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S O U P

Taco Soup

1 1/2 lbs. ground beef
1 large onion
1 clove garlic
1 (16 oz.) can diced tomatoes
1 (16 oz.) can red kidney beans
1 (16 oz.) can pinto beans
1 (16 oz.) jar salsa
1 (16 oz.) can corn
1 (16 oz.) can chicken broth
1 pkg. taco seasoning

In a large pot, cook hamburger and onions and garlic until brown and meat is crumbly. Drain well. Stir in remaining ingredients. Bring to a boil; reduce heat and simmer uncovered for 30-45 minutes. Serve with sour cream and shredded cheddar cheese.

Keith Menefee -- Front Royal

Milky Way Apple Salad
4 Milky Way Bars, chopped
3/4 c. chopped pecans
4 Granny Smith apples, chopped
12 oz. Cool Whip
1 c. sugar
2 (8 oz. pkgs.) cream cheese,
softened
Beat the cool whip, sugar and cream cheese together. Spoon over candy bars, pecans and apples and mix well.

Mary Sue Collins - Edinburg

Cold Broccoli Salad
Serves 4-6
1 bunch of fresh broccoli, cut florets
and stems
1 sweet onion, diced
2 green or red bell peppers, diced
1/2 c. mayonnaise (lite or regular)
1/4 c. chopped salad olives
w/pimentos
salt, pepper and garlic powder
as desired
Wash broccoli and pat dry with paper towel. Cut broccoli florets and stems up in nice pieces, leave all tough and end stems out. Place in nice salad bowl, glass, preferably. Dice large sweet onion, peppers and add to broccoli. Cut in 1/2 c. of mayo, along with 1/4 c. of chopped salad olives w/ pimentos. Add desired amount of salt, pepper and garlic power, mix and toss well. Set in refrigerator and let stand for 30 minutes to one hour and serve cold.

Wanda Gould - Front Royal

Sticky Salad
1 lb. bacon, browned and chopped
1- 2 c. slivered almonds
1/4 to 1/2 c. white sugar
4 c. broccoli (raw, cut in small
pieces)
2 c. celery, chopped
3-4 c. red and/or green seedless
grapes
1 c. raisins
Dressing
1 c. Miracle Whip
1/2 c. sugar
1 tsp. vanilla
Brown bacon and set on paper towels to absorb grease. Put wax paper on cookie sheet, put sugar and almonds in skillet and cook until browned, (sugar will melt). Spread almonds thinly on cookie sheet fast so they do not clump together. Combine broccoli, celery, grapes and raisins in bowl. Combine Miracle Whip, sugar and vanilla and add to broccoli mixture. Do not add bacon or almonds until ready to serve. May be refrigerated in 3 separate containers the day before needed. When ready to serve, add the bacon and almonds and stir. Once mixed together, cannot be kept.

Doris Dodson Smedley - Front Royal

Summer Blueberry Salad
Serves 10
2 (3 oz.) pkg grape gelatin
2 c. water
1 (20 oz.) can blueberry pie filling
1 (20 oz) can crushed pineapple
1 (8 oz.) pkg cream cheese
1/2 c. sour cream
1/2 c. sugar
1/2 tsp. vanilla
Combine gelatin in boiling water. Add pineapple and pie filling. Mix well. Pour into 9x13 oblong dish. Place in refrigerator until firm. In a large bowl, combine the remaining ingredients. Spread mixture over top of salad.

Doris Dodson Smedley - Front Royal

French Onion Soup
8 onions, sliced thin
8 c. beef stock
2 cloves garlic
bay leaf
1/2 tsp. dried
thyme
1/4 c. white wine
little salt and
pepper
loaf of French
bread
Caramelize onions in 1 T. butter on low heat. Add the rest of ingredients to a pan and cook 20 minutes. Butter French bread and cut thick. Grill both sides of bread until toasted. Lay on top of soup along with gruyere or mozzarella. Put under broiler and melt cheese.

Rev. Margaret Mitchell - Front Royal

English Pea Salad
Serves 6-8
1 (16 oz.) can of English peas or
LeSuer petite may be substituted
1 c. celery, chopped fine
2 c. shredded lettuce
1 small jar of salad onions
3 hard cooked eggs, chopped
1 1/2 c. Hidden Valley Ranch
salad dressing
Mix above items and add dressing. Serve on crisp lettuce or spinach leaves with a slice of purple onion.

Mary Ann Williams - Strasburg

Shrimp Bisque Soup
1 stick of butter
1 c. brandy
2 carrots chunked
2 stalks celery chunked
2 leeks washed and chunked
Fresh thyme
Couple strips orange peel
2 bay leaves
1 T. tomato paste
1 qt. heavy cream
3 lbs. shrimp shells
3 lbs. large shrimp shelled,
deveined (added later)
To make rue, melt 1 stick of butter in a 2 quart pan. Add 2 T. flour and 3 c. water and remainder of ingredients except large shrimp. Bring to boil; add 1 qt. cream; strain; add shrimp chunks, salt and pepper, couple drops hot sauce. Serve immediately.

Reverend Margaret Mitchell - Front Royal

Korean Salad
1 bag fresh spinach
4 hard boiled eggs
2 cans water chestnuts
1/2 lb. bacon fried crisp
Dressing
1 c. salad oil
1/2 c. dark cider vinegar
1 medium onion, chopped
1/2 c. sugar
1 tsp. Worchester Sauce
2 tsp. salt
1/3 c. catsup
Remove stems from spinach and mix with remaining vegetables and chill. Serve with 1/2 dressing that has been blended in the blender.

Becky Franks – Front Royal

Black-Eyed Pea Salad
1 bag black-eyed peas
1 onion, chopped
1/2 c. olive oil
1/2 c. red wine vinegar
1 large bunch parsley,
finely chopped
salt & pepper to taste
Boil black-eyed peas in plenty of water for approximately 45 minutes (until soft). Drain. Mix peas with oil, vinegar, salt and pepper. When ready to serve, add onion and parsley.

Andrea Wickham - Front Royal

Black Bean Salad
1 (15.5 oz.) can black beans
(drained and rinsed)
1 c. chopped celery
(can use cauliflower flowerets)
1/2 large green pepper
(seeded and chopped)
1-2 small onions, chopped
Mix above ingredients and add dressing below:
1/2 c. vinegar
1/2 c. cooking oil
3/4 c. Splenda or sugar
1/4 tsp. salt
1/4 tsp. pepper
Mix ingredients until sugar is dissolved. Pour over bean mixture. Refrigerate overnight.

Sally Hockman - Strasburg

Blobble or Black Cherry Jell-O with Cranberry Sauce
Serves 8
2 pkg. black cherry Jell-O
(3 oz. ea.)
1 can (16 oz.) whole-berry
cranberry sauce
1 can (20 oz.) crushed pineapple
with juice
1 1/2 c. cold water (use 2 T. lemon
juice in place of 2 T. of
cold water)
2 c. hot water (boiling)
1/2 c. chopped English walnuts
Bring 2 c. water to a oil; remove from heat; add Jell-O and stir to dissolve. Allow 3 minutes to dissolve completely. Add cranberry sauce at once, in small pieces; stir until melted. Add cold water and lemon juice. Add drained pineapple and nuts. Pour mixture carefully into a large bowl (9 cups or larger) that has been rinsed with cold water. Refrigerate, covered. Check after 3-4 hours to see how it is setting. Before it is completely set, stir well; otherwise all the nuts will remain at the surface. Chill.

Jeanne T. Beatty - St. Thomas, PA

Cream Cheese Jell-O Salad
8 oz. cream cheese, softened
1 small box cherry Jell-O
1 envelope plain gelatin
2/3 c. sugar
Mix together the above and add: 2 c. boiling water and whisk together until smooth. Add: 2 ice cubes and stir until smooth.
Add:
1 large can peaches, diced and
drained (approx. 29 oz.)
1 (20 oz.) can drained pineapple,
crushed
1 small bottle of maraschino
cherries, drained and halved
Mix fruit into Jell-O mixture and refrigerate until firm.

Nancy Simpson - Strasburg

Cranberry Salad
1 large box cherry Jell-O
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Mix together the above ingredients with 2 c. boiling water. Whisk until dissolved.
Add:
1 can whole cranberry sauce
1 c. chopped apples
1 c. mandarin oranges, drained
1 c. crushed pineapple, undrained
2 large celery stalks, chopped
1/2 c. chopped pecans (optional)
Mix all together and refrigerate until firm.

Nancy Simpson - Strasburg

Cabbage and Pineapple Salad
Serves 6
1 lb. green or white cabbage
1 (15 oz.) can pineapple chunks or
fresh pineapple pieces
2 T. pineapple juice
1/2 c. sour cream
1/2 c. plain yogurt
1 T. dill weed
Wash, core and shred cabbage. Mix with juice, sour cream, yogurt and dill. Refrigerate at least 1 hour. Add pineapple just before serving.

Louise Clatterbuck - Front Royal

Cornbread Salad
Mix one envelope dry ranch dressing with 1 c. mayonnaise and 1 c. sour cream and set aside. Bake one box of cornbread according to boxed directions and divide in half. Let cool
1 (16 oz.) can pinto beans (washed)
1/2 c. chopped green bell peppers
2 c. shredded cheddar cheese
10 slices cooked bacon, crumbled
1 (16 oz.) can corn
1/2 c. chopped red bell peppers
1/2 c. chopped onion
3 large tomatoes, chopped
Layer in a bowl, half of the above ingredients with crumbled cornbread being first. End with 1/2 of dressing mixed with tomatoes and repeat with the second layer, ending again the dressing and tomatoes. This salad has the best flavor when it is made the day before serving.

Charlene Brill - Wardensville, WV

Black Cherry Salad
1 large cherry Jell-O
2 cans Bing cherries, drained
1/2 c. mayonnaise
1 can crushed pineapple, drained
8 oz. cream cheese
3/4 c. pecans
Using the liquid from the canned fruit, measure 2 c. and dissolve with Jell-O. Mix in fruit. Then put half of fruit mixture in a dish and let gel in refrigerator. Mix cream cheese and mayo with remaining fruit mixture. Stir in nuts and spread on top of gelled fruit mixture. Refrigerate.

Charlene Brill - Wardensville, WV

Cream of Lima Soup
Serves 4-6
1(14 1/2 oz.) can chicken broth
1 (10 oz.) pkg frozen lima beans
1/3 c. sliced green onion
2 T. margarine or butter
1/2 -1 tsp. curry powder
1/4 tsp. dried tarragon, crushed
several dashes of pepper
1/2 c. light cream or milk
sliced green onions tops (optional)
In a 2-quart saucepan, combine broth, beans, the 1/3 c. green onion, margarine or butter, curry powder, tarragon and pepper. Bring to boil; reduce heat. Cover and simmer for 15-20 minutes or until vegetables are tender. Cool slightly. Pour mixture into a blender container. Cover and carefully blend till smooth. Return to saucepan. Stir in cream; heat through. Sprinkle each serving with green onion tops.

Jane C. Turner-Kallenborn - Woodstock

Jello/Cucumber Salad
1 (3 oz.) box lime Jell-O
3/4 c. hot water
3/4 c. shredded cucumber
2 T. shredded onion
1 c. cottage cheese
1 c. mayonnaise
1 c. chopped nuts
Mix hot water and Jell-O. Allow to partially set. Add remaining ingredients and mix well. Refrigerate.

Mary Sue Collins - Edinburg

Leek and Potato Soup
2 lbs. leeks
1 stick plus 6 T. butter
2 T. flour
6 c. chicken stock
2 lbs. potatoes, peeled and diced
salt and pepper to taste
2 chicken bouillon cubes
Trim the leeks and wash off all the sand and dirt. Slice the leeks I half and then in thin strips. Wash again and drain well. In a stockpot, melt the 6 T. butter and cook the leeks on medium heat until tender. Sprinkle with flour. Cook for 2 minutes, stirring and adding the stock. Add the potatoes and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender. Season with salt, pepper, and bouillon cubes. (I like to smash my potatoes at this time.) Add the remaining stick of butter or omit for low fat version. Instead of all stock, you can add half cream for a richer soup.

Brigitte Smith - Edinburg

Cucumber Soup
5 cucumbers, peeled & seeded
4 scallions
1 c. fresh cilantro
8 oz. sour cream
3/4 c. buttermilk
1/4 tsp. cayenne pepper
1-2 tsp. kosher salt
Roughly chop the cucumbers and scallions, then place in the bowl of a food processor. Add the cilantro, sour cream, buttermilk, cayenne, and salt. Puree until smooth. Serve chilled soup with a dollop of sour cream or pesto.

Lloydine J. Morgan - Woodstock

Tuscan White Bean Soup
6 oz. Smoked bacon, diced
10 c. chicken broth
1 bag (16 oz) dried Great Northern
Beans, rinsed & drained
1 can (14 1/2 oz.) diced tomatoes,
undrained
1 large onion, diced
3 carrots, peeled and chopped
4 cloves garlic, minced
1 fresh rosemary sprig
(or 1 teas dried rosemary)
1 tsp. black pepper
Cook bacon (or ham hock) and this is optional in medium skillet or until just golden. Drain. Transfer bacon to slow cooker. Add remaining ingredients. Cover and cook on Low 8 hours or until beans are tender. Remove rosemary sprig before serving.
If using pre-cooked ham hock, do not need to reheat – just break into pieces. If preparing for the next day, prep all ingredients except beans, and place in crock pot; place in refrigerator until the morning- rinse and drain beans, add and place on start for 8 hours. Good served with slice of ital bread in bottom of dish drizzled with olive oil.

Lloydine J. Morgan - Woodstock

Hearty Tomato Soup
1 medium/large white onion,
grated to equal 1 1/4 - 1 1/2 c.
2 T. salted butter
1 pkg. (3 oz.) softened cream cheese
2 cans condensed tomato soup
(10 3/4 oz.)
1 small can chopped tomatoes,
drained
1/2 tsp. paprika
cracked black pepper to taste
1 soup can - whole milk
1/2 tsp. paprika
1/2 tsp. sweet basil flakes
1/8 tsp. garlic powder
Cook and stir onion in butter, just until clear and tender. Stir in cream cheese gradually; add soup and milk. Beat with rotary beater until smooth. Add chopped tomatoes and seasonings. Stir and heat through. DO NOT BOIL.

Virginia Iden - Berryville

Calico Salad
1 can white whole kernel corn
1 can LeSueur early peas
1 can French style green beans
1/2 c. pimentos
1/2 c. diced celery
1/2 c. diced onion
1 c. shredded carrots
Drain corn, peas and beans and add to dressing:
1/2 c. Wesson or Canola Oil
1 tsp. salt
3/4 c. cider vinegar
1 tsp. pepper
1 T. water
1 c. sugar.
Boil for 1 minute. Let cool and pour over vegetables. Refrigerate for 2 hours. Will keep up to 6 weeks in refrigerator.

Polly Burkholder - Star Tannery

Taco Soup
1 lb. ground beef
1 can (16 oz.) corn, undrained
1 can (16 oz.) chopped tomatoes,
undrained
1 1/2 c. water
1 pkg. Ranch dressing mix
1 large onion, chopped
1 can (16 oz.) kidney beans,
undrained
1 can (16 oz.) tomato sauce
1 pkg. Taco seasoning mix
1 can (4 oz.) green chilis
(if you like it hot)
Brown beef and onion in large dutch oven. Stir in remaining ingredients. Bring to a boil. Reduce heat and simmer 15 minutes. Serve with choice of toppings - cheese, tortilla chips, etc. Pour over chips. Serve with salad.

Polly Burkholder - Star Tannery

Marinated Cucumber Salad
Serves 6-8
3-4 medium cucumbers, peeled,
seeded and sliced
1 large red onion, thinly sliced
1 large bell pepper (green, red or
yellow), thinly sliced
2 large ripe tomatoes,
cut into wedges
1/4 c. sugar
1/2 c. apple cider vinegar
1 c. water
1/4 c. vegetable oil
salt to taste
freshly ground pepper to taste
Prepare vegetables and place in large glass bowl. Mix together the sugar, vinegar, water and oil; pour over the vegetables. Cover and refrigerate for at least 2 hours. Salt and pepper just before serving. (Do not add the salt until you are ready to serve or it will cause the vegetables to be limp; salt will draw moisture from them. (When a recipe calls for raw onion or it is used as a condiment, always soak the onion in ice water after you have chopped or sliced. Drain just before using in a recipe or serving. This procedure takes the unpleasantness out of raw onion, leaving it crisp and sweet tasting.)

Polly Burkholder - Star Tannery

Creamy Veggie Salad
Serves 9
4 c. fresh broccoli florets
4 c. fresh cauliflower
1 pkg. (10 oz) frozen peas, thawed
5 green onions, sliced
1/2 c. reduced fat-free sour cream
1/2 c. reduce fat mayonnaise
1-2 T. prepared horse radish
1/4 tsp. salt
1/8 tsp. pepper
In a large bowl, combine the broccoli, cauliflower, peas and onions. In a small bowl, combine the remaining ingredients; mix well. Pour over vegetables and toss to coat. Cover and refrigerate for several hours or over night. *For a colorful presentation, slice a few cherry tomatoes in half and toss them into the salad before serving.

Joyce Hamrick - Woodstock

Carrot Raisin Salad
2 lbs. carrots, peeled, trimmed and
shredded
1 c. raisins
1 c. crushed pineapple, drained
1 c. mayonnaise
1/2 c. powdered sugar
In a large bowl, combine carrots, raisins and pineapple. In a small bowl, mix mayonnaise and powered sugar mixture and toss lightly to coat evenly. Cover and refrigerate for at least 2 hours before serving.

Jeanette Guess - Edinburg

Creamy Potato Soup
Yield: 2 quarts
6 slices of bacon, diced
1 c. chopped onion
2 c. cubed potatoes
1 c. water
2 (10 oz.) cans soup (cream of
celery and cream of chicken)
2 empty soup cans of milk
1 tsp. salt
2 T. snipped parsley
Fry bacon; add chopped onion. Add 1 c. water and cubed potatoes. Cook until done. Add the 2 cans of soup and 2 cans of milk. Add salt and parsley.

Jeanette Guess - Edinburg

Scallop and Cauliflower Chowder
Serves 4
3 c. cauliflower; cut into
1/2 inch pieces
1/2 onion; finely chopped
1 garlic clove, minced
2 c. chicken stock or
vegetable stock
1 c. heavy or double cream
1/2 lb. scallops; cut into 1/2 inch,
diced, rinsed and dried
1 T. finely chopped chives
Sea salt and white pepper to taste
Blended or vegetable oil
Olive oil
Heat a saucepan over medium heat and place 2 T. oil. Lightly saute onions and heat until translucent, about 3-4 minutes. Heat chicken stock in a small saucepan. Add cauliflower, season with salt and pepper and gently cook for 5 minutes without browning. Add chicken stock and bring to a boil. Reduce to a simmer and cook until cauliflower is fully tender; about 1-15 minutes. Remove from heat and add cream. Place in a blender and puree until smooth and silky. Re-season with salt and pepper as needed. Keep very warm but do not allow to boil or soup will separate. Combine scallops with chives, salt, pepper and a splash of olive oil. Place 1/4 c. of the scallop mixture in the middle of a bowl, try to shape into a dome. Bring to table and pour 6 oz. (3/4 c.) of soup into bowl. Scallops will heat from the heat of the soup. *Note: That the consumption of undercooked or raw seafood may be unsafe. To make sure the seafood you get is extremely fresh from a fish monger you trust.

Daniel Harman-Philadelphia, PA

Italian Beef Soup
Serves 6
1 lb. ground beef
2 (14 1/2 oz.) cans beef broth
3 c. frozen pasta with broccoli,
corn and carrots in garlic
seasoned sauce
1 (16 oz.) can diced tomatoes
1 (5 1/2 oz.) can tomato juice
2 tsp. dried Italian seasoning,
crushed
1/4 c. grated Parmesan chees
In a large saucepan cook beef till no longer pink. Drain off fat. Add beef froth, pasta with mixed vegetables, undrained tomatoes, tomato juice, and Italian seasoning to beef in saucepan. Bring to boiling and reduce heat. Simmer, uncovered, about a 10 minutes or till vegetables and pasta are tender. Ladle into soup bowls. Sprinkle with Parmesan cheese.

Jeanette Guess - Edinburg

Watermelon and Marinated Crab Salad
Serves 4
4 (4 oz.) watermelon rectangles
(1 1/2”x 1 1/2”x 4”)
8 oz. jumbo lump crab meat;
picked clean
3 T. white balsamic vinegar
1 T. finely sliced chives
1/4 c. grape seed oil
1/2 c. tarragon; picked from stem
1 c. mixed micro greens; rinsed
1/4 c. fresh lemon juice
1 T. good quality extra virgin
olive oil
sea salt and white pepper to taste
Slice watermelon into 1/2 inch slices width wise (should have 8- 1/1/2:x 1 1/2” squares per rectangle). Set aside. In a small bowl, combine crab meat with balsamic vinegar, chives, 1/2 tsp. sea salt and 1/4 tsp. white pepper. Allow to marinate for about 5 minutes. In the meantime, blend grape seed oil and tarragon oil in a blender until finely mixed. Set aside. To assemble: place 2 oz. of the marinated crab meat in the middle of a plate. Layer 8 slices of the watermelon in a half circle in front of the crab meat. Place micro greens in a small bowl and mix with olive oil and lemon juice, Season to taste with sea salt and pepper and place 1/4 c. of the greens on top of crab meat. Drizzle tarragon oil around watermelon and serve.

Daniel Harman - Philadephia, PA

Pea Salad
10 oz. pkg. frozen peas, thawed
1/2 c. diced celery
1 c. cauliflower florets (cut up)
1/4 c. diced onion
1/2 c. sour cream
3/4 c. Ranch dressing
1/2 c. crispy cooked bacon
crumbled - use when read to
serve
Combine all ingredients in a salad bowl and mix well. Put in refrigerator until ready to serve. Top with bacon pieces.

Millie Gill - Woodstock

Senate Bean Soup
1 lb. dried great northern or
navy beans
1 large onion, diced
1 clove garlic minced
1 large carrot diced small
1 ham bone
salt & pepper to taste
Soak beans overnight. Drain and rinse; add 4 quarts water. Add diced vegetables and ham bone. Simmer for 1 1/2 - 2 hours until beans are tender. Remove hambone and pick off meat. Add to soup. Add salt and pepper. Simmer 5-10 minutes or more.

Laura LC Ritenour - Middletown

Shoe Peg Corn Salad
Mix together:
3/4 c. white vinegar
1 c. sugar
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. water
1/2 c. Wesson oil
Mix together:
1 (14 or 16 oz.) French cut green
beans, drained
1 small can baby peas, drained
1 small can shoe peg corn, drained
1 small jar Pimento
1 c. green peppers, cut small
1 c. red onions, cut small
Put this in a large bowl and pour vinegar mixture over and mix well. Marinate over night.

Carol Boyer - Fort Valley

Velvety Curried Butternut Squash Soup
Serves 4
2 T. vegetable oil
1/4 c. onion, finely chopped
1/4 c. fennel, finely chopped
2 cloves garlic, finely chopped
2 lbs. butternut squash, cut into
1” chunks
1 1/2 c. chicken stock
2 springs thyme
1 T. curry powder
2 T. cream (optional)
sea salt and white pepper to taste
In a large saucepan over medium heat, Lightly saute onion and fennel in oil about 5 minutes. Add squash and gently saute until squash begins to break down, about 15-20 minutes. Add garlic, chicken stock, thyme and curry powder. Bring to a boil, then reduce to a simmer. Simmer until squash is very tender, about 15-30 minutes. Puree in a blender and pass through a sieve. Season to taste with salt and pepper and add cream if desired. Pour into 4 soup bowls and serve immediately.

David Harman - Philadelphia, PA

French Dressing
Makes 2 cups
1 c. Wesson oil
1/2 c. vinegar
1/2 c. sugar
1/2 c. ketchup
1 tsp. garlic salt
1/2 tsp. salt
2 T. Worcestershire sauce
Mix all ingredients together and blend well.

Emma Wagner - Woodstock

Dorothy Lynch Dressing
1 can (10 oz.) tomato soup
1/2 c. vinegar
1 T. dry mustard
1 tsp. salt
1/4 tsp. pepper
3/4 c. sugar
1/8 tsp. garlic powder
1 T. celery seed
1 tsp. paprika
1 c. salad oil
Place ingredients in blender in order listed. Cover and blend thoroughly. If not using blender, heat the oil to lukewarm before combining other ingredients. This will keep the oil separated when stored. Refrigerate.

Emma Wagner - Woodstock

Poppy Seed Dressing
1 c. sugar
2 tsp dry mustard
2 tsp. salt
2/3 c. vinegar
2 c. oil
3 T. grated onion
3 T. poppy seed
Blend first 4 ingredients in blender. Add next 3 ingredients to blender mixture. Transfer to glass Jar. Shake well. Refrigerate.

Emma Wagner - Woodstock

Frozen Salad
1/2 c. salad dressing
4 oz. cream cheese
1 c. whipping cream
1 c. miniature marshmallows
1 large can mixed fruit, drained
1 small jar of maraschino cherries, drained
Mix salad dressing and cream cheese together. Add to whipped cream. Add fruit and marshmallows and freeze.

Emma Wagner - Woodstock

Best Ever Chicken Salad
Serves 12
5 c. cubed cooked chicken
2 T. salad oil
2 T. orange juice
2 T. vinegar
1 tsp. salt
3 c. cooked rice
1 1/2 c. small green grapes
1 1/2 c. sliced celery
1 (13 1/2 oz.) can pineapple
tidbits, drained
1 (11 oz.) can mandarin
oranges, drained
1 c. toasted, slivered almonds
1 1/2 c. mayonnaise
Combine first 5 ingredients; let stand while preparing remaining salad ingredients. Gently toss together all ingredients. Serve with crackers.

Polly Burkholder - Star Tannery

Cherry Coke Salad
1 can (20 oz.) crushed pineapple
1/2 c. water
2 pkg. (3 oz. ea.) cherry gelatin
1 can (21 oz.) cherry pie filling
3/4 c. coca-cola
Drain pineapple, reserving juice. Set aside pineapple. In saucepan bring juice and water to a boil. Add gelatin; stir until dissolved. Stir in pie filling and soda. Pour into serving bowl. Refrigerate until slightly thickened. Fold in pineapple. Refrigerate until firm. Garish with whipped topping to serve.

Edna Patterson - Maurertown

Carrot Salad
5 c. carrots, sliced and cooked
5 minutes
1 green pepper, chopped
1 onion, chopped
Dressing:
1 tsp. salt
1/2 tsp. pepper
1 can tomato soup
1/2 c. salad oil
3/4 c. white sugar
1/4 c. brown sugar
1/2 c. white vinegar
1 tsp. dry mustard
1 tsp. Worchester Sauce
Place carrots in casserole dish and pour blended dressing over top and serve.

Becky Franks - Front Royal

Layered Lettuce Salad
Head of lettuce, chopped
Celery
onion
1 can peas (drained)
1 c. mayonnaise
2 tsp. sugar
Parmesan Cheese
Several pieces of fried bacon,
crumbled
Layer in bowl the ingredients as listed. Mix mayonnaise with sugar and spread over top. Sprinkle with Parmesan cheese and crumbled fried bacon.
Can make 8 hours ahead of time.

Edna Patterson - Maurertown

Chicken Noodle Soup
Serves 8
1 (46 oz.) can chicken broth
1/2 lb. boneless chicken,
cut in bite-size pieces
1 1/2 c. uncooked medium
egg noodles
1 c. sliced carrots
1/2 c. chopped onion
1/3 c. sliced celery
1 tsp. dried dill weed
1/4 tsp. ground black pepper
In large saucepan, over medium high heat, heat chicken broth, chicken, noodles, carrots, onion, celery, dill and pepper to a boil. Reduce heat; simmer 20 minutes or until chicken and noodles are cooked.

Elaine Burke - Front Royal

Chunky Potato Soup
Yield: 5 cups
3 T. butter or margarine
1/4 c. flour
4 c. milk
2 c. diced potatoes
1/2 c. minced onions
1/2 to 3/4 tsp. salt
1/4 to 1/2 tsp. freshly ground
pepper
Melt butter in heavy saucepan over low heat. Add flour, stirring until smooth. Cook one minute, stirring constantly, gradually add milk. Stir in potatoes, onions, salt and pepper. Cook over medium heat, stirring frequently until mixture is thickened and potatoes are done.

Elaine Burke - Front Royal

Cranberry & Apple Salad
Serves 8
2 medium red apples
1 can jellied cranberry sauce
1/2 pint heavy whipping cream
1/4 c. powdered sugar
1 tsp. vanilla
1/2 c. chopped nuts
Coarsely grate unpared apples. Mash cranberry sauce with a fork, mix with apples.Whip cream until firm, then add sugar and vanilla. Gradually fold in nuts. Pour apple mixture into a refrigerator tray. Spread whipped ream over top. Freeze until firm. Serve in squares.

Elaine Burke - Front Royal

Carrot Salad
1 (15 oz.) cans of sliced carrots,
drained
Mix together:
1 (15 oz.) can tomato sauce
1/2 c. sugar
1/4 c. vinegar
1/4 c. oil
1 onion, chopped
1 bell pepper, diced
1 tsp. Worcestershire sauce
1 tsp. mustard
sprinkle with salt and pepper
Pour the mixture over the carrots and refrigerate until read to serve.

Elaine Burke - Front Royal

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