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
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
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
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
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
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
A vintage typed recipe card for a three-bean salad made with olive oil, sugar, vinegar, kidney, green and wax beans, green pepper, onion, salt, and pepper.
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
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
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
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
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 […]