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Cherry Salad

Submitted by: Bethany Davis, Jonesborough

Mix together in large bowl:

1 can cherry pie filling
1 can crushed pineapple (drained)
1 can Eagle Brand sweetened condensed milk

Add 1 cup Cool Whip and 1 cub crushes pecans.  Refrigerate overnight.


Autumn Apple Salad

Submitted By: Jean W., Johnson City

1 can (20 oz.) crushed pineapple - do not drain
2/3 cup sugar
1 box (3 oz.) lemon jello
1 8 oz. cream cheese softened
1 cup diced unpeeled apples
1 cup chopped nuts
1 cup chopped celery
1 cup whipped topping or cool whip

In sauce pan combine pineapple and sugar.  Boil 3 minutes.  Add Jello, stir until dissolved.  Add cream cheese, stir until mixture is thoroughly combined.  Cool.  Fold in apples, nuts, celery and whipped topping.  Pour into 9-inch glass dish.  Chill until firm.  Cut into squares and serve on lettuce leaves.  Yields 9 to 12 servings.


Broccoli Salad

Submitted By: Mae B., Fall Branch

2 bunches broccoli
10 slices bacon
1 large red or Vidalia onion
1/3 c dark raisins
1 c mayonnaise
¼ c sugar
2 tbsp cider vinegar
black pepper
sunflower seeds (optional)

Cut broccoli into bite size pieces. Slice onion lengthwise. Cook bacon until crisp. Combine broccoli, onion, raisins, and bacon. In a small bow, whisk the rest of the ingredients. Pour over broccoli mixture. Let stand awhile before serving.


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