eans).
If you have pineapple on hand, julienne it, and
imple Pizza Dough according to recipe.
Preheat the oven to
Combine pineapple, apples, nuts and celery.
Drain pineapple chunks, reserving juice.
Drain orange slices, reserving juice.
Drain cherries.
Place all fruit (except bananas) in serving bowl.
Combine 2 cups pineapple juice (use juice from orange slices if there is not enough pineapple juice) with vanilla pudding.
Cook over medium heat until thickened and transparent.
Pour over fruit in serving bowl.
Chill.
Add bananas right before serving.
Put grapes and undrained pineapple in bowl.
Add sugar or Sugar Twin.
Stir.
Let stand in refrigerator.
Add bananas when serving. Fruits, I add any or all:
kiwi pieces, can of mandarin oranges (juice and all), apples (diced with skins on), 1 can undrained fruit cocktail (in winter when fresh fruits are scarce).
Lately have been using star slices, too.
Boil the jello, sugar, and the undrained
pineapple for 3 minutes, stirring constantly.
Add
cold water, chill until partly set.
Dissolve 1 package orange jello in 1 cup hot water; mix in 1/2 pound marshmallows, cut up or use small ones.
Use 1 cup whipped cream, 3/4 cup mayonnaise, 1 small package Philadelphia cream cheese (be sure and have cream cheese soft) and 1 can drained, crushed pineapple.
Let this jell until firm.
Place in refrigerator.
Dissolve 1 package lime jello as directed, then just before it jells, pour over other mixture.
Refrigerate and jell.
First, make salad dressing; you can do this
nd onion in very large salad bowl. Gently toss to combine
Dissolve jello in boiling water.
Add strawberries, pineapple, bananas and walnuts; stir.
Put half amount in jello mold.
Add sour cream; add rest of jello.
Chill.
In double boiler, beat the egg.
Slowly add the sugar.
Next, add the lemon juice.
Cook, stirring, until thick and smooth. Cool.
Fold in the whipped cream.
Mix the fruit and cooked sauce together.
Refrigerate for 24 hours.
Serves 5 as a salad.
Recipe can be doubled.
Open cans of grapefruit and pineapple; drain juice.
Save juice for your own fruit drink.
Put fruit in a small mixing bowl. Peel bananas and cut them into penny slices.
Add them to bowl. Pour in the orange juice and lemon juice.
Stir gently.
Cover bowl and put in refrigerator to chill for 1 hour.
PREPARE salad dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.
BREAK apart Noodles; place in large bowl. Discard Seasoning Packet or reserve for another use. Add coleslaw blend, onions, sunflower kernels and almonds to noodles; mix lightly.
ADD dressing; toss to coat. Serve immediately.
SUBSTITUTE: Prepare as directed, using GOOD SEASONS Asian Sesame Salad Dressing & Recipe Mix.
MAKING THE SALAD: Cut the head of Romaine
Boil potatoes with the peel on. When done, cut in small pieces. Chop the remaining vegetables and eggs; add to the potatoes. Mix in the Salad Dressing. (Miracle Whip or mayonnaise may be used instead of the Salad Dressing.)
Toast bread.
In small bowl, combine chicken or ham salad, pineapple and pecans.
Spread each of 6 toast slices with about 1/2 cup of mixture.
Top each with another toast slice.
Secure with toothpicks, then cut sandwiches in half. Serve sandwiches immediately.
Makes 6 servings.
Prepare macaroni according to package instructions; drain. Combine pepperoni, zucchini, cucumber, tomato, radishes and carrots.
Mix well.
Add 1 cup chilled \"Dill Salad Dressing\" (recipe for dressing in cookbook).
Mix well.
Chill thoroughly. Toss salad before serving.
Makes 6 to 8 servings.
In small saucepan, bring vinegar and tarragon to a boil. Cool.
Blend mustard and vinegar mixture in deep bowl. Stir well.
Gradually add oil, beating until well blended.
Season to taste with salt and pepper.
Tear spinach into bite size pieces and place in a large mixing bowl. In medium bowl, generously drizzle lime juice over avocado cubes before tossing in salad to prevent browning and to enhance flavor. Add avocados, olives, onions and oranges to mixing bowl and toss together with salad dressing.
Combine salad, tomato, cucumber, croutons, mushrooms, walnuts and olives in large bowl. Toss with Bacon, Onion and Mustard Salad Dressing, to taste. Refrigerate any remaining dressing.
Heat oven to 400\u00b0.
Generously grease pie plate, 9 x 1 1/4-inch.
Heat water and margarine to boiling in 2-quart saucepan.
Add baking mix, all at once.
Stir vigorously over low heat until mixture forms a ball, about 1 1/2 minutes.
Remove from heat.
Beat in eggs, 1 at a time; continue beating until smooth. Spread in pie plate (do not spread up side).
Bake until puffed and dry in center, 35 to 40 minutes; cool.
Just before serving, fill with Ham Salad Filling.
Cut into wedges.
Makes 6 to 8 servings.