and crumble
2 green onions
1 T. or 2 T. poppy seed
3/4 cup vegetable oil
1/3 cup honey
1/4 cup red wine vinegar
1 T Dijon mustard
1 t. salt 

CARROT AND PINEAPPLE SALAD
1 small box (3 oz.) orange gelatin
2 cups water
8 oz. crushed pineapple, drained
2 or 3 small carrots, grated
Dissolve gelatin in 1 cup boiling water, thoroughly or
little gelatin strings will be in finished dish.  The
drained pineapple juice can make up the 1 cup cold water.

Let gelatin set until ropy, then add grated carrots
and drained pineapple and let it become firm.

CELERY SEED DRESSING
1/2 cup sugar
1 t. dry mustard
1 t. salt
1/4 cup onion, grated or chopped
1/3 cup vinegar
1 cup salad oil
1 T. celery seed

Measure dry ingredients into small bowl.
Mix sugar, salt, mustard, onion, and small amount vinegar.
Add oil gradually, remaining vinegar and celery seed.

CHAMPAGNE SALAD
8 oz. cream cheese
1 large (20 oz.) crushed pineapple
3/4 cup sugar
10 oz. frozen strawberries, partly thawed
2 bananas, diced
1 cup chopped nuts
10 oz. Cool Whip

Cream sugar and cream cheese, add thawed strawberries,
drained pineapple, bananas, and nuts.
Fold in Cool Whip.  Freeze.

Put out to thaw before serving time.

CHERRY WALDORF GELATIN
2 cups boiling water
1 (8—serving size) pkg. cherry flavor gelatin
1 cup cold water
1/4 cup Real lemon juice from concentrate
1 1/2 cups chopped apples
1 cup chopped celery
1/2 cup chopped walnuts or pecans

In large bowl, pour boiling water over gelatin; stir until dissolved.
Add cold water and Real lemon; chill until partially set
Fold in apples, celery, and nuts
Pour into lightly oiled 6 cup mold or
9 inch square baking pan.
Chill until set, 4 to 6 hours or overnight. 

CITRUS SALAD BOWL
2 oranges
1 grapefruit, peeled & sectioned
1 (20 oz.) can pineapple chunks, undrained

DRESSING

      

            
1/2 cup sour cream
            
1/4 t. ground ginger
      
      

            
1 T. brown sugar
            
dash ground nutmeg
      

Lettuce leaves
1 large avocado, peeled & thinly sliced
1/4 cup chopped pecans, toasted
Grate 1 t. rind from oranges; set aside.
Peel oranges, cut into 1/2 in. slices, quarter each slice.
Combine orange slices, grapefruit and pineapple in a medium bowl.
Cover & chill.

Combine sour cream, brown sugar, 1 t. orange rind, ginger & nutmeg.
Set aside.

Place avocado slices on lettuce.
Drain fruit mixture, spoon fruit over avocado slices.
Top with dressing and sprinkle with chopped pecans.

4 to 6 servings  

DOROTHY HOOVER'S WINDSOR SALAD
2 envelopes Knox Gelatin
1/4 cup water
1 cup sugar
1 #2 can pineapple, crushed, undrained  (2 1/2 cups, 1 lb. 4 oz.)
1/2 pt. whipping cream (whipped)
2 squares (3 oz.) Philadelphia cream cheese
1 bottle maraschino cherries (8 oz)
1/4 cup cherry juice

Soak gelatin in 1/4 cup water, add cherry juice.
Heat pineapple, sugar and cherries which have been cut into fine
pieces.
Add soaked gelatin and stir well.
Beat in cheese.

Chill until mixture begins to set.
Add whipped cream.
Serve on lettuce with celery seed dressing. 

FRESH SPINACH WITH SPICY DRESSING
1/2 lb. fresh spinach, torn
1 (16 oz. ) can bean sprouts (drained)
1/2 head iceberg lettuce, torn
1/2 cup cooked, crumbled bacon
3 hard cooked eggs, chopped

Combine all ingredients in a large salad bowl.
Serve with dressing. 6 servings

SPICY DRESSING

      

            
1 cup vegetable oil
            
1/2 cup sugar
      
      

            
1/4 cup vinegar
            
1/3 cup catsup
      
      

            
1 small onion, chopped
            

      
      

            
1 T. Worcestershire sauce
            
1 t. salt
      

Combine oil and vinegar, beat with electric
mixer 3-5 min.
Add remaining ingredients ; beat well
About 2 cups . 

HOT POTATO SALAD

      

            
6 potatoes
            
1 T. flour
      
      

            
6 slices bacon
            
1/2 cup water
      
      

            
1/2 cup chopped onion
            
1/2 cup vinegar
      
      

            
1 T. Sugar
            
1 t. salt
      

Boil medium-sized potatoes in jackets.
Fry bacon very crisp.
Remove from fat, crumble and add to peeled, cubed potatoes.

Blend flour with bacon drippings in the frying pan. Add water, salt,
vinegar and sugar.
Cook until thick; pour over potatoes, onion and bacon.
Mix well
Serve hot.
6-8 servings 

JUDY NUMBER'S KRAUT SLAW
1 Can Sauerkraut
1 cup mango (green pepper) cut fine
1 cup celery, cut fine
1/2 cup onion, cut fine
1 small can pimento

Mix together and sprinkle 1 cup sugar over and let stand 24 hours
Mix and put into jars.
Will keep

MARINATED VEGETABLE SALAD

      

            
1 Package (10 oz.)
            
frozen caulflower
      
      

            
1 Package (10 oz.)
            
frozen lima beans
      
      

            
1 Package (10 oz.)
            
frozen brussel sprouts
      
      

            
1 Package (10 oz.)
            
frozen broccoli spears
      

1 lb. cooked shrimp or frozen cooked shrimp
Boiling water, salt 
1 cup pitted ripe olives
1/4 cup chopped pimento

Marinade
1 cup lemon juice
1/2 cup vegetable oil
2 tsp. salt
1 tsp. basil leaves
1 tsp. monosodium glutamate
2 Tab. chopped parsley

1. Cook vegetables in the boiling salted water
until tender. Drain.

2. Cut caulflower into small flowerets.
Cut broccoli, brussel spouts in half.

3. Toss vegetables together with shrimp, olives and pimento
Pour on marinade, cover and refrigerate.
Just before serving, toss again.
4. Marinade:
In 2 cup jar with lid, combine lemon juice,
vegetable oil, salt, basil, monosodium glutumate and parsley
Cover and shake well

Serves 6

MARY ASHLEY'S BUTTERMILK SALAD
1 large can crushed pineapple 
1 large box orange jello 
Boil together. Cool. 
Whip in 2 cups buttermilk, and 12 oz. cool whip 
Sprinkle nuts on top 
Chill 

MINNIE'S LIME JELLO SALAD
1 large pkg. lime jello 
1 small can crushed pineapple 
1 small cream cheese 
cherries, nuts, pecan ground fine

Dissolve jello, when partially set, whip with beaters, 
add cheese and whip. Add and stir in 
pineapple, cherries and nuts

Optional- 1 cup of 7-up in place of water.

MOTHER'S LEMON JELLO SALAD
1 small (3 oz.) box lemon jello
1 cup grated medium sharp cheese 
1 cup crushed pineapple (drained) 
1 cup whipping cream, whipped 
1    8 oz. prepared topping may be used 
Can use small box orange and 1 small box lemon 
jello, if doubling recipe 

From recipe of Ella McHurin's mother Margaret Magill Johnston

NINE LAYER SALAD 
1 head lettuce, bite size 
1 cup chopped bell pepper 
1 cup chopped celery 
1 cup chopped onion 
1 large can Lesuer peas—drained 
1 pt. mayonnaise, spread over to seal 
2 tab. sugar sprinkled over 
1cup parmesan cheese 
1 jar Bacos (Real bacon bits) sprinkle over 
seal and refrigerate overnight

Will keep several days.

WALDORF SALAD 
Apples diced, 2 cups 
Lemon juice, 2 Tab. 
Celery, diced, 1 cup 
Mayonnaise , about 1/2 cup (less) 
Walnuts or salted almonds, chopped, 1/3 cup

Core apples; pare if desired or leave red-skinned apples 
unpeeled; diced and sprinkle with lemon juice 
Combine with celery and mayonnaise to moisten.

Pile in lettuce cups or on other salad greens on individual salad plates. Just before 
serving sprinkle with chopped nuts

A little grated orange rind may be used and mixed with the salad or sprinkled over it with the nuts. 

WATERGATE SALAD 
1  9 1/2 oz. Cool Whip 
1  3 1/2 oz. Instant Pistachio Pudding mix 
1  #2 can crushed pineapple (not drained) 20 oz
1 1/2 cups miniature marshmallows 
1/2 cup chopped nuts

Mix pudding mix and Cool Whip. 
Add other ingredients 
Chill and serve.