Patio Potato Salad - Jennifer Derby

1/3 C sugar
1 TBSP cornstarch
1 - 1 1/2 tsp ground mustard
1 tsp salt
1/2 tsp Celery Seed
1/2 C milk
1/4 C vinegar
1 egg, beaten
1/4 C butter or margerine, cubed
1/4 C onion, Finely chopped
1/4 C Mayonnaise
7 med/lg red potatoes, cooked, cubed
3 hard boiled eggs, finely chopped
Lettuce leaves and paprika,, optional

Boil potatoes, with skin on, (Boil them WHOLE) then chill in fridge for several hours - or over night. the potatoes are very easy to cut into cubes when cold.

Dressing:
In a saucepan, combine sugar, cornstarch, mustard, salt and celery seed.
Stir in the milk, vinegar, and egg until smooth. Add Butter. Bring to boil; cook and stir for 2 minutes or until thickened and bubbly. Cool. Stir in onion and mayonnaise.

In large bowl, combine potatoes and hard cooked eggs. Add dressing and toss gently to coat. Cover and refrigerate for at least 1 hour.
If desired, serve in lettuce-lined bowl, and sprinkle with Paprika.

yield: 8-10 servings.

Dana's Mom's Fruit salad - yummy

Sandra (my mom)'s Fruit Salad

1 can peach pie filling
1 can mandarin oranges (size depends on how many oranges you like)
1 can pineapple tidbits
1 container frozen sliced strawberries (larger size is better)
2-3 bananas
(I usually add an extra Dole Natural Peach Slices to the mix)
optional: apple slices, kiwi, grapes, raspberries, you get the idea

Thaw the strawberries, but keep the juice. Drain the oranges and pineapples. Slice your bananas. Then just mix it all together in a big bowl...and there you have it.
I usually refrigerate mine for at least an hour before serving.This fruit salad is always a hit and it is super easy.It is also great for a food storage recipe since most is canned.

5 Cup Salad or Ambrosia Salad

5 Cup/Ambrosia Salad

1 can Pineapple Chunks, drained
1 can Mandarin orange segments, drained
1 cup Sour Cream
1 cup Coconut
1 cup mini marshmallows

Mix all together in bowl. Chill and serve.

I like this recipe because I usually have all the ingredients on hand so if I need to make something at the last minute... There you go, Yummy Fruit Salad!

My mom used to make this all the time, so for me it's a little bit of a memory as well...

Calypso Chicken Salad

From Tandy Stephens

1 TBSP Minced Onion
1 TBSP Lemon Juice
1 TBSP Soy Sauce
1 TBSP Curry Powder
½ tsp Ginger
1 Cup Mayonnaise

Mix ingredients for sauce together

1 Cup Chopped Green Pepper
1 Lb. boiled chopped Chicken
1 can Pineapple tidbits
1 Cup Seedless red/purple grapes halved
1 8 oz. can Water Chestnuts, chopped
1 2oz jar Pimentos, drained and chopped

Mix all ingredients together with the sauce.
Top with slivered almonds, toasted

(Nice served in lettuce bowls with Avocado slices).
Best if made the day before and you let sit in fridge over night for flavors to blend. Yum!!!