Food Guide and Recipes

Remember all the good salads at the family dinners at grandma’s house? I lived next door to my grandmother and I can remember helping the aunts carry in their salads and casseroles for large family dinners. Some of these salads may remind you of those days in your life. Choose from Cornbread Tomato Salad, a Creamy Rice Molded Salad or the Stuffed Pear Salad and go back in time.

CORNBREAD TOMATO SALAD
This recipe is from an old yellowed newspaper clipping.

1 pkg (6-oz) cornbread mix
4 medium tomatoes, chopped
1 green bell pepper, chopped
1 yellow onion, chopped
1/2 cup sweet pickles, chopped
9 slices bacon, cooked crisp and crumbled
1 cup mayonnaise
1/4 cup sweet pickle juice

Bake cornbread according to the package instructions. Cool, crumble, and set cornbread aside. Continue reading ‘Vintage Salad Recipes: Cornbread Tomato, Creamy Rice Molded Salad, and Stuffed Pear Salad’ »

This recipe makes a refreshing, very pretty, and tasty Vegetable Congealed Salad. This recipe is easy and make a perfect salad to serve at lunch or dinner with family or friends. This salad is also good for office lunches, church dinners, potlucks, brunch, etc. This vegetable salad is pretty whether you choose to make it in a large mold or in eight individual molds. The individual molds works great for a buffet-style meal. When serving individual salads, line eight salad plates with a nice lettuce leaf and unmold the salads onto the center of the leaves. If you aren’t worried about serving sugar and have no diabetics among your family or friends, you can serve this as a regular salad by using regular lime flavored gelatin. This salad makes a pretty salad for holiday tables and buffets.

VEGETABLE CONGEALED SALAD

1 pkg (.6-oz) sugar-free lime flavored gelatin*

2 cups boiling water

1 3/4 cups cold water

1/4 cup cider vinegar

1 cup chopped celery

1 cup shredded carrot

2 tbsp chopped sweet red pepper

2 tbsp chopped green onion

vegetable oil cooking spray

Dissolve gelatin in boiling water in a medium-size bowl. Stir until all the gelatin is dissolved. Stir in cold water and vinegar. Chill until mixture is the consistency of unbeaten egg white. Fold in the celery, carrot, red pepper and green onion. Pour the gelatin mixture into a mold that has been lightly sprayed with the vegetable oil spray. Chill until firm. Continue reading ‘How to Make a Vegetable Congealed Salad with both Regular and Diabetic Instructions’ »

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