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Fearless Slaw

(Creamy, but doesn't contain mayonnaise.)



1 large head cabbage, cored and very finely chopped

3 cucumbers, kirby is possible. Seeded and sliced,  paper thin

3 Tbsp. Kosher salt



1/2 c. white vinegar

1/2 c. granulated sugar

1 Tbsp. Dijon mustard

1/4 c. vegetable oil

1/4 c. heavy cream

2 Tbsp. sour cream

Salt and freshly ground pepper to taste


Mix together the shredded cabbage and sliced cucumber in a large colander.  Toss well with the 3 tablespoons of salt, and leave to wilt for 20 minutes.  Squeeze the slaw firmly by handfuls to extract as much liquid as possible, then use your fingers to toss and loosen the squeezed slaw.  Toss it into a large bowl.

To make the dressing: Bring the vinegar, sugar, and salt to a boil in a small saucepan over medium heat, stirring just until the sugar is dissolved.  Boil for 3 minutes, and whisk in the Dijon mustard and oil. 

 Pour the hot dressing over the reserved slaw, and stir well to blend.  Allow to cool slightly before stirring in the heavy cream and sour cream.  Taste carefully for seasoning, and add salt and freshly ground black pepper to taste as needed.

Serve cold or at room temperature.

Fruit Slaw with Lemon Poppy Seed Dresssing


1/2 c. frozen lemonade concentrate, thawed

1/3 c. honey

1/3 c. vegetable oil

1 Tbsp. poppy seeds



8 c. shredded cabbage

1/2 fresh pineapple, shelled, cored and cut into chunks

2 oranges, peeled and sliced

1 red apple, cored and cut into chunks

1/2 c. peanuts

To make dressing: In screw-top jar, combine lemonade, honey, oil and poppy seeds. Shake well to blend. Dressing will keep in refrigerator for 2 weeks.

To make slaw: In a large bowl, toss cabbage, pineapple chunks, orange slices, apple and peanuts with about 2/3 cup lemon poppy seed dressing. Refrigerate remaining dressing or use with other fruit salads or slaw.


Cola Salad
1 (6 oz) pkg. raspberry flavored gelatin
2 c. boiling water
1 2/3 c. cola beverage
1 c. pecans, coarsely chopped
1 c. maraschino cherries, drained and cut in eights
Empty the flavored gelatin into a bowl. Add the boiling water and stir until the gelatin is completely dissolved.  Stir in the cola beverage. 
 Chill in fridge or over ice and water until gelatin mixture is slightly thicker than consisistency of thick, unbeaten egg whites.  If chilled in fridge, stir occasionally; if chilled over ice and water, stir frequently.
When gelatin mixture is of desired consistency, mix in the pecans and cherries.  Turn into a 1 1/2 qt. mold which has been rinsed with cold water and drained.  Chill in fridge until firm.  Run tip of knife carefully around edge of mold.  Invert onto a cilled serving plate.
Shrimp Salad
2/3 c. mayonnaise
2 Tbsp. tarragon vinegar
2 Tbsp.cream
2 Tbsp. finely chopped parsley
2 Tbsp. minced onion
1/2 tsp. celery seed
1/2 tsp. crushed basil
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. cooked shrimp, coarsely cut or chopped
2 c. finely shredded cabbage
1 c. chopped celery
Combine first 9 ingredients and blend well.  Cover and chill.  combine shrimp, cabbage and celery; cover and chill.
Shortly before serving, add dressing to shrimp and toss lightly to mix thoroughly.

Potato Salad with Onion Sour Cream Dressing
2 lbs. potatoes (red variety)
3 hard cooked eggs
2 1/2 Tbsp. vinegar, herb or cider
1 Tbsp. salad oil
1 1/2 tsp. salt
1 c. diced celery
Few minced celery leaves
Onion Sour Cream Dressing (recipe below)
Scrub potatoes; do no pare.  Cook in boiling salted water until tender.  Cool, then chill.  Pull of  skins and cut potatoes into 1/2-inch cubes.  Toss with a mixture of the remaining ingredients; cover and chill 2 hours.
Heap marinated potatoes in chilled salad bowl;  pour over the sour cream dressing. Toss to mix. 
****You may add 1/4 c. sliced pimiento-stuffed olives or ripe olives if you like.
Onion Sour Cream Dressing
1  3/4 c. sour cream
1/2 tsp. sugar
2 Tbsp. cider vinegar
1  1/2 tsp. prepared mustard
1/2 cup grated onion (or blender pureed)
1/2 c. sliced ripe olives
Several grinds fresh coarse black peper
Salt as needed
Garlic clove, optional
Combine all ingredients except garlic.  Use garlic to rub bowl in which salad is to be served.
Old Fashioned Congealed Lime Salad
1 Tbsp. plain gelatin
1/4 c. cold water
1 pkg. lime gelatin
1 1/2 c. boiling water
1 pkg. cream cheese
1 c. crushed pineapple, drained
1/2 pt. cream, whipped
1/2 c. chopped nuts
Soak plain gelatin in the cold water.  Dissolve lime gelatin in the boiling water.  Combine gelatin mixtures.  Cool.  Cream the cheese and gradually add the gelatin mixture.  Add pineapple, whipped cream and nuts.  Pour into mold and chill until firm.
That Calico Salad
10-oz. frozen mixed vegetables, cooked and drained
No. 2-size can red kidney beans, drained
1 medium onion, finely chopped
4 stalks celery, finely chopped
1/2 green pepper, finely chopped
3/4 cup sugar
1/2 cup white vinegar
1 tbsp. prepared mustard
1 tbsp. cornstarch
pinch of salt
Cook dressing ingredients until clear. Chill and then add to vegetables. Keep in refrigerator until ready to use. Drain and serve.
Salad Dressings
1941 French Dressing
3/4 c. salad oil
1/4 c. vinegar or lemon juice
1/2 tsp paprika 1/2 tsp salt
1/4 tsp mustard
dash cayenne
4 Tbsp. honey
Place all in a tightly coverd pint jar and shake vigorously just before serving.
Cream Cheese Dressing for Fruits
1 tsp grated orange peel
1 (8 oz) pkg. cream cheese
3 Tbsp. orange juice
1 tsp. lemon juice
2 tsp. sugar
1/4 tsp salt
Blend orange peel into softened cream cheese. Add remaining ingredients and serve on fresh fruit salads.