Moms Funeral Salad Food

MOM'S SALAD

Steps:

• Combine the romaine, tomatoes, cucumber and onions in a large bowl.
• Whisk the olive oil, vinegar, sour cream, oregano and garlic in a small bowl to make the vinaigrette.
• Pour the vinaigrette over the salad, season with salt and pepper and toss to combine. Serve with more freshly cracked black pepper over the top.

FUNERAL HOTDISH

Steps:

• Heat a large pot over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 7 minutes. Add the chopped tomatoes, noodles and stock and bring to a boil. Reduce to a simmer, cover and cook, stirring occasionally, until the noodles are tender, 25 to 30 minutes. Stir in the peas (if they're frozen, they'll thaw pretty much immediately when stirred in). Season with salt and pepper. Top with cheese and herbs, if desired.

MOM'S FUNERAL SALAD

Steps:

• In a saucepan bring the pineapple, juice and Jell-O to a boil, set aside and cool well. Add the buttermilk, Cool Whip and fruit and pour into a 13x9 glass baking dish. If desired you can top with additional Cool Whip, we usually do.
• Suggestions:.
• Lime with pineapple or chopped pears.
• Apricot with smashed canned apricots.
• Peach with peaches.
• Orance with mandarin oranges.
• Raspberry with frozen raspberries.
• Strawberry with frozen strawberries.

"FUNERAL SALAD"

Steps:

• drain oranges and toss juice. drain pineapple and save juice. thaw cool whip.
• In bowl, put pineapple juice, jello and pudding- mix. Then add fruit and fold. Add cool whip, mix, then fold in mini marshmallows.
• Put in serving bowl and chill, about 2 to 3 hours