It's just too danged hot to cook.....
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Tim Farmer’s Corn Salad

1 cup mayonnaise
3 small sweet peppers, chopped
¼ small onion, chopped
2 cans corn
1 cup shredded cheese
1 cup crushed Chili Cheese Fritos

Mix together all ingredients (except Fritos) in bowl and place in fridge for 2 hours (or overnight if preferred). Sprinkle Fritos on top right before serving.
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Edgar's Pea Salad

2 cans peas, drained
2 hard boiled eggs, diced
½ cup chopped onion
3 tsp. chopped pimento
½ cup mayonnaise
Salt & pepper to taste

Mix all together in bowl & chill.
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24-Hour Salad

3-4 cups seedless grapes, halved
2 lg. cans pineapple tidbits
3 cans Mandarin oranges
1 pkg. (2 cups) mini marshmallows
2 containers Cool Whip
Juice from pineapples & oranges
½ cup sugar
3 tbsp. flour
2 eggs
2 tbsp. butter

Mix juice, sugar, flour, egg, and butter. Heat on Medium to a boil, stirring constantly. Reduce heat & cook until it thickens. Allow to cool. Fold in 1 cool whip. Fold in all fruit & marshmallows. Add 2nd cool whip. Refrigerate overnight.
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Crab & Pasta Salad

2 large carrots (diced)
2 large tomatoes (diced)
4 boiled eggs (diced)
2 cups elbow macaroni (boiled & drained)
2 stalks celery (diced)
1 medium onion (diced)
1/2 lb. frozen crab meat (thawed(
1 cup mayonnaise

Mix well & refrigerate.
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Waldorf Salad

3 chopped apples
1.5 tsp. lemon juice
1/4 cup chopped celery
1/4 cup chopped pecans
1/4 cup raisins
1/4 cup seedless grapes
2/3 cup frozen whipped desert topping, thawed
1/4 cup mayonnaise
Ground nutmeg

Toss apple with lemon juice. Add celery, nuts, raisins, and grapes. Fold dressings into apple mixture. Sprinkle with nutmeg. Chill 2-24 hours.
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Broccoli Ramen Slaw

1 pkg chicken flavor “Ramen” noodles
1 lb. broccoli slaw mix
1 cup sunflower seeds
1 cup slivered almonds
2 bunches of green onions, sliced

½ cup vegetable oil
½ cup sugar
1/3 cup white vinegar
Seasoning packets from noodles

Break up noodles & toss with broccoli and other ingredients. Mix the dressing & pour over slow. Toss together. Refrigerate several hours before serving.
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Barney’s Pimento Cheese

1 lb. mild cheddar, shredded
½ block velveeta cheese, cubed
2 tbsp. dry slaw mix
2 tbsp. vinegar
1 cup mayo
7 oz jar pimentos
1 tbsp (or more) crushed red pepper flakes (to taste, I like mine SPICY so I use more)

If you’ve got a big enough food processor, whiz it all together just until the velveeta cubes are broken up & the mayo is well mixed. If yours isn’t big enough (like mine), whiz as much as you can & then beat the rest of the shredded cheddar in with a mixer. Makes 5-6 cups.
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Southwest Chicken Rollups

8 oz. cream cheese
3 tbsp sour cream
10 oz. can rotel
½ tsp minced garlic
½ tsp black pepper
1 cup shredded cheddar
5 green onions, chopped
2.25 oz. olives, chopped
1 jalapeno, chopped (optional)
2 cups cooked, shredded chicken

Mix everything & roll up in 5 lg. tortillas. Slice into pinwheels.
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Golden Corral’s Seafood Salad

1 ½ lbs. crab meat
½ cup diced celery
½ cup diced onion
¼ cup diced green pepper
¼ cup ranch dressing
¼ cup mayonnaise
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Raw Vegetable Salad
Dressing:
¾ cup mayonnaise
½ cup sour cream
½ tsp garlic powder
½ tsp salt
¼ tsp crushed pepper
2 cups raw cauliflower
2 cups raw broccoli
3 green onions
1 cup frozen peas
¼ cup bacon bits.
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We've also been fixing turkey salad, chicken salad, ham salad, and bologna salad for eating on sandwiches or with crackers. ANYTHING to stay cool!!!