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A Loving Cook Shares Some Favorite Recipes

Crunchy Raw Vegetable Salad

The day before:
  . Mix together 1/4 cup sugar and 1/2 cup vinegar
  . Marinate these raw vegetables overnight in vinegar mixture:
         celery, cauliflower, carrots, onions, green pepper, broccoli

The following day:
  . Drain marinated vegetables.
  . Add tomatoes, cucumbers, mushrooms, radishes to other vegetables.
  . Make dressing:
       ½ bottle Kraft Italian dressing (non-creamy variety)
       ½ cup oil
       2 TBSP celery seed
       pepper to taste
. Pour dressing over vegetables and serve.

Edna’s Hot Dish

3 TBSP butter

Brown these cut up vegetables in butter, cooking slowly:
2 cups celery, sliced fine
2 medium onions, thinly sliced
1 green pepper, sliced

3 cans Swanson’s chicken or the meat of one whole cooked chicken
1 can cream of mushroom soup
1 can chicken rice soup
1 can sliced mushrooms
1 1/2 cups uncooked rice
1 1/2 cups water
1/2 tsp. salt, pepper to taste

Combine all of above ingredients in 9 x 13 pan.
Cover with crushed potato chips.
Cook 1 1/2 hours at 325 degrees.

Overnight Sweet Rolls

Butter a bundt or spring-form pan well.

Place a layer pecans or walnuts in bottom of pan.
Layer 18-20 (no more) Rhodes frozen rolls over nuts.
Sprinkle regular size pkg. of butterscotch pudding (non-instant) over the rolls.
Melt ½ cup butter with ½ cup brown sugar and ¾ Tsp. cinnamon.
Pour butter mixture over the pudding.

Let stand at room temperature over night.
Bake at 350 degrees for 25-30 minutes.
Remove from pan at once, turning upside down.