This recipe is from a 1960 newspaper clipping that my grandmother had saved. Having a baby shower, bridal shower or just a girl’s get together? This is the perfect salad!
Serves: 6
Ingredients:
- ¾ lb. mixed salad greens
- 4 oz. blue cheese, crumbled
- 2 oranges, peeled, in thin slices
- 1 pint strawberries, quartered
- Sweet and Spicy Pecans (recipe below)
- Balsamic vinaigrette (recipe below)
Balsamic Vinaigrette:
- ½ cup balsamic vinegar
- 3 tbl. Dijon mustard
- 3 tbl. Honey
- 2 garlic cloves
- 2 small shallots, minced
- ¼ tsp. each salt and pepper
- 1 cup olive oil
Whisk together first 6 ingredients until blended. Slowly add oil and whisk. Put in refrigerator.
Sweet and Spicy Pecans:
- ¼ cup sugar
- 1 cup warm water
- 1 cup pecan halves
- 2 tbl. Sugar
- 1 tbl. Chili powder
- 1/8 tsp. ground red pepper
Stir together ¼ cup sugar and warm water until sugar dissolves. Add pecans. Soak 10 minutes. Drain, discarding sugar mixture. Combine next 3 ingredients. Add pecans, tossing to coat. Place on lightly greased baking sheet and bake at 350° for 10 minutes, stirring once. Set aside and cool.
Assemble salad:
Toss greens with vinaigrette and blue cheese. Top with orange slices and sprinkle with strawberries and pecans.
This potato salad is so good you’ll find yourself licking the bowl.
Ingredients:
- 30 small red potatoes; a variation in size from an egg to a walnut – washed, cooked with skin on, whole, in salted water just until tender
- 1/3 cup onion; chopped fine
- 1/3 cup celery; chopped fine (about 1 stalk)
- 4 eggs; hard boiled, chopped
- 1/3 cup mayonnaise
- Paprika for garnishing
Dressing as follows:
- 1/2 cup milk
- 1/3 cup sugar
- 1 egg; slightly beaten
- 1/4 cup apple cider vinegar
- 4 tablespoons butter
- 1 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon celery salt
- 1/2 teaspoon dry mustard
While potatoes are cooking, prepare dressing by combining milk, sugar, egg, vinegar, butter, cornstarch, salt, celery salt, and dry mustard in a saucepan.
Over medium heat while stirring constantly with a whisk cook until mixture begins to bubble and thicken. Remove from heat and cool.
Cut cooled potatoes in fourths. Combine in a bowl with onion, celery, eggs and mayonnaise. Stir in dressing and dust generously with paprika. Refrigerate several hours to allow flavors to blend.
OK, folks, I have no idea why this recipe was in my grandmother’s recipe collection. She never drank alcohol the entire time I’ve known her. She’s 95 today. But this does sound like a pretty good recipe and I would assume those who drink it would be “happi”…I don’t know if that’s a typo or intentional..but it was published in 1957.
Ingredients:
- 2 cans frozen limeade
- 3 cups tequila
- 3 cups water
- 2 cups orange liqueur
- 1 cup fresh lime juice
- Lime slices for garnish
Thaw limeade. Stir everything together and chill for 8 hours.
Serve over ice and garnish with lime slices.
