Zada Stephens Paradise Salad

 This has been a family favorite for generations, served at every Thanksgiving dinner, and often at Christmas too. When Grandma Stephens first made this the miniature marshmallows hadn't been invented yet. She would take the large marshmallows and chop each one into little bits, which sounds a lot easier than it is! If you aren't a big consumer of marshmallows, have the kids use the remainder of the package to make strings for the Christmas tree.

1 lg. box lemon jello (or 2 small)
1 pint whipping cream
3/4 c. sugar
2 large Delicious apples, diced
2 large bananas, diced
1 8 oz. jar maraschino cherries, sliced in halves
1 8 oz. can crushed pineapple, drained
1 c. chopped nuts
about 24 mini marshmallows
1 T. vanilla flavoring

Make the jello up in a large bowl according to directions on the box. Place in refrigerator. When it starts to set up whip to a froth. Fold in the fruits, nuts and marshmallows. Whip the cream, adding sugar gradually, then the vanilla. Fold whipped cream into the mixture. Allow to set overnight. 
Serves 15 or more.

Aunt Flora's Shoepeg Corn Salad

We had this salad at a family reunion this summer and thought it was one of the best summer side dishes we'd come across. It's adapted from one served at a famous steakhouse near Snyder, TX. The dressing in this version is a little less sweet, but that certainly can be adjusted to individual tastes. The salad calls specifically for shoepeg corn. This is a common ingredient in southern cooking, but may be difficult to find elsewhere. [We found it in Nevada in Walmart and another local grocery store. In one store it was in with regular canned corn, in the other it was with black-eyed peas and other "specialty" canned vegetables, so look over the whole department before you give up.]

Shoepeg corn kernels are smaller, crisper, sweeter than most corn, but if you can't locate it use frozen or good quality whole kernel petite white corn and the results will be similar. The original recipe called for canned corn peas and French green beans, so that's what I started with, but I've tried using frozen and I think you get a fresher texture and better color, so those amounts are included in parentheses in the recipe. I undercooked the frozen veggies by just a smidge so they wouldn't get too soft. I cooked each separately as they all required different times by a minute or two, but used the same liquid to preserve some of the flavors.

1 can French style green beans (1 1/2 c. frozen, cooked according to package directions)
1 can LeSure English peas (1 1/2 c. frozen, cooked according to package directions)
1 can shoepeg corn (1 1/2 c. frozen shoepeg or petite white whole kernel)
1 c. celery (diced small)
 2 oz. canned pimiento (chopped)
1/2 c. green pepper (chopped)
1/2 c.  red or yellow pepper (chopped)
1 bunch green. onions (chopped - use white and green parts)

Dressing:
1/3 c. cider vinegar
1/2 c. sugar
2/3 c. salad oil (or half salad and half olive)
1 tbsp. water
1/2 tsp. each salt and pepper

Drain canned vegetables, or prepare frozen and cool, then combine in large bowl. Add diced fresh vegetables. Bring dressing ingredients to a rolling boil. Cook 2 minutes, cool. Pour over vegetable mixture, store covered in refrigerator overnight before serving so the flavors mingle. This salad keeps well. It's a great salad by itself, or used as a garnish on a mixed green salad.

Fresh Broccoli Salad

This is one of our favorite ways to eat broccoli. The dried fruit adds a nice bit of color and flavor contrast.

In a medium size bowl mix the dressing:
2 T mayonnaise
2 t. rice vinegar
1 -1/2 t. sugar (or equivalent of other sweetener)
Mix until the sugar is dissolved. Adjust the sweet/sour balance to taste.

Toss in:
2 c. chopped fresh broccoli
4 sliced green onions
1/4 c. dry cherries or cranberries
Mix well. Top with sliced almonds just before serving.

Makes 3-4 servings. Keeps up to 2 days in the frig.