SOUPS, SALADS PAM'S FAMOUS BROCCOLI SALAD 1 large bunch broccoli, chopped 1 small red onion, chopped ½ c. golden raisins ½ lb. bacon, cooked and crumbled Dressing - Combine: ½ c. mayonnaise ¼ c. sugar 3 Tbsp. rice vinegar or red wine vinegar Combine salad ingredients. Add dressing and chill. Lorraine Rayno GRAMMY'S SOUR CREAM SALAD 1 c. sour cream 1 c. green grapes (whole) 1 c. mandarin oranges, drained 1 c. pineapple tidbits, drained 1 c. tiny marshmallows ¼ c. coconut (optional) Mix together. Refrigerate all day or overnight. Ginger Love THREE BEAN SALAD 1 can red kidney beans 1 can green beans 1 can yellow wax beans 1 medium onion, diced ½ green pepper, diced ⅔ c. sugar ⅔ c. vinegar ⅓ c. oil ½ tsp. celery seed Dash of pepper 1 tsp. salt Combine everything as listed. Toss and chill overnight, covered. Kristen L. Colburn GERMAN POTATO SALAD 5 to 6 freshly cooked potatoes, peeled and diced 6 slices bacon, diced 2 Tbsp. sugar 1 tsp. flour 1 tsp. salt ¼ c. vinegar ½ c. water 1 small onion, finely chopped 1 Tbsp. chopped parsley Fry the bacon in a skillet until almost crisp. Pour off all but 2 tablespoons of the bacon drippings. Stir in the sugar, flour, and salt until smooth. Mix the vinegar with the water; add it to the skillet and cook, stirring constantly, until the dressing comes to a boil. Add the onion and parsley to the dressing; mix well, then add boiled potatoes while they are still hot. Taste and add more salt if needed. Let cool before serving. Doris Dines