Soups & Salads

1 lb. ground beef
1 (45 oz. ) can tomato juice
1 ( 14 1/2 oz. ) can beef broth. undiluted
3/4 c. water
1 (10 oz. ) pkg. frozen green beans
1 ( 10 oz. ) pkg. frozen English peas
1 (10 oz. ) pkg chopped broccoli
2 medium potatoes, unpeeled and cubed
3 large carrots, scrapped and cubed
1 medium onion, chopped
1 c. slice fresh mushrooms
1/2 c. quick cooking oats uncooked
1 clove garlic, minced
2 tsp. dried whole orangano
1/2 tsp. salt
1/4 tsp. pepper

Brown ground beef in a large Dutch Oven; drain. Add remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Yield: about 4 qt.

                                                            Sue Grogan

Hot Brown Sandwich

1/4 c. butter
1/2 c. all-purpose flour
1/2 tsp. salt
1/8 tsp. white pepper
1 c. turkey broth or chicken broth
1 c. milk
1/2 c. grated parmesan cheese
8 slices bread ( toasted )
sliced turkey
paprika
8 slices tomato
8 slices bacon, cooked (some prefer country ham)
parsley

Melt butter and stir in flour; cook over low heat, blending until smooth. Stir in salt and pepper. Gradually add broth and milk; cook stirring constantly, until smooth and thickened. Add cheese; simmer about 10 minutes.

Saturday Supper Sandwiches

2 eggs, beaten
1 c. evaporated milk
1/2 tsp. salt
dash of pepper
8 slices bread
butter
8 slices boiled ham
prepared mustard
4 slices Swiss cheese
shortening

Blend eggs, milk salt and pepper; set aside. Spread 4 slices of bread lightly with butter; add a slice of ham to each slice of bread. Spread lightly with mustard; add slice of cheese and second slice of ham. Top with unbuttered slice of bread. Dip each sandwich into egg and milk mixture; fry in shortening until golden, turn once. Yield: 4 servings.

                                                            Sylvia Nelson

Vegetable Sandwich Spread

2 tomatoes
1 c. celery
1 small onion
1 bell pepper
1 cucumber
1 envelope plain gelatin
1/4 c. cold water
1/4 c. boiling water
1 pint Kraft Mayonnaise
1 tsp. salt

Chop all vegetables very finely and drain well on paper towel. soften gelatin in cold water. Add boiling water. Cool. Then fold in mayonnaise and salt. Add vegetables and spread on bread. (Also delicious on crackers, stuffed in a tomato, or by the spoonful every time you pass the refrigerator!)

                                                           Bettie Williams

Party Chicken Salad

4 c. cubed chicken breasts
1 c. chopped celery
1 c. halved seedless green grapes
1 pkg. slivered almonds, toasted
1 tsp. salt
1/4 tsp. pepper
3/4 c. mayonnaise
1/4 c. sour cream

Combine ingredients. Add mayonnaise and sour cream. Mix thoroughly and chill. serves 10 to 12.

Serve in cold, crisp lettuce cups or stuff in a chilled and peeled ripe tomato, if homegrown ones are available.

                                                            Bettie Williams

Hot Slaw

1 head cabbage chopped
1 bell pepper, chopped
1 onion, chopped
4 T. sweet pickle, chopped
1/2 c. chopped celery
salt to taste
1 c. vinegar
dash tobasco
1 tsp. red pepper
1 c. sugar
1 (14 oz. ) bottle ketchup

Mix all ingredients. Store in refrigerator. ( Will keep 3 months )

                                                            Bettie Williams

Kimberley’s Slaw

1 c. sugar
1/4 c. vinegar
1/3 c. oil
1 large head of cabbage
1 heaping tsp. celery seed
1 tsp. mustard seed
1 onion
1 green pepper
salt and pepper

Grate cabbage or shred in food processor. Place in a bowl and cover with ice water for about 10 minutes. Drain well. Chop an onion and a green pepper, add to cabbage mixture. Boil sugar, vinegar, oil and seed until the sugar dissolves (3 or 4 minutes ) Pour the sugar mixture over the cabbage mixture. Stir well. Refrigerate for 24 hours. Will keep up to 9 days in the refrigerator. This is good with barbecue.

                                                            Shirley McGee

Spinach Salad (Overnight)

1 head lettuce, broken
1 bundle spinach, broken (approx. 3 c. )
1 small green onion, chopped
1 large can Lesueue Peas
6 eggs, boiled and chopped
1/2 lb. fried bacon, crumbled
1/2 c. sliced black olives

Layer above in air tight container. Mix dressing and spread over salad. Cover and let set in refrigerator overnight. Toss before serving.

Dressing:
1 pkg. Hidden Valley Ranch Dressing mix
1 (8 oz.) sour cream
2 c. Mayonnaise (not salad dressing )
Mix well and pour over salad.

                                                            Laura Phillips

Spinach Salad

2/3 c. bibb lettuce
1 ( 9 oz. ) water chestnuts, drained and sliced
3/4 c. bacon
1 hard boiled egg
1 chopped onion
Toss Together:
Dressing:
1/2 c. oil
1/4 c. sugar
1/4 c. chili sauce
2 T. red wine vinegar
1/2 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. cayenne pepper

Mix well and pour over salad.

                                                            Belinda Graves

Korean Salad

1 bag fresh spinach
1 can bean sprouts, drained
8 strips bacon (browned and crumbled )
3 hard boiled eggs (sliced)
mushrooms
grated carrots
Mix all together

Dressing:
1 c. salad oil
3/4 c. sugar
1/3 c. ketchup
1/4 c. vinegar
1 T. Worcestershire sauce
1 medium onion, chopped very fine

Prepare dressing in advance by shaking all ingredients in jar. Pout over salad just before serving.

                                                            Bettie Williams

Broccoli And Cauliflower Salad

broccoli tops
cauliflower broken in small flowers
one onion, chopped
one hard boiled egg, chopped
grated cheese, if desired
1/2 c. mayonnaise
1 c. sour cream

Mix all together and chill before serving.

                                                            Edna Gordon

Vegetable Salad

2 stalks celery
1 small head of cauliflower
1 bunch broccoli
3 small cucumbers
4 small carrots
1 bunch green onions
1/2 doz. radishes

Chop all vegetables in small pieces. Mix with Hidden Valley Ranch dressing mixed with mayonnaise according to package directions.

                                                            Nancy Estes

Joann’s Vegetable Shrimp Salad

1 head cauliflower
1 bunch broccoli
1 green pepper chopped
1 c. chopped celery
1 c. sliced or chopped green olives
1 c. bite size shrimp (thaw-and-eat, popcorn or boil and peel)
1 c. grated cheddar cheese
1/2 c. mayonnaise
1/2 c. sour cream

Soak cauliflower and broccoli in salt water or just plain water. Drain very well in colander or on a paper towel. Break all the cauliflower and broccoli into bite size pieces. Add cooked, peeled shrimp and cheese. For dressing mix together sour cream and mayonnaise. Toss the ingredients and the dressing together. Refrigerate several hours or until chilled. Better if made 24 hours before serving.

                                                             Shirley McGee

Cauliflower Salad

1 head lettuce
1 red onion
1 lb. bacon
1 head cauliflower
Dressing:
2 c. mayonnaise
1/3 c. parmesan cheese
1/4 c. sugar
salt and pepper to taste

Fry bacon, drain and crumble. Layer ingredients in salad bowl in the following order:
lettuce
onion
bacon
cauliflower

Pour dressing over top and refrigerate overnight. Toss well before serving.

                                                           Tammy Rickard

Next Day Vegetable Salad

1/2 medium head cauliflower
1/2 large bunch broccoli
1 medium head iceberg lettuce, torn into bite size pieces
1 lb. bacon, cooked and crumbled
1 medium size red onion, sliced and separated into rings
1/4 c. grated parmesan cheese
2 c. mayonnaise
1 T. sugar
dash of white pepper
shredded lettuce (optional)
chopped green onion (optional)

Wash cauliflower and cut flowerets into bite size pieces. Trim off large leaves of broccoli and remove tough ends of lower stalks. Wash broccoli thoroughly; cut flowerets into bite size pieces.

Layer lettuce, cauliflower, broccoli, bacon, onion and cheese (in that order) in a 4 qt. bowl. Combine mayonnaise, sugar and pepper; mix well. Spread evenly over top, sealing to edge of bowl. Cover salad tightly, and chill 24 hours. Garnish with shredded lettuce and chopped onions if desired. Yield: 8 to 10 servings.

                                                           Sylvia Nelson

Fruit Salad

1 c. sour cream
1/4 tsp. cinnamon
1 c. miniature marshmallows
1 c. orange sections, halved
1 c. banana slices
1 c. grape halves

Combine sour cream and cinnamon; mix well. Add marshmallows and fruit; mix lightly. Chill. 6 servings.

                                                           Judy McKinney

Fruit Salad (6 Cup Salad )

1 c. fruit cocktail
1 c. pineapple chunks
1 c. sour cream
1 c. coconut
1 c. marshmallows
1 c. nuts
Mix all together and chill.

                                                           Brenda Woodward

Hot Fruit Compote

1 stick butter
1/2 c. brown sugar
2 heaping T. flour
3/4 c. dry sherry

1 large can each: pineapple tidbits, pears, peaches, spiced apple rings (red)
Reserve juice from first three fruits. Add water to juice to make 2 cups. Melt butter in sauce pan. Add flour, stir to make paste. Add the 2 cups fruit juices and the sherry. Cook until thick. Arrange the fruit in layers in a 9x13 baking dish. Arrange the apple rings on top. Pour liquid over all. Sprinkle with broken pecans, if desired. Bake for 30 minutes at 250 degrees.

                                                            Sarah Hill

Strawberry Congealed Salad

2 small pkg. strawberry gelatin
2 c. boiling water
2 pints frozen strawberries, thawed
1 (20 oz.) crushed pineapple
3 medium bananas (not to ripe)
2 T. lemon juice
1 c. chopped pecans
2 (8 oz.) containers sour cream

Dissolve gelatin in boiling water. Cool. Add lemon juice, stir. Drain the strawberries and pineapple (no need to save juice); stir into gelatin mixture. Dice bananas into mixture; mix well. Add pecans and stir well.

Pour half of the mixture into a 9x13 Pyrex dish. Chill until firm, usually about 30 to 45 minutes. Be sure to keep remaining half of fruit mixture out of refrigerator during this time.
When first layer is firm, spread sour cream over top to completely cover. Pour over sour cream the rest of the gelatin mixture. Cover with plastic wrap and chill until firm. A very easy salad to make and always a big hit.

                                                            Cindy Edwards

Sunshine Salad

1 small pkg. lemon Jell-O
1 small pkg. orange Jell-O
2 c. boiling water
1 1/2 c. cold water
1 medium can crushed pineapple ( drain and save liquid )
1 banana sliced
2 c. small marshmallows

Dissolve Jell-O in boiling water. Add all other ingredients except pineapple juice. Mix together. Let gel overnight.

Cook together in small pan:
1/2 c. sugar
2 T. flour
1 egg (beaten)
1 c. pineapple juice
Cook together until thick. Cool.
1 small container Cool Whip
1 pkg. cream cheese

Add Cool Whip and cream cheese to cooled cooked mixture; mix well. Spread over Jell-O. Let stand in refrigerator 30 minutes before serving. Serve on lettuce leaf.

                                                            Millie Holder

Texas Pecan Salad

1 large container Cool Whip
1 can sweetened condensed milk
1 large can crushed pineapple, drained
1 can cherry pie filling
1 can flaked coconut
1 c. pecan pieces

Mix Cool Whip and condensed milk, then add rest of the ingredients. chill overnight.

                                                            Nadine Tucker

Cranberry Salad

2 pkg. cherry Jell-O
1 c. hot water
3/4 c. sugar
1 T. lemon juice
1 c. pineapple juice
1 c. ground raw cranberries
1 can crushed pineapple
1 c. chopped celery
1/2 c. chopped English Walnuts

Mix and chill until firm.

                                                           Maria Lovvorn

Party Pink Salad

24 large marshmallows
1 pkg. strawberry Jell-O
1 c. heavy cream, whipped
2 c. cottage cheese
1 c. drained, crushed pineapple
1 c. chopped pecans
1 c. pineapple juice

Combine juice and marshmallows over low heat. Add Jell-O and dissolve. Remove from heat and cool slightly. Add cottage cheese, pineapple, nuts and whipped cream. Chill until firm.

                                                           Maria Lovvorn

Congealed Salad

1 (3 oz. ) pkg. lemon gelatin
8 large marshmallows
2 diced bananas
1 small can crushed pineapple (drained)
Dissolve gelatin and marshmallows in one cup hot water; add 1 cup cold water, bananas and pineapple. Chill until firm.

Topping:
1/2 c. sugar
2 T. flour
1/2 c. pineapple juice
1/2 c. water
1 well beaten egg

Mix together and cook until thick. Let cool completely. Fold in 1 cup whipped cream or substitute. Spread over gelatin. Sprinkle with chopped nuts.

                                         Mrs. Georgia Clark (former member)

Lime Salad

1 box lime gelatin
1 c. pecans. chopped fine
1 c. grated carrots

Mix together as directed. When cool, Add pecans and carrots. Chill until firm.

                                                           Geneva Nichols

Orange Cheese Salad

1 (3 oz. ) pkg. orange gelatin
1 c. boiling water
1 small pkg. cream cheese, softened
1 can (6 oz. ) frozen orange juice, undiluted
1 can mandarin orange sections, drained

Dissolve gelatin in water. Blend thoroughly with cream cheese. Add orange juice. Let cool. Stir in orange sections. Pour into mold or dish and refrigerate. Serve topped with homemade mayonnaise.

                                 Mrs. Georgia Clark  (former member)

Orange Congealed Salad

1 (3 oz.) pkg. orange gelatin
1 (8 1/4 ) can crushed pineapple
1 can mandarin oranges
1/2 pint heavy cream, whipped
1 (8 oz.) cream cheese
1 small bag miniature marshmallows

Heat liquid from oranges and pineapple and water to equal 2 cups. Pour over gelatin, cream cheese and marshmallows to melt. Cool. Add fruit. Blend in heavy cream. Refrigerate.

                                                            Jackie King

Orange Velvet Salad

1 container Cool Whip
1 small container sour cream
1 box orange Jell-O
1 small can pineapple
Mix all together. Chill.

                                                           Zora Lee Overcast

Apricot Salad

2 pkgs apricot Jell-O
4 c. boiling water
1 large can crushed pineapple (save juice)
1 1/2 c. miniature marshmallows
1 c. chopped nuts
2 diced bananas
1 large pkg. Dream Whip (2 envelopes)

Dissolve Jell-O in boiling water. Add marshmallows.. Be sure they dissolve. Add remaining ingredients (except Dream whip) after Jell-O cools. Pour into a rectangular dish and congeal completely.

Topping:
1 egg
1/2 c. sugar
1 T. flour
2 T. butter
1/2 c. pineapple juice

Beat egg; add remaining ingredients and cook , stirring until thick. Place in refrigerator until cold. Whip both packages Dream Whip with 3/4 c. milk. add cooked topping and stir thoroughly. Spread over congealed salad, Serve immediately or chill until the next day.

1 (6 oz.) pkg. blackberry or raspberry gelatin
2 c. boiling water
1 (15 oz.) can blueberries, drained (save juice)
1 (8 1/4 oz.) can crushed pineapple, drained (save juice)
Dissolve gelatin in boiling water. Drain fruit and measure liquid. If necessary, add enough water to make 1 cup and add to gelatin. Stir in fruit, chill until firm in 2 qt. flat dish.

Topping:
1 (8 oz.) cream cheese
1/2 c. sugar
1/2 pint sour cream
1/2 tsp. vanilla
1/2 c. chopped nuts

Combine all topping ingredients, except nuts. Mix well and spread over congealed salad. Sprinkle with chopped nuts.

5 medium potatoes
1/4 c. chopped sweet pickles
1/4 c. chopped onion
1/4 c. chopped bell pepper
2 eggs boiled
1 medium grated carrot
1 small jar pimento
celery salt to taste
1 c. Miracle Whip salad 1 tsp. mustard

Boil potatoes in their jackets.. Peel and cube potatoes. Mix with all other ingredients. Sprinkle with paprika.

Note:  This is the best potato salad in the whole wide world!!   Belinda Graves

Aunt Sadie’s Potato Salad

10 potatoes ( boiled in jackets, peeled and sliced)
1 head of cabbage- green or red or mixed (shredded)
1 qt. jar mayonnaise or salad dressing
onions, in rings (about 3)
green peppers in rings (about 3)
hard boiled eggs, sliced
celery seed
salt and pepper (on each layer of potatoes)
Paprika- for decorating top of salad

Begin with layer of shredded cabbage in bowl. Add layer of sliced potatoes. Salt and pepper and sprinkle with celery seed. Add onion rings and pepper rings. your own preference for onions and peppers will determine how much to use. Men love lots of onions. Add sliced eggs and then spread mayonnaise over all. Be sure to use enough to cover mixture. This is the magical ingredient. Now start all over and add as many layers as needed. ending with mayonnaise and eggs. The above amount will serve about 10. This mixture must be refrigerated at least 24 hours before serving.