Author: Marcia Young

Categories
Cookbook Salads

Leta’s Green Salad

2 – 3 oz. pkgs. lime or lemon Jello
1 large can crushed pineapple, drained; reserve juice
1 1/3 C. evaporated milk, chilled
Celery, chopped, optional
Apples, chopped, optional
Nuts, chopped, optional

Add enough water to reserved pineapple juice to make 1 2/3 cups water. Bring to boil and add Jello to dissolve. Chill until Jello is an egg white consistency. Pour milk into Jello and beat until double in size. Add pineapple (apples, celery and nuts, if using). Pour into bowl. Refrigerate. To make a 9×13″ pan, double recipe.

Categories
Cookbook Salads

Brenda’s Jello Cranberry Salad

1 – 6 oz. pkg. red Jello
1 3/4 C. boiling water
1/2 C. sugar
1 can whole cranberry sauce
1 small can crushed pineapple
1 C. celery, finely diced

TOPPING:
1 pkg. Dream Whip
1/2 C. milk
1 – 8 oz. pkg. cream cheese
1 handful miniature marshmallows

Mix the first 6 ingredients in saucepan and bring to rolling boil. Put in a 10 x 10″ Pyrex dish or 7 1/2 x 12″ glass pan and set in refrigerator overnight.

TOPPING: Combine ingredients and refrigerate overnight. Next day, beat as whipped cream and spread on top of Jello mixture.

Categories
Cookbook Salads

Barb’s Salad

2 pkgs. lemon Jello
1 large can crushed pineapple, drained, saving 1 C. juice
5 bananas, sliced
1/2 pkg. miniature marshmallows

DRESSING:
2 egg yolks
2/3 C. sugar
1 C. pineapple juice
1T. cornstarch
2 T. vinegar
2 T. butter

Make Jello per package instructions and place in 9×13″ cake pan; let set.

DRESSING: Cook until thick; cool and add 1/2 cup whipped cream, whipped. Spread over salad and sprinkle with grated cheese. Refrigerate.

Categories
Cookbook Pork Soups

Ham and Bean Soup

1 C. dry navy beans
1 1/4 to 1 1/2 lbs. meaty smoked ham hocks or meaty ham bone
1 C. onion, chopped
1/2 C. celery, sliced
1/4 tsp. pepper
1 T. instant chicken bouillon granules
1 T. fresh parsley, snipped
1 T. fresh thyme, snipped, or 1 tsp. dried thyme, crushed
2 C. rutabaga or parsnips, chopped
1 C. carrots, sliced
2 C. fresh spinach leaves, chopped, or 1 – 10 oz. pkg. frozen chopped spinach, thawed and drained

Rinse beans. In Dutch oven, combine beans and 5 cups cold water. Bring to boiling. Reduce heat and simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand 1 hour, or skip boiling water and soak beans overnight in covered pan. Drain and rinse beans. In same pan, combine beans, 5 cups fresh water, pork hocks, onions, celery, bouillon granules, parsley, thyme and pepper. Bring to boiling. Reduce heat and simmer, covered, for 1 3/4 hours. Remove pork hocks; set aside to cool. Mash beans slightly. Stir in rutabaga and carrots. Return to boiling. Reduce heat; simmer, covered, 15 minutes or until vegetables are tender. Cut meat off bones; coarsely chop. Discard bones. Stir meat and spinach into saucepan. Heat through.

Makes 4 or 5 servings.

Categories
Breads & Rolls Cookbook

Ninety-Minute Soft Pretzels

I’ve used this recipe many times with Boy Scout or Girl Scout troops. The kids like to make the dough into different shapes.

1 C. warm water (105° to 115°)
1 pkg. active dry yeast
2 T. sugar
1 tsp. salt
1 T. butter or margarine, softened
3 1/4 to 3 3/4 C. all-purpose flour
1 egg yolk, beaten
1 T. water
Coarse salt

Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in sugar, salt, butter and 2 cups flour. Beat until thoroughly blended. Stir in enough additional flour to make stiff dough. Turn out onto lightly-floured board; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning to grease on top. Cover; let rise in warm place, free from draft, for 40 minutes. Turn dough out onto lightly-floured board. Divide in half; divide each half into 6 equal pieces. Roll each piece into a 20″ long rope. Shape each rope into a pretzel. Place on greased baking sheets. Cover and let rest 5 minutes. Combine egg yolk and 1 tablespoon water; brush each pretzel with egg yolk mixture. Sprinkle with coarse salt. Bake at 375º for 15 minutes, or until done. Remove from baking sheet and cool on wire racks.

Makes 1 dozen pretzels.

Categories
Cookbook Salads

Taffy Apple Salad

1 – 20 oz. can chunk pineapple
2 C. miniature marshmallows
1 T. flour
1/2 C. sugar
1/2 T. white vinegar
1 egg, well beaten
1 – 8 oz. container Cool Whip
1 1/2 C. salted peanuts
2 C. unpeeled red apples, diced

Drain pineapple. Reserve juice. Mix pineapple chunks and marshmallows and refrigerate overnight. Combine reserved pineapple juice, flour, sugar, vinegar and egg. Cook over medium heat until thick like pudding. Refrigerate overnight. Next day: Blend thickened juice mixture and whipped topping. Add peanuts and diced apples, then add pineapple-marshmallow mixture and mix well.

Categories
Cookbook Salads

Market Square Frozen Fruit

1 – 20 oz. can crushed pineapple, drained; reserve juice
1 – 20 oz. can apricot halves, drained; reserve juice
2 – 10 oz. boxes frozen strawberries in light syrup
4 bananas
1 C. sugar

Heat sugar and 1 cup juice (from pineapple and apricots). Cut apricot halves in fourths. Combine all fruit and pour sugar mixture over the top. Put fruit mixture into 4- or 5-ounce paper cups or serving dishes and freeze. Remove from freezer 1 hour before serving.

Categories
Cookbook Salads

Fruit Slush Salad

1 – 6 oz. can frozen orange juice
1 – 6 oz. can frozen lemonade
1 – 1 lb., 2 oz. can pineapple and juice
2 – 10 oz. pkgs. frozen strawberries, not drained
3 large bananas, diced
2 1/2 C. water
3/4 C. sugar

Mix all ingredients together and freeze in large container, or in individual serving containers, and freeze. Set in refrigerator before serving so it has a slush consistency.

Categories
Cookbook Miscellaneous Salads

Salad Dressing

1 C. sugar
1 T. cornstarch
11 oz. apricot nectar
1 tsp. vanilla

Mix together sugar, cornstarch and nectar until smooth. Microwave 6 to 8 minutes, stirring every 2 minutes. Cook until thick; add vanilla. Cool and refrigerate until ready to serve. Drizzle over fruit salad.

Categories
Cookbook Salads

Four-Fruit Compote

1 – 20 oz. can pineapple chunks
1/2 C. sugar
2 T. cornstarch
1/3 C. orange juice
1 T. lemon juice
1 – 11 oz. can mandarin oranges, drained
3 to 4 red and green apples, cubed, with peel on
2 to 3 bananas, sliced

Drain pineapple, reserving 1/4 cup juice. In a saucepan, combine sugar and cornstarch. Add pineapple juice, orange juice and lemon juice. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer. Remove from heat; set aside. In a bowl, combine pineapple chunks, oranges, apples and bananas. Pour warm sauce over the fruit; stir gently to coat. Cover and refrigerate.

Yield: 12 to 16 servings.