Catherine's Jello Ribbon Salad

2 (3 oz.) pkgs. strawberry jello
1 (3 oz.) pkg. lime jello
1 (3 oz.) pkg. orange jello
1 (3 oz.) pkg. lemon jello
2 cups milk
1 cup sugar
2 envelopes plain gelatin
1 pint sour cream
2 tsp. vanilla extract

In separate bowls, dissolve packages of jello in 1 cup boiling water each. Add 1/2 cup cold water to each. In saucepan bring to boil 2 cups milk and 1 cup sugar. Soften plain gelatin in 1/2 cup cold water; add to milk mixture. COOL TO LUKEWARM, then add sour cream and vanilla. Set aside. Pour prepared mixture of one package of strawberry jello into a lightly oiled 9 x 13-inch clear glass pan. Refrigerate until set (about 20-30 minutes). Put layer of milk mixture (about 1 cup) on top of red jello - pour some on top and tip dish to spread. Should be a thin layer. Refrigerate another 20-30 minutes. Continue with other colors as layers set, using milk mixture between each, and ending with the second red layer. Cut in squares to serve.

Notes: Flavors and colors can be mixed as desired, as long as you have 5 total jello packages being used. Examples: red, white, and blue for 4th of July; red, white, and green for Christmas; or red, orange, yellow, and white for Thanksgiving.

Also, I seem to remember that sometimes, towards the final layers, the (unused) milk mixture starts to thicken and set. If this happens, you can microwave it for a few seconds and stir until smooth again.

Chicken Fruit & Pasta Salad

1 pkg of bow tie pasta
1 pkg Rainbow spiral pasta
8 oz. crushed pineapple
2 cans sliced water chestnuts
4 green onion
Sliced green grapes
Chicken pieces
1 pkg. raisins
1 cup cashews
(Instead of raisins and cashews you can use a trailmix)

Cover with at least 2, maybe 3, containers of Cole Slaw dressing from the dairy department. Chill overnight. Might need to add some dressing before serving. May also add apples, mandarin oranges, etc.

Sugared Almond Salad

1/2 head romaine lettuce
1/2 head iceberg lettuce
1 cup celery
2 green onions
3 TBSP sugar
1/2 cup sliced almonds
1/2 tsp salt
1/4 cup vegetable oil
1 TBSP parsley
2 TBSP sugar
2 TBSP white vinegar
1 can mandarin orange sections

Over low heat, saute 3 tablespoons sugar and almonds. After sugared, set aside and let cool.

Combine lettuce, celery, and green onions. Add cooked almonds and mandarin orange sections.

Mix salt, dash of pepper, oil, parsley, and 2 tablespoons sugar, and vinegar. When mixed well, add to salad and mix. Serve immediately.

Marinated Vegetable Salad

Vinaigrette (Prepare and set aside overnight):

1/3 cup vinegar (doesn't matter what type, but each changes flavor of salad)
1/2 cup oil (canola or light olive oil work best)
1 tsp dried thyme
1 tsp dry mustard
1 tsp salt
1 tsp ground pepper
1 garlic clove (minced)

Vegetables:

Cut a variety of vegetables into interesting shapes.
Suggestions:
Carrots, Broccoli
Asparagus, Cherry Tomatoes
Zucchini, Green Pepper
Mushrooms, Red Pepper
Cauliflower, Green Onions

Blanche the harder vegetables until BARELY tender. Blanche each vegetable separately because each cooks at a very different rate.

Combine all the vegetables into a bowl and pour the vinaigrette over them (make sure that vinaigrette is shaken vigorously before pouring over veggies. Stir well. Refrigerate 5-6 hours, stirring occasionally.

Chicken Salad

8 oz Pineapple Tidbits (drained)
8 oz Cream Cheese (softened)
1/2 cup celery (chopped)
2 cups chicken, cooked
3/4 cup green onion
1/2 cup almonds, sliced
2 cups grapes, sliced in half
salt and pepper to taste

Combine all ingredients together and chill to combine flavors.

Dijon Pasta Salad

1 lb Rotini, tricolor
2/3 cup oil
2 TBSP cider vinegar
2 tsp Dijon mustard
2/3 cup mayonnaise
2 large celery stalks; chopped
6 slices of bacon, thick; cooked and chopped
2 eggs; hard-boiled and chopped
2 scallions; chopped
1/2 tsp salt
paprika (optional)

Cook pasta in boiling water, just until done, usually 11 to 13 minutes. Drain and refresh under cold running water.

In a large bowl whisk together oil, vinegar, mustard, mayonnaise. Add pasta and all other ingredients to dressing, mix carefully, and taste for seasoning. Chill thoroughly before serving.

(Dying for Chocolate, Diane Mott Davidson)

Acini De Pepe Salad

1/2 box acini de pepi pasta
3/4 cup sugar
1/2 tsp salt
2 eggs
3 TBSP flour
1 3/4 cups pineapple juice
14 oz pineapple, crushed
14 oz pineapple, canned, tidbits
2 cans mandarin orange sections
1 can fruit cocktail
12 oz frozen whipped topping, thawed
8 oz mini marshmallows

Cook acini de pepi and rinse.

Combine sugar, salt, beaten eggs, flour and pineapple juice and cook until thick (just barely boiling). Set in fridge to cool. When cooled combine acini and sauce and place in fridge overnight (at least 4 hours).

Drain pineapple, mandarin oranges, and fruit cocktail. combine with acini and sauce. Add marshmallows and whipped topping.