Mama Sue’s Southern Kitchen https://youtu.be/UaE5zgmEsRI PEA SALAD Yield: 6-8 PREP TIME: 8 MIN TOTAL TIME: 8 MIN INGREDIENTS 1 large bag (16 oz.) frozen green peas, thawed and drained1 cup of cheddar cheese, shredded1/2 cup diced red onion (I used regular)1 cup mayonnaiseSalt & Pepper to taste*You may add bacon or other ingredients if you like … Continue reading PEA SALAD by Mama Sue
Peggy Ginn, FHS 15 1/2 oz can green beans15 1/2 oz can yellow wax beans2/3 cup cider vinegar1 small red onion, sliced2 tsp liquid Sweet-101 tsp mixed pickling spices2 slices crisp crumbled bacon Drain beans; reserve 1/2 cup liquid. Combine reserved liquid with vinegar, onion, Sweet-10® and pickling spices. Add beans. Mix well. Cover. Marinate … Continue reading Marinated Bean Salad
Mrs. Willie Mae Wayne, MHS 1 large package vanilla wafers2 package crushed pecans4 (1 lb) package cream cheese2 egg yolks2 (1 lb) boxes powdered sugar1 quart strawberries and jell1/3 stick oleo1 tsp vanilla flavorCool Whip Butter dishCrush vanilla wafers and spreadSprinkle crushed pecans over vanilla wafersCream powdered sugar, cheese, yolks, and extractSpread over vanilla wafers … Continue reading Strawberry Ambrosia
Lela M. Bass. MHS 1 cup elbow macaroni, cooked, drained and cooled1 (12 oz) can chopped ham, cut in strips1 cup cubed cheese1/2 cup celery slices1/3 cup chopped green pepper1/4 cup sliced green onion2 Tbsp chopped canned pimiento1/4 cup drained pickle relish1/2 cup mayonnaise1 Tbsp prepared mustard1/4 tsp salt Combine first 8 ingredients. Blend mayonnaise, … Continue reading Macaroni Cheese Salad
Laviena Bearden, FMS 1 can Eagle Brand® milk1 cup coconut1 cup chopped pecans1 can cherry pie filling1 large can crushed pineapple, drained1 cup miniature marshmallows1 large carton Cool Whip® Mix and chill.
Jessie Hamilton, FHS 1 large can English peas2 Tbsp sweet pickle relish2 hard cooked eggs2 Tbsp mayonnaiseSalt and pepper to taste Drain peas. Add relish, eggs, mayonnaise and seasoning. Mix well. Serve chilled or at room temperature. Quick and easy to prepare.
Lela Bass, MHS Baking hen (4 to 5 lb)4 to 6 eggs1/4 cup celery1/4 cup onions1/3 cup sweet relish2 Tbsp mustardPimento (small)Salad dressing Boil hen with celery, onions, bell pepper and 2 chicken bouillon cubes. Cook until tender; cool and take all meat off bone. Cut in fine pieces. Add salt and black pepper to … Continue reading Special Chicken Salad
Lela Bass, MHS 1 (6 oz) package lime Jello®1 (6 oz) package orange Jello®12 oz cottage cheese8 oz can crushed pineapple Prepare Jello® according to directions on box. Let jell slightly. Add cottage cheese. Add pineapple. Let chill and turn out on lettuce plate.
Carolyn Doster, Spearsville, HS Lettuce, torn, washed and drainedBell pepper, choppedCarrots, gratedGreen onions, chopped1 package frozen English peas (uncooked)2 cup mayonnaise1 package Good Seasons Italian® dressing (dry kind)Grated cheeseBacon Bits Put a layer of lettuce first, then a layer of bell pepper, grated carrots, chopped green onions, frozen English peas (do not cook them), then … Continue reading Layered Salad
Carolyn Doster, Spearsville HS 1 small package orange Jello®1 small package lemon Jello®2 cup boiling water1 1/4 cup cold water2 or 3 sliced bananas1 cup crushed pineapple drained40 small marshmallows Fix Jello® (lemon and orange combined) with hot water then add cold and mix well. Add bananas, pineapple and marshmallows; chill until set. Topping: 1 … Continue reading Jello Salad