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04/23/18

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.

04/23/18

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.

04/23/18

Carrot Raisin Salad

Submitted By: Carolyn H., Kingsport

2 c grated carrots
½ c raisins
1 (8oz) can pineapple tidbits (drained)

Combine grated carrots and raisins. Add just enough mayonnaise or salad dressing to moisten. Stir in pineapple and chill.

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