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I remember my grandmother giving me toast with butter and milk when
I was sick. And one of my favorite things to eat from years ago is
peanut butter and American cheese
sandwiches. Oh, the memories!
Jan
Kathy in Alabama reminded me of what my Grandmother did with her
leftover cold biscuits.
She would split them and put butter on each half and place in a
baking dish.
Then sprinkle with sugar and pour home made chocolate sauce or
chocolate syrup over the biscuits. Then bake until hot. They were so
good!!
Dawn in SW GA
July 7 Newsletter
Sherri:
Navajo Fry Bread
3 to 5 cups of flour
2 T. baking powder
2 tsp. salt
2 c. water
oil for frying
Heat oil in skillet to 375. Mix dough well, turn onto floured
surface, knead till elastic. Pinch off 3 in. balls. Flatten with
hands to 7-8 inch circles, 1/4 in. thick. Fry till golden brown.
Drain on paper towels. Top with hot pinto beans, onions & green
chilies, ground beef, lettuce & tomatoes, olives, cheese & sour
cream. These are called Navajo Tacos as well as Indian Fry Bread.
Recipe from a cousin in Utah.
Doris/Tn.
Print this Recipe
Recommended Site
FabulousFood.com
http://www.fabulousfoods.com/
This site is worth checking out. Not only does it have recipes but
product reviews, cookbook reviews, and great articles. Two articles
I enjoyed and were informative and fun to read:
Top 10 Fugal Uses for Ice Cube Trays
other than Making Ice
Cheri's Tips for Selecting the Best
Summer Fruit
Nancy Rogers
Garlic Hamburgers
1 lb. lean ground beef
1 1/2 tsp. garlic salt
1 1/2 tsp. garlic pepper
1 finely minced garlic clove
Combine all the ingredients together in a bowl.
Shape into 4 hamburger patties.
Grill for 7 - 8 minutes or to your preference.
Place on hamburger buns with your favorite toppings.
Makes 4 servings.
Posted by carnation037.
Chris in NM
This is also posted under the same heading and good advice!
The last couple of newsletters (December 27 & 28), there has been a
bit of talk about Foreman Grills. One common complaint has
been CLEANING them.
The Foreman Grill cleans easily, if you do the following:
As soon as you unplug it, take a double layer of paper towels
(that's two paper towels, one on top of the other) the length of
your grill. Wet the paper towels with water from your tap. Place the
wet paper towels on the UNPLUGGED, but STILL HOT grilling surface.
Close the lid, and wait for the grill to cool down.
As the grill is cooling, the heat from the grill causes steam with
the water on the paper towels, and will steam the grill clean of
anything that is stuck on. Once cooled, simply remove the paper
towels, and discard, and wipe the grill clean with another paper
towel.
I've been doing this since shortly after I got my Foreman Grill,
about three years ago, and with this, I see no need to "update" to
removable grill plates, for easier cleaning.
Also, meats can be marinated, or have dry rubs put on them, before
cooking on the grill, which makes them come out very tasty and
juicy. Just remember to watch your grill, and pay attention to the
recommended cooking times, adjusting slightly for thicker or thinner
cuts of meat, and you'll never have a problem with your food coming
out dry.
Josie-Lynn in Georgia
Chris in NM
Print this Recipe
Here are 2 recipes for Sherry, 7/7/09 newsletter. The first appeared
in the 9/1/07 Newsletter and was submitted by Caroline MO and the
second is from Dennis at the Prepared Pantry.
Robbie In
Navajo Fry Bread
2 cups all-purpose flour
2 teaspoons baking powder
1/4 cup instant nonfat dry milk
1/4 teaspoon salt
Warm water
Vegetable Oil
Honey or powdered sugar
In a large bowl, combine flour, baking powder, dry milk, and salt.
Slowly add enough warm water to form a workable dough (start by
adding 1 cups of water, then more if needed); knead until smooth but
still slightly sticky. Cover the bowl with plastic wrap and let the
dough rest at room temperature for at least 30 minutes or up to 2
hours. After resting, divide dough into 4 equal pieces.
On a lightly floured surface, roll each piece of dough into a small
ball and pat into a flat circle about 8 inches in diameter and 1/4
inch thick ( it will puff up a lot); cut a steam vent i the middle
of each circle of dough.
In a large, deep frying pan, heat 1 to 2 inches of vegetable oil
(enough oil to flat the dough) to 357 degrees F. Fry the dough
pieces, one at a time and turning once, for 2 minutes on each side
or until golden brown (the bread will puff slightly and become crisp
and brown). Remove from hot oil and drain on paper towels. Keep warm
until ready to serve.
Caroline MO
Chapatti (or Chapati)
Recipe
If you can make pancakes, you can make this chapatti. There are only
six ingredients and the process is simple. Serve them hot with
butter, honey, jam, or cinnamon and sugar or plain as a complement
to a main dish.
1 cup stone ground whole wheat flour
1 cup all purpose flour
3/4 teaspoon salt
1 tablespoon sugar
3/4 cup water
1 tablespoon vegetable oil
Preheat a griddle or frying pan until it’s very hot. We used an
electric griddle set on 400 degrees. Do not grease the griddle.
1. Mix the flours, salt, and sugar together in the bowl of your
stand-type mixer.
2. Add the water and oil. Mix with a dough hook for six to eight
minutes or until the gluten is formed. You may need to add a bit
more flour or a dribble of water to get the consistency of bread
dough.
3. Divide the dough ball into ten or twelve pieces. Roll one into a
thin disc as if you were making a tortilla. Place it on the hot
griddle. After a minute, turn it over then remove it to a hot plate.
Continue with the other pieces.
4. As the breads come off the griddle, microwave them for ten to
fifteen seconds.
Serve hot.
Baker’s notes: If the griddle is hot enough, you should have browned
spots on the bread. Do not overcook the breads. Overcooked breads
will be crisp and dry instead of soft and chewy. The moisture in the
bread creates the steam that puffs the bread.
Dennis Prepared Pantry
While we could never get enough steam to make the breads as puffy as
those in a restaurant, these were still good.
Print these two recipes
July 7th Newsletter. Two comments for other readers. A name wasn't
on the Jell-O salad recipe, but I laughed when I read it. this is
like my Mom's special Jell-O
except she used lemon instead of lime Jell-O in the mixture. It is
her signature dish and always asked for on family and holiday
dinners. Mom is 93 and in a nursing home now so it was my job to fix
it last Christmas. I fixed it with the orange Jell-O and put in all
the right ingredients, but it didn't taste right. I called her and
asked for her recipe and that is when I discovered she used a packed
or orange and a packet or lemon. Sounds like an insignificant thing
but it sure did change the taste. I made that salad today (her way)
for I like to use it for my diet and top it with plain yogurt or a
mix of 2/3 yogurt and 1/3 mayo. Low cal, protein and plenty of fiber
for less than 100 calories.
Also, a comment about the creamer in
soups etc., I use it in soups, sauces and gravies to
give a richer flavorful taste. Again, healthy eating and improves
the taste immensely.
Comment 3 about the Bisquick.
If you can't get the buttermilk powder, leave out of the
recipe and when mixing up your biscuits, etc. substitute milk with a
little vinegar or lemon juice added to it for the buttermilk. It
works fine. When you live in the boonies you make do.
Love this site, Truly feel Nancy is a blessing to all of us and am
grateful and thankful for her time and efforts and all the
contributions for my "Nancy Friends."
God Bless, Shirley in Ozark, MO
For Jean in the july 7th newsletter.
Greek Pastitso is a
wonderful dish. here is a link for a great recipe;
http://www.greekinternetmarket.com/recipes/pastitio.php
hope this is what you are talking about.
Jean in Wa
This is response to Diane who was looking for the Depression Cake
recipe. I have this one in my recipe files, I have not tried it but
it sounds good, maybe I will try it now that I have dug it up.
Great Depression Cake
2 c. sugar
1 c. black coffee
2 c. raisins
1 apple, peeled & grated
1 stick butter
2 c. flour
1 tsp. baking soda
2 tsp. baking powder
1 c. chopped walnuts
1 tsp. each cinnamon, ground cloves, allspice & nutmeg
Bring raisins to boil and rinse. In large saucepan simmer first five
ingredients 10 minutes. Cool 10 minutes. Blend together other
ingredients and stir into wet ingredients. Pour into well greased
and floured 13"x9" pan. Bake at 350 degrees for 25 to 30 minutes or
until toothpick comes out clean when inserted in middle. Better
second day. Very moist cake and needs no icing.
Print this Recipe
Also in response to the one that wanted to know how to
cook a spaghetti squash,
here' s how I cook mine. Wash a whole 2 1/2 to 3 pound spaghetti
squash. Take a fork and prick all over the outside. Place whole
squash in a microwavable dish and microwave on 100 % power for 15
minutes or until soft. Remove, let stand at room temp to cool for
about 10 minutes or so. This will be very hot. Cut in half length
wise and remove seeds. Then take two forks and scrape flesh out of
rind. It will look like spaghetti. put on plate and top with butter
and parmesan cheese or your favorite spaghetti sauce.
You can also cook this in boiling water if you don't have a
microwave oven. Just follow directions as for microwave cooking
except bring a large stock pot filled with enough water to cover the
whole squash and boil for 15 to 20 minutes then remove from water
and let stand to cool some so you can handle it without getting
burned.
I hope these help you both.
Kathy in Alabama
Hi all, First a question for Sylvia <Scotland> or anyone else who
might know. My BIL has told me a number of times about hearing an
older man use the expression "scartching or scarching". He thinks he
was referring to the weather. He said the person was Irish or
Scottish and has quite an accent of course. He would love to know
what it means but can't ask since the man is now dead.
I also wanted to respond to the person who was going to take the
family camping and needed recipes.
Fifty years ago we used the aluminum, or as we called it tin foil
cooking method by wrapping up sliced potatoes, carrots, and a thin
slice of steak, I think it was called minute steak. That was quite a
treat for us Girl Scouts back then. Most of our families had steak
very rarely and to think that we had our very own slice was really
something. It was probably all of 1/4 inch thick and not much larger
than a dollar bill. What do you suppose our kids would think of
that? We also used stew beef chunks sometimes which was tough as
shoe leather. But we thought it was great and since we went camping
during April vacation, if the snow had melted, it was nice to sit
around the fire and wait for it to cook. As I was an older camper we
had to make a lean-to as part of the requirements for our badge. We
piled up fir boughs to sleep on and as many blankets as we could
carry from home. We had to take everything into the woods ourselves
and then carry it and all the garbage we couldn't burn back out. We
thought it was wonderful. It's a shame more kids today aren't into
Scouting. Betty in rainy, and still cold Maine.
Comment
Today was a scorching
day. In Lubbock, Texas the temperature got up to 106. Ditto didn't
leave my bedroom all day. Usually he spends the day with me in
the computer room. I had the fan on to circulate the air and
Ditto doesn't like the fan at all.
Nancy Rogers
This is for Cindy: you can take out anything you don't want in it.
Kay in N.C.
Double Apple Salad
1 large Golden Delicious apple, diced
1 large Red Delicious apple, diced
1 tsp. lemon juice
1 can (20 oz.) pineapple chunks, drained
1 cup miniature marshmallows
2/3 cup flaked coconut
1/2 cup chopped walnuts
1/4 cup raisins
1/4 cup mayonnaise
2 tbsp. thinly sliced celery
In a serving bowl, toss diced apples with lemon juice and add
remaining ingredients; mix well. Cover and chill for at least 1 hour
before serving.
Judy (in Alaska)
Print this Recipe
In response to jeanlock in the July 7th newsletter,
I thought I would do myself good by purchasing the
fat free half and half.
I brought it home and read the ingredients that were in it instead
of reading them at the store. It mostly consists of
high fructose corn syrup.
Most products that have the fat taken out are always replaced with
another ingredient . I threw it down the drain and will never buy it
again. I would rather have the full fat product anytime. As long as
you don't overdo with a lot of fats in your diet, it can't hurt. I
always read the nutrition labels on products but for some reason,
the day I purchased the fat free half and half I didn't read it.
Bev in Green Creek, NC
Top 100 Recipe Sites
Thank you Diana in Mattydale for Jell-O salad recipe. For Sheila
here is my pineapple cookies recipe. I do not have method written
down I just use same as any cookie recipe.
Pineapple cookies
an old recipe
1/2 cup shortening
1&1/2 cup sugar
2 eggs
2 3/4 cup flour
1 tsp salt
1 tsp baking soda
1 cup crushed pineapple(as is)
Bake 10-12 minutes 350.
My family and I also snacked on pop corn and milk ,most I tell never
heard of such a thing.. Love Navaho fry bread especially for tacos.
I am sure if you put in fry bread in search engine it will come up.
I have a cake recipe that does not say depression cake but it is out
of an old book. Maybe will help Linda.
Mary Ann upstate N Y
Print this Recipe
Eggless Cake
2 cups sugar
1 tsp cinnamon
1/2 cup butter
2 tsp baking.soda
1 tsp. baking powder
2cups water
2 tsp cloves
2 cups raisins
4 cups flour(recipe says scant cups)
Cook together(not flour or powder) cook until boiling Remove from
heat let cool add flour and baking powder Sorry this book does not
have cooking time or oven temps. Hope this helps. My daughter -in
-law cooks spaghetti sq. and scrapes it out(cut in half to cook) and
puts on spaghetti sauce. It is good.
Mary Ann upstate N Y
Print this Recipe
Diana P Mattydale in NY posted a recipe for Creamsicle Salad in the
July 7 newsletter. I've been making this for a while and believe me,
it is sooo good.
One problem I've found: even though I use sugar-free ingredients, I
can't make this when I'm dieting, simply because I can't stop eating
it.
It's wonderful.
Creamsicle Salad Variation
My sister got this recipe from a church pot-luck sharing. It's very
much like Diana's with a few changes, mainly in quantities.
One 3 oz. box orange Jell-O
One 6 oz box cook & serve vanilla pudding (It calls for tapioca, but
I have a hard time finding this, so I just double the Vanilla.)
Two 11 oz. cans of mandarin oranges - drain and pat dry, but SAVE
the juice
One 8 oz. carton Cool Whip
One small container cottage cheese - 2% small curd
Add the mandarin orange juice to enough water to equal 1 1/2 cups,
and bring to a boil in a saucepan.
Mix Jell-O and pudding together, and stir it into the boiling
liquid. Bring to a boil, stirring constantly.
Remove from heat and allow to cool to room temperature.
Fold in the Cool Whip and cottage cheese. When blended, fold in
oranges. Mix gently and pour into a dish. Refrigerate several hours
or overnight to set. (Sometimes I add crushed pineapple, but the
kids love it best with marshmallows mixed in as a last step!)
Remember that all the ingredients can be fat/sugar free!
Teresa in SC
Print this Recipe
In response to:Does anyone have the recipe for
Greek casserole? It was like custard, but
had cinnamon, macaroni, ground beef, and etc. It was very good but I
have lost the recipe when we moved. I wish I could remember what all
went into it. Jean
This may be what you're looking for. It is made 2 ways. One uses
eggplant and is called Mousakka. This one doesn't use the eggplant.
I really like this, but no one else in my family is big into it. My
daughter's in-laws are from Greece and her MIL makes the one using
the Eggplant. I like them both, but I've only ever made this one and
it's really good!
Pastitsio
1 lb Ground Beef Or Pork, I Use Beef
1/2 C chopped Onion
2 ea Garlic cloves
1 cn Tomato Sauce
1/4 c Dry Red Wine
2 T snipped Parsley
1/2 t Oregano, Dried And Crushed
1/4 t Salt
1/4 tsp cinnamon
4 eggs, beaten Individually
3T butter
3T flour
1/4tsp pepper
1 C Milk
1/2 C parmesan Cheese, Grated
1 C elbow Macaroni, Cooked And Drained
In large skillet, cook meat, onion and garlic til meat is brown and
onion is tender. Drain fat.
Stir in tomato sauce, wine, parsley, oregano, salt and cinnamon.
Bring to boil and then reduce heat. Simmer for 10 minutes. Gradually
stir meat mixture into one of the eggs; set aside.
For sauce: in a medium saucepan melt butter. Stir in flour and
pepper. Add 1-1/2 cups of the milk all at once. Cook and stir til
thickened and bubbly. Cook and stir 1 minute more. Gradually stir
sauce into 2 of the beaten eggs. Stir in half of the parmesan
cheese. Toss macaroni with the remaining egg, milk and parmesan
cheese.
To assemble: in an 8x8x2 baking dish, layer half of the macaroni
mixture, all of the meat mixture, remaining macaroni mixture and all
of the sauce. Sprinkle with additional cinnamon if desired.
Bake in a 350 oven for 30 - 35 minutes or until set. Let stand for 5
minutes to firm up before serving.
Susie in Illinois
Print this Recipe
This is for Jean, who was looking for a Greek casserole.
Pastitsio #2
1 lb. ground beef
1 onion, chopped
1 clove garlic, chopped
8 oz can tomato sauce
1 tsp. salt
½ tsp. cinnamon
2 cups elbow macaroni, cooked/drained
¼ cup butter
3 Tbsp. flour mixed with ¼ tsp. pepper, ¼ tsp. nutmeg
2 cups milk
2 eggs, well beaten
¼ cup Parmesan cheese
Brown beef; drain. Add onion and garlic. Stir in tomato sauce,
oregano, salt and cinnamon. Simmer 5 minutes. Spread half of
macaroni in greased baking dish, cover with meat sauce. Top with
remaining macaroni. Set aside. In pan, melt butter, stir in flour
mixture until smooth. Stir constantly; cook until smooth and
slightly thickened.
Remove from heat, cool. Beat in eggs and cheese, pour over macaroni.
Bake at 350º for 45 minutes. This is a great dish to make ahead,
refrigerate until ready to bake. This is a dish I make often when
loved ones need a helping hand.
PJ from MB
Print this Recipe
Dear Friends,
In the July 7, 2009 newsletter, Donna requested the George Foreman
Rotisserie Indoor Grill manual. This manual and "all" other George
Foreman
Grill manuals are available on the following link :
Foreman Manuals
http://www.grillmeats.com/instruction_booklets.htm
Everyone is wished a rainbow-filled day !
Comment
Wow! What a find. I almost forgot to come back to finish newsletter
after I checked out the link.
Nancy Rogers
Hi Nancy and all Landers,
I'm just catching up on all the newsletters. Haven't gotten a
newsletter in a week so I had to go back in to Yahoo and sign up
again. I really appreciate all the recipes for
zucchini since I have a bumper crop this
year lol. Keep the recipes coming.
Dianne in Wisconsin
I love your newsletter so very much,. Look forward to it each day.
How do I send in a recipe or reply to
one? PS I like popcorn in tomato soup.
Keith
This is the easiest link to use. If you don't have a default email
program
(found in Internet Explorer under
Tools
...Internet Options
.....Click on the Programs tab
Choose the Email Program drop down menu
It will bring up several choices. Several choices may be Outlook
Express, Microsoft Outlook and AOL (if you have AOL installed on
your computer. Choose the one that fits you and click on the OK
button.
For Elle who was wanting the way to cook
liver and onions: I rinse my liver and
dredge it in flour. Add oil to my hot skillet and brown a little
with the onions. Then I salt and pepper, add about a tbl. spoon of
water, turn my fire down real low and cover and let it simmer. It
will be very tender.
For Marie in VA: I cook chicken livers the same way without the
water and covering.
I had some really good chicken livers in Alabama and came home and
experimented and it came out real good. Dredge the chicken liver in
flour and brown with some chopped onion, salt and pepper until
ALMOST done. Set off the fire. Make the amount of white rice for how
many servings you need and set aside. In a pan make a sour cream
sauce. Add about three tablespoons of all purpose flour and about
four tablespoons of oil and make a rouxe. Add two cups of milk and
let thicken. Add a cup of sour cream and mix well. You want it a
little thinner than gravy. Put your rice in a casserole dish or
whatever you want. Lay your livers and onions on the rice and pour
the sauce over it all and put in the over for about thirty minutes
at 325. We love them this way.
dtt333 in Texas
Jul. 7th, Cindy ask for a apple salad recipe. This is one that found
on line, do not remember when are who are where, but have prepared
it twice recently and everyone loved it. You could use raisins are
grapes if you want to.
Betty T. Ga.
Honeyed Apple and
Chicken Salad
2 large apples, not peeled but cut into 1/2 inch pieces ( I cut mine
into smaller sizes, bite size)
1/2 c. slivered almonds ( I used pecans, didn't have almonds)
1/2 c. mild cheese such as mozzarella or provolone cut into small
cubes
2 stalks celery, cut or chopped
1 large chicken breast, sautéed and cut into strips. (I used
rotisserie chicken)
salad greens (I used lettuce)
Dressing
1/2 c. sour cream
2 tblsp. honey
1 tsp. prepared Dijon mustard
1/2 tblsp. lemon juice
1 tblsp. chopped parsley ( I used dried, didn't have fresh)
1. Make the dressing first. Mix the sour cream, honey, mustard,
lemon juice, and parsley together until it is smooth. Set in the
refrigerator to chill.
2. Toss the apple pieces, almonds, cheese cubes, celery, and chicken
pieces together. Mix in the salad dressing. Serve on salad greens.
Betty T. Ga.
Print this Recipe
Mary, I too love olive/mayo sandwiches.
And I often cut up some walnuts on top of the olives. What amazes me
is the fact that eating those no-protein sandwiches every day for
lunch, didn't stunt my growth. And Jae, in central OK: Oh yes. Milk
toast. My mother didn't butter the toast, and she did cut it into
small squares before adding the milk. It was a special treat, and
often used when we were sick. We weren't 'poor', or at least we
never thought of ourselves that way. We did understand about the
depression, and when FDR closed the banks, the mgmt of the one where
Dad was a teller kept him on at half-pay to fire the furnaces to
heat the Dr.s offices upstairs. But we certainly never ever felt
deprived.
jeanlock McLean VA
Hi Nancy,
This is for Cindy who requested an Apple Salad Recipe in your July
7th newsletter. Although the recipe is not from a restaurant, I make
this for gatherings and get lots of compliments...
It is really delicious and refreshing. Especially during the
Summer..
Thanks, for carrying on with such a great recipe site!
Carmel
Carmel's Fresh Apple
Salad
1 - 20 ounce Can Pineapple Chunks
1/4 C Margarine - (I use Becel)
1/4 C. White Regular Sugar
1 Tbls. Lemon Juice from concentrate
2 Tbls. Cornstarch
2 Tbls. Water
1 C. Mayonnaise (I use low fat)
8 C. Chopped, Cubed, Unpeeled Tart Red Apples (I mix in different
varieties)
2 C. Seedless Small, Green Grapes - (I use red and green)
2 +1/2 Tsp. Poppy Seeds
1/2 c. Raisins, Optional (I use the golden raisins, when adding)
1 to 1 1/2 C. - Chopped Toasted Pecans, or a mix of (Toasted Pecans
and Walnuts)
How to assemble:
1.Drain the can of Pineapple, reserving the Juice.
In a Small Saucepan, Combine Pineapple Juice, Margarine, Sugar and
Lemon Juice.
2. Bring to a Boil.
3. In a small container, Combine Cornstarch and Water to make a
smooth Paste.
4. Add to the reserved Hot Pineapple Juice mixture.
5. Cook together on med.- low heat until thick and smooth.
6. Set this aside to Chill completely, then Stir in the Mayonnaise,
mixing well.
7. Combine Pineapple, Apples, Grapes, Raisins (if adding), and Poppy
Seeds in a Large Glass Bowl.
8. Add the Cooled Dressing, Mixing it in gently.
10. Refrigerate until serving.
11. Stir in Toasted Pecans or (Toasted Walnuts) just before serving
to ensure the nuts remain crunchy.
This Recipe Yields 16 Servings.
* Hint: To Keep Apples from browning Cut and dip them into a Bowl of
Water that Lemon Juice has been added, or Dip Apples in 7-up or
Sprite...
Carmel
Print this Recipe
In the July 6th newsletter Wendy in Northwest Wisconsin was asking
for a good coleslaw recipe. I have made this several times, I sent
it in to Taste of Homes Healthy Living magazine and was a winner. It
is definitely a winner.
Sandy in ND
Macaroni Coleslaw
1 package cole slaw
7 ounces ring macaroni, cooked
Dice:
1 cucumber
1 green pepper
2 stalks celery
1 can water chestnuts, drained
1 1/2 onion
Dressing:
1 1/2 cups miracle Whip®
1 cup sugar
1/4 cup apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
Add dressing 1 hour before serving. Makes enough to feed 25-30
people.
Sandy in ND
Print this Recipe
Nancy, this is a response to Marie in VA who asked in the July 7
Newsletter what chicken livers
should be soaked in to get rid of the strong liver taste and make
them tender. I've always rinsed the livers under cold water then
removed any unpleasant looking parts and any fat, then soaked them
for an hour in either milk or buttermilk.
Drain the livers, dredge them in seasoned flour (In a bowl or pie
pan, thoroughly mix all-purpose flour, salt and ground black pepper
to taste and [I add] garlic salt to taste). Any other seasonings of
choice could be added, i.e., Jane's Crazy Salt, lemon pepper,
Lawry's Seasoning, etc. I prefer to preheat a cast iron skillet over
medium heat, add a combination of either good quality cooking oil
(corn, canola, Wesson, Crisco, etc.) or olive oil and butter. About
half oil and half butter, and the amount depends on the size of the
skillet and the amount of chicken livers to be cooked.
Add the floured chicken livers to the hot oil and butter and cook
until the livers are done (not pink in the middle). If you want to
cook with onions, peel and slice the onions, separating the onions
into rings and add to the skillet at the same time the livers are
put in. My wife and I enjoy a meal of chicken livers at least once a
month and I/we serve them over hot cooked white rice.
I had a note yesterday from my Aunt Alice in Kansas who had learned
of my posting of the "Bread and Milk"
bedtime treat and she said that I had forgotten to
add a pinch of ground cinnamon to the concoction. While I don't
remember adding the cinnamon ingredient, it does sound like it might
add flavor the treat.
Mr. Myron Drinkwater - Lake Forest, CA
In response to Nancylanders’ questions:
Sheri, if you type in Indian Fry Bread in the newsletter search
engine there are several recipes that should be the same as Navaho
Fry Bread.
Jennifer, I cook my meat loaf in the
microwave. Just be sure to use lean meat because of
all the fat. Have you thought of investing in an electric skillet?
Wal-Mart has a small one for about $20 that would probably meet your
needs. I once cooked all our meals, for three weeks, using only an
electric skillet! The possibilities are endless. I use mine often,
especially in the summer, to keep the kitchen cooler.
Elle-My mother makes the best smothered
liver and onions. “Skin” the liver, salt and pepper
it and coat with flour. Brown it in a little vegetable oil along
with thin sliced onions. Drain off the oil and cover the liver and
onions with water. Simmer until the liver is done-fork tender. You
may have to add a little more water, salt and pepper. It makes its
own gravy, which is wonderful over mashed potatoes.
Nancy, I can’t thank you enough for all your hard work. It is so
much fun to read your newsletters, and the recipes and trips down
memory lane are wonderful! You and Ditto keep cool this summer.
TXteacher
Jean was looking for a Greek casserole
with macaroni -- I think that might be Pisticio
(?spelling) -- I have referred to it as Green Goulash! A wonderfully
different flavor. Since my computer crash, I no longer have my
favorite recipe, but I'm sure a web search would find several. Mine
was made using nutmeg instead of cinnamon.
Helen
Summer at Shady Oaks, Marshalltown, IA
http://theadventuresofbillymax.blogspot.com
Good morning, Nancy and 'Landers! Such gorgeous weather; I'm used to
awful summers in Virginia with the heat and humidity, but it's been
gloriously un-humid the last few days.
Well, here's that Rock Cornish Hens recipe for Mr. Myron and anyone
else who would like to have it. It takes longer to type than it does
to make. As I said, I made this every Easter for years; then lost it
and just found it last week, yea!
Rock Cornish Hens
6 (1 pound) Cornish hens
juice of 1 lemon
1 teaspoon salt
1/2 teaspoon pepper
1 stick (1/4 pound) butter, softened, divided
6 juniper berries (you can skip this ingredient; I could never find
them)
1 cup dry vermouth (you can skip this, too, or replace with dry
white wine)
2 cups hot beef or chicken broth (or 1 cup of each)
2 tablespoons currant jelly (try to find it; it adds a lovely taste)
1 teaspoon beef paste (or mash a cube, or use 1 packet of dry beef
extract)
1 tablespoon cornstarch (makes the sauce nice)
Wash hens with cold water; dry inside and out; sprinkle lemon juice
into cavities; rub outsides with lemon and season with salt and
pepper. Stuff birds with stuffing (recipe follows) Tie legs together
Mix 4 tablespoons of the butter with salt and crushed juniper
berries (if using). Rub outsides thoroughly with this mixture.
Roast on shallow baking pan for 40 minutes.
Baste frequently with remainder of butter, vermouth or wine and 1/2
cup of the broth. Turn birds to brown evenly.
Remove birds from pan; pour all pan juices into a saucepan, being
sure to scrape pan thoroughly. Set hens back on pan and return to
oven while you prepare the sauce:
Add 1 1/2 cups remaining broth, currant jelly and beef paste to
juices in saucepan.
Adjust seasoning and thicken with cornstarch blended with a little
cold water.
Spoon SOME of the sauce over hens. Lower oven to 350° and roast for
another 25 minutes. Serve with rest of sauce in a boat.
Print this Recipe
Rice Apple Pecan Stuffing
4 - 6 tablespoons butter
2 onions, diced fine
1 apple, peeled and diced
1 cup cooked rice (I USE WILD RICE: IT'S WONDERFUL WITH THIS RECIPE)
3/4 cup chopped pecans
2 tablespoons orange liqueur (or 2 tablespoons orange juice, with
the grated rind of 1 orange)
salt and pepper to taste.
Melt 2 tablespoons butter in skillet; saute onion until lightly
browned. Add apple and cook with onion for 2 minutes, adding more
butter as needed. Remove from heat and blend in all other
ingredients; taste and adjust seasoning. Cool stuffing before
stuffing birds.
Hope you enjoy it as much as we do!
Kathi in Virginia
Print this Recipe
This is for Elle in the July 7 newsletter, a recipe for
Liver and Onions. This
is the way I have cooked it for many years. First , slice lots of
onion and saute it in about 3 tablespoons Canola oil until very
soft, this takes a little time. In the meantime, soak the liver in
some milk about 5 minutes. Remove from milk, Salt and Pepper it,
then dip in flour that has a little Salt and Pepper in it. When
onions are cooked, remove them from pan and saute the liver in the
same skillet on medium heat. Amount of time depends on thickness of
liver. It only takes 2 or 3 minutes on each side if liver is cut
thin. After you turn it over, put the cooked onions on top of liver,
and saute the second side just a few minutes more. Remove from heat,
put a lid on pan, and let it rest about 5 minutes. Most people over
cook the liver and then it is dry and tough. I cook it in an
electric skillet at 360 degrees. I hope this works for you.
Frances in Wesley Chapel, Fl
In the July 7th newsletter, Jean was asking about a Greek casserole.
I believe she is asking for this one. It sounds complicated, but
really isn't and is worth making. It is a family favorite. It is
really a Greek lasagna.
* I use beef broth in place of the red wine and vegetable broth. I
also make the cream sauce first. Seems easier.
Pastitsio #3
1 pound dry ziti pasta
2 tablespoons olive oil
4 tablespoons butter
1/4 cup grated Parmesan cheese
1 dash ground nutmeg
salt and pepper to taste
3 eggs, lightly beaten
2 tablespoons butter
1 large onion, chopped
1 clove garlic, crushed
1 1/2 pounds lean ground beef
1/4 cup tomato paste
1/2 cup dry red wine
1/2 cup vegetable broth
2 tablespoons chopped fresh parsley
salt and pepper to taste
1/2 cup butter
1/2 cup all-purpose flour
3 cups milk
1/4 teaspoon ground nutmeg
1 egg, lightly beaten
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add ziti and
cook for 8 to 10 minutes or until al dente; drain and return to pan.
Melt butter until golden brown and pour over ziti, add 1/4 cup of
the Parmesan cheese, nutmeg, salt, pepper and toss well; allow to
cool. Add eggs and toss again; set aside.
To make meat sauce: Gently fry onion and garlic in butter in a
skillet until onion is soft. Increase heat and add ground beef; stir
well. Cook until meat begins to brown. Add tomato paste, wine,
broth, parsley, salt and pepper. Cover and simmer over low heat for
20 minutes.
To make cream sauce: Melt butter in saucepan, stir in flour and cook
gently for 2 minutes. Pour in milk all at once and bring to a boil,
stirring constantly. Boil gently for 1 minute. Add nutmeg, salt,
pepper and cool slightly before stirring in beaten egg. Transfer 1/2
cup of this sauce to the meat sauce.
To assemble pastitsio: Grease a 9x13 inch baking dish. Spoon half of
the prepared ziti evenly in the bottom and top with meat sauce. Top
that with remaining ziti. Pour on cream sauce and spread to
completely cover ziti. Sprinkle remaining cheese on top. Bake in a
preheated oven for 50 minutes or until golden brown. Let stand 10
minutes before cutting into squares to serve
Southern Lou
Print this Recipe
For Sharon’s request for Pickled Okra, Newsletter 7 Jul 09
Pickled Okra
4 pounds small, tender okra
3/4 cup plain salt
8 cups white vinegar
1 cup water
10 cloves garlic
10 pods red or green pepper, (Louisiana Red Hots)
Celery salt or mustard seed (optional)
Wash and sterilize 10 pints jars. Wash okra and leave stems on. Pack
in jar, stems up. Place 1 pepper pod and 1 garlic clove in each hot
jar. Bring vinegar, water and salt to a boil, remove from the fire
immediately. Add 1 teaspoon celery salt or mustard seed if desired.
Pour boiling-hot mixture over okra and seal jar. Let stand 2 months
before using.
Peggy – TN/AL
Print this Recipe
Joan in Ma. Thanks for the
Southwestern Egg Rolls recipe. I don't know if
it is the same but I certainly will try it. It is my kind of food.
Anita in Camarillo
Hi Nancy,
I have been meaning to ask if anyone has a recipe for
salty pickles. My MIL
used to make them and my husband loved them and only recently
started talking about them so much and I realized I should have
gotten the recipe while his Mother was still alive. I sure hope
someone can help. I think it is probably something they did in the
south because my Mother made lots of different kinds of pickles and
she never made a salty pickle.
Thanks for all you do Nancy
Everyone have a great day. Tennesseyanky
Maybe some one would enjoy this. I was in a restaurant in CO
recently and had the ,most tasty pickle. When I comment such to the
server he told me they put the Dill
pickles in Jalapeno juice. It is something I am
going to try.
Anita in Camarillo
Thank you so much for printing the
hummingbird comments a few months back. I had
previously had feeders but had not had one in several years. I went
to look locally for an appropriate feeder and couldn't find what I
wanted so I found one on line and bought two. They are great--look
like a flying saucer. The hummers can sit and feed. I've seen three
or four in two days. I was concerned as I had some tree trimming
done and the shade wasn't what it had been--but I think it's shady
enough.
Hugs to DITTO. Enjoy your newsletter
Linda in TX
Linda, here is a Depression Cake recipe for you.
Chocolate
Depression Cake
A budget chocolate depression cake with cocoa, vanilla, oil,
vinegar, and other ingredients.
3 cups flour
2 cups sugar
pinch salt
2 teaspoons baking soda
10 level tablespoons unsweetened cocoa
2 teaspoons vanilla
3/4 cup salad oil
2 tablespoons vinegar
2 cups cold water
Sift dry ingredients into a large mixing bowl. Add remaining
ingredients and mix with a large spoon until smooth. Spoon into a
greased and floured 13x9x2-inch baking pan. Bake at 350° for 30
minutes. Frost with your favorite frosting. About.com
Chris in NM
Print this Recipe
This is for Pat in the July 7th newsletter:
This serves 50 people
Strawberry
Shortcake
10 1/2 c. flour
4 1/4 c. sugar, divided
1/2 c. plus 1 Tbsp. baking powdered
4 tsp. salt
1 c. cold butter or margarine
3 cups whipping cream
1 1/2 c. water
8 quarts (32 cups) fresh strawberries, sliced
additional Whipped Cream for topping or ice cream
In a large bowl combine 2 1/4 c. sugar, baking power and salt. Cut
in butter until crumbly. Stir in whipping cream and water just until
moistened. Drop by 1/4 cupfuls, 2 inches apart onto a greased baking
sheet. Bake at 450 deg. for 15 min. until golden brown. Cool on
racks.
Combine berries with remaining sugar. To serve, spit shortcakes
lengthwise, spoon about 1/3 cup berries and whipped cream on bottom
halves. Replace tops and top with another 1/3 c. berries and
additional whipped cream. Serves 50.
Good luck, Barb in Ohio
Print this Recipe
This recipe is for Sheila/Pa - July8th Newsletter
Pineapple Delight (Cookies)
8 cups flour
4 tbs. baking powder
2 cups sugar
6 eggs
3 large cans crushed pineapple
2 cups Crisco
Cream Crisco, sugar and eggs. Add flour, baking powder and drained
pineapple. (save juice for frosting) Mix well. Drop by teasp. on
greased cookie sheet. Bake at 350 for 8-10 min. (Make a frosting of
butter, confectionery sugar and pineapple juice)
Donna/Buffalo
Print this Recipe
This is for Sheila from PA. looking for a soft pineapple cookie
recipe. This one is soft & oh so good. Try it & let me know what you
think. ok?
This is a soft cake-like cookie
Pineapple Cookies
1 cup brown sugar, packed
1 cup white sugar
1 cup butter
2 eggs
2 teaspoons vanilla
4 cups flour, sifted
1 teaspoon baking soda
1 #2 can crushed pineapple, drained(20 ounce)
1 cup chopped nuts
Cream butter, sugars, eggs & vanilla
Add flour, baking soda & pineapple alternately. Add nuts. Mix well.
Drop by teaspoon on greased cookie sheet and bake @ 350 degrees for
10-12 minutes
Makes 5 dozen
Linda W. from Michigan
Print this Recipe
Hi Nancy,
I enjoyed reading about eating what you had in the lean years. My father and
I
enjoyed taking white bread and frying it in bacon grease, thus the bacon grease
sandwich. Another favorite of me and dad was taking sour cream and spreading it
on white bread. Our all time favorite was fried bologna sandwiches with a
mayonnaise spread. Dad called this coal miners caviar. Good to read about the good
old days!!!!!
John, Magnolia, Texas
This is for the lady's on WW
Melon and Cucumber Salad
1 Lg honey dew, chopped about 4 cups
1 Md. English Cucumber, peeled, chopped about 2 cups
4 Md. scallions thinly sliced about 1/2 cup
2 tbsp plain fat free yogurt
2 tbsp fresh lemon juice
2 tbsp spearmint, leaves, chopped
1 tsp. table salt
Toss all together in a larger serving bowl, serve at once or cover
and refrigerator for up to two days. one cup , one point
Marlene Fl.
Print this Recipe
Hi Nancy, Pat asked how many strawberries to serve 100 portions of
"Strawberry Shortcake"...I entered the 100 servings/portions on a
recipe at
www.allrecipes.com and got:
25 cups sliced fresh strawberries (I would buy 7 quart containers of
whole strawberries)
1-1/2 cups sugar
This will give you 1/4 cup strawberries per serving.
About one hour before serving, I would wash, hull, slice
strawberries, toss with sugar and refrigerate until ready to serve.
Betty in MS
Hi Nancy and All...Sharon in Texas requested an ice cream recipe for
her
"Quick Freeze" cylinder bowl ice cream maker. I have a Krups that
makes
a quart of ice cream and wonder if hers might also make a quart.
Here is
a recipe I "tweaked" for French Vanilla that should be okay for her
container.
BJ's French Vanilla Ice
Cream Recipe
(for small cylinder ice cream maker)
7 oz. sugar
2 eggs, beaten slightly
1 cup milk
1 1/2 cups 1/2 & 1/2 cream
2 tsp. vanilla flavoring
pinch salt (tiny pinch)
Stir sugar and beaten eggs until well mixed. Add milk and 1/2 & 1/2
cream and stir to mix well. Add vanilla flavoring and pinch of salt.
Pour into frozen "Quick Freeze" cylinder. (Note: my instructions say
to be sure to stop 1/4" from top, as mixture will volumize during
the freezing process. Also, make sure the recipe mixture is ready
before taking cylinder from freezer...extremely important that the
cylinder be used immediately after it is removed from the freezer.)
Mine usually
makes in 25-30 minutes to make. If I am not ready to serve, I cover
with plastic wrap and immediately put in freezer until ready to use.
This is an excellent ice cream ...
Betty in MS
Here is my original recipe:
BJ's French Vanilla Ice
Cream Recipe
2 1/2 cups sugar
5 eggs, beaten slightly
3 cups milk
4 cups 1/2 & 1/2 cream
6 tsp. vanilla flavoring
Pinch salt (about 1/8 tsp)
Proceed as above.
Print this Recipe
"Almost" Indian Fry Bread
There's nothing better than "Indian Fry Bread" when it's hot out of
the skillet. However, if you're hankerin' for some and you're not
around one of the pueblos and it's hot outside and you don't want to
go to all of the trouble and time it takes to make the "real deal"
try this.
1 tube of biscuits (6 or 8 count, it's your choice)
Deep skillet with about 3-4 inches of HOT oil
Squeeze bottle of honey
On a lightly floured board roll out each biscuit as thin as possible
and drop into the hot oil. Let it rise to the top and brown lightly,
being slightly crisp before you turn it over.
With tongs or a slotted spoon flip over and cook the reverse side
until golden. Remove and drain excess oil. Serve hot covered with
honey.
Almost as good as the "real deal".
Miss K/Abq,NM
Here is my recipe for
Fry Bread
2 pound lard or 2 qt oil
3 c sifted flour
1 T baking powder
1/2 t salt
1 c warm water, about
Melt lard in 5 qt deep pot.
Combine next 3 ingredients in large bowl. Add warm water in small
amounts and knead dough until soft but not sticky. Use more/less
water as necessary.
Cover and let stand about 15 minutes.
Pull off large egg-sized balls of dough and roll out into rounds
about 1/4" thick. Punch hole in center of each round, piercing
several times with fork, to allow dough to puff.
In a heavy skillet, fry rounds in lard or other shortening until
bubbles appear on dough, turn over and fry on other side until
golden.
VFH
Print this Recipe
Dear Nancy & Landers,
As always, I enjoy the newsy & entertaining newsletters & appreciate
all of the many good ideas & recipes. Several of you were ever so
helpful to me a few weeks ago with suggestions for keeping
ants and bees off of
the hummingbird feeders -- thank you so very much! Great ideas! And,
effective too!
The recent thread of snacks from childhoods have been very
interesting as I had not thought of many of them in such a long
time! When I saw mention of cornbread and buttermilk or sweet milk,
it reminded me of one my father prepared for us -- crumbled saltine
crackers in a glass, filled with sweet milk. Another I'll bet many
will recall is pouring salted peanuts into bottles of coca cola.
Hoping all are having a wonderful & reasonably cool summer!
Kalyn in The Woodlands
I just wanted to jump in here to about the
old time things we had as children. I
remember when I wasn't feeling well, my Mom would make what she
called "Milk Toast". She would fix toast, butter it, sprinkle sugar
on it, then put it in a deep dish, pour milk over it and put it in
the oven to soak up, and make the milk warm. Anyone ever have that??
I loved it. Especially when I wasn't feeling well. Easy on the tummy
too.
Jo/Co.
Dorothy was looking for recipes for her
George Foreman Grill. You don't need a
recipe, I just make all my meat hamburgers, hotdogs, pork loins ,
steaks even slices of ham, right on the grill and cook it to the
time it tells you on the machine or in your booklet. Some of it I
pour Worchester Sauce and salt and pepper over it while it is
cooking.
Elle is looking for a recipe for Liver
and Onions. I take my liver and wash it under cold
water then put it in a bowl. I then pour milk over till covered. I
let set for an hour or more. This takes out any bitter taste of the
liver. I slice onions and put them in the fry pan with butter to
brown. When soft I take them out. I then pour off all the milk from
liver then dip it in flour and salt and pepper. After browning I
take out my liver and then make gravy from the drippings I then add
my liver and onions back in and simmer for another half hour. It is
that tender you can cut it with a fork. If you don't want the gravy
just put the onions back in with the liver and simmer them.
Sharon In Pa.
Hello, I just ordered the Nuwave oven
and I would love if you have one to share some recipes you make in
yours
thanks, Linda Fort Worth, Texas
OK, this is the easiest lemon pie
I have ever made and it was a real "zinger"! Mix 3/4 can of
defrosted frozen lemonade concentrate, 1 regular sized can of
condensed milk and 1 8-ox tub of whipped topping. Sprinkle berries
of your choice across the top. We are using blueberries right now
because they are so plentiful. Put into an 8-in graham cracker crust
and refrigerate overnight. Tart and refreshing.
Hope someone enjoys it as much as we do.
Susana in LA
Betty Crocker used to make a box of
butter pecan frosting mix to go with their butter
pecan cake mix. They still make the butter pecan cake mix but since
they have gone to the canned frosting crap they don't make a butter
pecan flavor, or if they do I certainly can't find it. So my
question for the group is does anyone have a cake frosting recipe
that is similar in taste? They even had a recipe on the box that
made a wonderful candy. ...boy I miss that too! Hope everyone is
having a wonderful summer ...we just got back from driving to Texas
in a van with no air conditioning and a 6 month old baby. The a/c
went out in Alabama. Not a trip I would wish on anyone!
Kyra in Florida
Hi Nancy and Ditto. I have not been active the past year and a half
due to fighting breast cancer (surgery and radiation treatments and
lots of doctor visits and tests), but I have been trying to keep up
with reading the newsletters. I love reading the recipes and
friendship between you and all the members. Your newsletter has been
one of the constants in my hectic life the past year and a half.
Thank you, Barbara Ann in SE Texas
In the June 17 newsletter Sandy in Iowa has been looking for a
Vidalia Onion Casserole with Gruyere Cheese. I found 2 and one is
from the Taste of Home Website:
From the Taste of Home website:
Vidalia Onion Tart
1 pie crust, homemade or bought
3 Tbsp. extra virgin olive oil
1 C. julienned Vidalia onions
1 Tbsp. chopped thyme
salt and freshly ground pepper, to taste
1/2 C. Gruyere cheese, shredded
3 eggs
1/3 C. heavy cream
1 Tbsp. chopped parsley
1 Tbsp. chopped chives
1/2 tsp. nutmeg
salt and freshly ground pepper, to taste
Prick bottom of pie crust and bake for 7 minutes at 350º.
Warm olive oil over medium heat. Sauté onions until translucent
(about 4 minutes) Add thyme and season with salt and pepper. Spread
onions in pie crust and sprinkle with cheese.
Beat eggs. Add cream herbs and seasonings. Pour over cheese and
onions. Bake for 40 minutes.
Barbara Ann in SE Texas
Print this Recipe
Sweet Onion Pie Recipe
1 cup cracker crumbs, Ritz or butter crackers
1/4 cup butter, melted
2 cups thinly sliced sweet onions, Vidalia, Walla Walla
2 tablespoons butter
2 eggs, beaten
3/4 cup half and half
3/4 teaspoon salt
dash pepper, white or black
1/4 cup smoked cheese, or Gruyere
Combine cracker crumbs in small bowl with melted butter; press into
an 8-inch pie plate. In a skillet over low heat, sauté onions in the
butter until onions are translucent. Place on crumb crust.
In a medium bowl, combine the eggs, half and half, salt, and pepper;
pour over onions. Sprinkle grated cheese over the top. Bake in a
preheated 350 degree oven for about 30 minutes.
Serves 4.
Barbara Ann in SE Texas
Print this Recipe
Hi Nancy and all Nancylanders.
This is for Dorothy,
"I would like any recipes using the George Foreman grill."
George Foreman Grill Recipes ,
http://www.georgeforemanrecipes.com/
At the bottom of Page One, click on "previous" for 3 additional
pages or recipes. Yup, it is backwards.
Hope this helps,
bill, Alb.
Anna on July 6th - I can't help with the one tablespoonful of
Bisquick you have left but you might try making your own mix which
is very similar.
Baking Mix (Bisquick Clone)
8 cups all-purpose flour
2 Tbsp. baking powder
1 Tbsp. salt
2 tsp. cream of tartar
1 tsp. baking soda
2 cups dry non-fat milk
2 cups shortening (Crisco)
Mix flour, baking powder, salt, cream of tartar, baking soda and
non-fat milk. Mix well then add shortening. Use a large mixer or a
pastry blender to cut in the shortening until it is a mealy mixture.
Store in an air- tight container in the refrigerator or at room
temperature.
Yield: about 12 cups.
NOTE: Use with any Bisquick recipe. Can be used for biscuits,
muffins, pancakes or waffles. Try it in the “Impossible” recipes.
MartyS in TN
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This is for Cindy who in the 7/7/09 newsletter was searching for an
apple salad recipe that she recently had at a restaurant. This was a
family favorite growing up and is still a big hit. Other versions
omit the raisins and oranges and add grapes.
Robbie IN
Waldorf Salad
1 orange
2 cups diced, unpeeled apple
1 teaspoon finely grated orange peel
1/2 cup raisins
1/2 cup thinly sliced celery
1/2 cup chopped walnuts
1/4 cup mayonnaise
1 tablespoon sugar
3/4 cup whipped topping
Salad greens or lettuce
Zest orange for the 1 teaspoon grated orange peel; peel and section
orange over a bowl to catch any juices. Cut each orange section in
half; reserve 1 tablespoon of the collected orange juice. In a bowl
combine diced apple, orange peel, raisins, celery, walnuts, and
orange pieces.
In a separate bowl, blend together mayonnaise, sugar, and reserved
orange juice. Fold in whipped topping and gently stir into apple
Waldorf salad mixture.
Arrange salad greens on serving plates and top with Waldorf salad.
Serves 6.
Robbie IN
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