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Hartselle Enquirer

Guided tour best plan for summer vacationing

A tour of the Black Hills of South Dakota: we will travel through Nashville and part of Kentucky and then to St. Louis and Independence, Mo., where we will visit Truman’s Library and his childhood home in Abilene. On to Denver, Colo. To visit the Museum of Natural History, we will also go to Deadwood, SD and to the Corn Palace at Mitchell, SD. The palace is decorated from top to bottom with murals made from colorful corncobs, corn, wheat and rye. The design changes every year.

Strawberry salad

1 pkg. strawberry gelatin

1/2 cup hot water

1 cup crushed pineapple

1 pkg. cream cheese

1/4 cup coconut

Dissolve gelatin in hot water and stir in other ingredients and pour into a bowl. Chill for several hours. Soften cream cheese before adding to other ingredients.

Looking back to 1932: postage stamps were 3 cents; a round loaf of bread was 7 cents; gas was 20 cents a gallon; a house sold for $6,515; popular songs were “Brother, Can you Spare a Dime?” and “I’m Getting Sentimental Over You.”

Eggplant casserole

1 medium eggplant

1 egg, beaten

1/2 cup cracker crumbs

1/2 tsp. salt

1/4 tsp pepper

1 medium onion, chopped

1/4 cup melted butter

Peel eggplant, cut into cubs. Cook in a small amount of water until soft, drain and mash. Add egg, cracker crumbs, salt and pepper. Cook onion in butter until soft; add to eggplant, mix well. Place into casserole dish. Bake at 325° until browned.

Tuna salad

1 can tuna

2 boiled eggs

1/2 cup mayonnaise

1/2 cup chopped celery

1/2 cup sweet relish

Combine tuna with all of the ingredients and mix well.

Apricot salad

2 pkgs. orange gelatin

1 1/2 cups hot water

2 cups apricot nectar

1 cup marshmallows

Dissolve gelatin in hot water. Add apricot nectar and marshmallows. Pour into mold and chill until set.

Sweet and sour beets

1/2 cup water

1/2 cup vinegar

3 tsp. brown sugar

2 tbsp. flour

1/2 tsp. seasoning salt

2 cans sliced beets, drained

Combine water and sugar. Stir in brown sugar, blended with flour and salt. Cook and stir for 10 minutes or until mixture boils and thickens. Add beets, heat for a few more minutes.

Sweet and sour cabbage

2 tsp. bacon drippings

2 onions, sliced

1/2 cup lemon juice

1/2 cup water

2 tsp. salt

2 tsp. sugar

6 cups shredded red cabbage

Heat drippings in a saucepan, add onions and cook for 10 minutes or until limp and slightly browned. Stir in remaining ingredients. Cover and cook for 20 to 30 minutes.

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