Some *Berger Family Favorites
1 1-lb. can cut green beans 1/2 c. sugar Drain green beans, wax beans, and kidney beans. Combine; add green pepper. Combine sugar, vinegar, and salad oil; pour over vegetables. Add salt and pepper; toss. Chill overnight. Before serving, toss to coat beans; drain. Makes 6 to 8 servings. |
Potatoes, as many as you want Cook potatoes in boiling water with skins on till tender. Take potatoes out of water when done, place them on cutting boards and cut into quarters so they can cool down quicker. Leave skins on or peel them off when cooled. Cut into smaller cubes and put into large bowl. Chop as much celery and onions as you wish, tastes vary. Add to potatoes. Same with pickle relish, add as much as you like. Add hard-boiled eggs. The amount of these additions depends on how many potatoes you used. Next, add the mayo to your liking; add mustard, vinegar, hot sauce and pepper. Stir till well blended. You can reserve one egg and slice it to lay on top of the potato salad. Then sprinkle lightly with paprika. Refrigerate till serving time. |
Cut 6 medium Bermuda or mild white onions into slices 1/4 inch thick. Separate into rings. Combine 1 cup plus 2 tbsp. sifted flour, 1/2 tsp. salt, 1 slightly beaten egg, 1 cup milk, and 2 tbsp. salad oil. Beat together just till dry ingredients are well moistened. Coat onion rings with batter. Fry, a few at a time, in deep hot fat (375 degrees); stirring once to separate rings. When onions are golden, drain on paper towels. Just before serving, sprinkle with salt. Dip in ketchup, if you like. |
Something I make often 3 to 4 ears fresh corn, or 1can (8 3/4 oz.) whole kernel corn Cut off tips of kernels, then scrape cobs to make 1 cup cut corn. Drain fresh (or canned) corn, reserving liquid. Add enough milk to liquid to measure 1 cup. Sift together dry ingredients. Combine egg, milk mixture, and corn. Add to dry ingredients. Mix just till moistened. Drop batter from tablespoon into deep hot fat (375 degrees). Fry until golden brown, 3 - 4 minutes. Drain on paper towels. Serve with warm maple syrup. Makes 2 dozen. |
Something I adapted 1 bundle of broccoli as sold in store; trimmed, cut in pieces and steamed till nearly tender Cook chopped onion in 1 cup water, covered, about 15 minutes or until tender. Do not drain. Add 2 cups milk. Blend 1/2 cup milk, cornstarch or flour, salt and white pepper; add to onion mixture. Cook and stir till bubbly. Stir in cooked broccoli and 2 tablespoons butter (or more). Season. |
2 bunches broccoli Break broccoli into small pieces. Mix broccoli, raisins, sunflower seeds, and crumbled bacon together; mix mayonnaise, sugar, and lemon juice. Pour over broccoli. Chill and serve. |
I learned this recipe from my ex-husband's mother 1/2 cabbage head, shrededd Place cabbage and carrots into a large bowl. Add enough mayonnaise to moisten the cabbage and carrots well. Add honey (can add another tablespoon if you want it sweeter), vinegar and pepper. Mix well. Refrigerate till serving time. |
I crave this from time to time 4-1/2 cups (12 oz.) tri-colored macaroni shells, uncooked Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Meanwhile, in large bowl, combine mayonnaise, chili sauce, vinegar, chili powder, onion salt, and hot pepper sauce. Add cooled pasta and remaining ingredients; blend well. Cover; refrigerate. |
