|The Peanut Butter Cookbook|
|by Mable Hoffman|
The New York Times bestselling author of Crockery Cookery and The Complete Tomato Cookbook has coooked up a collection of deliciously diverse reci...
Results 1 - 10 of 30 for twenty four hour salad
Result Page: 1
Thaw peas (do ... dish, layer first four ingredients in order ... spread evenly over salad. Top with ... Chill in refrigerator for 24 hours before serving.
Layer first 6 ... mix. Repeat layers and frost with 1 pint mayonnaise. Sprinkle generously with Parmesan cheese. Cover tightly for 24 hours. Toss and serve.
Prepare pudding according to package directions. Fold in Cool Whip. Drain fruit cocktail, mandarin oranges and cherries. Fold well-drained fruit into ...
Put eggs in ... smooth. Remove from fire, add butter and cool. When cool, fold in whipped cream and fruit. Refrigerate for 24 hours. A delicious party salad.
(Serves 15.) Spread over lettuce and onions. Spread over peas. Crumble on top. Cover and refrigerate for 24 hours before serving.
Cook peas in water to cover until crisp-tender; drain. Fry bacon until crisp; drain. layer lettuce, peas, celery, pepper and onion in large bowl. ...
Fill 1 9 ... and cauliflower over that. Mix salad dressing and sugar, spread over top. Sprinkle bacon and grated Cheddar cheese on top. Let sit overnight.
Drain all fruits ... and marshmallows. Store in refrigerator 24 hours. The secret of this salad is in having well drained fruits. Decorate with cherries.
Cook: Cook until ... thirds add to fruit in a large bowl then add whipped cream mixture. Mix and place mixture into serving bowl and refrigerate 24 hours.
This delicious fruit salad has become a ... crystal bowl. Cover and place in refrigerator for twenty-four hours. Garnish before serving. Servings: 10-12.
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