Vegetable Salad
Ingredients
- 1 cup finely cut red cabbage
- 1 cup finely cut celery
- 1 cup cold boiled red beets
- 1/2 cup pimentos
- 1 cup cold boiled carrots
- 1 head lettuce
- 1 cup cold boiled potatoes
- 1 cup French dressing
Directions
- Soak cabbage in cold water 1 hour; drain and add beets, carrots, potatoes and celery.
- Mix well together, season with salt and pepper, and serve on lettuce leaves.
- On top put strips of pimento and serve with french dressing on which may be added one teaspoon onion juice.
Other Information
Author: Norma Talmadge
Contributor: Photoplay Magazine, Carolyn Van Wyck
Source: Photoplay's Cook Book (1927-01-01)
Category: Salad
Ingredients: cabbage, celery, beet, pimento, carrot, lettuce, potato, French dressing
Equipment: measuring cups, strainer
See Also
Philadelphia Pepper Pot II
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Soup
Ingredients: bay leaf, honey, clove, veal, parsley, water, salt, celery, red pepper, carrot, green pepper, thyme, tomato, peppercorn, onion, potato, pimento
Equipment: measuring cups, measuring spoons, knife, stove, pot
Fresh Vegetable Salad
Author: Dorothy Dwan
Contributor: Photoplay Magazine, Carolyn Van Wyck
Source: Photoplay's Cook Book (1927-01-01)
Category: Salad
Ingredients: carrot, cabbage, onion, green pepper, beet, tomato, lettuce
Russian Salad
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Salad
Ingredients: carrot, turnip, bean, cauliflower, green pea, potato, beet, celery
Stewed Roast Beef and Kraut Soup
Contributor: National Park Service, Smithsonian Institution
Source: Festival of American Folklife: German Recipes (1976-01-01)
Ingredients: beef, cabbage, saurkraut, carrot, onion, potato, tomato juice, bay leaf, salt, pepper
Equipment: measuring cups, measuring spoons, stewpot, stove
Mother's Clam Chowder
Author: Mrs Harold Johnson
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Ingredients: salt pork, carrot, onion, celery, water, milk, potato, clam
Equipment: measuring cups, measuring spoons, pan, stove, pot
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