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Irresistible Creamy Mexican Street Corn Salad with a Kick-Anna Anderson (Brittney’s Friend)

Source: recipecakes.com

Ingredients:

  • 4 ears fresh corn on the cob
  • 1/2 cup mayonaise
  • 1/2 cup sour cream
  • 2 Tablespoons freshly squeezed lime juice
  • 1 teaspoon chili powder
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup chopped cilantro (optional)
  • salt to taste

Directions:

Shuck the corn and remove silk strands. Boil in salted water for 5-7 minutes until tender.

Grill the corn over medium high heat for about 10 minutes until charred. Cool slightly, and cut kernels off the cob.

In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, and salt until smooth.

Add the corn kernels, cotija cheese, and cilantro to the bowl. Gently mix to combine.

Cover and chill the the fridge for at least 30 minutes before serving.

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Chicken Salad – Grandma Linda Dennis

  • 4-6 Chicken Breast – cook and shred (or canned chicken)
  • 4 Stalks Celery – chopped
  • 1 Bunch Green Onions – chopped
  • Purple Grapes – halved or quartered
  • Optional – Apples – Chopped

Dressing

  • 1/2 Cup Mayonaise
  • 1/2 C Salad Dressing
  • 1/2 C Sour Cream
  • Dill Weed

Mix all together. Let set 1-2 hours or overnight

Serve on croissants or bread.

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Jell-O Square Salad – Grandma Dennis

Set the night before:

Make with 1 1/2 cups hot water. Set it in a shallow pan like a cake pan etc.

  • 1 small orange Jell-O
  • 1 small green Jell-O
  • 1 small red Jell-O

The next day

  • 1 small lemon Jell-O – Make with 1 cup hot water and set until syrupy. If it gets too set up set the pan in hot water to liquify again.
  • 8 oz cream cheese
  • 1 cup sugar
  • 2 Tablespoons lemon juice

Mix together cream cheese and sugar. Then add 2 Tablespoons lemon juice. Add lemon Jell-O and Dream Whip (already whipped up according to package directions).

Cut orange, green, and red Jell-O into squares. Mix all together with creamy mixture.

*Dream Whip makes 2 cups so if you use package from kitchen store make 2 cups. Or you can use Cool Whip. That’s what Grandma Dennis does now.

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Coleslaw

1/2 Cup mayonnaise

2 Tablespoons white sugar

1   1/2 Tablespoons lemon juice

1 Tablespoon vinegar

1/2 teaspoon ground black pepper

1/4 teaspoon salt

Coleslaw salad mix

Whisk mayonnaise, sugar, lemon juice, vinegar, pepper and salt together until smooth and creamy.

Add to coleslaw mix.  Let sit to incorporate the flavors.

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Spring Salad

Red leaf lettuce

Spring Salad Mix at Sams or get an assortment of leaf lettuce (no iceburg lettuce

2 cans mandarin oranges

Toasted Almonds

 

DRESSING

2/3 cup vinegar

1  1/2 cup sugar

1 teaspoon salt

3 teaspoons chopped onion

1 teaspoon mustard

1  1/2 cup vegetable oil (no canola oil – it is more bland and separates)

Blend first 5 ingredients in a blender.  Add oil and blend again.

Make your salad on your plate of lettuces, oranges, almonds.  Pour on some dressing and enjoy.

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Tuna Screwdle

16 ounce bag of spiral noodles (or your favorite kind)

1/4 cup oil

1  1/2 -3 teaspoons dill weed

1 1/2 – 3 teaspoon season salt

16 ounce sour cream

2 cups mayo

1  1/2 Tablespoon lemon juice

1/2 Cup to 1 Cup chopped red onion

1/2 t0 1 Cup chopped celery

1 can tuna – drained

  1. Cook and drain noodles.  Put in a bowl while warm and add oil, dill weed, and season salt.  Mix then put in fridge till cool.
  2. When cool mix sour cream, mayo, lemon juice together in a small bowl.
  3. Mix sauce into pasta.  Add tuna and vegetables.
  4. If you need you can add more sauce in the same ratio as the recipe.  If there are leftovers just add some mayo the next day to freshen up the salad.
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Coconut Coleslaw

1/2 cup vanilla or plain yogurt

1/4 cup Mayo (Becky uses equal parts yogurt and mayo)

1 teaspoon sugar (don’t need if you use vanilla yogurt)

1/2 medium head cabbage – shredded

1 medium carrot – grated

1 can pineapple crushed or tidbit – drained

1 cup coconut

can add

1 cup marshmallows

1 cup nuts

Mix all together and let sit a couple hours to meld ingredients.

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Tortellini Salad

Cook Tortellini according to directions

Drain and cool

In a bowl add tortellini

Mayo and Ranch dressing about 1/4 as much as mayo just enough to coat the pasta.  Add season salt, celery, chives, green onions, regular onions etc. to taste preferences.

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7 Layer Salad

1 head lettuce

1 cup chopped celery

2 bunches green onions

4 cups baby or petite peas (frozen)

2 cups mayo

2 TBS sugar

cheese

1 lb bacon

 

Mix Mayo and sugar in a  bowl and set aside.  Chop lettuce and put in a 9X13 pan.

Sprinkle on celery, then onions, and the frozen peas.  Spread the mayo mixture over the top.

Sprinkle with as much cheese as you like.   Then sprinkle on bacon and salt and pepper.  Cover and place in fridge.

Make at least 6-8 hours before you plan on serving.