Cabbage Salad

 shredded cabbage

mayonnaise

¼ teaspoon vinegar

½-1 teaspoon sugar

season-all salt to taste

celery salt to taste

pepper to taste

Mix all ingredients together.

                                                            Sharon Wimette  

Broccoli Salad

 2 bunches broccoli flowerettes

1 cup sunflower seeds

½ cup red onion, chopped

8 strips bacon, cooked and drained

2/3 cup raisins

 Dressing

 1 cup mayonnaise

2 teaspoons sugar

Combine broccoli, seeds, onions, bacon, and raisins in a large bowl.

                                                            Carla Frabbiele

Frog-Eyed Salad

1 cup sugar

2 tablespoons all-purpose flour

1¾ cups pineapple juice

2 eggs, well beaten

1 tablespoon lemon juice

1 pound Acini Pepi pasta

2 large cans crushed pineapple

1 large can chunk pineapple

3 11-ounce cans mandarin oranges, drained

2 8-ounce tubs Cool Whip

Mix sugar, flour, and salt together, like pudding mix.  Add pineapple juice and eggs.  Cook until thick, then add lemon juice.  Cook Acini according to directions, till done.  Cool and rinse.  Combine cooked mixture and Acini overnight.  In the morning, add all the canned fruit, drained.  Then add the Cool Whip.

  Carla Frabbiele

B & B Salad

1 pound bacon, crispy and crumbled

2 heads broccoli, flowerettes only, bite size

½ cup cheddar cheese, shredded

2 cups mayonnaise

2 heaping tablespoons sour cream

¼ cup sugar

Mix first 3 ingredients and set aside.  Mix last 3 ingredients, (dressing), and pour over bacon, broccoli, and cheese mixture.  Mix well.

Sue Wimette

Corn Salsa / Salad

4 ears fresh corn, cut from the ear

1 medium red onion, chopped finely

1 roasted red pepper, chopped finely

2 medium jalapenos, chopped finely

2 limes:  zest and juice

½ cup chopped cilantro

¼ cup olive oil

½ tablespoon fresh ground pepper

1 tablespoon kosher salt

Mix first seven ingredients together.  Season with salt and pepper.

Jeffrey Wimette

Fruit Salad

1 small can fruit cocktail

1 banana, sliced

1-2 apples, chopped

½ cup dates, chopped

grapes, cut in half

½ pint heavy cream, whipped

2 tablespoons mayonnaise

½ cup sugar

walnuts, for topping

marachino cherries, for topping

In medium bowl, mix together fruit cocktail, banana, apples, dates, and grapes.  In separate bowl mix whipped cream, mayonnaise, and sugar.  Stir into fruit mixture.  Top with walnuts and cherries.

Mabelle Bouchard

Bread Salad

 ¾ pint cherry tomatoes, sliced in half

1¼ cup shredded fresh parmesean cheese

1¼ cups olive oil

1 cup finely chopped basil

1 can artichoke hearts, cut into quarters

1 cup Kalamata olives, chopped

1 roasted red pepper, chopped

1 loaf Italian bread, cut into ½ inch cubes

salt and pepper to taste

Mix first seven ingredients together.  Toss with cubed Italian bread, and season with salt and pepper.   Let sit for one hour.  Serve.

Jeffrey Wimette