1 head lettuce - shredded
1 large red onion - sliced
1/2 cup celery - diced
1/2 cup green pepper - diced
1 large carrot - grated
1 package frozen peas
2 cups Hellmann's Mayonaise
2 Tablespoons sugar
4 ounces cheddar cheese - shredded
8 slices bacon - cooked crisp and crumbled
Make this salad the day before serving. Layer the lettuce in the bottom of a large clear bowl. Follow with a layer of onion, a layer of celery, a layer of pepper, a layer of carrot, and a layer of frozen peas. Carefully spread mayonaise on top.
Sprinkle sugar on the mayonaise. Cover with cheese. Crumble bacon pieces on top. Refridgerate overnight or at least 6 hours to flavor.
(the next day I decorate to top with slices of cucumber and cherry tomatoes, sometimes olives)
MARY's CABBAGE SALAD
3 cups shredded cabbage
1 small onion, diced
1/2 teaspoon sugar
1/2 teaspoon salt
dash black pepper
3 cups cooked spaghetti
3 Tablespoons Hellman's mayonnaise
Shred cabbage and dice onion and put into large bowl and set aside.
In separate bowl, mix sugar, salt and pepper; drudge into cabbage mixture.
Cook spaghetti until tender and drain. Rinse spaghetti in cold water to cool; drain.
Add spaghetti to cabbage mixture. Stir in mayonnaise and mix until well blended.
Refrigerate at least 3 hours to flavor. Mix well before serving.
NANCY's ITALIAN BEAN SALAD
1 large green pepper, sliced in strips
2 small onions, sliced thin
1 medium can chick beans, rinsed - drained
1 medium can kidney beans, rinsed - drained
1 medium can cannellini beans, rinsed - drained
1 small can string beans, rinsed - drained
1 small can wax beans, rinsed - drained
1 small can lima beans, rinsed- drained
1/3 cup oil
2/3 cup white vinegar
1 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
In large bowl, mix together beans with peppers and onions. In small bowl whisk oil, vinegar, sugar, salt and pepper. Add dressing over beans. Toss to coat. Cover. Refrigerate. Marinate overnight.
PINEAPPLE LADY FINGERS DESSERT
3 packages lady fingers
1 package (8 ounces) cream cheese
3/4 cup sugar
1 teaspoon vanilla extract
2 cups crushed pineapple
1 can pineapple pie filling
1 pint whipping cream
1/2 cup walnuts (chopped - optional)
Drain crushed pineapple; and combine with pie filling in large bowl.
In medium bowl, beat cream cheese, sugar and vanilla extract until smooth. Fold this mixture into the pineapple mixture.
Whip cream in another medium bowl until almost stiff and holds peaks.
Fold the whipped cream into the pineapple-cheese mixture.
Line lady fingers around the sides and bottom of a 9-inch spring form pan.
Pour 1/2 of cream mixture into the springform pan and then top with more lady fingers and the rest of the cream mixture. Top with chopped nuts. Refrigerate overnight.
GOODIE BARS
1/4 stick butter - melted
1 cup graham cracker crumbs
1 cup shredded coconut
1 cup chocolate chips
1 cup chopped walnuts
1 can condensed milk
Melt butter and mix with graham cracker crumbs; press into ungreased 9 x 13 inch baking pan. Spread coconut , then chips, then walnuts. Pour condensed milk on top and bake at 350 for 30 minutes. Cool and cut into squares.What wonderful salad or dessert recipes are you cooking for the fourth ?
I'm not making this for the 4th of July, but this is one of my fave salad recipes and I plan to make it soon again! :)
It's called ';Sassy Chicken Salad.'; I found it on a card in the packaging of the canned chunk chicken breast sold at Costco. I love this recipe because it's super easy, tastes delicious %26amp; refreshing, and is very healthy.
SASSY CHICKEN SALAD
1 can (10 oz.) diced tomatoes %26amp; green chiles (drained)
1/2 cup light/reduced fat mayonnaise
1 tablespoon honey
1 can (12.5 oz.) chunk chicken breast (I use Kirkland, the Costco in-house brand)
1 cup celery, thinly sliced
1 cup grapes, halved (any grape type is fine)
1/3 cup toasted pecans, chopped
In medium bowl, combine tomatos %26amp; chiles, mayo and honey. Then stir in chix, celery, grapes %26amp; pecans. Cover and chill. Serves approx. 6.What wonderful salad or dessert recipes are you cooking for the fourth ?
potatoe salad...mmm mmm good
Tahatian Salad yummm...........cole whip, nuts, pineapple tidbits, cherries mini marshmallows yummmmm
This is my traditional 4th desert. (bananna pudding) it's really easy you will need.
(1) 11in rectangle baking dish.
(2) Boxes Vanilla Wafers
(1 tablespoon) Butter
(2) regular size boxes of Vanilla pudding (instant)
(1) bunch banannas
(1) container Kool Whip, (origonal or vanilla)
You mix up the 2 packages of pudding in a blender with 1 cup of vanilla wafers and 1 bananna. (use a low setting)
You crumble a cup of Vanilla wafers, mix with 1 tablespoon butter (softened) and press in bottom of the baking dish.
Spread a thin layer of the pudding in the dish and place a layer of wafers, and a layer of bananna slices, repeat this step once
Spread a layer of whipped cream across the top, and garnish with the remaining wafers (broken into pieces), and bananna slices.
Cover and refrigerate until served.
This is a Cool, and refreshing desert for any Hot summer holiday cookout.
I am making a spinach dip. I love making it and my whole family loves it as well. It's a special thing for the holidays and get -togethers.
I am making a frozen dessert using ice cream sandwiches, hot fudge and crushed oreos.
Barbecued burgers.
Pretzel Salad
INGREDIENTS:
3/4 cup butter
2 cups pretzel crumbs
3 tablespoons sugar
8 ounces cream cheese, softened
1 cup sugar
2 cups whipped topping, softened
6 ounce package strawberry gelatin
2 cups boiling water
10 ounce package frozen strawberries, defrosted
PREPARATION:
Preheat oven to 400 degrees F. Melt butter in 9 x 13-inch pan in oven. Remove from oven and stir in pretzel crumbs and 3 tablespoons sugar. Spread evenly in pan. Bake for 8 to 10 minutes. Remove and cool completely. Beat cream cheese and sugar. Stir in whipped topping. Spoon onto cooled pretzel
crust. Dissolve gelatin in boiling water. Stir in defrosted strawberries and juice. Smash-up berries while combining. Pour over cream cheese layer. Refrigerate until gelatin congeals. Serve cold.
Note: You can use sugar-free gelatin and substituted the sugar in the cream cheese with Splenda.
pizza
All-American apple pie!
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