Frozen Salad

Frozen Salad

Ingredients

  • 1 lb can fruit cocktail
  • 1- 11oz can mandarin oranges
  • 1- 2oz pkg dessert topping mix
  • ¼ cup mayo
  • ½ tsp grated lemon peel
  • 5 tsp lemon juice
  • 1 cup tiny marshmallows
  • ¼ cup toasted flaked coconut

 

Steps

  1. Drain fruit cocktail and oranges. Prepare dessert topping mix according to directions
  2. Fold in mayo, lemon peel, and juice.
  3. Fold in fruit cocktail, oranges, marshmallows, and coconuts

 

 

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Chile Guacamole

Chile Guacamole

Ingredients

  • 2 eggs
  • 2 avocados
  • 2 tomatoes
  • 1 4oz can green chilies- drain
  • 2 tbl lime or lemon juice
  • 1 tbl grated onion
  • 1 1/2 tsp hot pepper sauce
  • 1/2 tsp salt
  • 1/4 tsp garlic salt

Steps

  1. Hard cook eggs. Peel, dice avocados ad tomatoes.
  2. Combine avocados, tomato, chilies and remaining ingredients. Stir and mass a little the avocado.
  3. Then add chopped egg. Serve with chips.

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Scalloped Potatoes

Scalloped Potatoes

Ingredients

  • 1 can cheddar cheese soup
  • 1/2 cup milk
  • 4 cups thinly sliced potatoes
  • 1 small onion thinly sliced
  • 1 tbl butter
  • Paprika

Steps

  1. Stir cheddar cheese soup until smooth. Gradually add milk.
  2. In buttered 1 1/2 qt casserole arrange alternate layers of potato, onion, and sauce
  3. Dot top with butter. Sprinkle with paprika.
  4. Bake covered at 375 for 1 hour. Uncover and bake for 15 more minutes.

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Heloise Cole Slaw

Heloise Cole Slaw

Ingredients

  • 1 head cabbage shredded, 2 lbs
  • 1/4 cup vegetable oil
  • 2 tbl vinegar
  • Lime or lemon juice
  • 1/2 tsp prepared mustard
  • 1/4 tsp celery salt
  • 2 tbl mayo
  • Salt and pepper to taste

Steps

  1. Mix oil with vinegar. Add mustard, celery salt, mayo, salt and pepper, paprika. Mix well.
  2. Pour over cabbage and toss. Refrigerate.
  3. Make 1 day ahead