Cranberry Salad
In memory of Leona Polzin
1 pkg. raw cranberries
1 1/2 cups sugar
16 marshmallows (1/2 pkg.)
1 cup whipped cream
1 cup crushed pineapple
Grind up cranberries. Put them in a bowl and add the sugar. Beat whipped cream until firm. Add marshmallows, pineapple with sugar and cranberries. Mix up with and put in serving bowl.
Lemon Salad Deluxe
Beatie Naumann
1 lg. can pineapple chunks
1 can mandarin oranges
1 can fruit cocktail
1 can Wilderness lemon pie filling
1 (8 oz.) container Cool Whip
Mix Cool Whip with lemon pie filling. Next, fold in all the drained fruit and chill.
Mom's German Potato Salad
In memory of Shirley Schreiber
Bacon
Potatoes, cooked and sliced
2 cups water
1/2 cup vinegar
1/2 cup sugar (sm. part brown)
3 level tbsp. cornstarch
Cut bacon into small pieces and fry until crisp. After removing from the frying pan, add the water (saving some for dissolving the cornstarch), vinegar, and sugars. Bring to boil; add the dissolved cornstarch. Cook until thickens. Add the potatoes and heat.
Seven Layer Salad
Lillian Heller
1/2 to 1 head lettuce, cut fine
3-6 green onions (or purple onions), chopped fine
4 stalks celery, cut fine
2 cups shredded carrots
1 pkg. frozen peas or 1 sm. can
1 green pepper, cut fine
1 lb shredded Cheddar cheese
1/4 cup Parmesan cheese
1 tbsp. sugar
1 1/2 to 2 cups mayonnaise
3/4 lb. bacon, fried crisp
Layer lettuce, onion, celery, carrots, pepper. Cover completely with layer of mayonnaise. Sprinkle the sugar, Parmesan and Cheddar cheese over the salad. Lastly, add crumbled bacon. Cover with plastic wrap and refrigerate over night or 24 hours.