24 hour fruit salad
4 egg yolks
juice of 1 lemon
1/4c milk
28 marshmallows
1/4 lb. blanched almonds
1c white cherries
1 can pineapple
1 can white grapes
1/2 pint cream,whipped
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Cook egg yolks,lemon juice and milk in double boiler until thick.
add marshmallows,cool then fold in whipped cream,almonds and well drained fruit.
let stand in icebox for 24 hours.
Cole Slaw
1/4 c. vinegar
1 tbsp. butter
2 eggs
1 tsp. salt
1/8 tsp. pepper
1/4 tsp. mustard
1 tbsp. sugar
1/4 c. cream
1 quart shredded cabbage
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Heat vinegar in double boiler and add butter,Beat eggs,add seasoning and pour vinegar over them.
Return to double boiler and cook until thick,stirring constantly.
Remove from stove,add cream and while still hot pour over the cabbage.
Serve cold.
Makes 6 servings
Circa.1929
Frozen Tomato Salad
2 c. Tomato (cooked or Canned)
3 cloves
small bay leaf
1 tsp.salt
Dash of pepper
1 tbsp. Sugar
1 tbsp. vinegar
1 tbsp. gelatine
1 tbsp.cold water
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Simmer tomato and seasonings for 15 minutes.Strain,Add vinegar and gelatine softened in cold water.
Col,turn into small mold,pack in ice and saltand let stand for 3 to 4 hours.
Slice and serve on Lettuce with Mayonnaise .
Serves 6
BigT's French Dressing
In quart jar with seal and lid,
1/2 tsp. Salt
2 tsp. Sugar
1/2 c. Canola Oil
1/4 c. Vinegar
1 tsp. Garlic Powder
1/2 tsp. Paprika
2 tbsp. Catsup
1 tbsp. Worcestershire
SHAKE WELL
Grandma Vera's Salad
Boil 3 large sweet potatos and cool.
dice into pieces then chop 2 stalks of celery and 1 small onion.
Place on lettuce and cover with french dressing.
Garnish with sliced olives and parsley.
Cucumber Salad
Chill cucumbers first
cut in two leangthwise,
peel and slice very thin and cover with ice.
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Dressing:
1c. sour cream
1 tsp. sugar
1 tsp. lemon juice
whisk with fork til mixed well.
Drain cucumbers and pour dressing over them.
Serve at once
Stuffed Tomatoe Chicken Salad
5 c. cut up cold chicken
2 1/2 c. chopped celery
2 tbsp. lemon juice
salt n pepper to taste
1 1/4 c. mayonnaise
8 eggs hard boiled sliced
1 1/2 c. chopped cooked bacon
Tomatoe cups
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Mix all ingredients thoroughly,carefully fold in eggs.
Scald,peel and chill tomatoes,then cut out middle and section almost to fold out like a flower,fill with salad and serve.
Feeds family of 6
BigT's Italian Dressing
in quart bottle add
1/4c. Red Vinegar
1 tsp. Garlic Powder
1 tsp. Dried Oregano
1 tsp. Dried Basil
1/2 tsp. Onion Poweder
1/2 tsp. Crushed Red Pepper
3/4 tsp. Salt
1/2 tsp. Black Pepper
1 tsp. Lemon Juice
Shake Vigorously
BigT's Blue Cheese Dressing
1 pint mayo
1 pint buttermilk
1/4 lb. blue cheese
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 clove garlic,grated and pressed
1 tbsp. lemon juice
tops of green onion minced
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Mix buttermilk and finely grated
blue cheese then add rest of
ingredients using hand mixer
1000 Island Dressing
1 c. Mayo
1/3 c. Chili Sauce
1 tbsp. Chopped Chives
2 tbsp. Minced Green Pepper
1 tbsp. Chopped Pimento
1/2 c. Sour Cream
Whip the mixture thoroughly
Roquefort Dressing
1/3 c. chopped onion
2 c. Mayo
2 cloves garlic
1/2 c. chopped parsely
2 tbsp. Anchovie paste
1 c. Sour cream
1/2 c. wine vinegar
2 tbsp. Lemon juice
1/2 lb. Blue cheese/Roquefort
Salt & Pepper to taste
Mix in a blender until thick
and smooth
Orange and Tomato Salad
3 tbsp. melted crisco
4 tomatoes
4 oranges
1 tbsp. chopped parsley
Tarragon Vinegar
salt
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Peel oranges and tomatoes,and slice and arrange alternately in salad bowl.
Mix juice squeezed from tops and bottoms of oranges with an equal quantity of tarragon vinegar,add crisco and salt to taste.
Pour over fruit and sprinkle chopped parsley on top.
BigT's Crazy Tomato Dressing
1 tbsp. dry mustard
1 tsp. salt
1/4 tsp. black pepper
2 tbsp. white sugar
1 c. Canola Oil
1 tbsp. Grated Onion
1/2 c. vinegar
1/2 can tomato soup
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Mix mustard,salt,pepper & sugar,
& onion.
Add in blender Canola Oil
Let Stand 20 minutes then add
vinegar & soup
Blend thoroughly
Makes 2 1/2 cups Dresing
Dandelion Salad
1 quart dandelion greens
4 hard boiled eggs,peeled
3 white onions
3 large boiled potatoes
1/2 c. French dressing
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Chop all ingredients and mix well
with dressing and serve over chopped
lettuce.
Piquante Mayonnaise
1 egg yolk
2 tbsp. Vinegar
1/4 tsp. Ground mustard
3/4 tsp. Salt
1/8 tsp. Pepper
1 c. Vegetable oil
1/4 c. Chopped Dill pickle
2 tbsp. Chopped onion
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Directions:
Beat egg yolk and half the vinegar
Add mustard,salt n pepper and mix well.
Drop oil a teaspoon at a time into the egg
mixture beating constantly until 1/4 c oil
is added.
Continue to add more oil,beating thoroughly
after each addition.
As it thickens,add the remaining vinegar
a little at a time ....1 tsp lemon juice may be
used as well.
Store in Ice Box covered...
Artichoke Heart Salad
5 c. Artichoke hearts
Head of lettuce
1/4 c. Piquante Mayonnaise
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Directions:
Drain the hearts saving the juice for soup.
Chill for a couple hours,
Arrange on crisp lettuce and serve
with mayonnaise.
Dust Mayo with Paprika
Serves Momma and 3 little ones
Pineapple Cottage Loaf Salad
1 can crushed pineapple
2 envelopes gelatin
2 c. Cottage Cheese
3/4 c. Mayo
1 tbsp. Sugar
1 c. chopped walnut meats
1 green pepper chopped
4 oz. can Pimento
1 c. Heavy Cream Whipped Stiff
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Directions;
Drain juice from crush pineapple and put
in small saucepan and add gelatin then put
on low heat to dissolve.
Stir gelatin mixture into pineapple and
cottage cheese and combine with rest
of ingredients.
Pour into loaf pan...chill until firm
Unmold...Seve with mayonnaise dressing
Chicken Salad
1 quart cold boiled chicken cut int cubes
1 pint finely cut celery
1 tsp. Salt
1/8 tsp. pepper
2 hard boiled eggs
2 c. Mayonnaise
6 chopped green olives
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Directions;
Mix chicken and celery then add seasoning
and once sliced egg then marinate with
French dressing and let sit in fridge one hour.
Serve with lettuce and spread mayo over top.
Garnish with olives and remaining egg.
Sprinkle with Paprika.
