Thanks for stopping bye this Wednesday on my Food Blog its Salad and side dish time . I am pulling out my Mom’s cook book and sharing some of her favorite recipes : Lisa
Salad :
- 1 can whole cranberry sauce
- 1 lg package of strawberry Jell-O
- 1 can crushed pineapple
- 2 small apples chopped
- 1 c chopped pecans
Dissolve Jello in half water required. Let cool add cranberry sauce. After completely cool -add remaining ingredients- Mix and let stand overnight in fridge.
SIDE dishes :
Carrot Soufflé
- 1 pound carrots, coarsely chopped
- ½ cup margarine
- 1 teaspoon vanilla extract
- 3 eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup white sugar
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in margarine, vanilla extract and eggs; mix well. Sift together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish.
- Bake for 45 minutes.
Great Green Beans
- 2 Cans cut green beans
- 1 beef bouillon cube
- 1 T Worcestershire sauce
- 1 tsp. Soy sauce
- 1 T butter
- Creole seasoning to taste.
Drain green beans but save a 1/2 C of liquid. Place liquids in a saucepan on low heat and Dissolve the bouillon cube in liquids. Add the rest of the ingredients into the saucepan and Simmer for about 15 minutes. Remove to a serving dish and serve beans with a slotted spoon.
