My version of the classic Catalina Dressing. I like to zip it up… add a touch of cayenne.
1/2 C Sugar
1/2 C Catsup
1/3 C Vinegar
1 T Onion – grated
1 1/4 tsp salt
1/4 tsp dry mustard
1/4 tsp chili powder
1/4 tsp celery seed
1/4 tsp paprika or cayenne pepper
1 tsp worcestershire sauce
2/3 C Oil
Combine all ingredients except oil in blender, blend well.
Slowly drizzle oil into blender while blender on med/high. Sauce should be thick.
I keep mine in a plastic squeeze bottle. Keeps for 4-6 wks in refrigerator (but it won’t last long. This is good on salads, sandwiches and more).
Makes 2 cups
I have never liked spinach until this recipe. Of course everything is great with Bacon.
I made this after Joe and I were first married, loved it, lost it and found it again 20 yrs later. I still love it.
8 ounces young spinach
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced
2 large eggs – Hard Boiled
6 pieces thick-sliced bacon, chopped
1/2 C Bean Sprouts *Optional
3 T Bacon Grease
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
Boil eggs, cool, remove and peel off the shell. Slice each egg into 8 pieces and set aside.
While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Season with pepper, as desired. (add Bean Sprouts*.) Serve immediately.
This salad is an old fashion favorite, sweet crunchy and a whole lot of country. For a lower calorie version you can substitute yogurt for the mayo, but live a little the mayo rocks.
2 Lrg Apples (Red delicious for the flavor and color)
2 rib Celery
1/2 C Nuts – Walnuts or pecans
1/2 Mayo (can substitute Yogurt
1 T Milk
1 tsp Sugar
1/2 Seeded Grapes – split in half, add to apples
Wash, quarter and core apples, dice into bite size pieces. Dice celery, chop nuts and add to apples.
Mix dressing of mayo, milk and sugar, blend well. Pour dressing on apple mixture, mix well and chill before serving.
Serve in lettuce boats
What to do with all those extra late season tomatoes ??? Make Salsa and can it up.
3 gal Tomato puree (food processor or grinder needed)
3 T Salt
3 T Black Pepper
6 Onions (ground – food processor or grinder needed)
18 Garlic Cloves (ground – food processor or grinder needed)
4 T Cumin
4 T Chili Pequin (Chili flakes)
8 Fresh Jalapeno (ground – food processor or grinder needed) can be omitted for mild salsa
Mix all together and simmer for 30 minutes. Jar salsa, remove air bubbles, clean and seal rims.
Hot bath for 30 minutes. Store in cool, dark, dry place.