SALADS

 

SALADS

5-Cup Salad

 

1 cup sour cream

1 cup miniature marshmallows

1 cup Mandarin oranges

1 cup coconut

1 cup pineapple tidbits

Drain fruit.  Mix all together and refrigerate.

 

1000 Island Dressing

 

½ cup onion

1 quart mayonnaise

1 cup catsup

1 cup oil

1 cup sugar

1 teaspoon dry mustard

1 teaspoon Worcestershire sauce

½ teaspoon salt

¼ teaspoon pepper

1 cup vinegar

 

Blend all together except for the vinegar.  Last of all add vinegar.

 

Almond Chicken Salad

4 cups cubed chicken

1 ½ seedless green grapes cut in half

1 cup chopped celery

3/4 cup green onion, chopped

3 large eggs, boiled and chopped

1/2 cup mayonnaise

1/4 cup sour cream

1 tablespoon prepared mustard

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon onion powder

1/4 teaspoon celery salt

1/8 teaspoon dry mustard

1/8 teaspoon paprika

1/2 cup almonds, slivered/toasted

1 large kiwi fruit (optional), peeled and sliced

 

In a bowl add chicken, celery, green onion, grapes and cooked eggs.  Mix together.  In another bowl mix together mayonnaise, sour cream, mustard, salt, pepper, onion powder, celery salt, dry mustard, and paprika.  Mix together and add dressing to the chicken mixture.  Top the salad with almonds and sliced kiwi that has been peeled and sliced.

 

Broccoli Salad

 

Broccoli

Cauliflower

Carrots

Onions

Cheese cut in squares

Bacon

Raisins

 

Sauce

½ cup sugar

1 cup mayonnaise

2 tablespoons vinegar

 

Chop up veg to desired size.  Make the sauce and pour over the veg. Mix together. Use can use whatever combination you like.

 

Crispy Chicken Salad  Jil Abegg

 

(1)

3 chicken breasts

3 cups shredded lettuce

1 cup mung bean sprouts

2chopped tomatoes

½ cup chopped celery

5 chopped green onions

1 diced cucumber

1 chopped green pepper

½ cup sliced water chestnuts

 

(2)

 1 tsp. salt

1 packet Splenda

1 tbs. apple cider vinegar

2 tbs. soy sauce

1 tbs. olive oil

Dash of garlic powder

 

(3)

1 tbs. sesame seeds

2 tbs. sliced almonds

3 egg roll wraps ( cut in very thin strips)

Pam spray for egg roll wraps

 

(1) Cook chicken in water. Cool and shred.  Shred/cut up vegetables, keeping them separated.

(2) Mix ingredients in a bowl, adding chopped green pepper, onion and shredded chicken.  Let sit in refrigerator for 30 min.

(3) Spray Pam on cookie sheet and place cut egg roll wraps on the cookie sheet.  Spray a little Pam on top of egg roll strips and bake in 300 oven for 10 minutes or until golden brown.

(4) Arrange shredded lettuce on large round serving platter.  Next layer each vegetable separately beginning with bean sprouts, tomatoes, celery, and cucumber. Place chicken mixture over the vegetables.  Sprinkle with toasted sesame seeds and sliced almonds.  Top with baked egg roll strips and serve immediately. 

 

Chicken Pasta Salad Holly Clayton (serves 10 to 12)

 

1 12-ounce package of Rotella noodles, cooked, drained and cooled

3 or 4 chicken breasts, cooked and cubed

1 handful snow or sugar peas cut in half

1 handful bean sprouts

1 large can mandarin orange

1/3 small bottle sesame seeds

Salt to taste

4 cups iceberg lettuce, cut up

Chow mien noodles

 1 bottle Brian Poppy seed dressing

 Mix all together.  Add dressing just before  serving.

 

Chicken Caesar Pasta Salad (Serves 8 to 10)

 

8-ounces rotini pasta, cooked

6 cups chopped romaine lettuce

1 or 2 boneless skinless chicken breasts

1 tsp garlic powder

Salt and pepper to taste

2 cups Caesar dressing

½ red onion chopped

1 cup shredded parmesan cheese

2 cups croutons

 

Season chicken with garlic powder, salt and pepper to taste, cook over medium heat 4 or 5 minutes on each side until cooked through.  Chop into bite size pieces.  Add all remaining ingredients to a large bowl and toss to combine.  Cover and chill until ready to serve.

Chicken Salad Women’s Conference

 

2 Cups Chicken Cubed, Cooked

1 1/2 Cups Red Grapes, Sliced

5 Cups Celery, Chopped

1/2 Cup Almonds, Sliced

Dressing

1/2 Cup Miracle Whip

1/2 Cup Mayonnaise

1/8 Tsp. Garlic Powder

1/8 Tsp. Salt and Pepper

1 Tablespoon Onion, Grated

1/2 Tsp. Celery Seed

1 Tsp. Lemon Juice

 

Mix all together.  Makes approx. 2 quarts or enough to fill  20 small croissants.

Coleslaw Mix

 

Packaged cold slaw mix with carrots

Poppy seed Breanne dressing

Rice noodles

Cashews

Mandarin oranges

Mix together and serve immediately. 

Cole Slaw

 

2-ounce vegetable oil

1 ounce vinegar, lime or lemon juice (not all three)

½ teaspoon prepare mustard

¼ teaspoon celery salt

1 ounce mayonnaise

Salt

Pepper

Dash paprika

Cabbage, shredded

 

Mix ingredients together and pour over cabbage.  The slaw is better is better if made a bit ahead of times so the flavors will have time to blend together. 

 

 

Cottage Cheese Jell-O Salad

 

1 (3-ounce) package Jell-O, any flavor

1 (15-ounce) crushed pineapple drained

1 (16-ounce) container cottage cheese

1 (8-ounce) container Cool Whip, thawed

 

Combine cottage cheese, pineapple, and gelatin in a bowl, stirring well.  Fold the Cool Whip in with the other ingredients until combined.  Try not to overmix and deflate the Cool Whip. Transfer to a serving bowl, then cover and refrigerate for 1 hour before serving.

Crab Salad

4 stalks celery chopped up

Green onion chopped up

Macaroni, boiled

6 boiled eggs

Mayonnaise

Lemon

1 carrot, grated

Salt

Pepper

Sweet pickle juice

1 package flaked crab

 Mix together

Cranberry Salad

 

½ pound cranberries, ground

1 cup sugar

1 apple, peeled and ground

Juice and rind grated from one orange

1 ½ cup water, boiling

1 package cherry Jell-o

 

Dissolve Jell-O in hot water.  If cranberries and orange are juicy use 1 ¼ cups boiling water.  Mix in the rest of the ingredients and set it up in fridge.

 

Fresh Cranberry Salad

 

3 cups whole fresh cranberries

¾ cups sugar

2 cups mini marshmallows

1 8 oz. can crushed pineapple (drained)

½ cup chopped walnuts

1 cup whipping cream (whipped)

 

Put cranberries through food processor or chop coarsely by hand.  Add sugar and chill for 2 hours.  Add pineapple, marshmallows, nuts.  Fold in whipped cream.  Chill mixture for at least 4 hours.  Overnight is best.

Crunchy Oriental Noodle and Cabbage Salad

 

2 cups chicken or turkey cooked (optional)

1 cup sunflower seeds, browned

1 medium head cabbage, coarsely chopped

6 green onions, chopped

2 packages chicken flavored ramen noodles (save flavored packets for dressing)

Dressing

1/2 cup oil

1 tablespoon soy sauce

1/2 cup sugar

1/4 cup vinegar

1/4 teaspoon pepper

2 packets flavor packets from ramen noodles

Mix first 5 ingredients.  Make dressing.  Add to salad just before serving.

 

Delightful Spring Salad Jan Whitaker

 

20-ounces can crushed pineapple

1/2 cup sugar

Bring crushed pineapple and sugar to a boil and set aside.

 3-ounces lemon Jell-O dissolve with boiling

1 cup water

Mix together with the pineapple mixture, let sit in fridge until jiggly.

 1 cup cheese, grated mix with

1 cup Cool Whip®

1/2 cup nuts

Fold both together and put in fridge until firm. 

 

Frog Eye Salad (Serves 25)

1 cup sugar

2 Tbs. flour

2 1/2 teaspoons salt

1 3/4 cups pineapple juice

2 large eggs, beaten

1 tablespoon lemon juice

3 quarts water

1 tablespoon cooking oil

1 package 16-ounce Acini de Pepe

3 cans (11-ounce each) mandarin oranges, drained

2 cans (20-ounce) pineapple chunks drained reserve juice

1 can (20-ounce) crushed pineapple drained reserve juice

1 (9-ounce) carton cool whip

1 cup miniature marshmallow (optional)

1 cup coconut (optional)

Combine sugar, flour and one-half teaspoon of salt.  Gradually stir in pineapple juice and eggs.  Cook over moderate heat, stirring until thickened.  Add lemon juice.  Cool mixture to room temperature.

 

Bring water and remaining 2 teaspoons of salt and oil to boil.  Add Acini de Pepe.  Cook at rolling boil until Acini de Pepe is done.  Drain Acini de Pepe, rinse with water and cool to room temperature.

 

Combine egg mixture and Acini de Pepe.  Mix lightly but thoroughly.  Refrigerate until chilled in airtight container, overnight.

 

Add remaining ingredients.  Mix lightly but thoroughly.  Refrigerate until chilled in airtight container.  Salad may be refrigerated for as long as a week in airtight container.  I like to add some maraschino cherries if I have them.

Fruit Dip

1 Cup whip cream

1 cup marshmallow cream

¾ cup softened cream cheese

 

Whip Cream Cheese until smooth.  Add the rest of the ingredients.  Serve as a dip with fresh cut up fruit.

 

Yummiest Fruit Salad EVER

 

2 packages vanilla instant pudding

1 (20-ounce) can crushed pineapple and juice

1 (20-ounce) pineapple tidbits and juice

2 (8-ounce) cans mandarin oranges, drained

½ cup coconut

2 cups red or green seedless grapes halved

2 cups miniature marshmallows

1 (20-ounce) carton Cool Whip

 

Pour dry instant pudding in a large mixing bowl.  Pour crushed pineapple and pineapple tidbits with juice (do NOT drain) over the pudding and mix together.

Stir in remaining ingredients until well blended. (I usually add other fruit I have on hand, like a chopped-up apple, banana or even some maraschino cherries.  This is a very versatile recipe)

Cover and refrigerate until ready to serve.  Makes a lot, so it’s perfect to bring for a pot luck.

 

Frozen Fruit Salad

1 quart cream – whipped

4 bananas cube

1 cup mandarin oranges

2 cups pineapple tidbits

2 cups maraschino cherries (optional)

2 cups sugar or less

½ cup lemon juice

¼ cup mayonnaise

¼ cup lemon Jell-O

1 cup walnuts or pecans

 

Heat lemon juice and dissolve Jell-O.  Drain fruit thoroughly.  Whip cream and add sugar.  Add lemon mixture and mayonnaise.  Add fruit and freeze in molds, deep dish, or cupcake papers (for individual servings)  Freeze.  Makes about 4 quarts  (I add more fruit)

Janet’s Spinach Pasta Salad

Marinate overnight 3 chicken breasts browned and sliced

½ tsp pepper

½ cup canola oil

1/3 cup soy sauce

1/3 cup vinegar

3 TBS sugar

 

Cook 1 (12-ounce) bag spiral pasta.  Rinse in cold water and drain.  Add chicken mixture and 1 cup whole cashew, ½ cup roasted sunflower seeds, ¼ cup chopped green onions.  Spinach.  Toss and serve.

 

Jell-O Cubes

4 cups boiling water

3 ( 3-ounce pks) of Jell-O

4 pk. Knox’s gelatin dissolved in cold water.  Mix all together and put in 9x 13 pan refrigerate.  Cut into blocks

 

Jell-O Cranberry Salad

 

2 package Jell-O

1 cup sugar

2 stalks celery

1 big apple

1 10-ounce bag cranberries

1 orange

1 cup marshmallows

 Walnuts chopped then sprinkled on top

3 C water, boil

 

Dissolve Jell-O in water add the rest of  the ingredient accept walnuts. After you mix it up sprinkle the nuts on and set up in fridge. 

Jell-O Salad

 Small cool whip

Small can crushed pineapple

Large 16 oz. cottage cheese small curd

1 can mandarin orange

3 oz. orange Jell-O

 

Sprinkle Jell-O over the above and chill 1 hour

 

 Jenna’s Delicious Salad

1 large container at Costco of mixed greens

2 C fresh grated parmesan

2 C fresh grated mozzarella

1 lb. bacon cooked and crumbled or buy the big bag at Costco of bacon bits

½ C. slivered almonds or pine nuts

6-8 chicken breasts ( marinade in Kikkoman’s roasted garlic marinade overnight.  Grill or bake in oven at  350 for 45 to 50 minutes slice.

1 can of olives

2 sliced apples

1 c. cranraisens.

 

Dressing:

1 c. sugar

1 tsp dry mustard

¼ c. chopped red onions

½ C red wine vinegar

1 ½ tsp salt

1 c oil

Put in blender and mix well.  Add dressing to above ingredients right before serving. 

  

Macaroni Salad Sister Baker Hawaii

 

Desired pasta

Cucumbers chopped

Diced tomatoes

Cheese squares

Onion

Peas

Chicken

Celery

Mayonnaise or Miracle whip with a little mustard

2 Tbs. sugar

Milk

Salt and pepper to taste

Mix together and enjoy

Mom’s Potato Salad (Justin’s Favorite)

6 large potatoes, boiled, chopped

12 large eggs, boiled, shelled and chopped

1 large onion, chopped

3/4 cup dill pickle, chopped

 

Dressing

3/4 cup mayonnaise

1/2 cup dill pickle juice

2 tablespoons sugar

1/8 cup prepared mustard

1 teaspoon salt

 

Boil and peel potatoes.  Cut up potatoes, onion, boiled eggs, and dill pickles.  (You can also use sweet pickles and sweet pickle juice.  Dad's favorite way)  Mix together mayonnaise, sugar, pickle juice, salt, and mustard.  Pour over potatoes and mix well.  Refrigerate.

 

Old Bread Croutons

Old bread

Cut up old bread in cubes put on a baking dish and sprinkle with parmesan cheese, garlic powder, and dried parsley.

Bake at 150 for 2 hours

 

Orange Jell-O Kay Lynn Larsen

 

2 packages (3 oz.) orange Jell-O

2 cups boiling water

1 cup cold water

1 6-ounce can orange juice

1 cup mandarin orange

2 or 3 large bananas

1 box lemon pudding

1 small Cool Whip®

Dissolve orange Jell-O in boiling water.  Add cold water and orange juice.  Add oranges and 2 or 3 bananas.  Let set up in fridge. Combine the box of lemon pudding and cool whip and spread on set Jell-O.

 

Peachy Good Salad

1 large peach Jell-O

1 15-ounce can crushed pineapple

1 large Cool Whip®

2 cups butter milk

Mix dry Jell-O with pineapple, juice and all.  Heat till Jell-O dissolves.  Cool.  Stir in butter milk and cool whip.  Pour in cake pan and set up in fridge.

Poppy Seed Cabbage Salad

 

1 package of coleslaw mix with carrots

Poppy seed dressing from Brianna’s

Canned Mandarin oranges

Cashews

Rice noodles

Ranch Dip, Low Fat

1 tbs. Ranch dressing mix

1 ½ cup low fat cottage cheese

 

Blend until smooth

Red-White and Green Salad

 

1 3-ounce lime Jell-O

1/3 cup pineapple juice

1 cup crushed pineapple

1 ½ tsp. unflavored gelatin

1 (8-ounces) pkg. cream cheese, softened

¼ cup milk

1  (3-ounce) pkg. strawberry Jell-O

1 (10-ounce) pkg. frozen strawberries

 

Dissolve lime Jell-O in 1 cup boiling water; stir in pineapple juice and pineapple.  Pour into mold; chill until firm.  Sprinkle unflavored gelatin over 2 Tbs. cold water to soften; dissolve over hot water.  Mix cream cheese with milk; stir in unflavored gelatin.  Spread over lime layer; chilled.  Dissolve strawberry Jell-O in 1 cup boiling water. Add frozen strawberries; stir until strawberries are thawed.  Cool.  Pour over cream cheese layer; chill until firm. 

 

Spinach Mandarin Orange Salad

 

Dressing

¼ cup veg oil

2 tbs. White sugar

2 tbs white vinegar

1 tbsp. snipped parsley

½ tsp. salt

¼ tsp. vinegar

Dash tabasco sauce

 

Salad

 

¼ cup slivered almonds

4 tsp. white sugar

1 pk fresh spinach chilled

2 tbs.  chopped green onions

1 (11-ounce) can mandarin oranges drained

 

Combine dressing ingredients: Cover and shake well refrigerate.  Place almond in sugar in skillet with margarine cook till golden brown.  Remove from pan.  Place spinach in large bowl.  Add green onions and well drained oranges.  At serving time add dressing and almonds.  Toss lightly.

Spinach Salad

Dressing:

1 Tbs. poppy seeds

¼ to ½  cup sugar

1  cup oil

½ cup vinegar

1 tablespoon grated onion

1 teaspoons salt

½  teaspoon dry mustard

red onion, sliced 1/8" thick rings

Salad:  

1/2-pound mushrooms, sliced

1 cup drained and rinsed cottage cheese or less

1 package fresh spinach

1 small head of lettuce

Swiss cheese, grated

5 strips bacon, cooked and crumbled

 

You could also add to the salad chopped hard cooked eggs, sun flower seeds or alfalfa sprouts

 

Make dressing by mixing together poppy seeds, vinegar, sugar, oil, onion, salt, and dry mustard. Slice red onion and put it into dressing and marinate in  a jar in the fridge for a couple of hours.

 

Make salad by mixing mushrooms, cottage cheese, spinach, lettuce, cheese, and bacon.

Put dressing on salad and serve immediately.

Spinach Salad Nancy Westenskow

 

Use all spinach or you may use ½ lettuce (can use red lettuce)

 

Dressing: ( I think this is way too much)

½ cups sugar

¼ cups vinegar

½ cups lemon juice (squeeze)

2 tsp minced onion (cut up green onion)

½ cup salad oil

1 tsp salt

1 tsp paprika

 

Brown seeds and then drain off fat

2 TBS sesame seeds

1 Tbs butter

 

Top with mandarin orange

 

Strawberry Chicken Salad

Dressing:

1/3 cup raspberry vinegar

¾ cup salad oil

1 clove garlic

½ inch sliced fresh ginger root

½ tsp salt

¼ cup honey

1 tbsp. soy sauce

 

Salad:

1 lb. mixed greens

1 lb. boneless skinless chicken breast

Red onion sliced thin

1-pint fresh strawberries sliced

¼ cup toasted walnuts or pecans

 

Dressing: mince garlic and ginger.  Add remaining ingredients and blend.

Salad:  slice chicken into chunks or strips and brown in a little oil and butter.   With chicken still in pan deglaze pan with a few tablespoons of dressing.  Set aside.  On four individual salad plates arrange greens.  Divide chicken and sliced strawberries among the plates.  Add a few rings of red onion and drizzle about four tablespoons of dressing over each.  Sprinkle with toasted walnuts. 

 

Strawberry Spinach Salad with Candied Pecans

2 Tbs butter

1 cup pecan halves

2 Tbs brown sugar

6 oz baby spinach leaves

1 ½ cups sliced strawberries

¼ cup crumbled goat cheese or feta cheese

Balsamic vinaigrette (I used Litehouse dressing for this salad)

Melt the butter in a small skilled over medium heat.  Toss in the pecans and brown sugar, stirring to coat. Cook over medium heat until the sugar begins to caramelize about 3 minutes. Spread out pecans on wax paper lined baking sheet to cool.

In your salad bowl layer, the spinach leaves, strawberries, goat cheese and pecans.  Don’t pour dressing on salad until ready to serve.  Enjoy. 

 

Three Bean Salad

1 can lima beans

1 can cut green beans

1 can red kidney beans

1 medium onion, thinly sliced and separated into rings

½ cup chopped green pepper

2/3 cup vinegar

½ cup salad oil

¼ cup sugar

1 tsp celery seed

Drain beans.  Combine ingredients.

 

Trifle Fruit Salad Serving: 11

 

1 Package Banana Cream pudding 6 serving size

1 ¼ cups milks

½  cups sour cream

1 (8oz) can pineapple tidbits undrained

11 cups assorted fresh fruits

In bowl, beat together milk and sour cream.  Add pudding mix and beat 2 minutes, stir in undrained pineapple.  In large serving bowl, layer fruit.  Spoon pudding mixture over fruit.  Cover and refrigerate several hours.  Serves 10 to 12

 

Tuna / Macaroni Salad

1 cup uncooked macaroni

1 tsp salt

4 cups boiling water

salad dressing to taste about 1/3 cup

1 (7-ounce) can tuna, drained

1 cup chopped vegetables (celery, onions, carrots, green pepper, cooked peas, etc.)  

 

Bring water and salt to a boil.  Add macaroni.  Boil until tender (10 minutes: do not overcook) drain.  Rinse in cold water.  Drain again.  Chill. Mix with tuna fish and vegetables.  Marinate with salad dressing to taste. 

Turkey Spinach Salad

¼ cup red currant jelly ( can substitute any berry jelly flavor or jelly brand as long as you use jelly and not jam)

3 tbs. red wine vinegar

8 cups torn fresh spinach leaves

8-ounce smoked turkey breast, cut into bite-size pieces

1 cup strawberries, halved

1 can (11-ounce) mandarin orange sections, drained

2 green onions sliced

 

Combine jelly and vinegar in small saucepan.  Cook over medium low heat, stirring constantly for 1 to 2 minutes or until jelly is melted and smooth.  Transfer to small bowl.  Chill in freezer for 10 min.  Combine spinach, turkey, strawberries, oranges and green onions in large bowl.  Drizzle dressing over spinach mixture; toss well to coat.  Makes 4 servings.   185 calories per servings. 

 

 

 

 

 

 

 

 

 

 

 

 

CANNING

 CANNING

 

Apple Butter

18 pounds apples (2 cups equal 1 pound)

1/3 cup sugar or honey

1 tablespoon lemon juice

2 teaspoons cinnamon

1 teaspoon clove

1/2 teaspoon allspice

Prepare apples like apple sauce.   For each 1 cup of pulp add 1/3 cup sugar.  For each 11 cups of pulp add 1 tablespoon of lemon juice, 2 tsp. cinnamon, 1 tsp. clove, 1/2 tsp. allspice.  Put in a pan in the oven and bake at 300 for 3 or 4 hours until the right consistence.  Stir every 1/2 hour.  Bottle.  Either freeze or steam can for 10 min.

 

Apricot Jam  (MaryEllen Larsen)

4 cups apricot, mashed

4 cups sugar

1 can crushed pineapple, drained

1 package orange Jell-O

Cook apricots and sugar 1 hour, simmering boil.  Add drained crushed pineapple and Jell-O.  Put in sterilized bottles and steam can for 10 minutes 

 

Beet Pickles

Beets, cooked

2 quarts beet juice

1 quart vinegar

1 quart sugar

Cook beets.  (Wash small beets.  Leave about 2 inches of tops on the beets so they don't bleed so badly) Peel beets and cut into slices or dice into bottles.  Make syrup of beet juice from you cooking the beets, vinegar, and sugar.  Bring to a boil and boil hard for a few min.  Pour syrup over beets.  Steam can for 10 minutes.

 

Bread and Butter Pickles  (Mary Ellen Larsen)

25 medium cucumber (25 to 30), sliced

8 large onions, chopped

2 large sweet peppers red (optional), chopped

1/2 cup salt

5 cups cider vinegar

5 cups sugar

2 tablespoons mustard seed

1 teaspoon turmeric

Wash and slice cucumbers thin.  Chop onion and pepper and combine with cucumbers and salt and let stand 3 hours drain.  Bottle cucumbers. Combine vinegar, sugar, spices and bring to boil pour over bottled cucumbers.  Process 10 to 15 minutes.

 

Beans, Kidney Canned

3 1/2 cups beans

1 teaspoon salt

Water

 

Soak beans overnight.  (at least 12 hours)  Put  soaked beans in quart jars.  3 1/2 cups of bean to a quart jar, 1 tsp. salt, and water up to 1 inch from top.  Put in pressure cooker that has 2 quarts of water in the bottom and pressure at 15 pounds of pressure for 45 minutes.  Let cool down at its own pace,  don’t run water over pressure cooker because it will break the bottles.   You get 51 quarts of beans from 25 pounds.  Do not soak the whole bag at one time.  Don't do more than 1/2 of the bag.  By the time you get them processed they will spout.  

 

Chili Sauce

 

8 large onions

32 large tomatoes

6 large green peppers

2 large red pepper

2 cups vinegar

3 tablespoons salt

1 cup sugar

1 tablespoon ginger, allspice and cinnamon

1/2 teaspoon red pepper

Grind or coarsely puree everything.  Cook until it is thick and put in pint bottles.  Steam can for 30 minutes.

 

Curry Pickles

24 medium cucumbers , sliced

1/2 cup salt

1 teaspoon curry powder

2 cups vinegar

1 1/2 cups sugar

1/4 cup mustard seed

3/4 tablespoon celery seed

 

Wash cucumbers and drain.  Combine salt and water and pour over and let stand 5 hours.  Drain and rinse well.  Combine remaining ingredients and heat to boil.  Mix all together and process for 15 min.

Dill Pickles 

25 small cumbers

1 clove garlic

1 hot red pepper

1 cup salt (not iodized but canning salt)

1/8 teaspoon powdered alum

2 heads dill weed

1 quart vinegar

1/2 teaspoon mustard seed

3 quarts water

Wash cucumbers.  Get quart jars and add to each jar dill weed, garlic, mustard seed, powdered alum, pepper.  Pack cumbers into the jars.  Combine in a pan vinegar, salt, water, and bring to a boil.  Pour over cumbers in the jar and seal.  Process for 10 minutes.

 

Grains Canned

1 1/2 cups wheat

3/4 cup millet

1 cup split peas

1 1/2 cups lentils

1 cup rice

1 teaspoon salt

 

Choose which grain you want to can and use that amount in each quart bottle.  Add 1 teaspoon of salt to each bottle.   Cover with water 1 inch from top.  Place lids on and rings and pressure cook at 15 pounds of pressure for 45 minutes.  Let cool down until completely cooled.  (The pressure cooker has 2 quarts of water in the bottom)

 

Jalapeno Jelly

 ¾ pounds of jalapenos

2 cups apple cider vinegar

6 cups sugar

2 3-ounces envelopes of liquid pectin

Green food coloring

 

Remove stems and seeds.  Puree 1 cup of vinegar with jalapenos.  Pour in pan add 1 more cup of vinegar and sugar.  Boil 10 minutes.  Add pectin and boil 1 more minute.  Skim off foam.  Add food coloring and process for 10 minutes.

 

Moon Sauce (Aunt Frieda)

 

2 gallons tomatoes, skinned and quartered

1 medium head of cabbage, chopped

10 medium onions, chopped

10 green bell peppers, core, and diced

6 to 8 hot peppers, core, deseed, chopped

6 to 7 apples, cored and chopped

3 pints cider vinegar

2/3 cup salt

8 cups sugar

1 teaspoon allspice

Chop all ingredients.  Cook on medium heat until thick.  Bottle and seal.  Cook slow and stir often it will take 2 to 3 hours to cook down.  Process  for  30 minutes in steam canner.

 

Mushrooms Canned

 

Mushrooms, sliced and washed well

1/4 teaspoon salt

1/16 teaspoon ascorbic acid

 

Wash mushrooms careful.  (Soaking a few minutes in cold water helps loosen the dirt.  Slice or leave small one’s whole.  Steam in covered pan 4 minutes.  Pack into 1/2-pint jars and add salt and ascorbic acid.  Fill with boiling water to within 1/2 inch of top.  Seal and pressure can for 30 minutes at 10 pounds of pressure.  For elevations over 2000 feet process at 15 pounds for 30 minutes. If you can with pints do 15 pounds for 40 minutes.

Pear Jam

 

2 1/2 cups pears, chopped

1/4 cup lemon juice

1 package pectin

1 cup crushed pineapple

1/2 cup maraschino cherries

5 1/2 cups sugar

 

Put in a large pan everything but the sugar.  Bring to a boil and add the sugar.  Bring to a boil again and boil 4 minutes.  Steam can for 10 minutes. 

 

Pickled Pepper

 

Anaheim Peppers chopped

5 cups vinegar

1 cup water

4 teaspoons salt

2 tablespoons sugar

2 cloves garlic

 

Chop peppers.  Boil together for 10 minutes vinegar, water, salt, sugar, and garlic.  Remove garlic and pour vinegar mixture over peppers.  Steam for 15 min.

 

Pizza or Spaghetti Sauce Canned

 

3 tablespoons olive oil

1 cup onion, chopped

1 tablespoon garlic, chopped

1 6-ounce can tomato paste

1 tablespoon oregano

1 teaspoon basil

1 bay leaf

2 tablespoons sugar

1 tablespoon salt

Pinch pepper

4 tomatoes, chopped

 

Cook onions and garlic in oil.  Do not brown.  Add all ingredients together and simmer 1 hour.  Process 25 to 30 min for pints.  When making recipe to bottle, 4 times recipe for about 7 to 9 pints.  (If you finish simmering and it isn't thick enough add more tomato paste.)

 

Raspberry Kool-Aid Freezer Jam

 

2 pints boxes of raspberries, washed and mashed

2 cups water

1 package MCP pectin

1 package raspberry Kool-Aid

6 cups sugar

 

Mash raspberries.  You should get 4 cups of berries.  Combine all ingredients except sugar and bring to a boil.  Add  sugar bring to a boil and boil 5 min.  Put in containers and freeze.

 

Salsa (Jan Whitiker)

10 quarts tomatoes, peeled

5 cups onion, chopped

3 large Anaheim peppers, chopped

4 large green pepper, chopped

3 large red bell peppers, chopped

3 large gold bell pepper, chopped

2/3 cup vinegar

2 1/2 tablespoons salt

1/2 tablespoon sugar

Jalapeno (desired amount), chopped

2 tablespoons MSG

1/2 teaspoon oregano Mexican style

1 1/2 tablespoons chili powder

Tomato paste (until you get to desired thickness)

 

Chop everything up and put it together. (Except for tomato paste).  Simmer it down for 2 hours.  Add as much tomato paste as you need to thicken it to the desired consistency.  Put in pint jars and process for 28 minutes.

 

Sweet Pickles, Lime  (Mary Ellen Larsen)

 

8 pounds cucumbers, washed and sliced

2 gallons water

2 cups hydrated lime (pickling lime)

2 quarts dark vinegar

4 cups sugar

3 tablespoons salt not iodized

1 tsp celery salt

1 tsp cinnamon

1 tablespoon whole cloves

1 tablespoon pickling spice

 

Wash and slice cucumbers.  Cover with 2 gallons of cold water with hydrated lime dissolved in it.  Let stand 24 hours.  Rinse pickles several times in cold water.  Let them soak in cold water 3 hours.  Drain.

Heat all together vinegar, salt, and sugar.  Bring to a boil and pour hot mixture over pickles and let stand overnight.  Next morning heat pickles and vinegar mixture all together and make  a mesh bag of celery salt, cinnamon, cloves and pickling spice.  Drop into pickles and simmer all together for 35 minutes. Remove spice bag and pour hot pickles into sterilized bottles and seal.  Steam can for 10 minutes to insure a seal.

Sweet Pickle Relish

12 large cucumbers Grind

4 green peppers grind

2 large onions grind

1 red pepper (optional)

4 tablespoons salt

4 teaspoons mustard seed

4 teaspoons celery seed

3 teaspoons turmeric

5 cups sugar

2 cups vinegar

 

Grind or use a food processor and coarsely puree cucumbers, peppers and onion.   Add 4 tablespoons of salt and boil together for 2 minutes.  Scoop out part of liquid and discard.  Add mustard seed, celery seed, turmeric, sugar, vinegar and boil for 20 minutes. Then bottle and seal.  Steam can for 10 minutes.  

 

You can use relish to make a thousand island dressing.  Use equal amounts of catsup and mayonnaise and add relish to taste.  Or use to make tartar sauce with mayonnaise and a little lemon juice.

 

Sweet Dill Pickles

 

1 large dill head

Sliced cucumbers

1 slice of onion

Put these into bottles

 

Boil together and pour over cucumbers

6 cups vinegar

6 cups sugar

½ cup salt

½ tsp celery seed

1 ½ tsp mustard seed

Seal and processes 10 minutes. This sauce makes 6 quarts.

 

Sweet Pickles (Aunt Frieda)

 

cucumber, sliced 1/2" thick

4 quarts water

1 cup salt (canning salt not iodized)

1 pint vinegar

2 quarts water

1 teaspoon turmeric

10 cups sugar

5 cups vinegar

2 cups water

2 tablespoons whole pickling spice

(Could slice onions and a few green peppers sliced are real good also)

 

Wash and slice cucumbers ½ inch into a large bowl.  Let stand overnight in 4 quarts of water and 1 cup not iodized salt.  ( You may have to boil salt in some of the water to get it to dissolve.  If you do cool down before putting on cucumbers)  Drain the cucumbers and wash in clear water.

 

Put 1 pint of vinegar, 2 quarts water and  1 tsp. turmeric together and boil.  Put in cucumbers into boiling mixture 10 minutes.  Drain and wash again in cold water.  Pack cucumbers in sterilized bottles. 

 

Make a syrup of sugar, vinegar, water, pickling spices.  Bring to a boil and boil three minutes.  Pour over cucumbers in bottles and seal.  Process for 10 minutes.

BEVERAGES

 

BEVERAGES

Banana nog

1 medium banana

1 1/2 pints vanilla ice cream, cut into pieces

1 can evaporated milk, chilled (6oz can or 2/3 C)

1 large egg

1 teaspoon vanilla

Combine all ingredients in blender.  Blend about 30 sec pour into 2 chilled glasses.  Sprinkle with nutmeg.

Eggnog

(Serving 4 / Yield 1 quart)

3 cups cold milk

3 large eggs

2 teaspoons sugar

1/2 teaspoon vanilla

1/4 teaspoon salt

1 cup crushed ice

Blend well

 

Fruit Custard Whip

 

3 cups sliced peaches

1 ½ cups milk

1 ½ tsp honey

½ tsp lemon juice

1/8 tsp nutmeg

2 drops of almond extract

½ pint vanilla ice cream, cut into chunks

 

Blend everything but ice cream for 10 seconds.  Add ice cream blend 10 seconds more.  Pour into chilled tall glasses sprinkle with nutmeg and serve immediately. 

 

Hershey Hot Cocoa

(Serving 4 / Yield 1 Quart)

 

1/4 tablespoon Hershey cocoa

1/2 cup sugar

Dash salt

1 quart milk

1/4 teaspoon vanilla

Combine dry ingredients in sauce pan blend in water.  Bring to boil over medium heat, stir constantly.  Boil and stir 2 min.  Add milk, stir and heat.  SO NOT BOIL.  Remove from heat and add vanilla.  Beat with rotary beater until foamy.

 

Orange Summer Cooler

1 6-ounce can frozen orange juice concentrate

1 cup milk

1 cup water

1/2 cup sugar

1 teaspoon vanilla

12 ice cubes

Combine all ingredients in blender.  Blend until smooth.  Serve immediately

 

Punch

(Yield: 5 gallons)

1 extra-large can pineapple juice

1 6-ounce can orange juice

¼ cup citric acid

5 pounds sugar

5 gallons water

 

Root Beer with Dry Ice

(Yield: 5 Gallons)

5 pounds sugar

5 gallons water

1 3-ounce bottle Hires Root Beer extract

5 pounds dry ice

Mix together sugar, water and extract; blend thoroughly.  Add dry ice about 20 to 30 minutes before serving.  Makes five gallons.  

 

Do not break up the ice.  Be certain no one tries to eat the ice.

 

 

Root Beer with Yeast

2 cups sugar

1 teaspoon yeast

2 tablespoons Root beer extract

1/2-gallon hot water

1/2-gallon cold water

 

Let stand 12 hours before serving.

 

Slush with Banana

4 cups sugar

6 cups water

5 bananas, mashed

8 tablespoons Lemon juice

2 cups orange juice

1 46-ounce can pineapple juice

Boil the sugar and water together.  Add the rest of the ingredients and freeze.  Serve with 7 UP.

 

Slush

4 packages frozen raspberries

3 6-ounce orange juice

2 large cans crushed pineapple

12 cups water

3 cups sugar

2 quarts ginger ale

Boil water and sugar together.  Cool.  Pour over fruit and freeze.  Just before serving pour over all  2 quarts of ginger ale.

 

APPETIZERS

 

APPETIZERS

Apple Berry Salsa with Cinnamon Chips

Cinnamon Chips:

4  7-inch flour tortillas

1 tablespoon sugar

1/2 teaspoon ground cinnamon

 

Salsa:

2 medium granny smith apples

1 cup strawberries, sliced

1 kiwi fruit, peeled and chopped

1 small orange

2 tablespoons brown sugar

2 tablespoons apple jelly

 

Preheat oven to 400.  For cinnamon chips, lightly spray tortillas with water.  Combine sugar and cinnamon and sprinkle over tortillas.  Using pizza cutter cut each tortilla into 8 wedges.  Place in single layer on baking stone.  Bake 8- 10 min. or until lightly browned and crisp.  Cool.

Peel, core and slice apples.  Slice strawberries.  Chop kiwi.  Juice orange add brown sugar and apple jelly.  Add to all the fruit and serve with cinnamon chips.

 

2 chips and 2 tablespoons salsa is 70 calories and 1 gram of fat

 

Artichoke Jalapeno Dip (Trader Joe's inspired)

 

8 ounces cream cheese, softened at room temperature

1 cup pepper jack cheese, finely shredded

1 (14 ounce) can of artichoke hearts (not marinated), roughly chopped

1/2 cup plain yogurt

1/2 cup sour cream

1 Tbsp. pickled Jalapeno, diced (can add more for a spicier dip)

1 tsp. garlic powder

1/2 tsp. onion powder

 1/4 tsp. sea salt 

1. Add all ingredients in a medium sized bowl.  Using a hand blender, mix at high seed for 1 to 2 minutes, or until all ingredients are thoroughly combined.

2. Cover and place in the refrigerator for at least 2 hours to allow flavors to meld together. 

Serve chilled with corn chips or assorted veggies.  Store leftovers in a tightly covered container for up to one week. 

 

Buenos

1  8-ounce cream cheese

1  8-ounce sour cream

Olives, diced

Green onion, diced

Green chilies, diced

Cheddar cheese, grated

Refried beans

Flour tortilla

Mix all but beans.  Spread beans on flour tortilla then add the mixture, roll tightly.  Refrigerate.  Slice to serve.

Cabbage Salsa

6 cups finely chopped cabbage

1 red bell pepper

2 tomatoes

1 cup cilantro leaves chopped

1 to 2 jalapeno peppers seeded and chopped

¼ cup lime juice

1 Tbs. cumin

½ tsp garlic powder

1 tsp salt

1 tsp sugar

1 to 2 avocadoes chopped

 

Combine and cover and serve with corn chips

Cranberry Cream Cheese

1 bag of cranberries

1 Tablespoon of cilantro

3 Green onions

2 jalapeño peppers

1 cup sugar

 

Blend together and pour over a block of cream cheese.  (I would cut this recipe way down it make a ton. 

Cheese Ball

2    (8oz packages cream cheese, softened)

1/3 cup grated Parmesan cheese

¼ cup mayonnaise

2 Tablespoons finely chopped onions

2 Tablespoons finely chopped carrots

2 Tablespoons finely chopped celery

1 teaspoon drained horseradish

½ teaspoon salt

½ teaspoon garlic salt

Chopped jalapeño

In a large bowl blend with a mixer the above ingredients.  Place this mixture in a large piece of waxed paper.  Bring up the edges and form the moisture into a ball.  Place in a small deep bowl to help it hold its shape and refrigerate for at least 1 hour.  (I just put it in a bowl).   If desired, when firm, roll the ball into: 1 ¼ cup of chopped walnuts. 

 

Famous Chex Mix

Mix together in large bowl:

1 box (17.5 oz.) corn Chex cereal

1 can mixed nuts (cashews, almonds and peanuts)

1 cup raisins

1 pkg. shelled salted sunflower sees

Bring to a boil and boil for about 2 minutes

1 ½ cups light Karo syrup

1 ½ cups sugar

2 squares (1cup) +2 Tablespoons butter or margarine

Remove from heat and add 1 ½ teaspoons vanilla.  Pour over Chex mixture.

 

Fruit Dip

1 Cup whip cream

1 cup marshmallow cream

¾ cup softened cream cheese

 

Whip Cream Cheese until smooth.  Add the rest of the ingredients.  Serve as a dip with fresh cut up fruit.

 

Hot Chili Cheese Dip

 

1 medium onion, finely chopped

2 garlic cloves, minced

2 tsp. vegetable oil

2 cans (15 ounce each) chili without beans

2 cups salsa

2 packages (3 ounces each) cream cheese, cubed

2 cans (2 ¼ ounces each) sliced ripe olives, drained

Tortilla chips

 

In a skillet, sauté onions and garlic in oil until tender. Transfer to a 3-quart slow cooker.  Stir in the chili, salsa, cream cheese, and olives.  Cover and cook on low for 4 hours or until heated through, stirring occasionally.  Stir before serving with tortilla chips. 

Yield: 6 cups

 

Hot Crab Dip

2 8oz packages cream cheese

1 cup mayonnaise (not miracle whip)

1 cup shredded Parmesan cheese

1 ½ C. about 6 to 8 oz shredded crab

Juice of 1 small lemon about 1 tablespoon

5 to 6 cloves garlic, minced

½ cup chopped green onions (about 1 bunch)

1 tablespoon of Creole or mild coarse grain mustard

¼ tsp cayenne pepper (optional)

 

Preheat oven to 350.  Combine shredded crab and lemon juice in a large bowl and then add the remaining ingredients. Mix well and spread in a 9-inch pie plate or a medium baking dish.  Bake for 20 to 25 minutes or until the top is golden brown and bubbly.  Serve with slices of sourdough bread.  Or the long skinny French bread sliced. 

 

 

Tex-Mex Dip  (Ann)

 

               1st layer

2   11 oz cans bean dip or refried beans

2nd layer

3 medium avocados

2 tablespoons lemon juice,

Salt and pepper

                3rd layer

1/2 cup mayonnaise

1 cup sour cream

2 tablespoons taco seasoning mix

1 bunch green onions, chopped

1 cup olives, chopped

2 whole tomatoes, chopped

2 cups sharp cheddar cheese, grated

 

Mix ingredients together and layer.  On top Sprinkle chopped veg. over all and grated cheese.  Put tortilla chips around outside.

 

Mexican Dip  (Kaylynn Larsen)

 

1  4 oz. can mild chopped green chilies , drained

2  4 oz cans black olives, chopped

2 large tomatoes, chopped

3 to 4 green onions, chopped

3 tablespoons olive oil

1 1/2 teaspoons garlic salt

Salt and pepper

1 package king size Frito corn chips

 

Drain chopped tomato on a paper towel to get extra moisture out.  Combine all ingredients, chill and serve with king-sized Frito Corn Chips

This does not keep well so do not make too far ahead of time or it will become soggy and lose flavor. 

(Old El Paso green chilies are best)

Nachos

2 Tablespoons of butter

2 Tablespoons of flour

1 cup milk

8 slices cheddar cheese

½ teaspoon salt

Optional:  Jalapeno Peppers

Simmer 10 to 15 min. low Chip in oven on 300 for 10 min.

 

Snappy Glazed Meatballs or Wieners

 Meat Balls:

1 pound ground beef

1/4 cup dry bread crumbs

1 small onion, chopped

1 teaspoon salt

1 large egg

 

Sauces:

1 cup chili sauce

2/3 cup grape jelly

 

Combine all together and make into 1 inch meat balls.  Fry in pan and drain excess fat.  Or you can use cocktail franks instead of meat balls

 

Make sauce and put in meatballs or franks and warm in a chafing dish of electric fry pan simmer for 20 minutes.

Diana's Mexican Recipes

Sopa Aguada (tomato based soup)

1 tbsp any kind of oil

7 oz package of La Morena pasta soup

5 fresh tomatoes

¼ of a small onion

1 garlic clove

Knorr Tomato (Tomato based Mexican seasoning)*

6 cups of chicken broth

1.       Blend the tomatoes with the onion and the garlic (until smooth, no need to peel tomatoes)

2.       In a sauce pan with the oil brown the pasta until lightly toasted (do not get too brown)

3.       Add the tomato blend to the pasta and stir, and season with the Knorr tomate.

4.       Add chicken broth and bring to a boil

5.       Simmer on low for 20 min or until pasta is cooked

6.       Check for seasoning

*use Knorr Suiza chicken bouillon as substitute

Sopes Meal

1.       Sopes

2.       Refried Beans

3.       Fillings (Potato & Chorizo, and Shredded Beef)

4.       Toppings (fine shredded Lettuce, Mexican cream (similar to sour cream), red and green salsa, queso fresco (cheese, fine crumbles)

Sopes (makes 16)

2 Cups Maseca corn flour

Water

1 tsp Salt

Canola oil

1.       Mix flour, water, and salt to a clay-like consistency dough

2.       Form dough into golf ball-sized balls and then flatten them to a ¼ of an inch thick tortillas

3.       Put them on a hot griddle or pan until they are cooked on the outside

4.       While still hot pinch the edges to make a ridge around the edge. This will allow for the toping to stay inside the sope

5.       Heat oil in a pan and fry sopes until they are lightly tanned and crispy

6.       Drain excess oil from sopes on paper towels

Refried Beans

2 cups pinto beans

Water

Half onion (do not chop)

2 cloves garlic

Salt

1.       Cook beans with water, onion, and garlic in a pressure cooker for an hour or until soft. Or soak beans overnight and cook in a pan with aprox. 8 cups of water for about 2 hours or until soft. Or cook dry beans, onion and garlic for 2.5 hours or until soft.

2.       Once the beans are soft season with salt to taste. Do not season the beans before they are soft or they will not soften at all.

3.       Once the beans are ready, reserve half of the broth and take out the garlic and onion.

4.       Smash the beans until desired consistency, use the reserved broth to moisten them if needed

Papas con chorizo (potato and chorizo)

1( 8 oz) tub beef chorizo

4 potatoes

Half medium onion (chopped)

1.       Boil potatoes until soft, peel and cut in small cubes

2.       Cook chorizo on a frying pan, until super soft, releases the fat and darkens

3.       Add chopped onion and cook until soft

4.       Add potatoes and cook until they have absorbed the chorizo flavor

5.       Season with salt if needed

Shredded Beef

1.5 lbs Eye of round roast

2 Bay leaves

3 whole cloves

Sal & pepper

Half a medium onion chopped small

1 medium bell pepper chopped small

1.       Rub the meat with salt and pepper, add bay leaves, cloves, and ¼  cup of water to a slow cooker or pressure cooker. Cook until very soft and easy to shred. Shred finely with forks

2.       In a frying pan sauté the onion and bell pepper until soft

3.       Add the meat to the pan and mix

Tomatillo and Avocado salsa

12 medium size tomatillos

1 cilantro

1 half of a small onion

2 small ripe avocadoes

Knorr Suiza or salt for seasoning

1.       Wash and peel tomatillos.

2.       Boil the tomatillos until they change color. Do not let them burst or the salsa will be sour

3.       Blend tomatillos, onion, cilantro, avocadoes

4.       Season to taste

Red tomato salsa

5 tomatoes (no need to peel)

 1 tsp Oregano

Knorr tomate or salt

1.       Boil tomatoes until very soft

2.       Blend tomatoes with oregano

3.       Season to taste