Blueberry Congealed Salad

1 pkg plain gelatin

1 can crushed pineapple, not drained

2 pkgs. Black Cherry Jello

1/2 c. chopped nuts

1 can blueberries ( don't drain)

Mix jello per box instructions. less 1/3 cup of liquid for each of the jello packages. Add all other ingredients and chill for at least 4 hours.

Topping:

1 (8 oz) pkg cream cheese

1 (8 oz) container sour cream

1/2 c. sugar

1/2 tsp. vanilla

With mixer, mix all until well blended. Spread over chilled dessert and chill again for 2 to 4 hours.

The house dressing is a simple recipe with little taste of blue cheese. It will remind you in a way of Thousand Island dressing as far as the consistency. It is thick and a little spicy while being a wee bit sweet. The ingredients may seem a tad odd, but onced mixed, you have a delightful salad dressing.

Grits and Magnolias House Dressing

1 (5 oz) jar of Kraft Blue Cheese Spread

1/3 c. flavored oil ( I used Sundried Tomato and Parmesan Oil by Wine Country Kitchens)

1/3 extra virgin olive oil (can use canola)

1/3 c. garlic wine vinegar (can use any good salad vinegar plus 1 clove fresh garlic, finely chopped and pressed many times to make a paste of the garlic)

1 tsp. grey salt or 1 tsp. seasoned salt (can use Kosher salt)

1/2 tsp. freshly ground pepper

1/2 tsp. sweet paprika

2 to 3 Tbsp. honey

1/2 tsp. sugar

1/2 can rotel tomatoes, drained

Place all the ingredients in your blender and blend until thick and creamy. Pour into a jar and place in fridge. Before using, just shake and stir.

Keeps great for at least a week, but ours is always gone before then.

I served it tonight with a three bean salad. I used canned beans that I had rinsed and drained well. I added 3 hard boiled sliced eggs along with some freshly ground black pepper and 5 small sliced fresh mushrooms. Tossed all that together and let chill before serving. To serve, I used individual salad bowls. In the bowls I put a bed of lettuce which I had torn into very small pieces. Then I added the bean salad on top of the lettuce and poured some of the salad dressing on last.

This is a picture of the Sundried Tomato and Parmesan Oil I used:

Potato Mayonnaise Very small baked potato 1 tsp. mustard 1 tsp. salt 1 tsp. powdered sugar 3/4 c. vegetable oil (olive oil is better today if you make this) Remove and mash the inside of potato. Add mustard, salt, and powdered sugar; add one tablespoon of vinegar, and rub mixture through a fine sieve. Add slowly oil and remaining vinegar. By the taste one would hardly realize eggs were not use in the making. Especially after it was used in a recipe calling for mayonnaise.

Top of the Hill Coleslaw 1 head cabbage, about a pound 1 stalk celery 2 green peppers 2 red peppers 1 onion 2 Tbsp. jar mustard 1 c. mayonnaise 1 large Tbsp. salad pickles 1/4 c. vinegar Shred cabbage, chop rest of vegetables very fine. Add other ingredients and add mayonnaise last, mixing well. Add salt and pepper to taste. Let stand for an hour. When ready to use, stir well. Southern Potato Salad 2 1/2 c. cubed cooked potatoes 1 tsp sugar 1 tsp vinegar 1 1/2 tsp salt 1/2 c. chopped onion (optional, but us Southerners love our onions) 1/2 c. chopped sweet pickle (jarred salad pickles work great) 1 tsp. celery seed 2 hard cooked eggs (chopped) 3/4 c. mayonnaise 1/2 c. chopped celery 1 bell pepper chopped or chopped pimiento (or both) Spssrinkle potatoes with sugar, salt and vinegar. Add other ingredients and toss gently to blend. Place in fridge and chill.

Sour Cream Potato Salad 4 c. diced cooked potatoes 1/2 c. diced cucumber 1 Tbsp. minced onion 3/4 tsp. celery seed 1 1/2 tsp. salt 1/2 tsp pepper 3 hard cooked eggs 1 /12 c. sour cream 1/2 c. mayonnaise 1/4 c. vinegar 1/4 tsp prepared mustard Combine potatoes, cucumber, onion, celery seed, salt, and pepper. Toss together lightly. Separate yoks from whites of eggs. Dice whites, add to mixture. Mash yolks and combine with sour cream, mayonnaise, vinegar and mustard. Add to potatoes and toss together lightly. Allow to stand 15 mintues before serving.

Green Bean Salad 1 can green beans (whole) 1 can English Peas 1 bell pepper 2 or 3 small onions (in rings) 1 small can pimiento 4 stalks celery (1 1/2 c.) 1 c. sugar 3/4 c. vinegar 1 tsp salt 1/2 c. vegetable oil Drain beans and peas. Add chopped pimiento, pepper, celery and onion rings. Heat sugar and vinegar until sugar dissolves. Let cool. Add salt and oil. Pour over vegetables. Let marinate for 24 hours. Drain before serving. This will keep for serveral days after it is marinated. Great for a large crowd and can be made ahead of time.

Black Cherry Salad with Arglye Dressing 1 No. 2 can black cherries 2 pkg. raspberry Jello 2 c. fresh (or frozen) orange juice 1 1/2 c. pineapple and cherry juice Drain pineapple and cherries, cut cherries in half. Measure 1 1/2 c. of this juice and heat to boiling point. Dissolve jello in hot juice. Put jello mixture in fridge until it becomes thick. Add fruit and pour into molds. Serve with Argyle Dressing. Argyle Dressing 2 egg yolks 2 Tbsp sugar 2 Tbsp. flour 3/4 c. water 1/4 c. vinegar or lemon juice 1 tsp mustar 1/2 tsp salt 6 marshmallows (chopped) 1 c. whipped cream Mix sugar, salt, mustard and flour. Add water. Cook over hot water until mixture begins to thicken. Add to beaten egg yolks. Cook a few minutes until mixture becomes thicker. Add marshmallows and lemon juice. Cool and put in fridge until thoroughly chilled. Add whipped cream. Serve on fruit salads.

More salad recipes on next page!