Ingredients
1 cup wax beans
1 can green beans
1 can red kidney beans
1 can garbanzo beans
1 medium onion, thinly sliced
½ cup oil
½ cup wine vinegar
½ cup sugar
1 tsp basil
1 tsp tarragon
1 tsp parsley
½ tsp dry mustard
salt and pepper, to taste
Directions
Drain and rinse all beans. Put beans in a bowl and add onions. Mix oil, vinegar, sugar, basil, tarragon, parsley, dry mustard and salt and pepper. Pour over beans and onion and refrigerate for 24 to 48 hours.
Ingredients
5 medium tomatoes, sliced
4 oz crumbled feta or blue cheese
½ cup olive oil
1/3 cup wine vinegar
2 Tbl finely chopped fresh basil
1 clove garlic, minced
1/8 tsp coarsely ground pepper
Directions
Arrange tomatoes and cheese in a 13×9 dish. Combine remaining ingredients in a jar. Cover tightly, and shake vigorously. Pour dressing over tomato mixture. Cover and chill at least four hours.
Ingredients
1 bag fresh spinach
4 oz fresh mushrooms, sliced
½ red onion, sliced
2 oz blue cheese, crumbled
2 hard-boiled eggs, quartered
cooked bacon, crumbled
Toss together and drizzle the dressing on top, tossing again to coat.
For the dressing, combine in a jar or cruet and shake well:
1 cup salad oil
½ cup wine vinegar
½ cup sugar
1/3 cup ketchup
Brown Derby French Dressing:
1/3 cup red wine vinegar
1 Tbl lemon juice
1 tsp Worcestershire sauce
½ tsp salt
½ tsp dry mustard
½ tsp sugar
¼ tsp ground pepper
1 clove garlic, minced
¾ cup olive oil
Mix all ingredients except oil in a screw top jar. Cover and shake to mix well. Add oil and shake vigorously. Chill thoroughly. Shake well before serving.
Salad:
6 cups shredded salad greens
3 cups cooked chicken breasts, chopped
3 hard-boiled eggs, chopped
2 medium tomatoes, seeded and chopped
4 oz blue cheese, crumbled
6 slices bacon, cooked and crumbled
1 medium avocado, peeled and cut into wedges
Place lettuce on six salad plates. Evenly divide chicken, eggs, tomatoes, blue cheese and bacon on plates, arranging each ingredient in a row on top of lettuce. Place avocado slices around the edge of each plate. Pour dressing on top just before serving.
Ingredients
1 package HiddenValley buttermilk dressing
1 lb ground round or sirloin
1 can pinto beans
8 oz Monterey Jack cheese, shredded
1 medium onion, chopped
1 tomato, chopped
1 head Romaine lettuce, washed and torn into small pieces
Tostitos
Directions
Make buttermilk dressing according to directions (use real buttermilk). Refrigerate. Brown beef. Add onion and sauté until tender. Drain fat if needed. Heat pinto beans and add to beef mixture or leave on the side. Arrange greens on a plate. Sprinkle with chopped tomato. Add warm beef mixture and pinto beans if desired and top with shredded cheese. Drizzle dressing over ingredients. Top with crumbled Tostitos.
Ingredients
¾ cup mayonnaise
¼ cup honey
¼ cup Dijon mustard
½ tsp dried tarragon
4 boneless chicken breasts or 12 tenderloins
mixed greens
Directions
Blend mayonnaise, honey, mustard and tarragon in a bowl. Set aside ½ cup. Marinate chicken in remaining dressing for several hours covered in the refrigerator. Grill or broil chicken until done. Serve over greens with the reserved dressing.
Ingredients
1 Tbl grainy Dijon mustard
1 Tbl anchovy paste
3 Tbl balsamic vinegar
2 ½ Tbl lemon juice
2 cloves garlic, minced
8 sundried tomatoes, snipped into small pieces
1 cup olive oil
2 tsp dried thyme
Directions
Mix all ingredients together in a plastic or glass container. Serve over torn Romaine lettuce, croutons and shredded Parmesan cheese.
Ingredients
3 cloves fresh garlic, crushed
1 can anchovies, mashed into paste
juice from one lemon
2 tsp wine vinegar
½ cup olive oil
1 tsp Dijon mustard
salt and pepper to taste
Directions
Whisk all ingredients until smooth. Serve over torn Romaine lettuce. Sprinkle freshly grated Parmesan cheese and toss together.
Nana Hazel had this handwritten recipe in one of her recipe boxes. It called for two teaspoons of paprika, but no one remembers ever having this with paprika.
Ingredients
½ cup crumbled blue cheese
3 tsp mayonnaise
2 tsp wine vinegar
milk, as needed
1 tsp. garlic salt
ground pepper
Directions
Combine all ingredients in a jar and shake well. Add milk for desired consistency. Serve tossed over fresh greens.
Ingredients
½ cup sugar
1 tsp paprika
2 tsp dry mustard
2 tsp salt
2 tsp pepper
1 ½ cups salad oil
¼ cup vinegar
12 oz tomato juice or V-8
1 tsp Worcestershire sauce
2 tsp onion, grated
5 cloves garlic, minced
Directions
Mix the dry ingredients together, then blend with the liquid ingredients in an electric blender.
a little of each 