Cucumber-Lime Salad Mold Recipe

This is just crammed with healthy stuff and will serve six.

Ingredients:
1 (3 oz.) pkg. lime gelatin
1 cup hot water
1 cup chopped celery
1 cucumber, partially peeled, chopped
1 small red onion, chopped
1 cup cottage cheese
3/4 cup mayonnaise
1 T. lemon juice
Salt and pepper to taste

V.S.P. Dissolve gelatin in hot water. Add remaining ingredients and stir until well blended. Pour into small greased mold. Chill and serve.

Tomato-Lemon Aspic Recipe

This is a wonderful addition to any menu. Serves six.

Ingredients:
1 (6 oz.) pkg. lemon gelatin
2-1/2 cups hot water
2 (8-oz.) cans tomato sauce
1-1/2 T. vinegar
1/2 t. salt
Dash of pepper

V.S.P. Dissolve gelatin in hot water. Add remaining ingredients and mix. Pour into mold and refrigerate until set. Serve.

Corn Chowder Recipe

Corn chowder is so much an American favorite today we tend to forget that it  originally was a Native-American recipe. What happened with corn chowder, as with such other native recipes as succotash, Brunswick stew, burgoo and “Boston” baked beans, is that early colonists, and later pioneer families moving west with the wagon trains, took the native foods and added their own touches. Indian corn chowder, for example, was simply parched corn stewed in water with perhaps a dab of boar grease and, when available, a handful of wild onions. Frontier women of the plains who had milk cows and hogs began preparing the chowder with top milk and salt pork. And thus emerged the corn chowder we relish today. Serves six.

Ingredients:
8 medium-sized ears sweet corn, husked
1/4 lb. salt pork, cut in fine dice
2 medium-sized onions, peeled and chopped
2 small potatoes, peeled and cubed
1 T. sugar
1/2 t. paprika
1 t. salt
1/4 t. pepper
1/2 cup water
2 cups milk
2 cups light cream

V.S.P. Cut the kernels of corn from the cobs cream-style (to do so, make a deep cut down the center of each row of kernels with a sharp knife, then, using a knife, scrape the corn pulp and milk into a large bowl). Fry the salt pork in a large, heavy skillet until most of the drippings have cooked out and only the brown crispy bits remain: lift the salt pork from the skillet with a slotted spoon to paper toweling to drain. Pour all but 3 tablespoons of the drippings from the skillet: add the onions and potatoes and sauté slowly until lightly browned, about 10 minutes. Add sugar, paprika, salt, pepper and water. Cover and simmer 10 minutes. Add corn, milk, cream and browned salt pork, adjust heat so mixture bubbles gently, cover and simmer 20 minutes. Do not allow to boil. Ladle into soup plates and serve with crackers.

Gelbe Riebau - Carrot Recipe

Amana colony cooks are more imaginative than most about preparing vegetables because they team them in unusual ways - these boiled carrots, for example, are served in creamy mashed potato sauce. This serves four or five.

Ingredients:
1/2 cup minced onion
2 T. lard or bacon drippings
8 medium-sized carrots, peeled and sliced 1/2-inch thick
3 small potatoes, peeled and quartered
1-1/4 cups water
1 T. sugar
1/2 t. salt
Pinch of pepper

V.S.P. In a large, heavy saucepan, sauté the onion in the lard or bacon drippings 3 to 4 minutes until soft and golden. Add carrots, potatoes and water; bring to a boil, cover and cook 20 to 25 minutes until carrots and potatoes are tender. Fish out potatoes with a slotted spoon and mash well; return to pan and mix along with sugar, salt and pepper. Cook, uncovered, about 5 minutes longer, just until mashed potato sauce thickens up slightly. Serve hot.

Old-Fashioned Cucumber Salad Recipe

This is a favored way to serve cucumbers in Northern Europe. Serves four.

Ingredients:
4 cucumbers, peeled and thinly sliced
1-1/2 T. salt
1/2 cup vinegar
3 T. sugar
Pinch of white pepper
1 medium yellow onion, thinly sliced

Step 1. Peel and thinly slice the cucumbers. Place in a glass or ceramic bowl, add salt and mix well. Refrigerate 1 to 2 hours.

Step 2. Rinse cucumber slices thoroughly in cold water and drain well.

Step 3. Mix vinegar, sugar and pepper. Pour over cucumbers and onion slices and chill for several hours. Serve.

Stir-Fried Zucchini Recipe

Zucchini is a vegetable that lends itself very well to the stir-fry technique because its texture is naturally crisp and tender. This method heats and flavors the zucchini without affecting the texture. Serves four.

Ingredients:
4 small to medium zucchini
1 medium yellow onion, chopped
1 clove garlic, finely minced
3 T. olive oil
1 t. salt
1/8 t. black pepper

V.S.P. Wash zucchini. Cut off ends and slice about 1/8-inch thick. In a large frying pan, sauté the onion and garlic in olive oil just until tender. Turn up heat to medium-high, add zucchini slices, and stir-fry 2 to 3 minutes. Remove from heat, add salt and pepper and serve.

Russian Salad Recipe

This French recipe is based on a Russian recipe. Serve it with some lettuce to six or seven people.

Ingredients:
1 lb. new potatoes, cooked and diced
1/2 lb. string beans, cooked and sliced
4 to 6 carrots, cooked and sliced
1/4 cup dried beans, cooked
1 cup peas, cooked
2 T. wine vinegar
2 T. olive oil
Salt and pepper to taste
1 T. capers
1 T. chopped pickles
2 T. chopped fresh parsley
2 or 3 hard-cooked eggs
1/2 to 3/4 cup mayonnaise

V.S.P. Combine vegetables, reserving a few of each for garnish. Moisten with wine vinegar and oil and season to taste with salt and pepper. Toss and chill.

Add capers, chopped pickles and parsley, chopped egg whites and enough mayonnaise to bind mixture loosely. Toss ingredients and mound in salad bowl. Decorate top and sides with remaining mayonnaise and assorted vegetables. Sprinkle sieved egg yolks over top. Serve cold on bed of fresh lettuce.

Honey Carrot Coins Recipe

A simple, wonderful way to dress up bland carrots. Serves five or six.

Ingredients:
6 medium carrots, fresh
2 T. butter or margarine
3 T. water
1/2 t. salt
1 T. honey
1 T. cream or evaporated milk
2 t. fresh or dried parsley

V.S.P. Pare and scrape carrots. Slice into thin rounds. Place in skillet with butter, water and salt. Cover tightly and simmer 15-20 minutes or until carrots are barely tender. Add honey, cream and parsley; simmer two minutes longer. Serve.

Champinones al Gratin - Mushrooms au Gratin Recipe

Mushrooms au gratin are delicious and are best when made with Michigan mushrooms. This will serve six.

Ingredients:
1 lb. mushrooms
2 T. fine bread crumbs
1/4 cup chopped parsley
Salt to taste
1/4 t. red pepper flakes
1 T. oil
1 cup dry white wine
1 t. butter
Stock, if necessary

V.S.P. Wash the mushrooms under cold running water. Remove and chop the stems. Mix with the parsley and bread crumbs. Lay mushroom heads down in a buttered baking dish and cover with the mixed ingredients. Sprinkle with salt and pepper and the oil. Pour in the wine and bake in a 350 degree oven about 20 minutes. If the wine evaporates too quickly, add some beef or chicken stock. Serve.

Champinones en Escabeche - Pickled Mushroom Recipe

Pickled mushrooms are ideal for whenever you entertain. Serves four or five.

Ingredients:
1 lb. mushrooms
1 large bay leaf
12 peppercorns
2 cloves garlic
1-1/2 t. salt
3 cups vinegar

V.S.P. Wipe mushrooms well with a cloth. Heat vinegar until warm. Put mushrooms in a glass jar, and add spices, garlic and vinegar. Cover jar and refrigerate 2 days. Serve.

Gazpacho Imperial Recipe

The Kitchen Mouse, being a very lazy chef, enjoys putting this soup together for three or four friends.

Ingredients:
1 lb. ripe tomatoes
1/2 cucumber
1 clove garlic
1 T. vinegar
2 cups cold water
1 T. oil
1/4 cup soft bread crumbs
1 cup cream or half-and-half
Salt to taste

V.S.P. Place all the ingredients except the cream and salt in a blender and blend for 2 minutes at high speed. Chill well. When ready to serve, add the salt and cream.

Sopa Fria de Pepinos - Cucumber Soup Recipe

Cold cucumber soup will be handy whenever your garden has cucumbers. Serves four.

Ingredients:
4 cups chicken broth
4 T. dry sherry
1 large cucumber, diced
Pinch of nutmeg
Salt to taste

V.S.P. Chill the chicken broth and skim all fat from the surface. Add the sherry, cucumber and seasonings and chill at least one hour before serving. Serve in soup bowls.

Olla Gitano - Vegetable Soup Recipe

This “Gypsy Pot” is ideal whenever your garden begins to yield some vegetables. Makes six servings.

Ingredients:
2 quarts water
1/2 lb. string beans
1 parsnip
1 eggplant, chopped
1 squash or zucchini, chopped
2 medium potatoes, chopped
1 medium onion, finely chopped
2 T. oil
1 T. flour
2 medium tomatoes, chopped
Salt to taste

V.S.P. Cook strings beans and parsnip in water. Add salt to taste. When those vegetables are done, add the eggplant, squash and potatoes. Sauté the onion in the oil until golden brown. Add the tomatoes and sauté with the onion for 2 more minutes. Blend in the flour. Add this mixture to the soup. Continue cooking for one more hour. The liquid in the pot should be thick. Serve in a tureen.

Huevos con Anillos de Cebolla - Eggs with Onion Rings Recipe

Eggs with onion rings can be used as a luncheon main dish or for that special brunch.

Ingredients:
1/2 cup milk
1/2 cup oil
1 onion, cut into rings
1/4 cup flour
Oil for deep frying
Salt to taste

V.S.P. Soak onion rings in milk mixed with 1/2 cup oil. Dip in flour and fry in deep oil until golden brown. Drain on paper towels and sprinkle with salt. Serve with fried eggs.

Micheliner’s Rice Salad Recipe

This very simple rice salad is from Paris. Inexpensive, good for everyone and all will enjoy it. Serves 5 or 6.

Ingredients:
1 cup uncooked long grain rice
2 cups chicken broth
2 tomatoes, skinned and seeded
7 oz. can tuna
Black olives, pitted and halved
Salt and pepper to taste
2 or 3 T. olive oil
Lettuce for garnish

V.S.P. Cook the rice in the chicken broth, covered, until the liquid is absorbed. Allow to cool. Cut the tomatoes in rather small cubes. Lightly mix all the ingredients with the rice and moisten with the olive oil. Line a bowl with crisp lettuce. Fill it with the rice salad and serve cold.

Cabbage Salad Recipe

This is another great salad and certainly more attractive than everyday slaw. Serves 5 or 6.

Ingredients:
3 or 4 cups shredded cabbage
1-1/2 cups seedless grapes
1 large pear, sliced
1 cup shredded carrot
1/2 cup sour cream
Salt and pepper to taste
1/2 t. anise seed
1 T. honey
2 T. lemon juice

V.S.P. Shred the cabbage quite fine on a disc shredder or with a sharp knife. For the dressing, mix the sour cream, anise seed, honey, lemon juice, and salt and pepper to taste. Toss the cabbage in a large bowl with the grapes, shredded carrots, sliced pear and moisten with the dressing. Serve cold.

Mandarin-Walnut Toss - Salad Recipe

A very refreshing salad. Serves 7 or 8.

Ingredients:
8 cups torn lettuce
2 cups Mandarin orange sections, drained
1/2 cup olive oil
1/3 cup vinegar
2 T. water
1 medium onion, sliced
1 T. sugar
1 clove garlic, minced
1 t. celery seeds
1/2 t. salt
Dash of pepper
1/2 cup walnut pieces
1 T. butter
1/4 t. salt

V.S.P. Place lettuce and mandarin orange sections in salad bowl; chill. Place olive oil, vinegar, water, onion, sugar, garlic, celery seeds, salt and pepper in a saucepan. Bring to a boil, remove from heat and chill. Just before serving, pour dressing over lettuce and mandarin orange sections; toss well. Sauté walnuts in butter and salt. Stir until walnuts are crisp and butter browned. Sprinkle over salad and serve.

Spinach Salad Recipe

This makes a beautiful salad for use at any time. Serves six.

Ingredients:
1 lb. fresh spinach
Salt
1 clove garlic, peeled
2 T. lemon juice
6 T. olive oil
Black pepper
2 hard-cooked eggs, cut into wedges
1 large ripe tomato, cut into wedges
1/2 red onion, sliced thin

Step 1. Wash the spinach well in plenty of clear water. Using scissors, cut away the rough stems and discard. Drain the spinach leaves and chill in a damp, clean cloth. Tear into bite-sized pieces.

Step 2. Sprinkle the bottom of a salad bowl with salt and rub with garlic. Add lemon juice and olive oil and chill the bowl. When ready to serve, add the spinach and sprinkle with pepper. Garnish with egg and tomato wedges and onion rings and toss lightly with a fork and spoon. Serve.

Niçoise Salad Recipe

Nicoise means "in the style of Nice (a french city). This salad is just as French as any salad can be. Serves six.

Ingredients:
1 head Boston lettuce
1/2 to 3/4 cup French dressing
2 cups French-cut green beans, cooked
2 cups cooked potatoes, cubed
1 cup canned tuna
2 or 3 tomatoes, peeled and quartered
2 hard-boiled eggs, quartered
6 anchovies, cut in half
1 T. minced fresh parsley

V.S.P. Clean the lettuce and break into pieces, dry and put into a salad bowl. Sprinkle with a few tablespoons of the dressing. Arrange the beans, potatoes and tuna on top of the greens, and place the tomatoes here and there arouns the edge. Decorate with eggs and anchovies. Pour over the remaining dressing and sprinkle with fresh parsley. Serve.

Eggplant Caviar Recipe II

Similar to another eggplant caviar recipe The Kitchen Mouse has given you, serve this on your favorite crackers or dark bread.

Ingredients:
1 medium eggplant, about 3 cups when cubed
1 t. salt
3 T. olive oil
3/4 cup minced onion
Salt and pepper to taste
Lemon juice to taste
1/2 clove garlic, optional

V.S.P. Peel and cube eggplant, discarding seeds, sprinkle with salt and let stand one hour. Squeeze eggplant to eliminate liquid. Heat 2 tablespoons olive oil in a frying pan or casserole. Fry eggplant slowly with minced onion until both are very soft. Chop them with edge of your spatula while frying. Off the heat, stir in one tablespoon olive oil, salt, pepper and lemon juice to taste. If you like, press or crush the garlic and add. Chill before serving.