(Add 1 tsp to 1/2 cup mayonnaise for using as salad dressing)
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Mary Anne Whitchurch Tuck
“Relatively” speaking, Norma is my first cousin. We go back to a time when cousins were raised in close family relationships and we all enjoyed reunions where everyone brought a dish to pass and a copy of a recipe was always being requested. Now in the retirement years the miles have come between us, but the love in relationships remains. Check out this mouth watering recipe she gave me many years ago. I think you’ll like it!
SERVES 4
1 med. onion coarsely chopped
1 package (10 oz) frozen mixed vegetables – thawed
1/2 cup cider vinegar
1/3 cup water
1/2 tsp mustard seed
1/2 tsp salt
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1/8 tsp hot pepper sauce
In 2 cup jar or small bowl, mix onion & vegetables. Set aside.
In small pan boil vinegar, water, salt, sugar, mustard seed & hot sauce.
Reduce heat. Simmer 5 minutes. Pour over vegetables.
Cover and refrigerate at least 2 hours before serving.
copyright@2019
Mary Anne Whitchurch Tuck
Photo By Me
For quick holiday entertaining…
Not sure who Mack might be, but his recipe found its way into my recipe collection. Sounds simple and quick. Just a thought though, I really wouldn’t wait until the last minute to try it. You can always make it again for a special holiday.
INGREDIENTS
1 small lemon jello
1/2 tsp Cinnamon
1/4 tsp Cloves
3/4 Cup Ground Raisins
3/4 Cup Ground Dates
3/4 Cup Grape Nuts cereal
3/4 Cup Chopped Nuts
Make jello using “boiling” water
Add cinnamon & cloves & cool slightly
Grind raisins & dates & add to above & mix well
Stir in Grapenut cereal & mix well
Cool slightly so nuts will not soften & add nut meats.
Set overnight.
Serve with whipped cream or ice-cream
copyright@2019
Mary Anne Whitchurch Tuck
Photo By Me
My friend, Dixie, is helping me out with recipes from Rachel Ray’s Food Network. It all sounds so good and I can’t wait to try them.
BEEF SALAD
Ingredients:
1/2 cup sour cream
2 round tbsp prepared horseradish
1/2 Lemon, juiced
About 2 tsp Worcestershire sauce
Handful chives, fine chopped
Handful dill, finely chopped
1 1/2 tsp coarse black pepper
About 1 pound deli roast beef, leftover, roast, pot roast or steaks
Watercress or arugula to serve
Gather your ingredients. In a mixing bowl, combine sour cream, horseradish, lemon juice, Worcestershire sauce, chives, dill and black pepper. Chop the beef and combine with sauce. When you serve, arrange watercress or arugula under and/or around rounded scoops of the salad, about 4 ounces per platter.
DEVILED HAM
1 pound deli ham sliced (cooked ham)
2 small ribs celery with leafy tops
1/2 red onion
2 cloves garlic
2 tbsp thyme
1 tbsp cayenne pepper sauce, (more to taste)
1 tbsp Worcestershire sauce
About 2 round tbsp yellow mustard
3 tbsp pickle relish
Romaine or Bibb lettuce to serve
Tear ham into coarse pieces. Add to a food processor and finely chop the ham by pulsing it 10-12 times. Add to a mixing bowl and return processor bowl to base. Coarsely chop celery and onion, crush garlic and finely chop thyme and add to ham. Season the ham with cayenne pepper sauce, Worcestershire sauce, mustard and relish then stir salad with rubber spatula. Rinse processor blade and bowl and return to base. To serve, arrange a small bed of lettuce leaves under rounded scoops of deviled ham, about 4 ounces per portion.
CHICKEN SALAD
1 pound cooked rotisserie chicken PLUS all the fat and drippings from its container
2 small ribs celery
1 large shallot
1 large clove garlic, crushed
4 sprigs tarragon
salt and pepper
1/2 lemon
2 round tbsp Dijon mustard
Romaine or Bibb lettuce
About 2 tbsp small capers
Chopped cornichons serving
Separate the skin and bones from chicken and place meat in food processor with fat. Pulse the processor to finely chop the chicken and transfer to a mixing bowl. Add processor bowl back to base, coarsely chop the celery, shallot, crushed garlic and tarragon leaves and pulse to finely chop. Add to the chicken and season with salt and pepper. Add lemon juice and mustard and stir well with rubber spatula. To serve, arrange the chicken salad on a bed of a few leaves of lettuce and top with capers and chopped cornichons.
To Serve
Cut edges of bread, arrange the bread on a baking sheet and lightly toast on both sides under broiler. Cut toast from corner to corner. Quarter eggs lengthwise. Cut cheese into portions.
Arrange platter: ham salad, hard-boiled eggs, beef salad, portion of cheese or cheeses of choice, chicken salad, 4 toast points per person.
This little recipe is written on a piece of note paper and it’s all ragged around the edges as if it’s been handled a bit. However, it’s in my Mother’s handwriting, so I know it’s a good one.
1 7 oz pkg Minute Rice
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1 Can Milk (soup can)
Mix together & pour into 9×13 dish.
Over the top, lay pieces of uncooked chicken. Sprinkle 1 pkg. dried onion soup mix over the chicken.
Cover with aluminum foil & seal the edges.
Bake 2 hours @ 350 Deg.
copyright@2019
Photo By Mary Anne Whitchurch Tuck
RECIPES FROM FAMILY AND FRIENDS 