Frog's Eye Salad (Lynette Backman)

Prep Time: 20 minutes
Start to Finish: 3 hours


Serve this old time favorite as a salad or dessert.

Ingredients:

1-1/3 cups (8 oz.) AMERICAN BEAUTY Acini di Pepe, uncooked
1/2 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 can (20 oz.) pineapple chunks, undrained
1 can (8 oz.) crushed pineapple, undrained
1 egg, beaten
2 teaspoons lemon juice
2 cans (11-oz. each) mandarin orange segments, drained
3-1/2 cups (8 oz.) frozen non-dairy whipped topping, thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries

Instructions:

In medium saucepan, stir together sugar, flour and salt.
Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture.
Cook over medium heat; stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.
Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.
Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly.
Cover; refrigerate until cold. Top with remaining whipped topping; garnish with cherries. 12 servings (about 1 cup each).

Fun Gels (Sharlene Law)

Add 2 ½ C. Boiling Water to 4 small or 2 large pkgs of gelatin
Dissolve completely
Pour into 9x13 pan
Chill until firm
3 hours in fridge or 2o min in freezer
Dip pan in warm water about 15 seconds
Cut into squares or with cookie cutters into shapes
Mix with whipped cream or not
Add fruit if desired

Chinese Chicken Salad (Debbie Spector)

3 cooked and cut up chicken breasts
1 small head cabbage (chopped)
1 small head savory purple cabbage
4 green onions sliced
Some sliced purple or green seedless grapes
Heat oven to 350. Bake about 5-8 min. watch closely
2 pkgs. Broken Top Ramen noodles chicken flavor
4 Tbs. Sesame seeds
½ C. chopped peanuts 3 oz.
½ C. raw sunflower seeds
Dressing:
½ C. sesame iol
½ C. Salad Oil (olive oil extra light)
9 Tbs. rice vinegar (1/2C. + 1Tbs.)
½ C. Sugar
½ tsp. pepper
2 Pkgs seasoning from Top Ramen
This salad can be made a day ahead. Store in plastic bags. Toss together before serving.
Note: Depending on season, you can use what greens you like. I used Romaine lettuce, a little purple cabbage and savory green cabbage.

Ramen Noodle Coleslaw (Susan Janes)

1 1lb. Pkg. Coleslaw
1 Bunch Green Onions chopped
1 C. Slivered Almonds (toasted)
1 Pkg. Chicken Flavored Ramen Noodle Crushed- Save Flavor Packet
Dressing:
½ C. Salad Oil
1/3C. White Vinegar
¾ C. Sugar
Ramen Flavor Packet
Directions:
Mix dressing ahead of time. Pour dressing over mixture ½ hour before serving. Stir to blend.

Kim's Coleslaw(Janet Berryman)

½ C. Mayonaise
¼-1/3 C. Sugar
½ tsp. salt
1/8tsp Pepper
½ tsp Celery Seed
1 ½ Tbs. Vinegar
1 ½ Tbs. Lemon Juice
(pinch of garlic salt if desires)
16 oz. Coleslaw
Mix all together. Chill Enjoy

Chinese Chicken Salad(Lanita Wimer)

Dressing:
2 Tbs. Sugar
1 tsp. Salt
½ tsp. Pepper
¼ C. Salad Oil
1 tsp. Sesame Oil
2 Tbs. Vinegar
Blend all ingredients together. Chill.
Salad:
Lettuce
Green Onion
Chow Mein Noodles
Celery
Mandarin Oranges
Ect.
2-3 Boneless chicken Breasts cooked and cubed
Chop all vegetables. Mix with Dressing right before serving. Enjoy

Texas Melon Soup (Lanita Wimer)

Prep Time: 25 minutes
Ingredients:
3 cups chopped cantaloupe
2 Tbsp. sugar
1/4 cup orange juice
3 cups chopped honeydew melon
1/8 tsp. salt
Preparation:
Place cantaloupe, half of the sugar and half of the orange juice, and half of the salt in a blender container or food processor bowl. Cover and blend until smooth. Transfer to a medium bowl, cover and chill. Repeat with honeydew melon and remaining sugar, orange juice, and salt. Chill in a separate bowl.
When ready to serve, pour equal amounts of melon mixture carefully into each individual bowl, pouring both at the same time, keeping the melon mixtures as separate as possible. You'll have a two-color soup that is beautiful and delicious. Serves 4-6

Baby Greens and BlueCheese Salad (Judi Beech)

3 tablespoons fresh lemon juice1 tablespoon Dijon mustard1 medium shallot, minced1 1/2 teaspoons chopped fresh thyme1/2 cup olive oil
1 5-ounce bag mixed baby greens2 large ripe pears, thinly sliced lengthwise1 cup crumbled blue cheese 1 cup walnuts, toasted, coarsely chopped
Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. Toss greens in large bowl with enough dressing to coat. Divide greens and top with pear slices. Sprinkle with cheese and walnuts. Drizzle lightly with remaining dressing and serve. Serves 6.