|1 cup mayonnaise
1 cup peeled, chopped
|2 Tbls. chopped chives,
dill weed, to taste
salt, white pepper
|Mix all ingredients until smooth (or place in
|This is a great sauce for aspic salad or other
salads to add a refreshing tang. (cold poached
|HOT MUSTARD SAUCE|
|1/2 cup Colman's mustard
1/2 cup vinegar
|1 egg, beaten
1/3 cup sugar
|Mix mustard and vinegar and refrigerate
overnight. Add egg and sugar, cook slowly
over low heat until thickened.
|This easy preperation was always on hand.
It seemed to end up in the strangest places..
... on boiled beef tongue, baked albacore,
even roast beef sandwiches. It could make
any dish seem more exotic.
|MAYANNAISE A LA HEUM|
|1 teas. salt
1/2 teas. dry mustard
1/4 teas. paprika
dash cayenne pepper
|2 Tbls. vinegar
2 egg yolks
2 cups oil
2 Tbls. lemon juice
|In a mixer bowl, combine salt, mustard, paprika,
cayenne pepper. Add vinegar, mix, add egg yolks.
Blend till smooth. With mixer at medium speed, add
chilled oil, one Tbls. at a time. When it begins to
thicken, add a little lemon juice, alturnating with
remaining oil (don't add too fast or may separate).
Will keep in jar in refrigerator for several weeks.
|Elizabeth Heum, a neighbor who did not have children,
befriended me and Johnny Sands. On Saturday after-
noons we would listen to the horse races on the radio
to see how our imaginary bets came in. She taught us
how to follow the stock market, and set a formal table
for the lunches she would prepare us. Lunch, always
the same (open faced grilled cheese & sliced tomato,
canned corned beef on wheat) was especially good
due to the mayonnaise. At age 7, I took the recipe
home to make myself. Mother, citing that this was just
too difficult for me to do, made the first batch, only to
have it separate. I then tried it and it came out perfectly.
Soon, I was making it for family friends. I began charging
75 cents a jar and my mayonnaise millions were born. I
sold it for many years, even printed my own labels.
|1 cup mayonnaise
1 Tbls. minced dill pickles
1 Tbls. minced onion
|1 Tbls. minced parsley
1 Tbls. minced capers
|Mix indredients and serve cold.|
|This, unlike the commercial variety, is not sweet. The
capers give it a tangy quality. This was always served
with the whole baked Albacore brought in from the
high seas. It may have been even better the next day
on the cold Albacore sandwiches.
|WILD DUCK SAUCE|
|1 onion, chopped
1 clove garlic, chopped
1 can bouillon
1 glass current jelly
1/2 cup red wine
|1 small jar prepared
oregano, salt, pepper
|Saute onion and garlic in butter til brown. Add
remaining ingredients and simmer until mixed.
Pour over ducks and bake in 325 oven until done.
Thicken sauce in pan and serve with duck.
|Marie's Place was know for serving
the exotic. As
the result of many hunting and fishing trips, the
game was triumphantly brought home to be pre-
pared with all the proper pomp and circumstance.
When my brother Jim was first served grilled Spam,
he asked if Dad had shot it! So much for growing
up in a normal household.