July Recipes

QUILTER'S SALAD
1 pkg. chopped cabbage/carrots
3/4 c. diced onions
1 c. slivered almonds
1 pkg. Ramen chicken noodle soup
mix

Dressing
1/2 c. oil
3 T. sugar
2 T. white vinegar
1 pkg. Ramen chicken noodle seasoning
1 tsp. salt

Roast almonds in 2 teaspoons salad
oil. Pat dry on paper towel and cool.
Combine almonds, cabbage mixture
and noodles. Mix dressing ingredients and toss over the
above mixture. Serve immediately.

FREEZER CORN
10 C. corn
3 1/2 t. salt
1/2 C. sugar
2 2/3 C. ice water

Cut corn off of cob. No blanching. For extra sweet variety, use less sugar.

Mix water, sugar and salt together. Pour over corn and mix again. Put in containers and freeze

CORN RELISH
5 qt. corn
1 qt. pickles
Chopped celery
3 chopped onions
4 chopped green peppers
2 tsp. ground mustard
1 tsp. turmeric
4 1/2 c. sugar
4 c. vinegar
Salt

Cook 15 minutes, then cold-pack.
Yield: 12 pints

BAR-B-Q BEEF
15 lbs. ground beef, cooked
2 qt. tomato juice
2 T. brown sugar
3 lg. onions
4 T. Worcestershire sauce
4 T. prepared mustard
2 T. vinegar
2 bunches celery
6 bottle ketchup

Mix everything together and put in jars. Cold pack 2 hours. (Note: OSU Extension recommends using a pressure canner for all meat products.)

FRUIT DIP
8 oz. cream cheese
1/2 C. whipped cream
1/2 T. sugar
2 oz. marshmallow creme
2 T. pineapple juice

Let cream cheese soften. Mix cream cheese and marshmallow creme and gradually add juice. Add sugar to sweeten to taste. Add whipped cream, whip together until smooth.

GOLDEN PUNCH
6 oz. lemon Jello
3/4 c. sugar
2 c. hot water
1 lg. can pineapple juice, unsweetened
12 oz. frozen lemonade concentrate
2 (2-liter) bottle
7-Up

Dissolve Jello and sugar in hot water. Add pineapple juice and lemonade. Mix well and freeze. Remove from freezer and let thaw slightly. Add 7-Up. Variation: Red Jello may also be used.
Mary Joe Miller Bourbon, IN

FROZEN FRUIT
1 lg. can mandarin oranges, drained
1 lg. can crushed pineapple in own juice
1 lg. can chunk pineapple in own juice
1 lg. jar maraschino cherries, cut in half
5-6 bananas
12 oz. can frozen orange juice
1 c. sugar
2 c. water

Boil sugar and water together until sugar is dissolved; cool. Add frozen orange juice. Pour over fruit; freeze. Remove several hours before serving.
Peggy Swanson Nappanee, IN