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Recipes from cousin Gloria
by Goliad Cooks! by Darlene Montague
Jul 30, 2014 | 286 views | 0 0 comments | 3 3 recommendations | email to a friend | print
One of my cousins passed away last week. She was a cousin from my mother’s side and such a sweet person.

Growing up, we didn’t get to see cousins from my mother’s side very often as they were spread all over the state, but cousin Gloria and her sister, Beverly, grew up in Edna, so we did get to visit with them from time to time.

Both of those girls were very musical and, when they took piano lessons, my sister and I had to take lessons, too. When they became the church organists, my mom volunteered me to be the organist at our church, also. They had a natural talent for it, I did not, and I dreaded every Sunday.

On those rare occasions when we did stop by for lunch, I remember thinking, “These people eat really weird stuff” as it was nothing like anything my mom ever made. First time I ever had ambrosia salad (made with fresh orange sections, shredded coconut, maraschino cherries and a bit of sugar) was at their house.

After the funeral last Thursday, I got out my family cookbook to see if I ever saved any of Gloria’s recipes and I found these. This is why I always put names on the recipes I collect. It allows me to remember the person as I’m cooking.

Hot Chicken “Salad”

(from the late Gloria Schneider Theile of Victoria)

Ingredients:

• 2 cups cooked, chopped chicken

• 1 cup cooked rice

• 1 can mushroom soup

• 1½ cups diced celery

• ¾ cup mayonnaise

• 2 tbsp. lemon juice

• ½ tsp. salt

• 3 hard-boiled eggs, chopped

• 2 tbsp. diced onion

• 1 small jar chopped pimento

• 1 can sliced water chestnuts, drained

• 1½ cups grated cheese

Instructions:

• Mix all ingredients together, except the cheese, one day ahead and refrigerate.

• The next day, transfer mixture to a buttered casserole dish and top with the grated cheese.

• Bake 30-35 minutes at 350 or until bubbly.

Strawberry Jell-O Salad

(from the late Gloria Schneider Theile of Victoria)

Ingredients:

• 1 large box strawberry Jell-O

• 1 cup boiling water

• 2 boxes frozen strawberries in syrup, defrosted

• 1 small can crushed pineapple

• 3 bananas, mashed

• ½ pint sour cream

• Cool Whip

• chopped nuts

Instructions:

• Combine the Jell-O and water and stir until dissolved.

• Add the strawberries, pineapple and bananas, mixing well.

• Pour half of the jello mixture into a 9x9 dish and put in the freezer to quick set.

• When set, spread on the sour cream. Then carefully pour on the remaining half of the Jell-O mixture.

• Chill in the refrigerator until top layer is also set.

• Top with Cool Whip and nuts before serving.
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