Spicy Peach Salad

Here's a good one. A bit different than your run-of-the-mill gelatin salad.

2 (3 oz) pkgs orange gelatin
1 1/4 cups cold water
1 large can sliced peaches
1/2 cup sugar
1/3 cup apple cider vinegar
1 large stick whole cinnamon
12 whole cloves

Drain peaches, reserving juice. Measure juice and water to make 1 1/2 cups liquid. Combine with the sugar, vinegar, and spices. Bring to a boil and simmer 5 minutes. Add sliced peaches; simmer 5 minutes longer. Remove peaches and spices from syrup; set aside peaches and discard the spices. Measure syrup and add boiling water to make 2 1/2 cups. Dissolve the gelatin in the hot syrup by stirring for 3 minutes, then add the cold water. Chill until mixture reaches the consistency of heavy syrup. Add the peach slices; pour into a serving dish. Chill until firm.

Wilted Spinach Salad

This is my new favorite salad. It's a combination of something my mom made once, something I found on the internet, and something I largely improvised.

Ingredients for four small or two large salads:

• 4 slices of bacon
• 2 tbsp bacon grease reserved from said bacon
• 2 tsp sugar
• 1 tbsp Balsamic vinegar
• salt and pepper
• spinach or spring mix
• Stuff for your salad (I used black olives and sliced red bell pepper)

Cook the bacon until good and crunchy and reserve the 2 tbsp of grease. Crumble the bacon to be used on the salad. Make the dressing by combining the bacon grease, the sugar, the salt and pepper, and the vinegar. Zap it in the microwave until it's boiling, then pour it over the salad and serve immediately.

Frog-eye Salad

Weird name. Yummy salad.

Start with one cup Acini Di Pepe macaroni: Bring 6 cups water to a rapid boil in 3 quart saucepan. Add 2 teaspoons salt. Slowly add 1 cup Acini Di Pepe. Return to rapid boil, stirring to separate. Boil only 2 minutes. Cover and remove from heat. Let stand 6 to 8 minutes. Drain immediately and rinse with cold water to chill.

3/4 c. sugar
2 tbsp. flour
1/2 tsp. salt
2/3 c. pineapple juice (from canned pineapple shown below)
2 eggs, beaten
1 tsp. lemon juice

In small saucepan, mix sugar, flour and salt; stir in pineapple juice and egg. Cook over moderate heat, stirring constantly until thickened (or cook in microwave). Add lemon juice, set aside and cool.

Combine cooked, cooled mixture with cooled Acini Di Pepe. Cover, place in refrigerator until chilled. Add the following:

2 cans (11 oz. each) mandarin oranges, drained
1 can (20 oz.) pineapple tidbits, drained
1 can crushed pineapple, drained
1 carton (8 oz.) dairy whipped topping
1 c. miniature marshmallows

Stir lightly. Chill at least 1 hour before serving.

Ruth's Romaine Salad

I got this recipe from Ruth Clark after she brought it to a luncheon at the library. Everyone liked this salad so well that we always asked her to bring it to library luncheons and pot-lucks. It has wonderful flavor combinations!


1 package romaine lettuce
1 cup shredded swiss cheese
1 cup cashew pieces
1/4 cup dried cranberries
1 pear, cored and cubed
1 apple, cored and cubed

Mix above ingredients together, then add the following dressing just before serving:

2/3 cup vegetable oil
1/2 cup sugar
1/3 cup lemon juice
2 teaspoons dried onion flakes
1 teaspoon Dijon mustard
1/2 teaspoon salt
1 teaspoon poppy seed (optional)

Mix or shake well; chill until serving time.

Strawberry Pretzel Salad

If you haven't tried this, you must! I consider it to be more of a dessert, but it is a fun salad as well.


2 1/4 cups crushed pretzels
1/2 cup sugar, divided
3/4 cup melted butter or margarine
2 cups frozen dessert topping (Cool Whip)
1 (8 oz.) package cream cheese
1 (6 oz.) package strawberry gelatin mix
2 cups boiling water
1 (10 oz.) packages frozen strawberries, partially thawed

Preheat oven to 350 degrees. Mix pretzels with 1/4 cup sugar and melted butter. Press into 13 x 9 inch pan. Bake 10 minutes. Cool; set aside. Beat together 1/4 cup sugar, frozen topping, and cream cheese. Sread over pretzel crust. Cool until firm in refrigerator. Dissolve gelatin in boiling water, add strawberries with juice. Pour over cream cheese mixture. Refrigerate until firm. Cut into squares.

Georgia Cracker Salad

This is another recipe from Paula Deen. It sounded so strange to me that I had to try it. It is best when made with garden-fresh tomatoes, so I only make it in the summertime! It MUST be served immediately after stirring in the crackers, or it becomes soggy.


1 sleeve saltine crackers
1 large tomato, finely chopped
3 green onions, finely chopped
1 1/2 cup mayonnaise
1 hard-boiled egg, finely chopped

Crush crackers. Mix with other ingredients and serve immediately. Serves 6

Carrot Crunch

This is an interesting relish to serve as an accompaniment to almost any meal. Make it 3 days in advance of serving, as it needs time for the flavors to blend.


4 large carrots
1 cup sugar
1 large lemon
1/2 cup chopped walnuts

Peel carrots and finely grate them (or use a food processor). Place in a large bowl. Finely grate lemon peel and add to carrots. Squeeze the lemon juice over the carrots. Add sugar, stirring until dissolved. Store, covered, in refrigerator for three days to allow flavors to blend. Just before serving, stir in the walnuts. Makes 1 pint.

Broccoli Raisin Salad

1This is virtually the only salad that I will eat, and is requested at almost every family gathering (and not only by me!)

In a large bowl, combine:

1 large bunch fresh broccoli, cut up
1 medium sized head of cauliflower, cut up
10-12 slices crisp bacon, crumbled
1/2 onion, chopped
1/2 cup raisins

For dressing, blend well:

1 cup mayonnaise
1/2 cup sugar
2 tbsp vinegar

Pour over the vegetables and mix well. Chill for 1-3 hours before serving.

(Note: we usually add the bacon at the last minute, after the dressing, to keep it from getting soggy.)