Nell's Frito's Corn Salad

This recipe is amazing and can be found at church homecomings all over eastern kentucky. So many people have copied it and adapted it. You will not regret making this for family reunions or other events with a lot people.

Ingredients:

• 3 CANS WHOLE KERNEL CORN, DRAINED GOOD
• 1 LARGE RED ONION, CHOPPED
• 3/4 CUP KRAFT OR HELLMAN'S MAYO
• 1 1/2 PACKS SHREDDED CHEDDAR CHEESE
• 1 BAG CHILI CHEESE FRITOS, (CRUSHED)

Directions:

In a large bowl, put in the drained corn. Next add the chopped onion and mix. Next add the mayonnaise, then the cheese and mix well. Additional mayo can be added to it. Just do a taste test.

When ready to serve. Crush the fritos and sprinkle all over top of the corn and mayo mixture. Mix in good. You can also add a chopped green pepper if you like. 

Note: Don't add the corn chips until ready to serve or it will be soggy.

This recipe is amazing and can be found at church homecomings all over eastern kentucky. So many people have copied it and adapted it. You will not regret making this for family reunions or other events with alot people.

POTATO AND LETTUCE SALAD

• 12 Oz. Cooked Sliced Potatoes
• 2 Medium Beets, diced
• 1Head Of Lettuce, cut into thin strips
• 3 Egg yolks
• 1 Tablespoon Capers, washed and drained good
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Yellow Mustard
• 3 Tablespoons Oil
• 1to2  Teaspoons Vinager
• 1/4 Cup Heavy Cream
• 1 Tablespoon Caper Liquid

Blend the beets, lettuce and potatoes in a medium bowl. Then in another bowl blend the egg yolk, mustard and sugar and then add the caper oil and blend it. Last add the cream and blend again and then pour  all this over the salad and blend it good. Keep ref.

STRAWBERRY SALAD

1 Large Cool Whip
1Can Eagle Brand Milk
1 Teaspoon Lemon Juice
2 Cups Strawberries
3 Drops Red Food Coloring

Mix all ings. together and ref. for 11/2 hours.

PEACH PIE FRUIT SALAD

1 Can Peach Pie Filling
1 Pint Frozen Strawberries in juice, thawed
1 Large Can Pineapple Chunks, drained
2 Bananas, sliced

Mix all together. You can also add some chopped pecans and a can of mandrian oranges, drained it you like or even add some green seedless grapes. Keep ref.

EASY FRUIT SALAD

1 (8)oz. Cream Cheese,softened
3 (2)oz. Cartons Vanilla Yogurt
8oz. Cool Whip
2 (9)oz.Cans Sliced Peaches, drained
2 Cups Red Grapes
3 Large Bananas, chopped
1/2 Bag Mini Marshmallows
1 Can Mandrain Oranges
1 Can Pineapples

Blend together the cream cheese, cool whip, yogurt,
Add the fruit and then ref.

CHERRY SALAD

1 Can Cherry Pie Filling
1 Can Eagle Brand Milk
Small Can Crushed Pineapple, drained
8 oz. Cool Whip
1 Teaspoon Almond Extract

Mix all ings. together with a spoon. Put in tupperware container and freeze in individual paper muffin cups.

WHITE SHOE PEG CORN SALAD

2 Cans Shoe Peg Corn,drained
3-4 Chopped Green Green Onions.
1 Cup Hellman's Mayo

Mix all ings. Together and ref. Serve cold.

AUTUMN STRAWBERRY SALAD

1 Box (3)oz. Strawberry Jello
1 Cup Boiling Water
1 Can Whole Cranberry Sauce
2 Bananas, diced
1/2 Cup Pecans, chopped

Dissolve Cjello in one cup boiling water, then add 8 or 10 ice cubes or 1 cup cold water.Mash cranberry sauce and add jello. Chill until syrupy.Fold in bananas and nuts. Chill until firm. Serve on lettuce leaves.

NO BAKE FRITO CORN SALAD

2 Cans(15oz) Corn with Peppers/Fiesta Corn or Southwestern Corn, drained
1 Bunch Green Onions
1/2 Cup Mayo
2 Tablespoons Veg. Oil
Frito Corn Chips, crushed


In a medium bowl empty your corn and peppers. Chop the green onions and then combine them witht the corn and peppers.  Use as much as you like. Add the mayo and veg. oil to the corn mixture and toss to coat the

vegs well. Cover the bowl with a lid and ref. for 4 hours or overnight. Sprikle the crushed Fritos on top of the corn before you serve this. Add as much Fritos as you like as this it what makes it so good. But do not add until you are ready to serve this as they will get soggy.

BROCCOLI GRAPE SALAD

1Cup Lean Turkey Bacon, cut into 1-in. pieces  

1 Cup Light Mayonnaise
1 Cup Red or Green Grapes, halved
1/2 Cup Finely Chopped Red Onion
1/4 Cup Sugar or 6 packs Splenda
7 Cups Fresh Broccoli Florets
Ocean Spray Craisins to taste

In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels and set aside. In a large bowl, stir together mayonnaise, grapes, red onion and sugar (Splenda). Add broccoli and bacon; stir to coat. Cover and chill in the refrigerator for up to 24 hours. Garnish with craisins if desired.

RICE SALAD

1 Can (4oz.) Sliced Mushrooms, drained
1 Tomato, chopped
2 Cups Minute Rice, not cooked
1 Cup Italian Dressing
1 Cup Water
1 Cup Diced Cucumbers
1/2 Cup Chopped Green Onions
1 (16oz.) Can Peas, drained

Boil 1 cup Italian dressing and 1 cup water. Remove from heat add the 2 cups rice, cover, let stand 5 to 10 minutes. Stir ricethen put in a large bowl. Add drained peas and toss, let cool. Then add mushrooms, cucumbers, green onions and tomatoes. Toss. Ref. until ready to serve.

CUCUMBER SALAD

1 -2 Medium Cucumbers, peeled and thin sliced
1/3 Cup Light Mayo
11/2 -3 Tablespoons Vinegar
2 Teaspoons Milk
11/4 Teaspoons Sugar
1/4 Teaspoon Salt
1/4 Teaspoon Pepper, fresh ground

Combine the mayo, vinegar, milk and sugar, salt and pepper. Then add the cucumbers. Stir good and let set in ref. overnight.

SUMMER TIME CHINESE CABBAGE SALAD

1/2 Cup Marg.
1 Pack  Ramen Noodles, do not use seasoning pack
3/4 Cup Sliced Almonds
2 Teaspoons Toasted Sesame Seeds
1 Chinese Cabbage, sliced
2 to 3 Carrots, grated
1/3 Cup Green Onions, sliced

Dressing:
1/4 Cup Vinegar
1/2 Cup Sugar
2/3 Cup Veg. Oil 
2 Teaspoons Lite Soy Sauce

Melt the butter in a large skillet on medium heat. Break up the Ramen noodles into bite-sized pieces and add them to the pan. Add the almonds and stir until browned. Drain the noodles and almonds on a paper towel. Cool, cover and ref. until ready to use. Mix the dressing ings. together, cover and ref. until needed. In a large bowl, combine the cabbage, carrots and green onions. Toss with the noodles, almonds and sesame seeds. Just before serving, stir the dressing and add as much dressing as you like to the salad. Toss and serve. Keep ref.

EASY SUMMER GREEK SALAD

1 or 2 Cucumbers, peeled and deseeded and diced
1/2 Cup Cherry or Grape Tomatoes, cut in half
1/2 Cup or more Feta Cheese, crumbled
1/2 Red Onion, diced

1/4 Cup Sliced Pitted Black Olives or more to taste
Vinaigrette:
1Teaspoon Dijon Mustard
1 Tablespoon Balsamic Vinegar
1/2 Teaspoon Dried Oregano
1 Small Garlic Clove, finely minced
1/4 Cup Extra Virgin Olive Oil
Salt and Pepper to taste

In a large bowl, mix all of the salad ings. together. Set aside while you make up the vinaigrette. In another medium bowl mix everthing but the olive oil. Wisking constantly, slowly drizzle the olive oil into the other ings. until everything is mixed well. Mix some of the vinaigrette into the vegetables to taste. Seve with a baguette. If you have any left over vinaigrette it can be used over sliced tomatoes and is real good served over round sliced moz. cheese and then a piece of tomato and then the dressing. This salad is good after it has set in the ref. for awhile for the flavors to blend together good.

COOL WHIP FRUIT SALAD

1Small Box Instant Vanilla Pudding
1 Cup Milk
1 (12oz.) Container Cool Whip
Different Type Of Fruits (bananas, apples and strawberries)

In a medium bowl, combine the pudding and milk. Beat until thick. Fold in the cool whip. Add the rinsed, dried and sliced fruits. Ref. and server cold. Can also add chopped pecans to this or some min. marshmallows. Can also used  canned fruit that has been rinsed off.

JELLO COTTAGE CHEESE SALAD

1 Small Box Jello Do not add water
1/2 Lb. or more Cottage Cheese (small curd)
1 Small Cool Whip
1/2 Cup Chopped Pecans
1 Cup Fruit Cocktail, drained

Mix the cottage cheese with the gelatin. Fold in the cool whip. Add the nuts and fruit. Chill. Put in a glass bowl. Can spread cool whip on top if you like.

ORANGE JELLO FRUIT SALAD

1 Box Orange Jello
1 Box Instant Vanilla Pudding
Celery, To Your Taste Cut Up
Apples, To Your Taste Cut Up
Bananas ,To Your Taste Cut Up
Grapes, Sliced In Half if large
1 Can Mandren Oranges With Juice
1/2 Cup Pecans
1 Cup Min. Marshmallows
1 Medium Bowl Cool Whip

Take the jello and mix it with the pudding. In a large bowl put all the fruits and then sprinkle the jello and pudding mixture over the fruits. Do not make up but sprinkle dry over this. Then add in the pecans and stir good. Next add the marshmallows. Put the cool whip in last and stir again. Ref.

ITALIAN PASTA SALAD

1 (16)oz. Box Rotini Pasta
1 Can (8oz) Tomato Sauce
1 Cup Italian Dressing
1 Tablespoon Chopped Fresh or Dried Basil Leaves
1 Tablespoon Chopped Fresh or Dried Oregano Leaves
1 Cup Sliced Mushrooms (3)ozs.
5 Roma (plum) Tomatoes, coarsely chopped 11/2 Cups
1 Large Cucumber, Corasely chopped 11/2 Cups
1 Medium Red Onion, chopped
1 Can (2 1/2)ozs. Sliced Ripe Olives, drained

Cook and drain pasta as directed on package. Rinse with cold water, drain. Mix tomato sauce, dressing, basil and oregano in a large bowl. Add pasta and remaining ings. toss. Cover and ref. about 2 hours or until chilled.

DILL PICKLE AND COTTAGE CHEESE SALAD

1 (24 ounce) Carton Small  Curd Cottage Cheese

1 Cup Dill Pickle Slices, cut into bite size pieces
2 Cups Grape Tomatoes, cut in half
3/4 Teaspoon Galic Salt
In a medium bowl mix all of this together and chill for 2 hours. Keep ref.

LIKE FOOD CITY'S CORN SALAD

1 Bag Frozen Corn, unthawed or 1/2 bag
1 Cucumber, deseeded and diced, medium
1 Tomato, deseeded and diced small
1 Small Onion, chopped small
1/2 Green Bell Pepper, diced small
Salt and Pepper
Mayo to your taste

Unthaw the corn and use 1/2 bag or 1 bag according to how much you are making. Dice the cucumber and leave the hull on. Chop the onion and tomato. Put in the corn in a medium bowl. Salt and pepper to your taste. Last add the mayo to your taste. Start out by using a little. Just use enough to make it wet. Stir good and keep ref. This is very good.