NOTE:  Recipes will print out to fit on cards 4-in high by 6-in wide








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Amana Endive Salat

Amana Spinach

Baked Eggplant

Baked Sliced Potatoes

Bohemian Sweet-Sour Cabbage

Boston Style Pinto Beans

Browning Onions

Chiles Preparation

Chinese Rice

Chinese Sweet-Sour Vegetables

Classic Waldorf Salad

Convenient Coleslaw

Cooked Rice

Corn Meal Mush

Cranberry Fluff Salad

Enchilada Sauce (Riverside)

He-Man Salad

French Salad Dressing

Fried Rice

Fruit Salad Dressing

Golden Twice Baked Potatoes

Green Rice

Hashed Brown Potatoes

Macaroni Salad

Mexican Guacamole

Mustard Sauce For Salads

Onion Rice

Pickled Beets

Pinto Beans

Potato Pancakes

Potato Salad

Raw Potato Patties

Savory Succotash


Stuffed Zucchini

Super Bowl Salad

Sweet & Savory Navy Beans

Tartar Sauce

Tortillas (grilled or fried)


NOTE:  tsp. = teaspoon; tbsp. = tablespoon


Hashed Brown Potatoes 1


3 cups finely diced cooked potatoes

3 tbsp. flour

1/2 tsp. minced onion

1/3 cup cream

1 tsp. salt

1/8 tsp. black pepper

3 tbsp. butter, margarine or olive oil


 Combine all ingredients except the butter.  Melt butter in skillet making sure the whole skillet is covered.  Add the mixture and brown slowly for about 20 minutes on each side.


 Alternatively, add smaller portions to the skillet before frying.



Raw Potato Patties 1


6 large raw potatoes, grated

1 medium onion

3 well beaten eggs

1 tbsp. flour

1 tbsp fine crackers

1 tsp. salt

butter, margarine, oil (olive, corn,



 Drain grated potatoes in sieve by pressing out the water.  Mix all ingredients together.  Drop by tablespoons into hot fat or oil.  Smooth into patties.  Fry slowly to golden brown.



Amana Spinach 1


2 lbs. raw spinach

1 pint boiling water

1/4 cup fat (butter, margarine, oil)

3/4 cup bread crumbs

1 small onion, chopped

1 heaping tablespoon flour

1/2 tsp. salt

1/4 tsp. black pepper

1 pint beef broth


 Cook spinach in boiling water for 5 min. or until soft.  Cool spinach in cold water.  In sieve squeeze out all water.  Chop up thoroughly. 


 Heat shortening or oil over medium heat.  Add bread crumbs and brown.  Stir in onion, then flour, salt and pepper.  Add chopped spinach and bring to boil.  Add beef broth and cook until well blended.


NOTE:  Lard may be substituted for shortening.



Cooked Rice


1 cup uncooked rice

2 cups water

1/2 tsp. salt


 Place uncooked rice into a stovetop pot.  Add 2 cups water and 1/2 tsp. salt.


 Bring to a partial boil.  Reduce heat to very low.  Cover the pot and cook for about 15 minutes without opening the pot.  Let stand about 5 minutes before serving.


 NOTE:  This procedure pertains mainly to long and medium-grain white rice.  Brown rice may differ.



Mustard Sauce For Salads 1


1 cup vinegar

3/4 cup sugar

2 tbsp. flour

1 tsp. dry mustard

1/4 tsp. pepper

1/2 tsp. salt

3 eggs


 Bring vinegar to boil.  Beat remaining ingredients with an eggbeater.  Add to vinegar and beat well.  Boil a few seconds, and if desired add a little cream.  Cool.  When ready to serve, add more cream if desired.



Amana Endive Salat 1


1 quart shredded endives, washed

1/4 cut vinegar

1/4 cup water

1/2 tbsp. salt

Dash of pepper

1 tbsp. margarine or oil

1 cup sour cream (or yogurt)

1 small onion, minced


 Combine vinegar, water, seasoning and margarine or oil.  Bring to a boil.  Remove from heat and pour over shredded endives.  Let stand several minutes.  Then add sour cream (or yogurt) and minced onions.


NOTE:  Lard may be substituted for shortening.



Pickled Beets 1


2 quarts boiled beets

2 cups sugar

2 cups vinegar

2 cups water

2 tsp. salt


 Boil beets until tender.  Dip in cold water.  Peel and quarter.


 Combine remaining ingredients and bring to a boil.  Add beets and bring to a boil again.


 Store in refrigerator for a day or two to serve, or fill into sterile jars and seal.



Cranberry Fluff Salad


2 cups raw cranberries, ground

3 cups tiny marshmallows

3/4 cup sugar

2 cups diced tart apples

1/2 cup seedless green grapes

1/2 cup walnuts

1/2 cup salt

1 cup cream, whipped


 Mix all ingredients and serve cold.



Stuffed Zucchini


4 zucchini squash (abt. 2 lbs.)

2 tbsp. butter

2 scallions, chopped

1/2 lb. fresh mushrooms

1/2 cup chopped walnuts

1 cup fresh bread crumbs

4 eggs

2 tbsp. parsley

1 tbsp. chopped basil

Salt, pepper to taste

1/2 cup grated cheese


 Cut squash in half lengthwise.  Scoop out, reserving pulp and leaving shells 1/4-in. thick.  Parboil shells 5 minutes.  Chop pulp, sauté in butter, add scallions and mushrooms.  Cook 3-4 minutes.  Add nuts.  Remove from heat and add bread crumbs, beaten eggs, herbs and seasonings.


 Combine and pile into zucchini shells.  Top with grated cheese.  Bake at 350-deg. F. in buttered baking dish in 1/2-inch water, uncovered about 25 minutes.



Corn Meal Mush


3 & 1/2 cups water, divided

1 tsp. salt

1 & 1/4 cups cornmeal

Safflower or Corn Oil


Honey, sorghum or maple syrup


 Combine 2 & 1/2 cups water and salt in large saucepan.  Bring to boil. 


 Mix cornmeal with 1 cup water in small bowl.   Add cornmeal mix slowly to boiling water, stirring constantly.  Reduce heat to low and cook, stirring constantly, for 5-7 minutes or until mixture is thickened.  [Splattering may be reduced by faster stirring and lower heat.]


 Pour into loaf pan and refrigerate for an hour or until set.


 Remove from pan and cut into 1/4-inch slices.


 Fry slices at medium heat in a skillet with corn or safflower oil until golden brown and crisp on surfaces (about 5 to 6 minutes on each side).


 Serve with butter and honey, sorghum or maple syrup.



Convenient Coleslaw


Cabbage, medium head

Red onion, chopped

Small green onion, chopped

1 heaping tbsp. salt

1 & 1/2 cups boiling water

1 cup white vinegar

1 cup sugar

1 tsp. mustard seed

1 tsp. celery seed

1/2 can pimentos


 Shred cabbage into long pieces abt. 1/8-inch thickness and mix with salt in a bowl.  Pour boiling water over and cover.  Let stand 1 hour.  Pour into colander and press out water.


 In a bowl mix in remaining ingredients.  Cover and keep in refrigerator overnight.  Will store for several days.



Sweet & Savory Navy Beans


1/2 cup sliced celery

1/2 cup chopped green pepper

1/2 lb. sliced wieners in 2 tbsp. butter

2 tbsp. brown sugar

2 tbsp. soy sauce

2 tbsp catsup

1 tbsp. vinegar

1 tsp. cornstarch

Large can of pork & beans


 Sauté celery, green pepper, and wieners in 2 tbsp. butter until tender.  Add 2 tbsp. each brown sugar, soy sauce, catsup, and vinegar.  Heat to serving temperature.


 Plain canned navy beans or pinto beans may be substituted.




 French Salad Dressing


1 cup sugar

1 tsp. dry mustard

1 tsp. salt

1 cup vinegar

1 cup oil (olive or corn)

1 tsp. grated chopped onion

1 can tomato soup (condensed)


 Mix sugar, mustard, salt, vinegar and tomato soup in a bowl.  Gradually add 1 cup oil, 1 tsp. grated or finely chopped onion.


 Beat well and refrigerate.  Shake well each time before using.



Fruit Salad Dressing


Juice of 1 orange and grated rind

Juice of 1 lemon

1 beaten egg

1 cup sugar



 Cook mixed ingredients for 5 minutes, stirring until thick.  Refrigerate.


 To serve, blend in 1 tbsp. of mix into each 1/2 cup whipped cream.



Classic Waldorf Salad


1/2 cup mayonnaise

1 tbsp. sugar

1 tbsp. lemon juice

3 medium apples, diced

1 cup sliced celery

1/2 cup chopped walnuts


 Combine mayonnaise, sugar, lemon juice and apples.  Then add celery and walnuts.


 Cover and chill before serving.



Super Bowl Salad


1 clove garlic, cut into halves

1 head lettuce, shredded

1 bunch shredded chicory, if found

3 tomatoes, quartered

1 cucumber, skinned and sliced thin

6 small mild onions, sliced

6 radishes, sliced

2 stalks celery, diced

French dressing (see recipe)

3 hard boiled eggs, sliced

6 slices bacon, crisp-fried


 Rub salad bowl with the cut surface of a garlic clove.  Toss other ingredients together and add French dressing.


 Garnish with a border of egg slices, and sprinkle chopped fried bacon over all.


 Refrigerate and serve.



He-Man Salad


Shredded lettuce

Onions, slivered very fine

Grated carrots

Chopped celery

Cooked peas


1 tsp. sugar

Crisp crumbled bacon


 Put a layer of each of the above vegetables in a salad bowl, which has been rubbed slightly with garlic.  Top with small dabs of mayonnaise.  Sprinkle with 1 tsp. sugar.


 For large servings repeat layers for desired quantity.


 Over final top layer sprinkle crisp crumbled bacon.


 DO NOT TOSS;  The sugar over onions blends and moistens the mixture.





Macaroni Salad


1 cup mayonnaise

2 tbsp. vinegar

1 tsp. sugar

1/2 cup chopped onion

1 cup red or green pepper

1 cup chopped celery

1 @/2 tsp. salt

8 ounces cooked pasta


 Mix all ingredients, cool in refrigerator and serve.



Mexican Guacamole


1 medium-sized avocado

1 tsp. salt

1/2 Tahitian lime or 1 Cocktail lime

1 clove garlic, chopped

1/4 medium onion, chopped

1 tbsp. olive oil

1 Jalapeño or milder pepper, minced


 Make 4 cuts spaced around on the outside of the avocado down to its seed.  Peel off skin and discard seed.  Cut-up or mash the avocado flesh in a bowl.  Add the rest of the ingredients, and mix.


 Note:  Canned and diced peppers may be substituted for fresh peppers.  Also various picante sauces (e.g., Newman's, Pace, etc.) may be used as a substitute for the fresh peppers, garlic and onion). 







Pinto Beans


2 cups dry pinto beans

6 cups water

1 tbsp. salt

1/4 cup olive oil

2 tbsp. minced onion

2 tbsp. chopped Jalapeño, Anaheim,

  Pasilla or other chile


 Place pinto beans in a large kettle with 6 cups water.  Bring to boil and continue for 2 minutes.  Let stand without heating for 1 & 1/2 hours.  [These may be stored frozen].


 Bring to boil again and continue until beans are soft (1 hour or more).  Add more water if necessary to keep beans covered while boiling.


 NOTE:  Do not add salt, onions, oil or peppers before beans are soft.


 Once beans are soft add salt and olive oil.  For flavoring add onions and peppers.  Bring to boil and cook another 10-15 minutes.







Boston Style Pinto Beans


2 cups dry pinto beans

6 cups water

1 tbsp. salt

1/4 cup olive oil

1/4 cup molasses

1/2 cup minced onion

1/4 tsp. ginger

2 tsp. ground cloves

2 tbsp. ground black pepper

1 small can tomato sauce


 Place pinto beans in a large kettle with 6 cups water.  Bring to boil and continue for 2 minutes.  Let stand without heating for 1 & 1/2 hours.


 Bring to boil again and continue until beans are soft (1 hour or more).  Add more water if necessary to keep beans covered while boiling.


NOTE:  Do not add salt, onions, oil, tomato, molasses or spices before beans are soft.


 Once beans are soft add salt, olive oil, onions, tomato sauce, molasses, cloves, ginger  and pepper. Place in cooking pot and put salt pork or 2 slices of bacon on top.  Cover and bake for one hour or more at 250-deg. F.




Bohemian Sweet-Sour Cabbage


1/3rd medium-sized cabbage

1/4 small onion, sliced

4 tbsp. cider vinegar

3 tbsp flour

3 tbsp. brown sugar

2 tbsp. olive oil or butter

4 tsp. salt

1 tbsp. caraway seed


 Slice cabbage into long thin strips.  Place sliced cabbage and onion in a pot with boiling water.  Cook for 5-7 minutes and drain.


 In a skillet, add olive oil or butter and bring to sizzling.  Add flour, sugar and vinegar.  Cook at low heat for 5 minutes.  Stir in salt and caraway seed.  Add mixture to pot with cabbage and onion.


 Bring to boil and cook at low heat until cabbage is tender.  Adjust acidity and sweetness to taste by adding additional small amounts of sugar, vinegar and salt.



Green Rice


1 & !/2 cups long grain rice

1/2 cup milk

2 eggs, beaten

1/2 cup salad oil

1 pound processed cheese

4-6 chopped green onions with tops

1 medium green bell pepper

1 cup chopped parsley

1/2 tsp. thyme

2 tsp. sweet basil

2 tbsp. Worcestershire sauce

Small amount of black pepper & salt


 Cook rice in closed pan at low heat for about 12 minutes (almost done).


 Add in the following order:  milk, eggs, oil.  Mix well.


 Mix in Worcestershire sauce, onions, cheese, bell pepper, parsley, thyme, basil, pepper and salt.


 Bake uncovered in a 2-quart casserole at 325-deg. F. for 45 minutes.



Golden Twice Baked Potatoes


4 large potatoes, baked

1 & 1/2 cups (6 oz.) shredded

  cheddar cheese

1/4 cup Mayonnaise

1 cup milk

1 egg

1/2 tsp. salt & dash of black pepper

1/4 cup green onion slices

4 crisply cooked bacon slices


 Slice baked potato lengthwise; scoop out potato, leaving 1/8th inch shell.


 Combine potato, 1-cup cheese, mayonnaise, milk, egg and seasonings.  Beat until fluffy.


 Fill shells and top with remaining cheese, onion and bacon.


 Bake at 350-deg. F. for 15 minutes.



Chinese Rice


1 cup butter

1 cup uncooked rice

1 can consommé

1 cup water

1 can mushrooms with juice

1 chopped onion

3 stalks chopped celery

1/4 cup soy sauce


 Brown rice in butter.  Add remaining ingredients.  Bake covered at 350-deg. F. for 45 minutes.



Onion Rice


1 cup uncooked white rice

1 can onion soup

1 cup water

2 tbsp. butter, margarine or oil


 Cook covered about one hour at 350-deg. F.



Savory Succotash


2 cups French-style green beans

2 cups whole kernel corn

1/2 cup mayonnaise

1/2 cup shredded sharp cheddar


1/2 cup chopped green pepper

1/2 cup chopped celery

2 tbsp. chopped onion

1 cup soft bread crumbs

2 tbsp. butter or margarine, melted


 Drain canned beans and corn.  Combine with mayonnaise, cheese, green pepper, celery and onion.  Transfer to a 10 x 6 x 1.5-inch baking dish.


 Combine bread crumbs and butter; sprinkle over top.


 Bake at 350-deg F. for 30 minutes or until crumbs are toasted.



Fried Rice


1 & 1/2 tbsp. butter or margarine

1/4 tsp. garlic powder or salt

1 chopped onion

1 tbsp. catsup

1 tbsp. fish soy sauce

1/2 tsp. sugar

1 egg

1 cup cooked rice


 Place shortening and garlic into a frying pan.  Add meat and fry.  Add onions, catsup, soy sauce and sugar.  Mix in the egg.  Add the cooked rice. 


 Simmer for 5-10 minutes.



Baked Sliced Potatoes


4 large baking potatoes

1/4 cup butter or margarine, melted

1/4 cup salad oil

2 cloves minced garlic

1/2 tsp. or more salt

1/2 tsp. dried thyme leaves


 Cut potatoes into 1/4-inch-thick unpared slices.  Place overlapping slices in buttered 13 x 9-inch baking dish.


 Mix butter and oil.  Brush slices with mixture.  Pour remaining over potatoes.


 Sprinkle with garlic, salt and thyme.


 Bake at 400-deg. F. for 25 to 30 minutes or until potatoes are browned at the edges.



Potato Pancakes


2 eggs, well beaten

2 tbsp. cream

2 tbsp. grated onion

1 tsp. salt

1/8th tsp. black pepper

4 cups raw potatoes, finely grated

1/2 cup flour

Safflower or corn oil or bacon



 Combine eggs, cream, onion, salt and pepper.  Stir in grated potatoes and flour.


 Heat shortening on griddle.  Drop in tablespoon-fulls of batter and fry at medium heat until brown on both sides.



Potato Salad


4 cups sliced or diced potatoes,


4 bacon slices, fried and crumbled

1 cup mayonnaise

2 tbsp. vinegar

1 tsp. sugar

1 cup celery

1/2 cup black pepper

1/2 cup onion, 1 tsp. parsley

2 hard boiled eggs

1 & 1/2 tsp. salt


 Combine all ingredients and mix thoroughly.  Place in refrigerator about one hour before serving.



Chinese Sweet-Sour Vegetables


1/4 cup brown sugar

2 tbsp. cornstarch

1/2 tsp. salt

3/4 cup pineapple juice

1/4 cup water

2 tbsp. vinegar

2 tbsp. honey

2 tsp. soy sauce


 Blend all ingredients and cook and stir until thickening (about 3 minutes).


 Pour over crisp cooked vegetables in a frying pan.  Toss mixture and cover.  Simmer for 5-8 minutes or until vegetables are tender.



Baked Eggplant


2 medium sized eggplants

1/2 cup seasoned bread crumbs

1/4 cup grated Parmesan cheese

3/4 cup olive oil.


 Cut eggplants crosswise into 1/2-inch disks.  Place each on a shallow baking pan. 


 Mix together bread crumbs, olive oil and Parmesan cheese.


 Cover each portion with mixture.  Bake at 350-deg. F. for 12-15 minutes or until tender.



Tartar Sauce


1 cup mayonnaise

2 tbsp. lemon juice

2 tbsp. pickle relish

1/2 tsp. dry mustard

1/2 tsp. paprika

2 tbsp. minced parsley

1 tsp. minced onion


 Blend all ingredients together and refrigerate.


 Serve with seafood dishes.



Tortillas (Grilled or Fried)


1 dozen corn or flour tortillas

1/4 cup olive oil


In a skillet heat oil to simmer, add a tortilla on both sides until browning.


On a grill, dip the tortilla lightly into the oil and again brown slightly on both sides.


Flour tortillas will puff up and brown much quicker than corn tortillas.


These may be stored in a covered dish and micro waved before use.






1 cup milk

2 & 1/2 cups flour

2 eggs

1 tsp. salt

6 cups boiling water & 1 tsp. salt

4 tbsp. butter

1/2 cup dry breadcrumbs


  Add milk to flour slowly, stirring constantly to keep mixture smooth.  Add one egg at a time, beating well after each addition.  Add salt & mix well.


  In a separate kettle pour boiling water; add salt and set over low heat so water is kept at simmer.  Pour batter into a shallow bowl, tilt it over kettle and with a sharp knife slice batter into boiling water, being sure to dip knife into water before each slice to prevent batter from sticking to knife.  Let boil 5 minutes, then drain.


  Top with buttered browned breadcrumbs.  Serve with various meat dishes or with crumbled cheddar cheese.



Enchilada Sauce (Riverside style)


One 28-oz can Green Chile Sauce

  or equivalent of ground tomatillos

8 dried chiles (California, Jalapeño

  or New Mexico).

2 fresh fired and skinned Anaheim, Pasilla or Jalapeño chiles

2 tbsp. cocoa powder, unsweetened

1 tbsp. sugar

1 tbsp. granulated garlic

1/2 medium sized onion

1/2 medium lime or lemon juice

4 tbsp. olive oil


  Boil dried chiles slowly in a covered pan with salted water for about 20 minutes.  Cool, cut and wash out seeds.  Remove flesh.  Add to separate pot with green chile sauce or finely ground tomatillos. 


  Add fired, skinned and diced Anaheim, Pasilla or jalapeño chiles.  Add olive oil, garlic, onion, sugar, cocoa powder and lime or lemon juice.


  Simmer for about 1/2 hour.  Serve with enchiladas and other Mexican delights.


NOTE:  Chile powder may be substituted for dried chiles, although flavor will vary with source.



Chiles Preparation


Fresh Chiles (Jalapeño, Pasilla,

    Ancho, Anaheim, New Mexico, etc.



  Place chiles on grate over hot charcoal or on a gas grill or in the broiler of an oven.  When chiles blister on all sides transfer them to a large paper bag.  Close the bag and let rest for about 1/2 hour.


  If firing has been done sufficiently on all sides the chile skins will remove relatively easily by peeling them off with hands.


  When all chiles have been peeled, slice each through on one side and remove the seeds.  Store in plastic bags in the freezer until use. 


  Before freezing a simple version of Chile Relleno may be prepared by placing each chile on a flour or corn tortilla, filled with Monterey or Mozzarella cheese, and some diced onion.  These may then be fried in olive oil on both sides until browned.  Serve with cooked pinto beans, Spanish rice and Enchilada sauce.



Browning Onions


Onions (brown, white, purple, etc.)

1/4 tsp. salt

3 tbsp. olive oil


Olive oil is perfect for browning onions as they will not burn but add flavor to the oil in which they were fried.


  Caramelized Onion Slices:


  Slice onions thinly (1/8th inch thick).  Fry in hot olive oil in a metal skillet over medium heat, turning frequently, until browned.  Drain and serve with grilled steak or other meat dishes.  They may be micro waved just before serving.


  Chrisp Chopped Onions:


  Chop onions into tiny pieces.  Fry in hot olive oil over medium to low heat in a metal skillet, stirring frequently until all pieces are browned.  Drain. These will give flavor to many meat, egg or cheese dishes.  They may be micro waved just before serving.

























1.  Modified from an Amana recipe.