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| SPINACH SALAD Toss together 1 bunch fresh, washed and torn spinach, five slices diced Swiss or white American cheese, 1 large grated carrot, 4 slices cooked crumbled bacon and two sliced hard boiled eggs. Chill well. Mix packet of Good Seasons Italian Dressing. Use 1/4 C dressing and partial can French Fried Onions just before serving. FROZEN STRAWBERRY SALAD 8 oz soft cream cheese 3 Tbs honey 2 C fresh crushed strawberries 1 C crushed drained pineapple whipped cream optional Blend cheese and honey. Stir in fruits. Pour into ice cube trays and freeze two hours. Cut into squares and serve on lettuce leaf. May garnish with whipped cream. Serves four. GRANDMAMA'S TOMATO ASPIC Mix and chill until set: 1 C hot V8 juice 1 C cold V8 juice 1/2 teas Worcestershire sauce 1 box lemon jello 1 Tbs lemon juice cooked crab meat GRANDMAMA'S HOT GERMAN POTATO SALAD 3 medium potatoes cooked and sliced small grated onion 2-3 slices bacon crumbled 1 hard boiled egg sliced Put above ingredients in bowl. Heat in pan: 1 1/2 Tbs bacon grease, 1/4 c plain vinegar, large teas sugar, 1/4 C water, salt. Add hot mix to potato mixture and toss. Serve warm. GRANDMAMA'S WINE JELLO 1 can pitted dark cherries 1 C sweet red wine (Mogen David) 1 pkg cherry jello Use cherry juice and water for cup of hot liquid in jello recipe. TABULI chopped parsley chopped mint chopped tomatoes chopped green onions chopped cucumbers dash lemon juice salt and pepper cracked bulgur wheat Serve with pieces of hot pita bread or leaves of Romaine lettuce. HEATHER'S BLEU CHEESE DRESSING Mix 4 oz crumbled bleu cheese, 3/4 cup mayonnaise, 1/2 C sour cream, 1/2 teas lemon juice and garlic powder, salt and pepper to taste. Chill overnight. BETTY'S SWEET POTATO SOUFFLE (one of my favorites!) 3 C mashed sweet potatoes (yams) 1/2 C milk 1 teas vanilla 1 C sugar 2 eggs, beaten 1/2 teas salt 1 stick melted butter Mix all ingredients together and pour into baking dish. Top with: 1 C brown sugar 1 C chopped nuts 1/3 C flour 1/3 stick melted butter Mix these ingredients together until crumbly and sprinkle on top of potato mixture. Bake 25 minutes at 350. GRANDMAMA'S SWEET POTATOES 1 large can sweet potatoes 1/3 - 1/2 C light brown sugar chopped pecans or walnuts 1 oz bourbon whiskey 2 medium eggs Regular marshmallows Whip all ingredients together except marshmallows. Bake at 375 for 15 minutes. Add marshmallows and bake until they brown. Serve hot. CHEESE-SQUASH CASSEROLE (ABSOLUTELY EXCELLENT) 1 1/2 lb yellow squash 3 oz cream cheese 2 eggs 1/2 C Ritz cracker crumbs 1/2 teas salt 1-2 Tbs butter 1 C grated American cheese Cook squash and drain. Mash squash, add cream cheese, beaten eggs and 3/4 cup grated American cheese. Blend and place in greased casserole dish. Mix remaining 1/4 C grated cheese with cracker crumbs. Spread over casserole and dot with butter. Bake at 350 for 30 minutes. Serves 8 APPLE CRISP Peel and slice six large apples into well buttered 9x9 casserole dish. Mix 3/4 C brown sugar, 1/2 C flour, 3/4 C quick oats, 1/2 t cinnamon and 1/2 t nutmeg. Add 1/2 C melted butter and 2 T water. Sprinkle mixture over apples and bake at 350 degrees 40 minutes. Serve warm. WANDA'S FRIED CORN 2 T Jiffy cornbread mix 1 teas sugar 1 doz ears corn (shave tips and scrape) 5 piece bacon 1/2 C water Put above in large skillet, cook med high 15-30 minutes DON'T LEAVE! Stir constantly with a wooden spoon. After cooking turn heat to medium NORA'S NOPALAS (CACTUS) 1 30 oz jar Nopalas (tender cactus) rinse and drain 1/2 can tomato sauce 2 beef bullion cubes boiled in 2 C water and set aside 1-1/2 lb ground beef browned don't drain Mix in bowl: 12 oz water stir vigorously 2 T flour 1 t garlic 1 t onion salt 1/2 t cumin 2 T chili powder salt Turn beef on low add slowly 1/4 flour mixture. if it thickens too quickly add some boullion base. Next add 1/2 Can tomato sauce stir constantly until you get the consistancy of brown gravy Boullion adds flavor and thins it out. Last add cactus Cover and simmer one hour DILL PICKLED OKRA (makes 4 pints) 2 pounds young okra celery leaves 4 cloves 4 sprigs dill 2 cups water 2 cups white vinegar 4 tsp salt 1. Scrub okra and pack whole pods into clean, hot jars. In each jar insert a few celery leaves, 1 garlic clove, peeled, and 1 sprig of dill. 2. Bring water, vinegar, and salt to a boil. Pour the boiling liquid over the okra. 3. Seal and process 10 minutes in simmering hot water. 4. Let okra stand for about 1 month before using. FRIED POTATOES AND OKRA 1 lb. Fresh okra 2 Large potatoes (baking type -- not new potatoes) 1 Medium white onion, finely chopped 1/2 C Cornmeal 1 t Salt 1/2 C Vegetable oil 1/4 t Ground pepper Directions: Wash okra and cut off stem ends. Cut in about 1/2-inch pieces. Peel potatoes and chop into 1/2-inch dice. Put okra and potatoes in large bowl. Add chopped onion to mixture. Sprinkle cornmeal, salt and pepper over mixture. Stir until cornmeal is evenly distributed throughout mixture. Heat cooking oil in large skillet over medium heat (oil should be hot, but not smoking hot). Carefully spoon okra/potato mixture into hot oil. Fry, turning mixture occasionally, until potatoes are done and mixture is nicely browned, about 10 to 12 minutes. Drain on paper towels. makes 4-5 servings. BHINDI SUBJI (OKRA & TOMATOES) 2 lb Okra, fresh or thawed 4 tb Vegetable oil 1 Onion, medium and minced 4 Garlic cloves, chopped 1/2 ts Cumin seed 2 Green chilies, chopped 1/4 c Coriander leaves-fresh/chopd 1/4 ts Turmeric 16 oz Stewed tomatoes (1 canÿoz) 2 tb Vinegar 1/2 c Water 1 tb Black pepper, ground 1 pn Salt Wipe okra gently with moist kitchen towel. Cut each into 4 pieces and set aside. Heat vegetable oil in a skillet. Add onions, garlic, cumin seed, chilies (optional), and coriander (cilantro) leaves. Saute 4 to 5 mins. Add turmeric. Stir once or twice. Add tomatoes, vinegar and 1/2 cup water. Bring to a boil. Lower heat and simmer 15 mins. Add okra, black pepper and salt. Cover and cook until okra is tender, about 20 mins. http://maxpages.com/maxpage.cgi/kentuckyharrod Back to Home |
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