This salad from My Great Recipes is a substantial salad to serve as a main dish for lunch or a warm weather supper. It is good served with rye bread and a basket of cherry tomatoes. Be sure to make the dressing ahead. Blend it lightly with a fork or shake before mixing with salad….
Archives for March 2019
Divinity
This recipe for Divinity candy comes from the 1970s handwritten Cross Country Cookery cookbook. DIVINITY2 cup sugar1/2 cup light karo1/2 cup hot water1/4 teaspoon salt2 egg white, beaten stiff1 teaspoon vailla1 cup nuts, chopped In 2 quart saucepan combine sugar, karo, water, and salt. Cook and stir till sugar is all dissolved and mixture boils….
Beef Salad Vinaigrette
This Beef Salad from My Great Recipes is an excellent way to use any cooked pot roasted beef you might have on hand. The success of the salad depends on how long you marinate the meat in spicy dressing. It needs at least three to four hours. It is pretty when served with a selection…
Chia Juice from The Complete Book of Mexican Cooking by Elisabeth Lambert Ortiz
The Complete Book of Mexican Cooking by Elisabeth Lambert Ortiz was published in 1967. My copy is hardback with the original dust jacket. The dust jacket is yellowed with age, and ripped a bit along the edges. The book pages are yellowed also, but overall the book is in good condition. The book is nearly…
Honey Bran Muffins with California Lemonade
California Lemonade is a fine, long drink for a sizzling summer day; bran muffins fresh from the oven will add to your appreciation of the lemonade. This is Card 56 from the 2 in 1 International Recipe Card Collection. Try Salmon-Avocado Wraps as an accompaniment. Slice avocado thinly lengthwise, wrap with thinly sliced strips of…