SANDWICH SAUCE

1 Cup Miralce Whip Salad Dressing
1/3 Cup Kraft Bottled Creamy French Dressing, orange not the red
1 Tablespoon Sugar
1 Teaspoon Dry Minced Onion
1/4 Cup Sweet Pickle Relish
1/4 Teaspoon Black Pepper

Blend all together with a mixer on low or can use a fork. Put in a jar with a lid and keep in ref. Use within a month.

HAWAIIAN SALAD

2 Cups Sour Cream
2 Cups Coconut
2 Cups Mandarin Oranges, drained
2 Cups Chunk Pineapple, drained

Mix all ings well. Cover bowl and ref. overnight. Keep ref.

ORANGE SALAD

1 (8)oz. Bowl of Cool Whip
1 Large, Small Crud Cottage Cheese
1 Large can Mandarin Oranges
1 Medium can Crushed Pineapple, drained
1 Large Box of Orange Jello

Mix the jello in wiht the cottage cheese, dry. Add all of the other ings. and mix well. Ref.

BROCCOLI SOUP

2 Tablespoons Marg.
2 Tablespoons Flour
3/4 Lbs. Velveeta Cheese, cut in small cubes
1 (10)oz. Frozen Broccoli, thawed and drained
1/8 Tsp. Pepper
1/4 Cup Chopped Onion
21/2 Cups Milk

Melt the marg in a large kettle on medium heat. Add the onions and cook and stir about 5 minutes or until tender. Add flour, cook 1 minute, stirring constantly. Stir in milk. Bring to a boil. Reduce heat to medium-low. Simmer about 1 minute. Add remaining ings. Cook until cheese is melted and soup is hot, stirring occasionaly.

SWEET POTATO CASSEROLE

6 Cups Sweet Potatoes, cooked or 2 Large Cans
2 Cups Sugar
1 Cup Milk
2 Tsp. Vanilla
4 Eggs
1/2 Tsp. Salt

Topping:
1 Cup Brown Sugar
1 Cup Butter
1/2 Cup Flour
1-2 Cups Pecans

Mash the sweet potatoes in a medium bowl. Mix the other ings. in with them. Then Pour into a glass baking dish. In a small bowl mix the topping all together and put on top of the potato mixture. Bake at 350 for 30 minutes. Don't let burn on top.

PINEAPPLE DELIGHT

1 Can Cherry Pie Filling
1 Can Eagle Brand Milk
1 Cup Chopped Pecans
1 Can Crushed Pineapple
1 (12)oz. Cool Whip

In a bowl mix all of this together and chill. Keep ref.

WILTED LETTUCE AND GREEN ONIONS

2 Quarts Leaf Lettuce
6 Green Onions
1/8 Tsp. Salt
1/2 Cup Bacon Drippings or Wesson Oil

Wash the lettuce and cut up . Let dry on a paper towel. Cut up the onion using the blades also. Put in a ovenproof  bowl and then add the salt.
Heat the grease until smoking ,watch don't let get to hot or it will catch on fire. Pour the grease over the lettuce and onion mixture. Toss . Serve at once.
You can also use a head of lettuce. Just cut it up in small pieces with the onions and salt. You can not heat the grease and just pour it over the lettuce and onion. If doing this, use the head lettuce and I like to use Wesson Oil for this. It taste just like the wilted kind.