Beet Salad

1 can (16 oz.) sliced beets
1 package (6 oz.) lemon flavored gelatin
1 1/2 cups water
2 Tbs. finely chopped onion
1 to 2 Tbs. prepared horseradish
4 tsp. vinegar
1/4 tsp. salt
1-1/2 cups celery chopped in small pieces
1/4 cup sliced stuffed olives for garnish
Lettuce leaves
Mayonnaise
   
Drain beets, reserving liquid; add water to equal 2 cups fluid.

On a cutting board place two or three slices of beets and slice both ways to make small quarter pieces.

In a saucepan, bring liquid (2 cups beet juice and water mixture) to a boil. Then, add the box of gelatin and stir until dissolved. Add the onion, horseradish, vinegar, salt and 1 1/2 cups of water. Stir well, chill in refrigerator until partially set. Stir in the beets, celery and olives. Pour into an 8-in square dish. Chill until firm; about 3 hours.

Cut salad into squares. If desired, serve on individual plates with leaf of lettuce. You can also top the salad with mayonnaise. Just a dab and a sliced olive on top. Very pretty, tasty and healthy.

Yield 9-12 servings.

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Pork Hot Dish

1 Tbs. cooking oil
1 lb. boneless pork, cut into bite-size pieces
1/2 cup chopped celery
1/4 cup chopped sweet red or green pepper
1/4 cup chopped onion
1 pkg. medium egg noodles cooked and drained
1 can condensed cream of mushroom soup, undiluted
1 can chicken soup, undiluted
1 can 15-16 oz cream style corn
1/2 cup milk
1 tsp. salt
1/4 tsp. pepper
1 cup saltine cracker crumbs
3 Tbs. butter, melted.

In a skillet, heat oil. Cook pork, celery, pepper and onion until meat is browned and vegetables are tender.

In a large bowl, combine soups and all other ingredients, except butter and cracker crumbs. Turn into a 9x13 inch baking dish or pan. Combine crumbs and butter, sprinkle on top.

Bake uncovered at 350 D. for 45 minutes or until well heated through.

Yield 8-10

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Orange Slice Cookies

1 1/2 cups brown sugar
2 eggs
1 pound orange slice candy
1/2 cup flaked coconut
1 tsp. soda
1/2 cup rolled oats
1/2 cup shortening
2 cups sifted  flour
1/2 tsp. salt
1/2 cup flour
1/2 cup chopped nuts

Preheat oven to 325D.

Cream sugar, shortening and eggs until light and fluffy. Sift 2 cups flour with soda and salt. Blend into creamed mixture.

Dice orange slice candy. (When dicing candy dip kitchen shears in powdered sugar often.) Mix with 1/2 cup flour and add candy mixture to first mixture. Stir in coconut, chopped nuts and oats.

Roll into 1-inch balls and place on a greased cookie sheet and press with a fork. Bake for 10-12 minutes. 

Makes 5-6 dozen.

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James 3:17  But the wisdom that is from above, is first pure, then peaceable, gentle, and easy to be intreated, full of mercy and good fruits, without partiality, and without hypocrisy.

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