(Part 5)

                                                      SALADS AND VEGETABLES
                                            HINTS FOR SALADS AND VEGETABLES

Stuff a couple of paper towels in the plastic bag with cleaned onions or radishes and they will stay fresh longer.

Lettuce won't rust in the refrigerator if it is wrapped in paper toweling.

If you have trouble getting a head of lettuce or some other vegetables into a plastic bag. grasp the lettuce through the bag, then pull the bag over the lettuce.

Peel onions under water and they will not irritate the eyes.

Rub on dry mustard an your hands after peeling onions and then wash as usual. You will find that all odor will be removed.

When celery loses its crispness, place it in cold water. Slice a raw potato and add it to the water. Let this stand for several hours. Remove the celery and it will be crisp again.

If parsley is washed with hot water instead of cold it retains its flaw and is easier to chop.

Green pepper is an excellent source of Vitamin C. Cut it in strips to serve as nibblers, add it to salads and sandwich filings. Whole peppers may be blanched and filled with tuna, potato or macaroni salad.

To reduce calorie in take, mix powdered salad dressings into plain low fat yogurt instead of oil or sour cream. or add buttermilk, cottage cheese or tomato juice to the dressings.

Bottled salad dressings may be loaded with saturated oil and preservatives. Make your own by mixing 3 or 4 parts. polyunsaturated vegetable oil olive oil, yogurt or buttermilk with 1 part vinegar or lemon juice, and seasonings.

If you mix the oil and vinegar into a salad separately, add the oil first. If you reverse the order, the oil just slides off the wet leaves.

Slice tomatoes vertically rather than horizontally. The slices will stay firmer in your salad and they'll help keep the salad dressing from getting watery.

If you soak onion rings in cold water for about an hour, they'll taste milder in your salad.


GUM DROP SALAD  June 1963 (book left out callers name)

1 20 oz can pineapple tidbits
1 16 oz. can spiced white grapes
1 11 oz. can mandarin orange sections
1 8 oz. pkg. miniature marshmallows
1 cup assorted miniature gumdrops (remove black ones)
½ cup chopped nuts

Drain pineapple, grapes and orange sections.  Combine with marshmallows and nuts and set aside.

¼ cup sugar
¼ cup  flour
dash salt
¼ cup lemon juice
1 cup pineapple juice
1½ cup cream, whipped

Combine sugar, flour and salt in sauce pan. Stir lemon and pineapple juices. Cook over low heat till
thickened, stirring constantly. Cool. Fold in whipped cream and fruit mixture. Chill in covered bowl 12 to 24 hours. Makes 10-12 servings. (Mrs. Glenn Burkholder, Kalona, Iowa)


3 cups cubed cooked chicken
1 cup celery
¼ cup blanched almonds, toasted
2 or 3 hard cooked eggs
2 tablespoons sliced green onion
salt and pepper to taste
½ cup mayonnaise
2 tablespoons lemon juice

Combine chicken, celery, almonds, eggs and onion. Season with salt and pepper. Combine mayonnaise and lemon juice. Add to chicken. Toss lightly. Chill and serve on lettuce.



2 packages black raspberry jello
2 cups boiling water
1 teaspoon lemon juice
1 can blueberries (juice and all)
1 can crushed pineapple (juice and all)
1 cup chopped celery

Combine jello and boiling water. Stir to dissolve jello. Let cool awhile then add remaining ingredients.
Refrigerate to set.


1 can mandarin oranges, drained (save)
1 can cubed pineapple, drained (save)
Water to make 3 cups liquid using saved juices
1 package orange tapioca
1 package vanilla tapioca
Bananas, marshmallows, nuts, etc.

Drain oranges and pineapple save juices. Combine juices with enough water to make 3 cups liquid. Mix liquid, orange tapioca and vanilla tapioca. Cook as directed on tapioca package and let cool. Mix in oranges and pineapple. Marshmallows and nuts can be added immediately after oranges and pineapple, but bananas or any other fruits that discolor should not be added until just before serving time.

HOLIDAY FAIR CHERRY SALAD  January 1968 (book gave wrong date its January 1969, didn't give callers name either)

1 box cherry Jello
1 cup boiling water
1 can cherry pie filling
1 #303 can crushed pineapple, drained

Combine cherry Jello and water. Stir until dissolved. Add cherry pie filling and crushed pineapple and
chill until set. (Mrs. Richard Johnson, Cedar Rapids, Iowa)



1 can applesauce
1 package raspberry Jello
1 cup boiling water
1 box frozen raspberries
1 8 ounce package sour cream
2 cups miniature marshmallows

Dissolve Jello in boiling water. Add raspberries, including juice and applesauce. Chill to firm. Mix sour cream and marshmallows and let stand two hours, stirring a few times. Spread over firm Jello. Let top layer set until firm.

FRUIT SALAD  July 1970

2 cups white grapes, white cherries or bing cherries
2 cups cubed pineapple, drained
3 cups marshmallows, miniature
2 cups mandarin oranges
1 cup whipped cream, whipped
2 whole eggs, beaten
4 tablespoons vinegar
4 tablespoons sugar
2 tablespoons butter

Cook eggs, vinegar, sugar and butter until thick. Cool thoroughly. Mix whipped cream into cooked mixture. Stir in fruits and place in 9 by 9 pan. Freeze for 2 or 3 hours.

CHICKEN PARTY PIE SALAD  January 1971 (book left out name of caller)

1½ cups cut-up chicken or turkey
1 9 ounce can or 1 cup pineapple tidbits, drained
1 cup walnuts chopped
½ cup sliced celery
1 cup sour cream
2/3 cup mayonnaise or salad dressing
1 baked 8 inch cheese pastry pie shell
2 or 3 tablespoons grated sharp American Cheese (Cheddar)

To make cheese pastry pie shell, add 1/3 cup grated sharp cheese to regular pie pastry. Bake at 350°
until done. Combine chicken, pineapple, nuts and celery. Combine sour cream and mayonnaise. Add 2/3 of sour cream and mayonnaise to chicken mixture. Pour into pie shell and top with remaining sour cream mixture. Sprinkle with cheese and chill. Top may be trimmed with ripe sliced olives. (Sister Mary Amiliana, Cascade, Iowa)



¼ pound or 16 large marshmallows
1 cup milk
1 package lime flavored gelatin
2 3 ounce packages cream cheese
1 number two size can crushed pineapple
package Dream Whip
2/3 cup Miracle Whip or mayonnaise

Melt marshmallows, milk, gelatin and cream cheese in double boiler or over very low heat if sauce pan is used. Stir until cream cheese dissolves and then stir in undrained pineapple. Let cool. Blend in prepared Dream Whip and salad dressing or mayonnaise. Chill in mold until firm. Serves 12.


Mix ½ cup thick sour cream, 1 tablespoon vinegar, 1 tablespoon chopped chives, ¾ teaspoon salt and 1/8 teaspoon white pepper. Pour over 1 large cucumber sliced thin. Toss and chill before serving.

LAYER SALAD  January 1972

In a 9 by 13 inch pan, cut up one head of lettuce for the first layer. Then ½ cup chopped celery, ½ cup
chopped green pepper, 1 Spanish onion, sliced thin, and a package of frozen peas (uncooked). These are all added as a separate layer in the order given. Spread with 2 cups Hellman's Mayonnaise. Sprinkle that with 2 tablespoons sugar. Add a 4 ounce package of grated cheddar cheese. Fry 8 slices bacon and crumble over top. Cover with aluminum foil and refrigerate overnight.



Drain one small can crushed pineapple and 1 small can mandarin oranges well. Mix one box orange Jello (dry) with 2 cups cottage cheese. Prepare one package Dream Whip as directed and combine with cottage cheese and fruits. Chill before serving.

SHRIMP SALAD  June 1972 (book has wrong date its July 1972)

2 small boxes shell macaroni (cooked)
½ cup onion, chopped
½ cup green pepper
Small can shell shrimp
Small can or package frozen peas, optional
1 cup sugar
2/3 cup catsup
1 cup salad oil
2 tablespoons lemon juice
2 tablespoons paprika
2 teaspoons garlic salt

Fill 1 cup measure with ½ water and ½ vinegar and mix. Combine with sugar, catsup, salad oil, lemon
juice, paprika, and garlic salt. Shake to mix well. Pour over salad ingredients (the first five ingredients). Let set to marinate. Best if prepared night before.

RASPBERRY CRANBERRY WINE SALAD  March 1972 (book has wrong date its March 1973)

2 boxes (3 ounce size) raspberry Jello
16 ounce can whole cranberry sauce
1 cup crushed pineapple, juice and all
½ cup burgundy
1/3 cup walnuts chopped
1 package Dream Whip, prepared
8 ounce package cream cheese
Grated orange peel

Dissolve Jello in 2 cups boiling water. Stir in cranberry sauce, pineapple and burgundy. Chill until partially set. Stir in walnuts. Chill until set. Mix Dream Whip, cream cheese and orange peel. Serve salad with dressing made with Dream Whip mixture.


AMANA CABBAGE SALAD  April 1972 (book has wrong date its March 1973)

1 medium head of cabbage, finely shredded
1 medium size onion, finely chopped
½ teaspoon salt
Dash pepper
2 tablespoons vinegar (white preferred)
½ teaspoon lard or liquid oil
¼ cup cream

Combine shredded cabbage, onion, salt and pepper. Heat vinegar and lard and pour over cabbage. Then add cream and mix. Chill and let stand for awhile.

JIM CORELL'S SUPER SALAD  September 1972 (book has wrong date its March 1973, left off callers name too)

In a four quart bowl, put one package of the dry Italian Dressing Salad dressing mix. Add one cup oil
and one cup of wine vinegar. Mix well. Add sliced cucumbers, onions, tomatoes, carrots, radishes or any other vegetable desired. Add water to cover. Refrigerate a few hours before serving. (Jim Corell,
People's Bank, Cedar Rapids, Iowa)

RICE AND BEAN SALAD  April 1973 (book has wrong date its April 1974)

1 cup cooked rice
1 pound can kidney beans, drained
2 hard cooked eggs, chopped
½ cup sweet pickle relish
¼ cup chopped onions
¼ cup chopped celery
¼ cup chopped green pepper
½ teaspoon salt
¼ teaspoon pepper
1/3 cup mayonnaise

Combine all ingredients. For best results, mix rice in while hot. Makes 6 to 8 servings.



4 cups cut up rhubarb
2 cups sugar
1 package of strawberry or raspberry Jello plus 2 more tablespoons
2 cups miniature marshmallows
1 small package of prepared Dream Whip

Cook rhubarb and sugar over low heat, using no water. Stir in Jello and marshmallows. Stir well. Cool until mixture starts to set. Stir in Dream Whip and chill before serving.


1 small onion, chopped
12 stuffed olives, sliced
3 boiled eggs, cut up
3 unpared apples, cut up
3 tbsp. lemon juice
1 can tuna, drained & flaked
2 cans of shrimp
1½ cups chopped celery
salt and pepper to taste


Mix thoroughly:
1 cup Miracle Whip
¼ cup French dressing
¼ cup chili sauce (or may substitute a mixture of catsup and pickle relish)
1 tsp. WOR sauce
½ tsp. salt
pepper to taste

Toss the first batch of ingredients together to mix. Pour the dressing over the tossed salad and mix.
Serve with crackers or hard rolls.

TOMATO SALAD  September 1977

6 or 8 tomatoes (cut in chunks)
1/8 teaspoon minced garlic
½ teaspoon salt
½ teaspoon sugar
½ teaspoon pepper
½ teaspoon oregano leaves
½ teaspoon basil leaves
1 teaspoon cider vinegar
2 tablespoons olive oil

Chill and serve.



2 pkgs. orange jello
3½ cups boiling water
1½ cups mini marshmallows
1 No. 2½ can of apricots, diced and well drained
1 9 oz. can of crushed pineapple, drained, reserve juices.

Dissolve the jello in boiling water. Add the marshmallows, stirring until dissolved. Chill just until partially thickened. Fold in the fruit. Turn into a 9 x 13" pan. Chill until firm. Frost. Serves 12.


¼ cup sugar
1½ tbsp. cornstarch
¼ tsp. salt
½ cup apricot juice
½ cup pineapple juice
1 egg, well beaten
1 cup of cream, whipped

Mix sugar, salt and cornstarch in a heavy pan. Add fruit juices and the egg. Cook, stirring constantly, until thick. Cool thoroughly. Fold in the whipped cream. Frost salad with this mixture.

RUBY PARTY SALAD (from Minneapolis) March 1979 (book doesn't say where recipe came from)

1 6 ounce package cherry Jello
1 cup boiling water
1 21 ounce can cherry pie filling
1 20 ounce can crushed pineapple, drained (reserve the juice)
1 one pound can of green grapes, drained (reserve the juice)
2 bananas, sliced

Dissolve the Jello with the boiling water. Add the crushed pineapple and the grapes, plus the can of
cherry pie filling. Mix well. Pour into a 9 x 13 inch pan. Let the jello mixture set up a little. Then, mix in
the sliced bananas. Refrigerate until set. Then frost.


Combine the pineapple and the grape juices with enough water to make one cup. Add 1 egg and beat
lightly. Then, add 3 tablespoons flour and ¼ cup sugar. Cook over low heat until thick, stirring
constantly. Cool. Finally, fold in 2 cups of whipped cream. Frost the salad and sprinkle with sliced,
toasted almonds. Chill.



1 3 ounce package lemon jello
1 3 ounce package lime jello
1 #2 can crushed pineapple, drained
1 cantaloupe (cut into balls)

Mix the jello according to package directions, except omit ½ cup of the water. (NOTE: the drained pineapple juice can be used for part of the liquid). When cooled and partially set, add the fruit and refrigerate (in a 9 x 13 inch pan).


1 pound spinach, washed & dried
1 can bean sprouts, drained
1 can water chestnuts, diced & drained
3 hard cooked eggs, diced
8 slices fried, drained, crumbled bacon

Mix and toss well. Just before serving, top with dressing made from the following:

1 cup salad oil
1/3 cup ketchup
½ teaspoon salt
¼ cup grated onion
¼ cup vinegar
¾ cup sugar
1 tablespoon Worcestershire Sauce

Blend in blender. Pour over salad.

SUMMER MELON SALAD  September 1981

2 cups diced, cooked chicken
1 orange, peeled and sectioned
¼ cup seedless grapes, halved
¼ cup slivered toasted almonds
1 cup cantaloupe balls
½ cup mayonnaise or salad dressing
1 cantaloupe peeled, seeded, and cut into 6 rings

Combine first 6 ingredients. Mix well and chill. Arrange cantaloupe rings on lettuce and fill with fruit mix.



2 cups cooked elbow macaroni (about ½ cup of uncooked macaroni)
1 16 ounce can of 3 bean salad, undrained
1 cup of chopped celery
3 hard cooked eggs, chopped (optional)

Mix all ingredients together well. Prepare dressing:

½ cup creamy French dressing
¼ cup sweet pickle relish
½ teaspoon salt
a dash of tabasco sauce
salt and pepper, to taste

Mix dressing well. Pour over the warm macaroni mixture and toss gently. Chill for several hours or overnight. Serves 8-10.

(The following recipe was found on pg. 222 and was not complete. The full correct recipe follows this wrong 1)

2 tbsp. uncooked macaroni
¾ cup chopped celery
¼ cup chopped onion
¼ cup chopped green pepper
1 6 ounce can tuna, drained
1 can peas, drained
1 small can mushroom pieces, drained


1¼ cups mayonnaise or salad dressing
¼ cup catsup
¼ cup milk
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon chili powder
1/8 teaspoon celery salt

Cook the macaroni per package directions. Drain. Combine with fresh vegetables. Mix dressing
ingredients together and toss with salad. Refrigerate.

ZESTY TUNA "COOLER"  jul/aug 1980 bulletin (title was not in book)

2 cups uncooked macaroni
¾ cup chopped celery
¼ cup chopped onion
¼ cup chopped green pepper
1 6 ounce can tuna, drained
1 can peas, drained
1 small can mushroom pieces, drained


1¼ cups mayonnaise or salad dressing
¼ cup catsup
¼ cup milk
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon chili powder
1/8 teaspoon celery salt

Cook the macaroni per package directions. Drain. Combine with fresh vegetables. Mix dressing
ingredients together and toss with salad. Refrigerate.


BANANA/CHICKEN SALAD (Marshalltown)  July 1979 (book left out where recipe came from)

1 pound cooked chicken, diced
3 bananas
the juice of 2 lemons
½ cup mayonnaise
a little curry powder (to taste)
lettuce leaves
½ cup shredded coconut
3 hard cooked eggs
paprika (for garnish)

Slice the bananas and dip into the lemon juice. Combine the chicken and the banana slices. Mix the
curry powder (¼-½ teaspoon.) with the mayonnaise. Then, combine the chicken/banana mixture
with the mayonnaise. Spoon onto lettuce leaves. Sprinkle the coconut over the top. Garnish with egg
slices and paprika. Serve cold.


½ cup olive oil combined with 1 clove garlic, peeled. Let stand overnight, covered.
2 heads lettuce, rinsed and patted dry
salt and pepper to taste
1/3 cup Parmesan or Romano cheese, grated
juice from 2 lemons
1 egg
Worcestershire sauce
1 cup croutons
¼ pound (15) snap peas, strung and snapped into pieces

Break lettuce in bite size pieces. Sprinkle lightly with salt and pepper. Toss greens with cheese, lemon juice and ¼ cup seasoned oil. Toss with broken egg and mix gently to blend. Season to taste with salt and pepper. While adding a few drops of Worcestershire sauce toss with toasted croutons. Sprinkle with seasoned oil and crispy fresh snap peas.



2½ cups pineapple pieces (reserve juice)
2 cups pitted bing cherries (reserve juice)
1/3 cup lemon juice (optional)
syrup from pineapple and cherries
2 packages cherry flavored gelatin
3 tablespoons light cream
One 3 ounce package cream cheese, softened
½ cup pecans

Drain pineapple and cherries. Add lemon juice and water to syrup to make 3½ cups. Heat to boiling. Dissolve gelatin in hot liquid. Divide into 2 equal portions. Chill 1 portion till partially set and add pineapple pieces. Pour into 8x8x2 inch pan and chill till firm. Add cream to softened cream cheese. Spread over firmed gelatin. Chill till firm. Chill remaining gelatin till partially set. Add pecans and cherries. Pour over creamed cheese. Chill.

ITALIAN SALAD  January 1983

1¾ cups or (8 ounces) ditalini macaroni
¼ pound thinly sliced pepperoni
1 cup thinly sliced zucchini
1 cup chopped green pepper
½ cup black olives, halved
¼ cup chopped fresh parsley
¼ cup chopped pimentos
2 tablespoons sliced green onions
¾ cup olive oil
3 tablespoons wine vinegar
1 clove garlic, minced
1 tablespoon Dijon mustard
½ teaspoon salt
¼  teaspoon pepper

Cook macaroni per package directions. Drain and cool. Mix in pepperoni, zucchini, green peppers, olives, parsley, pimento, and green onions. Toss gently. Combine olive oil, vinegar, garlic, mustard, salt and pepper in jar. Shake vigorously till blended. Pour half over salad. Toss gently. Save other part of dressing for another salad.



2 cans rinsed and drained shrimp
7 ounce package shell macaroni, cooked per package directions
1 small can peas, drained
1 cucumber
6-8 radishes
1 tomato
1 green pepper
1 onion
1 cup diced American cheese
2 hard boiled eggs
4 stalks celery
1 cup Miracle Whip
salt and pepper to taste

Dice ingredients to uniform size and mix together with Miracle Whip. Chill.

SPINACH SALAD  August 1984

2 slices crisply fried bacon
1 clove garlic
1 (10 ounce) package frozen spinach
1 medium onion
1 carrot grated

Crumble bacon and rub the salad bowl with cut garlic clove. Wash and stem spinach and blot dry. Cut onion in thin slices. Break spinach in bite sized pieces. Place in salad bowl and add ½ of the onion slices and all of the carrot. Top with 3 tablespoons salad dressing. Toss until coated and sprinkle with remaining onion rings and bacon.

1/3 cup tomato juice
2 tablespoons salad oil
1 teaspoon salt
3 tablespoons vinegar
¾ teaspoon dry mustard
1 teaspoon grated onion

Shake together in a screw top jar and pour over the salad



3 cups steamed broccoli, chopped
2 flat cans shrimp
1 purple onion, minced
1 cup mayonnaise
½ teaspoon garlic powder
½ teaspoon salt

Combine all ingredients and chill overnight.

REAL RED RASPBERRY SALAD  March 1985 (book left out callers name) Leota Getz, Cedar Rapids

2 (3 oz.) pkgs. raspberry jello
2 cups boiling water
1 pkg. frozen raspberries
1 can jellied cranberry sauce
2 tbsps lemon juice
1 cup sour cream
½ cup powdered sugar

Dissolve jello in boiling water. Add frozen raspberries and cranberry sauce. Beat with egg beater till well mixed. Stir in lemon juice. Place in 12 x 9 pan and refrigerate. Frost with sour cream mixed with ½ cup powdered sugar just before serving.

CREAMY COLESLAW  April 1987 (book left out callers name)
DeDe Goodell

1 small green cabbage, cut in 1" pieces
½ green pepper, cut up
½ cup mayonnaise or salad dressing
¼ cup dairy sour cream
2 tsps. lemon juice
½ tsp. salt
¼ tsp. dry mustard
dash pepper

Shred cabbage and chop green pepper. Mix mayonnaise. sour cream, lemon juice, salt, mustard and pepper. Pour over chopped cabbage and green pepper. Mix. Makes 4-6 servings.



3 lbs. crab
1½ lbs. celery, diced small
1 pint mayonnaise
2 tbsps. lemon juice
2 tsps. dry dill weed or 2 tbsps. chopped fresh dill
½ tsp. salt
25 lettuce leaves
50 tomato wedges

Dice crab. Combine with celery in bowl. For dressing: mix mayonnaise, lemon juice, dill and salt. Add dressing to crab mixture. Mix thoroughly. Arrange lettuce leaves on cold salad plate. To serve, use one scoop crab mixture and 2 tomato wedges per plate.

PEAR BLUSH SALAD  October 1987

½ cup cinnamon candy, crushed
½ cup light corn syrup
¾ cup water
6 pear halves
1 oz. cream cheese with pear juice (small amount)
2-3 tbsps. finely chopped pecans

Cook candy, syrup and water over low heat. Boil 5 minutes, stirring occasionally. Pears go in syrup and simmer 5 minutes. Drain and chill. Mix cream cheese with nuts, 1 tsp. full on each pear. Serve on lettuce.


2 cups cubed, cooked chicken or turkey
1 cup seedless green grapes. halved
1 cup cubed cantaloupe or honeydew
8 ozs. water chestnuts, sliced & drained
4 ½ ozs. tiny shrimp, drained & rinsed

Combine in large bowl. Cover and chill several hours.

1 small banana, mashed
1/3 cup mayonnaise or salad dressing
1 tbsp. lemon juice

Combine and blend ingredients. Cover and chill several hours. Serve salad on bed of lettuce. Sprinkle on dressing.



6 oz. pasta
2 cups spinach
1 cup tomatoes, chopped
1 cup blanched pea pods (Snow peas)
¼ cup pistachio nuts, shelled & chopped

¼ cup oil
¼ cup red wine vinegar
¾ tsp. crushed oregano
1/8 tsp. garlic powder
pepper to taste

Mix all dressing ingredients together. Cook pasta. Marinate in dressing for at least a few minutes. Toss  vegetables with pasta. Add pistachio nuts.


3-4 cooked chicken breasts, cut in pieces
1½ heads lettuce
3 green onions, thinly sliced
1 (3 oz.) can chow mein noodles
1 (4 oz.) pkg. slivered almonds
¼ cup poppy seed

4 tbsps. sugar
2 tsps. salt
½ tsp. pepper
4 tbsps. vinegar
½ cup salad oil

Combine everything but noodles and dressing. Refrigerate dressing until ready to serve. Noodles & dressing can be served on the side.



8 hard cooked eggs
3 tbsps. white vinegar
3 tbsps. prepared mustard
1 cup mayonnaise or salad dressing
½ cup sour cream
½ tsp. celery salt
1 tsp. salt
6 med. potatoes, (4½ cups) cooked and peeled
2 tbsps. chopped onion (or more to taste)

Cut eggs in half and remove yolks. Mash yolks, blend with vinegar and mustard. Add mayonnaise, sour cream, and salts. Mix well. Chop egg whites. Combine with potatoes and onion. Fold in egg mixture. Refrigerate overnight.


1 lb. spring spinach (curly not flat)
1 can water chestnuts, drained and sliced
2-3 hard boiled eggs, sliced
6 pieces bacon, cooked & crumbled
1 red onion, cut in rings
1 (16 oz.) can bean sprouts, well drained


¾ cup sugar, or less
1 cup oil
½ cup ketchup
¼ cup vinegar, or wine vinegar
2 tbsps. Worcestershire

Mix and dress salad before serving.

HOLIDAY SALAD  November 1991

1 (3 oz.) pkg. cherry Jello
1 c. hot water
1 can cranberry sauce or cherry pie filling

Dissolve Jello in hot water. Stir in cranberry sauce or pie filling. Chill and serve on a lettuce leaf with mayonnaise topping.



4 cups diced rhubarb
1½ cups water
½ cup sugar
2 (3 oz.) pkgs. strawberry Jello
1 cup orange juice
1 tsp. grated orange rind
1 cup sliced strawberries

Combine first three ingredients and cook till tender. Pour over Jello. Stir till dissolved. Add orange juice and rind. Cover and chill till thick and syrupy. Fold in strawberries. Pour into mold. Chill.

CRAB SALAD  September 1993

Cook an 8 oz. package of colored rotini pasta, cool and add:
¾-1 lb. chopped imitation crab meat
½ cup sliced celery
1/3 cup chopped onion
¼ cup mayonnaise
3 ozs. cream cheese, softened
½ cup sour cream
¼ cup white vinegar
1/3 cup Ranch dressing
½ cup milk
½ tsp. each sweet basil, garlic powder, dill weed
2 tsps. lemon juice

Mix well and chill.


1 (20 oz.) can pineapple chunks
1 (15 oz.) can mandarin orange slices
1 (3 oz.) box tapioca pudding
1 (3 oz.) box cook & serve vanilla pudding mix
1 (6 oz.) jar maraschino cherries, drained
2 medium sized, firm, sliced bananas

Drain and reserve juice from pineapple and oranges. Combine juices together and add enough water to equal 3 cups. Pour liquid into a saucepan and add the puddings. Cook over a medium high heat, stirring constantly, until thick and bubbly; about 5-10 minutes. Remove from heat and cool. Place pineapple, oranges and cherries in a bowl. Pour dressing over fruit and stir to coat. Chill several hours. Add banana slices before serving.



6 ozs. uncooked rotini
9 ozs. (about 1½ cups) medium size shrimp, cooked, peeled & deveined
1 cup quartered cherry tomatoes
½ lb. (about 1 cup cubes) Mozzarella Cheese, cut into ½" cubes
1 (3¼ oz.) can medium size pitted black olives
¾ cup green bell pepper strips
2/3 cup nonfat plain yogurt
3 Tbsps. Dijon style mustard
2 Tbsps. chives, chopped
1 tsp. lemon juice
Pinch of cayenne, to taste

Cook rotini according to package directions; drain well. Toss with shrimp, tomatoes, Mozzarella, olives and bell pepper. In small bowl, combine yogurt, mustard, chives, lemon juice and cayenne. Pour over pasta mixture: toss gently to combine. Refrigerate, covered, at least 2 hours to allow flavors to blend. Serves 6 to 8.


8 ozs. colored pasta, cooked & drained
2 tomatoes, diced
1 green pepper, diced
1 cucumber, peeled & diced
1 onion, diced
2 stalks celery, cut up
¾ cup ketchup
½ cup corn oil
¾ cup sugar
½ cup white vinegar
salt & pepper

Toss pasta and vegetables together. Combine dressing ingredients, stirring until sugar is dissolved. Pour over vegetables and chill.



¾ cup fat free buttermilk ranch dressing
1 tsp. honey
2 cups shredded red and/or green cabbage
1 small red or green sweet bell pepper, cut into thin strips
1 carrot, shredded
¼ cup thinly sliced celery
1 small apple, chopped

In a small bowl, stir together dressing and honey. In a large bowl, combine cabbage, sweet pepper,
carrot, celery and apple. Pour chilled dressing over cabbage mixture and toss to coat.


1 fresh pineapple
1¼ cup chopped cooked chicken
½ cup chopped celery
1 tsp. curry powder
2 tbsps. chopped water chestnuts
½ cup mayonnaise
1 sliced banana

Split pineapple in half lengthwise. Remove core. Cut out and chop remaining pineapple. Combine chopped pineapple with remaining ingredients. Spoon into pineapple shell. Garnish with salted peanuts, coconut and mandarin oranges.

LEMON COLESLAW  June 1999 (book has wrong date its 3-11-00)

4 cups shredded cabbage
8 ozs. pineapple tidbits, drained
1-2 cups lemon flavored yogurt

Combine ingredients; serve chilled.



6 cups torn spinach
½ tsp. toasted sesame seeds
2 cups fresh strawberries

Toss together in a bowl.

¼ cup salad all (do not use olive oil)
2 Tbsp. red wine vinegar
1½ Tbsp. sugar
½ tsp. dill weed
1/8 tsp. onion powder
1/8 tsp. garlic powder
1/8 tsp.  dry  mustard

Combine dressing ingredients and toss with salad.

Variation: Substitute finely sliced red delicious apples and sliced almonds for the strawberries and sesame seeds, if desired.


8 oz. uncooked, medium shell pasta
2 cups fresh broccoli florets
1 cup cooked shrimp (peeled and devained)
1 cup cooked, chopped lobster or crab meat
½ cup sliced, roasted red bell peppers
¼ cup finely chopped onions


¾ cup mayo or salad dressing
¼ cup sour cream
2 tsp. lemon juice
½ tsp. dried basil leaves
½ tsp. salt

Cook pasta to doneness. Add broccoli during the last 1-2 minutes. Drain; rinse with cold water. Combine with remaining salad ingredients. Combine dressing ingredients with salad. Serve. Refrigerate leftovers.



1 grapefruit, peeled and sectioned
2 oranges, peeled and sliced
2 kiwi fruit, peeled and sliced
1 pint strawberries, cored
1 star fruit sliced
1 cup grapes, stems removed
1 head Belgian endive

¾ cup Canola oil
2 tablespoons lime zest
2 red chili peppers
2 tablespoons fresh lime juice
1 teaspoon lime zest
2 teaspoons honey
½ teaspoon habanero pepper powder
¼ teaspoon salt
½ cup fresh coconut, toasted

Line salad plates with Belgian endive. Arrange cut fruits on plate, leaving space for some of endive to show. Heat Canola oil, 2 tablespoons, lime zest and red chili peppers in a sauce pan to 212°. Steep oil mixture for 5 minutes, then strain and cool. Combine strained oil, remaining lime zest, honey, habanero pepper powder and salt. Beat well. Drizzle vinaigrette over citrus salad. Garnish with fresh toasted coconut. Serve at once.


2 packages frozen or 1½ cans french cut green beans
1 can condensed Cream of Mushroom Soup
1 cup french fried onions

Pour off all but one half cup of green been liquid and turn into 1½ quart casserole. Stir in undiluted soup. Top with 1 cup of conned french fried onions. Bake covered for 10 minutes at 350°, then uncover and allow to brown.


FROZEN CORN  September 1964

16 quarts cut corn
16 teaspoons salt
1 pound butter or margarine
2 to 4 cups cold water

Cook corn in salt and water for ten minutes. Remove from heat and add butter. Cool to room temperature, box and freeze.


Spears of asparagus or 2 packages, frozen
1 cup well buttered bread crumbs
¼ teaspoon dry mustard
Juice of 1 lemon
4 tablespoons butter
1 cup mayonnaise
½ teaspoon salt
¼ teaspoon pepper
2/3 to 1 cup grated Parmesan Cheese

Cook asparagus until tender and drain. Place in casserole. Melt butter and heat until it turns golden brown. Blend in mayonnaise, seasonings and lemon juice and pour over asparagus. Sprinkle bread crumbs over top, then cheese. Bake in 375° oven 10 or 15 minutes or until brown.


½ cup brown sugar
½ teaspoon salt
1 tablespoon cornstarch
1 can (9 oz) crushed pineapple
1 cup orange juice
¼ cup butter
6 to 8 cooked sweet potatoes
½ cup salted pecans

Mix sugar, salt and cornstarch in heavy pan. Add undrained pineapple, orange juice and butter. Cook, stirring constantly, until sauce is thick and clear. Peel potatoes and cut them into halves. Place in a casserole and cover with sauce. Bake at 350° for 20 minutes. Top with nuts and serve. If the potatoes are hot, there's no need to bake the preparation. Simply mix hot potatoes and sauce.


POTATOES AU GRATIN  September 1967

2 tablespoons butter or margarine
2 tablespoons all purpose flour
1 teaspoon salt
1 cup milk
1 cup cheese, grated
2 cups cold boiled or baked potatoes, cubed

Melt butter or margarine and add flour and salt. Stir until well blended. Add milk gradually, stirring constantly. When thickened, add grated cheese. Place potatoes in bottom of well greased baking dish. Cover with sauce. Bake for 30 to 40 minutes at 400°. Serves 4.


½ cup rice, rinsed with cold water
1 pound pure ground beef
½ teaspoon cinnamon
½ teaspoon nutmeg
salt and pepper
small can tomatoes
1 can tomato sauce

Combine all ingredients except tomato sauce to stuff twelve or more peppers. Slice top of green pepper, clean out and chill before stuffing. Line stuffed peppers up  in casserole. Pour tomato sauce into bottom of casserole. Cover and bake 35 to 50 minutes at 350°.


6 large potatoes
¼ cup flour
¼ cup grated Parmesan cheese
¾ teaspoon salt
1/8 teaspoon pepper
1/3 cup butter

Quarter potatoes and then cut in small chunks. Moisten with water. Mix cheese, salt, pepper and flour in a paper sack. Drop potatoes into sack and shake to coat potatoes. Put coated potatoes in a shallow baking pan. Melt butter and drizzle over potatoes. Bake 1 hour at 375°, turning once after 30 minutes.


ZUCCHINI  August 1971

4 cups sliced zucchini
1 tablespoon water
2 tablespoons butter or margarine
1 teaspoon salt
1/8 teaspoon pepper
1 small onion, sliced very thin

Cook zucchini in covered skillet for 1 minute. Remove lid and cook for another 4 to 5 minutes, turning carefully with spatula after two minutes. Turn off heat and sprinkle with 1/3 cup Parmesan cheese.

TOMATOES VINAIGRETTE August 1972 (book has wrong date its August 1973)

4 large tomatoes, peeled
6 tablespoons parsley, chopped
1 clove garlic, crushed
6 tablespoons olive oil
2 tablespoons vinegar
1 teaspoon salt
½ teaspoon pepper
½ teaspoon basil
1 tablespoon sugar
Dash of tabasco

Peel and quarter tomatoes and mix with remaining ingredients. Best prepared the day before.

CHEESE EGGPLANT  September 1972 (book has wrong date its September 1973, also left out name of caller)

1 eggplant, seeded, peeled, diced and cooked in a small amount of water
1 large onion, chopped
¼ pound grated cheddar cheese
18 soda crackers, rolled
1 can mushroom soup
2 eggs, beaten
Sage and salt to taste

Bake in a greased loaf pan at 350° for 45 minutes. (Betty Duncan, Marshalltown, Iowa)


BAKED STUFFED ZUCCHINI  October 1972 (book has wrong date its October 1973)

8 small to medium zucchini
2 medium onions
1 clove garlic
12 sprigs parsley
3 tablespoons olive oil
1 cup swiss chard or spinach, cooked and drained
1 teaspoon dried oregano leaves
1½ teaspoons salt
1/8 teaspoon pepper
½ cup grated Parmesan cheese
3 eggs, beaten
2/3 cup dry bread crumbs

After cooking zucchini in boiling water 5 minutes, drain and cool. Cut in half lengthwise and scoop out center, leaving a ¼ inch shell. Chop onions, garlic and parsley in a blender. Sauté in olive oil. Put zucchini pulp and chard into blender. After draining off excess liquid, add to onion mixture and sauté a few minutes. Add seasonings and cheese and mix well. Add eggs and blend. Add crumbs. Sprinkle zucchini shells very lightly with salt. Fill with pulp mixture. Can be frozen at this time. To serve without freezing, just warm in oven for about 10 minutes. To cook frozen zucchini, bake in a covered baking pan at 350° for 40 to 45 minutes. Uncover and bake 10 minutes longer.


6 to 8 medium potatoes, peeled
¼ cup melted butter
2 teaspoons salt
2 teaspoons paprika
¼ cup sesame seeds

Preheat oven to 400° Grease baking sheet and cut potatoes lengthwise into strips. Dip in butter to coat completely. Mix salt, paprika and sesame seeds. Dip potatoes and arrange on baking sheet. Bake for one hour or until tender.



4 cups coarsely chopped celery
¼ cup slivered blanched almonds
6 ounces water chestnuts, sliced
½ cup canned mushroom pieces
5 tablespoons butter
3 tablespoons flour
½ cup half end half
1 cup chicken broth
½ cup dry bread crumbs
½ cup Parmesan Cheese

Boil celery no longer than five minutes. Drain, then mix with almonds, chestnuts and mushrooms. In a saucepan, melt butter and add flour and cook roux until it bubbles. Add cream and chicken broth and cook until thick. Blend celery mixture into sauce. Pour into oven proof casserole and top with bread crumbs. Sprinkle with parmesan cheese. Heat in 375° oven until hot and bubbly.

SCALLOPED CORN  November 1978

2 tablespoons butter
¼ cup chopped onions
2 tablespoons flour
1 teaspoon salt
½ teaspoon paprika
¼ teaspoon dry mustard
a dash of pepper
¾ cup milk (or half 'n half )
1 can whole kernel corn, drained
1 egg slightly beaten
1/3 cup cracker crumbs

Sauté the chopped onion in the butter. Remove from heat and stir in the flour and seasonings. Cook over low heat, stirring constantly until mixture thickens. Remove from heat and gradually stir in the milk. Bring to boiling and cook for one minute. Stir in the corn and the beaten egg. Mix well. Pour into an ungreased 1 quart casserole. Sprinkle with cracker crumbs and dot with butter. Bake, uncovered, at 350° for 30-35 minutes.


PASTRY POTATOES  Bill Poston (WMT Account Executive)

1 box potato buds (8 servings)
1 (8 oz.) pkg. cream cheese
1 tsp. garlic powder
2 tbsps. chives
3 tbsps. butter (melted)
1 C. sour cream

Cook potatoes according to directions on box. Beat in softened cream cheese, garlic and chives until fluffy. Add butter and sprinkle with paprika. Bake at 350° in uncovered dish.

BAKED BEANS  September 1979

4 quarts dried Navy beans
3 large onions
1 bottle catsup (regular)
3½ quarts tomatoes (skinned:
1½ pounds brown sugar
1 cup molasses
6 teaspoons salt
4 pounds of wieners, cut in ¼ inch pieces and fried

Soak the beans in water overnight. In the morning, add the salt to the water and cook until tender. Drain well. Dice and boil the onions; add the onions to the wieners. Next, add the tomatoes and add everything to the beans. Boil together for 15 minutes. Put in jars and cold pack for 1 hour or 10 minutes in pressure canner at 10 pounds of pressure. Makes 13 quarts.


½ cup chopped onion
2 tablespoons margarine
2 tablespoons flour
½ pound pasteurized cheese spread, cubed
2 cups diced fresh tomatoes
2 cups (1 pound can) whole kernel corn, drained
½ teaspoon salt
dash of pepper

Cook onion in margarine; blend in flour. Stir in cheese spread and tomatoes; cook until cheese spread is melted. Add corn and seasonings; continue cooking for five minutes, stirring occasionally. Serves six to eight.



2 tablespoons flour
2 tablespoons butter

Combine and stir together, over medium heat, in a saucepan. Then, add 1 cup of milk, slowly. Bring to a boil until thickened, stirring constantly. about 1 minute. Then, add 1 teaspoon of instant chicken bouillon. Stir in ¼ cup of grated Parmesan cheese, ½ teaspoon salt, a dash of pepper, a dash of garlic powder, and stir and simmer until well blended and smooth. Meanwhile, prepare 2 10 ounce packages of frozen cauliflower per package directions. Drain well and add the cauliflower to the cheese sauce. Pour into a 1 quart casserole. Sprinkle with ¼ cup Parmesan cheese and ½ cup of shredded Swiss cheese. Bake at 400° for about 15-20 minutes. (The recipe is from the Playboy Club in Dallas.)

BROCCOLI PUFF  January 1980

2 packages frozen chopped broccoli
1 cup Bisquick mix
1 cup milk
2 eggs
½ teaspoon salt
1 cup shredded cheddar cheese

Lightly grease a 1½ quart casserole. Cook the broccoli per package directions and drain. Meanwhile, in a mixing bowl combine the Bisquick, milk, eggs and salt. Beat until smooth (by hand). Then, stir in the broccoli and cheese. Pour into the greased casserole. Bake at 325° uncovered, for 1 hour. Serves 6.



1½ pounds broccoli or 1 medium head cauliflower (separated into florets)
1 can (10¾ ounce) condensed cream of mushroom soup
¼ cup milk
½ cup shredded cheddar cheese (2 ounces)
1 cup Bisquick
¼ cup firm margarine or butter

Heat 1 inch of salted water (½ teaspoon salt to 1 cup water) to boiling. Add broccoli. Cover and heat to  boiling. Cook till stems are tender (10-12 minutes.) Drain. Place broccoli in ungreased 1½ quart round  casserole. Heat oven to 400°. Beat soup and milk with hand beater till smooth. Pour over broccoli.  Sprinkle with cheese mixture and Bisquick plus margarine till crumbly. Sprinkle over cheese. Bake till crumbs are lightly browned. (20 minutes.)


1 can creamed corn
1 cup Bisquick
1 egg, beaten
2 tablespoons melted oleo
2 tablespoons sugar
½ cup milk
1 (4 ounce) can sweet green chilies, well drained
½ pound Monterey Jack cheese, shredded

Combine first 6 ingredients. Mix well. Turn ½ of mix into well greased 9x13 inch pan. Spread chilies on Mix. Add ½ of the Monterey Jack cheese. Add remaining batter and top with remaining cheese. Bake 4O0° for 30 minutes uncovered. NOTE: If you double recipe, bake for 45 minutes



5 medium potatoes
¾ stick margarine
¼ cup flour
¼ cup Parmesan cheese
salt and pepper to taste

Peel potatoes and slice into large french fry slices. Melt margarine in 9x13 inch pan. Mix flour and cheese together. Dip potato slices in flour and cheese mixture. Lay in the pan in the melted margarine, salt and pepper. Bake 350° 1 hour. Turn slices over after 30 minutes.


2 or 3 packages chopped broccoli
1 can diced carrots
1 package frozen baby lima beans
1 can sliced water chestnuts
1 can sliced mushrooms
2 cans mushroom soup
1 cup grated cheddar cheese
1 tablespoon minced onions
1½ teaspoons salt
1 teaspoon dry mustard
dash pepper
toasted slivered almonds

Cook broccoli till tender. Drain ALL vegetables well. Combine and toss lightly with remaining ingredients (except almonds). Pour into flat baking dish, sprinkle with almonds over top. Bake 350° 35-40 minutes.


1 cup herb bread stuffing
#2½ can (29 ounce) tomatoes, mashed
¼ teaspoon garlic salt
¼ teaspoon oregano
2 teaspoons sugar
1 medium onion, thinly sliced
¾ cup grated cheddar cheese

Spread stuffing in bottom of casserole. Pour tomatoes over stuffing. Sprinkle seasoning over tomatoes. Spread onion slices on top. Sprinkle with cheese. 350° 35-40 minutes.


RICE PILAF  October 1984

½ pound margarine
1 large onion, chopped
2 tablespoons oregano
2 cups water
1 can sliced mushrooms
2 cups long grained rice
3 cans beef consommé

Melt butter, brown onion, rice, mushrooms and oregano. Simmer 20 minutes. Add liquids. Bake 60 minutes at 400° or until rice is cooked. Serves 10-12.

POTATO BALLS  March 1986

2½ cups hot water
¼ cup butter
1 teaspoon salt
1/3 cup milk
3 cups mashed potato flakes
1 egg, slightly beaten
¼ cup chopped green onion tops or 2 tablespoons chopped chives
½ cup grated Parmesan

In Dutch oven or skillet sauté all but last three ingredients for 5 minutes or until tender. Add meat and brown. Stir in tomato paste and wine. Simmer covered for 25 minutes or until tender. Prepare potato balls. Pour meat mixture into deep (2½-3 quart) casserole. Remove bay leaf. Top with potato balls. Bake at 375° for 15-20 minutes.

To prepare potato balls bring first three ingredients to boil. Remove from heat. Add milk. Stir in potato flakes until moist. Let stand for one minute. Add slightly beaten egg and onion tops. Stir lightly to combine. Cool. Shape into 12 balls. Roll in Parmesan.


Wash and slice potatoes ¼-½" thick. Blend 1 stick margarine and pkg. onion soup mix together. Spread between each layer of potatoes. Wrap in heavy foil. Seal well. Grill for 1 hour. Turn occasionally.



2 cups tomatoes, drained and chopped
1 can water chestnuts, diced
¾ cup green pepper diced
1 pkg. green beans (or fresh), cooked
¼ cup onions, chopped
1½ cups carrots, diced
1½ cups celery, diced
1 pkg. frozen pea pods

Combined all ingredients. Add 4 tbsps. margarine and 3 tbsps. tapioca. Salt and pepper to taste. Add 1½ tbsps. sugar (optional). Cover and bake for 1½ hours at 350°.

POTATOES YUMMY  January 1994

2 lbs. frozen hash brown potatoes
½ stick butter or oleo, melted
1 can cream of chicken soup
1 med. onion, chopped
1 pt. sour cream
2 cups grated cheese (mild Colby)

Mix together and place in a greased casserole. Top with 2 cups crushed corn flakes, mixed with ¼ stick melted butter or oleo. Bake at 350° for 1 hour.


1 gallon small cucumbers
4 stalks dill
2 chopped medium onions
2 cut up garlic cloves
2 cups white vinegar
½ cup canning salt
½ cup sugar

Loosely pack the cucumbers in a one gallon jar. Add the dill, onion and garlic. Combine the vinegar, salt and sugar. Stir until dissolved. Pour into jar. Fill with cold distilled water. Shake to mix. Let stand at room temperature for 24 hours. Refrigerate. Ready to eat in 1-2 weeks.



9 to 10 medium (3 lbs) red skinned potatoes, cut into quarters
4 to 6 large cloves garlic, peeled
¾ cup warm water
½ cup (1 stick) REAL butter, softened
¼ tsp. salt
¼ tsp. pepper
2/3 cup grated Parmesan cheese
2 Tbsps. fresh chopped parsley (optional)

In large saucepan or Dutch oven, cook potatoes and garlic in boiling water and cover until tender, 15 to 20 minutes. Drain potatoes and garlic; mash. Add milk, butter, soft and pepper; mix well. Stir in Parmesan cheese. Transfer to serving bowl. Sprinkle with parsley and top with additional butter, if desired. Makes 8 servings.


Cut 1 lb. fresh asparagus into 1 inch diagonal strips. Heat 1-2 tbsps. oil in skillet. Add 3-4 pieces of sliced ginger root. Sauté over low heat for 5 minutes crush occasionally. Increase heat, add asparagus and stir fry 1-2 minutes. Add 2-3 tbsps. chicken broth. Cover and cook just until tender crisp.

CHEESY TOMATOES  September 2000 (book has wrong date its 9-2-99)

4 tomatoes, sliced
1/3 cup dried bread crumbs
2 tbsps, margarine
2 tbsps. parmesan cheese
Salt and pepper, to taste

Melt the margarine and bread crumbs in the microwave on full power for about 1 minute. Add the cheese and seasonings and stir well. Spread mixture over tomatoes on a plate; microwave on full power, uncovered for 4 minutes.


BASIL GREEN BEANS  September 2001

2 cups frozen French style green beans
2 tbsp. butter or margarine
1/2 tsp. dried basil
1/2 tsp. lemon pepper seasoning
salt to taste

Combine all ingredients in a saucepan. Cover and bring to a boil. Reduce heat. Simmer for 6-8 minutes, or until the beans are tender.


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