1984 Greenwood Jaycees Recipe Book

Cookbook page 12

Frozen Fruit Salad, Stuffed Peppers, Chicken Velvet Soup

FROZEN FRUIT SALAD         (Continued)

Prepare dream whip according to directions. Save for later. Drain
fruit cocktail, reserving 1 cup juice. Dissolve lemon jello in 1 cup hot
water. Add syrup and lemon juice to jello. Chill until partially set.
Soften cream cheese and add Miracle whip. Beat with spoon until smooth.
Add jello a bit at a time. Beating until smooth after each addition. Stir
in marshmallows, cherries, fruit cocktail and fold in prepared Dream
whip. Freeze several hours or overnight.

STUFFED PEPPERS                                    JoAnn Wimmenauer

1 lb. hamburger                     1/2 tsp. salt
1/3 c. uncooked rice                1/4 c. catsup
2/3 c. water                        6 small green peppers
1/2 c. chopped onion

Sauce:
1 c. catsup                         1/2 c. water

Mix hamburger, rice, 2/3 cup water, onion, salt, pepper and 1/4 cup
catsup. Put mixture into cleaned and gutted pepper. Mix 1 cup catsup
and 1/2 cup water for sauce. Pour sauce over peppers. Bake at 300
degrees or 325 degrees for 1 hour.

CHICKEN VELVET SOUP                                         Betty Meyer

3/4 c. butter                       1 c. warm cream
3/4 c. flour                        11/2 c. chopped cooked chicken
1 c. warm water                     3/4 tsp. salt
6 c. hot chicken stock*             Dash pepper

*Made using 2 1/2 quart water and a 5 pound stewing hen.

Blend together butter and flour. Add warm milk, 2 cups hot stock and
warm cream. Add 4 cups stock, chicken, salt and pepper and heat.


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                                     -12-    Greenwood, Ind.