3 medium cucumbers, peeled and sliced 1/4 inch thick
1 medium onion, sliced and separated into rings
3 medium tomatoes, cut into wedges
1/2 cup vinegar
1/4 cup sugar
1 cup water
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
1/4 cup oil
Combine ingredients in a large bowl and mix well.
Refrigerate at least 2 hours before serving.
1 cup peeled, cubed kiwi
1 cup peeled, cubed figs
1 cup halved grapes
1 cup halved strawberries
1 cup raspberries
2 egg yolks
1/3 cup granulated sugar
1 cup Champagne
Heat broiler to its highest setting.
Divide the cut fruits into 4 soup plates, arranging them decoratively.
Make sauce by combining egg yolks and sugar in a mixing bowl.
Whisk briskly until the yolks begin to turn a light lemony color.
Add the Champagne a little bit at a time, whisking constantly until well blended.
Place the mixing bowl in a pot or pan and pour about 1\” of water around it.
Bring the water to a simmer and continue to whisk vigorously until the mixture becomes light and foamy.
Once the mixture starts to thicken, remove the bowl from the heat. Do not overcook.
Continue to whisk for 10 seconds.
Pour equal amounts of sauce over each fruit salad.
Place the plates under the broiler about 3 inches from the source of heat and allow them to cook just until they are lightly browned on the surface, rotating as needed.
Serve immediately with remaining Champagne to accompany.
1/2 cup real mayonnaise – low-fat okay
1/4 cup ketchup
1 Tbls. distilled white vinegar
2 tsp. sweet pickle relish
1 tsp. granulated sugar
1 tsp. chopped pimento – optional
1/2 tsp. onion salt
black pepper – to taste
Stir together all ingredients in a small bowl until smooth.
Cover and refrigerate for 4 hours, stirring occasionally, before serving.
1 can french cut green beans (16oz)
1 can shoe peg corn (16oz)
1 can green peas (16oz)
1 cup chopped celery
1 medium onion chopped
1/2 cup green pepper chopped
1 cup sugar
1/2 cup vegetable oil
3/4 cup vinegar
1 tsp salt
1/2 tap pepper
1 tbs water
Drain all the cans of vegetables. Add the rest of the vegetables.
In a medium sauce pan combine all the sauce ingredients. Bring o a boil, stirring to dissolve the sugar. Set aside & let cool.
Once the sauce mixture is cooled, pour over the vegetables, stir to coat, then let set over night in the refrigerator over night.