Salads for Spring

Had to share the link to this list of wonderful salads for spring over at GNOWFGLINS.


Cheese Soup

Pastor Simonsen’s wife, Joan, served this in their home during a progressive supper, years and years ago.  It’s still the best cheese soup I’ve ever tasted.

1/2 c. carrots

1/2 c. celery

1/4 c. onion

Finely chop all three; sauté in 1/2 stick margarine (NO!  Use butter!) until transparent.

Stir in:

1/3 c. flour

1/2 tsp. baking soda

Salt and pepper to taste (Use approx. 1 tsp. salt and 1/4 tsp. pepper)

Slowly add:

1 qt. milk

1 qt. chicken broth

Add 1 pound of sliced Velveeta.  Heat until hot; do not boil as it can curdle.

Makes 2 quarts.

Frozen Punch

Gloria Thiele taught me how to lead Sunday School openings and how to make the best frozen punch in the whole wide world!

4 c. boiling water

4 small or 2 large pkg. Jell-O (choose your flavor), dissolved

16 oz. lemon juice

2 (46 oz.) cans pineapple juice

8 large bottles ginger-ale

Combine 4 cups sugar and 4 cups water; bring to boil.  add to dissolved Jell-O.  Set aside to cool, then add lemon juice and pineapple juice.  Freeze in suitable containers.  To serve, place under hot water to loosen.  Put frozen punch in punch bowl; add 2 large bottles ginger-ale (add more ginger-ale as needed until slush is gone.)  Serves 100.