Soups, Salads & Vegetables
GOURMET 12 OZ. BEAN SOUP: Bruce Boggs
Wash and drain 12 ounces mixed dry beans (your choice of beans). Add 2 quarts cold water and soak overnight or 8 hours. Drain off water and add enough fresh water to cover beans. Add ham hocks (approximately 1 pound) and bring to a boil, cover and simmer 3 hours. Last hour of cooking add the following:
1 lg. onion (minced)
1 (32-oz.) can tomatoes 1 T. sugar
1 sm. can chopped green chilies 1 T. lemon juice Salt and pepper to taste NEW ENGLAND CLAM CHOWDER: Gary and Ann Graves
2 c. minced clams 2 c. milk
¼ lb. salt pork, diced 1 c. light cream
2 c. water 1 ½ tsp. salt
5 med. potatoes, diced dash pepper
½ c. chopped onions
Drain clams; reserve liquid. Fry salt pork till crisp in large sauce¬pan; remove, and add water, potatoes, onions, and reserved clam liquid to fat in saucepan. Cook covered till potatoes are tender, about 10 to 15 minutes. Add milk, cream, clams and salt pork. Heat slowly to boiling. Season to taste with salt and pepper. Float butter a top each serving. Make 6 to 8 servings. PARMESAN CORN CHOWDER: Mike and Phyllis Horn
2 c. boiling water 2 c. peeled, chopped potatoes
½ c. sliced carrots ½ c. sliced celery
¼ c. chopped onions ½ tsp. salt
¼ tsp. pepper ¼ c. margarine
¼ c. flour 2 c. milk
1 c. grated Parmesan cheese 17-oz. can cream-style corn
Add water to potatoes, carrots, celery, onion, salt, Cover and simmer 10 minutes. Do not drain. Make a white sauce with margarine, flour, and milk. Add cheese, stirring until melted. Add white sauce to undrained vegetables, add corn. heat; do not boil. Garnish with chopped parsley. Serves 6 to 8.
and pepper. SAUSAGE CHOWDER: Charles and Carol Cox
Serves 10 to 12.
1 lb. Jimmy Dean bulk sausage 1 (16-oz.) can tomato sauce (hot)
2 (16-oz.) pkgs. McKenzie frozen vegetable gumbo mix 4 c.water 2 (16-oz.) cans Van Camp’s red kidney beans (New Orleans style)
Brown sausage and drain. Combine all ingredients and cook till vegetables are tender. Serve over rice or as is with saltine crackers. FIVE HOUR STEW: Brocky and Debbie Brock
2 Ibs. chuck roast, cut up and trimmed 2 stalks celery, cut up
1 green pepper and 1 onion, cut up 4 carrots, quartered
2 or more potatoes, quartered
Place all ingredients in heavy skillet or Corning Ware pan. Add 3 tablespoons tapioca, 1 ½ teaspoons salt, 1 tablespoon sugar and season with pepper to taste. Pour 1 ½ cups of V-8 juice or tomato juice over all. Cover with lid and bake for 5 hours at 250°. Don’t remove lid. POP LOOSIER’S BEEF STEW: Spec and Elizabeth Loosier
4 lbs. stew beef, cut up 1 can tomatoes
Sm. amt. chopped celery ½ c. vinegar
2 T Worcestershire sauce 2 T. catsup
1 lg. chopped onion 1 T chili powder
Irish potatoes cut in quarters ½ c. sweet milk
Put meat on in water, onions, and chopped celery; cook until meat is tender. Put other ingredients in and let cook a few minutes, then add potatoes. When potatoes are tender, add ½ cup sweet milk and cook few more minutes. Salt to taste. 8 or more servings. MAN STYLE BEEF STEW: J. D. and Zelma Johnson
2 Ibs. lean beef, cut in cubes 2 T. flour
2 T. fat 1 can tomato sauce (1-c. size)
2 tsp. salt 2 c. water
½ bay leaf 1/8 tsp. thyme
¼ tsp. black pepper 6 sm. onions
6 potatoes 6 carrots
Combine flour with beef and brown in fat then add sauce, salt, water, bay leaf, thyme and pepper. Cover, cook until almost tender; approximately 1 ½ hours. Add onions, carrots, and potatoes. Cook 30 to 45 minutes longer or until vegetables are done. If desired 1 cup of green peas may be added just before done. EASY BRUNSWICK STEW: Hugh and Billie Mitchell
1 (10-oz.) can barbecue pork 2 (5-oz.) cans boned chicken
1 family-sized can Brunswick Stew 1 can creamed corn
½ c. barbecue sauce 2 T. Worcestershire sauce
Juice of 2 lemons
Combine all. Mix well. Heat well. Simmer ½ hour. DELICIOUS INSTANT BRUNSWICK STEW: Leonard and Betty Knight
1 (10 oz) can Castleberry barbecued beef ¼ c. good barbecue sauce
1 (10 oz) can Castleberry barbecued pork 2 T. lemon juice
1 (24 oz) can Castleberry brunswick Stew 1 tsp. Worcestershire sauce
1 (15 oz) can creamed corn 1 can crushed tomatoes (or fresh)
¼ tsp. red pepper or hot sauce
Mix all ingredients together and heat over low heat for 40 minutes. Stir often. Do not use high heat. (Serves 8 to 10.) BRUNSWICK STEW: Max and Gatha Ladson
6-lb. Boston butt, boil and save broth 2 lg. fryers, boil and save broth
3 ½ qts. diced potatoes, boil but leave firm 4 (16-oz.) cans tomatoes, decore and mash-up
4 Ig. onions, cut into pieces to fit grinder 1 (16-oz.) and 1 (8-oz.) cans of garden peas, drain off water
2 (16-oz.) cans cream-style corn 1 (16-oz.) can whole corn, drain off water
7 ½ oz. Worcestershire sauce 1½ oz. Tabasco sauce (this will be mild) (2 oz. plus for hot)
42 oz. ketchup ¾ c. vinegar
2 ½ oz.soy sauce Salt to taste, Pepper to taste
Trim fat from pork and skin from chicken. Cut pork and chicken to grinder size. Mix pork, chicken and onions. Grind, using a course cut blade. Add other ingredients to ground items and mix, adding first the pork broth and then the chicken broth, if needed to get consistency desired. Add water if needed. Taste to see how much salt and pepper is needed. Separate into 3 boilers to cook. Stir continuously to keep from scorching. Cook until it starts bubbling and continue for 3 to 4 minutes. IRISH STEW: J. D. and Zelma Johnson
2 lbs. boneless beef, 1 ½ in.cubes 3 T. Worcestershire sauce
1 T. Tabasco sauce 1 lg. onion, chopped
4 potatoes, peeled and diced ¼ c. catsup
3 carrots, diced Salt and pepper
Brown beef in salad oil, add 2 cups of boiling water and cook till tender. Add rest of ingredients and continue cooking 30 minutes longer. SOUP GARNISHES: Max and Betty Pickren
For clear soups: Lemon slices, snipped parsley or chives, tiny meatballs or dumplings, avocado slices. For cream soups: Sour cream, slivered toasted almonds, croutons, shredded cheese, snipped parsley or chives. For chowders, meat soups: Lemon slices or fish chowder, frankfurter slices on pea or bean soup, parsley, crisp-cooked bacon, corn chips, popcorn, or croutons. For chilled soups: Sour cream, lemon wedges, snipped parsley or chives. HOT CHICKEN SALAD: James and Myrtice Pelham
1 can boned chicken ½ c. chopped pecans
1 c. celery 2 hard-boiled eggs
½ c. mayonnaise Dash of pepper
½ tsp. salt 2 c. Ritz cracker crumbs
1 can cream of chicken soup
Mix 1 cup of the cracker crumbs with other ingredients. Sprinkle the other cup on top and bake in moderate oven at 350° for 30 minutes. ASPARAGUS SALAD: Marvin and Doris Lorig
Boil together (5 min.):
¾ c. sugar 1 c. water
½ c. vinegar ½ tsp. salt
Dissolve 2 envelopes gelatin in ½ cup water and pour over gelatin.
While cooling mix:
1 c. chopped celery 1 sm. jar pimento and juice of ½ lemon
½ c. chopped pecans 1 sm. grated onion
1 can asparagus tips
Pour gelatin mixture over other ingredients into a ring mold and chill. BROCCOLI SALAD: Tom and Patricia Marshall
Mix:
1 lg. head broccoli ½ c. raisins
½ lb. bacon, cooked crisp and crumbled ¼ c. chopped purple onion
½ c. chopped pecans 1 c. sunflower seeds
Dressing:
1 c. mayonnaise 2 T vinegar
½ c. sugar
Toss and serve. Refrigerate. SOUNDS YUCKY — TASTES GREAT SALAD: Robert and Peggy Pollock
1 head broccoli florets ½ lb. bacon, fried and crumbled
1 med. red onion, cut into thin rings 1/3 c. sugar
½ c. mayonnaise ½ c. raisins
Mix all ingredients together. Let stand overnight. COLORFUL COLESLAW: Max and Betty Pickren
1/3 c. prepared Good Seasons mild Italian salad dressings 1 T. chopped pimento pepper ¼ c. mayonnaise
1 T. chopped onion 4 c. shredded green cabbage
Blend salad dressing into mayonnaise. Combine cabbage, pimento, green pepper, and onion in bowl.
Add dressing mixture and toss together lightly. Serves 6. CORN SALAD: Mike and Phyllis Horn
1 (16-oz.) can whole kernel corn, drained ½ c. cubed cheddar cheese
¼ c. choppedbellpepper ¼ c. chopped onion
¼ c. chopped cucumber ¼ c. sweet pickle relish, drained
½ c. Thousand Island salad dressing Lettuce leaves
In small bowl combine drained corn, cheese, pepper, onion, cu¬cumber, and pickle relish — fold in the salad dressing. Cover and chill several hours or overnight. Serve on lettuce leaves. Serves 6. CAULIFLOWER SALAD: Mack and Gwen Knight 2 pkgs. Equal 1 head lettuce 1 head cauliflower
1 ½ c. Weight Watchers mayonnaise
1c.Bacos 1 sm. Vidalia onion (chopped, fine)
Combine chopped lettuce, cauliflower, and onion. Cover and place in refrigerator until ready to serve. Toss with remaining ingredients. CAULIFLOWER SALAD: Gary and Ann Graves 1 head cauliflower, chopped
1 head lettuce, chopped 1 pkg. frozen English peas, thawed
1 pkg. dry Italian Seasoning mix
Mix cut cauliflower with some lemon juice to keep it from turning brown. Mix in Italian Seasoning and let set overnight in refrigerator. Mix in lettuce and peas before serving. CUCUMBER SALAD: Max and Betty Pickren
1 cucumber, scored and sliced ¼ c. prepared Good Seasons classic herb salad dressing
1 green pepper, cut in thin shivers
Place cucumber and green pepper in bowl. Add salad dressing, toss lightly to coat evenly. Serves 4. ITALIAN SALAD: Meredith and Peggy Kinna
1 head torn lettuce 1 can pitted black olives (drained)
1 hot house cucumber 2 c. diced tomatoes
1 pack salami (quartered) 2 packs provolone cheese (quartered)
1 pkg. Good Seasons Italian dressing mix
Layer each ingredient twice in large plastic container. Cover and chill for an hour before serving. MARINATED VEGETABLE SALAD: Robert and Peggy Pollock
¾ c.vinegar ½ c.veg. oil
1 tsp.salt 1 c. sugar
1 T. water 1 tsp. pepper
1 (16-oz.) can French-style beans (drained) 1 (17-oz.) can sm. peas (drained)
1 (12-oz.) can whole-kernel corn (drained) 1 c. chopped celery
1 green pepper (chopped) 1 onion (chopped)
Combine first 6 ingredients in medium saucepan; bring to a boil, stirring to dissolve sugar. Cool. Combine vegetables and stir in vinegar mixture. Cover and place in refrigerator 12 hours. Stir occasionally. MARINATED VEGETABLE SALAD: Bob and Jenelle Whatley
1 (17-oz.) can English peas, drained 1 (17-oz.) can white shoe peg corn, drained
1 (15 ½ –oz.) can French-style green beans, drained 1 (2-oz.) jar diced pimento, drained
½ c. diced celery 1 c. chopped green pepper
1 c. chopped onion 1 c. sugar
1 tsp. salt ½ tsp. black pepper
½ c. veg. oil ¾ c. vinegar
Combine vegetables, tossing lightly. Combine remaining ingredients in a medium saucepan; bring to a boil over low heat, stirring occasionally. Pour over vegetables, stirring gently to blend. Cover and chill 24 hours. Serves 6 to 8. VEGETABLE MEDLEY SALAD: Gary and Ann Graves
1 head broccoli 1 head cauliflower
1 (16-oz.) can English peas, drained 1 c. grated cheddar cheese
1 (3.5-oz.) jar bacon bits 1 env. Hidden Valley ranch mix
1 (8-oz.) c. sour cream 1 (8-oz.) c. mayonnaise
Wash broccoli and cauliflower and break into small florets. Add peas and cheese; toss and set aside. Mix bacon bits, Ranch dressing mix, sour cream, and mayonnaise. Toss with vegetables. SEVEN LAYER GREEN SALAD: Billy and Diane Webb
Layer:
½ shredded lettuce 1 pt. Hellmann’s mayonnaise
1 chopped green pepper ½ tsp. season salt
1 lg. chopped onion 1 (10-oz.) pkg. grated cheese
1 frozen pkg. English peas 9 strips cooked bacon
Put in refrigerator overnight. LAYERED SALAD: George and Hazel Sellers
Serves 8 to 10.
1 lg. head iceberg lettuce, torn into bite-sized pieces 1 ½ c. mayonnaise
1 c. grated Parmesan cheese 2 med. red Bermuda onions, thinly sliced
1 lb. bacon, cooked crisp, then crumbled 1 (8-oz.) pkg. frozen peas, cooked 3 min., then drained
In large bowl, layer lettuce, onions and peas. Spread mayonnaise over the top and sprinkle with Parmesan cheese. Scatter bacon pieces over the top and cover with plastic wrap. Refrigerate 24 hours. Toss lightly at serving time. ENGLISH PEA SALAD: Max and Betty Pickren
6 boiled eggs, diced 1 med. can peas, chilled
1 sm. diced onion Salt, pepper to taste
Dash red pepper 3 tsp. salad dressing
Blend all ingredients together. before serving. Serves 4. Sprinkle red pepper on top. Chill MR. CHANDLER’S POTATO SALAD: Marvin and Doris Lorig
8 boiled med. potatoes (in jackets) 1–1/2 c. mayonnise 1-½ tsp. horseradish 1 tsp. celery seed
½ tsp. salt 1 c. fresh chopped parsley
2 med. onions, finely chopped and a few spring onions (chopped) 1 c. sour cream
Cool and peel potatoes, cut into ¼ inch slices. Combine mayon¬naise, sour cream, horseradish, celery seed, and salt. Set this aside. In another bowl, mix parsley and onion. Arrange salted lay¬ers of potatoes in a large serving bowl. Cover with a layer of may¬onnaise, sour cream mixture. Do not stir. Cover and refrigerate at least 8 hours before serving. Before covering with layers of sour cream mixture be sure to make layer of onion and parsley. Salad is better if made the day before. Yield: 8 to 10 servings. Double the recipe for a supper of 20 people. OLD-FASHIONED POTATO SALAD: Max and Betty Pickren
1 c. mayonnaise 6 c. sliced, cooked potatoes
1 env. Good Seasons garlic & herbs salad dressing mix ½ c. finely-chopped dill pickle
1 tsp. celery seed
Combine mayonnaise and salad dressing mix. Place potatoes in a large bowl. Add mayonnaise mixture, pickle and celery seed; toss gently. Serve warm or chilled on salad greens, if desired. Makes 8 servings. COLORFUL RICE SALAD: Mike and Phyllis Horn
1 (10-oz.) pkg. frozen English peas 3 c. cooked rice
1 (4-oz.) jar diced pimento 1 c. diced ham
6 green onions, chopped 4 hard-boiled eggs, chopped
¾ c. sliced pimento-stuffed olives ½ c. chopped celery
1/3 c. sweet pickle relish 2 c. shredded cheddar cheese
¼ c. salad dressing or mayonnaise Lettuce leaves and cherry tomatoes
Cook peas according to package directions; drain, and cool. Com¬bine peas and next 9 ingredients; stir well. Add salad dressing, tossing until well mixed. Chill. Serve on bed of lettuce leaves; gar¬nish with whole cherry tomatoes, chopped ham can also be added to this recipe. Serves 6 to 8. Keeps well for several days. MACARONI SALAD: Robert and Peggy Pollock
1 lb. macaroni, cool and drain 1 lg. green pepper, chopped
1 onion, chopped 4 shredded carrots
Mix last 6 ingredients until smooth, pour over vegetables. 1 can Eagle Brand milk
1 c. vinegar 1 c. sugar
2 c. mayonnaise 1 tsp. salt
½ tsp. pepper MACARONI SALAD: Jeff and Denise Hall
2 c. cooked macaroni ¼ lb. grated cheddar cheese
1 T. mayonnaise 1 or 2 onions
1 can cream of mushroom soup 1 sm. bell pepper
1 lg. jar pimentos salt and pepper to taste
Boil macaroni until tender and add remaining ingredients. Bake uncovered in oven 45 minutes on 300°. MACARONI SALAD: Max and Betty Pickren
½ to ¾ lb. macaroni, cooked, cooled thoroughly 1 sm. onion, diced
2 stalks celery, diced ½ green pepper, diced
1 carrot, diced
Mix all above ingredients together with cool macaroni.
Dressing:
6 T. Miracle Whip salad dressing 2 tsp. wine vinegar
1 tsp. sugar 2 T. milk
¼ tsp. salt/pepper 2 T. sour cream
1/8 tsp. garlic powder
Make dressing in a small jar or bowl. Shake or stir until well combined, pour over macaroni and vegetables, mix well. Refrigerate. This recipe will serve 6. CORNBREAD SALAD: Luther and Martha Taylor
1 (8-oz.) pkg. cornbread mix 1 egg
1/3 c. milk 4 med. tomatoes, peeled and chopped
1 green pepper, chopped 1 med. onion, chopped
½ c. sweet pickles, chopped 9 slices bacon, cooked and crumbled (I use Bacos)
1 c. mayonnaise (I use light mayonnaise) ¼ c. sweet pickle juice
Combine cornbread mix, egg, and milk; stir well. Spoon mixture into a greased 8-inch square pan; bake at 400° for 15 to 20 minutes. Cool and crumble; set aside. Combine tomatoes, green pepper, onion, pickles, and bacon; toss gently. Combine mayonnaise and pickle juice. Toss cornbread mix and all other ingredients with mayonnaise and pickle juice mixture together in a large glass bowl. Refrigerate for 2 hour or overnight before serving. Keeps well for several days. CORN BREAD SALAD: Mike and Phyllis Horn
1 (6-oz.) pkg. corn bread mix (prepared) ½ c. chopped green onions or 1 sm. onion, chopped
½ c. bell pepper, chopped ½ c. chopped tomato
½ c. sweet pickle relish Several slices bacon, cooked and crumbled
Creamy cucumber salad dressing:
1 to 1 ½ c. mayonnaise ½ tsp. Salt
¼ tsp. pepper 2 tsp. mustard
Crumble cooked corn bread into bowl. Add onions, pepper, tomatoes, and pickle relish; toss to mix. Add ¼ cup cucumber dressing and mustard, salt and pepper. Mix; add crumbled bacon, reserving small amount for garnish, if desired. Place in serving dish, mix mayonnaise with creamy cucumber salad dressing to thin slightly. Spread over top of corn bread salad, add bacon crumbles for garnish and refrigerate. THREE BEAN SALAD: Max and Betty Pickren
½ c. prepared Good Seasons salad dressing 1 can red kidney beans, drained
1 can cut wax beans, drained 1 can green beans, drained
2 T. chopped onion
Combine salad dressing, beans and onion. Cover and chill. Serves 6. AMBROSIA MOLD SALAD: Richard and Allawee Gaggstatter
1 pkg. orange-pineapple gelatin ¾ c. mandarin orange sections
1 T. sugar 1 ¼ c. seeded halved red grapes
1 c. boiling water 1 sliced banana
¾ c. cold water ¾ c. fine grated coconut
1 c. whipped cream
Dissolve sugar and gelatin in boiling water. Add cold water. Chill until thick. Fold in whipped cream. Then fold in remaining ingredients. Pour into mold and congeal. AMBROSIA SALAD: Raleigh and Doris Johnson
1 (20-oz.) can crushed pineapple with juice 1 (8-oz.) carton Cool Whip
½ c. chopped pecans
1 (6-oz.) box orange Jello 1 c. flaked coconut
2 c. buttermilk
Combine pineapple and Jello in boiler. Heat until Jello is dissolved. Remove and stir in buttermilk, coconut and pecans. Fold in Cool Whip. Pour in pan. Chill until firm. APRICOT SALAD: Butch and Kay Griffin
1 can apricots 2 (3-oz.) pkgs. apricot Jello
Bring to boil. Let cool. Add 2 cups buttermilk and 1 large container of whipped topping. Stir and refrigerate. BLUEBERRY SALAD: Billy and Diane Webb
2 pkgs. raspberry Jello 1 can blueberry pie filling
1 lg. can crushed pineapple
Drain juice of pineapple. Add water to make 2 ¾ cup. Mix Jello in hot juice. Let congeal; add pineapple and blueberries. Then mix together:
1 (8-oz.) pkg. cream cheese ½ c. sugar
½ pt. sour cream ½ tsp. vanilla
Layer this on top of blueberry mixture. Sprinkle ½ cup of chopped nuts on top. CHERRY AND GRAPEFRUIT SALAD: Walter and Helen Rushton
1 c. sour pitted cherries Juice of 1 lemon
1 can grapefruit sections 1 c. sugar
1 sm. can crushed pineapple 1 c. chopped pecans
2 env. plain gelatin
Drain juice from fruit into pan; add sugar. Put juice of lemon in cup and add water to make 1 cup. Heat all to boiling. Dissolve gelatin in a little water and stir into hot juice. When cool add fruit and nuts. Pour into large mold and let congeal. CONGEALED SALAD: Harold and Flora McMillan 1 sm. can crushed pineapple 2 bananas 1 sm. can fruit cocktail
1 pkg. pistachio pudding 1 can mandarin oranges, drained
Mix and chill at least 6 hours. CONGEALED SALAD: Max and Betty Pickren 1 sm. jello (favorite flavor)
1 sm. can fruit cocktail
1 sm. carton Cool Whip
Mix Jello with 1 cup boiling water. Add fruit cocktail juice and cold water to make 1 cup. Chill until firm. Add Cool Whip. Blend in fruit cocktail. Serves 6. CONGEALED COLA SALAD: Harold and Flora McMillan 1 (no. 1) can crushed pineapple 1 (3-oz) pkg. cherry jello 1 (3-oz) pkg. strawberry jello 1 c. chopped pecans 8 oz. cream cheese
Drain juice from pineapple and bring juice to a boil. Dissolve Jello in juice. Let cool and add Coca Cola. Add softened cream cheese, pecans, and pineapple to the Jello-Cola mixture. Mix well and place in refrigerator to cool for several hours. DELICIOUS CONGEALED SALAD: Jeff and Denise Hall
Bring 1 can (or 2 cups) applesauce to a boil. Add 1 small package strawberry Jello and stir till dissolved. Add 1 small can crushed pineapple and juice. Chill and serve. I like to add ½ cup chopped pecans and 1 small package of cream cheese but this is optional. CONGEALED APRICOT SALAD: George and Hazel Sellers
1 (6-oz.) pkg. apricot Jello 1 (8-oz.) can crushed pineapple, undrained
¾ c. sugar 1 (8-oz.) pkg. cream cheese
2 (3-oz.) jars strained baby food apricots 1 (13-oz.) evaporated milk, chilled
1 c. chopped pecans
Combine dry apricot Jello and pineapple and heat until it simmers. Blend sugar and cream cheese well. Add baby food apricots and cream cheese mixture to Jello and continue heating until cream cheese melts. Remove from heat and chill until mixture mounds when dropped from a spoon. Whip chilled milk until thick and fold into Jello mixture. Top with pecans and chill until firm. CHRISTMAS SALAD: Max and Betty Pickren
1 can reg. cranberry sauce 1 c. chopped nuts
½ c. boilingwater 1 c. crushed pineapple (drained)
1 pkg. red Jello (do not mix as pkg. says)
Dissolve Jello in boiling water, add cranberry sauce, nuts, and pineapple; pour into cut glass dish or Jello mold. Refrigerate over night. Serves 8 to 10. CRANBERRY RELISH MOLD: Gary and Ann Graves
2 (3-oz.) pkgs. cherry Jello, may use sugar free 1 (7-oz.) can crushed pineapple, drained 1 tsp.unflavored gelatin 2 c. boiling water ¼ c. chopped celery ¼ c. chopped pecans
1 (16-oz.) can whole-berry cranberry sauce
Dissolve cherry and unflavored gelatin in the boiling water. Let cool slightly, then stir in cranberry sauce, celery and nuts. Pour in a 6-cup mold and chill until firm. At serving time, dip mold briefly in a pan of hot water to loosen and unmold on a chilled plate. CRANBERRY ORANGE SALAD: Jimmy and Faye Nesbitt 1 lg. can cranberry sauce
¼ tsp. salt
2 (3-oz.) pkgs. strawberry Jello 1 T. grated orange rind
2/3 c. choppenuts 2 oranges, diced
1 ½ c. boiling water
Mix Jello in 1 ½ cups boiling water, add cranberry sauce, stirring until dissolved. Let this mixture chill slightly before adding other ingredients. QUICK FRUIT SALAD: Gary and Ann Graves
1 (9-oz.) pkg. dairy whipped topping 1 (3-oz.) pkg. Jello, orange or peach
1 (8-oz.) pkg. sour cream 1 can fruit cocktail, drained
1 (12-oz.) pkg. cottage cheese ½ c. chopped nuts
Mix first 4 ingredients well. Add the drained fruit cocktail. Add nuts. Refrigerate overnight. STRAWBERRY-SOUR CREAM SALAD: George and Hazel Sellers
2 (3-oz.) pkgs. strawberry gelatin 2 c. boiling water
2 (10-oz.) pkgs. frozen strawberries, drained 1 ½ c. crushed pineapple, drained
2 Ig. bananas,sliced 1 c. sour cream
1 c. pecans, chopped
Dissolve strawberry gelatin in boiling water in large bowl. Add strawberries, pineapple, and bananas and stir well. Pour half of mixture into 8 x 8 x 2-inch pan. Chill until firm. Combine sour cream and pecans and spread over chilled gelatin mixture. Cover with remaining gelatin mixture that is at room temperature. Chill until firm and cut in squares to serve. Serves 10 to 12. FROZEN CHERRY SALAD: Kent and Susan Simmons
¼ c. sugar
¼ tsp. salt
2 c. mini marshmallows ½ c. chopped pecans
1 (16-oz.) can dark pitted cherries, drained 1 (8-oz.) can crushed pineapple, drained
1 (11-oz.) can mandarin oranges, drained
Beat cream cheese, add sour cream and sugar and salt. Add marshmallows and nuts. Fold in fruit. Put in a square glass baking dish and freeze. Allow to sit at room temperature 1 hour before serving. FROZEN CHERRY SALAD: John and Janice Cory
1 (21-oz.) can cherrfilling 1 (15-oz.) can crushed pineapple 1 (14-oz) can Eagle Brand Condensed Milk
1 (12-oz.) carton Cool Whip
1 T lemon juice (opt.)
Mix all ingredients and freeze in 9 x 13-inch pan. Cut into squares and garnish with pecans if desired. SUSAN’S FRUIT FREEZE: Inman and Lorene Owens
1cmayonnaise 1 (8-oz.) cream cheese
2 c. fruit, drained (pineapple, fruit cocktail, etc.) ½ c. maraschino cherries 2 c. mini marshmallows
1 c. whipping cream, whipped
Pecans, opt.
Mix mayonnaise and cream cheese well. Add fruit. Fold in whipped cream and marshmallows. Pour into molds and freeze. Serves 12. Note: Nice to freeze in liners in muffin tins, then pop them in plastic bags to have on hand for a quick salad. 5 CUP SALAD: Jeff and Denise Hall
1 c. coconut 1 c. pineapple chunks
1 c. mandarin oranges 1 c. sour cream
1 c. mini marshmallows
Drain fruit and mix all ingredients together. Let set for at least 1 hour in refrigerator. OVERNIGHT FRUIT SALAD: Jerry and Joy Clack
2 (17-oz.) cans chunky fruits for salad, drained 3 bananas, sliced or diced
1 ½ c. reserved pineapple liquid
1 (20-oz.) can pineapple chunks, well drained and liquid reserved
Cook pudding mix as directed on package substituting the 1 ½ cups pineapple liquid for milk. Cool. When mixture is cool, fold in fruits and put in glass serving bowl. Cover and refrigerate over night. WATERGATE SALAD: Luther and Martha Taylor
1 (20-oz.) can crushed pineapple 1 c. mini marshmallows
1 (3 1/4 oz.) box instant pistachio pudding ½ c. finely-chopped pecans
1 (9-oz.) container nondairy whipped topping
Drain pineapple and reserve syrup. Place pudding in large bowl. Add all of syrup to pudding mix and stir together. Add drained pineapple, whipped topping, marshmallows and chopped nuts. Mix well. Refrigerate until well chilled. Serve as a salad (or dessert in graham cracker crust). JUNK SALAD: Max and Betty Pickren
1 lg. carton Cool Whip 1 can Eagle Brand milk
1 can crushed pineapple, drained 1 c. chopped nuts
2 c. mini marshmallows 1 can cherry pie filling
Mix last 5 ingredients together and fold into Cool Whip. Chill well. Serves 8 to 10. SPICED CARROTS: Monroe and Annabelle Latham
Cook 2 Ibs. sliced tender carrots and drain ½ c. white sugar
½ c. brown sugar ½ c. Crisco oil
Dash allspice and nutmeg 1 c. vinegar
1 sm. onion, sliced
Heat to boiling and pour over carrots and sliced onions. Refrigerate after cooling. DIFFERENT AND DELICIOUS CORN: Mike and Phyllis Horn 1 stick margarine 1 (8-oz) pkg. cream cheese, softened
1 (16 oz) can shoe peg corn
1 (12 oz) can mexicorn 1 (16-oz) can whole kernel corn
1 (16 oz) can cream-style corn
Melt margarine and cream cheese in 2-quart saucepan, stirring until smooth. Drain corn, reserving a small amount of liquid. Add drained corn and Reserve liquid to cream cheese mixture. Mix well. Cook over low heat until heated through. Serves 8. TANGY CAULIFLOWER: Larry and Maryse Cook
Cook cauliflower in salted water until tender. Drain and place in baking dish. Combine: 1 c. mayonnaise 1 tsp. dry mustard
1 T. prepared mustard
Spread over cauliflower. Sprinkle 1 cup cheddar cheese on top. Bake at 350° until cheese melts. GREEN BEANS WITH ONIONS: Max and Betty Pickren 2 sm. cans green beans (whole)
1 can fried onion rings
2 sm. cans cream of mushroom soup
Place in oblong pan a mixture of beans and soup. Sprinkle can of onion rings on top. Bake for 15 minutes in a preheated oven at 350°. OKRA PILAF: George and Hazel Sellers 3 slices bacon, diced ¼ c. chopped green pepper
2 c. sliced okra
1 c. chopped onion. 1 c. uncooked long-grain rice
2 c. chicken broth 1 tsp. salt
1 (16-oz.) can tomatoes, drained and chopped
Cook bacon until limp. Add okra and saute until bacon is lightly browned. Add pepper and onion and cook until tender. Stir rice, broth and salt into vegetables. Bring to a boil and stir once. Simmer, covered 20 minutes or until rice is done. Stir in tomatoes and serve immediately. Serves 6 to 8. ITALIAN-STYLE MARINATED VEGETABLES: Mike and Phyllis Horn & George and Hazel Sellers
1 (8-oz.) bottle Italian salad dressing 1 (10-oz.) pkg. frozen sliced carrots, thawed and drained
1 (10-oz.) pkg. frozen cauliflower, thawed and drained 1 (9-oz.) pkg. frozen, cut green beans, thawed and drained
1 (3 ¼ –oz.) can pitted ripe olives, drained 1 (2-oz.) jar chopped pimento, drained
¼ c. grated Parmesan cheese
Combine carrots, cauliflower, green beans, olives, and pimento. Pour dressing over vegetables. Cover and marinate in refrigerator for several hours or overnight. Drain, add cheese, mix lightly. Sprinkle with additional cheese just before serving if desired. Serves 6. SCALLOPED ONIONS: James and Myrtice Pelham
Peel desired number of onions (suggested 1 medium per person). Simmer in salted water until tender. Cut in quarters and put in buttered baking dish. cover with White Sauce. Sprinkle top with buttered bread crumbs. Bake at 350° until bubbly.
White Sauce:
2 T. oleo ½ tsp. salt
2 T. flour 1 c. milk
Melt oleo, add flour, salt and milk. Cook, stirring constantly, until thick. ONION PIE: Clayton and Nell Powell
1 c. Ritz cracker crumbs (fine ground) ½ stick melted butter
2 c. thinly-sliced Vidalia onions (or sweet type) ½ c.grated cheese (I use sharp)
2 T. butter
2 eggs ¾ c. milk
Paprika
Mix cracker crumbs with ½ stick melted butter and press into pie plate. Saute onions in 2 tablespoons butter until clear. Spoon into pie shell crust. Beat eggs with milk and pour over onions. Sprinkle cheese on top with paprika. Bake at 350° for 30 minutes or less. Reheats well later. SQUASH DELIGHT: Mike and Phyllis Horn 3 c. cooked yellow squash sliced and drained
1 can cream of chicken soup 2 T. finely-chopped onions
2 T melted margarine Buttered bread crumbs or pkg. Stuffing mix, buttered
2 T. diced pimento
½ c. toasted almonds
Combine squash, margarine, pimento, onion and almonds. Place in buttered casserole. Cover with soup, top with buttered crumbs. Bake, uncovered, at 350° for 20 to 30 minutes or until bubbly. BUTTERNUT SQUASH: Bridges and Janice Simmons 2 c/ squash (cooked) 4 eggs (beaten)
½ stick oleo
1 lg. can evaporated milk
¾ c. sugar
Mix all ingredients in blender. Pour in casserole dish and bake 45 minutes to 1 hour at 350°. (Choose squash with long neck. Peel, deseed and boil until tender.) SQUASH FRITTERS: Mike and Phyllis Horn
2 c. grated raw yellow squash Pepper to taste
1 tsp. salt 2 tsp. sugar 2 eggs, beaten 2 tsp. oil
Mix all ingredients; drop by tablespoon onto oiled griddle or skil¬let. Cook on both sides until lightly browned. Serve at once. Yields about 1 dozen fritters. ZUCCHINI SKILLET DINNER: Donald and Bernice Bryan
Serves 6.
3 med. zucchini, cut in 1-in. cubes ½ c. grated Italian cheese
2 sm. tomatoes, cut in bit sized pieces 4 T. oil
2 med. onions, sliced 2 red or green peppers, cut in bite-sized pcs.
Wash and peel 3 medium zucchini and cut in 1-inch cubes. In a large deep skillet heat 4 tablespoons oil. Saute 2 medium onions, sliced and 2 red or green bell peppers, cut into bite-sized pieces. Add zucchini and salt and pepper to taste. When zucchini is fork tender, sprinkle with ½ cup grated Italian cheese. Stir gently. Add 2 small fresh tomatoes cut in small pieces. It is now ready to eat. Good eating. PIGS POTATO BAKE: Mike and Phyllis Horn
Any number of potatoes Salt and pepper to taste Onions to taste Jalapeno peppers (opt.)
1 whole stick margarine Cheddar cheese, grated
Scrub potatoes as if you were going to bake them. Slice into ¼¬inch rounds. Slice onions very thin; divide into rings. Mix onions with potatoes, salt and pepper. Dot margarine over potatoes, also dot chopped jalapeno peppers, if desired. Cover, bake 1 hour in 350° oven, uncover, top with grated cheese. Return to oven uncovered until cheese melts and is bubbly. Or cover and microwave on high for 15 minutes, uncovered, add cheese, heat until cheese melts. STUFFED BAKED POTATOES: Max and Betty Pickren
4 med. baking potatoes 1/3 c. prepared Good Seasons Italian salad dressing
Microwave directions: Scrub and pierce potatoes. Place in microwave, cook on high 7 minutes. Turn potatoes over and cook 7 minutes. Cut thin slice off top of each potato, reserving skins. Mash potatoes; stir in salad dressing. Pile mixture into potato skins. Return to oven and cook 3 minutes. Makes 4 servings. BREADED SWEET POTATOES: Harold and Flora McMillan
Cut boiled or baked sweet potatoes in lengthwise slices. Dip the slices in beaten egg, then in crumbs, and fry in deep fat. Drain on a paper. Serve hot. CRISPY POTATO SCALLOP: Gary and Ann Graves
½ c. Italian-style bread crumbs 1 c. peeled and thinly-sliced onions
½ tsp. salt 4 c. peeled and thinly-sliced potatoes
¼ c. butter 2 c. milk
Preheat oven to 325°. Butter a 2-quart shallow casserole dish. Combine bread crumbs and salt. Layer half the potatoes and half the onions in casserole. Dot with half the butter and half the bread crumb mixture. Repeat layering with remaining potatoes, onions, butter and bread crumbs. Pour milk over all. Cover and bake 45 minutes. Uncover and bake until potatoes are tender and almost all of the liquid is absorbed about 30 minutes longer. BAKED SLICED POTATOES: Harold and Flora McMillan
Preparation time: 10 minutes. Baking time: 25 to 30 minutes. Oven temperature: 400°. Lovers of potatoes will be impressed with this treatment which is the simplest possible from a cook’s point of view.
For 4 servings you will need:
4 Ig. baking potatoes ¼ c. butter or margarine, melted
¼ c. salad oil 2 cloves garlic, minced or pressed
½ to 1 tsp. Salt ½ tsp. dried thyme leaves
Preparation: Cut unpared potatoes into ¼ inch-thick slices. Place overlapping slices in buttered oven-to-table, 13 x 9-inch baking dish. Mix butter and oil. Brush slices with mixture. Pour remaining over potatoes. Sprinkle with garlic, salt and thyme. Bake at 400° for 25 to 30 minutes or until potatoes are done and browned at the edges. Serve immediately. Good served with: Broiled steaks or hamburgers, tossed green salad, crusty bread. Tips: If you wish to prepare potatoes ahead of time, slice and hold them in cold water until ready to bake. Then drain very well, blot dry, place in pan and bake. SWEET POTATO SOUFFLE: Chester and Rose Norton
2 Ig. cans sweet potatoes mashed 1/3 stick margarine
½ tsp. salt
1 c. sugar 1 tsp. vanilla flavoring
½ c. milk 2 T. cinnamon 2 eggs
Mix all ingredients thoroughly and pour into a greased casserole. Pour topping over it.
Topping:
1 c. brown sugar 1/3 c.margarine (melted)
1/3 c. flour 1 c. finely-chopped pecans
Mix and pour over souffle. Bake at 350° for 30 minutes. SWEET POTATO CASSEROLE: Jeff and Denise Hall Jeff and Barbara Sheffield 3 c. mashed sweet potatoes 1 c. sugar 1 tsp. vanilla
½ c. sweet milk 2 eggs ½ c. margarine
Topping: 1 c. brown sugar 1/3 c. melted butter
1 c. pecans
Combine sweet potatoes and other ingredients together. Mix topping ingredients and put on top of other mixture. Bake at 350° for 30 minutes. Delicious company dish. Serves 8 to 10. Bake in oblong glass pan for best results. SWEET POTATO SURPRISE: D.S. and Dot Hautman 4 med. sweet potatoes (baked and peeled)
¼ c. light corn syrup 2 eggs
½ c. sugar
¼ stick margarine or butter
Whip cooked potatoes until creamy. Combine all ingredients. Pour into baking dish.
Topping: 1 c. light brown sugar
1/3 c. flour 1/3 c. margarine
1 c. chopped nuts
Blend all ingredients and spread on sweet potato mixture. Bake 30 minutes in 350° oven. Happy eating. SWEET POTATO SOUFFLE: Randy and Cindy Autry 3 c. sweet potatoes, boiled and mashed
1/3 c. milk 1 tsp. vanilla
¾ c. sugar 1 tsp. butter and nut flavoring
1/3 stick margarine Pinch salt
Mix the above ingredients and pour into greased baking dish.
Top with: 1 c. brown sugar
¼ c. margarine 1/3 c. flour
1 c. chopped nuts
Bake at 350°, approximately 30 minutes. LIMA BAKE: George and Hazel Sellers 8 servings. 4 (11-lb.) cans butter or lima beans
¾ c. butter, melted 1 c. brown sugar
1 T. molasses
1 c. sour cream 1 tsp. dry mustard
dash of salt
Drain beans. Add butter, dry mustard, salt, and other ingredients. Mixture will be soupy. Turn into 3-quart casserole. (This can be made a day ahead up to this point.) Bake at 300° for 2 ½ hours, stirring occasionally. Hint: This recipe can easily be halved. It is terrific with ham. FRIED RICE: John and Janice Cory 2 slices bacon
2 slices ½ c. chopped green pepper
1 egg 1–1/2 to 2 c. cooked reg. rice
½ c. chopped onion
Cook bacon; drain and crumble, reserving drippings. Fry egg to well done stage in drippings. Remove egg and chop; reserve drippings. Saute onion and green pepper in drippings; add bacon, egg, and rice. Cover; warm over low heat. Yield: 6 servings. CHINESE FRIED RICE: Max and Betty Pickren
1 egg, beaten ¼ c. chopped scallions including tops
1 tsp. oil
1 ½ c. water 1 clove garlic, crushed
2 T soy sauce 1 ½ c. dry Minute Rice
Scramble egg in oil in saucepan, stirring to break into pieces. Add water, soy sauce, scallions and garlic; bring to a boil. Stir in rice. Cover, remove from heat and let stand 5 minutes. Stir. Makes 4 servings. BROWN RICE: Clayton and Jan Smith
1 c. rice (raw) 1 stick margarine
1 can onion soup 1 T. Worcestershire sauce
3 chicken bouillon cubes 1 sm. jar mushrooms (drained)
Brown rice in margarine, spoon rice into a casserole dish; pour 1 can onion soup over rice, fill empty can of soup with hot water and dissolve the 3 chicken bouillon cubes, add to rice. Next add 1 tablespoon Worcestershire sauce and the small jar or can sliced mushrooms (drained). Cover with foil; bake, 1 hour at 350°. RICE-STUFFED TOMATOES: Max and Betty Pickren
4 med. tomatoes ½ tsp. basil leaves
½ tsp. salt
¼ c. chopped onion 1 c. dry Minute Rice
2 T. butter c. shredded cheddar cheese
1 c. water 2 T. chopped parsley
Slice off tomato tops; scoop out pulp and seeds. Sprinkle inside with salt; invert and let stand. Saute onion in butter in saucepan until tender. Add water, basil and salt; bring to a full boil. Stir in rice. Cover and remove from heat and let stand 5 minutes. Add cheese and parsley, reserving 2 tablespoons cheese. Spoon into tomatoes in baking dish; add reserve cheese. Bake at 375° for 15 to 20 minutes. Makes 4 servings. TOMATO PIE: Marvin and Doris Lorig
“Mix for topping” the following:
1 ½ c.mayonnaise 1 ½ c. sharp cheddar cheese, grated
Prebake a pie shell. Add sliced tomatoes, layered onions, cooked and crumbled bacon. Add topping. Bake at 350° for 30 minutes. FROZEN CRANBERRY SALAD: Lucy M. Clark, sister of Royce Middleton
(Delicious and easy — use as salad or light dessert)
1 (8-ounce) package cream cheese, softened 1 tablespoon sugar or Splenda
1 (16-ounce) can whole-berry cranberry sauce 1 (8-ounce) can crushed pineapple
1 cup pecans or walnuts, chopped 1 (8-ounce) carton light whipped topping, thawed In medium mixing bowl, whip together cream cheese and sugar. Stir in cranberry sauce, pineapple, and nuts. Fold in whipped topping; pour into 8-cup ring mold lined with plastic wrap, or 9x9-inch pyrex dish. Freeze 24 hours, or until firm. Unmold ring mold onto serving tray; cut salad in pyrex into squares to serve.
Wash and drain 12 ounces mixed dry beans (your choice of beans). Add 2 quarts cold water and soak overnight or 8 hours. Drain off water and add enough fresh water to cover beans. Add ham hocks (approximately 1 pound) and bring to a boil, cover and simmer 3 hours. Last hour of cooking add the following:
1 lg. onion (minced)
1 (32-oz.) can tomatoes 1 T. sugar
1 sm. can chopped green chilies 1 T. lemon juice Salt and pepper to taste NEW ENGLAND CLAM CHOWDER: Gary and Ann Graves
2 c. minced clams 2 c. milk
¼ lb. salt pork, diced 1 c. light cream
2 c. water 1 ½ tsp. salt
5 med. potatoes, diced dash pepper
½ c. chopped onions
Drain clams; reserve liquid. Fry salt pork till crisp in large sauce¬pan; remove, and add water, potatoes, onions, and reserved clam liquid to fat in saucepan. Cook covered till potatoes are tender, about 10 to 15 minutes. Add milk, cream, clams and salt pork. Heat slowly to boiling. Season to taste with salt and pepper. Float butter a top each serving. Make 6 to 8 servings. PARMESAN CORN CHOWDER: Mike and Phyllis Horn
2 c. boiling water 2 c. peeled, chopped potatoes
½ c. sliced carrots ½ c. sliced celery
¼ c. chopped onions ½ tsp. salt
¼ tsp. pepper ¼ c. margarine
¼ c. flour 2 c. milk
1 c. grated Parmesan cheese 17-oz. can cream-style corn
Add water to potatoes, carrots, celery, onion, salt, Cover and simmer 10 minutes. Do not drain. Make a white sauce with margarine, flour, and milk. Add cheese, stirring until melted. Add white sauce to undrained vegetables, add corn. heat; do not boil. Garnish with chopped parsley. Serves 6 to 8.
and pepper. SAUSAGE CHOWDER: Charles and Carol Cox
Serves 10 to 12.
1 lb. Jimmy Dean bulk sausage 1 (16-oz.) can tomato sauce (hot)
2 (16-oz.) pkgs. McKenzie frozen vegetable gumbo mix 4 c.water 2 (16-oz.) cans Van Camp’s red kidney beans (New Orleans style)
Brown sausage and drain. Combine all ingredients and cook till vegetables are tender. Serve over rice or as is with saltine crackers. FIVE HOUR STEW: Brocky and Debbie Brock
2 Ibs. chuck roast, cut up and trimmed 2 stalks celery, cut up
1 green pepper and 1 onion, cut up 4 carrots, quartered
2 or more potatoes, quartered
Place all ingredients in heavy skillet or Corning Ware pan. Add 3 tablespoons tapioca, 1 ½ teaspoons salt, 1 tablespoon sugar and season with pepper to taste. Pour 1 ½ cups of V-8 juice or tomato juice over all. Cover with lid and bake for 5 hours at 250°. Don’t remove lid. POP LOOSIER’S BEEF STEW: Spec and Elizabeth Loosier
4 lbs. stew beef, cut up 1 can tomatoes
Sm. amt. chopped celery ½ c. vinegar
2 T Worcestershire sauce 2 T. catsup
1 lg. chopped onion 1 T chili powder
Irish potatoes cut in quarters ½ c. sweet milk
Put meat on in water, onions, and chopped celery; cook until meat is tender. Put other ingredients in and let cook a few minutes, then add potatoes. When potatoes are tender, add ½ cup sweet milk and cook few more minutes. Salt to taste. 8 or more servings. MAN STYLE BEEF STEW: J. D. and Zelma Johnson
2 Ibs. lean beef, cut in cubes 2 T. flour
2 T. fat 1 can tomato sauce (1-c. size)
2 tsp. salt 2 c. water
½ bay leaf 1/8 tsp. thyme
¼ tsp. black pepper 6 sm. onions
6 potatoes 6 carrots
Combine flour with beef and brown in fat then add sauce, salt, water, bay leaf, thyme and pepper. Cover, cook until almost tender; approximately 1 ½ hours. Add onions, carrots, and potatoes. Cook 30 to 45 minutes longer or until vegetables are done. If desired 1 cup of green peas may be added just before done. EASY BRUNSWICK STEW: Hugh and Billie Mitchell
1 (10-oz.) can barbecue pork 2 (5-oz.) cans boned chicken
1 family-sized can Brunswick Stew 1 can creamed corn
½ c. barbecue sauce 2 T. Worcestershire sauce
Juice of 2 lemons
Combine all. Mix well. Heat well. Simmer ½ hour. DELICIOUS INSTANT BRUNSWICK STEW: Leonard and Betty Knight
1 (10 oz) can Castleberry barbecued beef ¼ c. good barbecue sauce
1 (10 oz) can Castleberry barbecued pork 2 T. lemon juice
1 (24 oz) can Castleberry brunswick Stew 1 tsp. Worcestershire sauce
1 (15 oz) can creamed corn 1 can crushed tomatoes (or fresh)
¼ tsp. red pepper or hot sauce
Mix all ingredients together and heat over low heat for 40 minutes. Stir often. Do not use high heat. (Serves 8 to 10.) BRUNSWICK STEW: Max and Gatha Ladson
6-lb. Boston butt, boil and save broth 2 lg. fryers, boil and save broth
3 ½ qts. diced potatoes, boil but leave firm 4 (16-oz.) cans tomatoes, decore and mash-up
4 Ig. onions, cut into pieces to fit grinder 1 (16-oz.) and 1 (8-oz.) cans of garden peas, drain off water
2 (16-oz.) cans cream-style corn 1 (16-oz.) can whole corn, drain off water
7 ½ oz. Worcestershire sauce 1½ oz. Tabasco sauce (this will be mild) (2 oz. plus for hot)
42 oz. ketchup ¾ c. vinegar
2 ½ oz.soy sauce Salt to taste, Pepper to taste
Trim fat from pork and skin from chicken. Cut pork and chicken to grinder size. Mix pork, chicken and onions. Grind, using a course cut blade. Add other ingredients to ground items and mix, adding first the pork broth and then the chicken broth, if needed to get consistency desired. Add water if needed. Taste to see how much salt and pepper is needed. Separate into 3 boilers to cook. Stir continuously to keep from scorching. Cook until it starts bubbling and continue for 3 to 4 minutes. IRISH STEW: J. D. and Zelma Johnson
2 lbs. boneless beef, 1 ½ in.cubes 3 T. Worcestershire sauce
1 T. Tabasco sauce 1 lg. onion, chopped
4 potatoes, peeled and diced ¼ c. catsup
3 carrots, diced Salt and pepper
Brown beef in salad oil, add 2 cups of boiling water and cook till tender. Add rest of ingredients and continue cooking 30 minutes longer. SOUP GARNISHES: Max and Betty Pickren
For clear soups: Lemon slices, snipped parsley or chives, tiny meatballs or dumplings, avocado slices. For cream soups: Sour cream, slivered toasted almonds, croutons, shredded cheese, snipped parsley or chives. For chowders, meat soups: Lemon slices or fish chowder, frankfurter slices on pea or bean soup, parsley, crisp-cooked bacon, corn chips, popcorn, or croutons. For chilled soups: Sour cream, lemon wedges, snipped parsley or chives. HOT CHICKEN SALAD: James and Myrtice Pelham
1 can boned chicken ½ c. chopped pecans
1 c. celery 2 hard-boiled eggs
½ c. mayonnaise Dash of pepper
½ tsp. salt 2 c. Ritz cracker crumbs
1 can cream of chicken soup
Mix 1 cup of the cracker crumbs with other ingredients. Sprinkle the other cup on top and bake in moderate oven at 350° for 30 minutes. ASPARAGUS SALAD: Marvin and Doris Lorig
Boil together (5 min.):
¾ c. sugar 1 c. water
½ c. vinegar ½ tsp. salt
Dissolve 2 envelopes gelatin in ½ cup water and pour over gelatin.
While cooling mix:
1 c. chopped celery 1 sm. jar pimento and juice of ½ lemon
½ c. chopped pecans 1 sm. grated onion
1 can asparagus tips
Pour gelatin mixture over other ingredients into a ring mold and chill. BROCCOLI SALAD: Tom and Patricia Marshall
Mix:
1 lg. head broccoli ½ c. raisins
½ lb. bacon, cooked crisp and crumbled ¼ c. chopped purple onion
½ c. chopped pecans 1 c. sunflower seeds
Dressing:
1 c. mayonnaise 2 T vinegar
½ c. sugar
Toss and serve. Refrigerate. SOUNDS YUCKY — TASTES GREAT SALAD: Robert and Peggy Pollock
1 head broccoli florets ½ lb. bacon, fried and crumbled
1 med. red onion, cut into thin rings 1/3 c. sugar
½ c. mayonnaise ½ c. raisins
Mix all ingredients together. Let stand overnight. COLORFUL COLESLAW: Max and Betty Pickren
1/3 c. prepared Good Seasons mild Italian salad dressings 1 T. chopped pimento pepper ¼ c. mayonnaise
1 T. chopped onion 4 c. shredded green cabbage
Blend salad dressing into mayonnaise. Combine cabbage, pimento, green pepper, and onion in bowl.
Add dressing mixture and toss together lightly. Serves 6. CORN SALAD: Mike and Phyllis Horn
1 (16-oz.) can whole kernel corn, drained ½ c. cubed cheddar cheese
¼ c. choppedbellpepper ¼ c. chopped onion
¼ c. chopped cucumber ¼ c. sweet pickle relish, drained
½ c. Thousand Island salad dressing Lettuce leaves
In small bowl combine drained corn, cheese, pepper, onion, cu¬cumber, and pickle relish — fold in the salad dressing. Cover and chill several hours or overnight. Serve on lettuce leaves. Serves 6. CAULIFLOWER SALAD: Mack and Gwen Knight 2 pkgs. Equal 1 head lettuce 1 head cauliflower
1 ½ c. Weight Watchers mayonnaise
1c.Bacos 1 sm. Vidalia onion (chopped, fine)
Combine chopped lettuce, cauliflower, and onion. Cover and place in refrigerator until ready to serve. Toss with remaining ingredients. CAULIFLOWER SALAD: Gary and Ann Graves 1 head cauliflower, chopped
1 head lettuce, chopped 1 pkg. frozen English peas, thawed
1 pkg. dry Italian Seasoning mix
Mix cut cauliflower with some lemon juice to keep it from turning brown. Mix in Italian Seasoning and let set overnight in refrigerator. Mix in lettuce and peas before serving. CUCUMBER SALAD: Max and Betty Pickren
1 cucumber, scored and sliced ¼ c. prepared Good Seasons classic herb salad dressing
1 green pepper, cut in thin shivers
Place cucumber and green pepper in bowl. Add salad dressing, toss lightly to coat evenly. Serves 4. ITALIAN SALAD: Meredith and Peggy Kinna
1 head torn lettuce 1 can pitted black olives (drained)
1 hot house cucumber 2 c. diced tomatoes
1 pack salami (quartered) 2 packs provolone cheese (quartered)
1 pkg. Good Seasons Italian dressing mix
Layer each ingredient twice in large plastic container. Cover and chill for an hour before serving. MARINATED VEGETABLE SALAD: Robert and Peggy Pollock
¾ c.vinegar ½ c.veg. oil
1 tsp.salt 1 c. sugar
1 T. water 1 tsp. pepper
1 (16-oz.) can French-style beans (drained) 1 (17-oz.) can sm. peas (drained)
1 (12-oz.) can whole-kernel corn (drained) 1 c. chopped celery
1 green pepper (chopped) 1 onion (chopped)
Combine first 6 ingredients in medium saucepan; bring to a boil, stirring to dissolve sugar. Cool. Combine vegetables and stir in vinegar mixture. Cover and place in refrigerator 12 hours. Stir occasionally. MARINATED VEGETABLE SALAD: Bob and Jenelle Whatley
1 (17-oz.) can English peas, drained 1 (17-oz.) can white shoe peg corn, drained
1 (15 ½ –oz.) can French-style green beans, drained 1 (2-oz.) jar diced pimento, drained
½ c. diced celery 1 c. chopped green pepper
1 c. chopped onion 1 c. sugar
1 tsp. salt ½ tsp. black pepper
½ c. veg. oil ¾ c. vinegar
Combine vegetables, tossing lightly. Combine remaining ingredients in a medium saucepan; bring to a boil over low heat, stirring occasionally. Pour over vegetables, stirring gently to blend. Cover and chill 24 hours. Serves 6 to 8. VEGETABLE MEDLEY SALAD: Gary and Ann Graves
1 head broccoli 1 head cauliflower
1 (16-oz.) can English peas, drained 1 c. grated cheddar cheese
1 (3.5-oz.) jar bacon bits 1 env. Hidden Valley ranch mix
1 (8-oz.) c. sour cream 1 (8-oz.) c. mayonnaise
Wash broccoli and cauliflower and break into small florets. Add peas and cheese; toss and set aside. Mix bacon bits, Ranch dressing mix, sour cream, and mayonnaise. Toss with vegetables. SEVEN LAYER GREEN SALAD: Billy and Diane Webb
Layer:
½ shredded lettuce 1 pt. Hellmann’s mayonnaise
1 chopped green pepper ½ tsp. season salt
1 lg. chopped onion 1 (10-oz.) pkg. grated cheese
1 frozen pkg. English peas 9 strips cooked bacon
Put in refrigerator overnight. LAYERED SALAD: George and Hazel Sellers
Serves 8 to 10.
1 lg. head iceberg lettuce, torn into bite-sized pieces 1 ½ c. mayonnaise
1 c. grated Parmesan cheese 2 med. red Bermuda onions, thinly sliced
1 lb. bacon, cooked crisp, then crumbled 1 (8-oz.) pkg. frozen peas, cooked 3 min., then drained
In large bowl, layer lettuce, onions and peas. Spread mayonnaise over the top and sprinkle with Parmesan cheese. Scatter bacon pieces over the top and cover with plastic wrap. Refrigerate 24 hours. Toss lightly at serving time. ENGLISH PEA SALAD: Max and Betty Pickren
6 boiled eggs, diced 1 med. can peas, chilled
1 sm. diced onion Salt, pepper to taste
Dash red pepper 3 tsp. salad dressing
Blend all ingredients together. before serving. Serves 4. Sprinkle red pepper on top. Chill MR. CHANDLER’S POTATO SALAD: Marvin and Doris Lorig
8 boiled med. potatoes (in jackets) 1–1/2 c. mayonnise 1-½ tsp. horseradish 1 tsp. celery seed
½ tsp. salt 1 c. fresh chopped parsley
2 med. onions, finely chopped and a few spring onions (chopped) 1 c. sour cream
Cool and peel potatoes, cut into ¼ inch slices. Combine mayon¬naise, sour cream, horseradish, celery seed, and salt. Set this aside. In another bowl, mix parsley and onion. Arrange salted lay¬ers of potatoes in a large serving bowl. Cover with a layer of may¬onnaise, sour cream mixture. Do not stir. Cover and refrigerate at least 8 hours before serving. Before covering with layers of sour cream mixture be sure to make layer of onion and parsley. Salad is better if made the day before. Yield: 8 to 10 servings. Double the recipe for a supper of 20 people. OLD-FASHIONED POTATO SALAD: Max and Betty Pickren
1 c. mayonnaise 6 c. sliced, cooked potatoes
1 env. Good Seasons garlic & herbs salad dressing mix ½ c. finely-chopped dill pickle
1 tsp. celery seed
Combine mayonnaise and salad dressing mix. Place potatoes in a large bowl. Add mayonnaise mixture, pickle and celery seed; toss gently. Serve warm or chilled on salad greens, if desired. Makes 8 servings. COLORFUL RICE SALAD: Mike and Phyllis Horn
1 (10-oz.) pkg. frozen English peas 3 c. cooked rice
1 (4-oz.) jar diced pimento 1 c. diced ham
6 green onions, chopped 4 hard-boiled eggs, chopped
¾ c. sliced pimento-stuffed olives ½ c. chopped celery
1/3 c. sweet pickle relish 2 c. shredded cheddar cheese
¼ c. salad dressing or mayonnaise Lettuce leaves and cherry tomatoes
Cook peas according to package directions; drain, and cool. Com¬bine peas and next 9 ingredients; stir well. Add salad dressing, tossing until well mixed. Chill. Serve on bed of lettuce leaves; gar¬nish with whole cherry tomatoes, chopped ham can also be added to this recipe. Serves 6 to 8. Keeps well for several days. MACARONI SALAD: Robert and Peggy Pollock
1 lb. macaroni, cool and drain 1 lg. green pepper, chopped
1 onion, chopped 4 shredded carrots
Mix last 6 ingredients until smooth, pour over vegetables. 1 can Eagle Brand milk
1 c. vinegar 1 c. sugar
2 c. mayonnaise 1 tsp. salt
½ tsp. pepper MACARONI SALAD: Jeff and Denise Hall
2 c. cooked macaroni ¼ lb. grated cheddar cheese
1 T. mayonnaise 1 or 2 onions
1 can cream of mushroom soup 1 sm. bell pepper
1 lg. jar pimentos salt and pepper to taste
Boil macaroni until tender and add remaining ingredients. Bake uncovered in oven 45 minutes on 300°. MACARONI SALAD: Max and Betty Pickren
½ to ¾ lb. macaroni, cooked, cooled thoroughly 1 sm. onion, diced
2 stalks celery, diced ½ green pepper, diced
1 carrot, diced
Mix all above ingredients together with cool macaroni.
Dressing:
6 T. Miracle Whip salad dressing 2 tsp. wine vinegar
1 tsp. sugar 2 T. milk
¼ tsp. salt/pepper 2 T. sour cream
1/8 tsp. garlic powder
Make dressing in a small jar or bowl. Shake or stir until well combined, pour over macaroni and vegetables, mix well. Refrigerate. This recipe will serve 6. CORNBREAD SALAD: Luther and Martha Taylor
1 (8-oz.) pkg. cornbread mix 1 egg
1/3 c. milk 4 med. tomatoes, peeled and chopped
1 green pepper, chopped 1 med. onion, chopped
½ c. sweet pickles, chopped 9 slices bacon, cooked and crumbled (I use Bacos)
1 c. mayonnaise (I use light mayonnaise) ¼ c. sweet pickle juice
Combine cornbread mix, egg, and milk; stir well. Spoon mixture into a greased 8-inch square pan; bake at 400° for 15 to 20 minutes. Cool and crumble; set aside. Combine tomatoes, green pepper, onion, pickles, and bacon; toss gently. Combine mayonnaise and pickle juice. Toss cornbread mix and all other ingredients with mayonnaise and pickle juice mixture together in a large glass bowl. Refrigerate for 2 hour or overnight before serving. Keeps well for several days. CORN BREAD SALAD: Mike and Phyllis Horn
1 (6-oz.) pkg. corn bread mix (prepared) ½ c. chopped green onions or 1 sm. onion, chopped
½ c. bell pepper, chopped ½ c. chopped tomato
½ c. sweet pickle relish Several slices bacon, cooked and crumbled
Creamy cucumber salad dressing:
1 to 1 ½ c. mayonnaise ½ tsp. Salt
¼ tsp. pepper 2 tsp. mustard
Crumble cooked corn bread into bowl. Add onions, pepper, tomatoes, and pickle relish; toss to mix. Add ¼ cup cucumber dressing and mustard, salt and pepper. Mix; add crumbled bacon, reserving small amount for garnish, if desired. Place in serving dish, mix mayonnaise with creamy cucumber salad dressing to thin slightly. Spread over top of corn bread salad, add bacon crumbles for garnish and refrigerate. THREE BEAN SALAD: Max and Betty Pickren
½ c. prepared Good Seasons salad dressing 1 can red kidney beans, drained
1 can cut wax beans, drained 1 can green beans, drained
2 T. chopped onion
Combine salad dressing, beans and onion. Cover and chill. Serves 6. AMBROSIA MOLD SALAD: Richard and Allawee Gaggstatter
1 pkg. orange-pineapple gelatin ¾ c. mandarin orange sections
1 T. sugar 1 ¼ c. seeded halved red grapes
1 c. boiling water 1 sliced banana
¾ c. cold water ¾ c. fine grated coconut
1 c. whipped cream
Dissolve sugar and gelatin in boiling water. Add cold water. Chill until thick. Fold in whipped cream. Then fold in remaining ingredients. Pour into mold and congeal. AMBROSIA SALAD: Raleigh and Doris Johnson
1 (20-oz.) can crushed pineapple with juice 1 (8-oz.) carton Cool Whip
½ c. chopped pecans
1 (6-oz.) box orange Jello 1 c. flaked coconut
2 c. buttermilk
Combine pineapple and Jello in boiler. Heat until Jello is dissolved. Remove and stir in buttermilk, coconut and pecans. Fold in Cool Whip. Pour in pan. Chill until firm. APRICOT SALAD: Butch and Kay Griffin
1 can apricots 2 (3-oz.) pkgs. apricot Jello
Bring to boil. Let cool. Add 2 cups buttermilk and 1 large container of whipped topping. Stir and refrigerate. BLUEBERRY SALAD: Billy and Diane Webb
2 pkgs. raspberry Jello 1 can blueberry pie filling
1 lg. can crushed pineapple
Drain juice of pineapple. Add water to make 2 ¾ cup. Mix Jello in hot juice. Let congeal; add pineapple and blueberries. Then mix together:
1 (8-oz.) pkg. cream cheese ½ c. sugar
½ pt. sour cream ½ tsp. vanilla
Layer this on top of blueberry mixture. Sprinkle ½ cup of chopped nuts on top. CHERRY AND GRAPEFRUIT SALAD: Walter and Helen Rushton
1 c. sour pitted cherries Juice of 1 lemon
1 can grapefruit sections 1 c. sugar
1 sm. can crushed pineapple 1 c. chopped pecans
2 env. plain gelatin
Drain juice from fruit into pan; add sugar. Put juice of lemon in cup and add water to make 1 cup. Heat all to boiling. Dissolve gelatin in a little water and stir into hot juice. When cool add fruit and nuts. Pour into large mold and let congeal. CONGEALED SALAD: Harold and Flora McMillan 1 sm. can crushed pineapple 2 bananas 1 sm. can fruit cocktail
1 pkg. pistachio pudding 1 can mandarin oranges, drained
Mix and chill at least 6 hours. CONGEALED SALAD: Max and Betty Pickren 1 sm. jello (favorite flavor)
1 sm. can fruit cocktail
1 sm. carton Cool Whip
Mix Jello with 1 cup boiling water. Add fruit cocktail juice and cold water to make 1 cup. Chill until firm. Add Cool Whip. Blend in fruit cocktail. Serves 6. CONGEALED COLA SALAD: Harold and Flora McMillan 1 (no. 1) can crushed pineapple 1 (3-oz) pkg. cherry jello 1 (3-oz) pkg. strawberry jello 1 c. chopped pecans 8 oz. cream cheese
Drain juice from pineapple and bring juice to a boil. Dissolve Jello in juice. Let cool and add Coca Cola. Add softened cream cheese, pecans, and pineapple to the Jello-Cola mixture. Mix well and place in refrigerator to cool for several hours. DELICIOUS CONGEALED SALAD: Jeff and Denise Hall
Bring 1 can (or 2 cups) applesauce to a boil. Add 1 small package strawberry Jello and stir till dissolved. Add 1 small can crushed pineapple and juice. Chill and serve. I like to add ½ cup chopped pecans and 1 small package of cream cheese but this is optional. CONGEALED APRICOT SALAD: George and Hazel Sellers
1 (6-oz.) pkg. apricot Jello 1 (8-oz.) can crushed pineapple, undrained
¾ c. sugar 1 (8-oz.) pkg. cream cheese
2 (3-oz.) jars strained baby food apricots 1 (13-oz.) evaporated milk, chilled
1 c. chopped pecans
Combine dry apricot Jello and pineapple and heat until it simmers. Blend sugar and cream cheese well. Add baby food apricots and cream cheese mixture to Jello and continue heating until cream cheese melts. Remove from heat and chill until mixture mounds when dropped from a spoon. Whip chilled milk until thick and fold into Jello mixture. Top with pecans and chill until firm. CHRISTMAS SALAD: Max and Betty Pickren
1 can reg. cranberry sauce 1 c. chopped nuts
½ c. boilingwater 1 c. crushed pineapple (drained)
1 pkg. red Jello (do not mix as pkg. says)
Dissolve Jello in boiling water, add cranberry sauce, nuts, and pineapple; pour into cut glass dish or Jello mold. Refrigerate over night. Serves 8 to 10. CRANBERRY RELISH MOLD: Gary and Ann Graves
2 (3-oz.) pkgs. cherry Jello, may use sugar free 1 (7-oz.) can crushed pineapple, drained 1 tsp.unflavored gelatin 2 c. boiling water ¼ c. chopped celery ¼ c. chopped pecans
1 (16-oz.) can whole-berry cranberry sauce
Dissolve cherry and unflavored gelatin in the boiling water. Let cool slightly, then stir in cranberry sauce, celery and nuts. Pour in a 6-cup mold and chill until firm. At serving time, dip mold briefly in a pan of hot water to loosen and unmold on a chilled plate. CRANBERRY ORANGE SALAD: Jimmy and Faye Nesbitt 1 lg. can cranberry sauce
¼ tsp. salt
2 (3-oz.) pkgs. strawberry Jello 1 T. grated orange rind
2/3 c. choppenuts 2 oranges, diced
1 ½ c. boiling water
Mix Jello in 1 ½ cups boiling water, add cranberry sauce, stirring until dissolved. Let this mixture chill slightly before adding other ingredients. QUICK FRUIT SALAD: Gary and Ann Graves
1 (9-oz.) pkg. dairy whipped topping 1 (3-oz.) pkg. Jello, orange or peach
1 (8-oz.) pkg. sour cream 1 can fruit cocktail, drained
1 (12-oz.) pkg. cottage cheese ½ c. chopped nuts
Mix first 4 ingredients well. Add the drained fruit cocktail. Add nuts. Refrigerate overnight. STRAWBERRY-SOUR CREAM SALAD: George and Hazel Sellers
2 (3-oz.) pkgs. strawberry gelatin 2 c. boiling water
2 (10-oz.) pkgs. frozen strawberries, drained 1 ½ c. crushed pineapple, drained
2 Ig. bananas,sliced 1 c. sour cream
1 c. pecans, chopped
Dissolve strawberry gelatin in boiling water in large bowl. Add strawberries, pineapple, and bananas and stir well. Pour half of mixture into 8 x 8 x 2-inch pan. Chill until firm. Combine sour cream and pecans and spread over chilled gelatin mixture. Cover with remaining gelatin mixture that is at room temperature. Chill until firm and cut in squares to serve. Serves 10 to 12. FROZEN CHERRY SALAD: Kent and Susan Simmons
¼ c. sugar
¼ tsp. salt
2 c. mini marshmallows ½ c. chopped pecans
1 (16-oz.) can dark pitted cherries, drained 1 (8-oz.) can crushed pineapple, drained
1 (11-oz.) can mandarin oranges, drained
Beat cream cheese, add sour cream and sugar and salt. Add marshmallows and nuts. Fold in fruit. Put in a square glass baking dish and freeze. Allow to sit at room temperature 1 hour before serving. FROZEN CHERRY SALAD: John and Janice Cory
1 (21-oz.) can cherrfilling 1 (15-oz.) can crushed pineapple 1 (14-oz) can Eagle Brand Condensed Milk
1 (12-oz.) carton Cool Whip
1 T lemon juice (opt.)
Mix all ingredients and freeze in 9 x 13-inch pan. Cut into squares and garnish with pecans if desired. SUSAN’S FRUIT FREEZE: Inman and Lorene Owens
1cmayonnaise 1 (8-oz.) cream cheese
2 c. fruit, drained (pineapple, fruit cocktail, etc.) ½ c. maraschino cherries 2 c. mini marshmallows
1 c. whipping cream, whipped
Pecans, opt.
Mix mayonnaise and cream cheese well. Add fruit. Fold in whipped cream and marshmallows. Pour into molds and freeze. Serves 12. Note: Nice to freeze in liners in muffin tins, then pop them in plastic bags to have on hand for a quick salad. 5 CUP SALAD: Jeff and Denise Hall
1 c. coconut 1 c. pineapple chunks
1 c. mandarin oranges 1 c. sour cream
1 c. mini marshmallows
Drain fruit and mix all ingredients together. Let set for at least 1 hour in refrigerator. OVERNIGHT FRUIT SALAD: Jerry and Joy Clack
2 (17-oz.) cans chunky fruits for salad, drained 3 bananas, sliced or diced
1 ½ c. reserved pineapple liquid
1 (20-oz.) can pineapple chunks, well drained and liquid reserved
Cook pudding mix as directed on package substituting the 1 ½ cups pineapple liquid for milk. Cool. When mixture is cool, fold in fruits and put in glass serving bowl. Cover and refrigerate over night. WATERGATE SALAD: Luther and Martha Taylor
1 (20-oz.) can crushed pineapple 1 c. mini marshmallows
1 (3 1/4 oz.) box instant pistachio pudding ½ c. finely-chopped pecans
1 (9-oz.) container nondairy whipped topping
Drain pineapple and reserve syrup. Place pudding in large bowl. Add all of syrup to pudding mix and stir together. Add drained pineapple, whipped topping, marshmallows and chopped nuts. Mix well. Refrigerate until well chilled. Serve as a salad (or dessert in graham cracker crust). JUNK SALAD: Max and Betty Pickren
1 lg. carton Cool Whip 1 can Eagle Brand milk
1 can crushed pineapple, drained 1 c. chopped nuts
2 c. mini marshmallows 1 can cherry pie filling
Mix last 5 ingredients together and fold into Cool Whip. Chill well. Serves 8 to 10. SPICED CARROTS: Monroe and Annabelle Latham
Cook 2 Ibs. sliced tender carrots and drain ½ c. white sugar
½ c. brown sugar ½ c. Crisco oil
Dash allspice and nutmeg 1 c. vinegar
1 sm. onion, sliced
Heat to boiling and pour over carrots and sliced onions. Refrigerate after cooling. DIFFERENT AND DELICIOUS CORN: Mike and Phyllis Horn 1 stick margarine 1 (8-oz) pkg. cream cheese, softened
1 (16 oz) can shoe peg corn
1 (12 oz) can mexicorn 1 (16-oz) can whole kernel corn
1 (16 oz) can cream-style corn
Melt margarine and cream cheese in 2-quart saucepan, stirring until smooth. Drain corn, reserving a small amount of liquid. Add drained corn and Reserve liquid to cream cheese mixture. Mix well. Cook over low heat until heated through. Serves 8. TANGY CAULIFLOWER: Larry and Maryse Cook
Cook cauliflower in salted water until tender. Drain and place in baking dish. Combine: 1 c. mayonnaise 1 tsp. dry mustard
1 T. prepared mustard
Spread over cauliflower. Sprinkle 1 cup cheddar cheese on top. Bake at 350° until cheese melts. GREEN BEANS WITH ONIONS: Max and Betty Pickren 2 sm. cans green beans (whole)
1 can fried onion rings
2 sm. cans cream of mushroom soup
Place in oblong pan a mixture of beans and soup. Sprinkle can of onion rings on top. Bake for 15 minutes in a preheated oven at 350°. OKRA PILAF: George and Hazel Sellers 3 slices bacon, diced ¼ c. chopped green pepper
2 c. sliced okra
1 c. chopped onion. 1 c. uncooked long-grain rice
2 c. chicken broth 1 tsp. salt
1 (16-oz.) can tomatoes, drained and chopped
Cook bacon until limp. Add okra and saute until bacon is lightly browned. Add pepper and onion and cook until tender. Stir rice, broth and salt into vegetables. Bring to a boil and stir once. Simmer, covered 20 minutes or until rice is done. Stir in tomatoes and serve immediately. Serves 6 to 8. ITALIAN-STYLE MARINATED VEGETABLES: Mike and Phyllis Horn & George and Hazel Sellers
1 (8-oz.) bottle Italian salad dressing 1 (10-oz.) pkg. frozen sliced carrots, thawed and drained
1 (10-oz.) pkg. frozen cauliflower, thawed and drained 1 (9-oz.) pkg. frozen, cut green beans, thawed and drained
1 (3 ¼ –oz.) can pitted ripe olives, drained 1 (2-oz.) jar chopped pimento, drained
¼ c. grated Parmesan cheese
Combine carrots, cauliflower, green beans, olives, and pimento. Pour dressing over vegetables. Cover and marinate in refrigerator for several hours or overnight. Drain, add cheese, mix lightly. Sprinkle with additional cheese just before serving if desired. Serves 6. SCALLOPED ONIONS: James and Myrtice Pelham
Peel desired number of onions (suggested 1 medium per person). Simmer in salted water until tender. Cut in quarters and put in buttered baking dish. cover with White Sauce. Sprinkle top with buttered bread crumbs. Bake at 350° until bubbly.
White Sauce:
2 T. oleo ½ tsp. salt
2 T. flour 1 c. milk
Melt oleo, add flour, salt and milk. Cook, stirring constantly, until thick. ONION PIE: Clayton and Nell Powell
1 c. Ritz cracker crumbs (fine ground) ½ stick melted butter
2 c. thinly-sliced Vidalia onions (or sweet type) ½ c.grated cheese (I use sharp)
2 T. butter
2 eggs ¾ c. milk
Paprika
Mix cracker crumbs with ½ stick melted butter and press into pie plate. Saute onions in 2 tablespoons butter until clear. Spoon into pie shell crust. Beat eggs with milk and pour over onions. Sprinkle cheese on top with paprika. Bake at 350° for 30 minutes or less. Reheats well later. SQUASH DELIGHT: Mike and Phyllis Horn 3 c. cooked yellow squash sliced and drained
1 can cream of chicken soup 2 T. finely-chopped onions
2 T melted margarine Buttered bread crumbs or pkg. Stuffing mix, buttered
2 T. diced pimento
½ c. toasted almonds
Combine squash, margarine, pimento, onion and almonds. Place in buttered casserole. Cover with soup, top with buttered crumbs. Bake, uncovered, at 350° for 20 to 30 minutes or until bubbly. BUTTERNUT SQUASH: Bridges and Janice Simmons 2 c/ squash (cooked) 4 eggs (beaten)
½ stick oleo
1 lg. can evaporated milk
¾ c. sugar
Mix all ingredients in blender. Pour in casserole dish and bake 45 minutes to 1 hour at 350°. (Choose squash with long neck. Peel, deseed and boil until tender.) SQUASH FRITTERS: Mike and Phyllis Horn
2 c. grated raw yellow squash Pepper to taste
1 tsp. salt 2 tsp. sugar 2 eggs, beaten 2 tsp. oil
Mix all ingredients; drop by tablespoon onto oiled griddle or skil¬let. Cook on both sides until lightly browned. Serve at once. Yields about 1 dozen fritters. ZUCCHINI SKILLET DINNER: Donald and Bernice Bryan
Serves 6.
3 med. zucchini, cut in 1-in. cubes ½ c. grated Italian cheese
2 sm. tomatoes, cut in bit sized pieces 4 T. oil
2 med. onions, sliced 2 red or green peppers, cut in bite-sized pcs.
Wash and peel 3 medium zucchini and cut in 1-inch cubes. In a large deep skillet heat 4 tablespoons oil. Saute 2 medium onions, sliced and 2 red or green bell peppers, cut into bite-sized pieces. Add zucchini and salt and pepper to taste. When zucchini is fork tender, sprinkle with ½ cup grated Italian cheese. Stir gently. Add 2 small fresh tomatoes cut in small pieces. It is now ready to eat. Good eating. PIGS POTATO BAKE: Mike and Phyllis Horn
Any number of potatoes Salt and pepper to taste Onions to taste Jalapeno peppers (opt.)
1 whole stick margarine Cheddar cheese, grated
Scrub potatoes as if you were going to bake them. Slice into ¼¬inch rounds. Slice onions very thin; divide into rings. Mix onions with potatoes, salt and pepper. Dot margarine over potatoes, also dot chopped jalapeno peppers, if desired. Cover, bake 1 hour in 350° oven, uncover, top with grated cheese. Return to oven uncovered until cheese melts and is bubbly. Or cover and microwave on high for 15 minutes, uncovered, add cheese, heat until cheese melts. STUFFED BAKED POTATOES: Max and Betty Pickren
4 med. baking potatoes 1/3 c. prepared Good Seasons Italian salad dressing
Microwave directions: Scrub and pierce potatoes. Place in microwave, cook on high 7 minutes. Turn potatoes over and cook 7 minutes. Cut thin slice off top of each potato, reserving skins. Mash potatoes; stir in salad dressing. Pile mixture into potato skins. Return to oven and cook 3 minutes. Makes 4 servings. BREADED SWEET POTATOES: Harold and Flora McMillan
Cut boiled or baked sweet potatoes in lengthwise slices. Dip the slices in beaten egg, then in crumbs, and fry in deep fat. Drain on a paper. Serve hot. CRISPY POTATO SCALLOP: Gary and Ann Graves
½ c. Italian-style bread crumbs 1 c. peeled and thinly-sliced onions
½ tsp. salt 4 c. peeled and thinly-sliced potatoes
¼ c. butter 2 c. milk
Preheat oven to 325°. Butter a 2-quart shallow casserole dish. Combine bread crumbs and salt. Layer half the potatoes and half the onions in casserole. Dot with half the butter and half the bread crumb mixture. Repeat layering with remaining potatoes, onions, butter and bread crumbs. Pour milk over all. Cover and bake 45 minutes. Uncover and bake until potatoes are tender and almost all of the liquid is absorbed about 30 minutes longer. BAKED SLICED POTATOES: Harold and Flora McMillan
Preparation time: 10 minutes. Baking time: 25 to 30 minutes. Oven temperature: 400°. Lovers of potatoes will be impressed with this treatment which is the simplest possible from a cook’s point of view.
For 4 servings you will need:
4 Ig. baking potatoes ¼ c. butter or margarine, melted
¼ c. salad oil 2 cloves garlic, minced or pressed
½ to 1 tsp. Salt ½ tsp. dried thyme leaves
Preparation: Cut unpared potatoes into ¼ inch-thick slices. Place overlapping slices in buttered oven-to-table, 13 x 9-inch baking dish. Mix butter and oil. Brush slices with mixture. Pour remaining over potatoes. Sprinkle with garlic, salt and thyme. Bake at 400° for 25 to 30 minutes or until potatoes are done and browned at the edges. Serve immediately. Good served with: Broiled steaks or hamburgers, tossed green salad, crusty bread. Tips: If you wish to prepare potatoes ahead of time, slice and hold them in cold water until ready to bake. Then drain very well, blot dry, place in pan and bake. SWEET POTATO SOUFFLE: Chester and Rose Norton
2 Ig. cans sweet potatoes mashed 1/3 stick margarine
½ tsp. salt
1 c. sugar 1 tsp. vanilla flavoring
½ c. milk 2 T. cinnamon 2 eggs
Mix all ingredients thoroughly and pour into a greased casserole. Pour topping over it.
Topping:
1 c. brown sugar 1/3 c.margarine (melted)
1/3 c. flour 1 c. finely-chopped pecans
Mix and pour over souffle. Bake at 350° for 30 minutes. SWEET POTATO CASSEROLE: Jeff and Denise Hall Jeff and Barbara Sheffield 3 c. mashed sweet potatoes 1 c. sugar 1 tsp. vanilla
½ c. sweet milk 2 eggs ½ c. margarine
Topping: 1 c. brown sugar 1/3 c. melted butter
1 c. pecans
Combine sweet potatoes and other ingredients together. Mix topping ingredients and put on top of other mixture. Bake at 350° for 30 minutes. Delicious company dish. Serves 8 to 10. Bake in oblong glass pan for best results. SWEET POTATO SURPRISE: D.S. and Dot Hautman 4 med. sweet potatoes (baked and peeled)
¼ c. light corn syrup 2 eggs
½ c. sugar
¼ stick margarine or butter
Whip cooked potatoes until creamy. Combine all ingredients. Pour into baking dish.
Topping: 1 c. light brown sugar
1/3 c. flour 1/3 c. margarine
1 c. chopped nuts
Blend all ingredients and spread on sweet potato mixture. Bake 30 minutes in 350° oven. Happy eating. SWEET POTATO SOUFFLE: Randy and Cindy Autry 3 c. sweet potatoes, boiled and mashed
1/3 c. milk 1 tsp. vanilla
¾ c. sugar 1 tsp. butter and nut flavoring
1/3 stick margarine Pinch salt
Mix the above ingredients and pour into greased baking dish.
Top with: 1 c. brown sugar
¼ c. margarine 1/3 c. flour
1 c. chopped nuts
Bake at 350°, approximately 30 minutes. LIMA BAKE: George and Hazel Sellers 8 servings. 4 (11-lb.) cans butter or lima beans
¾ c. butter, melted 1 c. brown sugar
1 T. molasses
1 c. sour cream 1 tsp. dry mustard
dash of salt
Drain beans. Add butter, dry mustard, salt, and other ingredients. Mixture will be soupy. Turn into 3-quart casserole. (This can be made a day ahead up to this point.) Bake at 300° for 2 ½ hours, stirring occasionally. Hint: This recipe can easily be halved. It is terrific with ham. FRIED RICE: John and Janice Cory 2 slices bacon
2 slices ½ c. chopped green pepper
1 egg 1–1/2 to 2 c. cooked reg. rice
½ c. chopped onion
Cook bacon; drain and crumble, reserving drippings. Fry egg to well done stage in drippings. Remove egg and chop; reserve drippings. Saute onion and green pepper in drippings; add bacon, egg, and rice. Cover; warm over low heat. Yield: 6 servings. CHINESE FRIED RICE: Max and Betty Pickren
1 egg, beaten ¼ c. chopped scallions including tops
1 tsp. oil
1 ½ c. water 1 clove garlic, crushed
2 T soy sauce 1 ½ c. dry Minute Rice
Scramble egg in oil in saucepan, stirring to break into pieces. Add water, soy sauce, scallions and garlic; bring to a boil. Stir in rice. Cover, remove from heat and let stand 5 minutes. Stir. Makes 4 servings. BROWN RICE: Clayton and Jan Smith
1 c. rice (raw) 1 stick margarine
1 can onion soup 1 T. Worcestershire sauce
3 chicken bouillon cubes 1 sm. jar mushrooms (drained)
Brown rice in margarine, spoon rice into a casserole dish; pour 1 can onion soup over rice, fill empty can of soup with hot water and dissolve the 3 chicken bouillon cubes, add to rice. Next add 1 tablespoon Worcestershire sauce and the small jar or can sliced mushrooms (drained). Cover with foil; bake, 1 hour at 350°. RICE-STUFFED TOMATOES: Max and Betty Pickren
4 med. tomatoes ½ tsp. basil leaves
½ tsp. salt
¼ c. chopped onion 1 c. dry Minute Rice
2 T. butter c. shredded cheddar cheese
1 c. water 2 T. chopped parsley
Slice off tomato tops; scoop out pulp and seeds. Sprinkle inside with salt; invert and let stand. Saute onion in butter in saucepan until tender. Add water, basil and salt; bring to a full boil. Stir in rice. Cover and remove from heat and let stand 5 minutes. Add cheese and parsley, reserving 2 tablespoons cheese. Spoon into tomatoes in baking dish; add reserve cheese. Bake at 375° for 15 to 20 minutes. Makes 4 servings. TOMATO PIE: Marvin and Doris Lorig
“Mix for topping” the following:
1 ½ c.mayonnaise 1 ½ c. sharp cheddar cheese, grated
Prebake a pie shell. Add sliced tomatoes, layered onions, cooked and crumbled bacon. Add topping. Bake at 350° for 30 minutes. FROZEN CRANBERRY SALAD: Lucy M. Clark, sister of Royce Middleton
(Delicious and easy — use as salad or light dessert)
1 (8-ounce) package cream cheese, softened 1 tablespoon sugar or Splenda
1 (16-ounce) can whole-berry cranberry sauce 1 (8-ounce) can crushed pineapple
1 cup pecans or walnuts, chopped 1 (8-ounce) carton light whipped topping, thawed In medium mixing bowl, whip together cream cheese and sugar. Stir in cranberry sauce, pineapple, and nuts. Fold in whipped topping; pour into 8-cup ring mold lined with plastic wrap, or 9x9-inch pyrex dish. Freeze 24 hours, or until firm. Unmold ring mold onto serving tray; cut salad in pyrex into squares to serve.