By Barbara Howard,2014-11-25 14:29
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    Maurice Salad Dressing

1 c. mayonnaise

    1 c. miracle whip

    1 tbls. sweet pickle juice

    1 tbls. finely chopped onion 1 tbls. parsley

    3 cooked egg yolks

Combine all ingredients in a food processor or blender. Chill. Serve over lettuce salad

    with ham, chicken and Swiss cheese.

    Applebee’s Oriental Dressing

3 tbls. honey

    1 ? tbls. rice wine vinegar

    ? c. mayonnaise

    1 tsp. dijon mustard

    1/8 tsp. sesame oil

Blend all ingredients together with a mixer and refrigerate.

    Blue Cheese Dressing

2 c. buttermilk

    4 oz. blue cheese

    1 qt. Hellman’s mayonnaise

    2 cloves garlic, crushed 1 dash worcestershire sauce 1 tbls. dried parsley

Break up cheese with a fork and add a little buttermilk. Stir in remaining ingredients and


    Balsamic Vinegar Dressing

Oil 1 c.

    Balsamic Vinegar 1/3 c.

    Crushed garlic 2 cloves

    Sugar 1 tbls.

Blend all ingredients together and refrigerate.

    Busias Sweet Sour Dressing

? c. vegetable oil

    2 tbls. sugar

    2 tbls. vinegar

    ? tsp. salt

    dash of pepper

Shake all ingredients in a jar and refrigerate.

     LynnsOriental Cole Slaw

Oil ? c.

    Sugar 3 T.

    Vinegar 3 T.

    Salt ? t.

    Ginger ? t.

    Pepper ? t.

    Almonds ? c.

    Sesame seeds 2 T.

    Chicken flavored Raman noodles 1 pkg.

    Shredded cabbage 1 pkg.

24 hours in advance:

    Mix oil, vinegar, sugar, salt, pepper, and ginger together for dressing. Mix in Raman soup seasoning packet. Refrigerate. Toast almonds and sesame seeds for 8 minutes at 350 degrees. Stir in with shredded cabbage and Raman noodles (break apart well). Add dressing and toss together.

    Chris KelleysNappa Cabbage Salad

1 large nappa cabbage chopped

    8 or 9 green onions chopped

    Mix together and refrigerate.

? c. sesame seeds

    ? c. cashews, or more

    2 pkgs. Raman noodles, crushed. 1 stick margarine

Sauté sesame seeds, cashews and Raman noodles in margarine until brown. Drain on

    paper towels.


    1 c. sugar

    ? c. vinegar

    ? t. salt

    ? t. pepper

    2 T. soy sauce

Combine ingredients in saucepan. Bring to a boil cool. Refrigerate. Combine all

    ingredients just before serving.

Recipe for a crowd:

    8 c. sugar

    4 c. vinegar

    4 t. salt

    4 t. pepper

    1 c. soy sauce

    16 lbs. cabbage, shredded 8 bunches green onions, chopped 4 c. sesame seeds

    6 c. cashews

    16 pkgs. Raman noodles, crushed 2 lbs. margarine

    Kathy’s Frito Salad

1 head lettuce, torn

    1 can ranch style beans, drained 2 small cans sliced olives, drained 2 tomatoes, diced

    1 small red onion, diced

    8 oz. shredded cheddar

    1 bag Fritos, crushed

    1 bottle Catalina dressing ( 16 oz. )

Layer first six ingredients in a glass bowl. When ready to serve, top with Fritos and pour

    dressing over top. Mix and serve.

    24 Hour Salad

    Layer in a large bowl as follows:

1 head lettuce, torn

    3 stalks chopped celery

    1 chopped red onion

    1 chopped green pepper

    10 oz. pkg. frozen peas, defrosted 1 pt. mayonnaise

    10 oz. shredded sharp cheddar 9 slices cooked, crumbled bacon

Cover with saran wrap and refrigerate for 24 hours. Toss and serve.

    Broccoli Slaw

4 c. broccoli florets

    1 medium carrot, shredded

    2 c. shredded red cabbage

    ? c. raisins

    1 small sweet onion, chopped

    1 bottle cole slaw dressing ( 16 oz. )

In a serving bowl, combine all ingredients. Cover and refrigerate at least 2 hours. Stir

    before serving.

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