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Grandma's Vegetables

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Vegetables

I don't know if all of these recipes count as recipes, but I didn't know where else to put some of them...not that there are all that many!

  • Vegetable Salad
    • Bring to boil and cool:
      • 1 cup sugar
      • 2/3 cup vinegar
      • 1/2 cup oil
      • 1 tsp salt
      • 1 tsp black pepper
    • Drain the following:
      • 1 can French green beans
      • 1 can white corn
      • 1 can peas
    • Add dressing and vegetables to the following:
    • 1 small jar pimento
    • 1 cup chopped celery
    • 1 bell pepper chopped
    • 4 green onions chopped

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  • Spinach Salad Dressing
    • 10 oz fresh spinach
    • 4 hard cooked eggs, sliced
    • water chesnuts
    • bacon
    • green oinions
    • grated cheese
    • Dressing:
      • 1 cup oil
      • 3/4 cup sugar
      • 1/4 cup white vinegar
      • 1/3 cup catsup
      • 1 tablespoon worchesersauce
    • Shake dressing ingredients to mix and chill before spinach.
    • Wash spinach and tear into small pieces
    • Toss spinach with other ingredients and then coat with dressing.
      • Note:
      • If I were going to make this salad, I'd play around with heating the ingredients and serving the salad warm

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  • Glazed Sweet Potatos
    • 3-4 large sweet potatoes, peeled and cut about an inch thick.
      • Cook in enough water to almost cover them. The secret is to add about ¼ tsp butter before they start boiling to keep them from boiling over. Don’t over boil as they tear apart easily.
      • Place in a long 9x13 Pyrex dish to make.
      • Make the following sauce:
        • 1 cup sugar
        • ½ cup brown sugar
        • 1 T corn starch
        • 1/3 cup butter melted
        • 1 T lemon juice
        • ½ cup water from the sweet potatoes
      • Bring to boil.
      • Pour over sweet potatoes.
      • Bake at 350 for 45 minutes or until the potatoes are well glazed.

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  • Potato Salad
    • Cook 10 large potatoes and cube
    • 1 large onion chopped
    • 4 boiled eggs, chopped
    • salt and pepper to taste
    • sweet relish to taste
    • ½ tsp celery seeds
    • Cook for five minutes:
      • 1/3 cup water
      • 1/3 cup vinegar
      • 1/3 cup sugar
      • 2 tsp mustard
      • 1 tbs butter.
  • Pour this mixture over chopped potatoes and let stand in refrigerator for several hours.

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Last Updated April 11, 2011

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