Salads and Soups

Cream Salad-
6 egg yolks, well beaten
3 tablespoons vinegar
3 tablespoons sugar
1 teaspoon salt
Cook above ingredients in double boiler, stirring constantly until sugar is
dissolved.
Add the following to this mixture:
1 large can sliced pineapple
48 large marshmallows
1 pint cream, whipped
1 cup pecans
Chill in covered dish. Serve when set. May be served on a pretty lettuce leaf
for decoration.
Lime Salad-
1 – 8 oz. package cream cheese, softened
1 – 3 oz. package lime jello
1 cup water, heated to boil
1 cup miniature marshmallows
1 large can crushed pineapple, drained
1 cup pecans, chopped
1 package Dream Whip, prepared according to package directions
Mix jello, water, marshmallows, pineapple, and pecans. In separate bowl,
whip together the cream cheese and prepared Dream Whip. Fold this cream
cheese mixture into the jello mixture. Chill until set.
Strawberry Salad-
1 large box of strawberry Jello
2 cups boiling water
10 oz. box frozen strawberries, thawed
1 small can crushed pineapple
3 bananas, mashed
1 cup pecans, chopped
Mix all above ingredients, congeal half of this mixture in the refrigerator and
keep the other half out at room temperature.
Options:
2 cups sour cream OR 1 cup sour cream mixed with 3 oz. soft cream cheese
Pick which of the above options you prefer and use it to continue
preparation.
Layer the dish by spreading one of the options atop the congealed mixture.
Pour remaining mixture on top and allow to congeal in refrigerator until
completely set.
Orange Sherbet Congealed Salad-
2 – 3 oz. packages orange flavored Jello
1 cup water, heated to boil
1 pt. Orange Sherbet
1 – 8 oz. can crushed pineapple, drained
1 cup miniature marshmallows
1 – 11 oz. can Mandarin Orange Sections, drained
½ pt. whipping cream, whipped with blender until fluffy
In a medium size sauce pan, dissolve Jello in boiling water. Cool for a short
while, then add sherbet while Jello is still warm. Pour into a 2 quart oblong
casserole dish and put in refrigerator, removing when partially set. Add
remaining ingredients, folding in whipping cream last. Chill until firm.
Broccoli Soup-
1 cup water
1 cube chicken bouillon
1 – 10 oz. package frozen broccoli
1 medium sized carrot, grated
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 lb. American Cheese, cubed
1 can cream of chicken soup
1 tablespoon minced onions
1 tablespoon Worcestershire sauce
Salt and Pepper to taste
Boil water and bouillon. Add broccoli and grated carrot. Cook until tender.
Put butter in sauce pan and melt over medium to medium-high heat. Add
flour and stir with wooden spoon until slightly brown. Add milk slowly,
stirring rapidly with spoon or whisk until smooth consistency.
Stir in remaining ingredients and cook on medium heat to desired thickness.
Chicken Noodle Soup-
9 cups water
1 tablespoon salt
3 stalks celery, sliced
1 very large onion or 2 medium onions, chopped
1 clove of garlic, chopped
1 small fryer chicken
3 large bay leaves
1 tablespoon black pepper
Put all above ingredients in large pot and bring to a boil. Simmer for 2 to 3
hours. Remove chicken from pot and take meat from bone. Return meat to
pot. Let simmer on very low heat until ready to serve.
30 minutes before ready to serve-
In small fry pan, sauté 1 tablespoon olive oil, 1 small onion, and fresh
mushrooms (if desired) just until tender. Add sautéed mixture to soup. Bring
to boil and add 8 oz. of noodles. Cook until done. Remove bay leaves; serve.