Easy Spinach Salad

  • 10 oz. frozen chopped spinach
  • 2 scallions (with tops) minced
  • 1/2 tsp. salt
  • Tabasco to taste
  • 1 tsp. Worcestershire sauce
  • 1/2 cup mayonnaise

Thaw spinach. Squeeze tightly to remove water. Mix with other ingredients. Serve with saltines. 

– Pete, Kate Enchelmayer

Tasty Fruit Salad

  • 1 cup sour cream
  • 1/4 teaspoon cinnamon
  • 1 cup miniature marshmallows
  • 1 cup orange sections, halved
  • 1 cup banana slices
  • 1 cup grape halves

Combine sour cream and cinnamon, mix well. Add marshmallows and fruit, mix lightly. Chill. Serves 6.

Variations: Substitute 11 oz. can mandarin orange segments, drained, for orange sections. And/or, omit cinnamon. 

–Phyllis Adams

Broccoli Chowder

  • 1 10-oz. pkg. chopped broccoli
  • 2 tsp. onion
  • 1/2 cup boiling water
  • 2 cups milk
  • 1 can condensed cream of potato soup
  • 1/2 cup shredded Swiss cheese

Cook broccoli in water. Do not drain. Stir in onion, milk and soup. Beat thoroughly. Add cheese, stirring until melted. Pour into blender, mix until smooth. Serves four.

– Pete, Kate Enchelmayer

Lo-cal French Onion Soup

This is a lower-calorie, lower-sodium onion soup. Serves one.

  • 1/2 of a 10-1/2 oz. can beef consommé, undiluted
  • 1/4 of a can water 1 tsp. butter
  • 1/2 medium onion 1 tsp. flour
  • 1 heaping tbsp. grated Swiss cheese
  • 1 pinch garlic powder

Peel, wash and slice onions and separate slices into rings. Melt butter in skillet. Sauté onion rings over medium-low heat until glazed and tender but not burned.

Stir in flour. Cook 1/2 minute over low heat.

Add consommé, water and garlic powder. Stir, put on high heat.

Green Bean Salad


  • 2 cans cut green beans (or 1 lb. fresh, microwaved 3 minutes on high)
  • 1 cup chopped celery
  • 1/2 green pepper, chopped
  • 1 small can pimientos


  • 1 tbsp. salt
  • 3/4 cup sugar
  • 1/2 cup vinegar
  • 1/4 cup light vegetable oil

Mix vegetable items and liquid items separately, then pour liquid mixture over bean mixture (covering the beans) and let stand overnight. Keeps well; serve as a salad or vegetable. 

–Rosalie Bergman

Marinated Mushrooms

  • 2 lbs. small fresh mushrooms
  • 1 cup olive oil
  • 1/2 cup dry white wine juice of one lemon
  • 2 tbsp. minced onion
  • 3 chopped garlic cloves
  • 1 tsp. oregano
  • 1 tbsp. salt
  • 1/4 tsp. pepper

Put mushrooms into a large bowl, cover with other ingredients and stir.

Let sit as long as you can before serving (at least 4-5 hours). 

–Karen Enchelmayer

Dip-in Pumpernickel Round

  • 4-lb. round loaf of pumpernickel bread
  • 2 cups mayonnaise
  • 2 cups sour cream
  • 1 small onion
  • 2 pkgs. frozen spinach, defrosted and drained
  • 2 pkgs. Knorr's Vegetable Soup

Mix, added at the last moment Hollow out the top, center of the loaf of pumpernickel.

Cut bread pieces into dipping-sized pieces.

Mix the other ingredients in a bowl, then place in the hollow of the loaf just before serving. Diners tear off bread and dip it in the spinach mixture. 

– Karen Bergman

French Onion Soup

From Pete's Better Homes and Barracks, Okinawa, Japan.

  • 3 large onions, thinly sliced
  • 1/2 cup butter
  • 2 tbsp. instant beef bouillon or 6 bouillon cubes
  • 4 cups hot water
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. salt
  • 4 slices toasted French bread
  • 1/4 cup grated Parmesan cheese

In a large skillet cook onions in butter until translucent and lightly browned. In pot combine browned onions in butter with bouillon, water, "wooster," and salt.

Cover and cook 4-6 hours in crock pot.

Tex Mex

You will need a medium casserole dish.

  • Bottom layer:
    1 can refried beans, 1 lb. browned, crumbled hamburger meat.
  • Second layer:
    2 small avocados, sliced; 1/2 tsp. salt; 1/2 tsp. pepper; 1 tsp. lemon juice.
  • Third layer:
    1 cup sour cream; 1 pkg. taco seasoning mix; 1/2 cup mayonnaise.
  • Fourth layer:
    1 cup black olives, sliced; 2 cups sharp cheddar cheese, shredded; 1/2 cup diced green onion; 2 tomatoes chopped fine.

Preheat oven to 350°F.

Assemble layers, then bake for 30 minutes.