Recipes from the past

Timeless-TastesThanks to Sheri Thome for sending in the first three recipes that would work  perfectly for graduation parties.

 

POTATO SALAD

(100 – 125 servings)

Can be divided in half.

 

33 lbs. potatoes, peeled and boiled just until tender, cool.

4-5 dozen hard boiled eggs (save some to slice for top of salad)

Mix dressing ingredients in large bowl, then add diced or sliced potatoes and cut up eggs.

Dressing:

1 10 oz. jar of sweet pickle relish with mustard

2 1/2 quarts of Miracle Whip

1/2 cup of sugar or less

1/4 cup vinegar

1 cup chopped celery or more

1 cup chopped onion

1 Tablespoon salt and pepper to taste

 

MACARONI SALAD 

(100 servings)

 

5 lbs. cut spaghetti, cooked

2 quarts Miracle Whip mixed with 1/2 of small jar of mustard

3 or 4 cans of peas, drained

1 lb. Colby or mild cheddar cheese, diced small

1/2 quart of sweet pickles, cut small or use sweet pickle relish

1/2 cup or more of diced onion, (green onions can be used)

3/4 cup chopped celery

 

SUNSHINE SALAD

 

21 oz. can Apricot Pie Filling

1 can sweetened condensed milk

Half of 8 oz. Cool Whip

1/2 cup lemon juice4  cans mandarin oranges, drainerd

2 large cans of pineapple tidbits, drained

1 cup miniature marshmallows

1 cup chopped walnuts

1/2 cup shredded coconut

In large bowl combine pie filling, condensed milk, Cool Whip and lemon juice. (Reserve a few orange slices for garnish on top of salad) Fold in fruit, nuts, marshmallows and coconut. Cover and refrigerate for several hours or overnight.

 

PATIO VEGETABLE SALAD

 

1 c. cauliflowerets, cooked crisp – tender

1 1/2 c. thinly sliced carrots

1 c. thinly sliced celery

1 can green beans, drained

1 can of green peas, drained

1 small jar (2 oz. size) chopped piminto, drained

1/4 c. French dressing

1 Tbsp. lemon juice

3/4 c. mayonnaise

1 to 2 tsp. dill weed

In large bowl, combine cauliflowerets, carrots, celery, peas, beans, pimiento and French dressing, mix lightly. Marinate at room temperature at least for one hour, stirring occasionally. Add remaining ingredients, mix well. Refrigerate until served. Makes about 12 3/4 c. servings.

 

 

CATTLEMAN’S BARBECUE SAUCE

 

4 sliced of bacon, diced

1/8 tsp. cayenne pepper

2 onions, minced

1 1/2 tsp. salt

2 Tbsp. corn syrup

2 tsp. soy sauce

1/2 c. molasses

3 c. tomato sauce

1/4 c. brown sugar

1 tsp. chili powder

1 bay leaf

1/4 c. dry mustard

2 Tbsp. liquid smoke

2 tsp. paprika

2 cloves, garlic

Sauté the bacon and onions in a large pot. Add all remaining ingredients and simmer for an hour. Put over either beef ribs or country-style pork ribs and grill until ribs are done (or baking in oven for about 1 1/2 hours at 350°, basting off and on, you might to par-boil the meat first for about 20 or 30 minutes and then drain.

 

CHEESECAKE BERRY SALAD

 

1 3.4 oz. instant dry cheesecake pudding package

1 1/2 c. Cool Whip

2 8 oz. containers of strawberry yogurt

1 banana, chopped

1 pint raspberries

1 c. grapes

1 peach, chopped

Mix in large bowl – dry cheesecake pudding powder, Cool Whip and strawberry yogurt, fold in the fruit being careful not to smash. Chill in refrigerator for 30 minutes. Any fruit combination can be used.

 

REUBEN MEATLOAF

 

2 lbs. ground beef

2 c. soft bread crumbs

1 egg, slightly beaten

2 Tbsp. ketchup

3/4 tsp. salt

1 (8 oz.) can sauerkraut, rained and drained

1 c. shredded Swiss cheese, divided

3 to 4 oz. pastrami, chopped

1/4 c. dairy sour cream

1 Tbsp. prepared mustard

Combine ground beef, bread crumbs, egg, ketchup and salt in bowl, mixing lightly. Combine sauerkraut, 3/4 c. of the Swiss cheese, the pastrami, sour cream and mustard. Pat out 1/3 of meat mixture to form an oval 9 inches long on ovenproof platter or baking dish. Spread with 1/2 of the sauerkraut mixture. Repeat layers of meat and sauerkraut mixture. Use remaining 1/3 of meat mixture for top layer. Do not cover sides where sauerkraut shows. Bake at 350° for 60 to 70 minutes, loosely covered with a foil tent; remove tent. Sprinkle remaining cheese on top of loaf and bake 5 more minutes. Makes 6 to 8 servings.

 

Graduation party recipes sought

 

The Record seeks recipes from local readers. Send your favorites to Recipes, c/o Morrison County Record, 216 First St. S.E., Little Falls, MN 56345 or e-mail mcr@mcrecord.com. Please include your name and city of residence. Hard to believe, but graduation day is fast approaching, so this week we are seeking your favorite graduation party recipes.

 

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