Cook noodles; drain. Add cucumber, onion and tomato. Pour salad dressing over and stir all together. ...
Mix and chill.Add a few drops of red food coloring for a richer looking salad, if desired. ...
Cook macaroni; drain.Rinse with cold water.Combine salad dressing, onion, sugar, relish and mustard.Blend well.Stir in cooked macaroni, peas and eggs.Refrigerate at least 2 hours. ...
Mix cranberries, oranges and sugar; let stand in refrigerator for 2 days.Mix jellos as directed, minus 2 cups water.Add drained pineapple and cranberry-orange mixture.Sprinkle chopped nuts on top. ...
Soften gelatin in 3/4 cup water.Pour V-8 juice into large pot; heat to boiling.While heating juice, combine celery, onion, olives and nuts in bowl.When juice has reached boiling point, add gelatin.R ...
Mix all ingredients; put in 9 x 13-inch casserole and refrigerate overnight.When ready to serve, cover top with crushed potato chips and bake at 400\u00b0 for 25 minutes. ...
Combine sugar, vinegar, onion, mustard and salt in a blender. Blend until smooth.With machine running, gradually add oil until all has been incorporated.Chill in refrigerator. ...
Beat eggs.Add sugar and beat.Add remaining ingredients, except coconut.Pour into greased and floured 10 x 15 x 2-inch baking dish.Sprinkle top with coconut.Bake at 350\u00b0 for 25 minutes. ...
Fill 10 ounce glass 1/2 full with crushed ice.Add juice, Port and bitters; stir.Spear celery slices and olive alternately on toothpick; garnish glass with the kabob. ...
Fold pie filling into Eagle Brand milk. Fold in crushed pineapple and then fold in Cool Whip. I put all ingredients in the refrigerator the night before I make. Will keep at least 2 days in refriger ...