A request has come in for side dish ideas to take to a summer cook-out.
So here are a few long time favorites
Mrs. Miller’s Broccoli Salad
Combine 24 hours in advance:
½ C Sugar
Combine Dressing with
2C Chopped Broccoli
2C Chopped Cauliflower
1ea Chopped Onion
1# Cooked crumbled Bacon
Add just before serving
1C Cashew Nuts ( buy halves and pieces)
Broccoli Slaw Ramin Noodle Salad
1 16 oz pkg broccoli slaw
2 pkg. Beef Ramin noodles soup mix
1 cup salted sunflower seeds
1 Bunch green onions, sliced
Dressing – put in blender or shaker
1 c. olive oil
1/3 c. balsamic vinegar
add flavor packet from Beef noodle mix
1/2 c. sugar
You will not need all of the dressing so if you double this only make 1 1/2 of the dressing.
To Make Salad – open up containers and dump all into a large bowl.
(flavor beef packets will go into the dressing)
crush the noodles with your hands or a little with a rolling pin.
Before you pour on the dressing be sure to stir up the sugar and then shake well.
Pour on dressing just 1/2 – 1 hour before dinner and chill salad.
Also great the next day. It is a crunchy salad.
Pork Product Beans
1# Pork Sausage
1c Diced Celery
1c Diced Onion
1cn Tomato Soup
1cn Tomato Paste
1c Brown Sugar
1T Mustard Powder
2T Chili Powder
2cn Pork and Beans (16oz)
1cn each drained ( 3 cans total)
Green beans, Yellow beans, Kidney beans or other bean (Pinto, Black, Butter, Chili)
Brown sausage and bacon, sauté onion and celery
Combine with other ingredients, Season to taste: Salt, Pepper, Hot Sauce
Bake 1 hour @ 350° Feeds 18-25 people
Deep South Salsa
Black eyed peas – 1 can (drained)
Black beans – 1 can (rinsed and drained)
White corn – 1 can (drained)
Red onion – 1, chopped
Green pepper, chopped
Yellow pepper, chopped
Red pepper, chopped
Olive oil – ½ cup
Apple cider vinegar – ¾ cup
Sugar – ½ to ¾ cup
Paprika – ½ teaspoon
Garlic & cilantro, chopped to taste
And from the annals of Party Grandma’s recipe cards
Bologna Ring Thing
1 Ring Bologna
Open Pit BBQ Sauce
Place ring on cookie sheet, score several times ¼ “ deep.
Baste with BBQ sauce.
Bake 2 hours at 250° Basting with sauce every 30 minutes.
Serve with Party Rye
It was a big hit in the 1950’s…………………