Heartland Cuisine: United Congregational Church

Posted 4/7/18

UCC held salad luncheon last Friday

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Heartland Cuisine: United Congregational Church


Chicken Macaroni Salad

    3/4  pounds shell macaroni                                            
    3 cups salad dressing
    4 cups cooked chicken cubed                                    
    1 cup sliced stuffed olives
    2 cups diced celery

Cook the macaroni until tender. Drain and rinse with cold water. Combine remaining ingredients and toss all together.  Place tomato slices around the edge of platter and heap macaroni within circle. Garnish with hard boiled egg slices and parsley. Serves 25 people.

Rose Beauty Salad

    1 (3 ounce) package black cherry jello                                
    2 cans cherry pie filling
    1 (3 ounce) package red raspberry jello                                
    1 1/2 cups sour cream
    3 cups boiling water                                                      
    2 1/4 cups miniature marshmallows
Dissolve jello in boiling water. Stir in pie filling while mixture is hot. Pour into an oiled mold or 9 x 13 cake pan.
Chill until firm. Mix sour cream and marshmallows. Let stand at least 2 hours. Whip well with whisk.
Will be somewhat lumpy.   Spread over firm gelatin.

Creamy Chicken Salad

    2 cups cooked chicken breast, cubed                        
    1/2 cup sliced almonds, chopped pecans or walnuts
    1 cup cooked small pasta                                        
     1 tablespoon onion grated

    1 cup seedless red grapes halved                            
    1 cup mayonnaise
    1 (11 ounce) can mandarin oranges drained              
    1 cup Cool Whip
    3 ribs celery chopped                                              
    1/4 teaspoon salt

In a bowl combine the chicken, pasta, grapes, oranges, celery, nuts and onion. In another bowl combine mayonnaise, cool whip and salt. Add dressing to chicken mixture and stir to coat.

Chinese Chicken Salad

    1 head Chinese cabbage                                          
    1 cup almonds sliced
    2 packages Ramen noodles broken                                  
    4 tablespoons sesame seeds toasted
    4 green onions sliced diagonally                              
    3 chicken breasts cooked
    3 tablespoons sugar                        
    3 tablespoons red wine vinegar              
    1/2 cup oil

Dice the cooked chicken. Saute the chicken in the seasoning packet from the Ramen noodles and combine with cabbage, noodles, onions, nuts and seeds.  
Mix dressing ingredients together thoroughly.
Add dressing and toss.

Blueberry Salad

    1 (6 ounce) package black raspberry, blackberry or grape jello          
    4 ounces cream cheese
    1 1/2 cups hot water                                                                   
    1/4 cups sugar
    4 ounces dairy sour cream                
    1/2 teaspoon vanilla
    1 (21 ounce) can blueberry pie
    1 (13 ounce) can crushed pineapple

Dissolve jello in hot water. Add blueberry filling and pineapple with juice. Chill until firm. Blend cream cheese, sugar, sour cream and vanilla until smooth. Spread on top of set jello.

Ramen Noodle Salad

    1/2 cup sugar
    2 packages Ramen noodes
    1/2 cup vinegar
    1 package coleslaw mix
    1/2 cup oil
    1 bunch green onions

Combine the sugar, vinegar, oil and noodle flavoring.  
Shake or stir well.  
Chop onions and combine with coleslaw mix and dressing.  
Before serving break apart noodles and add to salad.