Herb Butter
[used in making Chicken Kiev or just to use on bread]
1/4 tsp Dried parsley 1/4 tsp thyme
1/4 basil 1/4 tsp onion flakes
1 tb olive oil 4 tb butter
1/4 tsp salt to taste
Place herbs in olive oil. Let stand 1 hour.
Add butter and cream till smooth and beat with wire whip till light.
If for Chicken Kiev freeze in balls for inside of chicken breast.
Brockles Salad Dressing - 1967
Recipe By :Brockles family of Ft. Worth, TX via Uncle Phaed - finder of lost recipes
Serving Size : 0 Preparation Time :0:15
Categories :
Amount Measure Ingredient -- Preparation Method
1/2 teaspoon ground sage
1 teaspoon prepared mustard
2 teaspoons ketchup
1 teaspoon A-1® Steak Sauce
2 pods garlic -- (or 1 teaspoon garlic salt)
1/8 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
1 teaspoon pimiento cheese product
2 teaspoons smoky cheese spread -- (try either finely rated Muenster or a
crocked smoky Cheddar spread)
1 pint Miracle Whip® -- not mayonnaise
Mix together, adding cheese last. Combine all with Miracle Whip. Refrigerate.
Description:
"Brockles claim to fame. A dressing of Miracle Whip /w sage, mustard, ketchup, A-1, garlic, cayenne pepper, pimiento cheese and smoky cheese spread."
Yield:
"1 pint"
Alternative recipe from the Brockles Family
Ingredients:
1 pint jar of real Mayonnaise (not Miracle Whip)
4 Tbsp of drained sweet pickle relish
2 tsp of paprika
1 to 1.5 ounces of crumbled Blue Cheese
1 to 1.5 Tbsp of garlic powder (adjust as desired for taste)
- Spoon Mayo into a mixing bowl
- I put the relish in a fine mesh strainer and press with paper towel to eliminate excess liquid.
- Add ingredients, each with a little stirring.
- Hand mix to an even color and texture.
- Another 1/2 tsp of paprika will give it a bolder color if desired.
- Put back into cleaned mayonnaise jar (or container of your choice).
- Keep refrigerated.
- It always tastes better after a day in the fridge.
Creamy Garlic Dressing (Blender)
1 egg room temperature
2 tsp pepper
1/2 tsp salt
1/4 cup vinegar
1 cup oil
1/4 tsp or more of garlic powder
1 tb sugar
Blend egg at top speed for 3 seconds. Add paprika, salt, 2 TB vinegar, garlic
pepper, sugar and blend 15 seconds.
Add oil in droplets at first blending on high; it will thicken after about 1/2 cup.
and clog at 1 cup. adjust seasoning if necessary. To make 1000 island add some
pickle relish.
Kool_Tiger's HAM AND CORN CHOWDER
4 slices bacon, fried 2-12 oz cans corn,
drained
3 c peeled and diced pototoes 2 tsp salt
3 c water 1/4 tsp pepper
3 TB butter 2 TB parsley flakes
1 large chopped onion 2 cups diced ham
2 c milk 1 tsp paprika
Cook bacon till crisp. Remove bacon and drain.
Add onion and cook until soft. Add pototoes and
water and cook over medium heat. In a separate
pan melt butter; blend flour into it and add milk
and cook until thick and smooth. Add the cooked
pototoes and remainer of ingredients and bring to
a boil, but do not let boil. Sprinkle with
paprika.
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BLACK BEAN CAMP ALLEN SOUP
(LeFantome)
8 lb black beans 1/4 cup thyme
2 lb bacon, chopped 1/4 cup basil
6 carrots, chopped 1/4 cup Tabasco
6 large yellow onions, chopped 2 gals chicken
stock
1 head celery, finely chopped 6 bay leaves
10 cloves garlic, pressed
Soak beans overnight. Add chicken stock and boil
2 to 2 1/2 hours. Saute vegetables with garlic
and bacon and add to soup pot. Season to taste
with salt and pepper and the other spices. Serve
with a tsp of sour cream and sprinkle chopped
green onions in the cup. A dab of rice in the
bottom of the cup is nice too.
Old Fashioned Split Pea Soup
1 lb split peas
1 large bell pepper
1 large onion
2 pods of garlic
3 ribs of celery
1 ham hock
3 qts of water or chicken stock
1/2 stick oleo
Saute chopped onion, green pepper, celery and garlic in oleo. Put in ham hock and let simmer. Put split pea in 3 qts of water or stock and let come to a boil, then put in with the ham hock and let boil till thick.
Honey Mustard Sauce
3 TB honey 3 TB prepared mustard
1 cup mayo 1 TB fresh lime juice
Stir Together and chill 24 hours. makes about cup and a quarter.
Ranch Dressing
2 cups mayo 1 cup buttermilk
1 tsp Accent 1 1/2 tsp garlic salt
1 tsp onion salt 1 tsp parsley flakes
1 tsp oregano 1/8 tsp celery flakes
1 tsp dried chives bacon bit to taste
Mix all and chill for a few hours to meld flavors.
Era's BBQ Basting sauce
2 stick oleo 1 tsp mustard
1 tsp Lea and Perrin worchester sauce
1 tsp lemon juice.
Melt butter add ingredients. Chill and use as basting sauce.
Mustard Sauce(hot)
1/4 cup dry mustard 1/2 cup vinegar
1 egg 1/3 cup sugar
dash salt mayo about 1 cup
Mix mustard and vinegar. Let stand overnight. In double boiler beat in egg and
stir in sugar salt and mustard mix. Stir until thick and cool. Add equal amount
of mayo and serve. Good with Ham Loaf.
PANCHO SAUCE
1 CUP ketcup
1/2 cup mayonaise
1/2 cup chili sauce
1 TB dry mustard
1 tsp prepared horseradish
1/2 tsp ginger
1/4 tsp Accent
2 TB pineapple juice
1 tb wine vinegar
2 tsp worcester sauce
3 drop hot pepper sauce
"Combine ingredients at room temperature. Served over beef steaks or hamburger.
London Chop House --Detroit
French Onion Soup
1/4 c butter
4 cup thinly sliced onion
4 cans beef bouillon
1 tsp salt if desired
4-6 slices French bread, toasted
Parmeasan cheese if desired
Heat butter and Saute onions till golden brown. Add bouillon and salt and
simmer 30 minutes..Toast bread on both sides. Add Cheese to it.
Put under broiler till bubbley. Float bread in bowls cheese side up..
Brown Soup
6 TB butter 1/2 cup flour
2 qt beef bouillon stock pinch nutmeg
salt/pepper to taste
pinch caraway seeds
1/4 cup milk or cream toasted croutons
In a heavy saucepan heat butter and pour in flour. Cook until a chesnut brown.
Gradually add bouillon and stir until smooth. Add nutmeg salt, caraway seeds and
cook on low heat for an hour or so. Add milk or cream and cook an additional
15 minutes. Serve with toasted croutons, cheese or both.
Minnstrone
3 cups water
1 1/2 lbs cubed beef, browned
1 medium onion, diced 2 carrots, diced
2 stalks celery diced with tops
1 16 oz can tomatoes 2 tsp salt
1 10 oz frozen mixed veggies
1/2 cup shreadded cabbage or cold slaw mix
1 TB dried basil 1 clove garlic, minced
1 tsp oregano 1 zucchini, sliced
Cook all ingredients in crock pot on high 3-4 hours on low...8 hrs.
Ladle into bowls and top with parmesan cheese if desired.
Raisin Sauce for Ham
3/4 cup seedless raisins 1 cup water
4 whole cloves 3/4 cup brown sugar
1 tb cornstarch 1/4 tsp salt
dash pepper 1 TB butter
1 TB lemon juice
Cover raisins with water; add cloves and simmer 10 minutes. Mix brown sugar
and cornstarch, salt and pepper and stir into raisins. Cook until slightly thick;
add butter and lemon juice. Simmer a few minutes longer.
Outback Steak House Ranch Dressing
1 teaspoon Hidden Valley Ranch salad dressing mix (buttermilk recipe)
1 cup mayonnaise
1/2 cup buttermilk
1/4 teaspoon coarse grind black pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder =
1. Combine all ingredients in a medium bowl. Mix well.
2. Cover bowl and chill dressing for at least 30 minutes before
serving.
Makes 1 1/2 cups
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FRY GRILL HONEY MUSTARD DRESSING
1 cup Kraft mayo
1/2 cup oil
1/2 cup honey
1/2 cup prepared mustard
3/4 cup cider vinegar
1/2 tsp cayenne pepper optional
Blend mayo with the oil, honey and mustard,whisk in vinegar they cayenne until smooth. Makes 3 1/2 cups