Grandma Wilsons Tarter Sauce

By Bonnie Owens,2014-11-25 11:45
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Grandma Wilsons Tarter Sauce

    Grandma Wilson’s Tarter Sauce

; 1 cup Mayonnaise

    ; About 1 tsp Parsley

    ; About 1 tsp Pickle

    ; About 1 tsp Pimento

Mix ingredients. Add sugar and/or vinegar to taste, if necessary.

    Meagan’s Pineapple Sherbet Ice Cream Dessert

; ? gallon vanilla ice cream, softened

    ; ? gallon pineapple sherbet, softened

    ; 4 bananas, chopped

    ; Juice from ? lemon

    ; 1 bag frozen raspberries or strawberries, thawed

    Slightly mash bananas and raspberries in large bowl. Add softened ice cream and sherbet. Stir together, serve immediately.

    Meagan’s Chicken Ravioli Italiano

    ; 2 9-oz. packages refrigerated cheese or chicken filled ravioli

    ; 6-oz. package baby spinach leaves

    ; 1tbsp. olive oil

    ; 2 medium yellow summer squash or zucchini, sliced

    ; 4 medium garlic cloves, minced

    ; 2 cups spaghetti sauce, such as tomato-basil

    ; ? cup chopped fresh basil, or snipped flat-leaf parsley

    Prepare ravioli according to package directions. Stir in spinach during last one minute of cooking. Drain in colander.

    Heat oil, squash and garlic in medium sauce pan for about 6 minutes, stirring occasionally. Stir in spaghetti sauce and simmer. Reduce heat and simmer for about 6 minutes or until squash is tender. Return ravioli and spinach to pan; heat through. Ladle the mixture into bowls and sprinkle with basil.

    Kellogg’s Rice Krispies Treats Original

    ; 3 tbsp margarine or butter

    ; 1 package regular marshmallows or 4 cups miniature


    ; 6 cups KELLOGGS RICE KRISPIES cereal

    Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add cereal. Stir until well coated.

    Using buttered spatula or waxed paper, press mixture evenly into 13x9 pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.

    Grandma Wilson’s Cranberry, Pecan & Pear Salad


    ; ? sugar

    ; ? cup raspberry vinegar

    ; 1/3 cup olive oil

    ; 2 tbsp. honey Dijon mustard (or honey mustard

    ; 2 tsp. raspberry jam

    ; Pinch or two of garlic salt

    Stir sugar and raspberry vinegar together and then stir in remaining dressing ingredients.

    Add pecans, dried cranberries, blue cheese, and 1 diced pear to two-three heads of romaine lettuce. Toss salad with dressing immediately before serving.

    Meagan’s Oatmeal Spice Cookies

; ? cup brown sugar

    ; ? cup sugar

    ; ? cup raisins

    ; 2 cups oats

    ; 1 cup flour

    ; 1 tsp. cinnamon

    ; ? tsp. nutmeg

    ; 1 tsp. baking soda

    ; ? tsp. salt

    ; 1 ? sticks margarine, softened ; 1 egg, slightly beaten

    ; 1 tsp. vanilla

    Bake at 350’ for 11-13 minutes on greased cookie sheet (I usually

    only cook them for 10 minutes).

    Creamy Tomato Basil Soup

    ; 1 medium onion, diced

    ; 1 stalk celery, chopped

    ; ? cup butter

    ; 4 cups chicken broth

    ; 1 quart half & half

    ; ? cup fresh chopped basil

    ; 2 cloves minced garlic

    ; 2 cans crushed tomatoes

    ; 1 can (8 oz.) tomato sauce

    ; Salt & pepper to taste

    In a large saucepan sauté onion, celery, and garlic in butter until softened (about 5 minutes). Add tomatoes (do not drain) and basil; bring to a boil; reduce heat to simmer. Cover and simmer for 30 minutes or until vegetables are soft.

    Add chicken broth, tomato sauce, half & half, salt & pepper to taste. Heat through and serve.

    Toasted Croutons

    ; 1 loaf French bread

    ; 1 8 oz package of cream cheese

    ; 2 cups cheddar cheese, grated

    ; ? lb butter

    ; 4 egg whites, stiffly beaten

    Remove crust from French bread and cut into 1-inch squares. In double boiler, melt cheeses and butter. When creamy, fold in beaten egg whites. Mixture will have funny texture and look.

    Dip cubes into mixture and place on a waxed paper lined cookie sheet and freeze. When frozen, place in a plastic bag and store in freezer.

    To serve, bake frozen cubes at 450 degrees for about 8 minutes. Serve warm. Especially delicious when served with Creamy Tomato Basil Soup.

    Basil Cream Cheese Bruschetta

    ; 12 slices French bread

    ; 2 tablespoons green onion, chopped

    ; 4 oz cream cheese

    ; ? cup chopped seeded tomato

    ; 1 tbsp. olives, chopped

    ; 1 tbsp. fresh basil, minced

    Place bread on an un-greased baking sheet. Broil 6-8 inches from the heat for 3-4 minutes or until golden brown.

    Meanwhile, in a small bowl, combine the tomato, onion and olives; set aside.

    Combine cream cheese and basil; spread over the un-toasted side of bread. Broil 3 minutes longer or until cheese is melted and edges are golden brown.

    Top with tomato mixture. Serve warm. Yield 1 dozen.

    Cheesy Grilled Corn

    ; ? cup mayonnaise

    ; 1 cup parmesan cheese, shredded

    ; 1 teaspoon salt

    ; ? teaspoon garlic, minced

    ; 6 ears corn, husks & silk removed

    ; ? teaspoon chili powder

    ; ? teaspoon black pepper

    Pre-heat the grill to medium. Combine all ingredients except corn in a small bowl. Brush each ear of corn with mixture and place on release tin foil.

    Place on the grill and cook about 10-15 minutes, turning several times.

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