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October, 2007

  1. Creamy Coleslaw

    October 7, 2007 by joe

    (yield: 25—1/2 cup each serving)
    8 lbs. green cabbage
    1 lb. carrots
    2 c. radishes
    4 c. mayonnaise
    1/2 c. prepared horseradish
    2 t. sugar
    2 t. lemon juice
    2 t. grated onion
    4 tsp. salt
    1 tsp. paprika

    precedure:
    1. wash cabbage; cut into small wedges; remove core. wash & pare carrots; cut in half crosswise, wash radishes; remove stems.
    2. shred cabbage, carrots, radishes. toss to mix well, refrigerate.
    3. make dressing: in large bowl, combine mayonnaise and rest of ingredients; mix well.
    4. toss vegetables with dressing to mix well.
    5. refrigerate, covered, until well chilled—several hours. to serve, garnish with chopped parsley, if desired.

    Source: KJFSC

    Category Salads, Vegetables | Tags: | Comments Off

  2. Green Pea, Onion and Cheese Salad

    October 7, 2007 by joe

    (yield: 24)
    temp: chilled

    ingredients
    6-10 oz. pkgs. frozen peas (cooked, then drained)
    1 c. chopped onion
    6 c. american cheese (cut in 1/4″ cubes)
    6 t. salad dressing (miracle whip)
    1 tsp. salt
    1/2 c. sour cream

    procedure:
    1. combine all ingredients while peas are warm.
    2. chill, preferrably overnight.
    3. serve on lettuce leaf, if desired, with a scoop.

    Source: KJFSC

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  3. Cumin Cucumber Salad

    October 7, 2007 by joe

    (yield: 25)

    6 med.cucumbers
    6 sm. onions, chopped fine
    6 tsp. salt
    6 tomatoes, chopped into 16ths
    6 tsp. cumin seeds
    3 c. cottage cheese
    3 c. yogurt
    18 sprigs parsley. chopped

    procedure:
    1. quarter the cucumber lengthwise, then hold the quarters together and slice it into half-inch chunks, place in a large bowl.
    2. add the onion, salt, and tomato to the bowl with the cucumber and toss gently.
    3. toast the cumin in a small dry frying pan over medium heat only until they are brittle, not browned, it should take about 1 minute.
    4. mash cottage cheese and yogurt until smooth,  add toasted cumin,
    5. pour the dressing over the salad vegetables, toss gently, and refrigerate for 1 hour, if possible, before serving.

    Source: KJFSC

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  4. Potato Salad

    October 7, 2007 by joe

    (yield: 25)

    ingredients
    7-1/2 lb. potatoes
    1 c. french dressing
    4 tsp. salt
    1/1 c, vinegar, mild
    6 eggs, hard cooked, diced
    2 oz. green peppers, chopped
    3 oz. pimento/ chopped
    1/2 lb. celery, diced
    4 oz. onion, chopped
    4 oz. pickles, chopped
    1 c. mayonnaise

    procedure:
    1. cook potatoes until tender. dice.
    2. add combined dressing, salt, and vinegar.  mix carefully while potatoes are warm.
    3. marinate until cold.
    4. add remaining ingredients. mix carefully.
    5. allow to season at least 1 hour before serving.

    Source: KJFSC

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  5. Hot German Potato Salad

    October 7, 2007 by joe

    (yield: 25 or 50 servings)

    25 serv. 50 serv.  
    1-1/2 lb. 3 lb. bacon
    1 pt. 1 qt. onions, chopped
    1 pt. 1 qt. celery, chopped
    1/4 c. 1/2 c. flour
    1 pt. 1 qt. water
    1-1/2 c. 3 c. cider vinegar
    3/4 c. 1-1/2 c. sugar
    1t. 2 t. salt
    1t. 1t. celery seed
    1 tsp. 2 tsp. pepper
    1 gal. 2 gal. potatoes, cooked, sliced

    procedure:
    1. cut bacon into 1-inch pieces and place in steam jacketed kettle or tilting skillet, cook until crisp.
    2. add onion and celery; cook until tender.
    3. stir in flour.
    4. gradually add water, vinegar, sugar and seasonings, heat to boiling, stirring constantly, until thickened.
    5. gently stir in potatoes, simmer 5 minutes or until heated through, stirring occasionally, garnish each serving with parsley, if desired.

    Source: KJFSC

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  6. Beany Bacon Salad

    October 7, 2007 by joe

    (yield:    24)
    serving size 1/2 c.

    ingredients
    3 no. 303 cans cut green beans
    3 no. 303 cans wax beans, cut
    3 no. 303 cans kidney beans
    3 no. 303 cans garbanzo beans (optional)
    1/3 c. sugar
    3 c. salad oil
    1/2 c. vinegar, distilled white
    2 t. salt
    3/4 tsp. cracked pepper
    3/4 c. imitation bacon bits or cooked crumbled bacon
    1-1/2 c. sweet pickle relish

    procedure:
    1. drain all beans.
    2. rinse kidney beans and garbanzos.
    3. combine all ingredients and wait several hours before using.
    4. keep refrigerated.

    Source: KJFSC

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  7. Molded Pear Salad

    October 7, 2007 by joe

    (yield 25)

    ingredients
    1 1/2 qt.pears, canned, halves
    3/5 lbs. gelatin, cherry
    1 pt. water, boiling
    1 1/2 qts. water, cold

    procedure
    1. drain pears, reserve juice.
    2. slice pear halves in 2 or 3 pieces.
    3. dissolve gelatin in bqilins water.
    4. add cold liquids.
    5. mix well.
    6. chill until slishtly thickened.
    7. arrange pears in shallow pans.
    8. pour slightly thickened gelatin over pears to a depth of 1/2 in.
    9. chill until firm.

    Source: KJFSC

    Category Fruit, Salads | Tags: | Comments Off

  8. Yogurt Fruit Mold

    October 7, 2007 by joe

    (yield: 24)

    1 #10 can fruit coktail
    2 c. water
    1 lb., 8 oz. gelatin, lemon flavored
    2 qt. yogurt, plain
    1 qt. mayonnaise
    as needed western iceberg lettuce leaves

    procedure:
    1. drain fruit cocktail, saving syrup. bring reserved syrup and water to boil.
    2. add gelatin; stir until dissolved.
    3. blend in the yogurt, mayonnaise. chill until mixture mounds on spoon.
    4. fold in drained fruit.
    5. pour into pan 20 x 12 x 2 1/2 in, chill until firm, cut 6 x 4 in. squares.

    Source: KJFSC

    Category Fruit, Salads | Tags: | Comments Off

  9. Spiced Apple Salad

    October 7, 2007 by joe

    (yield: 24)
    2 1/2 oz. ea

    ingredients
    8 oz. raspberry-flavored gelatin
    1 qt. 1 1/2 c. boiling water
    10 oz. raisins
    1/2 tsp. cinnamon
    1/2 tsp. cloves
    3 1/2 tbsp. vinesar
    1/3 pt. celery, chopped
    2 lb., 4 oz. canned apple slices (unsweetened)

    procedure:
    1. dissolve gelatin in boiling water.
    2. stir in raisins, spices and vinegar.
    3. let stand until cool.
    4. stir in celery.
    5. meanwhile, drain apples thoroughly and turn half into each pan.
    6. ladel half the gelatin mixture into pan(s).
    7. chill until firm.
    8. cut into rectangles to serve.
    Source: KJFSC

    Category Fruit, Salads | Tags: | Comments Off

  10. Chocolate Peanut Pudding

    October 7, 2007 by joe

    (yield: 25)
    temp: cold
    time: 3 1/2 hour

    ingredients

    4 oz. unsweetened baking chocolate
    2 c. crunchy peanut butter
    1 c. honey
    8 eggss, beaten and at room temperature
    8 c. milk
    2 tsp. vanilla
    1 c. raisins, optional

    procedure:
    1.  melt chocolate in the top of a double boiler; stir in the peanut butter and honey to make a nice thick hixture.
    2.  stir in the milk and beat with a wire whisk until the mixture is blended and very warm.
    3.  add 2 cups liquid to the beaten esgs; mix well and return them to the double boiler.  stir in the raisins,
    4.  cook the mixture in the double boiler until it is thick like a custard or cream sauce—about 5 mintues.
    5.  stir in the vanilla, pour into custard cups or one serving dish, and chill several hours.
    Source: KJFSC

    Category Desserts, Puddings | Tags: | Comments Off

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