Chicken Oriental Salad

From: Chad and Lesa

This is a large recipe- can be halved.

Mix in large bowl:
4 Cups Cooked, Shredded Chicken (cook in salt water) (3-4 breasts)
3 cups green onions (optional)
1 head of cabbage chopped
6-8 packages Ramon Noodles (oriental/beef flavor)
1 cup slivered almonds (toasted- golden brown, stir, broil again)
4 Tbsp seasame seeds (toast- optional) can add up to 6 Tbsp depending on how many you want.

In another bowl make the sauce:
6 Tbsp Apple cider vinegar
4 Tbsp Sugar
2 tsp salt
1 cup olive oil
Couple good dashes of pepper
All the flavor packets from the Ramen Noodles

Mix sauce and add to other ingredients.

Taco Salad

1 lb Hamburger
1 can Kidney Beans
1/2 packet Taco Seasoning

Cook hamburger with taco seasoning, drain off grease. Add kidney beans. Cook until warm through.

To make: layer Shredded lettuce, hamburger, grated cheese, fritos, salsa, homemade ranch.
.

Banana Pudding

From: Cindy

1 lg. box instant vanilla pudding mix
3 c. cold milk
1 can Sweetened Condensed milk
1 (8oz.) tub Cool whip (if you are making it for a lot of people you can add 8oz more and it still tastes great)
6 bananas, sliced
1 box Nilla waffers

Mix pudding and milk with wire whip until it begins to thicken. Stir in Eagle brand milk. When well blended, fold in Cool Whip. Add bananas and nilla waffers, crushed, leaving some big pieces. Chill and serve.

Cookie Salad

Mix
2 cups butter milk
2 large instant vanilla pudding
16 ounces Cool Whip

Drain
2 large cans pineapple tidbits
2 cans mandarin oranges

½ hour before serving add 2 packages of Keebler Stripped cookies

Chicken Salad

2-cups chicken (cooked, cooled and cubed)
1-cup seedless green grapes (cut in half)
2-cups chopped celery
1-cup pineapple tidbits (drained)
1-large red apple, diced
2-tablespoons of lemon juice (pour over apples immediately)
3-tablespoons, shredded onion
1-cup mayonnaise (I use 1/2-mayonnaise and 1/2-salad dressing)
1/2-teaspoon salt

Mix together just before serving. Add 1/2-cup chopped cashews or walnuts. Serve in Pita bread or our favorite is in Geraldine Rolls!

JELLO RIBBON SALAD

4 flavors gelatin - 3 oz. ea.
4 c. hot water
2 c. cold water
2 pkg. Knox gelatin
1/2 c. cold water
2 c. milk
2 c. sour cream
1 c. sugar
2 tsp. vanilla

Choose 4 packages gelatin (2 red and 2 blue for red, white and blue or flavors that blend together - you be the judge).

Mix 1 package gelatin in 1 cup hot water and add 1/2 cup cold water. (Do this four times - once for each package.) Set aside.

Mix 2 packages Knox gelatin in 1/2 cup cold water. Add 2 cups hot milk. Add to this the mixture of sour cream, sugar and vanilla. Beat until creamy.

Starting with the gelatin layer and alternating with cream mixture, layer in clear 8 1/2 x 11 inch dish. Let each layer set for 1/2 hour before adding next layer.