Popular Pudding Salad

2 pkg tapioca pudding
2 cans mandarin oranges
1 can pineapple tidbits
2 or 3 sliced bananas
1 cup miniature marshmallows


Drain liquid from fruit into large measuring cup and add enough water to make 3 cups. Transfer to saucepan and add liquid to pudding mixes--cook until thick according to package directions. Allow to cool (may take about 1/2 hour) and add remaining ingredients. Mix and cover bowl, refrigerate until serving.

Note: This recipe makes a large salad. If you are planning on having leftovers, add the banana only to the amount you are serving, as it browns quickly.

Thanks, Jocelyn, for this recipe!

Cheese Egg Salad

6 hard-boiled eggs, finely chopped
1/2 pound shredded cheddar cheese
1 cup mayonnaise
Pimento or chopped red bell pepper (as desired)
Lowry seasoned salt and dill weed to taste

Stir together and spread on bread... this is a favorite recipe, I always get lots of comments on how great this particular egg salad tastes.

Taco Salad

1 package taco seasoning mix
1 pound hamburger, browned and drained
1 (1 pound) can kidney beans, drained
1 large onion, chopped (red is very strong... may want to go less on this)
8 ounces grated cheddar cheese
1 head lettuce
4 medium tomatoes, chopped
1 (7 1/2 oz) package taco flavored tortilla chips

Dressing
1 (8 oz) bottle Thousand Island salad dressing
1/3 cup sugar
1 TBlsp taco seasoning

Brown hamburger; drain and add taco seasoning mix, reserving one tablespoon for the dressing. Break up the head of lettuce in a large bowl; add remaining ingredients except the tomatoes, taco chips and dressing. Cover and refrigerate. At serving time, add broken chips tomatoes and dressing and toss.

Serves a lot... my favorite potluck dish.

Last Minute Slaw

This slaw is my solution to the practically no vegetables in the house scenario. I made roasted garlic + olive oil chicken tenders and baking powder dropped biscuits for Sunday dinner but still needed something else, something slightly healthier. Why, you ask? Because I know myselfthat well. I know that without a filling and healthy side dish, there will be nothing left to stop me from eating every single one of those fluffy, delicious and oh-so-slightly golden on the top biscuits.

LAST MINUTE SLAW

1/4 bag pre-cut slaw mix (or one big handful)

2 Tbsp light mayo

1 tsp red wine vinegar

1-2 Tbsp milk (I used skim)

salt + pepper to taste (I like mine peppery)

Whisk everything but the slaw together until combined, taste for pepperiness. Add slaw, toss to thoroughly cover. Eat.

Makes 1 serving.

And since I know you're wondering... here's a shot of those biscuits. I always use the recipe for them found in my trusty Betty Crocker Cookbook.

Visit Laurie at her blog liquid paper.

Frozen Company Salad

1 small can crushed pineapple, drained
1 can cherry pie mix
1 large container Cool Whip
1 teaspoon lemon juice
1 can sweetened condensed milk
1/2 cup pecans, chopped

Mix together thoroughly and freeze in 9x13" dish until serving time.

ENJOY!!!

Thanks, Arlene, for this recipe emailed from the "Recipe Exchange Chain Letter!"

Cranberry Salad

1 pkg of fresh cranberries. Boil in one cup of water. After most of them have burst open, put in two packages of some type of red jello. Then when still warm, stir in some miniature marshmallows until they are melted. Refrigerate and serve. If you do not like the tartness, you may need to add some sugar.

Thanks, Barb, for this recipe emailed from the "Christmas Recipe Exchange Chain Letter!"

mary kay dessert

1 c. crushed pretzels
1/2 stick of melted butter
1/3 c. of sugar

mix together and spread out on a cookie sheet. bake @ 400 for 6 minutes. cool then break apart. set aside.

1 8oz cream cheese
1/2 c. sugar

blend til smooth. then add and mix together with:

20oz can of crushed drained pineapples
1 tub of cool whip
1-2 c. frozen raspberries

right before serving add pretzel topping

Thanks, Mary, for this recipe emailed for the "Christmas Recipe Exchange Chain Letter!"

Christmas Ribbon Salad

2 pkg lime jello
2 pkg strawberry jello
1 pkg lemon jello
15 large marshmallows
1 cup pineapple juice
1 cup crushed pineapple
1 cup whipped cream
1 cup mayonnaise

Make lime jello with 2 cups hot and 2 cups cold water and put in 9x13 pan. Let set until firm. Dissolve 1 cup hot water with lemon jello. Heat pineapple juice and marshmallows until dissolved, add lemon jello and crushed pineapple. Fold in the whipped cream and mayonnaise into the lemon jello mixture. Let set until firm. Make red jello with 2 cups hot and 2 cups cold water and when it begins to thicken, pour over the lemon jello mixture layer. Pretty salad for Christmas.

Thanks, Linda, for this recipe emailed for the "Christmas Recipe Exchange Chain Letter!"

Sheila's Frozen Strawberry Salad

FROZEN STRAWBERRY SALAD

2 egg whites
1 c. sugar
10 oz strawberries- thawed
1 tsp lemon juice
Put this all in a large mixing bowl and beat on high for 15 minutes.
Fold through a big container of cool whip
Refrigerate

Crust:
1/2 c. oleo
1/2 c. brown sugar
1 c. flour
Mix and put loosely on a cookie sheet. Bake at 350 for 15 minutes. Break apart and cool.
Fold through the salad when cooled.

A good friend of mine gave me this recipe. This salad is very versatile. You can freeze it and use as needed. I have put it in a large tupperware bowl and just scooped out what I need at a time. Or I have put it in plastic single serve containers. You can serve partially thawed. This also makes a very large amount!

Strawberry Fluff

(Sorry it's not a great picture... maybe I'll replace it next time I make this salad!)

1 cup crushed pretzels
1/2 cup butter or oleo
1/2 cup sugar

Mix together, spread in 9x13 or larger pan and bake at 400 degrees for 7 minutes. Cool slightly and crumble. Set aside.

Blend together:
1 (8 oz.) cream cheese
1/2 cup sugar

Fold in:
1 (12 oz.) cool whip
2 cups sliced strawberries (can use fresh or defrosted frozen--the frozen ones will make a creamier salad)

Add pretzels right before serving. This is a rich salad that makes lots of servings. Thanks, Diane, for this recipe! (Served at Sioux Falls Calvin Conference in November.)