August: Scrumptious Salads (Green, Jello, Pasta & Dressing)

1. Sara's Salad
Melanie E.

Layer the following;
1 Head Iceberg Lettuce
5 oz. Frozen Peas, rinsed
2/3 C. Chopped Green Onion
1/2 C. Shredded Swiss Cheese

Dressing, spread thinly over:
1/2 C. Mayo
1/2 C. Miracle Whip
1/4 tsp. Sugar
1/2 tsp. Salt
1/4 tsp. Pepper

Garnish:
Parmesan Cheese + Crumbled Bacon

Make & Chill

2.Cool, Easy, Summer Salad
Shannon M.

16 oz can of crushed pineapple

16 oz cottage cheese (can be non-fat)

4 oz of orange Jell-O mix

8 oz Cool whip (can be non-fat)

2 small cans of mandarin oranges

Mix in a bowl cottage cheese and Jell-O mix (dry). Drain really well the pineapple and the oranges. Mix the fruit into the bowl with the cottage cheese and Jell-O. Finish it off with mixing all together with the cool whip. Refrigerate. Try other varieties of Jell-O and fruit.

3.Pretzel Jello Salad
Camille G.

1 1/2 c. crushed pretzels
4 1/2 Tbsp. white sugar
3/4 c. butter, melted
1 c. white sugar
2 8 oz. packages cream cheese
1 8 oz. cool whip, thawed
1 6 oz. package rasberry jello
2 cups boiling water
1 16 oz. package frozen rasberries

Preheat oven to 350.

Mix crushed pretzels, 4 1/2 Tbsp sugar and melted butter.

Press into bottom of 9 x 13 pan.  Bake for 10 minutes.  Cool.

Beat sugar and cream cheese until smooth.  Fold in cool whip.  Spread 
over the cooled crust.
Refridgerate until set--about 30 minutes.

Stir together jello and water.  Mix in frozen rasberries.  Stir until 
thawed.  Pour over cream cheese mixture.

Refrigerate until chilled--about 1 hour.

4. Apple Dip
Jasmine S.

8 oz. Cream Cheese
1/2 C. Brown Sugar
1 tsp. Vanilla
1/2-1 tsp. Cinnamon

Cream together the cream cheese and sugar until smooth.
Add vanilla and cinnamon serve with sliced apples.

5. Pantry Secrets Bread
Kathryn C.

3 T. Yeast
10 1/2 C. Flour
1/2 C. Sugar
1 T. Salt
4 C. Hot Water
3 T. Lecithin (liquid)

Mix dry ingredients. Add hot water and lecithin. Don't measure lecithin, just estimate.
Mix one minute. Check dough for stickiness. Add 1/2 cup flour if too sticky.
Knead for 5 minutes. Shape into loaves on oiled counter with oiled hands.
Let rise in bread pans for 1 hour. Bake @ 350 for 25 minutes. Let cool
Makes 4 loaves

6. Tomato Cucumber Side Dish
Trish S.
2 tsp. Olive Oil
1 tsp. Vinegar
Salt/Pepper to taste
1 Cucumber
4 Tomatoes

Combine and enjoy!

7. Pasta Salad
Janne T.

4-5 Chicken Breast (cooked and cubed)
1/2 C. Chopped Green Onion
3/4 C. Chopped Celery
1 C. Cashews
30-40 Red or Green Grapes
2 Cans Pineapple Tidbits
1 pkg. Colored Swirl Pasta (cooked)

Toss above ingredients and then mix dressing

Dressing:
1 C Mayo
1/4 C. Sugar
1/2 C. Kraft Coleslaw Dressing
2 TB. Mustard
Milk to Thin

Not Pictured: Sugared Almond Salad
Janne T.

1/2 head green leaf lettuce
1/2 head iceberg lettuce
1 small bunch red seedless grapes
2 kiwis, sliced
1/2 cucumber, sliced
1/4 C. slivered almonds
1/8 C. sugar
1 TB margarine

Melt margarine in a small frying pan and saute almonds. Add sugar.
Stir and cook constantly until butter begins to seperate out again and the
sugar coating on the almonds is rich and brown (5+ minutes). Spread almonds on a
plate and separate them with a knife while still warm. Combine salad ingredients,
almonds, dressing and toss. Serve immediately. Serves 6

Dressing:
2TB Sugar
3 TB Rice Vinegar
1/4 C. Vegetable Oil
1/8 tsp. Salt
1/2 tsp. pepper
mix together until sugar dissolved

Not Pictured: Strawberry Salad
Heather G.

Serves 8

Dressing:
 2 TB Sugar
1/2 C. Olive Oil
1/4 C balsamic vinegar
1/2 teaspoon salt
1 tsp. parsley
dash of Tabasco sauce

Salad:
8 oz sliced almonds
2-3 TB Butter
1/3 C + 2 TB Sugar
1 head of green leaf lettuce or any salad greens
4 green onions, chopped
1 pint fresh strawberries (if not in season, use 1 can mandarin oranges)

Mix all ingredients together for dressing. Refrigerate. Shake well before using.
Several hours or one day ahead of time. in a microwave safe glass bowl, melt butter.
Add sugar and stir. Add almonds and stir until almonds are coated.
One minute at a time, place on high in microwave and stir between each cook time.
You'll really need to babysit these, because of the high sugar content, they'll burn in seconds.
When golden brown, place on waxed paper to cool. Sotre in airtight container.
To make salad, toss lettuce, onions, fruit and almonds in a salad bowl. Crumble almonds.
Add dressing to taste just before serving (salad wilts quickly). You will probably have leftover dressing.
For variations add chicken