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Joe’s Chili

1/2 c. oil
1 c. chopped onions
1 lb. ground beef
1 large can tomato uice
1 stick chili
2 cans chili
2 tsp. chili powder
salt and pepper to taste
hot sauce
2 c. tomato ketchup
Heat oil in large pan (4 or 5
quarts). Add onions until tender.
Add beef and cook until done.
Add tomato juice and stick chili;
mix well. Add chili beans, chili
powder, salt, pepper and tomato
ketchup. Add hot sause to taste.
Simmer 30-45 minutes, stirring
Joe B. Lemonds

Frozen Salad

1 large can crushed pineapple,
1 jar cherry pie mix
2 c. Cool Whip
1 c. chopped nuts
Mix well and freeze.
Agnes Wood

Heavenly Hash

1 (8 3/4 oz) can pineapple
tidbits, well drained
4 1/2 oz Cool Whip
1 c. Baker’s Angel Flake coconut
1 c. miniture marshmallows
1/4 c. chopped maraschino
3 Tbsp. milk
Mix together throughly.
Norma Hall

Kraut Salad

1 c. kraut, drain off juice
1 c. chopped onions
1 c. chopped celery
1 c. chopped pimento
1 c. sugar
1/2 c. white vinegar
Bring suger and vinegar to a
good boil. Pour over the tossed
ingredients. Put in a sealed
container. Chill for 6 hours,
then serve. Will keep about 3-4
weeks. Keep in refrigerator.
Nettie Jo Shell

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