Maystar Family Cookbook
COPPER PENNY SALAD
CHICKEN MACARONI SALAD
SAUERKRAUT SALAD SUPREME
DOUBLE DUTY DISH
JELLIED BEET SALAD
CRUNCHY CHICKEN SALAD
SWEET POTATO SALAD
FROG EYE SALAD
PISTACHIO SALAD II
COUS COUS SALAD
SPECIALTY CREAM OF TOMATO SOUP
HEARTY BEEF BARLEY SOUP
ANNETTE LONGHURST'S POTATO SOUP
PHILLY CHEESE STEAK SANDWICH
BARBECUE PORK CROCK POT SANDWICH
RAISIN, CARROT & CHEESE SANDWICHES
CREAM CHEESE & PINEAPPLE SANDWICHES
COPPER PENNY SALAD - VICKIE PERRY
(From Lion House Recipes)
1 can - (10.5 oz.) tomato soup
Combine soup, sugar, vinegar, oil, salt and mustard in a saucepan and bring to boil. Pour the hot dressing over cooked carrots, onion and green pepper . Marinate 24 hours. Serve hot or cold. Salad will keep up to 2 weeks in refrigerator. Makes 12 to 16 servings.
1 - 8 oz. pkg. salad macaroni
Chill before serving. Preparation time - 25 minutes. Makes 6 - 8 servings.
1 - 1 lb. package spaghetti (cooked)
Combine the first 3 ingredients, mixing well. Add remaining ingredients. This salad is best made the night before or early the day you are going to serve it. It gives the noodles a chance t o marinate.
Other ingredients to add or substitute:
peas or any leftover vegetables
SAUERKRAUT SALAD SUPREME - BONNIE COURSE
Not only delicious, but very simple. Best of all, you can always make it 24 hours ahead. I like to double recipe to take to picnics or reunions.
1 cup sugar
Boil sugar and vinegar for 5 minutes. Pour over rest of ingredients. Let set covered in refrigerator for 24 hours. Before serving, drain off all liquid.
1 small carton cottage cheese
Pour Jell-O over cottage cheese, but DO NOT DISSOLVE WITH WATER. Pour directly from package. Drain pineapple and oranges then mix in Cool Whip. This can be made a day ahead and keeps for several days. If a little moisture appears, simply stir. (Very good; not too sweet.)
2 cups cooked or canned beets, sliced
Combine beets, salt, sugar, horseradish and vinegar; let stand while preparing gelatin mixture. Soften gelatin in beet liquid; heat to dissolve. Chill until thick, but not set. Add beet mixture, celery and green pepper to gelatin mixture. Pour into 1 quart mold or six individual molds. Chill until set. Unmold by dipping the mold in a pan of warm water for a few seconds. Serve on lettuce.
CRUNCHY CHICKEN SALAD - BENITA SAATVEDT - 2 servings
1 cup chicken, cooked, chopped
In a bowl, mix together all the ingredients except the pita bread, and season with salt and pepper to taste. Cut into one side of the pita to make a pocket. Fill the pocket with chicken salad, but do not overstuff. Wrap in foil or plastic for lunchbox.
Recipe from Lydia's restaurant in Butte, Montana
1 can (2-1/2 cups) sweet potatoes
Drain and heat potatoes. Mash with mayonnaise or salad dressing. Add salt to taste. Put in onions and chopped hard boiled eggs and let stand until cool. Add celery. This is better if let stand overnight.
Make a bed of greens, then add sliced mushrooms, slivered almonds, chunks of chicken or turkey, then raw noodles from Top Ramen. Serve with dressing of:
1 cup rice vinegar (she uses seasoned kind)
1 pound acini de pepi (pasta)
Cook and drain acini de pepi. In another pan, combine flour and sugar. Add beaten eggs. Gradually stir in pineapple juice. Cook over medium heat, stirring constantly until thickened. Add lemon juice and let cool.
Pour sauce over pasta and mix lightly. Refrigerate overnight. The next day, add the rest of the ingredients. This salad may be refrigerated for several days or frozen.
Always requested for weddings.
1 pkg. Pistachio pudding mix (instant)
Fold pudding mix into whipped topping. Stir in can of crushed pineapple (including juice), nuts and marshmallows. Mix well and refrigerate until ready to serve.
PISTACHIO SALAD II - JANIS HARTWIG WOODARDS
3 oz. pistachio pudding
1 small Cool Whip
COUS COUS SALAD - ROBERT MAYBEE
1 cup cous cous
Add cous cous to boiling water. Add butter and salt and return to boil; stir once. Cover and remove from heat. Let stand for 5 minutes or until liquid is absorbed. Fluff with a fork. Let cool. Combine with the following and let chill until ready to serve: (Robert often adds other ingredients that are available and sound good at the time.)
Hard boiled eggs
Simmer in a 2 quart pan for 5 minutes:
2-1/2 cups tomato juice
Remove and discard bay leaf and set aside. In a large pan, melt:
2 Tbsp. butter or margarine
3 Tbsp. flour and 1/2 tsp. salt
Heat until mixture bubbles. Remove from heat and gradually stir in hot tomato mixture, using a wire whip.
Return to heat and bring to a boil, stirring constantly. Cook 1 to 2 minutes longer. Quickly, using wire whip, stir hot tomato mixture into 2 cups milk. Heat rapidly, without boiling. Serve hot. If desired, top with spoonful of unflavored whipped cream.
3 lbs. boneless beef chuck, cubed
Cut beef into 1/2 inch cubes. Heat oil in Dutch oven until hot. Cook and stir beef in oil until beef is browned. Add beef bones, beef broth, water, parsley, bay leaves, thyme, pepper and parsley. Simmer covered, 1 hour.
Add onions; cover. Simmer 30 minutes. Add carrots and mushrooms; cover. Simmer until beef and vegetables are tender, about 10 minutes longer. Strip beef from beef bones and add to soup. Discard beef bones and bay leaves. Season with salt and pepper.
4 to 6 strips bacon, diced
Sauté bacon in heavy pan. Add potatoes, onions and water. Cook until potatoes are just tender (about 10 minutes). Add corn and cook about 10 minutes more. Add more water if necessary. Stir in milk; adjust seasonings and reheat to serving temperature.
POTATO SOUP - TERESA ORTIZ & SHELLY NORBY
3 cups cubed potatoes
In pot combine potatoes, onions, salt, pepper and water. Cook on stove until potatoes are tender. In small bowl combine flour with small amount of milk until smooth paste, t hen stir in remaining milk, add potato mixture before serving. Add butter and parsley.
("Washday Spuds" - called this by Annette's mom because it was an easy dish to make on laundry day.)
Cook ham hocks for several hours, until meat falls off bone. Remove bones and fat and shred ham. In same water, cook peeled, cubed potatoes until tender. Mash potatoes in water. Add milk, sautéed onions, salt, pepper and whatever spices you like. Annette uses parsley and basil.
1 unsliced loaf French bread
Cut loaf in half, lengthwise; wrap in foil. Heat at 375 degrees for 10 to 15 minutes. Brown meat and onion, drain off fat. Stir in sour cream, next three ingredients and 3/4 tsp. salt; heat, do not boil. Butter bread. Spread half of hot mixture on each half. Arrange tomato slices alternately with green pepper ring on top of meat. Sprinkle with cheese. Place on cookie sheet. Bake at 375 degrees for 5 minutes. Make 8 servings.
This is not for dieters or the faint at heart. Real cheese steak is a greasy, messy business, but well worth it!
2 Tbsp. butter
Melt butter in large skillet over medium heat. Fry onions until soft, but not browned.
Push onions to side of skillet and slap on frozen steaks. Cook about a minute, flip them,
then use a metal spatula and a heavy hand to chop the meat, including the onions in the
hacked-up scraps, until the mixture is nearly hash-like in consistency. Slice bread
lengthwise and scoop out a bit of the insides to create a pocket. Drizzle melted cheese
inside bread and insert beef and onion combination. Serve immediately with plenty of
TERESA ORTIZ & SHELLY NORBY
1 medium onion
Put onion, garlic and chilies in crock pot. Place pork on top. Drizzle with liquid smoke. Pour in vinegar, cider, apple juice, barbecue sauce and chili sauce. Cover and cook on low for 9 to 10 hours. Carefully lift pork, skim and discard fat from cooking liquid using two forks, separate pork into shreds. Discard bones and fat. Return to crock, add pepper and salt. Put on high, cover and cook for 30 minutes.
Mom made these for us when we were especially good.
Equal amounts of:
Run through meat grinder or grate in food processor. Combine with salad dressing or mayonnaise to taste.
1 - 8 oz. pkg. cream cheese, softened
Mix together. Add a little pineapple juice, if too stiff.