GRANDMA'S RECIPES

SOUP & SALAD

  • OLD-FASHIONED ONION SOUP

    3 pounds onions, sliced
    1/2 cup butter, melted
    7 slices French bread
    4 1/2 cups chicken broth

    Place sliced onions and butter into slow cooker
    and mix until onions are thoroughly coated.
    Stir in bread and chicken broth. Cover and cook
    on low for 10 to 15 hours or on high 4 to 5 hours,
    stirring occasionally. Stir well during last hour & serve.

  • SPINACH SALAD

    Wash and tear 4 c. spinach into mixing bowl.Add:
    4 boiled eggs
    1 small red onion

    Mix together and serve with Italian or Caesars dressing.

  • COLD PEA SALAD

    1 bag frozen peas (thawed) or 1 can green peas
    6 hard boiled eggs (chopped)
    1 onion (chopped)
    1 stalk celery (chopped)
    1/4 lb. cheddar cheese (diced)

    Mix together with mayonnaise or salad dressing
    and season to taste.

  • Seven Layer Salad

    1 medium head romaine or iceberg lettuce, shredded
    1 cup chopped celery
    1 cup coarsely chopped green pepper
    1 cup green onion-green and some white section, thinly sliced
    1 10-ounce package frozen peas, thawed with cold water
    4 hard-cooked eggs, sliced
    1 cup mayonnaise
    1/2 cup sour cream or low fat yogurt
    1-1/2 tablespoons sugar
    1-3/4 cups cheddar cheese, grated
    8 strips bacon, cooked, drained and crumbled

    Place lettuce in bottom of large bowl or 13x9x2 pan.
    In layers, add celery, peppers, onion, peas and eggs.
    Mix together mayonnaise, sour cream and sugar.
    Spread on top. Top with cheese and bacon. Refrigerate.

  • COLD SLAW

    1 head finely sliced cabbage. Add 1/2 c. mayonnaise,
    1 small onion, sliced fine. Mix with 1 T. vinegar;
    pinch salt & pepper 1 tsp. mustard, and 2 T. sugar. Stir.

  • HOT GERMAN POTATO SALAD

    After frying 6 slices of bacon, put 2 tablespoons
    of the drippings into a large skillet.
    Mix 1/3 cup of vinegar, 3/4 cup water, 2 tablespoons flour,
    two tablespoons of sugar; add to drippings and bring to a boil.
    Slice 6 boiled & peeled potatoes into bowl; season with
    pepper and salt, and one chopped onion,stalk celery & crumbled bacon.
    Pour mixture over potatoes. Mix well.

  • Ranch Tuna Macaroni Salad

    2 cans (6 ounces) tuna
    4 (12 ounce) cups macaroni, dry
    2 cups bottled ranch dressing
    1/2 cup diced red onions
    1 cup diced celery
    1/2 teaspoon pepper
    4 hard boiled eggs, chopped roughly

    Cook the macaroni according to pkg. directions.
    Add remaining ingredients and mix thoroughly.

  • Potluck Pasta Salad

    1 pkg (12 oz) corkscrew pasta
    1 can (20 oz) pineapple chunks in juice
    1 cup vegetable oil
    1/2 cup white vinegar
    1 tbsp. mustard
    1 tbsp. worcestershire sauce
    1 clove garlic, pressed
    salt and pepper to taste
    3 cups cauliflower flowerets, broken up
    1 red bell pepper, seeded, chunked
    1 cup whole toasted almonds
    1 cup cubed grilled leftover turkey or chicken breast

    Cook noodles according to package directions. Drain pineapple;
    reserve 3 tablespoons juice for dressing. For dressing, combine
    reserved juice, oil, vinegar, mustard, Worcestershire sauce, garlic,
    salt and pepper in jar; shake well. Combine noodles and cauliflower
    in large bowl. Pour dressing over salad; toss to coat. Cover and
    marinate in refrigerator overnight. Add the red pepper, almonds and
    turkey or chicken; toss to coat.

    Dressings

  • MAYONNAISE

    6 egg yolks, one cup cider vinegar, one cup
    sugar, one tablespoon mustard, 1/4 pound of butter,
    one teaspoon salt, one pint water, two tablespoons corn starch.
    Mix the water and vinegar in pan, and bring to a boil.
    Beat in the rest of the ingredients; stir in quickly to
    prevent burning. Put into a sealed jar and refrigerate.

  • Old-Fashioned French Dressing

    1/2 cup vegetable oil
    1/4 cup red wine vinegar
    1/4 cup chili sauce
    2 tablespoons sugar
    1 teaspoon Worcestershire sauce
    1/2 small onion, minced
    1/4 teaspoon paprika
    salt to taste

    Combine all ingredients in a medium sized mixing bowl
    and beat well to blend.
    Let the dressing stand for at least an hour to blend the flavors.
    Makes About 1-1/2 cups

  • Ranch Dressing Mix

    2 tbs Salt
    2 tsp Dry parsley
    1 tsp Garlic powder
    1 tsp Black pepper
    1/2 tsp Onion powder
    Dressing:
    1 tsp. Mix (above)
    1 c. Buttermilk 1 c. Mayonnaise
    Stir together - store in airtight container.
    Stir before using. Stir together - store in covered
    container in refrigerator. Make several hours before use.
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