Time 15m Yield 6-8 serving(s) Number Of Ingredients 8 Steps:
Combine chopped broccoli and cauliflower in large bowl. In a separate bowl combine the mayonnaise, sour cream, sugar and salt to make a dressing. Add the dressing to the broccoli/cauliflower mix, stirring to evenly coat the veggies. Stir in the bacon and cheese, reserving a small amount to sprinkle on top of salad just before serving. Refridgerate until serving.
Number Of Ingredients 25 Steps:
Select your favorite recipe. Organize all the required ingredients. Prep an Amish dish in 30 minutes or less!
Number Of Ingredients 9 Steps:
Layer lettuce, cabbage, celery, green pepper, onion and carrot. Spread top with mayonnaise mixed with pickle juice and sugar to taste Then sprinkle with cheese
Time 1h25m Yield 6 Number Of Ingredients 12 Steps:
Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool. In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.
Time 15m Yield 12-15 serving(s) Number Of Ingredients 13 Steps:
Cook the macaroni according to directions, drain well. While pasta is cooking mix up all the dressing ingredients till well blended and set aside. Chop up all the veggies. When macaroni has cooled and drained well mix in the dressing (add all of it if you like very creamy salad.if you don’t like a lot of dressing leave out about 1/2-3/4 c of the dressing. Remember that as it sets it will soak up some of the dressing. Refrigerate for at least one hour, the longer you let it set the better the flavor. Overnight is not to long! Servings are approximately Does not include cook time or the chill time.
Time 50m Yield 8 Number Of Ingredients 15 Steps:
Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool. While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise. Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, celery, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving. I personally like this to sit for at least a day before serving to let the flavors blend, but you may serve it as soon as it is chilled.
Time 10m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Mix together the Jell-O and sugar in a 9-inch glass pie plate. Add boiling water and stir for at least 2 minutes, until fully dissolved. Stir in the cold water and refrigerate 35 to 40 minutes, uncovered, until the Jell-O has set to a point between liquid and solid but is not fully firm. Add the pineapple and carrots. (Adding the pineapple and carrots at this stage will cause the heavier pineapple to sink to the bottom and the lighter carrots to stay on top.). DO NOT STIR. Refrigerate until firm.
Time 20m Yield 6-8 serving(s) Number Of Ingredients 10 Steps:
Pour boiling water over jello in bowl. Stir until jello is disolved. Stir in vinegar, veggies, salt, and cold water. Pour into mold, chill until firm. Serve unmolded on chilled plate, topped with a generous dollop of mayonnaise (family tradition of the last 30 years or so demands that you use Best Foods mayo brand - never Miracle Whip). If preferred, use 1/2 cup celery and 1 cup grated carrot. You can use sugar-free jello for a diabetic/lowcarb version of Perfection Salad. Sometimes lemon jello is difficult to find - we’ve sometimes used lime instead.
Time 3h30m Yield 1 jello mold, 6 serving(s) Number Of Ingredients 10 Steps:
Pour cold water in bowl and sprinkle gelatin on top of water. Add sugar, salt and hot water, stir until dissolved. Add vinegar and limon juice, cool. When mixture begins to thicken, add remaining ingredients. Turn into mold, refrigerate until firm.
Time 2h30m Number Of Ingredients 9 Steps:
Bring a large pot of water to a roaring boil over high heat. Place quartered and skinned potatoes into the water until tender. Drain water and set aside 1/3 of the potatoes and place the rest in a large bowl. Mash the potatoes and then fold in the remaining potatoes. Slice your hard-boiled eggs and fold in with the potatoes, setting aside a few to place on top. Fold in the chopped celery. In another bowl, add the mayonnaise and the remaining dressing ingredients - yellow mustard, white onion, sweet pickle relish, and celery seed. Mix together until creamy. Fold the dressing with the potato mixture until everything is combined. Refrigerate until ready to serve - ideally you will let it chill for a few hours before serving.
