Elda Vander Schaaf
Combine in blender jar, blend until smooth:
- 1 1/2 cups white sugar
- 1 1/2 cups salad oil
- 1 cup catsup or 1 can tomato soup
- 3/4 cup vinegar
- 1 heaping tsp. French mustard
- 1 onion, quartered
Makes one quart. Store in fridge.
This salad can be prepared in many ways. Perhaps Bev is including her recipe that she shared with us when we visited John and Gena in 1985. I used memories of that and the recipe Nellie Ann shared with at our Christmas 1992 to mix up a version we enjoyed for dinner at Lyle’s apartment, 2809 Lincoln Way Apt 309 in Sioux City, on the day of his graduation from Morningside College. We also made a similar salad for Sunday dinner at Lisa and Lana’s apartment after helping them move to 421 Bowery Street #2 in Iowa City. On that occasion I enjoyed an early morning walk about 12 blocks each way to get sunflower seeds and dressing.
Our RCYF (young people) has an annual soup and pie supper. We serve vegetable soup, pea soup, chilli, chicken soup, creamed chicken taverns and potluck pies. I like the chicken soup recipe and make half a recipe (omitting Lipton soup) often for our family. I use whatever broth forms while cooking the chicken.
The past couple of years I have made this quite often. I usually include all of these ingredients, amounts may vary. I like to savour the smell so I often let it simmer for hours. Freeze the extra for a future busy time, or bring some to a neighbour or friend. This has to be nutritious!
I got this recipe from mom, who said she got it from Jane. I have made a lot of batches of these. I can almost taste how good pork roast marinated in juice from these pickles then baked in the oven tasted.
We all enjoy having this as a main dish. I usually double the recipe hoping for some leftovers.
I first made this when the recipe was given to me and I was asked to contribute it for a World Home Bible League supper. Lloyd made this for the supper he prepared for our family as a requirement for his Boy Scout God and Family Award.
This is often requested by Lori and Lloyd. I do find it sticks to the bottom of my casserole even when I grease it. Any suggestions? if not, I’ll keep making it as described, scratch the crust out of the casserole as much as possible, then soak for a while to clean it. I use a 4 quart casserole (mine has pretty irises on it).
These provide a nice variety for breakfast. Lori and Lloyd have snow vacation today (Jan. 27, 1994), and Lori plans to make a batch to enjoy. Leftovers can be quickly reheated in the microwave to a more usual hurried breakfast. The mulberries were picked and then cooked with a small amount of water, sugar, flour, and a package of black raspberry koolaid to enhance the flavour, then they were frozen.
I can still see Lisa, Lyle, and Lana enjoying this when we stopped at a roadside park on our way to Kentucky in 1976.
This recipe is from Capper's Weekly. I've written it over for several of the recipe files we give the brides in our church.
These brownies were served by Del’s sisters at the bridal shower given for me. They had gotten the recipe from his cousin, Judy Punt, at a family reunion.