Western Fraternal Life :: Salads


American Italian Pasta Salad Orange Jello Salad
Anytime Fruit Salad Marinated Fruit Salad
Autumn Apple Salad Patio Corn Salad
Almond Chicken Salad Pineapple, Lemon Salad
Bananna Split Salad Pasta Salad with Mixed Vegetables
Berry Salad Pasta Salad
Best Cranberry Salad
Pepperoni and Bacon Pasta Salad
BLT Salad Potato Salad
Broccoli Pesto Salad Potato Salad Dressing
Broccoli Salad - Rosalee's Quick Salad
Brown Rice Salad Ranch Potato Salad
Caribbean Sweet Potato Salad Raspberry-Pineapple Rice Salad
Cabbage, Pineapple, & Marshmallow Salad Ready to Serve Frozen Salad
Caramel Apple Salad Refried Bean Salad
Cauliflower Cashew Salad Sauerkraut Strudel
Chinese Chicken Salad Sawdust Salad
Cherry Coke Salad Sesame Pasta Chicken Salad
Citrus Nutty Slaw Snap Pea Delight
Coleslaw Sour Cream Cucumber Salad
Cool Cucumber Pasta Spaghetti Salad
Cool Cucumber Salad Spiced Cranberry Jell-O
Corn Relish Spiced Strawberries
Corn Salad Spinach and Strawberry Salad
Cranberry-Pineapple Salad Strawberry Avocado Salad
Cranberry Salad Strawberry Glazed Fruit Salad
Crunchy Barley Salad Strawberry and Pineapple Jello Salad
Crunchy Turkey Salad Strawberry Lettuce Salad
Crunchy Spinach Salad Strawberry Pretzel Salad
Cucumber Fruit Salad Summer Salad
Cucumber Pasta Salad Summer Squash Salad
Crunchy Pea Salad
Sunday Best Fruit Salad
Easy Apple Slaw Sweet Potato Apple Salad
Frito Corn Salad Three Bean Salad
Fruit and Pasta Salad Three-Layer Salad
Fruit Salad Tomato Salad
Fruit Salad Tomato Pasta Salad
  Tomatoes and Cucumbers
Grape Salad Tortellini Broccoli Salad
Hawaiian Coleslaw 7-Up Pineapple Salad
Hot Chicken Salad Vegetable Salad
Island Paradise Salad Vidalia Onion Coleslaw
Kidney Bean Salad Watermelon Fruit Melon
Kraut Salad Weight Watchers Fruit Bowl
Layer Salad Winter Fruit Salad
Orange Cream Salad  

American-Italian Pasta Salad (May 2001)

16 oz. pkg. fusilli pasta
1 C. mayonnaise
1 C. sour cream
2 T. milk
1 pkg. dry Italian-style salad dressing mix
1 C. frozen peas, thawed
3/4 C. chopped green onions
3/4 C. chopped celery
1/2 C. chopped fresh parsley
1 C. cubed Genoa salami
2 (2 oz.) cans sliced black olives
    In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In medium bowl combine mayonnaise, sour cream, milk and Italian dressing mix. Whisk together until smooth, set aside. In large salad bowl combine cooked and cooled pasta, peas, green onions, celery and parsley. Add dressing last and mix. You may want to reserve about 1/2 cup of the dressing. Let sit over night in fridge. Pasta will soak up dressing. Stir before serving. Add extra dressing if pasta appears dry.

Anytime Fruit Salad (March 2003)

24 oz. cottage cheese
12 oz. container frozen whipped topping, thawed
6 oz. package orange flavored gelatin mix
2 (11 oz.) cans mandarin oranges, drained
20 oz. can pineapple chunks, drained
    In a large bowl, combine the cottage cheese, whipped topping and gelatin mix. Stir in the oranges and pineapple. Chill in refrigerator.

Autumn Apple Salad (January 2001)
Rosemarie Morr, Lodge No. 280, OH

20 oz. can crushed pineapple, drained
2/3 C. sugar
3 oz. lemon gelatin
8 oz. pkg. cream cheese, softened
1 C. diced red delicious apples
1/2 C. chopped nuts
1 C. celery, chopped
1 C. whipped topping
    Mix together pineapple and sugar in saucepan. Boil for 3 minutes. Add dry lemon gelatin. Stir well and cool. Put cream cheese in medium bowl. Gradually blend in pineapple mixture. Fold in apples, nuts, celery and whipped topping. Place in oblong baking dish and refrigerate.

Berry Salad (August 2003)

2 C. torn romaine lettuce
1 C. torn radicchio
1 C. torn escarole
1 C. torn red leaf lettuce
1 C. snow peas
1/2 C. sliced fresh strawberries
1 C. diced cooked ham
1/2 C. diced Muenster cheese
1/2 C. raspberry vinegar
1/2 C. canola oil
8 packets artificial sweetener
2 tsp. Dijon mustard
1/4 tsp. dried oregano
1/4 tsp. freshly ground black pepper
    Place the romaine, radicchio, escarole, and red leaf into a colander. Rinse, drain and set aside. Rinse the peas and cut into thirds. Transfer the mixed greens and peas into a large bowl, and gently toss in the cheese, ham and strawberries. Set aside. In a shaker container or a jar with lid, add the vinegar, oil, sweetener, mustard, oregano and pepper and shake well. Add up to two additional packets of sweetener, if desired. Pour over salad just before serving, or pour into a serving container and pass.

BLT Salad (September 2002)

1/2 lb. bacon
1/2 C. mayonnaise
2 T. red wine vinegar
1/4 C. finely chopped fresh basil
4 medium slices French bread, cut into 1/2 inch pieces
1 tsp. salt
1 tsp. ground black pepper
1 T. canola oil
1 lb. romaine lettuce - rinsed, dried, and torn into bite-size pieces
1 pint cherry tomatoes, quartered

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving 2 T. of the drippings. In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing stand, covered, at room temperature. In a large skillet over medium heat, toss the bread pieces with the salt and pepper. Drizzle with the oil, continue tossing and cook over medium-low heat until golden brown. In a large bowl mix together the romaine, tomatoes, bacon and croutons. Pour the dressing over the salad and toss well.

Brown Rice Salad (January 2005)

2 C water
1 C brown rice
1/4 C diced red onion
1/2 C diced celery
1/4 C dried cranberries
1/4 C balsamic vinaigrette salad dressing
1 T sugar

In a saucepan, bring water to a boil. Stir in rice, cover, and reduce heat to low. Simmer for 45 to 60 minutes, or until done. Transfer rice to a serving bowl, and stir in onion, celery, cranberries, and salad dressing. Cover, refrigerate, and serve cold. 

Caribbean Sweet Potato Salad (May 2003)

1 lg. russet potato, peeled and quartered
1 lg. sweet potato, peeled and quartered
1 C. corn
1 tsp. prepared Dijon-style mustard
2 tsp. fresh lime juice
3 T. chopped fresh cilantro
1 clove garlic, minced
3 T. canola oil
1/2 tsp. salt
1/4 tsp. ground black pepper
1 cucumber, halved lengthwise and chopped
1/2 red onion, thinly sliced
1/4 C. finely chopped peanuts

Place the russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add the sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain. In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper. Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving.

Cauliflower Cashew Salad (August 2006)
Violet Kycek, Lodge No. 44, Hayward, MN

1 head iceberg lettuce, washed & torn into small pieces
1 head cauliflower, washed and cut into bite size pieces
2 C shredded cheddar cheese
2 C seasoned croutons
2 C cashews
1/2 C chopped green onions (optional)
1 C Miracle Whip salad dressing
1/2 C sugar
1/4 C grated parmesan cheese

Combine lettuce, cauliflower, cheese, croutons, onions, and cashews. Set aside while making the dressing. Stir together the dressing ingredients. The dressing and salad can be made ahead and combined just before serving, making this a great potluck dish. Serves 10-12.

Chinese Chicken Salad (June 2003)

4 C. thin strips cooked chicken
1 C. can mandarin oranges, drained, juice reserved
2/3 C. sliced scallions
1/2 C. chopped unsalted
2/3 C. mandarin orange juice
roasted peanuts
1/2 C. peanut oil
2 T. fresh lemon juice
1 tsp. minced fresh ginger
1/2 tsp. salt or to taste
1/4 tsp. ground peppercorns
4 C. shredded Chinese cabbage
1/2 C. chopped roasted peanuts
1 C. chow mein noodles

Combine chicken, mandarin oranges, scallions and peanuts in a large bowl. Whisk together orange juice, peanut oil, lemon juice, ginger, salt and peppercorns. Pour half of the dressing over the chicken mixture and toss to combine. Serve the salad over the shredded cabbage. Top with peanuts and chow mein noodles. Drizzle the remaining dressing over the salad and serve.

Citrus Nutty Slaw (September 2002)

8 oz. can pineapple slices
2 T. lemon juice
1 banana, peeled and sliced
3 C. shredded cabbage
1 C. diagonally sliced celery
11 oz. can mandarin oranges, drained
1/2 C. chopped walnuts
1/4 C. raisins
8 oz. container orange flavored yogurt
1/2 tsp. salt

Drain pineapple, reserving 2 tablespoons juice. Cut pineapple into thin strips, and place in a large bowl. In a medium bowl, combine reserved pineapple juice and lemon juice. Toss with banana, and add to pineapple. Add cabbage, celery, mandarin oranges, walnuts and raisins; toss to combine. Blend yogurt and salt together, and add to cabbage mixture; toss lightly. Cover, and refrigerate until thoroughly chilled.

Coleslaw (September 2002)

4 C. shredded cabbage
1 C. shredded carrots
1/3 C. chopped green pepper
1/3 C. chopped onion
1 C. Miracle Whip Salad Dressing
salt and pepper

Mix vegetables and salad dressing in large bowl. Season to taste with salt and black pepper. Refrigerate several hours or until chilled. 

Cool Cucumber Pasta (August 2004)
Kendra Malek, Lodge No. 225, Bannister, MI

8 oz. tube or elbow shaped pasta
1 T vegetable oil
2 medium cucumbers, thinly sliced
1 1/2 C. sugar
1 C. water
3/4 C. vinegar
1 T prepared mustard
1 T dried parsley flakes
1 tsp. salt
1 tsp. pepper
1/2 tsp. garlic powder

Cook the pasta according to package directions. Drain and rinse with cold water. Place in a large bowl; stir in oil, cucumbers and onion. Combine remaining ingredients; pour over salad and toss. Cover and chill for 3-4 hours, stirring occasionally. Serve with a slotted spoon. Yield: 8-10 servings.

Cool Cucumber Salad (March 2005)
Rita Cermak, Lodge No. 147, ND

8 oz. pkg. spiral pasta, cooked
1 T. vegetable oil
1 med. onion, thinly sliced
2 med. cucumbers, thinly sliced
1 C. water
1 1/2 C. sugar
1 T. dried parsley flakes
1 tsp. pepper
1/2 tsp. garlic salt
3/4 C. white vinegar
1 tsp. salt
1 T. prepared mustard (Dijon)

Mix cooled pasta, vegetable oil, onion and cucumbers in a bowl. In a separate bowl, mix rest of ingredients. Add all together. Chill for at least 4 hours. Toss before serving. Serves 8.

Corn Relish (August 2002)

4 C. cooked corn kernels (five med. ears)
1 green pepper, cut into one-inch strips
1 red bell pepper, cut into one-inch strips
1C. finely shredded cabbage
1 small onion, thinly sliced

1 T. canola oil
1/4 C. apple cider vinegar
1 T. honey
1/2 tsp. celery seed
salt & pepper to taste

Combine the vegetables in a large bowl. Stir the dressing ingredients together and pour over the vegetables and toss until evenly coated. Cover and allow to marinate, refrigerated, for several hours. Stir occasionally to distribute the dressing.

Corn Salad (August 2005)

6 ears corn, husked & cleaned
3 lg tomatoes, diced 
1 lg onion, diced
1/4 C. olive oil 
2 T white vinegar
1/4 C. chopped fresh basil
salt and pepper to taste 

Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife. In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.

Crunchy Barley Salad (January 2014)
Betty Bedell, No. 7, Cedar Rapids, IA

2 C cooked barley
1 C celery, chopped
½ C water chesnuts, chopped
¼ C green pepper, chopped
¼ C red pepper, chopped
¼ C green onion, chopped
1 C ham or turkey, cubed

1 pkg dry Italian salad dressing mix
⅓ C sugar
¼ C oil
½ C vinegar

In a large bowl, combine the cooked barley, celery, water chesnuts, green and red peppers, and onion; stir mixture. Add in the cubed turkey or ham to the mixture and stir. Set aside while making dressing.
In a medium bowl, combine the dry Italian dressing mix with the oil and vinegar. Whisk together to remove all dry lumps, then gradually whisk in the sugar.
Pour mixture over the barley mixture, stir mixture and refrigerate overnight. Just before serving, add 2 chopped tomatoes and some parsley.

Crunchy Turkey Salad (July 2001)

1 C. cooked, cubed turkey
2 stalks celery, chopped
2 tart apples, cored & cubed
1/2 C. chopped walnuts
1/4 C. sour cream
1/4 C. mayonnaise
2 T. chopped fresh parsley
2 T. lemon juice
1 T. honey
1 T. Dijon-style mustard
1/4 tsp. salt
pepper to taste

In a large bowl, combine the turkey, celery, apples and walnuts. Prepare the dressing in a small bowl by whisking together the sour cream, mayonnaise, parsley, lemon juice, honey, mustard, salt and pepper. Pour over turkey mixture and toss to evenly coat. Refrigerate until chilled.

Cucumber Fruit Salad (July 2006)
Evelyn Michalski, Lodge No. 112, Comstock, NE

1 med. cucumber, peeled & sliced
2 med. tart apple, chopped
1 C. halved seedless green grapes
1 C. halved seedless red grapes
1/2 C. sour cream
2 T sugar
1/2 T minced parsley
1/3 C. chopped walnuts

In a bowl, combine the cucumber, apple and grapes. In a small bowl, combine the sour cream and remaining ingredients. Pour over cucumber mixture and toss to coat. Server immediately.

Cucumber Pasta Salad (June 2002)

2 C. macaroni
2 C. cucumber, peeled, seeded and chopped
1 C. chopped tomatoes
1 C. low-fat sour cream
1/2 C. skim milk
1 T. chopped fresh dill weed
1/2 tsp. coarse ground black pepper
1/2 tsp. salt
1 T. distilled white vinegar
    Cook pasta in boiling salted water until al dente. Drain, and rinse in cold water. Transfer noodles to a large bowl. In a separate bowl, mix together sour cream, milk, dill, vinegar, and salt and pepper. Set dressing aside. Mix cucumbers and tomatoes into the pasta. Pour in dressing, and mix thoroughly. Cover, and refrigerate at least 1 hour and preferably overnight. Stir just before serving.

Easy Apple Slaw (August 2007)
Linda Grove, Lodge No. 500, Cedar Rapids, IA

3 medium apples cored and chopped into bite-size pieces
1 bag of coleslaw
1/2 C crasins
1 jar of prepared coleslaw dressing

Mix the first three ingredients in a bowl and add coleslaw dressing until entire mixture is coated. Refrigerate for at least 1 hour before serving.

Fruit and Pasta Salad (October 2005)
Evelyn Pauley, Lodge No. 48, WI

1 1/2 C. corkscrew macaroni 
1/2 C. non-fat mayonnaise
1/2 C. low-fat lemon-flavored yogurt
1/3 C. lower-calorie orange marmalade, peach or apricot jam
1/2 tsp. poppy seeds
2 C. strawberries, halved
1 1/2 C. cubed cantaloupe or honeydew
1 C. seedless green or red grapes, halved
2 T sliced green onions or chives

Cook pasta according to package directions, drain and rinse with cold water. Stir together mayonnaise, yogurt, marmalade, and poppy seeds. Fold in cooked pasta, strawberries, melon, grapes, and green onion. Cover and chill 2-8 hours. Serves 6.

Fruit Salad (September 2005)
Wanda Bragg, Lodge No. 13, IA

4 oz. cream cheese, softened
8 oz. strawberry yogurt
2 tsp. lemon juice
2 C. Cool Whip
1/4 tsp. almond extract
2 C. blueberries
3 peaches, peeled and sliced 
2 C. strawberries, sliced 
2 C. seedless grapes, red or green or both
20 oz. can mandarin oranges, drained
sliced almonds, toasted

Beat cream cheese, strawberry yogurt and lemon juice until smooth. Add Cool Whip and almond extract and fold together. Spread blueberries in bottom of a 9 x 13-in pan. Layer peaches on top of blueberries, then top with strawberries. Spread 1/2 of cooled mixture over strawberries, and layer with grapes, then mandarin oranges. Top with remaining mixture and sprinkle almonds on top.

Hawaiian Coleslaw (September 2002)

1 medium head green cabbage, rinsed and very thinly sliced
1 large carrot, shredded
15 oz. can crushed pineapple, drained
1 C. mayonnaise
1 tsp. salt

In a large bowl, stir together the cabbage, carrot, pineapple, mayonnaise and salt and let chill for at least an hour before serving.

Hot Chicken Salad (March 2001)

4 chicken breasts, cooked
1/2 C. cream of chicken soup
3 hard-cooked eggs, sliced
2 C. celery, cut up
1/2 C. almonds, slivered
1 C. mayonnaise
2 T. onions, minced
1 C. sour cream
2 T. lemon juice
1/4 tsp. pepper
1 tsp. salt
1 can water chestnuts, sliced
1/4 tsp. pepper
1 C. French fried onion rings, slightly crushed
1 C. grated cheddar cheese

Discard skin and bones from chicken; cut into 1-inch pieces. Mix chicken with remaining ingredients, except cheese and onion rings. Turn into a 9 x 13-inch pan or casserole; top with cheese. Bake at 350 degrees for 30 minutes. Sprinkle onions on top and bake for 15 minutes.

Island Paradise Salad (April 2001)

1 tsp. grated lime peel
3 T. honey
2 T. fresh lime juice
1 T. canola or vegetable oil

2 C. frozen sugar snap peas
3 C. torn romaine lettuce
3 C. torn Bibb lettuce
1 avocado, peeled, pitted and cut into 1/2-inch cubes
1 large ripe mango, peeled, seed removed and cut into 1/2-inch cubes
1 small red onion, thinly sliced, separated into rings
1/2 C. unsweetened or regular shredded coconut

In small bowl, combine all dressing ingredients; mix well. Cook sugar snap peas as directed on package. Drain. Rinse with cold water to cool. Drain well. In large bowl, combine cooked sugar snap peas and all remaining salad ingredients except coconut. Add dressing; toss to coat. Sprinkle with coconut.

Kidney Bean Salad (October 2004)
Betty Burkland, Lodge No. 389, NE

1 lb. can dark red kidney beans, drained
1/2 C. chopped red onion
1/4 C. sweet pickle relish
2 hard boiled eggs, chopped
1/4 C. mayonnaise
salt & pepper to taste

Combine beans, onion, relish, eggs, mayonnaise, salt and pepper. Stir well. Chill and serve on crisp lettuce.

Layered Cheddar-Fruit Salad (July 2001)

1/2 C. mayonnaise
1/2 C. sour cream
1 T. honey
1 1/2 C. shredded Cheddar cheese, divided
4 C. shredded lettuce
3 C. peaches, peeled, pitted & sliced
3 C. sliced strawberries
3 C. seedless grapes

In a small bowl whisk the mayonnaise, sour cream and honey together. In a large bowl, toss 1 cup of the cheese with the lettuce. In a 21/2 quart glass bowl, layer half of the lettuce mixture, peaches, remaining lettuce mixture, strawberries, grapes and remaining cheese. Spread mayonnaise mixture over the top or serve on the side. Chill well before serving.

Mixed Vegetable Salad (December 2015)
Gladys Thompson, No. 219, Strathcona, MN

10 oz pkg. frzn mixed vegetables ¾ C sugar
15 oz can kidney beans, ½ C vinegar
rinsed and drained 1 T cornstarch
½ C chopped celery
½ C chopped onion
½ C chopped green pepper, opt.

Cook the mixed vegetables on the stove or in the microwave until crisp tender. Drain and place in a large bowl. Add kidney beans, celery, onion, and green pepper. In a saucepan over medium heat, bring sugar, vinegar, and cornstarch to a boil stirring constantly until thickened. Cool slightly. Pour over vegetables and toss. Refrigerate at least four hours or overnight. Lasts up to five days. Serves 8.

Orange Cream Fruit Salad (March 2002)

3.5 oz. pkg. instant vanilla pudding mix
1 1/2 C. milk
1/3 C. frozen orange juice concentrate, thawed
3/4 C. sour cream
20 oz. can pineapple tidbits, drained
15 oz. can sliced peaches, drained
11 oz. can mandarin orange segments
2 bananas, sliced
1 apple, peeled, cored and sliced

In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream. In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours.

Pasta Salad (June 2002)

1 3/4 C. farfalle pasta
1/2 C. mayonnaise
1/2 C. sour cream
2 T. cider vinegar
11/2 T. prepared Dijon-style mustard
1 tsp. white sugar
1/2 tsp. ground black pepper
1/4 tsp. dried dill weed
1/4 tsp. salt
2 C. seedless green grapes, halved
2 C. diced ham
1/2 C. chopped green onions
1 1/2 C. diced sharp Cheddar cheese

Cook pasta in a large pot of boiling water until al dente. Drain, and rinse in cold water. In a small bowl, mix together mayonnaise, sour cream, cider vinegar, mustard, sugar, black pepper, dill weed, and salt. In a large bowl, combine pasta, grapes, ham, green onions, and cheese. Toss with dressing. Cover, and chill overnight or for at least 6 hours.

Pepperoni and Bacon Pasta Salad (April 2005)

7.5 oz. pkg. Betty Crocker® Suddenly Salad® ranch & bacon pasta salad mix
1/4 C. cold water
3 T. vegetable oil
2 C. frozen broccoli flowerettes, thawed and drained
3.25 oz. pkg. sliced pepperoni, cut in half
1 med. tomato, coarsely chopped
2.5 oz. jar sliced mushrooms, drained 

Empty pasta mix into large pan 2/3 full of boiling water. Gently boil uncovered 15 minutes, stirring occasionally. Stir together seasoning mix, cold water and oil in large bowl; set aside. Drain pasta; rinse with cool water. Shake to drain well. Stir pasta and remaining ingredients into seasoning mixture. Serve immediately, or refrigerate.

Pepsi Salad (December 2015)
Betty White, No. 262, Cedar Rapids, IA

2-3 oz cherry gelatin 1 can Pepsi (12 oz)
1 cherry pie filling ¾ C water
15 ½ oz crushed pineapple, 1 tsp lemon juice
undrained ¾ C sugar

Bring water and sugar to a boil, add pie filling, and bring to boil again. Remove from heat. Add the rest of ingredients. To set, put in refrigerator.

Potato Salad (June 2003)

2 lbs. red potatoes 
2 T. finely snipped fresh chives or 2 scallions 
3/4-1 C. mayonnaise 
salt & pepper to taste
1 med. celery stalk, diced
1/4 C. minced fresh parsley
2 T. milk or red wine

Bring potatoes to a boil in a large pot with enough salted cold water to cover. Reduce the heat and simmer, uncovered until the potatoes are tender when pierced with a fork, 20-25 minutes. Drain, peel if desired, and cut into bite-sized pieces. Toss the warm potatoes with the celery, chives and parsley. Stir together the mayonnaise, milk or red wine vinegar, salt and pepper. Add the mayonnaise mixture to the warm potato mixture and toss gently to coat. Serve chilled or at room temperature.

Quick Salad (July 2005)
Alta Folkers, Lodge No. 262, IA

1 can cherry pie filling
1 can pineapple chunks (drained)
1 can mandarin oranges (drained)

Mix all ingredients together. Chill and top with whipped topping. You can also add mini-marshmallows and chopped English walnuts.

Ranch Potato Salad (July 2002)

3 potatoes, peeled and cubed
1/4 C. mayonnaise
1/2 C. ranch dressing
3/4 C. diced celery
1/2 C. frozen green peas, thawed
1 tsp. paprika
1/4 C. chopped green onions
salt and pepper to taste

Boil the potatoes for 10 to 15 minutes or until tender. Drain and set aside. In a mixing bowl, mix together the mayonnaise, ranch salad dressing, celery, peas, paprika, scallions and salt and pepper. Add the potatoes, toss and refrigerate 1 hour before serving.

Raspberry-Pineapple-Rice Salad (October 2005)
Betty Burklund, Lodge No. 389, NE

3 oz. pkg. raspberry Jello
2 C. boiling water
1 C. cooked rice
2 C. cool whip
1 C. crushed pineapple, well-drained

Dissolve Jello in boiling water. Add pineapple and rice. Chill until syrupy. Fold in cool whip. Let set. Serve as dessert or salad.

Ready To Serve Frozen Salad (May 2003)
Joann Vilda, Lodge No. 426, NE

16 oz. can cranberry sauce
16 oz. can crushed pineapple
8 oz. container whipped topping
14 oz. can condensed milk
nuts (optional)

Mash the cranberry sauce, add condensed milk, stir well. Add the drained pineapple, stir again. Fold in whipped topping, mix well. Freeze in container. Cut into squares when ready to serve.

Refried Bean Salad (July 2001)

16 oz. can vegetarian refried beans
1/2 C. fat free sour cream
1/2 C. fat free Miracle Whip
1/2 (1.25 oz.) pkg. taco seasoning mix
1/2 C. shredded Cheddar cheese
1/2 head lettuce-chopped
1 lg. tomato
2 green onions
4 lg. pitted black olives, sliced
1/4 C. salsa
14.5 oz. pkg. low fat baked tortilla chips

Spread the refried beans on a large flat platter. Whisk together the sour cream, Miracle Whip and taco seasoning mix. Spread on top of beans and follow with a layer of cheese, lettuce, and a mixed layer of the tomato, green onions and olives. Lightly dot the top with salsa and insert chips, standing up, around the edge of the dish. Use the chips to scoop into the dish and serve extra chips on the side.

Sawdust Salad (July 2001)

3 oz. pkg. lemon Jell-O
3 oz. pkg. orange Jell-O
2 C. boiling water
20 oz. can crushed pineapple, drained
16 oz. pkg. Miniature marshmallows
2 C. pineapple juice
1 C. white sugar
2 eggs, lightly beaten
5 T. all-purpose flour
3 bananas, sliced
1 T. lemon juice
2 (1.3 oz.) envelopes whipped topping mix
8 oz. pkg. cream cheese, softened
1 C. shredded coconut, toasted

In a large bowl, combine the lemon and the orange Jell-O powders and add boiling water. Stir until the powders are dissolved, then stir the drained pineapple and marshmallows into the mixture and chill until firm. While the Jell-O mixture is chilling, whisk together the pineapple juice, sugar, eggs and flour in a medium saucepan and cook over medium heat until thick. Stir constantly and do not allow mixture to scorch. Remove from heat and let cool before spreading over the Jell-O mixture. Toss the sliced bananas with lemon juice to prevent browning. Drain the fruit and layer the sliced bananas over the custard mixture. Mix the whipped topping as directed on the package and beat in the cream cheese until smooth. Spread over the bananas and sprinkle with the toasted coconut. Chill for several hours before serving.

Sesame Pasta Chicken Salad (July 2003)

1/4 C. sesame seeds
16 oz. package bow tie pasta
1/2 C. vegetable oil
1/3 C. light soy sauce
1/3 C. rice vinegar
1 tsp. sesame oil
3 T. white sugar
1/2 tsp. ground ginger
1/4 tsp. ground black pepper
3 C. shredded, cooked chicken breast meat
1/3 C. chopped fresh cilantro
1/3 C. chopped green onion

Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl. In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well. Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.

Snap Pea Delight (July 2007)

1/2 lb snap peas
5 carrots sliced into medallions
3-4 green onions sliced
1/4 C white wine vinegar
2 tsp honey
3/4 C extra virgin olive oil

Par boil snap peas until just tender. Rinse with cold water immediately. Add sliced carrots and onions to the snap peas. Mix the dressing and pour over the top of vegetables. Refrigerate.

Sour Cream Cucumber Salad (October 2004)
Leona Prusha, Lodge No. 13, IA

3 med. cucumbers, peeled, thinly sliced
1/2 tsp. salt
1/2 C. chopped green onion
1 T. white vinegar
pepper (to taste)
1/4 C. light sour cream

Sprinkle cucumbers with salt and let stand 15 minutes; drain. Add onions, vinegar and pepper. Stir in sour cream before serving. Yields 6 servings.

Spiced Cranberry Jell-O (November 2005)
Kendra Malek, Lodge No. 225, MI

2 ( 3 oz.) pkgs. raspberry Jell-O
1/4 tsp. salt
1/4 tsp. cinnamon
dash of cloves
2 C. boiling water
16 oz. can whole berry cranberry sauce
2 T grated orange peel
1 C. diced oranges
1 C. diced apples

Dissolve Jell-O, spices and salt in boiling water. Add cranberry sauce and orange peel. Chill until  slightly thickened. Fold in oranges and apples. Chill in glass bowl until firm.

Spiced Strawberries (August 2005)

1 C. sugar
1 C. water 
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg 
1 T vanilla extract
2 pints strawberries, hulled and sliced 

In a saucepan, stir together the sugar and water. Bring to a boil, and cook for about 10 minutes, or until it becomes syrupy. Mix in the nutmeg and cinnamon, and remove from the heat. Stir in the vanilla. Allow to cool for a few minutes, then pour over sliced strawberries.

Spinach and Strawberry Salad (February 2004)

2 bunches spinach, rinsed and torn into bite-size pieces
4 C. sliced strawberries
1/2 C. vegetable oil
1/4 C. white wine vinegar
1/2 C. white sugar
1/4 tsp. paprika
2 T. sesame seeds
1 T. poppy seeds

In a large bowl, toss together the spinach and strawberries. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.

Strawberry and Pineapple Jello Salad (October 2006)
Darlene Rech, Lodge No. 68, NE

2 (3-oz.) boxes strawberry jello, regular or sugar free
15 1/2 oz. can pineapple tidbits
10 oz. box frozen strawberries
1/2 C chopped nuts (optional)

Drain pineapple juice and add water to make 2 cups. Bring to a boil. Put jello in oblong cake pan and stir in hot water. Add 11/2 C cold water. When cooled, add pineapple, strawberries and nuts. Stir well. Chill until set. Serves 10.

Strawberry Lettuce Salad (September 2002)

1 head romaine lettuce - rinsed, dried, and chopped
2 bunches fresh spinach - chopped, washed and dried
1 pint fresh strawberries, sliced
1 Bermuda onion, sliced
1/2 C. mayonnaise
2T. white wine vinegar
1/3 C. white sugar
1/4 C. milk
2 T. poppy seeds

In a large salad bowl, combine the romaine, spinach, strawberries and sliced onion. In a jar with a tight fitting lid, combine the mayonnaise, vinegar, sugar, milk and poppy seeds. Shake well and pour the dressing over salad. Toss until evenly coated.

Strawberry Pretzel Salad (January 2001)
Evelyn G. Branzovsky, Lodge No. 74, NE

Bottom layer
2 1/2 C. crushed pretzels
3 T. sugar
1 1/2 sticks margarine, melted

Second layer
8 oz. pkg. cream cheese
1 C. sugar
8 oz. Cool Whip

Third layer
2 (3 oz.) boxes strawberry gelatin
2 C. boiling water
2 (10 oz.) frozen strawberries, slightly thawed

Mix first 3 ingredients and press lightly in 9x13 pan. Let cool. Mix Cool Whip, cream cheese, and sugar and spread over cooled crust. Add gelatin to boiling water, cool slightly, then add frozen strawberries. Mix and put on top of cream cheese mixture and chill until firm.

Summer Salad (June 2002)

14 medium red potatoes
1/4 C. olive oil
2 cloves garlic, crushed
2 T. Dijon mustard
2 C. shredded red cabbage
11 oz. can whole kernel corn, drained
1 large red onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1 cucumber, diced
15.5 oz. can white kidney or cannelini beans, rinsed and drained (optional)
1/2 C. grated Romano cheese
salt and ground black pepper to taste

Place the potatoes in a large pot with enough lightly salted water to cover. Bring to a boil over medium-high heat, and cook until tender, but still firm, about 20 minutes. Drain, cool and cut into bite-size pieces. In a large salad bowl, whisk together the olive oil, garlic, and Dijon mustard. Add the cabbage, corn, red onion, red pepper, green pepper, yellow pepper, and cucumber. Add kidney beans, if desired. Mix in the cooled potatoes. Wash your hands, and use them to mix everything together until well coated with the dressing. Gently stir in the Romano cheese, and season with salt and pepper to taste. Chill for one hour before serving.

Sunday Best Fruit Salad (January 2004)

20 oz. can pineapple chunks, juice reserved
2 apples, peeled and cored
21 oz. can peach pie filling
2 bananas, peeled and diced
3 kiwis
1 pint strawberries

In a small bowl, toss the chopped apples in reserved pineapple juice. Allow to sit for 5 to 10 minutes. In a large salad bowl, combine the peach pie filling and pineapple chunks. Remove apples from pineapple juice and add to pie filling and pineapple mixture. Add chopped bananas to reserved pineapple juice and let sit for 5 to 10 minutes. Peel and slice kiwi and 1/2 of strawberries. Chop the other 1/2 of strawberries and set aside. Remove bananas from pineapple juice and add to pie filling mixture. Add chopped strawberries; toss together. Arrange kiwi slices around the edge of the serving bowl and alternate with strawberry slices. Chill and serve. Serves 7.

Sweet Potato Apple Salad (November 2001)

4 C. cubed cooked sweet potatoes
1/2 C. flaked coconut
20 oz. can pineapple chunks, drained
1/2 C. walnuts, chopped
1 pkg. miniature marshmallows
4 red delicious apples, chopped
3/4 C. mayonnaise
12 oz. whipped topping, thawed

In a large bowl, gently toss first six ingredients. Combine whipped topping and mayonnaise; fold into fruit mixture. Cover and chill at least 1 hour. Makes 32 servings.

Three Bean Salad (May 2000)
Linda M. Kovar, Lodge No. 9, NE

15 oz. can garbanzo beans
15 oz. can pinto beans
16 oz. can cut green beans
1/2 C. sliced onion
1/2 C. green pepper, chopped
3/4 C. sugar
2/3 C. vinegar
1/3 salad oil
1 tsp. salt
1 tsp. pepper

Drain and wash or rinse garbanzo, pinto, and green beans. Combine onion and green pepper. Mix the rest of the ingredients together over heat and bring to a boil. Cool. When completely cool, pour over vegetables and toss lightly. Always make the day before wanting to use. Stir from the bottom of the bowl occasionally.

Tomato Salad (June 2003)

6 lg. ripe tomatoes, cut into 1/2-thick slices or wedges
1/2 C. extra-virgin olive oil or more to taste
Splash of balsamic vinegar
1/4 C. minced fresh parsley
Salt and pepper to taste

Arrange tomatoes so they overlap around or across a chilled platter. Drizzle olive oil, vinegar over the tomatoes. Sprinkle with parsley, salt and pepper. Do not refrigerate. Serve immediately.

Tomatoes and Cucumbers (August 2007)

2 T olive oil
1 T white vinegar
1 T fresh parsley, minced
1/4 tsp pepper
1/4 tsp salt
1/2 cucumber, sliced
3 medium tomatoes, sliced
leaf lettuce, optional
    In a small bowl, whisk oil, vinegar, parsley, salt and pepper. On a serving plate arrange tomato and cucumber slices over lettuce if desired. Drizzle with the vinaigrette. Serves 4.

Tortellini Broccoli Salad (March 2006)

6 slices bacon
20 oz. fresh cheese-filled tortellini
1/2 C mayonnaise
1/2 C white sugar
2 tsp. cider vinegar
3 heads fresh broccoli, cut into florets
1 C raisins
1 C sunflower seeds
1 red onion, finely chopped

Place bacon in a large skillet and cook over medium high heat until brown. Drain, crumble and set aside. Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water. In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing. In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss. Makes 12 servings.

Vegetable Salad (January 2001)
Violet L. Kycek, Lodge No. 44, MN

7 oz. box ring macaroni
15 oz. can kidney beans
2 T. pimento (optional)
15 oz. can peas
15 oz. can green beans
15 oz. can carrots
1 C. chopped celery
1 small onion
2 C. salad dressing
1 C. half & half
1/3 C. sugar

Soak drained kidney beans in vinegar while cooking macaroni rings. Drain macaroni, green beans, carrots, and peas. Add celery, onion, and pimento. Drain kidney beans and add to rest of mixture. Mix salad dressing, sugar, and half & half and pour over macaroni mixture. Mix together and refrigerate, preferably overnight.

Vidalia Onion Coleslaw (August 2006)
Violet Kycek, Lodge No. 44, Hayward, MN

16 oz. bag coleslaw mix
1/2 C finely chopped Vidalia onion
1 medium green pepper, seeded, finely chopped
1/2 C sunflower seeds
1 C Vidalia Brand Creamy vidalia dressing

Combine coleslaw; mix onion, green pepper, and sunflower seeds in a large bowl. Add dressing. Toss to combine. Cover, refrigerate until ready to serve. Serves 10 (1/2 C each).

Watermelon Fruit Bowl (August 2003)

1 large watermelon
1 cantaloupe, halved and seeded
1 honeydew melon, halved and seeded
2 15 oz. cans mandarin oranges, drained
2 20 oz. cans pineapple chunks, drained
2 C. halved fresh strawberries
2 C. seedless grapes
1/2 C. water
1/4 C. white sugar
2 T. grated lemon zest

With a large, sharp knife, remove the top 1/4 section of the watermelon. With a melon baller, scoop flesh from inside of watermelon, removing as many seeds as possible. Leave 1/2 inch of flesh inside the shell of the watermelon. Scoop cantaloupe and honeydew in the same manner, removing as much flesh as possible, and discarding the rinds. Refrigerate fruits separately until ready to assemble. In a small saucepan over medium-high heat, bring water and sugar to a boil. Remove from heat, and continue stirring until sugar has completely dissolved. Add lemon zest, and set aside to cool. To serve, place watermelon balls, cantaloupe, honeydew, oranges, pineapple, strawberries, and grapes, in a large mixing bowl. Pour syrup over, and toss thoroughly. Transfer mixture to watermelon bowl, and serve. Set aside any fruit mixture that will not fit. There will be enough fruit to refill the bowl.

Weight Watchers Fruit Salad (August 2004)
Rachel Spilinek, Lodge No. 14, NE

3 apples, peeled & sliced
1 C. grapes, halved
2 bananas, sliced
4 kiwis, sliced
1 lg. can crushed pineapple in juice
1 C. mandarin oranges
1 box sugar free strawberry gelatin

Mix all ingredients and chill. 1 cup equals 50 calories.

Winter Fruit Salad (November 2004)
Leona Prusha, Lodge No. 13, IA

1 (20 oz.) can pineapple chunks
1 pkg. cook & serve vanilla pudding
2-3 C. fruit chunks (apples, bananas, oranges, pears, grapes)
1/3 C. flaked coconut
1 (8 oz.) container whipped topping
chopped pecans (optional)

     Drain pineapple and add to mixed fruit. Set aside fruit. Combine pudding mix and cook over medium heat until thick. Cool pudding. Combine pudding, fruit and coconut. Garnish with whipped topping and chopped pecans. Refrigerate. Serves 6 to 8.

Fruit Salad  (January 2009)

4 med. apples, peeled & cubed
1 C salted peanuts (no skins)
1 C miniature marshmallows
1 15 oz can crushed pineapple (discard ½ C juice and use the rest) 1 3 oz pkg instant butterscotch pudding
1 8 oz container cool whip

Mix pudding with cool whip. Add all other ingredients and fold together. Refrigerate. Can make two days prior to serving. Serves 6.

Broccoli Pesto Salad  (August 2011)

1 lb bag of Mostaccioli Noodles (short wide tube noodle)
1 lb broccoli heads
1 C fresh basil
½ tsp salt
¼ tsp pepper
1 garlic clove, crushed
¼ C parmesan cheese
1 C extra virgin olive oil

Cook broccoli until slightly done. Put cooked broccoli in a food processor with basil, salt, pepper, garlic, cheese, and process until chopped and combined. Add oil gradually in food processor until well mixed. Boil noodles until done, drain, and place back into pan top with prepared pesto and serve warm.

Broccoli Salad - Rosalee's  (July 2012)
Carol Vargo, Lodge No. 330, Brookfield, IL

1 pkg broccoli coleslaw
4 oz sunflower seeds
1 pkg Ramon Noodles -chicken flavor
4 oz slivered or sliced almonds
4-5 green onions
½ C granulated sugar
½ C apple cider vinegar
⅓ C vegetable oil flavor packet from noodles

Break-up noodles and set aside. Chop the green onions and set aside. In a large bowl, mix sugar, Ramon noodle flavor packet, and vinegar until sugar is dissolved. Add oil and stir. Add all dry ingredients and the chipped green onions, making sure all are well mixed. Mix in the broccoli coleslaw. Let stand for 1-2 hours so that all liquid is absorbed. Mix several times to ensure that all of the liquid is absorbed. Better yet, let it stand overnight in the refrigerator.

Strawberry Glazed Fruit Salad  (July 2012)
Evelyn Rutledge, Lodge No. 262, Cedar Rapids, IA

1 qt fresh strawberries, halved
1 can (20 oz) pineapple chunks,
4 firm bananas, sliced drained
1 jar or pouch (16 oz) strawberry glaze

In a large bowl, gently toss strawberries, pineapple, and bananas; fold in the glaze. Chill for 1 hour. Serves 6-8.
To keep the bananas from turning brown, cut them up and put them in pineapple juice to soak for a while. This will keep them from browning when served.

Crunchy Pea Salad   (August 2012)
Dianne Bahn, Lodge No. 71, Utica, SD

1 pkg (10 oz) frozen peas, thawed
1 C diced celery
1 C chopped cashews
1 C cauliflower florets
½ to 1 C ranch dressing
¼ C diced green onion
½ C crispy cooked and crumbled bacon
½ C sour cream

Combine peas, cauliflower, onion, cashews, sour cream, and ranch dressing. Mix well and chill until ready to serve. Top each serving with crumbled bacon.

If counting calories, low fat yogurt and low fat ranch dressing may be substituted for sour cream and ranch dressing. Serves 8.

Sauerkraut Strudel   (August 2012)
Marlene Kilberger, Lodge No. 400, Swisher, IA

2 T butter
½ tsp caraway seed
1 lg onion, finely chopped
1 tsp pepper
14 oz sauerkraut
1 T brown sugar
4 slices bacon, chopped
8 or more sheets of phyllo dough
1 4 oz beef stock
2 T butter, melted

Melt butter on medium heat in a medium size pan. Then add bacon and cook til slightly crisp. Remove from pan and save bacon fat. Add onions to bacon fat and cook til soft, 5-7 minutes. Add bacon and sauerkraut to onions and mix. Finally, add beef stock, caraway seeds, sugar, and pepper and stir well. Continue cooking 15-20 minutes allowing liquid to evaporate. Turn off heat and let sauerkraut mixture to cool 10-15 minutes. Preheat oven to 4000. Roll out the phyllo dough. Place 1 or 2 sheets of dough on a cutting board, brush with melted butter, then layer it with another 1 or 2 sheets of phyllo dough and press down. Repeat until you have 8 layers. Spread sauerkraut mixture along the long edges of the dough leaving about an inch on the end. Roll up dough and brush ends with butter and press edges down. Brush top with butter. Makes 4 slits on top. Bake 20-25 minutes or until lightly browned. Serves 4-6.

Summer Squash Salad   (September 2012)
Clarice Sabata, Lodge No. 74, Dorchester, NE

6 sm summer squash (zucchini, yellow, etc) choose 1-2" diameter
2 C vinegar
1 C sugar
1 T pickling salt

Mix vinegar, sugar, and salt in a bowl with a lid until sugar and salt dissolve.
Slice squash ⅛" thick. Add to vinegar mix. Cover and refrigerate overnight. Serve. Keeps well in refrigerator for one week. Serves 12.

Marinated Fruit Salad   (September 2012)
Dorothy Roy, Lodge No. 431, Denver, CO

1 pineapple, cut into bite-sized pieces mandarin oranges
3 green apples
¾ C pineapple-orange juice
2 C red grapes
½ C orange marmalade
3 bananas
2 tsp ginger coconut

In a large bowl, combine pineapple grapes, apples, and mandarin oranges. In a small bowl, stir together juice, marmalade, ginger root, and pour over fruit. Just before serving, slice and add bananas and coconut. Toss gently together and enjoy.

Cranberry Salad   (October 2012)
Marie Kaczmarzyk, Lodge No. 144, Mosinee, WI

1 lb cranberries, ground
1 6 oz. pkg strawberry jello
1 whole orange, ground
1½ C boiling water
1 apple, chopped
juice of 1 lemon
½ C chopped walnuts
1 sm can crushed pineapple
2 C sugar with juice

Combine cranberries, orange, apple, nuts, and sugar. Let stand for 20 minutes. Dissolve jello in boiling water. Add juice of 1 lemon, and the pine-apple with the juice. Add jello mixture to the cranberry mixture. Mix and pour into jello mold to set. Serves 8-10.

Best Cranberry Salad   (December 2012)
Elaine Drahosh, No. 346, Willow River, MN

2 C ground fresh cranberries
½ C sugar
2 C ground apples cored & peeled
1 can crushed pineapple
2 3 oz sm pkg sugar free cherry jello

Dissolve jello in 2 C hot water, drain pineapple juice, and add water to make 1 C. Add remaining ingredients, mix and cool until set.

Orange Jello Salad   (March 2013)
Elaine Drahosh, No. 346, Willow River, MN

1 3 oz pkg orange jello
1 can mandarin oranges
1 pt orange sherbert
2 banana's

Drain juice from oranges and add water to juice to make 1 C. Boil, add jello, dissolve, add sherbert, and cool a little. Add oranges and bananas. Refrigerate until set.

Grape Salad  (April 2013)
Carol Vargo, Lodge No. 330, Brookfield, IL

1 lb green seedless grapes
1 lb red seedless grapes
8 oz cream cheese
1/3 C sugar
1 C sour cream
1 tsp vanilla

Mix together cream cheese, sugar, sour cream, and vanilla. Fold grapes into the cream cheese mixture. Lay it out (particularly nice on a flat surface where it is one or two layers.) Sprinkle with brown sugar and chopped walnuts or pecans (optional).

Tomato Pasta Salad  (June 2013)
Patricia Stygar, No. 141, Cadott, WI

2 med tomatoes chopped (about 2 C)
2 green onions with tops chopped
¼ C snipped parsley 2 T vegetable or olive oil
½ tsp salt 1/8 tsp coarsely cracked pepper
1 7 oz pkg macaroni shells ½ tsp dried basil leafs

Mix tomatoes, onions, garlic, parsley, oil, salt, basil, and pepper.
Prepare macaroni as directed on package; drain. Toss with tomato mixture. Cover and refrigerate at least 2 hours. Serves 6 (¾ C each).




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