VEGETABLES CATEGORY - done! (as of 5/22/00)

SOUPS AND SALADS

U.S. SENATE BEAN SOUP B.J. Smith

1 lb dried great northern beans 3 med. onions, chopped

1 meaty ham bone or 2 smoked ham 3 celery ribs, chopped

hocks 3 garlic cloves, can use

1/4 c. chopped fresh parsley (can use garlic powder-1 t.)

flakes) Salt & pepper to taste

1 c. mashed potatoes or 1/3 c. instant Parsley to garnish

potato flakes

Place beans & enough water to cover in a saucepan; bring to a boil & boil for 2 minutes. Remove from the heat & soak for 1 hour. Drain & rinse beans. In a large kettle, place beans, ham bone or hocks & 3 qts water. Bring to boil. Reduce heat; cover & simmer 2 hours. Skim fat if necessary. Add onions, garlic, celery, parsley, potatoes, salt & pepper; simmer 1 hour longer. Remove meat & bones from the soup. Remove meat from the bones; dice & return to kettle. Heat through. Garnish with parsley or chives Yield: 8-10 servings (2 1/2 qts.)

TORTILLA SOUP Teri Gilley/Donna Marsh

2 t. olive oil 1/3 c. diced onion

1 t. minced garlic or garlic powder 1 jalapeno pepper, minced

8 c. chicken bouillon 1 c. fresh diced tomatoes

1/2 c. tomato juice 2 T. chili powder

1 T. cumin 2 t. oregano

2 t. chopped cilantro Corn chips, broken

Monterrey Jack cheese, grated Hidden Valley Ranch mix

Sauté onion, garlic, jalapeno pepper in olive oil until onions become transparent. Add bouillon, tomato juice, cumin, tomatoes, chili powder, oregano, & Hidden Valley Ranch mix & heat to a boil. Reduce heat & simmer for 30 minutes. Add cilantro & simmer for 5 minutes more. Serve hot with grated cheese on top.

TEX-MEX SOUP Donna Marsh

2 lbs. ground beef 4 c. chicken bouillon

1 can jalapeno Ranch Style Beans 1 can carrots

1 onion, chopped 1 can corn

4 stalks celery, sliced 2-3 c. cubed potatoes

1/2 c. uncooked rice 1 can diced tomatoes

1 t. garlic powder 1 t. chili powder

Cook ground meat seasoned with garlic & chili powder. Drain off all grease. Add all other ingredients & let simmer for 2 hours.

TACO SOUP James & Terra Smith

3-4 lbs hamburger meat 2 pkg taco seasoning mix

1 lg can tomato sauce 1 can Rotel tomatoes

2 cans hominy 3 cans kidney beans

1 can of diced tomatoes (different kinds)

Cook meat & drain. Pour all other ingredients in & let cook a while. Serve over Tostitos corn chips, with sour cream & cheddar cheese.

CREAMY POTATO SOUP Helen Quates

1 medium onion, chopped 1 celery rib, chopped

1 medium carrot, grated 1/2 c. margarine

2 T. flour 4 c. milk

1 can cream of mushroom soup 1/2 c. cubed process

undiluted American cheese or

6 large potatoes, peeled, diced, & shredded cheddar

cooked (about 8 cups) 1 t. seasoned salt

Sauté onion, celery, & carrot in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook & stir for 2 minutes or until thickened. Add soup, cheese, potatoes & seasoned salt; mix well. Cook & stir until cheese is melted & soup is heated thoroughly. Yield: 10-12 servings (3 quarts)

BEEFY VEGETABLE SOUP June Broxson

1 1/2-2 lb. ground chuck 1 medium onion

1 pkg frozen vegetable gumbo or 1 lg can diced tomatoes

mixed vegetables

Brown ground beef & drain. Add frozen vegetables, onion, & canned tomatoes. Add 1 can of water to mixture. Season to taste. Simmer approx. 1 hour or until vegetables are done. NOTE: For a more "tomatoey" taste, add small can of tomato sauce.

BAKED POTATO SOUP Jason & Julie Smith

12 strips bacon cooked & crumbled 2/3 c. butter

2/3 c. flour 1 c. sour cream

8 c. milk 3/4 t. salt

4-6 baked potatoes (baked, cooled, 1/4 t. pepper

peeled, & chopped 4 green onions

6-8 oz grated cheese

Stir in flour & butter. Heat until smooth. Add milk gradually. Cook until hot throughout. Add potatoes & onions (better to sauté the onions). Simmer 10-20 minutes. Add rest of ingredients. Stir until cheese is melted.

ZEBRA SALAD Billie June Smith

1 pkg Double Stuff Oreos 1 lg Cool Whip

1 jar cherries, chopped 1 c. chopped pecans

Mix & freeze.

SALAD Tammy Loyd/Donna Marsh

1 lg head cabbage, chopped 4-6 chopped green onions

2 pkgs Top Ramen Noodles, chicken 1 c. slivered almonds, (Just before serving, crumble noodles toasted

& add to salad.)

1 c. oil 1 t. black pepper

2 seasonings pkgs from noodles 6 T. vinegar

4 T. sugar 2 t. Accent

Blend well. Add before serving.

TEXAS PEA SALAD Donna Marsh

2 cans English peas (drained) 2-3 boiled eggs, chopped

1 small onion, chopped 1 sm jar pimiento

1/2 c. cheese, chopped in tiny squares Enough mayonnaise to

hold together

Mix. Add a little salt & pepper to taste. 6-8 servings.

TACO SALAD Grace Smith

1 head of lettuce, chopped 1 sm onion, chopped

1 can kidney beans drained 1 c. shredded cheddar

1 (5 ˝) bag taco-flavored Doritos 4 tomatoes, chopped

1 lg ground beef browned & cooled 1 sm bottle Catalina

Mix together, add dressing & toss.

STRAWBERRY SALAD Billie June Smith

(Prepare A Day Ahead)

1 lg pkg strawberry Jell-O 1 can strawberry pie filling

1 lg can crushed pineapple 1 sm pkg strawberry Jello

Chopped pecans 3 c. boiling water

Mix 3 cups hot water with Jell-O to dissolve in 9x13" dish. Add pineapple with juice & strawberry pie filling. Chill.

8 oz sour cream 8 oz cream cheese

1/2 c. sugar 1/2 t. vanilla

Mix & spread over chilled gelatin. Sprinkle pecans on top.

STRAWBERRY NUT SALAD Gloria Early

1 lg pkg strawberry Jell-O 1 c. boiling water

1 (10 oz) pkg frozen strawberries 1 c. chopped pecans

1 c. drained crushed pineapple 1 pt sour cream

Combine Jell-O with boiling water in a large bowl, stirring until Jell-O is dissolved. Then fold in strawberries with juice, drained pineapple, & pecans all at once. Fold in sour cream & pour in dish; refrigerate until ready to serve.

STAY CRISP SALAD Shirley Culbertson

8 c. shredded cabbage (use knife) 2/3 c. sugar

2 carrots (shredded or grated) 2/3 c. vinegar

1 green pepper (thin strips) 2 t. celery seed

1/2 c. chopped onion 1 1/2 t. salt

3/4 c. cold water 1/4 t. pepper

1 env unflavored gelatin 2/3 c. salad oil

Mix cabbage, green pepper & onion, sprinkle with 1/2 c. cold water - chill. Soften gelatin in 1/4 c. cold water. Mix sugar, vinegar, celery seeds, salt & pepper in saucepan; bring to boil. Stir in softened gelatin. Cool until slightly thickened. Beat well (blender). Gradually beat in salad oil. Drain vegetables; pour dressing over the top. Mix lightly until well coated. May be served immediately or stored in refrigerator. Toss before serving.

SPINACH LAYER SALAD Donna Marsh

2 bags fresh spinach (rinsed & 2 chopped boiled eggs

drained) 6 fried bacon strips

1 green chopped onion Mayonnaise/vinegar

Mother Nature seasoning Salt, pepper

Grated Swiss cheese

Layer in medium bowl, spinach, eggs, onion, & bacon. Mix mayonnaise with vinegar & seasonings until a smooth pouring consistency. Spread over layers. Top with cheese.

SEVEN-LAYER SALAD Louise Dean

1 head lettuce 1 large bell pepper

1 stalk celery 2 small onions

1 can LeSeur peas 3/4 c. mayonnaise

1/2 c. Parmesan cheese 1 T. sugar

Bacon bits if desired

1^st layer - cut lettuce into small pieces & cover bottom of container. 2^nd layer - add chopped bell pepper. 3^rd layer - add chopped celery. 4^th layer - cut onions into thin small rounds & separate into rings. 5^th layer - add can of peas. 6^th layer - cover the entire dish with mayonnaise (seal edge of salad). 7^th layer - sprinkle Parmesan cheese over mayonnaise & sprinkle sugar over cheese. Refrigerate overnight. Add bacon bits at serving time.

SALAD – CHILLED Martha Early

1 pkg cottage cheese 1 pkg Cool Whip

1 sm can crushed pineapple, drained 1 pkg orange Jell-O, dry

Mix cottage cheese, Cool Whip & pineapple. Sprinkle dry Jell-O over this & mix well.

PINEAPPLE-PEAR SALAD Martha Early

1 #2 can pineapple, sliced, drained 2 pkg lemon gelatin

1 #2 can pears, drained (keep juice) Cool Whip

Cut pears & pineapple into small pieces. Reserve pineapple juice. Prepare gelatin according to pkg directions. Combine fruit & gelatin. Congeal.

1/2 c. flour 2 T. butter

1 egg yolk, beaten Juice of 1 lemon

1/2 c. sugar 1/2 c. milk

Juice drained from pears & pineapple

Mix sugar & flour. Add milk, egg yolk, butter & juices. Cook in double-boiler until thick. Cool. Spread dressing over firm gelatin. Sprinkle with grated American cheese & top with whipped cream or Cool Whip.

PEACH SALAD Norma Coale

2 sm peach Jell-O 2 c. boiling water

1 pt vanilla ice cream 1 c. cold water

Sm can peaches, save juice

Mix 1 Jell-O with 1 c. boiling water & add 1 pint of vanilla ice cream. (Optional a few cut up canned peaches) Let this gel. Mix another small peach Jell-O with 1 c. boiling water plus 1 c. cold water using the juice from the small can of peaches for this cup. Cut up remaining peaches to add to this mixture. Pour on top of gelled ice cream mixture & gel complete thing. –Pretty in a round clear bowl.—

ORANGE JELLO SALAD Gloria Early

1 lg pkg orange Jell-O (sugar free) 2 c. boiling water

1 c. grated cheddar cheese or chipped 1 sm can Pet milk

Velveeta 2 T. mayonnaise

1 lg can crushed pineapple in own

juice

Mix Jello in boiling water. Add cheese & mayonnaise & mash with fork. Mix well before adding milk & undrained pineapple. Stir well. Pour into a 9x13" glass, oblong dish to congeal.

ORANGE JELLO SALAD Billie June Smith

Medium Cool Whip Medium cottage cheese

Small can crushed pineapple, drained Small box orange Jell-O

Mix together & cool in refrigerator.

NACHO SALAD Becky Hatcher

1 head of lettuce, chopped 1 sm onion, chopped

1 can kidney beans drained 1 c. shredded cheddar

1 (5 ˝) bag tortilla chips 2 tomatoes, chopped

1 lg ground beef browned & cooled 8 oz sour cream

Mix together all but sour cream & tortilla chips. Serve with sour cream.

MEXICAN SALAD Martha Early

1 head lettuce 4 tomatoes – chopped

8-oz mild cheddar cheese 1 avocado – chopped

1 can kidney beans drained & washed 1 medium onion, chopped

1 lb. ground beef – browned & drained 1 jar mexican hot sauce

2 pkgs small tortilla chips (optional)

1 small bottle 1000 Island or Italian

dressing

Brown ground meat & drain. Add beans & simmer, covered. Set aside. In large bowl combine bite size pieces of lettuce, tomatoes, avocado, & chopped onion. Grate cheddar cheese & add to mixture. Mash 1 pkg of chips in the bag until there are no more large pieces. Add ground beef & beans to salad. Add chips & mix well. Decorate top of salad with whole chips. Top individual serving with dressing.

MARINATED VEGETABLE SALAD Martha Early

1 can french style string beans 1 can peas (16 oz)

1 green pepper, chopped 1 small onion, chopped

1 sm jar pimientos

Drain vegetables & mix with dressing.

3/4 c. vinegar 3/4 c. sugar

1 t. celery seed 1/2 c. cooking oil

1 t. salt 2 t. pepper

Chill for 24 hours – drain & serve.

MACARONI-TUNA SALAD Ethel Early

1 (7 oz) pkg elbow macaroni Pickle relish (optional)

1 sm onion, finely chopped 1 family size can tuna

2 hard-boiled eggs, chopped Mayonnaise to taste

Salt to taste

Cool macaroni according to pkg directions. Drain & cool. Add remaining ingredients, using enough mayonnaise to hold together. Toss lightly & serve with crackers.

MACARONI SALAD Donald J. Smith

1 1/2 c. uncooked macaroni 1/2 t. celery seed

1 medium chopped green pepper 5 chopped sweet pickles

1/2 med onion, chopped 1 carrot, chopped

2 med. tomatoes, cut into pieces 2 T. mayonnaise

1-3 T. vinegar (3 white or 2 dark) 1/2 t. prepared mustard

2 t. sugar not dry)

Salt to taste

Cook macaroni in salted water until almost dry. Mix all ingredients with warm macaroni. Pour dressing over & mix. Marinate for at least 1 hour before serving.

Mayonnaise Vinegar

Sugar Salt

Mustard

LOW-FAT PASTA SALAD Donna Marsh

10 oz dry rotini pasta 4 green onions, sliced

2 celery stalks, chopped 1/4 chopped green pepper

1 c. Fat Free Ranch Dressing 2 T. Bacos

Cook pasta according to package directions. Combine remaining ingredients & add to pasta. Add salt & pepper to taste. Makes 6 1/2 cups.

HOT CHICKEN SALAD Gloria Early

1 c. cream of chicken soup 1 T. lemon juice

1 1/2 c. cooked diced chicken 1 T. grated onion

1/2 t. salt 1 c. cooked rice

1 c. water chestnuts, chopped 1 sm pkg slivered almonds

1 c. corn flake crumbs 3 boiled eggs, chopped

1 stick margarine

Mix all together. Put in a 10x10" baking dish. In a bowl, melt oleo. Add the heaping cup of corn flake crumbs to oleo. Stir well. Spread on top of salad. Top with almonds. Bake at 375 for 30 min.

GOLDEN GLOW SALAD Grace Smith

1 lg can crushed pineapple 2 sm pkg orange Jell-O

2/3 c. sugar 2 c. cold water

1 lg container Cool Whip 1 c. grated cheese

1 c. chopped nuts

Heat pineapple & sugar to a boil. Add orange Jell-O. When dissolved, add cold water & refrigerate until almost congealed. Add Cool Whip, cheese & nuts. Add to mold & refrigerate until ready to use.

FRUIT SALAD Martha Early (from my sister)

1 can mandarin oranges, drained 1 can peach pie filling

1 (10 oz) pkg frozen strawberries 4 sliced bananas

1 can pineapple chunks, drained

(reserve juice)

Chill all fruit in can. Dip sliced bananas in reserved pineapple juice to keep them from darkening. Mix all ingredients together. Refrigerate. –A favorite of Beverly’s—Delicious with pound cake.

FRUIT SALAD June Broxson

1/2 pkg miniature marshmallows 1/2 pint sour cream

1 small jar maraschino cherries 1 can coconut

(chopped) 1 can mandarin oranges

1 sm can pineapple chunks (I use

tidbits)

Drain fruit well. Combine all ingredients, cover, & refrigerate the day before serving.

FRUIT SALAD Linda Russell

1 box instant vanilla pudding 1 can fruit cocktail

1 can pineapple chunks 1 can mandarin oranges

1 (12 oz) Cool Whip

Drain fruit; add dry pudding mix to Cool Whip; add drained fruit & chill. Pecans can be added.

FRUIT SALAD Gloria Early

2 c. vanilla wafers, crushed 1/4 c. melted margarine

1/2 to 1 c. walnuts 2 bananas

1 med. can crushed pineapple, drained 1 can Eagle Brand milk

1/4 c. lemon juice 1 med. bottle cherries

1 lg Cool Whip 1 small can coconut

Crush vanilla wafers & mix with butter in the bottom of a 9x13 dish. Slice bananas & layer on top of crust. Add layer of pineapple. Mix Eagle Brand & lemon juice; pour on top of pineapple. Add layer of cherries, walnuts, & coconut. Top with Cool Whip & garnish with cherries & walnuts.

FRUIT SALAD Sarah Grimes

1/2 pt whipping cream 1/3 c. flour

1 lg crushed pineapple & juice 1/2 c. sugar

4 diced apples 1 c. chopped nuts

1/2 c. maraschino cherries, chopped

(optional)

Cook cream, flour, sugar & pineapple until thickened. Cool. Add apples & nuts. May add cherries.

FROZEN FRUIT SALAD P. Giesler

16 oz frozen strawberries, sliced 2 bananas, sliced

1 lg can crushed pineapple drained 1 c. chopped nuts

8 oz cream cheese 3/4 c. sugar

16-oz. Cool Whip

Cream sugar & cream cheese, add fruit & nuts (pecans or walnuts). Fold in Cool Whip. Freeze. Set out 10 minutes before serving. Cut in squares. This is delicious with grilled meats.

ENGLISH PEA SALAD Billie June Smith

2 cans English peas (drained) 2 boiled eggs, chopped

1 small onion, chopped 1/2 c. pecans, chopped

1/2 c. mayonnaise

Mix. Add a little salt & pepper to taste. 6-8 servings.

EASY VEGETABLE SALAD Linda Russell

1 small can LeSeur peas, drained 1/2 c. vinegar

1 can shoe peg corn, drained 1/2 c. oil

1 can french sliced green beans 1 c. sugar

1/2 c. chopped green pepper 1 t. salt

1/2 c. thinly sliced onion

Drain & combine vegetables with green pepper & onion. Combine remaining ingredients in saucepan & bring to a boil. Remove from heat & pour over vegetables. Refrigerate 3-12 hours. Pour off liquid & serve chilled.

DREAM WHIP SALAD Gloria Early

2 pkg orange Jell-O 2 T. sugar

2 c. hot water 8-oz cream cheese

1 lg box Dream Whip 1 c. milk

1 lg can crushed pineapple 2 T. mayonnaise

Make Jell-O & refrigerate until partially set. Cream or beat the cream cheese, mayonnaise & sugar. Add pineapple & mix well. Beat Dream Whip with milk until stiff. Fold this Dream Whip mixture into cream-cheese pineapple mixture. Fold Jell-O into this mixture. Put in flat or shallow container & refrigerate. Cut into squares to serve.

CREAMY PEACH SALAD Gladys Shehee

1 small peach Jell-O 1 3/4 c. Cool Whip

1 c. boiling water 1/3 c. cold water

1 can (16 oz) sliced peaches (drained 1/2 c. plain yogurt

& chopped) 1/4 c. chopped nuts

Dissolve Jell-O in boiling water. Add cold water. Chill until slightly thickened. Blend yogurt into Cool Whip. Blend in gelatin. Stir in peaches & nuts. Pour in 8x4" loaf pan. Chill until firm. Unmold & garnish with peach slices.

CREAMY CORN SALAD Billie June Smith

1 can (15 1/4 oz.) whole kernel corn, 2 T. chopped onion

drained 1/3 c. mayonnaise

1 med. tomato, seeded & diced 1/4 t. dill weed, optional

Combine all ingredients. Mix well. Cover & refrigerate until served.

CRANBERRY SALAD Helen Quates

8 oz cream cheese 3 T. sugar

1 can whole cranberry sauce 2 T. mayonnaise

1 sm can crushed pineapple, drained 1/2 c. chopped nuts

8 oz Cool Whip

Mix together the first 3 ingredients. Then add cranberry sauce, pineapple, & nuts; fold in Cool Whip. Put in paper cupcake holders in muffin tins; freeze. Remove paper & serve.

CRANBERRY CHEESE SALAD Gloria Early

1 lg. pkg raspberry Jell-O 1 1/2 c. boiling water

1 lg. can crushed pineapple, drained 1 lg. cream cheese

(use juice as part of water 1 lg. can cranberry sauce

measurement) 1/2 c. chopped pecans

Dissolve Jell-O in boiling water; set aside to cool. Mix cream cheese & cranberry sauce with mixer. Add pecans. Stir with spoon & combine (using spoon) with Jell-O mixture. Pour into oblong, glass dish & chill until firm. –Delicious with smoked turkey.—

CRACKER SALAD Mary Lou Weeks & Myra Hughes

1 pkg crackers, crumbled 1 c. bell pepper

1 c. sweet pickles 1 c. onion

1 small jar pimientos 5 boiled eggs

1 pint mayonnaise Salt & pepper to taste

Chopped ham (optional)

Crumble the crackers; add the remaining ingredients. Mix well; refrigerate until served.

CRAB SALAD Billie June Smith

2 pkgs imitation crab meat, chopped 1 c. celery, chopped

1 c. green onions, chopped Mayonnaise to taste

Salt & pepper to taste

Mix & refrigerate overnight.

CORNBREAD SALAD Gloria Early

8-1/2 oz. cornbread or muffin mix (Jiffy) 1 egg

1/3 c. milk 1 med. onion, chopped

4 med. tomatoes, chopped 1 green pepper, chopped

1/2 c. sweet pickle relish 9 slices bacon, cooked &

crumbled

Combine muffin mix, egg & milk. Stir well. Bake at 400 for 15-20 min. Cool, crumble, & set aside. Combine tomatoes, pepper, onion, 1/2 c. relish & bacon. Toss all gently. Set aside. Combine 1 1/2 c. mayonnaise & 1/4 c. sweet pickle relish. Stir well & set aside. Layer half each of cornbread, tomato mixture, & mayonnaise mixture. Repeat layers, cover, & chill at least 2 hrs. (Better if made the day before.)

CORN SALAD Christine Livingston

18 ears corn 6 green peppers

6 red sweet peppers 10 onions, chopped fine

1/2 teacup salt 1/2 box mustard

1 lb. sugar 1 t. turmeric

3 pts. vinegar

Grate corn from cob & grind other ingredients fine. Mix all together & cook 30 minutes. Mix mustard, turmeric with vinegar. Pour over ingredients. Let get hot & put in jars & seal.

COOL COLE SLAW SALAD Gloria Early

1 (6 oz) pkg lemon or lime Jell-O 1 c. cold water

2 c. hot water 1/4 c. vinegar

1 c. mayonnaise 1/2 T. salt

2 T. chopped onion 3 c. shredded cabbage

1/4 c. diced bell pepper 1 c. diced celery

Dissolve Jell-O in hot water. Blend in mayonnaise, cold water, vinegar, & salt. Chill until partially set. Beat until fluffy. Fold in other ingredients. Pour into mold or oblong dish. Chill until firm. Serve unmolded onto lettuce bed or cut individual servings. Garnish with radish roses & bell pepper rings. Serves 6-8 (Delicious with meats.)

CONGEALED STRAWBERRY SALAD Myra Hughes

1 lg box strawberry Jell-O 1 c. water

1 sm can crushed pineapple 3/4 c. sugar

Combine & bring to a boil. Chill until syrupy. Then add:

8 oz cream cheese 1 c. chopped nuts

1 sm Cool Whip

Pour into mold or shallow dish & congeal.

CHICKEN SALAD Elaine Pate

3 c. diced cooked chicken 1/2 c. diced celery

1 t. salt 1/2 c. mayonnaise

1/4 c. chopped pickle 3 T. lemon juice

1/4 t. pepper

Combine chicken, celery & salt combine mayonnaise, pickles, lemon juice & pepper. Pour over chicken mixture. Let chill 1 hour; serve on lettuce leaves.

CAULIFLOWER SALAD Julie & Jason Smith

1 head cauliflower Fresh green onions

Sliced celery Black olives

Cheese, if desired, chopped 1 c. mayonnaise

1 pkg Hidden Valley Ranch dressing 1 T. milk

Mix mayonnaise, milk & Hidden Valley. Layer above vegetables & cover with dressing. Let set.

BROCCOLI SALAD Julie Smith

1 bunch broccoli 1 c. chopped celery

14 oz. red seedless grapes 1/2 lb. bacon, fried crispy

1 sm pkg sunflower seeds & crumbled

1 c. mayonnaise 1/3 c. sugar

1 T. vinegar

Mix together (save grapes, sunflower seeds & bacon to mix in just before serving.) You may use 2 bunches of broccoli for this amount of grapes. Mix mayonnaise, sugar & vinegar in small bowl; then pour over broccoli mixture.

BROCCOLI-CAULIFLOWER SALAD Wanda Coffee

2 cups bite-size raw cauliflower 2 c. bite-size raw broccoli

4-6 green onions including tops 1/2 c. mayonnaise

1/4 c. vinegar 1/4 c. sugar

Mix raw vegetables in a bowl. In a jar combine ingredients for dressing. Blend well & pour over vegetables. Refrigerate for 12 hours – will keep for 3 days.

BLUEBERRY SALAD Billie June Smith

1 lg grape Jell-O or 2 small 1 c. chopped pecans

1 (#2) can crushed pineapple (use 8 oz cream cheese

juice to make 2 c. water) 1/2 c. sugar

1 (#2) can blueberry pie filling 8 oz sour cream

1 t. vanilla

Dissolve Jell-0 with pineapple juice & hot water to make 2 cups (use hot water first). Mix with pineapple, blueberry pie filling, & nuts. Pour in casserole dish & refrigerate. Blend together with blender the cream cheese, sugar, sour cream, & vanilla. Spread on top. Refrigerate until served.

BANANA SPLIT SALAD Hazel Lee

8-oz can crushed pineapple 1 lg Cool Whip

drained 1 1/2 c. chopped nuts

1 c. small marshmallows 1 can Eagle Brand milk

1 can cherry pie filling 3 large bananas

1 c. flaked coconut

Combine Cool Whip & Eagle Brand in bowl. Beat well. Fold in remaining ingredients as you wish & mix slightly. Chill well.

APRICOT SALAD Gladys Shehee

1 lg. can crushed pineapple with 1 lg pkg apricot Jell-O

juice 2 c. buttermilk

8 oz Cool Whip 1 c. pecans (optional)

Heat pineapple in a saucepan. Add box of Jell-O. Cool completely. Add buttermilk & Cool Whip. Mix all together & pour into a glass dish to congeal.

AMBROSIA SALAD Helen Quates

16 oz can pineapple chunks, 1 c. coconut

drained 12-oz. Cool Whip

8 oz can crushed pineapple with 1 c. mini marshmallows

juice 1 c. chopped nuts

1 small pistachio pudding mix

Sprinkle pudding mix over pineapple, stir, & let set 3 minutes. Mix nuts & coconut; fold into pineapple. Fold in Cool Whip & marshmallows. Refrigerate 3 or 4 hours before serving.