Bean and Cabbage Salad

I thought this was a little sour so I added more sugar than it called for, you can adjust to your taste. To speed things up, I used bagged coleslaw mix and precooked bacon crumbles. I’m sure it’s better made the original way but sometimes life gets busy 🙂

1 (15 oz.) can large red kidney beans, drained
1 (15 oz.) can garbanzo beans, drained
1/2 small head of cabbage, cut fine
1 small onion, finely chopped
1 small clove garlic, finely chopped
1/2 C. green and red pepper, coarsely chopped
1/4 C. vinegar
1/4 C. oil
1 1/2 t. salt
1/2 t. dry mustard
1 t. sugar or more
Dash of pepper
1 t. celery seed
5 slices of bacon

Place beans, cabbage, onion and peppers in a large bowl. Mix well. Combine oil, vinegar, garlic, salt, dry mustard, sugar, pepper and celery seed. Pour dressing over bean mixure. Toss lightly to combine. Cover and chill 4-6 hours, stirring occasionally. Cut bacon into 1/2 -1 inch pieces and cook in a large frying pan until crisp. Remove to absorbent paper towel. Toss vegetables before serving. Garnish with bacon. Serves 6.

Applesauce Salad

1 (3 oz.) package strawberry or cherry gelatin
1 C. boiling water
1 C. applesauce
1 C. miniature marshmallows

Combine boiling water with gelatin. Stir in applesauce and marshmallows. Chill until firm in refrigerator.

Cottage Cheese Salad

2 C. small curd cottage cheese
1 (8 oz.) carton of Cool Whip
1 (20 oz.) can crushed pineapple, well drained
1 (3 oz.) box orange Jello

Mix cottage cheese, Cool Whip and pineapple. Then add dry Jello. Mix well and refrigerate until ready to serve. Serve with a spoon.
Serves 8.

Carrot Raisin Salad

4 large carrots, grated
1 C. raisins
1 T. sugar
1 can crushed pineapple, drained
Salad dressing

Stir all together and mix well. I use juice from pineapple to thin down salad dressing. Chill and serve.

Strawberry Jello Salad (1963)

1 can crushed pineapple (tall can)
1 pkg. frozen strawberries
1/2 pint sour cream
1 box strawberry Jello

Pour off pineapple juice and add water to make 1 cup. Heat and dissove Jello. Then add strawberries with juice and pineapple. Pour half of mixture in mold and chill until firm. Spread sour cream over firm mixture and then balance of Jello mixture. Chill.

Black Bing Cherry Salad (1963)

1 can Black Bing Cherries
1/2 pint sour cream
1/4 C. pecans
1 pkg. Cherry Jello

Dissolve Jello in 1 C. boiling cherry juice and 1 C. water. Chill until it begins to thicken. Add sour cream and blend thoroughly, then add cherries and nuts. Chill until firm. Serve on lettuce. Serves 6-8