FROG EYE/HAWAIIAN SALAD-Annaliese

• combine
• 1c. sugar
• 2 Tbs. white flour
• 1/2 tsp salt
• gradually stir in 1 3/4 c. pineapple juice and 2 beaten eggs over med. heat, until thickened
• add 1 Tbs. lemon juice; cool mixture
• Bring 3 quarts of water and 2 tsp. salt to rolling boil
• cook 16 oz. Acini de Pepe (a kind of pasta) for 10 min. Drain, and cool
• Combine egg mixture with pasta, and refrigerate overnight

Next day (or hours later):

• Add
• 3 cans (11oz) mandarin oranges, drained
• 2 cans (20 oz) pineapple chunks, drained
• 1 can (20 oz.) crushed pineapple
• 1 oz. carton cool whip
• 1 c. mini marshmallows
• 1 c. shredded cocoanut
• makes 25 servings !!!(sounds like a Redd Family Recipe!)

THAI-STYLE BEEF SALAD-Maryelle

• Dressing
• 1/4 c. water
• 1/4 cup rice wine vinegar
• 1/4 cup hoisin sauce
• 2 Tbs sesame oil
• 2 Tbs crushed red pepper flakes
• 1 garlic clove, finely chopped
• Salad:
• 2 Tbs oil (sesame is good)
• 3/4 lb top round steak, thinly sliced
• 1 (14-ox) pkg. frozen broccoli and red peppers
• (i used fresh broccoli and steamed it)
• 6 cups thinly sliced bok choy (nappa cabbage is good)
• 1/2 cup thinly sliced green onions
• 2 Tbs chopped peanuts( or more is delicious, if you like peanuts)
• In small saucepan, combine all dressing ingredients; blend with wire wisk until smooth. Set aside.
• Heat large skillet over medium-high heat until hot. Add 1 Tbs of oil; heat until it ripples. Add beef; cook and stir 3 to 4 minutes or until browned; drain. Remove from skillet; keep war. Heat remaining 1 Tbs. oil Add frozen vegetables cook and stir 5-7 minutes until crisp-tender.
• Warm dressing over medium heat. Arrange bok choy and green onions on each of 4 plates; top with meat and begetables. drizzle each with dressing; sprinkle with peanuts.
• *I made dressing, and cooked beef in advance, as it was for Sunday, i just reheated them, and as aforementioned i didn't fry frozen vegetables, i steamed fresh ones. Tossing all together works great, just make sure beef and peanuts are on top, as they will sink when tossed.

TACO SALAD-Annaliese

• fry 1/2 lb. hamburger with a little salt, drain
• add 1 Tbs. taco seasoning mix
• 1/2 c. water
• 1 can (or 1 c.) of cooked kidney, pinto, or black beans (or a little of each!)
• bring to a boil; simmer for 5 min. or so
• serve over tortilla chips
• serve with:
• diced onions
• shreded lettuce
• chopped tomatoes
• diced gr. peppers
• chopped olives
• grated cheddar cheese
• dressing: 1/2 c. mayo, 1/2 c. ketchup, 1/4 c. sweet pickle relish

WONDERFUL WALDORF-Annaliese

• 2 c. chopped granny smith apples (a couple of galas in the mix, are good, too)
• stir in 1 1/2 t. lemon juice
• 1/4 c. finely chopped celery
• 1/4 c. chopped walnuts
• 1/4 c. halved grapes
• (don't use a food processor on above items)
• dressing:
• 1/3 c. cool whip (or whipped cream with a little sugar)
• 1/4 c.mayo
• dash nutmeg

AN'S FAMOUS CAESAR SALAD (An Bradshaw; Dad's youngest sister)

• 1 head romaine lettuce, washed and broken
• 2-3 oz. finely grated fresh parmasagn cheese
• croutons (1/2 a bag will do)
• sauce:
• 1/4 c. olive oil
• 4 tsp. lemon juice
• 2 cloves (or 1 1/2 tsp.) minced garlic
• 1/2 tsp. worchesterchire sauce
• 1/4 tsp. fresh ground pepper
• 1/2 tsp. salt
• Assemble right before serving; toss well

AUNT MARILYN'S POTATO SALAD (she is Grandad's youngest sister)

• 8 potatoes, boiled, peeled, chopped- in that order. Little reds are best.
• -mix with sauce while still warm, then cover and chill-
• sauce:
• 1c.mayo
• 1/2 c. sweet pickle relish
• 2 tsp. red wine vinegar
• 1 1/2 tsp. salt
• 2 tsp. sugar
• Add 3 boiled eggs, a stick of celery, 1/2 an onion, olives-- all chopped

PASTA SALAD-Ivalou

• 1 pkg. rottini noodles ( colored are most fun)
• 1 c. cubed cheddar cheese
• 1 c. diced pastrami or meat of choice
• 2 lg. tomatoes diced
• 1 can olives sliced
• ½ c. cucumbers and/ or celery chopped
• 2 green onions sliced
• Cook noodles as directed and rinse w/ cold water. Add remaining ingredients and mix. Toss w/ dressing and put in refrigerator to marinate until ready to serve.
• Dressing:
• Olive oil
• Balsamic vinegar
• Red wine vinegar
• Basil
• Salt and pepper to taste

BUTTERMILK RANCH DRESSING-Annaliese

• 1 quart buttermilk
• 1 quart mayo
• 2 tsp. onion powder
• 1/2 tsp. garlic salt
• 3/4 tsp. pepper
• 1 T. salt
• 2 T. dried parsley

TROPICAL TURKEY AND SPINACH SALAD-Ivalou

• 8 oz. roast turkey breast
• ½ c. diced red bell pepper
• 1 mango cut into cubes
• 2 hard cooked eggs chopped
• ¼ small red onion thinly sliced
• 1 pkg. baby spinach leaves
• ¼ c. sliced almonds, toasted
• DRESSING:
• 3 Tbsp. apricot jam
• 2 Tbsp. sugar
• 2 Tbsp. apple cider vinegar
• ¼ tsp. salt
• 2 tsp. olive oil
• 1/8 tsp. black pepper
• serves 4

SPINACH SALAD-Ivalou

• 1 pkg. baby spinach
• ½ head lettuce
• ¼ red onion sliced thinly
• feta cheese
• candied almonds
• DRESSING
• 1 ½ Tbsp. sesame seeds
• 1 ½ tsp. grated onion
• ¾ c. red wine vinegar
• 1 ½ tsp. salt
• 1 ½ c. olive oil
• ¾ tsp. prepared mustard
• ½ c. granulated sugar