SALADS
                 BROCCOLI SALAD
Ingredients:
2 heads broccoli                   
1 c. mayonnaise
10 strips bacon, fried and crumbled  
1/2 c. sugar
2/3 c. raisins                        
2 T. vinegar
1 sm. red onion, chopped

Rinse broccoli. Cut into small bite size pieces. Combine
broccoli, bacon, onion, and raisins in large bowl. In a
separate bowl combine mayonnaise, sugar, and vinegar.
Toss dressing into broccoli. Refrigerate at least 2 hours or
overnight.
                                                                   Nancy Sensenig


                         
COLESLAW
Ingredients:
1 med. cabbage, grated             
1/2 c. sugar
1 carrot, grated                       
1/4 c. white vinegar
1 pt. mayonnaise                   
2 tsp. dry mustard

Mix cabbage and carrot together. Combine mayonnaise,
sugar, vinegar, and mustard. Mix well. Add to cabbage and
carrot. Mix. Salt and pepper to taste.
                                                                       Flora Crocker
       POPPY SEED SALAD DRESSING
Ingredients:
1/2 c. sugar
1 T. dry mustard
1 t. salt
1/4 onion (grated)
1/2 c. white vinegar
2 c. veg. oil
1 1/2 T poppy seeds

Combine. Wonderful with a simple spinach salad, like
baby spinach, mandarin oranges, and sliced
almonds.                           
                                                   Denise Bergeron
     COUSCOUS SALAD

Ingredients:
4 c. cooked couscous (pref. whole wheat)
6 scallions (chopped)
2 med. tomatoes (chopped)
1 c. cucumber (chopped)
1 c. fresh parsley (or 1/2 c. dried)
1/3 c. crumbled feta cheese

Optional add-ins:  1/2 can black olives
                1/2 jar roasted peppers
                1/2 can chick peas

Dressing:
1/3 c. olive oil
1/2 c. freesh lemon juice
2 cloves garlic (minced)
1 1/4 t. salt
fresh gr. pepper
1/2 t. gr. coriander

Toss all together with the couscous and veggies and
chill.
                                                      Denise Bergeron
               GREEN JELLO SALAD
Ingredients:
1 Ig. pkg. lime Jello                 
1 sm. can crushed pineapple, undrained
1 c. miniature marshmallows, firmly packed  
1 c. boiling water
1 c. sour cream
1 sm. can apricots or mandarin oranges, undrained

Dissolve Jello in boiling water. Add marshmallows and
mix until smooth. Add sour cream and canned fruit
juices. Pour into mold or bowl. Let set. Add fruit. Chill
until firm.
                                                             Carolyn Smith


                        
JELLO MOLD
Ingredients:
1 (6-oz.) pkg. red Jello               
2 c. canned peaches, drained and diced
2 c. boiling water                     
14 oz. ginger ale                    
bunch green grapes
3 tsp. lemon juice

Dissolve Jello mix In boiling water. Gradually add
ginger ale and lemon juice. Chill until cool. Stir in
peaches. Spoon into mold and chill until firm. Unmold
and garnish with green grapes.
                                                                 Helen Foley


                
KATHY'S TACO SALAD
Ingredients:
1- 1 1/2 heads lettuce, shredded       
1 (14-oz.) can olives, chopped
3 tomatoes, chopped               
1 (1 lb.) pkg. Cheddar cheese, shredded
1 onion, chopped                   
1 (19-oz.) can kidney beans, drained and rinsed       
1 sm. bag Doritos chips, crumbled
1 (16-oz.) bottle Catalina salad dressing
1 (19-oz.) can chick peas, drained and rinsed

Toss together lettuce, tomatoes, onions, beans, chick
peas, olives, and cheese. Immediately before serving,
add crumbled Doritos and Catalina dressing.
                                                              Kathy Lauring


 
KIM'S ASIAN CHICKEN OR TURKEY SALAD
Ingredients:
16 oz. package of prepared cole slaw
1 pkg. Ramen flavored noodles
(DO NOT COOK),
                 crushed
1/2 c. sliced almonds
cooked turkey or chicken in bite size chunks

Dressing:
1/2 c. vegetable oil
2 tsp. cider vinegar
1/4 c. sugar
Ramen chicken seasoning packet
opt.: 1/2 tsp. tumeric for spicer flavor

 Mix salad ingredients in bowl and add dressing
mixture.  *This is served cold and the recipe can be
doubled for a larger party serving. It is a good use for
Thanksgiving leftovers.
                                                   Laurie McCrohon


      
 MOLDED STRAWBERRY NUT SALAD
Ingredients:
2 sm. pkgs. strawberry Jello         
3 med. bananas, mashed
1 c. boiling water                   
1 c. coarsely chopped walnuts
2 (10-oz.) pkg. frozen strawberries, thawed  
1 pt. sour cream
1 (4-oz.) can crushed pineapple, drained

Mix Jello and water. Fold in strawberries with any juice.
Add drained pineapple, bananas, and nuts. Place one
half of mixture in 8 x 12-inch pan and chill until firm.
Spread the sour cream over it and then spoon on the
other half of the mixture. Refrigerate. Best left
overnight to firm completely.
                                                              Jean Ledoux


                     
ORANGE MOLD
Ingredients:
1 (6-oz.) pkg. orange Jello            
1 (10-oz.) can crushed pineapple, drained
1 c. cottage cheese (sm. curd)         
1 (11 -oz.) can mandarin oranges, drained    
1 Ig. container Cool Whip topping

Mix Jello package and cottage cheese. Add mandarin
oranges, pineapple, and whipped topping. Refrigerate.
                                                         Betty Wasgatt


















                 
  RED POTATO SALAD
Ingredients:
4 Ig. red potatoes, cut into bite-size pieces and
cooked            with skin  
1 celery stalk, coarsely chopped
1/4 red pepper, finely chopped
2 green onions, finely chopped       
1 T. fresh parsley, chopped
1 c. broccoli florets, cut in sm. pieces     
1 T. Dijon mustard                           
4 T. cider vinegar
1/2 c. summer squash, thinly sliced and steamed  
7 T. olive oil
1 tsp. fresh chives, chopped

Place cooked potatoes in large bowl. Add summer
squash, broccoli florets, celery, and red pepper. Place
green onions and parsley in small bowl and season
generously. Mix in mustard and vinegar. Add oil in thin
stream while mixing constantly with whisk. Pour
vinaigrette over salad ingredients and mix well. Correct
seasoning and sprinkle with chives. Serves 4 to 6.
                                                       Marylou La Perle


    
SNAPPY VEGETABLE MEDLEY SALAD
Ingredients:
1/3 c. brown sugar                   
1 Ib. can corn, drained
2/3 c. cider vinegar                    
1 Ig. onion, diced
2/3 c. vegetable oil                  
2 cucumbers, peeled, seeded, and sliced
salt and pepper to taste               
1 Ib. can green beans, drained       
2 tomatoes, chopped

Combine brown sugar, vinegar, and oil. Add salt and
pepper to taste. Add vegetables to the dressing and mix
to blend. Refrigerate overnight in a covered container.
May be kept for up to two weeks in the refrigerator.
Serves 8-10.
                                                             Mary Sullivan


                      
 SPAGHETTI SALAD
Ingredients:
1 (1 Ib.) package spaghetti, cooked, drained, and chilled  
1/4 c. green stuffed olives, chopped
1 pkg. dry Good Seasons salad dressing
1 green pepper, chopped             
1/2 red Bermuda onion, chopped      
8-oz. bottled Caesar salad dressing
2 firm tomatoes, chopped

Sprinkle dry salad dressing over all ingredients in a
large bowl. Add Caesar salad dressing. Mix thoroughly
and chill before serving.
                                                       Beverly Geddes


                   
SPINACH SALAD
Ingredients:
1 pkg. fresh spinach                 
1 can French fried onion rings
2 sm. cans mandarin oranges,       
bottled Italian salad dressing

Mix spinach, oranges, onion rings together. Add Italian
salad dressing just before serving. Salt and pepper to
taste.
                                                      Betty Wasgatt


     
STRAWBERRY AND ONION SALAD
         WITH POPPY SEED DRESSING
Ingredients:
1-2 heads Romaine lettuce          
1 Bermuda onion, sliced
1 pt. fresh strawberries

Dressing:
1/2 c. mayonnaise
1/4 c. whole milk
2 T. poppy seeds
2 T. vinegar                        
1/3 c. sugar

Wash lettuce and pat dry. Refrigerate until serving time.
Place greens in large salad bowl. Slice strawberries.
(Dressing:) Place dressing ingredients in a jar. Cover
and shake vigorously until blended. Dressing may be
refrigerated a few days before use. Drizzle poppy seed
dressing over salad and toss. Makes 8 servings.
                                                            Mary Sullivan


                
CAROL'S TACO SALAD
Ingredients:
1 lb. ground beef                   
1 Ig. bottle Thousand Island salad dressing
1 pkg. taco seasoning                
1 head lettuce, shredded            
2 c. Cheddar cheese, grated
2 tomatoes, chopped               
1 bag regular Doritos, crushed
1 can black olives, chopped

Cook meat in skillet as directed on taco seasoning
package. Toss with remaining ingredients. Serve
immediately with additional chips if desired.
                                                           Carol Woods