c=cup; tsp=teaspoon; tbs=tablespoon; in=inch; oz=ounces; lb(s)=pound(s)
COLE SLAW
1 medium size head of cabbage (10cups)
1tbs lemon juice
1c salad dressing or maynasis
1/2 tsp sugar
Mix together lemon juice, salt, dressing/mayo and sugar in a
small container.
Chop or grate cabbage in a larger bowl then add ingredients from
the small container and mix well.
POTATO SALAD
2 or 3 cooked potatoes
1 hard cooked egg
2tbs chopped celery
1/2 tsp salt
1/3c salad dressing
2tbs chopped onions
Cook potatoes with skins on until easily pierced with a fork.
Peel the skin off after being cooked.
Cook egg for 25 minutes (not boiling). Dice potatoes and egg then
mix everything together.
You can cook more eggs and then slic them to lay on the top and
sprinkle with paprika.
SUNSHINE SALAD
1c boiling water
3oz lemon jello
1/2c cold water
1/2c shredded carrots
little pich of salt
1c crushed pineapple
Pour boiling water over jello in a bowl, stir until jello is
dissolved. Stir in cold water, salt and pineapple (with juice).
Chill until slightly thickened but not set. Stir in carrots. Pour
into 4c ring molder or 6 individual molds.( it isn't neccessary
to use molds). Chill until firm.
Hint; to take jello out of the molds. Sit the mold in hot water
for a few minutes
( bring water to the top of the mold but not touching the jello).
Take out of water and place a serving dish
on top of the mold then flip over and lift mold.
TUNA SALAD
1can tuna
1tsp lemon juice
2 hard cooked eggs
1c diced celery
1/3c salad dressing
1tbs chopped onions
Drain and rinse oil from tuna. Flake tuna coarsely and sprinkle
with lemon juice. Add eggs, celery and
salad dressing then mix together. Arrange on lettuce or other
salad greens when serving.