Cole Slaw


Green cabbage – bagged, pre-cut cole slaw is okay
Lemon juice or apple cider vinegar


Cut cabbage and to your preferred size. I use a countertop chopper, which gets the pieces as tiny as Kentucky style.
Dump into a large bowl.

In a smaller bowl, blend mayo, sugar and lemon juice. I use about 1/2 cup mayo for 1/2 cabbage, start with 2 tbls sugar and 1 tsp lemon juice, but it all depends on your taste.
Stir, taste, add accordingly, repeat until you like it. 

Pour mayo mixture over chopped/grated cabbage and carrots and stir well.
Most folks think this is best served cold, so cover bowl with lid or plastic wrap and chill til you can wait no longer!

Thanks Mom!!!

As far as the mayo goes, my vote stands with Hellman’s. I grew up only knowing miracle whip, but once I discovered actual mayonnaise I was a fan! If you like salad dressing, by all means use it. If you aren’t accustomed to the flavor of mayonnaise you won’t like it in cole slaw.

Since I tried apple cider vinegar in this dressing, I actually like using it better than the lemon juice. I thought it would be overpowering but it had a nice, rich flavor.

Great Grandma’s Cranberry Sauce

1 12-ounce bag cranberries
1 cup sugar
1 cup water
2 boxes raspberry jello
1 large apple, chopped
2 large oranges, peeled, sectioned and de-veined if necessary
1 cup nuts

Mix all together, let set for 24 hours. Will last for 2 weeks.

Woo Hoo Aunt Jane! Thank you again!!

Carrot Raisin Salad

2 cups shredded carrots
1/2 raisins, more or less to suit your taste

1/2 cup mayonnaise
1/4 cup sugar, more or less to suit your taste
a few drops vinegar or lemon juice

Mix carrots and raisins in one bowl and the dressing in another bowl. Blend together just before serving.

Waldorf Salad – Apple Salad

1/2 head Iceberg lettuce, torn into bite size pieces
1/2 onion, chopped
2-3 apples, peeled and chopped
1-2 ribs celery, thinly sliced
1/2 teaspoon celery seed, optional

1/2 cup mayonnaise
1/4 cup sugar, more or less to suit your taste
a few drops vinegar or lemon juice

Toss lettuce, onion, celery and apple in a large bowl.
In a smaller bowl, mix the mayo, sugar and vinegar or lemon juice.
Chill if necessary.
Just before serving, blend the dressing with the salad.
If you are making individual salads, pour like any other salad dressing on top of salad.
The longer you keep it separate, the longer it lasts; once mixed, the lettuce will start to soften and wilt.

Broccoli Salad

1 large, fresh head broccoli, washed and cut into bite size pieces
1 pound bacon, cooked, cooled and crumbled
1 red (sweet) onion, chopped
2 cups shredded cheddar cheese

1 cup mayonnaise (salad dressing, low-fat mayo, etc)
1/2 cup Splenda (or to taste)
2 tablespoons vinegar

Blend dressing ingredients.
In large bowl stir broccoli, bacon and onion. Mix with dressing until all is coated.
Spoon into serving dish, top with cheese and chill.

Aunt Jane said she’s been told this is better made up fresh, but she has eaten 2 days later and it’s still good.
Thanks Aunt Jane!!

Dill Pickles

3 quarts distilled water
1 quart white vinegar
1 cup Kosher salt
dill sprigs
Pickling Cukes

Pack Pickling Cukes into jars with dill sprigs.
Bring water, vinegar and salt to a boil.
Add 1/4 teaspoon alum to each quart.

Processing directions later; there were none on Grandma Fuller’s Recipe card titled Ann’s Dill Pickles.
Thanks Ann!!

While researching I stumbled upon this recipe, which is very close to Ann’s.
Thank you!!!

Seven Layer Salad

1 small head of iceberg lettuce, torn into bite-size pieces
1/2 cup celery, chopped
1/2 cup red and/or green pepper, chopped
3/4 cup red onion, chopped
1 bag frozen peas
1 cup mayonnaise
1 1/2 cup shredded cheddar cheese
1/2 cup cooked, crumbled bacon

In 13×9 baking dish, layer all ingredients in order listed, smearing the mayonnaise over the top and then sprinkle the cheese and bacon.
Cover with plastic wrap and refrigerate for at least 4 hours.

This is called a “diet” salad in our family, as it tends to “flush out” the system…

Summer Chicken Salad

2 cups cooked chicken
1 rib celery, sliced
1/3 cup seedless raisins
1/2 cup mayonnaise
1/3 cup pecans, chopped or crushed
salt and pepper

Mix together.
Scoop onto a bed of lettuce.
Optional garnish:
tomato slices
club crackers

A big southern-style thank you to Cherilynn Cockrell for this one!!

Chicken Fiesta Salad

2-3 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
Fajita Seasoning
2 cups cooked black beans, drained & rinsed
1 1/2 cup frozen corn sauteed with small amount of onion and green pepper
1/2 cup salsa

Rub chicken evenly with 1/2 of the Fajita Seasoning. Place in freezer bag and then on plate. Place in refrigerator for 20 minutes to 2 hours (the longer the better).
Heat oil in a skillet over medium heat and cook the chicken 8 minutes on each side, or until juices run clear. Set aside and cover. (I use a Corningware dish and lid.)
Heat skillet over medium heat and mix beans, corn, salsa and the other 1/2 of fajita seasoning til warm.
Cut chicken into desired size pieces and blend into skillet mixture.
Layer lettuce onto plate, spoon mixture over all and top with desired toppings.

Toppings (optional):
chopped onion
tomato wedges
tortilla chips
shredded cheese
sour cream
Crazy Hot Dog Sauce

Shown with Rotel Famous Queso Dip and Tostitos Scoops

Thanks goes to ANGL8277 for this one!

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