This is a terrific vegetarian roast and my meat-eating friends love it. I usually serve it with my German Potato Salad w/o the bacon.
- cottage cheese
- Lipton Onion Soup
Haven’t tried this yet, but it sounds yummy.
- eggs
- dry oregano
- dried basil
- cayenne pepper
This was a favorite of mine at the restaurant…which is now closed.
- Hellmann's mayonnaise
- green grapes
- finely diced celery
- finely diced onion
- diced cooked chicken or turkey
- Cool Whip
- White pepper
- cider vinegar
- ground cloves
- bay leaf
This recipe has been adapted to be vegetarian. My grandmother always made these when we had Thanksgiving/Christmas dinner at her house.
- celery seed
- white vinegar
- water
- red potatoes
This is from a restaurant that closed years ago, but I’ll never forget their wonderful borscht.
- large tomatoes cut up
- beef stock
- beef bottom round steak
- beef shank bones
No-hassle potato soup that uses store bought hash-browns.
- Hash-browns
- chicken stock
- large onion
- sour cream
- Shredded cheddar for topping
From “Kitchen Cupboard Secrets,” a church cookbook printed back in the 1950’s.
I always double this recipe since I’m usually making it for a larger group.
This sounds unusual with the cheddar cheese in it, but it is one of my most asked-for recipes.
- packs Knox gelatin dissolved in 1 C. water
- chopped maraschino cherries
- red food coloring
- whipping cream
The cucumber is my addition, so omit if you like. You may need to add more lemon juice and olive oil if too dry.
- bulgar wheat
- water
- chopped fresh mint
- chopped fresh parsley
- chopped fresh basil
This is a nice summery, lemony salad.
- elbow macaroni
- sour cream
- chopped fresh dill
- fresh lemon juice