Project Hope Salad Recipes

Frog Eye Salad
(Judy and Anna Holland)
3⁄4 cup sugar
2 tablespoons flour
1⁄2 teaspoon salt
2⁄3 cup canned pineapple juice (see below)
2 eggs, beaten
1 teaspoon lemon juice
1 cup acini di pepe pasta, cooked according to package directions
2 (11-ounce) cans mandarin oranges, drained
1 (20-ounce) can pineapple tidbits, drained
1 small can crushed pineapple, drained
1 (8-ounce) tub whipped topping
1 cup miniature marshmallows
In small saucepan, combine sugar, flour and salt; stir in pineapple juice and eggs. Cook over moderate heat, stirring constantly until thickened (or cook in microwave). Add lemon juice, set aside and cool.
Combine cooked, cooled mixture with cooled pasta. Cover, place in refrigerator until chilled. Remove from refrigerator and add oranges, pineapple, whipped topping and marshmallows. Stir lightly. Chill at least 1 hour before serving.

Five Bean Salad
(Lynn Nelson)
1⁄2 cup cider or white wine vinegar
1⁄2 cup canola or vegetable oil
3⁄4 cup sugar
1 can green beans, rinsed and drained
1 can wax beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can black-eyed peas, rinsed and drained
1 can baby lima beans, rinsed and drained
1 small onion, chopped
Combine vinegar, oil and sugar. Stir until sugar melts. Combine beans and onion and pour dressing over all. Mix gently. Cover and refrigerate 8 hours or overnight. Serve with slotted spoon.

Taco Salad
(Leona Bartlett)
1 pound ground chuck
1⁄2 onion, chopped
1 package taco seasoning
1 head lettuce, torn into pieces
1 (8-ounce) bag shredded cheese
1 can pinto, red, or black beans, drained and rinsed
Chopped tomatoes
1 (8-ounce) bottle Thousand Island dressing
Corn chips
Brown ground chuck with onion. Add taco seasoning to browned meat and follow directions on the packet.
Combine lettuce, cheese, beans, tomatoes and dressing. Just before serving, add the hot beef mixture to salad. Serve over corn chips.

Spring Spinach Salad
(Erica Crawford)
Granny Smith apples
Baby spinach leaves
Chopped walnuts
Bottled raspberry vinaigrette
Fry bacon, let cool, and chop into bits. Slice strawberries. Slice apples as thinly as possible. Combine bacon, strawberries, apples, spinach and walnuts and toss. Serve vinaigrette on the side.

Grape Salad
(Genie Alice Via)
1 pound red grapes
1 pound green grapes
1 (8-ounce) block cream cheese, softened
1⁄2 cup sugar
1 (8-ounce) container sour cream
1 tablespoon vanilla
1 cup firmly packed brown sugar
3⁄4 cup chopped pecans
Place grapes in a serving bowl. Combine cream cheese, sugar, sour cream and vanilla. Mix with grapes. Combine brown sugar and pecans and sprinkle on top.

Classic Macaroni Salad
(Genie Alice Via)
4 cups uncooked elbow macaroni
1 cup mayonnaise
1⁄4 cup distilled white vinegar
2⁄3 cup white sugar
21⁄2 tablespoons prepared yellow mustard
11⁄2 teaspoons salt
1⁄2 teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1⁄4 cup grated carrot (optional)
1 (2-ounce) jar chopped pimientos (optional)
Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
In a large bowl, combine mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimientos and macaroni. Refrigerate for at least 4 hours before serving, preferably overnight.

Spring Mix Salad with Sweet Paprika Vinaigrette
(Deborah Pugh)

1⁄2 stick butter
1 cup pecans, coarsely chopped
1 package Ramen noodles, crushed (seasoning packet discarded)
1 bag spring salad mix
1 Granny Smith apple, chopped
1⁄2 cup dried Craisins (dried cranberries)
Melt the stick of butter in skillet, add the nuts and Ramen noodles, and cook on low heat until lightly toasted. Set aside to cool. Combine salad greens with apples, cranberries and nut mixture.
Note: You may use fresh strawberries or mandarin oranges in place of the apples and dried cranberries.

21⁄2 tablespoons cider vinegar
21⁄2 teaspoons honey
1⁄2 teaspoon lemon juice
1⁄2 teaspoon paprika
1⁄2 cup sugar
1⁄2 teaspoon dry mustard
1⁄2 teaspoon celery seed
1⁄2 teaspoon dried or minced onion
1⁄2 cup vegetable oil
Mix all ingredients, except the oil, in a pint jar. Heat in the microwave for 30 to 45 seconds. Add oil and shake well. Dressing can be made ahead and refrigerated. When ready to serve, warm in the microwave for 30 to 45 seconds and shake well. The more you shake, the thicker it will become.

Golden Corn Salad
(Leslie Geoghegan)
2 cans whole kernel yellow corn, drained
1 can white shoepeg corn, drained
1 small jar pimentos, drained
1 bag frozen green peas, rinsed
1 rib celery chopped fine
1 bottle Cucumber Ranch salad dressing
Bacon bits, for garnish
Combine first 6 ingredients and chill. Top with bacon bits before serving.

Broccoli Salad
(Brenda Johnson)
1 bunch broccoli
2 to 3 slices of red onion, chopped
1⁄2 cup raisins
1⁄2 cup pecans
6 crisply cooked bacon, crumbled
1 cup mayonnaise
1⁄2 cup sugar
2 tablespoons white vinegar
With a sharp knife, slice the broccoli florets off the stems, starting at the outer edge of the bunch. Slices should be close together so the broccoli will be very fine. Continue slicing until all florets are cut off. If some of the florets are too large, chop them up after slicing them off. The small size of the florets is what makes this salad so good. Mix broccoli, onion, raisins, pecans and bacon. Seal in an air-tight container overnight.
For the dressing, combine mayonnaise, sugar and vinegar. Mix well and refrigerate overnight. Two hours before serving, stir dressing into the salad. Mix very, very well.

NEMS Daily Journal

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