Salads

Gooseberry Salad

1 pkg. lemon jello
1 pkg. lime jello
16 oz. can Oregon gooseberries
1 1/2 c. boiling liquid
1/2 c. sugar
1 c. undiluted frozen orange juice
2 c. finely cut celery
1 c. chopped pecans

Drain gooseberries; reserve berries, add enough water to liquid from berries to make 1 1/2 cups. Bring to boil; add jello and dissolve. Add sugar and orange juice and let congeal partially. Add celery, gooseberries, and nuts. Pour into mold or pan.

Frozen Pink Party Salad

20 oz. can crushed pineapple
3/4 c. sugar or 1/4 c. honey
8 oz. pkg. cream cheese
12 oz. pkg. frozen strawberries
8 oz. Cool Whip
2 bananas
Nuts if desired

Softened cream cheese and mix all ingredients together, except bananas and nuts. Fold them in. Freeze. Before serving let stand at room temp. about 20 minutes.

Creamy Pineapple Salad

1 20 oz. can crushed pineapple-reserve liquid
1 small package lemon jello
1 c. heavy cream
1/4 c. sugar
1 c. cottage cheese

Drain pineapple- Putting juice in small pan. Add water to make 1 1/3 cups liquid. Bring to boil. Add to lemon jello. Stir to dissolve. Cool until slightly thickened. Whip Cream. Add sugar. Fold into cooled jello. Stir in pineapple and cottage cheese. Blend well. Chill at least 3 hrs.

Grandma's famous Pea Salad

1 can peas drained
3/4 c. diced cheddar cheese
1/4 c. chopped dill pickle
1/4 c. chopped onion

Whisk together1/4 c. miracle whip dressing1 T. vinegar1 T. milk2 T. sugar. Put peas, pickle and onions into bowl. Pour dressing over and add cheese. Stir gently.

Dump in Fruit Salad

1 can apricot pie filling
1 can chunk pineapple
1 can mandarin oranges
1 can dark pitted cherries
1 container fresh or frozen strawberries
1/2 fresh cantaloupe

Drain juices off all canned fruit. Mix together with pie filling. Chill. Salad can be varied many ways by choosing any assortment of fresh and canned fruits, but always use the apricot pie filling as the dressing.

Apricot Fluff Salad

1 pkg. apricot jello
1 c. boiling water
17 oz. can apricot halves
1 c. Cool Whip
1/4 c. finely chopped pecans

Dissolve jello in hot water. Cool until egg white consistency; whip jello, then add Cool Whip and blend well. Fold in drained and finely chopped apricots and pecans. Pour into mold and chill until set. Could use blender to chop apricots.

Cranberry Salad

1 lb. cranberries
s2 to 3 oranges
2 to 3 apples
3 oz. strawberries jello
1 c. boiling water
1 c. sugar
1/2 c. frozen undiluted orange juice
8 oz. crushed pineapple
1 c. chopped nuts
1 c. grapes (optional)
1 c. chopped celery (optional)

Grind cranberries and drain, grind apples and oranges peeled; use peel from 1/2 orange.Dissolve jello in water; add sugar to dissolve. Combine remaining ingredients. Salad may be frozen. If you want to mold salad, soften 1 package unflavored gelatin in 1/4 c. cold water and add to hot jello mixture.

Cabbage Salad

4 Cups finely chopped cabbage
1/2 cup sugar
1/2 cup oil
1 teaspoon salt
1 package Ramon noodles
1/4 cup vinegar

Mix salt and cabbage. Heat rest of ingredients to boil, except noodles, then pour over cabbage. Pour 1 quart of boiling water over crumbled noodles. Leave 15 minutes and drain. Mix into cabbage mixture. Chill and serve.

Pistachio Salad
1 pkg. Instant Pistachio Pudding Mix
1 20 oz. can undrained crushed pineapple
1 cup small marshmallows
1 9 oz. whipped topping

Place pineapple in bowl. Sprinkle on pudding mix. Mix together. Fold in marshmallows and topping.Serve.

Raspberry Jello Salad

2 (3 oz.) pkg. raspberry jello, dissolved in 2 c. hot water
1 pkg. frozen raspberries

Add 1 cup applesauce. Refrigerate.

1 lb sour cream
2 c. miniature marshmallows
Mix together.

Sauerkraut Salad

2 lb sauerkraut
1 c. sugar
2 c. celery, chopped
1 small green pepper, chopped
1/2 small onions, chopped

Mix all together and let stand overnight.

Zesty Spaghetti Salad

4 c. cooked spaghetti, cut in fourths
1 c. diced onion
1 c. diced tomato
1/2 c. chopped green peppers
1 c. diced cucumber
1 small can diced mushrooms
1 (16 oz.) fat-free Italian dressing

Combine all ingredients with spaghetti. Put dressing on last and stir. Refrigerate 1 hr. before serving.