Over A Cup: Delicious salad recipes courtesy of Phyllis

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Diane Prather

‘Festive Fruit Salad’

To make “Festive Fruit Salad,” you’ll need:

• 2 cups red seedless grapes, washed and halved

• 2 cups green seedless grapes, washed and halved

• 1 (16-ounce) jar maraschino cherries, drained and halved

• 1 (15-ounce) can mandarin oranges, drained

• 1 (8-ounce) can pineapple tidbits, drained

• 2 cups miniature marshmallows

• 1 cup flaked coconut

• 1 cup sour cream

Combine all ingredients (except sour cream) in a large bowl. Add sour cream just before serving.

— Recipe contributed by Phyllis Virden, of Craig

While at the library last week, I came upon “Lettuce Feed You Luncheon Favorites,” a recipe book put together by the Yampa Valley Ladies Golf Association. (Remember when they used to host a salad luncheon?)

The little recipe book was used in a fundraiser activity back in 2004. Among the book’s delicious recipes were several that had been submitted by Craig resident Phyllis Virden.

So, I called Phyllis and got permission to include some of them in Over a Cup of Coffee.

The holidays are just around the corner, and we’ll all be looking for some new recipes to serve. I think “Festive Fruit Salad” would be a great addition to the menu. Of course, it would be delicious any time.

When I talked to Phyllis, she was packing to go up to M & M Outfitters’ hunting camp, where she has cooked for the past 12 years. She said she has served this salad often during hunting season.

To make “Festive Fruit Salad,” you’ll need these ingredients: 2 cups red seedless grapes, washed and halved; 2 cups green seedless grapes, washed and halved; 1 (16-ounce) jar red maraschino cherries, drained and halved; 1 (15-ounce) can mandarin oranges, drained; 1 (8-ounce) can pineapple tidbits, drained; 2 cups miniature marshmallows; 1 cup flaked coconut; and 1 cup sour cream.

Combine all ingredients (except sour cream) in a large bowl. Add sour cream just before serving.

Doesn’t the salad sound delicious?

Potato salad is great served anytime. To make Phyllis Virden’s “Potato Salad,” you’ll need these ingredients: 4 pounds potatoes, peeled and cooked; 3/4 cup sliced, peeled cucumbers; 2 hard cooked eggs, chopped; 6 green onions, sliced; 3 tablespoons chopped dill pickle; 1 cup mayonnaise; 1 1/2 teaspoon dill pickle juice; 1 tablespoon prepared mustard; 3/4 cup sliced radishes; and salt and pepper to taste.

Cube or slice potatoes when cool. Salt and pepper to taste.

Place the first five ingredients in a bowl. Combine mayonnaise, pickle juice and mustard and mix well. Pour over the potatoes and mix.

Fold in radishes just before serving. Celery seed or paprika may be sprinkled on top.

Thanks for sharing these terrific recipes, Phyllis. More salad recipes in future columns.

Do you have recipes you’d like to share? It’s hunting season. Does anyone have favorite wild game recipes?

Please call me at 824-8809 or write to me at P.O. Box 415, Craig, CO 81626.

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