Lettuce, 1/4 to 1/2 head
Green Pepper, 1 chopped
Peas, 1 can, drained
Sugar
Bacon Bits
Celery, 1 cup chopped
Onion, 1/2 cup chopped
Mayonnaise
Cheese, shredded

In a 9×13 pan layer as follows; Lettuce (chopped fine), celery, green pepper, onion, peas. On top of all this spread the mayonnaise just as you would icing on a cake. Sprinkle the sugar (about 1/2 cup) over the mayonnaise. Then sprinkle the cheese, (about 1 1/2 cups) and top with bacon bits. Cover and refrigerator over night.

**Note: Since I don’t like celery I use carrots. Actually you can substitute any salad item you prefer. I also decorate the top with cherry tomatoes sliced in half.

Submitted by Ella Robbins
Daughter of Ruby & Roy Stewart

6-8 cups mixed greens torn into bite size pieces
1/2 cup dried cranberries
1 cup chopped toasted walnuts
1 cup feta cheese, crumbled
Vinaigrette Dressing

Combine lettuce, dried cranberries, walnuts and feta cheese in a large bowl. Add Vinaigrette, tossing to coat. Serve immediately.

Submitted by Tena Robbins Pryor
Granddaughter of Ruby & Roy Stewart

6-8 cups mixed greens torn into bite-size pieces
3 Granny Smith apples, peeled and chopped
4 oz. Blue Cheese, crumbled
1/2 bag Sea Salt Bagel Chips, broken into pieces (Check in the bakery area for these)
Poppy Seed Dressing

Mix together all ingredients; add Poppy Seed Dressing, tossing to coat. Serve immediately.

Submitted by Tena Robbins Pryor
Granddaughter of Ruby & Roy Stewart

1 pkg. lentils (cooked)
1 small onion, chopped
1/2 cup Minute Rice
4 cloves of garlic, chopped
Salt

In small pan, saute onion and garlic. Add to cooked lentils. Then add about 1/2 cup Minute Rice. Don’t put too much.

Submitted by Debbie Jechen
Daughter of Ruby & Roy Stewart

2 cans pinto beans
2 cans water
Bacon Bits
Salt

Simmer about 1 hour. Add salt and bacon bits. Simmer over low heat.

Submitted by Geneva Alford