Hemmingway Salad

Margie Scanlon Dineen

  • l lb. vermicelli
  • l lb. shrimp
  • l cup minced celery
  • l cup minced white onion
  • 4 tabl. salad oil
  • 4 tabl. wine vinegar
  • l cup mayonnaise
  • 6 tabl. ketchup

Break up the vermicelli and cook per the package

Instructions.

Mix the oil and vinegar together and taste test before adding to the vermicelli. If it tastes too oily add a dab more of vinegar; or if too tart add a drop more oil. When it seems like a good blend, then add to the vermicelli and then add the shrimp, celery, and white onion . Refrigerate overnight or at least for several hours. Mix the mayonnaise and ketchup together and add to the salad before serving. Mix together really well.

This is a great salad for picnics, barbecues or hot summer nights. If you’re tired of making the standard potato or macaroni, then try this one. It’s got a good flavor.


Chinese Chicken Salad

Mary Dineen Jankowski

  • 3-4 chicken breasts, cooked and diced
  • 3 green onions, including tops
  • 1 small pkg slivered almonds
  • ½ c sesame seeds
  • 1 T poppy seeds
  • 1 head lettuce, torn
  • 1 – 5oz can Chinese noodles

Dressing:

  • 1 t Accent
  • 4 T sugar
  • 1 t salt
  • 4 T vinegar
  • ½ t pepper
  • ½ c oil

Toss chicken, onions, almonds and seeds together. Toss with dressing. Add lettuce.

Just before serving, add noodles and toss again


Cashew Pea Salad

Kathleen Dineen Kelly

  • 10-16 oz frozen baby peas, thawed
  • 1 cup chopped celery
  • 1 cup chopped raw cauliflower
  • 1 cup cashew nuts or peanuts (dry roasted, chopped)
  • ½ cup crisp bacon, or ham, or even chicken
  • ½ cup minced green onions

Dressing:

  • 1 cup Hidden Valley Ranch Dressing
  • ½ cup sour cream
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced

Toss all ingredients. Chill in lettuce-lined bowl or plate. Serves 8.

Chop the cauliflower quite fine. People never know what they’re eating. It’s fun to have them guess.


Pineapple-Lime Salad

Peg McCaslin Dineen

  • 1 can crushed pineapple
  • 1 carton cottage cheese
  • 1 large box lime jell-o
  • 1 cup chopped walnuts or pecans
  • Cool Whip

Dissolve jell-o as directed. When slightly set, add drained pineapple, cottage cheese, nuts, and cool whip. Refrigerate for several hours until set. Cut in squares, if desired. Serve on lettuce, or alone.


Double Cheese and Mashed Potato Pie

Phoebe Wilson Dineen

  • 1 cup plain mashed potatoes
  • 1/4 cup finely diced mozzarella cheese
  • 1/4 cup finely diced sharp cheddar cheese
  • 1 egg, well beaten
  • 1 teaspoon chopped parsley or chives
  • Freshly ground pepper
  • 2 tablespoons sliced almonds
  • Butter or margarine

Preheat oven to 400°. Combine and mix well the potatoes, mozzarella cheese, cheddar cheese, egg, parsley and pepper.

Put the mixture in a small buttered pan or baking dish and sprinkle with the almonds. Dot with butter and bake for about 15 minutes or until the pie is puffy and golden brown.


Ginger Carrots

Phoebe Wilson Dineen

  • 3 or 4 medium carrots, scraped and cut into 1/2 inch slices
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • dash of pepper
  • 1 tablespoon butter or margarine

Preheat oven to 350. Put carrots into small buttered casserole. Mix the lemon juice with the salt, ginger and pepper. Pour over the carrots and dot them with butter. Cover and bake for an hour, adding a little more butter if necessary, until carrots are tender.


Pan Fried Green Tomatoes

Kathleen Dineen Kelly

This is Grandma Dineen’s recipe — verbatim!

Choose firm under-ripe or green tomatoes. Cut into rather thick slices. Sprinkle with salt and pepper. Dip into flour or cornmeal. Fry slowly (in bacon drippings or oil or butter). Serve hot.

Extra good with cheese or tomato sauce made of odds and ends of tomatoes after slicing the pieces for frying,


Cheese Potatoes

Rita Dineen Stovie

  • 2 10oz packages frozen hash browns (I use large pkg 24 or 32 oz)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tablespoons onion
  • 1 can cream of mushroom soup
  • 1 cup sour cream
  • 1/2 cup grated cheddar cheese

Thaw potatoes – Mix well with rest of ingredients with cheese on top. Bake 1 hour at 350 degrees. Serves 8 – 10 depending amount. Use 8 x 12 or 9 x 13 pan.


Sweet Cucumber Pickles

Margaret Dineen Prendergast

  • 4 cups sugar
  • 1/4 cup salt
  • 1 1/3 tsp turmeric
  • 1 1/3 tsp celery seed
  • 1 1/3 tsp mustard seed
  • 4 cups cider vinegar
  • 2 medium cucumbers

Slice cucumbers without peeling – not too thin. Pack in jars. Combine the first six ingredients and mix well. Cover with lid and put in the refrigerator. Pickles will be ready in 4 – 5 days.

This recipe came from Mike’s dad. He makes pickles every year. We’ve made them, too – they’re good!!


Asparagus with Tomato Vinaigrette

Victor Martorano

  • 2 to 3 cups water
  • Salt to taste
  • 1 pound fresh asparagus, washed
  • 3 tbls olive oil
  • 1 � tbls tarragon white wine vinegar or other white vinegar
  • � tsp honey
  • 2 medium sized ripe tomatoes, washed, cored, seeded, skins removed (if you want) and coarsely chopped

Bring water to a boil in a large skillet over high heat. Add salt to boiling water. Cut off bottom end of asparagus spear and toss away. Add asparagus to boiling water, cover and cook until tender……3 to 5 minutes.

In a small saucepan, heat olive oil over medium heat. Stir in the vinegar and honey. Add tomatoes and heat through, about 3 minutes. Drain asparagus and arrange on a platter. Pour sauce over asparagus. Serve warm or at room temperature.


Dirty Potatoes

Dick Dineen

Peel at least 2 potatoes per person.

Cut longways in fours (or sixes for large potatoes). Put in large cake pan. Oil all sides of spuds. Put in oven at high heat and keep checking until crispy on outside. Keep turning till all sides are brown like french fries.

Or cut spuds on the round side, cut each slice about 1/4 inch and bake same way.


Pot Luck Potatoes

Margie Scanlon Dineen

  • 8 to l0 medium red potatoes
  • 1 jar (2 oz.) chopped pimientos, drained
  • 1/2 cup chopped onion
  • 1/8 teas. garlic salt
  • 1/8 teas. onion salt
  • 1 lb. cheddar cheese, cut into small cubes
  • 2 slices bread, cut into cubes
  • 1/4 cup butter or margarine, melted

Place the unpeeled potatoes in a large saucepan and cover with water; cook until tender but firm. Drain; cut potatoes into l-in. cubes. Place in an ungreased 2 1/2 qt. baking dish. Add pimentos, onion, garlic salt and onion salt; toss gently. Sprinkle with cheese. Place the bread cubes on top and pour butter over all. Bake uncovered at 350 for 30 min. or until bread is toasted.

10 -12 servings.