59 in 2012

59 of Mom's recipes in 2012.

What's old is new. Some of these recipes date back to the 1950's. It will be interesting adapting the recipes to current cooking methods and ingredient availability. Let the food history lesson begin!

Saturday, March 17, 2012

Recipe # 14 Bean Salad

I was looking for a recipe to use some of my green beans that I had frozen from the garden. I used both green and yellow and skipped the kidney beans. I started with them frozen thinking the hot dressing would cook them just enough to keep them crisp but cooked. That didn't work. I drained the beans and steamed them for 6 minutes and put them back in the dressing. That resulted in the dressing being too watery so I added vinegar and oil. Still too watery. Drained it all off and added 2 tablespoons Dijon mustard thinned with oil. Now it is tasting right. I should have steamed the beans first and patted dry and then added the dressing and waited the recommended 24 hours before serving. Or have used canned.

The following delicious Bean Salad, made 24 hours before you intend to use it, will go well with either of these main dishes. (no clues as to what the main dishes were something baked at 350 for 40 minutes.)

2-3 cup salad oil (Mom had slashed thru the dash changing it to 2/3)
1/2 cup vinegar (I used white vinegar because that's what I had, bet it should have been cider)
3/4 cup sugar
Salt (no amt. specified)
1 can green beans drained
1 can yellow beans drained
1 can red kidney beans drained
1 small onion, sliced
Celery and green pepper chopped. (no amt. specified)

Dad had pencilled in additions = 1 TBS MUSTARD SEED & 1 TSP CELERY SEED.

Cook the mixed salad oil, vinegar, salt and sugar together until the sugar is completely dissolved. Pour over drained beans, onion, celery and green pepper. Allow to stand in refrigerator for 24 hours before using.

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