Recipes from the Past

CREAMY VEGETABLES

  • 1 pkg. Hidden Valley Ranch dressing mix (any flavor)
  • 1 1/4 c. milk
  • 1 small head cauliflower
  • 3 carrots
  • 1 c. Miracle Whip
  • 1 bunch broccoli
  • 2 – 3 stalks celery

Mix dressing mix with Miracle Whip and milk. Add to cauliflower, broccoli, carrots and celery that has been cut into bite-sized pieces. Refrigerate at least 6 hours. Serve with slotted spoon.

COUNTRY STYLE COLE SLAW

  • 1 c. mayonnaise
  • 1/4 tsp. celery seed
  • 2 Tbsp. sugar
  • 8 c. shredded cabbage
  • 3 Tbsp. cider vinegar
  • 1 1/2 c. shredded carrots
  • 1 1/2 tsp. salt
  • 3/4 tsp. dry mustard
  • 1/4 c. sliced green onions
  • 1 c. diced green pepper

In large bowl, stir together first 6 ingredients. Add next 4 ingredients. Toss to coat well. Cover. Chill several hours.

SUMMER SALAD

  • 1 head cauiflower, cut into bite-size pieces
  • 1 pkg. frozen peas, run in hot water
  • 1 bunch broccoli, cut into bite-sized pieces
  • 2 c. mayonnaise   (Hellmann’s)
  • 1/2 c. grated onions
  • 8 oz. sour cream
  • 1/2 c. black olives (optional)
  • 1 tsp. garlic salt

Mix together and let stand in refrigerator 24 hours before serving.

BLT SALAD

  • 3 medium tomatoes, cut into 6 wedges
  • 1 small head iceberg lettuce shredded
  • 1 lb. bacon, cut into 2-inch    pieces, cooked and drained
  • 2 c. croutons
  • 1 med. head leaf lettuce, torn into bite-size pieces

in bowl, toss together tomatoes, bacon, lettuce and croutons. Pour dressing (recipe below) over salad, toss until well coated. Makes 16 cups or 12 servings.

Creamy Garlic dressing, beat together with wire whisk:

  • 3 Tbsp. milk
  • 2 Tbsp. wine vinegar
  • 1/2 tsp. sugar
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1/4 tsp. onion powder
  • 1 small clove garlic, minced
  • 1 c. salad dressing

Cover and refrigerate at least 12 hours to blend flavors. Keeps up to 1 month in refrigerator. Makes 1 1/3 cups.

THREE-BEAN SALAD

  • 1 (15 1/2 oz.) can green beans
  • 2/3 c. vinegar
  • 1 (15 1/2 oz.) can yellow beans
  • 1/2 c. salad oil
  • 1 (15 1/2 can kidney beans
  • 1 tsp. salt
  • 1 small sliced onion
  • 1/2 tsp. pepper
  • 3/4 c. sugar

Put drained beans and onion in bowl. Bring rest of ingredients to a boil and pour over beans. Refrigerate overnight. Keeps for a week in refrigerator.

VEGETABLE SALAD

Cut into bite-size chunks:

  • Green onions Green peppers
  • Celery Tomatoes
  • Cucumbers
  • In blender combine:
  • 1/2 c. vinegar 1/2 tsp. mustard seed
  • 1/2 c. sugar 1/2 tsp. celery seed
  • 1/4 c. salad oil

Pour over vegetables and refrigerate. Marinate several hours before serving. Keeps well for several days.

CAULIFLOWER SALAD

  • 1 head cauliflower
  • 1 bunch baby onions
  • 1 bunch broccoli
  • 4 – 5 cucumbers

Marinate the preceding for 24 hours in Italian dressing.

Then drain it off and add:

  • 1 c. mayonnaise
  • Salt and pepper
  • 2 Tbsp. chili sauce
  • 1 tsp. dill weed
  • 1/2 Tbsp lemon juice

Mix together.

GARDEN SALAD

  • 1 bunch broccoli, chopped
  • 1 head cauliflower,
  • 3 green onions, chopped
  • 10 oz. frozen peas  (uncooked), thawed
  • 2 c. mayonnaise
  • 1 c. sour cream
  • 1/8 tsp. garlic salt

Combine mayonnaise, sour cream and seasonings. Toss with vegetagles and marinate several hours before serving. Salt and pepper to taste.

CALICO SALAD

  • 1 (8 oz.) pkg. macaroni shells, cooked
  • 1 green pepper
  • 1/2 c. ripe olives, chopped
  • 1 can Spam, diced
  • 1/2 c. chopped celery
  • 1 c. diced Cheddar cheese
  • Chopped onion

Mix the above together with mayonnaise until moist; sprinkle with Lawry’s seasoning.

CUCUMBERS IN SOUR CREAM DILL SAUCE

  • 4 cucumbers
  • 3 Tbsp. minced dill or 1 tsp. seed
  • 1 c. boiling water
  • 3/4 c. sour cream
  • 1 1/2 tsp. salt
  • 2 Tbsp. cider vinegar
  • 1/4 tsp. pepper
  • 1 tsp. sugar

Peel cucumbers, slice very thin. Pour boiling water over them, drain immediately and cover with ice water. Drain again and dry. Mix together all the other ingredients and toss with cucumbers. Chill 30 minutes.

LAYERED LETTUCE SALAD

  • 8 c. torn lettuce
  • 1 1/2 c. mayonnaise
  • 3 c. coarsely chopped cauliflower
  • 2 to 3 Tbsp. prepared mustard
  • 1 c. thinly sliced carrots
  • 4 oz. (1 c.) shredded cheddar cheese
  • 1 c. sliced fresh mushrooms
  • 12 slices bacon, crisply cooked, crumbly
  • 1/2 c. chopped red onion

In a 13-by-9-inch (3-quart) baking dish, layer lettuce, cauliflower, carrots, mushrooms and onion. Combine mayonnaise and mustard; spread evenly over onion layer. Layer cheese and bacon over mayonnaise mixture. Cover. refrigerate overnight. Yield: 12 servings.

CUCUMBER BROCCOLI CAULIFLOWER

  • 1/2 c. salad dressing
  • 1/2 tsp. garlic salt
  • 1/2 c. plain yogurt
  • 1/4 c. sugar
  • Use cauliflower, broccoli, onions, celery, carrots, frozen peas, green pepper and cucumbers.