June 21, 2012

Community Cookbook - Salads

Watergate Salad - Recipe and Photo by Kraft Recipes 
You know those community cookbooks that your church or the local rotary club sells? I have many, many recipes that evolved from recipes found in those such books. The recipes on their own aren't necessarily worthy of their own blog post, but I'd like to record them somewhere for reference so I'm going to do a series of blog posts that include them.

This one is going to be on those classic (horribly unhealthy) salads your mama used to take to the church fellowship dinners.

Other posts from this series:
Dips & Spreads
Side Dishes

Watergate Salad
1 20-oz can crushed pineapple with juice
1 3.4-oz. package instant pistachio pudding
1 cup miniature marshmallows
1/2 cup chopped pecans
1 8-oz. tub frozen whipped topping, thawed

Combine first four ingredients and mix well. Gently fold in whipped topping. Refrigerate until ready to serve.



Ambrosia Salad
1 11-oz. can mandarin oranges, drained
1 5-oz. jar maraschino cherries, drained
1 20-oz. can pineapple chunks, drained
1 cup sweetened flaked coconut
1 cup sour cream
1 cup mini marshmallows
1 cup chopped pecans

Mix all ingredients together, cover and refrigerate 4-6 hours. Stir before serving.



Egg Salad
12 large eggs
1/3 cup mayonnaise
1/2 teaspoon yellow mustard
Dash of salt

Cover eggs with cold water in a large pan and bring to a boil. Once boiling, cover pan tightly with a lid and remove from heat. Let eggs rest, covered for 20 minutes.

Pour water off and fill pan with ice and cold water. Let rest for 5 minutes then peel eggs. Dice eggs and place in a bowl.

In a small bowl combine mayonnaise, mustard and salt and mix well. Add mayonnaise mixture to eggs and stir until yolks are smooth. If mixture seems too dry, add mayonnaise, 1 tablespoon at a time, until desired consistency is reached. Taste for salt and add more if necessary. Cover and refrigerate until ready to serve.

I’m a purist when it comes to egg salad (I’m the same way with deviled eggs). I don’t like it sweet and I don’t like a lot of mustard. Add more mustard if desired. If you like it sweet, substitute mayonnaise with salad dressing or add sweet pickle relish.



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6 comments:

Ellen B Cookery said...

I love the convenience of side salads. Thanks for sharing!

The Better Baker said...

Yum..these all sound great...some of them can be made healthier with lighter or sugar free products. Thanks so much for linking up at Weekend Potluck.

Kim and Julie (Sunflower Supper Club) said...

Congratulations on having the recipe with the most clicks at last week's Weekend Potluck. I collect cookbooks and love the old community cookbooks so I really enjoyed your post. Thanks for being so faithful to our litte party and congratulations again!
Kim

Davetta said...

I exchange plain or vanilla yogurt for the whipped cream in my ambrosia for a lighter version.

Davetta said...

Oops I meant sour cream, not whipped cream. I was thinking of the watergate recipe and I bet it would work in that one too.

Trisha said...

With the Ambrosia Salad, I have always sustituted Cool Whip for the Sour Cream, there are a lot of people that don't care for Sour Cream, it also gives it the same consistency. Just a thought.

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