Dad’s Cole Slaw

In a 2 cup measuring cup, mix: 

2 1/2 tablespoons sugar 

3/4 teaspoon salt 

1/8 teaspoon celery seed. 

Crush together with a spoon. Add: 

1 tablespoon lemon juice 

1 tablespoon apple cider vinegar. 

Stir until sugar dissolves, then add: 

2 shakes Louisiana Hot sauce

2 tablespoons oil

2 dashes pepper

2 slices, onion, chopped 

5 tablespoons mayonnaise. 

Mix well then pour over:

1 pound coleslaw mix or shredded cabbage.

Cranberry Salad

Holiday Cranberry Salad

half a bag of fresh cranberries
1 c. sugar

1 large pkg. cherry Jello
2 c. boiling water

1 20 oz. can crushed pineapple, drained but keep the juice
1 c. chopped celery (about four stalks)
1 c. apple, peeled and shredded (about an apple and a half)
1/2 c. chopped walnuts or pecans
Cool Whip



Mince the cranberries (I use a food processor, you should end up with about 1 cup). Stir in the sugar and let stand (not in refrigerator).

Add the jello to the boiling water and stir until it dissolves. Stir in pineapple juice (drained from the can of crushed pineapple) and refrigerate.

In another bowl, mix together the crushed pineapple, chopped celery, shredded apple (I do the celery and apple in the food processor), chopped nuts, and the cranberry mixture from above. Add the jello mixture and stir well. Pour into a 8x8 or 9x11 glass baking dish. Refrigerate until firm.

Top or serve with Cool Whip.


*I always make fun of Lana because she puts the Cool Whip into a bowl to serve it instead of just leaving it in the tub it comes in. I always say it tastes much better that way ;)

Shell Macaroni Salad

Macaroni Salad

2 c. shell macaroni (small or tiny shells)
1 can tuna
3 sticks celery
1/2 c. sliced carrots
5 eggs, hard boiled and chopped
1 can sliced olives
1 T. mustard
1 c. mayonnaise

Cook macaroni according to package, drain. Mix all ingredients well. Chill for at least one hour.

Thanksgiving Fruit Salad

Drain the fruit before adding to salad. Use sweetened coconut flakes.

Mitchell Family Potato Salad

Mitchell Family Potato Salad

8 medium Russet potatoes, quartered
8 hard boiled eggs, peeled and diced
3/4 cup finely chopped candied party pickles*
1 large can olives, finely chopped
1 tsp. Lawry's seasoned salt
1 & 3/4 cup Miracle Whip
1 Tbs. yellow mustard
2 Tbs. milk
paprika

Boil potatoes with skins on for 12-18 minutes, until tender but firm (not mushy). Keep checking by pricking with a fork. After draining and cooling, remove skins and dice.
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In a very large mixing bowl add potatoes, boiled eggs, pickles and olives. Sprinkle seasoned salt over the top. In a separate bowl, mix Miracle Whip, mustard and milk.
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Mix dressing into salad well. Taste test and add more Miracle Whip until desired consistency is reached. Sprinkle top with paprika and chill.


*I use Storey's Sweet Memories distinctively flavored fancy candied party pickles which can be purchased at Macy's grocery store and possibly other Associated Foods stores. These pickles are a crazy bright neon green color and look realy fun in the salad!

Snickers Salad

Snickers Salad

4 apples (I used all Granny Smith, but it's also good with 2 green & 2 red)
4 or 5 regular size Snickers candy bars, chopped (I got the almond ones--yum!)
1 - 8 oz. tub Cool Whip, thawed
small box vanilla instant pudding

1 & 1/2 cups of milk

Core and dice apples (with skin on) and immediately put into a bowl with a few cups of water and a squirt of lemon juice (to prevent browning). Drain and put in large bowl. In a separate bowl, stir together pudding mix with milk (or what I used instead was four cups [one pack] of the already prepared vanilla Snack Pack Pudding--it was cheaper!). Mix in Cool Whip and candy bar pieces, then add to apples. Serve immediately or can be chilled 1-2 hours (after that it becomes kind of runny)