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Results 71 - 80 of 37,450 for salads from the 1960s
This is enough potato salad to feed about 25 people. ... enough additional salad dressing as required before serving. Taste and adjust seasonings.
Sauté bacon until crisp. Sauté onion in bacon drippings until translucent. Add flour, stir until smooth and add water. Stir until thick. ...
73. SPINACH SALAD
Sauté bacon until crisp; remove from pan. Drain on paper towels ... until most of the foam disappears. Add bacon to ... with hard boiled eggs.
74. MIXED BEAN SALAD
Make this the day before you plan to ... extra flavor and color, add a thinly sliced red onion and a pressed clove of garlic (or two), if desired.
Wash, core and slice peppers. ... a layer in the bottom of a canning jar ... refrigerator. Shake jar every few days. Refrigerate for 2 weeks before using.
Put all ingredients in a blender and blend until smooth. Refrigerate or use right away.
77. PERFECTION SALAD
Combine the 2 6 oz. packages of ... Refrigerate for several hours or overnight. Unmold by dipping into hot water for 10 seconds. Makes 5-8 servings.
Rinse herbs in cold running water and pat dry, leaving on paper towels to air dry for 30 minutes. Soak wheat in water for a few minutes. ...
79. CLOUD NINE SALAD
Drain pineapple and oranges, chopped cherries, and mix everything, except Jell-O. Sprinkle Jell-O on top and stir thoroughly. Refrigerate.
80. ORANGE SALAD
Small cans of the fruit are recommended but any ... milk and melted butter. Do not cook. This uncooked dressing keeps well in the refrigerator.
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