Shrimp Salad (1)
1 pkg. macaroni
2 cans shrimp
1 cup salad dressing
¼ cup catsup
¼ cup vinegar
1 T. sugar
1 cup diced celery
½ cup finely cut green onions
2 pimentos (canned), cut into strips
2 dashes Tobasco sauce
2 dashes Worcestershire sauce
Boil macaroni according to directions on package. Rinse in cold water and drain. Combine salad dressing with vinegar, catsup, sugar, Tobasco, and Worcestershire. Let flavors blend while cleaning, and rinsing shrimp. Cut shrimp into small pieces. Pour salad dressing mixture over macaroni and stir carefully so as not to break macaroni. Add celery, shrimp, and pimento and combine well. Put into attractive salad bowl and chill for several hours before serving. If salad seems dry due to absorption, add more salad dressing mixed with vinegar and a bit of catsup. Garnish with whole shrimp and extra pimento strips.
Macaroni Shrimp Salad (2)
2 cups small elbow macaroni (cooked)
1 can small deveined shrimp
½ medium-sized onion, finely chopped
salt and pepper
mayonnaise
Cook macaroni. Cool at room temperature. Add shrimp, onion, mayonnaise, salt and pepper. Refrigerate. Just before serving, add a little more mayonnaise.
Fruit Salad
1 can Mandarin orange sections (drained)
½ cup seedless grapes
1 can pineapple chunks (drained)
½ cup small marshmallows
½ cup chopped pecans
¼ cup maraschino cherries (cut in half)
Mix in a large bowl and stir in ½ cup sour cream and 3 T. pineapple juice saved from the pineapple chunks. Chill approximately 1 hour before serving. Good as a dessert after a heavy meal.
Quick Molded Beet Salad
1 pkg. lemon-flavored gelatin
1 cup hot water
1 cup liquid from canned beets and water
1 No. 303 can diced beets
3 T. vinegar
1 T. prepared horseradish
½ t. salt
1 cup finely shredded cabbage
Dissolve gelatin in hot water. Add cold water and beet liquid. Chill until syrupy. Add remaining ingredients. Pour into individual molds or one large mold and chill until firm. Unmold on lettuce leaves. Serve with mayonnaise, sour cream, or cottage cheese, each guest to his own choice. Serves 8.
Sea Food Salad
1 loaf sandwich bread
4 hard-boiled eggs
1 2 to 1 medium-sized onion, chopped
1 can crabmeat
2 cans shrimp
1 cup celery, dried
3 cups mayonnaise
butter or margarine
Spread bread lightly with butter or margarine. Cut each slice into 16 squares. Add hard-boiled eggs, chopped, and onion. Place in bowl and refrigerate overnight. Remove and add crab meat, shrimp, celery, and mayonnaise. Mix well, let stand in refrigerator at least 3 hours.
Hamburger Vegetable Salad
½ lb. hamburger
1 egg
½ onion, finely chopped
bread crumbs
salt and pepper
1 small cucumber, sliced
½ small onion sliced
1 tomato
2 sticks of celery, sliced
1 green pepper, finely sliced
1/3 cup vinegar
2/3 cup salad oil
½ t. salt
pinch of black pepper
Mix together the hamburger, egg, onion, bread crumbs, salt, and pepper. Roll into small bite-sized balls and fry until done. Set aside to cool. Slice cucumber, onion, tomato, celery, and peppers very thin. Remove seeds from the tomatoes and the peppers. Arrange the colorful vegetables and cooled meat balls in a shallow bowl. For the dressing, mix vinegar, salad oil, salt, and black pepper. Shake well. Pour over hamburger and vegetables.
5 Cup Salad
1 cup drained Mandarin oranges
1 cup drained pineapple tidbits
1 cup miniature marshmallows
1 cup English walnuts or coconut
1 cup sour cream
Mix well. This is better if it is refrigerated 4 to 6 hours before serving.
Jell-O Cream Cheese Salad
1 pkg. Jell-O
2 cup water, boiling
½ cup mayonnaise
½ cup canned milk
1 large pkg. cream cheese
3 sliced bananas
2 oranges, sliced
1 apple, sliced
1 small can pineapple (crushed on chunk)
Dissolve Jell-O in water. Stir in mayonnaise, milk, and cheese. Add bananas, oranges, apples and pineapple. Refrigerate till serving time.
Slovak Coleslaw
1 large head cabbage
1 large bell pepper, grated
1 large onion, grated
½ cup Wesson oil
½ cup mayonnaise
salt and pepper to taste
Chop cabbage, sprinkle freely with salt. Cover and let set overnight in refrigerator.