Marinated Mushrooms & Tomatoes

Serves 10-12

1 lb. mushrooms

3 celery sticks (diced)

3 large tomatoes (chopped)

MARINATE:

1 C. vinegar

1 glove Garlic

1 bay leaf

2 shallots, cut fine or green onion

1/4 C. olive oil

1 t. salt

pinch pepper

pinch thyme

1 T. catsup

small amount parsley (chopped fine)

Boil mushrooms 5 minutes in salted water, seasoned with lemon juice.  Drain and dry.  Boil 5 minutes the vinegar, garlic, bay leaf, salt, pepper thyme and shallots.  Cool and remove the garlic.  Add olive oil and catsup, mushrooms, celery, and tomatoes. Marinate 3 hours or overnight - remove bay leaf before placing in serving dish. 

Apricot Salad Mold

1 6 oz pkg. orange gelatin

2 C. boiling water

1 C cut-up dried apricots

1 can 20 oz. crushed pineapple drained

1½ C. miniature marshmallows

2 C. Cold fruit juice (pineapple, apricot or orange)

In large mixing bowl - pour boiling water over gelatin ingredient.  Stir until gelatin is completely dissolved.  While still hot, add the apricots, drained pineapple and marshmallow. Add cold fruit juice and refrigerate until partially set.  Stir to distribute fruit and marshmallows -- pour into mold and refrigerate until set.

TOPPING:

2 ½ C. sugar

1 C. Orange Juice

1 egg, slightly beaten

1 envelope whipped topping mix -- whipped

¼ C. grated cheddar cheese

Mix flour and sugar thoroughly in saucepan, add orange juice & egg.  Cook over low heat, stirring constantly until thick.  Chill, fold into the whipped topping, and place on already set gelatin.  Top with cheese -- refrigerate

Super Bowl Salad

(serves 10-12)

1 Large head of lettuce - torn by hand

¼ Head of red cabbage - shredded

1 Cup shredded Munster cheese

½ Cup carrot peelings

10 pitted black olive (or green) - sliced in quarters

1 Celery  - diced

5 large mushrooms - washed and sliced.

10 slices wafer thin pastrami - torn into pieces

¼  C. sunflower seed

2 hard boiled eggs - peeled and quartered

3 medium tomatoes - wedged

Layer all ingredients in a large salad bowl.  Then Toss the ingredients together.  Serve with the special dressing below:

Winner's Circle Dressing

1 can condensed tomato soup

1 cup salad oil

¾ C. Sugar

½ cup vinegar

1 Tbsp. dried minced onion

¼ tsp. paprika

¼ tsp. garlic salt

1 T horseradish (optional)

Place all ingredients together in a 1 quart jar and shake well.    refrigerate overnight.

Creamy Frozen Fruit Salad

(serves 8)

2 - 3 oz. pkg. cream cheese

2 T lemon juice

½ C. mayonnaise

¾ C. pineapple tidbits, drained

½ C. diced orange

½ C. chopped maraschino cherries, drained

½ C. chopped walnut or toasted almonds

2 tsp. chopped candied ginger

1 C. heavy cream, whipped or Cool Whip

Blend cream cheese, lemon juice and mayonnaise.  Fold in fruit, nuts, ginger and whipped cream.  Freeze in individual molds or loaf pan.  To serve, dip molds quickly in hot water.  Turnout on greens.  Allow about 30 minutes for small salads to thaw before serving.  Large loaf may require a little longer, but it is ready to serve when it can be sliced.

South of The Border Chef  Salad

1 Onion

4 tomatoes

1 head of lettuce

4 oz. grated cheese

1 ½ C. Avocado Dressing -- (see recipe below)

add hot sauce to taste (optional)

6 oz bag tortilla chips

1 avocado - sliced

1 lb ground beef

1 15 oz can drained Kidney beans

¼ tsp salt

Chop onion, tomato, lettuce.  Toss with cheese, salad dressing, and hot sauce.  Crunch & add tortilla chips.  Brown beef and add beans & salt & simmer 10 minutes.  Mix in cold salad.  Decorate with some of the chips and the avocado.

Avocado Dressing

1 C. mayonnaise

2 green onions

2 T lemon juice

1 tsp. sugar

¼ tsp garlic powder

1 medium sized avocado, peeled, seeded, and diced.

Combine mayonnaise, onions, lemon juice, sugar, and garlic powder in an electric blender.  Whirl until thoroughly mixed (if you don't have a blender use an electric egg beater.  Blend in the avocado.  Makes 1 ½ cups.  Place in covered container and refrigerate.