English Pea Salad
1 can of English peas, drained
3 hard cooked eggs, chopped
1/2 cup sweet pickles, chopped
1/2 cup pimentos, chopped
1/4 teaspoon celery seeds
1/4 cup mayonnaise
Combine all ingredients and chill.
To make it pretty, serve it on lettuce leaves and garnish with pimento strips.
My husband loves this. I can’t personally vouch for it. Cucumbers make me burp, so I don’t eat it.
Cucumbers In Sour Cream
2 medium cucumbers
3/4 teaspoon salt
1/2 cup sour cream
2 teaspoons minced onion
1 tablespoon lemon juice
1 teaspoon chopped dill pickles
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon Accent
3 minced radishes
Mix sliced and peeled cucumbers with 3/4 teaspoon salt. Let stand in covered dish in refrigerator at least one hour. Drain. Mix remainder of ingredients and combine with cucumbers. Garnish with sliced radishes.
I got this recipe from my mother’s file. She had it since the 1970s. The can sizes might not be available these days exactly as listed. I haven’t paid attention when I’ve made it. Just use the closest size to the ones listed. I promise it’ll be fine.
Bake and Wait Beans (2 hours – serves 6)
1 (1 lb. 13 oz.) can kidney beans
1 (1 lb. 10 oz.) can pork and beans
8 oz. of thick sliced bacon
1 (8 oz.) can tomato sauce
1 large onion, sliced
1/2 cup brown sugar
1 Tablespoon vinegar
1 Tablespoon prepared mustard
1 teaspoon salt
1/4 teaspoon pepper
Partially drain beans and put into a deep casserole. Cut bacon into 1″ pieces; mix with beans. Add remaining ingredients; mix well. Bake uncovered at 325° for 2 hours.
Wash and trim 5 medium sweet potatoes. Boil in salted water about 20 minutes. Peel and slice crosswise in baking dish. Slice about 1/2 inch thick.
Make a syrup (almost candy) of 2 cups sugar, 1 cup water and 1/2 cup butter.
Bake in oven until syrup is bubbley and potatoes are browned slightly around edges.
If that’s not sweet enough for ya, top with marshmallows. I shudder in bliss thinking of all that sugar! LOL
Morrison’s Cafeteria used to make these delicious squash croquettes.
1-1/2 lbs. yellow squash, sliced
1 medium onion, minced
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon butter
1-1/3 cup bread crumbs
1 egg, beaten
2/3 cup cornmeal
Oil for frying
Cook squash with salt in small amount of water until tender. Drain well. Saute onion in butter until tender. Mash squash and add all ingredients, except cornmeal. Chill mixture. Form into oblong croquettes and roll in cornmeal. Fry in deep fat until light golden brown.
This one has a story. I had this dish for the first time at an auction, of all places. The ladies of a church in the same city as the auction cook food to raise money for their church. This dish was so good I asked for the recipe. One of the ladies said she printed the recipe just in case people asked. Bless her! I made it for us nearly a week later. My husband ate in silence, but when he finished he said, “I don’t know what that was, but it sure was good!” I looked and he’d eaten half the pan. Well, the cabbage in the pan, not the pan itself. Sheesh! Since it passed the husband test, I made another batch to take to a bereavement lunch. I got a call later saying how good it was. She said the family kept going back and there was nothing left. The ladies serving only got a spoonful each, but they all loved it and wanted the recipe. So, here is this wonderful dish.
Cabbage Casserole
1 head of cabbage – chopped coarsely (I used a slicing tool on the Cuisinart)
1 large onion – chopped (Again, I used the same slicing tool)
1 can of Cream of Mushroom Soup
1 cup of mayonnaise
1 sleeve of Ritz Crackers (crushed)
1 stick of butter or margarine
Grease a 11″ x 13″ pan. Put cabbage in first. Melt about half the butter and saute the onion in it. Mix onion in its butter with the soup and mayonnaise. Spread this over the cabbage. Top with crushed Ritz Crackers. Drizzle rest of melted butter on top. Bake uncovered at 350 for 30-40 minutes. You might check after 30 minutes, but mine needed the full 40.