FRUIT SALAD
Coleen Riedmann
1 can pineapple chunks, drained
1 can mandarin oranges, drained
1 small container Cool Whip
1 container of sour cream
2 sliced bananas
Mix all ingredients together and chill for 3 hours.
MARINATED VEGETABLE SALAD
Francie Riedmann Weis
1 16 oz. can French cut green beans, drained
1 red onion, diced or thinly sliced
1 green pepper, diced or thinly sliced
1 4 oz. can water chestnuts, drained and sliced
1 16 oz. can bean sprouts, drained
1 4 oz. can mushrooms, sliced and drained
1 4 oz. jar chopped pimento
1 cup celery, diced or thinly sliced
4-5 carrots, sliced thin
3 cups fresh cauliflower, in small flowerets
2 cups broccoli, in small pieces
1 16 oz. can yellow corn, drained
Marinade:
2 1/2 cups vinegar
1 cup oil
2 cups sugar
2 Tbl. salt
ground pepper, to taste
Combine marinade ingredients. Mix well and pour over vegetables.
Toss and let stand, covered, in refrigerator for 48 hours before serving.
Serves an army!
CABBAGE SALAD
Pam & Rick Panowicz
1 head cabbage, medium 1 green pepper, large
6 oz. crispy fried bacon
1 can sliced black olives
1 small bunch green onions, sliced
Preparation time is 20 minutes.
Finely chop cabbage in cuisinart. Coarsly chop onion and
green pepper. Add sliced black olives and bacon. Pour over
and mix into salad, a combination of mayonnaise and yogurt
(approximately 1/2 cup). Add salt and pepper to taste.
Serves 6.
THREE BEAN SALAD
Ruth Elsasser & Irene Van Moorleghem
(1968)
1 can green beans
1 can wax beans
1 can red kidney beans
Drain juice from beans, putting kidney beans in colander
first. Add: 1 medium white onion, sliced.
Marinade overnight in:
3/4 cup sugar
3/4 cup red wine vinegar
1/2 cup salad oil
Note: This is very, very good!
JOYCE’S GREEK SALAD
Joyce Riedmann Vasha
Make as much as needed and add as much of each ingredient or as little – whatever you like!!!
You can make in one large bowl or individual salad bowls.
Iceburg lettuce
Bermuda onion (red onion), sliced
Tomatoes, wedged
Pepperoncini (greek Peppers)
Greek olives
Feta cheese – crumble on
Lemon pepper, sprinkle on last
Add oil and red wine vinegar to taste.
GREEN PASTA SALAD
Lori Riedmann Magoulas
1 lb. green noodles
3/4 cup mayonnaise
1/2 cup chopped green onion
3/4 cup sour cream
1/4 cup Italian dressing
1/2 cup toasted
2 oz. jar pimentos, chopped sunflower seeds
Cook noodles and cool quickly under cold running water.
Toss with Italian dressing, onion and pimentos. Add mayo
and sour cream and toss again. Add sunflower seeds just
before serving. Will keep several days in refrigerator.
BROCCOLI SALAD
Margie Riedmann Sobczyk
1 red onion, chopped
1 head broccoli, cut in small pieces
1 cup unsalted cashews
1 cup raisins (optional)
1 lb. bacon, fried and crumbled
Mix together: 1 cup mayonnaise, 1/4 cup sugar and 2 Tbl.
vinegar. Pour on no more than three hours ahead.
Add nuts and bacon right before serving.
CRAB SALAD
Coleen Riedmann
3 bay leaves
2 lemon wedges
2 lbs. imitation crab meat
1 cup cocktail size shrimp, canned or ready to eat
4 eggs, hard cooked and shredded
1 cup chopped black olives
1 cup finely chopped celery
2 cups shredded cheddar cheese (sharp is best)
1 medium tomato, chopped
4 green onions, chopped
Dressing:
3/4 cup mayonnaise
3/4 cup sour cream
2 Tbl. poppy seed
1 tsp. white pepper
2 tsp. seafood seasoning
Bring to boiling a large pot of water with bay leaves and
lemon wedges. Add crab meat; boil 2-3 minutes. Drain and
cool. Combine crab, shrimp, eggs, olives, celery, cheese,
tomato, and green onion. Blend together dressing ingredients.
Pour over mixture and toss. Use to fill avocado halves or
spoon onto toasted English muffins and broil briefly under high heat.
TACO SALAD
Fran & Bob Garvin
1 lb. ground beef
2 small cans of kidney beans
chopped onion, as desired
2 tomatoes, sliced
sliced olives
1 lb. grated cheese
lettuce, as desired
crushed tortilla chips
Thousand Island dressing
Brown meat and add beans; set aside. In large bowl,
combine lettuce, tomatoes, grated cheese, onion and
olives. Add meat and beans. Break tortilla chips and put
in bowl. Add dressing and mix well. Top each serving with
taco sauce, if desired. Adjust ingredients according to
size of group.
CHICKEN SALAD
Kathy Elsasser
All of these measurements are approximations. I make this
a lot, but just add things together. Add more of anything
if you think it needs it. This is one of our favorite salads.
4 cups cooked chicken, chopped
1 cup green grapes, cut in half if large
1/2 cup coarsly chopped walnuts
1 cup celery
1/2 tsp. tarragon
1 cup Miracle Whip, add more if needed
Mix well and chill before eating.
MACARONI SALAD
Mary Van Moorleghem
2 cups elbow macaroni, cooked and drained
1 #2 can Veg-all
1/2 cup celery, chopped or diced
1 small onion, diced
2 Tbl. green pepper, diced
1/2 cup Miracle Whip
2 tsp. prepared mustard
2 tsp. vinegar
1/4 tsp. Worcestershire sauce
1 1/2 tsp. salt
1/8 tsp. pepper
Mix vegetables and macaroni with salt and pepper. Combine
Miracle Whip, mustard, vinegar and worcestershire sauce together.
Mix with macaroni mixture and chill.
MEXICAN SALAD
Josh Van Moorleghem
1 lb. ground round
corn chips, dip size
1 small onion, chopped
shredded cheddar cheese
1 pkg. Taco seasoning mix
black olives, sliced
1 cup water
fresh tomatoes, diced
1 can refried beans (small)
shredded lettuce
Brown beef with onion, drain. Add seasoning mix and water.
Simmer until thickened, about 15 minutes. Add refried
beans, stir and cook until heated through. Serve meat
sauce on a bed of corn chips. Top with cheese, olives,
tomatoes and lettuce. Serve with sour cream. I like to
place meat sauce and all other ingredients at the table
and have everyone build their own salads. This is one of
Josh’s favorite meals.
CHICKEN WALNUT SALAD
Debbie Elsasser Enholm
chicken breast, cooked,
diced eggs, hard boiled
pimento
celery
walnuts
mayo
grapes
Chop all ingredients and mix with mayo. Chill. Note: This
is as tuff as it gets for me, Folks. I’m not a gourmet
cook.
SPAGHETTI SALAD
Sharon Riedmann
1 bottle Italian salad dressing
1 bottle Salad Supreme
1 cucumber
1/2 Bermuda onion (red)
1 tomato, chopped
1/2 cup celery, chopped
Combine above ingredients with 1 lb. cooked spaghetti.
Marinate over night. This is great for the cabin crowd.
MOSTACCIOLI SALAD
Shirley Riedmann Manthey
1 16 oz. box mostaccioli
2 Tbl. parsley flakes
1 medium onion, chopped
1 Tbl. dry mustard
1 green pepper
1 1/2 tsp. salt
2 small jars pimentos
1 1/2 tsp. pepper
3/4 cup salad oil
1 1/2 tsp. accent
3/4 cup vinegar
1 1/2 tsp. garlic powder
3/4 cup sugar
Cook mostaccioli as instructed on box. Mix together
mostaccioli, onion, pepper and pimentos.
Mix together in large bowl: salad oil, vinegar, sugar,
parsley flakes, dry mustard, salt, pepper, accent and
garlic powder. Pour this over mostaccioli mixture.
Refrigerate for 48 hours, stirring occasionally.
Serves 10.
TACO SALAD
Sharon Riedmann
(1978)
2 lbs. hamburger, browned
4 tomatoes
1 lb. sharp cheddar cheese, shredded
1 can kidney beans
1 large onion
1 bag taco chips (Doritos)
1 bottle 1000 Island Dressing
1 head lettuce
College kids loved it!
MARINATED SALAD
Ruthann Panowicz Goularte
1 pkg. frozen brussel sprouts
1 container cherry tomatoes, halved
1 can baby onions
2 green peppers, cubed
3 zucchini, sliced
1 can black olives
1 pkg. Good Season Italian dressing, made according to
directions.
Marinate over night or 24 hours for best flavor.
MACARONI SALAD
Sharon Riedmann
1 bag twist macaroni
5-6 stalks celery, chopped
12-15 radishes, chopped
1 medium onion, chopped
Hellman’s mayonnaise
garlic salt
pepper
Salad Supreme
6 hard boiled eggs
There is no recipe for this. I throw it all together. Mix
in the mayo until it’s all coated nicely. There is a LOT
of Salad Supreme to almost color it to a baby pink.
It’s great!
SPARKLE DRESSING
Betty Riedmann
1/2 cup wine vinegar
1/4 tsp. pepper
1/2 cup salad oil
1/4 tsp. onion salt
1/2 cup sugar
1/4 tsp. celery salt
1/4 tsp. salt
1/4 tsp. powdered garlic
Combine ingredients in a jar and shake vigorously. Chill
at least 12 hours before serving. Shake jar before pouring
over your favorite tossed green or pasta salad. It is also
good on a hoagie sandwich or as a marinade for meat.
Makes about 1 pint.