| Salads and Side Dishes | |||||||||
| PINEAPPLE SALAD 1 can of pineapple 1 egg 1/2 cup sugar 3 level tablespoons corn starch a few English walnuts 1 banana Drain off juice. Beat egg. Add sugar. Mix cornstarch with a little pineapple juice to a thin paste and add to sugar and egg. Add rest of pineapple juice and cook slow until it thickens. When cool pour over pineapple. Add walnuts. Contributed by Stacey McDowell Dietiker. From the recipe box of my grandmother, NINA MURIEL YOUNG MCDOWELL. |
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| CLEO'S CARROT SALAD 3 oz. Philadelphia Cream Cheese 1 pkg. orange Jello or orange and pineapple Jello 1 1/2 cups water (use pineapple juice for part of liquid) 1 pkg. Dream Whip or Cool Whip Heat water and add Jello and cream cheese. Cool, then add 1 cup of carrots and 1 small can crushed pineapple. Be sure to use pineapple juice for part of water. Contributed by Stacey McDowell Dietiker. This salad was a favorite of my grandmother's. The recipe is from her cousin Cleo Goucher Brown. |
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| SUMMER BEAN SALAD 1 can pork and beans 1 cup cubed cheese 4 hard boiled eggs 1/2 cup chopped onions 1/2 cup chopped carrots 2 tsp. mayonnaise 1 tsp. mustard 1 tsp. salt 1/2 tsp. pepper Mix all together in bowl and chill. Contributed by Stacey McDowell Dietiker. Another recipe from my grandmother's recipe box. |
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| FROZEN CUCUMBERS AND ONIONS 2 quarts small dill size pickles (cucumbers) with peeling 2 large onions chopped fine 2 tsp. salt 1 1/2 cup sugar 1/2 cup vinegar Wash pickles thoroughly and slice them. Add onions and salt and let stand 2 hours. Drain. Mix the sugar and vinegar together. Stir well but don't heat. Pour over pickles and let stand a few minutes. Mix well and put in plastic freezer container to freeze. Contributed by Stacey McDowell Dietiker. This recipe is from my grandmother, NINA MURIEL YOUNG MCDOWELL's, recipe box. This recipe is noted to have come from her sister, ERMA DEAN YOUNG BRAMMER. |
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| SALADS FROM THE GRACELAND COOKBOOK Pear Salad - Arrange halves of pears on lettuce leaves. Moisten pimento cheese with salad dressing and place a ball of cheese in the hollow of each pear. Pile with whipped cream dressing sprinkle nuts and grated cheese over the top. Chopped green peppers, or a dash of paprika add a different flavor. Banana Salad - Cut bananas in halves, placing two on a lettuce leaf, or cut them in narrow strips, 2 or 3 inches long and arrange in flower shape on a plate. In the center put a spoon full of dressing mixed with nuts. Bits of pimento may be added. Apple Salad - Dice 1/2 dozen apples, 2 slices pineapples, 2 pieces celery and 1 cup white grapes. Add 1/2 cup nut meats and mix all together with salad dressing thinned either with whipped cream or pineapple juice. Serve on lettuce leaf, or garnish with parsley. Coddled Apples - Wash, core, but do not pare four tart red apples. Make a syrup by boiling 5 minutes, 2 cups water and 1 cup sugar. Place the apples in syrup and cook, covered, until they are tender. Remove apples from syrup, boil the syrup until thick and pour it around each apple. Very nice served with whipped cream. White Cherry Salad - Pit 1 can white cherries and fill cavities with soft cream cheese ( a small spatula or a bread and abutter knife facilitates this). Arrange on curled leaves of head lettuce and top with whipped cream dressing. Ground nuts make a pleasing addition. Garnish each serving with maraschino cherries. Watermelon or Cantaloupe Salad - Chill and cut melon in halves, then dice it, or with a vegetable scoop, make it into little balls. marinate these for 20 minutes in French dressing made with orange or grape fruit juice, then drain and serve on lettuce leaves with mayonnaise or French dressing. |
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LEMON GELATIN SALAD
Dissolve Jell-o in hot liquid. When cool, add cottage cheese, pineapple, cherries, nuts and mayonnaise. When partly set, fold in whipped cream. Mrs. Luther (Velma) Snethen, The Art of Cooking in Lamoni, Lamoni Federated Garden Club, Lamoni, Iowa. |
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CANNED CRANBERRY SALAD
Dissolve Jell-o in boiling water, add cold water and chill until partially thick. Fold in fruits and nuts and mold. Charlotte Carter, The Art of Cooking in Lamoni, Lamoni Federated Garden Club, Lamoni, Iowa. |
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| ESCALLOPED CABBAGE FOR 50 8 lb. cabbage 12 oz. sharp cheese 2 qt. milk 10 Tbsp. flour 1/2 lb. butter Cook cabbage until just tender. Place in baking dish and cool. Melt butter. Add flour, then milk and cheese. Bring to boil. Pour over cabbage. Sprinkle with a a few crumbs and bake for about 30 minutes in a 350 degree oven. Mrs. Jerry C. Runkle, The Art of Cooking in Lamoni, Lamoni Federated Garden Club, Lamoni, Iowa. |
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| Pages formatted/reformatted by Conni McDaniel Hall during the 2020 pandemic! |
| Recipes *** Decatur County IAGenWeb |