1 stick margarine
2 or 3 onions
6 to 8 large ripe juicy tomatoes
1 green pepper
1 small eggplant
1 yellow squash
1 zucchini squash
½ cup tomato juice (optional)
Melt butter. Add ingredients in order listed, cooking ten minutes between each addition.
We are forever grateful to Mrs. Humphries for introducing us to this delightful dish. Summertime suppers would not be the same without it.
Showing posts with label Sa's. Show all posts
Showing posts with label Sa's. Show all posts
Sa's Broccoli Casserole #1
two or three bunches of broccoli, steamed
1 can cream of mushroom soup
½ cup mayonnaise
4 oz diced pimientos
2 tsp. lemon juice
1 cup grated sharp cheddar
Cheez-It crackers, crushed
Place broccoli in casserole dish. Mix all other ingredients except crackers and pour over broccoli. Top with crushed crackers. Bake at 350 until casserole is bubbling.
For our crowd we need to double the recipe:
five or six bunches of broccoli, steamed
2 cans cream of mushroom soup
1 cup mayonnaise
8 oz diced pimientos
4 tsp. lemon juice
2 cups grated sharp cheddar
Cheez-It crackers, crushed
1 can cream of mushroom soup
½ cup mayonnaise
4 oz diced pimientos
2 tsp. lemon juice
1 cup grated sharp cheddar
Cheez-It crackers, crushed
Place broccoli in casserole dish. Mix all other ingredients except crackers and pour over broccoli. Top with crushed crackers. Bake at 350 until casserole is bubbling.
For our crowd we need to double the recipe:
five or six bunches of broccoli, steamed
2 cans cream of mushroom soup
1 cup mayonnaise
8 oz diced pimientos
4 tsp. lemon juice
2 cups grated sharp cheddar
Cheez-It crackers, crushed
Momee’s Boiled Vanilla Custard Makes Amazing Ice Cream
Sa seemed to have two versions of this recipe. I think the 18 egg was the original and the 12 egg is what she made so the custard would fit into the ice cream churn. However, more is always better, right?
Version 1
12 eggs 3 ½ quarts milk
2 ½ cups sugar
3 T flour (not heaping, not level – in between)
3 T vanilla (or a bit more, to taste)
1 large can evaporated milk
Version 2
18 eggs
1 gallon milk
1 gallon milk
3 ½ cups sugar
4 T flour
4 T vanilla
1 large can evaporated milk
(heavy whipping cream is on her recipe card but I never saw her add it)
Heat milk in double boiler* until steamy – do not boil.
Meanwhile, mix sugar and flour in one bowl and beat eggs in another bowl.
Add sugar and flour mixture to eggs and blend.
Add some of the warm milk to the sugar, flour and egg mixture and blend.
Then pour the mixture into the remaining milk and stir well.
Cook until coats wooden spoon, stirring constantly.
Chill overnight.
Fill churn, allowing for the addition of one large can of evaporated milk and several spoons of vanilla (the amount depends on your preference; do not use imitation vanilla flavoring).
*To make a large “double boiler”, use an 8-quart Dutch oven on a small round cake rack inside a larger Dutch oven (a turkey roaster has been used!) containing water.
The worst part of this recipe is that it makes more than the churn can hold, so someone (or several someones; it depends on how many are fighting over it) must eat the extra custard…such torture we endure for the cause!
Sa's Pecan Pie
3 jumbo eggs
½ cup sugar
1 cup white Karo syrup
1 tablespoon vanilla
¼ cup melted butter (half stick)
1 cup or more of chopped pecans
1 unbaked pie crust
Beat eggs. Stir in sugar and syrup. Add vanilla. Blend in melted butter and add nuts. Bake at 375 for 10 minutes; 350 for 25-30 minutes.
½ cup sugar
1 cup white Karo syrup
1 tablespoon vanilla
¼ cup melted butter (half stick)
1 cup or more of chopped pecans
1 unbaked pie crust
Beat eggs. Stir in sugar and syrup. Add vanilla. Blend in melted butter and add nuts. Bake at 375 for 10 minutes; 350 for 25-30 minutes.
Aunt Leona’s Peach Ice Cream
Combine and set aside:
1 quart mashed peaches
1 ½ cups sugar
½ lemon, juiced or 1½ T lemon juice
1 quart mashed peaches
1 ½ cups sugar
½ lemon, juiced or 1½ T lemon juice
Mix until blended:
1 can sweetened condensed milk
1 quart half & half
2 cups milk
1-2 cups heavy cream
Put all ingredients into freezer and churn until desired firmness is reached.
2 cups milk
1-2 cups heavy cream
Put all ingredients into freezer and churn until desired firmness is reached.
Beverly’s Squash Casserole
6-8 tender small yellow gooseneck squash
salt and pepper to taste
2 tablespoons butter
1 beef bouillon cube
small onion, grated
1
egg, well beaten
1 cup sour cream
½ cup breadcrumbs
½ cup grated cheddar cheese
Cut up squash and cook until tender.
Mash squash and while hot, add butter, bouillon cube, and onion.
Beat egg into sour cream and add to squash.
Pour into casserole dish.
Combine breadcrumbs and cheese and sprinkle on top.
Bake at 350 for approximately 30 minutes.
Pearl’s Pound Cake
All ingredients should be at room temperature before mixing.
Two sticks butter
One scant teaspoon baking powder
One-half cup Crisco
One-eighth teaspoon salt
Two and two-thirds cup sugar
Two-thirds cup milk
Five eggs
Two teaspoons vanilla
Three and one-third cups White Lily flour (sifted before measuring)
Cream butter in electric mixer.
Add Crisco and cream two minutes.
Add sugar and cream for six minutes.
Add eggs, one at a time, beating after each.
Combine flour, baking powder, and salt.
Add to mixer, alternating with milk.
Add vanilla.
Transfer batter to a pair of greased and floured loaf pans or tube pan.
Bake at 300 until done, about an hour and a half.
Cake is done when golden brown and pulling away from sides of pan.
Turn the cake out right away.
Two sticks butter
One scant teaspoon baking powder
One-half cup Crisco
One-eighth teaspoon salt
Two and two-thirds cup sugar
Two-thirds cup milk
Five eggs
Two teaspoons vanilla
Three and one-third cups White Lily flour (sifted before measuring)
Cream butter in electric mixer.
Add Crisco and cream two minutes.
Add sugar and cream for six minutes.
Add eggs, one at a time, beating after each.
Combine flour, baking powder, and salt.
Add to mixer, alternating with milk.
Add vanilla.
Transfer batter to a pair of greased and floured loaf pans or tube pan.
Bake at 300 until done, about an hour and a half.
Cake is done when golden brown and pulling away from sides of pan.
Turn the cake out right away.
Momee’s Dressing
I've started using a different recipe:
3 eggs
2 cups buttermilk
2 cups corn meal
½ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon sugar
2 sticks melted butter
Beat eggs and add buttermilk. Mix soda, baking powder, salt, and sugar with meal. Beat into egg mixture. Add melted butter. Pour into greased pan or iron skillet. Cook at 350 F until brown, approximately 30-40 minutes.
1 recipe cornbread
1 loaf white bread
1 large onion, minced
4 green onions, minced
1 cup finely chopped celery
4 eggs, beaten
½ teaspoon black pepper
2 sticks melted butter
2 cups warmed chicken broth, into which 3 bouillon cubes have been dissolved
Make dressing while cornbread is hot. Use butter to sauté onion & celery; set aside. Crumble the cornbread and white bread. Add broth to soften. Add eggs and pepper. Add melted butter, onion, and celery and blend thoroughly.
Cook at 350 until browned.
To do this the right way, your 'hen' broth should be homemade; that’s how Momee taught Sa to make it.
Chile Rellenos
8-9 small cans whole green chiles
12 ounces Monterey Jack
12 ounces sharp cheddar
2 cups milk
3 T. self-rising flour
4 eggs
Cut chiles lengthwise and remove seeds. Wrap chunks of Monterey Jack inside each chili and place in greased dish. Mix milk, flour, eggs, and grated cheddar and pour over chiles. Bake at 350 for 30-45 minutes.
This is a very forgiving recipe; if you’re having a larger group, a good rule of thumb is to allow one small can of chiles (each can contains 3 chiles) for each person, plus another can just because. So good served with steak and a salad!
12 ounces Monterey Jack
12 ounces sharp cheddar
2 cups milk
3 T. self-rising flour
4 eggs
Cut chiles lengthwise and remove seeds. Wrap chunks of Monterey Jack inside each chili and place in greased dish. Mix milk, flour, eggs, and grated cheddar and pour over chiles. Bake at 350 for 30-45 minutes.
This is a very forgiving recipe; if you’re having a larger group, a good rule of thumb is to allow one small can of chiles (each can contains 3 chiles) for each person, plus another can just because. So good served with steak and a salad!
Nestle Toll House Chocolate Chip Cookies
2 ¼ cups all-purpose flour
1 tsp baking soda
1 tsp salt
2 sticks butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 tsp vanilla
2 large eggs
2 cups (12-oz pkg) Nestle Toll House Semi-Sweet Chocolate Morsels
1 cup chopped pecans
Preheat oven to 375. Combine flour, baking soda, and salt in small bowl. Beat butter, granulated sugar, brown sugar, and vanilla in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9-11 minutes until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
1 tsp baking soda
1 tsp salt
2 sticks butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 tsp vanilla
2 large eggs
2 cups (12-oz pkg) Nestle Toll House Semi-Sweet Chocolate Morsels
1 cup chopped pecans
Preheat oven to 375. Combine flour, baking soda, and salt in small bowl. Beat butter, granulated sugar, brown sugar, and vanilla in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9-11 minutes until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Sa's Butterscotch Brownies
6 oz Nestle’s butterscotch morsels
¼ cup margarine
1 cup light brown sugar, packed
2 eggs
½ tsp. vanilla
1 cup flour
1 tsp. baking powder
½ cup chopped pecans
Preheat oven to 350. Melt morsels and butter over hot water in double boiler. Remove from heat and stir in brown sugar. Cool for five minutes and stir in eggs and vanilla. Sift together and stir in flour and baking powder. Stir in nuts. Spread in 9x13 pan and bake at for 25 minutes.
¼ cup margarine
1 cup light brown sugar, packed
2 eggs
½ tsp. vanilla
1 cup flour
1 tsp. baking powder
½ cup chopped pecans
Preheat oven to 350. Melt morsels and butter over hot water in double boiler. Remove from heat and stir in brown sugar. Cool for five minutes and stir in eggs and vanilla. Sift together and stir in flour and baking powder. Stir in nuts. Spread in 9x13 pan and bake at for 25 minutes.
Sa's Chinese Pepper Steak
1½ pound round steak, in thin strips
2 tablespoons vegetable oil salt to taste
1 green pepper, cut into strips
1 onion, chopped 1 tablespoon
soy sauce
1 tablespoon sherry
1/8 teaspoon garlic powder
¼ teaspoon ground ginger
2 tablespoons cornstarch
3 tablespoons water
1 tomato, cut into wedges
hot cooked rice
Quickly brown mean in hot oil; add salt, green pepper, onion, soy sauce, sherry, garlic powder, and ginger. Cover and cook over low heat 10 minutes. Combine cornstarch and water; stir until cornstarch is dissolved. Add to meat mixture; cook, stirring constantly, until slightly thickened. Add tomato; cover and simmer about 10 minutes. Additional water may be added if needed. Serve over rice. Serves 4
2 tablespoons vegetable oil salt to taste
1 green pepper, cut into strips
1 onion, chopped 1 tablespoon
soy sauce
1 tablespoon sherry
1/8 teaspoon garlic powder
¼ teaspoon ground ginger
2 tablespoons cornstarch
3 tablespoons water
1 tomato, cut into wedges
hot cooked rice
Quickly brown mean in hot oil; add salt, green pepper, onion, soy sauce, sherry, garlic powder, and ginger. Cover and cook over low heat 10 minutes. Combine cornstarch and water; stir until cornstarch is dissolved. Add to meat mixture; cook, stirring constantly, until slightly thickened. Add tomato; cover and simmer about 10 minutes. Additional water may be added if needed. Serve over rice. Serves 4
Country Captain Chicken
“This special way of preparing chicken was originated by a famous Columbus hostess, the late Mrs. W.L. Bullard, to be served to Franklin D. Roosevelt and his distinguished guests at the Bullard summer home at Warm Springs, Georgia. It has been served to a star-studded list, including Generals Bradley, Eisenhower, Marshall, Patton, and Pershing. When en route to Europe during World War II General Patton had to come back for a day at Fort Benning. He wired a well-known hostess in Columbus, ‘If you can’t give me a party, and serve Country Captain, meet me at the train with a bucket of the stuff’.” ~ Sara Spano, Food Editor, Columbus Ledger-Enquirer
3 ½ to 4 pounds chicken breasts
flour, seasoned with salt and pepper
shortening
2 onions, finely chopped
2 green peppers, finely chopped
1 small garlic bud, minced
1 ½ teaspoons salt
½ teaspoon white pepper
3 teaspoons curry powder
3 16-ounce cans tomatoes
½ teaspoon chopped parsley
½ teaspoon powdered thyme
¼ pound blanched almonds, toasted
2 cups cooked rice
parsley for garnish
Remove skin from chicken and roll pieces in flour, salt, and pepper. Brown in shortening. Remove chicken from pan but keep it hot (this is the secret of the dish’s success). Into the shortening in which the chicken has been browned, put the onions, pepper, and garlic. Cook very slowly, stirring constantly. Season with salt, pepper, and curry powder; add tomatoes, parsley, and thyme. Put chicken into roaster and pour mixture over it. If it does not cover the chicken, rinse out the skillet in which mixture was cooking and pour over chicken. Cover roaster tightly. Bake at 350 for 45 minutes, until chicken is tender. Place chicken in center of a large platter and pile hot fluffy rice around it. Pour sauce mixture over the rice. Scatter almonds on top. Garnish with parsley.
3 ½ to 4 pounds chicken breasts
flour, seasoned with salt and pepper
shortening
2 onions, finely chopped
2 green peppers, finely chopped
1 small garlic bud, minced
1 ½ teaspoons salt
½ teaspoon white pepper
3 teaspoons curry powder
3 16-ounce cans tomatoes
½ teaspoon chopped parsley
½ teaspoon powdered thyme
¼ pound blanched almonds, toasted
2 cups cooked rice
parsley for garnish
Remove skin from chicken and roll pieces in flour, salt, and pepper. Brown in shortening. Remove chicken from pan but keep it hot (this is the secret of the dish’s success). Into the shortening in which the chicken has been browned, put the onions, pepper, and garlic. Cook very slowly, stirring constantly. Season with salt, pepper, and curry powder; add tomatoes, parsley, and thyme. Put chicken into roaster and pour mixture over it. If it does not cover the chicken, rinse out the skillet in which mixture was cooking and pour over chicken. Cover roaster tightly. Bake at 350 for 45 minutes, until chicken is tender. Place chicken in center of a large platter and pile hot fluffy rice around it. Pour sauce mixture over the rice. Scatter almonds on top. Garnish with parsley.
Edison Cookbook Chicken Casserole
1 stick butter
¼ cup green pepper
½ cup chopped onion
½ tsp celery salt
¼ tsp pepper
½ tsp salt
1 can mushrooms (7 oz.)
1 can cream of chicken soup
1 large can evaporated milk
3 tsp chopped pimiento
3 cups cooked chicken
½ cup sharp cheddar
¼ cup parmesan
2 cups cooked rice
Drain mushrooms, saving liquid. Melt butter in saucepan. Sauté onion and bell pepper, adding seasonings and mushroom liquid. Blend in soup and stir until smooth. Gradually add evaporated milk, stirring until smooth and thickened. In a large bowl, mix rice, mushrooms, pimiento, and chicken. Stir in sautéed vegetables. Pour into buttered casserole dish. Top with cheddar and parmesan. Bake in 350 oven for 30 minutes until lightly browned and bubbly. Serves 10
Notes from Eve's version:
My recipe did not have green peppers or onion, or soup. But there is no reason you can't include the onions and pepper. I sauteed fresh mushrooms with a small chopped shallot just because I had them (canned mushrooms are fine). Then I melted a stick of butter and mixed with flour until it formed a paste and let that get lightly brown. Then I added about 6 ounces of chicken broth and a pint of half and half to make a cream sauce. I seasoned it with salt, pepper, a few dashes of Worcestershire and soy sauce. Then added about 1/2 cup dry sherry, the chicken, pimento and toasted slivered almonds. Put that over rice in casserole dish and topped with shredded sharp cheddar.
¼ cup green pepper
½ cup chopped onion
½ tsp celery salt
¼ tsp pepper
½ tsp salt
1 can mushrooms (7 oz.)
1 can cream of chicken soup
1 large can evaporated milk
3 tsp chopped pimiento
3 cups cooked chicken
½ cup sharp cheddar
¼ cup parmesan
2 cups cooked rice
Drain mushrooms, saving liquid. Melt butter in saucepan. Sauté onion and bell pepper, adding seasonings and mushroom liquid. Blend in soup and stir until smooth. Gradually add evaporated milk, stirring until smooth and thickened. In a large bowl, mix rice, mushrooms, pimiento, and chicken. Stir in sautéed vegetables. Pour into buttered casserole dish. Top with cheddar and parmesan. Bake in 350 oven for 30 minutes until lightly browned and bubbly. Serves 10
Notes from Eve's version:
My recipe did not have green peppers or onion, or soup. But there is no reason you can't include the onions and pepper. I sauteed fresh mushrooms with a small chopped shallot just because I had them (canned mushrooms are fine). Then I melted a stick of butter and mixed with flour until it formed a paste and let that get lightly brown. Then I added about 6 ounces of chicken broth and a pint of half and half to make a cream sauce. I seasoned it with salt, pepper, a few dashes of Worcestershire and soy sauce. Then added about 1/2 cup dry sherry, the chicken, pimento and toasted slivered almonds. Put that over rice in casserole dish and topped with shredded sharp cheddar.
You can add more half and half and more chicken broth while you are making the cream sauce depending on how much you think you will need. And I did add about two tablespoons of mayo too.
Of course, using the soup instead of making cream sauce will taste good too. I just made the sauce because that is what Mrs. Cobb used to do and I wanted to see if I could make it taste the same..
Chicken a la King
mushrooms (2-ounce can)
¼ cup chopped green pepper
¼ cup butter
¼ cup flour
½ tsp. salt
1/8 tsp. pepper
1 cup chicken broth
1 cup half-and-half 1 cup
diced cooked chicken
chopped pimiento (2-ounce jar)
sherry
Sauté’ mushrooms and green pepper in butter; blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly; remove from heat. Slowly stir in broth and half-and-half. Bring to a boil over low heat, stirring constantly. Boil for 1 minute. Add chicken and pimiento and continue cooking until meat is heated through. Add sherry to taste. Serve hot over toast or noodles. Serves 4
¼ cup chopped green pepper
¼ cup butter
¼ cup flour
½ tsp. salt
1/8 tsp. pepper
1 cup chicken broth
1 cup half-and-half 1 cup
diced cooked chicken
chopped pimiento (2-ounce jar)
sherry
Sauté’ mushrooms and green pepper in butter; blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly; remove from heat. Slowly stir in broth and half-and-half. Bring to a boil over low heat, stirring constantly. Boil for 1 minute. Add chicken and pimiento and continue cooking until meat is heated through. Add sherry to taste. Serve hot over toast or noodles. Serves 4
Sa's Broccoli Casserole #2
fresh or frozen broccoli, cooked
1 can cream of mushroom soup
2 tablespoons Worcestershire sauce
juice of ½ lemon
2 tablespoons grated onion
½ teaspoon garlic salt
½ small can sliced water chestnuts
½ stick margarine
salt & pepper
Grease casserole dish with margarine, using all. Add ½ cooked broccoli, ½ can soup, all other ingredients in layers. Bake at 350 until casserole is bubbling.
1 can cream of mushroom soup
2 tablespoons Worcestershire sauce
juice of ½ lemon
2 tablespoons grated onion
½ teaspoon garlic salt
½ small can sliced water chestnuts
½ stick margarine
salt & pepper
Grease casserole dish with margarine, using all. Add ½ cooked broccoli, ½ can soup, all other ingredients in layers. Bake at 350 until casserole is bubbling.
Mrs. General's Brown Rice
Original recipe below but somehow it never feeds the number of people at my table so I always double it.
1 stick butter
2 cups rice
1 can beef consommé
1 can French onion soup (or another can of consommé)
2 soup cans water
optional: large can of sliced mushrooms, drained
In skillet, stir rice and butter until rice browns.
Remove from heat and add consommé and soup; transfer to 9x13 casserole dish.
Stir in 2 cans of water.
Stir in mushrooms if desired.
Cover and cook at 350 for 55-60 minutes (takes longer when the recipe is doubled).
Sa's version:
1 cup rice
small onion, finely chopped (optional)
1 can beef consommé
1 can water
Melt margarine in skillet. Add rice and brown, stirring frequently. Just before rice browns, add onion and finishing browning. Remove from heat; add consommé and one can of water. Transfer to casserole dish. Cover and cook at 350 for about 45 minutes until moisture is absorbed.
Chanon Collins adopted this recipe as one of her standards, but did give credit where credit is due. Her name for it: Mrs. General’s Brown Rice!
Tunnel of Fudge Cake
1 ¾ cups sugar
3 ½ sticks butter, softened
6 eggs
2 cups powdered sugar
2 ¼ cups all-purpose flour
¾ cup unsweetened cocoa
2 cups pecans (do not omit)
Glaze:
¾ cup powdered sugar
¼ cup unsweetened cocoa
1 ½ to 2 tablespons milk
Preheat oven to 350. Grease and flour 12-cup bundt pan or 10-inch tube pan. In large bowl of electric mixer beat granulated sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add 2 cups powdered sugar, blending well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan, spreading evenly. Bake for 58 to 62 minutes until top is set and edges are beginning to pull away from side of pan. Since this cake has a soft filling, an ordinary doneness test cannot be used. Cool upright in pan on wire rack 1 ½ hours; invert onto serving plate. Cool for at least two hours.
In small bowl, combine all glaze ingredients, adding enough milk for desired consistency. Spoon over top of cake, allowing some glaze to run down sides. Store tightly covered.
This recipe was a second-place winner of the 1966 Pillsbury Bake-Off (winning Ella Rita Helfrich of Texas $5,000!) and called for Double Dutch Fudge Buttercream Frosting Mix, which has been discontinued. After a consumer outcry (of which we are sure Sa was a contributer), Pillsbury’s test kitchens developed this revision, which is pretty darn good.
3 ½ sticks butter, softened
6 eggs
2 cups powdered sugar
2 ¼ cups all-purpose flour
¾ cup unsweetened cocoa
2 cups pecans (do not omit)
Glaze:
¾ cup powdered sugar
¼ cup unsweetened cocoa
1 ½ to 2 tablespons milk
Preheat oven to 350. Grease and flour 12-cup bundt pan or 10-inch tube pan. In large bowl of electric mixer beat granulated sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add 2 cups powdered sugar, blending well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan, spreading evenly. Bake for 58 to 62 minutes until top is set and edges are beginning to pull away from side of pan. Since this cake has a soft filling, an ordinary doneness test cannot be used. Cool upright in pan on wire rack 1 ½ hours; invert onto serving plate. Cool for at least two hours.
In small bowl, combine all glaze ingredients, adding enough milk for desired consistency. Spoon over top of cake, allowing some glaze to run down sides. Store tightly covered.
This recipe was a second-place winner of the 1966 Pillsbury Bake-Off (winning Ella Rita Helfrich of Texas $5,000!) and called for Double Dutch Fudge Buttercream Frosting Mix, which has been discontinued. After a consumer outcry (of which we are sure Sa was a contributer), Pillsbury’s test kitchens developed this revision, which is pretty darn good.
Icebox Cake
Nabisco chocolate wafer cookies
Whipping cream
Whip cream. Layer wafer cookies and whipped cream, starting and ending with whipped cream. Cover and refrigerate.
The danger here is that someone will eat all of the chocolate wafer cookies before you get around to making the icebox cake!
Whipping cream
Whip cream. Layer wafer cookies and whipped cream, starting and ending with whipped cream. Cover and refrigerate.
The danger here is that someone will eat all of the chocolate wafer cookies before you get around to making the icebox cake!
Sa's Potato Salad
red or white potatoes, in chunks
chopped celery
chopped onion (optional)
celery seed
Hellman’s mayonnaise
Dijon or yellow mustard
Dash cayenne
After boiling potatoes, drain and spread out to cool. Salt and pepper potatoes while warm. After potatoes cool, put in large bowl; add celery, onion, and celery seed. Toss gently with mayonnaise and a small bit of mustard. Serve at room temperature.
chopped celery
chopped onion (optional)
celery seed
Hellman’s mayonnaise
Dijon or yellow mustard
Dash cayenne
After boiling potatoes, drain and spread out to cool. Salt and pepper potatoes while warm. After potatoes cool, put in large bowl; add celery, onion, and celery seed. Toss gently with mayonnaise and a small bit of mustard. Serve at room temperature.
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