Southern's Chefs Recipes from our kitchens to yours
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Salads |
Fruit Salad..................................................................Theresa S., Mount Olive, N.C. |
Mom's Crab Salad ............................................Pat L., Mount Olive, N.C 5-Cup Salad...........................................Diane C., Robersonville, N.C. 1 Cup drained chunk pineapple 1 Cup drained mandarin oranges 1 Cup small marshmallows 1 Cup coconut 1 Cup sour cream Mix pineapple, oranges, marshmallows and coconut. Stir in sour cream. Ready to serve. Fruit Salad.....................................................Nancy V., Rocky Mount, N.C. 1 large box of Cook & Serve Vanilla Pudding 2 cans of Chunked Pineapple (15oz) 2 cans of Mandarin Oranges (8 oz) 1 jar of sliced cherries 3 large bananas (You will slice these for your salad) Mix vanilla pudding and juice from the pineapple and mandarin oranges in a sauce pan over medium high. Stir continuously until mixture jells completely. Remove and cool. Mix pineapple chunks, mandarin oranges, sliced cherries, and the sliced bananas in a large bowl. Once the jell mixture has cooled, pour into large bowl w/fruit. There's your fruit salad!! ENJOY!!! Cherry Salad .......................................Diane C, Robersonville, N.C.. 1 can cherry pie filling 1 large can crushed pineapple, drained 1 can eagle brand milk 1 medium cool whip Mix all ingredients together. Chill Cranberry Salad .................................Diane C, Robersonville, N.C.. 2 pkg. cherry Jell-O 1 c. hot water 1 can whole cranberries 1 can crushed pineapple 1 c. chopped celery 1 c. orange juice 1 c. chopped pecans mix Jell-O and hot water. Dissolve. Add cranberries, pineapple, celery, orange juice, and pecans. Stir and chill until jellied Marinated Slaw..............................................Dave B., Mount Olive, N.C. 1 head cabbage 1 large bell pepper 1 large onion 2 tsp. pimento 3/4 to 1 cup sugar 1 cup vinegar 3/4 cup oil 1 tsp. celery seed 1 tsp. salt 1 tsp. dry mustard Shred cabbage, pepper, onion & diced pimento in a bowl. Boil oil, vinegar and spices for 5 minutes. Pour sugar over ingredients. Then pour sauce over vegetables and sugar. Let stand for at least 4 hours before serving. Turn or stir frequently. Grandma Barbara's Cranberry Salad .....................Lisa W., Gatesville, N.C. 1 small package Cherry Jell-O 1 small can crushed pineapple 1 cup diced apples 1 can cranberry sauce 1/2 cup chopped nuts Dissolve Jell-O as directed on box. Chop cranberry sauce finely and add. Add all other ingredients and put in refrigerator to congeal. Macaroni Salad..............................................................Amy B., Warsaw, N.C. 16 oz. box macaroni, cooked according to package directions 4-5 hard-boiled eggs, finely chopped onions, finely chopped 3-5 tomatoes, cut into 1/2" chunks 1/2 - 3/4 cup Miracle Whip 1/2 - 3/4 cup Marzetti's Cole Slaw Dressing salt and pepper to taste The ingredients in this recipe are not added in specific amounts. Each ingredient should be added to taste. For a large making of this recipe, I cook a 16 oz. box of macaroni, 4 or 5 eggs, 3 to 5 tomatoes (depending on size), about 1/2 to 3/4 of a cup of Miracle Whip, and 1/2 to 3/4 of a cup of the cole slaw dressing. Use the cole slaw dressing with caution, because it is very flavorful! I have tried to substitute other brands of cole slaw dressing, but have not found another brand with the same flavor. It is important to use Miracle Whip (or another brand of salad dressing) and not to use mayonnaise. The combination of the Miracle Whip and the cole slaw dressing is what gives this salad its unique, tangy flavor. Just mix all of the above ingredients and refrigerate (overnight gives the best flavor, but it is delicious as soon as it is prepared). |