1 cabbage finely chopped
1 carrot shredded
1/3 C. Sugar Blend together and
add to cabbage/carrot mixture
salt/pepper
¼ c. milk
½ c. mayonnaise
¼ c. buttermilk
1 ½ Tbs. White vinegar
2 ½ Tbs. Lemon juice
Asparagus Francaise Sauce
2 T. wine vinegar Wisk
all until blended
½ tsp. garlic powder
2 Tbs. parsley flakes
2 tsp. Dijon mustered Serve
on asparagus, broccoli, spinach
2 T. + 2 tsp. lite olive oil
4 tsp. grated parmesan
pepper
Great sauce from Katherine
Cranberry
Fluff
4 c. raw ground cranberries Mix and chill cranberries,
marshmallows, and sugar.
6 c. miniature marshmallows Chill overnight.
1½ c. granulated sugar
4 c. diced unpeeled tart apples Before serving add apples, grapes,
pecans, and salt.
1 c. seedless grapes
1 c. chopped pecans (or walnuts)
1/4 tsp. salt
2 c. heavy cream, whipped Fold whipped cream into mixture
-- creating the fluff.
Great holiday
dish -- serving the colorful Fluff in a crystal bowl
is a must.
Pea Salad
Any size package of frozen peas
Enough mayonnaise mixed with
curry powder to coat
Smoked, chopped almonds
Mix all ahead of time so peas will thaw and
flavors mix. Can add water chestnuts,
onions or mushrooms.
Broccoli Salad*
4 heads broccoli (peel, chop, use
stems) Blanch
broccoli for 2-3 min.
1 c. raisins Soak
raisins in water and drain
½ c. red onion, chopped
6 slices crisp bacon, crumbled Combine
onion, bacon and almonds
½ c. chopped almonds
Dressing
1 c. mayonnaise Mix
mayonnaise, sugar and vinegar together
¼ c. sugar to taste
2 tsp. vinegar
Combine dressing with broccoli, raisins,
onion, bacon and almonds. Serve.
A honey mustard dressing might substitue well with this recipe.
Italian Mushroom Bean
Salad
1 pkg. frozen baby lima beans,
cooked and drained
8 mushrooms, sliced
4 green onions, chopped
2 Tbs. snipped parsley
½ tsp. salt
½ tsp. oregano
¼ c. oil and vinegar dressing
Water chestnuts (opt)
Combine ingredients and refrigerate 4 hours
before serving.
Golden Marinated Carrots*
2 lbs. carrots, peeled, sliced
and cooked just until crisp and tender.
Drain.
1 green pepper, sliced in rings Combine peppers and onions with carrots
1 onion, sliced in rings
Dressing
½ c. oil
¾ c. apple cider vinegar
1 can tomato soup Combine dressing ingredients
1 c. sugar
1 tsp. prepared mustard
Mix dressing with carrots, peppers and
onions. Marinate at least 12 hours.
Use Walla Walla sweet onions -- if they aren’t in season try red
onions for more color
Black-Eyed-Pea Salad with
Champagne
8 c. water
3 Tbs. dried basil (fresh is
better) Bring to a boil, simmer 5
min.
1 Tb. salt
3 lbs frozen black-eyed peas Add peas and cook about 45 min or
until peas are tender but not mushy. Drain. Cool.
2 med. sweet red peppers, diced
2 med. bell peppers, diced Toss with peas.
1 large red onion, thinly sliced
2/3 c. safflower oil
1/3 c. sweet champagne, such as Asti Spumante
1/3 c. rice wine vinegar
1 tsp. freshly ground pepper Whisk together and pour over
peas, pepper and onions
1 tsp. salt
Marinate for several hours in
refrigerator. Serve at room temperature.
If you are pressed for time use an extra zesty Italian dressing.
Marinated Rice Salad
2½ c. cooked rice
¼ c. chopped onionk
2 tsp. salt
2 tsp. curry pwd Mix together and toss
with rice and onion
2 Tbs. salad oil Marinate 3 hours
1 Tb. vinegar
1 pkg. peas, thawed
1 c. celery
¾ c. Miracle Whip or mayonnaise
Mix together and marinate 3 more
hours. Shrimp would be a nice addition
to this salad.
Cucumbers -- Sliced and Chilled
3 cucumbers Pare
skin lengthwise but leave a few strips of skin on for color.
Salt Cut
cukes into halves and dig out some of the seeds. Slice in 1/8 inch slices. Arrange on
paper towels or dish towels -- sprinkle with salt. Cover with
towels
and put a weight on the top. Let stand
to drain at least l hour.
½ c. sugar Mix
together sugar, vinegar and pepper. Put
cucumbers in a bowl. Pour vinegar
½ c. wine or cider vinegar mixture
over cucumbers. Place a dish on top and
weight it so cukes are covered
Pepper with
mixture. Refrigerate 2 hours or
overnight .
Cukes with creme
¼ tsp. salt
1 tsp. sugar Drain
cucumbers as above.
Pinch of cayenne Mix salt, sugar, cayenne,
lemon juice, vinegar and sour cream.
1 Tb. lemon juice Pour
over sliced cucumbers.
2 Tb. vinegar Chill.
2 c. sour cream
Rice/Vegetarian Casserole* Bake
@ 350º
1 c. chopped celery (or shredded zucchini)
1 c. grated carrots
2 Tb. chopped onions Mix
vegetables, rice, mayonnaise, almonds and soy sauce
¼ c. chopped green peppers together
in a 2 quart casserole
1¾ c. cooked rice (brown rice is okay)
1 c. (save out ½ c.
for topping) wheat thin crumbs
½ mayonnaise
¼ c. slivered almonds
1 can mushrooms
2 Tbs. soy sauce
½ wheat thin crumbs saved from above Mix crumbs with enough butter to lightly stick
together
½ c slivered almonds Add
slivered almonds. Sprinkle mixture on
top of
melted butter casserole.
Bake 40-50 minutes @ 350º.
Chili Casserole* Bake
@ 350º
4 cans green chilies, drained Put
chilies on the bottom of an 8 inch casserole.
2 pkg
(10 oz.) cheddar cheese, grated Sprinkle
cheese on chilies.
3 c. milk
6 Tbs. flour Beat
milk, flour, eggs, and salt together.
7 eggs Pour
over chilies and cheese.
1 tsp. salt Bake
45-60 min. @ 350º
Sauce
2 c. stewed tomatoes
2 tsp. minced onions Simmer
tomatoes, onion, and oregano for 20 min.
1 tsp. oregano
Sauce can be pour over cooked casserole or
put on the side for individual servings according to taste.
This is a great dish for a coffee or
brunch
Jiffy Corn Pudding Bake
@ 350º
1 Tb. grated onion
½ tsp. salt
¼ tsp. pepper Mix
together well and pour in well buttered
2 eggs, beaten
two quart casserole.
1 pkg. (8 oz) cream cheese,
softened
1 can (16 oz.) whole corn,
drained
1 can (16 oz..) creamed corn
1 box (8 oz.) corn muffing mix
1 c. cheddar cheese, shredded Sprinkle
cheese on casserole mixture.
Bake
one hour @ 350º
Chinese Salad
About 2 lbs. boned chicken breasts or on whole chicken
1½ Tbs. Hoisin sauce
¼ tsp. five spice pwd. Combine Hoisin, spices, sherry, ketchup and honey and
1 clove garlic, minced rub
over whole frying chicken. Place 1 whole green onion
1 Tb. dry sherry in
the cavity and roast breast side up for 45 min. and then
3 Tb. ketchup breast
side down for 45 min. @ 350º. Cool. Remove meat,
1 Tb. honey cutting
into thin strips. Refrigerate
salt to taste If
you use chicken breasts (much easier) just roast until done.
soy sauce to taste (opt) Cool,
cut in strips, and refrigerate.
Dressing
7 Tbs. rice
vinegar
6 Tbs. sugar
2 tsp. salt Mix
together vinegar, sugar, lemon juice, oil and spices.
¼ tsp. pepper
1 tsp. fresh lemon
juice
¼ tsp. five spice pwd.
¼ tsp. corn oil
(Continued on back of page)
Chinese Salad (Continued)
Salad
1 head lettuce,
shredded Combine lettuce
and onion with chicken.
3 green onion,
minced
Water chestnuts or
celery cut up (opt.)
½ c. blanched, slivered almonds, toasted
3 oz. rice stick noodles Break
noodles into 3” pieces.
Frying oil Heat
oil to about 350º -- drop in a few test rice sticks. If they “puff up”
right
away the fat is the right temperature. Fry all rice stick noodles, a
handful
at a time, until puffed. Drain on paper
towels. These can be made
ahead
and kept in an airtight jar.
To serve: Shake the
dressing and toss with the salad to moisten.
Sprinkle some puffed rice noodles and all of the toasted almonds
on top. Toss again and top with extra rice
noodles. Serve immediately. Noodles break down as they sit in the salad.
This salad is a lot of work but is delicious. Most of the work can be done ahead of time
and then just tossed at the last minute.
The chicken served alone is delicious.
Be sure not to confuse rice stick noodles (rice noodles, or mai
fun) with bean threads. - bean threads won’t work.
Marinated Mushrooms
1 lb. small, firm brown or white mushrooms,
trimmed and rinsed very well.
1 white onion, thinly sliced
1 bottle (12 ozs.) white wine
vinegar
1 c. salad oil
2 cloves garlic, minced Combine
vinegar, oil, garlic, sugar, salt, Tabasco and water.
2 Tbs. sugar Pour
in a covered jar. Add mushrooms and
onions.
2 tsp. salt
2 dashes Tabasco Steep from 3-4½ hours only. Drain.
Serve.
¼ c. water
Have toothpicks
nearby. Save marinade for other
uses. Do not use large soft
mushrooms with this recipe.
Quinoa Toubuleh
1 c. Quinoa (pronounced keen-wa) Rinse
Quinoa in hot water to prevent bitterness.
2 c. water Simmer
in water for 12 minutes or until absorbed
4 medium tomatoes
6 green onions Chop
tomatoes, onion, and cucumber into smallish size pieces.
1 cucumber Add
to cooled quinoa.
Parsley or mint (chopped) (opt.)
Dressing
1/2 c. lemon juice
1/8 c. olive oil Mix
lemon juice, oil, garlic, salt and cayenne
3 garlic cloves,
minced
1 tsp. sea salt
(or ½ tsp. regular salt)
1/8 tsp. cayenne
Mix all together
and refrigerate.
Katherine served this recipe the
first time we visited Wichita Falls and we loved it.
;;
Spinach Salad
2 bags spinach
(washed and very dry)
2 c. water chestnuts, chopped
4 hard boiled eggs, chopped
1 large onion, sliced in rings (sweet onions are best)
1 c. bean sprouts, washed and drained
1 lb. bacon bits
Dressing
1 c. salad oil
¾ c. sugar Mix
oil, sugar, vinegar, salt, and ketchup
½ c. wine vinegar (can be made ahead and refrigerated)
2 tsp. salt
1/3 c. ketchup
Toss spinach with
water chestnut, eggs, onion, bean sprouts and bacon bits. Pour dressing on salad and toss. Serve.
If the onions are too strong soak for an hour in a sugar/water solution
-- drain well.
This salad is
always a winner.
Top Ramen Vegetable Salad
1¼ c. (10 oz. pkg.) frozen mixed vegetables Cook vegetables, drain and
refrigerate.
2 pkgs. garden vegetable Top Ramen noodles Before opening package breakup noodles
by pounding on
package
with back of a knife. Bring 3 cups of
water to a
boil,
add seasoning mix and noodles. Cook 3
min. Drain.
Cool.
Combine noodles with vegetables
1 can chopped water chestnuts Add water chestnuts to noodles and
vegetables
Dressing
½ c. mayonnaise
1 Tb. ketchup Blend
mayonnaise, ketchup and dill weed
½ tsp. dill weed
Toss noodle
mixture with dressing. Serve over
lettuce with drained julienne beets on the side. If garden vegetable Top Ramen
isn’t available use mushroom or chicken.
Wheat-Berry Salad
1¼ c. wheat berries Use
enough water to cover. Simmer wheat
berries about
20
min., until tender, but not soft. Drain.
Dressing
1/3 c. oil Combine
oil, vinegar and Karo
2 Tbs. Balsamic
vinegar
1 Tb. Karo (could use honey)
Combine the following ingredients in whatever amounts you
like:
Onion, chopped (red
onion is colorful)
Dried cranberries
Fresh whole
cranberries which have been lightly cooked with sugar
Currants
Walnuts, chopped
coarsely
Parsley, fresh
chopped
Yellow squash
(acorn, butternut) parboil lightly. Cool
and cube.
Toss all
ingredients together and chill.
Wilted Chinese Cabbage Slaw
1 head (3 lbs.) cabbage (Napa Valley cabbage is nice) Shred finely - about 3 quarts total
6 green onions cut into thin diagonal slices
1 pkg. (3 ozs.) oriental noodle
mix (any flavor) - break up noodles
Dressing
¼ c. sugar
½ c. salad oil
1 tsp. sesame oil
(opt) Mix dressing
ingredients together.
6 T. white wine
vinegar
1 T. soy sauce Pour over
cabbage, onions, and noodles
½ tsp. pepper
1 tsp. salt or to
taste Chill 2-4
hours.
1 Tb. hot chili
oil (opt)
¼ c. sesame seeds or slivered almonds, lightly toasted
Stir salad
before serving and top with sesame seeds or almonds
Pork and Beans - K Family Style
Bake
@ 325º
2 (16 oz.) cans pork and beans
¾ c. brown sugar (can substitue
with some molasses)
1 tsp. dry mustard
6 cut up bacon slices (cooked and drained) Combine all in a
greased shallow casserole.
½ c. ketchup
Minced onion to taste Bake
uncovered 2¼ hours @ 325º.
¼ c. pickle relish (opt.)
These are reaaly great beans -- the slow cook
is the trick. Adding other types of
beans might be interesting.
Green Bean Casserole Bake @ 350º
1 can (16 oz..) green beans (save liquid) Alternate layers of beans
and onions in an 8” baking dish.
1 can French Fried Onions (O&C brand)
1 can condensed cream of mushroom soup Mix mushroom soup and bean
liquid.
¼ c. bean liquid Pour
over beans.
½ c. grated sharp cheddar cheese Sprinkle cheese on top. Bake 30 min. @ 350º
This was a very
popular recipe in the 70s -- I use to
make all the time for company
Onions -- Grilled and Fried
Grilled
3 large Walla Walla sweet onion Peel
and slice onions, separate into rings-- about 6 cups. For each
serving,
place a cup of onion rings on a square of aluminum foil
1/3 c. melted
butter
2 tsp. prepared
mustard Combine butter, mustard, ketchup, paprika,
and salt.
1/3 c. ketchup Spoon
mixture over each packet of onions.
¼ tsp. salt Wrap
foil packet tightly and place on grill over hot coals.
½ tsp. paprika Cook
30-40 min. or until onions are tender.
Turn occasionally.
Fried
6 Walla Walla or Bermuda onions Peel
onions and slice in ¼” rings. Soak in
ice water 1 hour.
Drain
well and air dry or dry with towels
2 c. milk
3 eggs Mix
milk and eggs together.
All purpose flour Dip
onion slices in egg/milk mixture -- then in flour. Deep fat fry
small
batches of onions at 375º until golden. Drain and sprinkle
with
salt. For extra crispy onion rings dip the onions in flour,
shake
off extra flour, dip in egg/milk mixture, then again in flour.
Potato Casserole Bake
@ 350º
24 or 32 oz. packages of hash brown potatoes
3 c. half and half Mix
hash browns, half/half and butter in casserole.
1 stick butter, melted
1 c. or more parmesan cheese Top with cheese. Bake 1 hour @ 350º
If calories are not a problem!
Sweet Potatoes and Marshmallows Bake
@ 350º
4 c. hot mashed sweet potatoes or yams
¼ c. butter, melted Combine
sweet potatoes, butter, orange juice and salt.
¼ c. orange juice .
½ tsp. salt
½ c. miniature marshmallows Whip
marshmallows in to sweet potato mixture and pour in
casserole. Bake 20-30 minutes @ 350º
More marshmallows Top
sweet potatoes with additional marshmallows and return to
oven
until lightly browned.
These are the holiday sweet potatoes that I always forgot and
burned. I was very good at scraping off
the burnt marshmallow, putting on another layer, and trying again. It just wasn’t Thanksgiving unless I burnt
the marshmallows.
Egg Tostados
Corn Tortillas Fry
tortillas quickly in hot oil -- each side about 2 minutes. Drain.
Eggs Make
scrambled eggs in your favorite way (might add a dash of taco sauce)
Pile eggs on
tostado. Sprinkle with onions and
cheddar cheese. Set under the broiler
until bubbly. Serve with avocado and
black olives and taco sauce.
The rest of the family wasn’t crazy about these but I loved fixing them
for my breakfast or lunch.
White Frog Eye Salad
1 c. sugar Combine
sugar, flour, salt.
2 Tbs. flour
½ tsp salt
1¾ c. pineapple juice Add
juice and eggs and cook, stirring constantly until thick
2 eggs
1 tsp. lemon juice Add
lemon juice to egg mixture; cool to room temperature
1 lb. box Accina De Pepe pasta Prepare
according to package directions.
Drain. Combine well with
(white frog eyes) egg mixture. Refrigerate overnight in airtight container.
3 - 11 oz. cans mandarin oranges, drained Add all to above. Mix thoroughly. Refrigerate in airtight
2 - 20 oz. cans pineapple chunks, drained container until thoroughly
chilled.
1 - 9 oz. carton non-dairy whipped topping Refrigerate leftovers.
1 c. miniature marshmallows (opt.)
1 c. flaked coconut (opt.)
This is a great
recipe to make ahead and use as a salad or a dessert -- most people guess the Acini De Pepe (frog eyes) are
tapioca -- not pasta. It keeps very well.
Can add cherries too but they might make it pink.
Gross Crepes
Fry bacon in an 8”
iron skillet. Drain bacon and set
aside. Leave enough bacon grease in the
bottom of the pan to barely cover.
2 c. flour
2 c. milk Mix
flour, milk, salt and eggs -- okay if it is lumpy
¾ tsp. salt
6 eggs
Pour batter in the
bottom of the iron skillet or a heavy pan 1-1½” deep. Bake 20 min. @ 450º
Serve with pancake
syrup.
I guess this is a far
cry from a crepe -- but the kids use to love it.