July 7, 2011 at 8:52 a.m.

Recipes from the lost 'little red recipe box'

Recipes from the lost 'little red recipe box'
Recipes from the lost 'little red recipe box'

Sometime ago I had recipes given to me by Bud's mom that were in a little red recipe box. When we moved from South Center Lake five years ago, I packed my recipe books, files of recipes and a couple recipe boxes of "tried" recipes from family and friends that I knew I would make over the years. When I unpacked the boxes marked "kitchen stuff" I put things in the proper place (to be re-arranged from one spot to another). Now you know what I'm going to say! Long story short, I couldn't find the little red box! After years of wondering where it was, I found the box! So, today's recipes are taken from the "little red recipe box."

SHOESTRING CHICKEN SALAD

1 c. each, diced celery and coarsely shredded carrots

1 T. minced onion

2 c. cooked chicken, cut into 1/2-inch pieces

3/4 c. sour cream

1 c. salad dressing (not mayo)

1-7 oz. can shoestring potatoes

In a medium bowl combine first 4 ingredients. Combine sour cream and dressing in a small bowl, mixing well. Add to chicken mixture. Refrigerate 1-2 hours. When ready to serve, gently stir in potatoes.

Makes 6-8 servings.

+++++

CREAMY FRENCH

DRESSING

1 c. ketchup (can use salt-free ketchup)

1/2 c. reduced-fat mayo

3 T. each, honey and cider vinegar

2 T. water

1 T. olive or canola oil

1 t. lemon juice

1/2 t. ground mustard

1/4 t. salt

In a blender or food processor, combine all ingredients; cover and process until blended. If you don't have a blender or food processor, use an electric hand mixer.

Makes 1-3/4 c. dressing.

+++++

I clearly remember using this recipe to be made as an appetizer.

CHEESE PUFFS

1/2 c. butter, melted

1-1/2 lb. sharp Cheddar cheese, finely shredded

1 egg white

1 T. cream (can use 1/2 and 1/2 cream)

1/8 t. paprika

1-1/2 lb. loaf unsliced bakery bread (ask the bakery dept. in your grocery store if they could make a 1-1/2 lb. loaf. Be sure to ask a couple days ahead of time. Trim edges of bread to make sides square. Cut bread into 1-1/2-inch squares; set aside)

In saucepan, over medium heat, melt butter and cheese. Beat thoroughly, until combined well. Mix in paprika. Remove from heat; let cool a bit. Beat egg white until stiff. Fold into cheese mixture. With a butter knife, spread cheese mixture on all sides of bread squares, except the bottom. Put on a cookie sheet, bottom side down; refrigerate overnight. When about ready to serve, put in 375 degrees oven for 8-10 minutes or until they puff a little. Don't let them brown. Cool about 5 minutes. I know, they're putzy to make, but you can make them the day before. They're yummy.

Makes about 24 squares.

+++++

CRUNCHY SHRIMP SALAD

Salad: 3 c. cooked, small, frozen shrimp or medium size, cut in half or thirds

1-1/4 frozen peas, thawed - uncooked

1-8 oz. can sliced water chestnuts, well drained, slices cut in half

1-2 oz. jar diced pimiento, drained

3 green onions, sliced, using about 2-inches or green top

Dressing:

3/4 c. mayo (can use light mayo)

1/4 c. seafood sauce

2-1/2 t. lemon juice

In a medium bowl, combine salad ingredients. In a small bowl, combine dressing ingredients. Fold dressing into shrimp mixture. Chill for 1-2 hours.

Makes 5-6 servings.

TFD: The pessimist complains about the wind; the optimist expects it to change; the realist adjusts the sails!

Comments:

Commenting has been disabled for this item.

Events

February

SU
MO
TU
WE
TH
FR
SA
28
29
30
31
1
2
3
4
5
6
7
8
9
10
25
26
27
28
29
1
2
SUN
MON
TUE
WED
THU
FRI
SAT

To Submit an Event Sign in first

Today's Events

No calendar events have been scheduled for today.

Events

February

SU
MO
TU
WE
TH
FR
SA
28
29
30
31
1
2
3
4
5
6
7
8
9
10
25
26
27
28
29
1
2
SUN
MON
TUE
WED
THU
FRI
SAT

To Submit an Event Sign in first

Today's Events

No calendar events have been scheduled for today.