Mix crackers, margarine and sugar. Reserve 1/4 cup for topping. Pat rest in 9x13 inch pan. Mix together milk and orange juice. Fold in Cool Whip and drained oranges. Sprinkle crumbs on top. Refrigerate.
By Robin from Washington, IA
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In large salad bowl, toss salad, bacon, oranges, onion, almonds and cheese. Combine the remaining ingredients in a jar with a tight-fitting lid, and shake well.
This is one I was raised on, and I never get tired of it! One of my favorites, especially since I love mandarin oranges and tapioca!
This is so good with the yummy lemon pie topping on it. Great holiday salad!
Mix together salad ingredients in a large bowl. Top with salad dressing. To make dressing: Simmer above ingredients, except oil, until smooth consistency and well blended, about 5 minutes.
Cook almonds and sugar over low heat, stirring constantly, until sugar is melted with almonds are coated. Cook and break apart. Store at room temperature.
Combine first 3 ingredients in double boiler. Cook until thick, stirring constantly. Cool to room temperature.
Crush crackers. Add butter and sugar; press in 9x13 inch baking dish. Save some of mixture for garnish on top. Blend orange juice and milk.
A interesting fruit and vegetable salad with a yummy homemade dressing for you to try.
Stir together Jello and boiling water in bowl until Jello is dissolved. Add frozen orange juice to mandarin juice. Fill on up to 2 cups with the ginger ale.
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Drain 1 cup juice from fruit, add 2 cup of water and cook pudding until thick. Remove from heat and stir in Knox gelatin.
Combine puddings, Jello, and water in saucepan. Stir until thick and a good boil. Let cool until cold. Have oranges and pineapple cold and then add to jelly mixture.
Stir gelatin and water together until dissolved. Add sherbet and stir until all is dissolved. Then add fruit. Mix well.
Mix together; refrigerate for 2 hours. Serve as salad or dessert.
