Rosa Marina Salad

1 lbs. Rosamarina
1 can crushed pineapple, drained
1 can chunk pineapple, drained
2 cans mandarin oranges, drained
1 large Cool Whip
Maraschino Cherries (optional)
1 cup miniature marshmallows (optional)

Cook rosamarina and drain.  Add fruit and sauce.  Refrigerate overnight.

Sauce:
2/3 cup sugar
2 eggs
2 tablespoons flour
¼ tsp. Salt
Juice from drained fruit

Cook together with juice from fruit until thick.  Mix well with other ingredients and refrigerate.  Add Cool Whip the next morning.
 

Asparagus, Shrimp & Orange Salad

2 pounds asparagus, trimmed and cut into 1” pieces                   
1/2 cup plus 2 tablespoons chopped fresh chives
3 naval oranges                                                                               
1 pound medium shrimp, cooked, peeled, deveined with tails off
3 tablespoons fresh orange juice
3 tablespoons sugar                                                                         
2 tablespoons white vinegar
1 teaspoon grated orange peel                                                        
1/4 cup Dijon mustard

Cook asparagus in large pot of salted water until crisp-tender, about 4 minutes.  Transfer slices to large bowl.   Mix in 1/2 cup chives.  Cut and peel white pith from oranges.  Working over a bowl, cut between membranes to release segments ( you could also use canned mandarin oranges).  Transfer segments to bowl with asparagus slices and chives.  Gently mix in shrimp.  Season salad to taste with salt and pepper.

Whisk 3 tablespoons fresh orange juice, sugar, vinegar, and orange peel in medium bowl until sugar dissolves.  Whisk in mustard.  Season dressing to taste with salt and pepper.  Mound salad in center of platter or individual plates.  Poor dressing over the salad.  Sprinkle with remaining 2 tablespoons of chives.   Six Servings.

Curried Chicken Salad

1 3/4 cups chicken broth                                                2 pounds skinless, boneless chicken breast
1/2 cup mayonnaise                                                       1/3 cup plain yogurt or sour cream
3 teaspoons curry powder                                             1 tablespoon sesame oil
1 tablespoon rice wine vinegar                                       1/2 teaspoon salt
1/4 teaspoon black pepper                                            2 medium shallots, minced
1/2 cup dried cranberries (also called craisins)               1/2 cup celery sliced thin
1/2 cup toasted sliced almonds

Bring 4 cups water to a simmer with chicken broth in a 2-3 quart saucepan.  Add chicken and simmer, uncovered 6 minutes, Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes.  Transfer chicken to a plate and cool for 10 minutes.  Chop into 1/2” pieces.

While chicken is cooling, whisk together mayonnaise, yogurt, curry, sesame oil, vinegar, salt and pepper in large bowl.  Add chicken, shallot, cranberries, celery, and stir gently to combine.  Sprinkle toasted sliced almonds on top to garnish.

Six Servings.
 

Marinated Carrots

2 pounds carrots, peeled, sliced and cooked in salt water until tender         
1 bell pepper, cut up
2/3 cup onion, cut up
1 can tomato soup
1/2 cup salad oil
3/4 cup vinegar
1 cup sugar
1 tsp. Worcestershire sauce
1 tsp. prepared mustard

Add pepper and onion to cooked carrots.  Mix together the rest of the ingredients and heat up, but do not boil.  Pour over carrots, onions and peppers.  Refrigerate 2-3 days. 
 

Myrna Miller’s Green Pea Salad

1 cup green peas, drained
1 cup celery, cut up
1/2 cup onion, cut fine
1 small canned pimentos, cut up
2 hard boiled eggs, cut in pieces (save some slices for garnish)

 Drain peas and spread on paper towel to dry. Do the same with the pimentos.
Mix all together with salad dressing (just before serving)