This is for Victoria in NC. Thanks for the recipes
for the cake and frosting. However I already have those on my cocoa box. What I
am looking for is a TNT chocolate fudge frosting that is made with white
granulated sugar. Thanks again for taking the time to send out the recipes.
Regards, Sue aka saw64
The following recipe is from Better Homes and Gardens
paperback cook book. I made it often back when I was a young mother.
Jean
Lemon Pudding Cake,
from Better Homes and Gardens New Cook Book
3/4 C sugar
1/4 C all-purpose flour
dash salt
3 T butter, melted
1 1/2 t finely shredded lemon peel
1/4 C lemon juice
3 beaten egg yolks
1 1/2 C milk
3 egg whites
In a large mixing bowl, combine sugar, flour, and salt. Stir in melted butter,
lemon peel, and lemon juice. In a small bowl combine egg yolks and milk; add to
flour mixture. In a mixer bowl, beat egg whites until they form stiff peaks.
Gently fold egg whites into lemon batter. Turn into an ungreased 8x8x2-inch
baking pan. Place in a larger pan on oven rack. Pour hot water into larger pan
to a depth of 1 inch. Bake at 350 degrees for 35 to 40 minutes or til top is
golden and springs back when touched. Serve warm or chilled in individual
dessert dishes.
6-8 servings.
I clicked on the Blockbuster ad on the right
hand side of the page and signed up. Was very pleased with how fast the
DVDs arrived. Can't think of a better way to save my time at the video
store. I just wanted to thank you for posting it. I probably
wouldn't have even tried it otherwise. I get 3 DVDs at a time for about
$21 a month. I do not have to take the time or the gas to drive to the
local Blockbuster store. This a real bargain for me. All I have to do is send
them back and they send three more. With the speed they send them I can
really get a lot of them during the month since there have no limit to the
number you can rent. I love choosing the DVDs when I have time rather than
walking around the store and seeing which DVDs are on the shelf. For me just to
walk out to the mailbox and pick them up there is wonderful.
Thank you so much for posting it on your page.
Donna
I have WebTV and cannot do some of the things that
one can do on a computer. I cannot copy any of the recipes in the
newsletter because I cannot highlight them. Are these recipes given in the
sections where I can print just one recipe. I
pulled one up from one of the sections and followed printing directions and was
able to do that, but cannot print from list in newsletter.
Zelda Patterson
Pear ice-cream topper
Take what ever pears you have on hand if they have few bad spots cut them out.
peel pare and take out the core. Slice into sauce pan cover add about 2 Tbsp
sugar no more. Add to the pears about a quarter cup of water. put the lid on and
leave the heat on simmer only, but do watch and stir it. Usually takes bout 30
minutes (just like making apple sauce). Everything should be cooked down to a
sauce. Put in dish to cool then serve over vanilla ice cream Wonderful!!!
Judy Montana
Love the newsletter and the new format! I am
looking for a recipe for chocolate macaroons. We have a ?farmer?s market? brand
here & they are delicious. I was wondering if anyone has a similar recipe.
Thanks! Donna
I find lots of okra pickle recipes using
dill or garlic, hot peppers, etc. but nothing for a sweet pickle. Are they any
sweet pickle recipes out there?
Candi
Enchiladas
1 lb. of ground beef
1 small onion
1 12 oz. can of tomato paste
4 tablespoons of Cool Whip
1 cup of shredded sharp Cheddar cheese
tortilla wraps
1 tablespoon of seasoned salt
1 tablespoon of black pepper
Preheat oven to 375 degrees. Brown meat in skillet and drain. Season meat with
seasoned salt and black pepper to liking. Add can of tomato paste to meat and
mix until well blended. Cook for about 10 minutes on medium, or until tomato
paste thickens.
Once thickened, add cool whip to meat mixture and blend well. Cook for another
5-7 minutes on medium. Place meat mixture into tortillas, wrap, and place in
medium sized baking dish. Meat mixture should fill about 10 large tortillas.
Sprinkle cheddar cheese over tortillas. Bake until cheese is bubbly and
tortillas are slightly browned.
Very Easy Enchiladas
1 lb. ground beef
1 jar salsa, mild
1 pkg. Shredded Cheese, Taco or Mexican flavor
1 pkg. Taco seasoning
1 pkg. small flour frittatas
Sour cream, optional
Preheat oven to 350?. Brown and drain ground beef. Add 1/2 the pkg. of the
cheese and 1/2 the jar of salsa. Stir well. Spoon about 2 tbs. of the mixture
onto frittata. Fold like a burrito. Place in baking dish. Repeat this procedure
until all shells are used. Place remaining meat mixture (if any) on top of the
frittatas in the pan and spread. Then do the same with the remaining salsa and
then the cheese. Place in oven and bake until cheese is completely melted and
bubbly. Serve with the sour cream if desired.
Enchiladas
1 lb hamburger
1/2 cup chopped onions ( or more if you'd like)
1 cup cream of mushroom soup
1/3 cup milk
1 10 oz can of enchilada sauce
2 teaspoons chopped green chili's (optional)
1-1/2 cup cheddar cheese
1-1/2 cup Jack, Swiss or mozzarella cheese
flour tortillas
Brown hamburger and onions. Add soup, milk, enchilada sauce and chili's. Simmer
while shredding and mixing the cheeses. Put some of the cheese mixture in each
tortilla and roll up. Place all tortillas in a 9x13 glass pan. Pour meat mixture
over the tortillas. If you want you can add more cheese to the top. ( I don't)
Bake at 350 for 20 to 30 minutes.
Emma
Hi Nancy:
I just wanted to let you know that I am thinking of you and feeling very
grateful that there are still people in the world who try to bring joy to
others. Thank you very much for making each day brighter! I hope your cat's
doing well.
Blessings, Rose Marie in Lee's Summit, MO
Hello---I am looking for a recipe for beer
batter fried chicken.
Thank you, dls
Hi Nancy, I am looking for a recipe for
sweet potatoes fries, I know they are done in a
brown sugar syrup but not sure what all goes into the sugar syrup. I would get
these at the fair's.
Thanks Nancy, Wanda of Pa
Pickled Green Tomatoes
Makes one 2 quart jar
Use a screw top canning jar with a two piece screw band lid for pickles.
3 cups white vinegar
2/3 cup kosher salt
2 1/4 lbs green tomatoes, washed, stems removed and quartered
4 large cloves garlic, peeled and thinly sliced
4 large sprigs fresh tarragon
1/2 teaspoon white peppercorns
1/2 teaspoon black peppercorns
Wash jar and both parts of lid well in hot, soapy water.
Place a small metal cake rack in large
stockpot and fill the pot with water. Lay open jar on its side on rack. Make
sure water covers jar by 2 inches and bring to a boil. Boil jar for 15 minutes.
Using metal tongs or a jar lifter carefully remove jar from water, letting water
pour out. Place jar upside down on clean rack to dry. Sterilize lid and and
screw band according to the manufacturer's instructions.
Combine vinegar, salt and 1 cup water in a large pot and bring just to boiling
point.
Meanwhile, tightly pack sterilized jar with tomatoes, garlic and tarragon.
Sprinkle peppercorns over tomatoes.
Pour hot vinegar-salt solution over
tomatoes, leaving 1/4 inch of room at the top of the jar. Discard extra liquid.
Slide a long, clean knife along inside of jar to release any air bubbles. Seal
jar and lid and screw band.
Fill stockpot filled with a cake rack with
fresh water. Bring to a boil and lower jar of tomatoes into water, covering it
by 2 inches of water. Boil for 10 minutes. Using tongs, remove jar from water
and let cool to room temperature. Store in a cool, dark place. Let tomatoes
mellow for 3 weeks before serving. Refrigerate after opening.
I get compliments from everyone who eats
these.
Enchiladas
1 pkg. dry enchilada sauce (follow package directions)
1 can enchilada sauce
1 can tomato soup (condensed)
Mix dry sauce according to package directions. Add 1 can enchilada sauce and the
1 can tomato soup. Heat thoroughly and set aside.
2 lbs. hamburger
1 small can sliced black olives
1 can diced green chiles
1/2 cup finely chopped onion
1/2 lb. Monterey jack cheese (I use pepper jack cheese) shredded
1 lb. shredded cheddar cheese
1 pkg. corn tortillas
Brown hamburger with the onions, black olives and green chilies. Dip tortillas
into the sauce. Fill tortillas with the meat mixture. Sprinkle with the pepper
jack cheese. Roll up and put in baking dish. When all tortillas have been
rolled, pour the sauce over all. Bake (covered) for 30 minutes at 350 degrees.
Remove from oven and sprinkle enchilada with cheddar
cheese. Bake another 5 minutes or until cheese is melted. Hint: To help prevent
the tortillas from breaking when rolling up, put the tortilla in the microwave
for about 5 seconds. Just enough to warm them.
This is for Donna who was looking for an
Enchilada Recipe. This has been our favorite for years and so easy. It is double
the original recipe and makes 12. Leftovers are great warmed in the microwave.
B
Montana Style Enchiladas
2 pounds ground beef, browned
2 Tablespoons minced onion
2 pkg taco seasoning mix
3 cups water
12 tortillas
1 pounds cheddar cheese
Brown burger and add seasoning and water. Soften tortillas by dipping one at a
time into hamburger mixture. Place on a plate and fill with 1/4 cup meat mixture
and cheese. Cover and bake at 350 until bubbly about 30 minutes.
I serve with lettuce, tomatoes, sour cream and salsa which it added on the top.
I wrote in just a few days ago and already
received a recipe from "Peggy" for a checkerboard Cake.
Many thanks to your site and especially to my new friend, Peggy.
Bob C.
This is for Judy who wondered about
vanilla from Mexico. I have used this type of
vanilla for at least eight years in everything I bake and although it seems
stronger I use the same amount that each recipe calls for. It has never been too
strong, in fact the flavor is most delicious. I was intrigued to read recently
in Taste of Home Magazine that this type of vanilla contains some ingredient
that is unhealthy for us that is not regulated by anyone. I think on this I
would like to remain blissfully ignorant since this vanilla is so wonderful!
CAK
I hope these are what Carla is looking for.
Chinese Slaw
1 head cabbage
1/2-1 bunch of green onions
3/4 T. of sesame seeds
1/4-1/2 cup toasted almond slivers
1 package of the chicken flavored Ramen noodles
DRESSING
1/4 cup sugar
1/2 cup canola oil
1/2 t. salt
1/2 t. pepper
1 packet soup mix from the Ramen noodles
Chop the cabbage coarsely. Slice the green onions on a diagonal into 1/4-1/2
inch pieces. Mix with cabbage. Crumble and toast the noodles in a 400 degree
oven until light brown. Combine with sesame seeds and almonds -- set aside.
Combine all dressing ingredients and mix well~ pour over cabbage and onions.
Reserve noodle/almond mixture until ready to serve so mixture remains crisp.
CHINESE SALAD
SERVES 6-8
2 pkg of Ramen Noodles - crunch noodles
1/2 c slivered Almonds
4 T Sesame seeds
Brown in 3-4 T butter, let cool.
In a large bowl put:
1 pkg Slaw mix
6 chopped Green Onions
Dressing:
1/2 c Olive Oil
4 T melted Butter
2 T Soy Sauce
2 T Vinegar
1 pkg Chicken Seasoning (from Ramen Noodles)
Toss ingredients together just before serving so the noodles are still crisp.
When I have this, I plan on making extra dressing so I can add some chicken to
give my husband the meat he has to have with his meals.
Jo from Indy
Dear Nancy, I want to tell you first of all
that I love the online version of the newsletter.
Actually, I like it better than the email version. However, any method we have
of
reading the newsletter is much appreciated and enjoyed.
In the Sept. 1 food section of the San Diego Union there are
several slaw recipes.
Included is one for the uncooked Raman noodles.
http://www.signonsandiego.com
from there go to the food section and
see if this is what is needed. It is called "Killer Slaw".
Again, thanks for all your hard work.
Dee in San Diego
My cream puffs
turn out beautiful. They are puffed high and just look great. Then when I start
taking out the excess dough from inside, they fall. I end up with flat puffs.
What am I doing wrong? Should I wait for them to cool? My recipe instructions
say to remove the inside while still hot.
Thanks for your help.
Pat Niece, Nampa Idaho
This is for Phyllis Knipp in Montana. Please
tell her that I have really been enjoying seeing all the recipes she
contributes. I have them all in my recipe file!
Thanks, Laurelee
Hi Nancy, love your newsletter and all the
wonderful recipes...I would like to know if anyone has a recipe for a
cabbage soup, my mother used to make a wonderful
tasty soup with cabbage, potatoes, tomatoes, onion, carrots, and celery, but I
don't remember the spices, maybe some garlic, salt pepper, some sort of leafy
spice, It may have been a polish dish, since my family on that side were
polish...any ideas? thank you.
Kathy Charles
This recipe is for Carla who wanted a salad
recipe made with "ramen noodles". I hope this is what she wants!
Bok Choy Salad
1 head Bok Choy cabbage (or Napa Cabbage), shredded
1 - 7 green onions
2 pkgs. Ramen noodles (omit seasoning packet)
1 3oz. pkg. slivered almonds
dressing:
1/2 c. vegetable. oil
1/3 c. sugar
2 T. red wine vinegar
1 T. soy sauce
-Break up the Ramen noodles into small pieces and brown in 1/2 stick of butter
with the slivered
almonds. Brown slowly. Set aside. These can be made ahead of time and put in a
Tupperware container or a zip loc bag. -combine all when ready to serve. (If you
know you are not going to eat it all right away, save some of the noodles and
add then later so they stay nice and crunchy.)
Delicious!
Nancy, Just wanted to tell you that I just love the new way you do the
newsletter. It works out great for me. Thanks again for all the work you put
into it. I don't know how you find the time!
Laurelee
Fresh Tomato Soup
{Wonderful Soup}
Clean and remove skin from about 3-1/2 lb. tomatoes. about 8 tomatoes. Put
tomatoes in blender seeds and all. Set aside . In winter I use
a quart of my home canned tomatoes.
In a medium size soup pot melt.
1/2 cup butter [margarine works but butter is best!]
2 tablespoons of Peanut Oil [no substitute] the flavor
of the butter and peanut oil makes this soup.
4 medium onions chopped
2 bay leaves.
Let onions simmer in the butter until soft but not brown.
When onions are cooked add the tomatoes from blender and add
1 [6 oz] can of tomato paste.
3 cups of chicken stock [bullion will do] reserve 1/2 cup of the cold bullion
and mix with 1/4 cup or more of flour I nearly always use more than 1/4 cups of
flour to reach the desired thickness of soup.
1/2 cup sugar or to taste + Most times I use more sugar.
Salt and pepper to taste.
Simmer and serve with garnish of choice. A little chopped fresh basil or some
lightly whipped cream is good. Soup is wonderful with no garnish!
Came from old Pittsburgh Post Gazette food column.
Joan Bell, Washington, Pa.
Nettie asked for a
Smoked Cream Cheese Recipe
1 (8 oz) package of cream cheese
1 (6 oz) can of Red salmon
1 teaspoon Liquid Smoke
Soften cream cheese add drained can of higher priced salmon. Mix until smooth.
Add liquid smoke, mix. You can adjust flavor by adding more liquid smoke. Mary
Jean
Does anyone have a
fresh apple cake recipe with homemade caramel icing?
Thanks, Joyce
Thanks, Joan in VA for the rubbed sage info.
I have lots in the garden and if that doesn't work I'll turn to the store
shelves for it. Thanks Again! Nancy, it must make you feel so good that you
bring so many good people together thru your hard work and this site.
Josette
I thought "TNT" meant Tried and Tested and
now see it referred to as Tried and True. Seems to me that the Tried and Tested
makes more sense in describing a recipe had been made and eaten by the sender.
Myron Drinkwater, Lake Forest, CA
Comment
Both are correct and mean the recipe has been tried.
Nancy
Here's a recipe for the person who was
looking for caramel frosting, I use it on banana cake
Quick Caramel Frosting (taken from the Fannie
Farmer Cookbook)
1/2 lb butter
1/2 cup dark-brown sugar
1/4 cup milk
2 cups confectioners' sugar.
Melt the butter and brown sugar in a heavy-bottomed pan, stirring over moderate
heat until the sugar is dissolved. Add the milk and blend. Cool, then beat in
the confectioners' sugar until thick enough to spread. You will have enough to
fill and frost and 8- or 9-inch two-layer cake.
Also I looking for a fruit dip that uses marshmallow cream, maybe cool-whip,
cinnamon, nutmeg, and milk. I just got the recipe a month ago but managed to
lose it already!
Thanks, Fran
Dear Nancy,
I really enjoy your newsletter very much and look forward to the great recipes.
A very special "thank you" to Beth D for the lemonade cake recipe. It's the one
I've searched for a long time. I've printed out several copies and I'm not gonna
lose it this time. Bless you and all your great cooks.
Gail C, Winnfield, LA
Hi Nancy,
Boy, do I feel stupid. But here goes..
Is Heavy Cream the same as
whipping cream?
NC
You should try making some
DIVINITY using black walnuts instead of pecans. It
is out of this world. SO SO GOOD
Byron Bessemer, Alabama
Hi Nancy, Montana here.
I have a recipe for Nettie from Mooers Fork
This is really good.
Smoky Salmon Cheese Spread
1 can salmon
1 package (8 oz) cream cheese softened
2 tablespoons minced onion or more if desired
1/8 teaspoon liquid smoke
Chopped parsley (optional)
Drain salmon, reserve 2 teaspoons liquid. Combine cream cheese, onion, and
liquid smoke and blend thoroughly. If to thick at the reserved liquid.
Refrigerate several hours and serve on crackers or rye bread.
A friend gave this to me many years ago and we like it.
Your letter and recipes are the best. Keep up the good work. Love this site
Hi Nancy!
In an old Bisquick book (1959) I found the following biscuit recipes:
Heat oven to 450. Add 2/3 cup of milk all at once to 2 cups Bisquick. Stir with
a fork into a soft dough. Beat dough vigorously 20 strokes, until stiff and
slightly sticky.
Roll dough around on cloth-covered board lightly dusted with Bisquick to prevent
sticking. Knead gently 8 to 10 times to smooth up dough. Roll 1/2 inch thick.
Dip cutter in Bisquick. Cut close together to save rerolling.
Bake on ungreased shiny baking sheet 10 to 15 minutes; close together for soft
sides, 1" apart for crusty sides. Makes 12 2" biscuits.
For drop biscuits: drop dough with a spoon on greased baking sheet. Bake as
above.
For richer biscuits: follow directions above - except mix 1/4 cup soft butter or
shortening, or 3 tablespoons cooking (salad) oil into Bisquick before mixing in
milk.
For Buttermilk Biscuits: use 3/4 cup buttermilk for liquid. It may be necessary
to use a few additional tablespoons of buttermilk to make a dough of soft
consistency.
Hope these fill the bill.
Thank you for all your efforts. A most enjoyable site!!!!!
Corinne
We have an abundance of
chesnuts this year. Any good recipes, other than
roasting?
Anita in Texas
This is for Jody,
I buy the bananas when they are really ripe and
just put the whole thing right in the freezer. Or you can peel them and put in
baggies. Either way is good.
Rose
Hi there,
Greetings from down under. Jodi asked about freezing
bananas. In Australia we just toss them in the freeze skin and all, they
seem to last forever, you always seem to find one you forgot about. When you
come to use them, just take them out and after a few minutes you will be able to
peel them. Don't leave it to long to peel them as it can get messy as they thaw.
Thanks for a great site. I enjoy all the American recipes, different to the
Aussie ways.
Elizabeth from Bendigo Australia
FUDGE RECIPES
MAMIE EISENHOWER CHOCOLATE FUDGE
4-1/2 c. granulated sugar
2 tbsp. butter
1 can evaporated milk
Pinch of salt
12 oz. semi-sweet chocolate or chocolate bits 12 oz. German sweet chocolate
1 pt. marshmallow cream
2 c. nutmeats, chopped
After boiling first ingredients 6 minutes, or soft ball forms, 232 degrees, pour
boiling syrup over ingredients in bowl, beat until chocolate melts. Pour into
buttered pan. Let stand a few hours before cutting into squares.
EASY FUDGE
4 1/2 c. sugar
1 can evaporated milk
1 lg. pkg. semi-sweet chocolate chips
1-1/2 sticks of margarine
1-1/2 tbsp. vanilla
1 c. nuts (optional)
Stir together in pot and boil 10 minutes the 4 1/2 cups of sugar and evaporated
milk. Then remove from heat and add large package of semi-sweet chocolate chips,
1-1/2 sticks of margarine, 1 1/2 tablespoons of vanilla and nuts; mix well. Let
stand in square pan or dish for 24 hours for best results.
PECAN CREAM CANDY
2 1/2 c. sugar
1/2 c. evaporated milk
1/2 c. light corn syrup
1/2 c. margarine
1 tsp. vanilla
2 - 2 1/2 c. chopped pecans
Mix all ingredients except vanilla and pecans. Bring to rolling boil; for 3
minutes. Remove from flame and add nuts and vanilla. Beat 3 to 4 minutes, drop
by spoonful onto waxed paper. Makes 3 dozen.
FUDGE
3 c. sugar
1/4 tsp. salt
1/4 c. light corn syrup
3 semi-sweet squares chocolate
1 c. evaporated milk
2 tbsp. butter
1 tsp. vanilla
3/4 c. chopped nuts (optional)
Mix together first 5 ingredients in saucepan (for best results use top part of
double boiler with boiling water in bottom section). Cook slowly until a soft
ball forms when chocolate is dropped in glass of cold water. Drop in 2
tablespoons margarine. Don't stir. Let cool to lukewarm. Then beat by hand until
creamy and dull. May add 3/4 cup chopped nuts. Add 1 teaspoon vanilla. Pour into
shallow greased pan. Cut
when cool.
VELVEETA CHEESE FUDGE
1 lb. oleo or butter
1 lb. Velveeta cheese
4 lbs. sugar
1 c. cocoa
1 tbsp. vanilla
Chopped nuts
In a saucepan, melt these 2 ingredients oleo and cheese. Sift together the sugar
and cocoa, then add the cheese and oleo mixture and add the vanilla and nuts.
Mix well and spread evenly into a greased, 9 x 13 inch pan. Cool and cut in
pieces. Makes about 6 1/2 pounds of creamy, inexpensive fudge.
ROCKY ROAD FUDGE
2 tbsp. margarine
1 (12 oz.) pkg. semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand milk
2 c. dry roasted peanuts
1 (10 1/2 oz.) pkg. miniature marshmallows
In saucepan melt morsels with Eagle Brand and 2 tablespoons margarine. Remove
from heat and add peanuts and marshmallows. Stir thoroughly and spread into
waxed paper-lined 13 x 9 inch pan. Chill 2 hours.
CHOCOLATE FUDGE
1 pkg. (8 sqs.) Baker's semi-sweet chocolate
2/3 c. sweetened condensed milk
1 tsp. vanilla
1/8 tsp. salt
1 c. walnuts, chopped
Microwave chocolate and milk in 1 1/2 quart microwave bowl on High 2 minutes,
stirring after 1 minute. Stir until chocolate is completely melted and smooth.
Stir in vanilla, salt and walnuts. Spread in greased 9 x 5 inch loaf pan.
Refrigerate until firm, about 2 hours. Cut.
CHOCOLATE PECAN FUDGE
1/2 c. butter or margarine
3/4 c. Hershey's cocoa
4 c. confectioners' sugar
1 tsp. vanilla
1/2 c. evaporated milk
1 c. pecan pieces
Microwave butter or margarine in 2 quart micro-proof on high (full power) for 1
to 1 1/2 minutes or until melted. Add cocoa; stir until smooth. Stir in
confectioners sugar and vanilla; blend well (mixture will be dry and crumbly).
Stir in evaporated milk. Microwave on high for 30 to 60 seconds or until mixture
is hot. Stir until smooth; add pecan pieces. Pour into foil lined 8" square pan.
Cover; chill until firm. Cut into squares. Store, covered in refrigerator. 5
dozen squares.
CONVENTIONAL METHOD: Melt butter in medium saucepan. Remove from heat; stir in
cocoa. Stir in confectioners' sugar and vanilla; add evaporated milk. Stir
constantly over low heat until warm and smooth; add pecan
pieces. Pour into foil lined 8" square pan; chill and store as above.
Kat
Favorite Salad Recipes from Nancy's Kitchen
HOT BEAN SALAD
1-1/3 cups fine cracker crumbs, divided
1 can (16 ozs.) kidney beans, drained
1/3 cup chopped sweet pickle
1/4 cup sliced green onion
1 cup shredded Cheddar cheese
1/2 cup mayonnaise or salad dressing
Combine all ingredients except 1/4 cup cracker crumbs. Toss lightly and spoon
into a greased I-quart casserole. Sprinkle reserved crumbs on top. Bake at 450
degrees for 10 minutes.
NOTE: The cracker crumbs, sweet pickles, onions, and cheese may be prepared in
the food processor.
BEAN AND PEA SALAD
1 can (16 ozs.) chickpeas, drained and rinsed
1 can (16 ozs.) kidney beans, drained and rinsed
1 cup frozen green peas, thawed
1 cup celery, sliced
1 red onion, sliced thinly
4 green onions (green parts only) sliced
Parsley or cilantro
Dressing
In a medium-sized bowl, combine first 6 ingredients. Cover and refrigerate.
Shortly before serving, combine the dressing and salad ingredients. Garnish with
the parsley or cilantro.
Dressing:
1 avocado, cut into chunks
2 tablespoons oil
1/4 cup mayonnaise
1/4 cup sour cream or plain yogurt
Juice of 1 lime
Juice of 1/2 lemon
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon cumin
1 canned whole mild green chile
In a food processor fitted with metal blade or in a blender, combine the
dressing ingredients. Process until smooth. Transfer the dressing to a bowl and
chill.
PINTO BEAN SALAD
2 cans (16 ozs. ea.) pinto beans
1 cup romaine lettuce, shredded
1/2 cup celery, chopped
1/3 cup purple onion, chopped
1/4 cup red bell pepper, chopped
2 teaspoons fresh cilantro, minced
3 tablespoons red wine vinegar
2 tablespoons vegetable oil
1/4 teaspoon garlic salt
Lettuce leaves
1/2 cup Cheddar cheese, shredded
Place beans in a colander and rinse under cold water 1 minute; set aside to let
beans drain. Use food processor to prepare celery, onion, bell pepper, and
cilantro. Combine beans, celery, onions, and bell pepper in a large bowl; set
aside. Combine cilantro, vinegar, oil, and garlic salt in a jar; cover tightly
and shake vigorously. Pour vinegar mixture over reserved bean mixture; toss
gently to coat well. Cover and chill thoroughly. To serve, spoon bean mixture
into a lettuce lined salad bowl; sprinkle with cheese.
LIMA BEAN SALAD
2 hard-cooked eggs
1 can (16 ozs.) lima beans, chilled and drained
1/2 cup diced celery
2 tablespoons sweet pickle relish
1/3 cup mayonnaise
2 tablespoons snipped parsley
2 teaspoons prepared mustard
Dash of bottled hot pepper sauce
Dash of salt
Lettuce cups
Chop one egg. Combine chopped egg, beans, celery, and relish. Blend in
mayonnaise, parsley, mustard, pepper sauce, and salt. Serve in lettuce cups.
Slice remaining egg; use for garnish.
Makes 6 servings.
MARINATED BEAN SALAD
Boiling water
2 pkgs. (9 ozs. ea.) frozen French-style green beans
1 large onion, thinly sliced and separated into rings
1 can (6 ozs.) sliced mushrooms, drained
3/4 cup Italian salad dressing 1/2 teaspoon salt
1/8 teaspoon pepper Romaine lettuce
3 tomatoes
Pour boiling water over frozen beans to cover; let stand five minutes, then
drain thoroughly. Combine beans, onion rings, and mushrooms; add salad dressing,
salt, and pepper and toss together. Marinate in refrigerator several hours or
overnight, tossing occasionally. To serve, spoon bean mixture into serving bowl
lined with
romaine. Cut tomatoes in wedges and arrange around edge of bowl over beans.
Makes 12 servings.
SOUTHERN BLACK-EYED PEA SALAD
3/4 cup Marie's refrigerated Classic Herb Vinaigrette dressing
1/4 cup lemon juice
2 cans (15 ozs. ea.) black-eyed peas, rinsed and drained
1 cup chopped green or yellow pepper or combination
1 cup chopped celery (5 to 6 stalks)
1 cup chopped green or yellow pepper or combination
1 small red onion, chopped
Generous dash ground red pepper
1/4 cup chopped fresh parsley
1 head Iceberg lettuce
In a large bowl, combine all ingredients except lettuce; toss to coat. Cover;
refrigerate overnight. Core, rinse, and drain lettuce. Remove outer leaves.
Gently
separate leaves and lift from head to make "cups". Serve salad in lettuce cups.
Makes 5-1/2 cups or 10 servings.
SOUTHWESTERN BEAN SALAD
1 can (15 ozs.) kidney beans, rinsed and drained
2 cans ( 16 ozs. ea.) pinto beans, rinsed and drained
1 can (15 ozs.) garbanzo beans, rinsed and drained
1/2 cup green pepper, minced
1/2 cup green onion, minced
1/2 cup fresh cilantro or parsley, minced
1 recipe Chili Lime Vinaigrette
Combine all ingredients in a large container; stir well. Cover and refrigerate
at least 12 hours or overnight, stirring occasionally.
Makes 10 to 12 servings.
CHILI LIME VINAIGRETTE
1/4 cup virgin olive oil
1/4 cup lime juice
1/4 cup fresh cilantro or parsley, minced
2 tablespoons vinegar
2 jalapeno peppers, seeded
1/2 teaspoon salt
1/2 teaspoon ground cumin
Combine all ingredients in a blender or food processor; process until smooth.
This also makes a good marinade for beef or pork before grilling.
BROCCOLI BACON SALAD
1 large bunch broccoli, finely chopped
1 head iceberg lettuce, finely chopped
4 green onions, chopped
1-1/2 cups sour cream
1 pound bacon, cooked, drained, and crumbled
2 cloves garlic, crushed
2 tablespoons sugar
1/2 cup Parmesan cheese, grated
Combine all the ingredients except the cheese and mix well. Top with cheese and
chill before serving.
NOTE: Use the food processor to chop the vegetables and grate the cheese.
BRUSSELS SPROUTS SALAD
1 bag (16 ozs.) frozen Brussels sprouts
1/2 cup vinegar
1/4 cup vegetable oil
1-1/2 teaspoons chervil leaves
1 teaspoon salt
1/4 teaspoon pepper
1 medium tomato
Snipped parsley
Cook sprouts in microwave until tender-crisp (3 to 5 minutes if frozen). Mix
remaining ingredients except tomato and parsley and pour over hot sprouts,
turning until all are coated. Cover and refrigerate at least 3 hours. Just
before serving, cut tomato in wedges; toss with sprouts; sprinkle with parsley.
Line serving bowl with lettuce leaves and fill with sprout mixture.
BROCCOLI CAULIFLOWER SALAD
1 head cauliflower
1 bunch broccoli
1 white or purple onion 2 cups mayonnaise
2 cups sour cream
2 tablespoons sugar
2 tablespoons vinegar
Dash of Worcestershire sauce Dash of Tabasco sauce
Clean cauliflower, broccoli, and onion; chop to bite size. Mix the remaining
ingredients and pour over vegetables. Refrigerate and serve chilled.
BROCCOLI AND CAULIFLOWER RING
5 cups broccoli flowerets
5 cups cauliflowerets
1/4 cup water
1 small tomato, cut in 6 wedges, seeded
2 tablespoons water
3 tablespoons margarine
3 tablespoons sunflower nuts
Place broccoli flowerets and cauliflowerets in 3 -quart casserole. Sprinkle 1/4
cup water over vegetables. Cover tightly with plastic wrap, turning back edge to
vent. Microwave at high power 9 to 13 minutes, or until crisp-tender; stirring
after 5 minutes. Drain. Arrange tomato wedges on bottom of 2-quart glass ring
mold, skin side down. Arrange cauliflower and broccoli over tomatoes, pressing
to pack firmly. Add 2 tablespoons water. Cover tightly with plastic wrap,
turning back edge to vent. Microwave at high power 3 minutes; drain and
invert onto serving plate. Microwave margarine and sunflower nuts at high
power 2 minutes. Pour over vegetables.
CARROT AND GREEN BEAN SALAD
1 can (16 ozs.) diced carrots
1 can (16 ozs.) whole green beans
1/4 cup vinegar
1/2 cup vegetable oil
3 tablespoons sugar
1/4 teaspoon salt
1 small onion, thinly sliced
Salad greens
Drain carrots and green beans; pour into small bowl and toss lightly with a fork
to
mix. Combine vinegar, vegetable oil, sugar, salt, and onion; pour over carrots
and
green beans. Cover and allow to stand in refrigerator for an hour. Drain and
arrange
on salad greens. If desired, garnish with onion slices or radishes.
Makes 8 servings
Have a nice day
Nancy Rogers
http://www.nancyskitchen.com
