Terry Geer's
RECIPES FOR FAMILY AND FRIENDS

Salads

CRANBERRY SALAD

4 c. fresh cranberries
1/2 c. English walnuts (chopped)
2 c. sugar
1 c. cool whip
2 c. red seedless grapes
1 sm. can pineapple chunks (drained)

Grind or chop the cranberries. Mix with the 2 cups sugar and let set overnight to drain in the refrigerator. Add the rest of the ingredients the next day and refrigerate until dinner. Serving Size : 8

SEVEN LAYER SALAD WITH PEAS

1 head of lettuce torn into bite-size pieces

1 C. green or red bell pepper (chopped)

1 1/2 bunches green onions (chopped)

1 (10oz) package frozen peas (uncooked and drained)

1 C. chopped cauliflower, raw

3/4 C. crispy fried bacon (crumbled)

5 hard boiled eggs (chopped)

In large shallow dish, layer ingredients in the order listed above. Spread dressing over the top as if icing a cake. Seal the edges well. Cover with plastic wrap and refrigerate overnight. Garnish with a little shredded cheese and almonds.

DRESSING (You can make the dressing below or use a bottle of Ranch dressing)

1 C. mayonnaise or Miracle Whip salad dressing

1 C. sour cream

1/4 tsp. garlic powder

Recipe from Terry Meyer - check out her other great recipes!!

FESTIVE CRANBERRY SALAD

1 sm. pkg. cherry or strawberry jello

1 pkg. Knox gelatin

1 c. sugar

1 T. lemon juice

1 c. pineapple juice

1 c. hot water

1 c. raw grated cranberries

1 orange, zested & grind pulp

1 c. crushed pineapple

1 c. celery, finely chopped

1/2 c.pecans

DO NOT VARY THESE DIRECTIONS

Follow directions m unflavored gelatin package to soften. Dissolve jello in 1 c. hot water. Add

this to unflavored gelatin, sugar, lemon juice, and pineapple juice. Place in refrigerator until it begins to set. Add other ingredients. Stir well.

Yield 10 servings. Suzi Powell

BROCCOLI SALAD

Dressing:

1 cup mayonnaise
1 T. vinegar
1/2 cup sugar

1 bunch broccoli, broken into florets

Optional Ingredients:

1/2 cup chopped pecans
1/4 cup chopped red onion
1/2 cup raisins

8-10 slices bacon, cooked and crumbled
1 red bell pepper, diced
Sunflower seeds

Shredded cheese

Combine the mayonnaise, vinegar, and sugar. Combine the broccoli, pecans, red onion, raisins, bacon, and red bell pepper. Pour the mayonnaise mixture over broccoli mixture. Refrigerate overnight. Serves 4-6. Terry Geer

HONEY MUSTARD DRESSING

2 1/2 cups mayonnaise

1/2 cup honey

I c. vegetable oil

1/2 cup mustard

1/4 cup chives

2 Tablespoons parsley, chopped

1/4 cup lemon juice

Combine all ingredients. Yield 6 cups

VINAGRETTE

4 cloves garlic

1 t. salt

2 t. white pepper

2 t. dry mustard

4 t. Dijon mustard

4 lemons, juiced

1/2 cup tarragon vinegar

1 1/2 cup vegetable oil

Combine in a jar with a lid and shake well before each use. Will keep refrigerated for a long time.

POPPY-SEED DRESSING

1 1/2 cups sugar

I t. dry mustard

1 t. salt

2/3 c. vinegar

3 T. onion juice

2 c. vegetable oil, (not olive oil)

3 T. poppy seeds

Mix sugar, mustard, salt, and vinegar. Add onion juice and stir it in thoroughly. Add oil slowly, beating constantly, and continue to beat until thick. Add poppy seeds and beat a few minutes longer.

(To juice and onion - place a small onion, quartered, in the blender or food processor and liquified. Strain throughly through a fine sieve or a cheese cloth. (This is the classic Helen Corbitt recipe, it is a little bit of trouble, but there is nothing like it!)

Five-Cup Salad

1 15-oz. can pineapple chunks, drained

1 can mandarin oranges, drained

1 cup Angel Flake coconut

1 cup miniature marshmallows

1 cup sour cream

Mix together in order listed. Chill 2 hours before serving. Will keep several days in refrigerator.

Mary Givler

FRESH FRUIT AMBROSIA

1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)

1/2 c. ReaL!me lime juice concentrate

2 c. fresh pineapple chunks

1 (3 1/2 oz.) can flaked coconut

1c. miniature marshmallows

1 c. sour cream

3 oranges, peeled and sectioned

1 1/2 c. grape halves (about 1/2 pound)

1 c. chopped pecans

In bowl, combine all ingredients; mix well. Chill at least 3 hours. Refrigerate leftovers. 12 servings

Hot Bacon Spinach Salad Dressing

8 to 10 strips bacon, cooked and crumbled

(reserve 2 tablespoons drippings)

1/2 cup vinegar

3/4 cup sugar

1 teaspoon salt

I teaspoon paprika

1/2 teaspoon prepared mustard

1/2 medium onion, cut into chunks

1 1/2 cups salad oil

2 tablespoons bacon drippings

Wash spinach. Drain and tear into bite size pieces. Refrigerate. Combine and dissolve dressing ingredients except onion, oil and drippings in saucepan or microwave-safe bowl. Boil for I minute. Cool to lukewarm. Pour into blender. Add onion. Pulverize. Continue blending while adding oil and drippings.

Pour over spinach just before serving. Sprinkle eggs and bacon over top.

Serves 8.

Fruited Chicken Salad

4 c. diced cooked chicken

3/4 cup grape halves

1/2 c. chopped celery

1/2 c. toasted almonds (sliced)

3/4 to 1 cup mayonnaise or salad dressing

1 teaspoon dried tarragon

1 t. lemon juice

salt and pepper to taste

Cook chicken in water seasoned with celery salt and poultry seasoning (this step is not critical but it does add a nice flavor)

In a large bowl, combine chicken, celery, and grapes. Sprinkle with lemon juice, salt and pepper add tarragon that you have crushed in your hand. Blend in mayonnaise and almonds. Cover, chill several hours. Serve on top of bed of lettuce. Serves: 4