Mills Baptist Church
Soups & Salads
Tomato Vegetable Soup1 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.
Hot Brown Sandwich
1/4 c. butter
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
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.
Vegetable Sandwich Spread
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!)
Party Chicken Salad
4 c. cubed chicken breasts
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.
1 head cabbage chopped
Mix all ingredients. Store in refrigerator. ( Will keep 3 months )
1 c. sugar
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.
Spinach Salad (Overnight)
1 head lettuce, broken
Layer above in air tight container. Mix dressing and spread over salad. Cover and let set in refrigerator overnight. Toss before serving.
2/3 c. bibb lettuce
Mix well and pour over salad.
1 bag fresh spinach
Prepare dressing in advance by shaking all ingredients in jar. Pout over salad just before serving.
Broccoli And Cauliflower Salad
Mix all together and chill before serving.
2 stalks celery
Chop all vegetables in small pieces. Mix with Hidden Valley Ranch dressing mixed with mayonnaise according to package directions.
Joanns Vegetable Shrimp Salad
1 head cauliflower
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.
1 head lettuce
Fry bacon, drain and crumble. Layer ingredients in salad bowl in the following order:
Pour dressing over top and refrigerate overnight. Toss well before serving.
Next Day Vegetable Salad
1/2 medium head cauliflower
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.
1 c. sour cream
Combine sour cream and cinnamon; mix well. Add marshmallows and fruit; mix lightly. Chill. 6 servings.
Fruit Salad (6 Cup Salad )
1 c. fruit cocktail
Hot Fruit Compote
1 stick butter
1 large can each: pineapple tidbits, pears, peaches, spiced apple rings (red)
Strawberry Congealed Salad
2 small pkg. strawberry gelatin
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
1 small pkg. lemon Jell-O
Dissolve Jell-O in boiling water. Add all other ingredients except pineapple juice. Mix together. Let gel overnight.
Cook together in small pan:
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.
Texas Pecan Salad
1 large container Cool Whip
Mix Cool Whip and condensed milk, then add rest of the ingredients. chill overnight.
2 pkg. cherry Jell-O
Mix and chill until firm.
Party Pink Salad
24 large marshmallows
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.
1 (3 oz. ) pkg. lemon gelatin
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)
1 box lime gelatin
Mix together as directed. When cool, Add pecans and carrots. Chill until firm.
Orange Cheese Salad
1 (3 oz. ) pkg. orange gelatin
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
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.
Orange Velvet Salad1 container Cool Whip
1 small container sour cream
1 box orange Jell-O
1 small can pineapple
Mix all together. Chill. Zora Lee Overcast
2 pkgs apricot Jell-O
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.
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.
Mrs. Ruth Moore (former member )
Blueberry Frost Salad
1 (6 oz.) pkg. blackberry or raspberry gelatin
Combine all topping ingredients, except nuts. Mix well and spread over congealed salad. Sprinkle with chopped nuts.
5 medium potatoes
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 Sadies Potato Salad
10 potatoes ( boiled in jackets, peeled and sliced)
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.