Turkey 'n Grape Salad

Turkey is great, but if you have a bit too much 

left over from when it was originally served, here

 is the perfect way to "change" 
the look and taste of it.

Rather than eat this as a salad on a bed of lettuce, I 

brought back a good memory--  How?  At noon, I piled this 

goodness between two slices of bread.  (A croissant would have 

been even better-- that would have been more similar to a 

chicken/grape salad sandwich* I bought at some of the

Arby's restaurants in years gone by.) 

Ingredients:   This makes about 5 servings of 1 cup each. 

• 4 cups cubed/cooked turkey breast.  (I used a mixture of light and dark meat.)
• 1/2 pound green grapes, halved.
• 1 and 1/3 cups finely diced celery.
• 1/2 cup coarsely chopped and toasted pecans (I didn't toast mine.)
• 1 green onion, finely sliced (about 1/8 cup of finely diced onions would work, too).
• 1/2 cup of mayonnaise.
• 1/3 cup of chicken broth (I did not use this, because I didn't want to open a larger container.)
• 1/8 cup of vinaigrette.  (If you don't have this on hand, google for a "substitute.)
• 1 scant teaspoon prepared yellow mustard.
• Salt, to taste

Directions:

1. In a large bowl, combine the turkey, grapes, celery, pecans and onions.  
2. In a small bowl, whisk the mayonnaise, broth, vinaigrette and mustard until smooth.\Pour over turkey mixture and mix well.
3. Cover and chill for at least 4 hours before serving.
4. Refrigerate leftovers.

*  You can find a more simple "copycat" of Arby's Chicken/Grape Salad sandwich here: 

 http://www.geniuskitchen.com/recipe/copycat-of-arbys-chicken-salad-sandwich-388944

Cranberry/Pineapple/Pomegranate/Pecan Salad

I am a NEW fan of cranberriesl!!!

ESPECIALLY, cranberries that are 

"attending" a "party" like this!!!

INGREDIENTS:

• 1 of 10-oz. bag fresh whole cranberries (3 cups?)
• 3/4 cup of granulated sugar
• 2 cups miniature marshmallows
• 1 of 20 oz. can crushed pineapple, well drained

-----

• 1 cup heavy whipping cream 
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

-----

• 1 cup pomegranate seeds

DIRECTIONS:

1. Chop cranberries in a food processor until no large pieces remain.
2. Transfer to a mixing bowl and stir in the sugar.  Cover and refrigerate for 2 hours or longer.
3. Drain any accumulated juices from the cranberry/sugar mix if needed.
4. Mix in the marshmallows and drained pineapple.  Set aside.
5. Whip the cream in a large mixing bowl using the whisk attachment for a stand mixer, or a handheld mixer, until it starts to thicken (about one minute?)--  add the powdered sugar and vanilla.  Continue beating until soft peaks form in the cream.
6. Gently fold the whipped cream into the cranberry mixture, one third at a time, until fully incorporated. 
7. Transfer to a pretty serving bowl.  Cover.
8. Refrigerate (or freeze?) for about 2 hours.
9. Right before serving, top with the pomegranate seeds.
10. Optional:  Pecan halves (because I like them!)

Coleslaw (Or, as some write it, "Cole Slaw")

"Skinny" the above combination 

of goodness and get this:

This is now my favorite Coleslaw recipe.

I found this recipe for Coleslaw, and it is now a favorite of ours.  

Backing up a bit, a lot of Wisconsinites consider Friday to be "Fish Fry Day/Night" (it's sort of like our own special weekly HOLIDAY)!  Yes, for many, it is THAT special!  And,... one of the main "options" (sides) often  offered with the fish fry meal is Coleslaw.  I can eat almost any Cole Slaw, but that isn't true for my husband.  He doesn't like Coleslaw to have a strong "BITE" to it.

This recipe is different.  It is "mellow", yet flavorful.  Some say this is the recipe most similar to the Coleslaw that was or is (?) served at Chick-fil-A®---  I do not know about that because I do not live close to one of their restaurants.  For all I know, this could be a recipe from some cook who knew how to put just the right ingredients together (that wouldn't be me!). 

INGREDIENTS:

• 2 Bags (10 oz. each) of finely shredded cabbage and chopped to about 1/4" pieces.  (Instead of buying the bags, I used one small head of cabbage, removed and discarded the core, and "grated" chunks of cabbage in my food processor.  Doing it this way, I ended up with an extra 4 oz., but that didn't matter.)
• 1/2 cup of finely chopped carrots (I first grated these, too, with my food processor and then, using the swirly blade in the food processor, I made the grated pieces a little bit smaller.)
• 4 teaspoons red apple cider vinegar (plain white vinegar will work, too)
• 1/4 cup granulated sugar
• 1/4 teaspoon dry mustard powder
• 1/4 teaspoon salt
• 1 cup mayonnaise  (I used the Hellmann's® brand.)

DIRECTIONS:

1.  Whisk vinegar, sugar, mustard and salt together until sugar is dissolved. 
2. Add mayonnaise and whisk to mix. 
3. Add cabbage and carrots. Mix to combine.
4. Chill until serving time. 
5. Refrigerate any left-over slaw.

Fudge Stripe Cookies - Fruit Salad (AKA Mandarin Orange Salad)

   

My only assignment for our family's 

Thanksgiving Day dinner was to find 

and make a "fluffy salad".  (EASY!)

  

Remembering a salad my oldest daughter 

made in the past, I asked her

about it.  

Its name is 

Fudge Stripe Cookie Salad.

This was made so quickly. 

For sure, it wasn't hard to EAT!!!!

INGREDIENTS:

• 2 cups buttermilk.
• 2 of 3.5 oz. boxes of Instant Vanilla Pudding mix.
• 1 of 16 oz. size container of frozen whipped topping, thawed. (I used the Cool Whip brand.)
• 2 of 15 oz. cans Mandarin Oranges, well drained.  
• 1 of 15 oz. can of Fruit Cocktail, well drained.
• 1 of 20 oz. can of Pineapple Tidbits, well drained.
• 1 of 11-12 oz. pkg. of Fudge Stripes Cookies, crack each (except one) into about 5-6 pieces. Mine were Keebler brand cookies.

DIRECTIONS:

1. In a large mixing bowl, whisk together the buttermilk and instant pudding mix until thickened.  (If it gets "lumpy", whip to smoothness with a handheld electric mixer before moving on.)
2. Fold in the whipped topping.
3. Fold in the well-drained Mandarin Oranges, Fruit Cocktail, and Pineapple Tidbits.  Cover and refrigerate until serving time.
4. Just before serving, fold in the cracked cookie pieces; put into serving bowl
5.  Decorate top with the one whole cookie, and some of the cracked cookie pieces.

Creamy Macaroni Salad

I like to have a big bowl of this on hand for 'HOT' days (you know the kind-- hot and humid!) when I don't want to heat up the kitchen by cooking or baking-- boiling water included!   

Once you have the macaroni and 

sauce together (the first eight ingredients), 

you can add exactly what you like...

INGREDIENTS:

1. 4 cups UNcooked elbow macaroni 
2. 1 cup mayonnaise
3. 1/2 cup salad dressing (like Miracle Whip)
4. 1/4 cup distilled white or red vinegar
5. 2/3 cup white sugar
6. 2 and 1/2 tablespoons prepared yellow mustard (I sometimes use honey mustard).
7. 1 and 1/2 teaspoons salt
8. 1/2 teaspoon ground black pepper

Add what you like of the following:

• 1 medium onion, finely minced (or, some snipped/chopped chives?)
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped (sweet red pepper can be used, and adds color).
• 1 cup of cubed ham
• 1 cup of cubed cheese
• 1 cucumber, seeded and cut into chunks 
• 4 radishes, thinly sliced
• 1/4 cup grated carrot
• 1/2 cup frozen petite peas, uncooked
• Small cherry or grape tomatoes
• 2 tablespoons chopped pimento peppers

DIRECTIONS:

1. Bring a large pot of salted water to a boil.  
2. Add the macaroni, and cook until tender, about 8 minutes. 
3. Rinse under cold water and drain.  Set aside.
4. In a large bowl, mix together the mayonnaise, salad dressing, vinegar, sugar, mustard, salt and pepper.  Stir with a spatula/scraper  until you can feel the sugar has dissolved or lost its graininess.
5. Stir in whatever else you like (see the list above).  Mix well.
6. Add the cooked/cooled macaroni and gently mix until all is coated.
7. Cover and refrigerate for at least 4 hours before serving, but preferably overnight.

You can also make this salad have a very different taste by substituting the cubed ham with canned/drained tuna, bacon pieces, canned/drained white chicken chunks, imitation crab, or ???

Creamy Grape Salad w/Marshmallows

Five MILLION, sixty THOUSAND websites showed up when I did a Google search for "Grape Salad"-- some are variations of various grape salad recipes, but a lot of them are quite like this one.  Certainly, there is no serious need for me to add yet "another one just like the other one(s)"...

EXCEPT for the fact that... 

I like to make this 

every now and then.  

INGREDIENTS:

• 2 pounds sweet red seedless grapes.
• 2 pounds sweet green seedless grapes.
• 1 of 8 oz. package of cream cheese, softened.
• 1 cup sour cream.
• 1/2 cup granulated sugar.
• 1 teaspoon vanilla.
• 1/2 of 10 oz. package of miniature marshmallows, optional.

----

• 1/2 cup coarsely chopped pecans (can be roasted/toasted, if you prefer), optional.
• Sprinkling of brown sugar, optional.

DIRECTIONS:

• Wash and pat the grape dry (you can use all green, or all red grapes if that's what you have).  Set aside.
• In a medium mixing bowl, beat together the softened cream cheese, sour cream and the sugar until VERY smooth.  
• Add the vanilla and stir well.
• Add miniature marshmallows and stir in, optional.  
• Put into bowl and sprinkle the pecans over the top.  Immediately before serving, you can lightly sprinkle some brown sugar over top.

Cranberry Fluff Salad

IF you like things that are on the 'tart' side, you may 

like this recipe for Cranberry Fluff.  Yes, there 

IS sugar added to sweeten up the cranberries, 

but not enough to make the cranberries taste as 

IF they had started out as little 'sugar balls'!!!!

Cranberries are cranberries.

Below:  To 'chop' the whole cranberries, 

I first used the slicing blade in my food processor.  

The pieces were still too large.

Below:  Secondly, I put the 'still too large' pieces of cranberries back through the food processor, but this time I ran them through the 'grating disc' that came with it--  now,...GOOD ENOUGH!

INGREDIENTS:

• 1 pound whole cranberries, chopped
• 1 cup sugar (IF you are "ANTI-tart", you might want to add more.)
• 1 cup seeded grapes, halved
• 1/2 cup maraschino cherries, halved (optional)
• 1 cup small marshmallows (2 cups would add more volume)
• 1/2 cup whole pecan halves, or chopped pieces
• 1 cup whipping cream, whipped

DIRECTIONS:

1. Combine fruits, marshmallows and nuts.
2. Cover and put in refrigerator for a few hours or overnight (this helps the sugar 'do its thing').
3. Whip the cream until it forms and holds soft peaks.  Fold the cream into the fruit.
4. Chill in refrigerator for 1-2 hours.   Serves about 8.

P.S.  I adapted this recipe from one in an old 1992 recipe booklet put out by Women's Circle.

Elegant Broccoli Salad

INGREDIENTS:

• 1 large clump of banded together broccoli, trimmed to bite-sized florets
• 3 stalks of celery, chopped into 1/4" pieces
• 4 green onions, chopped into 1/4" pieces
• 1 cup yellow raisins
• 2 cups red seedless grapes, whole or halved if large
• 1/2 lb. cheddar cheese, large shredded or cut into 1/2" cubes
• 1 cup almonds, slivered or sliced

• 1/2 lb. lean bacon, fried to crispy and then crumbled.

• 1 cup mayonnaise
• 1/3 c. sugar
• 1 tablespoon vinegar

DIRECTIONS:

1. Thoroughly wash broccoli, celery and onions.  Prepare them as directed above.  Put all in a mixing bowl-- add raisins and washed grapes.
2. Add FRIED/CRISPY bacon pieces, almonds and prepared cheese.  Toss to combine. Set this combination aside while you prepare the dressing as follows.
3. In a separate container, combine the mayonnaise, sugar and vinegar.    Stir this until you can tell by the 'grain-i-ness' that the sugar is dissolving.
4. Pour over veggie mix, and stir to coat.  Cover tightly and chill for a few hours before serving.

Fruity Fruit Salad

Whether you make it 'tropical' or 'traditional', this is an easy/quick fruity fruit salad.*  

You could make this by using your own favorite 'go together' fruits!

The pecan halves give this a bit (bite?) of occasional 'crunch'!

Mix together:
1 of 15 oz. can mandarin oranges, drained
1 of 20 oz. can Pineapple tidbits or chunks, drained
2 cups miniature marshmallows
1 cup shredded or flake coconut (optional)
1 cup green OR red seedless grapes, halved. 
1 cup pecan halves


Beat together the next two ingredients, and put over fruit mixture:
1 cup sour cream
1 of 8 oz. cream cheese


*VARIATION for the creamy 'sauce':
Some choose to use a mixture of prepared vanilla instant pudding (using 1/2 cup less milk than called for) and smoothly beaten cream cheese over the fruit.


  Chill.  Serve.

♪ Eggs... Around the Salad! ♪

This recipe reminds me of the activity song/game from my youth-- Ring Around the Rosey!   This is an easy something to have on hand for a light meal after having had a busy errand-running kind of day.

If you have a favorite way to fix deviled eggs, do that.  If you don't, I'll list the recipe I used.

For the salad in the middle, it's open to whatever you like to include in a salad.  Some like bacon, cheese, olives, petite green peas, and others like mushrooms, cherry tomatoes, crunchy cubes of seasoned bread, etc.  Be 'colorful', and have fun with this!

Serve with your favorite salad dressing.  For those interested, I'll post recipe for Dill Vinaigrette dressing.

INGREDIENTS:

• 8 hard-boiled eggs* (See note about this at bottom.)

....

• 5 tablespoons salad dressing like Miracle Whip, or mayonnaise.
• 2 teaspoons dried dill weed (or 1 tablespoon chopped fresh dill weed)
• 2 cloves garlic, minced finely
• 5 dashes bottled hot pepper sauce
• 1/4 teaspoon salt

....

• 6 cups torn lettuce of your choice
• 2 cups grape or cherry tomatoes, halved, if desired (I 'cubed' a medium large tomato)
• 1 medium red sweet pepper, chopped or left in rings for garnishing.
• 4 slices bacon, crisp-cooked, drained, and crumbled/snipped.
• 3 green onions, sliced

...

• 1 recipe Dill Vinaigrette, or salad dressing of your choice.

DIRECTIONS: 

Step 1:  While eggs are cooking, I mix up the mixture that will be added to the mashed yolks.  Combine salad dressing or mayonnaise, dill weed, garlic, hot pepper sauce and the salt.  Mix very well.  Set aside until eggs are ready.

Step 2:  Remove egg shells, and halve hard-cooked eggs lengthwise, remove yolk parts.  Set whites aside.   Mash yolks with fork and add to the mix made in Step 1.  Combine well.  Spoon (or pipe) yolk mixture into egg white halves.  Set aside.

Step 3:  On a large serving platter arrange lettuce, veggies and bacon.  Arrange stuffed eggs on edge of greens.  Salad dressings can be added or served on an individual basis, according to likes.

DILL VINAIGRETTE RECIPE:

In a screw-top jar combine 

• 1/3 cup olive oil; 
• 2 tablespoons tarragon vinegar; 
• 1 tablespoon chopped fresh dill weed (or 1 and 1/2 teaspoons of dried dill weed); 
• 2 teaspoons Dijon-style mustard; 
• 1 clove garlic, minced; 
• 1/4 teaspoon salt; and 
• 1/4 teaspoon bottled hot pepper sauce.  Cover and shake well.

* Tip for boiling the eggs:  To hard-cook the eggs, I place them in a single layer in a large saucepan.  Add cold water to cover by at least 1 inch.  When the water reaches the hoppin' hot boilin' point, I remove this kettle of eggs from the heat, cover tightly; let stand for 12 minutes (longer if you use extra large eggs!).  Immediately drain hot water off, and run cold water over the eggs to stop cooking process.  When cool enough to handle/peel, do so.  The large end should be the end with the 'hollowed' out area, making them easier to peel. 

   

Just think!, there's no charge for this EXTRA TIP!   LOL!!!   I learned a long time ago (way back when we lived on 'the chicken farm') that if you  want to boil/peel eggs that are super ooper fresh, good luck!-- they can be just nasty to peel.  The white part of the egg wants to come off WITH the shell, and usually does.  For that reason, I always set a dozen or two eggs on a low out-of-the-way shelf in the refrigerator until they are at least a week or so old before I'll want to boil/peel them.

This recipe was adapted from one I saw in our free magazine Living The Country Life, August 2009.  It was posted by Betsy Freese.

Crunchy Cauliflower/Pea Salad

A few days ago, I bought a head of cauliflower and a bunch of broccoli.  I used the broccoli since then, but the cauliflower was still sitting on the refrigerator shelf and glaring  pleading, "What about Me-e-e-e!?!?" I could think of several things to make with it, then went with something that took the least amount of preparation time, and didn't need baking.  Result?  This salad.  With so much being said about eating a variety of 'good for us foods', this one has quite a combination!  I think you could experiment quite a bit with this, putting in or leaving out things to suit your preference.

INGREDIENTS:

• 1 head cauliflower, rinsed, trimmed and cut into small florets
• 3/4 cup mayonnaise (regular, or lite)
• 1/4 cup Miracle Whip salad dressing (regular, or lite)
• 1 tablespoon Dijon mustard OR regular yellow mustard for a bit less bite.
• 1 teaspoon salt
• Ground black pepper to taste
• 3 hard-boiled eggs, chopped
• 1/2 onion, finely chopped
• 2 stalks of celery, finely chopped
• 3/4 cup frozen small green peas, thawed, but not cooked
• 1/4 cup dill pickles, finely chopped (1/4" pieces)
• 3 slices crisply cooked and crumbled bacon, (optional)  Use turkey bacon for less fat.
• 1/4 to 1/3 cup small cubes of cheddar cheese (optional)

DIRECTIONS:

1. Rinse and trim cauliflower head, then divide florets into 'bite-sized' clumps.  Place cauliflower in a large saucepan and cover with water.  Bring to a boil and cook until just barely fork tender, about 7-8 minutes(?).  Drain and rinse with cold water to stop cooking process.  Cool slightly.
2. Boil eggs, then cool.
3. In a large bowl, whisk together mayonnaise, Miracle Whip salad dressing, mustard, salt, and pepper. 
4. Add the boiled/chopped eggs, onion, peas, dill pickles, bacon pieces (optional), and/or cubed cheese (optional).  Blend well.
5. Add the cooked cauliflower florets, and stir gently until they are coated well.
6. Cover and refrigerate for 2 to 24 hours.  The longer the cauliflower salad chills, the better the flavors mix/blend.

Crunchy Pea & Cheese Salad* (Low-Glycemic)

Considering the ingredients, this could be used as a main dish, too.

Even if you think you don't like peas, you just might like this creamy/crunchy salad.  See my note at the bottom about 'alternate' dressing (although the 'change', with the 1/2 cup of sugar, might cancel the Low-Glycemic features).

INGREDIENTS: 

• 10 ounces frozen peas (do not thaw)
• 1 cup celery -- sliced thin (into about 1/4-inch pieces)
• 8 oz water chestnut slices, rinsed and drained
• 1/4 cup sweet onions, finely chopped (I used almost 2 green onions, top and bottom, chopped.)
• 1/2 cup green pepper, diced to 1/4 inch (I used a sweet red pepper)
• 1 cup Monterey jack cheese -- cubed to 1/4 inch  (I used Colby-jack) 
• 3/4 cup ranch salad dressing
• 1/2 cup sour cream
• 1 teaspoon Dijon mustard
• 1 cup sunflower seeds (I used roasted, unsalted variety)
• 2 tablespoons bacon bits, optional (I used 1/4 cup freshly fried crispy bacon pieces.)

The ingredient tray looks like this:

DIRECTIONS:

1. In a large bowl toss together the peas (still frozen), celery, water chestnuts, onion, green pepper and cheese. (Save just a few pieces of your choice for garnishment.)
2. In a small bowl, stir together the ranch dressing, sour cream and Dijon.
3. Pour dressing over vegetables and stir to combine.
4. Add bacon and sunflower seeds and stir well.
5. If you have the time, chill for several hours to allow flavors to blend.
6. Yield: 4 main dish or 6 of salad-size servings.

*I first found this recipe back in 2007-- I liked it then, I like it now.  It comes from a list of what are said to be Low-Glycemic recipes on the website of Natural Health Doc, Dr. Linda Hadley, N.D., D.Sc., Ph.D. 

Note about 'alternate dressing':  If you have everything else on hand, but not the sour cream or Ranch dressing, it might work to use the same kind of dressing that's on the broccoli-cheese salad listed in this blog, but I'm sure it would 'change the taste of this salad' a bit.  Also, this is a bit 'runnier' (thin) kind of dressing...

1 cup mayonnaise
½ cup granulated sugar
3 tablespoons apple cider vinegar

 In a medium bowl, whisk together the mayonnaise, sugar and vinegar.  (I stir this mixture with a spatula until I can't feel the little grains of sugar rubbing on the sides of the glass bowl.)   Pour the dressing over the salad mixture and stir until everything is evenly coated.  To get the extra dressing from the bottom of the bowl, stir again just before serving.   By using THIS dressing with the 1/2 cup sugar, the salad might not be considered Low-Glycemic.  (?)

Broccoli Salad with Bacon 'n Cheese

I think the above salad is pretty much like the one Jennifer made for our Thanksgiving Day dinners-- it was a favorite then, and still is.

A variation of this salad is as follows:

This variation (pictured above) has one large cluster of red grapes added to it.  It sounded so weird to have grapes and broccoli together, but I saw it in the Home Cures That Work e-subscription that I have.  I gave it a try, and like it.   After all, some versions of this recipe call for raisins-- and they are dried grapes.  (When putting the grapes in, I LEFT the chopped onion OUT, but I kept everything else the same.)

Yield: 8 to 10 servings
Prep Time: 20 minutes

3 heads broccoli  (If you want it to appear more 'bright green' in your salad, drop the trimmed broccoli into boiling water for only 20 to 30-seconds and drain, cool quickly in ice water and drain well!)

4-6 slices bacon (as lean as possible), cooked and crumbled

8 ounces  cheddar cheese, cut into small cubes or small strips

1 small onion, very finely chopped 

~~~~~~~~~~~~~~

DRESSING MIXTURE:
1 cup mayonnaise
½ cup granulated sugar
3 tablespoons apple cider vinegar

         1. Trim the florets off of the broccoli, cutting large pieces into bite-size pieces,
              and rinse in a colander (drain thoroughly, or spin dry).
 
           2. Combine the broccoli, bacon, cheese and onion in a large mixing bowl.

3. In a medium bowl, whisk together the mayonnaise, sugar and vinegar.  (I stir this mixture with a spatula until I can't feel the little grains of sugar rubbing on the sides of the glass bowl.)   Pour the dressing over the broccoli mixture and stir until everything is evenly coated.  To get the extra dressing from the bottom of the bowl, stir again just before serving.

4. This broccoli salad can be served immediately, but it tastes even better if you cover it tightly and refrigerate it for an hour or two before serving. Some think that leftovers for the next day are even better! 

Broken (Cut) Glass Jell-O Salad

Prepare 3 oz. pkgs.  of lime, strawberry and orange Jell-O gelatin (or three other flavors of your choice) separately by dissolving each in 1 cup boiling water, then adding 1/2 cup very cold water.  Stir each until completely dissolved.  Pour into separate 8x8-inch pans.  Chill until firm, or overnight.

NEXT DAY:  Drain (but save the juice of) one 15-oz can of crushed pineapple. You should have about one cup of juice.  If you have to, add water to equal one cup of liquid.   Heat reserved pineapple juice to boiling point. 

Add one 3 oz. pkg. lemon Jell-O to this boiling juice, and stir to completely dissolve.  Ad 1/2 cup very cold water.  Add the drained pineapple to this liquid and refrigerate this mixture until chilled enough to resemble jelly.

Whip up 1 cup whipping cream.  Add the pineapple mixture to the whipped cream and blend softly, but well.

Cut the three varieties of Jell-O into 1/2" cubes.  (Set a couple of each color 'cubes' aside for decorating the top when finished.)  Fold the cut cubes gently into the pineapple/cream mixture.  Pour into a pretty glass bowl. 

Donna's Cranberry Salad

Many years ago,  Donna C. wrote out and gave this recipe to me.  We like it a lot!

You will need:

Large size (6 oz.) raspberry Jell-O
1 and 1/2 cups boiling water
1 can (15-16 oz.) whole cranberries
~~~
1/2 cup chopped nuts
1 can crushed pineapple with its liquid
1/2 cup very cold water
~~~
1 pint of sour cream


DIRECTIONS:

Add the Jell-O to the boiling water and stir constantly until sugar is dissolved.  Add cranberries.   Mix well.  Now add the chopped nuts, pineapple and the cold water. 

Pour only 1/2 of this into a 9x13-inch pan and let it get very firm.  Spread the pint of sour cream on the firm layer.  Spoon remainder of mixture over the sour cream layer and refrigerate until firm (for all day or overnight works best),

7-Layer Salad

Salad Ingredients:

1 head iceberg lettuce, cored and cut into bite-sized pieces
1 cucumber, seeded and sliced
1 cup very small frozen peas, rinsed and drained
1 and 1/2 cups thinly sliced celery
1 med. red onion, very thinly sliced  (or 4 scallions, thinly sliced)
8 oz. sharp cheddar cheese
1/2 lb. lean bacon, cooked nice and crisp, crumbled or snipped into little pieces
2 hard-boiled eggs, chopped (optional)

Dressing Ingredients:

2 cups mayonnaise
2 tablespoons sugar (adjust to taste)
1/2 cup sour cream OR 1/2 cup plain yogurt
1 tablespoon Lawry's Seasoned Salt (adjust to taste)

Assembling Directions:

Layer first 5 ingredients, one at a time, in a large clear glass bowl or a clear glass 9x13-inch dish so you can see each layer.  Don't mix the ingredients. 

Mix the dressing ingredients together and pour evenly over the salad in the bowl/dish.

Add a layer of grated cheese, and top with bacon pieces. 

Pistachio Fluff Salad

Even if a lot of other people also make this, Cheryl is the one in our family who started making it for us.  I like its refreshing kind of flavor.   Make this ahead of time, cover and refrigerate for a minimum of four hours to allow the marshmallows to soften and absorb the other flavors.

INGREDIENTS:
1 can (20 oz.) crushed pineapple with liquid
1 box (3.5 oz.) pistachio instant pudding mix
8 oz. thawed Cool Whip
Cottage cheese - small curd (24 oz. size)
10 oz. miniature marshmallows (or, less-- according to your preference)

DIRECTIONS:
Put whole can of pineapple in bottom of bowl, sprinkle dry pudding mix in and mix well.  Add cottage cheese, mix.  Put marshmallows in and blend together.  Lastly, fold the Cool Whip in.