Fruit Salad ~ Phyllis Doornbos 1 can pineapple chunks 1 Cup mandarin oranges 1 Cup fruit cocktail 1 Cup small marshmallow 1 can vanilla pudding 3/4 cup cool whip Drain fruit well. Add pudding and cool whip.
Junes Potato salad 6-8 eggs 7-8 potatoes 3/4 jar mayo 1 large onion salt + pepper "accent" 1 1/2 tsp. celery seed Cook eggs. Cut up eggs small. Mix with onion, mayo, celery see, salt, pepper, Accent. Put in refrig for a couple of hours. Cook potatoes. Slice while warm and put in another bowl. Mix mayo mix into potatoes.
Kidney Bean Salad 2 cans kidney beans 1/2 cup green pepper (chopped) 1/2 cup celery (chopped) 1/2 cup sweet dill pickle (chopped) 2 Tablespoons chopped onion 3-4 chopped hard cooked eggs 1/4 cup mayo - 1/8 cup chili sauce
Shrimp Dip 2 can shrimp 1 large cream cheeze (sic) tomato soup envelope 1 1/2 Knox 1/2 water green pepper celery - onion 1 cup mayonise (sic) Now for the real recipe 2 cans salad shrimp or can use cooked frozen. Cut into small pieces. 8 ounces cream cheese 1 can tomato soup 1 1/2 envelopes Knox unflavored gelatin mixed in 1/2 cup water Chopped green pepper Chopped celery Chopped onion 1 cup mayonnaise In a saucepan, melt cream cheese and tomato soup together. Add gelatin. Let cool and add in Mayonnaise, Shrimp, and chopped veggies. Chill in refrigerator. Serve with crackers. *I double this recipe, as it gets eaten quickly. The amount of shrimp and veggies is up to you as to how much or little you want of each. I go less on the onion and more on the celery, green pepper, and shrimp. To make this Gluten-free, I use 8 ounces Marscapone cheese and a 6 ounce can of tomato paste in place of the cream cheese and tomato soup.
Unknown Jello Salad 1 large Jello/ disolve in 1 1/2 cup (water?) 13 ounce crushed pineapple with juice 1 can cranberry sauce - mash and mix with 1/2 cup boiling water 1 small frozen strawberry (package?) Mix all together + refrigerate until set. Top with whipped cream.
Chinese Cabbage Salad 1 large cabbage choppped 2 packages ramen chicken soup 1 bunch green onions - chopped 3/4 cup slivered almonds 4 Tablespoons sugar 6 Tablespoons white vinegar 1/2 cup oil chop cabbage and green onion. Toast noodles and almonds at 350 degrees for 15 minutes. Combine 2 soup seasoning packets, sugar, vinegar, and oil. Pour over cabbage mix. Toss in toasted noodles and almonds.