Seven Layer Dip - Grandma Ellen

Layer 1:  Mix together

4 ripe avocado's, mashed
2/3 - 1 cup mayonnaise
2 splashes hot sauce

Layer 2: 

1 pint sour cream (or softened cream cheese)

Layer 3

6 ounce bottle of green salsa

Lawyer 4

Monterey jack or milk cheddar cheese, grated

Layers 5-7

2 small tomatoes, chopped
1/2 can olives, chopped
green onion, chopped

Chill and serve with tortilla chips

Toss Spinach and Lettuce Salad - Grandma Ellen

1 head lettuce
bunch of spinach
1 cup mushrooms, sliced
1 cup Swiss cheese, grated
1 cup cottage cheese, drained
1/2 pound bacon, cooked and crumbled
1 Bermuda onion, chopped

Dressing:
3/4 cup sugar
3/4 white vinegar
1/2 cup oil
1 teaspoon salt
1 teaspoon dry mustard
1 1/2 teaspoon poppy seed

Marinate dressing for at least 4 hours.  Pour over salad.  Serve cold and crisp.

Summer Salad - Grandma Ellen

This recipe was given to Grandma Ellen from her brother Lee's wife Cavell. Grandma served this at most special events in the Stringham family

3-4 large red delicious apples
1 package miniature marshmallows, multi-colored
1-2 bananas whip cream or cool whip

Cut up apples into small pieces with skin on in a freezable container.  Mix in marshmallows in and freeze until ready to serve.  Take from freezer, add bananas and whip cream and serve.

Spinach Dip - Aunt Cindra

8 ounce cream cheese, cubed
1/4 cup half and half
5 ounce spinach, thaw, chop and drain
2 tablespoon parmesan cheese
1 tablespoons pimento, diced
2 teaspoon Worcestershire sauce
1/2 teaspoon thyme
1/4 teaspoon garlic salt

Combine cream cheese and cream in a greased 2 cup sized crockpot. Cover and heat until cheese is melted (about 30-60 minutes).  Add remaining ingredients and stir.  Cover and heat 30 minutes.

Caramel Apple Salad - Aunt Eve & Aunt Robyn

3.4 ounce vanilla instant pudding
1 cup milk
6-8 granny smith apples, peeled, quartered, cut into chunks
8 ounce whipped topping
6 snicker bars (Eve uses small snack bars and frees them. Break with a hammer)

Mix milk and pudding.  Fold in whipped topping.  Add apples and candy chunks.  Chill until ready to serve.  Serve 8-10.

Crab Salad - Aunt Robyn

1 pound crab (imitation is ok)
1/2 green pepper, chopped
1 small onion, chopped
2-3 stalks celery, minced

Dressing:
2 tablespoons lemon juice
miracle whip (enough to cover crab salad)

Mix together and cover in dressing.

Spaghetti Salad - Aunt Robyn

1 pound spaghetti
8 ounce bottle Italian dressing
1/3 bottle Salad Supreme Seasoning
1 small onion, chopped
1 green pepper, chopped
1 tomato, chopped
1 cucumber, chopped

Cook spaghetti according to directions on package and drain and cool.  Dice vegetables into bite sized pieces.  Mix together drained spaghetti, vegetables, seasoning and dressing.  Allow to marinate 3-4 hours prior to serving.

Ribbon Jell-O Salad - Aunt Robyn

1 pint sour cream
5-6 large boxes gelatin - different colors
1/2 pint whipped topping
2 cups boiling water for each gelatin

Dissolve 1 box of gelatin in 2 cups of boiling water.  Pour 1 cup into a cold glass 9x13 dish.  Chill until set.  Mix 2 tablespoon sour cream into the other cup of gelatin.  Mix well.  You may put in a large bowl of ice until partially set.  Pour over set gelatin layer.  Chill in refrigerator to set.

Repeat with other colors. 
Frost with whipped cream

Archibald's Spinach Salad - Aunt Cindra

Archibald's is a restaurant in West Jordan, Utah.

1 bunch spinach, fresh
2 tablespoons pimento, diced
2 green onions, chopped
1/2 cup mushrooms, sliced (optional)
1/2 cup Monterey jack cheese, shredded
2 eggs, hard boiled, sliced
1 tomato, wedged
1/8 cup bacon bits

Hot Bacon Dressing
1/2 pound bacon
1 cup balsamic vinegar
1 cup water
1/2 pound brown sugar
2 tablespoons cornstarch
2 tablespoons water

Toss spinach with pimentos, green onions, mushrooms and cheese. 

Make dressing:  brown chopped bacon, do not discard the grease.  Add balsamic vinegar and water.  Bring to a boil.  Add brown sugar and return to boil.  Add cornstarch mixed in water (2 tablespoons) until mixture starts to thicken slightly. 

Garnish with sliced egg, tomato, red onion slices and bacon bits.

Sarah's Salad (Lion House) - Aunt Cindra

1 head iceberg lettuce
3 strips bacon
1/2 10-ounce package frozen peas
14 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Swiss cheese (or cut 2 1/2 ounces in strips)
2/3 cup green onions, chopped
1/4 cup mayonnaise
1/4 cup salad dressing (miracle whip)
Wash and drain lettuce.  Dry thoroughly. 
Dice bacon and sauté until crisp; drain on paper towels.
Run hot water over frozen peas and drain. 
Tear lettuce into bite-size pieces into *glass salad bowl. Sprinkle with sugar, salt, and pepper.
Add in layers: peas, cheese, and onions.
Mix mayonnaise and salad dressing together.  Spread on top.
Cover salad tightly with lid or plastic wrap and chill over night.
Toss when ready to serve. 
Garnish with bacon.

*to look pretty (optional)

Serves 8