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Fiesta Salad
Curt & Karla Stanley Family
1
2
(16 oz.) can whole kernel corn
Dressing:
2 tablespoons taco seasoning mix
¼ cup water
¼ cup oil
¼ cup vinegar
tomatoes, peeled and diced or 1 can whole
tomatoes, drained well and diced
cup sliced ripe olives
cup diced green pepper
small onion, chopped fine
½
¼
1
Pour dressing over vegetables and toss. Chill several hours or overnight, stirring occasionally.
Carrot Salad
Alice Sullivan
2
1
1
1
1
pounds carrots, cut in 1/3" thick rounds
large onion, diced
large green pepper, diced
(10 ¾ oz.) can tomato soup
cup sugar
¾ cup vinegar
1 cup vegetable oil
1 teaspoon salt
½ teaspoon ground pepper
1 teaspoon dry mustard
Bring carrots to boil in salted water; boil 5 minutes. Drain; cool. Add onions and green
pepper. Combine soup, sugar, vinegar, oil, salt, pepper, and mustard. Pour over carrots.
Refrigerate 24 hours. Yield: 12 servings.
French Dressing
Joyce Mueller
1
¾
1
cup salad oil
cup sugar
cup catsup
1 teaspoon salt
1 tablespoon chopped onion
1/3 cup vinegar
1
teaspoon paprika
Combine ingredients in blender for about 2 minutes.
Thousand Island Dressing
Olive Jacobson & Carmen Biddle
1
2
2
cup mayonnaise
tablespoons chili sauce
tablespoons chopped stuffed olives
3 chopped hard boiled eggs
½ teaspoon paprika
Mix well and store in jar in refrigerator.
3
6
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