Category: What’s Cookin’? with Louise Barnisky

Turkey Salad Casserole 6 cups cooked turkey (or chicken) 2 cans cream of chicken or.

Ginger Ale Salad Dissolve 1 package of lime Jell-O in 1/2 cup of boiling water,.

Pumpkin Biscuits 1 cup flour 3 tsp. baking powder 1 tsp. salt 4 Tbsp. lard.

Kettle Barbecued Pot Roast  Beef pot roast, 3-to-4 inches thick (6-9 lbs.) Rub with olive.

Country Ham and Red Eye Gravy   Trim off excess fat and rind of ham.

Saucy Cornish Hens 2 rock Cornish hens, halved 2 tsp. Kitchen Bouquet (substitute Maggi or.

Grandfather’s Supper Stew with Noodles Brown 2 lbs. cubed round steak (or lamb) in 2.

Apple Pie Filling   4 1/2 cups sugar 1 cup cornstarch 2 tsp. cinnamon 1/3.

Vegetable Soup Without Stock 2 Tbsp. butter 1 onion 1 cup carrots 1 cup potatoes.

Tomatoes De Luxe Select 6 firm tomatoes. Cut off stem end, scoop out seeds and.

Chicken Cutlets with Red Onion Relish 2 Tbsp. olive oil 1 jumbo red onion, thinly.

Stuffed Green Peppers 1 1/4 lbs. lean ground beef 1 medium onion, chopped  1/2 tsp..

Mom’s Green Beans  6 bacon strips, cut into 1/2-inch pieces 2 pounds fresh green beans.

Hay-time Switchel 1 cup light brown sugar 1 cup apple cider vinegar 1/2 cup light.

Strawberry Cucumber Salad 16 oz. fresh strawberries, sliced 1 large cucumber, peeled and thinly sliced 2.

Lima Bean and Bacon Salad 2 cups cooked lima beans 1 cup celery, chopped 3.

Wilted Lettuce 4 slices bacon 1/4 cup vinegar Bowl of leaf lettuce, torn 1/2 cup.

Minted Cucumber, Tomato and Red Onion Salad 2 large unpeeled cucumbers – halved lengthwise, seeded.

Blueberry Cooler A refreshing change from iced tea. This recipe makes four 12-oz. coolers. 1.

Grilled Vegetable Gazpacho 4 Tbsp. vegetable oil 1 red and 1 green bell pepper, halved.