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TUNA BURGERS Arline Verdonk
1 can flaked tuna 1 c. chopped celery |

1 sme onion, minced 1/2 ce diced cheese

1/2 ce ripe olives, optional 1/4 ce mayonnaise

Salt and pepper
Fill 6 hamburger buns. Wrap each in foil. Place in oven
20 minutes at 350° F.

UOT Ss

SPLIT PEA SOUP Jane DeVries
1 ce dried peas 1/2 1b. salt pork or sausage
6 ce water 1/8 tspe pepper

1 onion, chopped coarsley

Cover peas with cold water. Soak for 1 hour. Drain and
put in a pot with the onion, water and salt pork. Simmer on
low heat for 3 hours, add pepper and serve.

DUTCH SPLIT PEA SOUP. Joan Feenstra
1 lb. split green peas 1 heaping tsp. salt

1 med. sized carrot Pepper

3 onions 1/2 lb. metwurst sausage

3 potatoes

Into a cooking kettle, place all the above ingredients
(the vegetables are diced). Add about 3 quarts cold water.
Bring to a boil and boil gently for about 2 hours, stirring
occasionally. Add a little more water while cooking if necessary.
Serve very hot with crisp crackers.

TEXAS KIDNEY BEAN SOUP Linda DeJong
1 ce dried red kidney beans or 1 lge onion, chopped
1 can red kidney beans 1 T. chili powder
1 lg. potato Salt and pepper
2 ce cooked tomatoes 1/2 c. water
1 1b. hamburger l ce cabbage, chopped

Form hamburger into little balls and fry, add chopped
onion. Add together with remaining ingredients into a crock pot
and simmer on low for 4 hours or on high for 2 hours. Soak
dried beans overnight and drain all beans.