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Vintage Recipes from The Sheriff's Secret Past

  • Writer: Tina Radcliffe
    Tina Radcliffe
  • 6 hours ago
  • 2 min read

Recipes from the Soul Sisters' meetings. Enjoy.


Waldorf Salad

Ingredients

  • 2 large Gala or Honeycrisp apples, unpeeled and chopped (about 3 cups)

  • 2 cups chopped celery

  • 1/4 cup raisins

  • 1/4 cup chopped walnuts, toasted

  • 1/3 cup reduced-fat mayonnaise

  • 1/3 cup plain yogurt

Combine apples, celery, raisins and walnuts. Add mayonnaise and yogurt; toss to coat. Refrigerate, covered, until serving


Pea Salad with Bacon


Ingredients

  • 4 cups frozen peas (about 16 ounces), thawed

  • 1/2 cup shredded sharp cheddar cheese

  • 1/2 cup ranch salad dressing

  • 1/3 cup chopped red onion

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 4 bacon strips, cooked and crumbled

Combine the first 6 ingredients; toss to coat. Refrigerate, covered, at least 30 minutes. Stir in bacon before serving.



Texas Sheet Cake

Ingredients

For the Cake:

  • 2 cups all-purpose flour

  • 2 cups granulated sugar

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup unsalted butter

  • 1 cup water

  • 3 tablespoons cocoa powder

  • 1/2 cup sour cream

  • 2 large eggs

  • 1 teaspoon vanilla extract

For the Frosting:

  • 1/2 cup unsalted butter

  • 3 tablespoons cocoa powder

  • 1/2 cup milk

  • 4 cups powdered sugar

  • 1 teaspoon vanilla extract

  • Optional: 1 cup chopped pecans

Instructions:

  1. In a large saucepan, bring the butter, water and cocoa to a boil. Remove from the heat. Combine the flour, sugar, baking soda and salt; add to cocoa mixture. Stir in the sour cream until smooth.

  2. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean.

  3. In a small saucepan, melt butter; add milk and cocoa. Bring to a boil. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Pour over warm cake. Add pecans. Cool completely on a wire rack.


7Up Salad

Ingredients:

  • 6 ounces lime gelatin powder

  • 1 1/2 cup boiling water

  • 8 ounces cream cheese, room temperature

  • 1/4 cup sugar

  • 1 small can crushed pineapple drained

  • 1 cup 7-up

  • 1 teaspoon vanilla extract (optional)

  • minced pecans (optional)

Instructions:

Dissolve gelatin in boiling water & stir in cream cheese until smooth. Add remaining ingredients. Fold in nuts, if desired, when partially set. Pour into mold. Refrigerate until firm.





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