Momma’s Ham Bone Soup

Robbie M. Alford, Central Office 1 ham bone1/2 tsp Tony's Creole® seasoning1/4 tsp garlic salt1/4 tsp black pepper3/4 cup whole milk1 1/2 cup plain flour3 eggs Boil bone from ham with enough water to cover. Remove meat from bone and break in small pieces. Add Tony's Creole® seasoning, garlic salt and black pepper. Bring this … Continue reading Momma’s Ham Bone Soup

Cherry Pie Filling Salad

Robbie M. Alford, Central Office 2 cups miniature marshmallows1/2 cup sugar1 small can crushed pineapple, drained1 can cherry pie filling3 chopped bananas1 cup nuts, chopped1 small carton whipped topping Mix the first 3 ingredients and refrigerate overnight. Add remaining ingredients and serve. Pretty for holiday meals.

Corned Beef Salad

Robbie M. Alford, Central Office 1 package lemon Jello®1 3/4 cup boiling water1 cup mayonnaise1 Tbsp sugar1 (12 oz) can corned beef3/4 cup chopped celery1/2 green pepper, chopped1/2 onion, grated1 Tbsp lemon juice1 cup pecans, chopped1/2 tsp salt3 hard cooked eggs, diced Dissolve Jello® in water. Chill. Beat with electric mixer until foamy. Blend in … Continue reading Corned Beef Salad

Ginger Peach Salad

Robbie M. Alford, Central Office 1 (6 oz) package peach gelatin2 cup boiling water1 (7 oz) bottle ginger ale3 cup sliced peaches (I use canned) Dissolve gelatin in boiling water. Add ginger ale. Chill until consistency of honey. Fold in peaches and pour in mold. Chill. Tastes like fresh peaches!

Russian Tea

Robbie M. Alford, Central Office 2 cup Tang®1 cup sugar1/2 cup instant tea1 tsp cinnamon1/2 tsp cloves Mix all ingredients and store in 1 quart container. Mix 2 teaspoons (heaping) mixture with 1 cup hot water to serve.

Hot Broccoli Dip

Robbie M. Alford, Central Office 1 package chopped broccoli, cooked and drained1 can cream of mushroom soup1 roll garlic cheese, cubedCelery saltOnion powder Over low heat, combine soup, cheese celery salt and onion powder. Stir constantly until cheese melts. Add cooked, drained broccoli. Keep hot and serve with chips.

Pepper Relish

Robbie M. Alford, Central Office 15 green peppers15 hot peppers15 medium onions3 cups vinegar3 cups sugar3 Tbsp salt Grind all peppers and onions together in food processor. Pour boiling water over mixture. Drain well. Bring vinegar, sugar and salt to a boil. Add vegetables. Boil gently for 20 minutes. Put in pint jars. Place jars … Continue reading Pepper Relish