Enjoy Old Fashion Salads With These Delicious Recipes From the Past

The recipes in this article will bring you back to Grandma's table. Cranberry Fluff, as the name implies is a fluffy salad with whipped topping (cream). Obviously, the Olive Spinach is a green salad. The Patio Salad is a combination macaroni/green salad. Or perhaps you have your own ideal salad combination but would like a homemade salad dressing. Try this Homemade Celery Seed Dressing. Each of these recipes are from my 1950s Hoosier childhood.

CRANBERRY FLUFF
1 lb fresh cranberries
3 cups sugar
1 cup chopped walnuts
1 container (12-oz) frozen whipped topping, thawed

Grind cranberries. Add the sugar to the cranberries; stir together well. Cover the mixture and refrigerate for 24 hours. Before serving, fold in the nuts and whipped topping.

OLIVE SPINACH SALAD
4 cups torn fresh spinach
2 medium tomatoes, diced
1 hard-boiled egg, chopped
1/2 cup sliced pimento-stuffed olives
1 avocado, peeled and thin sliced
1 egg yolk, raw
1 clove garlic, halved
5 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 tsp pepper
1 1/2 teaspoons Worcestershire sauce
1 teaspoon dry mustard

Combine the spinach, tomatoes, boiled egg, olives and avocado; toss lightly. Chill.
Combine the remaining ingredients; beat thoroughly. Add to the spinach mixture and toss lightly but thoroughly.

Note: This salad contains a raw egg yolk. Handle with care.

PERFECT PATIO SALAD
Have had this recipe for years but have no idea why it is called a patio salad. Possibly because it was served outside once patios became popular. This is an old recipe my late mother had for years and I've had for years since.

2 cups (8-oz) elbow macaroni, uncooked
3/4 cup clear French dressing
1/2 cup dairy sour cream
2 cups fresh broccoli florets
1 small onion, chopped
2 cups shredded iceberg lettuce
freshly ground black pepper
1 cup cherry tomatoes

Prepare macaroni according to the directions on the package. Blend the French dressing with sour cream in a large bowl. Add the drained macaroni, broccoli, onion, and pepper to taste; mix and chill.

Line a salad bowl with the lettuce leaves and heap the macaroni salad in the center. Garnish with tomatoes and lemon wedges, if desired.

HOMEMADE CELERY SEED DRESSING
1 1/4 cups sugar
2 tsp dry mustard
2 tsp salt
1 medium onion, grated
2/3 cup vinegar
1 pint vegetable oil
1 1/2 tsp celery seed

In a medium mixing bowl combine the sugar, mustard, salt, onion, and half of the vinegar and beat. Gradually add the oil, celery seed, and the rest of the vinegar. Store in a sealed quart jar.

Enjoy!

For more of Linda's old-fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com/
For more of her recipes and diabetic information visit http://diabeticenjoyingfood.blogspot.com/

http://EzineArticles.com/6461867

Old Fashion Casserole Recipes for Your Family's Table and They Are Economical, Too

Sometimes I find that the best recipes are the old ones. So I have pulled a collection of casserole recipes from my old-fashion recipe collection. These old time recipes are tasty, easy, and economical. And in today's economic climate, most of our families are looking for economical ways to put meals on the table. Why not add these dishes to your family's table: Gourmet Potatoes with Sausage, Hamburger-Zucchini Casserole, or Cornbread Pie.

GOURMET POTATOES WITH SAUSAGE
6 medium potatoes
1/4 cup butter + 2 tbsp
1 1/2 cup sour cream
1 tsp salt
1 tsp paprika
2 cups shredded Cheddar cheese
1/4 cup finely chopped green onion, including tops
1/4 tsp pepper
1 lb smoked sausage

Preheat the oven to 350 degrees and butter a 2-quart casserole dish.

Place the potatoes, unpeeled, in a large saucepan; cover with water and cook until fork tender. Drain water and allow potatoes to cool. Peel the potatoes and shred coarsely. Over low heat, in another saucepan, combine the cheese and the 1/4 cup butter and stir until almost melted. Remove from the heat and blend in the sour cream, onion, salt and pepper. Fold in the potatoes. Turn the mixture into the casserole dish. Dot the potato mixture with the 2 tablespoons of butter and sprinkle with the paprika.

Slice the sausage into about 1/2-inch pieces and fry to remove the grease and drain on paper towels. Place over the top of the casserole. Bake at 350 degrees for 30 minutes. Leave casserole uncovered.

HAMBURGER ZUCCHINI CASSEROLE
1 lb hamburger
1 medium onion
1 can stewed tomatoes
1 cup water
1 small zucchini, chopped
salt and pepper (as desired)
garlic or chili powder (optional)
1/2 stick butter
4 to 5 slices day old bread, crumbled

Brown hamburger and onion; drain. Add tomatoes, water, salt, pepper, and garlic or chili powder if using; mix together well. Stir in the zucchini. Cook on low for about a half hour or until the liquid is absorbed.

Pour the mixture into a buttered casserole dish. Mix the bread crumbs with the butter and sprinkle over the top of the casserole. Brown under the broiler for about 6 minutes or until golden brown but be careful not to burn.

CORNBREAD PIE
Combine in a skillet:
1 lb hamburger
1 large onion, chopped
Brown well and add:
1 can tomato soup (10 1/2-oz)
1 tsp. salt
3/4 tsp black pepper
1 Tbs. chili powder
1 can (12-oz) whole kernel corn
1/4 cup chopped green pepper

Mix well and let simmer 15 minutes. Turn into greased casserole or baking dish. Top with cornbread. Bake in moderate oven, 350 degrees for 20 minutes.

CORNBREAD TOPPING:
Stir together:
3/4 cup cornmeal
1 Tbs. sugar
1 Tbs. flour
1 1/2 tsp. baking powder

ADD:
1 egg, well beaten
1/2 cup milk
1 Tbs. bacon drippings

Pour onto the beef mixture. Do not worry if this topping sinks during baking. It will rise again and look crispy.

For more of Linda's old-fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com/
For more of her recipes and diabetic information visit http://diabeticenjoyingfood.blogspot.com/

http://EzineArticles.com/6483308