Olaf Salad

1 Med tossed green salad
1 Chopped avocado
1 can Kidney beans
½ lb Grated cheese
Browned hamburger
Crushed tortilla chips
Thousand Island Dressing

Toss a green salad as you like it with tomatoes. Also toss in chopped avocado, kidney beans, grated cheese, and browned hamburger seasoned to taste. Add crushed tortilla chips. For Thousand Island dressing make with catsup and mayonnaise. Mix thoroughly.

Karen Hammer

Hawaiian Halibut Salad

4 cups Cubed cooked halibut
½ cup Diced celery
½ cup Toasted almond halves
¼ cup Diced green pepper
1 cup Canned pineapple chunks, drained
¾ cup Mayonnaise
1½ tsp Curry powder
2 tbsp Shredded coconut

Combine halibut with celery, almonds, green pepper and pineapple. Blend mayonnaise with curry powder; toss with halibut mixture. Sprinkle with shredded coconut; chill before serving. Yield: 6 servings.

Karen Hammer

Shrimp Ramen Salad

1 head Cabbage, chopped
5 Green Onions
1 pkg Ramen noodles, broken
1 can Shrimp, rinsed
½ cup Rice wine vinegar
¾ cup Oil
¼ cup Water
2 tsp Black Pepper
1 tsp Accent
3 tbsp Sugar

Combine and Salt to taste. Marinate overnight.

Beverly Nielsen

Macaroni & Shrimp Salad

½ cup Oil
¼ cup Sugar
1 Chopped onion
1 cup Catsup
1 pkg (12 oz.) Small shell macaroni
2 cans Shrimp
½ cup Chopped celery
1 cup Chopped cauliflower
½ cup Green pepper

Combine oil, sugar, onion, and catsup then set aside. Cook macaroni, cool and marinate 4 hours in oil mixture. Add shrimp, celery, cauliflower, and green pepper. Mix together and chill thoroughly.

Karen Hammer

Taco Salad

2 lbs Hamburger
1 med Chopped onion
1 tsp Salt
¼ tsp Pepper
¼ tsp Oregano
½ tsp Garlic salt

Brown together and add:

1 can Green chili salsa
1 head Lettuce
3 Chopped tomatoes
1 lg Chopped avocado
2 cups Grated cheese
1 can Red kidney beans
5 Chopped green onions

Combine together, put over corn chips and add salad dressing of choice.

Ruth Hammer

Macaroni & Tuna Salad

1 cup Salad macaroni

Cook in salted water, drain and rinse in cold water. Chill.

Add and fold in gently:

½ cup Diced celery
4 Diced hard boiled eggs
1 can Drained flake tuna
¼ cup Chopped green onion
½ cup Sliced ripe olives
½ cup Diced cheese
1 cup Miracle Whip dressing

Season to taste. Garnish with hard boiled egg slices and paprika.

Ruth Hammer

Hot Chicken Salad (For a Crowd)

10 cups Cooked chicken
18 Boiled eggs, peeled and chopped
1/3 cup Sliced green onions
7 cups Instant rice
5 cups Mayonnaise
3½ tsp Salt
7 cans Cream of chicken soup
½ cup Lemon juice
7 cups Diced celery
1 cup Diced green pepper

Mix together, cover with potato chips, and bake in a buttered 2" baking pan for 30 minutes at 350.

Ruth Hammer

Pretzel Jello Salad

2 cups Partly mashed or broken pretzels
¾ cup Melted margarine
3 tbsp Sugar

Place in 9x13 pan. Bake at 400 for 5 minutes and cool.

8 oz. Cream cheese
1 sm can Crushed pineapple, drained
1 cup Sugar

Mix this all and fold it into 8 oz. cool whip. Spread on top of cooled crust.

1 lg box Jello
2 cups Boiling water
1 pkg Raspberries

Mix these together, let set until syrupy (about 1½ hours). Then pour over cream cheese mixture. Chill.

Karen Hammer

Marinated Veggie Salad

1 can LeSieur early peas
1 can Green Giant white kernel corn
1 can Cut green french cut beans
1 jar Pimentos
3 stalks Celery, chopped
1 Green pepper, chopped
1 Green onion, chopped

Marinade:

¾ cup Sugar
½ cup White vinegar
½ cup Oil
1 tbsp Water

Boil 1 minute, then cool and pour in veggies. Refrigerate overnight.

Karin Hammer

Layered Jello Salad

1 box Black Cherry jello
1 box Strawberry jello
1 box Orange jello
1 box Lemon jello
1 box Lime jello
1 2/3 cup Sour cream

Boil one cup of water. Add to box of Black Cherry jello. Allow jello to dissolve then divide it in half. Add 3 tbsp of water to one half of jello and place in a 9x13 inch casserole dish. Place in refrigerator and allow to set. (About ½ hour) Place cup sour cream in other half of jello and whip until smooth. Add to set layer of jello in fridge. Allow to set. Repeat layers with the other flavors of jello. Takes about 6-8 hours to put together.

Karen Hammer

Ambrosia Salad

2 cans Pineapple chunks, drained
2 cans Mandarin oranges, drained
1 cup Sour cream
1 cup Coconut
2 tbsp Sugar
1 cup Miniature marshmallows (Optional)

Mix together. Chill 2 or more hours. Garnish with shredded coconut, maraschino cherries, fresh strawberries, etc.

Ruth Hammer

Pistachio Salad

2 cans (15 oz.) Pineapple chunks
2 pkgs Small instant pistachio pudding
3 cups Milk
2 cups Small marshmallows
1 pt Whipping cream

Drain pineapple chunks. Mix pudding and milk. Let set up. Whip cream. Put marshmallows and pineapple in large bowl. Add pudding and whipped cream. Fold together. Refrigerate.

Ruth Hammer

Snicker Salad

1 pkg (3 oz.) Cream cheese, softened
1 pt Whipping cream, whipped

Chop:

3 Granny Smith apples
3 Red Delicious apples
3 Large Snicker bars

Mix together in a large bowl. Serve chilled.

Beverly Nielsen

Pepper Shrimp Salad

1 head Chopped cabbage
1 bunch Green onions chopped
1 can Shrimp, rinsed
1 pkg Ramen noodles, broken
½ cup Rice wine vinegar
¼ cup Salad oil
¼ cup Water
2 tsp Pepper
1 tsp Accent
3-4 tbsp Sugar

Salt to taste. Marinate over night.

Ruth Hammer

Chili Salad (American Tacos)

1 lb Hamburger
1 sm Onion
1 Chopped green pepper
1 can Tomato sauce
1 sm can Green chili salsa

Combine hamburger, onion, green pepper cook until hamburger is browned. Add chopped jalapenos, green chili salsa, tomato sauce and season to taste with salt, chili powder and pepper.

1 cup Dry chili beans (Cooked)
1 can Pork and beans
1 can Mushrooms

Simmer together. Spoon over nest of Fritos. Top with shredded lettuce, chopped tomatoes, chopped celery, grated cheese. Sprinkle with taco sauce.

Ruth Hammer

Fruit Salad Dressing

½ cup Pineapple Juice
Juice from Lemon

Heat and Add:

½ cup Sugar, blended with
1 tbsp Corn starch

Bring to boil to thicken; chill. Whip 1 cup cream, add 2 tbsp. sugar and 1 tsp vanilla. Fold in chilled fruit mixture. Store in fridge. Just add fruit and serve.

Ruth Hammer

Italian Dressing

1 can Tomato soup
½ cup Salad oil
¼ cup Vinegar
¼ cup Parmesan cheese
1 tsp Basil leaves
1 tsp Oregano leaves
1/8 tsp Garlic salt

Blend and Chill. Shake before using.

Ruth Hammer

Zesty French Dressing

1 can Tomato soup
½ cup Salad oil
¼ cup Vinegar
2 tbsp Onion juice
2 tbsp Sugar
1/8 tsp Garlic salt
1 tsp Dry mustard
1 tsp Salt
¼ tsp Pepper

Blend and Chill. Shake before serving.

Ruth Hammer

French Dressing

1½ cup Vinegar
1½ cup Sugar
2 tbsp Dry mustard
2 cups Salad oil
½ cup Minced onion, sauteed in butter
1 tbsp Butter
1 cup Catsup
2 tsp Salt
4 tbsp Brown sugar

Blend and store in a covered jar in the refrigerator.

Velma Terry

Mayonnaise

1 Egg
1 tsp Sugar
Dash Cayenne pepper
1 cup Salad oil
1 tsp Dry mustard
¼ tsp Salt
2 tbsp Lemon juice or vinegar

Put ½ cup of oil, egg, add other ingredients in blender. Mix on high 5 seconds. Add remaining oil slowly. Blend until thickened, scraping sides. Store covered in refrigerator.

Ruth Hammer

Roquefort Dressing

2 oz Blue cheese
3 cups Mayonnaise
1 cup Sour cream
1 tsp Garlic salt
1 tsp Onion salt

Blend. Makes 1 quart. Store in refrigerator.

Ruth Hammer

French Dressing

1 can Tomato soup
¾ cup Salad oil
¾ cup Sugar
3 cloves Garlic, crushed
3 tbsp Onion juice
½ cup Vinegar
2 tsp Prepared mustard
1 tsp Paprika
½ tsp Salt
¼ tsp Pepper
2 tbsp Worcestershire sauce

Put in 1-quart jar and shake. Store in refrigerator.

Ruth Hammer

Sauce for Ham

1cup Plum jelly
1cup Apricot marmalade
1cup Crushed pineapple
½ cup Brown sugar
½ cup Prepared mustard
1 tbsp Vinegar
Pectin (mix in crushed pineapple)
1 Bottle La Choy sweet and sour sauce

Heat to blend. Add a few drops of food coloring. Thicken with cornstarch and serve over baked Ham.

Ruth Hammer

Dad's Sauce

This is a dump and pour recipe.

Catsup (1 cup)
Worcestershire sauce (2 tbsp)
Horseradish (to taste, about 1 tsp)
Mustard (1 tbsp)
Liquid smoke (¼ tsp)
Lemon juice (2 tsp or less)
Seafood sauce
Salad dressing
Juice from pickles
Louisiana hot sauce

Dad used all of the ingredients except the liquid smoke. To come close try the following proportions: Dump in about a cup of catsup, a tablespoon of mustard. Two tablespoons or so of Worcestershire. Horseradish to taste. Doug uses a good teaspoonful. Karen says it's too much. Just a little bit of liquid smoke; it comes fast so use a spoon and try less than a 1/4 of a spoonful. About two teaspoons of lemon juice for fish and less for other things. Some pepper, onion salt and garlic powder, a dash of each. If you're using it on pork, some ginger is good.

Now taste it to see if it is ok. Stacey will eat it straight on chips. Doug usually adds a squirt of catsup or two or three. Then call it good enough for who it's for.

Each of the kids have given this stuff a try and never hit it exactly right, but maybe it's the thought that counts.

Doug Hammer