CORNBREAD TOMATO SALAD
This recipe is from an old yellowed newspaper clipping.

1 pkg (6-oz) cornbread mix
4 medium tomatoes, chopped
1 green bell pepper, chopped
1 yellow onion, chopped
1/2 cup sweet pickles, chopped
9 slices bacon, cooked crisp and crumbled
1 cup mayonnaise
1/4 cup sweet pickle juice

Bake cornbread according to the package instructions. Cool, crumble, and set cornbread aside.

Combine tomatoes, bell pepper, onion, pickle and bacon; toss gently.

Combine mayonnaise and pickle juice, stir well and set aside.

In a large glass bowl, layer half of the crumbled cornbread, half the tomato mixture and half the mayonnaise mixture. Repeat the layers with the remaining ingredients. Cover and chill 2 hours before serving.

CREAMY RICE MOLDED SALAD

This is an old recipe I found in my mother-in-law’s things after she went to the nursing home.

2 envelopes (2 tbsp) unflavored gelatin
1/2 cup cold water
3 1/2 cups chicken broth
3/4 cup mayonnaise
2 tbsp lemon juice

Soften gelatin in the water. Heat broth to boiling; add the softened gelatin and stir until dissolved. Add the mayonnaise and lemon juice; beat with an electric mixer until smooth. Chill mixture until partially set then whip until light and fluffy. Fold in the following ingredients:

1 cup whipping cream, whipped
2 1/2 cups cooked rice
3/4 cup chopped celery
1/4 cup sliced green onions

Pour the mixture into an 8 1/2 cup ring mold that has been very lightly oiled. Chill until firm.

Yield: 10 to 12 servings.

STUFFED PEAR SALAD

18 gingersnaps, crushed
1/2 cup crushed pineapple, well drained
8-oz pkg cream cheese
2 tbsp mayonnaise
8 canned pear halves
8 lettuce leaves
1/2 cup sugar
3 tbsp lemon juice
1/2 cup orange juice
1 egg, beaten
1/2 cup whipping cream, whipped
1/3 cup finely chopped pecans, optional

In a medium mixing bowl, combine the gingersnaps, pineapple, cream cheese, and mayonnaise. Place each pear half on a lettuce leaf on the serving platter. Stuff the pear halves with the gingersnap mixture and chill while preparing the remaining ingredients.

In the top of a double boiler, mix together the sugar, lemon juice, orange juice, and egg. Cook over hot water until thickened. Remove from heat and allow to cool. When the mixture is cooled, mix with the whipped cream. Pour over the stuffed pears before serving. Sprinkle tops with the finely chopped pecans, if desired.

Enjoy!

Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com

HELLMAN’S CLASSIC POTATO SALAD

1 cup Hellman’s Real Mayonnaise
2 tbsp vinegar
1 1/2 tsp salt
1 tsp sugar
1/4 cup pepper
4 cups cooked, cubed, peeled potatoes (about 5 or 6)
1 cup sliced celery
1/2 cup chopped onion
2 hard-cooked eggs, chopped

Combine the mayonnaise, vinegar, salt, sugar, and pepper. Gently stir in the potatoes, celery, onon, and eggs. Cover and chill until serving time.

COPPER COIN SALAD
This is a recipe from my husband’s Aunt Norma.

2 lbs carrots, sliced
1 large onion, chopped
1 cup green bell pepper, chopped
1 can tomato soup
1 tbsp Worcestershire sauce
1 tsp prepared mustard
1 cup sugar
1/2 cup salad oil
1/4 cup vinegar

Cook carrots in salted water until tender. Cool. Mix carrots, onion, and green bell pepper together.

To make the dressing, whip the tomato soup, Worcestershire sauce, mustard, sugar, oil, and vinegar together to blend. Pour over the vegetables. Refrigerate overnight. Do not stir.

VIRGINIA’S DEVILED EGGS
This recipe is from an old Monroe County, Indiana church cookbook.

6 hard boiled eggs
1/4 cup mayonnaise
1 tsp vinegar
1 tsp prepared mustard
1/8 tsp salt
dash of pepper
paprika for garnish

Cut eggs in half lengthwise; remove the yolks to a small mixing bowl and mash with a fork. Blend the mayonnaise, vinegar, mustard, salt, and pepper into the mashed eggs. Mix until well blended. Refill the egg whites with the mixture. Sprinkle paprika on top for garnish.

Enjoy!

Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com

Chili recipes are perfect for the crock-pot. They normally cook in a pot, are easy to prep and smell delicious when cooking. The great thing about chili is how easily it can be changed and adapted to your taste. Here are a couple of my quick and easy to make crock-pot chili recipes.

Tex Mex Chili

What you need:

2 lbs round steak cut into bite-sized pieces

151/2 oz can kidney beans, rinsed and drained

1 medium onion, chopped

1 green pepper, chopped

2 garlic cloves, minced

2 (8 oz) cans tomato sauce

41/2 oz can green chiles, drained and chopped

28 oz can diced tomatoes, undrained

1 T chili powder

1 t cumin

2 T olive oil

1 t salt

What you do:

In a large skillet, brown meat in heated oil. Place meat in slow cooker. Add remaining ingredients to crock-pot and mix thoroughly. Cook, covered, for 8 hours on low.

Sausage and Beef Chili

What you need:

3/4 lb bulk spicy Italian sausage

3/4 lb ground beef

1 green pepper, chopped

1 large onion, chopped

16 oz dried red beans, rinsed and drained

1 (28 oz) and 1 (14.5 oz) can diced tomatoes, undrained

15 oz can tomato sauce

6 oz can tomato paste

4 T chili powder

2 T ground cumin

2 garlic cloves, minced

1 t salt

What you do:

Brown beef and sausage in a large skillet, drain. In a 6 quart crock-pot/slow cooker, add all ingredients and mix. Cook, covered, for 8-10 hours on low, or until beans are tender but not mushy.

Both of these recipes are great served with sour cream, cheese and green onion on top. To add more heat, try some jalapenos or a couple shakes of hot sauce.

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