Colorful Creamy Corn Salad

This salad is so colorful and so easy to make. It is prepared with a creamy dressing instead of a plain vinegar base.  It is the perfect side dish to accompany any meal.

Ingredients

3 (15 oz.) cans whole kernel corn, drained or 2 lbs. frozen corn
1 sweet bell pepper, chopped
1 c. cherry tomatoes, diced or use any tomato that you may have
1 onion, chopped Use a red onion for extra color
1 jalapeño pepper, chopped
2 Tbs. parsley
1 Tbs. basil
1/2 c. mayonnaise
1/2 c. sour cream, or plain Greek yogurt
2 Tbs. vinegar
2 Tbs. olive oil
1/4 tsp. garlic powder
1/4 tsp. chili powder
 salt and pepper to taste
1/2 c. feta cheese, crumbled (optional)

Directions

In a bowl, combine corn, sweet bell pepper, tomatoes, onion, jalapeno pepper, parsley and basil. Mix thoroughly.

In a small bowl or cup, combine mayonnaise, sour cream, vinegar, olive oil, garlic powder, and chili powder.  Stir until you have a smooth, creamy sauce. 

Pour the mayonnaise sauce over the corn vegetable mixture.  Mix well. Season with salt and pepper as desired. 

Top with feta crumbles if desired.

Refrigerate for several hours before serving. This allows the flavors to mix and mingle for a delicious tasting vegetable side dish.

Sweet Marinated Green Beans

This is a quick and easy green bean and onion vegetable salad recipe that my aunt used to make. In her recipe, she called them string beans and not green beans. But they are the same. Back in the day, people used to call them string beans. The beans had something that looked like a string running down the length of the pod. So when you broke off the tip end that grew on the plant, you also had to keep pulling the string off as well.

Ingredients

1/2 c. vinegar
1/2 c. sugar, (use more or less sugar to suit your taste)
1/4 c. cold water
1 1/2 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper
16 to 17 oz. or 2 cups green beans
1 onion, sliced thin

Directions

In a bowl, combine vinegar, sugar, cold water, olive oil, salt, and pepper.  Mix well until the sugar dissolves. 

In a serving bowl, add a layer of green beans, and then a layer of onion.  Repeat adding the green beans and onion in layers until done.

Pour the marinade over the top of the green beans and onions. 

Cover the bowl with a lid or plastic wrap and place in the refrigerator overnight.

Pineapple Pear Salad

This easy Pineapple Pear Salad is one that they taught in Home Economics class, when they still taught Home Economics in schools. It can be served as a side dish, a dessert, or lunch.  It is one of our favorite salad recipes to make and serve. You can use different fruits and different flavored gelatin to suit your tastes.

Ingredients

2 pkg. lemon gelatin
2 c. boiling water
2 c. cold water
1 (16 oz.) pears
1 (16 oz.) pineapple
1/2 c. sugar
1/2 c. flour
1/2 c. milk
2 Tbs. butter
1 egg yolk
3 Tbs. lemon juice or the juice of one lemon
Grated American Cheese (optional)
Whipped cream

Directions

In a heat safe bowl, dissolve gelatin in boiling water. Stir for 2 minutes, or until the gelatin is completely dissolved.

Stir in cold water.  Pour the mixture into an 11 x 7-inch pan. Place in the refrigerator and chill until partially set.

Drain pears and pineapple, but keep the juice.

Chop the pears and pineapple into small pieces. Fold into the partially set gelatin. Place in the refrigerator and chill until firm.

In a double boiler, combine sugar, and flour.  Stir in milk, butter, egg yolk, lemon juice and reserved fruit juices.  Mix well.

Cook and stir until the mixture is thick.  Cool

Spread the mixture over the firm gelatin. 

Sprinkle with cheese and top with whipped cream.  Chill until ready to serve, then cut into squares.

Cabbage Pepper Slaw

This is an easy recipe to make and it is so good.   Crisp cabbage, colorful bell pepper, and an onion, in a creamy salad dressing mixture. The dressing has a hint of sweetness, with a bit of sour to bring out the flavor.

Ingredients

4 c.  cabbage, shredded
1 c. bell pepper, chopped
1 onion, chopped or thinly sliced into half circles
1/2 c. salad dressing
2 Tbs. vinegar
1 tsp. prepared mustard
2 Tbs. sugar
1 tsp.salt
1 tsp. celery seed

Directions

In a large bowl, combine cabbage, bell pepper, and onion.

In a small bowl, combine salad dressing, vinegar, prepared mustard, sugar, salt and celery seed. Pour this over the cabbage, bell pepper and onion. Mix thoroughly.

Notes

You can chop up different colors of bell peppers for a beautiful cabbage slaw. 

Shred up a carrot for more color.

Old Fashioned Glorified Rice

 Glorified Rice

This is one of our favorite side dishes to make, serve and eat, especially during the holiday season. Combine cooked rice with whipped cream and crushed pineapple, and you will have a delicious treat. 

However, Glorified Rice isn't just for holiday dinners. It is delicious any time of the year. Glorified Rice is like having dessert in the middle of a meal, or you can even serve it as a dessert. 

Ingredients

2 c. water (use the drained pineapple juice and water)
1 c. uncooked white rice
1/3 c. sugar (more or less depending on how sweet you want it to be)
1/2 tsp. vanilla extract
2 (15 oz) cans crushed pineapple, drained
6 maraschino cherries, cut into small pieces
1 c. miniature marshmallows
1 c. whipped cream topping

Directions

In a sauce pan, pour the pineapple juice into a measuring cup.  Add enough water to make 2 cups.  Bring the liquid to a boil, then add the rice.  Stir. Bring the liquid to a boil, and cover the pot with a lid.  Reduce heat and simmer for 20 minutes.

Fluff the rice and place in a bowl.  Set aside to cool

When the rice is cool, add the sugar, vanilla, crushed pineapple, maraschino cherries and miniature marshmallows.

Gently fold in the whipped cream topping. 

Cover and chill until ready to serve.

Notes:

Sometimes I will add half a package or a whole package of instant vanilla pudding into the mix while adding the crushed pineapple. This gives it more flavor.

Macaroni Salad

Macaroni salad is a quick and easy classic recipe that you can make ahead of time. You can use any kind of macaroni pasta shape that you like best. Add some delicious vegetables into the mix, then mix in some homemade salad dressing over the top for a flavorful side dish. 

Ingredients

8 oz macaroni, uncooked
1 tsp. olive oil
1 sweet bell pepper, chopped
2 stalks celery, sliced thin
1 onion, diced fine
1/4 c. sweet gherkins, finely diced (Optional)
2 hard-boiled eggs, peeled and diced fine (optional)
1/2 c. sweet peas

Salad Dressing

3/4 c. mayonnaise
1/4 c. sour cream
2 Tbs. sweet pickle juice
1 Tbs. vinegar
1 Tbs. sugar
2 tsp. prepared mustard
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/8 to 1/4 tsp. crushed red pepper (optional)

Fill a pot with water and bring to a boil.  Add macaroni and cook according to package directions. Drain. Place the macaroni in a bowl and add olive oil.  Gently stir the macaroni to distribute the olive oil evenly.

Add the sweet bell pepper, celery, onion, sweet gherkins, eggs and peas. Stir to combine.  Set aside to prepare the dressing.

In a bowl, combine mayonnaise, sour cream, sweet pickle juice, vinegar, sugar, prepared mustard, salt pepper, garlic powder and crushed red pepper. Mix until smooth and creamy.   

Pour the dressing over the macaroni and vegetables. Stir to combine. 

Chill in the refrigerator for one hour before serving, if possible. It gives the ingredients a chance to blend together for a better flavor.

Grape Salad

If you need a side dish, dessert, or just something to snack,  this grape salad is sure to please.  It is so easy to put together, and it is a perfect dish to bring for potluck, picnics, family gatherings, or anytime. This recipe can be easily cut in half.

Ingredients

1 (8 oz.) pkg cream cheese or mascarpone cheese
1 c. sour cream
1/3 c. sugar
3 Tbs. brown sugar
2 tsp. vanilla
4 lbs. grapes, red or green or a mixture of both
3 Tbs. chopped pecans, (optional)

Directions

Rinse off the grapes.  Allow the grapes to dry thoroughly before using them in the salad.  Otherwise, the cream cheese mixture will slide off the grapes instead of coating them.

In a large bowl, combine cream cheese, sour cream, sugar, brown sugar, and vanilla.  Beat with an electric mixer until light.

Add in the grapes, gently stirring them to coat in the cream cheese mixture. 

Sprinkle the top with pecans and gently mix in.

Refrigerate until ready to serve.

Notes:

You can add a diced apple, strawberries, or blueberries to this as well. 

Before adding the grapes, take a grape and dip it into the sauce. Taste to see if you need any more sugar. If the grapes are tart, you may need more sugar. Always taste it first. 

Instead of adding brown sugar and pecans over the top, you can crush up a Butterfinger candy bar and sprinkle that over the top. Or freeze 3 Milky Way candy bars. When they are frozen, chop them up into pieces. You can also use a food processor to chop them up as well. 

Smooth and Creamy Fruit Salad

A delicious mixture of fruit served in a creamy vanilla sauce. It is so easy to prepare! Change out the fruit and use the kind that your family likes best for a constant variety. 

Ingredients

2 (15 oz.) can fruit cocktail, drained well
1 apple, diced
1 (11 oz.) can mandarin oranges, drained well
1 (3.4 oz.) box instant vanilla pudding mix
1/3 c. orange juice concentrate
1/2 c. milk
1 c. vanilla yogurt
1 c. mini marshmallows (optional)
1 to 2 bananas, sliced

Directions

In a large bowl, combine, fruit cocktail, bananas, apple, and mandarin oranges. Make sure they are drained very well.

In another bowl, combine vanilla pudding, orange juice concentrate and milk.   Beat with an electric mixer until smooth, creamy and thickened.

Stir in vanilla yogurt.

Pour this over the fruit and mix gently.  

Stir in the marshmallows.  Refrigerate until ready to use.

Serve with sliced bananas over the top. 

Notes:

Just remember to drain the liquid off the canned fruit.  We put ours in a large strainer and leave it there until it stops dripping. If it is not drained well, your salad will be soupy.

You can use different fruits to make your fruit salad. Try using canned or fresh peaches, raspberries, strawberries, pineapple, kiwi, blackberries, blueberries, or grapes.

You can use whipped topping in place of the vanilla yogurt.

Strawberry Salad

 Ingredients

1 box frozen strawberries
1 can crushed pineapple
1 pkg.strawberry gelatin
1 container whipped topping
1 carton cottage cheese

Directions

In a saucepan, combine strawberries, pineapple, and strawberry gelatin together.  Stir constantly until the gelatin dissolves, and then bring to a boil.

Set aside in the refrigerator until cool. 

Stir in cottage cheese. Gently fold in the whipped topping. Keep in the refrigerator until ready to serve. 

Fruit Fluff Salad

This is one of the easiest salads to make and it is so good. It has delicious pieces of fruit, cream cheese, and pudding.

Ingredients

2 c. milk, divided
1 (8 oz.) pkg. cream cheese, softened
1 pkg. instant vanilla pudding
1 can fruit cocktail, drained
1 c. miniature marshmallows
2 bananas, sliced

Directions

In a bowl, combine 1/2 cup milk and cream cheese together. Blend well.

Add vanilla pudding and the remainder of the milk. Mix for 1 minute. The mixture should be thick.

Fold in the fruit cocktail, marshmallows, and bananas.

Chill for several hours before serving.

Cranberry Fluff Salad

This salad is so good, it is almost like eating dessert during the meal.  Even people who do not like cranberries will like this salad.

Ingredients

3 c. fresh or thawed frozen cranberries,  ground up in a food grinder
1 (20 oz.) can unsweetened crushed pineapple, drained
1 small can mandarin oranges
2/3 c. sugar
dash salt
2 cups heavy whipping cream
1 small box pistachio instant pudding

Directions

In a large bowl, combine ground cranberries, crushed pineapple, marshmallows, mandarin oranges, sugar, and salt.  Mix well.  

Cover the bowl with a lid or a sheet of plastic wrap. Place in the refrigerator overnight.

The next day, beat whipped cream until stiff peaks form.

Mix the pistachio instant pudding mix into the whipped cream.

Gently fold the whipped cream in the cranberry mixture.  Serve and enjoy.

Notes;

You can pulse the cranberries with a food processor if you don't have a food grinder.

You can use or red or green grapes instead of pineapple.

Instead of mandarin oranges, chop up one apple or a banana and use that instead.

If you like nuts, add some chopped walnuts.

Replace the marshmallows with cooked rice.

If you don't have whipping cream, substitute it with 1 container whipped topping.

Three Bean Salad

This is an easy recipe that goes together fast. It tastes delicious and is colorful addition to any table.  The sweet and sour dressing is just three ingredients.

Ingredients

2 c. fresh green beans,  or 1 (15 oz.) can green beans, drained
1 (15 oz.) can Kidney beans, drained
1 (15 oz.) can yellow wax beans or garbanzo beans, drained
1 sweet bell pepper, chopped
1 onion, thinly sliced into half rings
1/3 c. apple cider vinegar
3 Tbs. sugar
1/4 c. olive oil
1/2 tsp. salt
1/4 tsp. pepper

Directions

In a bowl, combine green beans, kidney beans, and yellow wax or garbanzo beans, sweet bell pepper, and onion. 

In a small bowl, combine apple cider vinegar, sugar, and olive oil. Mix thoroughly until smooth. Season with salt and pepper.

Pour the dressing over the vegetables  Mix gently, so the dressing gets all over the vegetables. 

Cover the bowl and place in the refrigerator. Chill for at least 4 hours for best flavor before serving.

Gently mix before serving. Serve on a lettuce leaf if desired.  You can also add tomato wedges, diced tomatoes, or crumpled bacon.

Cranberry Fluff

If you want a quick and easy salad to serve with your Thanksgiving Day meal, then this Cranberry Fluff is perfect. It is the perfect balance of sweet and tart served in one bowl.  This salad literally takes no time at all to put together!

Ingredients

1 (14-oz) can whole cranberry sauce
1 (20-oz.) can crushed pineapple, drained
8 oz. whipped topping
3 c. mini marshmallows

Directions

In a large bowl, combine the can of cranberry sauce, and crushed pineapple.

Gently fold in whipped topping.

Stir in mini marshmallows.

Cover the bowl with a sheet of plastic wrap. Chill for at least 2 hours before serving.

Homemade Cowboy Caviar 

This is an easy-to-make side dish/salad that everyone will love.  It uses black-eyed peas, black beans and Roma tomatoes, combined with a kick of jalapeño peppers.

Ingredients

1 (14 - 15.5 oz.) can black-eyed peas, drained
1 (14 to 15.5 oz.) can black beans, drained
1 1/2 c. sweet corn
1 onion, chopped
2 sweet peppers, different colors
1 1/2 c. chopped Roma tomatoes
1 to 2 jalapenos, chopped
1/2 fresh parsley, chopped (or 1/4 c. dry parsley)

Dressing

1/3 c. olive oil
3 Tbs. white wine vinegar
1 tsp. chili powder
1/4 c. sugar, more or less to taste
1/2 tsp. salt
1 tsp. oregano
1/2 tsp. basil
1/8 tsp. red pepper flakes

 Directions

In a large bowl, combine olive oil, white wine vinegar, chili powder, sugar, salt, oregano, basil and red pepper flakes. 

Stir in black-eyed peas, black beans, sweet corn, onion, sweet peppers, Roma tomatoes, and jalapenos.  

Add fresh parsley.  Cover and chill until it is time to serve.

Pennsylvania Dutch Green Bean Salad

Pennsylvania Dutch Green Bean Salad is an easy recipe that is sure to please your family.  My family really does not like green beans, but when we make them this way, they disappear fast. 

It is an old recipe. The sweet flavor of brown sugar, plus the tartness of vinegar, combined with dry mustard powder, gives these beans extra flavor. And of course, it has bacon in the mix!

Ingredients

3 strips bacon
1 onion, sliced
2 tsp. cornstarch
1/4 tsp dry mustard
1 Tbs brown sugar
1 Tbs. vinegar
1 (16 to 17 oz.) can cut green beans, drained, but reserve 1/2 c. liquid.
salt and pepper to taste
1 hard-boiled egg, peeled and sliced for garnishing

Directions

Fry bacon in a cast iron skillet until crisp. Drain on paper towels to absorb the excess fat.  Remove all but 1 tablespoon bacon grease from the skillet. 

Sauté the onion in the bacon grease until lightly browned. Make sure to scrape the bottom of the skillet to get the good flavor bits at the bottom. 

Drain the green beans, but reserve 1/2 c. of the liquid. Stir in cornstarch, mustard, brown sugar and vinegar.  Whisk until the mixture is smooth and lump free. Pour the cornstarch mixture into the skillet, stirring constantly until the mixture comes to a boil.

Stir in the green beans. Season with salt and pepper to taste. Transfer into a serving dish if desired.

Top with crumpled bacon pieces and sliced egg.  Serve immediately.

If refrigerating overnight to serve the next day, omit the sliced egg until ready to serve.

To reheat or serve the next day, preheat the oven to 350°.  Bake for about 25 minutes, or until warmed through.   Garnish with sliced egg.

Notes

This recipe is easily doubled or tripled, depending on the amount of people you are wanting to serve. 

It is very important that you do not leave the green bean dish sit out for long periods of time.

Easy No Cook Brine Refrigerator Bread and Butter Pickles

 

This is the easiest bread and butter pickle recipe ever!  Simply mix up the brine and pour over the sliced cucumbers.  No cooking involved. 

Ingredients

7 c. cucumbers, sliced thin (peeling them is optional)
2 Tbs. pickling salt
2 sweet bell peppers, thinly sliced into strips
1 large onion, thinly sliced into half rings
2 c. sugar
1 c. vinegar
1 tsp. celery seed
1 Tbs. mustard seed
1 1/2 Tbs. pickling spice homemade or bought from the store

Directions

Place sliced cucumbers in a large glass or plastic bowl. We use an ice cream bucket to hold our bread and butter pickles.

Sprinkle salt over the cucumbers and place them in the refrigerator for about an hour.  While the cucumbers are in the refrigerator, make the brine.

Combine sugar, vinegar, celery seed, mustard seed and pickling spice in a bowl.  Stir to combine.

Remove cucumbers from the refrigerator. Drain the cucumber juice off.  Rinse under cold water and then drain again.

Add the sweet bell pepper, and onion to the cucumbers. Stir or toss to combine. 

Pour the brine over the cucumbers.  Mix well.

Cover and refrigerate overnight or at least 2 days for better flavor.  Stir occasionally.    

Give the cucumbers a little stir to make sure they are covered with the brine.  Then serve and enjoy!  Keep the bread and butter pickles in the refrigerator.

Fire and Ice Tomatoes

Growing up and cooking for my family, I loved to try different recipes. This is one of those recipes that my mother really enjoyed eating, every time I made it. 

My mother always had a garden. So I would go out and pick fresh tomatoes, peppers, and onions from her garden to make Fire and Ice Tomatoes. Although you don't have to use garden fresh vegetables to make this, they do give the dish a much better flavor. 

Ingredients

1 to 2 onions, sliced and separated into rings
5 tomatoes, diced into bite-sized pieces
1 sweet pepper, cut into bite sized pieces
3/4 c. white vinegar
1 1/2 tsp. celery seed
1 1/2 tsp. mustard seed
1/2 tsp. salt
3/4 c. water
2 Tbs. sugar
1/8 to 1/4 tsp. red pepper or cayenne pepper (optional)
1/4 tsp. black pepper

Directions

Place the onions, tomatoes and sweet pepper in a heat-safe bowl.

In a saucepan, combine white vinegar, celery seed, mustard seed, salt, water, sugar, red pepper or cayenne pepper, and black pepper. Bring to a boil, stirring only until sugar dissolves. Boil for 1 minute.

Pour the hot marinade over the onions, tomatoes and sweet peppers. Cover the dish and place in the refrigerator for several hours or overnight.

This keeps for several days in the refrigerator.

Creamy Cucumber Salad

 This is one of the easiest salad recipes to make up and serve. This recipe is a classic. My grandmother and mother always made this salad in the summer using fresh cucumbers, and onions from their garden. It 

My grandmother used whipping cream. They had a dairy cow, so they didn't have to worry about the cost of using that ingredient. My mother used mayonnaise, because whipping cream was and is expensive where we live. No matter which one you use, this will be a salad that you will want to make and serve often.

Ingredients

4 large cucumbers
1 onion, sliced into half rings
1 c. – 1 1/2 c. mayonnaise, whipping cream, or sour cream
1/3 – 1/2 c. sugar
1/4 c. white vinegar
2 tsp. dill weed seeds (optional)
Salt and pepper to taste

Directions

Wash the cucumbers. You can peel the cucumbers if you want, but you don't have to.  If the cucumbers are large, you can remove the seeds.  Just cut the cucumber in half lengthwise and scoop them out with a spoon.  Slice the cucumbers into thin rounds. We use a mandoline for this as it will keep each slice the same thickness. You can use a knife as well.  Place the cucumber slices in a glass, or plastic bowl, preferably one that has a lid.

Slice the onion into half circles. Place in the bowl with the cucumbers.

In a small bowl, combine mayonnaise or sour cream or whipping cream, sugar, vinegar, and dill seeds. Mix until smooth. Add salt and pepper to taste.

Pour dressing over the sliced cucumbers and onions. Stir to combine. Add salt and pepper to taste. 

Cover with  bowl with a lid or a sheet of plastic wrap.

Refrigerate for several hours or overnight, for the best flavor. Serve and enjoy. Refrigerate any leftovers.

Cucumber Onion Tomato Poppy Seed Salad

Cucumber Onion Tomato With a Creamy Poppy Seed Salad

It's time for fresh vegetables from the garden. This salad is perfect to use up some of your tomatoes, and cucumbers.  The creamy dressing is sweet and tangy.

Ingredients

3 c. tomatoes, diced
3 c. cucumbers, peeled and diced
1 onion, sliced thin into half rings
1/2 c. olive oil
1/4 c. vinegar
1/4 c. sugar
2 Tbs. plain yogurt or plain Greek yogurt
1/2 Tbs. prepared mustard
1/2 tsp. salt
1/4 tsp. garlic powder
2 tsp. poppy seeds

Directions

In a large bowl, combine tomatoes, cucumbers and onion.

In a medium bowl, combine olive oil, vinegar, sugar, plain yogurt, prepared mustard, salt, and garlic powder. Whisk until smooth and creamy or use an emulsion blender, and mix until smooth. 

Whisk in poppy seeds.

Pour over the tomatoes, cucumbers and onions.  Toss to combine. Place in the refrigerator until ready to serve. Best if chilled several hours.

 Potato Salad

This is the time for potato salad. When you are boiling potatoes, add extra to the pot for potato salad. You can add dill pickles if desired.  Tender potatoes in a delicious sauce. Potato salad goes well with almost any dish, or it is a great meal on its own. 

Ingredients

6 potatoes, peeled cubed
5 or 6 hard-boiled eggs, peeled and chopped
1 onion, chopped
2 stalks celery, chopped (optional)
3 slices of bacon, cooked and crumbled
1 1/2 c. Spin Blend or your favorite mayonnaise
1 Tbs. mustard
3 Tbs. vinegar
1 1/2 tsp. celery seed (optional)
3/4 tsp. salt
3/4 tsp. pepper
1/2 tsp. garlic powder

Directions

Fill a large pot with water and add about a teaspoon of salt. Bring the water to a boil. Carefully add the potatoes. Cook until the potatoes are tender but still firm, about 15 minutes. Drain.

Cool until you can handle them without getting burned. Remove the skins and cut into 1/2 inch cubes.  The potatoes peel easier when the potatoes are still very warm. Put the potato cubes in a large bowl.

Add hard-boiled eggs, onion, celery and bacon. Mix lightly to combine.

In a small bowl, combine mayonnaise, mustard, vinegar, celery seed, salt and pepper. Taste the sauce and adjust seasoning.  I like to take a piece of potato, dip it in the sauce for a taste test. 

While the potatoes are still warm, pour the mayonnaise sauce over the potatoes, eggs and celery. By pouring the sauce over warm potatoes, the potatoes will absorb the flavor better.