Mrs. Wuench's Salad Dressing

Mrs. Wuench

Olive Oil
Kosher Salt
Alessi Balsamic Vinegar

Pour olive oil over lettuce.  Sprinkle with a generous amount of coarse kosher salt.  Lightly pour on some balsamic vinegar.

We used to attend Dallas Reformed Baptist Church with the Wuench family.  We knew them from a previous church we both attended when we first moved to Texas.  They are a sweet family. Mrs. Wuench was the "go to" person for salad anytime we needed a salad for a meal.  Several of us ladies were finally able to watch and figure out how she did this.  It isn't hard, we just didn't have the correct ingredients!  This recipe just does not taste the same if you use a brand other than the Alessi Balsamic Vinegar.  This is a simple but delicious dressing for our salad and it is one of Hannah's all time favorites.  It tastes great on baby spinach or lettuce.
Love Always,
Mommy

Dressing for Spinach Salad

Danita Carr

1/4 C oil
2 TB apple cider vinegar
2 TB sugar
1/2 tsp salt
dash pepper

Mix and serve chilled.  May need to double recipe!

You children and Mommy like to have salad for lunch sometimes. This is an often requested dressing.  It's a good one to have in the refrigerator.  Mrs. Carr uses this dressing on her spinach and strawberry salad.  So incredibly yummy!
Love Always,
Mommy

Mrs. Cummins Potato Salad

Mrs. Cummins from March 6, 2002

8 sm potatoes or 4 lg Idaho's, peeled and boiled
8 eggs, hard boiled, cubed
1 C mayo
1/4 C sugar
1/2 C pickle relish
2 TB milk
1 tsp mustard

Boil potatoes and eggs.  While potatoes are still hot, mash them.  Stir in hard boiled eggs.  In small bowl mix all dressing ingredients.  Pour over potatoes and eggs.  Stir well.  Chill and Serve.

Note: Dressing can be mixed up ahead of time and stored in refrigerator for a month or two.

This is a very different potato salad than what Mommy grew up with.  Pastor and Mrs. Cummins liked to eat this while it was hot!  This is a very good potato salad and I received many complements when I brought it to Air Force functions.  

A good way to peel the potatoes is to score them and boil them then dip them in ice water and slip the skins off.  Then finish cooking them.

Love Always, 
Mommy

Mom's Potato Salad

Brenda Durst aka Nama
RaShell Southerland
Hannah Southerland

5 lb bag of potatoes
12 eggs, boiled, peeled, and cut up
sm jar sweet pickles, finely chopped

mayo

mustard
salt
pepper

Cook potatoes and eggs.  Combine with the sweet pickles in a large bowl.  Add mayo until mixture is creamy.  Add mustard in a spiral from the outside of the bowl to the inside of the bowl two times.  Cover the top of the bowl with salt and pepper.  Stir well and taste.  Make adjustments as necessary.

Auntie Shea gave us this recipe.  As you can see, Auntie Shea and Mommy have very different approaches to cooking!  :)  This is really a flexible recipe that does go off of taste.  Mommy and Auntie Shea grew up eating this potato salad.  There have been several pregnancies that Mommy has craved this!  It is some good eating.  Daddy really likes this recipe and so does Pastor Carr.  The lack of "crunchy" is a plus- no raw onion or celery.  
Love Always,
Mommy

Italian Dressing Mix

Heavenly Homemakers

2 TB garlic powder
1/4 C onion powder
2 TB plus 2 tsp oregano
1/4 C parsley
2 TB plus 2 tsp sea salt
4 tsp pepper
1 tsp thyme
2 tsp dried celery

Shake ingredients together and store in a jar.  This is a master batch.

To make Italian salad dressing:
Mix 2 TB mix with 1/4 C vinegar, 2 tsp water, and 1/2 C olive oil.

I found this recipe over at Heavenly Homemakers.  She has all kinds of recipes for homemade salad dressings.  This is also the dry mix we use in our Shredded Beef Tacos (Street Tacos).  It makes yummy salad dressing without all the yucky preservatives in it.  Good stuff!

Love Always,
Mommy

Raspberry Vinaigrette

3/4 C. olive oil
1/4 C. apple cider vinegar
1 tsp. sea salt
2 TB raw honey
1 tsp. dried basil
1/2 C. fresh or frozen red raspberries
1/4 C. water

Place all ingredients in a blender and blend to desired consistency is reached.  Store remaining dressing in fridge for up to 2 weeks.

We tried this dressing a couple weeks ago for the first time.  It is amazing!  Wow!  It goes very well on a spinach salad.  Yippee!
Love Always,
Mommy

Fruit Cocktail Salad

32 oz. fruit cocktail, undrained
20 oz. unsweetened pineapple tidbits, drained
11 oz. mandarin oranges, drained
1 TB lemon juice
1 package (1 oz) instant vanilla pudding mix
2 firm bananas, sliced

In a bowl combine the fruit (except for the bananas) and the lemon juice.  Sprinkle with pudding mix.  Stir gently for 1 minute or until mixture is thickened.  Fold in bananas.  Refrigerate until serving.  Even better the next day!

Team Southerland really likes this fruit salad.  If made the day before serving, the pudding thickens up the juice and the flavors blend wonderfully.  Kim Truesdell in Germany at Eifel Baptist Church gave me this recipe before Hannah was born.  We just took this to Veritas Baptist Church for the Father's Day lunch.  I made a double batch and there was only a little bit left over.  
Love Always,
Mommy

Coban Salata

Salad:
3 large tomatoes
2 cucumbers

Dice the vegetables and place them in a bowl.

Lemon & Oil Dressing:
¼ C. olive oil
¼ C. lemon juice
½ tsp sea salt
1-2 TB dill weed

Combine all ingredients in a bowl.  Whip with a fork until the dressing is a creamy white with green flakes.  :)  Pour Lemon & Oil dressing over vegetables and let it marinate for at least 30 minutes. This tastes better if it is refrigerated and marinated for several hours.

Mommy first tried this when she and Daddy lived in Turkey.  This is a Hannah, Daniel, and Mommy favorite!  This can also be made with zucchini or yellow squash or a combination of squash, zucchini, and cucumber.  We usually put a lot of dill weed in it.  Maybe one day our garden will have both cucumbers and tomatoes at the same time and we can make this!  :)

Love Always,
Mommy