POTATO SALAD
Martha Stewart’s All-American Salad
4 lbs russet potatoes (about 8)
3 Tablespoons cider vinegar
3 large eggs
1 cup Hellman’s mayonnaise
½ teaspoon celery seed
1 teaspoon dry mustard
2 Tablespoons hot water, plus more if needed
3 stalks celery, cut into ¼ inch dice ( ¾ cup)
1 red bell pepper, stemmed, seeded, and cut into ¼ inch dice (1/2 cup)
1 medium onion, finely diced (1/2 cup)
10 cornichons, cut into ¼ inch dice (1/4 cup)
2 Tablespoons freshly chopped flat-leaf parsley
1 teaspoon paprika
Place potatoes in large pot with enough water to cover by several inches. Bring to a boil, add 1 TB salt, and reduce to a gentle boil. Cook until potatoes are tender, about 25 minutes. Drain into a colander. Peel potatoes, and cut into 1-inch dice while still hot. Drizzle with vinegar; set aside.
Place eggs in a small pan with enough water to cover by 1 inch, and place over medium high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, place in a bowl with cold water to cover. When cold, peel eggs. Chop 2 into ¼ inch dice; slice the third egg into ¼ inch rounds to use for garnish.
Combine chopped eggs, mayonnaise, celery seek, mustard, 2 teaspoons salt, and ½ teaspoon black pepper in a large bowl; whisk to combine. Thin mixture with hot water, if desired. Stir in reserved potatoes, celery, red pepper, onion, cornichons, scallions, and chopped parsley. Chill for 30 minutes before serving. Garnish with paprika and reserved hard-boiled egg rounds.
Ruby's STRAWBERRY-SOUR CREAM SALAD
2 – 3 oz Pkgs Strawberry Jell-O
2 cups water
10 oz. frozen strawberries – undrained
1 cup sour cream
2 large bananas
1- 13 oz. can crushed pineapple – undrained
Mix 2 cups boiling water to Jell-O and add all fruit and mix well. Pour one-half mixture into 8 inch square pan and chill for one hour. Spread sour cream on top. Pour remainder of Jell-O over top and refrigerate.
CRANBERRY-ORANGE SALAD
1 box fresh cranberries, ground
1 whole orange, ground
Mix 2 cups of sugar with the cranberries and orange.
Dissolve 1 envelope of unflavored gelatin and 1 box of raspberry jello in pint boiling water along with a small package of small marshmallows. Let cool before adding cranberry mixture, 1 cup chopped nuts, 1 small can crushed pineapple. Mix all together and pour into mold.
SALAD NICOISE
1 head Iceberg lettuce, torn into bite size pieces
1 head Boston lettuce, torn into bite size pieces
2 cups cooked, cubed potatoes
1-10 oz package frozen French-style green beans, cooked
1-7oz can white tuna, drained and flaked
¼ green pepper cut into strips
2 hard cooked eggs, sliced
16 pitted ripe olives
1 tomato, cut into wedges
1 Lemon
Salt & Pepper
Add package of French dressing (or Garlic or Italian) with 2 Tablespoons water, ¼ cup red wine vinegar, 2/3 cup olive oil. Combine and shake.
Toss with salad, 1 Tablespoon lemon juice and salt & Pepper
SALAD DRESSINGS
Vargo’s Blue Cheese Dressing – 1 ½ quarts
Mix 1/3 cup brown sugar, dash of pepper and salt, 2 cloves of chopped garlic, 1/3 cup each of red wine vinegar, apple cider vinegar, and fresh lemon juice. Combine with 1 ½ cups olive oil, 3 cups vegetable oil with 1/3 cup warm water and add slowly to sugar mixture using a wire whisk. Add crumbled blue cheese .
Honey Mustard Dressing
3 ounces honey, 4 cups mayonnaise, ¼ cup Gulden’s mustard. Mix together and chill.
Velma's DELICIOSO PRETZEL STRAWBERRY SALAD
For Crust:
Mix 2 cups crushed pretzels, ½ cup sugar, 1 cup melted butter. Pat on bottom of 9x13 inch dish. Bake 350 degrees for 7-8 minutes.
For Filling:
Mix together 8 oz cream cheese with 1 cup sugar. Then fold in 12 oz Cool Whip. Spoon into crust.
For Topping:
Mix 2 cups boiling water into 1 large box of strawberry jello. Add 1 – 16 oz boxes of frozen strawberries with syrup. Pour over filling.
ORANGE CUPS
8 medium oranges
3 cups seedless green grapes
2 cups blueberries
¼ cup finely chopped fresh mint leaves
½ cup Kirsch or other cherry-flavored brandy
8 0z sour cream
¼ cup firmly packed brown sugar
Cut oranges in half crosswise. Clip membranes, and carefully remove pulp. Set orange cups aside.
Combine the grapes, blueberries and chopped mint leaves in medium bowl. Pour Kirsch over fruit; cover and marinate in refrigerator 2 hours. Combine sour cream and brown sugar in a small bowl. Before serving, pour ½ cup sauce over marinated fruit. Blend well.
CLASSIC TOMATO ASPIC
2 envelopes unflavored gelatin
1/3 cup cold water
3 cups tomato juice
1 teaspoon sugar
¼ teaspoon pepper
1/8 teaspoon salt
1 teaspoon prepared horseradish
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
Sprinkle gelatin over cold water. Add tomato juice and remaining ingredients. Cook over medium heat, stirring until gelatin dissolves. Cool. To room temperature. Pour mixture into slightly oiled 4-cup mold. Cover and chill at least 8 hours. Unmold onto a lettuce-lined plate.
TOMATO AND MUSHROOM VINAIGRETTE SALAD
Marinade:
¼ cup vegetable oil
¼ cup white vinegar
¼ cup chopped parsley
¼ cup chopped green onions
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon dill week
1 teaspoon dried basil
1 teaspoon oregano
¼ teaspoon black pepper
1 Tablespoon sugar
1- oz envelope dry Italian salad dressing
Salad:
½ of a summer sausage, approximately 12 oz., quartered and sliced in wedges
1 large cucumber, peeled, quartered, and sliced in wedges
Pitted whole black olives as desired
6-8 tomatoes, cut in wedges or 2 dozen cherry tomatoes, halved
1 4 ½ oz jar sliced mushrooms drained
Combine all marinade ingredients, and mix well. Combine all remaining ingredients in a large bowl with tight fitting lid. Pour marinade over salad, and marinate for t least 1 – 2 hours. Stir every so often to marinate evenly. Serve cold.
WALDORF SALAD
2 small apples
2 Tablespoons lemon juice
1 ½ teaspoons sugar
2 medium ribs celery, cut in small pieces
1/3 cup chopped pecans or walnuts
1 to 2 Tablespoons real mayonnaise
Cut up and core apples but don’t peel. Put lemon juice and sugar into the bowl immediately over the sliced apples. Add cut up celery and nuts. Mix in enough mayonnaise to hold together. Let stand 1 hour or more in refrigerator.
CARROT SALAD
3 medium sized carrots, grated on coarse grater
2 ribs celery, cut in small pieces (optional)
1 teaspoon sugar
½ teaspoon salt
1 teaspoons lemon juice
1 to 2 Tablespoon mayonnaise
Optional: ¼ cu raisins or canned crushed pineapple.
Mix grated carrots and blend all other ingredients in with the carrots. Chill for 1 – 2 hours before serving.
MOLDED COTTAGE CHEESE/CARROT SALAD
Serves 12
1- 3 oz pkg lime jello
1 CUP boiling water
1 pint large curd cottage cheese
1 small onion grated
1 cup grated carrots
1 Tablespoon sugar
Salt
½ cup coffee cream or canned milk
½ cup mayonnaise
1 green pepper, grated
Prepare jello with boiling water; mix other ingredients together and add to the jello mix. Chill.
PINEAPPLE-CHEESE SALAD
2 envelopes gelatin
20 oz can crushed pineapple
1 cup sugar
3 Tablespoon lemon juice
1 large can evaporated milk, chilled
1 cup shredded Cheddar cheese
½ cup sliced stuffed olives
½ cup chopped pecans
Soften gelatin in ½ cup water. Combine pineapple and sugar in saucepan and bring to a boil; remove from heat and stir in gelatin and lemon juice. Chill until slightly thickened.
Whip evaporate milk until very still in bowl. Fold into gelatin mix with cheese, olives and pecans. Spoon into 11 x 13 inch dish. Chill for 12 hours or longer.
LIME JELLO & CHEESE MOLD
1 large pkg lime jello – use 2 cups of water only to prepare
8 0z cream cheese, melted in hot jello
1 #2 can crushed pineapple, added to jello mix
Allow to partially thicken. Add 1 pkg. whipped dream whip and 1 carton small curd cottage cheese. Chill and serve.
Our Favorite
HOLIDAY FROZEN FRUIT SALAD
Serves 8-10
1/2 cup each of canned fruits:
Royal Anne cherries
Bing Cheeries
Pears, diced and drained
Peaches, diced and drained
Pineapple cubes
1/8 cup powdered sugar
r1/2 cup mayonnaise
1 cup whipped cream
Mix diced fruits, set aside to drain. Mix sugar, juices, mayonnaise until sugar dissolves. Fold in whipped cream and fruit. Freeze. Serve frozen on lettuce, garnish with whipped cream and maraschino cherries, nuts.