1/2 head iceburg lettuce
1 large can of tuna, drained
1/2 cup mayonnaise
salt and pepper to taste
1 teaspoon lemon juice
1 small can of pickle relish
Break lettuce into small pieces. Break up tuna, add to lettuce. Add pickles, mayonnaise, salt, pepper and lemon juice. Serve immediately.
Recipe courtesy of Laura’s maternal grandmother, Nana.
1-1 1/2 pounds cooked stew beef
corn
tomatoes
stewed tomatoes or tomato juice
pinto beans
peeled and diced potatoes
salt and pepper
bay leaf (optional)
parsley (optional)
Combine ingredients and simmer until done.
Recipe courtesy of Laura’s maternal grandmother, Nana.
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.
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.
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.
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.
1 small can french green beans
1 small cal green peas
1 small can whole kernel corn
2 or three stalks celery (chopped)
1 diced onion
1 small can pimentos
green pepper to taste
1/4 head cabbage (shredded)
3/4 cup sugar
1/2 cup salad oil
1/2 cup vinegar
Drain canned vegetables, combine with celery, onion, pimentos, green pepper and cabbage – combine sugar, vinegar and oil – pour over salad – toss
Note: The longer this is made the better it tastes – let stand in refrigerator at least overnight before eating.
Recipe courtesy of Matt’s mom, Margie.
3 medium potatoes, cubed
2 green onions, sliced
1 stalk of celery, chopped
1 cup of water
1/4 teaspoon of salt
1 (12 ounce) can of evaporated milk
1/4 cup of butter or margarine
1 teaspoon of parsley flakes
freshly ground pepper to taste.
Combine first five ingredients in a saucepan. Cover and cook for ten minutes or until potatoes are tender. Do not drain. Mash vegetables slightly. Stir in milk, butter, parsley and if desired, pepper. Heat thoroughly. Garnish with green onions, if desired. Yields 3 1/2 cups.
Recipe courtesy of Laura’s maternal grandmother, Nana.
4 tablespoons of Wesson oil
1 pound of hamburger
4 potatoes
1 can of corn
2 cups of pinto beans
2 cups of stewed tomatoes
1 onion
2 or three tablespoons of salt
1 or two tablespoons of flour
Put oil in large stock pot. Add meat and cook until brown, add salt, stir in flour. Add two cups of water. If you like, use stew beef instead of hamburger. Add onions and potatoes and cook. Add corn, pinto beans, and tomatoes. Add additional seasoning if needed. Simmer until vegetables are tender. Serve with shredded cheese, sour cream and saltine crackers.
Recipe courtesy of Laura’s maternal grandmother, Nana.
2 tablespoons olive oil
1 cup sliced carrots
1 cup chopped onions
1/2 cup chopped celery
2 garlic cloves, minced
1 (15-oz.) can Cannellini Beans, drained, rinsed
1 (15-oz.) can Black Beans, drained, rinsed
1 (14.5-oz.) can ready-to-serve chicken broth
1/2 teaspoon dried thyme leaves
In 5-quart Dutch oven, heat oil over medium-high heat until hot. Add carrot, onions, celery and garlic; cook 4 to 5 minutes or until onions are tender, stirring occasionally. Stir in all remaining ingredients. Bring to a boil. Reduce heat to medium; simmer 10 to 12 minutes.
4 (1-cup) servings.
Recipe courtesy of Progresso Cannellini Bean can.
