Thursday, April 7, 2011

Heavenly Salads - What cookout is complete without one?

As summer approaches and I start to think about those neighborhood and family cookouts I've been dragging out my personal recipes and looking for favorites that are basically quick and easy.

Frozen Cherry Salad

1 can cherry pie filling
1 can crushed pineapple
1 can Eagle Brand Milk
1 cup chopped nuts
1 large Cool Whip

Mix all ingredients together and freeze. Cut into squares and serve.

Frozen Fruit Salad

1 cup sour cream
1/2 of a 4 1/2 oz carton frozen Cool Whip
1/2 cup sugar
2 Tbsp. lemon juice
1 tsp. vanilla
13 oz. can drained crushed pineapple
2 medium bananas, cut in chunks
1/2 cup red cherries, sliced
1/2 cup green cherries, sliced
1/2 cup walnuts

Cream sour cream and Cool Whip. Add sugar, lemon juice, vanilla, and mix well. Add fruit and freeze.

Pretzel Salad

2 cups crushed pretzels (about an 18 oz. bag)
1 1/4 cup sugar
1 1/2 sticks margarine melted
2 cups Cool Whip
1 8 oz. pkg. cream cheese--softened
2 3 oz. pkgs. strawberry gelatin
2 cups hot pineapple juice
2 10 oz. pkgs. frozen strawberries and their juice

Melt margarine. Crush pretzels and add to melted margarine along with 1/4 cup sugar. Spread pretzel mix in 9 x 13 pan greased. Bake at 350F for 8 minutes. Remove and let cool. Heat pineapple juice and dissolve Jell-O in it. Add strawberries and juice. Allow to set partially in refrigerator. Mix cream cheese, 1 cup sugar and Cool Whip together. Spread over pretzel mixture. Let chill while Jell-O is setting. Spread gelatin mixture on top and refrigerate.

Cornbread Salad

1 large green pepper, chopped
1 medium onion, chopped
1/2 cup chopped celery
1/4 - 1/2 lb. bacon, cooked and crumbled
2 cups mayonnaise
2 tomatoes diced
salt and pepper to taste
12 corn muffins or 1 skillet baked cornbread crumbled

Mix all ingredients together and chill before serving.

Sour Cream Potato Salad

6 cups potatoes, cooked and diced
1/4 cup melted butter
1 bunch green onions
4 hard boiled eggs, separated
1 cup celery, chopped
1 1/2 tsp. salt (or to taste)
1/2 tsp. pepper (or to taste)
1 cup sour cream
1/2 cup mayonnaise
1 Tbsp. prepared mustard
2 Tbsp. sugar

Toss potatoes lightly in butter. Chop onions reserving a small amount of tops. Add onions to potatoes along with chopped egg whites. Add celery, salt and pepper and toss lightly. Mash egg yolks; add to sour cream, mayonnaise, mustard and sugar. Mix well. Pour over potato mixture and toss. Garnish with reserved onion tops and radish roses or strips of pimento.

Fix it, store it and serve it. Your friends and family will love you.

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