May 2011

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


  • 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.

Sweet and Sour Potato Salad


  • 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.


  • 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.