___________________________________________________ P OTATO SALAD ‘ORIGINAL’ Wilma Foston ___________________________________________________ 1 c Hellman’s mayo 2 tbsp vinegar 1 1/2 tsp salt 1 tsp sugar 1/4 tsp black pepper 4 c cubed cooked potatoes 1 c thin sliced celery 1/2 c chopped onion 2 chopped hard boiled eggs DIRECTIONS: In a large bowl, combine mayo, vinegar, salt, sugar, & black pepper. Stir in potatoes, celery, onions, and eggs. Cover & chill. Makes 5 cups. ___________________________________________________ P ISTACHIO SALAD Sheila Niebel ___________________________________________________ 1 lg can crushed pineapple w/ juice 1 sm box instant pistachio pudding/pie filling 1/2 c miniature marshmallows 1 large carton Cool Whip 1/2 c chopped pecans DIRECTIONS: Blend all ingredients together. Include the pineapple juice. Refrigerate for one hour. ___________________________________________________ S T LOUIS COLD PASTA SALAD Dolly Corbett ___________________________________________________ 1 box bowtie pasta 1 cucumber, thinly sliced & quartered 1 lg red onion, chopped 2 tbsp mustard 1 tsp garlic powder 1 tsp each salt & pepper 1 1/2 c vinegar 1 1/2 c sugar 1 1/2 c canola oil DIRECTIONS: Cook pasta, drain & rinse with cold water. Add oil to pasta & mix well. Add vinegar & sugar. Mix well. Add remaining ingredients, mix well. Refrigerate for 24 hours before serving. ___________________________________________________ P INEAPPLE-CHEESE CASSEROLE Brenda Burton ___________________________________________________ 1 c white sugar 8 tbsp flour 2 1/2 c cheddar cheese, shredded 30 Ritz crackers 3 (15 oz) cans chunk pineapple, undrained 1/2 c butter, melted DIRECTIONS: Preheat the oven to 350°. In a large bowl, mix pineapple chunks & cheddar cheese. Mix sugar & flour together. Sprinkle over chunks and cheese. Stir together, pour into a 9 x 11 casserole dish. Melt butter, add crushed crackers, mix & spread over top. Bake for 30 mins.
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