Old Fashioned Perfection Salad

Old Fashioned Perfection Salad is an old recipe going back many generations.  It has stood the test of time and continues to be a favorite congealed vegetable salad. This salad goes well with roast, ham, turkey, chicken . . . almost any kind of meat. 

Ingredients

2  envelopes unflavored gelatin
1/2 c. sugar
1 tsp. salt
1 1/2 c. boiling water
1 1/2 c. cold water
1/2 c. vinegar
2 Tbs. lemon juice
2 c. cabbage, shredded
1 c. celery, chopped
1 sweet pepper, chopped
1/4 c. pimentos, diced
1/3 c. stuffed green-olive slices (optional)

Directions

In a large bowl, mix gelatin, sugar and salt together.  Add boiling water and stir until the gelatin, sugar and salt are completely  dissolved. 

Add cold water, vinegar and lemon juice. Place in the refrigerator until slightly thickened or partially set. 

Remove bowl from the refrigerator.  Stir in the cabbage, celery, green pepper, pimentos and olives.  Chill until firm.  

Cut into into squares and serve on a lettuce leaf.  You can also add some mayonnaise on top of the salad as well.   

 Blueberry Pineapple Salad

Ingredients

1 small can crushed pineapple
1 (14) oz. can blueberries
2 boxes raspberry gelatin
1/2 pt. Whipping cream whipped or 2 c. whipped cream
1 1/2 c. miniature marshmallows
1/2 c. pecans, chopped (optional)

Directions

Drain pineapple and blueberries, reserving liquid in a measuring cup.  

Add water to the reserved juice to make 4 cups.  

Heat 2 cups of the water and reserved juice until it comes to a boil. 

Add the raspberry gelatin, stirring until the gelatin is fully dissolved. 

Pour in the remaining liquid, stirring to combine.  Place in the refrigerator and leave until the gelatin is partially set. 

Gently fold in the whipped cream , fruit, marshmallows and pecans.

Place in the refrigerator and chill until firm. 

Cut into squares and place on a lettuce leaf if desired.

 Coleslaw with Creamy Calico Dressing

This coleslaw recipe is one of the best that we have tried and it is one that my kids will eat without complaining. This is one of my mother’s hand written recipes from her recipe box. It is so easy to make and with just a few ingredients, you can serve delicious coleslaw without a lot of fuss.

For more color, you can use red and green cabbage and/or red onions.  Even carrots come in different colors so you can have a rainbow coleslaw salad.  How awesome is that?

Ingredients

1 1/3 c. evaporated milk
1/4 c. sugar
1/4 c. vinegar plus 2 Tbs.
1/4 tsp. salt
6 c. shredded cabbage
1 to 2 carrots, shredded
1 onion, chopped

Directions

In this order, combine evaporated milk, sugar, vinegar and salt in a small bowl.

In a medium bowl, combine shredded cabbage, shredded carrots and onion. Mix to distribute the ingredients evenly. Pour the dressing over the cabbage, carrots and onion. Mix well.

Serve and enjoy! Refrigerate any leftovers.

 

Macaroni, Pea and Cheese Salad 

Macaroni Pea Salad is so versatile. You can add all kinds of things to it and never serve it the same way twice. 

Ingredients

2 c. uncooked macaroni
1 sweet pepper, seeded and chopped fine
1 onion, chopped fine
1 carrot, peeled and shredded
1 to 2 ribs celery, chopped
2 hard boiled eggs (Optional)  chopped fine
1 dill pickle, (Optional) chopped fine
1 can peas, drained
8 oz. cheddar cheese, cut in small cubes
1 c. mayonnaise
1/4 c. sour cream
2 Tbs. vinegar
1 Tbs. prepared mustard
2 tsp. parsley
1 1/2 tsp. sugar
1 tsp. garlic, minced
1/4 tsp. salt
12 tsp. pepper

Directions

Fill a large pot with water and add 2 teaspoons salt.  Bring the water to a boil and cook macaroni according to package directions.  Drain. Place drained macaroni in a large bowl.

Add the pepper, onion, carrot, celery, dill pickle, peas and cheese. Stir to combine.

In a small bowl, combine mayonnaise, sour cream, vinegar, mustard, parsley, sugar, garlic, salt and pepper. Pour this over macaroni and stir to combine. Taste the salad and adjust the salt, pepper and vinegar if needed. 

Allow the flavors to marry for at least 20 minutes before serving for the best flavor.

 Macaroni Salad With Bacon

Macaroni Salad with Bacon is a different way to make a traditional macaroni salad. This is a very versatile recipe. You can add different vegetables, like peas, to the dish.  Switch out the bacon and use ham, diced chicken, turkey, or salami. You can also add some cheese to this salad for another different flavor and variation.

Ingredients

2 c. uncooked macaroni
1 tomato, diced *see note below
2 ribs celery, chopped
1 sweet pepper, seeded and chopped
1 carrot, shredded
1 onion, chopped
1 1/4 c. mayonnaise
1/2 Tbs. sugar
1 1/2 Tbs. vinegar
1/2 to 1 Tbs. prepared mustard
1/4 tsp. salt
1/8 tsp. pepper
1 hard-boiled egg, sliced (optional)
1 lb. bacon, fried crisp and crumbled

Direction

Cook macaroni according to package directions. Drain and rinse in cold water.  Transfer to a large bowl.

Add the tomato, celery, sweet pepper, carrot, and onion to the macaroni. Stir to combine.

In a small bowl, combine the mayonnaise, sugar, vinegar, mustard. Add salt and pepper to taste. Pour over the macaroni and vegetable mixture and toss to coat. 

Refrigerate for 24 hours for the flavors to mingle for the best flavor. Just before serving, mix in the crumpled bacon.  Place the sliced boiled egg over the top.  Serve and enjoy.

* If someone does not like tomatoes, you can cut them in slices and arrange them over the top or omit them.

** You can also add some cucumber slices in the salad.

Sweet Pea Salad

One of our favorite salads to eat during the warm summer months. It is really good when you have peas freshly picked from the garden! But even if you don't, frozen peas is about as close as you can get for that good fresh taste.

Ingredients

8 slices bacon, cooked and crumbled
4 c. fresh garden peas or frozen sweet peas, defrosted, or canned sweet peas, drained
1 c. cheddar cheese, shredded or cut into small cubes
1 onion, diced
1 1/3 c. mayonnaise
1 Tbs. sugar
1 Tbs. vinegar
Salt & pepper to taste

Directions

Fry the bacon until crisp. Place on paper towels to drain and then crumple it when it has cooled sufficiently and put it in a large bowl.

In the same bowl as the bacon, add the peas, cheddar cheese, and onion. Stir gently to mix.

In a small bowl, mix mayonnaise, sugar, and vinegar together until creamy. Add salt and pepper to taste.

Pour the dressing over the bacon, peas, cheese and onion. Stir to combine.

Chill for at least an hour before serving.