The Nelson Family Cookbook

[Table of Contents | Dedication | Breads | Soups | Vegetables | Salads ]
[Main Dishes | Cake & Frostings | Cookies, Bars, & Lefse | Pies & Desserts ]
[ Beverages, Snacks, Jam, & Pickles | Get a printable copy | Index ]

SALADS

Cranberry Salad

Olive Jacobson


1 pound frozen cranberries
1 cup sugar
1 cup crushed pineapple, well drained
1 pound miniature marshmallows
1/2 pint whipped cream

Grind cranberries. Add sugar and pineapple; let stand for one hour. Add marshmallows; let stand several hours or overnight. Add whipped cream, mix together and serve. Looks pretty in a crystal bowl.

Fresh Cranberry Salad

Eunice Nelson


1 package (12 oz.) fresh cranberries
1 1/2 cups sugar
3 cups boiling water
3 packages (3 oz. each) orange jello
2 cans mandarin oranges, drained and cut in small pieces
1 cup chopped walnuts or pecans
1 can crushed pineapple, undrained

Grind cranberries in food grinder, stir in the sugar to blend. Set aside. Dissolve gelatin in water; cool until mixture begins to thicken. Add to cranberry mixture. Add oranges, nuts, and pineapple. Stir well; pour into lightly oiled 8-cup mold. Chill overnight. Unmold and serve on a plate of crisp greens. 16 servings.

Jello Cranberry Mold

Joyce Mueller


1 (3 oz.) package jello, any red flavor
1 cup boiling water
3/4 cup canned pineapple juice
1 can (8 oz.) whole berry cranberry sauce
1 cup diced apples or celery
1/3 cup coarsely chopped nuts

Dissolve gelatin in boiling water. Add pineapple juice and cranberries. Chill until slightly thickened. Stir in remaining ingredients. Pour into 4-cup mold or individual molds. Chill until firm. Unmold. Makes 3 1/2 cups or 10 relish servings. Recipe may be doubled; use only 1 cup canned pineapple juice.

Cranberry Peach Mold

Olive Jacobson


1 cup jellied cranberry sauce
1 package raspberry gelatin
1 1/2 cups boiling water
1 package lemon gelatin
1/2 cup water
2 cups sliced canned peaches
1 cup dairy sour cream

Mash cranberry sauce; add raspberry gelatin. Pour 1 1/2 cups boiling water over to dissolve the gelatin. Pour into a 5 1/2 cup mold; chill until almost set. Dissolve lemon gelatin in 1/2 cup boiling water. Drain peaches, reserving 1/2 cup syrup; add syrup to gelatin. Stir in sour cream. Chill until partially set; add peaches; pour over raspberry layer. Chill till firm.

Red Hot Salad

Joan Nelson


1 package unflavored gelatin
2 packages red jello
2 cans applesauce
1/2 cup red hots
2 cups 7 Up

Mix jello powders, applesauce, and red hots together in sauce pan. Bring to a boil over low heat. Pour into glass 9 x 13 serving dish and carefully add 7 Up. Place in refrigerator until set.

Strawberry Nut Salad

Alice Sullivan


2 small (or 1 large) pkg. strawberry gelatin
1 cup boiling water
2 packages frozen sliced strawberries
3 bananas, mashed
1 (No. 2) can crushed pineapple, drained
1 cup broken walnuts
1 pint sour cream (I don't use this much.)
Topping:
1/3 cup sugar
2 tablespoons flour
2 tablespoons butter
2 beaten eggs
1 cup pineapple juice
1 cup heavy cream or 1 pkg. Dream Whip

Dissolve jello in hot water; stir in thawed strawberries and juice, pineapple, banana and nuts. Pour 1/2 mixture in 9 x 13 pan or large mold; refrigerate until firm, about 1 1/2 hours. Spread with sour cream, then spoon gently the remaining mixture and refrigerate. For topping, combine sugar, flour, and egg; stir in pineapple juice. Cook over low heat, stirring constantly until thick; remove from heat. Add butter and cool. Then fold in the cream that has been whipped (or the Dream Whip prepared according to package directions). Can be put on jello salad ahead of time. Optional: Top with shredded mild cheddar cheese.

Taffy Apple Salad

Eunice Nelson


1 (20 oz.) can pineapple chunks
2 cups tiny marshmallows
1/2 cup sugar
1 tablespoon flour
2 tablespoons vinegar
1 beaten egg
6-7 cups cubed, cored apples
1 (8 oz.) container cool whip
1 (10 oz.) jar maraschino cherries, drained and halved
1 cup peanuts

Drain pineapple, reserving juice. In large bowl, stir together pineapple chunks and marshmallows; cover and chill for up to 24 hours. For dressing, in a small saucepan stir together the sugar, flour, reserved pineapple juice, vinegar, and egg. Cook and stir over medium heat, just until mixture bubbles. Reduce heat; cook and stir for 2 minutes more. Transfer the mixture to a small bowl. Cover and chill. To serve, add chilled dressing and apples, cool whip, cherries, and peanuts to marshmallow mixture; stir to mix well.

Four Fruit Compote

Olive Jacobson


1 (20 oz.) can pineapple chunks
1/2 cup sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1/3 cup orange juice
1 can mandarin oranges, drained
2 yellow apples, unpeeled and cut into pieces
2 red apples, unpeeled and cut into pieces
2-3 bananas
1 cup red grapes

Drain pineapple chunks, reserving 3/4 cup juice. In a saucepan combine sugar and cornstarch. Add reserved pineapple juice, lemon juice, and orange juice. Cook and stir over medium heat until thick and bubbly. Cook one minute longer. Remove from heat and set aside. In a bowl combine pineapple chunks, mandarin oranges, apples, bananas, and grapes. Pour warm sauce over the fruit. Stir gently to coat. Cover and refrigerate.

Banana Dressing

Joan Nelson


2 old bananas
1 cup sour cream
4 tablespoons brown sugar
1 1/2 teaspoons lemon juice

Blend ingredients on medium until smooth. Toss over chopped fruit for a delicious salad. Makes 2 cups.

Cherry Salad Supreme

Kathryn Stanley


1 (3 oz.) package lemon jello
1 (3 oz.) package raspberry jello
2 cups boiling water
1 (21 oz.) can cherry pie filling
1 (3 oz.) package cream cheese
1/3 cup mayonnaise (not salad dressing)
1 (83/4 oz.) can crushed pineapple
1/2 cup cream
1 cup miniature marshmallows
chopped pecans (optional)

Dissolve raspberry jello in 1 cup boiling water; stir in pie filling. Turn into 9 x 9 x 2 dish. Chill until partially set. Dissolve lemon jello in 1 cup boiling water. Beat together cream cheese and mayonnaise; gradually add lemon jello. Stir in undrained pineapple. Whip cream; fold into lemon mixture with marshmallows. Spread on top of cherry layer, sprinkle with chopped pecans, if desired. (My family likes it better without the marshmallows and nuts.)

Cherry Salad

Joyce Mueller


2 cans cherry pie filling
2 small boxes cherry jello
2 cups boiling water
1 cup chopped apple, unpeeled
1/2 cup diced celery
1/2 cup coarsely chopped walnuts

Dissolve jello in boiling water. Add pie filling, apples, celery, and walnuts. Stir well. Chill at least 3 hours before serving.

Banana and Peanut Salad

Alice Sullivan


Dressing:
1 tablespoon vinegar
1/2 cup water
2 tablespoons flour
1/2 cup sugar
1 tablespoon butter
2 egg yolks
3 cold bananas
1 cup Spanish peanuts or chopped blanched peanuts

Make dressing before hand and refrigerate. Mix vinegar, water, flour, and sugar well. Add rounded tablespoon of butter. Cook over low heat until it begins to thicken. Pour beaten egg yolks slowly into mixture and continue cooking until thick and creamy. Cool and refrigerate. Have ready cold bananas and peanuts. Peel and dice bananas. In a cold bowl, put layer of bananas, layer of nuts, layer of dressing, layering until all ingredients are used. Chill 1/2 hour, serve cold with cold or hot meat dishes.

Salami-Mac Salad

Carmen & Bill Biddle


1 (7 1/2 oz.) Kraft mac & cheese dinner
1/2 pound salami or summer sausage, chopped
1/2 cup coarsely chopped dill pickle
2 tablespoons finely chopped onion
1/2 teaspoon salt
dash of pepper
1/2 cup Kraft real mayonnaise

Prepare dinner as directed on package. Add remaining ingredients. Mix lightly; chill. Add additional mayonnaise before serving. 4-6 servings.

Pasta Salad

DoLores Kounovsky


12 oz. rotini (curly roni)
Any or all of the following:
2 tablespoons chopped onion
Broccoli flowerettes, cooked
Green, red, or yellow pepper, cut in pieces
1/4 cup sliced olives
Creamy Italian dressing
1 tomato, cut in wedges
sliced mushrooms
8 oz. mozzarella cheese, cubed
sliced pepperoni
salt & pepper to taste

Cook rotini according to package directions. Drain; rinse with cold water to cool. Toss with any or all of the other ingredients listed. Add Creamy Italian dressing to taste. Refrigerate for several hours. Serve with additional Italian dressing.

Macaroni & Shrimp Salad

Amy Jacobson


3 cups macaroni, cooked
3 cups chopped ham pieces
1/2 cup chopped onion
1 cup chopped celery
1 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 package lemon jello
1 cup hot water
1 (8 oz.) can tomato sauce
1 tablespoon vinegar
salt and pepper to taste
3-4 green onions, chopped
3/4 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 cups dry macaroni, any kind/shape, boiled, rinsed, and chilled
3 diced carrots
diced celery
medium green pepper, diced
cucumber, diced
Dressing:
1 cup mayonnaise (not salad dressing)
1/4 cup vinegar
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 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)
1 cup raisins
1/4 cup diced red onion
10 strips bacon, fried and crumbled
1 cup sunflower seeds
Dressing:
3-4 tablespoons sugar or Equal
1 tablespoon vinegar
1/2 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.

Fiesta Salad

Curt & Karla Stanley Family


1 (16 oz.) can whole kernel corn
2 tomatoes, peeled and diced or 1 can whole tomatoes, drained well and diced
1/2 cup sliced ripe olives
1/4 cup diced green pepper
1 small onion, chopped fine
Dressing:
2 tablespoons taco seasoning mix
1/4 cup water
1/4 cup oil
1/4 cup vinegar

Pour dressing over vegetables and toss. Chill several hours or overnight, stirring occasionally.

Carrot Salad

Alice Sullivan


2 pounds carrots, cut in 1/3" thick rounds
1 large onion, diced
1 large green pepper, diced
1 (10 3/4 oz.) can tomato soup
1 cup sugar
3/4 cup vinegar
1 cup vegetable oil
1 teaspoon salt
1/2 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 cup salad oil
3/4 cup sugar
1 cup catsup
1 teaspoon paprika
1 teaspoon salt
1 tablespoon chopped onion
1/3 cup vinegar

Combine ingredients in blender for about 2 minutes.

Thousand Island Dressing

Olive Jacobson & Carmen Biddle


1 cup mayonnaise
2 tablespoons chili sauce
2 tablespoons chopped stuffed olives
3 chopped hard boiled eggs
1/2 teaspoon paprika

Mix well and store in jar in refrigerator.

Chinese Cabbage Salad

Curt & Karla Stanley Family


1 medium head Chinese cabbage, chopped
5 green onions, chopped
1/2 stick butter
2 packages ramen noodles, crushed (no spices)
1/2 cup sesame seeds
1/2 cup slivered almonds
Dressing:
1/2 cup salad oil
3 tablespoons honey
3 tablespoons soy sauce
1/2 cup wine vinegar

Brown together butter, crushed noodles, sesame seeds, and almonds, stirring constantly. Drain on paper towel and chill. Toss together just before serving.

Taco Salad

Stacy Mueller


1 pound hamburger
1/2 envelope taco seasoning
1 cup salsa
Shredded cheese (cheddar, colby-jack, etc.)
1 medium head lettuce
tortilla corn chips

Brown and drain hamburger. Mix in 1/2 envelope dry taco seasoning, then add about 1 cup salsa. Allow mixture to cool. Shred or cut lettuce into bite-size pieces. Crush chips into smaller pieces, reserving enough "perfect" chips to arrange around the edge of your bowl. Mix meat mixture, lettuce, and cheese close to serving time. The amount of cheese used can vary according to your taste. I reserve 1/3 to 1/2 cup of the cheese to garnish the top of the salad. Just before serving, mix in crushed chips. Tuck the perfect chips in around the edge of the bowl and sprinkle top with cheese.
Notes: You may choose to add other favorite taco ingredients such as olives. (I don't like olives.) The cheese should not be finely shredded for best results. This dish is best served and eaten all in one sitting as the chips will get soggy and the lettuce may wilt slightly. If you won't be able to eat it all at once, only mix together as much as you can eat. If taking salad away from home, mix lettuce and chips in once you get to your destination, if possible.

The Nelson Family Cookbook

[Table of Contents | Dedication | Breads | Soups | Vegetables | Salads ]
[Main Dishes | Cake & Frostings | Cookies, Bars, & Lefse | Pies & Desserts ]
[ Beverages, Snacks, Jam, & Pickles | Get a printable copy | Index ]