Pineapple Macaroni Salad

1 cup of pasta - cooked rinsed and drained
1 (20 oz) can of pineapple chunks (save liquid)
1/4 cup lemon juice
2 bananas (do not slice and add until ready to serve)
2 eggs
1/4 cup honey
1/4 tsp. salt
1 cup whipping cream, whipped just before use

Beat eggs in a medium sauce pan, combine pineapple juice, honey and lemon juice. And salt.

Place eggs on medium heat and slowly add juice mixture, while stirring constantly until thickened and bubbly. Remove from heat. Mix egg mixture with macaroni and pineapple (mixture will be thin).

Chill for 24 hours just before serving add slice bananas and whipping cream mix well.

Pineapple Marshmallow Jello Salad

1 pkg. (3 oz.) any flavor Jello
1 c. boiling water
1 c. mini marshmallows
2 pkgs. (3 oz. ea.) cream cheese, softened
1/2 c. mayonnaise or salad dressing
1 c. whipped cream
1 can (1 lb. 4 1/2 oz.) crushed pineapple, undrained

Dissolve gelatin in boiling water. Stir in marshmallows and allow to partially dissolve. Add cream cheese and beat till blended. Chill till slightly thickened. Then blend in mayonnaise, whipped cream and crushed pineapple. Chill until firm. Serve.

Pineapple Slaw

1/4 cup green pepper, diced
3/4 cup unpeeled apples, diced
3 cups shredded cabbage
2 Tbs. mayonnaise
1 cup shredded carrots
1 tsp. sugar
1-1/2 cups fresh pineapple
1 Tbs. fresh lemon juice
1/4 tsp. salt

Toss together green pepper, apples, cabbage, carrots, and 1 cup pineapple.

Combine sugar, salt, lemon juice, and mayonnaise; toss.

Garnish with remaining pineapple.

Pink Salad

1 pkg raspberry Jell-O
1 c whipping cream
1 can crushed pineapple
1 c cream style cottage cheese
1/2 c walnuts

Heat juice drained from pineapple and pour over Jell-O. Cool and stir in pineapple and cottage cheese.

Whip cream and add nuts. Fold in whipped cream mixture into pineapple mixture.

Pour into molds and chill.

1/2 cup red hots candies
1 cup boiling water
1 Tbsp sugar
1 small pkg (3-oz) cherry (or other red) Jell-O
1 cup applesauce

Melt red hots in boiling water. Add sugar and Jell-O. Cool and add applesauce. Chill.

Shredded Apple Salad

2 apples

1 tablespoon lemon juice

1/4 cup chopped walnuts

6-8 cups mixed salad greens*

1 cup shredded sharp cheddar cheese

1/2 cup dried cranberries (optional)

1/4 cup apple cider vinegar

2 tablespoons apple juice

2 tablespoons brown sugar

2 teaspoons Dijon mustard

1/8 teaspoon salt

pepper to taste

1 tablespoon olive oil

Preheat oven to 350 F.

Add lemon juice to 1 cup cold water; core apples, shred and place in lemon water; allow to stand while preparing other ingredients (prevents browning).

Place walnuts in shallow pan and toast at 3500 F until fragrant (about 5 minutes); watch closely to prevent burning.

Prepare salad greens by washing, drain well and tear as needed. Place on serving plates. Sprinkle with shredded cheese; drain apples and divide among serving plates; sprinkle with toasted nuts and optional cranberries.

Whisk together vinegar, apple juice, brown sugar, mustard, salt and pepper and olive oil. Drizzle dressing over salad and serve with crusty bread.

* NOTE: Salad greens may include baby spinach leaves, curly endive, lettuce, pre-mixed salad greens or other greens of your choice.

Strawberry and Spinach Salad

8 cups fresh spinach torn into bite size pieces
2 c sliced, fresh strawberries
shredded coconut for garnish

Dressing:
1/2 c sour cream
1/4 c honey
2 tsp lime juice
1/8 tsp nutmeg

Gently toss spinach and berries in salad bowl; refrigerate.

In small bowl, combine all dressing ingredients; blend well. Cover and refrigerate to blend flavors.

Serve with dressing, tossing if desired. Garnish with coconut.

8 servings

Taffy Apple Salad

1-20 oz, can chunk pineapple, drained. Reserve juice.
2 C. mini marshmallows
1/2 C. sugar
1 T. flour
1 egg, beaten
1/2 t. vinegar
1 small container Cool Whip
2 C. unpeeled apples, chopped
1 1/2 C. cocktail peanuts or chopped Snickers Bars

Mix drained pineapple and marshmallows. Cover and refrigerate overnite.

Mix pineapple juice, flour, sugar, egg and vinegar; cook until thick and then refrigerate overnite.

Next day - mix these pre-cooled ingredients together.

One hour before serving, add to above mixture: Cool Whip, apples, and peanuts or Snickers bars.

Trifle Fruit Salad

2 c. pineapple chunks
1 pt. sliced strawberries
1 pt. blueberries
2 c. seedless grapes

TOPPING:
1 1/4 c. milk
1/2 c. sour cream
1 (3/4 oz) pkg. instant banana pudding
8 oz can crushed pineapple, undrained


Layer fruit in trifle bowl

In separate bowl, combine milk and sour cream; blend well. Add pudding mix and beat until well blended, about 2 minutes. Stir in the crushed pineapple. Spoon over ingredients in the trifle bowl.

Refrigerate for several hours to blend the flavors.

Waldorf Salad

10 fresh ripe apricots
3 large apples, cut into bite size pieces
3 T lemon juice
1/4 c sour cream
1/4 c mayonnaise
2 c sliced celery
1/2 c raisins
2/3 c chopped walnuts
crisp salad greens

Reserve 3 apricots for garnish; cut the remaining apricots into bite size pieces.

Sprinkle apricots and apples with lemon juice.

To make salad dressing, blend sour cream and mayonnaise.

Toss apricots, apples, raisins, and celery. with dressing. Chill.

At serving time add walnuts to salad.

Spoon into lettuce lined bowl.

Cut remaining apricots in half and arrange around edge of salad.

Serves 8

Watergate Salad

1 9-oz. Cool Whip
1 C. Sour cream
1 lb. can crushed pineapple and juice
1/2 C. Walnuts
1 small pkg. instant pistachio pudding
1 Cup Miniature Marshmallows

Mix Cool Whip and sour cream.

Add pineapple and dry pudding mix.

Add marshmallows and nuts.

Watergate Salad

1 large can crushed pineapple
1 small pkg pistachio pudding mix
1 (8 oz) cool whip
1/2 cup chopped nuts
1/2 cup miniature marshmallows

Mix undrained pineapple with dry pudding mix. Add marshmallows and nuts. Fold in cool whip. Chill.