Thousand Island Dressing
Mix 1/2 mayonnaise with one tbsp. chili sauce; 1 tbsp. chopped stuffed olives; 1 tsp. minced chives; one boiled egg, chopped; 1/4 tsp. paprika; and salt and pepper to taste. Makes 3/4 cup.
Place a drained, chilled canned pear half in each dessert dish. Top with vanilla ice cream. Top with ready-made sauce.
Strawberry Spinach Salad
2 tablespoons sesame seeds
1 1/2 pound fresh spinach
1/2 cup vegetable oil
1/3 wine vinegar
1 T sugar
2 tsp. minced green onion
2 cups fresh strawberries, hulled and halved
In a small skillet over medium heat, stir sesame seeds until golden, set aside. Wash spinach thoroughly, dry on paper towels and tear spinach into bite-sized pieces. Chill. Blend oil, vinegar, sugar and onion.
In a large glass bowl, combine spinach, strawberries and sesame seeds. Serve immediately. Yields eight servings.
Put jar openers to good use by using them for drain stoppers for the sink and bath, unscrew hot light bulbs, lint remover, loosen lids and caps and open garlic cloves.
1 12 ounce can (1 1/2 cups) white kernel corn, drained
2 cups lima beans, drained
2 T margarine
1/2 cup light cream
salt and pepper to taste
Combine and heat. Serves six.
6 T ketchup
6 T chili sauce
2-4 T horseradish
2 tsp. lemon juice
Combine all ingredients. Mix well. Serve with meat.
Falkville Public Library is taking applications for a free computer class for people age 50 and older. For more information, call 256-784-5822.
2 pounds chicken
2 tablespoons shortening
1 can cream of chicken soup
1/2 tsp. paprika
In skillet, brown chicken in shortening. Pour off fat. Stir in remaining ingredients. Cover and cook on low for 45 minutes or until done. Stir occasionally. Makes four servings.
Cut cucumbers in slices, put them into plastic bag and batter in meal. Cook in frying pan with cooking oil. Brown on both sides and serve. Use as many cucumbers as you’d like.
1 can cream of mushroom soup
Half cup shredded natural Swiss cheese
1/3 cup milk
Combine ingredients in sauce pan. Heat until cheese melts, stir often. Serve over cooked meats, poultry, fish or vegetables. Makes about one and a half cups.
A good dressing to use on fruit salads: Combine syrup with mayonnaise.
Orange All Season Salad
Sliced sweet onions, chilled
Sliced oranges, chilled
Orange juice, salad dressing or oil
Arrange bed of greens on plates. Arrange orange slices on top of onion slices. Sprinkle with orange juice.
2 cups orange juice
Half cup instant non-fat dry milk
Quarter teaspoon almond flavoring
8 ice cubes
Combine all ingredients into blender and process on high until mixture is smooth and thick. Serve immediately.
Peanut Power Shake
2 bananas, sliced
Half cup frozen orange juice concentrate, thawed
Quarter cup peanut butter
Quarter cup milk
Combine all ingredients in a blender. Cover and blend until smooth. Add one cup ice cubes and process until smooth.