Auntirmascoolwhipsalad Recipes

MOTHER'S POTATO SALAD FOR 15 TO 25

Steps:

• In a large saucepan, cook the potatoes: Cover with warm water, put a lid on the pan and boil until fork tender, about 30 minutes, depending on the variety of potato. Baking potatoes sometimes turn mushy; waxy red or white potatoes hold their shape much better.
• When potatoes are done, immediately remove them from the heat; pour off hot water and cover with cold tap water. chill them a bit, but don't soak them.
• When unpeeled potatoes are barely cool enough to handle, remove the skins (if they seem to stick, rinse quickly in cold water, then resume peeling); dice and measure into a very large bowl. Add salt, pepper, celery, pickles, eggs, and onion. Blend in mayonnaise, pickle juice, and mustard (salad should be a bit moist, as it firms up when chilled).
• Fold in the whole or sliced olives, or use as a garnish. Chill.
• NOTE: When taking potato salad to a picnic supper, keep chilled until served, and as soon as the meal is over return salad to the ice chest, or throw away leftovers. Makes about 25 half cup servings.
• The Lazy Days of Summer cookbook.

PINEAPPLE COOL WHIP SALAD

Steps:

• Directions or Method.
• Mix the dry gelatin powder with the thawed cool whip.
• Add the cottage cheese to the mixture and mix well.
• Drain the pineapple chunks in a sieve and add to the mixture and chill.

CANTALOUPE, MARSHMALLOW, AND COOL WHIP SALAD

Steps:

• Cut peeled cantaloupe into 1/4 or 1/2 inch cubes.
• Put into large bowl.
• Mix in mini marshmallows and Cool Whip.
• Stir and mix well.
• Serve chilled.

ORANGE WHIP SALAD

Steps:

• In a mixing bowl, combine the oranges, pineapple and gelatin. Mix well and chill for 1/2 an hour.
• Add sour cream to fruit; stir to mix.
• Gently fold in whipped topping; chill and serve.