Tuna Pasta Salad

1/2 lb. green beans, cut into 1" pieces
3/4 lb. rolotini pasta
2 6-1/2 oz. cans white tuna
5 green onions, chopped
1 large tomato, chopped
1/2 tsp. celery salt
1/2 c. pitted black olives
3/4 c. mayonnaise
2 T. balsamic vinegar

Cook beans in large pot boiling water, about 4 min.  Using slotted spoon transfer to colander.  Add pasta to same pot of water.  Cook until tender, but firm to bite - Pour pasta into same colander & rinse under cold water to cool.  Drain well.

Place tuna in a large bowl; break into pieces.  Add green onions, tomato, black olives, pasta & green beans.  Mix mayo, vinegar & celery salt in small bowl.  Season to taste w. salt & pepper.

Mix dressing into salad & serve.

Anna Mae Horning's Wild Rice Salad

June 2005

Ingredients for Dressing:
1-1/3 c. canola oil
1/2 c. white vinegar
1/4 c. Parm. cheese
1 T. sugar
1 clove garlic, crushed
1 tsp. salt
1 tsp. celery salt
1/2 tsp. pepper
1/2 tsp. mustard
1/4 tsp. paprika

For Salad
1/2 tsp. salt
1 c. wild rice
1 can (6 oz.) peas
1 jar (6 oz.) marinated artichoke hearts, halved
1/3 c. chopped green pepper
3 green onions, whole & green prts
1 c. cherry tomatoes, halved
1/4 c. slivered almonds

To make dressing
Combine all ingredients in a jar, shake well - Refrigerate.

Make salad:
Add salt to 2 c. water & boil in 1 qt. pot with lid.  Add wild rice & stir well.  Reduced heat, cover & simmer ??? to dir. on pkg & drain.

Toss:
All salad ingredients and half the drssing.  Cover & chill until ready to serve, then toss.  Add remaining dressing to taste.

Sprinkle with almonds & serve.

Mother Gilmore's Cucumber Salad

2 3-oz. pkg. cream cheese
1 c. mayonnaise
1/4 tsp. Horseradish
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1 3-oz. pkg. lime jello
3/4 c. hot water
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1/4 tsp. salt
1 cucumber grated
1/4 c. minced onion
1 tsp. lemon juice
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Prepare jello, cool slihgtly.  Soften cream cheese & mix with mayo & stir until smooth.  Add to lime jello. - Fold in remaining ingredients; pour into greased mold & chill.

I usually peel & seed cucumber, but it's not necessary.

Garden Pasta Salad

(Main Dish)

1 c. Miracle Whip Salad Dressing
1/4 c. chopped parsley
1 tsp. dried basil
1 garlic clove, crushed
1 8-oz. pkg. mild Cheddar, cubed
2 C. cooked broccoli flowerets
1 c. (4 oz.) cooked & drained corkscrew noodles
2 med. tomatoes
1/2 c. chopped walnuts

Combine salad dressing, parsley, basil and garlic; mix well.

Add cheese, broccoli & noodles, mix lightly.  Chill.

Arrange tomato wedges on platter, top with salad & sprinkle with walnuts.

6

Christmas Salad - Mother Gilmore

First Layer

1 pkg. lime jello
1-1/2 c. hot water

Use juice of crushed pineapple, drained & heated.  Cook.  Add 1 can crushed pineapple, drained.  Cool in refrigerator until set.

Second Layer

1 pkg. lemon jello
1-1/2 c. hot water

Mix & let cool.

2 pkg. cream cheese (3 oz.)
1 cup milk

(I use only 1 pkg and 1-1/2 c. milk)

Mix & smooth & combine with jello.  Refrigerate.  When cold & before congealing, spoon carefully on top of first layer.  Put in refrigerator until set.

Third Layer

1 pkg. cherry jello; 1-1/2 c. hot water.

When almost set, add to rest of salad.  Refrigerate until ready to serve.

Mrs. Wilson's Orange Jello Salad

2 boxes Orange Jello
1 c. hot water
1 scant cup liquid (water or liquid drained from fruit)

Cool, but don't thicken.

Add: 

2 cans mandarin oranges (drained)
1 can crushed pineapple (drained)

Then beat in, with egg beater, 1 pt. orange sherbet.

Place in molds and let set in refrigerator.

Tossed Fruit Salad

Use pineapple chunks (fresh, frozen or canned) dusted lightly with paprika and generous slices of green avaocado over mixed salad greens.

Salad Dressing

Mix together 2/3 cup salad oil, 1 T. each of vinegar, lemon juice and orange juice.  Season with 1/2 tsp each of sugar, salt and pepper, dash rosemary and touch of curry.  Shake and toss with salad greens just before serving.

Mom's note:  Salad dressing could be a little sweeter