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Old 03-14-2006, 01:27 PM   #31
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Jello Salad

Raspberry Salad
1 6oz. package of Raspberry Jello
1 C boiling Water
2 C Applesauce
2 10oz. packages of Frozen Raspberries with Juice
Dissolve gelatin in water. Stir in applesauce and frozen raspberries with juice. Refrigerate. Make 6 to 8 side dish servings.
I had this salad before at a family picnic a couple of years ago. My grandma made it. If you don't like Raspberry you can alway switch the fruit and the jello to what you would prefer.
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Old 03-14-2006, 01:33 PM   #32
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Tomato, cucumbers, green onins, red redishes, all finlly sliced with some Italian dressing or plain old oil and vinegar.
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Old 03-14-2006, 01:54 PM   #33
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Fruit Salad

Fruit Salad
1 15oz. can sliced Peaches
1 15oz. can Pineapple chunks
1 10oz. jar of Maraschino Cherries
1 15oz. can of Mandarin Oranges
1 3.4 oz. box of Vanilla Pudding
4 Bananas
Drain all friut, save the pineapple juice and cook it with the pudding untill thick. Let it cool and then mix it with all the fruit before serving. ADD THE BANANAS LAST with the pudding mix.
My grandma and I make this alot in the summer, it's really good. Sometimes we would also add some fresh strawberries from her garden.
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Old 03-14-2006, 02:02 PM   #34
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Yummy, Italian

Good salad CharlieD, easy yet tastey. I think I might have to use your salad with my Italian dinner I am fixing tonight. Thank you for the idea.
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Old 03-14-2006, 02:14 PM   #35
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Hearty Salad

Spinach Salad
1 pound of Spinach
2 C sliced Water Chestnuts
1 C bean Sprouts
4 Hard Boiled Eggs, sliced
1 Red Onion, sliced
1/2 pound of Bacon, cooked crisp and crumbled
Dressing
1 C oil
1/2 C Cider vinegar
3/4 C Sugar
1 Tsp of Salt
1/3 C Ketchup
Mix all salad ingredients into a large bowl. Combine dressing ingredients, and toss with greens just before serving.
I made this one for a neighborhood picnic and everybody seemed to enjoy it. I got it out of a cookbook I got from Wisconsin, made by people that live there, called Bon Appetit!
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Old 03-14-2006, 03:25 PM   #36
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GB, that salad you spoke of is called a caprisi salad and is also one of my favorites. I drizzle a balsamic reduction over the top and basil oil (pistou) and serve it over a small mixed green salad that has been tossed with a light sherry viniagrette and two crostini (appetizer at the sister bistro restaurant)
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Old 03-14-2006, 03:50 PM   #37
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Fuji Apples, Pears, Hearts of Palm, and Blood Orange supremes tossed with a Truffle Vinaigrette and served with Pan Seared Foie Gras.
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Old 03-14-2006, 03:51 PM   #38
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Nice, i love it!
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