Chiffonade Salad and Dressing

This is another of my late mother's clippings from her local daily newspaper in Southern Indiana. To my knowledge, she never made this recipe.

 

BING CHERRY SALAD

Another old clipping from my late mother's shoebox clippings.

 

PERFECT PATIO SALAD

Have had this recipe for years but have no idea why it is called a patio salad. Possibly because it was served outside once patios became popular. This is an old recipe my late mother had for years and I've had for years since. 

2 cups (8-oz) elbow macaroni, uncooked 

3/4 cup clear French dressing 

1/2 cup dairy sour cream 

2 cups fresh broccoli florets 

1 small onion, chopped  

freshly ground black pepper 

1 cup cherry tomatoes 

lettuce leaves to line serving bowl

cherry tomatoes for garnish

lemon wedges for garnish, optional

Prepare macaroni according to the directions on the package. Blend the French dressing with sour cream in a large bowl. Add the drained macaroni, broccoli, onion, and pepper to taste; mix and chill. Line a salad bowl with the lettuce leaves and heap the macaroni salad in the center. Garnish with tomatoes and lemon wedges, if desired.

file clipart for reference

OMA'S GERMAN POTATO SALAD

This recipe is from an old lady who was a German citizen.

4 lbs potatoes, cooked
1/2 cup diced or chopped onion
1/2 lb bacon, fried crisp and crumbled (save drippings)
4 large, boiled eggs, peeled and chopped
DRESSING:
1 1/2 cups sugar
1/4 cup all-purpose flour
1/4 tsp salt
1/2 tsp black pepper
1/2 cup bacon drippings (add enough oil to make the above drippings 1/2 cup)
3/4 cup cider vinegar
1 chicken bouillon cube, dissolved in 3 cups water

Peel and slice the cooked potatoes. Sprinkle the diced onion, chopped eggs and crumbled bacon over the potatoes; set aside.
In a saucepan, whisk together the sugar, flour, salt, pepper, and the bacon drippings. This mixture will be like paste. Add the vinegar and bouillon mixture. Bring to a boil and boil for 2 or 3 minutes stirring constantly. Add to the potatoes and stir to coat. Let stand at room temperature for about 4 hours before serving.

file photo for reference

AMISH POTATO SALAD

When asked for her potato salad recipe years ago, the late Amish Cook Elizabeth Coblentz said she didn't have a recipe. She went on to say she just started putting it together and the family always ate it and thought it was good. After being asked often for the recipe, she came up with the following:

2 1/2 lbs potatoes, which have been cooked until tender
6 eggs, hard-boiled and cut-up
1 cup celery, chopped
1 onion, chopped
1 1/2 cups salad dressing (mayo-type)
2 teaspoons yellow prepared mustard
1/4 cup vinegar
1/4 cup sugar
1/4 cup milk
2 teaspoons salt

Dice potatoes or put through slicer, whichever you prefer. Stir the potatoes, eggs, celery and onion together in a bowl. Then in a separate bowl, stir salad dressing, mustard, vinegar, sugar, milk, and salt together. Pour dressing over the potato mixture and stir together.

file photo for reference only

PINEAPPLE AND CHEESE SALAD

This recipe is from a small Southern Indiana church community many years ago.

1 (No. 2 1/2) can sliced pineapple
1/2 lb cold Velveeta or American sliced cheese
18 large marshmallows, cut into fourths

Drain the juice from the pineapple. When well drained, dice the pineapple. Cube the cheese.

Mix:
3/4 cup sugar
Lump of butter (size of a small egg)
2 tbsp flour (rounded)
2 eggs

Stir in pineapple juice and cook, stirring constantly, in double boiler until thick, about 5 minutes. Let this custard get cold, then combine with diced pineapple, cubed cheese, and marshmallows. Sprinkle ground nuts on top (optional). Serve on a bed of lettuce leaf when chilled. Keep in refrigerator.

clipart

HELLMAN'S CLASSIC POTATO SALAD

1 cup Hellman's Real Mayonnaise

2 tbsp vinegar
1 1/2 tsp salt
1 tsp sugar
1/4 tsp pepper
4 cups cooked, cubed, peeled potatoes (about 5 or 6)
1 cup sliced celery
1/2 cup chopped onion
2 hard-cooked eggs, chopped

Combine the mayonnaise, vinegar, salt, sugar, and pepper. Gently stir in the potatoes, celery, onion, and eggs. Cover and chill until serving time.  Serve on a bed of lettuce leaves, if desired.

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SHOEPEG CORN SALAD

One of my favorite salads since childhood although I can't eat it anymore after several colon surgeries.

1 can shoe peg corn, drained
2 ribs celery, chopped
1 green bell pepper, chopped
1 small to medium yellow onion, chopped
1/4 tsp salt
2 tbsp vinegar
2 tbsp salad oil
1 tbsp sugar*

In a medium bowl mix all the ingredients together well. Cover and refrigerate overnight or all day before serving.

*I am diabetic now and use 1 tbsp Splenda or Stevia granular. Can't even tell the difference.

TANGY VEGETABLE SALAD

Since I am a gal who loves her vegetables, this has been one of my favorite salads for many years.  I think one of the reasons I love vegetables so much is because I was raised in the country where we grew most of our vegetables.  I loved helping plant the seeds, watching the plants grow, and waiting with great anticipation to enjoying the vegetables when they were ready.  I also loved helping my mother and grandmother can the vegetables then enjoying them on cold snowy days in the wintertime.  I believe my love of vegetables was planted early and I know it runs deep. 

1 can baby peas
1 can Shoe Peg corn
1 can French-cut green beans
1/2 cup chopped celery
1 chopped onion
1 bell pepper, chopped
1/4 cup oil
1/4 cup vinegar
1/4 cup sugar

Drain all the canned vegetables then mix all the ingredients together in a bowl with a lid.  Place lid on bowl and refrigerate several hours or overnight.

This makes a great 'make ahead' dish for busy cooks.

SHOESTRING POTATO TUNA SALAD

This recipe is from one of my late mother-in-law's co-workers over 56 years ago.

1 cup grated raw carrot
1 cup finely chopped celery
1/4 cup finely chopped onion
1 can (9-oz) tuna, drained and flaked
Mayo-style salad dressing
1 large can shoestring potatoes
lettuce leaves
tomato wedges

In a mixing bowl, combine the carrot, celery, onion, and tuna. Add enough salad dressing to moisten. Put into a bowl with a lid, cover and chill well. Just before serving, stir in the shoestring potatoes. Serve on individual salad places by placing a scoop of the salad on a lettuce leaf and garnishing with a tomato wedge.

file photo for reference

TOMATO SOUP FRENCH DRESSING

1 cup tomato soup 1/2 cup sugar 3/4 cup vinegar 1 tsp salt 1/2 tsp pepper 1/2 tsp paprika 2 tsp prepared mustard 1 tbsp Worcestershire sauce Mix ingredients in a bowl and slowly add 1 1/2 cup oil. Place in a container with 6 cloves garlic. Will keep for weeks in the refrigerator.

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PAGO-PAGO PASTA SALAD

1 can (20-oz) pineapple chunks in own juice, drained (reserve juice)

1 can (10 1/2-oz) manadrin oranges in light syrup, drained (reserve juice)
8 oz cooked macaroni
1/2 lb medium shrimp, shelled, deveined and cooked
1 medium red or green bell pepper, julienned
1/2 cup sliced green onions
Dressing:
1/3 cup salad oil
3 tbsp fresh lime juice
2 tsp balsamic or red wine vinegar
1 1/2 tsps grated fresh ginger
3/4 tsp salt
1/8 tsp ground red pepper
1/8 tsp freshly ground black pepper

In a large mixing bowl, combine pineapple chunks, oranges,macaroni, shrimp, bell pepper, and green onions. To make dressing:
In a jar with a tight fitting lid, combine oil, 2 tablespoons of the reserved pineapple juice, 1/4 cup reserved orange syrup, lime juice, vinegar, ginger, salt and peppers. Cover and shake. Pour dressing on the pasta mixture while the pasta is still warm. Serve at room temperature.
Makes 8 servings of about 265 calories each.

clipart photo - not this recipe

OLD-FASHIONED POTATO SALAD

This recipe is from an old newspaper clipping advertising Marzetti dressings.

4 cups cooked, diced, cooled potatoes
2 hard-cooked eggs, diced + plus additional, for garnish if desired
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped sweet pickles
2 tbsp chopped pimento, optional
1/2 cup Marzetti slaw dressing
1 tbsp pickle juice

Salt and Pepper to taste

Tomato wedges for garnish, if desired

In a large bowl, combine all ingredients, except garnish items. Mix well. Chill to blend flavors. Garnish with additional hard-cooked egg slices and tomato wedges, if desired. Keep any leftovers in the refrigerator.

file photo for reference

CIRCUS JELLO SALAD

This recipe is from my sister who used to make this for large family gatherings. Perhaps she still does but since I live well over a thousand miles away, I wouldn't know. My oldest daughter Cindy locked herself in my bedroom and ate a whole bag of circus peanuts when she was 3 years old. She refuses to even taste this salad!

30 circus peanuts (10-oz pkg)
1 large box orange jello
1 #2 can crushed pineapple
1 large Cool Whip

Dissolve jello in 2 cups boiling water. Add peanuts and stir until they melt. Drain pineapple, saving juice. Add water to the juice to make 1 1/2 cups; add to the jello mixture. Let stand until partially set. Add the pineapple and cool whip. Refrigerate.

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AUTUMN HARVEST APPLE SALAD

1 can (20-oz) crushed pineapple with juice

2/3 cup sugar

1 small box lemon jello

1 pkg (8-oz) cream cheese

1 1/2 cup diced apples with peel

3/4 cup chopped nuts

1/2 cup chopped celery

1 cup cool whip

In a large saucepan, cook pineapple and sugar. Bring to a boil and boil 3 minutes. Add jello, stirring until dissolved. Add cream cheese, stirring until well blended. Cool. Fold in apples, nuts, celery and cool whip. Pour into an 8x8-inch dish or pan. Chill until firm.

This is a recipe from a cousin. Good salad, especially for Thanksgiving and Christmas, but good any time.

file photo for reference

 

HOT CHICKEN SALAD FROM MONTANA

This is an old recipe from Montana.

1 stewing hen, 3 1/2 lbs or larger
1 cup celery, chopped
1 cup slivered almonds
2 tbsp onion, minced
1 10 1/2-ounce can cream of chicken soup
1 cup mayonnaise
2 tbsp lemon juice
3/4 tsp salt
1/4 tsp pepper
buttered breadcrumbs or crushed potato chips
paprika

Steam or stew chicken until tender. Remove bones, and skin from meat and cut into bite size pieces. Mix with all ingredients, except crumbs and paprika. Turn into a two-quart casserole dish. Top with crumbs or chips, and paprika. Bake in a 350-degree oven, uncovered, for about 30-40 minutes, or until bubbly. (Salad can be frozen before or after baking.)

Serves 6-8

file photo for reference

GREEN BEAN SALAD

 This was my late mother-in-law's recipe. I love this and always looked forward to seeing it on her table. She and my husband, her son, have been gone for years now. I miss them both and the family meals we always enjoyed. She sent me this recipe years ago when I made a family cookbook.

1 onion, thinly sliced into rings

1 green pepper, thinly sliced into rings

1 can wax beans

1 can green beans

1 cup kidney or great northern beans

1 cup sugar

3/4 cup vinegar

1/2 cup vegetable oil

1 tsp salt

1/2 tsp pepper

Mix all ingredients together and refrigerate for at least 12 hours.

OLD MAGAZINE CLIPPINGS FOR CREAMY HERB & ORANGE GINGER DIPS

I have no idea how old these recipes are, but I don't think they are as old as some posted here.  This clipping is also from my late mother's shoebox of clippings.  Looks like it was with a Hellmann's ad.

WALNUT WALDORF SALAD

3 cups chopped apples

2 cups miniature marshmallows
1 cup thin celery slices
1/2 cup chopped walnuts
Mayonnaise-type salad dressing

Combine the apples, marshmallows, celery and walnuts.  Add just enough salad dressing to moisten.  Toss lightly and chill.  Before serving, if salad is too dry, add an additional small amount of salad dressing.

file photo for reference only

CRAN-STRAWBERRY GELATIN SALAD (WITH VARIATIONS)

1 pkg (6-oz) strawberry gelatin

1 can (20-oz) crushed pineapple
1 pkg (8-oz) cream cheese, softened
1/2 cup chopped nuts
1 can (16-oz) whole-berry cranberry sauce
1 can (12-oz) evaporated milk

In a heavy saucepan combine the gelatin and pineapple. Heat over low heat until the gelatin is completely dissolved; stir in the cream cheese until it blends well. Remove pan from the heat. Stir in the chopped nuts and the cranberry sauce. Chill until the mixture starts to thicken, blend in the evaporated milk. Pour into an oiled mold or 7 x 11-inch dish. Chill thoroughly for several hours. Unmold and serve on lettuce leaves or cut into squares if make in oblong dish.

Variations: Replace strawberry gelatin with cherry gelatin.

Replace the cranberry sauce with 1 package (16-oz) frozen strawberries

file photo - not this exact recipe

used for reference only