One of my favorite salads since childhood.
1 can shoepeg corn, drained
2 ribs celery, chopped
1 green bell pepper, chopped
1 small to medium yellow onion, chopped
1/4 tsp salt
2 tbsp vinegar
2 tbsp salad oil
1 tbsp sugar*
In a medium bowl mix all the ingredients together well. Cover and refrigerate over night or all day before serving.
*I am diabetic now and use 1 tbsp Splenda granular. Can't even tell the difference.
Saturday, October 16, 2010
Tuesday, October 12, 2010
TAILGATING?
In response to our recent poll question: Do you tailgate during football season? All the votes were no. So we evidently don't have any tailgaters in our group.
Monday, October 11, 2010
ORANGE FLAVORED PARTY PUNCH
This recipe is from a girl I went to school with back in the '50s.
1 qt orange juice
1 qt pineapple juice
1 qt ginger ale
1 qt orange sherbet
Mix the orange and pineapple juices together. Add the ginger ale. Stir in the orange sherbet and serve immediately.
1 qt orange juice
1 qt pineapple juice
1 qt ginger ale
1 qt orange sherbet
Mix the orange and pineapple juices together. Add the ginger ale. Stir in the orange sherbet and serve immediately.
Monday, October 4, 2010
BAKED HAMBURGERS FOR A CROWD
This is another old recipe from my Southern Indiana heritage.
4 cups catsup
1 cup chopped onion
1 tbsp pepper
1/4 cup vinegar
2 cups tomato juice
1 tbsp garlic powder
1/2 cup prepared mustard
1/4 cup brown sugar
10 lb lean hamburger
Make the hamburger into about 40 quarter pound patties. Brown in skillet but do not cook thoroughly.
In a large saucepan combine the catsup, onion, pepper, vinegar, tomato juice, garlic powder, prepared mustard, and brown sugar. Bring to a boil while stirring occasionally. Add a little water if the mixture gets too thick.
In a large baking dish or pan put a layer of the meat patties over the bottom. Pour some of the sauce over each of the patties. Make another layer of patties, pour sauce over them. Repeat until you have all the patties in the pan and covered with the sauce. Pour any remaining sauce over all. Place in a 325 degree oven and bake about an hour.
Serve on your favorite buns with everyone's favorite condiments.
4 cups catsup
1 cup chopped onion
1 tbsp pepper
1/4 cup vinegar
2 cups tomato juice
1 tbsp garlic powder
1/2 cup prepared mustard
1/4 cup brown sugar
10 lb lean hamburger
Make the hamburger into about 40 quarter pound patties. Brown in skillet but do not cook thoroughly.
In a large saucepan combine the catsup, onion, pepper, vinegar, tomato juice, garlic powder, prepared mustard, and brown sugar. Bring to a boil while stirring occasionally. Add a little water if the mixture gets too thick.
In a large baking dish or pan put a layer of the meat patties over the bottom. Pour some of the sauce over each of the patties. Make another layer of patties, pour sauce over them. Repeat until you have all the patties in the pan and covered with the sauce. Pour any remaining sauce over all. Place in a 325 degree oven and bake about an hour.
Serve on your favorite buns with everyone's favorite condiments.
Friday, October 1, 2010
EASY BEEF SHORT RIBS
3 lb beef short ribs
3 tbsp lard
salt to suit taste
pepper to taste
1 onion, quartered
1/2 cup brown sugar
1 tsp dry mustard
1 tbsp flour
2 tbsp vinegar
2 tbsp lemon juice
1 bay leaf
2 cup water
Melt lard in large saucepan or Dutch oven. Brown meat and drain off excess drippings. Season ribs with salt and pepper. Mix remaining ingredients, except flour, together and pour over ribs; heat to boiling. Cover and simmer for two hours. Remove ribs and thicken sauce with the flour.
3 tbsp lard
salt to suit taste
pepper to taste
1 onion, quartered
1/2 cup brown sugar
1 tsp dry mustard
1 tbsp flour
2 tbsp vinegar
2 tbsp lemon juice
1 bay leaf
2 cup water
Melt lard in large saucepan or Dutch oven. Brown meat and drain off excess drippings. Season ribs with salt and pepper. Mix remaining ingredients, except flour, together and pour over ribs; heat to boiling. Cover and simmer for two hours. Remove ribs and thicken sauce with the flour.