Chicken Soup
1 lb whole split chicken breast
2 cans chicken broth
1 cup yellow onion, chopped
1 cup carrots, peeled and diced
1 cup celery, peeled and diced
1 cup water
½ tsp black pepper
½ cup medium egg noodles
In a large saucepan, combine all ingredients except noodles. Place tight lid on pan and bring soup to a boil. Reduce heat and simmer, covered, for thirty minutes. Remove chicken and skim off fat. Carefully remove meat from bones and coarsely chop. Add meat and noodles to soup and simmer, covered, for an additional fifteen minutes, or until noodles are tender. Serves 4 to 6.
Nancy’s Turkey Soup
Bones from turkey, minus ribcage, scraped and cleaned
2 carrots, peeled and sliced 2 inches thick
1 cup sweet or yellow onion, halved and sliced
2 TBLS fresh parsley, chopped
1 ½ tsp salt
1 tsp black pepper
2 bay leaves
8 to 10 cups cold water
n a large stock pot, place bones, carrots, onions, parsley, salt and pepper. add cold water a little over three quarters of the way to the top. Place a tight lid on the pot and bring to a rolling boil. Reduce heat and simmer, covered, for two and a half to three hours. Strain in a steel sieve. Discard vegetables and bay leaves. If desired, add noodles and cooked leftover vegetables and simmer an additional ten to fifteen minutes or until noodles are cooked. Serves 4 to 6.
Beef & Pasta Soup
1 lb lean ground beef
1 cup yellow onion, chopped
10oz package frozen mixed vegetables (any kind that you like)
2 beef bouillon cubes
1 tsp salt
½ tsp garlic powder
¼ tsp dried basil
¼ tsp black pepper
1 bay leaf
2 ¼ cups #32 pasta rings
In a 6 quart saucepan, brown ground beef with onions. Drain. Add all remaining ingredients, except rings. Heat to boiling. Stir in rings and boil for ten minutes, or until rings are tender. Serves 6 to 8.
*Slow Cooker Hamburger Soup
1 ½ lbs lean ground beef
1 sweet onion (sub. med. yellow onion), chopped
1 cup carrots, peeled and sliced
1 cup canned corn or cut greenbeans, drained (or half cup each of both)
1 cup green cabbage, shredded
1 6oz can tomato paste
2 ½ tsp Worcestershire sauce
1 tsp oregano
2 cups beef broth or broth from beef base
in a skillet, brown hamburger with onions. Drain. Stir in remaining ingredients. Pour mixture into crock-pot and cook on low for 8 to 10 hours. Serves 4 to 6.
*Nancy’s Golumpkie Soup
1 lb lean ground beef
2 ½ cups green cabbage, shredded
2 15 ½ cans tomato sauce
2 cans beef broth
1 ½ cups Minute Rice
2 tsp onion powder
6 potato and onion pirogues (optional)
In a Dutch oven, brown beef. Drain. Add cabbage, tomato sauce, broth, rice and onion powder. Cover tightly and bring to a boil. Stir and recover. Simmer for 1 to 1 ½ hours. If desired, add pirogues about 15 minutes before serving. Serves 6 to 8. (Great for freezing for later individual use.)
Nancy’s Lumberjack Chowder
2 cans Campbell’s condensed cream of potato soup
2 soup can measures of whole or 2% milk
2 cups sweet or yellow onion, chopped
2 TBLS butter or margarine
2 crisply cooked slices, maple or hickory smoked bacon
1 cup cheddar cheese, shredded
1 tsp black pepper
In a large saucepan, stir milk into soup. Set aside. Melt butter in a medium size skillet. Add onions and fry until browned, stirring occasionally. Drain off most of butter and stir onions into soup. Place saucepan over medium heat and cook until just boiling. Turn down heat and simmer 5 to 6 minutes. Meanwhile, on paper towels, finely crumble cooked bacon. Just before serving, stir bacon, black pepper and cheese into hot soup. Serves 4.
Broccoli-Cauliflower Chowder
3 TBLS butter or margarine
1 sweet or large yellow onion, coarsely chopped
1 10 oz box of frozen cauliflower, thawed & chopped
1 10 oz box of chopped broccoli, thawed
4 cups chicken broth
1 cup half & half coffee creamer
1 tsp original Mrs. Dash™ or dried thyme
1/8 tsp salt
4 TBLS finely grated Monterey jack or Swiss
cheese (optional)
In a large saucepan, melt butter. Add onion and cook over medium heat, stirring, until onion is transparent. Stir in broth, cauliflower, and broccoli. Reduce heat slightly, cover, and simmer for 10 to 12 minutes. Stir in the half & half, Mrs. Dash™, and salt. Simmer for 7 to 8 minutes. If desired, sprinkle cheese on top of each portion before serving.
SERVES 4
Trella Polish Chowder
1 1/2 cups (firmly packed) peeled & coarsely grated
rutabaga
1 cup (firmly packed) coarsely grated cabbage
2 1/2 cups water
2 TBLS butter, or bacon drippings, (or margarine)
3 TBLS all-purpose flour
1 3/4 cups whole or 2% milk
1 chicken bouillon cube
1 cup cooked kilbasa (Polish sausage), sliced thin
and quartered
1 1/2 cups shredded Swiss cheese
1/2 tsp salt (optional)
1/2 tsp granulated sugar
In a large saucepan, bring water to a boil. Add rutabaga and cabbage, and cook, uncovered, for 8 to 10 minutes, or until tender. Meanwhile, in a large pot or saucepan, melt butter or bacon drippings. Blend in flour. Slowly stir in milk and cook, over low heat, stirring, until sauce thickens. Stir in Kilbasa, rutabaga and cabbage with the cooking water and the bouillon cube. Simmer 5 minutes, then stir in cheese, salt (if desired), and sugar. Continue simmering, stirring, for 10 to 12 minutes longer.
SERVES 4-6.
Champlain Valley Fisherman’s Chowder
1 gal. water
2 tsp salt
2 1/2 lbs. whole haddock or fresh water fish
(cleaned)
1 1/2 medium yellow onions, very finely
diced
3 russet potatoes, peeled and diced small
4 to 5 thick slices of bacon
3 TBLS butter or margarine
1 1/2 cans tomato soup
1 cup chicken broth or water
1/4 cup worchestershire sauce
1/2 TBLS basil or oregano
1 tsp hot sauce (optional)
1/2 tsp white or black pepper
In a stock pot,add salt to water.Bring to a boil. Place fish in pot and boil until fish begins to separate from tail bone. Remove fish and carefully stain water through a wire sieve, retaining water to use as fish stock. In a skillet, cook bacon until crisp, and crumble when cooled. Drain off half of fat. Sauté onion and potatoes in fat, until slightly browned. (margarine or oil may be substituted.) Drain on paper towels. Return stock to stove, and gently boil over medium heat for 25 to 30 minutes. Meanwhile, when cooled, remove bones and skin from fish. Coarsely chop fish. Add potatoes and onions to stock. Add crumbled bacon. Simmer for 20 minutes longer. Stir in butter, soup, broth, Worcestershire, basil, hot sauce and white pepper. Slowly stir in the fish, a little at a time. Continue to simmer over low heat, 15 to 25 minutes.
SERVES 4-6
Frankfurter-cheese Soup
6 franks, sliced 1/2 inch
1 can condensed cheddar cheese soup
2 cans chicken broth
1/2 cup yellow onion, diced small
1/4 TBLS butter or margarine
1 small can diced tomatoes, drained
1 small can diagonally sliced or French-style green beans, drained
1 tsp Worcestershire sauce
1/2 tsp chili powder
1/8 tsp salt (optional)
In a small skillet, sauté onion and franks until browned. Remove from heat. In a large saucepan, stir together all ingredients. Bring to a gentle boil. Reduce heat to lowest setting, cover and simmer 30 minutes. Serves 2 to 4.
Franks N’ Beans Soup
6 franks, sliced
1 20 oz. can Grandma Brown’s Baked Beans
3 cans beef broth
1 15 1/2 oz. can whole kernel corn, drained
1 1/4 TBLS brown sugar
1/4 TBLS onion powder
1/2 tsp dry mustard
Stir all ingredients into a large saucepan or small stock pot. Bring to a boil. Stir occasionally, to ensure that ingredients are well blended. Reduce heat to low and simmer, covered, for about 20 minutes. Serves 2 to 4.
Gallopin’ Johnny Soup
3 cups cooked boneless, skinless chicken breast, coarsely chopped
3 1/2 cups chicken broth or bouillon
1 15 1/2 oz. can, tomato sauce
1 cup green pepper, diced small
1 small can mushrooms, drained (optional)
1 clove garlic, minced
2 TBLS butter or margarine
1/4 package spaghetti, broken into 2 to 3 inch pieces
1 tsp dried oregano
1 tsp dried basil
In a small skillet, sauté green pepper in butter until slightly soft. Add garlic, and continue to sauté for 2 to 3 minutes. Drain off fat. In a large saucepan or small stock pot, stir in all ingredients, except spaghetti. Bring to a boil and simmer covered, over very low heat for 30 minutes, stirring occasionally. Stir in spaghetti and continue to simmer for 8 to 10 minutes, or until spaghetti is cooked. If desired, serve with Italian bread and a tossed green salad. Serves 4 to 6. (NOTE: If soup is too thick, simply add a little more broth until it is to your liking—you may need to adjust seasonings to retain flavor.)
*Unstuffed Pepper Soup
(As given to mom by her friends “George and Ruth”)
1 ½ lbs lean ground beef
3 large green peppers, seeded and chopped
1 cup onion, chopped
1 clove garlic, minced
2 cans beef broth
2 cans condensed tomato soup
1 can crushed tomatoes
1 ½ cups cooked white rice
In a Dutch oven, cook meat, green pepper, onion and garlic, until meat is just browned. Drain. Stir in all remaining ingredients, except rice. Bring to a boil. Reduce heat, cover and simmer for 30 to 40 minutes, stirring from time to time. Stir in rice and continue simmering for 10 minutes. Serves 8 to 10.
Zucchini & Tomato Soup for Two
2 small zucchini, washed and coarsely chopped
½ cup sweet or yellow onion, chopped
1 ½ tsp olive oil
1 cup vegetable juice
1 15 oz can diced tomatoes, drained
½ tsp hot sauce
1/2 tsp salt
½ tsp dried basil
½ tsp dried oregano
1/4 tsp garlic powder
1 TBLS grated parmesan cheese
In a skillet, sauté zucchini and onion in olive oil until just tender. Stir in remaining ingredients and cook, stirring, until piping hot. Just before serving, garnish with cheese. If desired, this recipe can easily be doubled to serve four.
Simple Vegetable Soup
1 can beef broth
1 can condensed vegetable soup
2 soup cans water
2 cups green cabbage, shredded long and thin
1 cup leftover cooked beef, cubed
1 8oz can diced tomatoes, drained
½ cup small shell or elbow macaroni
1 medium yellow onion, sliced
1 medium clove garlic, minced
½ tsp caraway seed
In a large sauce pan, bring all ingredients to a boil, stirring from time to time. Reduce heat and simmer 30 to 45 minutes, stirring occasionally. Serves 4 to 6.
*French Onion Soup
3 TB butter or margarine
4 large Vidalia or any kind sweet onion, sliced thin
1 /2 tsp salt
2 cans beef broth
4 slices French bread
4 slices Swiss or Havarti cheese
Melt butter in a large skillet. Add onions and cook until onions are soft and transparent. Pour broth and salt into a large saucepan, stir in onions. Bring to a boil. Reduce heat, cover and simmer for 30 minutes. 10 minutes before soup is done, place a slice of cheese on each piece of bread. Broil bread for 5 minutes. Pour soup into individual bowls and top with bread. Serves 4.
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June’s Potato Salad
3 to 4 large russet potatoes, boiled
1 hard boiled egg, shelled and chopped
1 ½ to 2 cups Helman’s real mayonnaise
2 TBLS onion powder
Cool boiled potatoes slightly before peeling. Slice peeled potatoes into bite-sized cubes, and place in a large bowl. Add egg, mayonnaise and onion powder, and thoroughly blend ingredients together. Chill at least 30 minutes before serving. Serves 3 to 4.
Hot Potato Salad Supper
4 slices lean bacon
6 frankfurters, quartered
1 box scalloped potatoes
2 ¾ cups water
½ cup yellow onion, coarsely chopped
3 TBLS red wine vinegar (can sub. white vinegar)
1 TBLS French’s mustard
In a large fry pan, fry bacon until crisp. Drain on paper towels. Remove all but ¼ TBLS grease from pan. Set bacon aside and lightly brown franks and onions in bacon fat. Empty potatoes and sauce mix into pan. Stir in water and heat to boiling. Cover and simmer 25 minutes, or until potatoes are tender. Stir in mustard and vinegar. Sprinkle with crumbled bacon. Serves 4 to 6.
Granny’s Hot Mashed Potato Salad
4 slices, (cut in 1” pieces) crisp cooked maple or hickory bacon w/drippings
2 1/2 cups hot mashed potatoes (make fresh or re-heat leftovers)
3 TBLS malt or cider vinegar
2 tsp yellow onion, finely chopped
1 tsp celery seed
1/4 tsp black pepper
1 tsp granulated sugar
1/2 pinch, salt (optional)
1 TBLS fresh parsley, finely chopped
After cooking bacon, retain 1 1/2 TBLS drippings. Dry bacon on paper towels and set aside. Cook potatoes with skins on. Peel and mash. Place potatoes in a large bowl and stir in drippings, vinegar, onion, celery seed, pepper, sugar and salt. Slowly fold in parsley. Crumble bacon on top of potatoes. Serve hot.
Hot Sweet Potato Salad
2 1/2 lbs sweet potatoes 1/2 cup orange juice
1/4 cup sweet or yellow onion 1/4 cup lemon juice
3 thick slices bacon, cut 1/2 inch 2 tsp brown sugar
1 TBLS all-purpose flour 1/4 tsp grated orange peel
1/2 cup water 1 cup diced apples
Scrub potatoes and carefully place in boiling water. Boil 10-15 minutes, until just tender. After cooking, peel and cut crosswise into 1/4 inch pieces. Meanwhile, sauté bacon with onion until bacon is lightly browned. Remove bacon. Blend in flour with fork. Very gradually stir in water and juices. Stir in sugar. Heat to boiling, stirring constantly for 2 minutes, until thick and smooth. Remove from heat. Stir in grated ornange and apples. Gently stir sauce into potatoes. Serve hot. Serves 4-6.
Nancy’s Schoharie Valley Potato Salad
2 lbs fingerling potatoes, or very small red potatoes
3 slices maple or hickory bacon, cooked until crisp
½ cup Maple Grove Farms poppy seed dressing (can sub. Italian dressing)
2 TBLS pure maple syrup (can sub. dark brown sugar)
1 tsp onion powder
¼ tsp dry mustard
Boil potatoes until tender. Drain and allow to cool slightly. Slice potatoes in half. Pour dressing into a small bowl and stir in brown sugar onion powder and dry mustard, until thoroughly blended. Crumble bacon and sprinkle over potatoes. Pour dressing-sugar mixture over potatoes and toss lightly until thoroughly coated. Chill for 1 hour. Serves 4.
Party Size German Potato Salad
3 ½ lbs medium size potatoes
1 cup yellow onion, chopped
½ lb sliced bacon
2 TBLS flour
¼ cup granulated sugar
2 TBLS butter or margarine
1 1/2 tsp salt
¼ tsp black pepper
1 cup sour cream
½ cup cider vinegar
1 cup water
Cook potatoes in boiling salted water until tender, approximately 35 minutes. Allow to cool slightly, then peel and slice to medium thickness. Place in a large bowl with chopped onions. In a large skillet, fry bacon until crisp. Drain bacon on paper towels and set aside. Pour off fat, measuring ¼ cup, discarding the rest. Return ¼ cup of fat to skillet. Slowly stir in flour. Stir in butter, salt, pepper, sugar and vinegar. Stir in water and bring to a boil, stirring constantly. Remove from heat. Slowly stir in sour cream until well blended. Crumble half of bacon over potatoes and onions. Pour sour cream mixture over potatoes and onions and gently toss until well blended. Crumble remaining bacon over top of potatoes.
Serve warm or cold. Serves 10.
Baked German Potato Salad
4 cans Read’s German Potato Salad
8 slices bacon, cooked until crisp and crumbled
1 cup American or cheddar cheese, diced small
Pre-heat over to 300 degrees. Combine all ingredients into a 1 ½ quart casserole., tossing until well blended. Bake for 30 minutes. Serve hot. Serves 4 to 6.
Crab-Stuffed Egg and Tomato Salad
6 extra-large hard boiled eggs, shelled and halved
3/4 cup cooked or canned crab meat, finely flaked
1/3 cup mayonnaise
1 TBLS lemon juice
1/4 tsp salt
1/4 tsp onion powder
1/2 tsp yellow mustard
1 tsp pimento, finely chopped (optional)
2-3 large ripe tomatoes, cored and sliced 1/2 inch
3-4 TBLS Greek or Caesar salad dressing
Halve eggs and scoop out yolks. In a bowl, combine yolks with mayonnaise, lemon juice, salt, onion powder, mustard, pimento (if desired) and crab meat. Gently mix until well blended. Arrange tomato slices in a bowl or on a platter. Stuff crab mixture into egg halves, and place on tomatoes—if more tomatoes than eggs, alternate. Lightly drizzle dressing on tomatoes only. Serves 4-6.
Tuna, cheddar and tomato salad
4 large size ripe tomatoes
2 regular size cans, solid white tuna, packed in water
1/2 cup extra sharp cheddar cheese, or any hard, strongly flavored cheese, finely grated.
1/2 cup celery, peeled and very finely chopped
2 1/2 TBLS bottled creamy ranch dressing or your favorite creamy dressing
1/2 head, iceberg lettuce
Drain liquid from tuna. Set aside. Cut tops off of tomatoes. Scoop out core, leaving about a 1/2 inch thickness. In a bowl, mix together tuna, cheddar, celery and dressing. Stuff tomatoes with tuna mixture, and serve on little nests of lettuce. Serves 4.
*Nancy’s Baked Beans
(
1 17-oz can Grandma’ Brown’s Baked Beans
1/4 cup maple syrup (can sub. slightly reduced amount of molasses.)
1 ½ tsp onion powder
1 tsp yellow mustard
Pre-heat oven to 325 degrees. In a bowl, combine all ingredients until well-blended. Turn into a small casserole dish or baking pan. Bake for 30 minutes. Refrigerate for at least 2 to 3 hours before serving, but overnight is best. Serves 2 to 4.
Dutch Cabbage Slaw
1 large head green cabbage, shredded
1 large green pepper, seeded and cut in lengthwise strips
1 Bermuda or Spanish onion, sliced into rings
1 cup plus 1 TBLS granulated sugar
1 tsp salt
¾ cup vegetable oil
1 tsp celery seed
1 tsp dry mustard
1 cup cider vinegar
Place cabbage, pepper, and onion in a large bowl, in alternating layers, sprinkling the cup of sugar between layers. Add TBLS of sugar, salt, oil, celery seed, dry mustard and vinegar to a large saucepan, and bring to a boil, stirring from time to time. Pour over vegetables in bowl. Weigh down vegetables with a heavy plate and refrigerate for three hours. Stir and replace plate. Refrigerate for an additional twenty-four hours. Will keep up to two weeks in refrigerator. Serves 6 to 8.
Old-time Cabbage Salad
4 cups green cabbage, shredded
½ red onion, chopped
1/3 cup white vinegar
2 TBLS vegetable oil
2 brown eggs, beaten
2 TBLS granulated sugar
1 tsp yellow mustard
¼ tsp salt
1/8 tsp hot sauce
Place cabbage and onions in a large bowl, set aside. In a saucepan, stir together remaining ingredients. Simmer, stirring, until sauce thickens and becomes creamy. Allow sauce to cool and then pour over vegetables. Toss thoroughly to coat and refrigerate for 2 to 3 hours. Serves 4 to 6.
Stuffed Celery Stalks
1 bunch celery
2 cups small curd cottage cheese
1 tsp celery salt
¼ tsp garlic powder
Remove stalks from celery and wash thoroughly, especially the base. Remove leaves and stems. Peel strings from outer layer. In a bowl, combine cottage cheese with celery salt and garlic powder. Stuff each stalk with cheese mixture and serve.
Cucumber Fingers
Peel cucumber and cut into eighths. Sprinkle each slice with a little garlic powder and black pepper.
Cucumber & Onion Salad
2 medium cucumbers
1 large yellow onion
1 to 2 cups white vinegar
2 tsp dill weed
½ tsp black pepper
Peel cucumbers and onion and slice thin. Place in a bowl and pour enough vinegar over it to cover. Chill before serving. Sprinkle with dill and pepper and toss. Serves 4 to 6.
*Nancy’s Cucumber Tomato & Onion Salad
1 medium cucumber
2 small ripe vine tomatoes
1 sweet onion
½ regular size bottle sour cream ranch or Italian salad dressing
Peel cucumber and onion. Take a fork and run the tines down all sides of the cucumber. Slice cucumber and onion, and place in a bowl. Core tomatoes and slice into quarters. Add to bowl. Pour Salad dressing over vegetables and toss until thoroughly blended. Chill at least 30 minutes. Serves 4.
Dill Marinated Cucumbers
4 cups cucumbers, peeled and sliced
1 cup yellow onion, sliced
3 TBLS lemon juice
3 TBLS cider vinegar
1 tsp sugar or sugar substitute
1 tsp crushed dill weed
½ cup water
¼ tsp salt
In a large bowl, combine all ingredients and toss until well blended. Chill for 3 to 4 hours before serving. Serves 4 to 6.
Carrot-Raisin Salad
4 cups carrots, peeled and shredded
2 cups seedless raisins
1 cup Helman’s Real Mayonnaise
In a large bowl, combine all ingredients until well blended. chill for 1 hour and serve. Serves 4.
*Waldorf Salad for Two
2 large delicious apples
1 cup seedless raisins
½ cup Helman’s Real Mayonnaise
Slice apples into quarters and core. Dice apples and place in a bowl. Add raisins and mayonnaise and toss until thoroughly blended. Chill 1 hour. Serves 2.
Nancy’s Rababa Salad
1- 1 lb container small curd cottage cheese
2 cups canned apricots, without syrup, cut into small chunks
1 /1/2 cups chopped dates
1/4 cup slivered almonds
1 head romaine lettuce
Maraschino cherry halves (optional)
In a bowl, combine all ingredients, except lettuce. Wash and thoroughly rinse lettuce. Remove largest leaves and arrange on a small platter. Spoon equal amounts of cottage cheese mixture onto each leaf. Top with cherry/cherries. Chill 20 minutes and serve. Serves 4.
Southern Style Peach Salad
8 to 10 large canned or frozen peach halves, (no syrup, if using canned)
1- 8 oz. container small curd cottage cheese
1/2 cup chopped Maraschino cherries
1.4 cup shelled peanuts, very finely chopped
1/2 tsp granulated sugar
1/8 tsp lemon juice
Romaine lettuce
Wash and thoroughly rinse lettuce leaves. Arrange on a plate or platter. Lay peach halves, evenly spaced, on top of lettuce. In a bowl, blend remaining ingredients together, and spoon into each peach half. Cover and refrigerate 1/2 hour. Serves 4.
Orange-Coconut Salad
3 seedless oranges, peeled and sliced
1/2 cup moist coconut
1/4 cup Maraschino cherries, chopped
1/3 cup honey-lime dressing
In a bowl, combine all ingredients and toss lightly. Cover and chill for 1/2 hour. Serves 4.
(HINT: for a special treat, add multi-colored mini-marshmallows.)
Autumn Fruit Salad
2/3 cup whole cranberry sauce
3/4 cup diced yellow delicious apples
1/4 cup chopped walnuts
2-3 TBLS regular mayonnaise
In a bowl, combine all ingredients until well-blended. Cover and chill 1 hour. Serves 4-6.
Salmon-apple Salad
2 cans skinless boneless salmon, drained (can sub. tuna or tiny shrimp)
1 cup red delicious apples, cored and diced
1 cup yellow delicious apples, cored and diced
½ cup mild cheddar cheese, diced small
1 tsp onion powder
½ tsp lemon juice
3 TBLS sour cream ranch dressing
1 head romaine lettuce
2 to 3 TBLS crisp cooked bacon, crumbled
In a large bowl, toss salmon, apples, cheese, onion powder and lemon juice with ranch dressing. Serve on a bed of lettuce leaves., and top with crumbled bacon. Serves 2 to 4.
Fruit Salad with Honey-Walnut Dressing
1/3 cup wildflower or clover honey
½ cup Helman’s Real Mayonnaise
½ cup chopped walnuts
3 red delicious apples, cored and chopped.
2 ripe bananas, sliced
1-11oz can mandarin oranges, drained
1 cup seedless white or red grapes
1 to 2 heads romaine lettuce, leaves washed and separated
1 TBLS lemon juice
In a large bowl, toss fruit and nuts with lemon juice. In a separate bowl, stir honey into mayonnaise until thoroughly blended. Stir mayonnaise dressing into fruit and nuts, cover and refrigerate 1 hour. Serve on a bed of lettuce leaves. Serves 4 to 6.
Fruit & Vegetable Salad
3 yellow delicious apples, cored and sliced 1/8 inch thick
2 bananas, sliced
½ cup Maple Grove Farms Poppy Seed Dressing (can sub. French dressing)
1 cup celery, peeled and sliced
3 cups red cabbage, shredded
Place apples and bananas in a bowl. Pour dressing over them and toss with a fork, then add remaining ingredients, blending well. Serves 4.
Nancy’s Chef’s Salad
½ head iceberg lettuce
1 ripe tomato, cored and quartered
4 hard boiled eggs, peeled and halved
1 carrot, peeled and grated
4 slices cooked ham, sliced into ½ inch strips
4 slices turkey breast, sliced into ½ inch strips
8 slices Swiss cheese, sliced into ½ inch strips
Wash and core lettuce, removing outer leaves. Slice whole lettuce into 1 to 2 inch sections, lengthwise. Slice long sections crosswise into 1 to 2 inch pieces. Divide in half and place in two large soup dishes or on dinner plates. Sprinkle carrots over each serving. Add tomato wedges on four sides. Place an egg half on opposite sides of the plate. Lay two slices Swiss lengthwise, and two crosswise. Lay 2 slices ham lengthwise and two slices turkey crosswise. Pour your favorite salad dressing over it and serve. Serves 2.
Montreal Salad Bowl
1 small head iceberg lettuce
1 small cucumber, peeled
1/2 cup carrot, peeled and shredded
3 small scallions or new wild onion tops
6 radishes
5-6 firm ripe cherry tomatoes, halved
1 clove garlic, peeled and halved
1 large slice stale French bread
1 cup lemon-French dressing (recipe below), or bottled poppy seed dressing
Rinse vegetables and drain. To remove core from lettuce, carefully smash bottom of lettuce onto a clean cutting board—this way the core just pops out without cutting. From the core out, Tear lettuce into bite size to medium size pieces. Run the tines of a fork neatly down all sides of the cucumber and slice cucumber 1/4 to 1/2 inch thick. Remove tops and bottoms from radishes and slice thin. Slice scallions into 1/4 inch lengths. Take ½ clove garlic and rub around the inside of the bowl. Take the other half and thoroughly rub it on both sides of the bread. Place bread inside of bowl. Drizzle approximately 1-2 TBLS of the dressing over the bread. Place lettuce, carrots, and scallions in a separate bowl and toss with a fork. Drizzle remaining dressing over this, and toss again. Place lettuce/dressing mixture over bread. Add tomatoes and cucumbers, and allow family members and/or guests to serve themselves. If desired, serve with soup and fresh French bread. Serves 4-6.
Lemon-French Dressing
1/3 cup fresh lemon juice 2 TBLS clover honey or granulated sugar
1/2 cup vegetable oil 1/2 tsp celery seed
1/2 tsp table or sea salt 1/4 clove garlic, very finely minced
In a bowl, combine all ingredients, briskly blend together with a wire whisk, or place in container and shake until well blended. (NOTE: This dressing can also be used as a marinade for chicken.)
Old Fashioned Tomato and Onion Salad
4 large ripe tomatoes, cored, sliced 1/2 inch
1 large sweet or yellow onion, very thinly sliced
1/2 to 3/4 cup Adirondack salad dressing or oil and vinegar dressing
In a serving bowl, arrange tomato and onion in alternate layers. Drizzle Adirondack (or substitute your favorite bottled) salad dressing over top and serve. Serves 4-6.
Adirondack Salad Dressing
1/2 cup vegetable oil 1/8 tsp Worcestershire sauce
1/3 cup cider vinegar 1/8 tsp garlic powder
2 tsp granulated sugar 1/2 pinch dry mustard
1/8 tsp onion powder 1/2 pinch salt
Add all ingredients to a mixing bowl. Briskly whisk by hand, until well blended. Serve immediately.
June’s Tuna-Macaroni Salad
2 cans solid white tuna in water, drained
½ small box elbow macaroni
1 ½ to 2 TBLS onion powder
½ to 1 cup Helman’s Real Mayonnaise
Following package directions, add elbows to boiling salted water, and boil until tender. Drain and quickly rinse under cold water. Place macaroni in a mixing bowl, and mix together remaining ingredients until thoroughly blended. Chill at least 30 minutes before serving. Serves 3 to 4.
*June’s Shrimp & Pasta Salad
1 to 2 cans tiny shrimp, drained
½ box #32 pasta rings
½ to 1 cup Helman’s Real Mayonnaise
1 TBLS onion powder
Prepare same as tuna-mac salad above.
Cold Macaroni & Cheese Salad
1 cup Helman’s Real Mayonnaise
¼ cup whole or 2% milk
2 cups elbow macaroni, cooked until tender
2 cups New York state or Vermont sharp cheddar cheese, cubed
2 large ripe vine tomatoes, cored and diced
1 TBLS onion powder, or 1 sm. yellow onion, chopped
1 cup cooked ham, diced small
1/4 tsp granulated sugar (optional)
In a large bowl, blend mayonnaise with milk until thoroughly mixed together. Stir in remaining ingredients, including sugar, if desired. Toss until thoroughly coated and chill 1 hour. Serves 4 to 6.
*Panetta’s Antipasto
2 cups salami, cubed
½ cup anchovies
2 cups American cheese, cubed
1 cup yellow onion, diced
1/2 cup black olives, sliced
2 small ripe tomatoes, cored and diced
3 cups spiral pasta–plain or mulit-colored, cooked
1/4 small bottle red wine vinegar dressing or Italian dressing
½ tsp salt
¼ tsp black pepper
Toss all ingredients together in a large bowl, until thoroughly blended. Cover and chill 1 to 2 hours. Serves 2 to 4.
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June’s Toasted Cheese Sandwich
2 slices wheat bread, toasted
2 slices imported or domestic Swiss
Heat broiler. Place a slice of cheese on top of each slice of bread. Put on a baking pan or sheet of aluminum foil and broil for 3 to 5 minutes, or until cheese is melted. One serving. (If desired, a lightly salted tomato slice may be added to this.)
Grilled Cheese and Bacon Sandwich
4 slices wheat or white bread
4 slices maple bacon
4 slices Cheddar or American cheese
2 TBLS soft butter or margarine
In a large skillet or electric griddle, fry bacon until crisp. Drain well and wipe surface. Lightly butter one side each of bread. Lay two pieces, buttered side down, on skillet, add two slices each of cheese and top with two slices each, laid out in an “X” of the bacon. Top with remaining two slices of bread, buttered side facing up. Grill sandwich over medium-high heat for 5 to 6 minutes, or until golden brown. Flip over and continue grilling for about 5 minutes longer. Serves 2.
Nancy’s Grilled Cheese with Turkey & Tomato
4 slices whole grain or oat-nut bread
4 slices smoked turkey breast
4 slices cheddar cheese
2 slices ripe tomato
1 TBLS honey mustard or Dijon mustard
1 TBLS regular or light mayonnaise
2 TBLS butter or margarine
in a small bowl, mix mustard with mayonnaise. Lightly spread butter on one side of four slices of bread. Place two slices, buttered side down on surface of grill or skillet. Lightly spread mayonnaise mixture on side facing up. Top each slice of bread with two slices cheese, two slices turkey and one tomato. Cover with remaining bread, buttered side up. Grill approx. 5 to 6 minutes per side, until golden brown. Serves 2.
Quick Chicken Monte Cristo
4 pre-cooked breaded chicken breast patties
4 slices Swiss cheese
4 slices deli Virginia baked hem
4 thick slices French bread, lightly toasted
Place one piece of chicken on top of each slice of bread. Top with one slice each of cheese and ham. Place in microwave or toaster over and heat until melted. Serves 4.
Dijon Chicken Salad Sandwich
1 10oz can white chicken, drained
½ cup Helman’s Real Mayonnaise
1 tsp Dijon mustard
½ tsp onion powder
½ tsp celery salt
1/8 tsp garlic powder
4 slices toasted white bread
4 romaine lettuce leaves
2 slices ripe tomato
In a bowl, mix all ingredients together. Lay lettuce and tomato on bottom slice of bread and top with chicken spread.. Top with remaining slice of bread. Serves 2.
Nancy’s Ranchero Sandwich
¼ lb buffalo, southwest or mesquite style chicken or turkey breast, thinly sliced
3 TBLS ranch dressing
1 TBLS mild or hot taco sauce
2 slices Monterey Jack cheese
4 slices sweet or yellow onion
2 slices sourdough or whole grain bread
In a bowl, combine taco sauce with ranch dressing, until thoroughly blended. Spread mixture on one slice of bread. Top with onions, then cheese and meat. Add second slice of bread. One serving.
*Mom’s Favorite Tuna Melt
1 can solid white tuna in water, drained
½ TBLS onion powder
3 TBLS Helman’s Real Mayonnaise
4 slices American cheese
2 TBLS softened butter or margarine
4 slices whole wheat bread
In a bowl, combine tuna with onion powder and mayonnaise until well blended. Set aside. Lightly spread butter on one side of four slices of bread. Lay two slices of bread, buttered side down, on skillet. Place one slice of cheese on bread, spread on tuna mixture, and top with second slice of cheese. Add top slice of bread. Heat large skillet to medium-high. Grill for 5 to 7 minutes, or until golden brown. Flip over and grill for 5 to 6 minutes longer. Serves 2.
Fish & Chip Sandwich
4 frozen breaded fish wedges
¼ lb ready-made coleslaw (we used the coleslaw sold by KFC)
1 cup regular or low salt potato chips, coarsely crushed
2 small sub rolls
Bake or fry fish according to package directions. Spread equal portions of coleslaw on bottom of roll. Sprinkle chips over it, and top with fish fillet. Place top roll on and serve. Serves 2. (If needed, cut fish down to size to fit roll, or use less fish.)
June’s Bacon Tomato & Crab Sandwich
4 slices of lean bacon, cooked until crisp
1 can crabmeat, drained
3 TBLS Helman’s Real Mayonnaise
2 TBLS Swiss cheese, shredded
½ tsp garlic powder
2 slices ripe tomato
4 slices white or wheat bread, toasted
In a bowl, combine crab with mayonnaise, Swiss cheese and garlic powder. Place one tomato on two slices of bread, and top with two slices of bacon and crab mixture. Place remaining slice of bread on top. Serves 2.
*June’s Western Egg Sandwich
1 large brown egg
¼ cup onion, chopped
2 TBLS ham, very finely diced
2 slices white bread
ketchup (optional)
In a bowl, scramble egg with onion and ham. Pour into a hot skillet and cook until one side is firm. Flip over and continue cooking until bottom is firm. Serve on un-toasted bread, topped with a little ketchup, if desired. One serving.
Roast beef and Cheddar Sandwich
½ lb deli roastbeef, sliced thin
¼ lb cheddar cheese, sliced
¼ cup horseradish sauce
4 slices sourdough or seedless rye bread
Green lettuce leaves
Spread horseradish sauce on two slices of bread. Place equal portions of lettuce, cheddar and roast beef on top. Top with remaining slice of bread and serve. Serves 2.
Nancy’s London Beefeater Sandwich
¼ lb very rare roast beef, sliced thin
¼ tsp each, salt and pepper
1 TBLS softened butter or margarine
few drops, Worcestershire sauce
4 slices stub Pullman white or wheat bread
Butter one side of bread. Add meat and sprinkle with salt, pepper and Worcestershire. Top with remaining slice of bread and serve. One serving.
Nancy’s New York Rueben Sandwich
½ lb. lean corned beef, sliced
2 cups refrigerated type (not canned) sauerkraut, drained
4 slices imported Swiss cheese, sliced thick (can sub. domestic Swiss)
2 cups Thousand Island dressing
4 slices bakery rye bread, sliced thick
Pre-heat broiler. Lay four slices of rye bread on a broiling rack. Layer equal portions of sauerkraut on four slices, followed by equal portions of corned beef. Top each with a slice of cheese. Broil for 5 to 8 minutes, or until cheese is melted. Serve with dressing on the side. Excellent with garlic-dill pickles. Serves 2.
Rueben Variation
8 large slices deli rye bread
½ cup butter or margarine, softened
8 slices Swiss cheese
½ cup Russian dressing,
1 cup sauerkraut, well drained
4 knockwurst, cooked and sliced ¼ inch thick
Pre-heat oven to 400 degrees. Generously spread both sides of the bread with butter. Place four slices on a baking sheet. Cover each with one slice of cheese, then one tablespoon of the dressing a forth of the sauerkraut, add a layer of knockwurst, and finally, a little more dressing. Top with another slice of cheese. Cover with remaining bread slices and bake on bottom rack of over for approximately 10 minutes, or until toasted. Serves 4.
Nancy’s Corned Beef & Cheddar Salad
1 tin corned beef, chopped
½ cup extra sharp cheddar cheese, shredded
¼ TBLS yellow mustard
1 ½ TBLS Hemman’s Real Mayonnaise
4 slices seedless rye bread
In a bowl, combine corned beef with cheese, mustard and mayonnaise, until well blended. Spread on rye bread and serve. Serves 2.
June’s Ham Salad for One
3 oz. baked ham or canned hem, finely chopped
1 tsp sweet pickle relish
1/8 tsp onion powder
2 tsp mayonnaise
2 slices white bread
In a bowl, combine all ingredients and spread between bread slices. One serving, can be doubled or quadrupled..
American Ham Sandwich
4 slices sourdough or whole wheat bread
2TBLS Miracle Whip or Mayonnaise
4 green lettuce leaves
2 Thin slices ripe tomato
12 very thin slices (shaved) Virginia baked ham
2 slices white American or Monterey Jack cheese
Spread two bread slices with Miracle Whip or mayonnaise. Top each with one lettuce leaf, followed by tomato, one slice cheese, six layered slices of ham, and one lettuce leaf. Top with remaining slice of bread, cut in half and serve. Serves 2.
Ham & Swiss Deluxe
6 oz Bavarian or Virginia baked deli ham, sliced thin
4 oz. Munster cheese
1 TBLS spicy brown mustard
2 tsp wildflower or clover honey
1 cup spring salad greens or 4 leaves romaine lettuce
4 slices whole grain bread
In a small bowl, blend together mustard and honey. Spread mixture on two slices of bread. Top with salad greens or lettuce, slice of cheese and ham. Place remaining slice of bread on top, cut and serve. Serves 2.
Nancy’s Adirondack Monte Cristo
1/4 lb. deli sliced smoked (or regular) turkey breast
1/4 lb. deli sliced baked maple (or Virginia style) ham
4 slices white or yellow cheddar cheese
1 TBLS New York or Vermont maple syrup (substitute Mrs. Butterworth’s or any brand)
Butter or margarine
4 slices whole grain or whole wheat bread
Pre-heat a large skillet over medium-high heat. Very lightly spread one side of 4 slices of bread with butter. Lay two slices of cheese on the unbuttered side of two slices of bread. Layer each with half of turkey and then half of ham. Drizzle 1/2 TBLS of maple syrup over ham. Top with remaining slices of bread, buttered side on top. Grill until Sandwich is medium golden brown, about 5 to 7 minutes (check before turning—be careful not to burn!) Carefully flip over and continue grilling
about 4 or 5 minutes more, or until browned. Slice diagonally, and serve with bread and butter pickles, chips, and/or coleslaw. Serves 2.
Happy Party Sub
2 loaves Italian bread, sliced in half horizontally
½ lb cooked or boiled ham, sliced
½ lb Wunderbar or Frist Prize bologna, sliced
½ lb Genoa or cotto salami, sliced
½ lb pickle & pimento or olive loaf
½ lb yellow American cheese, sliced
½ lb Swiss cheese, sliced
3 green peppers, seeded and sliced into thin rings
1 large Bermuda onion, sliced into thin rings
3 ripe tomatoes, sliced
1 head of iceberg lettuce, shredded
1 cup vegetable oil
1 /2 TBLS salt
¼ TBLS black pepper
Lay bottom half of bread on counter. Evenly spread lettuce over bottom half. Drizzle lettuce with vegetable oil. Sprinkle with salt and pepper (if desired, adjust seasonings according to your own, or your guests, tastes.). Next evenly layer green pepper rings, onion rings, and tomato. On top of this, evenly layer cheeses, followed by hem, bologna, salami, and P & P loaf. Top with remaining bread and slice into hand-sized servings. Serves 8 to 10.
Italian Grinder
½ lb roast beef, sliced
½ lb salami, sliced
1 ½ cups pepperocini or marinated roasted peppers
1 small can B & B mushrooms
1 cup mozzarella cheese, shredded
2 TBLS grated parmesan cheese
1 ½ cups spaghetti sauce
2 large sub or hero rolls, cut in half horizontally
Pre-heat oven to 425 degrees. Evenly spread equal portions of spaghetti sauce on bottoms of rolls. Layer equal portions of peppers, salami and roast beef. Sprinkle with mozzarella cheese. Layer mushrooms on top of cheese and sprinkle with parmesan cheese. Place on a baking sheet and bake 5 to 7 minutes, or until cheese melts. Cover with roll tops and bake 2 to 3 minutes longer. Serves 2.
*Sausage, Pepper & Onion Hero
4 links, sweet or hot Italian sausage
1 green bell pepper, seeded and sliced into thin strips
1 yellow onion, halved and sliced
½ cup mozzarella cheese, shredded
1 cup pizza sauce
2 TBLS olive oil
2 hero rolls, tops slit, but not all the way through
Pre-heat oven to 450 degrees. In a large skillet, cook peppers and onions in olive oil until peppers are very soft, and onions are transparent. Drain and set aside. Place sausages in skillet, cover and cook on medium heat for 8 eight minutes. Place peppers and onions back in pan, and cook with sausages, stirring constantly, 5 more minutes. Place rolls on baking sheet. Put two sausages in each roll, and cover with peppers and onions. Drizzle sauce over peppers and onions and sprinkle with equal amounts of cheese. Bake for 5 to 7 minutes. Serves 2.
*Nancy’s Sausage Patty with Peppers and Onions
2 sweet Italian sausage patties
½ sweet onion, sliced
½ Green pepper, sliced
2 TBLS olive oil
1//2 tsp salt
½ tsp black pepper
2 hamburger buns or Italian hard rolls
In a skillet, cook sausage patties until browned and juicy. While sausage is cooking, in a separate skillet, heat olive oil. Add peppers and onions, sprinkle with salt and pepper, and cook until onions are transparent and peppers are very soft, stirring constantly. Drain well. Place sausage patty on bottom half of roll and top with peppers and onions. Serves 2.
Sloppy Joes
1 lb lean ground
beef
½ tsp salt
1/3 cup Heinz 57 sauce
½ cup ketchup
2 tsp onion powder
6 hamburger buns
In a large skillet, brown ground beef. Drain. Stir in sauce, ketchup and onion powder. Cook, stirring, until heated through. Serve on buns, either open face style or as a sandwich. Serves 4 to 6.
