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SALADS

Orange Fruit Salad

INGREDIENTS
DIRECTIONS

1  15-oz can fruit cocktail, drained
1  3-oz pkg orange Jell-O
1  8-oz carton sour cream
8-oz carton Cool Whip 
miniature marshmallows (optional)

May also use other flavors of Jell-O

  1. Drain the juice from fruit cocktail

  2. Sprinkle dry jello mix over fruit cocktail and stir

  3. Let it stand a few minutes then add sour cream and mix well

  4. Fold in Cool Whip and marshmallows, if desired

  5. Refrigerate until ready to serve

Grape Salad

from Lynda Lys, Normangee Teacher

INGREDIENTS
DIRECTIONS

6  cups red seedless grapes 
   (or 3 cups red and 3 cups green)                               
1 cup toasted coconut
1/2 cup pecans
Dressing:
1  8-oz cream cheese
1  8-oz sour cream
1/2 cup granulated sugar  (or Splenda)
1 tsp vanilla

  1. Wash grapes and dry completely

  2. Light toss grapes with coconut and pecans

  3. Cream dressing ingredients with an electric mixer until smooth

  4. Fold into grape mixture until fruit is coated

6 Cup Salad

INGREDIENTS
DIRECTIONS

1 cup pineapple tidbits or chunks
1 cup mandarin orange slices
1 cup miniature marshmallows
1 cup coconut
1 cup sour cream
1 cup chopped pecans

  1. Mix until well blended

  2. Chill

 

 

       Pecans are optional. This is also good without the nuts.

Chinese Chicken Salad

from Diann Waggoner

INGREDIENTS
MARINADE

1 cup slivered almonds
4 Tbs sesame seeds
6 chicken breasts cooked in bouillon and cubed
5-8 green onions sliced w/ parts of stem
1 head green cabbage sliced thin
2-3 pkgs Chinese ramen noodles, chicken  
    flavored, cooked

1 cup light oil

5 Tbs red wine vinegar

1/2 tsp pepper

2 Tbs sugar

2-3 flavor packets from noodles

Brown the almonds and sesame seeds for 5-10 min at 350. Toss with remaining salad ingredients.

Mix marinade ingredients together and pour over salad. Chill. Make this salad the day before serving.

Mandarin Orange Salad

from Diann Waggoner

SALAD
DRESSING

leaf lettuce
green onions, chopped
celery
2  11-oz cans mandarin oranges, drained
sliced almonds, toasted in skillet with 3 TB  
     sugar - stir constantly

3 Tbs sugar
2 Tbs apple cider vinegar
1/2 tsp salt

Mix until completely dissolved. Then add:
1/2 cup oil
1/2 tsp Tabasco
1 Tbs dried parsley

Cranberry Salad

from Carolyn Farris "Aunt Sug"

INGREDIENTS
DIRECTIONS

1 can jellied cranberry sauce
2 bananas, mashed
1 small can crushed pineapple, drained
marshmallows
Cool Whip

  1. Mix all ingredients together

  2. Pour in salad mold and freeze

  3. Slice and serve frozen

Congealed Salad

from Lucille Randolph

INGREDIENTS
DIRECTIONS

1  3-oz lemon Jell-o
1  3-oz lime Jell-o
4 cups liquid – juice from pineapple plus water
1  20-oz can chunk pineapple 
   (or pineapple tidbits)
fresh strawberry slices - sugared
pecans
Cool Whip

  1. Combine gelatin, liquids and pineapple

  2. After mixture begins to gel, whip a little

  3. Fold in sugared strawberry slices

  4. Add pecans and cool whip

  5. Put mixture in mold and refrigerate

Strawberry Frozen Salad

from Aunt Jo Stevens

INGREDIENTS
DIRECTIONS

​1  8-oz pkg cream cheese
3/4 cup sugar
1  20-oz crushed pineapple
1  20-oz sliced, frozen strawberries, thawed
2 bananas, chopped
1  12-oz Cool Whip
pecan halves

  1. Cream together cream cheese and sugar

  2. Add fruit

  3. Fold in Cool Whip

  4. Freeze in serving dish

  5. Top with pecan halves

Holiday Fruit Salad

Deedee's Version

INGREDIENTS
DIRECTIONS

8-oz cream cheese
1 can Eagle Brand milk
1/3 cup lemon juice
1 can fruit cocktail, drained
1 small can crushed pineapple, drained
maraschino cherries
pecans
miniature marshmallows
8-oz container Cool Whip

  1. Mix cream cheese, milk and lemon juice together well

  2. Stir in fruit cocktail and pineapple

  3. Add to taste: maraschino cherries, pecans and marshmallows

  4. Fold in Cool Whip and chill thoroughly

 

 

        This recipe was adapted from a recipe WoWo used to                  make when I was a youngster. Original recipe was frozen.          It used 3 oz. cream cheese and Miracle Whip salad                      dressing, but I do not know the amount.

Raspberry Salad

from Mrs. Virgie Matthews,  Midway, Tx

INGREDIENTS
DIRECTIONS

1  3-oz pkg raspberry gelatin
1  1/2 cups hot water
1  3-oz pkg cream cheese
1/4 cup mayonnaise or Miracle Whip
1 banana, diced
1/2 cup green grapes, halved and seeded
1 cup canned crushed pineapple, drained
1/2 cup chopped pecans
1 cup heavy cream, whipped

  1. Dissolve gelatin in hot water

  2. Gradually add to the cream cheese and blend until smooth

  3. Chill until slightly thickened

  4. Combine mayonnaise with the fruit and nuts, then add the gelatin mixture

  5. Fold in whipped cream

  6. Pour into 1-1/4 quart mold and chill until firm

  7. Unmold and garnish with Bibb lettuce and additional mayonnaise or salad dressing, if desired

Amish Broccoli Salad

INGREDIENTS
DIRECTIONS

1 head broccoli
1 head cauliflower
1 cup mayonnaise
1 cup sour cream
1/2 cup sugar
1/2 tsp salt
1/2 lb bacon, fried and crumbled
1 cup shredded cheddar cheese

  1. Chop broccoli and cauliflower

  2. Mix remaining ingredients together

  3. Add to broccoli and cauliflower

  4. Fold until well mixed

Macaroni Salad

INGREDIENTS
DRESSING

Cooked macaroni
Small cubes of Velveeta cheese
LeSeur English peas, drained
Chopped sweet pickles
Small amount of sweet pickle relish

Mix Miracle Whip salad dressing, salt and pepper, a little milk and a sprinkling of sugar together, then fold in other ingredients

This recipe is from Jan Anderson of Huron, South Dakota. Lanier and I stayed in their home when we were there on a mission trip.

Heavenly Hash

from Thelma "WoWo" Farris

INGREDIENTS
DIRECTIONS

1 can fruit cocktail, drained
fresh fruit to taste - cut in bite-size pieces
      oranges, peeled, seeded, sectioned
      apple, seeded
      bananas, sliced
      grapes, seeded
Optional:
      maraschino cherries, halved
      marshmallows 
      pecans
      pineapple, drained

  1. As you cut the apples and bananas, drop in a bowl with a little orange juice. Toss and coat, then drain. This will help keep them from turning dark.

  2. Select the fruits of your choice and toss together lightly

  3. Fold in sweetened whipped cream

  4. Serve immediately

 

 

 

 

WoWo served this at most holiday dinners. It is wonderful!

Mammaw's Pineapple Salad

from Hallie Mae Stevens

INGREDIENTS
DIRECTIONS

2 envelopes unflavored gelatin
1/4 cup water
1  20-oz can crushed pineapple
1 cup sugar
juice of 1 fresh lemon (no seeds)
1/2 lb cheddar cheese
8-oz whipping cream

Mammaw always made this fruit salad for  Thanksgiving dinners when the Stevens family got together. I continue the tradition.

  1. Mix gelatin and water together and let stand

  2. Simmer pineapple, sugar and lemon until hot

  3. Remove from heat and add gelatin stirring until gelatin melts

  4. Add cheese and stir until cheese begins to melt

  5. Refrigerate until almost set

  6. Whip cream until thick and add sugar to taste

  7. Fold into cooled mixture

  8. Pour into 9x13 serving dish

  9. Top with pecan halves

  10. Cut in squares when ready to serve

  11. Keep refrigerated

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​...But as for me and my family, we will serve the Lord.

Joshua 24:15

Strawberry Congealed Salad

from Mrs. Brac Wilson

INGREDIENTS
DIRECTIONS

2  3-oz pkgs strawberry Jello
2 cups boiling water
2  10-oz pkgs frozen strawberries
1 cup pecans
1  8-oz can crushed pineapple, drained
1  8-oz pkg cream cheese
1 cup sour cream

Recipe of Mrs. Brac Wilson as recorded in the Madisonville Meteor. This was a very popular recipe during the late 1960s when we lived in Midway. I made it many times over the years for family and company.

  1. Dissolve strawberry Jello in boiling water

  2. Add frozen strawberries and blend until berries are thawed, then mix in pineapple and pecans

  3. Pour half of the above mixture in flat dish and refrigerate until it has jelled

  4. Whip together the sour cream and cream cheese until well blended and spread on top of Jello

  5. Then make a third layer with the other half of Jello mix and chill

Cornbread Salad

INGREDIENTS
DIRECTIONS

1  8.5 oz pkg cornbread mix 
    (or Mexican cornbread mix)
1 envelope ranch-style dressing mix
1 cup sour cream
1 cup mayonnaise 
3 large tomatoes, chopped
1  15-oz can Ranch style beans
2 cups whole kernel corn
2 cups cheddar cheese, grated 
   (or Mexican four-cheese blend)
10 slices cooked crisp bacon, crumbled
Optional add to vegetable mix:
green onions         
bell pepper

  1. Cook Ranch style beans briefly, drain, and cool

  2. Cook whole kernel corn briefly, drain, and cool

  3. Bake cornbread mix according to pkg instructions and crumble

  4. Combine ranch-style dressing mix, sour cream and mayonnaise in a small bowl

  5. In another bowl, mix tomatoes, beans, and corn

  6. In 3-quart bowl, layer 1/2 of the cornbread, 1/2 of the vegetables, 1/2 of the cheese, 1/2 of the bacon, and 1/2 of the dressing

  7. Repeat layers with remaining ingredients

  8. Cover and store in refrigerator until ready to serve

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