Jeanette Price VaughanFamily Treasures Don't laugh -- this is very good! 1 (6 oz) package cornbread mix, prepared and baked or 1 skillet of your favorite cornbread recipe1 cup mayonnaise1/4 cup pickle juice3 large tomatoes, chopped1 cup chopped green pepper1 cup chopped onion1/2 cup chopped sweet pickles12 strips bacon, cooked and crumbles Crumble half of … Continue reading Tennessee Cornbread Salad
Jeanette Price VaughanFamily Treasures 3 ripe bananas, mashed1 (8 oz) carton sour cream1 cup chopped pecans3 or 4 packages Sweet-n-Low®1 small can crushed pineapple, unsweetened1 cup miniature marshmallows1 small carton Cool Whip® Mix all together, place in mold or other container to freeze. Keep frozen. Keeps real well. Slice and serve. Bev make this and … Continue reading Frozen Banana Salad
Mable Price Robison Family Treasures 2 cans Sauer Kraut1 cup chopped bell peppers1 large can of pimento2/3 cup vinegar1/3 cup water1 cup chopped onion1 cup chopped celery1 large can of water chestnuts1/3 cup oil1 1/2 cup sugar Bring vinegar, water, oil, and sugar to a boil. Pour over kraut mixture. Chill. Keep in refrigerator indefinitely.
Lovie Price FombyFamily Treasures 1/3 cup flour1 cup heavy cream, unwhipped4 Tbsp margarine1 cup chopped pecans1 cup seedless red grapes, halved (optional)3/4 cup sugar20 oz. can crushed pineapple, drained4 large Red Delicious Apples®, peel and cubed Stir flour and sugar together. Stir in the cream, add crushed pineapple and cook in double boiler until thickened. … Continue reading Autumn Apple Salad
Jeanett Price VaughanFamily Treasures 1 cup grated coconut (I use the frozen)1 cup chopped nuts1 cup crushed pineapple1 cup Cool Whip®1 cup sour cream1 cup fruit cocktail1 cup miniature marshmallows Combine all ingredients in a large bowl. Cover and refrigerate for at least 24 hours. I use a small can of pineapple and a 16 … Continue reading Barbara Mandrel’s Seven-Cup Salad
Lovie Price FombyFamily Treasures 1 cup sugar3 Tbsp all purpose flour1/4 cup melted margarine1 cup Ritz Crackers® crumbs(20 oz.) can pineapple chunks1 cup shredded sharp cheddar cheese Drain pineapple, reserving 3 Tbsp juice. Combine sugar and flour. Stir in reserved pineapple juice. Add cheese and pineapple chunks. Mix well. Pour into 1 quart greased casserole. … Continue reading Hot Pineapple Salad
Reba Price Fisher Family Treasures 1 chicken, cooked and cut3 chopped boiled eggs1 can cream of chicken soup2 cup cooked rice, cook in chicken broth2 cup crushed potato chips3/4 cup mayonnaise mixed with 1/2 cup water2 Tbsp grated onionsalt to tastepepper to taste Mix all except potato chips. Let this get good and hot, put … Continue reading Hot Chicken Salad
Reba Price FisherFamily Treasures 1 package orange jello2 cup boiling water1 (#2) can crushed pineapple1 package strawberry Jello®1 cup chopped nuts1 can whole cranberry sauce Dissolve Jello® in water and cool. Add other ingredients, stirring occasionally. Chill until firm.
Jan D.Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 3/4 cup sugar1 Tbsp cornstarch3/4 cup milk1/4 stick oleoPinch salt1 tsp vanilla IN HONOR OF LUCILLE STEWARTGiven by The Preschool Department
Amy SimpsonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 small box lemon Jello®1 cup hot water1 cup celery, chopped1 cup nuts, chopped1 cup apple, chopped3/4 cup mayonnaise 1 can Albacore® white tuna Dissolve Jello® in 1 cup of hot water. Let cool and add celery, apple, nuts, and tuna. Stir in mayonnaise and congeal. Serve … Continue reading Tuna Congealed Salad