Here is an old recipe for May Salad that you might enjoy:

It is good!

And don’t forget to add a few of them spring Dandelion Leaves!!

Ingredients:

• 2 heads of lettuce
• 1 bunch of watercress
• 4 hard-boiled eggs
• 1/2 cup of diced celery
• 1/2 cup of diced radishes
• 1/2 cup of diced cucumbers
• 1/2 cup of diced green onions
• 1/4 cup of chopped fresh parsley
• 1/4 cup of chopped fresh chives
• 1/4 cup of mayonnaise
• 1/4 cup of sour cream
• 2 tablespoons of white wine vinegar
• Salt and black pepper, to taste

Instructions:

1. Wash the lettuce and watercress and dry them thoroughly. Tear the lettuce into bite-sized pieces and chop the watercress.
2. Peel the hard-boiled eggs and chop them into small pieces.
3. In a large bowl, combine the lettuce, watercress, chopped eggs, diced celery, radishes, cucumbers, green onions, parsley, and chives.
4. In a separate bowl, whisk together the mayonnaise, sour cream, white wine vinegar, salt, and black pepper until well-combined.
5. Pour the dressing over the salad and toss until all ingredients are evenly coated.
6. Chill the salad in the refrigerator for at least an hour before serving.

This salad is a classic and refreshing dish that has been enjoyed for many years. Feel free to adjust the recipe to your liking by adding or removing any ingredients you prefer. Enjoy!

Simple but downright tasty!!

Click on image to enlarge!

Here’s an old-time recipe for a delicious mixed veggie side dish to complement your homemade meatloaf, sweet potatoes, and aged cheddar cheese:

Ingredients:

• 1 head broccoli, cut into florets
• 1 head cauliflower, cut into florets
• 3-4 large carrots, peeled and sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400 °F (200 °C).
2. In a large bowl, toss together the broccoli, cauliflower, and carrots with the olive oil and minced garlic until evenly coated.
3. Spread the vegetables out in a single layer on a large baking sheet, then season with salt and pepper to taste.
4. Roast the vegetables in the preheated oven for 20–25 minutes, or until they are tender and lightly browned on the edges.
5. Serve the roasted veggies alongside your homemade meatloaf and sweet potatoes, with a side of aged cheddar cheese, for a delicious and satisfying meal.

Enjoy!

Here is an old-fashioned recipe for glazed sweet potatoes.

Ingredients:

• 4 medium-sized sweet potatoes
• 1/2 cup brown sugar
• 1/4 cup butter
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup water

Directions:

1. Preheat your oven to 375 degrees Fahrenheit.
2. Scrub the sweet potatoes clean and peel them, if desired.
3. Cut the sweet potatoes into 1-inch thick rounds and place them in a baking dish.
4. In a small saucepan, combine the brown sugar, butter, salt, cinnamon, nutmeg, and water. Place the saucepan over medium heat and stir until the butter is melted, and the ingredients are well-combined.
5. Pour the glaze over the sweet potatoes and stir to coat them evenly.
6. Bake the sweet potatoes for 45–50 minutes, or until they are tender and the glaze is bubbly and caramelized.
7. Serve the glazed sweet potatoes hot as a delicious side dish or dessert.

Enjoy this old-fashioned recipe for glazed sweet potatoes, straight from the pages of Ruth’s Dishes!

I can’t wait till our tomatoes are ready.

Here is a recipe for Baked Stuffed Tomatoes written in the early 1940s:

Ingredients:

• 6 large tomatoes
• 1/2 cup breadcrumbs
• 1/4 cup melted butter
• 1/4 cup chopped parsley
• 1/4 cup chopped onion
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions:

1. Preheat your oven to 350 degrees Fahrenheit.
2. Cut off the top of each tomato and scoop out the pulp and seeds. Set aside the tomato shells.
3. In a mixing bowl, combine the breadcrumbs, melted butter, chopped parsley, chopped onion, salt, and pepper. Mix well.
4. Stuff each tomato shell with the breadcrumb mixture. Place the stuffed tomatoes in a baking dish.
5. Bake in the preheated oven for 30–40 minutes, or until the tomatoes are tender and the breadcrumb mixture is golden brown.
6. Serve hot and enjoy!

This dish makes a delightful addition to any dinner table, with its savory stuffing and juicy tomato shells. Give it a try and see for yourself!

Here’s a Cream of Asparagus Soup recipe inspired by Ruth’s Dishes:

Ingredients:

• 2 pounds fresh asparagus
• 4 tablespoons butter
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• Lemon wedges for serving (optional)

Instructions:

1. Rinse the asparagus spears under running water and trim off the woody ends. Cut the asparagus into 1-inch pieces.
2. Melt the butter in a large saucepan over medium heat. Add the chopped onion and minced garlic and cook until soft and translucent, about 5 minutes.
3. Add the asparagus to the pot and sauté for 2–3 minutes until slightly tender.
4. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat to low and simmer for 15–20 minutes until the asparagus is fully cooked.
5. Use an immersion blender or transfer the soup to a blender in batches and blend until smooth.
6. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
7. Simmer the soup for an additional 5 minutes until heated through.
8. Serve hot with lemon wedges on the side, if desired.

Enjoy your delicious and creamy asparagus soup!