For first time ever it entered my mind table photo is now symbolic of “The Last Supper’ for our Republic. It’s a good thing we know our Republic will rise again with determined united action.

Easy peasy and everyone loves it!!

BROCCOLI SALAD

½ c. roasted sunflower seeds

½ c. sliced red onion

½ c. dried cranberries

¼ lb. bacon – cooked and crumbled

6 c. broccoli – chopped into bite sized pieces

Toss with dressing:

1 c. mayo

3T white wine vinegar

1 t dried tarragon

1 T sugar

(Better if you make up a few hours in advance in order to let the flavors meld.)

10:30 in the morning and now I’m starving.

Menagerie, This is my favorite kind of post – so, thank you for putting up!

I look forward to reading – and trying – these recipes!
Will take a look in my recipe shoebox for a contribution…

Love, love beets! Prepared anyway!
Now you’ve roused my curiosity about that beet salad. hmmm.

I have nothing of a culinary nature to add but would just like to thank you for this upbeat and cheerful post!

Cheers!

Macaroni salad

Boil one 16oz package of regular elbow macaroni for 12 minutes in salted water, drain and chill.

Hard boil 12 large eggs, lowering them gently into simmering, salted water with a slotted spoon, and increase heat to a slow boil for 18 minutes. Put pot in sink and run cold water over eggs until cool. Shell the eggs and chill.

Chop one whole bunch of green onions, after removing the roots.

Chop five sweet pickles, from a jar made with real sugar. Check the label.

Make the dressing, using one cup real mayonnaise, or slightly more, 1/4 cup regular yellow mustard, 1 teaspoon salt, 1/4 teaspoon ground black pepper, and 1 tablespoon of the pickle juice. It will taste salty, but that is correct.

Chop eight of the eggs, and mix the macaroni, eggs, green onions, pickles together in a large bowl. Add the dressing on the top and fold it in. Halve the final four eggs and put on the top of the mix in a serving dish or tray. Sprinkle paprika over the top for garnish.

don’t know if this qualifies as a recipe, but seriously refreshing in 95 degrees, 70 dew point, and 100% humidity!
really, this will revive you!😂😂

limes, key or persian
super fine sugar
schweppes club soda

juice lime(s).
add ~ 1 heaping t. superfine sugar per lime and stir.
let sit for 10 mins. or so until sugar completely dissolves.
test syrup for your taste preference, add more sugar as you like.
add ~ 6 oz. club soda per juice of three large or 4-5 key limes.
serve immediately, as best when carbonated.

you can make syrup slightly ahead of time, 
and add club soda per serving as needed.

🇺🇸 God Bless We The People, We ARE America. 🇺🇸

Oh boy, these all look intriguing! Going to try them and pass them along! Thank you.

Very simple tasty tomato salad.
in a bowl put diced up tomato (whatever
size pieces you want you can also add some
diced cucumbers if you like) sprinkle
some salt, mix with olive oil and add oregano
let sit for a while ..
you can add other veggies if you choose to.

Here is my recipe for Coney sauce:

Ingredients:
1.5 lbs Ground Beef
1/8 c Ketchup
1 tsp Hot Sauce
½ Medium Onion Minced (Keep the other half as a condiment for the Hot Dogs)
1 tsp Salt
1/2 tsp Black Pepper
1 tsp Onion Powder
½ tsp Worcestershire Sauce
¼ c Beer (optional)
3-4 c Water
½ tsp Paprika
Pinch Sugar
1 tbs Chili Powder
2 tbs Tomato Paste
How to make it:
Cover the ground beef with water and break up the meat completely.
Add beer (if using), diced onion and spices and start on Medium High to bring to a rapid boil.
Reduce and simmer. You can cook it down faster if needed just until most water is reduced. Stir occasionally.
When water is reduced, add tomato paste to thicken. Stir to incorporate.
Serve as a hot dog topping.
Leftover chili sauce freezes well.

Simple Summer Salad

Romaine lettuce
Onions or leeks
Tomatoes
Carrots
Cucumbers
Walnuts
Hardboiled eggs
Cheese (preferably from Amish Country)

Homemade honey mustard made with only mustard and organic honey.
or
Olive oil and apple cider vinegar.

Ingredients should be organic as much as possible.
Safe for people with soy allergies.

Jamon serrano, a good Iberico chorizo, good cheese, chilled cantaloupe, pan amb tomaquet, a flan and a good red wine.

That’s the beauty of the USA, we can all do it our way and still all be “Americans”.

Happy 4th folks.

PS- I reserve the right to change my mind…. web search for Fricandó… yes, we did spend a month in present day Barcelo…

So, I’m sure there are actual recipes somewhere for this salad, but I just made this up one time from ingredients I had on hand and it turned out to be a big hit for a party I catered. I just call it…

Tomato, Cucumber and Onion Salad

1) Chop as many tomatoes and cucumbers you need for whatever size serving. I generally cut equal parts tomato and cucumber. I like Roma tomatoes for this salad, but you can use whatever kind/size you want to suit your taste. Same for the cucumbers, I’ve used both regular or English style. If you’re starting small, then I would use 4 tomatoes to 2-3 cucumbers depending on the size. I chop the cucumbers down to about 1″ cubes. I chop the tomatoes down to 1″-2″ cuts.

2) Add thinly sliced red onion. Again, do this to taste, but you will typically need at least a half a small onion to start with for 4 servings. I cut the onion in half, then cut thin slices. If you prefer rings, go for it!

3) Toss ingredients together then add feta cheese. Depending on size of salad, I start with 1 small container. For larger salads, I will use at least 2 small or medium size containers. Again, it all just depends on your own personal taste and how much cheese you want in your salad.

4) Add Zesty Italian dressing, toss to evenly coat and refrigerate at least 3-4 hours before serving. If you are going to refrigerate overnight, you can wait to add the feta cheese until ready to serve. For a small salad, I add about half a bottle. You go up in amount from there.

This is a very refreshing salad when served cold on a hot summer day. Enjoy!

We don’t picnic, we camp. I do have a backyard fire pit and I built a rotisserie for it. I also raise my own meat birds. One way I like to cook them is to go to a wild patch of my yard and harvest lemon balm and fennel that grows there. Go to the herb garden and pick some sage and rosemary.

I put the herbs in a food processor along with some garlic, salt, pepper and olive oil. I process it into a thick paste. I spread this paste all over a whole chicken. It will go onto the rotisserie over the fire pit for the whole day. Slowly cooking it.

Watermelon, salt. That’s it.

If you’re making ribs, in your prep and before adding a rub, spread a good spicy brown mustard on them.
It isn’t overly mustard -y tasting, but really adds a good depth of flavor and mellows when they’re roasted before they hit the grill. I wrap them in foil and let them sit in fridge overnight
Roast them at 265 at least two hrs before taking them to a grill. Use any sauce you like..
Happy Independence Day!

Oh, salad….. 65 years old and my cousin taught me how to make a green salad properly.

The trick is to sprinkle the salt on the lettuce first, then add a good light wine vinegar and then only then top it off with olive oil. The vinegar allows the salt to work on the green and then the oil stops it. ( no wilting ).

Top it off with sweet white onions, hard boiled eggs, good tomatoes, green olives, red pimento slices, a good bonito (tuna) in oil and then… The Coup of Grace… “boquerones”…. pickled sardines. She makes them herself, from scratch.

Oh, another one… “Pan amb tomaquet”…. take french bread ( try to find “crystal bread” ), slice it, lightly toast it, rub some red roma-like tomatoes into it, add a touch of salt and olive oil. Stack in on a platter and watch it disappear.

Not to push it too much, since it’s unlike the readers of this forum will travel often there… but web search “bar gines”… the family’s restaurant. If you ever go to that part of the world, I strongly recommend it.. mid day meal for two, with a good bottle of red wine will run 60 euros. Just make sure to make a reservation ’cause they’re booked days ahead.

I also recommend you do 24,000 steps per day. Museums are great, but walking the city, taking it all in is much better. Be strong because it’s likely you’ll end up carrying some bags of stuff… and ensaimadas with cabello de angel filling. And the obligatory croissants to keep you going.

Menagerie… you’re retired, huh? Take a month off, travel there, don’t be a tourist, the locals are very nice, eat the local food at the local restaurants, enjoy it, you’ll eat like a Queen and lose weight at the same time. The locals mostly all speak English… if they don’t they make time for you.

As a kid
“Knee high by the 4th of July”
was the saying about corn.

Although this is not a recipe,
I just had to post this food of beauty.

-“Not Only Artistically Stunning, But Also Delicious!

The Most Beautiful Corn In The World ~ Glass Gem Corn…

This unique heirloom variety is a feast for the eyes, and was developed by Oklahoma Farmer, Carl Barnes, after years of careful cross-breeding traditional corn types.”

I saw this on Andrew Zimmer, apricot preserves and mustard on chicken mix 50/50 and glaze towards the end. I’ve tried it, and it’s good.

I love salads and throw together what I’m in mood for but all my salads either have crumbled bacon or pecans.

My family loves when we treat them to a bushel of steamed crabs. We don’t do it as often as we used to because they’ve gotten ridiculously expensive. ($400 lg, $300 med)!!

My favorite thing I look forward to in summer is simply fried green tomatoes. Just coat in cornmeal and fry in cast iron skillet. Love the taste and even the smell of them cooking!

Just waiting for my garden tomatoes to ripen the it’s tomato pie for the win!

https://www.callmepmc.com/traditional-southern-tomato-pie-call-me-pmc/

What is HP Sauce?
I am making the beans today! Thanx.

I have a go to that is easy, it’s always requested of me to make no matter the function. I never come home with leftovers

two quarts water in a pot
1lb fresh green beans-washed
olive oil-you decide on how much by your likening
two cloves of garlic-chopped-minced or grated- what you prefer
one small carton of cherry tomatoes or two large tomatoes diced
freshly grated parmesan cheese-to your likening but I use 1/4 cup
salt and pepper to your likening

Blanche green beans in salted water for two to three minutes.
Strain water
Sauté the green beans in the olive oil for five minutes or until they start to soften.
Add garlic and more olive oil if needed-cook until tender but not soft or mushy
Add tomatoes and a tad bit of salt and pepper
When the tomatoes release their juice add the cheese and cover. simmer for maybe a minute or two and it is done.
You can serve it warm right off the stove or let it cool and serve it at room temp.

My mom, made these cucumbers growing up. We called them creamy sour cucumbers. 3 or 4 cucumbers. Half a jar or so of miracle whip or store brand equivalent. Vinegar to taste. I start with a tablespoon, after each tablespoon shake the jar and taste. Keep adding until it’s sour enough for your taste. My mom used to add sugar, but it’s optional.

My wife makes a chunky guacamole:

Cubed avocado
Jalapeno to taste
Salsa
Lime juice

This is the basis and the more lime the better. She uses a homemade salsa chock full of cilantro, garlic and lime.

Forget the serving sizes, just keep seasoning to taste. Best guac ever. No mashing allowed.

I like a good fire roasted salsa with some fresh tortilla chips:
3 lbs tomatillos
2- ripe tomatoes
2-3 jalapenos
1 bunch cilantro
1 large or 2 small white or yellow onions
1-lemon or lime
Salt to personal preference

Directions:
1- wash all veggies thoroughly, then
2-fire roast everything on a grill except the onion and cilantro. (I use hardwood lump charcoal) .
3- Blend all the veggies together in a blender with the onion and cilantro, add lime juice and salt to taste.

For the tortilla chips I usually pick up tortillas from a local hispanic market and cut them in fours and fry in peanut or corn oil and then salt to tatse.

Wow , a magical bean recipe ! Enjoy folks !

Heard this wonderful Erma Bombeck quote as I drove through the beautiful state of Montana this weekend: “You have to love a nation that celebrates its independence every July 4, not with a parade of guns, tanks, and soldiers who file by the White House in a show of strength and muscle, but with family picnics where kids throw Frisbees, the potato salad gets iffy, and the flies die from happiness. You may think you have overeaten, but it is patriotism.” Amen!❤🤍💙USA

Finely minced raw garlic and carrots salad.

Yeah, sounds atrocious,…. but my wife from Riga makes it and it tastes great. The sweetness of the carrots balances the somewhat bitter bite of the raw garlic,… But you have to get the right mixture of each to make it taste great. Serve chilled and Enjoy.

BTW: Younger brother makes his baked beans much like yours. Cept, he adds creole and Frenchs’ yellow mustard and real maple syrup with the brown sugar to his recipe (and sometimes a couple of shots of a good bourbon). Yum!

He grills red fish fillets, scales side down with butter/lemon topside, and also backstrap sausage. He does this after slow smoking (with apple/cherry/pecan wood) a Boston Butt for hours to go with his beans. Sometimes he cooks a wild pig butt (a bit too greasy though). So glad my brothers are big hunters/fishermen/cooks/grill masters.

Happy 4th, Patriots!

Its 3 hours to dinner time and now I am starving!

Here is Grandmama’ s Collard recipe:

A mess of Collards (the only way I can gauge this is two bundles of fresh collards from the grocery)

Half pound of bacon, cubed

1 cup chicken stock
2 to 3 cups of hot water.

1 clove of garlic, microplaned

Salt and pepper to taste.

Process
Wash collards
Hold each leaf by the stem and tear the leaves along the spine of the stem. Put the torn pieces in a bowl and pitch the stem in the compost. Tear up the whole “mess”.

In a large pot render the cubed bacon on medium heat.

Stir occasionally. Just as the fat renders out and the bacon gets crispy, add the collard ribbons to the bacon fat.

The water droplets will cause popping sounds. Toss the leaves continually in the bacon grease with tongs until the collards turn a deep green about, 2 to 3 minutes.

Add the salt and pepper and the finely minced or microplaned garlic. Stir. Then pour in the chicken stock and hot water.

The collards should be just covered by the liquid. Return to a boil, cover and simmer on medium low heat for 35 minutes.

I Serve them with rice wine vinegar that has had a cayenne pepper floating in it fo a few months. Bon Appetit!

I’ve been growing kohlrabi in my garden since my dad taught me to garden many years ago. If you can make sauerkraut, you can make what my kids call, “sauerrabi”. I use the larger ones at the end of the season. Remove the peal, quarter, then place in a food processor. I use the blade to chop the kohlrabi. Do Not Shred. Ferment like sauerkraut or any other vegetable. Ratio of salt to kohlrabi is approx. 5lbs kohlrabi to 3-5 tbls salt. It will last months in the fridge and is so good for you. I’ve also made it with garlic, caraway seeds, hot peppers.

My wife makes a great cold salad. Basically a quick pickled black-eyed pea salad.

1-can pre-cooked black-eyed peas
1/2 cup Bragg’s Honey Cayenne Apple Cider Vinegar – adjust to taste
1- diced jalapeno pepper
2- stems of celery, sliced/diced
1/2 cup of sliced roasted red pepper
1/4 cup diced onion

The apple cider vinegar is quite tasty. The sweet mixes well with the tang and the heat.

Other diced veggies also work along with pre-cooked kernel sweet corn.

Easy Peazee: buy one large cooked 3 pound lobster at the super market!

An “Old Timer” I knew about 35 years ago used to make what she called Bar-B-Q Rice. It had rice, mustard, ketchup, Worcestershire sauce, green onions and a bunch more stuff. I know it doesn’t sound good but she’d put it all in a corning dish and cover it with foil and set it in the smoker with the meat. It was a really tasty dish but she took the recipe to the grave with her I’m sorry to say. I’ve never seen anything similar.

Thanks for posting this.! Wonderful recipes and tips here. I’d like to add something I’ve been doing lately, it’s very easy. Homemade Mayonnaise, which lasts about 2 weeks in the fridge. Use pasteurized eggs if salmonella scares you (it’s a rare thing with eggs). I’m lucky to have neighbors who raise chickens. In a 32-0z. tall Mason jar, add one large, or 2 small eggs, one cup avocado oil (no seed oils, and olive oil has too much flavor – you want a very neutral tasting oil), 1/2 tsp salt (can adjust to taste afterward), 1 Tbs Dijon, 1 Tbs vinegar or lemon juice. Use immersion blender and mix well for a couple of minutes until thick. Healthy! Goes with anything that calls for mayo. Bon Ap!

My favorite and easiest. It is really hot in Las Vegas so cold side dishes work best.

Watermelon (seedless) 1 inch chunks
Strawberries-1/2 inch chunks
Feta Cheese-crumbled
Fresh mint-finely chopped
Bottle of Asian Sweet Chili Sauce

Toss first 4 ingredients together. Let everyone pour on the Chili Sauce to their taste.

Blackberry Balsamic Spinach Salad

• 3 cups fresh baby spinach
• 2 cups fresh blackberries, halved
• 1-1/2 cups cherry tomatoes, halved
• 1/3 cup crumbled feta cheese
• 2 green onions, thinly sliced
• 1/4 cup chopped walnuts, toasted
• 1/3 cup balsamic vinaigrette

This salad is a simple and fast and will light up your taste buds.
Use whatever proportions you like, I noted what I use for a baseline, makes enough for about 8 people.
Bulger wheat – 1 cup
Fresh Italian parsley – 1 bunch chopped
Fresh Cilantro – 1 bunch chopped
Fresh Mint – 10-12 oz. chopped
Tomatoes – 4 roma chopped
Cucumber – 1 large chopped
Onion – 1 medium yellow (sweet) or red (bitter) chopped
Green Onion – 1 bunch chopped
Olive oil – to taste (the good stuff for salads)
Salt – to taste (1-2 tablespoons)
Lime juice – to taste (2 limes)
—–
Cook the bulger by bringing to a boil then simmer to desired tenderness (5 minutes) as you would cook rice, then rinse with cold water.
Mix all the chopped veggies and bulger in a big bowl and chill in fridge.
When ready to eat mix in the olive oil, lime juice, and salt.
Enjoy!

Shrimp Avocado Salad

• Cooked shrimp cleaned and shelled
• Vegetables – Fresh lettice (we like butter leaf), diced tomatoes, green onion and red onion and celery
• Avocado: Sliced avocados (right before serving so they stay green)
• Jalapeno peppers
• Cilantro: A little cilantro adds freshness to this salad. Add more or less to your tastes.
• Lime juice and rice vinegar: The acidity of lime juice and rice vinegar helps keep avocados green and adds a tanginess to the dressing. Rice wine vinegar is a milder type of vinegar with a sweeter taste. You can also use red wine vinegar in a pinch. Oil and vinegar separate quickly, so pour the dressing on the shrimp as soon as you finish whisking.
• Olive oil
• Adobo seasoning

Step 1: Mix the fillingIn a large bowl, combine the shrimp, tomatoes, green and red onions, jalapeno and serrano peppers, and cilantro. In a separate small bowl, mix the lime juice, vinegar, oil and adobo seasoning. Stir the dressing into the shrimp mixture.

Step 2: Let the flavors meldCover the bowl. Place it in the refrigerator until the flavors blend, about one hour.

Step 3: Build the saladGently stir in the avocados. Serve the salad over lettuce or in lettuce leaves, alongside lime wedges.

Cowboy Caviar Couscous Salad
Ingredients

• 3/4 c. pearl couscous
• 2 tsp. kosher salt, plus more
• 1 clove garlic, grated
• 1/4 c. vegetable oil
• 2 Tbsp. fresh lemon juice
• 1 1/2 tsp. chili powder
• 1 orange bell pepper, seeds and ribs removed, finely chopped
• 4 scallions, sliced
• 1 (15.5-oz.) can black beans, rinsed, drained – or black eyed peas (I’ve been known to use both but not two whole cans of each)
• 1 (15-oz.) can whole kernel sweet corn, rinsed, drained
• 1 c. halved cherry tomatoes
• 1/4 c. chopped fresh cilantro
• 1/4 c. pickled jalapeños, finely chopped

1.  Bring a medium pot of water to a boil. Add couscous and 2 teaspoons salt. Cook according to package instructions, drain, and rinse with cold water.
2. Meanwhile, in a small bowl, mix garlic, oil, lemon juice, and chili powder.
3. In a large bowl, combine couscous, bell pepper, scallions, beans, corn, tomatoes, cilantro, and jalapeños until combined. Add dressing and toss to coat; season with salt, if needed.

 Salad can be made 3 days ahead. Store in an airtight container and refrigerate.

I know this is off topic but is there or are there good browsers? I went with Brave a few years back but now I wonder if they have succumbed to “woke” Any suggestions from Sundance or CTH adherents? thanks

If you’re a campfire family (backyard or actual campground) wrap whole potatoes in aluminum foil at night. Set in the campfire before you go to bed. The potatoes will be ready for breakfast potatoes in the AM.

Is this the beet salad recipe you are looking for?

http://recipeofhealth.com/recipe/tupelo-honey-pickled-beet-salad-633653rb?parametr=print

It’s got all the ingredients you listed except soy sauce and OJ.

Looks tasty and I’m getting some beets next time I’m at the store.

fresh uncooked crawfish and poblano chili (whole, roasted, no seeds..iahte jalapenos.), extra sharp cheddar, sour milk with melted butter (it really is better than butter milk if you make your own sour milk…it’s easy). coat 14 inch iron skillet with bacon grease/lard plus butter (preheat for 5 minutes before pouring your cornbread mix in, longer than 5 if you want a truly crispy). other options I recommend: bacon tips…small chunks. celery, thin, very thin slices of green onion/scallion, cayenne couple pinchs, some sauteed garlic (not too much), some dark cane molasses about 1 ounce, some salt, just a few pinches. mix all that up with a buttery wet spoon and then pour in your pre-heated iron skillet. Put into oven at 400/425. 400 for normal…425 for extra crispy.

you can cook this overnight and it will be great the next day.

do NOT foil this skillet. Let it cool all the way down if not ready to serve right away..the cover after cool…then remove foil and put back in oven for 30 minutes at 225. You can spray some canola or avocado or even butter on top doing this heat up, if you are concerned about too dry.

serve this next to some vegetables and call it a salad…a slice of salad.

break the rules.

God Bless Mom’s across America who break the rules in the kitchen.

@Menagerie I hadn’t tried the beet salad, but I did a quick search and found this recipe for a version that is supposed to be close! https://www.melandboyskitchen.com/2017/01/25/scarlet-beet-salad-with-toasted-pecan-viniagrette-like-tupelo-honey-cafe/