Many people are doing more cooking and baking at home right now, and as well leaning more towards vegetables than meat. This week we will pass on some tasty salads for you to try.

Salads

TASTY MACARONI SALAD
2 cups spiral macaroni
2 cups chopped tomatoes
1 green onion
1\2 chopped cucumber
1 chopped green pepper
1/4 cup cubed cheese.
Combine all above ingredients into a bowl.
DRESSING:
1/3 cup sugar
1/4 cup vegetable oil
1/3 cup ketchup
1/4 cup vinegar
1 tsp paprika
Bacon bits to taste
Mix dressing ingredients together and pour over salad ingredients. Keep in your refrigerator until ready to serve.

TASTE BUD BROCCOLI SALAD
5 cups (two small bunches) of broccoli
8 slices bacon, crisp and crumbled
1/4 cup green onions
1/2 cup dry roasted peanuts
1/2 cup golden raisins
DRESSING:
1 cup Miracle Whip
2 tbsp vinegar
1/4 cup sugar
Cut broccoli into florets, add other ingredients in order. Set aside. Mix together the dressing ingredients and pour over the broccoli mixture. Mix well. Dressing can be put on salad an hour or two prior to serving.
If you have a yen to try salads from other countries, we have some recipes for you to try. I’ll call it walking the edge.

“FROM RUSSIA, WITH LOVE” BORSCHT SALAD
one bunch of beats (cut in long stripes)
1 cup tomatoes strained over beats
4 cups water
1 small onion sliced
1/2 lb; beef (cubed)
Simmer for 30 minutes
Add 1 tbs. lemon juice, 1/4 cup  sugar and 1/4 tsp salt.  Boil 30 minutes more. Beat 4 eggs with a pinch of salt and add hot borscht to this, a little at a time, stirring well. Serve at once, while very hot.

Soups

POLISH-STYLE BEET BORSCHT
First of all, all vegetables must be finely chopped.
4 medium sized beets well grated
Cook in water or broth to cover
1 small cabbage, cut fine and grated
1 big onion cut fine
Add to beets and cook.

When cooked add 2 tbsp lemon juice and 1 pt. sour cream
This will make a thick soup.

RUSSIAN VICHYSSOISE POTATO SOUP
4 cups peeled, thinly sliced potatoes
1 cup thinly sliced onions
1tsp celery salt
1/2 tsp. salt
1/4 tsp pepper
2 cups boiling water

Cover and bring to a boil. Simmer for 30 minutes. Add 2 cups milk, 1/4 cup chopped parsley. Simmer 10 minutes longer. This  will make about 6 cups.

COUNTRY-STYLE TURNIP DELIGHT
3 cups hot mashed turnips
2 tbsp butter
2 egg yolks, beaten
salt and pepper
1/8 tsp mace
1/4 cup hot cream
2 egg whites, stiffly beaten
1/2 cup grated  cheese  
salt to taste
1/4 tsp baking powder

Mix turnips, butter, egg yolks and seasoning. Beat in hot cream and pile into a casserole. Add cheese, salt and baking powder to stiff egg whites. Spread over turnips. Brown in the oven.

We close this week with something for you to think about: “Communication in the home is not improved by LOUD speakers.”