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 
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.