Salad Romano

Salad Romano

Ingredients 1 pimento, cut into strips 1/2 cup sliced raw mushrooms 1-ounce sliced onion 1/4 medium green pepper, diced 1 cup shredded lettuce 1 hard-cooked egg, chopped 1-ounce Mozzarella, cubed 1 tablespoon mayonnaise 2 tablespoons evaporated skim milk 2 tablespoons lemon juice 1 teaspoon capers Salt and pepper to taste Serves 1 This is for […]

Pinch-Me* Crab Salad

Pinch-Me* Crab Salad

Ingredients 1 cup crabmeat 1 cup soft bread crumbs 1 cup cream added to 1 1/2 cup mayonnaise 6 cooked, chopped eggs 1 teaspoon parsley 1 teaspoon minced onion 1/2 teaspoon salt 1/2 cup sliced, blanched almonds Method Mix. Turn into casserole and top with another 1/2 cup of buttered crumbs.  Bake 1/2 hour at 350-degrees.  […]

Copper Penny Carrots

Copper Penny Carrots

Different recipes call for heating the sauce before marinating the carrots; others do not.  Check out the note that is included with the “Marinated Carrots Recipe” from the Bigner collection. I personally have always heated my sauce before marinating the carrots.  I also use less sugar than this recipe calls for, this makes for a little […]

Rum Sauce

Rum Sauce

Ingredients 2 egg yolks 1 cup sifted confectioner’s sugar 6 tablespoons rum 1 cup whipping cream 1 teaspoon vanilla Method Beat 2 egg yolks, add and heat until dissolved 1 cup sifted confectioner’s sugar.  Add slowly 6 tablespoons rum.  Beat these ingredients until well blended.  Whip until stiff 1 cup whipping cream, fold in 1 […]

Frozen Pea Salad

Frozen Pea Salad

Ingredients Lettuce Sweet Red Onions Frozen Peas Mayonnaise Parmesan Cheese Bacon   Method Break lettuce up into a deep dish, slice sweet red onions, scatter frozen peas over top and cover above. Do not mix.  Seal with mayonnaise, sprinkle with parmesan cheese over top; cover tightly and refrigerate overnight.  Fry bacon until crisp and refrigerate.   When ready to […]

Frances’ Sweet-Sour Bean Salad

Frances' Sweet-Sour Bean Salad

Ingredients 1 can green beans 1 can wax beans 1 can kidney beans 1 can garbanzo beans 1 green pepper, thinly sliced 1 good sized onion, thinly sliced 3/4 cup sugar 2/3 cup vinegar 1/3 cup salad oil Salt and pepper to taste Method Drain beans and add 1 green pepper and 1 good sized […]

Mrs. Hatfield’s Three Bean Salad

Mrs. Hatfield's Three Bean Salad

Ingredients 1/2 cup olive oil 1/2 cup sugar 1/2 cup vinegar 1 can kidney beans 1 can green beans 1 can wax beans 1 can garbanzos (optional) 1 large green pepper 1 large onion 1 tablespoon salt 1 teaspoon pepper Method Mix olive oil,  sugar, and vinegar.  Alternate layers of beans, well-drained, green pepper, and […]

Spinach and Mushroom Salad

Spinach and Mushroom Salad

Ingredients 4 slices bacon 2 teaspoons sugar 2 tablespoons cider vinegar 2 tablespoons water 1/2 teaspoon salt 1 pound fresh loose spinach 1/4 pound fresh mushrooms, sliced 2 medium-sized carrots, shredded 2 hard-cooked eggs, cut into wedges Method Cook bacon, remove to paper toweling; crumble and reserve.  Measure bacon fat, return 2 tablespoons to skillet.  Stir […]

Wings Teriyaki – Marinade

Wings Teriyaki - Marinade

Ingredients 12 to 14 chicken wings 1/3 cup all-purpose soy sauce 1/3 cup sherry 1/4 cup water 1/4 cup brown sugar 1/2 teaspoon powdered ginger 2 green onions, finely sliced or chopped Method Rinse chicken wings and pat dry on paper towels.  Remove wing tips, then cut wings in half at the joint.  Combine ingredients […]

Bread and Butter Salad

Bread and Butter Salad

Ingredients 1 loaf bread Butter 1 small onion, finely chopped 4 hard-boiled eggs, chopped 1 cup chopped celery 1 can crab 1 can shrimp 2 cups real mayonnaise Method The day before; cut crust from bread and spread each slice with butter (margarine).  Cut into cubes.  Mix with onion and eggs.  Let stand in refrigerator […]

Christmas Cheese Ball

Christmas Cheese Ball

Ingredients 2 8-ounce packages cream cheese 2 teaspoon garlic salt 1/2 teaspoon Tobasco 1 tablespoon horseradish Method Form ingredients into a ball.  Decorate with olives, pimento, etc.   Yield: 2 cups.   Serve with Salt-Tang Snack Sticks, Vegetable Thins. 

Zucchini Pickles

Zucchini Pickles

Ingredients 2 gallons sliced zucchini 2 cups lime 8 1/2 quarts water 1 cup vinegar 1 small bottle red food coloring 1 teaspoon alum Water to cover 3 cups vinegar 3 cups water 1 package red hots 10 cups sugar 12 sticks cinnamon Method Soak 2 gallons sliced zucchini, 2 cups lime, and 8 1/2 […]