Salad Recipes

Frozen Cole Slaw

1 tsp. salt 1/2 tsp. celery seed 1 carrot 1 head cabbage 1 green bell pepper 1 cup vinegar 1/4 cup water 2 cups granulated sugar

In a saucepan, combine 2 CUPS sugar, 1 CUP vinegar, 1/4 CUP water, and 1/2 TSP celery seed; bring to a boil. Stir until the sugar is dissolved. In a bowl, combine 1 shredded cabbage, 1 grated carrot, and 1 finely chopped green bell pepper. Sprinkle with 1 TSP salt and toss to coat evenly. Allow to stand 1 hour. Pour the cooled syrup over the cabbage mixture and toss to coat evenly. Serve, or freeze.

Sauerkraut Salad

1/4 tsp salt 1 tsp.honey 1/4 tsp. pepper 6 oz. ham 1 lb. sauerkraut 4 oz. sour cream 1/2 lb. seedless grapes (optional)

Rinse and drain 1 LB sauerkraut and chop coarsely. Wash 1/2 LB seedless grapes and cut in half; remove any seeds. Cut 6 OZS ham into julienne strips and combine the sauerkraut and grapes. In a bowl, blend together 1/2 CUP sour cream, 1/4 TSP salt, 1/4 TSP pepper, and 1 TSP honey. Pour over the sauerkraut mixture and mix well.

Cucumber Salad

1 tsp. salt 1 onion 1/2 tsp. pepper 4 cucumbers1/2 cup white vinegar 1/2 cup cider vinegar 1/4 cup parsley 1 cup water 1/4 cup granulated sugar

Peel 4 cucumbers and score lengthwise with the tines of a fork; slice thinly. Cut 1 onion into thin slices, then halve. Combine all with 1/4 CUP chopped parsley in a non-metal bowl. In a small bowl, combine 1 CUP water, 1/2 CUP white vinegar, 1/2 CUPcider vinegar, 1/4 CUP sugar, 1 TSP salt, and 1/2 TSP pepper; mix well. Pour over the vegetables and chill, refrigerated, for 2 hours before serving.

3-Bean Salad

1 - 16-oz can green beans 1 - 16-oz can kidney beans 1 - 16-oz can wax beans 1/2 cup chopped green pepper 1/2 cup sugar  2/3 cup vinegar  1/2 cup salad oil  1/4 tsp. pepper  1/4 tsp. salt  1/2 cup chopped onion

Drain the three kinds of beans and place them in a bowl. Add all ingredients EXCEPT the onion. Mix well and chill several hours. Add 1/2 cup onion before serving.

Cucumber in Sour Cream Salad

1 Med cucumber thin sl 3 cups 1/2  cup Sour cream  2 Drops of tabasco  1 teaspoon Dill seed or fresh chop dill  1 teaspoon Salt  1 tablespoon White vinegar  2 tablespoons Chopped chives  1 Dash of pepper

Sprinkle the cucumbers with salt.  Let stand 30 minutes.  Drain thoroughly. Dry on paper towel. Combine sour cream, vinegar, tabasco, chives, dill seed and pepper.  Pour over cucumbers.  Chill well before using. Garnish with fresh dill.

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