Salads

 

Cucumber Salad 2 Cucumbers, peeled and sliced 1 small onion, sliced 1/3 cup cider vinegar 1/3 cup water 2 TBS sugar Mix all and refrigerate for about 30 minutes. Serve cold.

COTTAGE CHEESE SALAD 1 - 3 oz. package Jello (flavored gelatin mix) 1 lb. cottage cheese 1 - 8 oz. container Cool Whip, thawed 1/2 cup crushed pineapple Mix together Jello and cottage cheese. Add cool whip and pineapple. Add garnish, if desired and enjoy!! :-) Ruth Van Nattan

Crown Jewel Patties

In a mixing bowl beat:
1 egg

Add and mix:
1/4 C. mayonnaise
1/2 C. finely chopped onion
2 Tbl. vegetable oil
1/4 tsp. salt
1/8 tsp. pepper
1 1/2 C. mashed cooked carrots

Add and mix thoroughly:
3 C. soft bread crumbs

(If mixture is too wet to handle, add more bread crumbs or saltine cracker crumbs.  If using cracker crumbs, let stand a couple minutes or so to allow it to soak in good.)

Shape into 2 1/2-3 inch patties and coat with:
2 C. crushed cornflakes

( Crush cornflakes in small "batches" as you need them for this, to avoid crushing too many.)

Bake on a greased baking sheet for 25 minutes at 375 degrees.    

Yield: 5-6 servings.

Corn Pudding

Mix and pour into an 8 by 8 inch pan:

1  15 1/4 ounce can corn
1  15 1/4 ounce can cream corn
8 ounces sour cream
1 stick margarine, melted
1  8 1/2 ounce box corn muffin mix
Bake at 350 degrees for about 60 minutes.

Double for a 9 by 13 inch pan.

Note:  For an interesting and sweeter taste try using one corn muffin and one blueberry muffin mix for a double recipe.

background and graphics by mary and dan vannattan