greek pasta salad i

Ingredients

• Servings: 4
• 1/2 cup olive oil
• 1/2 cup red vinegar
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 3/4 teaspoon ground black pepper
• 3/4 teaspoon white sugar
• 2 1/2 cups cooked elbow macaroni
• 3 cups fresh sliced mushrooms
• 15 cherry tomatoes, halved
• 1 cup sliced red bell peppers
• 3/4 cup crumbled feta cheese
• 1/2 cup chopped green onions
• 1 (4 ounce) can whole black olives
• 3/4 cup sliced pepperoni sausage, cut into strips

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs 25 mins


• in a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. toss until evenly coated. cover, and chill 2 hours or overnight.

red skinned potato salad

Ingredients

• Servings: 12
• 2 pounds clean, scrubbed new red potatoes
• 6 eggs
• 1 pound bacon
• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• 2 cups mayonnaise
• salt and pepper to taste

Recipe

Ready Time: 2 hrs


• bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 15 minutes. drain and set in the refrigerator to cool.
• place eggs in a saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool, peel and chop.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• chop the cooled potatoes, leaving skin on. add to a large bowl, along with the eggs, bacon, onion and celery. add mayonnaise, salt and pepper to taste. chill for an hour before serving.

Grandma Freel's Cranberry Salad

Ingredients

• Servings: 1
• 1 pound fresh cranberries
• 2 cups white sugar
• 1 1/2 cups water
• 2 (3 ounce) packages cherry-flavored gelatin (such as jell-o®)
• 1 1/2 cups chopped celery
• 1 1/2 cups chopped, peeled apple
• 1 cup chopped pecans

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 10 hrs 30 mins


• stir cranberries, sugar, and water together in a saucepan; cook over medium heat, stirring often, until most of the berries have popped open, about 20 minutes.
• remove saucepan from heat. stir gelatin into the cranberries mixture until dissolved completely; add celery, apple, and pecans and stir. pour into a glass 13x9-inch dish.
• refrigerate until set in the center, 10 to 12 hours.

broccoli-and-bacon salad

Ingredients

• Servings: 10
• salad:
• 2 pounds broccoli florets
• 10 slices crisply cooked bacon, crumbled
• 1/2 cup chopped red onion
• 1/2 cup golden raisins
• 1/2 cup cashews
• 1/2 cup sliced water chestnuts
• dressing:
• 1 cup mayonnaise
• 1/2 cup white sugar
• 2 tablespoons vinegar

Recipe

Preparation Time: 15 mins Ready Time: 4 hrs 15 mins


• toss broccoli, bacon, red onion, raisins, cashews, and water chestnuts together in a large bowl.
• whisk mayonnaise, sugar, and vinegar together until smooth; pour over salad and toss to coat.
• cover bowl with plastic wrap and refrigerate until the dressing sets, at least 4 hours.

Judy's Strawberry Pretzel Salad

Ingredients

• Servings: 16
• 1 1/2 cups crushed pretzels
• 4 1/2 tablespoons white sugar
• 3/4 cup butter, melted
• 1 cup white sugar
• 2 (8 ounce) packages cream cheese
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (6 ounce) package strawberry flavored jell-o®
• 2 cups boiling water
• 1 (16 ounce) package frozen strawberries

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. press into the bottom of a 9x13 inch pan. bake for 10 minutes, or until lightly toasted. set aside to cool completely.
• in a medium bowl, beat the sugar and cream cheese until smooth. fold in whipped topping. spread evenly over the cooled crust. refrigerate until set, about 30 minutes.
• in a medium bowl, stir together the gelatin mix and boiling water. mix in frozen strawberries, and stir until thawed. pour over cream cheese mixture in pan. refrigerate until completely chilled, at least 1 hour.

Tomato Rarebit

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 3/4 cup milk
• 1/8 teaspoon baking soda
• 3/4 cup canned diced tomatoes
• 1/4 teaspoon prepared yellow mustard
• 2 eggs
• 1 cup shredded cheddar cheese
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• melt the butter in a heavy saucepan over medium heat. stir in flour until smooth, then continue to cook and stir until lightly browned, about 10 minutes. gradually stir in the milk so that no lumps form and then simmer until thick, stirring the whole time. remove from the heat.
• stir together the baking soda and canned tomatoes; stir into the sauce. whisk together the mustard and eggs; stir into the tomato sauce. set the saucepan over a pot of barely simmering water (like a double boiler). stir in the cheese and season with salt and pepper. continue to cook, stirring occasionally, until cheese has melted.

russian cheese salad

Ingredients

• Servings: 8
• 3 cups shredded mozzarella cheese
• 2 tablespoons mayonnaise
• 3 cloves garlic, pressed

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a medium bowl, stir together the mozzarella cheese, mayonnaise and garlic. chill until serving.