SPINACH SOUFFLE

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1/4 c margarine

1/4 c flour

3/4 c milk

dash of pepper

1/2 lb velveeta cheese, cubed

1 (10 oz) pkg frozen chopped spinach, cooked and drained

6 strips bacon, fried and crumbled

1 tbs finely chopped onion

4 eggs, separated

Melt margarine over medium heat. Add flour, milk, and pepper, stirring until smooth. Add velveeta cheese; stir until melted. Remove from heat. Stir in well-drained spinach, bacon, and chopped onion. Gradually add slightly beaten egg yolks; cool. Fold into stiffly beaten egg whites; pour into 1 1/2 qt souffle dish. Bake at 350 degrees for 45 minutes.

Serves 8

COUNTRY BAKED BEANS

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4 pieces bacon, fried and drained (save drippings)

1 (1 lb 15 oz) can pork and beans, drained

1 (16 oz) can kidney beans, drained

1 (8 oz) can lima beans, drained

1 small bell pepper, chopped (optional)

1 med onion, chopped

2 tbs reserved bacon drippings

3/4 c brown sugar

1 tbs mustard

3 tbs worcestershire sauce

1/3 c ketchup

1/4 tsp pepper

salt, to taste

Fry bacon; crumble and set aside. Mix all beans and chopped bell pepper and place in a 2 1/2 – 3 qt casserole dish. Brown onion in bacon drippings. To browned onion, add remaining ingredients and cook over medium heat for 10 minutes. Add cooked mixture and crumbed bacon to beans; stir gently. Bake, covered, at 350 degrees for 30 minutes. Remove cover and bake an additional 15 minutes. May be prepared a day or two in advance and refrigerated.

Serves 16

HOPPIN’ JOHN

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1 c dry black-eyes peas

8 c water

6 slices bacon

3/4 c chopped onion

1 clove garlic, minced

1 c regular rice

2 tsp salt

1/4 tsp pepper

Rinse black-eyed peas. In a lg saucepan, combine peas and water; bring to a boil, then boil for 2 minutes. Remove from heat and let stand 1 hour. Drain, reserving 6 cups cooking liquid.

In a heavy 3 qt, saucepan, cook bacon, onion and garlic until bacon is crisp and onion is tender, but not brown. Remove bacon; drain on paper towels, then crumble and set aside.

Stir black-eyed peas, raw rice, salt, pepper, and reserved cooking liquid into mixture in saucepan. Bring to a boil; cover and reduce heat. Simmer 1 hour, stirringg occasionally. Stir in crumbled bacon. Turn into a serving bowl. Serve immediately.

Makes8

ANY COLOR PUNCH

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4 c sugar

12 c water

1 (3 oz) pkg jello

1 (46 oz) can pineapple juice

juice of 12 lemons

1 tsp almond extract

Bring sugar and water to a boil and add any flavor jello (for color) to dissolve. Add pineapple juice, lemon juice, and almond extract. Add enough water to make 2 gallons of punch.

Serves 35

NOTE: I LIKE TO FLOAT PINEAPPLE SLICES ON TOP FOR GARNISH.

FRIED GREEN TOMATOES

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6 med tomatoes (green, but turning pink)

1 c cornmeal

1/2 tsp salt

1/4 tsp pepper

1/2 tsp oregano

bacon drippings

Cut tomatoes horizontally into 1/4″ thick slices, discarding the top and bottom slices. Mix cornmeal with seasonings. Coat the tomatoes well. In hot skillet containing bacon drippings, add tomato slices in one layer. Lower heat to medium and fry for about 6 minutes, or until golden brown. Drain on paper towels. Repeat with remaining tomato slices.

Serves 8

ENGLISH PEA SALAD

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3 (15 oz) cans English peas, drained

1 bell pepper, chopped

1/2 purple onion, chopped (optional)

1 c mayonnaise

1 c sour cream

1 (1 oz) pkg ranch dressing mix

shredded cheddar cheese

bacon bits

Combine peas, bell pepper, and onion. Mix mayo and sour cream with ranch dressing mix. Combine dressing with peas and mix well. Just before serving, toss with cheese and bacon bits; serve on lettuce leaves.

NOTE: INTERESTING TO ADD CHOPPED FRESH TOMATOES, AND A FEW CHOPPED BOILED EGGS.

MANDARIN SPINACH SALAD WITH POPPY SEED DRESSING

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1/3-1/2 c white wine vinegar

4 tsp sugar

2/3 tsp dry mustard

2/3 tsp salt

2 tsp fresh lemon juice

2/3 c vegetable oil

1 tbs poppy seeds

1 lb fresh spinach

1 lg can manadarin oranged, drained

1/4 lb bacon, cooked and crumbled

1 lg avocado, sliced

1/4-1/2 med red onion, sliced

Mix vinegar, sugar, mustard, salt, lemon juice, vegetable oil, and poppy seeds in food processor. Assemble remaining ingredients and pour dressing over and serve.

SPINACH STRAWBERRY SALAD

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1 lb leaf spinach

1 pint strawberries, sliced

DRESSING:

1/2 c sugar

1 tsp dry mustard

1 tsp salt

1/2 tsp celery seed

3 tbs grated onion

1 c salad oil

1/3 c wine vinegar

Tear well-washed and dried spinach into bite-size pieces. Combine spinach and strawberries; add dressing, toss and serve.

Blend dry dressing ingredients; add grated onion. Beat oil and vinegar together and add. Chill for several hours. Before tossing with salad, beat with whisk or fork until well blended. Dressing keeps well for several weeks.

Serves 8