MOM'S COLE SLAW

MOM'S COLE SLAW

From Judi Troyer

Grate cabbage to make 3 cups.

Sprinkle with 3T. sugar, then 2 T. vinegar.

Stir well. Taste to see if proportions are right.

If it tastes like too much vinegar, add a little more sugar to taste.

If the taste is right, add 1/2 cup mayonnaise and stir again.  Serve immediately.

Tip from Mom:  I notice that the taste is not as good if I used pre-grated cabbage from a bag at the grocery. 

I think it tastes better with the natural juices from freshly-grated cabbage.

GRANDMA NANCY'S CHICKEN SALAD

GRANDMA NANCY'S CHICKEN SALAD

From Angie Reid (From Mom, Nancy Ionoff)

4 chicken breasts, cooked, chopped
1/2 cup mayonnaise
1/2 cup sour cream
Salt, pepper, to taste
Grapes, chopped
Slivered or chopped almonds

Mix together and add more sour cream and mayonnaise, if needed.

LAYERED GREEN PEA SALAD

LAYERED GREEN PEA SALAD

From Angie Reid (Dad's Sunday dinners)

1 small head of lettuce, washed and dried
1 bag frozen peas
1 small red onion, finely chopped
1 can water chestnuts
1  1/4 cup mayonnaise
2 T. sugar
6 slices bacon, cooked, crumbled
1  1/2 cups shredded cheddar cheese

In a 9 x 13 dish, make layers - half the lettuce, then 1/2 the peas, then onion, 
then peas. Top with remaining lettuce.

Mix the dressing - mayo and sugar - and spread over the salad.  

Garnish with crumbled bacon.  Top with cheddar cheese.

Cover.

Refrigerate 8 hours or overnight. Serves 6.

COLESLAW

COLESLAW

From Angie Reid (From Aunt Tammy Flowers)

1 pkg. coleslaw cabbage
1 bottle coleslaw dressing
1 can pineapple, drained if needed
1 can mandarin oranges, drained

Mix all together and chill.

HEAVENLY HASH

HEAVENLY HASH

From Angie Reid (from Aunt Tammy Flowers)

1 cup Mandarin oranges
1 cup pineapple chunks, drained
1/2 cup maraschino cherries, chopped and drained
1 cup coconut
1 cup miniature marshmallows
1 cup sour cream

Combine all ingredients and mix.

Chill for several hours or overnight.

PINEAPPLE CHEESE SALAD

PINEAPPLE CHEESE SALAD

From Marie Myers (from Ada Myers Parks)

1 #2 can pineapple
3 T. flour
1 cup pineapple juice
1/2 lb. longhorn cheese
3 T. sugar
3 eggs, separated
1/2 t. salt
1/2 lb. marshmallows

Mix flour, sugar and salt. 

Add 1 cup pineapple juice. Boil; reduce heat and stir constantly til thickened.

Add 3 beaten egg yolks.

Fold in whipped egg whites.  Let cool.

Add other ingredients in bite-sized pieces. Nuts of your choice are optional.

Ada's note:  Our Myers' family loves this recipe.

BROCCOLI APPLE SALAD

BROCCOLI APPLE SALAD

From Linda Reid

Broccoli, pecans, cranberries, carrots and apples

4 cups fresh broccoli florets (about 2 medium heads)

1/2 cup shredded carrots

1/4 cup diced red onion

2 large apples, finely chopped (I used gala apples)

1/2 cup pecans, coarsely chopped

1/2 cup dried cranberries

Creamy dressing:

1/2 cup lite mayonnaise

1/2 cup low fat Greek yogurt

2 T. lemon juice

1 T. sugar

1/8 teaspoon pepper

In a large bowl, combine broccoli, carrots, red onion, apples, pecans, and dried cranberries.

To make the dressing:

Whisk together mayo, Greek yogurt, lemon juice, sugar, salt and pepper.  Add the dressing to the salad and toss to coat.

Chill until ready to serve.  Serves 4-6.

COBB SALAD

COBB SALAD

From Jeff and Allie Troyer

1 lb. bacon fried, then broken in pieces
1 tub grape tomatoes
6-9 boiled eggs
2 cups cheddar cheese
3-4 stalks romaine hearts lettuce, chopped
Cooked ham, chicken or turkey, chopped or slices
Dressing on side (Ranch, Bleu Cheese, or other)
Baguette on the side

Prepare above ingredients. 

Set up buffet style to let each person design his/her cobb salad.

Enjoy!

CRANBERRY WALDORF SALAD

CRANBERRY WALDORF SALAD

From Pearl Holmes, Grandma  (from the Badcock Calendar, November 11, 1989)



1  1/4 cup boiling water
1  3-oz. pkg. raspberry jello
1 cup canned whole cranberry sauce
1/2 cup cored, unpeeled chopped apple
1/2 cup chopped walnuts or pecans
1/2 cup mayonnaise
1/2 cup celery

Combine boiling water and jello.  Stir until dissolved.

Chill until slightly thickened.

Fold in remaining ingredients.

Pour into a four-cup mold or 8-inch square dish.  Chill until firm.

JELLIED CRANBERRY SALAD

JELLIED CRANBERRY SALAD

From Billie Reid

Dissolve:
1 pkg raspberry gelatin in 1 cup hot water.

Add:
1/2 cup cold water.

Chill until partially set.

Fold in:
1 small orange, peeled and diced
1/2 cup crushed, drained pineapple
1 lb. can whole cranberry sauce
1/4 cup chopped nuts

Chill until firm.

FROZEN WALDORF SALAD

FROZEN WALDORF SALAD

From Billie Reid

2 eggs, slightly beaten
1/2 cup sugar
1/2 cup pineapple juice
1/4 cup lemon juice (1 lemon)
1/8 t. salt
1/2 cup celery, diced
1/2 cup crushed pineapple, drained
2 medium apples, diced
1/2 cup broken English walnuts
1 cup whipping cream, whipped

Combine eggs, sugar, pineapple juice, lemon juice and salt. 

Cook over low heat until thick, stirring constantly.  Cool.

Add celery, crushed pineapple, diced apples and English walnuts.

Gently fold in whipped cream.

Spoon into an 8" pan and freeze.  

To serve, cut into squares.

Makes 12 servings.

GELATIN CHEESE SALAD 1960

GELATIN CHEESE SALAD

From Billie Reid  (from Pearl Holmes, 1960)

1 pkg. lemon jello
1 cup hot water
Cool until it just begins to set.  Whip.

Then add:
1 cup whipped cream
1 pkg. cottage cheese

Put lemon layer on bottom.

1 pkg. lime jello
1 cup hot water
1 cup pineapple juice

When thickened, add: 
1/3 cup stuffed olives
1/3 cup nut meats
1 cup crushed pineapple.

Pour on top of lemon layer.

Place in refrigerator.

Serve on lettuce.

APPLESAUCE SALAD

APPLESAUCE SALAD

From Grandma (Billie) Reid

2 pkg. cherry jello                   6 oz. red hots
1 (No. 2 ) can applesauce

Add red hots to 3 cups of boiling water.  After red hots are dissolved, add
this mixture to the jello and stir until jello is completely dissolved.  Add
applesauce.  Chill until set.

PINEAPPLE SALAD 1949

This recipe of Mom's is from the year my sister was born.

PINEAPPLE SALAD 1949

From Billie Reid  (From Dorothy Marsh, Delta, Ohio)

1 large can pineapple
3 T. sugar
2 T. flour
butter, the size of an egg
2 eggs
1/2 cup nuts
1  1/2 cups mini marshmallows

Mix sugar, flour, butter, eggs, pineapple juice and boil to a thick custard.

Dice pineapple, nut meats.

Mix with the custard and allow to cool.

FROZEN HOLIDAY SALAD 1963

FROZEN HOLIDAY SALAD  1963

From Billie Reid

1  8 oz. pkg. cream cheese
1/2 cup mayonnaise
1 pint whipping cream, whipped
1 cup white grapes, chopped
1/2 cup nuts, chopped
1/3 cup maraschino cherries, chopped
2 cups small marshmallows
1 cup crushed pineapple, drained

Blend cheese and mayo until smooth. Fold into whipped cream.

Add all remaining ingredients; mix and freeze in a large rectangular cake pan.

Cut into squares for serving.

GELATIN CHEESE SALAD 1960

GELATIN CHEESE SALAD

From Pearl Holmes

1 pkg. lemon jello
1 cup hot water
Cool until it just begins to set.  Whip.  

Then add:
1 cup whipped cream
1 pkg. cottage cheese.

Put lemon layer on bottom of casserole.

1 pkg. lime jello
1 cup hot water
1 cup pineapple juice

When thickened, add 1/3 cup stuffed olives
1/3 cup nut meats
1 cup crushed pineapple

Pour on top of lemon layer. Place in refrigerator.

Serve on lettuce.

FROZEN WALDORF SALAD 1963

FROZEN WALDORF SALAD

From Pearl Holmes

2 eggs, slightly beaten

1/2 cup sugar

1/2 cup pineapple juice

1/4 cup lemon juice (1 lemon)

1/8 t. salt

1/2 cup diced celery

1/2 cup drained, crushed pineapple

2 medium apples, diced

1/2 cup broken English walnuts

1 cup cream, whipped

Combine eggs, sugar, pineapple juice, lemon juice and salt.

Cook over low heat until thick, stirring constantly. Cool.

Add celery, crushed pineapple, diced apples, English walnuts.

Gently fold in whipped cream.  Spoon into an 8" pan and freeze.  

To serve - cut into squares and serve on lettuce.

Makes 12 servings.

FRENCH DRESSING 1963

Aunt Marie with Uncle Duane


FRENCH DRESSING  1963

From Marie Reid

1/2 cup sugar
1/2 cup vinegar
2 cups oil (or less)
Worcestershire sauce
1 cup catsup
1/2 t. salt
small onion, grated

Mix all ingredients well.

SALSA VERDE

SALSA VERDE
From Kristi Templeton

1 lb. tomatillos
2 jalapeno peppers
2 cloves of garlic, peeled
1/2 medium onion, quartered, plus 1/3 cup finely chopped onion, divided
1 cup chopped cilantro,  thicker stems removed first
1/3 to 1/2 cup water
kosher or sea salt, to taste
1/2 t. ground cayenne pepper, optional

Remove the husks from the tomatillos; discard husks.  Rinse fruit well to remove sap.

Cut the stemmed tops off the jalapenos then split them in half. Using a spoon, scrape away the seeds and veins.  This is where the main heat lives. If you don't mind the heat, leave the peppers whole.

Lightly grease a griddle or skillet, rubbing excess off with a paper towel. Place on medium heat.  When it's hot, place the tomatillos, peppers, garlic and onions on the hot surface. Allow to blister, turning veges over with tongs to soften and slightly blister as much surface as possible.  The peppers, onions and garlic will soften and blister the fastest.  After about 5 minutes, remove the onions, garlic and peppers to the bowl of a blender.  Continue roasting the tomatillos for another 5-8 minutes.  Optional, carefully slice the tomatillos in half to accelerate the roasting.  Once the tomatillos have started to soften and are just starting to release their juices, remove them to the blender.

Alternate broil method to paragraph above (from Kristi's friend): Instead of stove top, you can put a little oil on all the items (except cilantro) and put them on a cookie sheet or baking pan and put under broiler for a few minutes to get a nice char. Then put in oven for about another 10-15 minutes and let the tomatillos break down some more for a really good flavor.

Allow to cool for a few minutes, then add 1/3 cup water, place the blender lid on loosely, holding it in place with a kitchen towel and puree until just slightly chunky to smooth, depending on personal preference.  Add more water if a thinner consistency is desired.

Pour the salsa into a bowl, add salt to taste.

Stir in the cilantro and the chopped onions (feel free to add these to the puree if you don't like the chunky cilantro and onions.  Adding them after the fact adds texture back to the salsa).

If more heat is desired, add the cayenne, to taste.

Place in an airtight container-preferably a glass jar-and store in the refrigerator for up to a week.  Add a squeeze of lime juice to freshen as needed. 

MEXICAN BEAN SALAD

Curtis and Kristi and family

MEXICAN BEAN SALAD

From Kristi Templeton   (via Nicole Krenzin)

Serves 8-10

1 can (15 oz.) black beans, rinsed and drained
1 can (15oz.) kidney beans, drained
1 can (15oz.) cannellini (white) beans, rinsed and drained
1 green bell pepper, chopped
1 package (10 oz.) frozen corn kernels
1 red onion, chopped
½ cup olive oil
½ cup red wine vinegar
2T lime juice
1T. lemon juice
2T. white sugar
1T. salt
1 clove crushed garlic
½ T. ground black pepper
¼ cup chopped fresh cilantro
3 dashes hot pepper sauce
½ t. chili powder

In a large bowl, combine beans, bell pepper, corn, and onion.

In a small bowl, whisk together olive oil, red wine vinegar, lime and lemon juice, sugar, salt, black pepper, garlic, cilantro, hot pepper sauce, and chili powder.

Pour dressing over veggies and mix well.

Chill thoroughly and serve cold.