head, so the onion and salad dressing have time to blend
Gradually add salad dressing to softened cream cheese, blending well.
Stir in fruit, sugar and red food coloring.
Fold in marshmallows and whipped cream.
Pour into 9 x 5-inch loaf pan. Freeze.
Unmold onto platter.
Yields 10 to 12 servings.
Drain the fruit cocktail thoroughly (save juice).
Pour boiling water over tea bag.
Let stand about 3 or 4 minutes.
Remove tea bag.
Soften gelatin in the lemon juice and dissolve in the hot tea.
Stir in the juice from the fruit cocktail.
Cool until slightly thickened.
Stir in the mint and fruit.
Spoon into individual molds and chill until firm.
Unmold on salad greens to serve.
Bring to a boil with 1 cup vinegar, sugar and salad oil.
Add salt and pepper to taste.
This salad can be prepared 24 hours ahead of time.
Keep in the refrigerator.
In your salad bowl whisk mustard, salt, pepper,
Soften cream cheese.
Add salad dressing, mixing until well blended.
Stir in fruit and sugar.
Fold in marshmallows and Cool Whip.
Pour into 9 x 5-inch loaf pan.
Freeze.
Serves 10 to 13.
Gradually add salad dressing to softened cream cheese, mixing until well blended. Stir in fruit, sugar and coloring.
Fold in marshmallows and whipped cream.
Pour into 9 x 5-inch loaf pan. Freeze.
Unmold on platter.
Add salad dressing to softened cream cheese, mixing until well blended.
Stir in fruit, sugar and food coloring.
Fold in marshmallows, then whipped cream.
Pour into 9 x 5-inch loaf pan and freeze.
Unmold and surround with lettuce.
Makes 10 to 12 servings.
ver the top of the salad. A creamy blue cheese or
Peel and slice cucumber thinly.
Mix cream cheese and dressing mix together in bowl.
Spread cheese mix generously onto bread slice.
Top with a cucumber slice.
Sprinkle a pinchful of dillweed on top.
Repeat.
Make as many as you want depending upon party size.
he baby spinach in a salad bowl, and toss with just
To Make The Greek Salad: Chop lettuce. Using a large
peed slowly add 2 gallons salad oil.
Bring 3 quarts
dditional 1/4 cup of salad dressing and garnish with quartered
Cream cheese, drain tuna and add (also, cut into small pieces).
Add onion, pickle and salad dressing.
Mix well.
Put on bread.
Cut into 1/4 pieces.
If for kids, don't trim crust.
If for adult party, trim edges.
Serve with chips and drinks.
Combine chicken, salad dressing, chilies, cheese and onion. Mix lightly.
Cover bread with chicken mixture.
Broil 5 minutes or until lightly browned.
Serve hot.
Combine Swiss cheese, mayonnaise, cream cheese, mustard, salad dressing and lemon juice in a bowl; mix well.
Fold in bacon. Spread generously on a choice of party bread slices.
Place on ungreased baking sheet.
Broil until light brown.
Serve immediately.
This recipe was in the drawer for some years, but I'm fairly sure it was in one of the \"Three Rivers\" cookbooks.
As I mentioned in some other recipes, if you don't have them, get them.
Anyhow, it's a great dish.
The marinating makes the meat tender and very tasty.
Since the steak varies in thickness, you end up with a choice of well done to medium, or even rare.
fill with shrimp or salmon salad. Decorate with parsley or softened
Brown sausage, hamburger, onions together in a large frying pan.
Melt Velveeta cheese into mixture.
Spread 1-2 tablespoons on party rye rounds, add tomato, if desired, run under broiler until browned.
Serve hot.