Betty G’s Country Recipes

“I had never used olives in Tuna Salad until we went to Japan to see Les’ parents who were missionaries in the Tokyo area.  Of course, every day was full of sightseeing, and Hazel Dean made tuna salad sandwiches for our on-the-go lunches.  They were addicting.  I have been making it since that time with a few changes.  I always use the food processor.”

• 1 large can white Albacore tuna (the best you can buy)
• 2 boiled eggs (hdg left these out, but they are essential as far as I’m concerned)
• 1/4 cup green olives
• Mayonaise or Miracle Whip to get the proper consistency

Finely chop the olives in the food processor.  Add the boiled eggs and pulse them until they are chopped.  Add the drained tuna to the food processor and pulse the mixture a time or two.  There is a fine line between getting the tuna broken up into small pieces and turning it into mush.  Pour the mixture into a bowl and mix in mayonaise until moist. 

Sometimes when I don’t have olives, I use dill pickle relish. 

“I met Kalenda and her husband, Jason, at a pastor’s retreat in Comfort, Texas.  Jason is a Methodist Minister.  Kalenda and I have become great friends via email.  She encourages me.”

•  4 cups chopped cooked chicken
• 3 celery ribs, diced (about 1 cup)
• 1 cup sweetened dried cranberries
• 1/2 cup chopped pecans, toasted
• 1 1/2 cups mayonnaise
• 1/3 cup orange blossom honey
• 1/4 tsp salt
• 1/4 tsp pepper

 Stir together the first 4 ingredients.  Whisk together mayo and next 3 ingredients.  Add to chicken mixture, stirring gently until combined.

Kalenda notes that she serves this with warm soft wheat rolls.

“My friend Annette made this when I was visiting her in Rockdale.  It was delicious and a good use of a bumper crop of cucumbers.”

• 1-7oz can chick peas, rinsed
  3 cups peeled, seeded, cubed cucumber
  2 cups cherry tomatoes halved
  1/4 cup crumbled Feta cheese
  1/4 cup diced red onion
  1/2 cup Ranch dressing
  Freshly ground pepper to taste

 Mix all ingredients and serve immediately or chilled.

“Geneva Pruit was a dear sweet lady in our church who shared this recipe with me.”

• 3 cups coarsely chopped cranberries
• 1 cup sugar
• 1 cup crushed pineapple, drained
• 1 cup chopped pecans
• 1 1/2 cups miniature marshmallows
• Small container of Cool Whip

A food processor makes chopping the cranberries a breeze. Combine cranberries and sugar and chill for at least 15 minutes. Add pineapple, pecans and marshmallows. Blend in Cool Whip and chill. This is also good served frozen, and it keeps well in the freezer for 2 weeks.

“If you want to make a fruit salad that is quick and easy as well as popular with your family and friends, this easy salad recipe is for you.”

• 1 can cherry pie filling
• 1 large can crushed pineapple, drained
• 1 can Eagle Brand milk
• 1 cup miniature marshmallows (or more, if you desire)
• 12 oz container whipped topping
• 1/2 cup coconut, if desired
• 1/2 cup chopped pecans, if desired

Mix all of the ingredients together and chill or freeze. The amounts called for in the recipe are flexible, and you can add or subtract according to your own tastes.

“My Aunt Delwin brought homemade Chicken Salad sandwiches every year to our Christmas Eve family gathering.”

• Chicken, baked or boiled
• 3 stalks celery
• 8-oz jar of pimento
• Miracle Whip or Mayonnaise
• Salt and White Pepper to taste
• Chicken broth

Boil or bake a chicken. Grind meat and 3 stalks of celery. Add 8 oz jar pimento. Add salad dressing and some broth. Add salt to taste and white pepper. Ground pickle or olives may be added.