As I was searching for a new salad to try for Memorial Day weekend, I came across a couple that actually pulled me back into the past and brought a smile to my face.
I grew up in North Dakota in a town of maybe 40 people so let’s just say it was a rural environment. We grew most of what we ate and two things from the garden that seemed to be at every meal were cucumbers and dill. My Grandma was from Germany and her Cucumber and Vinegar cucumber salad was always on the table. Of course it had dill in it as well as the potato salad, the jars of canned dill pickles and on and on. To this day I love dill.
Photo Credit Platter Talk
So when I came across this salad I thought of my childhood and my Grandma. I cannot wait to make it this Memorial Day weekend and although it isn’t her recipe, I hope it is just as good and I know it will make me smile.
1handful cherry tomatoeshalved and seeded (optional)
Place cucumber slices in large colander and toss with salt. Place colander over kitchen sink and allow to drain for 30 to 60 minutes
In small bowl, combine mayonnaise, sugar, and vinegar, mix well and set aside.
Place drained cucumber slices in large mixing bowl. Add mayonnaise and vinegar mixture, along with remaining ingredients.
Gently fold with large wooden spoon.
Refrigerate for one hour before serving, covered and sealed.
Makes six servings
Photo Credit Everyday Mom Meals
I wasn’t looking for a “fluff” salad recipe (you know those salads that are more like desserts than salads) but this one popped up and again it brought me back to my childhood. Oh how I loved Creamsicle ice cream pops from the little general store. And I truly think every fluff salad back then had mandarin oranges. They were such a novelty. LOL. I am showing my age. So in honor of my childhood and all fluff salads…..this one is going on my list. Consider it a bonus!
11 oz mandarin oranges, drained, reserve a few for garnish
1 cup mini marshmallows, reserve a few for garnish
In a large bowl, combine Jell-O and boiling water. Mix well to dissolve.
Add cold water. Chill for 20 minutes.
Whisk in pudding mix until smooth. Chill for 10 minutes, until thickened.
Fold in Cool-Whip, oranges and marshmallows.
Chill until set, about an hour.
Garnish with extra oranges and marshmallows.
I hope you have a very blessed Memorial Day weekend creating new memories as well as reliving those from the past. A special thank you to military families who sacrificed so much and gave the greatest sacrifice. We love you.
Whenever I think of Rhubarb I am taken back to my childhood, living in a town of 40 people with many rhubarb plants in our yard. Summer meant carrying a bowl of sugar to the garden, breaking off a stalk of rhubarb, brushing off the dirt and sitting down to dunk the stalk in the sugar and eating. Nothing better than right out of the garden.
Now I need to rely on the grocery store but I still think of my youth when I am working with rhubarb. I would make something with rhubarb everyday if I could. When I saw this recipe by ‘Chocolate With Grace’ on Facebook I knew I had to try it and I was not disappointed! The butter cream sauce is my new bowl of sugar for dipping. 🙂
AND this is the easiest cake I have ever made. I was skeptical when the ingredient list did not include eggs but no worries. Here is the recipe. Chop a little extra rhubarb like I did (both for in the cake and to heap on top) because hey, you really cannot have too much rhubarb!
Rhubarb Cake with Butter Sauce
For the cake
4cupsrhubarbdiced (see note below about using frozen rhubarb)
For the butter sauce
1/2cup1 stick butter
Preheat oven to 350° F. In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the diced rhubarb, milk and melted butter. Stir just until combined.
Pour the batter into a greased 9 x 13 inch baking pan. Bake for 45 minutes or until a toothpick inserted comes out clean.
Remove from the oven and cool
To make the butter sauce, combine the butter sugar and cream in a heavy saucepan. Bring to a boil over medium heat and boil for 1 minute stirring frequently. Remove from heat and let cool slightly.
To serve, cut pieces of cake and serve with a generous amount of warm butter sauce. The sauce can be gently reheated on the stove or in the microwave if necessary.
To use frozen rhubarb: thaw the rhubarb first and let any excess liquid drain off. Don’t squeeze any liquid out, just drain what naturally thaws out of the rhubarb.