Pea Salad - Phyllis

 From Phyllis

10 oz pkg peas - thawed

1 8 oz can sliced water chestnuts

1/3 C. green onions sliced

2 hard boiled eggs chopped

1 2 oz jar Pimentos

1/2 C. Celery slices

Dressing Ingredients

1/3 C Mayonaise

1 T Dijon Mustard

1/2 t garlic salt

1/2 t pepper

Combine peas, water chestnuts, onions, eggs, pimento and celery.

Dressing:  Whisk mayonaise, mustard, garlic, salt and pepper.  Pour dressing over pea salad.  Mix and toss well.  Cover and put into fridge several hours.

Mexican Street Corn Salad

From Liz Call - 18th Ward

• 4 cups sweet corn (6-8 ears fresh corn or 4 cups frozen corn)
• ½ cup mayo
• 2 TBL butter
• 2 tsp lime juice
• 4 green onions
• ¼ cup cotija cheese
• ½ tsp chili powder
• ½ tsp salt
• ½ tsp pepper
• ½ tsp sugar
• cilantro leaves for garnish

Instructions

1. Cook the corn. You can either add 4 cups of frozen corn to a large skillet and warm on medium high heat until corn is cooked and there is a bit of char on it. Or cook 6-8 fresh ears of corn in boiling water, then sear them on a barbcue grill for a few minutes to get some char marks, then cut the corn off the cob.
2. Add cooked corn to a medium bowl.
3. In a bowl, melt butter in microwave.
4. Chop green onions (only want to include the green part, not the white).
5. Add mayo, spices, green onions, lime juice, and 1-2 T. of cheese to the melted butter and stir until all combined.
6. Pour mixture over cooked corn and stir until all combined.
7. Add remaining cheese and a few chopped cilantro leaves on top to garnish and to serve.
8. **NOTE: I don't love cilantro, but if you do, you can always add more than just a few leaves. Just be careful to not overpower the flavor with cilantro.

Fluffy Jello Salad

From Sunda

1 small package strawberry jello
1 small package regular vanilla pudding
2 cups water

Bring above ingredients to boil and boil 1 minute.  Set till firm.  Beat with mixer till smooth.  Add 1 8 oz package cool whip, 1 pint fresh strawberries, 1 small can pineapple chunks.  Set.

Salad from Mother

Small can mandarin oranges - drained
Small can crushed pineapple - drained
Small container of cottage cheese
Small package of orange jello - dry
Medium container of cool whip

Blend that together and chill.

Rainbow Salad

• 1 small broccoli head, cut in small florets
• ¼ small red cabbage head, finely diced
• 1 small red onion, finely diced
• 1 avocado, peeled and cut in cubes
• To garnish: toasted almonds and chia seeds
• For the sauce
• 2 tbsp low fat yogurt
• 1 tsp extra virgin olive oil
• ½ lemon, juice only
• ½ tsp sea salt
• Freshly ground black pepper

Instructions

1. Place all the salad ingredients in a large bowl and toss to combine.
2. Place the sauce ingredients in a blender and pulse to obtain a smooth liquid.
3. Pour the sauce over the salad and mix to combine.
4. Distribute evenly onto serving plates, top with toasted almonds and chia seeds and serve.

Orange Fluff Jello Salad

Six Sisters Recipe.  They have a published book now.
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1 large package Cook and Serve vanilla pudding (4.6 ounces)

1 large package orange jell-o (6 ounces)

2 cups water

1 16 oz Cool-Whip (lite or fat-free is fine)

1/2 bag mini marshmallows

20 ounce can pineapple tidbits (drained)

22 ounces mandarin oranges (drained)

Directions:

Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.

Orange Fluff Jello Salad Recipe:

Ingredients:

1 large package Cook and Serve vanilla pudding (4.6 ounces)
1 large package orange jell-o (6 ounces)
2 cups water
1 16 oz Cool-Whip (lite or fat-free is fine)
1/2 bag mini marshmallows

20 ounce can pineapple tidbits (drained)

22 ounces mandarin oranges (drained)

2 to 3  bananas, sliced (Optional, put in before serving so they don't turn brown in the fridge)

Directions:
Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.

Read more at http://www.sixsistersstuff.com/2011/12/orange-fluff-jello-salad-recipe.html#HkGV0ItGrCTfLPWP.99

Orange Fluff Jello Salad Recipe:

Ingredients:

1 large package Cook and Serve vanilla pudding (4.6 ounces)
1 large package orange jell-o (6 ounces)
2 cups water
1 16 oz Cool-Whip (lite or fat-free is fine)
1/2 bag mini marshmallows

20 ounce can pineapple tidbits (drained)

22 ounces mandarin oranges (drained)

2 to 3  bananas, sliced (Optional, put in before serving so they don't turn brown in the fridge)

Directions:
Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.

Read more at http://www.sixsistersstuff.com/2011/12/orange-fluff-jello-salad-recipe.html#HkGV0ItGrCTfLPWP.99

Orange Fluff Jello Salad Recipe:

Ingredients:

1 large package Cook and Serve vanilla pudding (4.6 ounces)
1 large package orange jell-o (6 ounces)
2 cups water
1 16 oz Cool-Whip (lite or fat-free is fine)
1/2 bag mini marshmallows

20 ounce can pineapple tidbits (drained)

22 ounces mandarin oranges (drained)

2 to 3  bananas, sliced (Optional, put in before serving so they don't turn brown in the fridge)

Directions:
Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.

You might also like:

Read more at http://www.sixsistersstuff.com/2011/12/orange-fluff-jello-salad-recipe.html#fwFpJT19lMKB7evG.99

7-UP Jello Salad

I found this on Family Heritage Recipes.    It was a recipe that ran the course for a few years in Relief Society in the 50's and 60's.    My mother made it quite often. I'd forgotten about it.   I may have the other recipe my mom had on this site also.

~~~~~~~~~~~~~~
1 (6 oz.) pkg. lemon Jell-O
2 cups hot water
2 cups 7-Up
1 can crushed pineapple, drained
1 cup miniature marshmallows
3 sliced bananas

Dissolve Jell-O in water. Add 7-Up. Refrigerate until soft set. Stir in pineapple, marshmallows, and bananas.

Refrigerate.

Topping:
½ cup pineapple juice
½ cup frozen orange juice concentrate
¼ cup flour
4 Tb. butter
2 eggs
1 cup whipped topping

Mix all the ingredients except whipped topping in a saucepan and cook over low heat, stirring constantly, until thickened. Cool. Fold in whipped topping. Spread on Jell-O and refrigerate.

Clifta and Heidi's Cinnamon Applesauce Jello Salad Recipe

Boil 2 cups water. Add 1/2 package cinnamon red hots until they are melted.

Then add:  1 large jello any red flavor.

Then stir in 2 Cups applesauce.  Pour onto 9 X 13 glass baking dish and let set.

***********

Options:  When jello begins to set you can stir in carton of Cool Whip.  Also can add canned or bottled cherries or pineapple tidbits if you want to.

Summer Salad from Denise

3 small Persian cucumbers or garden cucumbers
1 cup diced tomato or cherry tomatoes
1/4 cup thinly sliced green onion or thinly sliced sweet onion (or more)
1 avocado
2 teaspoons fresh lemon juice (optional, for tossing with avocado)
1 tablespoon good quality balsamic vinegar
Sea salt and fresh ground black pepper to taste

Cut cucumbers in thin slices. I always peel mine but it's entirely up to you. Dice tomatoes or cut cherry tomatoes in half to make one cup. (Only make this salad when you know the tomatoes are at their best in taste. I bought Roma grape tomatoes and they were delicious and sweet). Add the sliced green onions or sliced sweet onion. Peel and cut up the avocado into small cubes.

Combine the cucumber, tomato, onion and avocado in a plastic or glass bowl and gently toss together. Add the tablespoon of balsamic vinegar. Season to taste with your favorite sea salt and plenty of fresh-ground black pepper.

If you have any left-over salad and haven't already done so, toss the avocado with a few teaspoons of fresh lemon juice to stop it from going brown. This is best when it is freshly made.

Mother's Orange Salad

1 large package orange jello
1 (8 oz) can crushed pineapple
2 cups cottage cheese
1 cup mandarin oranges
l large container cool whip

Mix and refrigerate

Pea Salad

From Sharon at Our Family Recipes

1 32 oz. pkg frozen petite peas, thawed
1 cup diced celery
1/2 cup diced onion
1/2 cup sunflower seeds
1/2 C Crumbled bacon
Shredded cheddar cheese

Mix together add dressing

Dressing:

1/2 cup mayonnaise
1/2 cup sour cream

Mother's Pineapple Cheese Salad

From Mother.

1 package lemon jello

1 cup hot water

2 cups crushed pineapple

1/4 cup sugar

1 cup grated cheese

1 cup cream whipped

Simmer sugar and pineapple enough to melt sugar and then cool.

Prepare jello with the water and set until slightly firm.

Then whip until foamy.  

Whip cream until thick.

Mix together and add pineapple and grated cheese and let set.

Claris' Salad

1 package lemon jello
1 cup hot water
1/2 cup creamed cottage cheese
1 cup whipped cream
1/2 cup maraschino cherries
1 cup crushed pineapple - drained

Add juice of cherries to jello and water and let set. Fold everything into whipped cream and then fold into the set jello. Sweeten cream if desired.

Red Jello Salad

From 21st Ward in Mesa Relief Society

2 large package strawberry jello
3 1/2 cup hot water

Dissolve that.

1 box frozen strawberries
2-3 sliced bananas
1 medium can crushed pineapple with juice
1/2 cup walnuts.

Mix and set in 9 x 13 glass dish.

Mother's Gelatin Fruit Salad

2 cups boiling water - divided

1 package lemon jello

2 cups ice cubes

1 package orange jello

1 can crushed pineapple (drain liquid and save)

2 cups miniature marshmallows

3 large bananas sliced

1/2 cup finely shredded cheddar cheese

Cooked Salad Dressing:

1 cup reserved pineapple juice

1/2 cup sugar

1 egg beaten

2 tablespoons cornstarch

1 tablespoon butter

1 cup whipped topping

In a mixing bowl, combine 1 cup water and lemon jello. Add 1 cup ice cubes, stirring until melted. Add pineapple. Pour into a 9 x 13 inch pan. Refrigerate until set. Repeat with orange jello and remaining water and ice.

Stir in marshmallows. Pour over lemon layer. Refrigerate until set.

For dressing, combine pineapple juice, sugar, egg, cornstarch and butter in a saucepan. Cook over medium heat stirring constantly until thickened. Cover and refrigerate overnight. The next day arrange bananas over the jello. Combine dressing with whipped cream and spread over bananas. Sprinkle with cheese

Taco Salad

From Carol Frandsen - friend in Denver 16th Ward in Lakewood, Colorado
__

1 pound ground beef

1 can of red kidney beans drained

1 head of lettuce chopped up

1 package original Doritos chips

3-4 large tomatoes - diced

1 large avocado chopped

grated cheese to taste

3-4 tablespoons mayonnaise

1/3 cup taco sauce or to taste

Brown ground beef, drain, add drained kidney beans.

Simmer about ten minutes.

Shred lettuce, diced tomatoes, mashed corn ships, cheese grated, and diced avocado.

Mix mayonnaise to above.

Add ground beef and kidney beats.

Toss salad.

I like to put the avocado on separately instead of putting it into the salad and have it go brown.

Cherry Salad Supreme

From Sunda


1 (3 oz) package raspberry jello
1 (21 oz) can cherry pie filling
1 (3 oz) package lemon jello
1 (3 oz) package cream cheese
1/3 cup mayonnaise
1 cup crushed pineapple

Dissolve raspberry jello in one cup boiling water. Stir in pie filling. Turn into 9 x 9 baking dish.

Chill till nearly set.

Dissolve lemon jello in one cup boiling water.

Beat together cream cheese and mayonnaise. Gradually add lemon gelatin.

Stir in UN-drained pineapple.

Whip 1/2 cup whipped cream and fold into lemon mixture with one cup tiny marshmallows.

Spread atop cherry layer. Top with two tablespoons chopped nuts.

Chill till set.

Aunt Melba's 7-Up Jello Salad

2 packages lemon or lime jello
2 cups hot water

Let that cool in refrigerator one-half hour.

Add:

2 cups 7-up
4 bananas
1 large crushed pineapple drained.

 Save the juice for later.

Set till firm.

Topping:

Thicken pineapple juice with 1 Tablespoon flour, 1/2 cup sugar, and 1 egg well beaten. Cool and add 1 cup whipped cream. Spread on jello.

Sunda's Frog Eye Salad

1 cup sugar

2 tablespoons flour

2 and 1/2 teaspoons salt

1 and 3/4 cups pineapple juice

2 eggs beaten

1 tablespoon lemon juice

3 quarts water

1 tablespoon cooking oil

1 package (16 oz) Acini de Pepe

3 cans (11 oz) mandarin oranges - drained

2 cans (20 oz) pineapple chunks - drained

1 can (20 oz) crushed pineapple - drained

1 carton Cool Whip

1 cup miniature marshmallows

1 cups coconut

Combine sugar, flour and one half teaspoon of the salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, remaining two teaspoons salt and oil to boil. Add Acini de Pepe. Cook at rolling boil until Acini de Pepe is done. Drain Acini de Pepe. Rinse well with water. Drain again and cool to room temerature. Combine egg mixture and Acini de Pepe. Mix lightly but thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled in airtight container. Salad may be refrigerated for as long as a week in airtight container. It also may be froze. It may alter the texture however.

Makes TONS! At least 25 servings.