Shrimp and Pasta Salad from Patti Morrow
Serves 4

1. Combine Vinagrette Mustard Dressing in a large bottle:
   1/3 cup + 2 tbl. apple cider vinegar
   1/2 cup olive oil
   1/2 cup Wesson oil
   1 tbl. lemon juice
   1/2 tsp. salt
   1/4 tsp. black pepper
   2 tsp. basil
   1 tsp. Italian seasoning
   Dijon mustard to taste
2. Marinate 1 pound of medium shrimp in just enough of the dressing to cover it overnight.
3. Cook 1/2 pound spinach fettuccini until just tender; rinse right away with cold water.
4. Combine pasta with shrimp and fresh dressing to taste (dump marinade) and toss well.
5. Chill at least one hour before serving.

Lime Gelatin Mold from Barbara Moody (Steve's mom)

1. Dissolve 1 pkg. lime gelatin in 1 cup boiling water
2. Drain 1 small can crushed pineapple, and add the juice and water to equal 1/2 cup to the gelatin. Hold crushed pineapple aside.
3. Refridgerate until semi-firm, and then take out and beat until fluffy.
4. Fold in 1/2 cup mayonnaise, 1 cup cottage cheese, drained pineapple, and 1/4 cup walnuts.
5. Place in mold until set.
   You can make mold easier to release by dipping quickly in warm water, or by "greasing" inside of mold with a bit of mayonnaise.

Pretzel Strawberry Jello Salad from Lisa Peacock

2 cups crushed pretzels
3/4 cup melted butter
3 tsp. sugar
8 oz. cream cheese
1 cup sugar
1 16 oz. Cool Whip
1 large pkg. strawberry jello
2 cups boiling water
2 10 oz. pkg strawberries, partially thawed

1. Mix pretzels, butter, and 3 tsp. sugar, and press into a 9X13 pan.
2. Bake crust at 400 deg. for 8 min., and then allow to cool.
3. Beat cream cheese and 1 cup sugar well.
4. Fold Cool Whip into cream cheese and sugar, and pour over cooled pretzel crust.
5. Mix jello and boiling water, and stir until dissolved.
6. Add strawberries, and pour mixture over cream cheese layer.
7. Chill until jelled.
   Note:This is one of our favorite salads when having company, and the color it adds to a meal is incredible!

Strawberry Romaine Salad by Julie Doster

1 c. veg. oil
3/4 c. sugar
1/2 c. red wine vinegar
2 cloves garlic, minced
tsp. salt
tsp. paprika
1/4 tsp. ground pepper

1 large head Romaine lettuce
1 head Boston lettuce
1 pint strawberries, sliced
1 c. shredded Monterey Jack cheese
1 c. sugar toasted walnuts

For the dressing: Combine all ingredients, cover and shake vigorously.

For the salad: Cut or tear lettuce into bite-sized pieces. Combine with berries, cheese and walnuts in a bowl and toss to mix. Shake and add dressing just before serving. Toss to mix.

To sugar toast walnuts: Place 3/4 cup sugar in skillet or saucepan and put heat on med. high. Stir CONSTANTLY until sugar dissolves and melts. QUICKLY stir nuts into liquid sugar and remove from heat. Mixture will be very hot and thick. Pour sugared nuts out onto parchment paper to cool (I had wax paper melt one time and it was a mess!). When completely cool, place nuts in a ziploc bag and pound with a mallet to break up into serving size pieces.
Whenever I fix this for company, they always request the recipe! It is delicious and lovely