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Cambria County Recipes
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Salads & Sauces

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A Messy Kitchen Is A Happy Kitchen and This Kitchen Is Delirious.

Cucumber Sauce

Approximately 2 or 3 cucumbers sliced

3 1/2 ounce can of evaporated milk

2 tbsp. of sugar to sweeten

1 tbsp. of vinegar

Vary the sugar and vinegar for your own taste preference.  If you like it sour then increase the vinegar to taste.  If you like it sweet then increase the sugar to taste. 

Refrigerate.  This taste best when cold.  Double the recipe for 4 to 5 cucumber  and so on.

Sharon Cossaboon -- Recipes from the Stutzman Family

Red Beet Eggs Or Pickled Eggs

1 dozen hard boiled shelled eggs

1 can of red beets NOT drained

1 tbsp. of vinegar (vary for sour taste)

Add water to be sure the red beet juice and water cover the eggs.  When adding the water this may require adding a bit more vinegar. 

Refrigerate.  This taste best when cold.  Eggs will turn pinkish purple after a few hours.  Serve as whole eggs or cut the eggs in half.  Can be served with or without the red beets.  If using more eggs, then use accommodating measurements of red beets, vinegar and water

Sharon Cossaboon -- Recipes from the Stutzman Family

Sauerkraut Salad

16 ounces sauerkraut, drained

1/2 cup chopped onions

1/2 cup diced celery

1/4 cup chopped green pepper

1/2 cup vinegar

1/4 cup olive oil

1/2 cup sugar

Blend all and marinate at least 1 hour (overnight is better).  This is one of the 7 sours on our table most of the time.

Lois Crissman


Dishpan full of dandelion greens

1 cup water

1 beaten egg

1/2 cup cider vinegar

1/4 cup white sugar

3 tablespoons flour

1 lb. bacon, chopped fine

Clean and cook the dandelion greens.

Fry out the bacon chips in a large skillet.
Drain off 3/4 of the grease, leaving 1/4 of the grease and the bacon in the skillet.
Brown the flour in the skillet with the grease and bacon.
Slowly add a mixture of the well beaten egg, water, vinegar and sugar.
Bring to a boil.  This will be thick.
Add cooked and drained dandelion greens. 

This sauce is also good on torn raw spinach for salad.

Lois Crissman

Grandma Hogue's Cranberry Relish

2 cups cranberries, ground
1 medium apple, ground
1/2 medium orange, including peel, ground
3/4 cup sugar

I have found that this works great in the food processor.  Process berries, apple and orange in processor until fine.  Add sugar.  Store covered in fridge 2 to 3 days to blend flavors.

Lois Crissman

Grand Schmitt's Frozen Fruit Salad

3 ounces cream cheese, softened
1/3 cup mayonnaise
2 cups whipped cream
2/3 cups miniature marshmallows
1 can fruit cocktail, drained
1/4 cup mandarin oranges, drained

Mix cheese and mayo, fold in whipped cream and remaining ingredients, pour into pan, cover and chill.  This can be made ahead, frozen, thawed slightly before serving.

Lois Crissman

Nana Platt's (Helen Albright) Frozen Cole Slaw

2 cups sugar
1/2 cup vinegar (tarragon)
2 TSP salt
1 TSP celery seed
1 TSP mustard seed
1 large head cabbage shredded
3 pieces celery diced
1/2 green pepper diced

Mix all together, set overnight.  May be frozen

Jane Tripp

Ham (?) Salad
This is another fast and easy recipe that my grandmother; Anna Geisel Ringler, Darmstadt, Germany and Johnstown, PA,  made.

1 lb. Jumbo Bologna
1 small jar Sweet Pickle Relish
1 Granny Smith Apple or any tart apple
pkg. (8 oz.) Shredded Cheddar Cheese

I use a vegetable grinder and grind up Bologna and apple.  Mix this in bowl with relish and cheese.
Add about cup mayo and mix.
This is great for Sandwiches and on Crackers.

Very cheap and makes a lot.  My grandmother (10 children) made this and I make it for my children (6)
and it goes a long way.

Romaine Moran, Texas by way of Johnstown and Richland Township



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