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Salads, Soups, Dressings & Sauces
Ginger Ale Salad
Kathryn Murchison
1
2
2
lg. Pkg. Lime Jello
cups hot Water
cups cold Ginger Ale
one 8 oz. Cream Cheese
1
1
1
1
cup Nuts
sm. Can crushed Pineapple-drained
/2 pkg. Miniature Marshmallows
/2 cup Whipping Cream-whipped
Mix Jello, hot water together. Add cold ginger ale. Let set til
syrupy. Combine softened cream cheese, nuts, pineapple and
marshmallows. Add to Jello and let set almost completely. Add
whipped cream and let set completely.
Pasta Salad
PatThompson
2
1
1
1
1
1
1
1
1
cups Pasta (any type) cooked, drained and cooled
lg. Red or Sweet Onion (sliced fine)
/2 can or about 25 ripe Olives sliced
med head Cauliflower, cut up
/2 med sliced Mushrooms (optional)
/2 cup cubed Salami
cup Tomatoes cut up (not small)
cup shredded Cheese (any kind)
lg. Green Pepper (sliced fine)
Dressing:
1
2
4
3
2
1
1
1
cup Vegetable Oil
/3 cup Vinegar
Tbsp Lemon juice
/4 cup Sugar
tsp Oregano
tsp Salt
tsp Pepper
tsp Garlic powder
Combine all ingredients. Add veggies and stir. Refrigerate at
least 3 hours. Overnight is best. Stir occasionally. Use any other
vegetables you choose.
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