Category	Title	Author	Ingredients	Directions	Notes
SALADS	22 Second Salad	Kristi Herd	1/2 c. oil 1/4 c. sugar 1 T. poppy seeds 1 t. dry mustard 1 t. salt 1 t. onion flakes 1/4 c. cider vinegar 16 oz. cole slaw mix 10 oz. thawed frozen green peas 1/2 c. dry roasted salted peanuts	Combine and shake the first seven ingredients. Chill. Toss together the slaw mix, peas, and peanuts. When ready to serve, toss with salad dressing.
	Autumn Salad	Michelle Montgomery	Dressing Ingredients 1 Cup Canola Oil ½ tsp. Dry mustard ½ tsp. Salt ½ Cup Cider Vinegar 1 small onion, finely chopped 1 Cup sugar 2 ½ tsp. Celery seed Salad Ingredients: Spring Mix greens Sunkist Almond Accents, Honey Roasted flavored 1 Pear, cut into chunks (or can used canned) Cherry flavored Craisins	Combine dressing ingredients in a blender. Mix thoroughly. Refrigerate overnight. Just before serving, toss greens, nuts, and fruits. Gently mix in appropriate amounts of dressing for the size of the salad.
	Baby Blue Salad	Karie Apel	3/4 pound mixed salad greens Balsamic Vinaigrette (below) 4 oz. blue cheese, crumbled 2 oranges, peeled and thinly sliced 1 pt. fresh strawberries, quartered Sweet and Spicy Pecans (below) Balsamic Vinaigrette ½ c. balsamic vinegar 3 T. Dijon mustard 3 T. honey 2 garlic cloves, pressed 2 small shallots, minced 1/4 t. salt 1/4 t. pepper 1 c. olive oil Whisk together first seven ingredients until blended. Gradually whisk in olive oil. Sweet and Spicy Pecans 1/4 c. sugar 1 c. warm water 1 c. pecan halves 2 T. sugar 1 T. chili powder 1/8 t. ground red pepper	Toss greens with Balsamic Vinaigrette and blue cheese. Place on 6 individual plates. Arrange orange slices over greens; sprinkle with strawberries, and top with Sweet and Spicy Pecans. Sweet and Spicy Pecans: Stir together 1/4 c. sugar and warm water until sugar dissolves. Add pecans; soak 10 minutes. Drain, discarding syrup. Combine 2 T. sugar, chili powder, and red pepper. Add pecans, tossing to coat. Place pecans on a lightly greased baking sheet. Bake at 350 degrees for 10 minutes, stirring once.
	Black Eye Pea & Smoked Mozzerella Salad	Maleah Rowe	4 c. cooked and drained black eyed peas 1/2 c. chopped red onion 1 1/2 c. smoked mozz. cheese cut into small cubes 1 1/2 c. tomatoes coarsley 4 tbs. olive oil 2 tbs. balsamic vinegar 1 generous tsp. grainy mustard 1/2 tsp salt 1/4 tsp. pepper	Toss together black eyed peas, onion, cheese, and tomatoes. Whisk together olive oil, vinegar, mustard, salt, & pepper. Spoon enough of this dressing over the salad to moisten, and toss again. Divide the salad among 6 salad plates. Top off each serving with and extra dap of dressing.
	Broccoli Salad	Tiffany Holden	1 bunch broccoli 1 ½ c celery ½ c purple onion ¾ c sunflower seeds ½ lb cooked bacon 1-2 c shredded cheddar cheese	Toss with 1 cup mayo, 1/3 c sugar and 1 Tablespoon before serving
	Broccoli Salad	Jill Porter	1 bunch of broccoli cut up into small pieces 1/2 cup white raisins Bacon bits - (Betty Cr ocker) 1/4 cup Sunflower seeds (unsalted) Dressing: 1 cup real mayo 1/4 cup Balsamic Vinegar 3 Tbsp. sugar	Salad: Put all ingredients into salad bowl. Dressing: Make ahead. Chill. Pour over salad just prior to serving.
	Butternut Squash Salad	Robyn Stapleton	1 T. olive oil 1 lb. butternut squash, peeled, halved lengthwise, seeded, and cut into ½ inch slices (about 3 cups) ¼ c. chicken or vegetable broth 1 T. snipped fresh sage or ½ t. dried sage, crushed ¼ t. salt ¼ t. pepper 6 c. mixed salad greens 1 med. apple, cubed ½ med. red onion, thinly sliced 3 T. balsamic vinegar 3 T. olive oil 1 T. snipped fresh sage or 1 t. dried sage, crushed ¼ t. salt ¼ t. pepper 2 oz. goat cheese, crumbled	In a large skillet heat the 1 T. olive oil over medium heat. Add squash; cook 5 minutes til golden brown, turn occasionally. Add broth, the sage, salt and pepper. Cover and cook 5 minutes longer til squash is just tender. In a large salad bowl toss greens with apple and onion; set aside. For dressing, in a small bowl, combine vinegar, oil, sage, salt and pepper. Drizzle dressing over greens; toss gently. Place squash on top of salad greens. Sprinkle with cheese.
	Carrot Salad	Tiffany Holden	1 16 oz pkg carrots 1 onion, diced 1 small diced green bell pepper 1 cup sugar ¼ cup vegetable oil 1 10 ¾ oz can tomato soup, undiluted ½ c vinegar	Slice carrots like pennies and cook until tender. Combine with remaining ingredients and over the carrots. Chill overnight.
	Cherry Coke Salad	Leah Kennedy	1 can cherries 1 can crushed pineapple 1 cup coke 1/2 C. sugar 2 boxes cherry jello 1 T. lemon juice Nuts	Drain cherries, add water to make 1 cup liquid, heat. Add 2 boxes jello and sugar. Stir well. Add lemon juice & sugar. Drain pineapple, add water to make 1 cup. Add to jello mixture. Add cherries, pineapple, & nuts.
	Chicken Pasta Salad	Jill Porter	2 cups cooked chicken 1 cup celery 1 cup pineapple chunks (drained) 1 cup grapes 1 sm. onion 1 cup mayo 2 cups cooked pasta (small shells is what I use) Cashews	Mix all ingredients and mix in desired amount of Poppy Seed Dressing.
	Cold Vegetable Salad	Jennie Robinson	Combine first 5 ingredients: 1/2 cup sugar 1/3 cup white vinegar 1/4 cup vegetable oil 1/2 teas. pepper 1/4 teas. salt Stir ingredients in pan and boil 1 minute until sugar is dissolved and then cool. Combine: 1 (16 oz. french style green beans, drained) 1 (12 oz. shoepig whole kernel corn, drained) 1 (2 oz. jar diced drained pimento) chop: 1 cup celery 1 green pepper 1 bunch green onions	Stir all ingredients and refrigerate.
	Cottage Cheese Jello Salad	Jennie Robinson	1 (4oz.) pkg. lemon jello 1 cup hot water 2/3 cup sugar 1/4 tsp. salt 1 (12 oz.) carton cottage cheese 1 cup crushed pineapple, slightly drained 1/2 cup chopped nuts 1/2 pt. whipping cream, whipped	Dissolve jello in hot water; add sugar and salt. Cool until jello begins to jell. Add cottage cheese, pineapple and nuts; stir. Fold in whipped cream. Refrigerate. May be placed in 6 cup mold before refrigeration.
	Cranberry Jello	Jennie Robinson	1 pkg. (3oz.) jello gelatin (strawberry) 1 cup boiling water 3/4 cup canned pineapple juice 1 can (8oz.) whole berry cranberry sauce 1 cup diced apples 1/3 cup coarsely chopped nuts	Dissolve gelatin in boiling water. Add pineapple juice and cranberries. Chill until slightly thickened. Stir in remainign ingredients. Pour into bowl. Chill until firm.	Recipe may be doubled, use only 1 cup canned pineapple juice.
	Cranberry Salad	Jill Porter	2 apples, thinly sliced 2 pears, thinly sliced bag of Craisins Cashews Spring Mix Lettuce (2 pkgs.) 1 c. Cheddar Cheese Dressing: 1/2 c. sugar 1/3 c. lemon juice 2 t. green onions 1 t. dijon mustard 1/2 t. salt 1 T. poppy seeds 2/3 c. olive oil	Toss together the first six ingredients. Combine the dressing ingredients and shake well. When ready to serve, add dressing to salad mixture and serve.
	Cucumber Fruit Salad	Robyn Stapleton	1 med. Cucumber, peeled and sliced 2 med. tart apples, chopped 1 c. green grapes, halved ½ c. sour cream ½ T. minced parsley 2 T. sugar 1/3 c. chopped walnuts	Combine. Serve immediately.
	Frozen Cranberry Salad	Kristi Herd	3 c. fresh cranberries 1/2 c. chopped pecans 1 1/2 c. sugar 15 oz. crushed pineapple, well drained 8 oz. cream cheese 8 oz. Cool whip	Freeze cranberries, then grate them using a food processor or Salad Shooter. Add pecans, sugar, and drained pineapple. Add cream cheese (should be at room temperature.) Chill for about 30 minutes. Fold in Cool Whip. Pour into two loaf pans or dish of your choice. Line the pans with Saran Wrap and salad will come out in Saran Wrap easily when ready to serve. Freeze 8 hours. Slice and serve frozen.	These are a must in our family at Thanksgiving and Christmas.
	German Potato Salad	Dawn Hubbard	8 lbs potatoes (boil in jackets(Skin), peel and chunk) 1/3 cup oil 4 Tbls cider vinegar ½ tsp salt 1 tsp celery seed 1 Tbls (heaping) parsley 1 Tbls sugar 1 Tbls flour Dash of pepper	Fry 4-5 strips of bacon. Sauté 1 med. Onion and 1 bell pepper (chopped). Add other ingredients and simmer. Pour over potatoes. Crumble bacon over just before serving.
	Holiday Cranberry Salad	Maleah Rowe	1 can (14 ounce) fat free condensed milk 1/4 cup lemon juice 1 can (20 ounces) crushed pineapple, drained 1 can (16 ounces) whole berry cranberry sauce 2 cups mini marshmallows 1/4 cup chopped pecans 1 carton (8 ounce) frozen fat free whipped topping (thawed)	In a large bowl, combine milk and lemon juice - mix well. Stir in pineapple, cranberry sauce, marshmellows, and pecans. Fold inwhipped topping. Spoon into 13 by 9 by 2 inch baking dish. Freeze til firm - 4 hours, or overnight. Cut into squares and serve. Makes 12 - 16 servings, w/ 3 grams of fat per serving.
	Lemon-pear Jello	Dawn Hubbard	1 large can pears 3 oz cream cheese 1 box lemon jello 1 container “cool whip”	Drain juice off pears and heat the juice in microwave until hot. Add in box of jello and dissolve. Puree pears in blender. Blend in cream cheese and cool whip. Chill several hours or until it sets up. Cut into squares and serve.
	Mandarin Orange Salad	Maleah Rowe	2 pkg. Ritz crackers, crushed 1 stick butter, melted 1/4 cup sugar 16 ounce can unsweetened frozen orange juice, thawed 1 can eagle brand milk 18 oz. cool whip 3 small cans madarin orange, drained	Crush crackers fine. Add melted butter and sugar. Mix. Press into 9 by 13 by 2 inch baking dich. Reserve some crumbs for garnish. Blend orange juice and milk. Stir in cool whip, fold in oranges, do not beat. Pour mixture into dish, top with reserved crumbs. Refrigerate. ENJOY!
	Mandarin Salad	Karie Apel	1/4 c. sliced almonds 1 T. Plus 1 t. sugar Mandarin Dressing (below) 1/4 medium head Iceberg Lettuce 1/4 medium bunch romaine 2 medium stalks celery, chopped 2 green onions (with tops), thinly sliced 1 can (11 oz.) mandarin oranges, drained Mandarin Dressing 1/4 c. vegetable oil 2 T. sugar 2 T. vinegar 1 T. parsley ½ t. salt dash of pepper dash of red pepper sauce Shake all ingredients in tightly covered jar.	Cook almonds and sugar in heavy skillet (cast iron is best) over low heat, stirring constantly, until sugar is melted and almonds are coated. Cool and break apart. Prepare Mandarin Dressing. Tear lettuce and romaine into bite size pieces; toss with dressing, celery, onions, oranges, and almonds.	This is Charlotte’s favorite salad!!!
	Napa Cabbage Slaw	Kristi Herd	4 pkg. Ramen noodles--chicken, break up in package 1 jar sunflower nuts 2 pkg. slivered almonds 1 stick margarine, melted Napa cabbage green onions green pepper Dressing: 1/2 c. rice vinegar 1/2 c. sugar 1/4 c. oil	1st part: Melt margarine and 4 packets of chicken flavor. Pour over noodles, sunflower nuts, and almonds. Bake at 350 degrees for 10 minutes. Let cool. 2nd part: Chop finely: cabbage, green onions, and green pepper 3rd part: Whisk dressing ingredients in jar and chill. Before serving, place cabbage mixture in large bowl. Toss with noodle mixture. Toss with dressing. **Only toss together the amount of salad you plan to eat...because if you do the entire salad and don't eat it all, it isn't good leftover because the noodles will get soggy. Also, you will have more noodle mixture than you will need, so you can freeze it and have it the next time you want the salad.	I even make this without the onions and green pepper for my family. It is great! We have this at all of our fish frys. This recipe is from my friend, Jill Porter.
	Orange Sherbet Salad	Charlotte Apel	1 lg. orange jello 1 c. boiling water 1 pt. orange sherbet 15 oz. mandarin oranges, drain 1 c. mini marshmallows 8 oz. Cool Whip	Dissolve jello in water; add orange sherbet. Stir til melted and smooth. Chill 10-15 minutes. Add oranges and marshmallows. Fold in cool whip. Pour into pretty dish. Chill til set. **can also add 15 oz. crushed pineapple, well drained.	This is a favorite salad of Chris's that my mom makes.
	Orange Sherbet Salad	Leah Kennedy	large pkg. orange jello 1 c. boiling water 1 pt. orange sherbet 8 oz. cool whip 20 oz. crushed pineapple, drained 1 c. mini marshmallows 1 c. chopped pecans	Dissolve jello in boiling water; add sherbet and stir until melted. Set in refrigerator for 10 minutes. Add remaining ingredients. Chill for a couple of hours before serving.	Can add one can mandarin oranges or use 2 cans oranges, drained, in place of pineapple.
	Oriental Salad	Jennie Robinson	1 pound cole slaw mix (Wal Mart deli) 1 cup slivered almonds 1 cup sunflower seeds 2 bunches chopped green onions 2 pkgs beef ramen soup noodles (uncooked)(break up noodles) Dressing 1 cup vegetable oil 1/2 cup sugar 1/3 cup vinegar 2 seasoning pkgs. of onion soup mix 2 seasoning pkgs. of beef ramen noodle soup	Prepare the dressing and let stand 2-3 hours. Just before serving, break up noodles and toss all ingredients with dressing.	If you double the recipe only keep 2 seasoning pkgs. of onion soup mix.
	Oriental Salad	Tiffany Holden	1 pkg broccoli slaw mix 1 bunch chopped green onions 2 pkgs oriental ramen noodles (break up small) 1 c sunflower kernels 1 c slivered almonds Dressing: ½ c canola oil, 1/3 c white vinegar, ½ c sugar, 2 seasoning packs from the noodles.	Toss together and refrigerate before serving.
	Party Chicken Salad	Charlotte Apel	4 chicken breasts, cooked and cubed ½ t. salt 1 c. celery, sliced 3/4 c. slivered almonds 2 c. grapes, sliced 5 eggs, boiled and mashed ½ - 3/4 c. mayo ½ c. green onions, sliced (optional) 1 small can chow mein noodles	Combine all ingredients except noodles. Before serving, add noodles. Serve on croissants or lettuce leaf. **I use red grapes for more color. If I am not planning on serving all of the chicken salad, then I will put the noodles on each individual sandwich, because if you add all the noodles and then don’t eat all of the salad, the noodles get soggy.
	Pineapple/pretzel Salad	Michelle Montgomery	1 c. crushed pretzels 1/3 c. sugar 1/2 c. butter 8 oz. cream cheese, softened 1/2 c. sugar 8 oz. cool whip 20 oz. can crushed pineapple, drained	Combine these 3 ingredients. Spread on a cookie sheet and bake at 400 degrees for 6 minutes. Let cool and then break into small pieces. Cream together the sugar and cream cheese until the sugar is not grainy. Add remaining ingredients. Mix ¾ of the pretzels into this and top with the remaining ¼. Refrigerate for 2 hours prior to serving. If not serving immediately after chilled, wait to add the pretzels until 1-2 hours before
	Roasted Potato Salad	Suzi Rosenhamer	1 t. salt 1 t. pepper 2-3 pinches sugar ½ c. oil 5 lb. Yukon Gold potatoes, washed and cut into bite sized chunks Dressing: 16 oz. sour cream ½ c. mayo ½ c. finely chopped onion (optional) 1 jar Real bacon bits Shredded cheddar cheese to your liking	In large bowl, combine potato chunks and oil mixing until potatoes are thoroughly coated. Sprinkle with salt, pepper and sugar and give another good mix. Place on baking sheet that has been sprayed with Pam and bake at 375 degrees for 40 minutes or until golden. Remove from oven and let cool completely before adding dressing. Combine all ingredients in large bowl; add potatoes and combine. Taste; adjust salt and pepper. Enjoy!
	Slaw	Leah Kennedy	1/2 c. oil 1 c. vinegar 1 T. sugar 1 t. celery seed 1/2 t. dry mustard 1 - 1 1/2 t. salt 3 - 4 lb. finely shredded cabbage 2 - 3 green onions, chopped 1 green pepper, chopped 2 - 3 carrots, grated 2 c. sugar	Bring to boil: oil, vinegar, sugar, celery seed, dry mustard and salt. Set aside to cool. As veggies are prepared, gradually sprinkle 2 c. sugar over them and mix well. When liquid mixture is cool, pour over vegetables. Store in covered container in refrigerator.	I often buy a large bag of slaw mix, rinse in colander, add more grated carrots and the sugar and pour vinegar mixture over. I seldom use onion or pepper.
	Southwestern Salad	Barbara Holden	1 cup brown rice 1 can (14 1/2 oz) black beans, rinsed and drained 2 cups corn (can use frozen) 1 med red bell pepper, chopped 1 small onion, chopped 1/3 c white vinegar 1/4 c chopped cilantro 1 jalapeno chile pepper, finely chopped 1 tsp chili powder	Cook rice per package directions. Transfer to large bowl and add beans, corn, bell peppers, onion, vinegar, cilantro, jalapeno pepper, and chili powder. Toss, over and let stand 1 hour before serving.	Makes 4 servings.
	Spaghetti Salad	Tiffany Holden	16 oz angel hair noodles- cook, drain and marinate overnight Marinate: 1 T. Lowery seasoned salt 3 T. lemon juice 4 T. vegetable oil The next day add: 1 can diced pimentos 1 can chopped black olives 1 cup chopped green peppers ¾ c chopped onion 2 c diced celery 1 ½ c mayo	Mix all together and serve.
	Strawberry Layered Salad	Robyn Stapleton	1 lg. strawberry jello 1 c. boiling water 2 (10 oz.) pkg. strawberries 1 can crushed pineapple, drained 3 bananas, mashed 1 c. nuts, chopped 1 c. sour cream	Dissolve jello in boiling water; add frozen strawberries with juice. Cool slightly add pineapple, nuts, and bananas. Pour ½ jello mixture in 9 x 13 pyrex dish, refrigerate until set. Spread sour cream over mixture. Then add rest of jello mixture. Refrigerate, cut into squares when ready to serve. This is REALLY good!
	Strawberry Salad	Kathi Morrison	Salad 1 head romaine lettuce 1 head Boston bib or butter lettuce 1 pint fresh strawberries 1 cup grated Monterrey Jack Cheese ½ cup chopped walnuts Toss together in a salad bowl. Dressing 1 cup vegetable oil ¾ cup sugar ½ cup red wine vinegar ½ tsp salt ½ tsp paprika ¼ tsp pepper 2 cloves minced garlic	Put dressing ingredients in a mason jar and shake until well mixed. Pour over salad and toss again. Dressing may be refrigerated for several days.	Prep Time: 10 minutes Cook Time: NONE! Yield: 6 servings Serve with Yummy Beef and Noodles
	Swedish Potato Salad	Tiffany Holden	8 medium size potatoes 1 ½ cup Hellman’s mayo 1 cup sour cream 1 ½ tsp. Creamstyle Horseradish (optional) ½ cup chopped fresh parsley 1 tablespoon dill weed 2 small chopped purple onions 1 teaspoon celery salt salt and pepper to taste	Cook, cool and dice potatoes. Mix other ingredients and fold in potatoes. Chill overnight. Can be served warm and tastes like stuffed baked potatoes.
	Tangy Fruit Salad	Charlotte Apel	20 oz. pineapple tidbits, drain and reserve juice sm. box instant vanilla pudding 1/4 c. Tang orange drink 2 lg. cans mandarin oranges, drained 16 oz. fruit cocktail, drain 3-4 bananas, sliced 2-3 apples or pears, diced 2 c. strawberries, sliced 1 T. lemon juice	Combine pineapple juice, lemon juice, dry pudding, and Tang. Set aside. Combine all fruit. Pour sauce on fruit. Chill. **Can also add grapes and blueberries.

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Charlotte has compiled this list of recipes from friends and family for your pleasure. There are more to come!