Browse Items (17 total)
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Vegetables Mold
Vegetables Mold.
1 T. gelatin
3 T. cold water
1 c. water, boiling
1/4 t salt
1 T. lemon juice
1/4 c. diced celery
1/4 c. shredded cabbage
1/4 c. grated carrot.
Back:
1. Mix gelatin with water.
set aside 5 min.
2. Add softened gelatin
to boiling water, stirring
3. Add vegetables gelatin
mixture, stirring lightly.
Pour into molds; chill
until set
---
# Vegetables Mold
## Ingredients
- 1 Tbsp gelatin
- 3 Tbsp cold water
- 1 c boiling water
- 1/4 tsp salt
- 1 Tbsp lemon juice
- 1/4 c diced celery
- 1/4 c shredded cabbage
- 1/4 c grated carrot
## Instructions
1. Mix gelatin with water. Set aside 5 minutes.
2. Add softened gelatin to boiling water, stirring.
3. Add vegetables to gelatin mixture, stirring lightly.
4. Pour into molds; chill until set. -
Cottage Salad
Cottage Salad.
3 c.. shredded cabbage
1/4 c. minced green pepper
1 tsp " pimento
Dressing
1/3 vinegar Alpha recipe
3 tbsp salad oil
4 tbsp sugar.
1 tsp celery salt.
1/2 tsp dry mustard
4 tsp caraway seed
1 tsp grated onion
1 tsp salt
1/4 " pepper
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# Cottage Salad
## Ingredients
### Salad
- 3 cups shredded cabbage
- 1/4 cup minced green pepper
- 1 tsp pimento
### Dressing
- 1/3 cup vinegar
- 3 Tbsp salad oil
- 4 Tbsp sugar
- 1 tsp celery salt
- 1/2 tsp dry mustard
- 4 tsp caraway seed
- 1 tsp grated onion
- 1 tsp salt
- 1/4 tsp pepper
## Instructions
1. Combine shredded cabbage, minced green pepper, and pimento in a bowl.
2. Mix together vinegar, salad oil, sugar, celery salt, dry mustard, caraway seed, grated [onion?], salt, and pepper to make the dressing.
3. Pour dressing over salad and toss to combine. -
Spanish Relish
Spanish Relish
2 qts cabbage chopped
1 " cucumbers "
6 onions chopped 1c salt
stand over night + drain
4c vinegar Boil
2½c sugar
(1 tb sp. celery seed
Back:
make paste of:-
1 tb sp. ground tumeric
4 " " " mustard
1c flour. ½c vinegar
when vinegar + sugar starts
to boil add paste + boil
until thick + pour over
relish.
---
# Spanish Relish
## Ingredients
### Vegetable Base
- 2 qt cabbage, chopped
- 1 qt cucumbers, chopped
- 6 onions, chopped
- 1 cup salt
### Brine
- 4 cups vinegar
- 2 1/2 cups sugar
- 1 Tbsp celery seed
### Paste
- 1 Tbsp ground turmeric
- 4 Tbsp ground mustard
- 1 cup flour
- 1 cup vinegar
## Instructions
1. Combine chopped cabbage, cucumbers, and onions with 1 cup salt. Let stand overnight and drain.
2. Combine vinegar, sugar, and celery seed in a large pot. Bring to a boil.
3. Make paste by mixing turmeric, mustard, and flour together, then stirring in the 1 cup vinegar until smooth.
4. When the vinegar and sugar mixture starts to boil, add the paste and continue boiling until thick.
5. Pour hot mixture over the drained relish. -
Hot Salmon Slaw
HOT SALMON SLAW
1 can (7.75 ounces) salmon
2 tablespoons oil
4 cups shredded cabbage
¾ cup grated carrots
¼ cup chopped green pepper
2 tablespoons vinegar
½ teaspoon sugar
1 tablespoon celery seed
Dash salt
½ cup mayonnaise
Drain salmon and break into small chunks. Heat oil in
skillet. Add cabbage, carrots and green pepper. Saute 5
minutes, stirring frequently, until vegetables are tender
crisp. Sprinkle with vinegar, sugar, celery seed and salt.
Toss in drained salmon. Cover skillet and cook 3 to 5
minutes. Remove from heat. Fold in mayonnaise. Serve
immediately. Makes 4 servings.
Note: This quick one-dish entree is ready to serve in
minutes. Add hard rolls or crusty French bread for a light
meal.
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# Hot Salmon Slaw
*Makes 4 servings*
## Ingredients
- 1 can (7.75 oz) salmon
- 2 Tbsp oil
- 4 cups shredded cabbage
- 3/4 cup grated carrots
- 1/4 cup chopped green pepper
- 2 Tbsp vinegar
- 1/2 tsp sugar
- 1 Tbsp celery seed
- Dash of salt
- 1/2 cup mayonnaise
## Instructions
1. Drain salmon and break into small chunks.
2. Heat oil in a skillet.
3. Add cabbage, carrots, and green pepper. Sauté 5 minutes, stirring frequently, until vegetables are tender-crisp.
4. Sprinkle with vinegar, sugar, celery seed, and salt.
5. Toss in drained salmon.
6. Cover skillet and cook 3 to 5 minutes.
7. Remove from heat. Fold in mayonnaise.
8. Serve immediately.
> **Note:** This quick one-dish entrée is ready to serve in minutes. Add hard rolls or crusty French bread for a light meal. -
Vegetable Soup
Vegatables Soup
1½ pk. tomatoes (grind+
1 2pk. carrots (cook
1 large head cabbage (until
8 large onions (done
1 hot pepper
4 stalks celery
okra
4 tb. sp. salt.
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# Vegetable Soup
## Ingredients
- 1 1/2 pecks (approximately 15 to 18 lbs) tomatoes, ground
- 1 to 2 pecks (approximately 10 to 20 lbs) carrots, chopped
- 1 large head cabbage, chopped
- 8 large onions, chopped
- 1 hot pepper, chopped
- 4 stalks celery, chopped
- Okra, quantity to taste (see Editor's Notes)
- 4 Tbsp salt
## Instructions
1. Grind tomatoes through a food grinder or food mill to produce a liquid base.
2. Combine ground tomatoes with carrots, cabbage, onions, hot pepper, celery, and okra in a large stockpot.
3. Add salt and stir to combine.
4. Cook over medium heat until all vegetables are tender and soup is well combined.
5. Adjust seasoning to taste. -
Baked Cabbage
Baked Cabbage
mix 1 Tbsp butter, 1 Tbsp flour, 1 Tbsp Sugar & 1 cup
sour or sweet cream. pour over a medium
shredded cabbage.
Put bacon slices on top. Cover pan & bake
1 hr in 350° oven. Remove top & crisp
bacon for 5 min.
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# Baked Cabbage
## Ingredients
- 1 Tbsp butter
- 1 Tbsp flour
- 1 Tbsp sugar
- 1 cup sour or sweet cream
- 1 medium cabbage, shredded
- Bacon slices
## Instructions
1. Mix butter, flour, sugar, and cream together.
2. Pour mixture over a medium shredded cabbage.
3. Put bacon slices on top.
4. Cover pan and bake 1 hour in a 350° oven.
5. Remove top and crisp bacon for 5 minutes. -
High Protein Cole Slaw
High Protein Cole Slaw
12 grams usable protein in each serving.
2 cups cabbage, shredded
1 cup carrot, grated
1/2 cup apples, diced
1/2 cup raisins
1/2 cup roasted peanuts
2/3 cup sunflower seeds
Dressing:
1/2 banana, mashed
1/3 cup buttermilk or yogurt
1/2 cup ricotta cheese
1/4 cup apple juice
Blend dressing ingredients by hand or in blender. Com-
bine with other ingredients and chill well before serv-
ing.
Back:
Reflections
n our vantage point it is easy to condemn the
risees for their unwillingness to hear Jesus.
Israel was always deaf to her prophets. We,
often refuse to hear the prophets in our midst.
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dent to be taken seriously.
eat and weeds must always grow together. Not
n churches are exempt from this eternal rule.
all who use the name of Christian promote the
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In two sim[...]
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from it.
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# High Protein Cole Slaw
*12 grams usable protein in each serving.*
## Ingredients
- 2 cups cabbage, shredded
- 1 cup carrot, grated
- 1/2 cup apples, diced
- 1/2 cup raisins
- 1/2 cup roasted peanuts
- 2/3 cup sunflower seeds
## Dressing
- 1/2 banana, mashed
- 1/3 cup buttermilk or yogurt
- 1/2 cup ricotta cheese
- 1/4 cup apple juice
## Instructions
1. Blend dressing ingredients by hand or in blender.
2. Combine with other ingredients and chill well before serving. -
Corned Beef Slaw
Corned Beef Slaw.
1 12 oz. can corn beef. Chilled
1 1/2 cup shredded carrots
2 " " cabbage.
1/4 " sweet pickle slices.
1/4 " French dressing.
3 tbs mayonnaise.
Cube c. beef. add carrots Cabbage and pickls
Moistin with french dressing. Chill 30 minutes
add May. and mix or fill lettuce lined bowl
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# Corned Beef Slaw
## Ingredients
- 1 (12 oz.) can corned beef, chilled
- 1 1/2 cups shredded carrots
- 2 cups shredded cabbage
- 1/4 cup sweet pickle slices
- 1/4 cup French dressing
- 3 Tbsp mayonnaise
## Instructions
1. Cube corned beef.
2. Add carrots, cabbage, and pickles.
3. Moisten with French dressing.
4. Chill 30 minutes.
5. Add mayonnaise and mix, or fill lettuce-lined bowl. -
Maine Cabbage Salad
Maine Cabbage Salad
Mar 18, 1941
Inane
1 small cabbage (new)
2 or 3 carrot
½ green pepper
good amount salad dressing
Chop every thing rather fine
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# Maine Cabbage Salad
*Mar 18, 1941*
## Ingredients
- 1 small cabbage (new)
- 2 or 3 carrots
- 1/2 green pepper
- Good amount salad dressing
## Instructions
1. Chop everything rather fine. -
K. F. Coleslaw
K. F. Coleslaw
2 lbs cabbage
1/4 c. onion
1/4 carrots
3 T veg. oil
2/3 c. Miracle Whip
3 T Tarragon Vinegar
1/2 c. sugar.
1/2 t salt
(over) From Sandy
Back:
Refrigerate for 12 hours.
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# K. F. Coleslaw
## Ingredients
- 2 lbs cabbage
- 1/4 cup onion
- 1/4 carrots
- 3 Tbsp vegetable oil
- 2/3 cup Miracle Whip
- 3 Tbsp Tarragon Vinegar
- 1/2 cup sugar
- 1/2 tsp salt
## Instructions
1. Combine all ingredients.
2. Refrigerate for 12 hours. -
Cabbage Salad
CABBAGE SALAD
1 HD CABBAGE 1 1/4 C SUGAR
1 OR 2 CARROTS 3/4 C VINEGAR
1/2 GREEN PEPPER NEAR 1/2C OIL
1 SMALL ONION BOIL
PUT ON VEGGIES HOT
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# Cabbage Salad
## Ingredients
- 1 head cabbage
- 1 or 2 carrots
- 1/2 green pepper
- 1 small onion
- 1 1/4 cup sugar
- 3/4 cup vinegar
- Near 1/2 cup oil
## Instructions (Partially Inferred)
1. Shred vegetables and combine in a bowl.
2. Combine sugar, vinegar, and oil; boil.
3. Pour hot dressing over vegetables. -
Coleslaw / Quick Pickled Red Cabbage
1 head cabbage )
1 onion }
1 pepper )
3 lb head red cabbage
2 1/2 t salt soak
1 1/4 c water in salt
1 c vinegar squeeze
1/2 c sugar & boil
12 peppercorns & pour over
cabbage
1 carrot (for color)
celery seed & salt to taste
Boil ) 3/4 c salad oil 1 1/2 cup sugar
} 3/4 c vinegar
Back:
Pour over shredded cabbage
mixture & let stand over nite
keep in refrigerator for about
a week
1/2 cup vinegar
1/4 c wine vinegar
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# Coleslaw
## Ingredients
- 1 head cabbage
- 1 onion
- 1 pepper
- 1 carrot (for color)
- Celery seed & salt to taste
## Dressing
- 3/4 cup salad oil
- 3/4 cup vinegar
- 1 1/2 cup sugar
- 1/2 cup vinegar
- 1/4 cup wine vinegar
## Instructions
1. Shred cabbage, onion, pepper, and carrot. Add celery seed and salt to taste.
2. Boil together salad oil, vinegar, and sugar.
3. Pour dressing over shredded cabbage mixture and let stand overnight.
4. Keep in refrigerator for about a week.
# Quick Pickled Red Cabbage
## Ingredients
- 3 lb head red cabbage
- 2 1/2 tsp salt (soak in salt, squeeze)
- 1 1/4 cup water
- 1 cup vinegar
- 1/2 cup sugar
- 12 peppercorns
## Instructions
1. Soak red cabbage in salt, then squeeze out liquid.
2. Combine water, vinegar, sugar, and peppercorns and boil. Pour over red cabbage.