Aunt Ernestines Oriental Salad Recipes

Steps:

• In a large saucepan of cold water add potatoes. Bring to a boil and cook just until tender. Drain and cool. Cut potatoes into 1-inch pieces. In a separate pan add eggs to cold water and bring to a boil. Simmer for about 10 minutes. Drain and cool eggs under cold running water. Peel eggs and mash with a fork. Add mayonnaise, mustard, celery, pickle or relish and vinegar. Stir well to combine. Pour dressing over potatoes and toss to coat. Season to taste with paprika and salt. Refrigerate until cool before serving.

Steps:

• Bring to boil the sugar, vinegar, oil, water.
• Once the above liquids boil then add the spice packets the oriental work the best.
• Now Boil the noodles in another pan then drain noodles.
• In a large bowl combine the noodles, the onion and broccoli slaw, nuts and seeds, and the liquid. Its better if you let this set for at least 3 hours but it can be eatten immediately.

Steps:

• In saucepan, combine sugar, flour, and salt.
• Add remaining ingredients and mix.
• Over medium heat, cook until thickened, stirring constantly.
• Remove from heat and cool slightly.
• Add butter, stirring until melted and blended.
• Stir in Miracle Whip.
• Use this dressing on your favorite macaroni or potato salad.
• Chill salad until ready to serve.
• (I make my macaroni salad with shell or elbow macaroni, a small amount of onion, grated carrot, chopped celery, and sometimes, like my aunt, I add sliced green olives.).

Steps:

• Mix everything together in a big mixing bowl.
• Refrigerate for at least 4 hours before serving.
• ~NOTE~Best when refrigerated overnight!

Steps:

• Shred cabbage.
• Toast sesame seeds and almonds.
• Break noodles uncooked into little pieces.
• Chopp green onions.
• Toss together.
• Mix dressing.
• Just before serving add dressing:.