Chicken Salad

3 chicken breasts, cooked and diced fine
1 can cream of chicken soup
1 (3 ounce) box lemon Jello
6 oz. cream cheese
1/4 to 1/2 c. water
1 c. Miracle Whip
1/2 c. onions
3 green peppers, diced fine
3 stalks celery, diced fine

Put chicken into cream of chicken soup and heat. Add lemon Jello. Whip together cream cheese and water, then add to soup. Stir remaining ingredients into soup mix. Put in mold and chill. Serve with crackers or small buns.

Super Chef Salad

1 head lettuce, chopped
1 cup ham or desired meat, slivered or diced
1/2 cup dry packaged dressing
French dressing

Combine ingredients in order, adding French dressing just before serving.

Grandmother’s Salad Dressing

2 tsp. sugar or honey
1 tsp. salt
1 tsp. dry mustard
2 grains cayenne
2 tbsp. flour
3/4 cup water
1 egg, well beaten
2 tbsp. butter, melted
1/4 cup vinegar
Whipped cream or whipped evaporated milk

Combined dry ingredients; add egg. Mix thoroughly. Add water, butter and vinegar. Mix thoroughly. Cook over low heat until thick and smooth, stirring constantly. Cool. Thin with cream or mild before serving.

Three Bean Salad

1 can green beans
1 can yellow beans
1 can kidney beans
1 large purple onion, sliced in rings
1 green pepper, sliced in rings
1/3 cup vinegar
1/2 cup salad oil
2/3 cup sugar
Salt and pepper to taste

Mix beans together. Place onion and green pepper on top of beans. Mix vinegar, oil, sugar, salt and pepper; pour over beans. Let stand overnight.

Egg Salad

6 hard-boiled eggs, chopped
1/2 cup celery, diced
1/4 cup green pepper, diced
1 tbsp. pimento, chopped
1/2 cup mayonnaise
1/2 tsp. salt
1/4 tsp. black pepper

Combine all ingredients. Serve on lettuce. Garnish with additional pimento.

Best Shrimp Salad

1 lb. boiled shrimp, cut into small pieces
3 hard-boiled eggs, chopped
1 tbsp. diced sweet pickle
Salt and pepper to taste
2 tbsp. mayonnaise
1/2 cup diced celery

Combine all ingredients. May be served in ripe tomato, cut into petals on lettuce.

Easy Fruit Salad

1 can cherry pie filling
1 can fruit cocktail, drained
1 can pineapple chunks, drained
1 can mandarin oranges, drained
1 cup chopped apples
1 can grapes, drained
1 cup miniature marshmallows
1 banana, sliced
1 cup chopped nuts

Combine pie filling, fruit cocktail, pineapple, oranges, apples and grapes. Add marshmallows, banana and nuts. Refrigerate for several hours before serving.

Frozen Fruit Cups

2 cans (20 ounces each) crushed pineapple, undrained
2 packages (10 ounces each) frozen sweetened strawberries, thawed
1 can (20 ounces) fruit cocktail, undrained
1 can (12 ounces) frozen orange juice concentrate, thawed
1 can (6 ounces) frozen lemonade concentrate, thawed
6 medium firm bananas, cubed

In a large bowl, combine all ingredients. Pour into foil-lined muffin cups or individual plastic beverage glasses. Freeze until solid. When ready to serve, thaw for 30-45 minutes before serving.

Oriental Pasta Salad

2 cups uncooked elbow macaroni
2 large carrots, cut into 1-inch strips
1 cup snow peas, halved
2 green onions with tops, sliced
1/2 cup thinly sliced sweet red pepper

DRESSING:
1.2 cup mayonnaise
1/2 cup sour cream
1 tablespoon cider or red wine vinegar
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon pepper

Cook macaroni according to package directions; drain and rinse in cold water. Place in a large bowl; add carrots, peas, onions and red pepper. In a small bowl, whisk dressing ingredients until smooth. Pour over salad and toss to coat. Cover and refrigerate for 1-2 hours.

Sweet-Sour Pasta Salad

1 package (16 ounces) tricolor spiral pasta
1 medium red onion, chopped
1 medium tomato, chopped
1 medium cucumber, peeled, seeded and chopped
1 medium green peper, chopped
2 tablespoons minced fresh parsley

DRESSING:
1-1/2 cup sugar
1/2 cup vinegar
1 tablespoon ground mustard
1 teaspoon salt, optional
1 teaspoon garlic powder

Cook past according to package directions; drain and rinse with cold water. Place in a large serving bowl. Add the onion, tomato, cucumber, green pepper and parsley; set aside. In a saucepan, combine the ingredients. Cook over medium-low heat for 10 minutes or until sugar is dissolved. Pour over salad and toss to coat. Cover and refrigerate for 2 hours. Serve with a slotted spoon

Golden Glow Salad

2 pkg. orange gelatin
1 cup boiling water
1 can frozen orange juice
1-1/2 cup cold water
1 can mandarin oranges
1 sm. can pineapple chunks

Dissolve gelatin in boiling water. Add orange juice, still until dissolved. Add cold water and fruits. Pour into mold; chill.

Tossed Salad

2 tomatoes, chopped
1 green pepper, chopped
1 small onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 cucumber, chopped
1 head lettuce, torn in bite-size pieces
French dressing