Alabama SLAW
1/2 cup Vinegar 2
tsp. Salt
1/3 cup water 1/2
cup Heavy Cream
2 Tbsp. Sugar 2
Tbsp. butter
2 Tbsp. Flour 4
eggs lightly beaten
2 Tsp. Dry Mustard 2
lbs. Cabbage
1
cup Grated Carrots
In saucepan, combine vinegar, water, sugar, flour, mustard
and salt and beat with whisk until smooth.
Place over moderate heat, whisking constantly; add cream and butter;
cook until butter melts and sauce comes to simmer. Stir 2 or 3 Tbsp. hot liquid into beaten eggs and when mixed,
pour back into sauce, whisking constantly.
Reduce heat to low and whisk until sauce thicken heavily. Remove to deep bowl and cool to room
temperature.
Shred cabbage. Grate
carrots. Add to cooled sauce and toss
gently. Cover and refrigerate 2-3
hours.
MACARONI. SPOON MIXTURE INTO 1 1/2 QT CASSEROLE. BAKE
UNCOVERED 350 DEG 20 MIN. SPRINKLE WITH CHEESE, TOP WITH GREEN PEPPER RINGS,
RETURN TO OVEN TIL CHEESE MELTS,5 MIN. SERVES 4-5.
Baked Chicken Salad
3/4 CUP SUGAR 3
TSP. BAKING POWDER
1/4 CUP SHORTENING 1/2
TSP. SALT
1 EGG 1-1/2 CUPS
BLUEBERRIES, FRESH
1 TSP. VANILLA FROZEN OR CANNED*
3/4 CUP MILK 2
TBSP. SUGAR
1-3/4 CUPS + 2 TBSP.
ALL-PURPOSE
FLOUR 2 TBSP. SUGAR
1/2
TSP. CINNAMON
CREAM SUGAR, SHORTENING, EGG AND VANILLA THOROUGHLY. ADD MILK AND BLEND WELL.
SPOON FLOUR (NOT SIFTED) INTO DRY MEASURING CUP. LEVEL OFF AND POUR MEASURED FLOUR ONTO
SQUARE OF WAXED PAPER. ADD BAKING
POWDER AND SALT TO FLOUR AND STIR TO BLEND.
ADD BLENDED DRY INGREDIENTS TO CREAMED MIXTURE, STIRRING
ONLY UNTIL ALL FLOUR IS MOISTENED.
SPREAD HALF OF BATTER IN BOTTOM OF GREASED 9" SQUARE PAN. SPREAD BLUEBERRIES OVER BATTER AND SPRINKLE
WITH 2 TBSP. SUGAR. COVER BLUEBERRIES
WITH REMAINING BATTER AND SPRINKLE ON SUGAR-CINNAMON MIXTURE. BAKE AT 375 DEGREES
FOR 35-40 MINUTES. SERVE WARM IF
DESIRED.
* IF USING CANNED BLUEBERRIES, DRAIN WELL.
2 EGGS
2 SQUARES UNSWEETENED CHOCOLATE 3/4 CUP FLOUR (SIFTED)
1/2 TSP. VANILLA 1/4
TSP. SALT
1 CUP SUGAR 3/4
CUP CHOPPED NUTS (OPTIONAL)
MELT SHORTENING AND CHOCOLATE OVER LOW HEAR IN A SAUCEPAN,
STIRRING; COOL. BEAT IN VANILLA AND
SUGAR. ADD EGGS, ONE AT A TIME, BEATING
WELL AFTER EACH ADDITION. SIFT FLOUR
AND SALT; ADD NUTS. STIR INTO CHOCOLATE
MIXTURE.
SPREAD IN GREASED PAN, 8 X 8 X 2". BAKE IN SLOW OVEN AT 325 DEGREES FOR
APPROXIMATELY 25 MINUTES. COOL AND CUT
INTO SQUARES.
BUT Artichoke Salad
1 LARGE HEAD ICEBERG LETTUCE 1
AVOCADO, SLICED
1 14- OR 16-OZ. CAN ARTICHOKE CLASSIC FRENCH DRESSING (BELOW)
HEARTS, DRAINED
ABOUT 20 MINUTES BEFORE SERVING: INTO LARGE SALAD BOWL, TEAR LETTUCE INTO BITE-SIZE PIECES. CUT ARTICHOKES INTO THIRDS AND ADD WITH
AVOCADO AND DRESSING TO LETTUCE; TOSS GENTLY TO COAT WELL. MAKES APPROX. 8 SERVINGS.
CLASSIC FRENCH DRESSING:
IN SMALL BOWL, WITH FORK, MIX WELL 1/3 CUP OLIVE OR SALAD OIL, 2 TBSP.
CIDER OR WINE VINEGAR, 1/2 TSP. SALT AND DASH PEPPER.
CHAFING DISH Salad
1 6-OZ. JAR YELLOW MUSTARD 2
5-OZ. PKGS. LITTLE SMOKED
1 12-OZ. JAR CURRANT JELLY SAUSAGES
1-1/2 LBS., SMOKED KIELBASA, BAKED, 2 5-1/2 OZ. PKGS. LITTLE
COVERED, AT 300
DEGREES FOR 45 COCKTAIL WIENERS
MINUTES, THEN
SLICED
IN SKILLET OR CHAFING DISH, COMBINE MUSTARD AND JELLY. STIR
OVER HEAT RILL SMOOTH
ADD KIELBASA SLICES TO SAUCE. EITHER HEAT SMALL SAUSAGES IN SAUCE, OR PREHEAT IN WATER, DRAIN
AND ADD. SAUCE WON'T HOLD ALL SAUSAGE
AT ONCE; ADD PART AT A TIME.
SERVE WITH PICKS AND BISCUITS CUT WITH A SMALL CUTTER.
NOTE: IF DESIRED,
ELIMINATE LITTLE SAUSAGES AND WIENERS AND JUST USE 3 POUNDS KIELBASA.
CLFRDRSG
1/3 CUP OLIVE OR SALAD OIL
2 TBSP. CIDER OR WINE VINEGAR
1.2 TSP. SALT
DASH PEPPER
MIX ALL INGREDIENTS TOGETHER UNTIL WELL BLENDED.
CLSLDRSG
1 CUP MAYONNAISE OR COOKED SALAD DRESSING
2 TBSP. MILK
2 TBSP. VINEGAR OR LEMON JUICE
1 TSP. SUGAR
3/4 TSP. SALT
1/4 TSP PAPRIKA
1/4 TSP. PEPPER
MIX ALL INGREDIENTS TOGETHER UNTIL WELL BLENDED.
COLESLAW
1 Medium size head of cabbage, grated
Onion, chopped fine
Green Pepper, chopped fine
Combine and heat to dissolve sugar:
1 cup white sugar
1 tsp. celery seed
1 tsp salt
1/2 cup vinegar
1/2 cup salad oil
Cool. Pour over
vegetables and refrigerate up to 2 weeks.
CRARTHRT
DRAIN WATER OFF CANNED ARTICHOKE HEARTS. CUT HEARTS IN HALF AND DIP IN EGG BATTER
SEASONED WITH GARLIC SALT. ROLL IN
BREAD CRUMBS AND LET SET IN REFRIGERATOR FOR ABOUT AN HOUR SO THAT CRUMBS WILL
NOT FALL OFF DURING FRYING. DEEP FRY
(OR PAN FRY) UNTIL LIGHTLY BROWNED.
BRUSH WITH LEMON BUTTER AND SPRINKLE WITH PARMESAN CHEESE.
Cream Slaw
3 CUPS FINELY SHREDDED CABBAGE
1/4 CUP SOUR CREAM
1/4 CUP MAYONNAISE
1 TSP. PREPARED HORSE-RADISH
1 TSP. PREPARED MUSTARD
PLACE CABBAGE IN LARGE BOWL. IN SMALL BOWL, BLEND TOGETHER SOUR CREAM, MAYONNAISE, HORSE-RADISH
AND MUSTARD (A WIRE WHIP IS HELPFUL).
STIR INTO CABBAGE AND MIX WELL WITH A TOSSING MOTION. CHILL.
MAKES APPROXIMATELY 2 CUPS.
CUKESRCR
2 MEDIUM CUCUMBERS, PEELED 2
TBSP. VINEGAR
1 MED. ONION, THINLY SLICED 1/4
TSP. SUGAR
1-1/4 TSP. SALT 1/8
TSP. PAPRIKA
1 CUP DAIRY SOUR CREAM 1
TBSP. PARSLEY FLAKES
DRAW TINES OF FORK LENGTHWISE DOWN CUCUMBERS, THEN CUT IN
THIN SLICES. ADD ONION AND SPRINKLE WITH 1 TSP. SALT. LET STAND 1-0 MINUTES, THEN PRESS OUR EXCESS LIQUID. MIX SOUR CREAM, REMAINING SALT AND OTHER
INGREDIENTS. ADD TO CUCUMBERS, MIXING LIGHTLY WITH FORK. CHILL THOROUGHLY. MAKES ABOUT 2 CUPS.
DAFFODIL
1/2 CUP MAYONNAISE 2
TBSP. CHOPPED ONION
1 8-0Z. PKG. CREAM CHEESE 1
GARLIC CLOVE, MINCED
1/2 CUP CHOPPED PARSLEY 1
TBSP. ANCHOVY PASTE
1 HARD COOKED EGG DASH
PEPPER
GRADUALLY ADD MAYONNAISE TO SOFTENED CREAM CHEESE, MIXING
UNTIL WELL BLENDED. ADD PARSLEY,
CHOPPED EGG WHITE, ONION, GARLIC, ANCHOVY Paste AND PEPPER; MIX WELL. SPRINKLE WITH SIEVED EGG YOLK. MAKES 2-1/2 CUPS.
SERVE WITH VEGETABLE DIPPERS SUCH AS CELERY, SLICED
CUCUMBER, RADISH ROSES, CHERRY TOMATOES, CARROT STICKS, CAULIFLOWER AND
BROCCOLI FLOWERETTES, MUSHROOMS, CELERY STICKS, ZUCCHINI SLICES,DIP OR CRACKERS.
DLXCSLW
1 MEDIUM HEAD CABBAGE 2/3
CUP FINELY SHREDDED CARROTS
1 SMALL GREEN PEPPER, 1/2
CUP SLICED RADISHES
THINLY SLICED 2 TBSP. MINCED ONION
2/3 CUP DICED CELERY COLESLAW
DRESSING (BELOW)
ABOUT 1-1/2 HOURS BEFORE SERVING OR EARLY IN DAY: REMOVE 4-5 OUTER LEAVES FROM CABBAGE;
RESERVE. SHRED REMAINING CABBAGE TO
MAKE 8 CUPS. IN LARGE BOWL, GENTLY TOSS
SHREDDED CABBAGE AND REMAINING INGREDIENTS.
COVER AND CHILL MIXTURE AT LEAST 30 MINUTES.
TO SERVE: LINE
SERVING BOWL WITH RESERVED CABBAGE LEAVES; SPOON IN MIXTURE. SERVES 8.
COLESLAW DRESSING:
IN SMALL BOWL, MIX WELL 1 CUP MAYONNAISE, 2 TBSP. MILK, 2 TBSP. VINEGAR
OR LEMON JUICE, 1 TSP. SUGAR, 3/4 TSP. SALT, 1/4 TSP. PAPRIKA AND 1/4 TSP.
PEPPER.
ALTERNATE SERVING IN CABBAGE BOWL: SPREAD APART SEVERAL OUTER LEAVES OF CABBAGE. WITH SHARP KNIFE, CAREFULLY CUT OUT CENTER
OF CABBAGE, LEAVING SHELL ABOUT 3/4" THICK TO MAKE "BOWL". USE
CUTOUT CABBAGE TO MAKE COLESLAW AS ABOVE; CAREFULLY SPOON COLESLAW INTO
"BOWL" TO SERVE.
GREEKSALAD
4 LARGE CUCUMBERS
2 BUNCHES RADISHES, SLICES
1 CUP GREEK OR PITTED RIPE OLIVES
1 BUNCH GREEN ONIONS, CHOPPED
3/4 CUP BOTTLED OIL AND VINEGAR DRESSING WITH HERBS AND
SPICES
1/2 POUND FETA CHEESE*, CUBED
1/2 TSP. OREGANO LEAVES
1 SMALL HEAD ROMAINE LETTUCE
ABOUT 1 HOUR BEFORE SERVING: CUT CUCUMBERS IN HALVES LENGTHWISE; REMOVE SEEDS AND CUT IN
CHUNKS. IN LARGE BOWL, GENTLY TOSS CUCUMBERS AND REMAINING INGREDIENTS EXCEPT
ROMAINE. COVER AND REFRIGERATE.
TO SERVE: TEAR
ROMAINE INTO BITE SIZE PIECES: ADD TO CUCUMBER MIXTURE AND TOSS GENTLY.
MAKES 12 SERVINGS.
*Or use 1/2 pound muenster cheese and add 1 tsp. salt.
Herb TOM Salad
6 MEDIUM TOMATOES 1/2
TSP. OREGANO LEAVES
2 TBSP. SALAD OIL 1/2
TSP. SALT
1 TSP. WINE VINEGAR 1/2
TSP. PEPPER
1/2 TSP. GRANULATED SUGAR
ABOUT 2 HOURS BEFORE SERVING:
SLICE TOMATOES AND
ARRANGE IN SERVING DISH IN OVERLAPPING SLICES.
IN SMALL BOWL, COMBINE REMAINING INGREDIENTS AND SPRINKLE OVER
TOMATOES. COVER AND REFRIGERATE UNTIL
SERVING TIME. IF DESIRED, GARNISH
TOMATOES WITH PARSLEY. MAKES 6
SERVINGS.
LUX
SALAD
12
THICK SLICES BACON, CUT INTO 1 INCH PIECES
4 SLICES
DAY OLD BREAD, CUT INTO 1 INCH SQUARES
1
HEAD BOSTON LETTUCE, RINSED AND TORN INTO BITE-SIZED PIECES
1
HEAD BIBB LETTUCE, RINSED AND TORN INTO BITE-SIZE PIECES
1
HEAD ROMAINE LETTUCE, RINSED AND TORN INTO BITE-SIZED PIECES
1
1/2 CUPS BLUES CHEESE, CRUMBLED
FRY
BACON UNTIL CRISP; DRAIN ON PAPER TOWEL AND RESERVE FAT FROM BACON. SAUTE BREAD CUBES IN HOT BACON FAT UNTIL
CRISP AND BROWNED.
DRESSING:
4
CLOVES GARLIC, CRUSHED 1 1/2 TBSP. MIXED
HERBS*
1/3
CUP BALSAMIC VINEGAR 1 CUP SALAD OIL
2
TBSP. LEMON JUICE SLAT AND PEPPER TO TASTE
1
1/2 TBSP. DIJON-STYLE MUSTARD
COMBINE
ALL INGREDIENTS; WHISK OR MIX WELL. TOSS WITH SALAD INGREDIENTS JUST BEFORE
SERVING.
*
FOR MIXED HERBS USE PARSLEY, CHIVES, TARRAGON, CHERVIL
NANCY
SALAD
5 OZ. SPINACH 2 GREEN ONIONS
1
HEAD ICEBERG LETTUCE 1 LARGE CAN
MANDARIN ORANGES
1/4
CUP SLICED ALMONDS 1 WHOLE VERY RIPE
AVOCADO
2
STALKS CELERY
TEAR
SPINACH AND LETTUCE INTO BITE SIZE PIECES.
CHOP CELERY, ONION AND MIX WITH GREENS. PEEL AND CHOP AVOCADO AND MIX
WITH ALMONDS, ORANGES AND OTHER INGREDIENTS.
TOSS SALAD WITH DRESSING BELOW:
NANCY'S
SALAD DRESSING
2
TSP SALT 4 TBSP SUGAR
DASH
PEPPER 4 TBSP. RED WINE VINEGAR
1/2
TSP. TABASCO 1/2 CUP OIL
COMBINE
SALT, PEPPER, TABASCO, SUGAR AND VINEGAR AND HEAT TO BOILING. BOIL 3 MINUTES; COOL. ADD OIL AND SHAKE. TOSS SALAD WITH DRESSING JUST BEFORE SERVING.
SERVES
6-8.
PT
CRAN SALAD
1
CUP WHIPPING CREAM 2 TBSP.
MAYONNAISE
1/4
CUP SUGAR 1 1# CAN (2 CUPS) WHOLE
DASH
SALT CRANBERRY SAUCE, DICED
1/2 6 OZ. CAN (1.3 CUP)
FROZEN
ORANGE JUICE CONCENTRATE,
THAWED
WHIP
CREAM, SUGAR, AND SALT TO SOFT PEAKS. STIR IN MAYONNAISE, MIXING WELL. FOLD IN CRANBERRY
SAUCE AND ORANGE JUICE CONCENTRATE. LINE MUFFIN PANS WITH FOIL OR PAPER BAKE
CUPS;FILL WITH CRANBERRY MIXTURE AND BREEZE TILL FIRM. REMOVE TO REFRIGERATOR 15-20 MINUTES BEFORE
SERVING. REMOVE PAPER LINERS AND PLACE
ON LETTUCE LINED SALAD PLATE TO SERVE.
MAKES
6-8 SERVINGS.
SPINACH SALAD
EARLY IN DAY:
MAKE PARMESAN
DRESSING: In bowl or covered jar,
combine 3/4 cup salad oil, 1/4 cup lemon juice, 2 tbsp. grated parmesan cheese,
3/4 tsp. salt, 1/4 tsp. granulated sugar, dash pepper, dash paprika and 1 clove
garlic, halved. Stir with fork or shake
until well blended. Refrigerate until
serving time. Discard garlic; stir or
shake well before serving. Makes 1
cup.
JUST BEFORE SERVING:
Into large salad
bowl, break 1 10-oz. bag spinach into bite-size pieces. add 1 medium onion, thinly sliced and 1/2
cup Parmesan Dressing. Toss well. Makes 8 servings.
SPINACH TOMATO
1/4 CUP BUTTER OR MARGARINE 1
CUP DRIED BREAD CRUMBS
1 MEDIUM ONION, MINCED 2
EGGS, BEATEN
1 LG. CLOVE GARLIC, MINCED 2
TSP. SALT
2 10-OZ. PKGS. FROZEN 4
LARGE TOMATOES, EACH CUT
CHOPPED SPINACH
IN HALF
EARLY IN DAY: IN
10-INCH SKILLET OVER MEDIUM HEAT, IN HOT BUTTER OR MARGARINE, COOK ONION AND
GARLIC UNTIL ONION IS TENDER, ABOUT 5 MINUTES.
ADD SPINACH AND COOK 8 MINUTES OR UNTIL TENDER, SEPARATING SPINACH WITH
SPOON AND STIRRING OCCASIONALLY. REMOVE
FROM HEAT; STIR IN BREAD CRUMBS, EGGS, AND SALT; SET ASIDE.
PLACE TOMATO HALVES, CUT- SIDE UP, IN 13X9" BAKING
DISH. (IF NEEDED, CUT A THIN SLICE FROM BOTTOM OF EACH TOMATO HALF SO IT STANDS
UPRIGHT.) MOUND A SCANT 1/2-CUP SPINACH
MIXTURE ONTO EACH TOMATO HALF. COVER
AND REFRIGERATE.
ABOUT 45 MINUTES BEFORE SERVING: PREHEAT OVEN TO 350 DEGREES.
UNCOVER AND BAKE TOMATOES 35 MINUTES OR UNTIL HEATED THROUGH. MAKES 8 SERVINGS.
TROPAMBR
2 13-OZ. CANS PINEAPPLE CHUNKS 1 CAN ANGEL FLAKE COCONUT
1 11-0Z. CAN MANDARIN ORANGES 1 CUP SOUR CREAM
1 6-OZ. PKG. LIME GELATIN 1
CUM MINIATURE MARSHMALLOWS
1.4 CUP LEMON JUICE SALAD
GREENS
1 PINT PINEAPPLE SHERBET
DRAIN PINEAPPLE AND ORANGES RESERVING 1-2/4 CUP LIQUID;
BRING LIQUID TO A BOIL.
DISSOLVE GELATIN IN BOILING LIQUID. ADD LEMON JUICE.
ADD SHERBET, STIRRING UNTIL MELTED. CHILL UNTIL PARTIALLY
SET.
FOLD IN 1 CAN PINEAPPLE CHUNKS. POUR INTO LIGHTLY OILED
1-1/2 QUART RING MOLD. CHILL.
COMBINE ORANGES, 1 CAN PINEAPPLE CHUNKS, COCONUT, SOUR CREAM
AND MARSHMALLOWS. CHILL.
UNMOLD GELATIN RING ON LETTUCE. FILL CENTER WITH FRUIT SALAD
MIXTURE.
TURKEY SALAD
4 CUPS
CHICKEN BREASTS, COOKED AND DICED
1 1/2 CUPS CHOPPED AND SAUTEED CELERY
1/2 CUP SLICED WATER CHESTNUTS
2 CANS CREAM OF CHICKEN SOUP
1 1/2 CUPS MAYONNAISE
1 TBSP. INSTANT MINCED ONIONS
1/2 TSP. SALT
1/4 TSP. PEPPER
1/4 TSP. GROUND GINGER
3 CUPS COOKED RICE
1 CUP CORN FLAKE CRUMBS
1/2 CUP SLIVERED ALMONDS
2 TBSP. BUTTER
PREHEAT OVEN TO 350 DEGREES.
MIX FIRST 10 INGREDIENTS AND PLACE IN BUTTERED 9 X 13
CASSEROLE.
MELT BUTTER, ADD CORN FLAKE CRUMBS AND ALMONDS. BROWN SLIGHTLY AND SPRINKLE ON TOP OF
CHICKEN.
BAKE, UNCOVERED, FOR 45 MINUTES. SERVES 8-10
