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Veg. Salad
Veg. salad Serves 12
Recipe from the kitchen of Paula Guffey
1 head lettuce - broken into bite
size pieces in a large flat salad
bowl.
1/2 c diced onion
1 can sliced thin water chestnuts
1 pkg frozen peas separated (do not
cook) optional 1/2 cauliflower pieces.
Cover with 1 1/2 c Helman's mayonnaise
(med. jar) spread like frosting sealing
edges. Sprinkle over top 3 tsp sugar
(over)
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Sprinkle Romano & Parmesan cheese
over top well until thoroughly covered.
Put in refrig. over night or several
hours before serving.
Before serving decorate top with
wedges of tomatoes, & wedges of
boiled eggs (yolk side up)
Sprinkle top with diced bacon
chips or bacon. Do not toss
This salad will keep for several
days.
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# Veg. Salad
*Recipe from the kitchen of Paula Guffey — Serves 12*
## Ingredients
- 1 head lettuce, broken into bite size pieces in a large flat salad bowl
- 1/2 cup diced onion
- 1 can sliced thin water chestnuts
- 1 pkg frozen peas, separated (do not cook)
- Optional: 1/2 cauliflower pieces
- 1 1/2 cups Helman's mayonnaise (medium jar)
- 3 tsp sugar
- Romano cheese, to cover
- Parmesan cheese, to cover
- Wedges of tomatoes, for garnish
- Wedges of boiled eggs (yolk side up), for garnish
- Diced bacon chips or bacos, for garnish
## Instructions
1. Place lettuce broken into bite size pieces in a large flat salad bowl.
2. Layer diced onion, sliced water chestnuts, and frozen peas (do not cook) over the lettuce. Add cauliflower pieces if using.
3. Cover with 1 1/2 cups Helman's mayonnaise, spread like frosting, sealing the edges.
4. Sprinkle 3 tsp sugar over the top.
5. Sprinkle Romano and Parmesan cheese over the top until thoroughly covered.
6. Put in refrigerator overnight or several hours before serving.
7. Before serving, decorate the top with wedges of tomatoes and wedges of boiled eggs (yolk side up).
8. Sprinkle top with diced bacon chips or bacos.
9. Do not toss. This salad will keep for several days. -
Away All Day Stew
Away all Day Stew
2 lbs stew beef - bite size
1 can tomato soup
1/2 " water
2 potatoes cubed
1 cup sliced carrots
2 chopped onions
1 cup sliced celery
salt + pepper
bay leaf
celery seed
mix + bake 4 hr
Serves: or more
300° (back)
Back:
in crock pot - cook all day -
high at least one hour
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# Away All Day Stew
## Ingredients
- 2 lbs stew beef, bite size
- 1 can tomato soup
- 1/2 can water
- 2 potatoes, cubed
- 1 cup sliced carrots
- 2 chopped onions
- 1 cup sliced celery
- Salt & pepper
- Bay leaf
- Celery seed
## Instructions
1. Mix all ingredients together.
2. Bake at 300° for 4 hours.
3. Alternatively, cook in crock pot all day, on high for at least one hour. -
Cauliflower Dressing
Cauliflower Dressing
Cook in a small amount of water till
tender 1 small head Cauliflower, 2 T onions
flakes or 1 small onion, Chopped, 1C Chopped
Celery.
Mix together
8 oz herbed seasoned bread stuffing
1 1/2C turkey or chicken stock
1C water
Add Cauliflower, onions & celery. Mix well.
Bake at 350° 35 to 45 min makes 8 servings
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# Cauliflower Dressing
## Ingredients
- 1 small head cauliflower
- 2 Tbsp onion flakes or 1 small onion, chopped
- 1 cup chopped celery
- 8 oz herbed seasoned bread stuffing
- 1 1/2 cups turkey or chicken stock
- 1 cup water
## Instructions (Partially Inferred)
1. Chop cauliflower into small florets.
2. Cook cauliflower, onion, and celery in a small amount of water until tender.
3. Mix together bread stuffing, turkey or chicken stock, and water.
4. Add cauliflower, onions, and celery. Mix well.
5. Bake at 350° for 35 to 45 minutes.
6. Makes 8 servings. -
Cheese Puffs
Cheese Puffs
1 5oz jar Old English Cheese
1/4 C. butter
1/2 t. salt
1/2 C. flour
Cream cheese & butter. Add rest of in-
gredients & form into 1" balls.
Place on cooky sheet & chill
thoroughly for 2 or more hours.
When completely frozen,
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place in plastic bag to remove as
needed. Place on baking sheet when
ready to serve. Bake at 400° for
10 minutes.
Billie Schild
November, 1980
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# Cheese Puffs
## Ingredients
- 1 (5 oz) jar Old English Cheese
- 1/4 cup butter
- 1/2 tsp salt
- 1/2 cup flour
## Instructions
1. Cream cheese and butter together.
2. Add rest of ingredients and form into 1" balls.
3. Place on cookie sheet and chill thoroughly for 2 or more hours.
4. When completely frozen, place in plastic bag to remove as needed.
5. Place on baking sheet when ready to serve.
6. Bake at 400° for 10 minutes. -
Breakfast Sausage
Breakfast Sausage
1 pound ground turkey
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1 tsp ground sage
1 small onion, diced
1/4 cup dry bread crumbs
1 Tablespoon oil (opt.)
over
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mix all ing. well in bowl. Chill
overnight Form into patties. Fry slowly
until brown on each side. Makes
6-8 patties
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# Breakfast Sausage
## Ingredients
- 1 pound ground turkey
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1 tsp ground sage
- 1 small onion, diced
- 1/4 cup dry bread crumbs
- 1 Tbsp oil (optional)
## Instructions
1. Mix all ingredients well in a bowl.
2. Chill overnight.
3. Form into patties.
4. Fry slowly until brown on each side.
5. Makes 6–8 patties. -
Spot Remover
Spot Remover
1 cup water
1/2 c. misk
1/2 c. lemon ammonia
Spray on spots, let stand
for a few min. & wash.
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# Spot Remover
## Ingredients
- 1 cup water
- 1/2 cup misk
- 1/2 cup lemon ammonia
## Instructions
1. Spray on spots, let stand for a few minutes and wash. -
Benedictine Sandwich Spread
Benedictine Sandwich Spread
from Out of Kentucky Kitchens
2 cream cheeses (6 oz)
Grated pulp of one medium cucumber
1 small grated onion
1 t. salt
Mayonnaise
Dash of Tabasco
2-3 drops green food coloring
Mash the cheeses with a fork.
Work into them the grated pulp from
a peeled, medium-sized
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cucumber, first extracting the juice by
placing the pulp in a napkin and
squeezing it fairly dry. Add the onion
juice, Tabasco, salt and enough
mayonnaise to make a smooth
filling, easily spread. Lastly add food
coloring to give a faint green tinge.
Cabbage Patch says use only juice
of cucumber and onion for a
more delicate flavor.
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# Benedictine Sandwich Spread
*From Out of Kentucky Kitchens*
## Ingredients
- 2 cream cheeses (6 oz)
- Grated pulp of one medium cucumber, peeled
- 1 small onion, grated
- 1 tsp salt
- Mayonnaise (enough to make a smooth filling)
- Dash of Tabasco
- 2–3 drops green food coloring
## Instructions
1. Mash the cream cheeses with a fork.
2. Grate the pulp of a peeled, medium-sized cucumber. Extract the juice by placing the pulp in a napkin and squeezing it fairly dry.
3. Work the grated cucumber pulp into the mashed cheese.
4. Add the onion juice, Tabasco, and salt.
5. Add enough mayonnaise to make a smooth filling that is easily spread.
6. Lastly, add green food coloring to give a faint green tinge.
> **Note — Cabbage Patch variation:** Use only the juice of the cucumber and onion (not the pulp) for a more delicate flavor. -
Frosty Fruit Bars
FROSTY FRUIT BARS (5 doz.)
Mix together
½ cups shortening
1 cup sugar
1 egg
1 tbsp. grated orange rind
Stir in 1/4 cup pineapple or orange juice.
Sift together and stir in
2½ cups flour
1 tsp. soda
½ tsp. salt
½ tsp. cinnamon
½ tsp. nutmeg
(over)
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Mix in
1 cup seedless raisins
1 cup mixed candied fruit
½ cup chopped nuts
Bake on greased cooky sheet. 10 to 12 mins.
400 degrees.
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# Frosty Fruit Bars
Makes 5 dozen
## Ingredients
- 1/2 cup shortening
- 1 cup sugar
- 1 egg
- 1 Tbsp grated orange rind
- 1/4 cup pineapple or orange juice
- 2 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup seedless raisins
- 1 cup mixed candied fruit
- 1/2 cup chopped nuts
## Instructions
1. Mix together shortening, sugar, egg, and grated orange rind.
2. Stir in pineapple or orange juice.
3. Sift together flour, baking soda, salt, cinnamon, and nutmeg, then stir into the wet mixture.
4. Mix in seedless raisins, mixed candied fruit, and chopped nuts.
5. Drop onto a greased cookie sheet.
6. Bake at 400 degrees for 10 to 12 minutes. -
Sausage & Egg Casserole
Sausage & Egg Casserole
6 eggs 1 tsp. salt
2 c. milk 1 tsp. dry mustard
6 slices white bread 1 lb. sausage
1 c. packed grated cheese
Slightly brown sausage. Drain
juice. In a mixing bowl, beat eggs,
add milk, salt and mustard.
Add cubed bread and stir. Add
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sausage and cheese and put
in glass baking dish (9x13).
Place in refrigerator
overnight. Bake 45 min.
at 350°. Let set 15 min. and
serve.
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# Sausage & Egg Casserole
## Ingredients
- 6 eggs
- 2 cups milk
- 6 slices white bread, cubed
- 1 cup packed grated cheese
- 1 tsp salt
- 1 tsp dry mustard
- 1 lb sausage
## Instructions
1. Slightly brown sausage. Drain juice.
2. In a mixing bowl, beat eggs, add milk, salt, and mustard.
3. Add cubed bread and stir.
4. Add sausage and cheese and put in a glass baking dish (9x13).
5. Place in refrigerator overnight.
6. Bake 45 minutes at 350°.
7. Let set 15 minutes and serve. -
Benedictine
Recipe from the kitchen of Peg Grant
Benedictine
1/2 cucumber grated
(approx. 1/2 cup)
2 tsp grated onion or juice
4 oz Cream Cheese
1 T Mayonnaise.
Cream cheese and add other
ingredients
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# Benedictine
## Ingredients
- 1/2 cucumber, grated (approx. 1/2 cup)
- 2 tsp grated onion or onion juice
- 4 oz cream cheese
- 1 Tbsp mayonnaise
## Instructions
1. Cream the cream cheese and add the other ingredients. -
Dill Dip
Dill Dip (Alice)
1/2 pt sour cream
1/2 c. mayo
1/2 Tbsp onion flakes
1/2 Tbsp Bau Monde
1 Tbsp dill weed
1 Tsp parsley flakes
Mix. Chill. Serve with corn chips
and fresh vegetables.
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# Dill Dip
## Ingredients
- 1 cup sour cream
- 1/2 cup mayo
- 1/2 Tbsp onion flakes
- 1/2 Tbsp Beau Monde
- 1 Tbsp dill weed
- 1 tsp parsley flakes
## Instructions
1. Mix all ingredients together.
2. Chill.
3. Serve with corn chips and fresh vegetables. -
Seafood Fettucini
Seafood Fettucini
1 pkg fettucini noodles
Pkg of salad shrimp or crab
Pkg of broccolli chopped & cooked
Sauce: 8oz cream cheese diced
4oz whipping cream
1 cube butter or margerine (melted)
1/2 c water (maybe more)
Dash of sherry & garlic to taste
In pan combine butter, cream cheese, whipping cream,
water & sherry, garlic. Stir & Simmer until cream cheese
is melted. Combine cooked & drained noodles, drained
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broccolli & shrimp
Pour sauce over noodle & mix all together –
Sprinkle with monterey jack cheese & parmesan
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# Seafood Fettucini
## Ingredients
- 1 pkg fettucini noodles (1 lb)
- 8 oz salad shrimp or crab
- 8 oz broccoli, chopped & cooked
## Sauce
- 8 oz cream cheese, diced
- 4 oz whipping cream
- 1 cube butter or margarine, melted
- 1/2 cup water (maybe more)
- Dash of sherry
- Garlic to taste
## Toppings
- Monterey Jack cheese
- Parmesan cheese
## Instructions
1. In a pan combine butter, cream cheese, whipping cream, water, sherry, and garlic.
2. Stir and simmer until cream cheese is melted.
3. Combine cooked and drained noodles, drained broccoli, and shrimp.
4. Pour sauce over noodles and mix all together.
5. Sprinkle with Monterey Jack cheese and Parmesan.