Rainbow Jello

5 small boxes of Jello (different flavors such as black cherry, red, orange, yellow, green)
5 cups of boiling water (1 cup at a time)
5 cups of vanilla ice cream (1 cup at a time)

Dissolve 1 pkg of Jello into 1 cup of boiling water. Add one cup of vanilla ice cream. Pour into a 9X13 pan and refrigerate for about 30 minutes. Continue the process, pouring each jello mixture on top of the previous one until all boxes are used up.

Melody Walther's Romano Cheese Pasta Salad

1 lb. bow-tie pasta (we used a penne so it wouldn't be so big-use whatever pasta you prefer)
1 pkg. fresh spinach
1 can sliced olives-drained
1 can artichokes-drained & chopped
4 oz. feta cheese
grape tomatoes-halved
small purple onion, chopped
1 bottle Girard's Romano cheese dressing (you can find this at Smith's with the salad dressings)

Cook pasta, drain & toss with 1/2 bottle of dressing. Let sit all day or overnight. Before serving, add remaining dressing & ingredients.

Cafe Rio Salad

Chicken Breast cubed and cooked in taco seasoning or Cafe Rio Sweet Chicken
1 recipe Cafe Rio Creamy Tomatillo Dressing
Salad
Tortilla Chips
Guacamole
Cheddar Cheese, Shredded
Salsa
Sour Cream

Layer and eat!

World Famous Orange Salad

1 Lg. Package Orange Jell-o
2 cans Mandarin Oranges (or canned peaches if desired)
1 8-oz. Pkg. Cool Whip
1 container cottage cheese

Mix cottage cheese and Jell-o thoroughly together. Drain juice from fruit. Add fruit and Cool Whip. Let set to firm in refrigerator.

Orange Salad

1 lg. Package orange Jell-o
1 lg. Package Vanilla Pudding
4 oz. Cream Cheese, softened
3 cans mandarin oranges, drained
1 small Cool Whip
4 Cups Water

Mix Jell-o, pudding and 4 cups water and cook until it boils. Bring to boil for 2 minutes and set up. Whip cool whip and cream cheese together. Add Jell-o and add oranges.

8 Layer Jello

4 large packages Jell-o of Various colors
8 cups water
8 Tbsp. Sour cream

Heat 2 cups of water to boiling. Dissolve first color of Jell-o. Pour 1 cup into 9X13 glass dish. Refrigerate until set. (Leave remaining Jell-o on the counter while the first layer is setting.) Mix 2 Tbsp. Sour Cream into remaining cup of Jell-o. Pour over set Jell-o in dish. Repeat with remaining boxes of Jell-o. Refrigerate overnight. Serve.

Pretzel Jello Salad

Crust: (Mix and press into 9X13 pan. Bake @ 400° for 10 minutes)

2 cups pretzels, crushed
¾ cup butter, melted
3 Tbsp. Sugar

Filling: (Mix and spread over cooled crust.)

8 oz. Package cream cheese
½ cup powdered sugar
1 8-oz. Tub Whipped Cream

Topping: (Dissolve Jell-o in Pineapple Juice in saucepan over medium heat. Remove from heat and add strawberries. Pour over filling and refrigerate until set—overnight or all day is best.)

2 cups pineapple juice
2 small packages strawberry Jell-o
2 tubs sliced strawberries, slightly thawed

Gilson's Potato Salad

12 New Red Potatoes, boiled whole
12 ½ eggs, hard-boiled
Mayonnaise (to taste)
2 bunches green onions
Seasoned Salt (Shilling—Broiled Steak)
White Pepper

Peel skins off potatoes after they are cooked. Cut into big chunks. Slice the eggs, and add remaining ingredients—garnish the top with parsley and paprika.

Fisher's Potato Salad

6 hard boiled Eggs
8-10 potatoes, cubed and boiled until soft but firm
Poppy Seeds
Pickles
Pickle Juice
Black Olives
Pimentos
Mayonnaise
Dijon Mustard


Mix ingredients to taste. Refrigerate for 2-4 hours before serving to allow flavors to blend.

Laura's Pasta Salad

Vegetable Pasta
Olives
*Tomatoes
Pepperoni or Salami
1 bottle Bernstein’s Italian
*Cubed cheese


Make night before, except (*) items—allowing the flavors to blend. Add (*) items an hour or so before—prevents soggy pasta.

Summer Chicken Salad

2 cups cooked chicken, chopped
1 cup sliced celery
½ cup snipped dried apricots or golden raisins
1/3 cup sliverered almonds, toasted
¾ cup mayonnaise
2 Tbsp. Frozen orange juice concentrate, thawed
½ tsp. Garlic powder
¼ tsp. Ground black pepper
¼ tsp. Ground ginger
Lettuce
Tomato


Mix ingredients together well and refrigerate. Serve on a bed of lettuce with tomato slices. Makes 4 servings.

Chicken Salad

Boil 2 chicken breasts (1 ¼ cup chicken). Chop coarsely.

Add: Celery finely chopped (to taste)
Onion finely chopped (to taste)

Juice of ½ a lemon (use pulp)
2 tsp. Celery seed
2 tsp. Worchestershire Sauce
Salt and Pepper to taste
Moisten with Mayonnaise

Gently mix and put onto a quartered pineapple (stalk and all) that has been sliced into bite-size pieces. Leave pieces in place and on the wedge.

Sprinkle toasted slivered almonds on top. Garnish with a slice of apple, an olive or a slice of cheese.

Ramen Noodle Salad

Salad: (Brown Sesame Seeds and Slivered almonds in butter. Add to remaining salad ingredients.)

2 Tbsp. Sesame seeds
½ cup Slivered Almonds
½ head cabbage, shredded
4 green onions
1 pkg. Ramen Noodles (raw)
Raisins (optional)

Dressing: (Mix and add to salad right before serving)

½ cup olive oil
2 tsp. Vinegar
½ tsp. Salt and pepper
½ Ramen seasoning pkg.

Fruit Salad

Peaches or Nectarines
Strawberries
Grapes
Apples
Melon

Cut up fruit and toss with a little sugar. Serve. (If desired, mix with Cool Whip to jazz it up a little).

Caesar Salad

1 Egg
½ clove garlic
2Tbsp. Olive Oil
2Tbsp. Lemon juice
Dash Worcestershire Sauce
Dash bottled hot pepper sauce
5 cups Romaine Lettuce
¼ cup Parmesean Cheese
Dash Pepper
½ Cup Croutons
½ Cup Caesar Almond Accents

Allow egg to come to room temperature. To coddle egg, add egg in shell to a small saucepan of boiling water. Remove from heat. Let stand 1 minute. Remove from water and cool slightly. Cut garlic into tiny pieces. Add to bowl. Add oil, lemon juice, Worcestershire sauce, and hot pepper sauce. Break egg into bowl. Using wire whisk beat until creamy. Add Lettuce. Toss to coat. Sprinkle with remaining ingredients.

Layered Overnight Salad

1 lg. Head of lettuce, chopped bite sized
1 cup chopped celery
1 cup chopped green onions
1 cup chopped green peppers
1 10 ½ oz. Pkg. Frozen peas, thawed
1 bunch raw broccoli cut into small floweretes
1 can sliced water chestnuts—drained

Layer in large bowl in order given.

Dressing:
1 cup mayonnaise
1 cup sour cream
1 tsp. Sugar
½ tsp seasoned salt
¼ tsp pepper

Frost over top of salad as you would a cake.

Topping: Fry ½ pound bacon, drain and crumble. Shred 1 ½ cups cheddar cheese. Sprinkle dressing with cheese, then crumbled bacon. Cover tightly with plastic wrap and refrigerate overnight or 12 hours.