Salads
Banana Boats
1/4 cup of salted peanuts 4 large bananas 1 carton (4 1/2 ounces) of frozen whipped topping, thawed 4 maraschino cherries Chop 1/2 cup of peanuts on a cutting board. Gently wash the 4 bananas. Carefully slit the top of each banana peel lengthwise. leaving about 1 inch uncut at the end. Cut away about 1/2 an inch of the peel on each side of the slit with scissors. Put whipped topping in a bowl. Scoop out each banana in small pieces with a teaspoon into the bowl. Save the banana peel shells. Fold the banana pieces into the topping. Fill each banana peel shell with 1/4 of the banana topping mixture. Sprinkle with chopped peanuts and cherry.Goblins Goop
1 can of unsweetened pineapple chunks, drained 1 can (11 ounces) mandarin oranges, drained 1/2 cup of coconut 1/2 cup of walnuts or pecans Whipped topping, enough to moisten 3 tablespoons of mayonnaise 1/2- 1 cup of tiny marshmallows Combine all ingredients. Chill and serve. You may add bananas, if desired just before serving.Puppy Pear Salad
1 lettuce leaf 1 pear half 1 prune 2 mandarin orange segments 1 maraschino cherry 1 raisin Place the pear half (cut side down) on the lettuce leaf. Cut the prune lengthwise in half with scissors and pit. Decorate with prune ears, raisin eyes and cherry nose. Make a collar with the orange sections.Honey Bee Ambrosia
4 medium oranges, peeled and sectioned 3 bananas, sliced 1/2 cup of orange juice 1/4 cup of honey 2 tablespoons of lemon juice 1/4 cup of flaked coconut Maraschino cherry halves (optional) Combine the fruit in a medium bowl, tossing lightly. Combine orange juice, honey, and lemon juice; pour over fruit, and mix well. Sprinkle with coconut; cover and chill at least 1 hour. Garnish with maraschino cherries, if desired. (Makes 6 servings)Picnic Potato Salad
9 medium potatoes 3 hard-cooked eggs 2/3 cup of mayonnaise 1 teaspoon of prepared mustard 3/4 cup of commercial sour cream 1 teaspoon of salt 1/4 teaspoon of pepper 11 slices of bacon 1/4 cup of chopped green onion 1/2 cup of chopped celery 1/4 cup of commercial Italian salad dressing Cook potatoes in boiling salt water about 30 minutes or until tender. Drain and cool slightly. Peel and cut potatoes in 3/4 inch cubes. Remove the yolks from the egg and mash; set whites aside. Stir mayonnaise, mustard, sour cream, salt and pepper into yolks; set aside. Cook bacon until crisp; drain on absorbent paper, and crumble. Chop egg whites; add bacon, potatoes, onion, celery and Italian dressing. Fold in mayonnaise mixture; chill at least 2 hours. (Serves 12)Stegosaurus Salad
6 lettuce leaves 6 canned peach halves 12 maraschino cherries 1 package (3 ounces) of cream cheese, softened 12 grapes Silver almonds Wash the 6 lettuce leaves and pat dry with paper towels. Place 1 lettuce leaf on each salad plate. Place 6 peach halves on a paper towel to dry. Cut 12 maraschino cherries into small pieces into a bowl. Stir in the cream cheese with a fork and mix until well blended. Drop a teaspoon of the mixture onto the center of each lettuce leaf. Place on a peach half (cut side down) to cover the mixture on each lettuce leaf. Cut 6 grapes into 4 pieces each with scissors. Place 4 pieces around each peach half for feet. Use one uncut grape for the head of each Stegosaurus. Poke slivered almonds into the top of each peach.Dig Deep Salad
1 head of lettuce 2 medium red onions, sliced 1-2 green peppers, sliced 3-4 sticks of celery, chopped 8 ounces of water chestnuts, sliced 10 ounces of frozen green peas, uncooked 2 cups of mayonnaise Parmesan cheese 3 eggs, hard boiled 4 strips of bacon (cooked and crumbled) 1-2 tomatoes, sliced Layer first 6 ingredients in serving dish in order beginning with the lettuce. Spread mayonnaise over the top layer to cover. Sprinkle with cheese. Do not mix. Cover and refrigerate for 24 hours. 45 minutes before serving remove from the refrigerator. Garnish with sliced eggs, tomatoes and bacon. (Serves 12-14)Wonder Woman Salad
1 can (8 ounces) of fruit cocktail, drained 2 bananas, peeled and sliced 1 small apple, cut in small pieces 1/2 cup of halved seedless green grapes 1/2 cup of sliced strawberries 5 maraschino cherries, halved 1/4 cup of miniature marshmallows 1/2 cup of non dairy whipped topping 2 teaspoons of maraschino cherry juice or 1 or 2 drops of red food coloring Place the first 7 ingredients (1 can (8 ounces) of fruit cocktail-drained,2 bananas, peeled and sliced, 1 small apple, cut in small pieces, 1/2 cup of halved seedless green grapes, 1/2 cup of sliced strawberries, 5 maraschino cherries-halved, 1/4 cup of miniature marshmallows) in a large bowl. Tint non-dairy whipped topping with cherry juice or food coloring. Fold into fruit. Refrigerate. (Serves 4 to 6)Kitty Cat Salad
3 cups of chopped apples 1/4 cup of orange juice 1 cup of miniature marshmallows 1 cup of celery slices 1/4 cup of raisins Mayonnaise Lettuce Apple, cut into crosswise slices Toss apples with orange juice. Add marshmallows, celery, raisin, and enough mayonnaise to moisten; mix lightly. Serve on lettuce-covered plates. Top each salad with apple slices, spread with mayonnaise. Use additional apple pieces, raisins and celery slices to make faces. Cut triangular-shaped apple pieces to make ears and thin strips of celery for whiskers. (Serves 6)Hollywood Star Salad
4 cups of chopped chicken 1 can (8 ounces) of water chestnuts (drained & chopped) 1 pound of seedless green grapes 1 cup of sliced celery 1 can (15 1/4 ounces) of pineapple tidbits (drained) 3/4 cup of mayonnaise 3/4 cup of sour cream 1 tablespoon of soy sauce 1 1/2 teaspoon of curry powder 2 teaspoons of lemon juice 1/3 cup of slivered almonds Watermelon Cut pie shaped wedges from watermelon and arrange on a round platter in a star pattern-leaving the center open. Combine first 5 ingredients (4 cups of chopped chicken, 1 can (8 ounces) of water chestnuts (drained & chopped),1 pound of seedless green grapes, 1 cup of sliced celery, 1 can (15 1/4 ounces) of pineapple tidbits (drained) well and add to chicken mixture and mix well. Pile this in the center of the watermelon star.Red, White & Blueberry Salad
2 boxes of red raspberry gelatin 3 cups of hot water 1 envelope unflavored gelatin 1/2 cup of cold water 1 cup of coffee cream 1 cup of sugar 1 teaspoon of vanilla 1 package of (8 ounces) of cream cheese 1 cup of pecans 1 can of blueberries 1st layer-Dissolve 1 box of raspberry gelatin in 2 cups of hot water. Allow to jell in 9 X 13 pan before fixing next layer 2nd layer-Dissolve unflavored gelatin in cold water. Heat cream and sugar without boiling. Mix into gelatin mixture. Add vanilla, cream cheese and nuts. Cool. Careful pour over 1st layer and jell. 3rd layer-Dissolve the other box of raspberry gelatin in 1 cup of hot water and stir until dissolved. Add blueberries and their juice. Cool. Pour over 2nd layer and chill.Color Key
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