Scalloped Spinach

1 small carton cottage cheese (small curd)

¾ stick butter

1 cup grated American cheese

¼ teaspoon salt

3 eggs

3 Tablespoons flour

1 package frozen chopped spinach-grated.

Combine cottage cheese, eggs, cheese & butter. While frozen, grate spinach and add salt and flour. Stir thoroughly and place in 1 ½ quart casserole. Bake 350 degrees for one hour uncovered. (Spinach can be put out ½ hour before serving.)

This is a recipe from Jane Dillard, my Dad’s Mother.

Greek Potato Salad with Feta Vinaigrette

2lbs peeled red potatoes, cut into 1 inch pieces (about 6 cups)

2 tablespoons red wine vinegar

¼ cup extra-virgin olive oil

1 tablespoon Dijon mustard

2 tablespoons chopped fresh oregano

½ teaspoon salt

¼ teaspoon black pepper

½ cup halved pitted Kalamata olives

1 cucumber, peeled, seeded and diced

½ cup chopped roasted sweet red peppers

1 small green pepper, diced

½ cup tiny diced red onion

4 ounces feta cheese, crumbled (about 1 cup)

¼ cup chopped fresh Italian parsley

 Steam potatoes until very tender, 12-14 minutes. Meanwhile, in a large bowl, make dressing by whisking together vinegar, olive oil, mustard, oregano, salt and pepper. While potatoes still are warm, toss them with dressing and set aside until cool. Stir in olives, cucumber, red and green peppers, onion, cheese and parsley. Makes 8 cups.

This is a recipe cut out of the Columbus Dispatch on Wednesday, May 26, 1999. My mother loved to cut recipes out of the newspaper .  In 1999 I was 15 years old and my brother was 18 years old and on the verge of graduating from high school.  We were busy teenagers but my Mom made sure we still found time to sit down around the family dinner table for meals (if not as often) and sharing about our days. My Mom would constantly talk about how most people hate their teenagers but that Brian and I were some of her favorite people to be around.

Grandmother’s Mushroom Salad

Bannana Peppers (hot & mild)

Mushrooms

Black Olives

Celery

Carrots

Chop Veggies and add salt, oregano, minced garlic and salad oil. Refrigerate.

This recipe doesn’t include any quantities and I imagine it’s a recipe from my Great Grandmother. My brother and I grew up loving black olives and Mom would have to always have extra black olives on hand because we would inevitably have our grubby hands in the black olive can and could quickly polish off a large can on our own.

Chinese Cabbage Salad

Salad:
8 Tbs. slivered almonds
8 Tbs sesame seeds
1 medium head cabbage finely chopped
8 green onions, chopped
2 pkg. Romen noodles, crushed

Dressing:
4 Tbs sugar
1 tsp salt
1 tsp pepper
1/2 cup salad oil
6 Tbs rice vinegar

Saute almonds and sesame seeds until toasted and set aside. Mix dressing ingredients together. Add dressing to cabbage, onions and romen noodles. Add almonds and sesame seeds. If not enough dressing make more and add.

The recipe provider is unknown, however there is a note to my mother that says:
 "Susan, I would make half this for yourself. The dressing soaks into the noodles so don't need to cook them."