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Recipes
7-Layer Salad
By Sandyhstn
Line a large 9 x 13" pan with broken chunks of lettuce
- 1/2 cup celery bits
- 1/2 cup onion bits
- 1/2 cup green pepper bits
- 1 box frozen peas (do NOT thaw).
- 2 tbls sugar in 1 cup miracle whip
- 4 to 6 oz shredded cheddar cheese
- 8 strips crumbled bacon
Grandma's cukes
By Sandyhstn
Salt cukes and let sit 1/2 hour
- Peeled sliced cucumber
- Salt
- Milk
- 2 Tblspns vinegar
- 3 Tblspns sugar
Cheese Enchilladas
By Sandyhstn
In large skillet brown meat and onion
- 1-1/4 lb. chop meat
- 1/4-1/2 cup chopped onion
- 1 can cream of mushroom soup
- 1/4 cup milk
- 1 can enchillada sauce
- 6-8 tortillas
- 2-3 cups cheese
Crock Dill Pickles
By Sandyhstn
Wash pickles well and pack into crock with fresh dill on the bottom and top of pickles
- 4-5 inch pickles
- Fresh dill
- 1 Teaspoon lump alum (2 tspns granulated = 1 teaspoon lump)
- 1 clove garlic
Refrigerator Bread & Butter Pickles
By Sandyhstn
Mix 1st four ingredients together and let stand 2 hours than drain and put in sterilized jars
- Brine:
- 7 cups cukes (sliced not to thin - don't peel)about 8 or 10 cukes
- 1 Tablespoon salt (non-iodized)
- 1 cup sliced green peppers
- 1 cup sliced onions
- 1 cup white vinegar
- 2 cups sugar
- 1 teaspoon celery seed
Chicken A La King
By Sandyhstn
In Saucepan, cook onion and green pepper in butter until tender
- 1/4 Cup Chopped Onion
- 3 Tbsp. Butter or Oleo
- 3 Tbsp. Flour
- 1 Cup Chicken Broth
- 1/2 Cup Milk
- 2 Tbsp. Chopped Green Pepper
- 1-1/2 Cup Cooked Chicken
- 2 Tbsp. Chopped Pimento
- 1 Small Can Mushrooms
- Frozen Peas (optional)
Venison Vegetable Soup
By Sandyhstn
Heat oven to 400 degrees. Arrange bones in a single layer in large roasting pan or on baking sheet
- 1-1/2 to 2 lbs. deer antelope, elk or moose bones, fairly meaty
- 2 stalks celery, thinly sliced
- 2 medium carrots, thinly sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter or margarine
- 3 quarts water
- 1 bay leaf
- 1 tablespoon salt
- 3/4 teaspoon dried marjoram leaves
- 1-1/2 to 2 cups cubed cooked deer, antelope, elk or moose
- 1 can (16 ounces) stewed tomatoes, undrained
- 1 package (10 ounces) frozen corn
Giblet Gravy
By Sandyhstn
Cook gizzard, heart & neck in 4 cups salted water 2 hours
- Gizzard, heart, neck & liver
Broccoli and Cauliflower
By Sandyhstn
Cauliflower: Cut off stem and leaves
- Cauliflower (whole
- Broccoli whole
Salmon Patties
By Sandyhstn
Mix all ingredients together and form into patties and fry until golden brown
- Cracker crumbs
- Salt & Pepper
- 1 Egg
- Chopped Onions
- Salmon