Sides and Salads

Korean Spinach Salad

1 lb. Fresh spinach

1 can water chestnuts--drained & slivered

Bean Sprouts

3 hard boiled eggs

7 slices of crisp bacon, peel off fat after cooking.

Wash & devein spinach - dry thoroughly.

Sauce:

In blender: 1/3 c. Catsup, 1 med. Onion grated, 2 T. Worcester sauce, garlic salt, pepper, 1/3 C sugar or sugar substitute, 1 C. Oil, 1/4 C. Vinegar. Blend till smooth. Let each person put dressing & bacon bits & eggs on salad to taste.

Tuna Pasta Salad

1 lb. Four color corkscrew or rigatoni noodles - cooked & washed, add 2 cans tuna fish (drained), grated carrots, fine diced onion, thin sliced cauliflower. 2 - 16 oz. Bottles of HENRI'S no fat ranch dressing. Refrigerate over night. Will stay good for one (1) week.

Sauerkraut Salad

1 large can Kraut - drained & washed, 2/3 C. Vinegar, 1 can chopped pimento, chop: 1 green pepper, 1 large onion, 2 C. Celery; 1/3 C. Salad oil, 2 C. Sugar (or substitute equal to 2 C.), 1/4 C. Water. Heat water, sugar, vinegar - till sugar melts. Mix all ingredients. Let set at least 24 hours in fridge.

Madsen's Salad
1. Toss together	2-3 quarts assorted salad greens 1 orange, peeled and chopped 2 slices onion, separated into rings
2. Serve with Madsen's Dressing (below)
Yield, 8

Madsen's Dressing
1. Combine in bowl	3/4 cup sugar 2 teaspoons mustard 1 teaspoon salt 1/3 cup vinegar 11/2 tablespoons diced onion
2. Beat constantly while adding	1 cup oil

Spaghetti Salad
1. Break into small pieces and cook according to directions on package	1 lb spaghetti
2. Drain well and chill
3. Combine in bowl, stirring after each addition	2 cups salad dressing 2 tablespoons mustard 4 tablespoons vinegar 1 cup sugar Chilled spaghetti 4 cups diced celery 6 green onions, sliced 12 hard-boiled eggs, sliced
4. Refrigerate at least 12 hours, Yield 8 to 12 servings

Scalloped Potatoes
1. Peel and slice	6 raw potatoes
2. Place a layer of potatoes in a greased casserole dish
3. Sprinkle potatoes with	1 tablespoon flour salt and pepper to taste
4. Dot with butter or margarine
5. Repeat, making three layers
6. Pour to barely cover potatoes	milk, preferably hot
7. Bake at 350 degrees until tender, about 1 hour.
Yield: 6 servings

Swiss Potatoes
1. Prepare according to package directions	1 (4 serving) envelope instant mashed potatoes
2. Beat into potatoes	1 egg 1/4 pound swiss or cheddar cheese strips
3. Place in greased baking dish.	Place a few swiss cheese strips on top
4. Bake at 375 degrees for 30 minutes or until lightly browned.
5. Sprinkle with	a little paprika (optional)