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sweet and sour dill pickles

Sunday, January 28th, 2007

Medium sized cucumbers
Onion slices
8 heads of dill
2 celery stalks, quartered
4 cups of sugar
½ cup of salt
1 quart of vinegar
2 cups of water

Wash fresh picked cucumbers and cut in 1 “ chunks or in quarters.  Enough to fill 4 sterilized jars.  To each jar add three or four slices of onions, two stalks of celery and two heads of dill.

Dissolve sugar, salt, vinegar and water.  Bring to a boil.  Pour while still hot over cucumbers to cover.  Seal.

Recipe courtesy of Laura’s maternal grandmother, Nana.

pinto beans

Sunday, January 28th, 2007

2 packages (2 lbs.) of pinto beans
½ pound of fatback
2 tablespoons of salt

In casserole dish, cover beans with water and soak overnight. Drain beans. Place beans in crockpot with fresh water, fatback and salt. Cook until done.

Recipe courtesy of Laura’s maternal grandmother, Nana.  Pintos and cornbread are one of our favorite meals.

canned green beans (quick method)

Sunday, January 28th, 2007

9 quarts of prepared green beans
1 cup of vinegar
1 cup of sugar
1/2 cup of salt
1/2 gallon of water

Bring vinegar, sugar, salt and water to a boil.  Add beans and cook 45 minutes.  Pour in prepared jars and seal.  When ready to cook.  Drain liquid from jars and let sit in cold water for one hour before cooking.

Recipe courtesy of Laura’s maternal grandmother, Nana.

oriental salad with ramen noodles

Sunday, January 28th, 2007

1 head of lettuce
5 green onions
1 small bag of almonds
1/2 cup of sesame seeds
1 stick of margarine
2 packs of ramen noodles

Melt margarine.  Crumble noodles, seeds and almonds in margarine until brown.  Drain on paper towel and let cool.  Add to lettuce and onions.

Dressing:
1 cup of oil
1/2 cup of vinegar
1 teaspoon of soy sauce
1 cup of sugar
mix well and add to salad

Recipe courtesy of Laura’s maternal grandmother, Nana.

macaroni salad

Sunday, January 28th, 2007

3 cups of cooked macaroni (1 small box)
2 large tomatoes, chopped
2 medium cucumbers, chopped
1 green pepper, chopped
1 cup of mayonnaise
3 tablespoons of vinegar (optional)
salt, pepper and celery seed to taste (optional)

Cook macaroni until tender. Drain and run cold water over noodles. Combine macaroni with mayonnaise, vinegar, salt, celery salt and pepper.  Add green pepper and cucumber.  Finally, add the tomato, folding in lightly.

Recipe courtesy of Laura’s maternal grandmother, Nana.

seven layer salad

Sunday, January 28th, 2007

First layer – iceberg lettuce torn into pieces
Second layer – chopped onions
Third layer – chopped sweet peppers
Fourth layer – frozen peas
Fifth layer – shredded cheddar cheese
Sixth layer  – 1 cup of mayonnaise, mixed with two tablespoons of sugar
Seventh layer – bacon bits

Place the lettuce in the bottom of a clear salad bowl. On top of the lettuce, layer the onions, peppers and peas in that order. Spoon the mayonnaise mixture over the top to cover and seal the vegetables. Sprinkle the cheese and bacon bits on top. Cover tightly with plastic wrap and refrigerate for 8 hours before serving.

Recipe courtesy of Laura’s maternal grandmother, Nana.

marinated broccoli

Sunday, January 28th, 2007

2 bunches of fresh broccoli
1-1/2 cup of cider vinegar
1/4 cup of cold water
1/2 cup of vegetable oil
2 tablespoons of sugar
1 tablespoon of dill seeds
1 teaspoon of salt
1 teaspoon of pepper
1/2 teaspoon of minced garlic
ripe olives and pimento strips

Trim off large leaves of broccoli and tough ends of lower stalks.  Wash broccoli and cut into serving size spears.  Arrange spears in single layer in dish.

Combine next eight ingredients in a jar, cover tightly and shake.  Pour over broccoli.  Cover and chill at least twelve hours, stirring occasionally.

Before serving, remove broccoli from marinade, garnish with olives and pimento strips.

Recipe courtesy of Laura’s maternal grandmother, Nana.

broccoli and cauliflower salad

Sunday, January 28th, 2007

Wash and cut broccoli and cauliflower.  Top with dressing:
1/4 cup of vegetable oil
1/3 cup of vinegar
1/3 cup of sugar
1 large red onion
1 cup of mayonnaise
salt and pepper to taste

Recipe courtesy of Laura’s maternal grandmother, Nana.

deviled eggs

Sunday, January 28th, 2007

12 eggs
yellow mustard
mayonnaise
paprika

Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs and let cool.

Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix in the paprika, mustard and mayonnaise until desired consistency. Spoon mixture into the egg whites, cool and serve. Refrigerate if not using immediately.

turkey gravy

Sunday, January 28th, 2007

2 sticks of margarine
Approximately ¾ cup of flour
1 can of cream of chicken soup
2 cans of chicken broth
2 tablespoons of chicken flavored granules or six bouillon cubes
½ can of evaporated milk
pepper to taste
salt to taste (usually not needed)
water to desired consistency

Heat chicken soup and broth before .  Put all in crockpot and cook on high for approximately three hours or until desired consistency.  Can also cook on low heat in pot.

Recipe courtesy of Laura’s maternal grandmother, Nana.


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