Creamy Blue Cheese Dressing

1/4 lb soft blue cheese
3 T light cream
1/2 C. mayonnaise
1 stsp. prepared mustard
1/8 tsp salt
1/8 tsp. black pepper
1/4 C. wine vinegar
6 T. salad oil

A day or more ahead, with a fork, mash the cheese with the cream until creamy.  Place in a jar with the remaining ingredients and shake until well blended and very creamy.  Store in the refrigerator until ready to serve.

Refrigerator Salad

Momma got this recipe from Jane Adair when we lived in Big Spring, Texas in the early '60's. From then on we had it at every Thanksgiving and Christmas meal I can remember. Then I served it to my children on those holidays. It is easy, festive and is made ahead of time. This is always a winner with children! (I am not sure all of these ingredients are still available in the recommended sizes. You may have to adjust them.)

• 1 - 11 oz can for manadarin oranges, drained
• 1 - 13.5 oz can pineapple chunks, drained
• 1 - 3.5 oz can flaked coconut
• 1 cup minature marshmallows
• 1 cup sour cream

Combine all ingredients in a bowl. Cover and refrigerate 12 to 24 hours before serving.

Green Bean Salad

This recipe came from a recipe exchange. Great for pot lucks.

Drain
1 large can of green beans
1 large can of sliced mushrooms

Combine
1/2 cup chopped sweet onion
1/2 pint sour cream (add last)
3 T white wine vinegar
3 T sugar
Garlic salt and pepper to taste

Mix all and chill before serving.

Grandma's Peanut Salad

I remember this from childhood. It was a salad that my grandmother used to make for large family gatherings and I have never made it. I loved it as a child - I need to make this. If you do, please post a comment for us.

• 1 pound salted peanuts
• 11 eggs boiled hard
• 12 sweet pickles

Take the skins off the peanuts and roll quite fine (use a food processor!). Add chopped eggs and chopped pickles.

Dressing -

• 2/3 cup sugar
• 2 eggs
• 1/2 cup vinegar
• 1 cup cream

Beat all together and cook until it thickens. Mix with 1 cup cream and then mix with the peanut mixture.

Marinated Carrots

 I remember this dish quite well. She made it often and it was always so good. (Update March 18, 2011 - we had this for dinner last night and it is as good as I remember!)

• 2 lbs carrots
• 1 small green pepper, chopped
• 1 medium onion, chopped
• 1-10 1/2 oz can Tomato Soup
• 1/2 cup salad oil
• 1 cup sugar
• 3/4 cup cider vinegar
• 1 tsp. prepared mustard
• 1 tsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp pepper

1. Peel and slice the carrots and cook in a small amount of water until tender. Drain and cool.
2. Place in a large bowl.
3. Combine soup, oil, sugar, vinegar, mustard, Worcestershire sauce, salt and pepper and mix well.
4. Add green pepper and onion, again mixing well.
5. Pour over carrots and mix.
6. Place in the refrigerator for several hours or overnight.

Three Bean Salad

I can honestly say that this is the very best bean salad I have ever had. You can mix up the beans any way you want. I like to use black beans in place of the kidney. Give this a try and you will not be sorry! (for variety, you can add a small amount of cumin)

1 green pepper, sliced
1 medium onion, sliced
1 can each, drained:
Green Beans
Kidney Beans
Garbanzo Beans
1 tsp salt
1/2 tsp pepper
3/4 cup sugar
1/2 cup salad oil
1/2 cup cider vinegar

Put all ingredients in a large bowl and mix well to blend the sugar. Refrigerate before serving.