Ingredients for Bean And Potato Pie Recipe
1 1/2 cup lima beans
Water
Salt to taste
3 cups sliced potatoes (raw)
1 tbsp. butter
1 tbsp. flour
Pastry pie crust to cover
Instructions
Wash lima beans and cook gently in plenty of water, with salt to taste.
Drain and add sufficient water to make 3 cups.
Add 3 cups sliced raw potatoes and salt to taste, and let boil gently until the potatoes are tender.
Stir 1 butter and flour in a saucepan over the fire until blended, add a little of the broth, and stir smooth.
Add more broth and pour over the cooked potatoes.
Add the cooked beans, shake together, and pour into an oiled baking pan.
Cover with pie crust, and bake at 350 degrees to a light brown.

4      Each          Fresh artichoke hearts
1      Tablespoon    Wine vinegar
2      Cups          Artichoke hearts, quartered
1      Teaspoon      Louisiana hot sauce
1      Each          Small garlic clove
2      Teaspoons     Salt
1      Teaspoon      Lea & Perrins
3      Tablespoons   Olive oil
1      Tablespoon    Lemon juice

In a wooden salad bowl, mash garlic and salt with a strong fork. Add fresh artichoke hearts, and mash with the garlic and salt. Add olive oil, stir, add lemon juice, stir, add wine vinegar, stir, stir, add hot sauce, stir, add Lea & Perrins Worcestershire sauce, Mix well.Put canned artichoke hearts in dressing and let marinate for 1 hour, then
eat as is or serve on a bed of greens.

STEP 1:
2      small         or 1 large box of apricot jello
1      large jar     apricot baby food (8-10 oz)
1      can           crushed pineapple — (16 oz)  drained
(retain juice!)
STEP 2:
1      pkg           cream cheese — (8 oz)
1      pkg           dreamwhip (1 envelope)
STEP 3:
3/4  c             sugar
1      Tbsp          flour (heaping)
1                    egg
1      Tbsp          butter
1      c             pineapple juice (add water to juice
retained to make a full cup)

Step 1: Mix jello with only 3 1/2 cups of water.  Add baby food and
pineapple.  Chill until FIRM in an 11×14 inch pan.

Step 2: Prepare dream whip as directed.  Beat in cream cheese.  Spread on jello and chill until FIRM.

Step 3:  Combine and cook until thick.  Cool.  Spread on top and chill.
***pineapple in own juice works the best!

2      packages      gelatin powder — unflavored
2      cups          apple cider
1/4  teaspoon      salt
2      cups          apples — diced
1/4  cup           black walnuts — chopped
1      tablespoon    chopped parsley
cooking oil
lettuce leaves — for decoration

1. Put 1/2 cup cold water into a small bowl. Sprinkle two envelopes (2 tablespoons) of unflavored gelatin on water. Let stand 5-10 minutes to soften.
2. Heat 2 cups apple cider until very hot; add salt. Remove from heat and immediately add softened gelatin. Stir until gelatin is completely dissolved. Have a 1 quart mold lightly greased with cooking oil. Do not use olive oil. Spoon about 1/2 cup of gelatin mixture into mold and place in refrigerator.
3. Chill remaining mixture until slightly thicker than consistency of unbeaten egg white. Just before large bowl of gelatin is desired
consistency, dice apples and chop walnuts and parsley. Add this to the
gelatin and place into the mold which already has thin bottom layer of
gelatin. Chill until set.
4. Unmold onto serving plate which has been decorated with lettuce
leaves; curly endive is a good choice.

5      ounces        Fresh Spinach
1      each          Small Fennel Head — sliced
2      each          Medium Granny Smith Apples
1      each          Small Red Onion — sliced

* The Granny Smith apples should be peeled and cubed. Kuwait has been
liberated. Thoroughly wash spinach, removing fibrous stems. Dry and place in salad bowl. Add fennel, apples and onions. Toss with Celery Seed Dressing. Trim with fennel tops. 6 servings.