REDNECK SUMMER SALAD RECIPE…..by ISABEL

This salad is to be proportioned to its maker’s personal preference for the combination of ingredients. I like a little bit of everything in every bite…..

Iceberg Lettuce…  A firm/heavy head. This salad depends on texture and crunch, as well as flavor, so discard any loose floppy leaves and use only the “heart”.  Tear, or more easily cut, into (large) bite size chunks.

Canned Red Kidney Beans….These MUST be canned since the “juice” from the can is an essential ingredient for the dressing….When I was younger I was always able to find cans of “small” kidney beeans…but these days “bigger is better” rules..so if I am going to make this salad I take the time to (tediously) cut the large beans in half .

Green Onions sliced to taste. Again, I like green onions a lot. These can be cut in 1/4″ thick slices, straight or diagonal cuts based on visual appeal only.

Garlic powder (to taste)

The dressing consists of Miracle Whip (only…no substitutions),  mixed 2/3 miracle whip to 1/3  of the juice from the can… Mix the first two ingredients together to create the “oil” and mix 2 oil to 1 red wine vinegar…..less vinegar if you want a more mild dressing. Again, I have to stress…this is not the time to get fancy and use balsamic….just use old-fashioned red wine vinegar to get the proper combination of flavors……

Toss all the ingredients together (careful to keep the iceberg chunks intact) and enjoy with a summer barbeque……

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RECIPES…COMFORT FOOD…MY FATHER’S “JAPANESE” SALAD…..by ISABEL

Iceberg Lettuce (I like a firm/heavy head) cut into thin strips in the style of  coleslaw

Green Onions sliced very thinly and proportioned to taste (I like a lot of green onions)

Dressing made with a neutral oil like safflower or canola mixed 1 and 1/2 Tablespoons to each Tablespoon of Seasoned Rice Wine Vinegar

A light sprinkle or pinch of White Sugar (remember this  was created “long ago”) and Salt and Pepper to taste

This is an excellent summer salad….and I like it much better than the mayo based dressing that is served in so many asian restaurants…..

BISCUIT DOUGH PIZZAS RECIPE……by ISABEL

Pre-made packaged biscuit dough
Squished canned tomatoes (today I would use Muir Glen Fire Roasted whole or diced tomatoes) It is much more more engaging for kids to squish the whole tomatoes into small pieces.  The tactile sensation is very intriguing for children and the pieces may be patted dry before cooking
Olive Oil
Grated or cubed Mozzarella cheese ( It is easier for children to control the placement of  cubed mozzarella cheese when placing on biscuit dough
Dried Oregano
(Non-stick cookie sheet with raised sides (to contain juices)

Pat biscuit dough to as thin as possible without tearing
Brush a light coat of oliveoil on top surface of biscuit dough

To taste layer:
Grated or cubed Mozzarella cheese
Pieces of canned tomatoes
Dried Oregano

Cook according to biscuit package directions adding additional time if necessary

For impromtu pizza making you can substitute English Muffins