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
Salads and Slaw
Shoe Peg Salad
Jan DavidsonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 can shoe peg corn1 can French style green beans1 cup bell pepper1 small cup English peas1 cup celery, chopped1 cup green onions1 small jar pimento and olives DRESSING: 3/4 cup vinegar1/2 cup oil1 cup sugar1 tsp salt1 tsp pepper1 tsp season salt Mix and bring to … Continue reading Shoe Peg Salad
German Green Bean Salad
Rowena RobersonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 can French style green beans, srained1 can yellow beans, drained1 can kidney beans, drained1/2 cup green peppers, minced1/2 cup onions, cut fine Combine: 1/2 cup salad oil1 cup vinegar3/4 cup sugar1 tsp salt1 Tbsp Worcestershire® sauce1/2 tsp black pepper a Tbsp barbecue sauce Pour over the … Continue reading German Green Bean Salad
Banana- Pineapple Salad
Marilynn Ludwig Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 4 or 5 bananas1 or 2 cans crushed pineapple BOILED DRESSING: 1 1/2 Tbsp sugar1/4 tsp salt1 Tbsp flour1 tsp dry mustard3 egg yolks3/4 cup cold water1/4 cup vinegar2 Tbsp butter Slice bananas and add pineapple. Mix sugar, salt, flour, and mustard together. Beat egg yolks … Continue reading Banana- Pineapple Salad
Sweet Slaw
Marilynn LudwigFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 medium cabbage1/2 cup sweet pickles, chopped1 small white onion, chopped1/2 cup carrots, shredded (optional)Salt and pepper to taste1/2 cup sugar1 cup mayonnaise (do not use salad dressing)1/4 cup white vinegar Shred cabbage. Add pickles, onion, carrots, salt, and pepper. Toss together. Sprinkle sugar over mixture. Mix mayonnaise … Continue reading Sweet Slaw
Dream Salad
Marilynn LudwigFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 package lemon Jello®1 package lime Jello® Mix with 2 cups boiling water. Set aside to cool. 1 (#2) can crushed pineapple, drained1 can Dime Brand® milk12 oz container cottage cheese1 can pecans, chopped 1 cup Hellmann's mayonnaisePour all in a well greased Pyres® dish and refrigerate … Continue reading Dream Salad
Copper Penny Salad
Marie RamseyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 cans carrots1 can tomato soup1/2 cup sugar1/2 cup oil1/2 cup pepper, chopped1/2 cup onions, chopped Drain salad real well. Season with salt and pepper. Let marinate overnight.
Hot Chicken Salad
Marie RamseyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Cup chicken breast, cooked1 can cream of chicken soup1 cup celery, diced1/2 tsp salt2 tsp onion, minced1/4 tsp papper1 Tbsp lemon juice2 cup potato chips, crushed Mix all ingredients and put in casserole dish and top with 2 cups crushed chips. Bake for 30 minutes at 350 … Continue reading Hot Chicken Salad
Apricot Salad
Marilynn LudwigFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 can fruit for salad1 package orange flavored Jello®1 package lemon flavored Jello®1/2 cup orange juice1 (8 oz) package cream cheese1 (9 oz) can pineapple tidbits, drained1 can halved grapes or maraschino cherries1/4 cup mayonnaise1/3 cup toasted slivered pecans Drain juice from fruit. Add enough water to … Continue reading Apricot Salad
Vegetable Slaw
Marilynn LudwigFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 green pepper, chopped1/2 of a firm head of cabbage, chopped1 onion, cut fine3 carrots, gratedCelery (if you like) SAUSCE FOR SLAW: 1/2 cup Wesson® oil( or olive oil)1/4 cup venegar1/2 Tbsp sugar3/4 tsp salt1 tsp mustardFew drops lemon juiceMix well and pour over vegetable slaw tossing … Continue reading Vegetable Slaw
