Broccoli Salad - Spring Salads

This sweet and colorful version of broccoli salad appears on many tables and also in the grocery delis. The addition of raisins and bacon gives it great texture and flavor.

2 bunches broccoli (approximately 2 ¼ pounds)

10 thin slices bacon

1 large red onion, chopped

½ cup dark raisins

1 cup mayonnaise

¼ cup sugar

2 Tablespoons cider vinegar

½ teaspoon black pepper

½ cup toasted sunflower seeds (optional)

Cut broccoli florets into smaller than bite-size pieces. Cut off the tough outer layer of the stalks and chop the tender part into small pieces. You need approximately 8 cups of broccoli (This can be done the day before and stored in a plastic bag).  In a small skillet, sauté the bacon until crisp and set aside. Slice the onion lengthwise, and then cut to julienne strips. In a large bowl; whisk together the mayonnaise, sugar, vinegar and pepper. Combine the dressing with the vegetables and refrigerate at least 2 hours before serving, mixing once during this time. Top with the sunflower seeds.

Taken from Cooking from Quilt Country: Hearty Recipes from Amish and Mennonite Kitchens by Marcia Adams

Amish Potato Salad - Spring Salads

5-6 large Potatoes (boiled)

3-4 green onions (chopped)

1 cup shredded cheddar cheese

Salt & Pepper to taste

1 cup Sour Cream

1 cup Mayonnaise

½ pound bacon, cooked and crumbled

½ cup sugar

hard boiled eggs, sliced (optional)

shaved carrots (optional)

Mix Sour Cream, Mayonnaise and sugar together and taste.

All other ingredients mix together and pour dressing over potato mixture.

Quick Lettuce Salad - Spring Salads

Spread lettuce leaves on individual plates. Place a pineapple slice or spoonful of pineapple chunks on each plate of lettuce, and top it with cottage cheese. Top with a spoonful of mayonnaise, sprinkle with nutmeats or garnish with a maraschino cherry.

Perfection Salad - Spring Salads

1 Tablespoon flavored gelatin

½ cup cold water

1 cup boiling water

½ cup sugar

½ cup mild vinegar

2 Tablespoons lemon juice

1 teaspoon salt

1 cup cabbage, finely shredded

2 cups celery finely cut

2 pimentos finely cut

¼ cup red or green peppers finely cut

Soak the gelatin in the cold water for about five minute. Add the boiling water, sugar, vinegar, lemon juice and salt. When the mixture begins to stiffen, add the remaining ingredients. Turn it into a wet mold and chill it. Remove the salad to a bed of lettuce and garnish it with mayonnaise.

Amish Cooking, Delux Ed; Compiled by a Committee of Amish Women

Pea Salad - Spring Salads

1 cup cooked peas, drained

1 cup celery finely cut

½ cup sweet pickles, chopped

½ cup diced cheese

Season with salt, pepper and sugar, and then mix all ingredients with mayonnaise to taste.

Kraut Salad - Spring Salads

1 quart sauerkraut, drained

1 cup each of finely cut celery and sugar

1 small mango, 1 small onion, both finely cut

½ cup each of cooking oil and vinegar

Mix all ingredients together and serve.

Butterscotch Blondies

Ingredients

1 box yellow cake mix with pudding

3 eggs

1/3 cup butter, softened 

1 can sweetened condensed milk

1 cup pecans, chopped

1 teaspoon vanilla extract 

1 package butterscotch chips

Directions

Preheat oven to 350°F. Mix cake mix, 1 egg and butter until crumbly. Press into bottom of greased 9x13" pan and bake for 25 minutes. 

Meanwhile, mix remaining eggs, condensed milk and vanilla in separate bowl. 

When crust is done baking....

Sprinkle pecans and butterscotch chips over top.

Spread vanilla, eggs and milk evenly over top *I put the wet mixture in a measuring cup with a spout and poured it*

Bake for an additional 30 minutes...

Cut into squares and enjoy!

Original recipe at www.allrecipes.com/recipe/91700/butterscotch-Blondies/