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Grandma's Five Cup Salad


1 (8 ounce) can mandarin oranges, drained and diced

1 (12 ounce) can crushed pineapple, drained

2 cups mini marshmallows

1 cup coconut

1 (6 ounces) sour cream


1 Combine the oranges, pineapple, marshmallows, coconut, and sour cream. Stir till mixed well. Refrigerate till cold. Serve.

Makes 8 servings

Seven Layer Salad


1 large head iceberg lettuce, chopped

1 medium red onion or 1 bunch green onion, chopped

1 (10 ounce) package frozen peas

1 (10 ounce) package, shredded Cheddar or Jack cheese

1 pound bacon

1 cup chopped cauliflower

1 1/4 cups mayonnaise

2 tablespoons white sugar

2/3 cup grated Parmesan cheese


1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.

2 In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, bacon and cauliflower.

3 Prepare the dressing by whisking together the mayonnaise, sugar and parmesan cheese. Drizzle over salad and refrigerate until chilled.

Makes 4 to 6 servings

Ruby Red Layered Salad


1 (3 ounce) package raspberry gelatin

2 cups boiling water

1 (10 ounce) box frozen raspberries

1 pint sour cream

1 (3 ounce) package cherry gelatin

1 (8 ounce) can crushed pineapple, drained

1 (16 ounce) can whole cranberry sauce


1 Dissolve raspberry gelatin in 1 cup hot water. Add frozen raspberries, and stir until well mixed. Pour into a glass bowl. Refrigerate until almost firm, about 30 to 60 minutes..

2 Spread sour cream over firm gelatin. Refrigerate.

3 Dissolve cherry gelatin in 1 cup hot water. Stir in crushed pineapple and cranberry sauce. Chill until partially set, about 20 to 40 minutes.

4 Spoon cherry gelatin mixture over sour cream layer. Chill until firm, another hour or two.

Makes 8 to 10 servings

Best Macaroni Salad


1 pound macaroni

1/2 cup mayonnaise

1 cup chopped cucumber

1 tablespoon dried minced onion

1 cup diced, cooked ham

1 cup cubed Cheddar and mozzarella cheese

3 tablespoons olive oil

3 tablespoons white wine vinegar

salt and pepper to taste


1 In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

2 In a large bowl, combine the pasta, mayonnaise and mix well. Stir in cucumber, onion, ham and cheese. Mix well. Drizzle oil and vinegar over top and toss. Refrigerate for at least 4 hours.

Makes 8 servings

A Yummy Salad


1/2 head iceberg, chopped

1 tomato, chopped

2 stalks celery, thinly sliced

1/2 cucumber, peeled, seeded and chopped

1/2 green bell pepper, diced

2 large carrots, sliced

2 radishes, diced

1 to 2 cups your favorite shredded cheese

1/4 cup sunflower seeds


1 In a large bowl, combine the lettuce, tomato, celery, cucumber, green pepper, carrots and radishes. Add the desired amount and type of cheese. Toss with a favorite dressing and garnish by topping with the sunflower seeds.

Makes 5 to 6 servings

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