Orange-Spinach Salad
Esther Shisler
Lansdale, PA
Makes 6-8 servings
Prep. Time: 25 minutes
10-oz. bag spinach or romaine
1 medium head iceberg lettuce, shredded
2 Tbsp. diced onion
2 Tbsp. diced canned pimento, or red bell pepper
2 large oranges, peeled and chopped
1 small cucumber, sliced
Honey-Caraway Dressing:
¾ cup mayonnaise
2 Tbsp. honey
1 Tbsp. lemon juice
1 Tbsp. caraway seeds
1. In small bowl, whisk mayonnaise, honey, lemon juice, and caraway seeds until blended. Cover and refrigerate. Stir before using.
2. Into large salad bowl, tear spinach into bite-size pieces.
3. Add lettuce, onion, pimento, oranges, and cucumber. Toss gently with dressing.
Tips:
A 15-oz. can mandarin oranges, drained, can be used instead of the 2 oranges. I use romaine and spinach instead of the iceberg lettuce sometimes.
Good Go-Alongs:
Lasagna, calico bean bake, and pasta dishes go well with this salad.
Susan Kasting
Jenks, OK
Makes 8 servings
Prep. Time: 15 minutes
Dressing:
2 Tbsp. olive oil
2 Tbsp. vinegar, or lemon juice
2 Tbsp. Dijon mustard
1½-3 Tbsp. sugar
salt and pepper
4-6 Tbsp. chopped walnuts, or cashews
1 Granny Smith apple, chopped
1 large head romaine lettuce, chopped
4 Tbsp. crumbled blue cheese, or shredded baby Swiss, optional
1. In the bottom of a large salad bowl, make dressing by mixing together the oil, vinegar, mustard, sugar, salt, and pepper.
2. Add the nuts and apple and stir to coat. Put lettuce and blue cheese on top without stirring.
3. Mix it all together when ready to serve.
Tips:
1. This is so nice to take places because it has the dressing in the bottom so the salad doesn’t wilt. You can also serve the dressing on the side.
2. You can add a little chopped onion and 1 Tbsp. poppy seeds to the dressing. Add ¼ cup craisins and one diced pear to the salad.
Mary Ann Bowman
Ephrata, PA
Set your table early. Have ready any soup, salad or dessert plates. Clear well after each entrée. Do dishes the next day—enjoy your guests.
Karen Ceneviva, Seymour, CT
BLT Salad
Alica Denlinger
Lancaster, PA
Makes 10-12 servings
Prep. Time: 30 minutes
2 heads romaine lettuce, torn
2 cups chopped tomatoes
8 bacon strips, cooked and crumbled
1 cup shredded Parmesan cheese
1 cup croutons
Dressing:
¾ cup oil
½ tsp. salt
½ tsp. pepper
¼ cup fresh lemon juice
2 cloves garlic, crushed
1. Toss together salad ingredients in a large bowl.
2. Shake together dressing ingredients.
3. Pour dressing over salad immediately before serving.
Erma Martin
East Earl, PA
Makes 8-10 servings
Prep. Time: 15-20 minutes
1 head iceberg lettuce, torn
1 head romaine lettuce, torn
Add to taste:
black olives
diced red onion
grape tomatoes, halved
croutons
sliced banana peppers
Parmesan cheese
Dressing:
½ cup white vinegar
½ cup mayonnaise
1 tsp. olive oil
4 Tbsp. corn syrup
2 Tbsp. Parmesan cheese
2 Tbsp. Romano cheese
½ tsp. garlic salt
½ tsp. parsley
½ tsp. Italian seasoning
1 Tbsp. lemon juice
1. Combine lettuces and desired amount of olives, onion, tomatoes, croutons, peppers, and Parmesan cheese. Toss lightly.
2. Mix dressing ingredients.
3. Just before serving, pour dressing over salad and toss lightly.
Italian Green Salad
Jane Geigley
Lancaster, PA
Makes 4 servings
Prep. Time: 10 minutes
16-oz. pkg. green salad mix
2½-oz. pkg. pastrami, chopped in ½" pieces, or pepperoni
1 cup shredded mozzarella cheese
4 plum tomatoes, chopped
1 tsp. Italian seasoning
⅓ cup Italian salad dressing
6-oz. can ripe olives, divided
1 cup seasoned croutons
1. Combine salad mix, pastrami or pepperoni, mozzarella, tomatoes, and seasoning.
2. Drizzle with salad dressing; toss to coat.
3. Before serving, top with olives and croutons. Serve immediately.
Good Go-Alongs:
Great with a pizza party!
It’s a great dish on a hot day. People just love this salad when I take it to gatherings.
Lettuce Salad with Hot Bacon Dressing
Mary B. Sensenig
New Holland, PA
Makes 1½ cups dressing
Prep. Time: 5 minutes
Cooking Time: 15 minutes
5 pieces bacon
½ cup sugar
1 Tbsp. cornstarch
½ tsp. salt
1 beaten egg
1 cup milk
¼ cup vinegar
1-2 heads lettuce, torn
1. Sauté bacon in skillet until crisp.
2. Remove bacon from heat and drain. Reserve drippings in skillet.
3. Add sugar, cornstarch, and salt to drippings in skillet. Blend together well.
4. Add egg, milk, and vinegar, stirring until smooth.
5. Cook over low heat, stirring continually until thickened and smooth.
6. When dressing is no longer hot, but still warm, toss with torn lettuce leaves. (Depending upon how much dressing you like on your salad greens, this will dress 1-2 heads lettuce, torn.)
7. Serve immediately.
Rebecca Meyerkorth
Wamego, KS
Makes 10 servings
Prep. Time: 30-35 minutes
Cooking Time: 15 minutes
9-oz. pkg. frozen cheese tortellini
½ cup mayonnaise
¼ cup milk
¾ cup shredded Parmesan cheese, divided
2 Tbsp. lemon juice
2 garlic cloves, minced
8 cups torn romaine lettuce
1 cup seasoned croutons, optional
halved cherry tomatoes, optional
1. Cook tortellini according to package directions. Drain and rinse with cold water.
2. Meanwhile in a small bowl, combine mayonnaise, milk, ½ cup Parmesan cheese, lemon juice, and garlic. Mix well.
3. Put cooled tortellini in large bowl.
4. Add romaine and remaining ¼ cup Parmesan.
5. Just before serving, drizzle with dressing and toss to coat. Top with croutons and tomatoes, if desired.
Tips:
Tomatoes add great color. Also, I don’t always have seasoned croutons on hand. They are optional.
Just plain delicious! This salad is especially good in hot summer weather. Our family loves it.
Two Cheese Tossed Salad
Elaine Hoover
Leola, PA
Makes 6-8 servings
Prep. Time: 20 minutes
10 cups spinach and romaine lettuce, chopped, divided
½ lb. mushrooms, sliced, divided
8-oz. cottage cheese, divided
10 strips bacon, fried and crumbled, divided
Dressing:
½ cup vegetable oil
½ cup minced red onion
¼ cup sugar
¼ cup vinegar
1 tsp. poppy seed
¼-½ tsp. prepared mustard
¼-½ tsp. salt
4-oz. shredded Swiss cheese
1. Layer in a large serving bowl: half of the spinach/lettuce, half mushrooms, half cottage cheese, and half bacon. Repeat layers.
2. Combine dressing ingredients together in a shaker or lidded jar and shake well.
3. Add dressing and Swiss cheese just before serving.
My mentor served this to my husband and me in her home when we were going through a time of discerning the call of God in our lives.
Lettuce and Egg Salad
Frances & Cathy Kruba
Dundalk, MD
Makes 6 servings
Prep. Time: 25 minutes
Dressing:
2 cups mayonnaise
¼ cup vinegar
2 Tbsp. sugar
1 head lettuce, washed and dried, torn
2-3 hardboiled eggs, chopped
1-4 green onions, chopped
1. In a jar, mix mayonnaise, vinegar, and sugar and shake well.
2. Just before serving, mix lettuce, eggs, and onion. Add dressing, a little at a time, to your taste preference.
Rosie Glick
Perry, NY
Joyce Nolt
Richland, PA
Kinita Martin
East Earl, PA
Lorna Rodes
Port Republic, VA
Makes 6 servings
Prep. Time: 10 minutes
1 large head iceberg lettuce, torn
6 hardboiled eggs, chopped
½ lb. bacon, fried and crumbled
¾ lb. grated cheese
4-6 cups corn chips, crushed
Dressing:
¼ cup brown sugar
1 cup mayonnaise
2 Tbsp. vinegar
¼ cup milk
1. Mix lettuce, eggs, bacon, cheese, and corn chips together.
2. Mix brown sugar, mayonnaise, vinegar, and milk. Pour over salad just before serving.
Crunchy Romaine Toss
Jolene Schrock
Millersburg, OH
Jamie Mowry
Arlington, TX
Lucille Hollinger
Richland, PA
Makes 4-6 servings
Prep. Time: 20-30 minutes
Cooking Time: 10 minutes
Dressing:
½ cup sugar
½ cup vegetable oil
¼ cup cider vinegar
2 tsp. soy sauce
salt and pepper to taste
3-oz. pkg. Ramen noodles, broken up, seasoning packets discarded
2 Tbsp. butter
1½ cups chopped broccoli
1 small head romaine lettuce, torn up
4 green onions, chopped
½ cup chopped walnuts
1. In the blender, combine sugar, oil, vinegar, soy sauce, salt, and pepper. Blend until sugar is dissolved.
2. In a skillet, sauté Ramen noodles in butter until golden brown.
3. In a large bowl, combine broccoli, lettuce, onions, and noodles.
4. Just before serving toss with nuts and dressing.
Tips:
Sometimes I serve the dressing on the side and let everybody put their own dressing on. Plus, if you have any leftover salad, it won’t get soggy.
Variations:
Use 2 cups sliced fresh strawberries in place of broccoli. Increase walnuts to 1 cup.
Janice Nolt
Ephrata, PA
Add 1 small can mandarin oranges, drained.
Janet Derstine
Telford, PA
Wash and dry whole lettuce leaves. Put a scoop of tuna or egg salad in each one. Enjoy your lettuce boats! You can also slip these into wraps or pitas.
Donna Conta, Saylorsburg, PA
Cynthia Morris
Grottoes, VA
Makes 1½ cups
Prep. Time: 5-10 minutes
½ cup packed brown sugar
½ cup oil
⅓ cup vinegar
⅓ cup ketchup
1 Tbsp. Worcestershire sauce
In a bottle or jar, combine ingredients. Cover and shake well to mix.
Tips:
Keep the salad dressing in an empty ketchup bottle. Shake well before each use.
Very Good Salad Dressing
Lydia K. Stoltzfus
Gordonville, PA
Makes 3¼ cups
Prep. Time: 10 minutes
2 cups mayonnaise
½ cup sugar
1 Tbsp. prepared mustard
1 Tbsp. vinegar
¼ tsp. salt
¼ tsp. celery seed
¼ tsp. dried parsley
dash pepper
¼-½ cup pickle juice
1. Mix together mayonnaise, sugar, mustard, vinegar, salt, celery seed, parsley, and pepper to taste.
2. Add pickle juice last to desired consistency.
Tip:
Use on tossed salads or coleslaw.
Our Favorite Dressing
Carol Eberly
Harrisonburg, VA
Makes 3½ cups
Prep. Time: 10 minutes
1 cup sugar
1 cup ketchup
1½ tsp. paprika
1½ tsp. salt
1½ tsp. celery seed
1½ tsp. grated onion, optional
1½ cups vegetable oil
½ cup vinegar
Shake ingredients together well in a quart jar. Keep in refrigerator.
Good Go-Alongs:
This dressing is great on tossed salads or used as a dip for veggies.
This is our family’s favorite salad dressing. I always have a jar in the refrigerator.
Edie Moran
West Babylon, NY
Judi Manos
West Islip, NY
Makes 8 servings
Prep. Time: 15 minutes
Cooking Time for pasta: 15 minutes
2 cups cooked pasta, rinsed and cooled (1 cup dry)
4 medium plum tomatoes, chopped
15-oz. can garbanzo beans, rinsed and drained
1 medium onion, chopped
6-oz. can pitted black olives, drained
4-oz. pkg. crumbled feta cheese
1 garlic clove, minced
½ cup olive oil
¼ cup lemon juice
1 tsp. salt
½ tsp. pepper
1. In a large bowl, combine macaroni, tomatoes, garbanzo beans, onion, olives, feta cheese, and garlic.
2. In a small bowl, whisk together oil, lemon juice, salt and pepper. Pour over salad and toss to coat.
3. Cover and chill in refrigerator. Stir before serving.
Tips:
1. I like to serve this salad in a clear glass salad bowl.
2. Add some baby spinach leaves. Combine vegetables with hot pasta right after draining it.
3. Kraft Greek Vinaigrette is a good dressing, too.
Judi Manos
West Islip, NY
When we visited my husband’s family on the island of Samos, Greece, they made this with all fresh ingredients grown in their garden.
Judi Manos
West Islip, NY
Macaroni Salad
Frances & Cathy Kruba
Dundalk, MD
Marcia S. Myer
Manheim, PA
Makes 8-10 servings
Prep. Time: 30 minutes
Cooking Time for pasta: 15 minutes
1 lb. macaroni, cooked and cooled
1 cup diced celery
1 cup diced onions
1 cup diced carrots
12 hardboiled eggs, diced
2 cups sugar
½ cup vinegar, or lemon juice
2 cups mayonnaise
Dressing:
5 eggs
1 Tbsp. mustard
1 Tbsp. butter
½-1 tsp. salt
1. Mix together macaroni, celery, onions, carrots, hardboiled eggs, sugar, and vinegar or lemon juice. Add mayonnaise.
2. In a saucepan, mix eggs, mustard, and butter. Cook on medium heat until thickened and steaming, stirring constantly. Do not boil.
3. Remove from heat and cool 5 minutes. Add to macaroni mixture.
Tips:
1. Grate the carrots instead of dicing them.
2. Reduce the sugar by a half-cup if desired.
Esther Gingerich
Kalona, IA
Makes 12 servings
Prep. Time: 15 minutes
Cooking Time for pasta: 15 minutes
2¼ cups diced, cooked chicken
2 cups cooked small pasta, or macaroni (1 cup dry)
2 cups diced celery
2 cups seedless grape halves
4 hardboiled eggs, diced
15-oz. can pineapple tidbits, drained
Dressing:
1 cup mayonnaise
½ cup sour cream
½ cup frozen whipped topping, thawed
1 Tbsp. lemon juice
1 Tbsp. sugar
½ tsp. salt
½ cup cashew pieces
1. In a large bowl, combine chicken, macaroni, celery, grapes, eggs, and pin\eapple.
2. Whisk dressing ingredients until smooth. Pour dressing over salad; toss to coat.
3. Chill at least one hour. Just before serving, fold in cashews.
Tip:
It’s simple to put this together if chicken is cooked and diced, macaroni is cooked, and eggs are boiled ahead of time.
I often take this to summer potlucks for a “cooler” dish. This could be a one-dish meal.
Creamy Pasta Salad
Irma Wengerd
Dundee, OH
Makes 8-10 servings
Prep. Time: 30 minutes
Cooking Time for pasta: 15 minutes
1½ lbs. spiral pasta, cooked
½ cup chopped celery
2 tomatoes, chopped
1 small onion, chopped
1 green bell pepper, chopped
3-oz. can black olives, drained, sliced
12-oz. ham, diced
1 lb. cheddar cheese, diced
Dressing:
3 cups Miracle Whip
¼ cup spicy brown mustard
¾ cup oil
¼ cup vinegar
1¼ cups sugar
½ tsp. salt
1 Tbsp. onion salt
½ Tbsp. celery seed
1. In large bowl, toss together pasta, celery, tomatoes, onion, green pepper, olives, ham, and cheese.
2. In a separate bowl, blend the dressing ingredients together.
3. Pour dressing over pasta in the amount that you like and toss.
Good Go-Alongs:
This salad is delicious with grilled chicken. Reserve any leftover dressing for green salads.
½ cup heavy whipping cream = 1-1½ cups whipped
Lois Stoltzfus
Honey Brook, PA
Makes 6-8 servings
Prep. Time: 15 minutes
Cooking Time: 15 minutes
Cooling Time: 30 minutes
16-oz. angel-hair pasta
½ cup vegetable, or olive, oil
½ cup lemon juice
1 Tbsp. seasoned salt
½ cup mayonnaise
1 green bell pepper, chopped
1 cup grape tomatoes
1 red onion, chopped
1 cup grated cheddar cheese
½ cup black olives, sliced
pepperoni, optional
1. Cook pasta according to directions.
2. Mix oil, lemon juice, seasoned salt, and mayonnaise together. Add to drained pasta while it is still warm.
3. When pasta mixture has cooled at least 30 minutes, stir in pepper, tomatoes, onion, cheese, olives, and optional pepperoni. Chill.
Apple Chicken Salad
Marlene Fonken
Upland, CA
Makes 6 servings
Prep. Time: 30-40 minutes
Chilling Time: 2-12 hours
Dressing:
½ cup mayonnaise, or salad dressing
2 Tbsp. cider vinegar
2 Tbsp. lemon juice
2-3 Tbsp. Dijon mustard
2 cups chopped, cooked chicken breast
2 ribs celery, chopped
¼ cup diced onion
1 green apple, chopped
1 red apple, chopped
⅓ cup dried cranberries
salt and pepper to taste
1. Whisk together mayonnaise, vinegar, lemon juice, and mustard. Set aside.
2. Mix together chicken, celery, onion, apples, cranberries, salt, and pepper.
3. Pour on dressing and toss to mix. Refrigerate until serving. Flavor develops with longer chilling.
Tips:
1. Break up and soften a handful of rice sticks; drain and add to the finished salad. This salad is gluten-free!
2. If you’re starting with raw chicken, chop it into bite-sized pieces. In a saucepan, cover the chicken pieces with water or chicken broth. Cover and cook on medium heat until the chicken pieces are white through, 10-20 minutes. Drain. This can be done ahead of time.
3. You can substitute 12½-oz. can chicken, drained and broken up, for this salad.
At a church dinner, a man asked who had made my dish, found me, and asked for the recipe.
Chicken Salad with Blue Cheese
Susan Smith
Monument, CO
Makes 4-6 servings
Prep. Time: 15 minutes
3 cups cooked chicken, diced, or julienned
6 cups shredded lettuce
1-2 cups mayonnaise
2 Tbsp. tarragon vinegar
4 Tbsp. chili sauce, or cocktail sauce
2 Tbsp. chopped green pepper
4-oz. blue cheese, crumbled
whole lettuce leaves
1. Mix chicken with shredded lettuce.
2. Mix mayonnaise, vinegar, chili sauce, and green pepper. Add crumbled blue cheese.
3. Gently combine chicken and mayonnaise mixtures.
4. Place salad in a bowl lined with lettuce or in individual lettuce cups.
Tips:
1. White meat chicken is ideal for this salad.
2. The salad is best made and eaten on the same day.
Almond-Apricot Chicken Salad
Tracey Hanson Schramel
Windom, MN
Makes 6-8 servings
Prep. Time: 15 minutes
Cooking Time for pasta: 20 minutes
½ lb. bowtie pasta, cooked, rinsed, and drained
3 cups chopped broccoli
2½ cups chopped, cooked chicken
1 cup chopped celery
1 cup dried apricots, cut into ¼" strips
¾ cup toasted whole almonds
½ cup finely chopped green onions
Dressing:
¾ cup mayonnaise
¾ cup sour cream
2 tsp. grated lemon peel
1 Tbsp. lemon juice
1 Tbsp. Dijon-style mustard
1 tsp. salt
¼ tsp. pepper
1. In a large bowl, combine salad ingredients.
2. In another bowl, combine dressing ingredients.
3. Pour dressing over pasta mixture and toss.
Tips:
1. Instead of stirring the almonds into the salad, sprinkle them on top if you like that look better.
2. Pass the dressing in a small pitcher so each person can put on the amount they like. The leftovers don’t get soggy then either!
Amber Martin
Mount Joy, PA
Makes 6 servings
Prep. Time: 25 minutes
Cooking Time for couscous: 10 minutes
Chilling Time: 2 hours
2 cups cooked couscous, cooled
1 cup chopped tomato
2 Tbsp. chopped fresh basil
2-oz. feta cheese, crumbled fine
¼ cup olive oil
2 Tbsp. lemon juice
1 tsp. Dijon mustard
1 clove garlic, crushed
fresh black pepper to taste
1. Mix together couscous, tomato, basil, and feta cheese.
2. In separate bowl, mix together olive oil, lemon juice, mustard, garlic, and black pepper. Pour over couscous mixture and toss.
3. Chill at least 2 hours before serving.
Tips:
To cook couscous, boil 1½ cups water and ½ tsp. salt. Remove from heat. Add 1 cup couscous, stir, and cover. Let stand 5 minutes. Fluff couscous lightly with fork. Cool before using in salad.
Tortellini and Kidney Bean Salad
Mary C. Wirth
Lancaster, PA
Makes 4-6 servings
Prep. Time: 10-15 minutes
Cooking Time for pasta: 9 minutes
Chilling Time: 2 hours
9-oz. pkg. cheese tortellini
15½-oz. can kidney beans, rinsed and drained
1 cup sliced cucumber
¼ cup chopped red onion
Dressing:
3 Tbsp. balsamic vinegar
3 Tbsp. olive oil
½ tsp. sugar
½ tsp. Italian seasoning
2 Tbsp. chopped fresh parsley
1. Cook tortellini according to package directions. Do not overcook. Rinse with cold water; drain.
2. Mix dressing ingredients in a small jar or bottle. Shake well.
3. In a large bowl, stir together tortellini, kidney beans, cucumber, and onion.
4. Add dressing and stir to coat.
5. Cover and refrigerate at least 2 hours.
Variation:
Dress warm tortellini with ¼ cup olive oil, 2 Tbsp. sugar, 2 Tbsp. white vinegar, ¼ tsp. dill weed, and ½ tsp. wine vinegar mustard. Omit vegetables. Serve warm or cold.
Janice Muller
Derwood, MD
Good Go-Alongs:
This makes a good side dish at cook-outs, especially with grilled chicken.
Arianne Hochstetler
Goshen, IN
Makes 6-8 servings
Prep. Time: 15-20 minutes
Chilling Time: 1 hour
4 cups broccoli florets
3 cups halved seedless red grapes
1⅓ cups chopped celery
1 cup chopped green onions
1 cup sliced water chestnuts, optional
1 cup raisins
4 tsp. honey
½ cup reduced-fat mayonnaise
2 cups fat-free, or light, plain yogurt
1. In a large bowl, combine broccoli, grapes, celery, onions, water chestnuts if you wish, and raisins.
2. In a small bowl, combine honey, mayonnaise, and yogurt.
3. Pour over broccoli mixture and toss to coat.
4. Cover and refrigerate for at least 1 hour or until chilled.
Tip:
The broccoli, celery, and green onions can be prepared the night before. Putting the salad together then is quick.
Good Go-Alongs:
This salad goes well with cheese and crackers.
I’m always looking for good healthy foods and I think this is a winner.
The Best Broccoli Salad
Sandra Haverstraw
Hummelstown, PA
Makes 10-12 servings
Prep. Time: 20-25 minutes
Chilling Time: 8-12 hours
2 bunches fresh broccoli, cut or broken into florets (save stems for another use)
1 cup golden raisins
1 small onion, chopped
10 slices bacon, fried and chopped
1 cup chopped cashews
Dressing:
½ cup sugar
2 Tbsp. vinegar
1 cup Miracle Whip dressing
2 Tbsp. horseradish
¼ tsp. salt
½ tsp. prepared mustard
1. Mix broccoli florets, raisins, chopped onion, and bacon.
2. Prepare dressing by blending sugar, vinegar, Miracle Whip, horseradish, salt, and mustard until smooth.
3. Pour dressing over broccoli mix and toss gently until evenly coated.
4. Cover and refrigerate 8-12 hours. Add cashews just before serving.
Tip:
Precooked bacon works well.
A dear lady named Betty Beaver brought this salad to our quilting group’s Christmas lunch. Betty is no longer with us, but we still enjoy her salad when someone else makes it for our lunches, and we always think of her.
Janice Deel
Paducah, KY
Makes 6 servings
Prep. Time: 20 minutes
Chilling Time: 1-2 hours
1 medium cauliflower, cut into florets
15-oz. can English, or regular peas, drained
3 ribs celery, chopped
3 eggs, hardboiled and chopped
1 cup mayonnaise
3 Tbsp. chopped onion
¾ tsp. seasoned salt
½ tsp. ground pepper
3 Tbsp. milk
1. In a large bowl, combine cauliflower, peas, celery and eggs.
2. Blend together mayonnaise, onion, seasoned salt, pepper and milk.
3. Pour over cauliflower mixture and mix well. Chill 1-2 hours before serving.
Unique Tuna Salad
Brenda J. Hochstedler
East Earl, PA
Makes 6-8 servings
Prep. Time: 10 minutes
Cooking Time (for potatoes and eggs): 20-30 minutes
Cooling Time: 30 minutes
10 medium potatoes
Dressing:
¼ cup mayonnaise
1½ tsp. salt
¼ tsp. pepper
¼ tsp. paprika
1-3 Tbsp. sweet pickle relish
4-5 eggs, hardboiled, chopped
6-oz. can tuna, drained and flaked
½ cup chopped celery
½ head lettuce, torn
2 tomatoes, cut into wedges
Parmesan cheese, grated
1. Chop potatoes (peeled if you wish). Boil over medium heat until fork-tender but not mushy. Drain and cool.
2. Mix dressing ingredients. Stir gently into potatoes.
3. Add eggs, tuna, celery, and lettuce. Toss lightly.
4. Garnish with tomato wedges and Parmesan cheese.
Tips:
1. This is an enriched potato salad, or a simplified Salade Nicoise.
2. If you already have potato salad in the refrigerator, stir the additional ingredients into it and garnish as directed. This transforms a leftover completely!
When you plan menus, look at your calendar and plan for the busy days. I try to use leftovers on especially busy days.
Jen Hoover, Akron, PA
Dawn Landowski
Eau Claire, WI
Makes 8-10 servings
Prep. Time: 30 minutes
Cooking Time: 20 minutes
Cooling Time: 1 hour
3 lbs. baby red potatoes
1 medium onion, diced
7 hardboiled eggs, sliced, divided
½ green bell pepper, diced
6 sliced radishes
1 cucumber, peeled and diced
½ cup frozen peas, thawed
3 Tbsp. fresh, chopped parsley
Dressing:
½ cup chili sauce
2 cups mayonnaise
½ cup French dressing
2 tsp. salt
3 tsp. onion powder
½ tsp. pepper
¼ tsp. garlic powder
paprika for garnish
1. Boil potatoes until tender but firm. Allow to cool. Peel and dice potatoes.
2. Mix dressing ingredients together and add to potatoes.
3. Fold in 6 eggs, green pepper, radishes, cucumber, peas, and parsley.
4. Refrigerate. Garnish with remaining sliced egg and paprika.
My granny always made this for me.
Grandpa Steve’s Potato Salad
Nanci Keatley
Salem, OR
Makes 6-8 servings
Prep. Time: 20 minutes
Cooking Time for potatoes: 20 minutes
6 russet potatoes, peeled, cooked, and cubed
1 cup finely chopped onion
1 cup thinly sliced celery
1 cup sliced black olives (reserve 1 Tbsp. for top of salad)
1 large carrot, grated
6 hardboiled eggs (4 chopped, 2 sliced for top of salad)
1 pint Best Foods, or your choice of, mayonnaise
salt and pepper to taste
Tabasco, optional
1. Gently mix potatoes, onion, celery, olives, carrots, and chopped eggs together.
2. Add the mayonnaise and blend.
3. Season with salt and pepper to taste. Add Tabasco sauce to taste. Garnish with egg slices and olives.
My Grandpa Steve was an amazing cook! A butcher for most of his life, he retired when I was young. My sister and I spent many days at Grandpa and Grandma’s house. It was there I developed my love for cooking and the joy of hospitality!
Good Go-Alongs:
I helped Grandpa cater a few weddings with this recipe, along with ham, beans, rolls, and green salad.
If you’re making potato salad that also calls for hardboiled eggs, you can boil the eggs along with the potatoes in the same pot. Just take the eggs out after 12 minutes!
Susan Smith, Monument, CO
Rhonda Burgoon
Collingswood, NJ
Makes 4 servings
Prep. Time: 15 minutes
Cooking Time: 20 minutes
3 cups diced, peeled potatoes
4 slices bacon
1 small onion, diced
¼ cup white vinegar
2 Tbsp. water
3 Tbsp. sugar
1 tsp. salt
⅛ tsp. ground black pepper
1 rib celery, chopped
1. Place potatoes in pot and just cover with water. Bring to boil and cook about 11 minutes or until tender. Drain and set aside to cool.
2. Fry bacon in a large skillet until browned and crisp. Remove from pan and set aside.
3. Add onion and celery to bacon drippings and sauté for 5 minutes.
4. Mix together vinegar, water, sugar, salt, and pepper.
5. Over low heat, add vinegar mixture to onion and celery in skillet. Bring to a boil; pour over potatoes and stir gently to combine.
Tip:
My family prefers this cold; however, you can serve it warm.
This has been part of our family Easter tradition for over 50 years. My grandmother taught me how to make this when I was a teen.
Red Bliss Potato Salad
Tim Smith
Wynnewood, PA
Makes 6 servings
Prep. Time: 15 minutes
Cooking Time: 20-25 minutes
Chilling Time: 2½ hours
12 medium red bliss potatoes
3 ribs celery, diced
2 hardboiled eggs, diced
¼ cup mayonnaise
2 Tbsp. white vinegar
1 Tbsp. Old English, or your choice of, dry mustard
1 tsp. celery seed
1 tsp. white pepper
1 tsp. black pepper
salt to taste
1. Cook whole potatoes until medium soft, but still firm. Drain. Allow to cool, then dice.
2. Put diced potatoes in large bowl. Add rest of ingredients and stir gently.
3. Chill in refrigerator for 2 hours before serving.
Tip:
Do not overcook the potatoes! You want them soft but not soft like you’re making mashed potatoes.
Everybody in my family loves this potato salad. My nieces and nephews always ask if I’m bringing it.
June S. Groff
Denver, PA
Makes 8 servings
Prep. Time: 20 minutes
Cooking Time for couscous: 10 minutes
1½ cups cooked garbanzo beans, drained
½ cup chopped onion
½ cup chopped celery
½ cup chopped cucumber
½ cup chopped red grapes
2 medium tomatoes, chopped
2¼-oz. can sliced black olives, drained
¾ cup dry couscous, cooked and cooled
Dressing:
½ cup olive oil
½ cup lemon juice, or vinegar
⅛ tsp. minced garlic
1 Tbsp. Dijon mustard
¼ tsp. dried oregano
¼ tsp. dried basil
1 Tbsp. sugar
⅛ tsp. coriander
⅛ tsp. onion powder
1 tsp. dried parsley
2 Tbsp. shredded Parmesan cheese
1. Toss salad ingredients together.
2. Mix dressing ingredients together. Pour dressing over salad mixture and toss.
3. Top with Parmesan cheese.
Tips:
1. Using flavored couscous adds interesting flavor.
2. I enjoy this recipe because I can adjust vegetables as I wish or according to what I have on hand. Seasonings can also be adjusted to your preferred taste.
Marinated Italian Salad
Tammy Smith
Dorchester, WI
Makes 6-8 servings
Prep. Time: 30 minutes
Chilling Time: 1 hour
1 cup baby carrots, sliced lengthwise
1 cup chopped sweet red pepper
1 cup chopped celery
1 cup diced, peeled jicama
1 cup diced zucchini
1 cup small cauliflower florets
½ cup chopped red onion
½ cup sliced green onion tops (use whites for another purpose)
15-oz. can black beans, rinsed and drained
6-oz. pkg. pepperoni slices, cut in half
Dressing:
0.7-oz. packet Italian salad dressing mix, dry
¼ cup apple cider vinegar
3 Tbsp. water
½ cup oil
8-oz. pkg. sharp cheddar cheese, diced or cubed
1. Place salad ingredients (except cheese) in large bowl.
2. Whisk together dressing mix, vinegar, water, and oil. Drizzle over salad. Toss to coat.
3. Chill at least 1 hour. Add cheese just before serving.
Tips:
1. You may use any vegetables you wish. Try to use 7-8 cups of vegetables for 1 recipe of dressing.
2. Bacon bits, nuts and seeds also work well if added just before serving.
3. Cubed pepperoni sticks or turkey ham can replace pepperoni slices.
4. For a change, serve this salad as a sauce over pasta.
5. Jicama is a Mexican vegetable with a mild sweet taste and a nice crunch. Look for it in the produce section of a big grocery store.
Shop at local markets and “invent” with what’s in season and usually less expensive.
Barbara Forrester Landis, Lititz, PA
Southwestern Bean Salad
Ellie Oberholtzer
Ronks, PA
Makes 7 cups
Prep. Time: 20 minutes
Chilling Time: 2 hours
15-oz. can kidney beans, rinsed and drained
15-oz. can black beans, rinsed and drained
15-oz. can garbanzo beans, rinsed and drained
2 celery ribs, sliced
1 medium red onion, diced
1 medium tomato, diced
1 cup frozen corn, thawed
Dressing:
¾ cup thick and chunky salsa
¼ cup vegetable oil or olive oil
¼ cup lime juice
1-2 tsp. chili powder
½ tsp. ground cumin
1. In a bowl, combine beans, celery, onion, tomato, and corn.
2. Mix together salsa, oil, lime juice, chili powder, and cumin.
3. Pour over bean mixture and toss. Cover and chill 2 hours.
Tips:
1. I like to serve this salad with kale leaves lining the bowl.
2. It’s also good with a dollop of sour cream on individual servings.
Corn and Black Bean Salad
Jamie Mowry
Arlington, TX
Makes 5 cups
Prep. Time: 15 minutes
Chilling Time: 30 minutes
4 medium ears uncooked sweet corn, kernels cut off (2 cups)
1 large red bell pepper, diced
½ cup thinly sliced green onions
½ cup chopped fresh cilantro
15½-oz. can black beans, rinsed and drained
¼ cup red wine vinegar
2 tsp. canola oil
1 tsp. sugar
½ tsp. garlic powder
½ tsp. ground cumin
½ tsp. freshly ground black pepper
salt to taste
1. Combine corn, bell pepper, onions, cilantro, and beans in a medium bowl.
2. Whisk together vinegar, oil, sugar, garlic powder, cumin, black pepper, and salt.
3. Stir dressing gently into corn mixture.
4. Cover and chill for 30 minutes.
Good Go-Alongs:
This is wonderful alone or good served with fish. We enjoyed it with chips outside at the lake one Memorial Day in Texas.
Marie Davis
Mineral Ridge, OH
Makes 10-12 servings
Prep. Time: 30 minutes
Baking Time: 20-25 minutes
Chilling Time: 2 hours
Cornbread:
8½-oz. pkg. cornbread mix
4-oz. can chopped green chilies, undrained
⅛ tsp. ground cumin
⅛ tsp. dried oregano
pinch of sage
Dressing:
1 cup mayonnaise
1 cup sour cream
1 envelope Ranch dressing mix
2 cans (15-oz. ea.) pinto or black beans, drained
2 15¼-oz. cans whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green bell pepper
1 cup chopped green onions or red onion
10 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese
1. Prepare cornbread batter according to package directions. Stir in chilies, cumin, oregano, and sage. Spread into greased 8" square baking dish.
2. Bake at 400° for 20-25 minutes or until knife comes out clean in center. Cool.
3. In a small bowl, combine mayonnaise, sour cream, and dressing mix; set aside.
4. Crumble half of cornbread into glass 9 × 13 baking dish.
5. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon, and cheese.
6. Repeat layers (dish will be very full).
7. Cover and refrigerate for 2 hours.
Tips:
1. If you want a less-full serving dish, make it in a 9 × 13 plus an 8 × 8 pan.
2. The cornbread seasonings are optional. Just use regular cornbread if you wish. The cheese is optional as well. This really is a meal in itself!
Karen Waggoner
Joplin, MO
To make your own cornbread mix, please turn to page 259.
Swedish Salad
Anne Townsend
Albuquerque, NM
Makes 7 cups
Prep. Time: 20 minutes
14½-oz. can French style green beans
11-oz. can white shoepeg corn
1 cup frozen peas, thawed
2-oz. jar chopped pimento or half red bell pepper, chopped
1 cup chopped celery
1 cup chopped onion
salt and pepper
Dressing:
½ cup sugar
½ cup oil
½ cup cider vinegar
1. In medium non-metallic bowl, combine green beans, corn, peas, pimento, celery, onion, salt, and pepper.
2. Combine dressing ingredients and mix well. Pour on top of salad and stir.
Tip:
Use a slotted spoon for serving.
Good Go-Alongs:
Hamburgers and potato salad go well with this favorite salad.
Dawn Landowski
Eau Claire, WI
Makes 12 servings
Prep. Time: 20 minutes
Standing Time: 15 minutes –2 hours
6 ears corn, husked and corn cut off of cob
2 cups halved grape tomatoes
½ lb. fresh mozzarella, cut into small cubes
4-6 scallions, thinly sliced
Vinaigrette:
3 Tbsp. white vinegar
2 tsp. salt
Fresh ground pepper
¼ cup extra virgin olive oil
1½ cups fresh basil leaves, torn
1. Stir together corn, tomatoes, mozzarella, and scallions in a large bowl.
2. Whisk vinegar, salt, and pepper together in a small bowl. Gradually whisk in oil to make a smooth dressing.
3. Pour vinaigrette over salad and toss to coat.
4. Cover and let set for 15 minutes to 2 hours.
5. Right before serving, tear the basil over the salad and stir.
Tip:
For cutting corn off the cob, put the end of the cob in a Bundt pan and cut down. Kernels fall into the pan.
People can’t believe the corn is raw – there are always discussions!
Cable Car Salad
Nanci Keatley
Salem, OR
Makes 6½ cups
Prep. Time: 20 minutes
Cooking Time for Rice-A-Roni: 20 minutes
Chilling Time: 2 hours
14½-oz. can artichoke hearts, chopped
1 cup sliced fresh mushrooms
½ cup chopped green onions
½ cup sliced olives (green or black)
½ cup water chestnuts, sliced and drained
1 box Rice-A-Roni, chicken flavor, prepared as directed
½-¾ cup mayonnaise, to taste
salt and pepper
1. Mix artichoke hearts, mushrooms, onion, olives, water chestnuts, and rice together.
2. Add mayonnaise and salt and pepper to taste. Chill at least 2 hours.
Tip:
This is good with leftover chicken or turkey added.
Picnic Pea Salad
Mary Kathryn Yoder
Harrisonville, MO
Makes 4-6 servings
Prep. Time: 30 minutes
Chilling Time: 1 hour
10-oz. pkg. frozen peas, thawed
¼ cup chopped onion or green onions
½ cup chopped celery
½ cup sour cream
2 Tbsp. mayonnaise
1 tsp. salt
1 tsp. dill weed
¼ tsp. pepper
1 cup Spanish peanuts
¼-½ cup fried and crumbled bacon
1 cup cherry tomatoes for garnish, optional
1. Mix peas, onion, celery, sour cream, mayonnaise, salt, dill weed, and pepper. Chill.
2. Just before serving, stir in peanuts. Garnish with bacon and tomatoes.
Variation:
Omit celery, peanuts, and dill weed. Add a chopped hardboiled egg and a dash of garlic powder.
Dorothy VanDeest
Memphis, TN
Lois Mae E. Kuh
Penfield, NY
Makes 6-8 servings
Prep. Time: 15 minutes
Cooking Time (for rice): 35 minutes
Chilling Time: 12 hours
3 cups cooked rice (1½ cups dry)
1 cup fresh bean sprouts
8-oz. fresh spinach, chopped
1 red bell pepper, sliced thin
1 cup thinly sliced mushrooms
½ cup diced shallots
1 cup cashews
Dressing:
¼ cup soy sauce
½ cup vegetable oil
1 clove garlic, minced
1. Cook rice. Allow to cool to room temperature.
2. Toss together rice, sprouts, spinach, pepper, mushrooms, and shallots.
3. Mix soy sauce, vegetable oil, and garlic. Pour over salad ingredients and mix.
4. Make a day ahead of serving. Add cashews just before serving.
This is a nice change from potato and macaroni salads.
Cherry Wild Rice Salad
Edie Moran
West Babylon, NY
Makes 8 servings
Prep. Time: 20 minutes
Cooking Time (for rice): 35 minutes
Chilling Time: 30 minutes
2 cups snow peas, chopped in half
2 cups cooked wild rice, cooled
1 cup cooked long grain rice, cooled
8-oz. can sliced water chestnuts, drained
1 cup dried cherries
½ cup thinly sliced celery
¼ cup chopped green onions
¾ cup cashews, halved and toasted
Dressing:
6 Tbsp. sugar
3 Tbsp. cider vinegar
4½ tsp. soy sauce
1 garlic clove, peeled
¾ tsp. minced fresh ginger root
1. Toast the cashews in a medium oven or toaster oven for 5 minutes or until fragrant. Cool.
2. In a large bowl, combine peas, cooled rice, water chestnuts, cherries, celery, onions, and cashews.
3. Combine dressing ingredients in the blender and process until well blended.
4. Pour dressing over rice mixture and toss to coat. Cover and refrigerate no more than an hour until serving.
We always serve it at our annual cousins’ reunion. I double the recipe for that.
Shelia Heil
Lancaster, PA
Makes 6 servings
Prep. Time: 10 minutes
Chilling Time: 4-12 hours
5 large carrots, shredded
1 cup raisins
⅔ cup plain yogurt
4 Tbsp. mayonnaise
2 tsp. honey
1. Combine ingredients in a medium non-metallic bowl.
2. Chill for several hours or overnight. Serve cold.
My mother often made a recipe like this for guests in our home. It adds color to a meat and potato meal.
Pickled Beets, Sugar-Free
Sue Hamilton
Benson, AZ
Makes 4 cups
Prep. Time: 5 minutes
Cooking Time: 2 minutes
Chilling Time: 24 hours
2 15-oz. cans sliced beets
⅔ cup vinegar
1 cup Splenda
½ tsp. pumpkin pie spice
1 tsp. vanilla
¼ tsp. butter powder
1 small onion, thinly sliced
1. Drain beets and save the liquid.
2. Combine the beet liquid with vinegar, Splenda, pumpkin pie spice, vanilla, and butter powder in a microwaveable bowl. Heat on High for 2 minutes.
3. In a large jar or glass dish, layer the beets and onions. Pour hot liquid mixture over top.
4. Refrigerate 24 hours or longer. Drain and serve.
Tips:
1. Save the liquid when you serve your beets. You can bring it to a boil and then pour it over new beets and onions.
2. 1 cup sugar can be substituted for the Splenda.
Marinated Asparagus
Rebecca Meyerkorth
Wamego, KS
Makes 8-10 servings
Prep. Time: 20 minutes
Cooking Time: 5-10 minutes
Chilling Time: 2-12 hours
½ cup brown sugar
½ cup cider vinegar
½ cup soy sauce
½ cup vegetable oil
4 tsp. lemon juice
1 tsp. garlic powder
2 lbs. asparagus
¼ cup sliced almonds, optional
1. In saucepan, stir together brown sugar, vinegar, soy sauce, oil, juice, and garlic powder.
2. Bring to a boil and simmer 5 minutes. Cool.
3. Meanwhile, microwave or cook asparagus until just crisp tender. Plunge it in cold water to stop the cooking. Drain well.
4. In large resealable plastic bag, put asparagus and marinade. Zip bag and turn to coat asparagus.
5. Refrigerate at least 2 hours or overnight, turning occasionally.
6. Drain and discard marinade.
7. Place asparagus on plate to serve. Sprinkle with sliced almonds, if desired.
Mary H. Nolt
East Earl, PA
Makes 10-12 servings
Prep. Time: 20 minutes
Chilling Time: 2-4 hours
Marinade:
1 cup vegetable oil
⅓ cup vinegar
¼ cup minced fresh parsley
3 Tbsp. minced fresh basil or 1 Tbsp. dried basil
1 Tbsp. sugar
½ tsp. pepper
1 tsp. salt
½ tsp. dry mustard
½ tsp. garlic powder
1 medium sweet onion, thinly sliced
6 large tomatoes, thinly sliced
1. Mix marinade in a lidded jar and shake well. Or whisk marinade ingredients together in a small bowl.
2. Layer onions and tomatoes in a shallow non-metallic dish.
3. Pour the marinade over onions and tomatoes.
4. Cover and refrigerate for several hours.
Our daughter has a big greenhouse with tomatoes. At picnics or gatherings when tomatoes are in season, she always brings this dish.
Salad Tomatoes
Lois Ostrander
Lebanon, PA
Makes 4-6 servings
Prep. Time: 15 minutes
Cooking Time: 10 minutes
3 medium tomatoes
1 Tbsp. dried minced onion
¼ cup chopped fresh parsley
½ cup water
1 tsp. salt
½ cup cider vinegar
2 Tbsp. sugar
⅛ tsp. pepper
1. Peel tomatoes and slice. Overlap slices in a shallow glass serving bowl or pie plate.
2. Sprinkle with parsley and onion.
3. Combine vinegar, water, sugar, salt and pepper in a small saucepan. Heat to boiling, stirring constantly.
4. Drizzle hot dressing over tomatoes. Chill until serving time.
Marinated Carrots
Sarah Fisher
Christiana, PA
Makes 10-12 servings
Prep. Time: 15 minutes
Cooking Time: 15 minutes
Chilling Time: 12 hours
2 lbs. carrots, sliced
1 large onion, diced
1 large green pepper, chopped
8-oz. can tomato sauce
1 cup sugar
½ cup salad oil
¾ cup apple cider vinegar
1 tsp. salt
1 tsp. black pepper
1. Cook carrots in a covered saucepan in a little water until crisp-tender. Drain. Cool.
2. Combine cooled carrots, peppers, and onions in a medium non-metallic bowl.
3. In a medium saucepan, mix tomato sauce, sugar, oil, vinegar, salt, and pepper. Bring to a boil, stirring constantly.
4. Pour hot mixture over vegetables and stir. Cool and refrigerate overnight before serving.
Tip:
Using baby carrots for this recipe saves chopping time.
Try a recipe first the way it is written. After that, experiment with changes to suit your taste.
Jenny R. Unternahrer, Wayland, IA
Sue Hamilton
Benson, AZ
Makes 8 servings
Prep. Time: 10 minutes
Cooking Time: 3 minutes
Chilling Time: 12 hours
1 lb. carrots, peeled and sliced
1 small onion, diced
1 green pepper, diced
1 cup peach or pineapple salsa
½ cup Splenda
⅓ cup vinegar
1. In a glass bowl, combine the carrots, onion, and green pepper.
2. Heat the salsa, Splenda, and vinegar on stovetop or microwave until hot and steaming. Stir to prevent scorching.
3. Pour marinade over carrots. Stir.
4. Allow to marinate 12 hours or more before serving.
Variation:
Replace the Splenda with ¾ cup sugar.
I took these carrots to a gathering and I only told the diabetic that they were sugar-free. When they were all gone and people asked for the recipe, I had to tell them!
Mixed Vegetable Salad
Sharon Miller
Holmesville, OH
Makes 6-8 servings
Prep. Time: 15 minutes
Cooking Time: 10 minutes
Standing Time: 15 minutes
Chilling Time: 8-12 hours
16-oz. frozen mixed vegetables, thawed
15-oz. can kidney beans, rinsed and drained
½ cup chopped celery
½ cup chopped onion
½ cup chopped green or red bell pepper
¾ cup sugar
1 Tbsp. cornstarch
½ cup vinegar
1. In a covered saucepan cook mixed vegetables in a little water until crisp-tender. Drain.
2. Put mixed vegetables in non-metallic bowl. Add kidney beans, celery, onion, and pepper.
3. In saucepan, combine sugar and cornstarch. Add vinegar.
4. Cook over low heat until thick, stirring constantly. Or microwave uncovered until thickened, stirring once or twice.
5. Cool for 15 minutes. Pour over vegetables stir gently. Refrigerate overnight for best flavor.
Tip:
The cornstarch-vinegar mix eliminates the oil usually used in a salad of this type. I use this same sauce in 3-bean salad recipes or other similar recipes.
Sour Cream Cucumber Salad
Mary Jones
Marengo, OH
Makes 6 servings
Prep. Time: 20-30 minutes
3 medium cucumbers, sliced thinly
½ tsp. salt
½ cup finely chopped green onions
1 Tbsp. white vinegar
dash pepper, optional
¼ cup sour cream
1. Place cucumbers in glass bowl. Sprinkle cucumber with salt. Let stand 15 minutes. Drain liquid.
2. Add onions, vinegar and pepper.
3. Just before serving, stir in sour cream.
Variation:
Use lemon juice instead of vinegar and make a dressing with sour cream, salt, lemon juice, and 2 tsp. sugar. Simply add the dressing to the cucumbers and onions, chilling 2 hours before serving.
Joyce Shackelford
Green Bay, WI
Mary Wheatley
Mashpee, MA
Makes 4 servings
Prep. Time: 20 minutes
Cooking Time: 5-7 minutes
¾ lb. fresh green beans, trimmed
¼ cup walnut pieces
3 Tbsp. finely chopped fresh parsley
3 Tbsp. finely chopped onion
1 Tbsp. walnut or olive oil
1½ tsp. red wine vinegar
1 tsp. Dijon mustard
salt to taste
freshly ground pepper to taste
1. Steam beans in basket over boiling water for 4 minutes. Transfer to a medium serving bowl.
2. Toast walnuts in a small dry skillet, stirring frequently until fragrant, 3-5 minutes. Chop the toasted walnuts fine.
3. Stir parsley and onion into walnuts.
4. Whisk together oil, vinegar, and mustard. Add to green beans.
5. Season with salt and pepper and top with walnut mixture.
6. Serve warm or at room temperature.
Tips:
1. You’ll want to double or triple the recipe, since people come back for more.
2. Pecans or almonds can be substituted for the walnuts.
This is a good alternative to the green bean casseroles so often used for holidays.
Five Bean Salad
Jeanne Heyerly
Shipshewana, IN
Makes 8-10 servings
Prep. Time: 20 minutes
Chilling Time: 12 hours
15-oz. can green beans
15-oz. can wax beans
15-oz. can lima beans
15-oz. can kidney beans
15-oz. can garbanzo beans
1 green or red bell pepper, chopped
1 medium onion, chopped
1 large clove garlic, minced
½ cup canola or light olive oil
½ cup apple cider vinegar
¾ cup sugar
1 tsp. salt
1 tsp. pepper
1 tsp. dry mustard
1½ tsp. celery seed
1. Drain all beans and combine in a large non-metallic bowl.
2. Heat (but do not boil) the oil, vinegar, sugar, salt, pepper, mustard, and celery seed in microwave or on stoveetop.
3. Mix with bean mixture and let stand overnight.
4. Add onion, green pepper, and garlic about 1 hour before serving.
Tips:
1. Omit dry mustard, celery seed, and garlic.
2. If there is another type of bean you like, add it; or you could double up on the kinds you do like. There is enough dressing to cover it.
Jean Halloran
Green Bay, WI
3. Add ½ cup chopped celery and 2-oz jar pimento.
Joyce Kaut
Rochester, NY
Judith Govotsos
Frederick, MD
Makes 12-15 servings
Prep. Time: 30-45 minutes
Chilling Time: 8-12 hours
15 oz.-can kidney beans, drained
15 oz.-can wax beans, drained
15 oz.-can green beans, drained
15 oz.-can garbanzo beans, drained
1 English cucumber, thinly sliced
2 carrots, thinly sliced
2-3 ribs celery, thinly sliced
1 medium to large onion, thinly sliced
1 medium cabbage shredded or 2 1 lb. packages coleslaw mix
Marinade:
2 tsp. salt
2 tsp. black pepper
⅔ cup white vinegar
½ cup canola oil
½ cup sugar
1. Combine vegetables in a large non-metallic bowl.
2. In saucepan, combine salt, black pepper, vinegar, oil, and sugar. Bring to boil. Allow to cool.
3. Pour cooled marinade over vegetables. Cover.
4. Let vegetables marinate in the refrigerator at least overnight before serving.
Good Go-Alongs:
Fried chicken or ham.
We enjoy gathering for a simple meal with friends. We roast hot dogs in the fireplace and everyone brings something they have on hand. The meal usually ends up well balanced even though unplanned.
Karen Sauder, Adamstown, PA
Sauerkraut Salad
Wilma Haberkamp
Fairbank, IA
Makes 6 cups
Prep. Time: 10-15 minutes
Dressing:
⅓ cup vinegar
1 cup sugar
⅓ cup vegetable oil
1 quart jar sauerkraut, drained
1 cup minced green bell pepper
1 cup minced celery
½ cup minced onion
1. In a saucepan, heat vinegar, sugar, and oil to lukewarm so they dissolve and mix better. Cool.
2. Combine sauerkraut, green pepper, celery, and onion. Pour vinegar mixture over top and mix.
Tips:
1. This is better after it sets for a couple days, and it keeps almost indefinitely in the refrigerator.
2. Serve it as salad, but it’s also great on hot dogs or brats.
Kim McEuen
Lincoln University, PA
Makes 6-8 servings
Prep. Time: 15-20 minutes
Cooking Time: 10 minutes
1 head bok choy, chopped
6 green onions, sliced
half stick (4 Tbsp.) butter
2 pkgs. Ramen noodles, crunched up, seasoning packs discarded
4-oz. slivered almonds
4-oz. sunflower seeds
Dressing:
½ cup tarragon vinegar
2 Tbsp. soy sauce
1 cup vegetable oil
1 cup sugar
1. Mix bok choy and onions in a large bowl. Set aside.
2. In a frying pan, melt butter. Sauté noodles, almonds and sunflower seeds until lightly browned. Cool.
3. Mix dressing ingredients together.
4. Just before serving, mix together the bok choy mixture and noodle mixture.
5. Add half the dressing, tossing to coat. Add more dressing to your taste.
Creamy Coleslaw
Jane Geigley
Lancaster, PA
Makes 8-10 servings
Prep. Time: 15 minutes
1 head cabbage, shredded
1 medium carrot, shredded
1½ cups mayonnaise
2 Tbsp. milk
1 tsp. prepared mustard
1-2 Tbsp. vinegar
½ cup sugar
½-1 tsp. salt
1. In a bowl, mix together cabbage and carrot. Set aside.
2. To make dressing, mix together mayonnaise, milk, mustard, vinegar, sugar and salt. Taste and add more vinegar or salt as desired.
3. Pour dressing over cabbage and carrot. Stir.
Variation:
Make a dressing with ½ cup milk, 3 Tbsp. mayonnaise or salad dressing, ½ cup sugar, ¼ cup vinegar, pinch of salt.
Orpha M. Herr
Andover, NY
Good Go-Alongs:
Barbecued chicken and baked beans.
Apple Coleslaw
Joy Uhler
Richardson, TX
Makes 4-6 servings
Prep. Time: 20 minutes
2 cups or 1 pkg. coleslaw mix
1 unpeeled apple, cored and chopped
½ cup chopped celery
½ cup chopped green bell pepper
½ cup chopped broccoli, optional
¼ cup vegetable oil
2 Tbsp. lemon juice
2 Tbsp. honey
1. In a large bowl, combine coleslaw mix, apple, celery, green pepper, and broccoli.
2. In a small bowl, whisk together oil, lemon juice and honey.
3. Pour over coleslaw and toss to coat evenly.
Tips:
1. This is a great recipe for potlucks, as it doesn’t contain mayonnaise, so there’s no need to worry about it sitting out.
2. Use red or yellow peppers for even more color.
Winifred Erb Paul
Scottdale, PA
Makes 7 cups
Prep. Time: 20 minutes
Chilling Time: at least a week
4 cups cranberries
2 apples, cored but not peeled, quartered
2 oranges, including rind, quartered
1 lemon, including rind, quartered
2½ cups sugar
1. Grind the whole fruit together using meat grinder. Alternatively, use a food processor and pulse just until most fruits are diced, but not mushy. (See Tips for more details.)
2. Be sure to keep the juice after fruits are ground. Add sugar. Mix. Let it set a week in the refrigerator before serving.
Tips:
To get a good grind from a food processor, put in only a few pieces of fruit – do not fill up the processor bowl. Push the pulse button once and allow everything to come to a stop before pushing the button again. Look at the size of the fruit carefully after each pulse. Stop when most of the pieces are ½" cubes.
The Tillman Erb family emigrated to Hesston, Kansas, in 1885. The brought this recipe with them from Lancaster County, PA. It was always served at the Erb Christmas get-together. My husband makes it every year, and we like it with turkey, chicken or ham on Christmas Day.
Hawaiian Delight
Esther H. Becker
Gordonville, PA
Makes 4-6 servings
Prep. Time: 20 minutes
Chilling Time: 2 hours
2 cups sour cream
2 Tbsp. sugar
3 Tbsp. lemon juice
2 cups pineapple chunks
2 cups thinly sliced celery
1 cup coarsely chopped walnuts
2 cups diced papaya
1. Mix sour cream, sugar, and lemon juice.
2. Gently mix in pineapple chunks, celery, walnuts, and papaya. Chill 2 hours.
Tip:
Add some sliced bananas to Step 2.
Diann Dunham
State College, PA
Makes 4½ cups
Prep. Time: 20 minutes
2 cups pineapple chunks, fresh or canned, juice reserved
1 orange, peeled and chopped
1 kiwi fruit, peeled and sliced
1 cup red or green grapes
1 cup quartered strawberries
Dressing:
¼ cup reserved pineapple juice
¼ tsp. grated lime peel
2 Tbsp. fresh lime juice
1 Tbsp. honey
1 tsp. poppy seeds
whole strawberries, optional
1. Mix pineapple chunks, orange, kiwi, grapes, and strawberries in a non-metallic bowl.
2. In a separate bowl, mix dressing ingredients. Add dressing to salad.
3. If desired, garnish with a few whole strawberries before serving.
Tips:
1. It looks very pretty in a clear bowl.
2. The salad is best made and eaten the same day. Strawberries get mushy if stored too long.
Good Go-Alongs:
It’s lovely for a simple dessert with shortbread cookies or coconut macaroons.
Five Minute Salad
Jane Geigley
Lancaster, PA
Becky Frey
Lebanon, PA
Heidi Hunsberger
Harrisonburg, VA
Makes 4-6 servings
Prep. Time: 5-10 minutes
Chilling Time: 5-60 minutes
1 pint cottage cheese
3-oz. pkg. orange gelatin
2 cups frozen whipped topping, thawed
11-oz. can mandarin oranges, drained
1. Mix cottage cheese and gelatin powder.
2. Add orange slices and whipped topping.
3. Allow to stand at least 5 minutes or can be refrigerated to chill completely.
Tips:
1. This can be either a salad or a light dessert.
2. You can use other flavors of gelatin. Strawberry or lime is also delicious.
3. My husband enjoys having this in his lunch box.
Variations:
Use lemon gelatin and crushed pineapple.
Carla Koslowsky
Hillsboro, KS
Substitute 20-oz. can crushed pineapple or pineapple tidbits for mandarin oranges.
Christine Lucke
Aumsville, OR
I got this recipe from a lady I was with on a bus tour. Thelma brought this to a potluck reunion we had. It brings back fond memories of that trip to Ottawa and the 1,000 Islands.
Becky Frey
Lebanon, PA
Colleen Heatwole
Burton, MI
Makes 6-8 servings
Prep. Time: 30 minutes
Chilling Time: 6 hours
6-oz. pkg. strawberry gelatin
2 cups boiling water
2 cups frozen strawberries, drained and thawed (syrup reserved)
8-oz. cream cheese, softened
¼ cup mayonnaise
¼ cup orange juice
1. Dissolve gelatin in boiling water. Set aside.
2. Add syrup drained from strawberries.
3. Meanwhile in a small bowl beat cream cheese until creamy.
4. Add mayonnaise and orange juice and whisk or beat to combine well.
5. Whip thickened, but not set, gelatin.
6. Add cream cheese mixture and combine again.
7. Stir in strawberries.
8. Pour into 6-8 cup mold or pretty dish. Chill until firm.
I first ate this salad when I worked at McLaren Hospital as an RN, so this recipe is about 40 years old. I got it from a dietician there. It is not “health food,” however!
I have taken this recipe to many potlucks and it is one of the first salads to disappear! It looks pretty.
Cranberry Salad
Eileen M. Landis
Lebanon, PA
Makes 8-10 servings
Prep. Time: 15 minutes
Chilling Time: 2-4 hours
6-oz. cherry or raspberry gelatin
1½ cups boiling water
20-oz. can crushed pineapple, undrained
16-oz. can whole cranberry sauce
1½ cups halved red seedless grapes
½ cup chopped pecans or walnuts, optional
1. Dissolve gelatin in hot water in a medium glass bowl.
2. Add pineapple, cranberry sauce and grapes. Add nuts, if desired.
3. Cover. Chill until set.
Gladys Shank
Harrisonburg, VA
Makes 15 servings
Prep. Time: 50 minutes
Cooking Time: 10 minutes
Chilling Time: 3-4 hours
2 3-oz. packages orange gelatin
2 cups boiling water
20-oz. can crushed pineapple, drained (reserve juice, divided)
2 15-oz. cans apricots, diced and drained (reserve juice, divided)
½ cup reserved pineapple juice
½ cup reserved apricot juice
Topping:
1 egg, slightly beaten
1 cup reserved pineapple and apricot juice
2 Tbsp. butter
3 Tbsp. flour
½ cup sugar
3-oz. pkg. cream cheese
1 pkg. Dream Whip, prepared
grated cheese, optional
1. Dissolve gelatin in boiling water in a medium bowl.
2. Add ½ cup pineapple juice and ½ cup apricot juice. Mix.
3. Add pineapple and apricots. Mix.
4. Pour into 9 × 13 glass pan. Refrigerate to set gelatin, 2-3 hours.
5. After gelatin is set, make topping. Melt butter in saucepan.
6. Add flour, sugar, juice, and egg.
7. Stir and cook 3-5 minutes until thickened. Remove from heat.
8. Whisk in cream cheese until smooth. Cool at least 1 hour in the refrigerator.
9. Add prepared whipped topping to cooled mixture.
10. Spread on gelatin. Return to refrigerator.
11. Garnish with grated cheese, if desired, before serving.
Tip:
This can also be used for dessert.
1 Dream Whip packet + ½ cup milk = 2 cups whipped topping
White Pineapple Salad
Arlene Yoder
Hartville, OH
Makes 7 cups
Prep. Time: 15 minutes
Cooling Time: 20-40 minutes
Chilling Time: 2-4 hours
20-oz. can crushed pineapple, drained (reserve juice)
1 Tbsp. (1 envelope) Knox unflavored gelatin
¾ cup sugar
½ cup mayonnaise
8-oz. cream cheese, softened
1 large carrot, shredded
1 rib celery, diced
⅓ cup chopped nuts
8-oz. frozen whipped topping, thawed
1. Stir gelatin into pineapple juice until dissolved. Add sugar.
2. Heat mixture just to boiling. Pour over pineapple in heat-safe bowl.
3. Cool until syrupy, 20-40 minutes.
4. Add mayonnaise, cream cheese, carrot, celery, nuts, and whipped topping. Mix gently.
5. Pour into nice serving dish. Cover. Chill until set, 2-3 hours.