Cookbook Pasta Recipes with Pictures Salads Side Dishes Vegetarian

Macaroni Salad

Macaroni Salad by Lois Bartholomew

2 – 8 oz. pkgs. spiral macaroni
2 C. real mayonnaise
1/2 C. vinegar
1/2 C. sugar
1 can Eagle Brand sweetened condensed milk
3 carrots, chopped
1 onion, chopped
1 green pepper, chopped
1 cucumber, chopped

Cook macaroni; drain and blanch with cold water. Put in bowl. Add carrots, green pepper, onion and cucumber. Add a little salt and pepper. Mix together mayonnaise, vinegar, sugar and milk. Pour and mix into macaroni mixture and refrigerate overnight for best results.

Cookbook Miscellaneous Side Dishes Turkey

Mom’s Turkey Dressing (Stuffing)

Thanksgiving Turkey Stuffing - Dressing

7 C. plain dried bread crumbs
1 C. onion, chopped
2 C. celery
2 tsp. salt
1 1/2 tsp. pepper
1 1/2 tsp. sage
1/2 tsp. poultry seasoning

2/3 C. butter
1 1/3 C. milk
1 1/4 C. chicken broth
2 eggs, beaten

Pour over dry ingredients. Stuff the Thanksgiving bird!
NOTE: I use less sage and more poultry seasoning.

Cookbook Salads Side Dishes

Pea Salad

This recipe came from the Dunkerton, Iowa, First Baptist Church Cookbook – 1932

1 can peas, drained
2 hard-boiled eggs
1/2 C. cheese, sliced

Mix with salad dressing.

Cookbook Salads Side Dishes

Lots of Potato Salad

20 lbs. potatoes

7 1/3 C. Miracle Whip
1 T. + 2 1/2 tsp. salt
1/2 tsp. pepper
1/2 C. yellow mustard
1 C. vinegar
24 eggs
3 2/3 C. sugar
3 2/3 C. milk (can use half and half)
1 2/3 C. onions chopped
1 C. celery, finely chopped

Cook potatoes, peel and dice. Hard boil eggs, peel and chop. Mix dressing ingredients and pour over combined potatoes and eggs. Blend well and chill.

Will serve 100 people.

Cookbook Salads Side Dishes

Seven Layer Salad

1 head lettuce
2 to 3 stalks celery, chopped
1 green pepper, chopped
1 onion, diced
1 box frozen peas, rinsed under hot water and drained
1 pt. or less Miracle Whip
2 T. sugar
Cheddar cheese, grated
6 slices bacon, cooked and crumbled

Layer each ingredient in order listed. Sprinkle sugar over Miracle Whip. Refrigerate.

Cookbook Salads Side Dishes

Fresh Cuccumber Salad

Fresh cucumbers, peeled and sliced (as thick as you want)
Sweet onion, thinly sliced into rings

When you start making dinner, put 1 tablespoon salt in bottom of a 1-quart bowl and fill bowl half full of water. Stir to dissolve. Add cucumbers and chill (10 to 15 minutes), or if you need to hurry, add ice cubes to bowl for 5 minutes. This is where everyone so far has agreed upon the process.

AUNT ELAINE: Drain cucumbers in a colander, do not rinse. Put in bowl, pour in a bottle of seasoned rice vinegar and dilute with water to taste.

AUNT DEE & AUNT LETA: To drain cucumbers, place hand over cucumbers, tip the bowl over the sink and quickly flip cucumbers back into the bowl. Take a rounded serving tablespoon of mayonnaise or Miracle Whip (your preference) and blend with the cucumbers. Mayonnaise will combine with the wet cucumbers. Pepper to taste.

AUNT LOIS: Doesn’t care.

AUNT MARCIA: Still working on a variation.

AUNT JEANETTE: Liza and Ellen will have to call, she left early.

Cookbook Recipes with Pictures Side Dishes Vegetables Vegetarian

Asparagus Spears

Asparagus spears
Butter or olive oil
Salt and pepper to taste

Clean spears and cut off tough ends. Line broiler pan with foil, melt butter (enough to coat asparagus) in saucepan; add some minced garlic to taste. Place spears in single layer on foil and pour butter over them. Place under broiler. Cook until tender and brownish. You need to keep turning them or they will burn. They will be on the crispier side. You can pick them up like a dill pickle to eat.

Cookbook Salads Side Dishes

Elaine’s Strawberry Salad

1 can sweetened condensed milk
1 can strawberry pie filling
1 large container Cool Whip
1 can crushed pineapple, drained
1 ripe banana, mashed

Combine all ingredients in large bowl; mix well. Spoon into large rectangular dish. Freeze until firm. Serve frozen.

Cookbook Side Dishes Vegetables

Broccoli Supreme

Mom’s comment on recipe card was “Dee’s super good”.

1 – 10 oz. pkg. frozen broccoli
1 can cream of chicken soup
1 T. flour
1/2 C. sour cream
1/4 C. carrots, grated
1 T. onion, grated
1/4 tsp. salt
1/8 tsp. pepper
3/4 c. herb-seasoned stuffing
2 T. oleo, melted

Prepare broccoli; drain. Blend soup and flour; add sour cream, carrots, onion, salt and pepper. Stir in broccoli. Turn into a 2-quart casserole. Combine stuffing and oleo and sprinkle around the edges. Bake at 350ยบ for 30 to 35 minutes.

Cookbook Salads Side Dishes

Gail’s Coleslaw

2 bags cabbage, shredded
1 1/2 C. carrots, shredded
1/2 bunch green onions, chopped
1 green pepper, finely chopped
3/4 C. vegetable oil
1/3 C. vinegar
1/3 C. oil
1 C. sugar
1/2 tsp. mustard seeds
1 tsp. salt
1 tsp. celery seeds
1-3 oz. pkg. sugar-free lemon Jell-O

Combine cabbage, carrots, onion and green pepper in bowl. Heat remaining ingredients, except Jell-O, until comes to a boil. Add the Jell-O and stir until dissolved. Pour over vegetables. Refrigerate overnight.