1 & 1/4 pound squash 1/2 cup onion 1 & 1/2 tsp salt 1/2 cup sugar 2 eggs 1 cup of cracker crumbs Cook squash and onion until tender, drain and mash. Add sugar and salt, eggs and cracker crumbs. Mix well. Chill overnight. Spoon into 3″ oblong molds and roll in cornmeal. Drop in… Continue reading Pioneer Squash Croquettes
Category: Vegetables
Cream of Broccoli Soup
1/4 cup chopped onion 1 tbsp margarine In a 3 quart saucepan over medium heat, sauté onion in margarine for 2 minutes or until beginning to soften. Add: 3 cups water 2 cups chopped iceberg lettuce 1/8 tsp pepper 3 chicken bouillon cubes 1 package frozen chopped broccoli (10oz) Add these ingredients. Bring to a… Continue reading Cream of Broccoli Soup
Classic Potato Salad
1 cup mayonnaise 1/2 tbsp vinegar 1 & 1/2 tsp salt 1 tsp sugar 1/4 tsp pepper 2 hard boiled eggs, chopped 6 medium potatoes, cooked, peeled and cut 1 cup sliced celery 1/4 small onion grated Mix together first 5 ingredients and then add remaining. Recipe by Anita Sharpe Alexander
Cream of Tomato Soup
10 oz can of tomatoes or 3 & 1/2 cups peeled, diced fresh tomatoes 3/4 tsp whole black peppers 2 tsp sugar 2 & 1/2 cup thin white sauce 3 sprigs parsley 6 whole cloves 1/2 bay leaf 2 slices onions 3/4 tsp salt Put all ingredients except white sauce into a saucepan; heat to… Continue reading Cream of Tomato Soup
Peasant Cauliflower
This is served by the “Peasant” Restaurants in Atlanta as an appetizer but is excellent as a side dish as well. 1 head fresh cauliflower D’jon mustard Salt Cheese Clean and wash the head of cauliflower well. Par boil in large pot of salted (to taste) water for approximately 3 minutes. (don’t boil it until… Continue reading Peasant Cauliflower