Tuna Casserole

Ingredients

1 can of tuna
1 C celery, diced
1/2 C mayonnaise
1/2 C almonds
2 Tbsp. olives
2 Tbsp. lemon juice
1 Tbsp. onion, chopped
1/4 C corn flakes
1 Tbsp. cheese of your choice, grated

Directions
1. Preheat oven to 350 degrees. Grease a 1 quart dish.
2. Combine tuna, celery, mayo, almonds, olives, lemon juice and onion. Mix well.
3. Combine cornflakes and cheese in a separate bowl.
4. Pour into prepared baking dish. Top with cornflake mixture.
5. Bake for 20 minutes or until heated through.

Chicken Deluxe

Ingredients

1/2 C flour
1 tsp salt
1/2 tsp pepper
2 1/2 C chicken broth
2 cans cream of mushroom soup
2 hard-boiled eggs, diced
2 C frozen peas, cooked
1 – (4oz) jar pimento
4 C cooked chicken, cut in 1″ cubes

Directions
1. Thicken chicken broth with flour and cook stirring constantly.
2. Add soup, eggs, peas, pimento and chicken. Stirring carefully so not to break up chicken or eggs.
3. Cook till heated through.
4. Serve with mashed potatoes, rice, or hot biscuits.

White Bean Chili

Ingredients

1 pound dry white beans
6 C chicken broth
2 cloves garlic, minced
2 medium onions, chopped
1 Tbsp oil
2 – (4oz) cans diced green chilis
2 tsp cumin
1 1/2 tsp oregano
1/4 tsp cloves
1/4 tsp cayenne pepper
4 C cooked chicken, cubed
3 C Monterey jack cheese, shredded

Directions
1. In a large pot, combine beans, chicken broth and garlic. Bring to a boil, reduce to a simmer and simmer for 3 hours.
2. In a skillet, saute onions in the oil until soft. Add chilis, seasonings and chicken.
3. Add the chicken mixture to the beans and simmer for another hour.
4. Serve with Monterey Jack cheese.

Carrot Relish

Ingredients

2 pounds carrots, cut into 1/2″ rounds (4 1/2 C)
2 medium onions, thinly sliced and separated into rings
1 medium green pepper, cut into thin strips
1 – (10 3/4oz) can condensed tomato soup
3/4 C vinegar
2/3 C sugar
1/2 C cooking oil
1 tsp worcestershire sauce
1 tsp prepared mustard
1/2 tsp salt

Directions
1. Cook carrots in a small amount of boiling salted water till just tender, about 8-10 minutes. Drain.
2. Combine carrots with onions and green pepper in a large bowl. Stir together remaining ingredients and pour over vegetables in bowl.
3. Cover and marinate in fridge for several hours or overnight.
4. Drain, reserving marinade. Serve in lettuce-lined bowl, if desired. Return any leftovers to marinade, Keep refrigerated. Makes 5 cups.

Coleslaw

Ingredients

1 gallon cabbage, shredded
1 large sweet onion, chopped
1 C sugar

Dressing
7/8 C salad oil
4 Tbsp sugar
1 tsp dry mustard
1 C vinegar
1 tsp salt

Directions
1. In a large bowl, combine cabbage and onion. Sprinkle the sugar over mixture and let sit while you make the dressing.
2. Combine all the dressing ingredients and bring to a boil. Pour over cabbage mixture. Let stand at least 4 hours before serving. Keep refrigerated; will keep for a week in the fridge.

Sauerkraut Salad

Ingredients

1 – (14oz) can sauerkraut, drained
1 C green pepper, chopped
1 C celery, chopped
2 large red onions, chopped

Dressing
1 C sugar
1/2 C salad oil
1/4 C vinegar

Direction
1. In a large bowl, combine, sauerkraut, pepper, celery and onion.
2. In a small bowl, combine dressing ingredients, mixing well.
3. Pour dressing over sauerkraut mixture, stirring gently to coat. Refrigerate for 48 hours. This will keep for a long time

3 Bean Salad

Ingredients

1 – (15oz) can green beans, drained
1 – (15oz) can wax beans, drained
1 – (15oz) can kidney beans, drained
1/2 green pepper, chopped
2 oz pimentos
1 large sweet onion, sliced

Dressing
3/4 C sugar
1/3 C salad oil
2/3 C vinegar
1 tsp salt
1/2 tsp pepper
1 Tbsp celery seed

Directions
1. Combine drained beans, green pepper, pimentos and onion; tossing lightly to combine.
2. Combine all the dressing ingredients, mixing well.
3. Pour dressing over bean mixture, stirring gently to coat. Let set for several hours or overnight before serving.

Four-Bean Salad

Ingredients

1 – (9oz) pkg frozen green beans
1 – (9oz) pkg frozen wax beans
3/4 C olive oil
1/2 Tbsp lemon juice
3/4 C wine vinegar
2 cloves of garlic, crushed
1 tsp dried oregano leaves
2 tsp sugar
1 – (15oz) can chick-peas, drained
1 – (15oz) can kidney beans, drained
1 small sweet onion, finely chopped
2/3 C celery, finely chopped

Directions
1. Cook green and wax beans according to package directions. Let cool
2. In a small bowl, combine oil, vinegar, lemon juice, garlic, oregano and sugar, mixing well.
3. In a large bowl, combine the 4 beans, onion and celery and pour the oil and vinegar mixture over them. Toss gently. Chill for several hour or overnight. If desired, drain the beans and serve in a lettuce-lined bowl.

Apricot Bread

Ingredients

1 C butter
1 /2 C sugar
1 tsp vanilla
4 eggs
3 C flour
1 tsp salt
1 tsp cream of tartar
1/2 tsp baking soda
1/2 C sour cream
1 (18oz) jar apricot preserves

Directions
1. Preheat oven to 350 degrees. Grease and flour 2 -9×5 loaf pans.
2. In a large bowl, cream together butter, sugar, vanilla. Add eggs one at a time, beating well in-between each addition.
3. In a separate bowl, whisk together flour, salt, cream of tartar and baking soda.
4. In a 3rd bowl, combine sour cream and preserves.
5. Blend four mixture into creamed mixture, alternating with the sour cream preserve mixture. Beating well between additions. Stir in nuts, if using
6. Bake for 45 -55 min., or until toothpick inserted into center comes out clean.

note: use can use any flavor preserves.