Strawberry Salad

Submitted by Teresa Frisby

2 cups broken pretzels

3/4 cup real butter, melted

3 teaspoons sugar

1 large package (8 oz.) cream cheese

1 cup sugar

1 (8 oz.) container Cool Whip

2 cups boiling water

1 (6 oz.) package strawberry Jell-O

2 (10 oz.) packages frozen strawberries, thawed completely

Bottom layer:  2 cups broken pretzels.  Put in a dripper pan (9x13 inches) 3/4 cup real butter, melted, and 3 teaspoons sugar.  Mix together and pour over pretzels.  Bake at 400 degrees for 8 minutes.

Middle layer:  Use 1 large package cream cheese and 1 cup sugar.  Whip together with mixer.  Fold in one 8 ounce container Cool Whip.  Spread over pretzel layer.

Top layer:  Use 2 cups boiling water, one 6 ounce package strawberry Jell-O, and two 10 ounce packages frozen strawberries, thawed completely.  Chill until set.

Curly Pasta Chicken Salad

Submitted by Teresa Frisby

1 (8 oz.) package cooked pasta

3 cups red grapes

1 large can drained pineapple chunks, juice reserved

2 red apples, chopped

1 cup broccoli, chopped

3 chicken breasts, cooked and chopped

Green onions

Dressing

1 cup Miracle Whip

1 teaspoon salt

2 Tablespoons pineapple juice

1/3 cup milk

Mix all ingredients, then add dressing.  Chill for one hour, then serve.

Orange Jello Salad

Submitted by Teresa Frisby

1 large package vanilla pudding (not instant)

1 large package orange Jell-O

1 1/2 (8 oz) package Cool Whip

2 cans mandarin oranges

Cook pudding as directed on package using water instead of milk.  After it comes to a boil, add orange Jell-O; stir until dissolved.  Set in fridge until hard.  Beat with mixer.  Add Cool Whip.  Mix until creamy.  Fold in the oranges.

Poppy Seed Salad

Submitted by Teresa Frisby

1 lb salad mix

1 bag spinach leaves

1 lb bacon, cooked and crumbled

1 medium purple onion

1 cup (or more) cashews, roasted and salted

2 cups grated Cheddar cheese

Dressing:

1 Tablespoon poppy seeds

1/3 teaspoon prepared mustard

1/3 cup red wine vinegar

1/4 cup vegetable oil

1/3 cup sugar

Dash of salt

In a large bowl, mix salad mix, onion, spinach leaves, and cheese together.  Mix dressing together.  Add cashews and bacon right before adding dressing.  Mix salad mixture together with dressing and serve immediately.

Pretzel Salad

Submitted by Brooke Butler

1st Layer:
 2 Cups Crushed Pretzels
2 Tablespoons Sugar
1/2 Cup Melted Butter

Mix and bake crust in a 9x13 inch pan at 350 for 10 minutes.

 2nd Layer:
1 (8oz.) Tub of Cool Whip
1 (8oz.) Brick of Cream Cheese
1 Cup Sugar

Cream well. Spread Cream Cheese mixture over cooled pretzel crust.

3rd Layer:
1 Large Package of Jello
1 Cup Boiling Water
1 Package of Frozen Fruit

Mix and place jello mixture in fridge until thickened, then put on top of the cream cheese mixture. Refrigerate for 3 hours. Serve the same or next day so pretzel crust will remain crunchy.

Nantucket Salad

Submitted by Brooke Butler

Salad:

1/2 head Iceberg, Romaine & Leafy Green Lettuces each.

(I just use Romaine)

3 Chicken Breasts cooked and shredded

(I use 2 cans of Costco Chicken)

1 1/2 Package Ramen Noodles-Chicken flavor, break up

(I use 2 packages)

1 Package Slivered Almonds (Broil for 1 minute)

1 Tablespoon Sesame Seeds

Dressing:

1/2 Cup of Seasoned Rice Vinegar

1 Tablespoon Sugar

*Whip with fork until sugar is dissolved

Dash of Salt and Pepper

1 1/2 Package of Ramen Seasoning (from above)

(I use 2 season packets)

1/2 Cup Vegetable Oil

(I use Olive oil)

Make salad and toss with dressing right before serving.

Salmon Salad

Submitted by Stacey Hutchings

1 1/2 cups seashell pasta
1 large can salmon
1 cup chopped celery
1 small, carrot, shredded
1/2 cup sliced olives
1 Tablespoon parsley

Dressing Ingredients
1 Tablespoon apple cider vinegar
1 Tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1 Tablespoon olive oil
1/4 cup mayonnaise

Cook pasta according to package directions. Drain and rinse in cold water.

Drain salmon and remove skin and bones.

Toss pasta, salmon, celery, carrot, olives, and parsley. Combine dressing ingredients. Toss with pasta mixture. Refrigerate for at last one hour.

Pineapple Raspberry Banana Sherbet

 

Submitted by Holly Broadhead

Pineapple Sherbet*
Frozen Raspberries in syrup*
2 Bananas, small dice

Let the Sherbet soften just enough to mix in raspberries and bananas. Freeze.

*Available at Harmons.