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Show Janet says Salad repertoire large beans. Marinate over night or eight hours in sauce, v Sauce ...... 4 cup salad oil ' ' '2 cup wine vinegar :U cup sugar 1 Tb. salt 1 Tb. pepper . ; Please send recipes and requests to me at 116 N. 200 E. or call 586-6731). Canning season and squash season are approaching. ap-proaching. Recipes lor different ways to fix squash and ways of preserving.. foods are needed. -Also,: a? request has .been, made for the best way to dry big onions so they will keep during the winter." Readers, please share. By JANET H. WEAVER j Record Correspondent ' 1 Three more salad recipes should just about round out your summertime summer-time salad repertoire, v Again thanks - go to LaJean Knell. , APPLE SLAW Toss 3 cups shredded cabbage and 3 tart apples, ap-ples, cut in small pieces. Add (while stirring constantly) 'j cup lemon juice and 2 tsp. grated onion into 'j cup" evaporated milk. Stir in 2 tsp. sugar, 1 T:: salt, a; little pepper and 1 tsp! ; celery seed. Pour over apple and cabbage. Toss : to coat well. COLESLAW 1 med. head lettuce 1 med. green pepper , 5-6 carrots 1 bunch onions . Grind or shread above. . Bring following to a boil, and, while hot, add 1 s cup salad oil. Pour this over the. vegetables. Don't stir. U. cup sugar 1 Tb. salt ' ; 1 T. prepared mustard 1 cup vinegar : . 1 Tb. celery seeds THREE BEAN SALAD 1 can french cut green beans ' 1 can yellow wax beans 1 can kidney, beans 1 can garbanzo beans (optional) . Put in large bowl. Slice 1' green pepper and l medium onion. Add to |