Southern Greek Salad, super easy...
Ron Bizieff
ronbiz@earthlink.net

PART ONE:
1 head Lettuce, rinse shake dry and chopped. (Romaine is Best)
1 Medium Red Onion take off the bad looking stuff and slice thin.
2-3 Roma Tomatoes, cut into wedges
1 Small Jar pitted Kalamata Olives
1 Cup Feta Cheese, crumbled dice smaller
1 Small Jar drained Mezzetta Imported Garlic & Dill Peperoncini (Best)
1 large Cucumber, Sliced and cut again.

PART TWO:
1/2 Cup Olive Oil (extra virgin first cold pressed)
1 Cup Red Wine Vinegar
1 tsp. Garlic Powder or Fresh garlic clove minced 1-2
1 tsp. Dried Oregano
1 tsp. Dried Basil
1 tsp. Balsamic Vinegar
1 tsp. Black pepper
1 tsp. Dijon Mustard or spicy brown

The FINAL PART

1. Add in large serving bowl, all the "Part One" ingredients, cucumbers
last.

2. In a side bowl or the feta container, mix together all "Part Two"
ingredients.

3. Pour over the salad, cover and chill. You can serve immediately but if
you wait a few hours it is much better. Stir the oil from the bottom to the
top every so often while chilling. NOTE: It is even better the next day.

4. cover while storing, otherwise your refrigerator will remember for a few
days what your made!

Use olive oil that is Extra Virgin and has not been open for more than a few
weeks. Better get a fresh bottle... It is worth it...

Apricot Salad

Recipe By :Mavis Gwaltney

1 large orange, or apricot Jell-O

2/3 cup water -- hot

1 15 ounce can pineapple -- crushed

1 8 ounce cream cheese -- 1/2" cubes

1 8 ounce Cool Whip®

2 7 ounce jars apricot baby food

1 8 ounce cream cheese

Dissolve Jell-O in hot water. Cool and add other ingredients. Chill in a mold, or pan.

Recipe By :Michele Buck

2 Cups Shrimp

1 Cup Mayonnaise

1 Cup Celery

1 Large Pepper

1 Small Onion

Teaspoon Salt

1 Teaspoon Worcestershire Sauce

Bake 45 minutes at 350 degrees.

Recipe By :Phyllis Brackin

2 Cups Black-eyed Peas -- drained

2 Celery Ribs -- diced

1 Cup Tomatoes -- diced

1 Red Onion -- chopped

1 Bell Pepper -- chopped

1/3 Cup Parsley -- fresh, chopped

1/4 To 1/2 Cup Red Wine Vinegar (to Taste)

Salt and Pepper

Combine all ingredients and toss mixture. Chill before serving.

Recipe By :Sharman Ramsey

2 3 oz packages blackberry flavored gelatin

2 cups boiling water

1 can blueberries -- drained, save juice

1 18 oz. can pineapple -- crushed, drained (save juice)

1 8 oz can cream cheese

1/2 cup sugar

1/2 teaspoon vanilla

1/2 cup nuts -- chopped

Dissolve gelatin in boiling water. Drain pineapple and blueberries and measure liquid, adding water if necessary to make 1 cup. (I usually have over a cup of the juice from the blueberries and pineapple without using water, but only use 1 cup.) Add gelatin mixture and stir in fruit. Pour into 2 quart dish. Cover and refrigerate until firm. Combine topping ingredients and spread over salad. Sprinkle nuts on top and serve. Source: "Frances Cannon (Mrs. Pugh Cannon)"

Recipe By :Lee Jewel McMullen

1 Large Can Pineapple -- crushed

1 Large Package Raspberry Jello

2 Cups Buttermilk

8 Ounces Cool Whip

Mayonnaise and Sour Cream for Topping

Heat pineapple juice. Dissolve Jello in fruit juice. Cool. Add other ingredients. Chill in molds or a fluted pan. Top with mixture of mayonnaise and sour cream

Coleslaw

Recipe By :Erma Youngblood

1 Large Can Pineapple in Its Own Juice -- crushed

1 Big Sugar-free Jello

1 Container Low Fat Cool Whip

2 Cups Fat Free Buttermilk

3/4 Cup Pecans -- chopped

Drain pineapple, boil juice and dissolve jello. Remove from burner; stir in pineapple and cool. Stir in cool Whip, buttermilk and pecans. Chill and serve.

Recipe By :Rosa Thomas

2 3 ounce packages cream cheese

2 tablespoons sugar

2 tablespoons mayonnaise

1 16 ounce can whole berry cranberry sauce

1 cup crushed pineapple -- drained

1/2 cup nuts -- toasted and chopped

1/2 cup whipped cream topping

Cream together the sugar and cream cheese, stir in the mayonnaise.

Fold in the cranberry sauce, pineapple, nuts, whipped cream. Pour into a greased mold, muffin tins, or baking cups. Freeze and invert on lettuce leaves, with topping.

Recipe By :Rosa Thomas

1 8 ounce package cream cheese -- softened

2/3 cup sugar

1 20 ounce can crushed pineapple

2 bananas -- diced

1 medium Cool Whip®

3 10 ounce packages frozen strawberries -- thawed

Cream the sugar and cream cheese, well.

In another bowl, mix strawberries, juices, pineapple and bananas. Combine both mixtures and fold in Cool Whip. Pour into molds, or a greased pan. Freeze at least overnight.

Recipe By :Elizabeth Allen

3 Cups Chicken -- diced

2 Cups Cooked Rice

1 Medium Onion -- chopped

1/2 Cup Celery -- chopped

1 Can Cream of Mushroom Soup

4 Teaspoons Lemon Juice

2 Teaspoons Salt

4 Eggs -- hard cooked, grated

2 9" Deep Dish Pillsbury Pie Crusts

4 Tablespoons Butter

2 Cups Crushed Corn Flakes

Mix all except pastry, flakes and butter. Pre cook pie shells for 10 minutes at 350 degrees. Add filling. Melt butter and sauté cornflakes. Sprinkle over pies. Bake 5 minutes more.

Recipe By :Rosa Thomas

2 tablespoons gelatin

1/2 cup cold water

1 can tomato soup

1 cup celery -- chopped

1/2 onion -- grated

1/4 cup green pepper -- chopped

1 cup mayonnaise

1/2 cup stuffed olives -- chopped

1 cup crab, shrimp, or tuna

1 6 ounce package cream cheese -- softened

Dissolve gelatin with cold water. Heat tomato soup, add softened gelatin to hot soup to dissolve. Add other ingredients and shrimp, crab, or tuna last. Mix well, place into greased molds and chill.

Recipe By :Sharman Ramsey

1 Pound White Crab Meat -- flaked (fresh)

1/2 Onion -- finely chopped

4 Ounces Salad Oil (Wesson)

3 Ounces Cider Vinegar

2 Ounces White Wine

4 Ounces Ice Water

In a bowl or 1 qt or larger jar with white lid put 2 inches of back fin large white crab meat. Sprinkle with layer of chopped onions. Sprinkle with layer of chopped onions. Sprinkle with salt and pepper. Repeat first three measures using all crab and onions. Pour over all, in the order listed, the oil, cider vinegar, white wine and ice water. Shake and refrigerate for 12 hours. Continue to shake and turn.