Marinated Pea Salad

Gary Henry Accompaniments

Ingredients

  • 1 can LaSeur Peas, drained
  • 1 can French-style beans, drained
  • 1 can shoe peg corn, drained
  • 1 cup celery, chopped
  • 1 cup green pepper, chopped
  • 2 green onions, chopped
  • 1 2-oz jar pimentos
  • 1/2 cup sugar
  • 1/2 cup apple cider vinegar
  • 1/2 cup vegetable oil
  • 1 tsp salt
  • 1 tsp pepper

Instructions

  • Combine all vegetable ingredients.
  • Combine all sauce ingredients and bring to a boil. Pour over vegetables and mix well.
  • Refrigerate overnight before serving.

Gary Henry – OldSouthernRecipes.com

Thanks for this recipe to Charlotte Nelson of Bowling Green, Kentucky

Oriental Salad with Ramen Noodles

Gary Henry Accompaniments

Ingredients

  • 1 16 oz package cabbage mix
  • 2 green onions with tops, chopped
  • 1 cup almond slivers
  • 2 packages beef-flavored ramen noodles
  • 1 cup sunflower kernels
  •   3/4 cup olive oil
  • 1/2 cup sugar
  • 1/3 cup white vinegar
  • 2 packages beef-flavored ramen noodle seasoning

Instructions

  • Toss together all salad ingredients.
  • Just before serving, stir together all dressing ingredients and mix dressing with salad.

Gary Henry – OldSouthernRecipes.com

Cinnamon Roasted Pecans

Gary Henry Accompaniments

Ingredients

  • 1 egg white
  • 1 TBS water
  • 1 cup sugar
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 lb pecan halves

Instructions

  • Preheat oven to 300.
  • Beat egg white and water in a small bowl until frothy. In a separate small bowl, mix the sugar, salt, and cinnamon.
  • Dip the pecan halves into the egg white mixture, then roll in the sugar mixture.
  • Place on a baking sheet and bake for 30-45 minutes, stirring every 15 minutes.

Gary Henry – OldSouthernRecipes.com

Sweet & Spicy Dills

Gary Henry Accompaniments

Ingredients

  • 1 quart hamburger dills
  • 2 cups sugar
  • 1 TBS Tabasco sauce

Instructions

  • Drain juice from jar of pickles and discard.
  • Place pickles in a large mixing bowl and add sugar.
  • Allow to stand for 4-6 hours until sugar dissolves, stirring occasionally. After sugar has dissolved, add Tabasco sauce and stir the mixture to distribute evenly.
  • Place contents of bowl back into pickle jar.
  • Store in refrigerator.

Notes

  • Add or subtract to the quantity of Tabasco to adjust the amount of heat. For my taste, 1 TBS is just about right — it gives a hint of heat without overpowering the sweetness.

Comments

  • These pickles — so easy to make — are always a bit hit, especially when served with things like chili.
  • They also make a good addition to a relish tray, accompanied with things like olives, bread-and-butter pickles, etc.

Gary Henry – OldSouthernRecipes.com

Spiced Cranberry Sauce

Gary Henry Accompaniments

Ingredients

  • 1 12 oz package fresh cranberries
  • 1 cup packed brown sugar
  • 1 cup white grape juice
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger

Instructions

  • Rinse cranberries in cold water.
  • Bring brown sugar, white grape juice, cinnamon, and ginger to a boil in a medium saucepan, stirring frequently.
  • Add cranberries and return to a boil. After reaching a full boil and berries have popped open, cook for 1 minute, stirring frequently.
  • Remove from heat, cool to room temperature, and refrigerate before serving.

Notes

  • This spiced cranberry sauce can be made ahead and stored in the refrigerator for up to 3 days before serving.
  • For no-frills cranberry sauce, see Basic Cranberry Sauce.

Gary Henry – OldSouthernRecipes.com

1 2