Chicken Salad

4 C. Chicken, cooked and cubed or shredded
1 1/2 C. Mayonaise
1 Rib Celery, chopped small
1 bunch Green Onions, chopped
1 Green Apple, diced small
1 C. Red Grapes, cut in halved or quartered
1/4 C. Grated Parmesan Cheese
2 Cloves Garlic
1/4-1/2 tsp. Garlic Powder
Salt and Pepper to Taste

Combine all ingredients and stir until evenly coated.  Refrigerate until ready to serve.
Serve as a side dish on it's own, or with buns, bread or croissants for yummy sandwiches.

My Note:  I took a recipe that a family member game me and changed it up a bit until I thought it tasted good.  This is the final result.  I just made it this weekend for my sister-in-laws baby shower and it was a hit.  Everyone loved it.

Cottage Cheese Salad

1 Small Box Jello
1 Large Carton Cottage Cheese
12 oz Cool Whip

Mix all together and refrigerate until ready to serve.  It is best if it is refrigerated at least a couple of hours before serving, but it isn't required.

Variations:  Fresh or Frozen or Canned Fruit of your choice.

My Note:  I like to use orange jello and add a can of mandarain oranges (drained of course).  Or raspberry jello with frozen raspberries is also really good.

Five Cup Salad

1 C. Coconut
1 C. Mini Marshmallows
1 C. Sour Cream
1 C. Mandarin Oranges
1 C. Pineapple Chunks

Mix well and refrigerate over night.

Great Jello Salad

1 large pkg. Orange or Lemon Jello
3 1/2 C. Water
1 large pkg. Lemon Pie Filling (not instant, from a box)
1 oz. pkg. Cream Cheese
12 oz. Cool Whip

Dissolve Jello in Water, set aside.  Prepare the Pie Filling as directed on the box.   Then whip pudding into the Jello and pour into 9x13 pan, and refrigerate until set up.
Mix Cream Cheese and Cool Whip together and frost on set up Jello mixture.

MY NOTE:  This is one of our families favorites.  We always have it with Thanksgiving and Christmas Dinner.

Sweet-Sour Cole Slaw

1 med. head cabbage, coarsely grated or chopped
1 lg. onion, chopped finely
1 1/2 tsp. Salt
3/4 C. Sugar
1 tsp. Celery Seed
1/2 tsp. Dry Mustard
1 C. Vinegar
1/2 C. Salad Oil

In a bowl, alternate layers of cabbage and onion.  In a small sauce pan combine rest of the ingredients, except oil.  Bring to boil, then add sald oil.  Pour hot mixture over cabbage and onion.  Cool.  Cover and set in refrigerator for 24 hrs.

Taco Salad

1 Head Lettuce, chopped
3 Med. Tomatoes, chopped
1 small Onion, choppped
1 small green pepper, chopped
1 can Olives, chopped large (optional)
1-2 Large Avocados, chopped (optional)
1 Small package Dorito Chips (not individual size)
8 oz. Grated Cheese
1 lb. Ground Beef, browned and drained
1 package Taco Seasoning
1 can Red Kidney Beans, drained

Mix above ingredients together.

4 oz.  French Dressing
4 oz. Thousand Island Dressing
Hot Sauce

Mix Dressings and Hot sauce together until well blended and then pour over the vegetable mixture.  Stir until well covered.
Serve Immediately.

My Note:  I love this recipe.  It is especially nice in the summer and for picnics.  Everybody loves it, even the children.

Vegetable Salad

1 Small Head of Cauliflower, cut up
1 Large Stalk Broccoli, cut up
2 Carrots, sliced thin
1/4 C. Chopped Red Onion
1 lb. Bacon, cooked and Crumbled
1 1/2 C. Mayonnaise
2 T. Mustard
1 T. Sugar
1/2 C. (or more) Parmesan Cheese

Make dressing out of Mayonnaise, Mustard, Sugar and Parmesan Cheese and mix well. Then add all the vegetables and bacon and mix until well coated.