“Spreads nicely and is so good for you!” said Nana Hazel. From “Let’s Get Well” by Adele Davis.
Ingredients
1 lb unsalted butter, softened
1 cup sunflower oil
Directions
Mix together. Put in container and refrigerate.
Bean Salad March 28, 2013
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.
Roquefort Dressing
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.
French Dressing
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.
Celery Seed Dressing
Ingredients
½ tsp salt
½ tsp dry mustard
1 tsp celery or poppy seed
3 Tbl sugar
1/3 cup Champagne wine vinegar
1 cup vegetable oil
1 Tbl onion grated
Directions
Mix all ingredients together, shaking well to blend. Chill and serve.
Hungarian Style Goulash March 27, 2013
Ingredients
3 Tbl butter
6 medium onions, thinly sliced
2 pounds beef for stew, cut in 1-inch cubes
¼ cup paprika
1 tsp salt
8 oz sour cream
egg noodles or mashed potatoes
Directions
In hot butter cook onions until lightly browned. Add meat, salt and paprika. Add enough water to cover, reduce heat and simmer until meat is fork tender. About 1 ½ to two hours. Stir in eight ounces of sour cream just before serving. Serve with egg noodles or mashed potatoes.
Note: Nana changed the recipe by flouring the beef before browning it. She also added carrots and sometimes potatoes about 30 minutes before the goulash finished cooking.
Oven Stew
Ingredients
1 ½ lbs stew meat
2 cups canned whole tomatoes
1 cup celery, sliced
2 medium onions, sliced
6 carrots, chopped into chunks
1 tsp salt
2 tsp sugar
3 tsp tapioca
1 clove garlic
½ cup fresh bread crumbs
Directions
Combine all ingredients in an oven-safe container. Cover tightly and bake at 350 degrees for two hours and 30 minutes.
Mama Pappas’ Greek Lemon Soup
Nana Hazel’s favorite version. She often used four to five cans of chicken broth and two boneless chicken breasts instead of a whole chicken. She found it much easier and just as tasty. Nana also added grated carrot to this soup.
Ingredients
1 (3 lb) whole chicken
3 quarts water
4 eggs
½ cup lemon juice
½ box orzo pasta
salt and pepper to taste
Directions
Cook chicken in water (covered) for two hours. Let cool. Remove chicken from broth and pick meat from bones. Set aside. Add water to chicken broth to make three quarts. Bring to a boil and add orzo pasta. Simmer for 30 minutes or until tender.* Beat eggs with one tablespoon water until light. Add lemon juice. Add some hot broth to this mixture and pour entire egg mixture into broth. Add chicken to soup if desired. Salt and pepper to taste.
Rhode Island Johnny Cakes January 9, 2013
Mix together one cup of corn meal, one tsp sugar and ½ tsp salt. Add 1 ½ cups boiling water. Mix well. Batter will be thick. Drop by tablespoonful on any well-greased fry pan or griddle. (Medium hot – 380 degrees for electric fry pans.) Do not touch or turn over for six minutes. After six minutes, turn over and cook for about five minutes. This will yield eight to ten golden brown Johnny Cakes every time. For thin crisp Johnny Cakes thin batter with milk or water – about ½ cup. Cook as above.
To order stone ground Johnny Cake meal write or call:
Kenyon’s Corn Meal Company
21 Glen Rock Road
Usquepaugh, RI 02892
401-783-4054
http://www.kenyonsgristmill.com
Shrimp Stuffing for Celery December 27, 2012
Instructions
Drain and clean a five-ounce can of shrimp. Break shrimp into fine pieces. Mix with one Tablespoon finely chopped chives, ¼ teaspoon salt, 2 teaspoons lemon juice, ½ cup mayonnaise and 2 dashes of Tabasco sauce. Stuffs 15 pieces of celery.
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