recipe

Mother of the Bride’s Baby Blue Salad

by Tamie

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.

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Sweet and Sour Potato Salad

by admin

This potato salad is so good you’ll find yourself licking the bowl.

Sweet and Sour Potato Salad

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.

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Happi Teacher Grand Limeade

by Tamie

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.

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Broccoli Rice and Mushroom Casserole

by admin

My broccoli rice and mushroom casserole is always a hit at dinner.  Whether I am entertaining at home or taking a casserole to a party or event – everyone always asks for this recipe.

•    4 tablespoons butter, plus extra for casserole dish
•    4 tablespoons all-purpose flour
•    1/2 pound baby bella mushrooms, sliced (about 2 cups)
•    1 small or medium onion, chopped
•    ¾ cups diced, fresh celery
•    2 cloves garlic, finely chopped
•    1/2 teaspoon garlic powder
•    1/2 teaspoon cayenne pepper
•    1 1/2 cups heavy cream
•    1 ½  cups chicken stock
•    4 fresh broccoli crowns, steamed and rough chopped (or 1 packaged frozen broccoli, thawed and drained)
•    4 cups shredded Cheddar-Monterey blend
•    3 cups cooked rice
•    Salt and freshly ground black pepper

Directions
Preheat oven to 425° F.  Butter the casserole dish.

Steam the fresh broccoli and set aside.

Make the rice per instructions.  NOTE: I use instant rice but add chicken stock instead of water to give it extra flavor!

In a large skillet, melt 4 tablespoons butter.  Add the mushrooms, celery and onion and sauté for about 4 minutes.   Sprinkle the flour over this mixture.  Over medium to medium high heat, whisk together until golden in color. Cook until the flour browns. Add garlic, garlic powder, cayenne pepper.

When the flour is cooked, slowly add the chicken stock and stir to remove any lumps.  The mixture will start thickening.

Add the heavy cream and cook until thickened.

In a large mixing bowl, add the rough chopped broccoli and rice.  Mix 3 cups of the cheese to the rice/broccoli.

Pour mushroom sauce into the bowl and mix.

Season with salt and pepper, to taste.

Pour everything into the buttered dish and top with remaining cheese.

Bake until cheese is melted and golden, about 20 minutes.

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