Bean Salad
Ingredients
- 1 pound cold boiled French beans, or 1 lb. cold boiled haricot beans
- 2 tablespoonfuls salad oil
- 3 tablespoon vinegar
- 1/2 teaspoonful ground ginger
- pepper, to taste
- salt, to taste
Directions
- Boil the beans, strain and allow them to get cold (haricot beans must be soaked 12 hours before boiling).
- Mix the ginger, pepper, salt, oil and vinegar carefully together, and pour this dressing over the beans.
- Cauliflowers and cabbages can also be treated this way.
Other Information
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Ingredients: bean, salad oil, vinegar, ginger, pepper, salt
Equipment: measuring cups, measuring spoons, stove, pot, strainer
See Also
A Good Pennsylvania Dutch Salad Dressing
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Ingredients: egg, vinegar, onion, salt, salad oil, pepper
Equipment: measuring cups, measuring spoons, egg beater
Eggless Mayonnaise
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Sauce
Ingredients: sugar, mustard, salt, paprika, cayenne pepper, pepper, evaporated milk, salad oil, vinegar, lemon juice
Equipment: measuring cups, measuring spoons, bowl, egg beater
Sweet Sour Beans
Contributor: Mary Cullen's Department, Household Arts Service of the Journal
Source: Food Fashion Revue Cooking School Second Session (1938-01-01)
Category: Side
Ingredients: green bean, gingersnap, salt, pepper, vinegar, bean, milk
Equipment: measuring cups, measuring spoons, strainer, stove, pot
Beef Stewed with French Beans
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Ingredients: beef, bean, onion, water, vinegar, flour, sugar, pepper, salt
Equipment: measuring cups, measuring spoons, pot, knife, stove
Beef Stewed with Haricot Beans
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Ingredients: beef brisket, onion, sugar, dripping, bean, water, flour, pepper, salt, ginger
Equipment: measuring cups, measuring spoons, pot, knife, stove
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove