Salads

1 cup mayonnaise or Miracle Whip 2 tablespoons red wine vinegar

1 clove garlic, minced 1 teaspoon dry basil

1 teaspoon salt 1/4 teaspoon pepper

1 1/2 cups twist or spiral pasta, cooked, rinsed with cold water, and drained

1 cup quartered cherry tomatoes

1/2 cup coarsely chopped green pepper

1/2 cup slivered pitted ripe olives

In a large bowl, combine mayonnaise, vinegar, garlic, basil, salt and pepper. Stir in pasta, tomatoes, green pepper and olives. Cover and chill.

ELBOW MACARONI SALAD

1 lb elbow macaroni 1 small can tuna

1 1/2 cups chopped celery 1 tablespoon chopped pimento

1 tablespoon chopped green pepper Sliced olives

1 cup mayonnaise

Cook elbow macaroni according to package directions. Drain and cool thoroughly. To the macaroni, add the chopped celery, shredded tuna, pimento, green pepper and mayonnaise. Garnish with sliced olives. The dish may be served at once or placed in the refrigerator for serving when desired. Shrimp or salmon may be used for variety in lieu of the tuna.

GARDEN TOSS SALAD

1 (7 oz) pkg elbow macaroni 1 cup mild cheddar cheese, diced

2 cups cooked ham, diced 1 1/2 cups sliced pitted black olives

2 medium tomatoes, diced 1/4 cup green onions, sliced

1 cup cucumber, diced 2 hard cooked eggs, chopped

2/3 cup bottled Italian dressing

Prepare macaroni according to package directions. Drain and cool. Combine all other ingredients. Chill for at least 2 hours.

PASTA SALAD

8 oz spiral noodles, cooked & chilled 8 oz bottle Kraft Italian Salad Dressing

1 can black olives, sliced 1 or 2 green peppers, chopped

2 or 3 tomatoes, chopped Parmesan cheese (optional)

Combine noodles, olives, peppers, and tomatoes in large bowl. Pour salad dressing over and toss well, coating evenly. Optional: Shake generous amount of cheese over salad and toss lightly. Serve chilled.

LAYERED LETTUCE SALAD

Layer following ingredients in a 9 x 13 inch pan:

1 head lettuce, broken in small pieces or shredded

4 hard-cooked eggs, chopped

1 (10 oz) pkg frozen peas, thawed

1 cup diced celery

1 medium onion, diced

1 lb bacon which has been fried, drained and crumbled

Mix together: 2 cups mayonnaise and 2 tablespoons sugar.

Spread over salad ingredients. Top with 4 oz cheddar cheese. Refrigerate overnight and toss before serving.

PASTA HOUSE CO. SPECIAL SALAD

1 head iceberg lettuce 1/3 head Romaine lettuce

1 cup artichoke hearts 1 cup sliced red onions

1 cup diced pimentos 2/3 cup olive oil

1/3 cup Regina wine vinegar 1 teaspoon salt

1/4 teaspoon black pepper 2/3 cup grated Parmesan cheese

Wash lettuce and drain completely. Place in refrigerator to chill. When lettuce is well chilled, split head of iceberg lettuce in half, pulling the heart of lettuce out of both halves and breaking into small pieces. DO NOT USE A KNIFE ON LETTUCE. Only separate the rest of the iceberg. It will break up when tossed. Tear the romaine lettuce (each leaf into 3 sections). Place all lettuce into mixing bowl. Drain artichoke hearts and add to lettuce. DO NOT USE MARINATED ARTICHOKE HEARTS. Peel and slice red onion; drain and dice pimentos. Add to lettuce. Add olive oil, vinegar, salt and pepper and toss. Then add Parmesan cheese. Toss until all is mixed completely and then serve.

MACARONI SALAD

1 cup cider vinegar 1 1/2 cups sugar

2 tablespoons horseradish mustard 1 teaspoon salt

1 teaspoon pepper 1 teaspoon garlic powder

1 tablespoon parsley 1 onion (chopped)

1 cucumber (chopped fine) 1/2 cup salad oil

1/2 cup cooked crumbled bacon

1 lb Creamette macaroni (cooked and drained)

Blend vinegar, sugar, horseradish mustard, salt, pepper, garlic powder and parsley.

Cook and drain macaroni. Place macaroni in large bowl. Add mixture, onion, cucumber, salad oil and bacon. Stir well. Serve chilled.

BACON SPINACH SALAD

6 bacon strips 6 cups torn spinach leaves

1/2 small head iceberg lettuce (torn) 1 bunch green onions, thinly sliced

1/2 cup vegetable oil 1/4 cup vinegar

1 tablespoon sugar 1 teaspoon salt

1 teaspoon dry mustard

In a skillet, cook bacon until crisp. Drain, crumble and set aside. Place greens and onions in a salad bowl; refrigerate until serving. Combine all remaining ingredients in a jar and shake until well mixed. Just before serving, pour dressing over greens. Toss well to coat. Add bacon and toss. Yield: 6 servings.

CAESAR SALAD

1 cup salad oil 1 teaspoon garlic powder

1/2 cup lemon juice 1 teaspoon Worcestershire sauce

Whisk together and pour over following ingredients. Toss well.

1 bunch Romaine lettuce, cut up 1 cup sliced mushrooms

1 cup grated Parmesan cheese 1 cup croutons

1 red onion, sliced

Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him of the entire weekend

CALIFORNIA PASTA SALAD

1 lb thin spaghetti, broken into 1 inch pieces and cooked

3 large tomatoes, diced

2 medium zucchini, diced

1 large cucumber, diced

1 red bell pepper, diced

2 can ripe olives, sliced and drained

1/4 cup grated Parmesan cheese

1 tablespoon sesame seeds

2 teaspoons poppy seeds

1/2 teaspoon celery seed

1/4 teaspoon garlic powder

1 teaspoon paprika

Combine all ingredients in a large bowl; cover with plastic wrap and refrigerate overnight to blend flavors. Serving size: 12

FROZEN FRUIT SALAD

1 pkg (3 oz) instant lemon pudding

1 pint thawed Cool Whip

1/2 cup mayonnaise

2 tablespoons fresh lemon juice

1 can (16 oz) fruit cocktail (drained)

1 small can crushed pineapple (drained)

1 cup miniature marshmallows

1/4 cup pecans

Prepare pudding according to package directions. Combine pudding, Cool Whip, mayonnaise and lemon juice. Fold in fruit cocktail, marshmallows, pineapple and pecans. Spray a 9 x 13 inch pan with Pam. Pour mixture into pan and freeze. Thaw slightly before serving. Serves 10-12

FIVE-CUP SALAD

1 cup drained crushed pineapple

1 cup grated coconut

1 cup drained mandarin oranges

1 cup miniature marshmallows

1 cup sour cream

In a large bowl, mix all ingredients together. Let stand overnight.

SWEET SOUR SLAW

1 large head cabbage, shredded (or 2 bags prepared cole slaw)

1 large onion, chopped

1 large green pepper, chopped

1 cup sugar, sprinkled over the above ingredients

Boil together and pour over the above:

1 tablespoon sugar 1 cup cider vinegar

1 tablespoon salt 3/4 cup salad oil

1 teaspoon celery seed

Let stand for 4 hours or overnight in the refrigerator before serving. This will keep for about 6 weeks in your refrigerator. This is an old but very popular and tasty recipe.

WALDORF PARTY SALAD

3 cups diced apples 1 cup seedless grapes

1 cup miniature marshmallows 1/2 cup walnut halves

1/2 cup Miracle Whip Salad Dressing 1/2 cup heavy whipping cream

Combine fruit, marshmallows and nuts. Toss lightly. Whip whipping cream and add salad dressing. Fold into the fruit mixture. Chill. Serves 4-6.

CRANBERRY SALAD

1 pkg fresh cranberries 2 box (3 oz) Cranberry jello

2 cup sugar 1 can crushed pineapple, drained

1 can mandarin oranges, drained 1/2 cup celery, chopped

1/2 cup chopped pecans 1 pkg unflavored gelatin

Use liquid from pineapple and oranges and add enough water to make 2 cups of liquid. Heat one cup of the liquid and then dissolve the jello and sugar in the hot liquid and dissolve the unflavored gelatin in the remaining cup of cold liquid. When all is dissolved, mix hot and cold liquid together. Chill until partially set. Chop the cranberries and add to jello. Add pineapple, celery, oranges, and pecans. Mix well and chill until set.

TAFFY APPLE SALAD

1 can (16 oz) chunk pineapple, drain and save juice 1/2 cup sugar

4 cups miniature marshmallows 1 egg, beaten

1 1/2 tablespoons white vinegar 1 tablespoon flour

1 (8 oz) Cool Whip

1 cup diced apples, unpeeled

1 1/2 cups peanuts

Mix the drained pineapple and marshmallows. Set aside. Combine egg, juice, sugar, flour, and vinegar into saucepan. Cook until slightly thickened. When cooled, combine with Cool Whip. Fold in marshmallow mixture. Add diced apples and 1 cup peanuts. Mix carefully. Sprinkle top with remainder of peanuts. Refrigerate overnight.

JELLO COTTAGE CHEESE SALAD

1 pkg (3 oz) orange Jello

1 can (11 oz) mandarin oranges, drained

1 container (16 oz) small curd cottage cheese

1 can (8 1/4 oz) crushed pineapple, drained

1 container (12 oz) Cool Whip

Stir dry Jello mix and cottage cheese and Cool Whip until mixed well, then add pineapple and mandarin oranges and mix. Chill. Optional: Pecans may be added.

PISTACHIO SALAD

1 (20 oz ) can crushed pineapple (drained)

1 (3 oz) package instant pistachio pudding mix

1 (8 oz) container frozen whipped topping (thawed)

1/2 (10.5 oz) package miniature marshmallows

In a large bowl, combine the pineapple and dry pudding mix. Fold in thawed whipped topping and marshmallows until well mixed. Refrigerate until chilled.

ALAN JACKSON'S CHRISTMAS FRUIT SALAD

Bottom Layer:

1 (6 oz) pkg lime jello 2 cups vanilla ice cream, softened

1 1/2 cups boiling water 1/2 cup cold water

1 (15 1/4 oz) can crushed pineapple, drained

Middle Layer:

1 (8 oz) carton sour cream 1 cup chopped nuts

3/4 cup mayonnaise

Top Layer:

1 (6 oz) pkg strawberry jello 1 1/2 cups boiling water

1 1/2 cups cold water 2 1/2 cups miniature marshmallows

3 cups frozen strawberries, partially

thawed and sliced

For the bottom layer, prepare jello according to package directions, using 1 1/2 cups boiling water and 1/2 cup cold water. Add ice cream and pineapple stirring until the ice cream is melted. Pour into a 3 quart rectangular baking dish. Refrigerate until mixture is set (about 30 minutes). For the middle layer, combine sour cream, mayonnaise, and nuts. Spread on lime mixture; return to refrigerator. For the top layer, prepare jello according to package directions using 1 1/2 cups each boiling and cold water. Stir in strawberries. Chill until partially set (about 30 minutes). Gently spoon over the middle layer. Refrigerate, covered, for several hours or overnight. Makes 12 to 16 servings.

BREATH OF SPRING DELIGHT

1 (3 oz) pkg lime jello 1 (3 oz) pkg lemon jello

1 (8 oz) pkg cream cheese 1 can crushed pineapple, drained

2 tablespoons vinegar 1 cup chopped pecans

24 large marshmallows 3 cups boiling water

To boiling water, add jello and marshmallows. Stir until dissolved. Chill until consistency of egg whites. Cream the cheese; add vinegar, pineapple, and nuts. Fold into jello mixture. Chill until set. This salad will stand up well and has a bright springtime color of green.

PRETZEL-STRAWBERRY SALAD

2 cups crushed pretzels 2 1/2 cups frozen strawberries

3/4 cup melted margarine or butter 1 (8 oz) pkg cream cheese

3 tablespoons sugar 1 cup sugar

2 (3 oz) boxes strawberry jello 2 cups Cool Whip

2 cups boiling water

Mix pretzels, margarine and 3 tablespoons sugar. Press into a 9 x 13 inch baking pan and bake 8 minutes at 400 degrees. Let cool. In a separate bowl, add hot water to jello and stir until jello is dissolved. Stir in frozen strawberries and mix well. Chill until almost thick. While jello is chilling, combine cream cheese, Cool Whip and 1 cup of sugar. Spread over cooled crust. When jello is chilled, pour over the cream cheese mixture. Chill until firm.

MILLIONAIRE SALAD

2 eggs, beaten 1 cup whipping cream, whipped

5 tablespoons lemon juice 1 can pineapple tidbits, drained

5 tablespoons sugar 1 can fruit cocktail, drained

2 tablespoons butter 3 bananas

32 miniature marshmallows

Combine eggs, lemon juice, sugar, butter and marshmallows in saucepan. Simmer until marshmallows are melted. Cool. Add remaining ingredients. Pour into pan or bowl. Chill. Yield: 9 servings

PINK SALAD

1 can Eagle Brand milk 1 (9 oz) carton Cool Whip

1 can pineapple chunks, drained 1 can cherry pie filling

1/2 cup pecans 2 cups miniature marshmallows

Blend Eagle Brand milk and Cool Whip. Add remaining ingredients, stir and chill.

VEGETABLE SALAD

1 can green beans, drained 1 onion, diced

1 can small peas, drained 1 green pepper, diced

1 can whole kernel corn, drained 1 red pepper, diced

1 cup sugar 3/4 cup vinegar

1/4 cup oil

Mix green beans, peas, corn, onion, green and red pepper together. In a saucepan, combine sugar, vinegar and oil. Heat to dissolve sugar. Do not boil. Cool mixture. Pour dressing over vegetables. Stir once. Refrigerate. Keeps for weeks.

GERMAN POTATO SALAD

6-8 potatoes 1 medium sized onion

1/2 lb bacon 3 tablespoons flour

1 cup sugar 1 cup vinegar

1 cup water

Cook 6-8 potatoes, then peel and cut into chunks. Chop 1 medium onion and add to potatoes. Fry a half pound of bacon until crisp. Remove bacon from skillet and crumble into small pieces. To the bacon grease in the skillet, add 3 tablespoons of flour and stir to make rue. Mix 1 cup sugar, 1 cup vinegar, and 1 cup water together and pour into the skillet stirring constantly until thickened. Pour hot sauce over the potatoes and mix.

VEGETABLE SALAD

1 can French green beans, drained 1/2 cup green pepper, diced

1 can shoe peg corn, drained 1/2 cup green onion, diced

1 can small peas, drained 1 cup sugar

1 can garbanzo beans, drained 3/4 cup vinegar

1 cup celery, diced 1/2 cup oil

1 tablespoon water

Mix sugar, vinegar, oil and water. Heat until sugar dissolves. Cool and pour over vegetables. Let marinate overnight.

STRAWBERRY SALAD

Romaine lettuce Fresh strawberries

1 package sliced almonds 1 red onion

Dressing:

2 cup mayonnaise 2/3 cup sugar

1/3 cup light cream 1/3 cup raspberry vinegar

2 to 3 tablespoons raspberry jam 2 tablespoons poppy seeds

Chop up lettuce, strawberries, and red onion. Add almonds. Mix dressing and put on top of salad.

CRANBERRY WINE SALAD

Dissolve 2 (3 oz) packages raspberry gelatin in 2 cups boiling water. Stir in a 16 ounce can of whole cranberry sauce, an 8 3/4 ounce can of undrained crushed pineapple, and 3/4 cup Port wine. Chill until partially set. Fold in 1/4 cup chopped walnuts. Pour into a 6 1/2 cup mold. Chill until firm. Makes 10 to 12 servings.

CREAMY ITALIAN PASTA SALAD