Lemon Layered Jello Salad

Submitted by Jacque Balmforth

1 - 6 oz. Lemon Jello
1 cup cold water
2 cups boiling water
1 can crushed pineapple (Drain and save juice)

Dissolve Jello in boiling water, then add cold water. Add pineapple and set until firm.

2nd Layer: Mix 1 pkg. dream whip according to directions. Fold in 1 - 8 oz. pkg. softened cream cheese. Spread on firm Jello.

3rd Layer: Cook until thick 1 cup pineapple juice (if not enough reserved juice, add enough water to equal one cup.), 2 beaten eggs, 3/4 cup sugar, and 1 Tablespoon Cornstarch. Cool and add 1 teaspoon Vanilla. Spread on 2nd layer. Top with chopped nuts. Refrigerate until ready to serve.

Apple Craisin Tossed Salad

Submitted by Janae Pickett

2 large bunches of Romaine lettuce
3-4 sticks of celery, diced
1 bunch of green onions
1/4 - 1/2 bag of Craisins
1 green apple, diced
Sugared Almonds
Dressing

Toss together the lettuce, celery, and green onion in a large bowl. Add the Craisins and apple. Add the sugared almonds and the dressing just before serving. Serves 12-15

Sugared Almonds
1 - 8 ounce bag of sliced almonds
3 Tbsp. butter
1/4 cup white sugar

Brown and stir 5 minutes in a skillet. Let caramelize but don't let butter burn or almonds get too brown. Spread out on was paper and break apart. Let dry.

Dressing
1/2 cup sugar
1/2 tsp. pepper
1/2 tsp. salt
1/4 cup olive oil
2 tsp. dried parsley
1/2 cup red wine vinegar
2 tsp. dried mustard

Mix all ingredients in a shaker or mix well with a wire whisk. Put in refrigerator at least 1 hour. Shake well before adding to salad right before serving. Only use 1/2 to 3/4 of the dressing.

Creamy Ranch Corn Salad

Submitted by Becky Curtis

1 (16 oz) package frozen whole kernel corn, partially thawed OR 2 cans drained whole kernel corn
1-2 cloves garlic, minced
2-3 chopped green onions
1 medium tomato, seeded and diced
1/2 cup diced red or green pepper
1 cup bottled ranch dressing (more or less according to taste)

Gently combine all ingredients. Cover and refrigerate until ready to serve. Enjoy!

Fresh Vegetable Italian Salad

Submitted by Beth Mayfield

Broccoli (one tree)
Cauliflower (1/3 of a head)
Celery (4 pieces)
Zucchini or Yellow Squash (two small or 1 large)
Tomatoes (3 vine-ripened)
Olives, small black pitted olives (1 can – 6 oz. dry weight)

Cut vegetables in small chunks. Add tomatoes, olives, and one bottle of Zesty Italian Dressing (or just enough dressing to cover your vegetables, if making a small salad). Cover the salad with plastic wrap and refrigerate for a generous amount of time. Start your salad at lunch and serve it at dinnertime.

Oriental Chicken Salad

Submitted by Becky Curtis

4 cups shredded cabbage (16 oz. Bag)
4 green onions, sliced
1 cup slivered almonds
1 pkg. Chicken flavored ramen noodles, broken up
1 (11 oz.) can mandarin oranges
2 cooked chicken breast, diced
¼ cup canola oil
¼ cup rice vinegar
¼ cup sugar
flavor packet for ramen
1 tbsp. Soy sauce

In a large bowl combine cabbage, onions, almonds, ramen noodles, mandarin oranges, and chicken. In a small bowl, make dressing by combining canola oil, vinegar, sugar, flavor packet, and soy sauce. Toss together and chill for two hours before serving. Cooked chicken can be added for a main meal.

Quinoa Tabbouleh

Submitted by Karen Foster

Makes about 7 cups, enough for 4-6 people

1 cup dry Quinoa
1/2 red onion
2 medium tomatoes
2 cloves garlic
1 bunch parsley (about 2 cups)
1 bunch mint (about 1/2 cup)
8 ounces feta cheese
1/4 cup good extra-virgin olive oil
2 tbsp lemon juice
extra lemon juice to taste
salt to taste

Rinse the quinoa under cool water. Bring 2 cups of water to a boil in a medium sauce pan. Add the quinoa and 1/2 tsp salt. Turn down the heat to medium-low, cover, and cook until the quinoa is fluffy and chewy, about 20 minutes.

Meanwhile, dice the half a red onion and put it in a bowl covered with water and a pinch of salt to soak. Cut the tomatoes in quarters and squeeze out the seeds. Dice the remaining tomato flesh into small pieces. Finely mince the garlic, parsley, and mint.

Empty the quinoa into a large bowl and allow it to cool almost to room temperature. This will help the vinaigrette coat everything without the quinoa absorbing too much of it. The quinoa should feel just barely warm to touch. You can speed this process by spreading the quinoa into a thin layer and stirring it occasionally.

Once it has cooled, whisk together the olive oil, lemon juice, and a healthy pinch of salt. Pout it over the quinoa and stir until the grains are evenly coated. Add the onions, tomatoes, garlic, parsley, and mint, and stir to combine. Crumble the feta cheese over the top and gently stir it in as well. Taste the salad and add the more lemon Jude or salt as desired.

Serve room temperature or cold. We find that the salad is even better the next day once the flavors have had a chance to mingle. Serve it on its own as a side dish or with wedges of pita bread as light appetizer.

Spinach & Pear Salad

Submitted by Judy Larson

1 pkg. spinach
1-2 pears (fresh or canned)
1 diced avocado
Sprinkle of dried cranberries
Pecans, heated in butter and brown sugar
White Cheese - grated (Swiss, Provolone, Dubliner, etc)
Sweet dressing - Poppy Seed or Fruit Vinaigrette

Other fruit such as strawberries, blueberries or raspberries - fresh - can be added/substituted.

Sarah's Salad

Submitter by Shari Gibbons
(I love this green salad because it's fairly simple, easy to make and we love the taste.)

1 head iceberg lettuce
3 strips bacon
1/2 (10 oz.) package frozen peas
1/4 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup shredded Swiss cheese (or about 2 1/2 ounces in strips)
2/3 cup chopped green onion
1/4 cup mayonnaise
1/4 cup Miracle Whip salad dressing

Wash and drain lettuce. Dry thoroughly. Dice bacon and saute until crisp; drain on paper towels. Run hot water over frozen peas and drain. Tear lettuce into bite-size pieces into salad bowl. Sprinkle with sugar, salt and pepper. Add peas, cheese, onion, mayonnaise, and salad dressing. (These ingredients may be layered, if desired. with the mayonnaise spread on last. Cover tightly and refrigerate overnight.) Chill. Toss when ready to serve and garnish with bacon.

Makes 8 servings.

Lion House Recipe

Vegetable Salad

Submitted by Loralei Holt

1 green pepper, cut up
1 red pepper, cut up
Swiss cheese, grated
1 pkg. bacon, cooked and crumbled
tomatoes
cashew nuts
romaine lettuce
red onion (to taste)

Mix together and chill. Add some Briannas Poppy Seed Dressing just before serving.

Berry Fruity Salad

Submitted by JoAnne Baron

2 lbs. strawberries
12 oz. raspberries
12 oz. blueberries
12 oz. blackberries
Kiwi as a garnish

Dress with simple syrup.
1/4 cup sugar
1/4 cup water
Microwave 1 minute.
Cool, than pour over salad (do not need to pour all the syrup on the salad).

Fluffy Pink Salad

Submitted by Candee Robinson

1 container cottage cheese, 24 oz.
1 package strawberry Jello
1 can crushed pineapple
1 carton of Cool Whip, 8 oz.

Combine dry jello and cottage cheese. Drain pineapple. Add to mixture. Fold in Cool Whip. Add strawberries, if desired. Keep refrigerated until ready to serve.

Pasta Vegetable Salad

Submitted by Pat Todd

2-4 cups pasta, cooked according to package directions
2 cups carrots
2 cups celery
1 chopped onion (or tbsp. dehydrated onions) or chopped green onions
1 can garbanzo beans
1 can kidney beans
1 can green beans
1 can whole kernel corn
1 can olives (I usually cut them in half)

Combine above ingredients with Italian dressing and refrigerate several hours or overnight.
The beans add a lot of protein and fiber.
Before serving add more dressing as needed, a little onion powder, salt and pepper as needed and add:

1 10-12 oz. bag of frozen green peas, thawed
2 to 3 cups grated cheese
2 to 3 slices tomatoes on top of salad

Chicken Pasta Salad

1 package Rigatoni
1 large jar pasta sauce
1 large can chicken or 1 chicken breast cubed and cooked or cup of roasted chicken, shredded
1 can medium olives or sliced olives
1 bunch green onions, chopped
1/4 cup olive oil
1/8 cup soy sauce
1 tbsp. minced garlic
1 cup Parmesan cheese
Fresh basil, artichoke hearts, peas (all optional)

Serves 8-10

Mandarin Orange Jello Salad

Submitted by Diane Wilber

2 (16 oz.) cartons small curd cottage cheese
1 (12 oz.) container Cool Whip
2 (6 oz.) cartons orange Jello (do not dissolve Jello, just put in the dry powder)
3 911 oz.) cans mandarin oranges, drained

Combine cottage cheese, Cool Whip and dry jello; mix well. Fold in mandarin oranges.

Refrigerate for 24 hours before serving.

This is an all time favorite of Mike's mother, whenever we would get together for dinner in Cato-Meridian, New York, during the 21 years we lived in Vergennes, Vermont. It was always quickly consumed, yet is so easy to prepare. Enjoy!

Pasta Salad

Submitted by Bernice Earl

This is one of those "add amounts as you like it" recipes

17 oz. pkg bowtie pasta
2 - 12.5 oz. cans cooked chicken (Kirkland Brand)
green seedless grapes
4 large stalks of celery (to your taste)
cashew (I like to use the raw, unsalted ones)

For the dressing I used Miracle Whip, some ready made Ranch Dressing, and milk to thin it down. That is all there is to it. We like it and hope you will too.

Fruit Salad

1 large pkg. vanilla pudding
1 can pineapple chunks
2 bananas
1 can fruit cocktail
1 can mandarin oranges
2 dozen strawberries
1 medium cantaloupe

Slice strawberries, bananas, and cantaloupe into bite sized pieces. Combine all fruit in a bowl with juice from pineapple and fruit cocktail. Pour pudding powder over fruit and stir. Refrigerate until ready to serve.

Shirmp Salad

Submitted by Marie Burke

22 oz. sea shell macaroni, cooked, rinse, and cooled in refrigerator. In a large bowl make a dressing of 3/4 cup Miracle Whip, 3/4 cup mayonnaise, 1/2 cup canned milk. Stir with whisk. Add 1 chopped green pepper, 6 green onions (finely chopped), 2 large chopped tomatoes, 1 cucumber (peeled and chopped), 2 cups frozen peas (rinsed). Add macaroni and mix. Salt and pepper to taste.

Strawberry Whipped Sensation

4 cups fresh strawberries, divided
1 - 14 oz. Eagle Brand Sweetened Condensed Milk
1/4 cup lemon juice
1 - 8 oz. Cool Whip, thawed, divided
8 Oreo Cookies, finely chopped
1 tbsp butter, melted

Line 4x8 loaf pan with foil. Mash 2 cups strawberries in large bowl. Stir in milk, juice and 2 cups of Cool Whip. Pour into pan.

Top with chopped cookies and butter, press into mixture. Cover. FREEZE at least 6 hours. To serve, invert onto plate. Remove foil. Frost with remaining Cool Whip. Top with remaining strawberries. Slice and serve.

Corn Pasta Salad

2 cups cooked tri-colored spiral pasta
1 (16 oz.) package corn, thawed
1 cup chopped seeded tomatoes
1/2 cup diced pimientos
1/2 cup red onion
1 cup chopped celery
1 medium green pepper, chopped
1 cup picante sauce
2 tbsp. vegetable oil
1 tbsp. lemon juice
1 garlice clove
1 tbsp. sugar
1/2 tsp salt

In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the picante sauce, oil, lemon juice, garlic, sugar and salt; shake well.
Pour over pasta mixture and toss to coat. Cover and refrigerate overnight.

Potato Salad for 8-10

Submitted by Marlene Simms

3 lbs. red potatoes (cut in 1/2 inch pieces leaving the skins on)
1/2 cup or more diced sweet vidalia onion
1 cup Best Foods Mayonnaise
1 tbsp. cider vinegar
2 tsp. prepared mustard
1/2 tsp. black pepper
1/3 cup sweet pickle relish, drained
3 hard boiled eggs, chopped
1 tsp. sugar
1 tsp. celery salt
3 stalks celery, diced

Bring to a boil 2 quarts of water with a lid. Add the potatoes to the pot and cover it just until the pot returns to a boil. Reduce heat to medium high, uncover and cook at a moderate boil until very tender, about 13-15 minutes. Meanwhile in a 3 quart or larger bowl, add the remaining ingredients.

When the potatoes are tender, drain well and cool until warm but not hot. (You can rinse them with cool tap water to speed this process.) Add the potatoes to the bowl. Cover and refrigerated until cool, about 2 hours. Before serving, taste the salad and add more salt and pepper if desired.