1/2 lb. fresh green beans, ends trimmed & cut into 2″ lengths

6 fresh basil leaves, torn

1/4 c.  red onion, diced

1 T. red wine vinegar

1/4 c. olive oil

salt & pepper to taste

Place green beans in a microwave safe bowl. Microwave until beans are tender (approx 2 mins depending on the microwave). Place hot beans into a bowl of ice water to stop the cooking. Drain and cool. Cut tomatoes in half . Combine tomatoes, beans, red onion and basil in a bowl. Pour vinegar and oil over them and toss to cover. Add seasoning to taste. Serve at room temperature or chilled.

2 large cans fruit cocktail or mandarin oranges, drain juice

1 bag white coconut

3 pints sour cream

Combine all ingredients and chill.

This recipe came from Mary Ellen in 1987.

2 jars marinated artichokes (6 oz each), drained & chopped. Reserve 1/2 liquid.

Mix together:

1/2 c. mayonaise

1/2 t. curry

reserved artichoke liquid

Add: 4 green onions, chopped

1/2 green pepper, chopped

12 green olives, chopped

Chill before serving.

This recipe came from Nana in 1985.

2 packages frozen strawberries (10 oz. each)

1 large can crushed pineapple

3 bananas

1 sour cream (16 oz)

Boil 3 cups water & dissolve Jello. Add strawberries, pineapple and their juice to Jello. In a 9X13″ pan, line the bottom with sliced bananas. Pour 1/2 of the Jello mixture over bananas. Refrigerate until well set (several hours or overnight) Leave the other 1/2 of mixture out of the refrigerator so it does not set. When pan in refrigerator is set, spoon sour cream over top and spread to form a layer. Pour the remaining Jello mixture over the sour cream. Put back into the refrigerator until set (several hours).

This recipe is from Beth in 1981.

1 can waterchestnuts, drained & sliced

1 can bean spouts (16 oz) drained

4 green onions, thinly sliced

6-8 slices cooked bacon, crumbled

1/2 c. sugar

1/3 c. catsup

1 c. salad oil

2 T. worchestershire sauce

Wash spinach & tear into bite size pieces. combine the first 4 ingredients. Blend well the sugar, catsup, oil & worcestershire sauce for the dressing. Sprinkle on bacon just before adding the dressing. 1/2 of the dressing might be enough.

Makes 6-8 servings

Recipe from Nana in 1978.

1 c. oil

1 c. cider vinegar

2 t. salt

1 t. celery seed (I add 2 t.)

Bring to a boil and pour over:

3  lbs cabbage, shredded (or 3 bags already shredded cabbage & 1 bag shredded carrots)

1 green pepper, chopped

2 medium white onions, chopped

2 c. sugar

Place in a sealable bowl and refrigerate for at least 3 days before serving. Turn the bowl upside down daily to mix. It will keep up to one month in the refrigerator. The longer it sits, the better it tastes.

Recipe from Nana in 1980.

2 T. lemon juice or vinegar

1 T. onion

Add parsley, green pepper, garlic, oregano as desired.

A simple, healthy salad dressing that tastes good too.

Recipe from Mom in 1982.

1 c. mayonaise

2 T. sugar

2 T. vinegar

Add:

one medium bunch fresh broccoli, chopped (not cooked)

1/2 c. slivered red onion

1/4 c. raisins, cran-raisins, walnuts, or pecans

Optional: add 4 cups fresh spinach leaves and 8 oz. crumbled cooked bacon.

Mix all ingedients together and serve cold.

This recipe came from Gail in 2002.