This month’s column doesn’t really have a theme, so we’ll call it Hodgepodge—a mixture of some old favorites for your collection!

Here’s a delicious and beautiful salad to create for your next cookout or gathering:

Blueberry Salad

3 packages (3 oz. each) grape gelatin mix
5 cups boiling water
1 can blueberry pie filling
1 can (15 oz.) crushed pineapple, drained
1/2 cup powdered sugar
1 cup chopped pecans
8 oz. sour cream
8 oz. Cool Whip, thawed
1 teaspoon vanilla

In your pan of boiling water, place the gelatin. Stir to dissolve. Cool (don't chill). Add pie filling and drained pineapple. Add 3/4 cup of pecans. Pour into a glass (preferable) 13"x9" pan. Chill. While chilling, mix sour cream, Cool Whip, powdered sugar and vanilla. After gelatin is set, spread sour cream mixture on top. Sprinkle with remaining chopped pecans. (Have your recipe ready, you’ll be sharing this one)

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I am from the South where we ate lots of cornbread, but when I first
heard of this salad I said “What?!?” If you haven’t tried it
before, it is refreshingly different and very delicious. Makes me
think of summertime.

Cornbread Salad

(You will have to prepare the cornbread in advance)
2 boxes Jiffy cornbread mix (Dollar General has this)
6 green onions, chopped
3 carrots, peeled and sliced thinly
6 radishes, sliced thinly
1/2 green pepper, chopped into small pieces
2 tomatoes, peeled and chopped
1 bottle creamy cucumber salad dressing
2-1/2 teaspoons prepared mustard
Dill weed
Parsley

Bake cornbread according to box directions. Cool.

In a large bowl, crumble the cornbread. Add vegetables. Add the
dressing, mustard and spices. Toss and gently stir until blended.
Refrigerate. Serve the same day.

This is just so yummy, I can’t wait to make it again.

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If you ever need a quick supper idea, try and keep several cans of
Chinese vegetables on hand and you can quickly cook this yummy dinner.
I found this years ago in a La Leche League Cookbook. My recipe card
is tattered and splattered.

Chinese Hamburger Dinner

1-1/2 pounds ground beef, chuck or round
1 large onion, chopped
1/4 cup soy sauce
1/2 cup water
4 potatoes, very thinly sliced
1 can Chinese vegetables

Brown your meat, add onion and cook until done. Drain well. To the
meat and onions, add the soy sauce, water, and pepper to taste. Place
the thinly sliced potatoes on top. Return to stove, cover and cook
gently for 15-20 minutes or until the potatoes are done. Add the
Chinese vegetables and heat until warm. Serve with rice or noodles.