|
Cinnamon Apple Salad
6 firm apples
1 c. water
1 c. cinnamon drops (old fashioned cinnamon candy, these days Red Hots will work)
2 c. sugar
Filling:
1 pkg. cream cheese
1/2 c. chopped nuts
enough mayonnaise to smooth out the mixture
Peel and core the apples. Place the apples in an open pan on top of the stove, pour over them the water, cinnamon drops and the sugar. Cook slowly, turning the apples frequently in the syrup. When the apples are done, remove them from syrup with a strainer and place on crisp lettuce leaf. Fill the centers with chopped nuts, cream cheese and mayonnaise mixture.
Jean Lafitte Salad
1 c. cold diced meat
6 Tbsp. cold diced potatoes (cooked)
6 Tbsp. cold diced cooked carrots
6 Tbsp. cooked string beans
1/2 c. French dressing
2 chopped sweet pickles
1 hard-boiled egg, chopped
1/2 c. mayonnaise
Mix the vegetables and the meat with the French dressing. Let it stand for one hour then add the pickles, egg and mayonnaise. Serve chilled on a lettuce leaf.
Plantation Cole Slaw
1 Tbsp. sugar
2 Tbsp. mayonnaise
1/4 tsp. salt
pinch of salt
2 Tbsp. melted butter
1 egg
3/4 c. light cream ( today use half and half)
1/4 c. vinegar
pinch of paprika
4 c. shredded cabbage
Mix sugar, mayonnaise, salt and the pepper. Beat egg, add melted butter and the cream. Mix well. Add vinegar very slowly while cooking all of this in a double boiler, stirring constantly until mixture thickens. Remove from heat and chill. Toss with your dressing and sprinkle with paprika.
Plantation BBQ Slaw
1 very large head of cabbages, shredded
Shred your cabbage. Toss with desired amount of the BBQ dressing.
The BBQ Dressing:
1 c. vinegar
1/2 c. molasses or Sorghum
1/2 tsp. garlic powder, or juice
1 tsp. dry mustard
1/2 c. sweet pickle juice
1/4 tsp. cayenne pepper
1 Tbsp. salt
1/2 c. of salad oil
1 c. tomato juice
1 tsp. celery, chopped fine
1/2 tsp. chilio powder
1/2 tsp. black pepper
1 tsp. paprika
Mix all ingredients together. (just shake in a jar) Makes about a quart. Keeps great in fridge.
|