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Soups and Salads

Jeannette’s Broccoli Salad

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1 head broccoli
1 head cauliflower
1 cup raisins
1 cup shredded cheddar cheese
6-8 slices cooked bacon, crumbled (optional)
2 tablespoons vinegar
1/2 – 1/4 cup sugar (more or less to taste)
1 cup Miracle Whip Salad Dressing (more or less to taste)
Cut Broccoli and cauliflower into small, bite-sized pieces.
Mix all ingredients together and refrigerate until time to serve.
(will stay good for a couple of days)

Submitted by Jeannette Gray
Daughter of Lela & HC Helton

Dr. Rhonda’s Pasta Salad

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1 box rotini or penne pasta, cooked to package directions
8 oz sharp cheddar cheese (cubed or shredded)
1 can black olives
chopped broccoli crowns
1 can DelMonte Diced Tomatoes (garlic, oregano & basil)
16 oz Wishbone Fat-Free Italian Dressing
Kraft 100% grated Parmesan Cheese

Mix all together and keep chilled. May need more dressing and parmesan as it sits.

Notes from Jim: I don’t care so much for the cheddar cheese – it’s supposed to be in mac & cheese after all – so I leave it out. I am also not overly fond of completely raw broccoli so I dump the broccoli in with the pasta for the last few minutes of cooking. And, me being me, I add in celery and onion.

Source: Dr. Rhonda England-Breedlove

Submitted by Jim Wilson
Son of James & Lola Wilson

Soup Beans

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1 pound dried pinto beans
Salt
2 inch square (approximate) salt bacon

Carefully look over beans for tiny rocks and faulty beans, then wash 2 or 3 times, being sure all sand is washed out.

Put into a large kettle, cover with water and bring to a boil. Pour off this water, then place beans back into large kettle, covering them with about two quarts of water.

After cooking about 1 hour add salt to taste and (washed) piece of bacon (which has been sliced 2 or 3 times down to, but not through the rind).

Cook slowly about 3 more hours, adding a cup of water, off and on as needed to have amount of soup wanted with beans and to prevent them from cooking dry. Stir now and then.

A good consistency for the soup is attained by stirring occasionally during the cooking.

Note: to reduce cooking time, soak the beans overnight in water to cover. (Wash before soaking)

Submitted by Ella Robbins
Daughter of Ruby & Roy Stewart 

Jack & Carol’s Pistachio Salad

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1 box Pistachio pudding and pie filling (instant) 3.4 oz.
1 15 ounce can pineapple (crushed)
1 small can mandarin oranges (drained)
Shredded coconut
Marshmallows-small
Walnuts
Whipping cream

Note: The last four items as you desire.

Mix all the ingredients together except whipping cream (make that the last one to mix in). Mix thoroughly.

Submitted by Jack & Carol Turnbill

Tina’s Layer Salad

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1 med. head lettuce
1 pkg. bacon
2 cups Mayo
1 med. onion
2 pkgs shredded Colby Cheese
3 tbs. powdered sugar

Cook bacon until crispy. Dice onions. Cut up lettuce. Make layers starting with lettuce, bacon, onion, cheese. After layers are complete, mix 2 cups Mayo with 3 tbs powdered sugar (you may add more powdered sugar, taste test until Mayo taste is gone). Spread on top of salad. Then add the rest of the cheese and enjoy.

Submitted by Tina Merida
Granddaughter-in-Law of Lela & HC Helton