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By NORA SWEAT
Happy new year.
I hope your Christmas holidays were wonderful and that all your wishes came true. Now you are ready to work on your New Year’s resolutions, right? Right.
I have some New Year’s resolutions that may affect you.
Gee, that should keep me busy for another year. I can hardly believe I am starting my fourth year of “A Dash of Class.” I appreciate all the kind comments that I continue to hear about my column. Remember, if you want a recipe that you have lost or can’t find, e-mail me or drop me a note at The News Enterprise. Also, if you have a nomination for “One of Hardin County’s Finest Cooks,” please let me know. We still have a couple of cold months ahead, and one of my columns coming up will be about homemade soup. If you have a favorite recipe, e-mail me or mail to The News Enterprise. I already have a great collection of reader-submitted recipes. Today, I have a couple of recipes that I think some of you will want. The first is a recipe from “Room at the Table,” a cookbook published by the Bed and Breakfast Association of Kentucky. I found it in Kentucky Monthly magazine, which always has a nice selection of recipes. It is for a salad with the popular poppy seed dressing. The second is a recipe that LaVerne Walton gave me when I spoke to the Presbyterian Woman’s Group. I had a chance to eat it and it was wonderful. Nora Sweat is a native of Hardin County and a retired home economics/family and consumer science teacher. She can be reached at email@example.com or by mail at The News-Enterprise, 408 W. Dixie Ave., Elizabethtown, KY 42701. Swann’s Nest Leaf Lettuce with Poppy Seed Dressing Dressing: 1 teaspoon dry mustard 1 teaspoon salt 1 tablespoon poppy seeds ¾ cup sugar ½ cup apple cider vinegar 1 cup salad oil Salad: 1 head red leaf lettuce, washed, drained, and torn into bite-size pieces 1 head green leaf lettuce, washed, drained, and torn into bite-size pieces 1 cup sliced strawberries 1 cup canned mandarin oranges Mix dry dressing ingredients, add vinegar, and then add the oil. Mix well and chill. To serve, assemble salad ingredients in a bowl and pour dressing over the salad. Source: “Room at the Table,” published by the Bed and Breakfast Association of Kentucky. For more information about this cookbook, go to www.kentuckybb.com Water Chestnut Casserole 2 cups chopped celery 1 can cream of chicken soup with herbs 1 8-ounce can sliced water chestnuts Boil or microwave celery in salted water for seven minutes. Drain. Mix celery, soup and water chestnuts and place in buttered casserole. Topping: Sauté 1 stick margarine, 1 sleeve Ritz crackers (crumbled) and 1 small package of sliced almonds. Crumble on top of water chestnut mixture. Bake covered for 35 minutes at 350 degrees.