1 cup mayonnaise
1 cup ketchup
1/4 cup sweet pickle relish
2 teaspoons Worcestershire sauce
Mix ingredients together. Serve immediately or chill until needed.
Archive for the ‘soups and salads’ Category
thousand island dressing
Monday, April 26th, 2010cream of soup
Monday, February 22nd, 20102 tablespoons butter
2 tablespoons flour
1/4 tsp salt (optional)
1 cup milk
In a heavy saucepan, melt the butter. Sprinkle the flour over it and stir to incorporate. Cook over medium low heat for 2-3 minutes, stirring constantly. Slowly whisk in the milk.
Variations:
Cream of Chicken – If you want to make a cream of chicken flavored sauce, use half broth and half milk. If you have troubles getting this to be smooth, try heating the milk or broth before adding to the flour and butter. Bring to a simmer and cook over low heat, barely simmering, for a few minutes until thick.
Cheese sauce – To make a cheese sauce, add grated cheese and stir until melted.
Cream of Celery, Mushrooms or Onion – To make a cream of something, saute 1/4 cup or so finely chopped celery, mushrooms, or onion in the butter before adding the flour and use half broth and half milk.
Recipe found on Cheap Cooking.
california pasta salad
Monday, November 23rd, 20091 16 oz bag pasta (bow tie or curly)
1 bunch green onions
1 container cherry tomatoes
1 jar pitted kalamata olives
1 jar artichoke hearts (in water)
1 little container toasted pine nuts
1 package feta cheese
1 cup Parmesan cheese
1 bunch flat leaf parsley
1 bunch roasted asparagus
Dressing:
1/4 cup rice wine vinegar
1 or 2 large garlic cloves, minced
2 tablespoons dijon mustard
2/3 cup olive oil
salt and pepper
Cook pasta. While pasta is cooking, chop onions and parsley, slice cherry tomato and artichoke hearts. Drain pasta. Lay pasta out on cookie sheet to dry. Don’t put dressing on more than 20 minutes before serving.
Recipe courtesy of Jen Nowlin.
coleslaw
Wednesday, August 15th, 2007finely chopped or shredded cabbage
shredded carrots (optional)
finely chopped or shredded onions (optional)
mayonnaise (I prefer Hellman’s, my grandmother uses Miracle Whip, but use whatever mayonnaise you have on hand)
salt and pepper
celery seed
apple cider vinegar
I am guilty. I’m like my grandmother. I make food without recipes, and this is one. My cole slaw never comes out the same and the ingredients vary greatly, but it always has cabbage, mayonnaise, celery seed, apple cider vinegar, salt and pepper. Sometimes you have really mild cabbage, sometimes it’s very strong, and it all depends on how much liquid the cabbage releases…and how I feel that day…so there is no real recipe for this. Sorry guys. If I get around to it I will concoct some sort of directions to follow.
orange jell-o salad
Tuesday, May 8th, 20071 small package orange Jell-O
1 (16-ounce) carton cottage cheese
1 (8-ounce) container Cool Whip
1/2 cup chopped walnuts
1 can mandarin oranges, drained
Mix dry Jell-O with cottage cheese until dissolved. Add oranges and fold in Cool Whip. Cover and keep cold.
Recipe courtesy of Laura’s maternal grandmother, Nana.
lentil soup with ham
Tuesday, April 10th, 20071 meaty ham bone or 1 large ham hock*
6 cups water
1 1/2 cups dried lentils
2 cups sliced carrots, about 3 to 4 medium carrots
1 cup chopped celery
1 cup chopped onion
2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon pepper
1 bay leaf
In a stock pot, combine ham bone, water, lentils, carrots, celery, onion, salt, sugar, pepper and bay leaf. Cover and bring to a boil; reduce heat and simmer for about 1 hour, or until lentils are tender.
Take out ham bone or hock and remove meat.
Chop meat and return to lentil soup. Remove bay leaf. Lentil soup serves 6.
*If you don’t have a ham bone, use leftover ham.
5 hour chili
Friday, March 30th, 20075 pounds lean chuck roast, cut into 1″ squares
salt and pepper
1/2 cup olive oil
1/2 cup flour
1/2 cup chili powder
1 tablespoon cumin seeds
1 tablespoon oregano
10 garlic cloves, minced
4 cups beef broth
Season meat with salt and pepper. Heat olive oil in large pot and brown meat.
Add cumin, oregano and garlic to meat and mix well. Combine flour and chili powder and strain over meat, stirring to combine. Add broth, bring to a boil. Lower heat and simmer, partially covered for five hours. Stir occasionally. Meat will be very tender and sauce thickened.
Serve over rice with salsa, sour cream, grated cheddar cheese and green onions.
Recipe courtesy of Nancy Greenwood.
white chili with ground turkey
Friday, March 2nd, 20071 onion, chopped
3 cloves garlic, minced
1-1/2 pounds ground turkey
2 (4 ounce) cans canned green chile peppers, chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
ground cayenne pepper to taste
ground black (or white) pepper to taste
3 (15 ounce) cans cannellini beans, drained and rinsed
5 cups chicken broth
2 cups shredded Monterey Jack cheese
In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cayenne pepper to taste and black (or white) pepper to taste and saute for 5 more minutes.
Add cannelini beans and the chicken broth to the pot. Stir well and simmer for 10 minutes. Top with cheese and sour cream. Serve with cornbread or tortilla chips.
Notes: I usually double the batch and freeze the leftovers. You can also use dried cannellini beans, a 16 ounce bag that soaked overnight, cooked and drained.
honey mustard dressing
Monday, January 29th, 20073/4 cup sour cream
1/3 cup mayonnaise
1/3 cup dijon mustard
1/3 cup honey
1 tablespoon lemon juice
salt and pepper to taste
Mix mayonnaise, sour cream and mustard with wire whisk. Add honey, lemon juice, salt and pepper, stirring until well combined.
Recipe courtesy of one of my roommate’s college boyfriends.
potato salad
Sunday, January 28th, 20076 potatoes
3 hard-boiled eggs
4 tablespoons cider vinegar
1/2 cup milk
4 tablespoons margarine or butter (1/2 stick)
1/2 cup mayonnaise
salt and pepper
1 small jar pickle cubes
celery seeds if desired
Cook potatoes in salted boiling water until done. Drain potatoes. Place in bowl and cream with mixer. Add milk and butter and continue mixing. Peel eggs and place in with potatoes. Mixer will mix eggs well into the potatoes. Put in mayonnaise and vinegar. Mix with mixer. Last add pickles.
Recipe courtesy of Laura’s maternal grandmother, Nana.
