Broccoli Slaw Salad

Mix together:

1 bag broccoli slaw (usually found with the bagged salads)

1-2 bunches green onions, chopped (amount would be to taste)

¾  cup to 1 cup slivered almonds (to taste)

¾ cup to 1 cup sunflower seeds (to taste)

2 packages Oriental Ramen noodles, crumbled

Dressing:

2 Oriental Ramen Noodles seasoning packets

¾ cup  vegetable oil 

1/3 cup white vinegar

½ cup white sugar

Chill dressing several hours before serving. For best results, add crumbled ramen noodles and dressing just before serving. It makes for a crunchier salad. Leftovers get soggy.

Strawberry Pretzel Jell-o

1C. melted butter
1/4 C. sugar
11/2 C. crushed pretzels
Mix together and spread in a 9x13 pan. Do not press tightly in pan.
Bake at 350 degrees for 10 mins. Let cool completely.

Mix together:
8 oz. cream cheese
9 oz. cool whip
Pour over crust.

Mix 1 lg. package strawberry jell-o with 2 C. boiling water to dissolve.
Add 1 lg. package frozen strawberries to dissolved jell-o.
Pour over cream cheese layer and refrigerate until set.
Add a spoon of whipped cream when served.

Cafe Rio Sweet Pork

Cafe Rio Sweet Pork

Night Before:

3 ½ to 4 lb. Pork Roast
2 Tbs Brown sugar
1 to 1 ½ tsp cayenne pepper
2 tsp cumin
1 tsp salt

Mix together and rub on pork roast. Put in crock pot on low. Cook all night.

Next morning, add:
1 can coke
1 cup chicken stock
2 cloves garlic, minced
1 small onion, chopped

Keep cooking all day in crock pot on Low.

About an hour before serving, shred roast and add:

1 cup brown sugar

Spicy Ranch Cauliflower Salad

1 head of cauliflower cut into bite sized pieces

1 cup of shredded cheese (Mexican blend)
6 slices of bacon cooked crisp and crumbled
1 cup of spicy ranch dressing (Hidden Valley)
You can also add some chopped green onions if you like

Mix it all together and enjoy

Pistachio Pudding

16 oz cottage cheese

20 oz can crushed pineapple

small box pistachio pudding

8 oz cool whip

Mix cottage cheese, dry pudding mix, and crushed pineapple with juice* and stir until blended together. Fold in cool whip until mixed well. Refrigerate for several hours or overnight.

*If desired, you can drain off about 1/4 c. of the pineapple juice before you add it to the other ingredients to make the recipe thicker.

This is a Taylor family favorite and we almost always take it with us to family parties.

The ingredients sound like a weird combination, but it tastes really good!

Cream Cilantro Salad Dressing

3 fresh tomatillos, cut into quarters
1 package ranch buttermilk dressing mix
1 C. mayonnaise*
1/2 C. buttermilk
1 C. fresh cilantro
2 cloves crushed garlic
1/4 t. crushed cayenne pepper

*For a thicker dressing, reduce mayo to 1/2 C. and add 1/2 C. sour cream

Combine all ingredients in a blender and refrigerate at least one hour.

This is a copycat recipe of Cafe Rio's dressing. It was in the Salt Lake Tribune food section on Wednesday. I haven't tried it, but it sounds good.

Taco Salad Tacos

(These are really good and a twist on the original!)

Ingredients:
flour tortillas
Chili powder
1 lb. ground beef
1 cup chopped carrots
1/2 cup salsa
2 Tbsp. mayonnaise
4 cups salad greens (I use baby spinach)
1 tomato
1/2 cup shredded cheese
1/4 cup cilantro (optional)


Pre-heat oven to 425 degrees. Crumple sheets of tinfoil to make 3 inch balls. (as many as tacos as you are making. - I made four balls and did two sets of four.) Place 1 tortilla on top of each ball. Spray tortilla with cooking spray. Sprinkle evenly with 1/2 tsp. of the chili powder. Bake 6-8 minutes or until tortiallas are golden brown. (Tortillas will drape over balls as they bake.)

Meanwhile, brown meat with carrots and remaining 2 1/2 tsp. chili powder in large skillet on medium-high heat, stirring occasionally. Add 1/2 cup of the salsa. Cook 2 minutes or until heated through, stirring occasionally.

Mix mayo and remaining 2 Tbsp. salsa in large bowl.

Put meat in tortillas, add salad greens, tomatos, mayo/salsa spread. Top with cheese, cilantro and any other toppings.

Family Reunion Salad a.k.a. Frog Eye Salad

1 package (16 oz) a cini de peppe macaroni
1 cup sugar
2 tablespoons flour
1/2 teaspoon salt
1 3/4 cups pineapple juice (reserved from tidbits and crushed)
2 eggs, beaten
1 tablespoon lemon juice
3 cans (11 oz each) mandarin oranges, drained
2 cans (20 oz each) pineapple tidbits or chunks, drained, reserve juice
1 can (20 oz) crushed pineapple, drained
2 cups miniature marshmallows
1 cup shredded coconut
1 carton (9 oz) Cool Whip

Cook macaroni according to package directions, rinse in colander and cool. In sauce pan, combine sugar, flour and salt. Add pineapple juice and eggs. Cook, stirring, until mixture thickens. Add lemon juice. Cool. Put macaroni in large bowl, top with thickened juice mixture. Add mandarin oranges, pineapple, marshmallows, and coconut. Fold in Cool Whip. Cover and refrigerate overnight. Serves 18-20.

This makes a HUGE bowl of salad and is perfect for a summer potluck.
Recipe from Donna Lou Morgan who was the Salt Lake Tribune Food Editor and a very close friend of my Grandma Farmer.