eady to serve.
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Watergate Salad 2.
Ingredients:
1
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
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.
Fold dry pudding mix into the whipped topping.
Use medium-size salad bowl.
Add the drained pineapple.
Add the miniature marshmallows.
Mix well.
Chill for 2 to 3 hours or overnight, if possible.
Serve right away.
Mix pudding with 1/4 cup fruit juice.
Mix rest of juice (not to exceed 3/4 to 1 cup) and add other ingredients.
Let stand a few hours or overnight.
Keeps well in fridge up to 10 days.
Can be served on lettuce as a salad or as a dessert with a red cherry on top.
Can be stretched by adding more marshmallows.
Mix pineapple with juice and instant pudding until well blended.
Add drained fruit salad; mix fruit and fold in Cool Whip and nuts.
Refrigerate overnight.
Mix dry pudding into pineapple.
Fold in marshmallows and Cool Whip.
Pour into a 13 x 9-inch pan.
Chill and top with cherries, if desired.
Serve as salad.
Mix pudding,
marshmallows,
fruit cocktail and whipped topping.
Cherries must be\tdrained
to
point of almost wiped off to keep salad
from getting red tint.
Additional nuts are optional, but pudding mix already has some nuts in it.
Use a large bowl and mix pudding and pineapple until pudding is dissolved.
Add marshmallows and mix well.
Fold in Cool Whip. Serve as a salad or dessert.
Mix in large mixer, eggs, salad oil and 7-up or soda. Then add the box of cake mix and beat until smooth, then add the instant pistachio pudding and nuts. Pour into well greased and floured tube pan. Bake at 350\u00b0 for 45 to 50 minutes. When taken from the oven, let stand upright in pan for 30 minutes, not longer, before putting on cake plate.
Mix together the pudding and pineapple, blending well.
Add the marshmallows and walnuts. Fold in the Cool Whip.
Pour into a salad mold and chill overnight.
Make 1 or 2 days ahead.
Gently combine whipped topping, pineapple with a little juice, marshmallows, cherries, and pudding mix in a large bowl until mixture is fluffy and thoroughly combined. Add more marshmallows if salad isn't fluffy enough. Chill in refrigerator for 1 hour before serving.
In large mixing bowl mix pineapple and pistachio pudding well. Add Cool Whip and mix well.
Then add marshmallows and pecans. Place mixture in salad bowl.
Place in refrigerator until ready to use.
Mix together and chill for salad or dessert.
In a bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and chill. Use this recipe for the Potato Salad and/or Macaroni Salad recipes. Yields 4 servings.
Mix in all ingredients, except the Cool Whip.
Put the Cool Whip in last.
Place the salad in the refrigerator to chill.
Combine dry pudding mix, pineapple with juice and pecans.
Mix well.
Add marshmallows and fold in whipped topping.
Pour into container and chill.
May be served as salad or dessert.
Or any combination of other fruits or vegetables (fresh green beans, frozen peas) a salad is possible.
Cut the apple, tomato and celery in small cubes.
Dice the onion and penny cut the carrot. If you have 1/4 to 1/2 golden raisins and some nuts (walnuts or pecans) chop them and add them.
I cut some fresh basil and add that to the \"cornucopia.\"
Toss everything with honey-Dijon mustard salad dressing.
What a taste-bud treat!