Salads, Vegetables, & Soup

Barbecue Salad

1 pkg. lemon Jell-O

1 1/4 cup hot water

1 can Hunts tomato sauce

1 1/2 Tbsp. vinegar

1/2 tsp. salt

Dash pepper

Celery cut fine, if desired

Mix ingredients together, pour into mold & chill

Chicken Souffle Salad

1 - 3 oz. pkg. lemon or lime gelatin

1 cup hot water

1 cup cold water

1/2 cup mayonnaise

2 Tbsp. lemon juice

1 1/4 tsp. salt

Dash of pepper

1 1/2 cup cooked diced chicken

1/2 cup finely diced celery

1/3 slivered blanched almonds

1/4 cup pimiento

1/4 cup chopped green pepper

Dissolve gelatin in hot water. Add cold water, mayonnaise, lemon juice, salt & pepper. Beat with beater until blended. Pour into refrigerator tray. Quick chill in freezer for 15 of 20 min. Or until firm, about 1 inch from edge, but soft in center. Turn into bowl & beat until fluffy. Fold in remaining ingredients. Place in 8  1/2 by 4, 1- 2 by 2 1/2 inch loaf pan. Chill until firm. Serves 6 to 8.

Cucumber Salad

1 - 3 oz. pkg. lime gelatin

3/4 cup hot water

1/4 cup lemon juice

1 tsp. onion juice

1 cup sour cream

1 cup chopped unpeeled cucumber

Dissolve gelatin in hot water. Add lemon juice and onion juce. Chill until partially set. Fold in cream & cucumbers. Pour into molds & chill until firm. Unmold on crisp lettuce & serve with mayonnaise.

Jellied Tomato Relish Salad

1 pkg. lemon jello

1 1/2 cups boiling tomato juice

3 Tbsp. salad dressing or mayonnaise

1/2 cup chopped cabbage

1/2 tsp. sugar

1/3 cup diced celery

1/4 cup chopped pickles or olives

1/2 tsp. minced onion

1/2 tsp. salt

1/4 tsp. paprika

Dissolve jello in tomato juice, cool until partly thick. Add rest of ingredients & pour into dish. Chill & unmold on green salad. Serves 4.

Pickled carrots

1 qt. vinegar

1 Tbsp. whole cloves

1 Tbsp. whole allspice

1 Tbsp. mace

2 cups sugar, more if desired

Stick of cinnamon

Boil young carrots until skin slips. Remove skins, slice or leave whole. Pour syrup made of vinegar, sugar & spices (in bag) boiling hot over carrots. Let stand overnight, then bring to boil & boil 5 minutes. Remove spice bag & pack in sterilized jars. Fill jar to within 1/2 inch of top with hot syrup & seal. Nice served whole on lettuce leaf for salad.

Pineapple Cheese Salad

1 pkg. lemon jello

Small can crushed pineapple

1/2 cup chopped walnuts

1 pkg. cream cheese

Into 1/2 pkg. dissolve jello, put small can drained pineapple & chopped nuts. Put this in refrigerator to set.
Into second half of desolved gelatin, beat cream cheese. When first half is hard, pour second half over it & continue in refrigerator until all is set.

Old-Fashioned French Dressing

1 garlic clove

1 cup salad oil

1/2 cup vinegar

2 Tbsp. sugar

Paprika

Black pepper

1 Tbsp. chili sauce

1 tsp. salt

In a large jar crush peeled garlic clove in salt & salad oil, vinegar & sugar. Sprinkle paprika & pepper & chili sauce. Shake well & store in refrigerator.

Russian Dressing

2/3 cup mayonnaise

1/4 cup chopped olives

2 Tbsp. chopped sweet pickles

1/3 cup chili sauce

1 egg hard cooked & chopped

Mix all ingredients together. This recipe can be doubled & stored in a glass jar in the refrigerator.

Sweet Mayonnaise

Juice from 1 large can pineapple

1/2 cup sugar

2 Tbsp. flour

2 eggs, yolk only

Pinch salt

Boil in double boiler until it thickens. Let cool. Beat 1/2 pt. heavy cream, fold in mayonnaise in cream. Serve with fruit salad.

Casserole Asparagus Supreme

1 large can asparagus (white or green)

2 eggs hard cooked

1/2 cup grated cheese

1/2 cup blanched almonds

1 1/2 cups cream sauce

Slice eggs, add grated cheese to cream sauce. Place alternate layers of asparagus, eggs & almonds in casserole. Bake 20 min. @ 400 deg.  

White Sauce:

1 1/2 Tbsp. butter

1 1/2 Tbsp. flour

1 1/2 cups hot milk

Pinch of salt & pepper

Melt butter, add flour mixed with seasonings & stir until blended. Add hot milk gradually while stirring constantly. Bring to boiling point & boil 2 min. Add cheese just before pouring over asparagus.

Corn Pudding

1 can cream corn

2 Tbsp. melted butter

2 Tbsp. sugar

1/2 cup milk

1/2 tsp. each salt, pepper

2 eggs

Beat eggs & mix all ingredients together. Place in greased casserole & bake 1 hour @ 350 deg.

Eggplant Souffle

1 large eggplant

2 tsp. salt

1 large bay leaf

3 whole cloves

Other Ingredients:

2 Tbsp. butter

2 eggs slightly beaten

1/2 cup milk

1/2 tsp. salt

1/2 tsp. pepper

1 cup grated cheese

1 cup bread crumbs, soft

1/2 cup buttered bread crumbs

5 green stuffed olives, chopped

5 ripe olives chopped

2 Tbsp. mushrooms, chopped

Peel, slice eggplant & cook in 1 qt. water with salt, bay leaf & cloves. Mash eggplant, add butter & all the other ingredients, except buttered crumbs. Turn into greased casserole & top with buttered crumbs & sprinkle with paprika. Bake 20 min. @ 400 deg. Or until inserted knife comes out dry.