FRENCH CUT GREEN BEANS (4 cans)
LESEUR PEAS (3 cans)
PIMENTO (1 small jar chopped)
WATER CHESNUTS (1 can chopped)
CELERY (3 stalks chopped)
GREEN ONION (4 chopped)
DRESSING
OIL (1/2 cup)
SUGAR (1 1/2 cup)
APPLE CIDER VINEGAR ( 1 cup)
PAPRIKA (1/4 TB)
WATER (4 TB)
Drain all ingredients and put in a bowl. Mix Dressing and pour over ingredients. Keeps up to 1 week refrigerated.
1 CAN BLUEBERRY PIE FILLING SMALL CAN CRUSHED PINEAPPLE
2 BLACKBERRY OR CHERRY Jell-O 1 SMALL CREAM CHEESE
½ CUP SOUR CREAM 2 TABLESPOONS SUGAR
1 CUP CHOPPED PECANS
Mix all together, place into a dish and chill. The recipe didn’t say, but I think you would use at least 1 cup boiling water to dissolve the Jell-O. Maybe ½ cup.
One 16-OUNCE CAN RED KIDNEY BEANS, DRAINED
One 16-OUNCE GARBANZO BEANS, DRAINED
2 CUPS CELERY, SLICED
1 CUP ONION RINGS
1 CUP RADISH SLICES
½ CUP MAYONNAISE OR SOUR CREAM
1 TEASPOON SALT
DASH OF TABASCO SAUCE
Combine beans, celery, onions, radishes, mayonnaise or sour cream and seasonings, mix lightly. Chill.
2 SMALL PACKAGES OF CHERRY JELL-O
24 OUNCES COKE, CHILLED
1 LARGE CAN PITTED CHERRIES, DRAINED, RESERVE JUICE
1 LARGE CAN PINEAPPLE, DRAINED, RESERVE JUICE
2 SMALL (6 OUNCES) CREAM CHEESE
1 CUP CHOPPED NUTS
Drain cherries and pineapple, halve cherries and chip and chip up the cream cheese. Heat juice, pour over Jell-O to dissolve, let cool. Add coke and cherries, stir then add cheese and pineapple. Fold in nuts. Chill and when slightly thickened, stir and add rest of the cherries on top, push slightly in.
3 PACKAGE RASPBERRY OR CHERRY JELL-O
2 SMALL PACKAGES CREAM CHEESE
2 TABLESPOONS SUGAR
2 TABLESPOONS MAYONNAISE OR SOUR CREAM
1 CAN (NUMBER 2) JELLIED CRANBERRIES
1 CAN (NUMBER 2) CRUSHED PINEAPPLE, DRAINED; RESERVE JUICE
1 CUP HOT WATER
COLD WATER PLUS DRAINED PINEAPPLE JUICE = 1 CUP
¼ CUP WHIPPING CREAM
½ CUP CHOPPED PECANS
Dissolve Jell-O in hot water. Drain pineapple, reserve juice. Add juice and water enough to make 1 cup, add to Jell-O mixture. Whip cream, set aside. Cream together cheese, sugar and mayonnaise or sour cream. Fold in fruit and chopped nuts, then fold in whipped cream. Fold into the Jell-O mixture. Chill.
1 ½ CUPS GROUND CRANBERRY 1 CUP COLD WATER
2 PACKAGES CHERRY JELL-O ¾ CUP SUGAR
½ CUP CHOPPED PECANS 1 ORANGE, GROUND
2 CUPS HOT WATER 2 TABLESPOONS LEMON JUICE
¾ CUPS CELERY, CHOPPED
One 8-OUNCE CAN CRUSHED PINEAPPLE; DRAIN AND SAVE JUICE.
Dissolve Jell-O, in hot water, add cold water, lemon juice, and pineapple juice. Put in refrigerator until thick. In the meantime grind cranberries, orange, celery and pecans. Mix with pineapple and pour sugar over mixture and add to the Jell-O. Pour into a casserole dish and let set.
2 SMALL PACKAGES CREAM CHEESE 2 TABLESPOONS SUGAR
2 TABLESPOONS MAYONNAISE 1 CAN JELLIED CRANBERRIES
1 CAN CRUSHED PINEAPPLE, DRAINED ¼ PINT WHIPPING CREAM
¼ CUP CHOPPED PECANS
Whip cream, put in refrigerator. Cream together cheese, sugar and mayonnaise. Fold in fruit and nuts. Fold in whipped cream. Freeze, take out at least 15 minutes before serving.
One 16-OUNCE CAN PEACHES; DRAIN, RESERVE JUICE.
One 8-OUNCE CAN PINEAPPLE CHUNKS; DRAIN, RESERVE JUICE.
2 PACKAGES ORANGE JELL-O 1 ¼ CUPS HOT WATER
¾ CUP GINGER ALE 1 CUP MINIATURE MARSHMALLOWS
½ CUP MAYONNAISE TOASTED COCONUT
Drain fruit, reserve juice. Dissolve Jell-O in hot water, add ginger ale and fruit juice; adding enough cold water to the juice to make 1 ½ cups. Stir into Jell-O. Chill until partially set, fold in fruit, marshmallows and mayonnaise. Chill. Garnish with toasted coconut.
DON’T PUT CUCUMBERS OR TOMATOES IN UNTIL READY TO SERVE.
MAKE 24 HOURS AHEAD.
HEAD LETTUCE 10 OUNCES FROZEN PEAS; DO NOT COOK
½ CUP SHREDDED CARROTS ½ CUP GREEN PEPPERS, CHOPPED
½ CUP CELERY, DICED ½ CUP ONIONS, CHOPPED
2 TABLESPOONS SUGAR ½ CUP CHEESE, GRATED
3 SLICES BACON, FRIED AND CRUMBLED
1 PINT MAYONNAISE--SARA USES JUST ENOUGH TO COVER THE TOP.
Let peas thaw, cut or tear lettuce and layer in salad bowl sprinkle everything but cheese and bacon on top of lettuce in layers. Peas on top. Spread cheese and mayonnaise on top and let set for 24 hours. Sara puts in tomatoes, cucumbers and crumbled bacon just before it is served.
LAYER AS LISTED:
1ST - LETTUCE
2ND - RANCH STYLE BEANS
3RD - GREEN ONIONS, CHOPPED
4TH - BLACK OLIVES, SLICED
5TH - FRESH TOMATOES, SLICED THIN
6TH - GRATED CHEESE
SALAD DRESSING OF YOUR CHOICE (SOUR CREAM AND SALSA—MINE)
3 PACKAGES LIME JELL-O
DISSOLVE IN 1 CUP BOILING WATER; ADD ONE CUP COLD WATER.
MIX IN BLENDER OR MIXER.
1 SMALL PACKAGE OF COTTAGE CHEESE
1 CAN CONDENSED MILK
2 TABLESPOONS LEMON JUICE
Add to Jell-O mixture, mix well. Add 1 cup chopped pecans. Add 1 number-2 can crushed pineapple. Mix well. Chill.
1 CUP OIL 1/3 CUP CATSUP
¾ CUP SUGAR ¼ CUP VINEGAR
2 CHOPPED GREEN ONIONS 1 TABLESPOON WORCESTERSHIRE SAUCE
Mix together well.
1 NO. 2 CAN CHUNKY PINEAPPLE
1 CAN MANDARIN ORANGES
2 NO. 2 CANS PEACHES, CUT CHUNKY SIZE
2 NO. 2 CANS PEARS, CUT CHUNKY SIZE
1 JAR MARASCHINO CHERRIES
GREEN GRAPES, BUT IN HALF
BANANAS, CUT IN SLICES
1 LARGE VANILLA INSTANT PUDDING MIX
Drain all canned fruit, reserving pineapple and mandarin orange juice. Have all fruit ready except bananas; fix them last. You can fix the night before but leave the grapes and bananas to the last moment. Warm the combined pineapple and mandarin orange juice and beat in the instant pudding mix. Pour over the fruit and add grapes and bananas and chill.
4 CUPS RED POTATOES, SCRUBBED, QUARTERED, UNPEELED
1 CUP MIRACLE WHIP OR SOUR CREAM
4 SLICES BACON, COOKED CRISPLY, CHOPPED
2 EGGS, HARD BOILED, CHOPPED
½ CUP GREEN ONIONS, SLICED
1/3 TEASPOON SALT
¼ TEASPOON PEPPER
Heat oven to 425 degrees. Place potatoes on a large baking sheet prayed with none sticking cooking spray. Bake 30 to 35 minutes or until potatoes are tender and golden brown. Stirring once. Mix dressing, bacon, eggs, onions, salt and pepper in a large bowl, add potatoes, mix lightly. Serve warm or chilled. I like to add diced sour or dill pickles.
PACK IN LAYERS IN CROCK.
½ HEAD MEDIUM SIZE CABBAGE
1 LARGE CARROT, GRATED
1 MEDIUM ONION, CHOPPED
½ SWEET RED BELL PEPPER, CHOPPED
½ SWEET GREEN BELL PEPPER, CHOPPED
1 TEASPOON CELERY SEED
Sprinkle thin layers sugar over according to family taste. Mix together and bring to a boil, ¼ cup oil, ½ cup vinegar, sugar and salt. Depending on how sweet or sour you want it.
While still hot, pour the mixture over vegetables in crock. Cover , makes a good quart or more. Will keep on and on, not just seven days, refrigerate.
1 CAN SHOE PEG CORN 1 SMALL CAN ENGLISH PEAS
1 CAN BLUE LAKE BEANS 1 MEDIUM RED ONION, SLICED
1 WHITE ONION, SLICED 1 LARGE BELL PEPPER, SLICED THIN
2 CUPS CHOPPED CELERY MEDIUM JAR PIMENTO PEPPER
STIR TOGETHER IN LARGE BOWL.
DRESSING;
1 CUP VINEGAR 1 CUP SUGAR
1 CUP WESSON OIL 1 TEASPOON SALT
1 TEASPOON PEPPER
In a medium size bowl, put all ingredients and beat well. Pour over vegetables and chill before serving.
1 # 2 CAN CHUNKY PINEAPPLE
1 CAN MANDARIN ORANGES
2 # 2 CANS PEACHES, CUT CHUNKY SIZE
2 # 2 CANS PEARS, CUT CHUNKY SIZE
1 JAR MARASCHINO CHERRIES
GREEN GRAPES, CUT IN HALF
BANANAS, CUT IN SLICES
1 LARGE VANILLA INSTANT PUDDING MIX
Drain all canned fruit, reserving pineapple and mandarin orange juice. Have all fruit ready except bananas; fix them last. Can fix the night before but leave the grapes and bananas to the last moment. Warm the combined pineapple and mandarin orange juice and beat in the instant pudding mix. Pour over the fruit and add grapes and bananas and chill.
1 POUND GROUND BEEF 1 PACKAGE TACO SEASONING
1 CAN YELLOW HOMINY 1 CAN WHOLE KERNEL CORN
1 CAN RANCH STYLE BEANS 1 CAN SPANISH RICE
1 CAN MEXICAN STYLE STEWED TOMATOES 1 SMALL JAR TACO SAUCE
Brown beef; then add taco seasoning. Do not add water. Add remaining ingredients. Simmer until heated. Good for crock pot.
4 CUPS WATER 2 CUPS BROCCOLI
1 CUP CHEDDAR CHEESE I ONION, CHOPPED
1 MEDIUM POTATO, DICED 3 TABLES BUTTER
1 TEASPOON PEPPER 1 CHICKEN BULLION CUBE
½ TEASPOON SALT 1 CUP MILK
Combine all ingredients but the milk. Bring to a boil, reduce heat and simmer for 30 minutes. Remove 1/3 of mixture and blend until smooth. Pour back into the pot, stir in milk and simmer for 20 minutes.
1 QUART CHICKEN STOCK 8 OUNCES CREAM CHEESE
2 CANS (16 OUNCES) WHOLE CORN 1 OUNCE PIMENTO PEPPER
1 MEDIUM HOT JALAPENO PEPPER
1 ½ CUPS CORN CHIPS
Pour the chicken stock into a 4 quart pot and place on a burner at medium heat; bring to a boil.
Add the cheese, corn, pimento, jalapeno pepper and corn chips. Puree the mixture in a food processor or with a hand blender until it is of smooth texture. Make sure all the ingredients are well blender and the soup has a creamy texture. Simmer the soup for a few more minutes so the flavors can blend. Stir occasionally to prevent sticking, serve garnished with corn chips. Good cooked in a crock pot.
3 CUPS SLICED CUCUMBERS 1 DICED GREEN PEPPER
1 DICED ONION 1/3 CUP PURE LEMON JUICE
¾ CUP SUGAR 1 CUP VINEGAR
1 TEASPOON SALT 1 TEASPOON CELERY SEED
Mix all ingredients, bring to a boil. Place in refrigerator 24 hours before eating. Be sure to cover tight.
10 MEDIUM CUCUMBERS 8 CUPS SUGAR
2 TABLESPOONS MIXED PICKLING SPICES 5 TEASPOONS SALT
4 CUPS CIDER VINEGAR 1 TEASPOON ALUM
Cover whole cucumbers with boiling water, allow to stand until next morning. Drain. Repeat this procedure on next three mornings. On fifth morning drain and slice in ½ inch pieces. Combine sugar, spices, salt and vinegar, bring to a boil and pour over cucumbers. Let stand for 2 days. On third day bring to a boil and seal in hot
Sterilized jars. Makes 7 pints.
1 CUP SALT 2 QUARTS WATER
20 CUCUMBERS, 5 TO 6 INCHES LONG 1 ½ TABLESPOONS PICKLE
2 TEASPOONS ALUM SPICE MIX
3 TO 5 CUPS SUGAR 5 CUPS VINEGAR
Cup cucumbers into strips and put into a stone jar. Add boiling water, using the cup of salt in the water. Cover with plate weighted down. Let stand 1 week. Rinse, cover with boiling water for 24 hours. Drain, tie spices in bag and add to vinegar and sugar, bring to a boil. Pour over pickles; drain and bring syrup to a boil each day for 4 days, pour over each time.[using same syrup] pack pickles in jars on the fifth day. Heat syrup and pour in jars. Seal and process in hot water bath for 10 minutes.
5 MEDIUM ONIONS 6 BELL PEPPERS
4 CUPS SUGAR 1 TABLESPOON PICKLING SPICE
1 TABLESPOON TURMERIC PECK OF PEARS
3 CUPS CIDER VINEGAR 1 TABLESPOON SALT
Prepare pears, onions and peppers and chop through food chopper. Drain out juice, add remaining ingredients. Cook 30 minutes, after mixture comes to a boil. Put in sterile jars and seal.
12--15 LARGE CUCUMBERS--PEEL AND CORE
Slice and soak overnight in 2 cups lime dissolved in 8 ½ cups water. Wash well and soak in ice water for 3 hours.
MIX
1 CUP VINEGAR
1 BOTTLE RED FOOD COLORING
1 TABLESPOON ALUM
Put cucumbers in large pot, mix ingredients and add enough water to cover and simmer for 2 hours. Drain and wash well.
MAKE SYRUP OF
2 CUPS VINEGAR
2 CUPS WATER
10 CUPS SUGAR
8 STICKS CINNAMON
A PACKAGE OF RED HOTS
Mix together and boil until red hots melt. Pour over cucumbers and let stand for 24 hours. Bring to a boil and pack in sterile jars, seal.
1 GALLON OF MEDIUM CUCUMBERS 12 MEDIUM ONIONS
3 CUPS VINEGAR 3 CUPS SUGAR
1 TABLESPOON TURMERIC 1 TEASPOON CELERY SEED
1 TEASPOON DRY MUSTARD 2 LARGE BELL PEPPERS
Salt in layers peppers, onions and cucumbers, let stand for 3 hours. Wash in clear cold water. Combine all other ingredients; bring to a boil. Drop cucumber mixture in and let boil until clear. Put in jars and seal.
1 GALLON CHOPPED CABBAGE
1 GALLON PEELED, CHOPPED CUCUMBERS
1 GALLON PEELED, CHOPPED GREEN TOMATOES
1 QUART PEELED, CHOPPED ONIONS
2 TABLESPOONS SALT
3 QUARTS VINEGAR
3 TABLESPOONS PICKLING SPICES
3 CUPS SUGAR
Put spices in a cheesecloth bag and tie so cannot come loose. Combine all ingredients and boil until cabbage is tender, about 20 minutes. Take out spice bag. Put into sterile jars and seal.
5 QUARTS CUCUMBERS 3 QUARTS WATER
1 CUP SALT 1 QUART VINEGAR
Wash and cut cucumbers as you wish. Soak overnight in cold ice water. Drain and dry with clean dry cloth. Place in jars and put --1-- head of dill or 1 heaping teaspoon of dill seed into jars. Mix 3 quarts water, 1 cup salt and 1 quart vinegar, bring to a boil and pour over cucumbers.