Recipes from our Family
From Chile Pepper Magazine, June 2015 Ingredients 2 lbs fingerling potatoes 2 tablespoons olive oil salt and freshly ground pepper to taste 1/2 cup mayonnaise 1/2 cup prepared blue cheese salad dressing 2 tablespoons chipotle hot sauce 1/4 cup chopped fresh parsley 1/2 red onion, thinly sliced 4 ounces crumbled blue cheese 6 slices bacon, … Read more
Source: Passionate Vegetarian, Crescent Dragonwagon 8-10 cups tender spring mix salad, washed and dried ¼ cup of Sweet-Peppery Blackberry Vinaigrette (recipe follows) 1 cup fresh, whole, unbruised blackberries rinsed and set on paper towel to dry (frozen blackberries that have been thawed with juice reserved may be substituted if fresh are not available) ½ cup … Read more
6 cups cooked potatoes, mashed 4 hard boiled eggs, diced ¼ cup parsley flakes (I use much less) ½ chopped onion or more ½ tsp. pepper 1 ½ tsp. salt Mix all above ingredients together. Dressing ½ cup sugar 1 cup mayonnaise 1 T. mustard 3/4 cup water 2 eggs 1 T. cornstarch ½ tsp. … Read more
1 can peas, heated and drained-home canned are best 1 or 2 boiled eggs, diced 1 small onion, diced ¼ to ½ cup soft cheese, diced such as American Mayonnaise as needed Combine and mix all of the above. May use additional egg slices on top.
2 cucumbers, sliced thin 2 T. mint, chopped fine ½ cup white vinegar 1 T. sugar Mix all above together, cover, and let marinate till ready to serve. Garnish with a few mint leaves, if desired.
1 can peas, drained ¼ cup grated or diced onion ¼ cup diced sweet pickles 2 hard boiled eggs ¼ cup diced celery ¼ cup grated longhorn cheese ½ cup dairy sour cream (or mayonnaise) Mix all ingredients, and chill.
2 qts. sliced cucumbers1 large onion or more, sliced1 ½ cups sugar2 T. salt½ cups white vinegar Combine cucumbers, onion, and salt. Mix well. Refrigerate in covered container for 24 hours. Drain. Add sugar, and vinegar. Let stand in refrigerator 24 hours again. Put in freezer containers, and freeze.
2 cups shredded carrots 1 tsp. sugar ½ tsp. salt 1 T. white vinegar ¼ cup mayonnaise or cream Sprinkle sugar, salt, and vinegar over shredded carrots. Mix well. Add mayonnaise or cream. Stir well. Chill. Serve on lettuce leaves if desired. Cold Slaw Shred cabbage to the amount you need for your family. Also, … Read more
(From My Deceased Aunt Eva Little) Following from A Taste of Heaven Prairie Chapel United Methodist Women cookbook, page 24 1 qt. peaches 1 can pineapple 6 bananas 2 oranges 1 to 2 c. coconut Dice all up together. Serve with a topping of Cool Whip and garnish with a cherry or a bit of … Read more
1 can sliced peaches, cut up, with juice 1 (8oz.) can crushed pineapple 2 bananas, sliced walnuts maraschino cherries Add a bit of sugar. Could add a few small marshmallows or grapes. Mix a few hours before serving to allow it to marinate. Aunt Mable would bring this to our house when celebrating a birthday!