Salads and Relishes
Recipe Name: Bean Salad
Serves: Prep Time: 1 hour
Ingredients:
1# Green beans
1# Garbanzo beans
½ c. chopped celery
½ c. chopped green pepper
½ c. chopped onion
½ c. sugar
1 t. salt
½ c wine vinegar w/garlic
½ c salad oil
Drain beans well. Mix with pepper, celery and onion. Combine salt, sugar, vinegar and salad oil. Pour over beans and mix well. Refrigerate several hours.
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Recipe Name: Bean Salad (Sweet - Sour)
Serves: Prep Time: 1 hour
Ingredients:
1# Cut green beans
1# Cut yellow beans
1# Kidney beans
½ c Green pepper
½ c Sliced onion
½ c sugar
½ c Vinegar
2 c Salad oil
1 t Salt
2 t Pepper
Mix everything together and refrigerate for several hours.
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Recipe Name: Bleu Cheese and Bean Salad
Serves: Prep Time: 30 min
Ingredients:
2# Fresh green beans;
6 Slices bacon, crisp
½ med onion, sliced into rings
½ c Salad oil
¼ c Vinegar
1 t Salt
½ t Sugar
¼ t Pepper
1 c Crumbled bleu cheese
Combine green beans, bacon and remaining ingredients except cheese and toss lightly until well mixed. Stir ½ cheese into salad and sprinkle rest on top
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Recipe Name: Oriental Cole Slaw
Serves: 10 - 12 Prep Time: 1 day
Comments: This was a hard to read recipe; it has faded.
Ingredients:
½ head Cabbage
2 T Sesame seeds
¼ c Toasted almonds
2 T Chopped onion
1 pkg Crushed Oriental chicken
1 pkg Ramen noodles
½ c Oil
3 T Vinegar
¼ t Salt
Mix all ingredients together except the noodles. Blend well. Add noodles and blend. Chill.
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Recipe Name: Wilted Spinach Salad
Serves: 8 Prep Time: 1 hour
Comments: This always was a favorite family salad, especially the dressing. However, the Original dressing is Listed Next.
Ingredients:
12 oz Fresh spinach leaves or 1 Head Iceberg lettuce, chopped
4 - 6 Hard cooked eggs
6 oz Fresh white mushrooms
Dressing -
1 Egg
6 Slices of bacon, crisp and crumbled
4 T Bacon drippings
¼ c Vinegar
½ t Sugar
2 Finely chopped onions including green tops
Place spinach leaves in large salad bowl. Slice thin the mushrooms and add into salad greens. Grate or chop the hard cooked eggs and add into the salad. Set aside.
Dressing
Add the bacon drippings into a small sauce pan over medium low heat. Slowly add the vinegar and sugar, stirring all the time. Add the onion and stir over the heat about 30 seconds. Add crumbled bacon and stir until heated through. Quickly pour dressing over salad mixings. Toss and serve immediately
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Recipe Name: Wilted Lettuce Dressing
Serves: 8 Prep Time: 1 hour
Comments: A favorite family salad dressing. This is the original version.
Ingredients:
6 Slices of bacon, crisp and crumbled
4 T Bacon drippings
¼ c Vinegar
2 T Water
½ t Sugar
1 Egg beaten
Add the bacon drippings to a pan over medium heat. Add slowly the vinegar, water and sugar. Bring to a slow boil stirring constantly. Add the diced bacon. Add the beaten egg to the pan stirring constantly until blended and thickened. Quickly pour over 1 head of chopped iceberg lettuce.
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Recipe Name: Applesauce and Lime Jello Salad
Serves: 6 Prep Time:
Ingredients:
1 pkg Lime jello
1 c Applesauce
¾ c 7-Up
Make the Jello as normal, except do not add cold water. After the jello is dissolved, add the applesauce and the 7-Up. Let the mixture set up. Place on a bed of lettuce.
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Recipe Name: Cucumber Aspic
Serves: 6 Prep Time:
Ingredients:
½ c Cold water
1 env Gelatin
½ c Undiluted frozen orange juice
2 T Lemon juice
2 c Sliced cucumbers
½ sm Onion sliced
4 sprigs parsley
1 t Salt
Put in a small pan the water and sprinkle the gelatin on top. Stir over low heat until gelatin dissolves. Place in blender and add remaining ingredients. Place in a mold and chill. Place the chilled mixture on a bed of lettuce and serve chilled.
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Recipe Name: Bread and Butter Pickles
Serves: Prep Time: 30 min
Ingredients:
24 Cucumbers
1 doz Pickling Onions
(Slice and salt and drain above)
2 c Sugar
2 t Mustard seed
2 t Turmeric
1 t Celery seed
1 t Pepper
1 qt Vinegar
Place all in a medium sauce pan. Bring to a boil and boil 10 minutes. Place in hot pack canning jars and seal.
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Recipe Name: Anne Wilson´s Chutney for Ham or Pork
Serves: Prep Time: 1 hr Oven Temp: 350ºF Oven Time: 45 min
Ingredients:
1 c Pineapple
1 c Pears
1 c Peaches
1 c Mandarin oranges, drained and sectioned
2/3 c Melted butter
1 T Curry powder
2/3 c Brown sugar
Mix the melted butter, curry powder and brown sugar and pour over fruit. Place the mixture in a casserole dish and bake in oven at 350ºF for 45 min.
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Recipe Name: Chicken Curry Salad
Serves: 8 Prep Time: 1 hr
Ingredients:
3 c Cooked chicken cut into pieces
3 c Cold cooked rice
2 c Slivered celery
½ c Chutney
1½ t Salt
2 c Cooked and drained peas
¾ c French dressing
1 t Curry powder, adjust as necessary
Combine all ingredients and toss. Refrigerate. Serve on a bed of lettuce.
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Recipe Name: Cherry Molded Salad
Serves: 8 Prep Time: 1hr
Ingredients:
1- 3 oz Pkg Raspberry jello
1- 21oz can Cherry pie filling
1- 3 oz pkg Lemon jello
1- 3 oz pkg Cream cheese
2 T Chopped nuts
1/3 c Mayonnaise
1 c Crushed pineapple
½ c Whipping cream
Dissolve Raspberry jello in 1 c boiling water and stir in pie filling. Turn into mold and chill. Dissolve lemon jello in 1 c boiling water. Heat together the cheese and mayo. Gradually add lemon jello. Stir in undrained pineapple, whipping cream and fold into lemon with whip. Spread over the raspberry mold and top with crushed nuts.
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Recipe Name: Sautéed Flounder Salad
Serves: 6 Prep Time: 45 min
Ingredients:
2# Flounder fillets - 3" strips
3 T Flour
1 c Olive oil
2 T Shallots, minced
2 c Tomatoes, seeded and chopped
½ c Lemon juice
2 T Sugar
1 T Fresh basil, chopped
¼ c Dry white wine
1# Spinach leaves, fresh
¼ c Scallion, minced
¼ c Almonds, toasted and sliced
Dredge flounder in flour shaking off excess. In a skillet, heat ¼ c oil over moderately high heat until hot, but not smoking and sauté flounder in batches, turning until golden brown - about 2 minutes. Transfer flounder to paper towel to drain. Discard oil in skillet and cook shallot in remaining ¾ c oil over moderately low heat stirring until soft. Add tomatoes, lemon juice, sugar and basil and cook mixture over moderate heat stirring 1 minute. Add wine and bring mixture to a boil. Boil 3 minutes. Divide spinach among 6 plates and arrange flounder on spinach. Spoon warm dressing over salads. Garnish with scallion and almonds. Use as a light entree or 1st course.
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Recipe Name: Cucumber Relish
Serves: Prep Time: 45 min
Ingredients:
12 lg Cucumbers
2 lg Onions
2 lg Green peppers
2 c Sugar
2 c Vinegar
¼ c Salt
Peel cucumbers and put through a food processor using a coarse blade. Chop the onion and peppers and combine with the cucumbers in a large bowl. (Pour off any liquid) Combine sugar, salt and vinegar and stir until the sugar is dissolved. Pour onto the vegie mixture and mix well. Pack into a freezer pack. Can be mixed with mayo for a tartar sauce or with mustard for hot dogs.
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Recipe Name: Layered Salad
Serves: 12 Prep Time: 12 hrs
Ingredients:
1 head Lettuce
1 med Onion, sliced
1 med Green pepper, sliced
8 Hard cooked eggs, sliced
8 Bacon slices
1 c Frozen peas
1 c Mayonnaise
Place lettuce leaves on plate. Layer with onion slices, pepper rings, egg slices, crumbled bacon, peas. Add sugar to mayo and blend. Spread over the top of the vegies and seal as a frosting and refrigerate for 8-12 hrs.
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Recipe Name: Beer and Chicken Aspic
Serves: 8 Prep Time: 4 hours
Ingredients:
1½# Chicken
2 c Water
1 c Beer
1 t Poultry seasoning
1 c Chicken broth
2 env Gelatin
½ t Salt
1 c Beer
2 c Tomato juice
¾ c Celery, diced
¼ c Carrots diced
¼ c Green pepper, diced
2 T Onion diced
½ c Black olives
Stir together water, beer and poultry seasoning in pan. Add chicken and bring to a medium boil. Boil for 30 minutes or until chicken is done. Remove chicken and chill. Reserve 1 c of broth. When chicken is chilled, debone and dice. You should have about 2 c of diced chicken. Add the gelatin to the reserved broth. Heat to completely dissolve gelatin, stirring constantly, but not to a boil. Add salt, beer and juice; mix. Chill liquid to consistency of egg whites. Stir in chicken, celery, carrots, green pepper, onion, and olives. Pour into a 6-cup mold. Chill until firm.
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Recipe Name: Cranberry - Marshmallow Salad
Serves: 6 Prep Time: 12 hours
Ingredients:
1# Fresh cranberries
½# Apple, peeled and cored
½# (abt 16) Marshmallows (cut small)
¼ c Sugar
½ c Heavy cream, whipped
6 Slices pineapple, drained
Lettuce
Put the cranberries and apple through a food processor using a medium blade. Add the marshmallows and sugar, mix well. Let stand overnight in the refrigerator. Just before serving, fold in the whipped cream. Place pineapple ring on lettuce leaf and top with a spoonful of cranberry mixture.
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Recipe Name: Carrot and Apple Aspic
Yield: 4 - 8 oz jars Prep Time: 2 hrs
Ingredients:
3 c Carrots chopped
3 c Apples chopped
½ c Onion chopped
½ c Green pepper chopped
1 Orange sliced thin
3 c Cider vinegar
1# Dark brown sugar
1 t Salt
1½ t Cinnamon
½ t Cloves
¼ t Ginger
½ t Tabasco
Combine all ingredients in large kettle and bring to boil over medium heat stirring constantly. Reduce heat and simmer uncovered for 1 hour till liquid is syrup. Hot pack in canning jars. Store in a cool dry place. Makes four 8 oz jars.
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Recipe Name: Norwegian Fish Salad
Serves: 6 Prep Time: 2 hours
Ingredients:
2# Scrod fillets
2 c Boiling water
6oz Lemon juice
1 sm Onion, sliced
1 t Salt
½ c Herb salad dressing
1 c Carrots sliced
Lettuce
1 c Cucumber cubed
½ c Scallion chopped
2 T Pimentos diced
1 c Plain yogurt
2 t Horseradish
2 Hard cooked eggs
2 T Mustard
Slice the hard boiled eggs. Cut the fish into 1" pieces and place in skillet. Add water, lemon juice, onion and salt. Cover and simmer 6-8 minutes or until fish flakes easily. Pour 1/3 c salad dressing over fish. Cover and chill for at least 1 hour. Combine carrots, cucumber, scallions, pimentos and remaining salad dressing in a separate bowl. Cover and chill for 1 hour. Mix yogurt, horseradish and mustard separately. Drain fish and vegetables and combine. Gently fold in yogurt mixture. Serve on a bed of lettuce and garnish with sliced eggs.
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Recipe Name: Lime Salad
Serves: 8 Prep Time: 1 hr
Ingredients:
2 pkg Lime jello
1 c Boiling water
1 c Cottage cheese
1 c Mayonnaise
2/3 c Evaporated milk
1 sm can Crushed pineapple
2 T Horseradish
Prepare the lime jello in the boiling water. After the jello is dissolved, add the remaining ingredients. Chill. Serve on a bed of lettuce.
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Recipe Name: Red Beet Eggs
Yield: 1 qt Prep Time: 2 days Comments: This is a real family favorite pickled egg recipe.
Ingredients:
4 lg Beets, peeled and cooked
8 Hard cooked eggs, peeled
2 c Water
1 c Apple cider vinegar
1 t Cinnamon
1 t Ground cloves
1 T Sugar
Peel the eggs, but leave whole. Chunk cut the beets. Place the water, vinegar, cloves, cinnamon and sugar in a sauce pan. Bring to a slow boil and cook for 5 minutes. Place the beets and eggs in a large jar. Pour the hot liquid over the beets and eggs. Place in a refrigerator and completely cool. Serve in a salad or eat plain.
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Recipe Name: Ham and Cheese Salad
Serves: 6 Prep Time: 30 min
Ingredients:
1 pkg Peas
½ t Salt
1½ c Water
1 1/3 c Rice
¾ c Mayonnaise
½ c Dill pickle chopped
1 t Onion grated
1 c Ham, cooked and slivered
1 c Swiss cheese, slivered
Bring peas and salt to boil then add rice. Stir to cover rice then cover and remove from heat. Let stand 13 minutes. Add mayonnaise, pickle and onion mixing with a fork. Before serving, add ham and cheese. Serve on lettuce bed and a ring of tomatoes.
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Recipe Name: Mushroom Salad
Serves: 6 - 8 Prep Time: 2 hours
Ingredients :
½ c Onion, chopped
¼ c Celery, Chopped
½ c Sour cream
¼ c Mayonnaise
2 T Lemon juice
1 T Parsley, chopped
1 T Salt
1 t Horseradish
1 t Mustard
¼ T Oregano
1/8 t Pepper
1# Mushrooms
Thinly slice the mushrooms. Set aside. Mix together all ingredients except mushrooms and salad greens (your choice of greens). Place mushrooms in bowl; add onion/celery mixture and mix well. Chill at least 2 hours. Place mixture on a fresh bed of greens.
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Recipe Name: State Pickles
Serves: Prep Time: 4 hours
Comments: Could this be from the Delaware State Fair?
Ingredients:
7# Green tomatoes
½ c Salt
6 White onions
2 Green Peppers
2½ c Sugar
1 qt Vinegar
2 T Mustard seed
½ T Whole cloves
2 T Celery seed
2 T Peppercorns
2 Sticks cinnamon
Wash and slice tomatoes; sprinkle with salt and let stand over night. Drain and rinse with cold water. Slice and chop and remove seeds from peppers. Melt the sugar in the vinegar and tie all spices in a cheese cloth bag. Add spices and vegetables. Brink to a boil and simmer for 2 hour. Hot pack in canning jars.
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Recipe Name: Mushroom Salad
Serves: 6 Prep Time: 2 hours
Comments: This recipe was on a newspaper clipping titled "Pat Clarrocchi´s Mushroom Salad"
Ingredients:
1½ # Mushrooms
1 T Green Pepper chopped
1 T Celery , chopped
1 T Ripe olives, sliced
¼ c Stuffed olives, sliced
½ t Onion chopped
Dash of oregano
Salt, to taste
Pepper, to taste
3 T Olive oil
½ c White vinegar
½ c Cold water
Cut up the mushrooms. Wash and par-boil in salted water. Remove from water and drain. In a bowl, combine the water and vinegar. Put cooked mushrooms in the mixture of white vinegar and water. Salt the solution heavily. Let the mushrooms stand in the solution for 15 minutes. Drain mushrooms. Add pepper, celery, olives, onion and oregano. Mix with salt, black pepper and oil to taste. Chill for several hours before serving.
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Recipe Name: Portafino Mold
Serves: 6 Prep Time: 1 hour
Ingredients:
2 -3 oz pkg Raspberry jello
1¼ c Boiling water
1- 1# can Whole cranberry sauce
¾ c Port wine
1 c Pecans, chopped
1- 8 oz pkg Cream cheese
1 c Sour Cream
Prepare jello and add all ingredients except cream cheese and sour cream. Let the jello stiffen. Combine cream cheese and sour cream. Spread over the thickened jello.
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Recipe Name: Rachel´s Pickles
Yield: 5 quarts Prep Time:2 hours
Comments: This may be a spicy pickle! Let this mixture stand for 2 months before using. A good way to use up the green tomatoes.
Ingredients:
5# Green tomatoes
6 T Coarse pickling salt
1 lg Red sweet pepper
4 sm Green sweet peppers
1 lg Yellow sweet pepper
2 Red hot chili peppers
4# Onions, diced
1½ c Sugar
1 c Dark brown sugar
4 T Mustard seed
1 t Celery seed
1½ t Turmeric
2 Cloves Garlic, minced
3 c Cider vinegar
Wash and slice all tomatoes. Sprinkle with the salt and let stand for ½ hours. Remove and dice. Place back in bowl for another hour. Remove seeds from washed peppers and chop fine or put through a coarse knife in food processor. Peel and dice the onion. Put vinegar in a kettle with sugar and spices and boil for 5 minutes. Add onion and peppers and continue to boil 5 minutes more. Drain the tomatoes and add to the kettle and bring to a slow boil. Simmer for 5 minutes. Hot pack in canning jars for 10 minutes.
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Recipe Name: Tomato Relish
Serves: 5 qt Prep Time: 2 hours
Ingredients:
1 qt Green tomatoes
5 sm Onions
2 Ripe peppers
1 qt Cabbage
3 T Salt
2 c Brown sugar
1 qt Vinegar
1 T Mustard seed
2 t Turmeric
Chop vegetables very fine and combine. Add sugar, salt, spices and vinegar. Cook slowly 30 minutes. Pack into canning jars and seal.
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Recipe Name: Tangy Salad Dressing
Serves: Prep Time: 30 min
Ingredients:
½ c Sugar
½ c Ketchup
½ c Vinegar
½ c Salad oil
1 clove Garlic, cut up
¼ c Celery salt
Salt and Pepper to taste
2 T Water
Blend all ingredients together using frappe or high speed blender. Recipe can be doubled in most blenders. Store in a sealed jar in refrigerator. Will keep for a month.
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Recipe Name: 1000 Island Dressing
Serves: 6 Prep Time: 30 min
Ingredients:
4 Hard cooked eggs, diced
½ c Ketchup
½ c Mayonnaise
½ t Garlic, minced
½ T Basil
Mix ketchup, mayonnaise, garlic and basil with a whip until smooth. Add eggs and fold into mixture. Seal in jar and keep refrigerated. Works well with a mixed green salad.
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Recipe Name: Bleu Cheese Dressing
Serves: 6 Prep Time: 30 min
Ingredients:
1 c Mayonnaise
2oz Bleu cheese, crumbled
2 T Milk
2 t Vinegar
2 t Sugar
¼ t Onion salt
¼ t Dried mustard
1/8 t Garlic powder
Blend together everything but the bleu cheese until smooth and velvety. Fold in the bleu cheese. Store refrigerated in a sealed container.
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Recipe Name: Tangy French Dressing
Serves: 1 ½cups Prep Time: 20 min
Ingredients:
1 T Instant minced onion
1 t Salt
1 t Celery seed
1 t Dry mustard
¼ c Sugar
¼ c Vinegar
¼ c Ketchup
1 c Veg oil
Combine first 7 ingredients in a small bowl. Mix well until smooth. Gradually add oil in a slow, steady stream, beating constantly at high speed in a mixer until thickened. Serve over salad greens.
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Recipe Name: Creamy Roquefort Dressing
Serves: 1 ½cups
Prep Time: 20 min
Ingredients:
8 oz Sour cream
2 t Lemon juice
¼ t Dry mustard
4oz Roquefort, crumbled
1/8 t Pepper
4 Drops Hot Sauce
Combine all ingredients, stirring well. Serve over crisp salad greens.
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Recipe Name: Italian Dressing
Serves: 1 Cup Prep Time: 20 min
Ingredients:
½ c Olive oil
2 T Vinegar
2 T Lemon juice
2 T Water
1 t Sugar
½ t Dry mustard
½ t Paprika
¼ t Salt
¼ t Seasoned salt
¼ t Italian season
1/8 t Red pepper
Combine all ingredients in a jar. Cover tightly and shake with vigor. Chill and shake before serving.
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Recipe Name: Hot Bacon Dressing
Serves: 1 Cup Prep Time: 30 min
Comments: This may well be a variation on the Wilted Spinach/Lettuce salad Mom used to make. This recipe says to use a skillet, but I always remember Mom using a sauce pan.
Ingredients:
4 slices bacon
2 T Cider vinegar
2 T Water
1 T Sugar
1 egg, beaten
Cook bacon in a large skillet until crisp; remove bacon reserving drippings. Crumble bacon.
Add vinegar, water and sugar to skillet and bring to a boil. Remove from heat. Gradually stir ¼ of hot mixture into the beaten egg; add egg mixture to skillet, stirring constantly until blended. Cook over low heat stirring constantly until thickened. Stir in crumbled bacon and serve warm over lettuce or spinach greens.
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Recipe Name: Onion, Spinach and Orange Salad
Serves: 4 Prep Time: 30 min
Ingredients:
4 c Spinach leaves
2 Oranges
2 med Bermuda onions
4 T Olive oil
1 T Orange juice
½ T Lemon juice
1 T Horseradish
Salt and Pepper to taste
De-stem and wash the spinach. Peel oranges and separate. Reserve the juice. Separate the onions into rings. Divide the spinach among 4 plates. Place some onion rings and orange sections on each plate. Combine the reserved orange juice, olive oil, lemon juice, horseradish and salt and pepper and mix until blended. Spoon some dressing on each plate.
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Recipe Name: Barbara´s Salad Dressing
Serves: Prep Time: 10 min Comments: This recipe probably comes from Barbara Slocum.
Ingredients:
½ t Dijon mustard
1 clove Garlic, pressed
1/3 c Vinegar
2/3 c Oil
sugar
Salt & Pepper
Place salt and pepper in bottom of jar. Add remaining ingredients and shake/mix well. Spoon onto salad greens.
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Recipe Name: Potato Salad Dressing
Serves: Prep Time: 30 min
Ingredients:
2 Eggs beaten
2 T Vinegar
2 T Sugar
1 T Butter
Mayonnaise
Combine eggs, vinegar and sugar in a sauce pan. Cook over low heat stirring constantly. When the liquid begins to thicken, remove from heat and beat hard. Add butter and an amount of mayonnaise equal to the liquid. Pour warm dressing over potato salad.
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Recipe Name: Marinaded Tomatoes
Serves: 8 Prep Time: 1 hour
Ingredients:
4 lg Tomatoes
¼ c Salad oil
1 T Lemon juice
½ t Garlic, minced
½ t Salt
½ t Oregano
1 t Mustard
Parsley flakes
Blue cheese, crumb
Slice tomatoes and arrange in a shallow dish. Combine oil, lemon juice, garlic, salt and oregano - mix well. Pour over the tomatoes and refrigerate covered for several hours. Serve cold.
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Recipe Name: Molded Shrimp Salad
Serves: 8 Prep Time: 1 hour
Ingredients:
2 env Gelatin
½ c Water
10 ¾ oz can Tomato soup
8 oz Cream cheese
½ c Onion, chopped fine
½ c Celery
1 c Green pepper
1 c Mayonnaise
2 c Almonds, chopped
2 c Shrimp, chopped
Dice the celery fine. In a sauce pan, sprinkle the gelatin (unflavored) over the water and let stand for 1 minute to soften and stir in undiluted tomato soup. Place the pan over moderate heat and heat from 1-5 minutes until gelatin dissolves. Pour soup into blender and add cheese and blend until smooth. Place in a medium size bowl, the onion, celery, pepper and toss to mix. Fold the soup mixture into the vegetables and pour into a mold. Chill for 1 hour or longer.
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Recipe Name: Hot Seafood Salad
Serves: 8 Prep Time: 20 min
Ingredients:
½# Scallops
½# Shrimp, small
1 c Dry white wine
2 c Mushrooms, sliced
¼ c Almonds
¼ c Green pepper
8 oz Sour cream
2 T Lemon juice
½ c Breadcrumbs
1 T Butter
1 c Celery, chopped
¼ c Bleu cheese
2 T Onion, minced
Crumble the bleu cheese and melt the butter. Chop the scallops into small pieces. Combine all ingredients into a bowl. Chill. Serve on a bed of greens.
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Recipe Name: Green Tomato Relish
Serves: Prep Time: 1 hour
Ingredients:
1 gal Green tomatoes
12 lg Onions
½ c Salt
12 Pickles, sweet
6 Peppers, green
6 Peppers, red
1 T Celery seed
1 T Mustard seed
1 qt Vinegar
3½# Sugar
Grind the tomatoes and the onion. Place the tomatoes and onions in a large pot. Cover with water and the 2 c Salt and bring to a boil and boil for 10 minutes. Drain. Add all remaining ingredients to drained tomato mixture and boil for an additional 15 minutes. Place in warm, clean canning jars and seal.
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Recipe Name: Sour Cream Salad Dressing
Serves: Prep Time:
Ingredients:
½ pt Sour cream
¼ t Garlic salt
½ t Lemon juice
¼ t Mustard, dried
2 T Tarragon
1 T Dill weed
Pepper to taste
Mix all ingredients in a bowl and toss. Serve on a green salad.
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Recipe Name: Green and White Salad
Serves: 8 Prep Time: 1 hour
Ingredients:
1 pkg Peas, frozen
1 bunch green onions
½ c Water
1 t Salt
1 sm Green pepper
1 pt Cottage cheese, large curd
½ t Curry powder
¼ t Pepper
2 T Parsley, minced
Slice the green onion including the greens. Cook the peas and the whites of the onions in water with ½t salt in a covered pot. Bring to a boil and reduce heat to simmer for 3 minutes. Pour into a colander and rinse with cold water. Drain. Add green part of onion, green pepper, cottage cheese, remaining salt, curry, pepper, parsley and mix. Cover and chill for several hours.
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Recipe Name: Spinach Salad a la Orange
Serves: 8 Prep Time: 1 hour
Ingredients:
¾ c Bleu cheese crumb
½ c Salad oil
¼ c Grapefruit juice
½ t Seasoned salt
6 c Spinach
6 Oranges
½ c Cashews
1 c Sour cream
De-stem and wash the spinach. Peel and section the oranges. Set aside. In a container of blender combine crumbled bleu cheese, salad oil, grapefruit juice and seasoned salt. Cover. Blend until smooth. Cover and chill for at least 1 hour. Just before serving, combine spinach, oranges, cashews and dressing.
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Recipe Name: Chow Chow
Serves: Prep Time: 24 hours
Ingredients:
1 pt Carrots diced fine
2 qts Tomatoes, green and cut up
3 Green peppers, chopped
Combine the above vegetables in a large bowl. Salt and let stand over night. In the morning, pour scalding water over above mixture and drain well.
1 qt String beans
1 qt Lima beans
½ head Cauliflower
Cook the above vegetables until half done.
1 pt sweet pickles
3 Red (sweet) peppers, chopped
1 qt Onions, chopped fine
½ bunch Celery cut fine
1 dz Ears of corn, cooked on cob and cut off
Combine all the above ingredients and place in canning jars. Hot pack and seal.
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Recipe Name: Green Tomato Relish 2
Yield: 5 quarts Prep Time:
Ingredients:
5½# Tomatoes, chopped
6 Onions, chopped
½ c Salt
3 c Vinegar
6 Green peppers, diced
3 Sweet red peppers, diced
6 Garlic cloves, minced
1 c Brown sugar
3 c Corn syrup, dark
1 T English mustard
1 T Cloves, whole
1 Cinnamon stick
1 T Ginger
1½ t Salt
Combine tomatoes and onion. Sprinkle with salt and let stand for 3 hours. Rinse and drain. Heat vinegar, peppers, garlic, sugar, salt and syrup to a boil. Add the vegetables and spices (tied in a cheese cloth bag) and boil gently for 10 minutes. Hot pack in jars.
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Recipe Name: Kosher Dill Pickles
Yield: 5 qts Prep Time: 24 hrs
Ingredients:
3# Pickling Cucumbers
¾ c Coarse Kosher salt
2 qts Water
4 c Distilled white vinegar
4 c Water
12 Cloves garlic, minced
3 T Pickling spice
Fresh dill sprigs
6 sm Hot peppers
½ c Sugar
Wash and slice the cucumbers to ¾" thick. Place in a large bowl. Dissolve the salt in 2 quarts of water and pout over cucumbers. Cover and let stand for 24 hours. Drain. In a large kettle, combine the vinegar and 4 cups of water. Tie the pickling spices in a cheese cloth bag and add to vinegar mix. Add the sugar. Bring to a boil. Meanwhile, place a sprig or two of fresh dill in prepared, hot canning jars. Pack cucumbers in jars. Discard the spice bag and pour liquid over cucumbers to ½ inch of top. Close jars and hot pack for 10 minutes.
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