1 lb. rotini noodles, cooked
1 pt. mayonnaise
1 C. water
1/2 C. vinegar
1 C. sugar
1 med. onion, chopped fine
1 C. celery, chopped fine
1/2 tsp. turmeric spice
salt & pepper to taste
Mix all ingredients well in large bowl. Cover and refrigerate overnight. Stir well before using. Dressing will be thin, but fine the next day.
*Cranberry Salad*
1 pkg. rasberry jell-0
1/2 lb. cranberries
1 orange
1 apple
1 C. sugar
1/4 tsp. salt
Nuts
Prepare jello according to pkg directions. Grind all cranberries, apple, orange, and nuts and add to jello. Add sugar and salt to jello. Let set. Double batch: Use 3 cups water in jello. Add small amount of finely ground orange peel (optional).
*Heavenly Salad*
1/4 lb. marshmallows
1 C. milk
1 C. chopped almonds, blanched
1 C. chopped walnuts
1 C. maraschino cherries
1 C. whipped cream
Dissolve marshmallows in milk using a double boiler. Add nuts and cherries and fold in whipped cream. Freeze until mushy and then beat well. Freeze until firm.
*7-Up Fruit Salad*
2 pkgs. lemon jell-0 (dissolved in 2 C. hot water)
2 C. 7-up
1 (No. 2) can pineapple, drained
1 C. miniature marshmallows
2 lg. bananas
When jello is partially set, add rest of ingredients and pour into 9 x 12-inch pan.
*Topping*
1/2 C. sugar 2 tbsp. flour
1 C. pineapple juice
1 egg (beaten)
2 tbsp. butter or margarine
1 C. cream whipped, or 1 pkg. Dream Whip
Combine sugar and flour, stir in juice and egg. Cook, stirring constantly. Add butter and cool. Fold in whipped cream and spread over jello.
