Raspberry Rice Salad
Lynn

1 cup medium uncooked long grain rice
1 cup sugar
3 cups milk
1 8-ounce container frozen whipped topping
2 tablespoons cornstarch
2 10-ounce packages frozen raspberries

cook rice with 1 1/2 c. water for 6-7 minutes. (If a lot of water is left, drain.) Add milk and sugar. Cook very slowly until all milk is absorbed-20 minutes or more. Use a large heavy kettle as it will boil over. Stir often to prevent scorching. Cool rice mixture then add Cool Whip. When cool, put in serving bowl.

Add cornstarch to the juice from one 10 ounce raspberries and then add this to the rest of the raspberries in a saucepan. Cook until thick, about 3 minutes. Cool well and spread over rice. Serve in clear glass bowl and cover with raspberries. Keeps many days.

Using the microwave makes it much easier when doing the rice and the sauce.

Special Strawberry Spinach Salad
Lynn

9 cups fresh spinach (I use 1/2 spinach & 1/2 lettuce)
1 pint fresh strawberries (halved)
1/2 cup slivered almonds (toasted0
Dressing:
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons vinegar
1t tablespoon chopped onions
1 teaspoon poppy seeds
1 teaspoon sesame seeds
1/4 teaspoon paprika
1/8 teaspoon worcestershire sauce

In a large, bowl, combine the spinach, strawberries and almonds. Place dressing ingredients in a blender; cover and process until combined. Pour over salad and toss to coat. Serve immediately. 6-8 servings.

4 apples
2 cups shredded cabbage
1 cup chopped celery
2 tablespoons lemon juice
Dressing
2/3 cup miracle whip
1/2 cup sour cream
2 tablespoons sugar
6 ounces toasted almonds
Dash of salt

Toss apples, cabbage, & celery with lemon juice.
For dressing mix all together and mix with cabbage just before serving.
To toast almonds, heat nuts and a small amount of butter until almonds lightly browned. Cool.

Broccoli Raisin Salad

1 bunch fresh broccoli
1/2 cup chopped red onions
1 cup chopped celery
1 pound fried crisp, drained, crumbled bacon
1/2 cup sunflower seeds
1/2 cup raisins
Dressing:
3/4 cup mayonnaise
1/4 cup sugar
2 tablespoons vinegar

Combine salad ingredients together in large mixing bowl. Set aside. Combine dressing ingredients together thoroughly. Pour dressing over salad ingredients; stir to blend. Serve chilled. Refrigerate leftovers. 12 servings.

2 packages lemon jello
4 bananas cut up
16 marshmallows cut up
1- 2 1/4-ounce can can crushed pineapple (drained)
Topping:
1 cup pineapple juice
1/2 cup sugar
3 tablespoons flour
1 beaten egg
1 cup whipped cream

Dissolve jello as usual. Let stand until slightly congealed. Add bananas, marshmallows, and pineapple.
Place in 9 x 13 in. pan and let stiffen.

For Topping: Cook ingredients until thick. Cool. Fold in whipped cream and spread on jello mixture.

Tuna Macaroni Salad
Lynn

1 box macaroni (rings or whatever)
1/2 cup chopped celery
1 cup chopped cucumbers
1/8 cup chopped onions
1 cup peas
1 cup miracle whip
1/4 cup sugar
1/4 cup vinegar
1/4 teaspoon salt
1 can tuna, drained

Cook macaroni as directed, add celery, cucumber, onion, & peas. Mix miracle whip, sugar, salt, and vinegar together and mix with macaroni mixture.

Champange Salad
Lynn-From Connie

1 8-ounce package cream cheese
3/4 cup sugar
1 13-ounce can crushed pineapple, drained
1 container frozen strawberries, with juice
2 bananas, sliced and quartered
1/2 cup pecans, chopped
1 9-ounce carton cool whip

Soften and blend cream cheeese with sugar. Mix together pineapple, strawberries, banana, and cool whip. Add to cream cheese mixture. Pour into loaf pan, 9 x 13" pan, or cupcake pan and freeze. Serve slightly softened.

Layered Salad

1 head lettuce
1/2 cup grated onions
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1 10-ounce package peas, thawed/cooked
1 pint mayonnaise, salad dressing
2 tablespoons sugar
Bacon, fried and chopped
4 ounces cheddar cheese

Layer first 5 ingredients in bowl or 9 x 13" pan. Mix mayo and sugar. Sprinkle bacon and cheese on top. Refrigerate.
(Can add/substitute other vegetables to layers - mushrooms, tomatoes, broccoli, etc.)

Pineapple Fruit Salad
From Eunice

1 cup pineapple juice from can of pineapple
2 eggs
3/4 cup sugar
2 teaspoons cornstarch

Beat eggs, addt to juice. Mix and add sugar that has cornstarch added to it. Bring to a boil, stirring constantly until mixture thickens.
When cool, add cut up fruit--pineapple, apple, marshmallows, nuts, bananas, cherries, etc.
Keeps up to two weeks.

Applebee's Oriental Chicken Salad
*** Oriental Dressing ***
3 tablespoons honey
1 1/2 tablespoon rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
*** Salad ***
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
4 cups vegetable oil (for frying)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles

1. Preheat oil in deep fryer or deep pan over medium heat to 350F.
2. Blend together all ingredients for dressing in a small bowl with an
electric mixer. Chill.
3. In a small, shallow bowl beat egg, add milk, and mix well.
4. In another bowl, combine flour with corn flake crumbs, salt and pepper.
5. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken
first into egg mixture then into the flour mixture, coating each piece
completely.
6. Fry each chicken finger for 5 minutes or until coating has darkened to
brown.
7. Toss together the chopped romaine, chopped red cabbage, Napa cabbage,
and carrots.
8. Sprinkle sliced green onion on top of the lettuce.
9. Sprinkle almonds over the salad, then the chow mein noodles.
10. Cut the chicken into small bite-size chunks. Place on top of greens.
Serve with salad dressing on the side

Chicken Salad
From Alice at Kenwood Trail

For dressing mix :
1/4 cup lemon juice
1/4 cup olive oil
4-8 tbls grated parmesan cheese
2 teas. chicken bullion
1 teas. sugar
1/2 teas. oregano
3-4 cloves of minced garlic
1/8 teas. pepper

Saute: 1- 2 lbs chicken strips
8 oz-12 oz sliced mushrooms
1 cup red bell pepper in 1 Tbls olive oil and 1 teas. chicken bullion

Cook 3/4 to 1 lb of bow tie noodles - drain

Mix with chicken, dressing, AND 1 large can artichoke hearts well drained, 1 can black olives drained
Good warm or cold....

Cookie Salad
Amy

1 cup buttermilk
1 pkg vanilla instant pudding
1 can crushed pineapple, drained
1 can mandarin oranges, drained
1 can fruit cocktail, drained (optional)
1-9 oz. coolwhip
1 pkg crushed striped fudge cookies

Mix all together

Mandarin Tossed Salad
Lynn
½ head of lettuce
1 c. chopped celery
1 T. minced parsley
2 green onions with tops, chopped
1 can drained mandarin oranges
Mix together in large bowl.

Caramelized Nuts:
¼ c. slivered or sliced almonds or pecans
2 T. sugar
Melt sugar over low heat stirring constantly until sugar melts and collects on almonds or pecans. Cool and break over salad.

Dressing:
Combine:
½ t. salt
2 T. vinegar
¼ c. oil
2 T. sugar
2 T. parsley
dash of Tabasco sauce
Add dressing and caramelized nuts to salad ingredients just before serving.