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Macaroni & Shrimp Salad
Amy Jacobson
3
3
½
1
1
cups macaroni, cooked
cups chopped ham pieces
cup chopped onion
cup chopped celery
cup chopped green peppers
1 can small cocktail shrimp
1 cup mayo
1 tablespoon lemon juice
dash salt and pepper
Mix macaroni, ham, onion, celery, green pepper, and shrimp. Add mayo mixed with lemon
juice and salt & pepper.
Shrimp Salad
Gary Nelson
1
1
1
1
package lemon jello
cup hot water
(8 oz.) can tomato sauce
tablespoon vinegar
salt and pepper to taste
3-4 green onions, chopped
¾ cup celery, chopped
1 can shrimp
Make like jello and add the other ingredients. Put in individual cups or small bowl.
Spring Salad
Deb Stanley
2
3
cups dry macaroni, any kind/shape, boiled,
rinsed, and chilled
diced carrots
Dressing:
1 cup mayonnaise (not salad dressing)
¼ cup vinegar
diced celery
½ cup sugar
medium green pepper, diced
cucumber, diced
½ teaspoon salt
½ teaspoon pepper
½
can (7 oz.) sweetened condensed milk
This can be made in large batches by doubling sauce. I like to use balsamic vinegar for a little
different flavor. Sauce keeps well in refrigerator when not mixed on pasta. I like to use
broccoli and cauliflower too in larger batches.
Broccoli Delight Salad
Olive Jacobson
1
large fresh broccoli, cut in pieces (4-5 cups) Dressing:
1
cup raisins
3-4 tablespoons sugar or Equal
¼
cup diced red onion
1 tablespoon vinegar
1
1
0 strips bacon, fried and crumbled
cup sunflower seeds
½ cup lite mayonnaise or creamy dressing
Put washed, well drained broccoli pieces in large glass bowl. Add raisins, onion, bacon, and
sunflower seeds. Mix together dressing ingredients. Pour over salad. Yield: 6 servings.
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5
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