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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Kraut Salad

• 27 oz Sauerkraut
• 1 lg Sweet onion
• 1 Green pepper
• 1 c. Celery
• 1 c. sugar
• ½ c. Salad oil
• ½ c. white vinegar

Drain and wash kraut with cold water. Chop onion, pepper, and celery. Mix kraut and vegetables with sugar, oil and vinegar. Keep covered in refrigerator until ready to serve.

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Joe Marino’s Super Cole Slaw

Part 1

• 1 lg Head cabbage
• 8 Radishes
• ½ Green pepper
• 2 Celery stalks
• ½ Red onion
• 1 Carrot

Shred or chop fine all ingredients, place in large bowl.

Part 2 (Dressing)

• 2 T. Oil
• 3 T. Half and half
• ½ c. Sugar
• 1 ½ c. Miracle whip salad dressing
• 2 T. Parsley
• 1-2 tsp. Sweet basil
• 1 tsp. Salt
• 1 tsp. Lemon juice
• ½ tsp. Pepper

Mix all together well and pour over cabbage mixture and fold in well. Garnish with paprika. Refrigerate until ready to serve.

Contributors: Sharon Crain “Grandma Sharon”

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Hot Chicken Salad

• 4 c. Cooked diced chicken
• 3 Hard boiled eggs, diced
• 4 c. cooked rice
• 2 tsp. Salt
• 2 T. Lemon juice
• 3 c. Celery, diced
• 2 sm. Onions, diced
• 2.c Mayonnaise
• 4 c. Mushroom soup

Mix chicken, eggs, rice, salt, lemon juice, celery, onions, mayonnaise and soup. Pour into a 9 x 12 inch pan, top with buttered crumbs or potato chips. Refrigerate over night. Remove 1 hour before baking. Bake in 350 degree oven for 40 minutes. Yields: 20 servings.

Notes: This recipe can be made with turkey. Fact: 1/3 cup of raw rice make 1 cup of cooked rice.

Contributor: Ruth Miller – Lin’s Aunt

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