These recipes have been collected by family and friends for many years.  I can remember my Grandmother "Mawmaw" formally known as Etta Rogers making many of the recipes listed.  Some are so old they don't have specific instructions.  I've found listings such as moderate oven, no mixing instructions, etc.  Feel free to send me an email if you have any questions and/or comments.  If I can't answer your question, I'll do my best to find someone in the family who can. 
 
 

 
 
  1. Bean Salad
  2. Bing Cherry Cola Salad
  3. Cabbage Slaw
  4. Chicken Waldorf Salad
  5. Cranberry Salad
  6. Five Cup Salad
  7. Fruit Salad 1
  8. Fruit Salad 2
  9. Hot Potato Salad (Kartoffelsalat)
  10. Sour Cream Potato Salad
  11. Taco Salad

Copyright © 2001-2007 by Callicoat.net
All rights reserved

























Bean Salad

1 Can Green Cut Beans (Drained)
1 Can Yellow Wax Beans
1 Can Kidney Beans
1 Onion Slice
1 Bell Pepper Slice
½ C. Sugar
½ C. Vinegar
2/3 C. Wesson Oil Mix together and let set in icebox overnight.
Francis Dugas
Back to Top

Bing Cherry Cola Salad

2 ½ C. Canned Pitted Bing Cherries
1 C. Crushed Pineapple
2 (3 oz. each) Pkg. Cherry Jello
2 C. Fruit Juice (From Cherries and Pineapple)
2 Small Cokes
1 C. Walnuts (Chopped) Drain juice from pineapple and cherries and put in separate container. Add water if necessary to make 2 Cups. Bring juice to boil and pour over jello. When cool, add cokes. Stir and chill. Refrigerate until partly congealed. Add cherries, pineapple, and nuts.
Back to Top

Cabbage Slaw

1 Cabbage Head (6 C. Shredded)
1 C. Salad Dressing
2 Tbsp. Sugar
2 Tbsp. Vinegar
1 ½ teas. Celery Seed
1 teas. Salt
¼ C. Chopped Onions Mix all ingredients and serve.
Judy Miller
Back to Top
Chicken Waldorf Salad 2 C. Cubed Cooked Chicken
½ C. Coarsely Chopped Apple
½ C. Chopped Celery
2 Tbsp. Raisins
¼ C. Walnuts
½ C. Miracle Whip Mix all ingredients until blended. Garnish with shredded carrots, if desired. Makes 4 servings.
Back to Top
Cranberry Salad 1 Pkg. Raw Cranberries
1 ½ C. Sugar
1 Tall Can Crushed Pineapple
1 Pkg. Small Marshmallows
1 C. Chopped Nuts
½ Pint Whipping Cream Grind raw cranberries. Add sugar. Cover and chill overnight. Add pineapple, marshmallows, and nuts. Fold in unsweetened whipped cream. Chill before serving. 

Note: Will keep for several days covered in refrigerator.

Back to Top
Five Cup Salad 1 11 oz. Drained Mandarin Oranges
1 81/2 oz. Drained Chunk Pineapple
1 C. Coconut
1 C. Mini Marshmallows
1 C. Dairy Sour Cream Mix together and let set overnight in refrigerator.
Back to Top

Fruit Salad 1

2 Cans Peach Pie Filling
1 Can Pineapple Chunks (Drained)
2 Jars Cherries (Drained)
2 Cans Chunk Fruit Cocktail
Fresh Bananas (Sliced)
Fresh Strawberries (Sliced) Mix together and chill. Makes big bowl.
Shirley Miller
Back to Top

Fruit Salad 2

1 Can Cherry Pie Filling
1 Can Crushed Pineapple
1 Box Kool Whip
1 Can Eagle Brand Milk
1 C. Pecans Mix all ingredients.
Mozelle Rogers
Back to Top

Hot Potato Salad (Kartoffelsalat)

4 Cans Diced Potatoes
1 ½ quarts Onions (Chopped)
2 lbs. Bacon Pieces
2 C. Oil
¾ C. - 1 ¼ C. Vinegar
Salt
Pepper
½ C. Mustard
Parsley Fry bacon until crisp. Drain. Heat potatoes. Add bacon, onions, oil, vinegar, salt, and pepper. Let marinate for 1 hour. Add mustard and sprinkle with parsley. Serve hot.
Back to Top

Sour Cream Potato Salad

7 Medium Potatoes
1/3 C. Clear French or Italian Dressing
¾ C. Sliced Celery
1/3 C. Sliced Green Onions and Tops
4 Hard Cooked Eggs
1 C. Mayonnaise
½ C. Dairy Sour Cream
1 ½ teas. Prepared Horseradish Mustard
Salt and Celery Seed to Taste
1/3 C. Diced Pared Cucumber Cook potatoes in jackets; then peel and slice (6 cups). While potatoes are warm, pour dressing over. Salad dressing poured over warm potatoes gives them extra special flavor. Chill for 2 hours. Add celery and onion. Chop egg whites; add. Sieve yokes; reserve some for garnish. Combine remaining sieved yoke with mayonnaise, sour cream, and horseradish mustard. Fold into salad. Add salt and celery seed to taste. Chill 2 hours. Add diced cucumber. Sprinkle reserved yoke over top. Make 8 servings.
Back to Top

Taco Salad

1 Can Pinto Beans (Drained)
½ C. Grated Cheese
Chopped Onions to Taste
Lettuce
Tomato
1 C. Crushed Fritos Mix all ingredients when ready to serve. Salt and pepper to taste. Toss with Catalina Dressing
Wanda Jacob
Back to Top