Down Home Country Cookin’


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Choice Potato Salad
Creamy Cole SlawUpdated
Cole Slaw (Deluxe Sour)New

Family Style Pea Salad

Holiday Cranberry Salad

Sour Cream Potato Salad

Cole Slaw (Deluxe Sour)New
Deluxe Sour Cole Slaw

Chop fine: 1/2 large head of cabbage OR 1 bag shredded cabbage for cole slaw
1 small onion
1/2 green bell pepper
1 1/2 med. carrots [optional]

Mix in a sauce pan and bring to a boil:
1/2 cup vinegar
1/2 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon celery seed
1/8 cup sugar OR 3 packets of Sweet N Low

While this is still hot, pour over the cabbage. Let stand for an hour, then refrigerate and serve chilled.

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Choice Potato Salad

6-8 med. potatoes, pealed and quartered
1 large onion, chopped
2 Tablespoons fresh parsley [optional]
1 stalk celery, chopped
1/2 green pepper [chopped fine]
3 hard boiled eggs [chopped]
1/4 teaspoon of garlic powder [optional]
2 teaspoons prepared (table) mustard
1/2 cup Miracle Whip
2 Tablespoon vinegar
2 teaspoon celery seed [optional, but recommended]
1 to 2 teaspoons salt to taste
1/2 teaspoon ground black pepper

Boil potatoes until done, about 20 minutes. Drain. Place potatoes and remaining ingredients in mixing bowl. Mix well. Chill and serve.

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Creamy Cole Slaw

Need it in a hurry? Use one 1lb bag of shredded cabbage (a cole slaw mixture in a bag at most grocery stores), chop 1 medium onion and cut the Sauce recipe in half! Now, that’s fast!

1 medium sized head of cabbage
3 medium sized carrots (scraped)
1 medium sized onion

Shred the above and combine in a large bowl.

The Sauce:

2 cups of Miracle Whip
8 teaspoons (1 ounce) of prepared table mustard
1/2 cup of sugar
1/2 cup of milk
1/4 teaspoon of pepper
1/2 teaspoon of salt

Mix the ingredients of the sauce together in a medium bowl and slowly add to the shredded slaw mix, stirring as you go. When it is all blended together, it should look creamy and colorful. Chill and enjoy!

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Family Style Pea Salad:

1 head of lettuce (torn into bite size pieces)
3 medium dill pickles (chopped)
1 medium onion (chopped)
4 hard boiled eggs (chopped)
1 can (13 to 14 ounce can) of early June Peas (drain, rinse twice, and drain again)
1/2 cup of Miracle Whip

Combine above ingredients in a large mixing bowl. You can add more Miracle Whip if needed, but you have to watch and not get too much. It’s best if eaten while lettuce is still crunchy, so don’t make this one the night before.

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Holiday Cranberry Salad:

2 regular boxes cherry or strawberry jello
2 cups hot water
2 cups sugar
1 lb cranberries, ground
2 oranges [ peeled and finely chopped ]
2 apples diced with pealing
1/2 cup diced celery
1/2 cup Pecan nut chips (but you can use your favorite nuts)

Mix jello with hot water and sugar until dissolved. Chill overnight to make sure the jello is set. Mix remaining ingredients and add to jello. I use a large bowl and stir untill the jello is all mixed with the other ingredients, then chill the salad again so that everything is cold and crisp. Serves 25 people.

Hint: If you half the recipe, there will still be enough to serve the average family. This is an especially tasty recipe that I’m sure your family will love any time of the year!

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6 medium sized potatoes
1/2 cup Italian Dressing
1/3 cup green onions and tops
1/3 cup celery
4 hard boiled eggs, chopped
1 cup Miracle Whip
1/2 cup Sour Cream
1 1/2 teaspoons horseradish mustard
celery seed
1/2 bell pepper

Cook and cube potatoes. Marinate the cubed potatoes in Italian Dressing, while warm, for 2 hours. Then add onions, celery, bell pepper and eggs. To make the dressing, combine sour cream, miracle whip, horseradish mustard, salt and celery seed to taste. Mix dressing with potato mixture and refrigerate until cool.

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