Judys Salad Recipes

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JUDY'S MACARONI SALAD



Judy's Macaroni Salad image

After finding this vintage macaroni salad recipe years ago, I tweaked the flavor and bumped up the pickles. Tuck this dill pickle pasta salad inside your picnic basket. -Elizabeth Kirchgatter, Maysville, Kentucky

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 8

2-1/2 cups uncooked elbow macaroni
1-1/2 cups mayonnaise
1/4 cup sweet pickle juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
6 hard-boiled large eggs, chopped
6 sweet pickles, chopped

Steps:

  • Cook macaroni according to package directions. Drain macaroni; rinse with cold water and drain well., In a large bowl, combine mayonnaise, pickle juice, salt and pepper. Stir in cheese, eggs and pickles. Add macaroni; toss gently to coat. Refrigerate, covered, until chilled, at least 2 hours.

Nutrition Facts : Calories 347 calories, Fat 28g fat (6g saturated fat), Cholesterol 113mg cholesterol, Sodium 413mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.

JUDY'S STRAWBERRY PRETZEL SALAD



Judy's Strawberry Pretzel Salad image

This three-layer salad includes a pretzel crust, cream cheese center, and strawberry top.

Provided by Tom Quinlin

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Time 2h

Yield 16

Number Of Ingredients 9

1 ½ cups crushed pretzels
4 ½ tablespoons white sugar
¾ cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored Jell-O®
2 cups boiling water
1 (16 ounce) package frozen strawberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
  • In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
  • In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Nutrition Facts : Calories 370.6 calories, Carbohydrate 41.2 g, Cholesterol 53.7 mg, Fat 22.3 g, Fiber 0.8 g, Protein 4.2 g, SaturatedFat 14.7 g, Sodium 327.2 mg, Sugar 33.6 g

JUDY'S STRAWBERRY PRETZEL SALAD



Judy's Strawberry Pretzel Salad image

This three-layer salad includes a pretzel crust, cream cheese center, and strawberry top.

Provided by Allrecipes Member

Categories     Jell-O® Salad

Time 2h

Yield 16

Number Of Ingredients 9

1 ½ cups crushed pretzels
4 ½ tablespoons white sugar
¾ cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored Jell-O®
2 cups boiling water
1 (16 ounce) package frozen strawberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
  • In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
  • In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Nutrition Facts : Calories 370.6 calories, Carbohydrate 41.2 g, Cholesterol 53.7 mg, Fat 22.3 g, Fiber 0.8 g, Protein 4.2 g, SaturatedFat 14.7 g, Sodium 327.2 mg, Sugar 33.6 g

JUDY'S BROCCOLI SALAD



Judy's Broccoli Salad image

Make and share this Judy's Broccoli Salad recipe from Food.com.

Provided by MsPia

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 large broccoli
1 cup raisins
1 small onion, chopped fine
1/2 cup cubed cheddar cheese
3 -5 slices cooked bacon, crumbled
1 cup sunflower seeds
1 cup mayonnaise
1 tablespoon vinegar
1/4 cup sugar

Steps:

  • Soaked the raisins in water for 20 minutes, meanwhile chop the broccoli into very small pieces.
  • Mix it with the onions, cheddar cubes and bacon.
  • For the dressing mix mayo, vinegar and sugar all together.
  • Add raisins and sunflower seeds to broccoli mix.
  • Mix a little dressing at a time, you may not need to use all of it.

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