BLT Salad

I’ve had a few requests
for this recipe lately and thought I’d just share it for all. It’s
pretty good, but it doesn’t keep well for long once the dressing is on
the salad.

 Rose Bailey is an RN I used to work with when I worked night shift on 2 South at MGH.

 Rose Bailey’s BLT Salad Recipe


1 head lettuce, shredded/chopped

3 tomatoes, chopped

1 onion, chopped

1 pound bacon, fried and crumbled

8 oz. small shell pasta, cooked and drained


2 cups Miracle Whip

1 1/2 cup chili sauce

2 Tbsp chicken bouillon granules

1 tsp lemon juice


large serving bowl, mix salad ingredients. In smaller bowl combine
dressing ingredients. Toss sauce with salad just before serving.


This could be a main dish with the addition of cooked, chopped chicken pieces.


Molded Cranberry Salad

Here is one of the classic Thanksgiving dishes from my mother. It is an old recipe, and hence calls for a meat grinder. I’ve found that using a good food processor is good enough. But I have Mom’s old meat grinder, maybe I’ll try using it this year. This can be made a few days ahead of time in preparation for Thanksgiving dinner.
Molded Cranberry Salad
Serves 10-12
Soak 1 Tbsp of unflavored gelatin in 1/4 cup water
Wash 1 qt fresh cranberries (4 cups) and 2 small oranges.
Cut oranges into quarters, removing seeds. Put oranges and cranberries through a meat grinder, using a medium knife. Reserve the juices.
Dissolve over heat: 3/4 to 1 cup sugar in 1/4 cup water.Add 1 pkg (3 1/4 oz box) lemon jello (NOTE: I like to use raspberry or cranberry jello when I can find it) and the soaked gelatin over heat. Stir until gelatin is dissolved.
Add the ground fruit.
Place the salad in a wet mold or in a wet ring mold. Chill until firm.
Unmold on lettuce. Serve with mayonnaise (Optional – I’ve never done this).

Chicken Caesar Salad

This is the perfect meal for a hot summer night!

Chicken Caesar Salad

1/4 teaspoon garlic powder
1/2 cup salad oil
1 egg
1 tablespoon Worcestershire sauce
1/4 cup lemon juice
1/4 teaspoon pepper
1/2 teaspoon salt
1/2 cup grated Parmesan cheese
1 lb. cooked, cubed chicken
1 head Romaine lettuce
3/4 cup shredded Parmesan cheese

Mix garlic powder, oil, egg, Worcestershire sauce, lemon juice, pepper, salt and parmesan cheese in food processor until well blended.

Reheat cooked chicken if desired by placing in the microwave for about 1 minute. Add more time if needed.
Chop up lettuce into bite-size pieces and mix all ingredients. Serve.

Marshmallow Fruit Salad

Also called 5-Cup Salad, because you are supposed to use just 1 cup of each ingredient, to equal 5 cups total, but I’m using way more than that to make enough for Thanksgiving. This is just a “dump” recipe as I’m planning on opening up the cans and just “dumping” them into a bowl.

Marshmallow Fruit Salad

Fruit cocktail, drained
Mandarin oranges, drained
Pineapple chunks
Sour cream
Shredded coconut
Miniature marshmallows

Combine the fruit cocktail, mandarin oranges, cherries and pineapple chunks in a large bowl. Fold in the sour cream and coconut. Chill. Just before serving, stir in the marshmallows and serve.

Day 7 of 25 Recipes of Christmas: Frozen Cranberry Salad

This unusual recipe was given to me by sweet elderly lady who was in a Bible study with me years ago. She served this for a Christmas luncheon she hosted and wrote out the recipe to give to each of us. She wrote it out on the back of a card that has a picture of a soaring eagle and the verse Isaiah 40:3 written out across it. I treasure this keepsake from her as she has since gone on to be with the Lord. I miss Bettye.

Frozen Cranberry Salad

1 can (20 oz) pineapple tidbits
5 medium-firm bananas — halved lengthwise and sliced
1 can (16 oz) whole berry cranberry sauce
1/2 cup sugar
1 container (12 oz) Cool-Whip — thawed
1/2 cup chopped walnuts

Drain pineapple juice into a medium bowl; set pineapple aside. Add bananas to the juice. In a large bowl, combine cranberry sauce and sugar. Remove bananas from the juice, discarding the juice; and add to the cranberry mixture. Stir in pineapple, Cool-Whip and nuts. Pour into a 13″x9″ dish. Freeze until solid. Remove from freezer 15 minutes before cutting.

Yield: 12-16 servings.