“3 Bean” Salad
Combine anything of choice: green beans (steamed gently), black beans, kidney (kidney is the bean of choice because it’s firmer but I use pinto), yellow squash, zucchini (mine were grilled), corn, onion, and some green pepper. The original calls for garbanzo beans, any type of firm bean would do well.
You can vary the oil/vinegar according to your taste. Calls for vegetable oil (3:1 vinegar/oil) but I used a small amount of olive oil in mine because of the grilled vegetables and their juices. Add black pepper and celery seed. Fresh celery can be used as well as Italian parsley and/or dill. Sugar to taste; start off with about ½ cup and a cup of vinegar for a large bowl of veggies. Let chill well before taste testing.
Fire and Ice Tomatoes
(from S. Living 1987)
6 tomatoes, peeled and quartered
1 onion, sliced
1 green pepper
¾ c cider vinegar
¼ c water
1 T plus 2 t. sugar
1 ½ t celery salt
1 ½ t. mustard seed
½ t. salt
½ t red pepper
1/8 t. pepper
Combine vegetables and set aside. Add the remaining ingredients in a saucepan and boil for one minute. Pour mixture over vegetables, cover and chill at least 8 hours. Serve with a slotted spoon. Yield: 10 servings.
Changes: added zucchini and yellow squash, sugar, vinegar and red pepper (ended up a little too much) to taste, celery seed instead of salt and fresh black pepper liberally.
2 ½ c fresh berries with 1 c sugar, let sit
½ c butter melted and let cool a bit
1 c flour
2 t. baking powder
½ t. salt
Add 1 c. milk, add butter and berries and mix gently. Bake at 375 for 45-55 minutes. I doubled this for the cooking club and it seemed to be doughier than usual. Used at least 8 c. of berries too. ?
When: Saturday, July 29 2006. 6:00 p.m.
Where: Tamara and Vernon’s House