Archives: Recipes

ABIGAIL’S CREAM OF BROCCOLI SOUP

2 (14 ½ oz.) cans chicken broth 1 bay leaf 1 ½ lb frozen broccoli thawed ROUX: 1 ½ sticks of margarine 6 c.of milk 2 tbsp. grated onion 1 tsp salt 1 c. flour Pinch pepper Combine broth, bay leaf and broccoli in large soup pan. Cook mixture until broccoli is tender. Take out…

ABIGAIL’S GERMAN POTATO SALAD

4 Boiling potatoes 3 slices bacon 1 onion, finely chopped 1 tablespoon all-purpose flour ¾ cup Abigail’s Sweet and Sour Dressing Cut prepared cooked potatoes into ¼ inch slice. Cook bacon in medium fry pan. When crisp remove and crumble on paper towel. Cook onion in bacon fat over medium heat until tender. Stir in…

TUNA SALAD SANDWICHES

1 (9 ¼ oz.) can tuna in water, drained ½ c, mayonnaise 1 tsp. lemon juice ¼ tsp. salt 4 lettuce leaves 8 slices white bread Mix all ingredients together except lettuce and bread. Spread tuna mixture on bread along with lettuce leaf. Yield: 4 sandwiches.

CHICKEN SALAD SANDWICHES

1 (9 ¼ oz) can chicken, drained ½ c. mayonnaise 1 medium stalk celery, diced (1/2 c.) ¼ tsp. pepper ¼ c. chopped walnuts (optional) 4 lettuce leaves 8 slices white bread Mix all ingredients together except lettuce and bread. Spread chicken mixture on bread along with lettuce leaf. Yield: 4 sandwiches.

OLIVE NUT SPREAD SANDWICHES

4 oz. cream cheese, softened ¼ c. mayonnaise ¼ c. green olives, rinsed and chopped ¼ c. pecans, finely chopped ¼ tsp. pepper 8 slices very thin wheat bread Combine the cream cheese with the mayonnaise and blend well. Mix in the olives, pecans, and pepper. Spread mixture on bread. Yield: 4 sandwiches