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June 30, 2013
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Handcrafted Wood Carvings, Clocks and Cribbage Boards


Mr. Food 


Summer Salads

Grape SaladRed Grape and Walnut Salad with Fresh Tarragon Dressing



This salad has an interesting dressing. It is reminiscent of a vinaigrette but with lemon. The tarragon works perfectly with grapes and walnuts.
We liked this salad a great deal.


For the dressing:
3 tablespoons sour cream
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1/3 cup olive oil
1/4 teaspoon granulated sugar
1 teaspoon finely chopped fresh tarragon

For the salad:
1 small head lettuce, chopped or torn
1 cup red grapes, halved
1/2 cup walnut pieces
Source: Dennis, the Prepared Panty 
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Favorite Cabbage Salad

1 small head cabbage, shredded
1/2 c chopped green pepper
1/2 c chopped onion
3 t mayonnaise
2 t vinegar
1 t sugar
1/4 t salt
4 bacon strips, cooked and crumbled

In a large bowl, combine cabbage, green pepper and onion. In a small bowl, combine mayonnaise, vinegar, sugar and salt. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 4 hours. Stir in bacon, just before serving.
Yield: 6-8 servings.
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Mushroom Salad

1 lb. fresh mushrooms
2 to 4 green onions, chopped
2 med. carrots, sliced thin
2 stalks celery, cut small
1 sm. can sliced olives, drained
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. garlic powder
1/3 c. oil, fill to 1/2 c. with vinegar

Mix seasoning ingredients. Pour over salad. Stir and refrigerate for a few hours before serving.
Makes 4 Servings
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Broccoli Cauliflower Salad

2 pounds fresh broccoli, cut into florets
1-1/2 pounds fresh cauliflower, cut into florets
1 cup mayonnaise
1/2 cup sour cream
1 small onion, chopped
1 Tbl snipped fresh dill or 1-1/2 tsp dill weed
1/2 tsp salt

In a large bowl, combine the broccoli and cauliflower; set aside. Combine mayonnaise, sour cream, onion, dill and salt; mix well. Pour over vegetables; toss to coat. Cover and chill 4 hours or overnight.
Makes 6-8 servings
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Sour Cream Cucumber Salad

2 medium cucumbers, peeled and sliced thin
1 sweet onion, sliced thin
1 tsp. salt
1/4 tsp. fresh ground black pepper
1 T. sugar
2 T. vinegar
8 oz. sour cream
parsley, if desired

Mix cucumbers and onions with seasonings, sugar, vinegar, parsley and sour cream. Cover and refrigerate for several hours.
Makes 4 servings
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German Marinated Cole Slaw

1 head cabbage, shredded
1 bell pepper, chopped fine
1 lg. onion, shredded
1/2 c. sugar
1 c. vinegar
3/4 c. salad oil
1 tsp. mustard seed
1 tsp. celery seed
1 tsp. salt

Place cabbage, pepper, and onion in a large bowl. In saucepan combine sugar and vinegar; bring to a boil. Cool; add oil, mustard seed, and salt and combine thoroughly. Pour over cabbage mixture. Cover and refrigerate overnight. The salad will keep in the refrigerator several days.
Makes 4 Servings
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Jicama Lime Slaw

2 lb. jicama
1/2 lb. carrots
3/4 lb. red cabbage
1/2 c. packed fresh flat leafed cilantro leaves
1/3 c. vegetable oil
2 T. fresh lime juice
1/2 tsp. dijon mustard
1/2 tsp. salt
2 T. orange juice

Peel jicama and carrots and quarter jicama. cut into very thin slices (1/16 inch) Stack slices and cut into julienne strips. Cut cabbage in very thin shreds, coarsely chop cilantro. In large bowl, stir together oil, lime juice, mustard, orange juice and salt. add vegetables and cilantro, toss to coat and season with salt and pepper. May be made 2 hrs ahead and chilled.
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Green Bean and Tomato Salad

1 tsp. dry mustard
1 lg. onion sliced thin
1 tsp. sugar
1/4 c. parsley
3/4 tsp. salt
1 (16-oz.) can green beans
1/4 tsp. black pepper drained
2 T. vinegar
2 lg. tomatoes, cut in chunks
1/3 c. oil

In bowl, stir together mustard, sugar, salt, pepper, vinegar and oil until well blended. Add remaining ingredients. Toss to mix, cover and chill at least 1 hour. Note:
Serves 6
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Pineapple Cole Slaw

1 head cabbage, shredded or one bag
1 8 oz. can unsweetened pineapple tidbits
1 c. mayonnaise
salt and pepper

Drain juice from pineapple. Blend juice, mayonnaise and seasonings together. Add tidbits and pour over the shredded cabbage. Mix well and chill. Sugar or sweetener can be added if needed.
Click Here to Print this Recipe


Veggie Marinated Salad

1 (12oz) can white shoe peg corn, drain thoroughly
1 (12oz) can french cut green beans, drain thoroughly
1 (12oz) can Le suer peas, drain thoroughly
1 punch green onions (chopped)
1 c. celery (chopped)
1 small green pepper (chopped)
1 c. sugar
1c. cider vinegar
1/2 c. oil
1 T. water
1 tsp. salt
1/2 tsp. pepper

Mix sugar, vinegar, oil, water, salt, and pepper. Allow to cool and stir into vegetables. Chill several hours, preferably overnight. Saves well.
Makes 6 Servings
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Tomato Soup Veggie Salad

1 lb. can sliced carrots, drained
1 12-oz, can whole corn, drained
1 17-oz. can peas, drained
6 green onions, chopped
1 green pepper, chopped
1 can tomato soup, undiluted
1 cup sugar
1/2 cup vegetable oil
1/2 cup cider vinegar
1 Tbs. Worcestershire sauce
1 tsp. dry mustard

Combine carrots, corn, peas, onions and pepper; set aside. Stir together soup, sugar, oil, vinegar, worcestershire sauce and mustard. Pour over vegetables and toss lightly. Refrigerate overnight.
Serves 10-12
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Fried Okra Salad

4 c. sliced okra
1 med. onion finely chopped
2 med. tomatoes, diced
1 red bell pepper, diced
1 green bell pepper, diced
salt to taste
pepper to taste
cornmeal

Sprinkle okra with salt, pepper and cornmeal. Fry until crisp. Drain okra after frying. While okra is cooking; cut up tomatoes, onion, bell peppers. Mix tomatoes, onion, bell peppers together, salt and pepper to taste. When okra is done, pour over vegetables in a salad bowl. Cover tightly and allow to stand 5 min. Remove cover mix lightly and serve, hot or cold.
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This newsletter will be sent out daily except for Wednesday. Wednesday is my day off.
Nancy Rogers


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Natures Flavors/Seelect Teas - organic, low carb and low calorie flavored syrups.


Sesame Sliced Cucumbers

1 large cucumber, sliced
1 T. sesame oil
1 tsp. sugar
2 T. vinegar
2 T. sesame seeds

Put cucumbers in water (just to cover) to which 1 teaspoon salt has been added. Let set an hour or so and drain well. Discard salt water. Put all ingredients in a bowl and mix well.
Makes 2 Servings
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White Shoe Peg Corn Salad

2 cans white shoe-peg corn, drained
1 meduim purple onion, chopped
1 medium bell pepper, chopped
2 ripe tomatoes, chopped
salt to taste
pepper to taste
Mayonnaise to desired consistency

Mix white shoe-peg corn, onion, bell pepper, tomatoes, salt and pepper with mayonnaise to desired consistency.
Click Here to Print this Recipe


Vegetable Salad

1 16 oz bag chopped broccoli
1 16 oz bag chopped cauliflower
1 4 oz bag bay carrots
2 med squash, sliced
1 medium onion, thinly sliced
1 cucumber, sliced
1 bell pepper, thinly sliced
1 large bottle Zesty Italian salad dressing

Cut all vegetables into large salad bowl. Pour dressing over. Chill for 3 hours.


Crunchy Spinach Salad

1 pkg. fresh spinach
8 oz. fresh mushrooms, sliced
1 bell pepper, sliced in strips
1 small can pineapple chunks, drained
1 can Chinese chow mein noodles
Tangy salad dressing

Combine spinach, mushrooms, bell pepper, pineapple chunks, and chow mein noodles. Add tangy salad dressing and chill until ready to serve.
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This is a really delicious way to enjoy Barbecued Ribs, even on a hot day, if would like to prepare them inside, but not heat up the house.

Crockpot Barbecued Ribs

3 lbs. lean country-style pork ribs, trimmed of any excess fat
Salt & pepper, to taste
1 cup catsup
2 tbsp. brown sugar
1 tbsp. prepared steak sauce
1 tsp. celery seed
1 tsp. prepared spicy mustard
1/2 tsp. salt
1/4 cup cider vinegar
1 medium onion, thinly sliced and separated into rings.

Brown ribs in a little cooking oil and season with salt and pepper to taste. Meanwhile, in small bowl, combine catsup, brown sugar, steak sauce, celery seed, mustard, 1/2 tsp. salt and vinegar. Place half the ribs in the bottom of the Crockpot. Layer half the onion rings over the top of the ribs and spoon half the sauce over. Repeat layers. Cover and cook on low for 7 to 9 hours, or on high setting for 3 to 4 hours, until meat is very tender. Excellent served with baked potatoes and a nice crisp garden salad.
Makes 6 servings.
Judy (in Alaska)
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This is a very tasty bean dish to serve for your 4th of July celebration, and the best thing about it, is that it won't heat your
kitchen up while cooking.

Sweet & Sour Beans

8 slices (or more) bacon, cut in 1/2 inch pieces
1 medium onion, chopped
1 clove garlic, minced
1/2 cup brown sugar
1/4 cup cider vinegar
1 tbsp. prepared mustard
1 tbsp. soy sauce
2 -15 oz cans kidney beans, or small red beans, drained
2 - 16 oz. cans baked beans
2 - 17 oz. cans lima beans, drained

Fry bacon pieces until crisp; drain. Cook onion in some of the bacon grease until soft. Combine onion and bacon with remaining ingredients in Crockpot, stirring well to blend. Cover and cook on low 7 to 8 hours, or on high setting for 2 to 3 hours.
NOTE: You can also add 1 lb. cooked ground beef to mixture, if desired.
Serves 10.
Judy (in Alaska)
Click Here to Print this Recipe


Ref: Response to my request for desserts. N/L 6/29

Scarlett, I love the idea of a Chocolate Fountain, unfortunately he event is not at my home so it would be difficult. I will remember that if I do host such an event myself.
Thanks, Anita in Camarillo

P.S I have found a recipe for Key Lime Cheesecake, in my So. Living Dessert Cookbook, that looks promising.


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Nancy Rogers
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Lubbock, Texas 79499


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