SALADS
Fresh Fruit Cocktail Mix
4 cups sugar 2 quarts water 2 cantaloupes cut into chunks 2 other melons cut into chunks 1 6-ounce frozen orange juice concentrate 1 6-ounce can lemonade concentrate 1 watermelon cut into chunks 3 pounds seedless grapes, red, green, or both 3 pounds peaches cut into chunks 1 pound blueberries
In a large saucepan, bring sugar and water to a boil, stirring constantly. Stir in orange and lemon concentrate.
In a large bowl, combine fruit. Put fruit in 12 1-pint freezer containers. Freeze. Good for 8 months.
To serve, partially thaw, spoon into fruit cups and pour ginger ale over top.
Peg's Note: Better than canned fruit cocktail. Good when added to fruit punch. George and Amy like this for breakfast.
Pretzel Salad
Step 1
2 cups crushed pretzels 3 tablespoons sugar ¾ cup melted butter
Mix the above ingredients together and press into a 9 x 13-inch baking dish. Bake at 375° F for 8-10 minutes. Cool.
Step 2
8 ounces cream cheese 1 cup sugar 12 ounces cool whip
Combine above 3 ingredients and add layer on top of baked pretzels.
Step 3
3-ounce package strawberry Jell-O 20 ounces frozen strawberries, sliced (use the whole berries as they do not contain juice)
Make Jell-O according to directions, add strawberries, and pour on top of mixtures and refrigerate.
Barbara LaBroad Leek
Seafood Party Salad
1 large loaf white bread, sliced 1 large onion, chopped 4 eggs, hard-boiled 2 cans small shrimp, drained 1 7-ounce can crabmeat 1 cup celery, chopped 1 tablespoon parsley and chives 3-4 cups mayonnaise Salad greens Cucumbers
Refrigerate bread until cold; trim crusts. Butter bread lightly and cut into cubes (approximately 20 per slice). Add onion and eggs to bread cubes. Refrigerate overnight. Mix shrimp, crab, celery, and mayonnaise lightly to blend well. Add to bread mixture, combining well. Cover and let stand 3-4 hours in the refrigerator.
Pile lightly on a plate of salad greens, garnish with sliced cucumbers, and sliced tomatoes.
Sunset Salad
3 hard-boiled eggs ½ pound bacon, cooked and crumbled 1 medium head lettuce, finely shredded ½ cup green onions, sliced thin ½ cup celery, chopped fine 1 small can water chestnuts, sliced 1 package frozen peas
In a large bowl, combine lettuce, onions, celery, water chestnuts, and frozen green peas. Be sure to add peas FROZEN as they keep the lettuce chilled and crisp.
Dressing
1 cup mayonnaise 2 tablespoons sugar ½ cup Parmesan cheese Dash salt
Spread the mayonnaise mix over the top of salad, as you would frost a cake, bringing the spread right to the edge of bowl completely covering lettuce. Refrigerate for 24 hours.
Before serving, finely chop the hard-boiled eggs and sprinkle on the salad. Sprinkle the bacon on top of eggs. If you want, it is nice to add quartered tomatoes around the edge.
Peg's Note: Great for lunches, buffets, picnics, or 1-dish meals.
Chapters: APPETIZERS, BEVERAGES, BREADS & CRACKERS, BREAKFAST DISHES , CAKES, PIES, & COBBLERS, CANDY & POPCORN, COOKIES, BARS, & BROWNIES, FROSTING & ICING, MAIN DISHES, MISCELLANEOUS, MIXES & BLENDS, MUFFINS & SCONES, SALADS, SAUCES & DIPS, SOUPS, STEWS, & CHILIS, VEGETABLES