1984 Greenwood Jaycees Recipe Book

Cookbook page 6

French Onion Soup, Salad Dressing, Wilted Spinach Salad

FRENCH ONION SOUP                                            Leslie Pfeffer

2 large onions, sliced
2 c. water
2 Tbsp, butter
2 bouillon cubes
1 tsp. Worcestershire sauce
Optional: French bread, toasted

Saute onions in butter for 20 to 30 minutes. Add water, bouillon and
Worcestershire sauce. Boil for 5 minutes. Reduce heat. Simmer for
30 minutes. Pour soup over bread, if desired.

SALAD DRESSING                                        JoAnn Wimmenauer

11/4 c. sugar
1/2 c. finely chopped onion
2 tsp. mustard, not dry
2 tsp. salt
2/3 c. wine or salad vinegar
2 c. salad oil
2 tsp. celery seed

Mix sugar and onion together in bowl. Add mustard, salt and 1/3 cup
vinegar. Beat with mixer. Add oil to mixture, pouring very slowly and
beat while pouring. Add other 1/3 cup vinegar, continue beating. Add
celery seed. Makes about 1 quart. Keep refrigerated. Good on just
plain lettuce. Keeps for quite awhile.

WILTED SPINACH SALAD                                               Jo Meyer

1 lb. fresh spinach
1/2 c. sliced green onions
Dash pepper
5 slices bacon, diced
2 Tbsp, vinegar
1 Tbsp. Lemon juice
1 tsp. sugar
1/2 tsp. salt
1 hard boiled egg, chopped
Continued         .......................
-6-    Greenwood, Ind.