Summer Fruit Salad

Part 1

• 1 c. Seedless white grapes
• 1 c. sliced bananas
• 1c. cashew nuts
• 2 c. Thinly sliced unpeeled apples
• Honey creamed Dressing

Combine grapes, bananas, nuts and apples with a little of the dressing; arrange in bowl on salad greens. Serve remaining dressing separately. Makes 6 servings.

Part 2 (Honey cream dressing)

• ¼ c. Dairy sour cream
• 1 c. Fine cured creamed cottage cheese
• 1 c. Mayonnaise
• ¼ c. Honey
• 2 tsp. Lime juice
• 2 tsp. Minced parsley

Combine sour cream, cottage cheese and mayonnaise; mix well. Blend in honey and lime juice. Stir in parsley. Makes about 2 cups.

Contributor: Brenda Michaels – Fly Creek Cider Mill President & CEO

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Picnic Coleslaw

Part 1

• 1 Bag Angel hair coeslaw cabbage
• 4 slices Bacon; cooked and crumbled
• 1 c. Sunflower seeds
• ½ tsp. Garlic powder
• ½ tsp. Onion powder
• 2 firm apples; Jonagold, Crispin, Empire

Combine cabbage, bacon, sunflower seeds, garlic powder, onion powder and apples together in large bowl.

Part 2 (dressing)

• ½ c. Sugar
• ½ c. Cider vinegar
• ½ c. Mayonnaise

Combine sugar and cider vinegar together in small bowl; whisk in mayonnaise. Pour over coleslaw. Refrigerate 1 hour before serving.

Contributor: Francine Hoffman – Bill’s Sister

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Mandarin Orange Salad

Part 1

• 1 lg. Pkg of orange Jello
• 1 sm. Can frozen oranges juice concentrate
• 2 sm. Cans mandarin oranges
• 1 Can crushed unsweetened pineapples

Dissolve Jello in boiling water, following directions on package. Add oranges and pineapple. stir well and pour into 9 x 13″ glass or corning ware pan. Refrigerate until ready to use.

Part 2

• ½ pt. Heavy cream
• 1 sm. Pkg. Instant lemon pudding mix.
• 1 c. Cold milk

Whip cream -set aside. Mix milk and pudding, let thicken a few minutes. Fold in whipped topping and pudding together and spread on top of Jello. Serve

Contributor: Doi Rathbun

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String Bean Salad

• Fresh String beans
• 1 Clove Garlic, minced
• Olive Oil
• Wine Vinegar
• Salt & Pepper
• Fresh Peppermint Leaves

Boil string beans, drain and set aside in a bowl. Add mince garlic, olive oil,vinegar,salt, pepper and quite a few cut up peppermint leaves. Mix gently. Refrigerate and allow to marinate.

Contributors: Peter and Rose Napoli

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Salad Dressing

• 1/3 c. Sugar
• 1 Sm. Onion, finely chipped
• ¼ c. Cider vinegar
• ¼ c. unsweetened applesauce
• 2 T. water
• 2 T. Canola Oil
• 4 tsp. Prepared mustard
• 1 tsp. Salt
• ½ tsp. Coarsely Ground pepper

Combine all ingredients in a blender or food processor; cover and process until smooth. Chill and serve over fresh lettuce, spinach, or vegetables. Refrigerate leftover dressing. Makes 1 1/3 cups

Contributor: Nancy Croft – Sondra’s Daughter

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Pea Salad

• 2 Pkgs. Frozen peas thawed
• 2 c. Finely chopped celery
• 1sm. Finely chopped onion or onion flakes
• 3 T. Miracle whip or mayonnaise
• 3 T. Italian Dressing
• 1 can Spanish Peanuts

Mix miracle whip and Italian dressing together. Mix peas, celery and onion together. Combine together. Add peanuts just before serving.

Contributors: Leta Sterling

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Macaroni Fruit Salad

• 8 oz Patina macaroni
• 2 c. Chunk pineapples
• 2 c. Mandarin oranges
• 1 sm. Cool whip
• 2 Eggs
• ¾ c. Sugar
• 2 T. Flour

Cook macaroni; drain and put in large bowl. Drain fruit and save juice. Put eggs, sugar, flour and juice in sauce pan and bring to boil, stirring constantly. Mix pineapple and oranges and egg mixture into macaroni and cool in refrigerator. Just before serving add cool whip.

Contributor: Lin Molly

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