Soups, Salads, Dressings, and Sauces


Pennsylvania Dutch bacon dressing Loudene Lenon Davis

2 slices bacon, diced and cooked crisp
1 1/2 tablespoons flour
3/4 cup water
1 tablespoon sugar
1/4 cup vinegar
1 egg yolk
1/8 teaspoon dry mustard
1/8 teaspoon salt
black pepper
Remove the cooked bacon from its fat and stir in the flour until it’s smooth. Combine the water, sugar, and vinegar and it add to the pan. Cook it until it has thickened and become smooth. Remove it from the heat and add the beaten egg yolk, mustard, salt, and pepper. Stir it vigorously, then reheat it over a very low burner for a few seconds, and pour it while hot over the shredded cabbage, chopped spinach, torn leaf lettuce, or green beans which have been cooked.

Blueberry salad Zelma Lenon Submitted by Steve McGrew
1 box black cherry gelatin
1/2 cup crushed, undrained pineapple
1 cup blueberries
Dissolve the gelatin in one cup of hot water. Add the berries and pineapple and stir it. Put it in the refrigerator for it to jell.
For the top:
1/2 cup sour cream
1 small package Philadelphia cream cheese
1/4 cup sugar
1/4 teaspoon vanilla
Beat it until it’s smooth and put it on top of the salad.

Old fashioned tomato bisque Eileen Bongiorno Karas

2 pounds drained tomatoes
2 beef bullion cubes
1 tablespoon sugar
2 teaspoons salt
1 teaspoon onion powder
1/4 teaspoon basil leaves
1/4 teaspoon white pepper
1/2 cup margarine
1/2 cup flour
4 cups skim milk
Cut one cup of drained tomato into large pieces. Combine the remaining tomatoes and liquid, bullion cubes, sugar, salt, onion powder, basil leaves, pepper, and bay leaf. Force the mixture through a sieve. Melt the margarine over low heat. Blend in the flour and gradually stir in the milk. Cook it over medium heat, stirring constantly, until the mixture comes to a boil. Simmer it for thirty minutes and remove it from the heat. Gradually blend in the tomato mixture, stirring briskly. Add the tomato pieces. Return it to the heat and stir constantly until it’s hot. There are 180 calories per serving.
I use my fresh tomatoes from the garden.
Editor’s note: The image is from someone named “Alpha” from Melbourne, Australia.
According to Wikipedia, this recipe is not bisque. Bisque is “a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, langoustine, crab, shrimp or crayfish”, none of which are contained in this recipe.
Bisque is also commonly used, although incorrectly as in this recipe, to refer to cream-based soups that do not contain seafood, in which the sometimes pre-cooked ingredients are pureed or processed in a food processor or a food mill.

French dressing Loudene Lenon Davis

Place in a pitcher:
1/4 cup lemon juice, fresh or canned
1/4 cup vinegar
juice of 1 grated small onion
Place one cup of salad oil in another pitcher. Place in a beater bowl:
3/4 cup sugar
1 cup ketchup
1 teaspoon paprika
1 teaspoon salt
Add the acids and oil to the ingredients in the bowl, beating at high speed. Begin with acid end with oil. Garlic may be added to taste.

Seaside salad Eileen Bongiorno Karas

1 package macaroni and cheese, cooked per directions
10 ounces cooked fresh or frozen peas
7 ounces drained and flaked tuna
1 cup chopped celery
1 cup salad dressing
1/2 cup drained sweet pickle relish
2 tablespoons chopped onion
2 tablespoons chopped pimento
salt and pepper to taste
Combine the cooked macaroni and cheese, cooked peas, tuna, celery, salad dressing, pickle relish, onion, and pimento in a large bowl. Toss it lightly and season it with salt and pepper. Chill it thoroughly before serving. Makes 6-8 servings.

Marinara Sauce Jeanetta Morgan Crown

2 teaspoons dried basil, or 1/4 cup chopped basil, if using fresh
2 teaspoons olive oil
2 minced garlic cloves
1 small chopped onion
16 ounces tomatoes
6 ounces tomato paste
1 tablespoon sugar (optional)
1 1/2 teaspoons salt
In a two quart saucepan over medium heat, in oil, cook the garlic and onion until they are tender, about five minutes.
Stir in the tomatoes, their liquid, and the remaining ingredients. Reduce the heat to low and cover it. Cook for it for twenty minutes or until thickened, stirring occasionally.
Editor’s note: marinara is Italian for “Mariner’s”. The sauce was originated in Naples, a city on the ocean.
Several folk theories exist as to the origin of this sauce. One version states that cooks aboard Neapolitan ships returning from the Americas invented marinara sauce in the mid sixteenth century after Spaniards introduced the tomato, a central Mexican “New World” fruit, to Europe. Another theory states this was a sauce prepared by the wives of Neapolitan sailors upon their return from sea.
Historically, however, the first Italian cookbook to include tomato sauce, Lo Scalco alla Moderna (The Modern Steward), was written by Italian chef Antonio Latini and was published in two volumes in 1692 and 1694. Latini served as the Steward of the First Minister to the Spanish Viceroy of Naples. This early tomato sauce was more like a modern tomato salsa.
Italians refer to marinara sauce only in association with other recipes. For instance, spaghetti alla marinara literally translates to “spaghetti mariner’s style”.

Russ’ barbecue sauce Russ Morgan

Mix in a saucepan:
2 tablespoons brown sugar
1 tablespoon paprika
1 teaspoon salt
1/4 teaspoon chili powder
1/8 teaspoon cayenne pepper
2 tablespoons Worcestershire sauce
1/4 cup vinegar
1 teaspoon dry mustard
1/4 cup vinegar
1 cup tomato juice
1/4 cup ketchup
1/2 cup water
Simmer for fifteen minutes or until it’s slightly thickened.

Amish salad Zelma Lenon Submitted by Steve McGrew
1 quart rinsed and drained sauerkraut
1 chopped green pepper
1 small chopped onion
Toss this with a sauce made of:
1 1/2 cup sugar
1/2 cup salad oil
2/3 cup vinegar
1/3 cup water
Let it stand overnight. Drain it before serving. It will keep for two weeks and is better with age.

Zona’s mayonnaise Loudene Lenon Davis

1/2 teaspoon prepared mustard
1 egg
1 tablespoon flour
1 tablespoon sugar
1/3 cup vinegar
1/3 cup water
2 tablespoons cream
1 tablespoon butter
Break the egg in a pan, add the sugar and flour, and beat them until they are mixed well. Add the vinegar and water and boil until it is thick. Cool it and add two tablespoons of cream. Butter and mustard may be added to taste.
You may prefer a little more sugar or a little less vinegar.

Pineapple cabbage salad Marie Lenon Kelley

1/2 cup sour cream
2 tablespoons sugar
2 tablespoons vinegar
1 teaspoon salt
1/4 teaspoon pepper
4 cups shredded cabbage
1 cup chopped walnuts
dash of paprika (optional)
2 cups crushed and drained pineapple
Blend the sour cream, sugar, vinegar, salt, and pepper. Pour it over the cabbage, pineapple, and nuts. Toss it lightly and chill it before serving. Sprinkle it lightly with paprika. Makes eight servings.

Italian spaghetti sauce Judy Morgan Penrod

1/4 cup chopped onion
1 teaspoon parsley flakes
1/2 cup chopped celery
1 tablespoon cooking oil
1 beef bouillon cube
2/3 cup boiling water
1/4 teaspoon oregano
1/8 teaspoon garlic powder
6 ounces tomato paste
1 bay leaf
3/4 teaspoon salt
1/8 teaspoon pepper
1 pound tomatoes
1 pound ground beef (optional)
Sauté the onions, parsley flakes, and celery in oil until they are tender. Dissolve a bouillon cube in boiling water and add it to the onion mixture along with the remaining ingredients. Cover it and simmer it slowly for about an hour. You may add the ground beef when you cook the onions and brown it well. Adjust the salt and pepper accordingly. Serve it with spaghetti and garnish it with grated Parmesan cheese.

Frosty cranberry salad Sharon Konsavage Daugard

sixteen ounces whole cranberry sauce
8 3/4 ounces crushed and drained pineapple
1 cup dairy sour cream
1/4 cup sifted confectioner’s sugar
Combine the sauce and pineapple and stir the sour cream and sugar together and add it to the fruit mixture. Line a three cup refrigerator tray with foil. Pour in the fruit mix and freeze it.

Salsa cruda Mary Jacobson Nichols

2 fresh chopped tomatoes
1/2 medium chopped onion
2 fresh chili peppers or 1 fresh jalapeño pepper
1/4 cup chopped cilantro
1 teaspoon crushed leaf oregano
2 tablespoons cold water
salt to taste
Mix it well. Makes 1 1/2 cups.
Editor’s note: Salsa cruda is Spanish for “uncooked sauce”.

Caesar potato salad Jim Karas

1 egg
1/4 cup low calorie Italian dressing*
1/4 cup grated Parmesan cheese
2 teaspoons Dijon-style mustard
1/2 teaspoon salt or more to taste
1/2 cup sliced black olives
freshly ground pepper
2 teaspoons Worcestershire sauce
1-1 1/2 cups fresh or thawed frozen peas
4 medium white or red potatoes, cooked whole
In a large bowl, beat together the egg, Italian dressing, grated cheese, Worcestershire sauce, mustard, and salt with a wire whisk. Set it aside for the flavors to blend. Meanwhile, strip the peel off of the potatoes and cube or slice them. Toss them gently with the peas, olives, and Caesar dressing. Grind pepper over the top. Makes 6-8 servings.
*Editor’s note: As I don’t have a weight problem, I’d use regular old fashioned Italian dressing. It tastes better. I do understand, though, that we seem to have an obesity epidemic so perhaps this and other recipes in this book will help.

Dressing for tossed green salad Shirley Reeves

1/2 cup oil
1/2 cup ketchup
1/4 cup cider vinegar
1/3 cup sugar or 1 teaspoon liquid sweetener
1 teaspoon paprika
1 small grated onion or 1 teaspoon onion flakes and dash of garlic salt
Mix it all together and store it in the refrigerator. It keeps well.

Freezer Cole Slaw Louemma Russell Smith

1 teaspoon whole mustard seed
1 medium head shredded cabbage
1 chopped green pepper
1 tablespoon celery seed
1 grated carrot
1 teaspoon salt
1 cup vinegar
1/2 cup water
2 cups sugar
Mix the salt and cabbage and let it stand for an hour. Squeeze the excess moisture from the cabbage and add the carrot and green pepper. Mix the vinegar, water, mustard seed, celery seed, and sugar together in a saucepan and boil it for one minute. Let it cool to lukewarm and pour it over the cabbage. Mix it and serve it. This slaw freezes very well.
Make a double amount and freeze half for a future meal or picnic.

Hot sauce Carolyn Russel Barnes

In a large saucepan, combine:
1 pint vinegar
1 1/2 pints water
1 pint ketchup
3 tablespoons prepared mustard
While blending it, bring it to a boil over medium heat. Add:
1 teaspoon salt
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 thinly sliced lemon
1 stick butter
Continue cooking and stirring until the butter is all melted. Store it in large jars in the refrigerator. Excellent on fresh pork barbecue or grilled chicken.
This is a recipe that has been in the Barnes family for many years. It was used in the restaurant in Princeton, Kentucky in the early 1920s and the Barnes Bar-B-Que at Herrin in the 1930s, and the Dog‘n’Suds at Energy in the 1960s.

Hearty beef soup Yolanda Eichelberger daughter of Lou Lenon Burklow
4 slices cut up bacon
1/2 cup chopped onion
1 1/2 pounds ground chuck
28 ounces tomatoes
10-12 ounces thick potato soup
12 1/2 ounces condensed beef consommé
2 cups water
3 carrots, sliced 1/4 inch thick
1 cup chopped celery leaves
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon sugar
1/4 cup cornstarch
marjoram (optional)
basil (optional)
Sauté the bacon in a large kettle until the fat is transparent. Add the onions and cook it until it’s golden. Add the beef and cook and stir it over medium heat for five minutes, or until it’s browned. Add the next eight ingredients and bring it to a boil. Reduce the heat, and cover it and let it simmer for 45-60 minutes, stirring it occasionally. Blend cornstarch with a little water to a smooth paste and add it to the soup, and bring it to a boil again. Season it as desired with marjoram and basil.
Note: I pour off some of bacon fat, also I use less cornstarch than called for in recipe. Most times I omit the marjoram and basil. However, most of my friends think they add greatly to the flavor.

Grandma’s vegetable soup Loudine Lenon Davis

16 cups water
4 teaspoons salt
1/4 teaspoon pepper
1/2 cup uncooked rice
2 medium onions, thinly sliced
4 sliced carrots
1 diced medium potato
1 cup diced celery
1 can tomatoes
1 pound ground beef, pulled apart into pieces about size of an almond
Combine all of the ingredients except the tomatoes and meat, and let it simmer for an hour. Add the meat and the tomatoes, cut up slightly if they are big pieces. Let it simmer another half hour. Another cup of water may be added near the end of cooking time to make up for evaporation.

Oyster stew Howard Lee Russell

2 bunches green onions
4 green peppers
1 stalk celery
2 large dried onions
Sauté the vegetables separately. Cook one quart of fresh oysters with juice slowly over a burner until edges curl, and add the sautéed vegetables. Slowly add three quarts of milk, and salt and pepper it to taste.
“Lord have Mercy—this is good!!”
Editor’s note: Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats.

Broccoli cauliflower soup Sharon Lenon McIntire

8 ounces cauliflower
10 ounces condensed chicken broth
10 ounces chopped broccoli
1/2 teaspoon mustard seed
1/2 teaspoon dried dill weed
1/2 teaspoon salt
1/2 teaspoon ground mace (optional)*
1/3 cup finely chopped onion
1/4 cup margarine
2 tablespoons flour
pepper to taste
3 1/2 cups milk
4 ounces shredded Swiss cheese
Cook the cauliflower, covered in half of the chicken broth for 5-8 minutes or just until tender.
In a separate pan, combine the remaining chicken broth, broccoli, mustard seed, and dillweed, and cook it covered for 5-8 minutes or until the broccoli is tender. Remove it from the heat, cover it, and keep it warm. Blend the cauliflower and mace in a blender until it is smooth. Cook the onion in margarine until it’s tender. Stir in the flour, salt, and pepper. Add the milk and cook and stir it until it’s thickened and bubbly. Combine the sauce, cauliflower mix and cheese into the broccoli mix. Cook and stir it until the cheese melts. Delicious!
*Editor’s note: As mentioned in the Herb Guide earlier in the book, mace is a spice made from the reddish seed covering of the nutmeg seed. Its flavor is similar to nutmeg but more delicate. If there’s none in your cupboard, you can use nutmeg instead.

Low calorie Ratatouille M. Elinor (Lenon) David

eggplant
onions
summer squash
zucchini
2 large tomatoes
2 cups water
Slice all of the vegetables. In a large flat pan, layer the vegetables in the order given and add water. Top it with tomatoes and sprinkle it with Parmesan cheese. Bake it at 375° for fifty minutes to an hour.
Make a big pan as this gets better the second and third time reheated.

Broccoli soup Shirley Reeves

3 cups milk
11 ounces cheddar cheese soup
10 ounces frozen chopped broccoli
1 small chopped onion
Combine the milk and soup in a three quart saucepan. Stir in the broccoli and onion. Cook it over medium heat until it’s bubbly, stirring occasionally and breaking the broccoli with a fork until it’s thawed. Let it simmer, covered, for ten minutes. Remove it from the heat and let it cool. Cover and chill it. At serving time, reheat and serve it.
Editor’s note: If there’s any broccoli in your garden, use it! But you can probably reduce the cooking time, as it doesn’t have to thaw unless you’ve put it in the freezer overnight.

Mean Chili Jeff Mann

2 pounds ground beef
1 pound stewing beef
4 cans chili hot beans*
3 cans tomato sauce
2 cans whole tomatoes
1/4 stick margarine
cheddar cheese, if desired
1 chopped green pepper†
2 chopped medium onions†
2 chopped cloves garlic†
6 tablespoons chili powder
salt, pepper and Tabasco to taste
2 cups water
† Chop the vegetables, but not too fine.
Brown the ground beef in an oiled skillet and drain off the oil. Brown the stewing beef in half of the margarine. Chop the onions, garlic, and green pepper. Using a large kettle, add the ground beef, stewing beef, onions, green pepper, all of the tomato sauce (rinsing out the cans with small amounts of water) and tomatoes (make sure they are cut up in small pieces), water, and spices (make it hot!). Bring it all to a boil and turn down the heat to very low so that it is just barely boiling. Cook it for about two hours or until the green peppers are tender. Brown the sliced mushrooms in the remaining margarine, and add to the chili and cook it another half hour, but don’t let it stick. Stir it good and if it starts to stick, add a little more water. Serve it with cheese. Feeds approximately 10-12.
Chili is best the longer it cooks.
* This is straight from the old book. I didn’t know what “chili hot beans” are, so I looked it up. They’re small red beans with hot spices. There are many different brands of “chili hot beans”.

Marie’s Chili Marie Lenon Kelly

Wash and soak 1 1/2 pounds of pinto beans (picked over) in cold water overnight. Quarter one large onion. Cube two inches of good fat back or three strips of bacon or smoked neck bones, three or four ounces. Salt it to taste, with a few dashes of pepper.
Put the above ingredients into a large pan, cover it, bring it to a boil, lower the heat and simmer it until the beans are tender.
Add six ounces of tomato paste and 6 ounces of sautéed ground beef. Drain off any fat.
Have the jalapeño peppers and hot sauce handy for all who like “perking” it. I stopped making it too hot a long time ago for the little children. Serve it with buttered salty crackers or oyster crackers. A hot cup of coffee or tea will cool the mouth.
Editor’s note: peppers’ heat is from their alkalinity, so an acidic drink like orange juice or lemonade works better to cool your mouth. Coffee and tea are acidic, but far less so.

Macaroni and cheese salad Norma Lenon

1 package macaroni and cheese dinner
4 slices cooked and crumpled bacon
1/4 cup mayonnaise
1/2 cup chopped sweet pickles
3 chopped hard boiled eggs
1 chopped tomato
Prepare the macaroni dinner according to the directions on the package. Add the remaining in-gredients, mix it well and chill it.

Cream of potato soup Jeff L. Mann

4 medium sized potatoes
1/2 medium sized onion
2 tablespoons fat
1 quart milk
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
Peel the potatoes and cut them thin. Cook them in enough water to cover them, until they are soft. Drain off the water and save it. Rub the potatoes through a sieve. Heat the milk, onion, and potato water (about 1 cup) in a double boiler. Remove the onion and add it to the potatoes. Melt the fat and mix it with the flour. Stir it into the hot soup. Season it and serve it hot.
You may add two tablespoons of finely chopped parsley just before serving; it adds greatly to the attractiveness of the soup.

Salad Kay Lenon

Cut up:
1 head lettuce
16 ounces spinach
10 ounces fresh or frozen peas
6 boiled eggs
1 bunch green onions
1 pound bacon, fried crisp
Mix and pour over the salad:
1 package dressing mix
1 small carton sour cream
1/2 cup whipped cream

Dad’s okra soup Louemma (Russell) Smith

2 medium peeled and diced potatoes
1 medium onion, chopped small
6 tender okra, sliced in medium pieces
6 medium fresh tomatoes, peeled and cut into small pieces or 1 can tomatoes, cut in small pieces
Place the ingredients in a medium saucepan and cover them with water and bring it to a boil. When the vegetables are tender, drop in the pieces of fresh ground beef (about 1/2 pound). Salt and pepper it to taste. Cover it and simmer until the hamburger is done. Dad also liked this with small pieces of bacon, which he fried until done, but not crispy.

Simple chili Luann Gatewood (1954-1981) Submitted by Louemma Smith
1 clove crushed garlic
2 large chopped onions
2 tablespoons vegetable oil
2 pounds lean ground beef
6 ounces tomato paste
2 tablespoons chili powder
1/2 teaspoon vinegar
1 small bay leaf
2 whole cloves
1 teaspoon salt
1/8 teaspoon ground red pepper
32 ounces chopped undrained tomatoes
16 ounces kidney beans, undrained, mashed
Sauté the garlic and onion in oil in a heavy skillet. Add the ground beef and cook it over low heat until it is browned, stirring to crumble it. Add the remaining ingredients and simmer uncovered for one hour. Makes ten servings.

Smitty’s Chili Louemma Russell Smith

2 tablespoons cooking oil
1 large can hot chili beans with gravy
1 large can tomato juice
1 large onion (or 3 medium size), sliced thin
2 scant tablespoons flour
salt and pepper to taste
8 tablespoons chili seasoning (or 6 tablespoons chili powder and a dash of cayenne pepper)
2 pounds ground beef (1 pound of it should be as lean as possible)
Peel the onion and slice it thin. Fry it slowly in the oil in a large heavy skillet. When the onion is done, turn the heat up to high and add the ground beef and stir it gently in the skillet with the onions until it is done and slightly browned. Turn down the heat after you are sure all the juices have cooked out of the beef, then add the flour, the chili seasonings and the salt and pepper.
When the flour and seasonings have been well blended with the beef and onions, dip it with a large spoon over into a large heavy kettle that contains the can of tomato juice and the can of beans. Rinse the bean can out with some water and put the liquid into the skillet and stir the bottom of the skillet until it is clean. Put that liquid into the kettle with the beans, onions, and beef. Stir it well. Turn the heat down to low and simmer it for at least an hour. Keep it on the low burner until serving time. Makes 10-12 servings.
This is Leonard’s original recipe and I have cut it down to family size instead of the large size we made when we served it at “Smitty’s Place” in the late ‘30s, the ‘40s, the ‘50s and the early ‘60s. It’s even better the next day when you have to add some water and a little salt to it before heating.

Tangy bean salad Nikki Jo Wyatt

Drain one can of each:
8-9 ounces kidney beans
8-9 ounces garbanzo beans
8-9 ounces whole kernel corn
Combine it with:
1 cup sliced celery
1 cup thinly sliced onions
Stir together:
1/4 cup sweet pickle relish
2 tablespoons wine vinegar
3 tablespoons salad oil
Pour it over the bean mixture and toss to coat it. Chill it for at least two hours to blend the flavors. Makes 4-6 servings.

Sweet & sour lettuce Lisa Lenon

1/2 cup half & half
3-4 teaspoons vinegar
1 tablespoon sugar
1/4 teaspoon salt
2 bunches leaf lettuce, torn into bite-sized pieces
Mix the half & half, vinegar, and salt in a salad bowl. Add the lettuce and toss it.

Summer fruit salad Carole Penrod Morgan

2 cups cantaloupe*
2 cups watermelon*
1 cup blueberries
2 cups honeydew melon*
2 cups chunk pineapple and syrup
1 cup strawberries, stemmed and halved
*Cut all in medium sized cubes. Gently toss it all in a large glass bowl and chill it well before serving.

Kraut Salad Jayne Talley Etherton submitted by Lou Emma Lenon
2 cups Sauerkraut
1 cup chopped celery
1 cup chopped green pepper
1 cup chopped carrots
1 small jar pimentos
Slowly boil:
1 cup sugar
1/4 cup vinegar
Pour it over the above ingredients and refrigerate it.

Lime pear salad Judy Morgan Penrod

Mash and drain one large can of pears. Measure the syrup from the pears and add water equal to 2 1/2 cups. Heat it to boiling and dissolve three ounces of lime gelatin. Add eight ounces of softened cream cheese to the pears and fold it into the cooled gelatin mixture. Fold in nine ounces of whipped topping. Chill it in the refrigerator until it sets firmly.

Italian slaw Maxine Smith Mann

1 onion
3/4 cup sugar (spread on top of cabbage and onion)
1 medium size head cabbage, alternate in bowl with thinly sliced onion
Bring to a boil:
1 cup vinegar
3/4 cup salad oil
1 tablespoon salt
1 teaspoon dry mustard seed
1 teaspoon celery seed
2 tablespoons sugar
Pour it over the cabbage while it’s still hot. Cover it while hot and let it stand 4-6 hours. Keep it in the refrigerator. This is better after the third day but is good up to the third week.

Overnight cole slaw Louemma Russell Smith

1 very large head cabbage or 2 small ones
1 large carrot
1 teaspoon salt
2 cups sugar
1/2 teaspoon celery seed
2/3 cup cider vinegar
1/4 cup water
Shred the cabbage and carrot. Combine the salt, water, sugar, celery seed, and vinegar in a saucepan and bring it to a boil. Pour the boiling mixture over the cabbage mixture and refrigerate it for at least twenty four hours.

Good coleslaw Maxine Smith Mann

1 medium sized head shredded cabbage
1 cup sugar
1 cup vinegar
3/4 cup vegetable oil
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon mustard Seed
Mix all of the ingredients except the cabbage in a small saucepan and bring it to a boil. Cool it to lukewarm and pour it over the cabbage and mix it well. refrigerate it until it is well chilled and serve it.

Chef’s salad Jeffrey Len Mann

2 cups clean, crisp salad greens
1 cucumber, peeled and cubed and seeds removed
3 carrots, scraped and sliced thin
4 slices tomato
4 chopped scallions
3 ounces low-fat cheese, thin strips
3 1/2 ounces artichoke hearts, drained and quartered, reserve the oil
Put two tablespoons of vinegar in the oil from the artichokes and mix it well to use over the salad, or use your favorite dressing. Best if all salad dressing is chilled first. Could be refrigerated before serving if they haven’t been chilled first.

Rice and vegetable salad Louemma Russell Smith

1 cup uncooked long-grain white rice
1/4 cup red wine vinegar
2 tablespoons polyunsaturated oil
1 tablespoon water
1/8 teaspoon white pepper
1 1/2 cups dried zucchini
1/2 cup sliced radishes
1 tablespoon fresh chopped dill weed
6 tablespoons low-fat yogurt
2 tablespoons thinly sliced green onions
Cook the rice according to the package instructions, but omit the salt. In a small metallic bowl, mix the vinegar, oil, water, and pepper, and toss it with the hot rice. Add the zucchini, radishes, and dill weed and toss it to mix it. Cover and refrigerate it until serving time. Just before serving, top the rice mixture with yogurt and green onions. This recipe makes six cups and is from the St. Louis Heart Association.

Vegetable Salad Shirley Reeves

1 can white whole kernel corn, drained
1 can French cut green beans
1 can small green peas
1 cup chopped onion
1 small can pimento
1 chopped green pepper
Mix all above ingredients and set it aside. Simmer the following together:
2/3 cup cider vinegar
1/3 cup salad oil
1/2 cup sugar or 1 teaspoon liquid sweetener
Cook it for five minutes and pour it over the vegetables. Let it stand overnight in the refrigerator. This dressing is also good for coleslaw.

Marinated carrots Louemma Russell Smith

5 cups cooked carrots
1 medium onion, sliced thin
1 green pepper, cut in thin strips
Combine the following and pour it over the carrot mixture:
1 can tomato soup
1/2 cup sugar
1/4 cup oil
3/4 cup vinegar
1 teaspoon Worcestershire sauce
1 teaspoon salt
dash of black pepper
Marinate 12 hours or overnight. Good as long as it lasts!

Marinated mushrooms Marie Lenon Kelley

Wash and drain small mushrooms. Remove the stems and use them with other larger mushrooms in other recipes. Slice them thin and place them in 1-2 cup containers with a tight fitting seal. Add:
3 tablespoons vinegar
1 tablespoon salad oil
chopped onion
chopped pepper
several herbs of your choice
One tablespoon of vinegar from a can or jar of jalapeño peppers gives a nippy taste if you like. Let it marinate by tipping the container upside down several times over a period of two hours.

Any bean salad Sherry Smith Alstat

1 tablespoon chopped green peppers
1 tablespoon chopped pimento
1 tablespoon chopped green onion
1/2 cup oil
1/4 cup vinegar
1/2 teaspoon oregano
pepper to taste
2 sliced radishes
3 sprigs chopped parsley
16 ounces beans (green, red, or white kidney beans, chick peas or a combination)
Drain the beans, reserve the liquid and add water to it if necessary to make 1/3 cup. Combine the beans, green peppers, pimento, and onion in a bowl.
Mix together the oil, vinegar, oregano, parsley, pepper, and the reserved bean liquid. Pour it over the vegetables and marinate it in the refrigerator for at least three hours. Add the radishes just before serving. With a slotted spoon, lift the beans onto a bed of salad greens. Makes six 135 calorie servings.

Marinated tomatoes Gayle Barnes Walker

2 tablespoons red wine vinegar
3 tablespoons oil
1/4 teaspoon salt
1/8 teaspoon white pepper
chopped, fresh chives and basil to taste
Peel, seed and chop three cups of tomatoes. Stir in the above ingredients and let it set overnight. Pour it over the vegetables and refrigerate them.

Cheese fruit logs Sherry Smith Alstat

8 ounces softened cream cheese
1/4 cup sugar
2 tablespoons lemon juice
2 cups commercial sour cream
2 drops red food coloring
32 ounces drained fruit cocktail
1/3 cup coarsely chopped pecans
2 1/2 cups miniature marshmallows
1/3 cup coarsely chopped maraschino cherries
In a large bowl, combine the cream cheese, sugar, and sour cream. Beat it with a wooden spoon until it is well blended and light and fluffy. Add the red food coloring and stir to blend it well.
Stir in the drained fruit, cherries, pecans, and marshmallows. Spoon the mixture into two one pound coffee cans or any size clean vegetable cans. Cover and freeze it for eight hours or overnight.
To serve it, remove it from the freezer and let it stand for five minutes. Remove the bottom of the can with a can opener and push the log out onto a lettuce-lined serving dish. If desired, decorate with fresh mint or parsley sprigs. Let it stand ten minutes before slicing. Serves 14-16.
Editor’s note: Red food coloring is made from insects, specifically Dactylopius coccus (illustrated). Other artificial colors are far less gross; to us, at least. Many cultures eat insects. Not me!

Skroodle salad Tracee Alstat McMurray

1 package cooked and drained scroodles
1 medium onion, sliced thin
1 medium or 2 small zucchini, sliced thin
2 cups thinly sliced celery
1 small can sliced mushrooms
1/2 cup grated cheddar cheese
1 cup thinly sliced ham, cut in small pieces
1/2 cup broccoli, broken into bits
1/2 cup ripe olives, sliced thin
In two tablespoons of oil, sauté the onion, celery, zucchini and broccoli. Cook it over low heat until it is tender but not brown. Toss it with the cheese, ham, olives, and mushrooms, and add the scroodles that have been lightly salted and buttered. Add Italian dressing and refrigerate it well before serving.

Carrot raisin salad Tracee Alstat McMurray

2 cups shredded raw carrots
1/2 cup seedless raisins
1/4 cup mayonnaise
1/4 cup low-fat yogurt
2 tablespoons fresh lemon juice
Scrub the carrots, scrape or peel them and shred them to make two cups. Combine them with the raisins. Mix together the mayonnaise, yogurt, and lemon juice. Pour it over the salad and mix it thoroughly. Makes 6 servings, approximately 130 calories per serving.

Chicken rice salad Kent J. Alstat

Cook one cup of rice in two cups of chicken broth and chill it. In large mixing bowl, mix:
1 1/2 cups cubed cooked chicken
1 cup cooked green peas
1/4 cup sliced green onions
Add the rice and toss it well. Add 1/2 cup of Green Goddess salad dressing and toss to blend it. Garnish it with tomato wedges and serve on lettuce leaves.

Green Goddess salad dressing
Steve McGrew

2 teaspoons anchovy paste or 2-4 canned anchovies
1 small minced garlic clove
3/4 cup mayonnaise
3/4 cup sour cream
1/2 cup chopped parsley
1/4 cup chopped tarragon
3 tablespoons chopped chives
2 tablespoons lemon juice
salt and black pepper to taste
Put all of the ingredients in the bowl of a blender or food processor and blend or pulse until you get an evenly smooth dressing, about 30-45 seconds.
I got this one from the internet. The recipe is from the Palace Hotel in San Francisco in 1923 by the hotel’s executive chef, Phillip Roemer. Mr. Roemer wanted something to honor the actor George Arless (pictured) and the play The Green Goddess. It is a variation of an even older dressing by one of Louis XIII’s chefs, who called it sauce au vert, which is French for “green sauce”.
It was first sold in stores in the 1970s, and has changed hands since then and is now produced in limited quantities.

Cabbage Salad Louemma Russell Smith

1 large head finely shredded cabbage
1 bunch finely chopped celery
3-4 scraped and finely grated carrots
1 large green pepper, chopped fine
3 tablespoons mayonnaise
salt, sugar, and pepper to taste
1 quart buttermilk and some vinegar to taste
Mix the cabbage, celery, carrots, and pepper in a large mixing bowl. Add the sugar, salt, pepper, mayonnaise, and some buttermilk and some vinegar. Stir it all together and taste it to see if you need more buttermilk or vinegar. You may even need more salt or sugar.
When it is the consistency you wish it to be, place it in a large bowl with a tight cover and refrigerate it until it’s well chilled.
This keeps well in the refrigerator for a week to ten days, but does need to be stirred occasionally, and maybe add some buttermilk to keep it well moistened. To begin with, just use some of the buttermilk until you can determine the amount you will need.
I have never frozen any of this but have never had to throw any of it away!

Five cup salad Zelma Lenon Submitted by Steve McGrew

Mix together:
1 cup sour cream
1 cup marshmallows
1 cup pineapple
1 cup mandarin orange slices
1 cup coconut

Strawberry-banana layered salad Bonnie Smith Wyatt

6 ounces strawberry gelatin
2 cups boiling water
1 1/4 cups cold water
1/2 cup sliced strawberries
1/2 cup crushed banana
8 ounces softened cream cheese
Dissolve the gelatin in boiling water, then add the cold water. Measure 1 3/4 cups and set it aside. Gradually blend the remaining gelatin into the cream cheese using a blender or mixer. Pour it into an eight inch square pan and chill it until it is set, but not firm. Meanwhile, chill the measured gelatin until it’s slightly thickened. Fold in the strawberries and banana and spoon it into the pan. Chill it until it’s firm, approximately three hours.

Cottage cheese salad Shirley Reeves

Mix sixteen ounces of cottage cheese and three ounces orange gel-atin.
Drain one can of mandarin oranges and one can of crushed pineapple. Mix it all together with nine ounces of whipped cream, and refrigerate it.

Cucumbers in mock sour cream Tracee Alstat McMurray

3 medium peeled and sliced cucumbers
1 small onion, chopped fine
1 cup mock sour cream
1 teaspoon sugar
2 tablespoons chopped parsley
pepper to taste
Sprinkle the cucumbers and onions with sugar (artificial sweetener could be used). Mix it well and chill it in the refrigerator for several hours. Drain off the water that accumulates. Mix in the mock sour cream, parsley, and pepper. Chill it until serving time.
Approximately 50 calories per serving. Mock sour cream:
2 tablespoons skim milk
2 tablespoons lemon juice
1 cup cottage cheese
Place all of the ingredients in a blender and mix it on medium-high speed until it is smooth and creamy. Use it as a sour cream substitute. This sauce may be added to hot dishes at the last moment, or you can serve it cold, with the addition of flavoring or herbs, as a dressing for salad or a sauce for a mousse.
When it is the consistency you would like it to be, place it in a large bowl with a tight cover and refrigerate it until it is well chilled. This keeps well in the refrigerator for a week to ten days but does need to be stirred occasionally, and maybe add some buttermilk to keep it well moistened. I have never frozen this salad but have never had to throw any of it away! (To begin with, just use some of the buttermilk until you can determine the amount you will need.)
Yield: about 1 1/4 cup. Approximately ten calories per tablespoon or 160 calories per cup.

Shrimp salad Amanda Barnes Johnson

12 ounces cooked and deveined tiny frozen shrimp
3 cups thinly sliced celery
1 tablespoon minced red onion
1/2 cup sliced stuffed olives
1/2 cup low calorie French dressing
1/2 cup mayonnaise
1/4 cup chopped walnuts (optional)
Prepare the celery, onion, and olives the day before, combining them, and store them in an airtight bowl in the refrigerator. One hour before serving, defrost and clean the shrimp according to the package directions.
Combine the French dressing and mayonnaise, then combine all the ingredients and refrigerate it until ready to serve on lettuce leaves. Serves eight.

Scarlett O’Hara salad Amanda Barnes Johnson

1 1/4 cups cranberry juice cocktail
3 ounces cherry gelatin
1 tablespoon lemon or lime juice
1 cup halved seedless grapes
1/2 cup Southern Comfort
1/2 cup sugar
1/2 cup finely chopped celery
1/2 cup chopped nuts
1 cup pitted and drained Bing cherries
Heat the cranberry juice to just under boiling and stir it into the gelatin in a bowl until it has completely dissolved. Add the lime or lemon juice, Southern Comfort, and sugar. Stir it well. Chill it until the mixture begins to congeal. Fold in the remaining ingredients and pour it into a lightly oiled mold and return it to the refrigerator until it is served. Serves ten.

Tabouli salad Linda Ebersohl Stacks

You should begin to soak the bulgar wheat at least three hours before serving time. It needs to thoroughly marinate and chill.
1 cup dry bulgar wheat
1 1/2 cups boiling water
1 heaping teaspoon crushed, fresh garlic
1/4 cup chopped scallions, including greens
1/2 teaspoon dried mint
1/4 cup olive oil
fresh black pepper
1/2 cup cooked chick peas
1 chopped green pepper
1 1/2 teaspoons salt
1/4 cup fresh lemon juice
2 medium diced tomatoes
1/2 cup parsley
1/2 cup grated carrot
1 chopped cucumber
sliced black olives
Combine the bulgar, water and salt in a bowl. Cover it and let it stand for 15-20 minutes. Add the lemon juice, garlic, oil, and mint. Mix it thoroughly and refrigerate it for 2-3 hours. Just before serving, add vegetables, any or all of your choice.
Editor’s note: This is also called Tabbouleh, Tabouleh, or Tabbouli.
Bulgur is also called “burghul”, from Arabic: “groats”. It is a cereal food made from the parboiled groats of several different wheat species, most often from durum wheat. It originated in Middle Eastern cuisine.
Bulgur is sometimes confused with cracked wheat, which is crushed wheat grain that has not been parboiled.

Silver salad Clara Russell Submitted by granddaughter Gayle Barnes Walker
1/2 pound sliced marshmallows
10 quarts crushed pineapple
2 1/2 cups Queen Anne cherries
1 tablespoon salad dressing
1/2 pint whipped cream
1/2 cup chopped nut meats
Chill it overnight.

Three bean salad Louemma Russell Smith

1 can whole cut green beans
1 can yellow wax beans
1 can red kidney beans
1 onion
celery and peppers
1 cup vinegar
1 cup sugar
1/4 cup oil
salt and pepper to taste
Slice the onion and break it apart into rings. Cut up the celery and peppers. Combine all the ingredients and mix them well, being sure all is coated well. Refrigerate it for twenty four hours before serving.
Editor’s note: The illustration is a painting by the Italian Baroque painter Annibale Carracci, dating from 1580-1590 (probably 1583-1585). It’s titled Mangiafagioli (The Bean Eater).

Marinated chick peas Bernice Lenon Nichols

16 ounces drained chick peas or garbanzo beans
2-4 ounces chopped and drained pimentos
3/4 cup vegetable oil
1/4 cup vinegar
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
In a medium bowl, combine the chick peas and pimentos. In a measuring cup, mix the oil, vinegar, salt, pepper, and mustard. Pour it over the chick pea mixture. Cover and refrigerate it for four hours or overnight.
Makes about one quart or eight servings. This is especially good if you add 1/2 medium onion, chopped fine, and one green sweet pepper, chopped fine.

Five cup salad Mabel Diebold

1 can mandarin oranges
1 can Royal Ann cherries
1 cup coconut
1 cup pineapple tidbits
1 cup miniature marshmallows
Mix two tablespoons of sugar with eight ounces of sour cream and fold In the fruit. Refrigerate it.
Editor’s note: This is very similar to the five cup salad recipe from Grandma McGrew, listed earlier in the chapter. I would imagine that there are quite a few different recipes for this dish.
The image is an ancient Vietnamese cup.

Cauliflower and broccoli salad Randy Ebeling

Chop into small pieces:
1 head cauliflower
1 bunch fresh broccoli
2 carrots
2 stalks celery
1 tablespoon chives
Mix:
1 cup mayonnaise
1 package dry cheese garlic dressing
8 ounces sour cream
1 cup dairy sour cream
1/4 cup sifted confectioners sugar
Combine the sauce and pineapple. Stir the sour cream and sugar together and add it to the fruit mixture. Line a three cup refrigerator tray with foil. Pour in the fruit mix and freeze it.

Sweet and sour barbecue sauce Jeff L. Mann

1 1/4 cups ketchup
1/4 cup water
1/4 cup firmly packed brown sugar
1 small minced onion
1 tablespoon soy sauce
1 tablespoon lemon juice
Combine the ketchup, water, brown sugar, soy sauce, lemon juice, and onion, mixing it well. Baste the meat with the sauce. It lends a nice flavor to poultry and pork, also.

Cold spaghetti salad Melanie E. Karas Bell

2 fresh tomatoes
1 green pepper
1 sweet red onion
1 pound thin spaghetti, or noodle of your choice
1 large bottle Italian dressing
1 bottle salad seasoning
Mix all of the ingredients together in a bowl. Let it stand for twenty four hours in the refrigerator, tossing it a few times.

Garden patch salad Terrie Nichols

2 1/2 ounces sliced drained mushrooms
17 ounces drained sweet peas
8 1/2 ounces drained diagonal cut green beans
2 ounces drained pimentos
1 cup chopped celery
1/3 cup chopped onion
1/3 cup chopped pepper
1/4 cup salad oil
1/4 cup vinegar
1/4 cup sugar
1 1/2 teaspoons salt
1 1/2 teaspoons celery seed
Gently combine the peas, beans, pimento, mushrooms, celery, onion, and pepper in a bowl. Mix the other ingredients and carefully toss with the vegetables to coat them evenly. Cover it and chill it for 6-8 hours or overnight.

Ham or turkey and rice salad Pat Nichols

1 1/2 cups mayonnaise*
1/4 teaspoon pepper*
2 tablespoons lemon juice*
2 teaspoons prepared mustard
2 teaspoons grated onion
3 cups cooked and diced turkey
2 cups drained pineapple cubes
2 cups diced celery
1 1/3 cups minute rice, prepared according to instructions and cooled
*Prepare for dressing and set aside
Combine the cooled rice, ham, pineapple, and celery. Toss it with dressing and chill it.

Apple date salad ring Rosalie Russell

3 ounces raspberry gelatin prepared by box directions
1 cup unpeeled and diced apple
1/2 cup diced celery
1/2 cup crushed, drained pineapple
1/4 cup finely cut pitted dates
1/4 cup chopped nuts
2 tablespoons mayonnaise
1/2 cup whipped cream
Chill the gelatin until it is slightly thickened. Combine the other ingredients and fold them into the gelatin along with the whipped cream. Pour it into a mold and chill it until it’s firm. Unmold it on lettuce leaves and garnish it with additional mayonnaise and nuts.

Glazed fruit salad Rosalie Russell

1 can pineapple chunks
1 can sliced apricot halves
1 can pear halves, cut in chunks
1 can sliced peaches
1 package instant vanilla pudding mix
2 pints washed strawberries
3 bananas, sliced in half
2 cups fruit syrup from above drained fruit
Drain the fruits, reserving the liquids. Mix the canned fruits and strawberries together. Follow the directions on the package of pudding mix, substituting two cups of canned fruit syrup for two cups of milk. Add this to the fruit mixture, tossing it well to coat it. Just before serving it, add the sliced bananas. Serve it on lettuce and top it with mayonnaise.
Note: do not use light fruits, as the liquids will not make a pretty glaze.

Pink salad Loudene Lenon Davis

Mix the following together in a pan and cook it until it’s melted, stirring all the time:
1 package strawberry gelatin
16 large marshmallows
1/3 cup water
2 1/2 cups crushed pineapple in juice
Let it cool. Add eight ounces of cream cheese to 2/3 cup of whipped cream. Fold it into the gelatin mixture with one cup of chopped nuts and one cup of coconut. Chill it until it is firm. This is nice served in a pretty bowl.

Frosted fruit salad Loudene Lenon Davis

1 package lemon gelatin
1 package orange gelatin
juice of 1 lemon
2 diced bananas
10 diced marshmallows
2 1/2 cups crushed and drained pineapple
Topping:
2 tablespoons flour
1/2 cup sugar
1 slightly beaten egg
1 cup pineapple juice
2 tablespoons butter
1 cup whipped cream
1/2 cup grated sharp cheese
Dissolve the gelatin in the hot water. Add the cold water and lemon juice. Chill it until it has partially thickened and fold in the pineapple, bananas, and marshmallows. Pour it into a 9x12 inch pan and chill it until it is firm. Mix the flour and sugar in a heavy pan and add the eggs and pineapple juice. Cook it, stirring constantly until it’s thick. Add the butter and let it cool. When it has cooled, fold in the whipped cream. Spread it on the gelatin and sprinkle it with cheese. Cut it into squares and serve it on crisp greens.

Fruit salad Vicki Bongiorno Konsavage

1 package instant vanilla pudding
2 1/2 cups drained mandarin oranges*
2 1/2 cups unsweetened chunk pineapple with juice*
Put the undrained pineapple in a bowl. Sprinkle the instant pudding over it and stir gently to mix it, and refrig-erate it overnight. Two hours before serving, slice in two bananas and add a half pint of sliced strawberries. Stir it gently to mix.
*Editor’s note: The original recipe called for “1 large can”. I assume it’s not a #10 restaurant can, but a #303 which is 2 1/2 cups.

High desert spaghetti salad Denise Vrana Hollingswortb

1/2 bottle Salad Supreme*
1/2 package vermicelli, broken and cooked
1 small bottle Italian dressing
1 small chopped red onion
1 small can stewed tomatoes
Mix all the ingredients together, spaghetti last. Keep it in the refrigerator.
*Editor’s note: “Perfect Pinch Salad Supreme seasoning” is a proprietary blend of Romano cheese, sesame and poppy seeds, and spices. The company’s web site doesn’t say what spices or I would have replaced it with a generic substitute.

Hot fudge sauce Nikki Jo Wyatt

1/2 cup milk
1/4 cup light corn syrup
2 tablespoons cocoa
1 cup sugar
1 square (1 ounce) unsweetened chocolate, chopped
2 tablespoons butter
1/3 cup heavy cream
1 teaspoon vanilla
Stir the sugar and cocoa in a heavy two quart saucepan. Stir in the milk and corn syrup until it’s blended. Stirring constantly, over medium heat, bring it to a full boil and boil it for eight minutes. Remove it from the heat and stir in the chocolate and butter until they’re melted. Gradually stir in the heavy cream until it’s blended, stirring constantly over medium heat. Bring it to a boil and boil it for two minutes. Remove it from the heat, stir in the vanilla, and let it cool. Store it in a tightly covered jar in the refrigerator.
Reheat it, uncovered, in the jar in a saucepan of almost simmering water until it’s warm and spoonable. Makes about two cups.

Quick orange salad Cindy Ebeling

1 pound cottage cheese
3 ounces dry orange gelatin
1 small carton whipped cream
1 can drained and crushed pineapple
Blend the cottage cheese and gelatin together in a mixer. Add the whipped cream. Stir in the pineapple, and refrigerate it.

Very good gelatin salad Shirley Reeves

3 ounces lime or strawberry gelatin
1/2 cup water
20 ounces crushed undrained pineapple
20 large marshmallows
Heat it until the marshmallows melt. Let it stand in the refrigerator until it starts to congeal. Whip:
1 ounce cream cheese
1/4 cup milk
Fold in nine ounces of whipped cream, then fold in the gelatin mixture. Place it in a 9x13 inch dish and refrigerate it until it is solid.

How To Tell You Are Getting Old Louemma Russell Smith

Everything hurts and what doesn’t hurt doesn’t work.
You feel like the morning after when you haven’t been anywhere.
You get winded playing chess.
Your children begin to look like middle-aged.
You know all the answers but nobody asks you any questions.
You turn out the light for economic rather than romantic reasons.
You sit in a rocking chair but can’t get it going.
Your knees buckle but your belt won’t.
You’re 17 around the neck, 42 around the waist and 96 around the golf course (9 holes).
You just can’t stand people who are intolerant.
You burn the midnight oil until 9 PM.
Your back goes out more often than you do.
Your pacemaker raises the garage door when a pretty girl goes by.
The little gray-haired lady you help across the street is your wife.
You got your exercise acting as pallbearer for friends who exercise.
You have too much room in the house and not enough in the medicine cabinet.

 
 


 
Appetizers, Pickles, and Relish
Index
Meats and Fish

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