The Janiak Collection

1The JaniakCollectionFavorite Recipes & Stories

2Created with love for my son Matthew &In Memory of the “Niss girls”, Grandmother Clara (BaBa) & her daughters:Bernice, Lillian, Ruth (mom) & Gertrude (Gettie)alsoDanny’s wife Marilyn and Sid’s wives Rhoda & Fran

3Family &FriendsFavorites Through The Years

4I have a little, green tin box, a recipe box, which I covered in wood grain Contact paper because I convinced myself that it made it look better. (It did the first 30 years). This box has been in my cupboard since the 60’s when I was living in Whittier, California and it contains recipes scrawled on cards, torn pieces of paper, the backs of envelopes - whatever. These recipes are favorites I’ve collected from family & friends for years. The alphabet divider tabs have worn off and some are missing altogether. It doesn’t really matter because I mostly shoved everything in the front of the box anyway.Some of the cards and papers are hard to read since they have Crisco and batter smeared or dripped on them. Some are blurred by oil, falling in the sink, and food coloring. Many are missing words that would make them easier to understand and occasionally there is no evidence of the oven temperature required or the cooking time.This is how I cook.I’d spend most of the prep time just trying to find the stupid recipe I wanted to make. Often, too often, I wouldn’t find it and have to go to plan B – if I’m lucky enough to have a plan B.So, one day - today - I decided to find as many of the recipes as I could and make a book, while I still had the faculties to remember how I came to have them. Each in the ‘Family & Friends’ section, at the front, has a little memory on the page, thinking that would make them taste better somehow.I’ve added to the original version with a few ‘tweaks’ here and there. I’ve also included a section of “Internet” recipes we’ve tried and liked, party ideas for “Entertaining” and now a “Hints & Help” section followed by pages for your own recipes. I have little to leave behind when my journey ends, but I figured at least I could pass on a small taste of home and the knowledge that, “I’ll love you always”.Bun apitete! Bone appityte! Bon apiteet………..Bon Appétit!With love,

5Taken in the kitchen in Sterling Heights, MIFirst printing 2012 Revised 2020

6Chicken-Potatoes-Green Bean One Dish Meal.................9Dinah’s Quiche Lorraine..................................................11George’s Quick & Easy Pot Roast....................................13Linda Lee’s Filet of Salmon.............................................15Marilynn’s 20 Minute Stovetop Goulash........................17Melody’s Meat Loaf........................................................19Mr. B’s Stuffed Shells.......................................................21My Spectacular Thanksgiving Turkey..............................23Art of Making Hard Boiled Eggs.....................................25Mary’s Easy Cheezy Velveeta Hashbrowns.....................27George’s Polish Sauerkraut & Noodles...........................29JoAnne’s Blintz Soufflé....................................................31Mom’s Chanukah Potato Latkes.....................................33Mom’s Thanksgiving Candied Sweet Potatoes...............35Passover (or Anytime) Potato Kugel................................37Simple Pan Fried Potatoes..............................................39Sweet Lukshen Kugel......................................................41Ambrosia Salad...............................................................43Judy’s Tuna-Noodle Salad...............................................45Mexican Corn Salad.........................................................47Pam’s Amazing Spinach Salad.........................................49Regular & Passover Waldorf Salad..................................51Vicki’s Macaroni Salad....................................................53Watergate Salad..............................................................55Margie’s Chicken Soup....................................................57Table oF ConTenTSMain DishesSide DishesSaladsSoups

7Aunt Gettie’s Mandel Bread............................................59 Aunt Myrtle’s Amazing Apple Pie....................................61Café Martin Pear Pie.......................................................63Connie’s K’s Strawberry Pudding Cake............................65Cookie Press Quick Mix Spritz.........................................67Grands! Monkey Bread...................................................69Joan’s Cream Puffs..........................................................71Joan’s Cream Puff Filling.................................................73Libby/Carnation Pumpkin Pie.........................................75Mummy’s Yummy Strudel...............................................77Niss Family Special-Delicious Cheese Cake.....................79Pineapple-Cherry Dump Cake.........................................81Ruthie’s Butterhorns.......................................................83Strawberry Cream Dessert Squares................................85Strawberry Pretzel Pie.....................................................87Aunt Gettie’s (Gertrude) Wine Jell-O..............................89 Carol’s Party Ham Roll-Ups..............................................91Deviled Eggs - Version 45,983,882..................................93Suzie’s Fruit Dip...............................................................95Amish “Church Spread”...................................................97Aunt Lillian’s Kosher Dill Pickles......................................99Ceil’s “Baker’s Delight” Fudge.......................................101Homemade Summer Strawberry Jam...........................103Joe’s ‘Famous’ Polish-Italian Spaghetti Sauce................105Matthew’s Spicy Homemade Salsa...............................107THE INTERNET CONNECTION ...................................109ENTERTAINING SUGGESTIONS .................................361HINTS & HELPS...........................................................377YOUR OWN RECIPES..................................................383Table oF ConTenTSBaking/DessertHomemadeParty Time

8Chicken - Potatoes & Green beansone Dish Wonder

9INGREDIENTS: Preheat oven to: 350o1 lb. Boneless Skinless Chicken (I used tenders in my dish to make the splitting of servings a little easier)2 Cans of Green Beans (I used french style green beans with no added salt – but really any green veggie would work here)1 ½ lbs. Red Potatoes Diced up into quarters (any potato could work, we prefer the reds)1 Package of Italian Dressing Mix (just dry ingred.)(I used a .7 oz. Packet from Good Seasonings. Some use Zesty. Other brands can be used - pick your flavorite. Some even use Ranch)1 Stick of Butter (or “I can’t believe it’s not Butter”)DIRECTIONS:Organize your chicken, green beans and potatoes in a 9 x 13 casserol dish.Sprinkle your packet of Italian Dressing mix over the entire dish. Then melt your butter in the microwave and pour it over everything.Cover with aluminum foil and cook for 1 hour.Looking on the Internet, with my budget in mind, I found this recipe. Every article just raved about it so I figured, “What the heck”. It was good. Fast, easy, budget friendly - and good. I used the Good Seasons Italian, but I’d really like to try the Ranch too.MAIN DISH

10Dinah’s Quiche lorraine

11In the early 1960’s I would watch the Dinah Shore Show. She was a very popular radio & recording star/singer who hosted several TV shows in the early 50’s to the 70’s. She also liked to do little cooking segments and one of them featured this recipe. I’ve made it many times over the years, to the delight of all who shared it with me. Once, on a trip to Paris with my cousin, Roz Merin, a tour guide told us quiche was also called “Garbage Pie” because folks would make it on weekends to use up all of their leftovers.1 Frozen pie shell Preheat oven to: 350OBowl & WhiskINGREDIENTS:4 eggs1 cup half & half1 cup shredded Swiss6 broken slices of cooked baconArtichoke hearts (optional)DIRECTIONS:Eggs in bowl – whiskAdd half & half – whiskAdd shredded Swiss cheese6 broken slices of cooked baconArtichoke hearts to tasteDash nutmegDash red pepper - whisk.Bake 325 for 35-40 minoGood for breakfast, lunch or dinner.MAIN DISH

12George’s Quick & easy Pot RoastPhoto: Marilynn Janiak

13INGREDIENTS: Preheat oven to 450oRoasting pan or deep cooking dish1 2-3 lb. roast1 pkg. Mrs. Grass’s Onion SoupCarrotsPotatoes¾ cup waterDIRECTIONS:Place roast in pan.Add water to bottom.Coat top of meat with dry onion soup.Cover & cook for 1 hour.Add carrots & potatoes cut up.Baste with pan juices.Cover & Cook for 1 - 1¼ addition hour.Baste more than once if desired.Ready when meat, carrots & potatoes are tender.Slice or serve wholeServe hot. Leftovers are great for hot or cold sandwiches.Served to Matt & me by my father-in-law, George Janiak when he came down from St. Helen, MI and stayed with us in the spring of 1992, the year Joe died. He showed me how simple it was - and delicious.MAIN DISH

14linda lee’s Filet of SalmonPhoto: Marilynn Janiak

15INGREDIENTS:1 whole (fresh) salmon filet3 Tbsp. garlic cloves, chopped*3 Tbsp. balsamic vinegar *3 Tbsp. Dijon mustard *3 Tbsp. honey **Any amount, but all the sameLemon for garnishRomaine or large leaf lettuce to create bed for fishLarge oblong serving platter/cutting boardDIRECTIONS:Place filet on ‘non-stick foil’ lined cookie sheet.In a small bowl combine all 4 ingredients (in equal amounts) **use less for smaller portionsMix well than spread over top of filet.Bake at 350 for approx 20-25 min.s **Fish is done when it will flake with a fork.Let cool slightly than transfer fish-gently-to platter.Garnish with lemon slices or curls.Serve cold.My first office job was working for attorneys in Birmingham MI. Linda Lee was one of the partners wives and brought in leftovers from a buffet dinner. That was my first taste of this salmon. It’s become one of my all time favorite dishes. I make it for Rosh Hashanah every year. That was one of my favorite serving dishes.MAIN DISH

16Marilynn’s 20 Minute Stovetop Goulash

17INGREDIENTS:1 ½ lb. of Ground Sirloin1 can whole, peeled or diced tomatoes2 cups of uncooked egg noodles½ chopped onion (optional)Italian seasoning to tasteGarlic salt to tasteLarge SkilletDIRECTIONS:In large skillet, brown sirloin on medium heat & drain.Return meat to the pan.Add whole can of peeled tomatoes.Add one tomato can of water.Add seasonings to taste & stir.Add noodles & mix well.(make sure noodles are submerged)Cover & cook (according to noodle package) - stir occasionally. Serve with garlic toast or garlic bread & salad.Optional Ingredients:1 can of corn (drained)2 cut up stalks celery1 sm. can mushrooms (drained)I sat around one Saturday wondering what I could make for dinner without having to go to the market. I grabbed a little this and a little that and threw it in a skillet and hoped for the best. We still enjoy this meal often. One of Matt’s favorites.MAIN DISH

18Melody’sMeat loaf

19INGREDIENTS: Preheat oven 350O1 ½ - 2 lbs. hamburger of choice1 tsp. salt⅔ cup bread crumbs2 eggs1 ¼ cup chopped onion (to taste)½ cup ketchup4 tsp. brown sugar (or more to taste)Loaf panDIRECTIONS:Mix meat, salt, bread crumbs & eggs together.Place mixture into loaf pan.Top with ketchup.Sprinkle with brown sugar.Cook uncovered for 1 hour. Melody Baranski and I shared a hospital room in 1978. She was my bed-partner in the Beaumont Hospital Maternity Ward. She gave birth to her son, Tony, about ½ a day before Matthew’s arrival. Back then you spent much more time in the hospital and after a couple days Joe and I became good friends with her andher husband, Ron.**My personal favorite meat loaf is made with McCormick’s Meat Loaf Mix & Italian bread crumbsMAIN DISH

20MR. b’sRestaurantStuffed Shells

21INGREDIENTS:1 large tub ricotta cheese2 cups mozzarella cheese¼ cup parmesan cheese2 eggs1 jar of Prego1 large box of large shells, cookedDIRECTIONS:Mix first 4 ingredients together.Spread part of Prego on bottom of lightly greased,large baking pan (I use a lasagna pan)Spoon cheese mixture into shells.Place shells in pan.Spoon remaining sauce to cover shells.Bake uncovered at 350 for approximately 040 minutes.(If you need to leave in oven for a bit longer,make sure you cover it with foil to avoid it drying out)Preheat: 350OMAIN DISHI met Joan Omietanski working at Finkel Whitefield Selik as their receptionist for 13 years. When I left, I started making a cook book like this one, for another co-worker, Connie Sieira, and also started to make one for Joan. I hope she finishes it one day. There weren’t a lot of recipes, but this one caught my eye, so I copied it. Mr. B’s was a local food & beverage place nearby.

22My Very ownSpectacular,best-ever, Super easy, Delicious,Unstuffed Turkey

23INGREDIENTS:1 Turkey (I prefer Butterball)Baster Roasting panAluminum foil for tentDIRECTIONS:Remove from packaging (saving roasting instruction times).Remove bags of giblets from both cavities of bird.Clean bird by rinsing very well, inside and out, with cool water for a couple minutes. Check for pin feathers & remove. (tweezers help)Taking a small handful of Kosher salt, rub very well around in both cavities of bird, just until you’ve kinda hit everything. Don’t just drop salt into cavity.Take a small handful of garlic powder and rub inside cavities the same way.Neatly arrange bird in roasting pan. (Toothpicks help floppy wings).Generously rub butter/margarine on bird, including legs & wings.Without being too heavy handed, sprinkle garlic over top of entire bird. Sprinkle paprika over bird for a little color.Insert thermometer as shown below.Tent bird with foil if you don’t have a roaster lid and put in oven.Baste with drippings once an hour. Poke side/should drip clear juice if done.Remove tent for the last 10 minutes of roasting time to brown bird.Let bird rest at least 10 - 20 minutes before carving.Meat thermometer ¼ - ½ cup softened butter/margarine“Handful” of Kosher saltGarlic powder (not garlic salt)Paprika Preheat Oven to 325oI made my first bird in California in the 1960’s. I honestly don’t remember how I started preparing it this way. Maybe my mother told me; maybe I found it in a book; just perhaps I went at it all on my own, but it was a total success. Careful not to overcook. ---This one’s for you Matt.---Thigh: 180 oBreast: 170 oStuffed: 165oI find that this method isn’t as likely to tear top of bird.MAIN DISH

24art of Making Hard-boiled eggs

25OtherWaterMethod1. Completely cover eggs with cold water.2. Add some salt.3. Gently bring the eggs to a boil.4. Boil for 1 minute.5. Remove from heat.6. Cover the pot and let sit for 12 minutes.7. Rinse in cold water until completely cool. MOMMethod1. Fill saucepan with enough water so it will cover eggs when they are inserted.2. Start to bring water to a boil.3. When water starts to steam, place eggs into water, lowering slowly to let steam engulf egg and egg enters water very slowly - to avoid cracking shell.4. Set timer for 15 minutes and leave eggs in water until timer goes off.5. Remove eggs/pan from stove, run cold water on them. Pour out the water than add more cold water. Throw in about two handfuls of ice also. Let cool.SIDE DISH

26Mary W.’seasy CheezyVelveeta Hashbrowns

27INGREDIENTS: Preheat oven to: 35001 lb. Velveeta Cheese1 pint (2 cups) Mayo2 lb. bag of Frozen Hash Browns (cubes)(Makes a lot. Easily cut recipe in half and use smaller dish) ½ lb. Velveeta, 1 cup Mayo, ½ bag hash brownsDIRECTIONS:Grease baking dish.Cut Velveeta into “thumbnail” size cubes.Mix everything together in a bowl.Put mixture in baking dish.Bake in oven approx. 45 minutes.Mary Wimsatt was my neighbor on Century Dr. in approx. 1988. She had a daughter a year older than Matt, another daughter that went to school with Matt and a son who was younger. They all played together and we often ate together. She introduced me to this dish.SIDE DISH

28George’s Polish Sauerkraut & noodlesKluski z Kwasna Kapusta

29INGREDIENTS:2 - 27 oz. cans of sauerkraut2 ½ sticks of margarine or butter1 - 16 oz. box of pasta twists (bow tie, shell, macaroni, etc.)Large skilletDIRECTIONS:Wash and drain & squeeze sauerkraut.Melt butter.In large skillet, low heat, brown sauerkraut, very lightly, in butterfor approx. 1 – 1 ½ hours.(sauerkraut will shrink)Add boiled pasta.Mix & serve hot or cold.Father-in law, George Janiak, wanted to make sure I could cook at least a couple Polish dishes that Joe grew up with. I had tasted this dish at their (Charlotte - Lottie) house in 1985 and couldn’t stop eating it. Dad came over to show me how to make it and naturally he had no recipe. So as he prepared it, I wrote down what he did so I could make it and pass it on.SIDE DISH

30Joanne’s blintz Soufflé

31Done when knife inserted in mixture comes out clean.INGREDIENTS:6 frozen blintzes (I prefer Golden brand cheese blintzes) 2 cups of light sour cream ½ tsp. vanilla ½ cup sugar 4 eggs DIRECTIONS:Place frozen blintzes in 8 x 8 pan sprayed with cooking oil. Let defrost for 30 minutes. Combine the rest of the ingredients in blender. (I suggest putting the eggs in first) Blend until thoroughly mixed. Pour mixed ingredients on top of defrosted blintzes. Bake 40 minutes. For 12 blintzes use 13 x 9 pan and double the other ingredients.Serve with Strawberry/Blueberry/Cherry pie filling, (etc.) on the side. (Your choice)JoAnne Levy and I are friends through Congregation Shir Tikvah, which our families helped to found. She made this for a Pot Luck in 1985 and I stole (with her permission) the recipe. Preheat oven to 350OSIDE DISH

32Mom’s Chanukah Potato latkes

33INGREDIENTS:Serves 4-66 medium potatoes – peeled1 medium onion¼ tsp. baking powder2 eggs¼ cup matzo meal or flour1 tsp. salt & pepperVegetable oil for fryingBig skilletDIRECTIONS:Pare & grate potatoes - OR - chop in blender/food processor.Let stand for 10 minutes.Drain off liquid.Grate onion into potatoes and add remaining ingredients.Mix until fully blended.Heat oil in frying pan & drop spoonfuls of batter into hot oil.Brown on both sides & drain on paper towels.Serve with sour cream or apple sauce.What can I say? Nothing original about this recipe. It’s probably at least 200-2000 years old - likely way more than that. But - it’s TRADITION! Latkes became popular for Chanukah because they were cooked in oil, representing the miracle of the oil that burned for 8 days in ancient times. My mother made the best latkes in the world. They had a small, round body in the center with crispy, cruncy tentacles. Now-a-days, people often use ready made, shredded hash brown potatoes.SIDE DISH

34Mom’sThanksgivingCandied SweetPotatoes

35Large potSmall saucepan INGREDIENTS: Preheat oven 350O5-6 large sweet potatoes⅔ box of dark brown sugar1 heaping tbl.s of Crisco¼ cup waterSquare, glass baking dishDIRECTIONS:Wash & boil potatoes in large pot until a fork enters easily.Rinse & peel.Grease baking dish bottom and sides with additional Crisco.Cut up potatoes (big chunks) and place into baking dish.In small saucepan melt Crisco.Add brown sugar & water and stir until dissolved. (sizzles at first)Let mixture come to a boil then lower the heat for a slow boil.Stir often or it could boil over.Candy is ready when a drop will bead in cold water.****CAUTION: Mixture will be hot enough to burn skin.Pour candy over potatoes and place in oven.Bake for about ½ hour.Baste potatoes with sugar in dish.Bake at least another ½ hour or more.**As long as sugar is melted it is dangerously hot.Serve warm.Mom, (Ruth Kaplan Winter), always made these potatoes for Thanksgiving as well as other special times. I’ve loved them since my first taste. It doesn’t have to be Thanksgiving to enjoy them.SIDE DISH

36Passover Potato Kugel

37INGREDIENTS: Preheat to 350O4 cups potatoes (chopped well, like latkes) or ready-made shredded3 eggs1 large onion chopped1 ½ tsp salt¼ tsp pepper¼ cup melted butter or margarine⅓ cup flour (white or matzo flour)DIRECTIONS:Grease 1 ½ qt casserole (Pyrex).Drain potatoes.Combine all ingredients in a bowl.Mix well.Pour into baking dish.Bake for 1 hour or until top startsto look toasted.Heaven only knows which one of the Niss Girls, (BaBa - grandmother), had 4 daughters & 2 sons) started making this first - or when, but they all made it at one time or another. Its a great recipe because it tastes the same with Passover matzo meal or everyday white flour.SIDE DISH

38SimplePan FriedPotatoes

39DIRECTIONS:(Hint: 7 & 7 & 7!)Rinse potato cubes with cold water, and drain well. (oppt)Melt butter or margarine in a large skillet over medium heat. Place potatoes in the skillet, and stir to coat with butter. Season with salt and pepper. Cover with a lid, and cook about 7 minutes. Remove the lid, cook another 7 minutes then add some bacon bits and cook another 6-7 covered, turning during all stages, until cooked through, brown and crisp.INGREDIENTS:4 servings3 medium russet potatoes, cubed3 Tbsp.s butter or margarineSalt and pepper to tasteReal bacon bitsSIDE DISHThere’s a place called “Chicken Shack” and the owners were clients of the law office I worked in. Whenever they came for an appointment, they brought us all a food buffet. Their potatoes were out of this world and I always ate more than my share. When I left the firm, I remembered those potatoes and my mouth would water. One afternoon I found this recipe on my computer and figured I’d give it a try, with my own touches. They were good. They were really good. They have become something that is made at least once every week since.

40Sweet lokshen Kugel Traditional ashkenazi Jewish Dish

41INGREDIENTS:1 bag of wide noodles1 cup of sour cream1 cup large curd cottage cheese5 eggs½ cup sugar2 caps of vanilla½ cup white raisens (to taste)¼ butter8 oz. crushed pineapple with juice (small can)Cinnamon to sprinkle on top.DIRECTIONS:Coat 9 x 13 cooking dish with cooking spray.**You can plump your raisens by placing them in a bowl of hot water while you prepare the rest of the ingredients. Drain and pat dry before adding to mixture.Boil noodles according to package directions. Drain, return to pot and set aside.**Crack eggs into a separate bowl and whisk to break up before adding.In a large bowl, mix all ingredients together (except noodles).Pour the mixture over the noodles and combine well.Pour into baking dish. Sprinkle with cinnamon.Baked alone: Preheated oven 350 - 60 minutes.oCooking with a turkey at 325 - takes longer.oKugel is done when the center is set and the tips of noodles turn golden brown. Let cool 15 minutes or more before slicing.My mother and her sisters made the best Lokshen Kugel, but I never actually wrote down the recipe. I watched my mother make it, so I went on the Internet and found a recipe that sounded like what I remembered seeing. To my delight it came out just as I remembered.SIDE DISH

42ambrosia Salad

43INGREDIENTS:1 can chunk pineapple (#2)1 can mandarin oranges1 cup multi-colored mini marshmallows1 cup coconut1 large Cool WhipDIRECTIONS:Drain pineapple and mandarin oranges.Put everything together in a large bowl and mix thoroughly.Cover and refrigerate several hours.Serves 6-8.This yummy salad/dessert has been a favorite of mine since I lived in California, after high school, in the Hippy Era (the glorious 60’s). I don’t remember exactly where I got the recipe, but I think it was from one of the girls I worked with in the beauty salon.SALAD

44Judy’s Tuna-noodle Salad

45INGREDIENTS & DIRECTIONS:Boil your choice of pasta.Let them cool in the fridge.2 (12 ½ ounce) cans of tunaAdd to noodles.Add tomatoes, celery, peas, etc. (see below)Add Miracle Whip to please taste. (ECH! I use mayo).A little saltLet cool in fridge (or eat it while it’s cooling, which is what I do and by the time it’s really cool, there’s nothing left....ooops)ADDITIONAL OPTIONAL INGREDIENTS:1 can of peas3 hard boiled eggsCeleryOnionsRed/Green peppersOlivesSprinkle of paprikaMany years ago my sister, Judy Mayer, made a tuna-noodle salad. It was very pleasant on a hot summer’s day. Now, years later, I wanted to include it in this collection. It took a while for her to remember, but this is what she gave me.SALAD

46Mexican Corn Saladalso known as Mexican Street Corn & esquites

47One day I was scowering the Internet for recipes I could make for my friend Robert Crowe (Rabbi Arnie Sleutelberg’s husband), who is vegetarian and has very severe allergies, when I came across this recipe. It’s nothing new, just new to me. It’s a Mexican traditional dish and probably hundreds of years old, but I just found it. I checked to see if Rob could eat it and he gave me the green light. Matt grilled the corn outside and I did the rest. Only problem with the dish is that you can’t stop eating it and when it’s gone, you make this awful AWWWW sound.INGREDIENTS: Servings: 44 ears of corn, husked 3 Tbsp. mayonnaise 2 Tbsp. fresh lime juice ⅛ tsp. paprika Pinch of cayenne pepper (optional) 2 ounce Cotija (ko-tee-a) cheese or Parmesan, crumbled (about ½ cup), plus more for serving 2 Tbsp.s chopped fresh cilantro, plus more for serving Kosher salt, freshly ground pepper to tasteDIRECTIONS:Prepare grill for medium heat. Grill corn, turningoccasionally, until tender and charred, 8–10 minutes; let cool slightly. Cut kernels from cobs and transfer to a medium bowl.Whisk mayonnaise, lime juice, paprika, (cayenne, if using), 2 oz. Cotija cheese crumbled and 2 Tbsp.s cilantro in a large bowl; season with salt and pepper. Add corn and toss to combine. Top with more cheese and cilantro.DO AHEAD:Dressing can be made 2 days ahead. Cover and chill. Corn can be grilled and cut from cobs 1 hour ahead. Store airtight at room temperature. **I’ve also seen corn on sticks basted with the mixture. That’s how street venders sell it in Mexico.SALAD

48Pam’s amazing Spinach Salad

49DRESSING:Mix together the following:½ cup sugar1 cup vegetable or canola oil2 tsp. worchester sauce⅓ cup red wine vinegarDash pepperSmall onion chopped or cup dehydrated, ¼chopped onions (I prefer dehydrated)Couple squeezes of ketchup for color.SALAD:Bag of spinach - washed well.½ bag-shredded carrots.Pound of mushrooms -sliced.Pea pods-sliced.Bean sprouts.2-3 hard boiled eggs-chopped (big pieces).Artificial bacon bits.Can of mandarin oranges.Add dressing & toss.Pam Spitzer, one of the 2 original founders of Congregation Shir Tikvah, brought this salad to one of our Janiak’s 4th of July Picnic & Summer Olympics parties. It was a hit and she shared the recipe. I’ve made it several times. Matt also makes it from time to time because he really likes it.SALAD

50Regular & Passover Waldorf Salad