Caramel Corn

App & Osborne Family Cookbook 2004
Barbara Ward

Ingredients
6 quarts popped corn
1 (13 oz.) can mixed nuts, (optional)
2 C light brown sugar
1 C margarine
1/2 C light Karo (corn syrup)
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla

Directions
1. Preheat oven to 250 degrees.
2. In saucepan, combine brown sugar, margarine and corn syrup. Bring to a boil then cook over low heat for 2 minutes.
3. Remove from heat, add baking soda, salt, and vanilla; pour over popcorn and nuts and mix. Stirring to coat.
4. Bake for 1 hour, stirring every 15 minutes.
5. Cool and store in container.

Potato Salad

App & Osborne Family Cookbook 2004
Sandy Brock

Ingredients
10 medium potatoes
1 onion, chopped
1 tsp. celery seed
5 hard boiled eggs
1/2 C green pepper, chopped (optional)
2 big heaping spoons of salad dressing (Miracle Whip)
Enough mustard to turn yellow
2 Tbsp. sugar
1 1/2 Tbsp. sweet pickle juice

Directions
1. Boil potatoes until tender, chop.
2. Add chopped eggs, onion, and peppers (if using).
3. In separate bowl, combine all other ingredients together.
4. Add potato mixture to sauce mixture and mix well.
5. Chill thoroughly.

Great American Potato Salad

App & Osborne Family Cookbook 2004
Angie English

1 C Miracle Whip
1 tsp. mustard
1/2 tsp. celery seed
1/2 tsp. salt
1/8 tsp. pepper
4 C cooked, cubed potatoes
2 hard boiled eggs, chopped
1/2 C chopped onion
1/2 C sliced celery
1/2 C chopped sweet pickle

Directions
1. Mix together first 5 ingredients.
2. Gently add remaining ingredients and stir to combine.
3. Chill thoroughly.





Creamy Coleslaw

App & Osborne Family Cookbook 2004
Cathy Johnson

Ingredients
1 1/2 C Miracle Whip
1 C sour cream
6 Tbsp. sugar
3 Tbsp. white vinegar
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. celery salt
1/4 tsp. onion powder
1/4 tsp. dry mustard
2 bags coleslaw cabbage

Directions
1. In large bowl mix together all ingredients except bags of coleslaw cabbage.
2. In a large bowl mix mixture and cabbage together, mixing well.
3. Refrigerate until chilled.

Crunchy Vegetable Salad

App & Osborne Family Cookbook 2004
Linda App

Ingredients1 C
1 medium cauliflower, cut into flowerets
3 C broccoli flowerets
2 C chopped celery
1 C sliced carrots
1 C chopped green onion
1 C sour cream
1 C mayonnaise
1 Tbsp. sugar
1 Tbsp. white vinegar
1 tsp. celery seed
1 tsp. dried whole deal
3/4 tsp. salt
1/4 tsp. garlic powder

Directions
1. Combine vegetables into a large bowl
2. In separate bowl, combine remaining ingredients; stir well.
3. Pour mixture over veggies, toss gently.
4. Cover and chill thoroughly.
5. Yield is 10-12 servings

Taco Soup

App & Osborne Family Cookbook 2004
Beth Beck Pinney

Ingredients
1 lb. ground beef
1 large onion, chopped
3 (15.5 oz.) cans Mexican style chili beans, undrained
1 can whole kernel corn, undrained
1 (15 oz.) can tomato soup
1 (4.5 oz.) can chopped green chilis
1 pkg. taco seasoning
1 pkg. ranch style dressing
1 1/2 C water
Toppings
corn chips, shredded lettuce, chopped tomato, sour cream and shredded cheddar cheese

Directions
1. In Dutch oven, cook beef and onion.
2. Stir in remaining ingredients and bring to a boil.
3. Spoon soup into bowls and garnish with toppings.