~SALADS~
Cloud Nine Cucumber Salad
1 Large cucumber, lightly peeled & thinly sliced
3/4 Teaspoon salt
3/4 Cup cider vinegar
1/2 Cup sugar
Lettuce leaves (optional)
Tomato slices, crabmeat & tiny shrimp as garnish
Sprinkle cucumber slices with salt. Allow to stand at room temperature 1
hour. Gently squeeze slices until soft & pliable.
Combine vinegar & sugar in a small bowl, stirring until sugar dissolves.
Add about 1/2 of venegar mixture to cucumber & toss lightly, drain.
Just before serving, pour remaining vinegar mixture over cucumber. Divide
among individual small bowls or, if desired, spoon onto lettuce leaves &
garnish with sliced tomatoes, crab & shrimp.
Sent in by Toy
Wyoming Salad
1 head lettuce (chopped)
5 stalks celery (finely diced)
1 onion (finely diced)
1 can sliced water chestnuts
1 bag frozen peas
1 pint of mayonnaise
1 Tbls. Sugar
Layer above in order and let site covered in refrigerator over night.
Before serving salad top with:
2 tomatoes (chopped)
1 pkg cooked bacon (crumbled)
3 boiled eggs (chopped or sliced)
Sent in by Paula
English Pea Salad
1 16.oz can Lesuer English Peas
1 16.oz can French Green Beans
1 12oz. can Shoe Peg Corn (tiny white)
4 oz. chopped Pimento (drain)
3/4 cup chopped celery
1/2 cup chopped green bell pepper
1 bunch chopped fresh green onions
Mix all ingredients well and set aside:
Then boil and cool the following:
1/2 cup white or wine vinegar (or apple cider)
1/2 cup of salad oil
3/4 cug of sugar
1 tsp. salt & pepper each
1 tsp. water
Marinate 4 hours or overnight and drain.
Sent in by Vera
Spiral Macaroni Salad
8oz.pkg.spiral macaroni
1 c.boiled shrimp (optional)
1/2 c.chopped green onions
1/2 c. chopped celerys
1 c. grated Cheddar cheese
1/2 c. dill relish
pimentos (for color)
1/4 c.chopped black olives
1/8 c. mustard
1/2 to 1 c.mayonnaise (fat free)
dash of celery seed
pepper & salt to taste
Cook macaroni according to package directions & drain. Then add
remaining ingredients. Refrigerate. Serve with crackers.
Sent in by Vera
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3/4 Teaspoon salt
3/4 Cup cider vinegar
1/2 Cup sugar
Lettuce leaves (optional)
Tomato slices, crabmeat & tiny shrimp as garnish
Sprinkle cucumber slices with salt. Allow to stand at room temperature 1 hour. Gently squeeze slices until soft & pliable. Combine vinegar & sugar in a small bowl, stirring until sugar dissolves. Add about 1/2 of venegar mixture to cucumber & toss lightly, drain. Just before serving, pour remaining vinegar mixture over cucumber. Divide among individual small bowls or, if desired, spoon onto lettuce leaves & garnish with sliced tomatoes, crab & shrimp.
1 head lettuce (chopped)
5 stalks celery (finely diced)
1 onion (finely diced)
1 can sliced water chestnuts
1 bag frozen peas
1 pint of mayonnaise
1 Tbls. Sugar
Layer above in order and let site covered in refrigerator over night.
Before serving salad top with:
2 tomatoes (chopped)
1 pkg cooked bacon (crumbled)
3 boiled eggs (chopped or sliced)
1 16.oz can Lesuer English Peas
1 16.oz can French Green Beans
1 12oz. can Shoe Peg Corn (tiny white)
4 oz. chopped Pimento (drain)
3/4 cup chopped celery
1/2 cup chopped green bell pepper
1 bunch chopped fresh green onions
Mix all ingredients well and set aside:
Then boil and cool the following:
1/2 cup white or wine vinegar (or apple cider)
1/2 cup of salad oil
3/4 cug of sugar
1 tsp. salt & pepper each
1 tsp. water
Marinate 4 hours or overnight and drain.
8oz.pkg.spiral macaroni
1 c.boiled shrimp (optional)
1/2 c.chopped green onions
1/2 c. chopped celerys
1 c. grated Cheddar cheese
1/2 c. dill relish
pimentos (for color)
1/4 c.chopped black olives
1/8 c. mustard
1/2 to 1 c.mayonnaise (fat free)
dash of celery seed
pepper & salt to taste
Cook macaroni according to package directions & drain. Then add
remaining ingredients. Refrigerate. Serve with crackers.
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