Favorite Apple Salad

1 can - 20 oz- unsweetened pineapple chunks
1/4 c. butter
1/4 c. butter
1 tbs. lemon juice2 tbs. cold water
1 c. mayo
8 c. chopped tart apples
2 c. green grapes
2 tsp. poppy seeds
3/4 c. chopped pecans, toasted
Drain pineapple. reserving juice, set aside. Place juice in a
saucepan.Add butter, sugar, lemon juice. Bring to a boil,
Combine cornstarch and cold water til smooth. add to sauce,
stirring constantly. Return to a boil,Cook and stir 2 minutes.
Chill, then stir in mayo.
In a large bowl, combine pineapple, apples, grapes, poppy
seeds, & cooked dressing, Fold in pecans just before serving.
Serves 14.

Moms Tomato Soup

1 - 32 oz- can diced tomatoes
8 oz. chicken broth
1 tbs. butter
2 tbs. sugar
1 tbs. chopped onion
pinch baking soda
2 c. half and half

Mix tomatoes, add all but cream, simmer 1 hour.'
Heat cream and add to soup.

From the kitchen of Lois Wood

Mac & Cheese Salad

1 1/2 c. leftover mac and cheese, chilled
1/2 c. chopped cucumber
1/4 c. chopped radishes
1/4 c. mayonaise
2 tbs. chopped onion
1/2 tsp. goound mustard
1/8 tsp/ dill weed
Combine all ingredients. serve immediately,

from the kitchen of Lois Wood

Lime Sherbert Molded Salad

2 small pkg. lime jello
2 c. boiling water
2 pints lime sherbert, softened
1 carton -8 oz - cool whip
Dissolve jello in boiling water. Stir in
sherbert til well blended. Cool til
syrupy.
Spoon cool whip into large mixing
bowl. Gradually beat in gelatin.
Mixture on low speed til well blended.
Pour into a 12 c. mold., coated with pam.
Refrigerate til set.

Easy French Dressing

1/2 c. mayo
1/2 c. ketchup
1 tbs. minced yellow onion
2 tsp. white vinegar
2 tsp. sweet paprika
1 tsp. worcestershire
1/2 tsp. minced garlic
1/2 tsp. baby bam
whisk til smooth.
From Chef Emeril
*baby bam—look in homemade mixes for this receipe..
I use it a lot..

Dumpling Vegetable Soup

1/2 lb. ground beef
4 c. water
1 can -28 oz- diced tomatoes, undrained
1 pkg. -10 oz - frozen mixed vegetables
1 envelope dry onion soup mix
1/2 tsp. dried oregano
1/4 tsp. pepper
Rice Dumplings
1 1/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 tbs. shortening
1/3 c. cooked rice, room temp.
1 tbs. minced fresh parsley
1 egg, lightly beaten
1/2 c. milk
In dutch oven cook meat over med. heat til no longer pink. Drain..
Add the water tomatoes, veggies, soup mix, oregano, & pepper.
Bring to a boil, reduce heat, cover & simmer for 30 to 40 min.
or til veggies are tender.
Dumplings.:
Combine flour, baking powder & salt in bowl. Cut in shortening
til mixture resembles coarse crumbs.
Add rice & parsley, toss.
In small bowl combine egg & milk, Add to rice mixture, stir just til
moistened.
Drop by teaspoon onto simmering broth. Cover and 15 min. or til
toothpick inserted in a dumpling comes out clean. Do not lift lid
while simmering.
Serve immediately. Makes 2 qts.

Double Cheese Soup

1/4 c. chopped onion
1 tbs. butter
1 - 8 oz - pkg. cream cheese, cubed
1 c. milk
1 c. -4 oz - shredded sharp cheddar cheese.
1 c. chicken broth
2 tbs. chop parsley
Saute onion in butter. Add milk & cream cheese.
Stir over low heat til melted. Add cheddar, stir in
broth. Cook til well mixed. Add parsley.
6 1/2 c. servings.