Salads, Dressings, Dips, and Sauces
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This is so good! I make it every Thanksgiving.
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This recipe is from the wife of one of my bosses. It tastes good on hot summer days.
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This salad recipe was from a family Donna Wynia and I visited quite often while on SWIM in Arizona in summer 1966. The Bergsmas would take us on a picnic, this salad was usually part of the meal.
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Bev sent me this recipe. Since quite a few of our family are not crazy about coleslaw, this is a great recipe because it keeps for a while. I usually take out what we need for a meal rather then setting the whole thing out each time. This keeps it fresh, esp. in the summer.
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This recipe looked really good on the glossy magazine page where we found it pictured and also tasted really good when we tried it in our kitchen.
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Supposedly it takes more calories to chew this than the salad provides!
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This salad can be prepared in many ways. Perhaps Bev is including her recipe that she shared with us when we visited John and Gena in 1985. I used memories of that and the recipe Nellie Ann shared with at our Christmas 1992 to mix up a version we enjoyed for dinner at Lyle’s apartment in Sioux City, on the day of his graduation from Morningside College. We also made a similar salad for Sunday dinner at Lisa and Lana’s apartment after helping them move in Iowa City. On that occasion I enjoyed an early morning walk about 12 blocks each way to get sunflower seeds and dressing.
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This is supposed to be a gooder.
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We had buckets of this at our wedding reception. Literally.
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Spicy Salsa that i ate with deep fried dough, but it would also be really good with a healthier alternative.
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It's not as good as the fresh salsa, but it does last longer which can be helpful if you have a lot of tomatoes to use and want to save some jars for the future. I believe this one originated with the "More With Less" cookbook.
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Janel says "Limes and lemons are key!"
