Author: mcdougalfavorites

1 1 pound package fresh spinach
1 small can mandarin oranges, drained
1 small box fresh raspberrries
1/2 small red onion, sliced
1 small package almonds, slivered
Poppy seed dressing

Add all ingredients to salad bowl, add poppy see dressing just before serving.

Note: One of our ladies from church, Lolah Roberts, brought this several times for pot-luck. I fix it as often as i can… so good and so simple.

3/4 cup almonds, shredded
1/2 cup sunflower seeds
2 tablespoons oleo
1/2 cup sugar
1/3 cup sugar
1/3 cup rive vinegar
1 cup good salad oil
2 teaspoons salt
1 teaspoon pepper
1 head cabbage, shredded
8 green onions with tops, chopped
1 package ramen noodles, chicken flavored, crushes

Saute almonds and sunflower seeds in oleo until lightly browned; cool. Mix sugar, rice vinegar, oil, salt and pepper together for dressing. This will keep indefinitely in the refrigerator. Toss dressing together with cabbage, onions, almond and sunflower seed mixture, and noodles 30 minutes before serving.

4 cups fresh broccoli florets
4 strips bacon, cooked on crumbled
2 green onions, chopped
6 tablespoons raisins
2 tablespoons sunflower kernels
2/3 cup mayonnaise
8 teaspoons sugar
4 teaspoons white vinegar

In a bowl, combine the broccoli, bacon, onions, raisins and sunflower kernels. In a small bowl, combine mayonnaise, sugar, and vinegar. Stir until smooth. Pur over the broccoli mixture and toss gently. Cover and refrigerate for at least 2 hours before serving, stirring occasionally. Server 4-5.

6 cups spring mix salad greens
1 medium pear, ripe, sliced
1 1/2 cups chicken strips, cooked
1/4 cup feta cheese, crumbled
1/4 cup dried cranberries
1/4 cup walnuts or pecans, chopped

On four salad plates, arrange the greens, pear, chicken, feta cheese, cranberries, and nuts. Drizzle dressing over salad. Server immediately.

Dressing
1/4 cup olive oil
2 tablespoons orange juice
2 tablespoons white wine vinegar
1 1/2 teaspoon sugar
1/2 teaspoon orange peel, grated
salt and pepper to taste

Whisk all ingredients together; drizzle over salad

Good salad greens, your choice
15-20 Red grapes, cut in half
1/4 cup red onions, thinly sliced
1/4 cup almonds, slivered, or sliced, toasted
1/2 cup blue cheese crumbles

Mix ingredients. Add dressing just before serving or the lettuce will wilt fairly quickly.

Dressing
2 tablespoons onion
1/2 cup sugar
1/2 cup white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon poppy seeds
3/4 cup oil
1 tablespoon mayonnaise

Mix onions, sugar, vinegar, mustard and poppy seeds in a blender or food processor until smooth. Gradually add oil to emulsify. then add mayonnaise and salt to taste.

Note: I stole this recipe! It was called Judy’s grape salad but since it’s mine now i had to change that to Laurie’s grape salad, you can understand. I love this salad and it’s always such a great hit with my Pumpkin Soup. I usually serve both of those at my October Bunco party. Oh, don’t worry about Judy, she probably stole the recipe from someone else.

1 (10 ounce) carton Cool Whip
1 (14 ounce) can crushed pineapple, drained
1 package pistachio pudding
1 1/2 cups mini marshmallows

Put together Cool Whip and Pineapple, sprinkle in the pudding mix so it won’t lump. Stir in marshmallows.

Note: Guaranteed to be served at every Powell get-together!

2 (3 ounce) packages apricot Jello
2/3 cup sugar
2/3 cups water
2 (4 ounce) jars apricot baby food
1 (20 ounce) can crushed pineapple, undrained
1 can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
1 1/2 cups, shopped

Combine gelatin, sugar and water in a small saucepan. Bring to a boil, stirring to dissolve sugar and gelatin. Remove from heat; pour into a large bowl. Add baby food and pineapple. in separate bowl, combine condensed milk and cream cheese until smooth; stir into gelatin mixture. Add nuts. Pour mixture into a 9″ by13″ dish. Chill until firm.

Full Recipe
1 cup sugar
2 Tablespoon Flour
1/2 teaspoon salt
1 3/4 cup pineapple juice
2 eggs, slightly beaten
1 teaspoon lemon juice
1 (16 ounce) package Acini di Pepe, cooked according to package
3 cans mandarin oranges
3 (20 ounce) cans pineapple chunks, drained
1 (20 ounce) can pineapple crushed, drained
1 (16 ounce) bag miniature marshmallows
1 cup coconut (optional)
1 (16 ounce) carton Cool Whip
1 (8 ounce) carton Cool Whip

Combine sugar, flour, salt and gradually stir in pineapple juice and eggs. Cook over medium heat until it is a thick custard. Add lemon juice and cool to room temperature. Add cooled Acini di Pepe. Cool Overnight in refrigerator. Add mandarin oranges, pineapple, (chunks and crushed). marshmallows, coconut, and Cool Whip.

Half Recipe
1/2 cup sugar
1 Tablespoon Flour
1/4 teaspoon salt
1 cup pineapple juice
1 egg, slightly beaten
1 teaspoon lemon juice
1/2 (16 ounce) package Acini di Pepe, cooked according to package
2 cans mandarin oranges
2 (20 ounce) cans pineapple chunks, drained
1/2 (20 ounce) can pineapple crushed, drained
1 (16 ounce) bag miniature marshmallows
1/2 cup coconut (optional)
1 (16 ounce) carton Cool Whip

Combine sugar, flour, salt and gradually stir in pineapple juice and eggs. Cook over medium heat until it is a thick custard. Add lemon juice and cool to room temperature. Add cooled Acini di Pepe. Cool Overnight in refrigerator. Add mandarin oranges, pineapple, (chunks and crushed). marshmallows, coconut, and Cool Whip.

Note: This is my aunt Gennie’s recipe. It is really scrumptious! My family has a particular affinity to this recipe, since we’re from Angels Camp, California, home of the Jumping Frog Jubilee; a tradition brought about by Mark Twain’s story of Bret Harte and the Bull Frog.

1 cup whole cranberries or canned cranberry sauce with berries
1/2 cup sugar
3 bananas, sliced (see Gwen Stafani Hollaback Girl)
1 can pineapple tid-bits
1 cup miniature marshmallows
1 cup pecans
2 small cartons whipping cream

Mix first 6 ingredients in a large bowl; whip cream until almost stiff; fold into cranberry mixture. Let chill overnight. Like Gwen and Blake.

Note: Great with holiday meals.