Cook shrimp and cut up.
Shred head lettuce, fairly fine, and add cut up green onions.
Add shrimp and mix in Best Foods mayonnaise until salad is moist.
Add a little lime or lemon juice and pepper.
Combine
first\tfive
ingredients and cook until thickened. Cool.
Cook box of Spezziello 8 to 10 minutes in salted water. Blanch and drain.
Combine\twith
cooked
mixture
and refrigerate overnight.\tNext
day, add fruit, marshmallows and Cool Whip to refrigerated
mixture.
This recipe makes a large amount.
ontainer until well chilled.
Salad may be refrigerated for a
Cook macaroni until tender, drain.
Cook fruit juices, eggs, sugar and flour until it thickens.
Cool, add fruit, soup macaroni and Cool Whip.
Add marshmallows and refrigerate.
Makes large salad and can be frozen.
ntil chilled in airtight container. Salad may be kept for as
ix lightly but thoroughly.
Salad will keep as long as
Cook macaroni; rinse with cool water. Drain canned fruit well. Cook sugar, salt, flour and eggs; cool. Then mix all together except marshmallows and Cool Whip. Refrigerate overnight. May freeze this fruit mixture. Add Cool Whip to the amount of salad you want to use; add marshmallows. Makes a large salad.
ood and a make ahead salad/dessert.
(I never use
vernight in airtight container.
Salad may be refrigerated for as
orning, add remaining ingredients.
Salad will keep as long as
Combine sugar, flour and salt.
Gradually stir in pineapple juice and egg.
Cook and stir over medium heat until thick.
Add lemon juice.
Cool.
Cook macaroni product as directed on package. Rinse, drain and cool.
Boil noodles in salted water until tender.
Drape cotton dish towel over colander to drain noodles, rinse with cold water. Drain mandarin oranges, but reserve juice of all three pineapples. Cook pineapple juice, sugar, flour, eggs and lemon juice until thick.
Pour over cooked noodles and let set overnight.
Add all fruit, Cool Whip, marshmallows and coconut to taste.
Makes large salad.
ix lightly but thoroughly.
Salad may be refrigerated for as
br>Refrigerate until chilled. The salad can be refrigerated for as
nd onion in very large salad bowl. Gently toss to combine
lavor profile of this recipe. Using the salad dressing as the flavor
Combine 1/2 cup softened butter or margarine with 1 packet of Hidden Valley milk recipe original Ranch salad dressing mix. Slice bread lengthwise and spread tops with butter mixture.
Place bread under broiler (or cut surface down on grill) until crispy and golden brown.
Deep-fry the Lebanese bread. or you can bake the bread in a medium oven for about 10 minutes - this will crisp up the bread.
Drain the bread on kitchen paper abd then after it has cooled, break/crumple in your hands until it breaks into small pieces.
Combine all of the salad ingredients and then toss with the dressing.
For the dressing- combine the dressing ingredients and whisk together.
This salad is best dressed just prior to serving.
Mix chicken, celery and pineapple spears.
Separately combine salad dressing mix with mayonnaise and reserved pineapple juice. Add to chicken mixture and toss well to coat.
Chill.
Rinse peas in hot water (or steam, if fresh); drain.
Combine vegetables, nuts and bacon with sour cream.
Mix dressing, mustard and garlic together; pour over salad mixture.
Toss gently. Chill.