1 lb medium size red potatoes
¾ cup sour cream
2 tablespoons mayonnaise
1 tablespoon chopped fresh dill
Salt and pepper to taste
1 small Granny smith apple, chopped
1 small onion
In large saucepan, cook potatoes in boiling salted water until tender. Drain; rinse under cold water. Peel and cube potatoes.
Dressing: combine sour cream, mayo, dill, salt and pepper in small bowl. In large bowl combine potatoes, apple and onion.
Add dressing to potato mixture and toss.
Sheril Walker
8 to 10 cups Fresh Spinach, washed and drained well
1 ½ cups sliced, fresh strawberries, hulled
Tear drained spinach leaves in bite size pieces. Place in bowl. Add sliced strawberries. Chill. When ready to serve, pour dressing over salad. Toss gently.
Dressing:
½ cup lime juice
¼ cup lemon juice
3 Tbsp honey
2 Tbsp olive oil
Jennifer Evangelista
This was a favorite of mine as a kid… It is easy and definitely delicious.
1 Lb ground beef
1 packet taco seasoning
1 head Lettuce (shredded)
2 medium Tomatoes (diced)
1 Cheddar cheese block (cubed)
1 bag Doritos
1 small bottle Catalina dressing
Brown beef and drain old, add taco seasoning and water according to packet instructions, cook thru. Tear lettuce and chop tomatos, slice cheddar into cubes. Add to large bowl. Once taco meat is finished, add on top. Add 1/4 bag of the Doritos and Catalina dressing, toss. Layer individual bowls with Doritos chips and add salad on top.
Lisa Baldridge
2 cups crushed pretzels
1 ½ sticks margarine, melted
Mix and press into 9×13 baking dish. Bake at 325 degrees for 15 minutes. Cool completely.
8 oz cream cheese
1 cup sugar
Large Cool Whip
Combine cheese and sugar. Fold in large container Cool Whip.
Spread on cooled pretzel crust.
1 large pkg blackberry Jello
2 cups boiling water
2 ½ cups blueberries
Add water to Jello. Dissolve Jello completely. Add berries. Pour over cream cheese lager. Congeal.
Jennifer Evangelista
Mix together in a bowl:
1 bunch chopped broccoli
1-2 cups diced celery
6 green onions, sliced
2 cups seedless red grapes
1 cup toasted, slivered almonds
1 cup golden raisins
1 lb. Bacon, cooked & crumbled
Pour Dressing over & mix.
Dressing: 1 c. mayo, ¼ c. milk, ¼ cup sugar, and 1 tbsp vinegar.
**If you make it up the night before, don’t put the dressing or the bacon on until the next morning.
**THIS IS THE MOST AMAZING SALAD EVER!! The mixture of flavors is phenomenal!
Krystee Edwards
1 can tuna fish
1 pound macaroni
1 cucumber chopped up
½ small onion diced finely
Enough mayo to mix through out
Mix all ingredients together in a bowl
Enjoy!
Carolyn Scannell
Elbow macaroni
1 green bell pepper, seeded/chopped
1 small red onion, chopped fine
Hellmann’s mayonnaise
Salt and pepper to taste
COOK then drain macaroni
ADD other ingredients, with a reasonable eye for quantity.
EAT .
Sonya Ferguson
Ingredients-
2 pkg. strawberry jello
2 c. boiling water
2 10 oz. frozen strawberries
1 ½ c. crushed pineapple
1 carton sour cream
½ c. pecans
2 bananas
Directions-
Dissolve jello in boiling water. Stir well. Add frozen strawberries and stir until well dissolved and begins to thicken. Add pineapple, bananas, and nuts. Pour ½ into 8× 8 ×2 in. pan and chill until firm. Spread sour cream on top. Then, pour the rest of the jello mixture on top of this. Chill until firm.
Shannon Williamson
1 can black beans, rinsed/drained
2 cups frozen corn kernels
1 red bell pepper, seeded/chopped
1/2 red onion chopped
1 1/2 tsp. ground cumin
2 tsp. hot sauce (Louisiana© brand)
1 lime, juiced
2 tbsp. olive oil
salt~n~pepper
COMBINE all ingredients in a bowl. Let stand for 15 minutes (at least) for the corn to fully defrost, toss and serve. If made with frozen corn, it should cause the rest of the ingredients to chill as it defrosts, unless you’re unlucky, then it just won’t.
Sonya Ferguson
