Dinner Salads: recipes

Nancy’s Traditional Chef’s Salad


1/2 head iceberg lettuce

1 ripe tomato, cored and quartered

4 hard boiled eggs, peeled and sliced into 4 wedges

1 carrot, peeled and grated

4 slices cooked ham, julianned into 1/2 inch strips

4 slices turkey breast, julianned into 1/2 inch strips

4 slices Swiss cheese, julianned into 1/2 inch strips

4 slices of yellow American or Cheddar cheese, julianned into 1/2 inch strips

crumbled bacon or bread croutons (optinonal)

Wash and core lettuce, removing outer leaves. Slice whole lettuce into 1 to 2 inch sections, lengthwise. Slice long sections crosswise into 1 to 2 inch square pieces. Divide in half and place in two large soup dishes or on dinner plates. Sprinkle carrots over each serving. Add tomato wedges on four sides. Place two egg quarters each, on opposite sides of the plate. Lay two slices Swiss lengthwise, and two slices of yellow cheese, crosswise. Lay 2 slices ham lengthwise and two slices turkey crosswise. If desired, sprinkle crumbed bacon or croutons over top. Pour your favorite salad dressing over it and serve. Serves 2.



Nancy's Montreal Salad Bowl w/Lemon-French Dressing



1 small head iceberg lettuce

1 small cucumber, peeled

1/2 cup carrot, peeled and shredded

3 small scallions or new wild onion tops

6 radishes

5-6 firm ripe cherry tomatoes, halved

1 clove garlic, peeled and halved

1 large slice stale French bread

1 cup lemon-French dressing (recipe below), or bottled poppy seed dressing


Rinse vegetables and drain. To remove core from lettuce, carefully smash bottom of lettuce onto a clean cutting board—this way the core just pops out without cutting. From the core out, Tear lettuce into bite size to medium size pieces.

Run the tines of a fork neatly down all sides of the cucumber and slice cucumber 1/4 to 1/2 inch thick. Remove tops and bottoms from radishes and slice thin. Slice scallions into 1/4 inch lengths.

Take 1/2 clove garlic and rub around the inside of the bowl. Take the other half and thoroughly rub it on both sides of the bread. Place bread inside of bowl.

Drizzle approximately 1-2 TBLS of the dressing over the bread. Place lettuce, carrots, and scallions in a separate bowl and toss with a fork. Drizzle remaining dressing over this, and toss again. Place lettuce/dressing mixture over bread. Add tomatoes and cucumbers, and allow family members and/or guests to serve themselves. If desired, serve with soup and fresh French bread. Serves 4-6.


LEMON-FRENCH DRESSING



1/3 cup fresh lemon juice
2 TBLS clover honey or granulated sugar
1/2 cup vegetable oil
1/2 tsp celery seed
1/2 tsp table or sea salt
1/4 clove garlic, very finely minced


In a bowl, combine all ingredients, briskly blend together with a wire whisk, or place in container and shake until well blended. (NOTE: This dressing can also be used as a marinade for chicken.)


Nancy's Adirondack Tomato and Onion Salad


4 large ripe tomatoes, cored, sliced 1/2 inch

1 large sweet or yellow onion, very thinly sliced

1/2 to 3/4 cup Adirondack salad dressing or oil and vinegar dressing


In a serving bowl, arrange tomato and onion in alternate layers. Drizzle Adirondack (or substitute your favorite bottled) salad dressing over top and serve. Serves 4-6.

ADIRONDACK SALAD DRESSING

/2 cup vegetable oil
1/8 tsp Worcestershire sauce
1/3 cup cider vinegar
1/8 tsp garlic powder
2 tsp granulated sugar
1/2 pinch dry mustard
1/8 tsp onion powder
1/2 pinch salt



Add all ingredients to a mixing bowl. Briskly whisk by hand, until well blended. Serve immediately.


Old-fashioned Cucumber, Tomato & Onion Salad


1 medium cucumber

2 small ripe vine tomatoes

1 sweet onion

½ regular size bottle sour cream ranch or Italian salad dressing


Peel cucumber and onion. Take a fork and run the tines down all sides of the cucumber. Slice cucumber and onion, and place in a bowl. Core tomatoes and slice into quarters. Add to bowl. Pour Salad dressing over vegetables and toss until thoroughly blended. Chill at least 30 minutes. Serves 4.


Panetta’s Antipasto


2 cups salami, cubed

½ cup anchovies

2 cups American cheese, cubed

1 cup yellow onion, diced

1/2 cup black olives, sliced

2 small ripe tomatoes, cored and diced

3 cups spiral pasta–plain or mulit-colored, cooked

1/4 small bottle red wine vinegar dressing or Italian dressing

½ tsp salt

¼ tsp black pepper


Toss all ingredients together in a large bowl, until thoroughly blended. Cover and chill 1 to 2 hours. Serves 2 to 4.


Nancy's Tuna-Stuffed Tomato Salad


1 can solid white tuna in water, drained
1 raddish, top and bottom removed, very finely minced*
1 green onion (or regular onion), finely chopped
1 large sprig fresh dill, very finely chopped
3 Tablespoons Mayonnaise
1/2 Tablespoon sour cream
Dash each: salt, onion powder, garlic powder
A few drops lemon juice
4 large very ripe tomatoes
Cottage cheese (optional)
Leafy green lettuce (optional)


NOTE; *If you don't like raddish, you can substittue a similar amount of diced red bell pepper

In a bowl, thoroughly combine tuna with all ingredients except tomatoes. Cover and refrigerate for 1 hour. Cut tops off tomatoes and scoop out seeds; turn upside down to drain. Fill with tuna salad. If desired, serve on a bed of green lettuce leaves, with a scoop of cottage cheese. Serves four.

Comfort food: Stew Recipes

June’s Beef Stew


1 1/2 pounds. lean stew beef, cut in half

1 cup of flour

1/2 teaspoon each salt and pepper

2 Tablespoons vegetable oil

1 small yellow onion, sliced

2 cups carrots, sliced ¼ inch

3 medium potatoes, peeled and cubed

2 cans beef broth

2 bay leaves

Buttered dinner rolls (optional)


In a bowl, thoroughly blend salt and pepper with flour. Heat oil in a Dutch oven. Dredge meat in flour and brown in hot oil. Drain off fat. Pour broth into pan. Stir in onion, carrots and potatoes. Add bay leaves and bring to a boil. Reduce heat to low, cover and simmer for 2 to 2 ½ hours. If stew is not thick enough to your liking, add a little four to cold water to form a thin paste, and stir into stew. For browner stew, stir in some Gravy Master liquid (found near the seasonings or gravy aisles in the store.) Remove bay leaves before serving. If desired, serve stew with buttered dinner rolls. Serves 4 to 6.


Nancy's Savory Tomato-Beef Stew


1 1/2 lbs chuck roast, cubed into bite-size pieces

2 TBLS vegetable oil

1 10.5 ounche can condensed tomato soup

1/2 cup beef broth or water

12 to 16 whole baby carrots, peeled

2 large potatoes, cubed small

1 Tablespoon onion powder or finely minced onion

1/2 teaspoon dried thyme, crumbled

1/4 teaspoon garlic powder


Heat oil in a Dutch oven. Brown meat in oil. Drain off fat. Stir in soup and broth or water and seasonings.. Cover and simmer over low heat for 1 hour, stirring

occasionally. Stir in vegetables and continue to simmer for 30 to 45 minutes, or until vegetables are tender. Serves 4 to 6.


Nancy's Hudson Valley Beef Stew


1 lb stewing beef, cut into bite-sized cubes

1/2 teaspoon each, salt and pepper

1/4 teaspoon paprika

1/4 cup flour

2 Tablespoons vegetable oil

1 cup water

1 Tablespoons Worcestershire sauce

1 teaspoon Kitchen Bouque browning sauce

2 Tablespoons tomato catsup

4 carrrots peeled and sliced

4 white or russet potatoes, peeled and cubed

2 medium yellow onions, peeled, halved and sliced thin.

1 bay leaf


In a bowl, combine flour with salt, paprika and pepper, until well-blended. Dredge meat in flour. Heat oil in a dutch oven. Brown meat in oil. Drain. Return meat to dutch oven. Stir in water, Worcestershire, browning sauce, and catsup. Bring to a boil, then reduce heat to lowest setting, cover and simmer for one and a quarter to two hours longer. Serves four.


Old-fashioned Mish-Mash Stew


1 pound ground beef

1 Bermuda or Spanish onion, chopped

3 or 4 white or russet potatoes, peeled and sliced 1/4 to 1/2 inch

Approx. 8 ounces canned diced tomatoes, drained

1 10.5 ounce can, condensed tomato soup

1 10.5 ounce can, mixed vegetables or peas & carrots, drained.

1 can tomato paste

1 teaspoon garlic powder

1 teaspoon prepared yellow mustard

1/4 cup Worcestershire sauce


In a large dutch oven, brown meat with onions. Drain. Stir in all remaining ingredients. Bring to a boil. Reduce heat, and simmer over very low heat, covered, for at least 30 minutes. If desired, can be made even more hearty and filling, by serving over thick slices of fresh-baked crusty bread. Serves 4.


Nancy’s Cowboy Stew


1 1/2 pounds lean ground beef

2 Tablespoons garlic powder

3/4 teaspoon salt salt

1/2 teaspoon black pepper

4 Tablespoons butter or margarine

1 medium yellow onion, chopped

1 heaping Tablespoon chili powder

2 15.5 ounce cans crushed tomatoes

1 15.5 ounce can pinto beans, drained

1 15.5 ounce can whole kernel corn, drained

1 cup cheddar cheese, grated


In a large bowl, gently combine beef with garlic powder, salt and pepper. Set aside. Melt butter in a Dutch oven. Cook meat with onions, until meat is browned and onions are soft, keeping meat in large chunks. Stir in remaining ingredients, except cheese. Bring to a boil Reduce heat and simmer, covered, for 30 to 35 minutes. Before serving, top each portion with a little cheese. Serves 4 to 6.


Nancy’s Slow-Cooker French-Canadian Lamb Stew


1 pound lamb, cubed for stew

Montreal steak seasoning (can sub. Mrs. Dash Table Blend)

1 small package peeled whole baby carrots

6 to 8 whole baby potatoes, peeled

1 sweet onion, coarsely chopped

2 cans beef broth (add a little more if needed, or use water)

2 bay leaves

1 Tablespoons Worcestershire sauce

4 Tablespoons flour

3 Tablespoons water (may add more if needed)


Generously sprinkle meat with steak seasoning. Place meat in the bottom of a slow cooker. Arrange vegetables on top. In a bowl, combine broth with bay leaves and Worcestershire, blending well. Pour over meat and vegetables.

Set heat to low and cook for 8 to 10 hours. 10 minutes before serving, Combine flour and water to form a smooth paste. Gradually stir into stew to thicken. Before serving, remove bay leaves. Serves 3 to 4.


Nancy’s Taste O’ Kent Stew

1 pound pork or lamb stew meat, cubed.

1/2 tsp each, salt and pepper

1/4 cup olive oil

3 cups water

3 large carrots, cut into 1 to 2-inch lengths

1 medium to large turnip, cut into eighths

1/4 stalk celery, peeled and sliced

1/2 cup leeks, sliced into ¼ to ½-inch lengths

2 large yellow potatoes, cubed large (skin on)

4-5 very small sprigs of fresh dill

2 cups tomato catsup

1 Tablespoon Worcestershire sauce

1/2 teaspoon curry powder (strictly optional, can omit)


Wash vegetables, remove top and bottoms from carrots and turnips before slicing. Heat oil in a skillet. Season meat with equal amounts of salt and pepper and brown in hot oil–(Skip this step if using neck bones). Place meat in the bottom of a slow cooker, putting potatoes, carrots, celery and turnips on top. Add water. In a bowl, stir together remaining ingredients. Pour over meat and vegetables. Cook on high setting for 5 to 6 hours, or low setting for 8 to 10 hours. Serves 3 to 4.

Recipes for Grilled Sandwiches

Grilled Cheese and Bacon Sandwich


4 slices wheat or white bread

4 slices maple bacon

4 slices Cheddar or American cheese

2 TBLS soft butter or margarine


In a large skillet or electric griddle, fry bacon until crisp. Drain well and wipe surface. Lightly butter one side each of bread. Lay two pieces, buttered side down, on skillet, add two slices each of cheese and top with two slices each, laid out in an “X” of the bacon. Top with remaining two slices of bread, buttered side facing up. Grill sandwich over medium-high heat for 5 to 6 minutes, or until golden brown. Flip over and continue grilling for about 5 minutes longer. Serves 2.


Nancy's Classic Grilled Cheese Sandwich

2 slices of cheddar, American or Swiss cheese
2 slices wheat or white bread
butter or margarine

Heat a non-stick skillet. Spread a thin layer of butter on one side of a slice of bread. Lay in skillet, and immediately add two slices of cheese. Top with second slice of bread, whose top has also been spread with a thin layer of butter. Grill until bottom of sandwhich is nicely browned. Carefully flip sandwich over, and grill the other side until golden brown. Remove from pan, cut diagonally and serve. Serve with sweet pickle and potato chips or french fries, and/or with a cup of your favorite soup.


Grilled Cheese and Tomato Sandwhich.

Prepare the same as a grilled cheese sandwhich, adding a slice of tomato between the cheese.


Grilled Cheese and Ham Sandwhich

Prepare the same as a grilled cheese sandwhich, adding four thin slices of baked or boiled ham (gammon) between the cheese.


Nancy’s Grilled Cheese with Turkey & Tomato




4 slices whole grain or oat-nut bread

4 slices smoked turkey breast

4 slices cheddar cheese

2 slices ripe tomato

1 TBLS honey mustard or Dijon mustard

1 TBLS regular or light mayonnaise

2 TBLS butter or margarine


in a small bowl, mix mustard with mayonnaise. Lightly spread butter on one side of four slices of bread. Place two slices, buttered side down on surface of grill or skillet. Lightly spread mayonnaise mixture on side facing up. Top each slice of bread with two slices cheese, two slices turkey and one tomato. Cover with remaining bread, buttered side up. Grill approx. 5 to 6 minutes per side, until golden brown. Serves 2.


Mom’s Favorite Tuna Melt



1 can solid white tuna in water, drained

½ TBLS onion powder

3 TBLS Helman’s Real Mayonnaise

4 slices American cheese

2 TBLS softened butter or margarine

4 slices whole wheat bread


In a bowl, combine tuna with onion powder and mayonnaise until well blended. Set aside. Lightly spread butter on one side of four slices of bread. Lay two slices of bread, buttered side down, on skillet. Place one slice of cheese on bread, spread on tuna mixture, and top with second slice of cheese. Add top slice of bread. Heat large skillet to medium-high. Grill for 5 to 7 minutes, or until golden brown. Flip over and grill for 5 to 6 minutes longer. Serves 2.


Nancy’s Adirondack Monte Cristo



1/4 lb. deli sliced smoked (or regular) turkey breast

1/4 lb. deli sliced baked maple (or Virginia style) ham

4 slices white or yellow cheddar cheese

1 TBLS New York or Vermont maple syrup (substitute Mrs. Butterworth’s or any brand)

Butter or margarine

4 slices whole grain or whole wheat bread


Pre-heat a large skillet over medium-high heat. Very lightly spread one side of 4 slices of bread with butter. Lay two slices of cheese on the unbuttered side of two slices of bread. Layer each with half of turkey and then half of ham. Drizzle 1/2 TBLS of maple syrup over ham. Top with remaining slices of bread, buttered side on top. Grill until Sandwich is medium golden brown, about 5 to 7 minutes (check before turning—be careful not to burn!) Carefully flip over and continue grilling

about 4 or 5 minutes more, or until browned. Slice diagonally, and serve with bread and butter pickles, chips, and/or coleslaw. Serves 2.


Nancy's Grilled Bacon, Egg & Cheddar Sandwich

1 large egg
2 slices crisp, cooked bacon
4 slices large onion
2 slices yellow cheddar cheese (can substitute American or Swiss)
2 slices wheat or rye bread
butter or margarine

In a small skillet, grill onion in melted butter until soft and slightly browned. Set aside. Next, fry egg over hard (or scramble).

Meanwhile, heat a heavy non-stick skillet or griddle. Evenly spread a thin layer of softened butter over one side of bread. Add slice of cheese, bacon, onions, egg, and the second slice of cheese. Top with slice of bread, with one side buttered. Grill over medium heat until browned. Very carefully, turn sandwich and grill other side until golden brown. Remove from heat. Cut sandwhich on the diagonal. One serving.

Side Salads: Recipes

At Dusty's Virtual Diner, we like to give our 'patrons' a wide variety of "sides" to go with their meals.

Country Coleslaw


4 cups green cabbage, shredded

1/2 cup red onion, chopped

1 medium carrot, peeled and grated

1/3 cup white vinegar

2 TBLS vegetable oil

2 brown eggs, beaten

2 TBLS granulated sugar

1 tsp yellow mustard

¼ tsp salt

1/8 tsp bottled hot sauce (optional)


Place cabbage and onions in a large bowl, set aside. In a saucepan, stir together remaining ingredients. Simmer, stirring, until sauce thickens and becomes creamy. Allow sauce to cool and then pour over vegetables. Toss thoroughly to coat and refrigerate for 2 to 3 hours. Serves 4 to 6.



Nancy's Brookside Macaroni Salad

2 cups elbow macaroni, cooked, rinsed and drained
3 hard-boiled eggs, chopped
2 Tablespoons onion powder, or 2 Tablespoons finely minced onion
1 medium to large carrot, peeled and grated
1 Tablespoon fresh dill, finely chopped
2 cups Helman's Real Mayonnaise, or your favourite brand mayonnaise
2 tablespoons prepared yellow mustard
3/4 cup white sugar
2 1/4 teaspoons white vinegar
1/2 teaspoon salt
1/2 teaspoon celery seed

In a large bowl, blend all ingredients together. Cover and refrigerate at least one hour, to allow flavors to blend. Serves 4


Cold Macaroni & Cheese Salad


1 cup Helman’s Real Mayonnaise

1/4 cup whole or 2% milk

2 cups elbow macaroni, cooked until tender

2 cups New York state or Vermont sharp cheddar cheese, cubed

2 large ripe vine tomatoes, cored and diced

1 TBLS onion powder, or 1 sm. yellow onion, chopped

1 cup cooked ham, diced small

1/4 tsp granulated sugar (optional)



In a large bowl, blend mayonnaise with milk until thoroughly mixed together. Stir in remaining ingredients, including sugar, if desired. Toss until thoroughly coated and chill 1 hour. Serves 4 to 6


Carrot-Raisin Salad


4 cups carrots, peeled and shredded

2 cups seedless raisins

1 cup Helman’s Real Mayonnaise


In a large bowl, combine all ingredients until well blended. chill for 1 hour and serve. Serves 4.



Waldorf Salad for Two


2 large delicious apples

1 cup seedless raisins

1/4 cup Helman’s Real Mayonnaise, or your favorite brand mayonnaise


Slice apples into quarters and core. Dice apples into small chunks, and place in a bowl. Add raisins and mayonnaise and toss until thoroughly blended. Chill 1 hour. Serves 2.

NOTE: For a more elegant version, try adding bits of smoked turkey or salmon, slivered almonds, and/or dried cranberries.


Nancy's Cold Baked Beans

1 17-oz can Grandma’ Brown’s Baked Beans

1/4 cup maple syrup (can substitute brown sugar.)

1/4 cup yellow or sweet onion, chopped

1 to 2 Tablespoons butter or margarine

1 tsp yellow mustard

2 slices bacon

Pre-heat oven to 325 degrees. In a skillet, melt butter, saute onions until soft. In a bowl, combine cooked onion with all remaining ingredients--EXCEPT bacon, and mix together until well-blended. Turn into a small casserole dish or baking pan. Lay strips of bacon on top. Bake for 30 minutes. Cover and refrigerate for at least 2 to 3 hours before serving, but overnight is best. Remove bacon before serving. Serves 2 to 4.

NOTE: When I'm extra-busy, I sometimes will substitute 1/4 Tablespoon of onion powder, emliminating the sauteed onions.

Dusty's Diner Hamburger recipes & sauces

SPECIALTY HAMBURGER SAUCES:

Nancy's Big Burger Sauce:

1/4 salad dressing (such as Miracle Whip)
1/4 cup Hellman's (or your favorite brand) mayonnaise
2 Tablespoons, heaping, French salad dressing
1/2 Tablespoon sweet pickle relish
2 teaspoons, heaping, dill pickle relish
1 teaspoon granulated sugar
1/4 teaspoon bottled hot sauce (strictly optional)
1 teaspoon onion powder or very finely minced onion
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt

Mix all ingredients in a bowl, until very well blended, chill, covered, at least one hour, before serving, to allow flavors to blend.

Serve this sauce with a freshly cooked hamburger, with shredded lettuce, slice of yellow cheese, and fresh finely chopped onion, on a seasme seed or plain hamburger bun.

NOTE: An easier and faster way to make a sauce fairly simailar to the one above:


2 Tablespoons sweet pickle relish
1/4 cup mayonnaise
2 Tablespoons ketchup
2 teaspoons water

Blend together, and serve.


Nancy's Sweet 'N Easy Red Chili Sauce

1/2 cup tomato ketchup
3 heaping tablespoons sweet pickle relish

In a bowl, combine all ingredients. Cover and chill at least 30 minutes to let flavors blend. Top burgers, fried frish, steak or hot dogs with sauce.


Nancy's Mid-City Burger Sauce

1 cup mayonnaise
1/2 cup ketchup
1/4 cup prepared yellow mustard
1/2 Tablespoon finely minced yellow onion
1/4 teaspoon black pepper
1/8 tsp salt

In a bowl, blend all ingredients together.

Serve a generous sauce on a freshly grilled or fried burger, cooked to your liking. Additionally, if desired, garnish with two slices freshly cooked crisp bacon, and a heap of sliced grilled (browned) onions on a toasted hamburger bun or crusty roll.


Nancy's Original Saratoga Burger Sauce

1 cup Mayonnaise
1/4 cup A-1 or HP steak sauce
1 teaspoons onion powder
1/2 teaspoon garlic powder
1/4 teaspoon horseradish
1/4 teaspoon black pepper
1/8 teaspoon salt

In a bowl, blend all ingredients together. Cover and chill for 30 to 60 minutes to allow flavors to blend.

Grill or fry burgers to desired doneness. Serve with sauce, and garnished with green lettuce leaves, cored sliced tomato and two fresh thin to medium slices of Bermuda or Spannish onion. Serve on crusty rolls or toasted hamburger buns.

HAMBURGER RECIPES:


Dusty's Diner Burger


4 store-made hamburger patties

4 slices cheddar cheese or Swiss cheese

2 cups thinly sliced sweet or yellow onion

1 TBLS butter or margarine

8 slices crisp cooked bacon

1 to 1 1/2 cups Heinz 57 sauce, or any bottled steak sauce, or ketchup (optional)

4 toasted hamburger buns or soft sandwich rolls.


In a medium skillet, fry onions in butter until browned. Drain off butter and set onions aside. Heat skillet or grill over medium-high heat. Grill burgers approximately 7 to 10 minutes, or until edges are browned and juice forms in the middle. Flip over and continue grilling for 3 minutes. Top the burgers with cheese and equal portions of onions. Continue cooking for about 5 to 7 minutes. Before removing from grill or skillet, place two slices of the cooked bacon on each burger. Before serving, if desired, spoon equal amounts of sauce on bottom of each toasted bun. Goes great with coleslaw and fries. Serves 4.



Nancy’s Tri-City Burger


1 lb lean ground beef

¼ cup fine dry bread crumbs

1 egg, lightly beaten

1 clove garlic, minced

2 TBLS grated onion

1 TBLS steak sauce

1/4 tsp salt

½ tsp black pepper

4 slices yellow American cheese

4 slices cored ripe tomato

4 to 8 green leafy lettuce leaves

4 hamburger buns, toasted

2 TBLS ketchup

2 TBLS yellow mustard

8 sweet pickle slices (if desired)


In a large bowl, gently combine meat with bread crumbs, egg, garlic, onion, salt and pepper, until well-blended. Divide into 4 equal portions, roll into a ball and gently press into a patty with the heel of your hand. Grill for 12 to 14 minutes, turning once. While meat is cooking, toast buns. Place one tablespoon each of ketchup and mustard on bottom of each bun. If desired, add two pickles. Add lettuce and tomato and top with cooked burger. Place top bun on burger and serve. Serves 4.

Dusty's Diner soup du jour: 4 soup recipes

French Onion Soup


3 TB butter or margarine

4 large sweet or yellow onions, sliced thin

1 /2 tsp salt

2 cans beef broth

4 slices French bread

4 slices Swiss or Havarti cheese


Melt butter in a large skillet. Add onions and cook until onions are soft and transparent. Pour broth and salt into a large saucepan, stir in onions. Bring to a boil. Reduce heat, cover and simmer for 30 minutes. 10 minutes before soup is done, place a slice of cheese on each piece of bread. Broil bread for 5 minutes. Pour soup into individual bowls and top with bread. Serves 4.



Broccoli-Cauliflower Chowder


3 TBLS butter or margarine

1 sweet or large yellow onion, coarsely chopped

1 10 oz box of frozen cauliflower, thawed & chopped

1 10 oz box of chopped broccoli, thawed

4 cups chicken broth

1 cup half & half coffee creamer

1/2 tsp original Mrs. Dash™ (or substitute 1/2 tsp freshly ground black pepper)

1/8 tsp salt

4 TBLS finely grated Monterey jack or Swiss

cheese (optional)


In a large saucepan, melt butter. Add onion and cook over medium heat, stirring, until onion is transparent. Stir in broth, cauliflower, and broccoli. Reduce heat slightly, cover, and simmer for 10 to 12 minutes. Stir in the half & half, Mrs. Dash™, and salt. Simmer for 7 to 8 minutes. If desired, sprinkle cheese on top of each portion before serving.


Frankfurter & Cheddar Cheese Soup


6 hot dogs, sliced 1/2 inch

1 10.5 ounce can condensed cheddar cheese soup

2 cans chicken broth

1/2 cup yellow onion, diced small

1/4 TBLS butter or margarine

1 small can diced tomatoes, drained

1 small can diagonally sliced or French-style green beans, drained

1 tsp Worcestershire sauce

1/2 tsp chili powder

1/8 tsp salt (optional)


In a small skillet, sauté onion and franks until browned. Remove from heat. In a large saucepan, stir together all ingredients



Beef and Green Pepper Soup

1 1/2 pounds lean ground beef

3 large green bell peppers, seeded and chopped

1 cup onion, chopped

1 clove garlic, minced

2 cans beef broth

2 cans condensed tomato soup

1 can crushed tomatoes

1 1/2 cups cooked white rice


In a Dutch oven, cook meat, green pepper, onion and garlic, until meat is just browned. Drain. Stir in all remaining ingredients, except rice. Bring to a boil. Reduce heat, cover and simmer for 30 to 40 minutes, stirring from time to time. Stir in rice and continue simmering for 10 minutes. Serves 8 to 10.

Cool Treats: Milk shakes, ice cream floats, etc.

Chocolate Milk Shake

4 scoops vanilla ice cream
1 1/2 cups whole milk
4 Tablespoons chocolate syrup
1 teaspoon vanilla extract.

Place in blender, and blend until thick and smooth, and no white shows. Serves 2.

Chocolate Malt

4 scoops vanilla ice cream
1 1/2 cups whole milk
3 Tablespoons chocolate syrup
1 teaspoon vanilla extract
2 Tablespoons Carnation or other brand, malted milk powder

Place in blender, and blend until smooth and no white shows. Serves 2.

Vanilla Milk Shake

4 scoops vanilla ice cream
1 Tablespoon vanilla extract
1 1/2 cups whole milk

Place in blender and blend until smooth. Serves 2.

Nancy's Coffee Milk Shake

4 scoops vanilla ice cream
3 Tablespoons coffee flavored syrup
1 Teaspoon vanilla extract
1 1/2 cups whole milk

Place in blender, and blend until smooth. Serves 2.


Nancy's Chocolate-Peppermint Shake

4 scoops peppermint ice cream
2 drops peppermint extract
1 tsp vanilla extract
4 Tablespoons dark bittersweet chocolate syrup
1 1/2 cups whole milk

Place in blender and blend until smooth, and of uniform color.





Ice Cream Float

2 scoops vanilla ice cream
1 bottle or can of Coke Classic
Whipped cream

Place 2 scoops of ice cream in a tall glass. Slowly pour in Coke, to just above rim of glass. Top with dollop of sweet whipped cream. One serving.

Orange Cream Float

2 scoops vanilla ice cream
Bottle or can of orange soda
whipped cream

Place ice cream in the bottom of a tall glass. Slowly add orange soda pop until just to the top of the glass, and top with a dollop of whipped cream. One serving.


Brown Cows


(We used to order these at Woolworth’, when I was a child. I remember they used Hire’s rootbeer.)


8 scoops vanilla ice cream

4 bottles rootbeer


Place 2 scoops of ice cream into each of four tall glasses. Fill glasses with rootbeer and serve. Serves 4.


Zippy Orange Drink


1 cup orange juice

2/3 cup dry skim milk

2 tsp vanilla extract

2 tsp granulated sugar

8 ice cubes


Place all ingredients in a blender and blend until frothing. Serves 1 or 2.

Cherry or Vanilla Coke

8 ounces of Coca-Cola
1 Tablespoon maraschino cherry juice, OR 1/2 tablespoon vanilla extract

Pour Coke in a tall glass, stir in juice or extract, until well-blended. One serving.

All-American hot dog recipes

No matter what you call them: hot dogs, weiners, franks, frankfurters....there's nothing like the good ol' American hot dog! Here's some recipes to help you enjoy this simple treat:


New York Dogs


1 lb Nathan’s or deli German franks, boiled

1 bottle tomato ketchup

2 Bermuda or Spanish onions, halved and sliced thin

2 ½ to 3 TBLS butter or margarine

8 frankfurter buns, steamed or toasted


In a large saucepan, cook onions in butter until browned. Add ketchup and simmer over low heat for 20 minutes, stirring constantly. Place hot dogs in buns and spoon sauce over them. Serves 4 to 8


Nancy’s Midwestern Franks


1 package all beef franks

½ cup diced tomatoes, drained

½ cup cucumbers, peeled and diced

½ cup corn relish

yellow mustard (Optional)

8 frankfurter buns


Boil or grill franks and place in buns. If desired, spread each frank with equal amounts of mustard. Evenly top each frank with tomatoes, cucumbers and corn relish. Serves 4 to 8.


Cheese Dogs



6 frankfurters

2 slices American cheese, sliced into 1/2 inch strips

yellow mustard

6 hot dog buns


Pre-heat over to 350 degrees. Slice franks halfway down the middle. Spread a small amount of mustard into each slit, (about 1 to 2 tsp). Insert a strip of cheese into each slit (discard any leftover cheese). Place hot dogs in buns. Wrap bottom halves of buns with aluminum foil, place next to each other in a small baking pan and bake for 12 to 15 minutes. Allow to cool slightly before serving. Serves 4 to 6.


BBQ Franks


1 TBLS vegetable oil

1 medium yellow onion, sliced thin

1 clove garlic, crushed

1 8oz can tomato sauce

¼ cup brown sugar, packed

¼ cup cider vinegar

3 tsp chili powder

1 tsp salt

¼ tsp ground cinnamon (optional)

1 lb beef franks

8 frankfurter buns, toasted or untoasted


In a skillet or on a grill, grill franks. Meanwhile, in a large saucepan, heat oil. Add onion and garlic and cook, stirring, until onion is soft. Stir in tomato sauce, brown sugar, vinegar, chili powder, salt and cinnamon, if desired. Simmer, uncovered, for 5 minutes. Stir mixture from time to time. Place franks in buns and pour equal amounts of sauce over them. Serves 4 to 8. (If desired, add chopped onion and/or grated cheddar cheese over franks.)


Nancy’s Alamo Franks


1 package hot dogs

1 cup salsa

1 cup taco cheese

½ cup mild or hot taco sauce

8 frankfurter buns


Grill, boil or microwave franks. Place in buns. Drizzle a little taco sauce over each frank, evenly spoon salsa over each one and sprinkle with taco cheese. Serves 4 to 8.


Country Fair Corn Dogs

3/4 cup yellow cornmeal
3/4 cup all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
2/3 cup milk
10 Popsicle or craft sticks
10 hot dogs
Frying oil


In a large bowl, throughly blend the flour with the salt and baking powder. Blend in cornmeal and beaten egg. Stir in milk until well blended, and a thick, smooth batter is formed. Let it rest for 5 minutes.

Heat oil to 375 degrees Fahrenheight. Stick craft sticks into hot dogs. Dip in batter until thoroughly coated, then carefully place hot dogs in hot fat. Fry until golden brown, approximately 5 minutes. Drain on paper towels and serve.




“Nancy’s Special” Franks: (Beef chilli Sauce for Hot Dogs)


½ lb ground beef

3 TBLS vegetable oil

2 1/2 cups yellow onion, very finely chopped

1 1tsp salt

1 TBLS chili powder

½ cup water (more may be added, depending on how thick you like it.)

Also:– 6 to 8 frankfurters

1 cup Bermuda or Spanish onion, chopped

Yellow mustard

Hot dog buns, steamed or toasted



In a large skillet, cook onions in oil until soft. Set onions aside, but do not drain fat from pan. Add meat to skillet and brown, making sure the meat is finely crumbled. Stir in onions and transfer contents of skillet to a large saucepan. Stir in remaining ingredients and slowly simmer covered, over very low heat, for about 20 to 25 minutes, stirring occiasionally, being careful not to let it burn.

Boil, steam, fry, grill or bake hot dogs. Place in buns, top with yellow mustard, raw chopped onions and meat sauce. If desired, can also be served with warm sauerkraut. Serves 4to 8.

Refrigerate any leftovers at once. Will keep in refrigerator for up to three days. Makes approximately 3 ½ to 4 cups of sauce.

A Plethora of Potato Salads

June’s Basic Egg and Potato Salad


3 to 4 large russet potatoes, boiled

2 hard boiled eggs, shelled and chopped

1 to 2 cups Helman’s real mayonnaise (adjust to your own tastes)

2 TBLS onion powder


Cool boiled potatoes slightly before peeling. Slice peeled potatoes into bite-sized cubes, and place in a large bowl. Add egg, mayonnaise and onion powder, and thoroughly blend ingredients together. Chill at least 30 minutes before serving. Serves 3 to 4.


Nancy's Posh Potato Salad

1 pound small yellow or white potatoes, boiled, peeled and cut into small cubes

1/4 cup raddish, very finely chopped

4 to 6 Tablespoons Helman's (or your favorite brand) mayonnaise

2 Tablespoons finely minced onion

2 tablespoons fresh dill, very finely chopped

1 tablespoon prepared honey-mustard (or 1/2 Tbsl honey mixed with 1/2 Tbls prepared yellow mustard)

1 teaspoon prepared horseradish (optional)

1 teaspoon salt

1/2 teaspoon black pepper

Paprika (optional)


Mix potatoes in bowl, with all but last ingredient, until thoroughly blended. Lightly sprinkle a very small amount of paprika on top of the salad as a garnish, if so desired. Chill until ready to serve. Serves 4.

Great Aunt Carrie's German Potato Salad

6 medium white or yellow potatoes, boiled, peeled and cubed

3/4 cup carrots, very finely chopped

1 small yellow onion, finely chopped

4 hard-boiled eggs, peeled and chopped.

4 slices well cooked, crisp bacon, finely crumbled

1 teaspoon celery seed

2 brown eggs, beaten (you can substitue white eggs)

3/4 cup granulated sugar

1 teaspoon cornstarch

1/2 teaspoon salt

1/3 cup apple cider vinegar (can substitue champange vinegar if desired)

1/2 cup whole milk (can substitute non-fat milk if necessary)

1 teaspoon prepared yellow mustard (I use French's, but you can use any brand)

3 Tablespoons butter (can substitute margarine, if neccessary)

1 cup Helman's Real Mayonnaise (or your favorite mayonnaise)



In a saucepan, whisk together two eggs, cornstarch and salt. Stir in vinegar, milk and yellow mustard. Cook over medium heat, stirring, until mixture is thickened. Remove from heat, and stir in the butter. Cover and refrigerate for 20 to 30 minutes. Stir in mayonnaise until well blended.

In a mixing bowl, combine dressing with potatoes, hard-boiled eggs, celery seed and bacon. Chill again, covered, for 30 minutes to an hour, or until ready to serve. Serves 4.



Easy Baked German Potato Salad


4 cans Read’s German Potato Salad

8 slices bacon, cooked until crisp and crumbled

1 cup American or cheddar cheese, diced small


Pre-heat over to 300 degrees. Combine all ingredients into a 1 ½ quart casserole., tossing until well blended. Bake for 30 minutes. Serve hot. Serves 4 to 6.



Nancy’s Schoharie Valley Potato Salad


2 lbs fingerling potatoes, or very small red potatoes

3 slices maple or hickory bacon, cooked until crisp

½ cup Maple Grove Farms poppy seed dressing (can sub. Italian dressing)

2 TBLS pure maple syrup (can sub. dark brown sugar)

1 tsp onion powder

¼ tsp dry mustard


Boil potatoes until tender. Drain and allow to cool slightly. Slice potatoes in half. Pour dressing into a small bowl and stir in brown sugar onion powder and dry mustard, until thoroughly blended. Crumble bacon and sprinkle over potatoes. Pour dressing-sugar mixture over potatoes and toss lightly until thoroughly coated. Chill for 1 hour. Serves 4.


Hot Sweet Potato Salad


2 1/2 lbs sweet potatoes

1/2 cup orange juice

1/4 cup sweet or yellow onion

1/4 cup lemon juice

3 thick slices bacon, cut 1/2 inch

2 tsp brown sugar

1 TBLS all-purpose flour

1/4 tsp grated orange peel

1/2 cup water

1 cup diced apples



Scrub potatoes and carefully place in boiling water. Boil 10-15 minutes, until just tender. After cooking, peel and cut crosswise into 1/4 inch pieces. Meanwhile, sauté bacon with onion until bacon is lightly browned. Remove bacon. Blend in flour with fork. Very gradually stir in water and juices. Stir in sugar. Heat to boiling, stirring constantly for 2 minutes, until thick and smooth. Remove from heat. Stir in grated ornange and apples. Gently stir sauce into potatoes. Serve hot. Serves 4-6.


Gran's Hot Mashed Potato Salad


4 slices, (cut in 1” pieces) crisp cooked maple or hickory bacon w/drippings

2 1/2 cups hot mashed potatoes (make fresh or re-heat leftovers)

3 TBLS malt or cider vinegar

2 tsp yellow onion, finely chopped

1 tsp celery seed

1/4 tsp black pepper

1 tsp granulated sugar

1/2 pinch, salt (optional)

1 TBLS fresh parsley, finely chopped


After cooking bacon, retain 1 1/2 TBLS drippings. Dry bacon on paper towels and set aside. Cook potatoes with skins on. Peel and mash. Place potatoes in a large bowl and stir in drippings, vinegar, onion, celery seed, pepper, sugar and salt. Slowly fold in parsley. Crumble bacon on top of potatoes. Serve hot.

American Fried Chicken Recipes

Aunt Carrie’s Fried Chicken


1 frying chicken, cut up into serving pieces

2 tsp salt

1 ½ tsp black pepper

pinch, cayenne pepper

1 large brown egg

1 cup plus 1 TBS of all-purpose flour

½ cup of whole milk

Crisco shortening or corn oil–aprrox. 1 ½ cups


In a large bowl, thoroughly blend together flour with seasonings. In a separate large bowl, whisk together the milk, 1 Tbls of the flour mixture and egg, until thoroughly blended. Meanwhile, heat fat in a large, deep skillet, over medium-high heat, until it barely starts to sizzle. Dip individual chicken parts in milk mixture, then in flour, and repeat. Shake off excess flour and VERY CAREFULLY place in skillet, spaced well apart. Chicken pieces should be half-covered with the hot fat. Brown chicken on one side, then turn over to continue browning. Reduce heat to lowest possible setting. Cover skillet and continue cooking for about 10 minutes. Return heat to medium-high, and continue browning chicken, approximately 5 minutes per side. Drain chicken on paper towels and serve. Serves 3-4.


New England Oven-Fried Walnut Chicken



1 2 21/2 to 3 lb fryer, cut into serving pieces

1 cup Bisquick baking mix (can sub. any dry biscuit mix)

1 tsp salt

1 tsp garlic powder

½ cup walnuts, very finely chopped

1 cup evaporated milk

½ cup melted butter or margarine



Pre-heat oven to 375 degrees. In a large bowl, combine Bisquick with salt, garlic powder and nuts. Pour milk into a separate bowl. Dip chicken parts in the milk, coat with flour-nut mixture. Place chicken in a large baking pan. Pour the melted butter over every piece of chicken–add a small amount more, if need be. Bake, uncovered, for one hour, or until chicken is done. Serves 4 to 6.


Nancy’s Oven-Fried Chicken


2 chicken leg quarters

¼ cup melted butter or margarine

2 cups all-purpose flour, well seasoned with salt, pepper and onion powder (can sub. Mrs. Dash for salt and pepper)


Pre-heat oven to 425 degrees. Thoroughly coat all sides of chicken with flour. Pour melted butter in the bottom of a baking pan. Arrange chicken in pan and bake for 25to 35 minutes, or until chicken is tender and coating is golden brown. Serves 2 (can easily be doubled to serve four.)


Nancy’s Fried Chicken ala Albany



6 boneless, skinless chicken breasts

1 Tbls Dijon mustard

pinch, cayenne pepper

pinch, garlic salt

2 cups fine dry bread crumbs

1 egg, beaten

¼ to ½ stick butter or margarine (more can be used, if needed)

12 oz. of Vegetable juice (may sub. tomato juice, if desired)

Herbed soft cheese (goat cheese or any kind of mild soft flavored cheese), finely crumbled (optional)



Pre-heat oven to 350 degrees. In a bowl, combine egg with mustard, cayenne and garlic salt and whisk until well blended. Dip chicken pieces in egg mixture and coat with bread crumbs. Heat butter in a skillet, and brown chicken. Place chicken in a greased casserole. Pour vegetable juice over chicken and bake for 40 minutes. If using cheese, sprinkle cheese over chicken. Continue to bake 10 minutes longer. Serves 4 to 6.




Oniony Oven-Fried Chicken


4 chicken leg quarters or boneless skinless chicken breast halves

¾ cup melted butter or margarine

1 ¼ TBLS Worcestershire sauce

1 tsp hot sauce (optional)

1 tsp spicy brown mustard (can sub. yellow mustard )

1 tsp salt

½ tsp black pepper

1 can French fried onions


Pre-heat oven to 350 degrees. In a large bowl, combine butter with Worcestershire, hot sauce (if desired), mustard, salt and pepper. Place French fried onions in a separate bowl. Dip chicken in sauce and then coat with onions. Lightly oil a baking pan with vegetable oil or cooking spray. Arrange chicken in bottom of pan and drizzle top of chicken with any remaining sauce. Bake for 35 to 40 minutes. Serves 4.

OVEN FRIED CHICKEN

Lovely Liver Recipes

June's Liver & Onions

4 slices (rashers) of bacon.

1 package of 4 slices of fresh or frozen calves' liver

all-purpose flour

salt & pepper, to taste

1 can Campbell’s French Onion Soup

2 heaping TBLS sour cream

1 to 2 TBLS all-purpose flour (optional)


In a hot skillet, fry bacon until very crisp. Set aside. Retain fat in pan. In a shallow bowl, mix salt and pepper with four. Carefully (to avoid thinner cuts of liver from falling apart), dredge all sides of liver with flour, making sure no part is folded over on itself. Cook liver in pan, about 3 to 5 minutes per side, depending on thickness.

Turn heat to low. Slowly pour soup into pan, and simmer, covered, for about 5 minutes, or until soup is hot. Remove liver. Crumble bacon into pan and gradually stir in sour cream. For thicker gravy, you may stir in 1 to 2 TBLS flour. Simmer, stirring for 2 to 3 minutes. Pour sour cream & onion gravy over liver, and serve. Serve 2 to 4.


Low Calorie Liver & Onions


1 lb calves' liver

1 vegetarian bouillon cube

1/2 cup water

2 medium yellow onions, sliced thin

3/4 teaspooon garlic powder

1/2 teaspoon thyme, crumbled


Heat water in a large skillet. Stir in bouillon cube until dissolved. Heat until simmering. Add onions and cook, stirring, for 5 minutes. If liver is large cut into strips (Some modern companies sell their liver thin and not very big–hence the cheap price.) Stir garlic powder and thyme into bouillon. Add liver to skillet and cook, stirring occasionally, until liver browns. If needed, add more water to prevent burning. Serves 3 to 4.


Braised Calves' Liver


1 1/2 lbs calf liver
1 cup onion, finely chopped
1/4 cup butter or margarine
1/2 tablespoon paprika
1/2 tabblespoon onion powder or very finely minced onion
1 tablespoon tomato paste
1/2 teaspoon salt

Slice liver in small, thin pieces. Brown the onions in butter. Stir in the paprika onion powder and tomato paste. Add the liver. Cover and simmer over a low flame for 15 minutes, or until the liver is done. Add salt just before serving.


Fried Pork Liver with Onions

6 slices bacon
3 large onions, sliced thin
salt & pepper, to taste
1/2 pound pork liver, sliced thin
1/2 cup flour
2 Tablespoons Crico or butter

Soak liver in milk. Drain thoroughly and pat dry with paper towels. Set aside. In a shallow bowl, add the flour; sprinkle in some salt and pepper.

In a deep skillet, fry bacon until crisp. Set aside on paper towels to drain, leaving the bacon fat in the pan. Add onions to the pan, along with desired amount of salt and pepper. Saute onions over medium-high heat, until soft and transparent. Remove onions from pan.

Allow pan to cool slightly, before carefully adding the Crisco or butter to the bacon fat in the pan. Lightly dust the liver in the flour, add to the skillet, and cook liver over medium heat, untill lightly browned on both sides. The liver will brown quickly, be careful not to burn it. Remove cooked liver from the skillet, and set aside on a warm plate.

Add the sliced onions back to the skillet. Place liver ontop of the cooked onions, then top the liver with the bacon slices. Cover skillet with a lid; cook the liver, bacon and onions over low heat (simmer) for exactly 15 minutes. Remove from heat and serve. NOTE: this recipe will work just as well with calves' liver.



Southern Fried Chicken Livers

1 pound chicken livers
1/2 cup all-purpose flour
1 teaspoon salt
2 teaspoons black pepper
1/4 teasoon paprika
scant pinch, cayenne pepper (optional)
1/4 cup vegetable oil

Rinse the chicken livers in cool water, pat dry, and cut into bite-size pieces. Place livers in a sealable plastic bag, together with flour, salt, pepper, paprika, and, if using, cayenne pepper. Shake thoroughly, until well coated with flour mixture.

Heat the oil in a skillet; when quite hot (drops of water will bounce when flicked into the pan), arrange the livers in the skillet so that they are not touching one another. Fry on one side until lightly browned, about 3 minutes, then turn to brown on the other side. Remove from pan and drain on paper towels. Serve immediately.

Seafood salad recipes

Crab-Stuffed Egg and Tomato Salad



6 extra-large hard boiled eggs, shelled and halved

3/4 cup cooked or canned crab meat, finely flaked

1/3 cup mayonnaise

1 TBLS lemon juice

1/4 tsp salt

1/4 tsp onion powder

1/2 tsp yellow mustard

1 tsp pimento, finely chopped (optional)

2-3 large ripe tomatoes, cored and sliced 1/2 inch

3-4 TBLS Greek or Caesar salad dressing


Halve eggs and scoop out yolks. In a bowl, combine yolks with mayonnaise, lemon juice, salt, onion powder, mustard, pimento (if desired) and crab meat. Gently mix until well blended. Arrange tomato slices in a bowl or on a platter. Stuff crab mixture into egg halves, and place on tomatoes. If you find that you have more tomatoes than eggs, alternate arrangement by placing stuffed eggs on every other tomato slice. Lightly drizzle dressing on tomatoes only. Serves 4-6.



Tuna, cheddar and tomato salad



4 large size ripe tomatoes

2 regular size cans, solid white tuna, packed in water

1/2 cup extra sharp cheddar cheese, or any hard, strongly flavored cheese, finely grated.

1/2 cup celery, peeled and very finely chopped

2 1/2 TBLS bottled creamy ranch dressing or your favorite creamy dressing

1/2 head, iceberg lettuce


Drain liquid from tuna. Set aside. Cut tops off of tomatoes. Scoop out core, leaving about a 1/2 inch thickness. In a bowl, mix together tuna, cheddar, celery and dressing. Stuff tomatoes with tuna mixture, and serve on little nests of lettuce. Serves 4.



Salmon-apple Salad


2 cans skinless boneless salmon, drained (can sub. tuna or tiny shrimp)

1 cup red delicious apples, cored and diced

1 cup yellow delicious apples, cored and diced

½ cup mild cheddar cheese, diced small

1 tsp onion powder

½ tsp lemon juice

3 TBLS sour cream ranch dressing

1 head romaine lettuce

2 to 3 TBLS crisp cooked bacon, crumbled


In a large bowl, toss salmon, apples, cheese, onion powder and lemon juice with ranch dressing. Serve on a bed of lettuce leaves., and top with crumbled bacon. Serves 2 to 4.


June's Simple Tuna-Macaroni Salad

1/2 small box of elbow macaroni, cooked, rinsed and drained.
2 cans solid white tuna (can substitue chunk light tuna), drained & flaked
3/4 to 1 cup Helman’s Real Mayonnaise (or, more or less to taste)
1 TBLS onion powder or 2 tablespoons finely minced onion

Blend all ingredients together in a large bowl, then chill before serving. Serves 4 to 6.

Burgers and Fries: recipes

American Burger


2 lbs lean ground beef

salt and pepper, to taste

2 TBLS ice water

1/4 cup butter or margarine

1 cup diced onions

catsup

mustard

hamburger buns

sliced dill pickles (optional)


Combine meat with salt, pepper and ice water. Form into 6 individual patties. Set aside. In a skillet, melt butter. Add onions and saute onions until soft. Set aside. Grill hamburger buns in remaining melted butter, until edges are browned. Set aside. Remove any remaining butter from skillet. Grill hamburgers, over medium-high heat, 5 to 7 minutes per side, or until cooked to desired doneness. Add catsup, mustard and onions to bottom half of grilled buns. Top with burger, and if desired, season burger with additional black papper, add top half of bun, and serve. You can add pickle slices to the burger, if desired. Serves 6.


Bleu Cheese and Onion Burger


1 lb ground beef

1 packet dry onion soup mix

1/4 cup of very cold water


black pepper (to taste)

1 small bottle bleu cheese salad dressing

4 hard rolls, split in half


In a bowl, mix ground beef with dry onion soup mix. Divide into fourths and form into four quarter beef patties. Grill approx. 6 to 8 minutes per side, or until desired doneness. 2 minutes before serving, pour a small amount of bleu cheese dressing over each burger. Place on buns, and sprinkle with desired amount of black pepper. Serves 4.



Nancy’s Yellowstone Burger




4 fresh store-made 80-85% lean ground beef patties.

4 slices yellow cheddar or American cheese

1 cup (minimum) Open Pit or your favorite bottled BBQ sauce

8 frozen onion rings, baked according to package directions (optional)

4 toasted hamburger buns


Pre-heat skillet or grill to medium-high heat. If patties or too thick for your liking, place them on a clean flat surface and press down with the palm of your hand, to desired thickness. Place patties in skillet. Cook approximately 5 to 7 minutes, or until edges brown and juice forms in the middle. Flip over and continue cooking 2 to 3 minutes. (Less time for rare/medium rare burgers) Place cheese over patties, and continue cooking 3 to 4 minutes longer, or until cheese is melted. Place on buns and top each patty with two onion rings (if desired). Smother top of burger with 1/4 cup (or more, if you like it) of the BBQ sauce. Add top bun and serve. Excellent served with steak fries and cola. Serves 4.


Nancy’s Adirondack Burger

1 lb ground chuck

2 TBLS A-1 or HP brand, steak sauce

2 TBLS tomato catsup

A few drops bottled hot sauce (optional)

2 cups onions, thinly sliced

1/4 cup butter or margarine

salt and pepper, to taste

8 thick slices of fresh baked crusty bread, grilled in butter, or toasted.

Lettuce and sliced tomatoes (optional)

In a bowl, combine meat with steak sauce and catsup (and hot sauce, if desired). Set aside. In a skillet, melt butter. Add onions and saute until very soft and transparent, seasoning with salt and pepper, to your taste. Form meat in to six individual 1/4lb meat patties. Cook to desired doneness, approx 5 min. per side, or longer for well-done.

Top with sauteed onions, and, if using, add lettuce leaves and a slice of tomato. Cut and serve each burger, sandwich style--afixing a toothpick to the top of each half, to stablize the sandwich. If desired, top each burger with extra steak sauce. Serves 4.


Bayou Burger



1 lb 85 to 90% lean ground beef

1/4 cup tomato sauce

1/2 tsp black pepper

1/4 tsp salt

1 tsp bottled Louisiana hot sauce

3 small sweet or yellow onions, halved and sliced

1 large green pepper, cored and seeded, sliced into 1/4 inch strips

3 TBLS butter, margarine, or vegetable oil

4-6 hard rolls or hamburger buns, toasted or un-toasted



Place meat in a large bowl. With a fork, gently mix in tomato sauce, pepper, salt and hot sauce, until well blended. Form into 4 to 6 uniform patties. Heat butter or oil in a sauté pan. Add onions and peppers and sauté, stirring occasionally, until soft. Drain well on paper towels. Meanwhile, pre-heat grill or skillet to medium high heat. Grill patties 5 to 7 minutes. Flip over and continue grilling for 4 to 5 minutes longer. Place patties on the bottom half of each bun. Top with onions and peppers and serve. Serves 4-6.




Nancy’s Ranch Style Oven Fries


4 medium red potatoes, sliced into wedges

1 TBLS vegetable oil

1 tsp chili powder

1 tsp onion powder

¼ tsp garlic powder

¼ tsp salt


Pre-heat oven to 475 degrees. In a bowl, toss potatoes with oil and seasonings, until well coated. Spread out on a greased baking sheet. Bake for 35 to 40 minutes, turning over once. Serves 4.




New England Herbed Oven Fries

2 pounds baking potatoes, scrubbed, and sliced into wedges or sticks
2 Tablespoons olive oil
To taste: sea salt (or table salt), dried parsley, dried basil, dried thyme (crumbled), dried minced garlic or garlic powder, paprika.

Pre-heat oven and a greased baking sheet to 475 degrees F.

Place oil in a bowl blending thoroughly with desired amount of seasonings. Toss potato wedges or sticks in the seasoned oil, until thoroughly coated. Carefully remove baking sheet from oven, and spread the fries out in a single, even layer on the hot baking sheet. Place in oven and bake for 15 minutes. Carefully remove and turn the fries over, continue baking for an additional 20 minutes. Serves 4.

3 Lasagna Recipes

Retro-lasagna receipe from the 1960's


1 lb ground chuck

1 16 oz. can crushed tomatoes

1 small can tomato paste

1/3 cup water

2 TBLS onion powder

¼ TBLS garlic powder

½ lb lasagna, cooked

2 cups mozzarella cheese, shredded

6 slices yellow American or Velveeta Cheese


In a large skillet, brown meat. Drain off fat. Stir in tomatoes, tomato paste, water, onion powder and garlic powder. Bring to a boil, reduce heat and simmer, covered, for 30 minutes. Line a 12 inch by 8 inch baking dish with a layer of lasagna. Spread an even layer of meat sauce over it and sprinkle mozzarella over it. Repeat with more layers to you reach the top of the pan. Place sliced cheese on top and bake at 350 degrees for 30 to 35 minutes. Serves 6 to 8.


Baked Lasagna


1 pound rippled edge lasagna noodles

1/2 [pound ground beef

1/2 pound ground pork

2 Tablespoons olive oil

3 10 1/2 ounce cans , (or equivalent amount jarred) spaghetti sauce

1/2 cup tomato or vegetable juice cocktail

1 1/2 teaspoons salt —plus 1 additional tsp

3/4 teaspoon oregano—plus 1/4 additional tsp

1/4 cup parmesan cheese

1 pound (16oz) ricotta cheese

8 ounces part-skim mozzarella cheese, shredded

4 eggs

1/4 tsp black pepper


Pre-heat oven to 375 degrees. In a bowl, combine beef and pork, until well blended. In a large skillet, cook meat in oil., until browned and finely crumbled. Stir in sauce, tomato juice, 1 ½ tsp salt, and ¾ tsp oregano. Simmer over low heat for 15 minutes.

While meat mixture in simmering, cook lasagna according to package directions. Prepare the cheese filling by mixing together 1 tsp salt, 1/4 tsp oregano, parmesan cheese, ricotta cheese, mozzarella cheese, four eggs and black pepper, blending well. Line the bottom of a greased lasagna pan with a little of the meat sauce or with leftover spaghetti sauce.

Lay first layer of lasagna noodles over sauce. Spread first layer of cheese mixture over it. Top with a little sauce. Continue layering this way. Allow ends of lasagna to extend a little over the sides of the pan. Fold the extra ends back over the top , and cover with sauce.

Sprinkle top, if desired, with extra parmesan cheese and/or mozzarella. Bake for 40 minutes, or until hot. Serves 6 to 8.


Lasagna the Easy Way

1 pound ground beef
1 pound ground mild Italian sausage (can substitute hot sausage if desired)
1 eight-ounce block of cream cheese
2 cups shredded mozerella cheese, shredded
2 cups cheddar cheese, shredded
1 16 ounce jar of vodka style, or your favorite brand of spaghetti sauce
1 box of lasagna noodles

Pre-heat oven to 375 degrees F


Boil lasagna noodles per directions on box, drain, quickly rinse in cold water, separate and set aside. Next, brown beef and sausage in large skillet, after browning melt in cream cheese. In a large baking pan, layer noodles, then beef mixture, then sauce, then cheese, then another layer of noodles, repeat until there are three layers. Cover baking pan with aluminum foil and bake for 45 minutes. Remove from oven and allow pan to rest 10 min., before uncovering and cutting into serving pieces. Serves 4 to 6.

Some Fruity Recipes

Chilled Stuffed Pears


2 medium pears, halved and cored

One lemon, halved

2 oz. smoked Gouda cheese, grated

2 tsp butter or margarine

4 cloves


Rub pear halves with lemon, squeezing to get juice. In a small bowl, mix together cheese and butter, until well blended. Stuff cheese mixture into hollowed out core of each pear. Poke one clove into the stem end of each pear. Chill and serve cold. Serves 2 to 4.


Glazed Orange Slices


3 medium seedless oranges, unpeeled, with ends cut off

¼ cup butter or margarine

¼ cup firmly packed, dark brown sugar

2 TBLS light corn syrup

4 whole cloves

½ tsp ground cinnamon



With peels on, slice oranges about ½ inch thick. In a large skillet, combine butter, brown sugar, cinnamon, cloves and syrup. Cover over low heat, stirring, until mixture comes to a boil Lay oranges in skillet, and cook for about 5 minutes, turning occasionally. Remove cloves before serving. Can be served hot or cold. Serves 2 to 4.


Fruit Bowl


1 small can mandarin oranges, drained

1 red delicious apple, peeled, cored and sliced

1 banana sliced

juice from one lime

¼ cup walnuts, finely chopped


Place bananas in a bowl and drizzle lime juice over them. Add apples and orange. Gently toss fruit until well blended. Sprinkle nuts over fruit and serve. Serves 1 to 3.



Baked Apples


(Mom always laughed when she thought of this dessert. That’s because she used to make it for dad, and he raved about it….until he found out that it was made with diet soda. Then he wouldn’t touch it anymore.)



4 medium red apples

1 can of diet black cherry soda (can substitue diet Dr Pepper or gingerale)

Cinnamon

Raisins (optional)


Pre-heat oven to 350 degrees. Core apples, leaving skin on. Fill each with soda pop and sprinkle top with a little cinnamon. If desired, place a few raisins in the core hole of the apple. Very lightly butter the bottom of a baking pan. Place apples in pan. Bake for 30 to 40 minutes, basing occasionally with remaining soda. Serves 4.


Southern Style Peach Salad



8 to 10 large canned or frozen peach halves, (no syrup, if using canned)

1- 8 oz. container small curd cottage cheese

1/2 cup chopped Maraschino cherries

1.4 cup shelled peanuts, very finely chopped

1/2 tsp granulated sugar

1/8 tsp lemon juice

Romaine lettuce


Wash and thoroughly rinse lettuce leaves. Arrange on a plate or platter. Lay peach halves, evenly spaced, on top of lettuce. In a bowl, blend remaining ingredients together, and spoon into each peach half. Cover and refrigerate 1/2 hour. Serves 4.

Ground Beef (mince) Casserole Recipes

How can you not like a one-dish meal? Expecially when it's budget friendly? Here's four cassrole recipes for you to try, and hopefully enjoy:



Nancy’s Tater-taco Casserole



1 lb 85-90% lean ground beef

1/4 cup yellow onion, finely chopped

1 TBLS vegetable oil

2 cans condensed tomato soup

1 packet taco seasoning

1 15 1/2 oz. can whole kernel corn, drained

1/2 bag potato nuggets

1 cup cheddar or Monterey jack cheese, shredded



Pre-heat a large skillet to medium. Add oil and sauté onion until soft. Set aside. Add beef and cook, stirring, until brown and crumbly. In a large mixing bowl, stir in beef and onions with soup, taco seasoning and corn. Grease a large baking dish with cooking spray or butter. Spread meat mixture in an even layer on the bottom. Top with potatoes and bake for 40 minutes. Remove from oven and sprinkle with cheese. Continue baking for 10 to 15 minutes longer, or until potatoes are nicely browned. Serves 4 to 6.



June’s Tomato-Beef -Noodle & Cheese Casserole

1 lb ground beef

1 TBLS vegetable oil

2 slices yellow American cheese, sliced into ¼ inch strips

1 1 lb. can peeled whole tomatoes, with liquid

8 oz medium egg noodles

2 tsp onion powder

1 tsp garlic powder

dash, salt


Cook noodles in rapidly boiling water, adding salt 5 minutes before noodles are finished cooking. Drain and set aside. Meanwhile, brown beef in oil. Next, mash tomatoes and add tomatoes with about half of the liquid to the beef. Stir in onion powder and garlic powder, until well blended. Fold in noodles. Top with strips of cheese and simmer on med-low heat, about 20 minutes, or until heated through and cheese is melted. Serves 4.


Beef-Noodle Bake



3 TBLS butter or margarine, plus 2 TBLS.

3 TBLS all purpose flour

¾ tsp salt

1/8 tsp black pepper

1 ½ cups milk

1 4oz. can mushroom stems & pieces

1/1 package of broad (wide) egg noodles, cooked according to pkg. directions

1 lb ground beef

1 cup yellow onion, chopped

1 clove garlic, minced or (can sub. 1 tsp garlic powder)

¼ tsp oregano

1 8oz. can tomato sauce

1 cup mild white cheddar cheese, shredded


Pre-heat oven to 375 degrees. In a saucepan, melt three tablespoons of butter. Stir in flour, salt and pepper. Add milk and cook, stirring constantly, until thickened. Add mushrooms. In a skillet, melt 2 TBLS butter. Brown meat with onion and garlic. Stir in tomato sauce and oregano. Stir in mushroom sauce and a half cup of the cheddar cheese. In a two quart casserole, combine drained noodles with meat mixture. Sprinkle top with remaining cheese. Bake for 25 minutes. Serves 4 to 6.


Nancy’s Northeastern Shepherd’s Pie


1 lb ground chuck

1 small yellow onion, chopped

1 can diced tomatoes

1 can whole kernel corn, drained

1 can cut greenbeans, drained

2 TBLS Worcestershire sauce

1 TBLS ketchup or hot sauce

1 package four cheese flavor instant mashed potatoes

¼ cup New York or Cabot extra sharp cheese, shredded (optional)

½ tsp paprika or chili powder

1 refrigerated pie crust


Pre-heat oven to 350 degrees. Prepare potatoes according to package directions. In a large skillet, brown ground beef with onion, until beef is crumbly and onion is soft. Drain off fat. Stir in tomatoes, corn, greenbeans, Worcestershire and ketchup or hot sauce. Simmer over low heat for 10 to 15 minutes. Meanwhile, line a 9 inch pie plate with crust. Spoon meat mixture into crust, in an even layer. Top with potatoes. If desired, sprinkle potatoes with cheese and/or paprika or chili powder. Serves 3 to 6.