Bannertown Broccoli Salad
¾ cup mayonnaise
3 tablespoons sugar
3 tablespoons red wine vinegar
2 bunches broccoli, chopped
8 strips bacon, cooked and crumbled
1 cup shredded cheddar cheese
1 red onion, chopped
In a small bowl combine the mayonnaise, sugar, and vinegar. Chill the dressing for at least 1 hour before serving.
In a salad bowl layer the broccoli, bacon, cheese, and onion. Pour the dressing over the salad, and toss before serving.
Serves 6.
Robin and Tommy Ford—Northport, Alabama
Bees Broccoli Salad
No beating around the bush—it's delicious!
1 cup mayonnaise or salad dressing
2 tablespoons red cider vinegar
¼ to ⅓ cup sugar
1 bunch broccoli, broken into florets
½ cup chopped pecans
½ cup chopped red onion
½ cup raisins
8 to 10 slices bacon, cooked and crumbled
Combine the mayonnaise, vinegar, and sugar. Cover and refrigerate overnight.
Just before serving, combine the remaining ingredients. Pour the dressing over the salad and mix well. Serve chilled.
Serves 4 to 6.
Freida Crawley—Nashville, Tennessee
Cesar Romeros Lawn Salad
Romaine lettuce
1 clove garlic, minced
Salt and pepper to taste
Pinch thyme and oregano
2 teaspoons lemon juice
1 tablespoon German mustard
½ tablespoon steak sauce
½ tablespoon Worcestershire sauce
1 egg
6 tablespoons olive oil
1 tablespoon wine vinegar
½ cup grated Parmesan cheese
1 cup crustless French bread cubes
1 ounce anchovies
Rinse and dry the lettuce leaves and arrange in a salad howl. Remove any coarse ribs from the lettuce. Combine the garlic, salt, pepper, thyme, oregano, lemon juice, mustard, steak sauce, Worcestershire sauce, egg, olive oil, and vinegar. Pour over the lettuce and toss. Top with Parmesan cheese, croutons, and anchovies.
Serves 4 to 6.
Elfie's Wilted Lettuce Salad
2 slices cooked bacon, crumbled
¼ cup vinegar
¼ cup sugar
1 small head lettuce, torn
In a saucepan combine the bacon, vinegar, and sugar. Heat through. Place the lettuce in a serving bowl and pour the dressing mixture over the lettuce. Pour the dressing back into the saucepan and heat again. Pour the heated dressing over the lettuce again. Serve.
Serves 4 to 6.
Elfie Johnson—Albuquerque, New Mexico
Ernest Toss Salad
Wild things.
1 head lettuce
½ cup grated carrots
¼ cup chopped radishes
¼ cup snipped parsley
½ cup chopped celery
¼ cup chopped green pepper
¼ cup chopped stuffed green olives
½ cup chopped tomatoes
¼ cup sliced green onions
4 teaspoons Parmesan cheese
4 teaspoons crumbled cooked bacon Italian dressing
½ cup seasoned croutons
Core the lettuce and tear into chunks. Combine all of the ingredients except the croutons in a large bowl and toss well. Add the croutons just before serving.
Serves 6.
Toss and Turn Salad
1 package fresh spinach (about 1 pound)
⅔ cup Bibb lettuce
1 9 ounce can sliced water chestnuts, drained
¾ cup cooked and crumbled bacon
½ cup oil
¼ cup sugar
¼ cup chili sauce
2 tablespoons red wine vinegar
½ teaspoon Worcestershire sauce
1 small onion, chopped
½ teaspoon dry mustard
½ teaspoon salt
¼ teaspoon cayenne pepper
1 hard-boiled egg, grated
In a salad bowl toss together the spinach, lettuce, water chestnuts, and bacon. In a medium bowl combine the oil, sugar, chili sauce, vinegar, Worcestershire sauce, onion, dry mustard, salt, and cayenne pepper. Just before serving, pour the dressing over the salad. Sprinkle with grated egg.
Serves 8.
Spinach Salad Sprague
Great with spaghetti dinners.
1 pound spinach
1 medium red onion, sliced
3 to 5 strips cooked bacon, crumbled
¼ pound sliced mushrooms (optional)
½ cup oil
¾ cup sugar
½ cup catsup
½ cup cider vinegar
1 teaspoon salt
Wash and dry the spinach. Cut into bite-sized pieces. In a large salad bowl combine the spinach, onion, bacon, and mushrooms. In a separate bowl combine the remaining ingredients, blending thoroughly. Pour over the salad and serve immediately.
The dressing will keep in the refrigerator for up to 2 weeks.
Serves 6.
Mary Clark—Nashville, Tennessee
Smile with Pyle
Tomatoes Mayberry Marinade
8 tomatoes
2 cloves garlic, minced
½ teaspoon salt
¼ cup oil
2 tablespoons wine vinegar
1 teaspoon oregano
¼ teaspoon pepper
Dip the tomatoes into boiling water for a few seconds, and then remove the skins. They should peel easily.
Combine the remaining ingredients and pour over the peeled tomatoes. Cover and refrigerate for at least 12 hours.
Place the tomatoes on individual lettuce beds and garnish with minced green onion stems.
Serves 8.
Sue Concelman—Houston, Texas
Goober Beanie Salad
Fill 'er up!
1 16-ounce can red kidney beans
1 16-ounce can small green peas
1 16-ounce can yellow wax beans
1 16-ounce can green beans
1 large red onion, chopped
2 cups red cabbage, shredded
1 7-ounce jar pimento
½ cup oil
1 teaspoon salt
1 cup brown sugar
½ cup vinegar
Drain all of the beans and combine in a large bowl. Add the remaining ingredients. Mix well and cover. Refrigerate for about 12 hours. Stir occasionally. Drain before serving.
Serves 8.
Cecilia Farrar—Browns Summit, North Carolina
Aunt Myrl's Three Bean Salad
1 16-ounce can cut green beans, drained
1 16-ounce can cut wax beans, drained
1 16-ounce can red kidney beans, drained
½ cup diced bell pepper
4 to 5 green onions, finely chopped
1 teaspoon salt
1 teaspoon pepper
¾ cup sugar
⅔ cup vinegar
2 tablespoons oil
1 tablespoon olive oil
In a large bowl combine the beans, bell pepper, and onion. Sprinkle with salt and pepper, and allow to stand for a few minutes. Add the sugar, and let the mixture stand for a few more minutes. Add the remaining ingredients, toss until well mixed, and chill for several hours or overnight.
Serves 6.
Myrl Sisk—Albuquerque, New Mexico
Briscoe observes Aunt Bee:
BRISCOE: That's the cleanest cookin' woman as I ever did see.
ANDY: Aunt Bee believes cleanliness is next to godliness.
BRISCOE: That's a combination hard to come by. Neat and reverent.
Old Sam's Better Potato Salad
Will get many a nibble.
15 red potatoes
5 medium eggs
1½ tablespoons dried onions (optional)
1 ½ teaspoons vinegar
Salt and pepper to taste
1 ¼ cups lowfat mayonnaise
In a large pot boil the potatoes over medium heat for 35 to 45 minutes. Boil the eggs over medium heat for 15 minutes. Drain the water from the potatoes and the eggs, and allow both to cool. Chop the potatoes and eggs into a large bowl. Add the dried onions. Add the vinegar. Season with salt and pepper. Gently stir in the mayonnaise. Cover and refrigerate, or eat while warm if preferred.
Serves 10.
Pearl Burgess Murray —Maiden, North Carolina
Picnic Potato Salad
What they like by the lake.
6 medium potatoes, diced
1 rib celery, chopped
1 carrot, chopped
1 sweet pepper, chopped
4 to 5 small sweet pickles, chopped
1 onion, chopped
½ teaspoon celery seed (optional)
4 tablespoons salad dressing
1 tablespoon mustard
Paprika
Cook the diced potatoes, and drain. Set aside to cool. When the potatoes are cooled, add the chopped vegetables. Sprinkle with celery seed. Add the salad dressing and mustard, and blend. Sprinkle paprika over the salad.
Serves 6 to 8.
Anita Pruitt —Lebanon, Tennessee
WARREN FERGUSON
Boston-born Warren Ferguson has tough shoes to fill when he replaces Barney Fife as Mayberry's second in command of law enforcement. There's no doubt, however, that he is well trained for the job. After all, he graduated fourth in his class at the sheriff's academy.
Not only that, but Warren has had experience in the wholesale fish business and is a big fan of Perry Mason. In any case, Warren doesn't stay in Mayberry long. While he is in town, though, he is thoroughly conscientious. As he says, "Efficiency is a deputy's duty."
Granny's Slaw
Great for picnics and all occasions.
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon dry mustard
½ teaspoon celery seed
2 tablespoons sugar
¼ cup chopped green pepper
1 tablespoon pimento
½ teaspoon grated onion
3 tablespoons oil
⅓ cup vinegar
3 cups chopped or grated cabbage
In a large howl combine all of the ingredients. Chill thoroughly.
Serves 6.
Nellie Fitch—Springfield, Missouri
Cole Porter's Three-Fruit Cole Slaw
Something special to Thelma Lou.
1 small cabbage, shredded
1 small carrot, shredded
1 8-ounce can pineapple tidbits, drained
¼ cup raisins
¼ cup flaked coconut
⅓ to ½ cup mayonnaise
In a large bowl combine all of the ingredients except the mayonnaise. Cover and chill.
Just before serving, stir in the mayonnaise.
Serves 6 to 8.
Winter Wonder Cole Slaw
This may be white, but it's no snow job.
3 to 4 raw turnips, peeled and grated
2 ribs celery, diced
8 radishes, sliced
½ teaspoon salt
1 green pepper, diced
¼ cup fat-free Italian dressing
2 tablespoons reduced calorie mayonnaise
Dash garlic powder
In a serving bowl combine the ingredients in the order given. Chill. Add salt, if desired.
Serves 4.
Suzanne Chappin—Hendersonville, Tennessee
GOMER PYLE
Filling station attendant Gomer Pyle is one of the few Mayberry men who actually cooks his own meals. That's because his employer, Wally, generously supplies him with a kitchenette in his room in back of the garage. It comes complete with a two-burner stove, an icebox, wooden egg crates, forks, and salt and pepper.
The friendly Gomer has a sweet tooth just like Opie. He loves soda pop straight from the filling station's cooler, as well as peppermint candy from Pearsons Sweet Shop. The lucky boy really hits it big when he joins the U.S. Marine Corps because ("surprise, surprise") he discovers the chow at the mess hall is better than his own cooking.
Garden Club Chicken Salad
2½cups diced cooked chicken
1 cup finely cut celery
1 cup seedless grapes
1 cup finely chopped nuts
1 teaspoon minced onion
1 teaspoon salt
¾ to 1 cup mayonnaise or salad dressing
½ cup heavy cream, whipped
Crisp lettuce or other greens
Olives, sweet pickle gherkins for garnish
In a large bowl combine the chicken, celery, grapes, nuts, onion, salt, mayonnaise, and cream. Chill. Serve on lettuce or greens, and garnish with olives and pickles.
Serves 6.
Tuna Taylor Salad
Served at least once a week at the Taylor household.
1 6½ -ounce can tuna, drained and flaked
½ cup shredded Swiss cheese
½ cup chopped celery
2 tablespoons finely chopped onion
¼ cup mayonnaise
¼ cup sour cream
Dash pepper
16 slices rye bread
In a bowl combine the tuna, cheese, celery, onion, mayonnaise, sour cream, and pepper. Spread on the bread and serve at once.
Makes 8 sandwiches.
Sherry Hyatt—Kingsport, Tennessee
On the sidewalk by Main Street:
BARNEY: Uh . . . oh (watching sign painter working on grocery store window)
ANDY: What's the matter?
BARNEY: Ain't "chicken" spelled "i-n"?
ANDY: No, he's got it right.
BARNEY: You sure?
ANDY: Uh-huh. "I" before "e" except after "c," and "e" before "n" in chicken.
BARNEY: Aw, yeah . . . I always forget that rule.
Myrtle's Melon Balls
1 cantaloupe, scooped into balls
¼ watermelon, scooped into balls
1 honeydew melon, scooped into balls
2 cups strawberries, washed and halved
2 cups blueberries, washed
½ cup sour cream or yogurt
½ cup confectioners' sugar or honey
½ cup orange juice
⅔ cup chopped pecans
In a large bowl combine the fruits. In a separate bowl combine the remaining ingredients. Pour the dressing over the fruit, and refrigerate for at least 1 hour.
Serves 12.
Watermelon Wally
½ cup sugar
⅓ cup light rum
3 tablespoons lime juice
6 cups cubed watermelon
In a small bowl combine the sugar, rum, and lime juice. Place the watermelon in a serving dish and pour the rum mixture over all. Cover and chill for 2 to 3 hours.
Serves 6.
Bee's Bingo Cherry Salad
A sure winner at the Ladies Auxiliary Luncheon.
2 3-ounce packages cherry gelatin
2 cups boiling water
1 20-ounce can crushed pineapple
1 21-ounce can cherry pie filling
1 8-ounce package cream cheese
½ cup sugar
½ cup sour cream
1 teaspoon vanilla extract
½ cup chopped nuts
In a large bowl combine the gelatin and hot water. Add the pineapple and cherry pie filling. Pour into an 8 x 10-inch glass dish. Chill until set.
Soften the cream cheese and mix well with the sugar. Blend in the sour cream and vanilla. Spread over the gelatin mixture. Sprinkle with nuts.
Serves 6.
Mrs. Frank Brower—Asheboro, North Carolina
Eleanora Poultice A + Fruit Salad
Sounds delicious—and is!
2 cups diced pineapple
2 cups diced oranges
½ cup diced apple
2 bananas, sliced
Miniature marshmallows to taste
2 eggs
¼ cup sugar
3 tablespoons orange juice
3 tablespoons pineapple juice
2 tablespoons lemon juice
½ cup whipping cream, whipped
In a serving bowl carefully combine the diced pineapple, oranges, apple, banana slices, and as many marshmallows as you like.
Beat the eggs well, add the sugar, and beat until blended. Add the juices and mix well. Cook the mixture in the top of a double boiler over low heat until the consistency of custard. Chill.
Drain the liquid from the fruit mixture. Fold the whipped cream into the dressing mixture and mix with the fruit and marshmallow mixture.
Serves 12.
Helen Sisk Van Atta—Albuquerque, New Mexico
Newton's Gelatin Salad
You don't even have to be "ept" to make this one.
1 20-ounce can crushed pineapple
1 3-ounce box lemon gelatin
1 3-ounce box orange gelatin
2 cups boiling water
1 tablespoon vinegar
½ teaspoon salt
1 cup grated raw carrots
⅓ cup chopped walnuts
Drain and measure the juice from the pineapple. Add water if necessary to make 2 cups. Set aside. Dissolve the lemon and orange gelatin in the boiling water. Add the vinegar, salt, and reserved pineapple juice. Refrigerate for 30 minutes, or until slightly thickened. Stir in the pineapple, carrots, and walnuts. Chill until set.
Serves 6.
Ada Baddeley —Montreal, Quebec
BARNEY: Did you know that knitters and crocheters seldom have stomach disorders?
Floyd's Fruit and Nut Salad
2 kiwi fruit
2 cups strawberries
2 bananas
1 cantaloupe
1 honeydew melon
1 ½ cups firm, picked over blueberries
¾ cup raisins
1½ cups pecans
1½ cups seedless grapes
Wash the fruit. Slice the kiwis, strawberries, and bananas into a bowl. Scoop out the cantaloupe and honeydew melon with a melon bailer. Add the remaining ingredients, cover, and refrigerate until chilled.
Serves 10 or more.
Deborah Brogden—Matthews, North Carolina
Aunt Rebecca's Salad
Yell uncle if you want more!
18¼ -ounce can crushed pineapple, juice reserved
1 3-ounce package lemon gelatin
1 3-ounce package cream cheese or Neufchatel, softened
1 cup whipped cream
Lettuce
Mayonnaise
Measure the pineapple juice, and add water if needed to make 1 cup. Bring to a boil. Add the gelatin, remove from the heat, and stir until dissolved. Allow the mixture to thicken, and then add the crushed pineapple. Fold in the cream cheese and whipped cream. Stir thoroughly and blend until smooth, with no chunks of cream cheese. Pour into a 9inch square pan and refrigerate for 2 hours. Cut into squares and serve on lettuce, topped with dollops of mayonnaise.
Serves 6.
Elfie Johnson—Albuquerque, New Mexico
The secret to Clara's blue ribbon pickles:
CLARA: Well, I think you'll like them. They're sort of special. This year I went wild with allspice.
ANDY: Oh-oh, Miss Johnson, I would have never thought it of you.
Cranberry Sauce Crump
Even turkeys earn straight A's with this sauce.
1 6-ounce package raspberry gelatin
2 cups boiling water
1 16-ounce can whole cranberry sauce
1 8¼-ounce can crushed pineapple packed in its own juice
¾ cup port wine
¼ cup chopped walnuts or pecans
¼ cup chopped celery (or omit, and add more nuts)
Dissolve the gelatin in the boiling water. Stir in the cranberry sauce, undrained pineapple, and port wine. Chill until partially set, and fold in the walnuts and celery. Pour into a mold and chill until firm.
Serves 6 to 8.
Nancy Clark—Greensboro, North Carolina
Frenchy Dressing
Un-believable—count on it!
1 ½ cups olive oil
2 tablespoons lemon juice
2 tablespoons tarragon vinegar
3 teaspoons onion juice
3 tablespoons finely chopped parsley 1 clove garlic
1 teaspoon salt
1 tablespoon sugar
1 teaspoon celery seed
1 teaspoon mustard seed
1½ cups thick sour cream
Chives
In a glass jar combine all of the ingredients. Chill. Shake well before using.
Makes about 3 cups.
Homemade Thousand Island Dressing
5 to 6 tablespoons vinegar
1 cup evaporated milk
3 hard-boiled eggs, chopped
1½ cups salad dressing
1 small onion, finely chopped
4 tablespoons sweet pickle relish
3 tablespoons catsup
2 to 3 tablespoons sugar
Dash paprika
In a large bowl combine the vinegar and milk, and set aside to thicken. Add the remaining ingredients, blending well. Store unused dressing in the refrigerator, and use within 2 to 3 days.
Makes 1 quart.
Uh-oh!
Virgil Vinaigrette
4 medium cloves garlic, crushed
½ cup plus 2 tablespoons red wine vinegar
½ cup plus 2 tablespoons oil
½ teaspoon salt
½ teaspoon pepper
Pinch celery salt
½ teaspoon dry mustard
½ teaspoon dill weed
½ teaspoon oregano
½ teaspoon basil
2 small scallions, minced
1 tablespoon lemon juice
In a container with a tight fitting lid combine all of the ingredients. Mix well.
Makes 1½ cups.
Russian Dressing
¾ cup mayonnaise
1 hard-boiled egg, finely chopped
1 tablespoon chopped green pepper
1 tablespoon chopped pimentos
1 tablespoon chopped chives
⅓ cup chili sauce
Juice of ¼ lemon
In a jar combine all of the ingredients. Chill.
Makes about 1 cup.
CUPBOARD QUIZ
1. Who in Mayberry (besides Aunt Bee) makes intoxicating preserves?
Answer: Jennifer and Clarabelle—the Morrison Sisters
2. In what two cities does Andy have the opportunity to eat escargots?
Answer: Raleigh and Hollywood
3. What flavor was Aunt Bee's ice cream that inspired Cousin Bradford J. Taylor?
Answer: Strawberry
4. Who in Mayberry has the nickname "cream puff"?
Answer: Barney-parney-poo
5. According to Goober, where can you get the best mashed potatoes in Mayberry?
Answer: The Diner
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