SVMS Member Recipes

Cabbage Salad

• 12 cups shredded cabbage (1 medium head)
• 1 green pepper chopped
• 1 medium onion chopped
• 2 carrots shredded
• 1 cup sugar
• Dressing:
• 1 teaspoon dry mustard
• 1 teaspoon celery seed
• 1 teaspoon salt
• 1 cup vinegar
• 3/4 cup vegetable oil

Combine vegetables in large bowl. Sprinkle with sugar. In a saucepan combine dressing ingredients. Bring to a boil and pour over cabbage. Stir to cover evenly. Cover and refrigerate over night. Keeps well for 2 weeks in refrigerator. Can be frozen in smaller batches, since this makes a big salad.

(I took the salad out of the freezer that I brought to the foray) I made it with a white cabbage and added a little red cabbage for color the red made the whole salad pink.

Lark's chowder

• 1/2 cup chopped onion
• 1 garlic clove minced
• 1/2 cup minced celery
• 1/4 cup minced green pepper
• 1 can chicken broth
• 2 cups cubed potatoes
• 1 cup sliced carrots
• 1 tsp. seasoned salt
• 1/2 tsp. dill weed
• 1 can cream corn
• 1 can evaporated milk
• 2 cups flash fried fish
• 1 small zucchini

Cook,onion celery, green pepper, garlic in 1/4 cup chic. broth untill tender. add potatoes, carrots, seasoned salt, dill and remaining broth. Cover and simmer for 20 min or untill veggies are tender. Add zucc; simmer 5 min; add corn, evap milk, and fish; heat through. Doubles easily.