Copper Penny Salad, Seven Layer Salad, Macaroni Salad, and Potato Salad:

Hey guys, and thanks for droppin back in again!

I know you guys must think we’ve lost our minds with three consecutive posts on…dern salads! But, there is a method to my madness…I think!

In actuality Deb and I are in the middle of a cookbook we’ll be putting out here before long. It’ll be a lot of recipes, and a lot of storytelling, jokes, and basically, just having a good time doing it. With that in mind, going through our old posts, we were very lacking in regards to having many types of salads.

So, we’ve spent the morning listing many of our old salad recipes. Well, when we post, we use WordPress, and I really like the look of the finished product from this. So, if I was going to use WordPress, shoot, I thought I’d just go ahead and post them on site as well.

By doing this, I guess you could say…I’m killin two birds, with one stone. Lazy is another way to describe this too! LOL!!

Anyway, if you’ll bear with us, this will be the last salad post…for a while! But a dern ole salad is good, and good for you. So check em out, and see if there may be a few you’d like to try out!

Thanks, guys!

Copper Penny Salad:

  • 2 lbs. carrots, skinned, and sliced thin
  • 1 (10-3/4 oz.) can tomato soup, undiluted
  • ½ cup salad oil
  • 1 teaspoon prepared mustard
  • ¾ cup vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 cup sugar
  • 1 medium onion, thinly sliced
  • 1 green pepper, chopped fine

Boil carrots, approximately 15 minutes until tender-crisp. Drain and when cool add remaining ingredients. Mix well and refrigerate overnight. Makes approx. 2 quarts. When carrots are gone, any leftover sauce may be used as a dressing for tossed salad.

Seven Layer Salad:

  • ½ head lettuce, shredded
  • 1 cup chopped celery
  • 1 cup chopped green pepper
  • 1 cup purple onion, chopped
  • 1 (17 oz.) can English peas, drained
  • 1-1/2 cup mayonnaise
  • 1-1/2 teaspoon sugar
  • Grated Parmesan cheese
  • 4 slices bacon, cooked, and crumbled

Layer vegetables in the order listed in a 2 quart bowl. Spread mayonnaise evenly over the top. Sprinkle salad with remaining ingredients in order listed. Cover tightly and chill at least 8 hours.

Macaroni Salad:

  • ¾ cup mayonnaise
  • 2 tablespoons vinegar
  • 1 tablespoon prepared mustard
  • 1 teaspoon sugar
  • ¼ teaspoon ground pepper
  • 8 oz. box of elbow macaroni, about 2 cups dry
  • 1 cup diced celery
  • 1 cup diced green pepper
  • ¼ cup diced onion
  • ¼ cup chopped green pickles

Cook macaroni until tender. Drain and rinse with cold water. In large bowl mix together mayonnaise, vinegar, mustard, sugar, salt, and pepper. Toss in remaining ingredients mixing as you go, and chill to blend in flavors.

Potato Salad:

This is one recipe we don’t like a ton of different things in, but, that’s just our taste. Feel free to mix in whatever your heart desires…

  • 8 potatoes
  • ½ cup Miracle Whip
  • ¼ cup mustard
  • ½ cup chopped sweet pickles
  • 1 large diced onion
  • 6 hard-boiled eggs, diced

Peel and dice potatoes and boil until done. Boil eggs until done, Deb always lays her eggs on top of her potatoes, and boils them together. Once done, peel your eggs and dice them. Drain potatoes and add Miracle Whip, sweet pickles, onion, and eggs. Mix in really well. Salt and pepper to taste.

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