Italian Cole Slaw – St. Louis friend, Carole Cantor

1 medium cabbage shredded
1 medium online sliced

Alternate layers of shredded cabbage and sliced onions. Pour 1 cup sugar over cabbage and onions.

1 cup vinegar
¾ cup salad oil
2 teaspoon sugar
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon celery seed

Combine these ingredients and bring to boil in saucepan. Pour hot liquid over cabbage; cover and let refrigerate for 4 to 6 hours.

Layered Salad – Detroit friend, Alicia Nelson

2 pounds fresh spinach
10 hard boiled eggs sliced
1 medium lettuce shredded
1 pound bacon chips
1 cup sliced green onions
1 package frozen peas
1 ½ cups grated Swiss cheese

Dressing

2 ½ cups mayonnaise
2 ½ cups sour cream
Worcestershire sauce, Tabasco sauce, lemon juice to taste
Salt and pepper to taste

Layer in order: spinach, eggs, bacon, lettuce, onions, peas, dressing and cheese. Better if made day prior to serving. Do not toss salad before serving.

Marinated Vegetables – St Louis friend, Evie Henis

2 tablespoons vinegar
5 tablespoons oil
2 teaspoons sugar
½ teaspoon salt
1/8 sliced onion

Combine all above ingredients and pour over mixture of sliced cucumbers, peppers and tomatoes. Can also add basil or dill to taste.