STORM's blog: "RECIPES--SALADS"

Spinach leaves Red onion, cut into rings Tangerines For each salad, fill plate with spinach leaves. Top with onion rings and tangerine sections. Sprinkle lightly with Mom's Spinach Salad Dressing just before serving. Mom's Spinach Salad Dressing 1/4 c apple cider vinegar 1/4 c oil 1/4 c honey 1/4 c organic ketchup 1/2 red onion, grated 1 T Bragg Liquid Aminos Mix all ingredients together and stir thoroughly. Best if chilled before serving, allowing flavors to blend. Stir again before using.

5 c organic apples, chopped, unpeeled 2 1/2 c chopped celery 1 1/4 c chopped pecans, walnuts or cashews 1/2 c Soy Mayonnaise Lettuce leaves Apple wedges Pecan halves Combine first 4 ingredients; toss gently to coat, and chill 1 to 2 hours. Spoon salad into a lettuce-lined serving bowl. Garnish with apple wedges and pecan halves. Makes 10 servings.

CRANBERRY APPLETEASER 8-cups cranberry juice cocktail 8-cups orange juice 2 lemons thinly sliced 4 tablespoons sugar 1 cinnamon stick 1/2 teaspoon nutmeg To Serve Hot: Mix all ingredients and simmer slowly for 10 minutes. Remove lemon slices, garnish with slices of orange. To Serve Cold: Simmer lemon, sugar, and spices with 2 cups of the cranberry juice. Add remaining fruit juices, chill and serve over ice mold or cubes.

Hot Chicken Salad 2 cups chopped chicken, cooked 2 cups diced celery 1/2 cup diced onion 1 cup mayonaisse potato chips Parmesan cheese Season well with salt and pepper. Mix all ingredients and sprinkle top with potato chips and Parmesan cheese. Place in the oven at 350 degrees for 15 to 18 minutes. Makes 4 servings

Holiday Relish 1/3 lb cranberrys 1/2 apple, cut into thirds 1/2 orange, cut into fourths. peel, remove but keep 1/4 cup chopped nuts 2/3 cup sugar Place all ingredients in food processor bowl woth metal blade. Be sure to include orange peel. Process to desired coarseness. Fine is about 15 to 20 seconds. You may have to scrape bowl down twice.

Herman's Coleslaw 1 (4 lb) head of cabbage 2 medium onions 1/2 cup plus 2 tablespoons sugar 1 cup cider vinegar 1 teaspoon dry mustard 2 teaspoons salt 1 teaspoon celery seed 1/2-3/4 cup salted oil 1 clove garlic, minced Shred cabbage and onions. Cover with the 1/2 cup sugar. Set aside. Boil vinegar, 2 tablespoons sugar, mustard, salt and celery seed. Pour over cabbage while hot. Add grated carrots or dices pimientos for color. Add garlic and salted oil. Let set for 24 hours. Serve cold.

Green Pea Salad 1 cup sliced celery 1 cup finely cubed cheddar cheese 1/2 cup chopped green pepper 3 (8 1/2 oz) cans small green peas, drained 2 chopped hard boiled eggs 1/2 cup chopped sour pickle 1 cup finely chopped, cooked ham 1/2 cup salad dressing 1/2 cup sour cream 1 teaspoon paprika Combine all ingredients, except salad dressing, sour cream and paprika. Mix thoroughly. Combine salad dressing and sour cream and mix with other ingredients. Sprinkle the top with paprika. Add salt and pepper to taste. Makes 10 -12 servings

German Slaw 1 large cabbage 1 green pepper 1 medium onion 1/2 cup honey 2/3 cup oil 1/4 cup sugar 1 cup white vinegar 2 tablespoons salt Shred cabbage, chop pepper and onion and mix together and let stand. Boil together honey, oil, sugar, vinegar, and salt and pour over the cabbage mixture while still hot. DO NOT STIR until cold. This will keep in the refrigerator 2 to 4 weeks if tightly sealed.

FROZEN CRANBERRY SALAD 6oz cream cheese, softened 2 teaspoons butter, softened 2 teaspoons sugar 1 (16 oz) can whole cranberry sauce 1 (8 oz) can crushed pineapple, drained 1 cup walnuts, chopped 1 cup heavy whipping cream 1/2 cup powdered sugar 1 teaspoon vanilla extract Mix together cream cheese, sugar, cranberry sauce, pineapple, and nuts. Set aside. Whip heavy heavy cream with powdered sugar and vanilla extract until soft peaks form. Fold into cranberry mixture. Pour into a 9x5-inch loaf pan. Freeze until firm. Slice and serve frozen.

FRENCH DRESSING 1 cup tomato soup 3/4 cup vinegar 1 cup salad oil 1 tablespoon Worcestershire sauce 2 teaspoon salt 1 teaspoon paprika 1/3 cup sugar 1-2 cloves garlic, chopped Put all ingredients in a quart container in order named. Shake and serve.