Hummus is a really addictive dip you can eat any time. A favorite Washington co-worker, Mac, turned me on to hummus and provided my first recipe. I burned out a good blender motor by trying this without adequately soaking and pre-cooking the chick peas.
I was 30 before I ever paid for an avocado, thanks to our neighbor's tree that always had fruit within close reach of our back yard. California avocados have a cleaner presentation but Florida avocados are delicious and usually free.
Bob: "When I was growing, my mother served Yorkshire pudding at least twice a month. We lived in Oak Park, Illinois, a suburb of Chicago. My father was born in London, Walthamstow, E17, and it was his love of Yorkshire Pudding that caused it to be a mainstay for our beef dinners in America. The recipe that follows was passed from my grandmother (who was born at Bury St. , Edmunds, County Suffolk), to my mother, and to me. "
- Three 1-lb. packages of sliced boiled ham
- 2 tubs of cream cheese
Spread cream cheese on a slice of ham.
Cover with a second slice. Spread cream cheese on second slice. Cover with ham slice.
Do this until about five slices are used. Don't cover the top slice. Freeze on a plate. Cut lengthwise and crosswise to make about 18 pieces per set of five slices.
Put toothpicks in each one.
When party starts, serve cold with no other preparation.
This recipe will keep in the refrigerator up to four months. Makes 6 quarts.
Peel and chop:
- 4 qts. fresh tomatoes (drained)
- 2 cups celery
- 2 cups onions
- 2 green peppers
- 2 hot peppers or
- 1 small can chilies
In a large pot mix together with: 2 cups vinegar 2 cups sugar or 16 pkg. sugar substitute 1/4 to 1/2 cup salt 2 oz. mustard seeds Pack in sterilized jars. Seal and keep refrigerated.
- 1 round rye bread, unsliced
- 1 pound braunschweiger liverwurst
- 4 tbsp. mayonnaise or soft butter
- Tear pieces of rye bread out, starting from top center until you have hollowed it out to resemble a serving bowl. Put the pieces on the side of the plate.
Mix liverwurst with mayonnaise in a mixing bowl until meat can be easily scooped up with a piece of the rye bread. Put the meat-mayonnaise mixture back into the rye bread.
Serve with the pieces you tore out, to use in scooping out the meat.
- 1 can Campbell's tomato soup (Must be Campbell's)
- 1/3 can cider vinegar
- 2/3 can Mazola corn oil
- 1 tbsp. garlic salt
- 1 tbsp. oregano
- 1 tsp. sugar
- 1 pinch Accent (MSG)
Shake well in a jar.
* When submitted by Nana, this recipe didn't say "old" in the name. That came a few hurricanes later...
The steak restaurant Grentner's in South Miami was famous for its Caesar salad. This recipe is from the chef there. Serves four to six.
- 1 clove garlic 1/2 cup salad oil
- 2 cups day-old bread, cubed
- 1 egg (optional)
- 1 lemon
- 1/2 tsp. salt
- 1/4 tsp. pepper Worcestershire sauce
- 2 tbsp. wine vinegar
- 4-8 anchovy filets (optional) 2 heads Romaine lettuce
- 1/2 cup grated Parmesan cheese
Crush garlic in small bowl and cover with oil. Refrigerate 30 minutes.
- 2 large (beefsteak) tomatoes
- 1 medium red or white onion
- 1/4 cup olive oil
- 2 tsp. oregano leaves
- 1 tsp. salt
Cut tomatoes into 1/2 inch thick slices.
Thin-slice the onion.
Place vegetables in alternate layers in a shallow bowl.
Mix together olive oil, oregano and salt.
Pour over vegetables. Serves 4–6.
- 18 oz. Cool Whip
- 8-oz. carton sour cream
- 1-1/2 cups sugar
- 20-oz. can crushed pineapple 1-1/2 cups chopped pecans
- 1/2 cup chopped fresh strawberries
Add together in order shown above.
Spray 9 x 13 dish with nonstick spray.
Pour salad mixture in pan. Freeze. Will keep 6 months.
Note - Cranberry substitute method: Crush 1 bag cranberries and cover with sugar.
Let stand overnight. (Berries substitute for strawberries. ) Fold together and pour mixture into pan. Freeze.
–Pete, Kate Enchelmayer