MANDARIN ORANGE SALAD

                                        Ann Mullings

1 large pkg. cream cheese

1 (11 oz.) can mandarin oranges

1 (13 oz.) can crushed pineapple

1 pkg. miniature marshmallows

 

Set cream cheese out to soften. Mash cream cheese with juice from oranges. Dump pineapple, juice and all in mixture. Add marshmallows, then orange pieces. Mix and chill.

 

MARINATED MUSHROOM SALAD

                                       Joyce Ostergard

1 lb. fresh mushrooms or 2 cans sliced mushrooms

3/4 cup salad oil

1/2 cup white vinegar

1/4 cup water or canned mushroom liquid

2 tsp. salt

2 tsp. garlic powder

1/4 tsp. black pepper

1 1/2 cups sliced carrots

1 cup diced green peppers

1/2 cup onion rings

1 can (4 oz.) pimientos, drained and sliced

2 Tbsp. basil leaves.

 

Rinse and pat dry fresh mushrooms. Set aside. In a ­saucepan, combine oil, vinegar, water, salt, garlic powder and black pepper. Bring to a boil. Add carrots. Return to boil. Simmer for 5 mins., and add mushrooms, green peppers, and onion. Simmer 3 mins. longer. Add pimientos and basil. Chill. Make one day before serving.

 

MARINATED SALAD

Fran Ferguson

1 large purple onion, sliced thin

1 can pitted black olives, drained

2 cans button mushrooms, drained

1 bottle Zesty Italian dressing

 

Combine above and refrigerate overnight.

Will keep several days.

 

 

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