DRESSING DIP8 oz. Cream Cheese2 T Cream 2 T 1/3 cup Catsup 1 T Grated Onion 1/4 t Salt (Optional) Blend all ingredients thoroughly, chill before serving. Return Home |
BUTTER BEAN SALAD1 No. 303 can butter beans1/3 cup chopped celery 3 chopped green onions 4 tsp. chopped pimento 4 tsp. chopped parsley 4 tsp. chopped green pepper 1/3 cup cucumber slices (optional) Marinate in, add salt and pepper if desired. Return Home | POTATO SALAD8-10 potatoes, boiled & peeled3-4 eggs, boiled & peeled 1/2 cup chopped onion 1/2 cup chopped sweet pickles 1/4 cup chopped thin carrots 1/4 cup chopped thin celery 1 tsp. salt 1/4 tsp. pepper 1/2 cup 1/2 cup salad dressing Return Home |
MARINATED BEAN SALAD1 No. 303 can kidney beans, drained1 No. 303 can green beans, drained 1/4 lb. cubed cheese 1 cup thinly sliced raw onion 2 tbls. chopped pimento 1 cup Combine all ingredients and toss lightly. Chill. Return Home | CHUCK ROAST SPECIALMarinate chuck roast with Mullen's sauce overnight in your refrigerator.Before cooking add salt and pepper & any other favorite seasonings. Lay marinated roast directly onto hot coals. Cook as desired. Slice into thin quarter inch pieces. Friends won't mind brushing charcoal from the meat because of it's fantastic taste. Serves 6. Return Home |
MACARONI SALADCook two cups macaroni & drain.Add 1/2 cup grated Colby cheese 5 hard boiled eggs (chopped) two tbls. salad dressing 1/2 cup pickles if desired.More dressing may be added for taste and texture.Mix well and chill. Return Home | BAKED BARBECUED MEAT LOAF1 lb. hamburger1 egg, slightly beaten 3/4 cup bread crumbs 3 tbsp. water 1 tbsp. chopped parsley 3 tbsp. horseradish 2 tbsp. chopped onion 1 tsp. salt 1/8 tsp. pepper Shape hamburger and all ingredients except Mullen's sauce into loaf. Spread the barbecue sauce over the top of the loaf. Bake at 350" for 1 hour. Serves 4. Return Home |
FOR THE HUNTER!is excellent foradding extra flavor to the taste of wild game. |
CARROT COIN SALAD2 No. 303 cans sliced carrots, drained1/2 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped green pepper 11/2 cups Toss ingredients lightly, add Mullen's French Dressing and marinate for several hours or overnight for best flavor. Return Home |
VEGETABLE SALAD2 pkgs. (10 oz.) frozen lima beans2 pkgs. (10 oz.) frozen whole kernel corn 1/2 cup minced onion 1/2 cup sliced pimento 2 cups chopped celery 1 cup Cook lima beans and corn as directed on the packages. Drain and cool. Add the rest of the ingredients. Mix well and chill thoroughly. Serve on crisp lettuce. Serves 16. Return Home | SUMMER SALAD1 No. 303 can whole kernel corn, drained1/4 cup red pepper, chopped 1/4 cup green pepper, chopped 1/2 cup celery, chopped 1/2 cup mushroom pieces 1/4 tsp. powdered garlic 1/2 cup Toss all ingredients lightly and marinate in the Mullen's French Dressing. Return Home |
KIDNEY BEAN SALAD1 No. 2 can red kidney beans, chilled1 cup chopped celery 2 hard-cooked eggs, chopped 2 tbsp. chopped sweet pickles 1 tsp. minced onion 4 tbsp. First, strain the kidney beans and wash them thoroughly in cold water. Add the beans to the other ingredients and mix together well. This salad may be served on a lettuce leaf and garnished with parsley. Makes 6 servings. Return Home | COCKTAIL MEAT BALLS 1 lb. hamburger |
HONEYDEW RING FRUIT SALAD1 large honeydew melon, peeledLettuce 2 cups cantaloupe balls 2 cups seedless grapes 2 cups fresh raspberries (optional) Sprigs of mint 3/4 cup Slice the melon into 6 rings, remove seeds. Put rings on lettuce, fill the center of rings with cantaloupe balls, raspberries if you wish, and grapes. Add mint to inner ring. Serve with Mullen's Imitation French Dressing. Makes 6 servings. Return Home | BARBECUED SPARERIBSRibs (1 lb. per serving)1 garlic clove 1 medium onion 1 bay leaf 1/4 tsp. thyme 1 tsp. salt per lb. ribs Put ribs in kettle with all other ingredients. Cover all the ingredients with water and bring to a boll. Then let simmer for about 1 hour, be sure to cover. Remove the ribs from the water and let cool. Brush the ribs with Mullen's Barbecue Sauce. Broil or grill ribs over a medium fire and baste often. This should take 15 to 20 minutes depending upon the heat of the fire. Return Home |
SWISS CHEESE & ANCHOVY SALAD1 head fresh lettuce1 cup Swiss Cheese, cut into sticks 1 (3 ounce) can anchovy fillets 1/4 cup Break lettuce into small pieces and put in a bowl. Add cheese and anchovies. Pour on the Mullen's salad dressing for the finishing touch. Makes 6 servings. Return Home | GRAPEFRUIT & ORANGE SALAD2 cups grapefruit sections2 cups orange sections Lettuce 1 (3 ounce) package cream cheese 2 tbsp. cream 1/4 cup Mullen's Imitation French Dressing Arrange the fruit sections in a circular fan shape on lettuce for each serving. Mix cream cheese, which should be slightly softened, with cream. Whip until fluffy. Then place mixture in each center of the fruit sections. Serve with Mullen's Imitation French Dressing. Serves 6. Return Home |
BARBECUED HAMBURGER PATTIES11/2 lbs. hamburger1/2 cup bread crumbs 1 tsp. salt 1/4 tsp. pepper 1/4 cup onions 1/4 cup chopped celery Mullen's Barbecue Sauce Mix all ingredients except sauce together. Firm into 6 hamburger patties. Brown the patties on both sides in a skillet or grill. Pour Mullen's Barbecue Sauce over the patties. Cook the meat until it is done. Serves 6. Return Home | STUFFED HOT-DOGSHot-dogs, plump dogs work bestCheese (your choice) Pickle Relish Bacon Slit the hot-dogs lengthwise to 1/4" from each end, do not cut in half. Stuff the hot-dogs with cheese and relish and pour on Mullen's Barbeque Sauce. Wrap a slice of raw bacon around each hot-dog. Grill until bacon is crisp. Mmmmmm! Return Home | MULLEN'S FRENCH PASTA SALAD1 pkg. colored spiral pasta3/4 cup chopped green onion 3/4 cup chopped green pepper Take care not to overcook pasta, drain and rinse. Mix in onion, green pepper. Add enough Mullen's Imitation French Dressing to cover pasta, chill several hours or over night. Add more dressing if necessary. For delicious variations: add bacon-bits, crab meat, cheese, boiled eggs, carrots or other raw veggies. Return Home | ROY'S OWN PORK CHOPSSix lean pork chops1 cup (or more crushed corn flakes) Salt & pepper to taste Marinate chops in Mullen's Imitation French Dressing for several hours or overnight. Season to taste and roll in crushed corn flakes. Bake in 350 degree oven for one hour. Return Home |