Pat Anthony                      RIBBON SALAD

2 c milk          1 c sugar        1/2 c water          2 Knox gelatin

1 tsp. vanilla    2 c sour cream   1 pkg. lime Jello    1 pkg orange Jello

1 pkg. lemon Jello                 1 pkg. cherry Jello

Put 1/2 c water into small sauce dish, sprinkle 2 envelopes Knox gelatine on water to soften.  In a 2 qt. sauce pan bring milk to a rolling boil and remove from heat.  Dissolve sugar in milk.  Put softened gelatine into hot milk mixture and stir until gelatine is dissolved.  Add vanilla, and sour cream, stir until well blended and put mixture aside to cool on counter. NOT IN REFRIGERATOR.  Dissolve each Jello flavor separately, using 1 1/2 c boiling water for each.  Set aside on counter to cool.  When lime Jello is slightly cooled, pour into a 13x9x2" pan.  Chill in refrigerator until firm.  When this is firm spread 1 1/2 c sour cream mixture over it. Again chill until firm in refrigerator.  Follow this layer with the orange Jello; when firm spread 1 1/2 cups sour cream mixture over orange layer; when firm add the lemon Jello when firm spread 1 1/2 c. sour cream mixture over this layer.  Then the cherry Jello. LET EACH LAYER SET UNTIL 'TACKY', BEFORE ADDING NEXT LAYER.    


                                  SPINACH SALAD

1 lb  fresh spinach       6 TBSP br. sugar        6 TBSP white vinegar

1/2 lb. crisp bacon       1/2 tsp. salt           1/3 tsp. pepper

4 to 5 drops Worchestershire sauce                1/4 c water

Place vinegar, br. sugar, salt, pepper, Worchest. sauce and water in skillet, and heat until mixture begins to boil. Add crisp, crumbled bacon, salt and pepper.  Pour over spinach, toss and serve.  We like thinly sliced red onions and fresh mushrooms tossed in with the spinach.  Sliced hard cooked eggs are also colorful.



1 lb. spinach cleaned and trimmed     1/2 sweet onion sliced thin.

2 cans Mandarin Oranges drained (or fresh navel oranges when available)



1/2 c sugar            1/2 tsp. salt      1 teas. dry mustard   1/2 c oil

1 teas. celery salt    1 tsp. paprika     1 tsp. grated onion   1/2 c vinegar

You can add fresh strawberries or sprinkle toasted almonds over salad.  You can use leaf lettuce for part of spinach if so desired.  Great dresssing


Lola Nixon                          COLE SLAW

 2 medium heads of cabbage shredded      2 onions finely chopped    1 c. sugar

Mix above ingredients in layers.

3/4 c salad oil        1/2 c vinegar    1 tsp. salt     1 tsp. dry mustard

Bring above ingredients. to a boil.  Pour boiling dressing over cabbage mixture. Cover when cold. Refrigerate 12 hours.  Better 24 hours. Stir before serving.


Marge Cook                        FREEZER SLAW

1 med. head cabbage chopped  1 carrot chopped    1 gr. pepper chopped

Sprinkle 1 teas. salt over above and let set for an hour. Squeeze out excess


BOILED DRESSING: Cook for 2 to 5 mins. Cool

2 c sugar      1 c vinegar     1 teas. whole mustard seed  

1 tsp. celery seed             1/3 c water .

Pour over vegetables.  This will keep in refrig. for 2 weeks or can be frozen.  For color use 1/2 green pepper and 1/2 red pepper.


                                  CABBAGE SLAW

2 qts. cut cabbage       1 spanish onion        1 pt. vinegar (2 cups)

2 1/2 c sugar    1/2 tsp tumeric    1 1/2 tsp. salt   1 1/2 tsp. mustard seed

Boil sauce, pour hot over cabbage and let stand overnight or 12 hours.


Sue Lynn                         BROCCOLI SALAD

1 large stalk of broccoli cut in small pieces.     2 hard boiled eggs

6 slices bacon, cooked, drained, crumbled          1/3 c sliced olives

1 large onion sliced and segmented                 1 c fresh mushrooms sliced

Toss in following dressing just before serving.


1/2 bottle Catalina or French dressing   1/2 c margarine  1/2 c Parmesan cheese


                                   BEAN SALAD 

1 can green beans      1 can yellow beans       1 can kidney beans

Drain all beans.

1 stalk celery         1 green pepper           1 medium onion

Chop all vegetables    Pimento



3/4 c sugar              1/2 c oil           3/4 c vinegar      1 tsp. salt

Beat with beater. Add to drained vegetables.  Will keep for weeks in refrigerator in glass jar with a top.


                                STRAWBERRY SALAD

2 pkgs. strawberry jello    1 c boiling water    2 pkgs. (10 oz.) strawberries

1  14 oz. can crushed pineapple- drained - save juice  2 med. bananas diced

1 c chopped nuts.

Dissolve jello and let cool.  Add strawberries, pineapple, bananas & nuts. Let jell.  I sometimes omit bananas.


1/3 c sugar           2 TBSP flour        1 egg     1/2 c pineapple juice

Combine all and cook until thick. Add small pkg. (3 oz.) cream cheese and whip until light. Cool. Whip 1 pkg. dream whip.  Add to above mixture and top salad.


Dorothy Hahn                   PINEAPPLE -APRICOT SALAD

1 lrg. can peeled apricots (crushed)         1  20 oz. can crushed pineapple

2 orange jello or 1 fam. size.               2 c. hot water

1 c combined juices                          2 c miniature marshmallows

When jello starts jelling add marshmallows, apricots and pineapple.  Let harden.


Cook over low heat

1 c sugar       3 TBSP flour     1 egg   2 TBSP butter   1 c combined juices

Cook until thick. Cool then add  1 c Dream whip (if desired) Spread on jello.  Top with nuts or grated cheese.


Peggy Pease                      MUSTARD SAUCE

In a jar mix  1/2 c dry mustard and 1/2 c vinegar; Cover and let stand over-night. In top of double boiler, beat 1 egg, stir in 1/3 c sugar, dash salt, and mustard mixture.  Cook over hot (not boiling) water, stirring constantly, till mixture thickens slightly and coats spoon. Cool. To serve add mayonnaise.  About half and half according to taste.


Barb Vogel                    FRENCH DRESSING

1 1/2 c salad oil         3/4 c vinegar        1 c sugar     1 tsp. dry mustard

2 tsp. salt               1 can tomato soup    1 clove garlic or powder

Pepper to taste           Worchestershire sauce to taste   Few squirts lemon

juice (optional)

Beat 3 mins. or blend in blender.  Add oil slowly while mixing.


                              CELERY SEED DRESSING

1/2 c sugar          1 tsp. dry mustard      1 tsp. salt      1/3 c vinegar

1/4 c grated onion   1 c salad oil           1 TBSP celery seed

Measure dry ingredients in small mixing bowl. Mix sugar, salt, mustard. Add onion, small amt of vinegar. Add oil gradually, remaining vinegar and celery seed.  


Elaine Kubasta               COOKED SALAD DRESSING   (makes a lot)

4 eggs         2 c sugar      1/2 c vinegar     1/2 c water     1 tsp. butter

1 tsp. salad dressing or mayo                   1 tsp. mustard (dry)

Cook to boiling then remove from heat.  Add milk to thin as desired.


Pat Anderson                OIL AND VINEGAR DRESSING

Cover bottom of 1 c. measuring cup with lemon juice. Add 1 tsp. wine vinegar and then fill up to 1/2 c line with olive oil.  Add salt, seasoned pepper, basil, oregano to taste.  Crush 3 or 4 cloves garlic.  Italian seasoning to taste optional.


Old school cookbook          SWEET & SOUR DRESSING

1 c sugar     3/4 c vinegar      1/4 c minced onion     1 tsp. celery seed

1 tsp. salt   1 c salad oil

Mix and let stand overnight.


Aunt Nora Baertschi           NORA'S SALAD DRESSING

1 TBSP flour        1/2 c sugar         1 TBSP dry mustard       1/2 tsp. salt

1 egg beaten light  1 scant c vinegar   1/2 c water              1 TBSP butter


Mix dry ingredients.  Add beaten egg and stir well. Add vinegar, water and butter. Cook until thick.  Thin with cream.


                                 MOCK SOUR CREAM

1 c low-fat cottage cheese     1/4 c buttermilk     1/2 teas. fresh lemon juice

In blender, combine cottage cheese and buttermilk. Process until smooth. Stir in lemon juice to taste.  Makes 1 cup.  9.5 calories; 0.2 gr. fat  per serving