Pretzel Salad

Original recipe makes 10 to 12 servings

• 
  CRUST
  
  

  2 C crushed pretzels
  2Tbs sugar
  3/4 C melted butter
  
  FILLING
  
  1-8 ounce) package cream cheese, softened
  
  1 C powdered sugar
  1 8 oz tub cool whip

• 
  TOPPING
  
  1 8 oz ounce Raspberry flavored Jell-O® 
  
  2 C boiling water
  1 pkg frozen raspberries
  
  1  (16 ounce) package frozen raspberries

1. Preheat oven to 375 degrees F (190 degrees C).
2. 
   
3. In a medium bowl combine crushed pretzels, 3 tablespoons confectioner's (powdered) sugar and melted butter. Mix well and press into a 9 x 13 inch casserole dish.  I use the smaller pyrex because i like it thick.
4. Bake in preheated oven for 10 minutes. Cool.
5. To make the filling, combine in a medium bowl the cream cheese and 1 cup confectioner's (powdered) sugar; beat until smooth. Stir in whipped topping; spread mixture in cooled crust and refrigerate.
6. Meanwhile, combine gelatin mix and boiling water; add frozen raspberries. Let gelatin mixture thicken slightly, and then pour over the crust and filling layers. Refrigerate for 4 hours.

Creamy Grape Salad - Aunt Cindy

8 oz cream cheese

½ C sour cream

½ tub cool whip

2/3 C brown sugar

1 tsp vanilla

About 4 pounds of red seedless grapes.

Mix all and then fold in red seedless grapes. Chill.

Fruit Salad - Aunt Tina

                                                 

2 cups buttermilk                                        

2 small pkg. of coconut cream  instant pudding             

1‑ 12 oz container of cool whip                    
2 cans chunk pineapple-drained

2 cans mandarin oranges - drained

4 bananas sliced -soak in pineapple juice to keep them from turning brown‑ 

  drain just before mixing.

Whip together buttermilk and coconut cream pudding.  Fold in cool whip.  Add drained fruit of your choice.  I sometimes add apples, fruit cocktail, pomegranates or grapes.   Store in refrigerator until ready to serve.  Delicious.

Mexicalli Salad

Friday, June 12, 2009

Brown 1 pound of lean ground beef in a skillet until done.  Drain all fat from the skillet.  Let cool slightly.

In a large bowl put as much lettuce as you need - I use pre-bagged Iceburg lettuce

1/2 red onion - more or less

1 can olives - I chop my own

Roma tomatoes, chopped

Kidney Beans

Shredded cheese

avocado

Crushed Taco Chips (on the side)

I mix up my own Thousand Island Dressing - just catsup, mayo and a bit of taco seasoning for flavor.  I combine everything with the meat,  except the chips.  They go on top last minute.  Mix well and serve in individual bowls. 

Keolu Salad Dressing

1 c. oil
1/2 c. sugar
2 1/2 tsp. salt
1/2 c. cider vinegar
1/2 tsp. mustard
2 slices onion
1 bay leaf
1/4 tsp. pepper
1 clove garlic (more if desired)
1/4 tsp. worchesteshire sauce

Blend all ingredients in a blender and blend until completely mixed. Refrigerate until used. Keeps for several days.  This is a dressing I used to buy only in Hawaii, now I make my own.  Yummy!