Betty's Classic Salad

 

Betty's Salad

Betty's Salad was entered into the Holiday Inn International Competition in London for Holiday Inn Restaurant's Recipe Contest winning 1st place for salads. The Timko's owned and managed the Perrysburg Holiday Inn.  The restaurant named The Wooden Indian and later became Soup and Such. The restaurant is no longer owned by the late Timko's and serves a heavy truck traffic. The recipe as typed here is exactly the ingredients of Betty's original recipe. The addition of water chestnuts came from elsewhere not Betty Timko.  Betty's Salad Dressing is still available in Toledo area Food Stores. 

Ingredients
5 ounces Baby Spinach, stems removed
6 hard-boiled eggs, diced
8 ounces fresh bean sprouts (or half a can, well-drained, if fresh are not available)
1 lb bacon, cooked and crumbled.  Never back bits.

Betty’s Classic Dressing

1 cup oil
3/4 cup sugar
1/4 teaspoon salt
1/3 cup catsup
1/4 cup vinegar
1 tablespoon Worcestershire sauce
1 small onion, fine dice
Directions:
Layer all salad ingredients in the order posted. Mix dressing ingredients – chill for approximately 1 hour to blend. Drizzle over the salad when ready to serve. Enjoy!

Brunswick Grill Salad Dressing

The Brunswick Grill was a local restaurant in the small Midwest town where we lived for forty years.  One could get a good home cooked meal (from scratch) at a very affordable price.  A salad came with every meal and the dressing was on every table in a syrup pitcher.  Another great memory of bygone times.

Brunswick Grill Salad Dressing

1 1/2 c. sugar 

1 large clove minced fresh garlic

1/2 c. white vinegar 

1 tsp. salt

14 oz. catsup 

1 cup canola oil

1 Small chopped onion or some dried minced onion 

2 drops red food color (optional)

Mix all ingredients in blender or food processor. 

This is a sweet and spicy French dressing. 

Makes about 1 ½ pints.

Fig Catsup Food Network

Fig Catsup #2

Ingredients:

1 pound fresh figs

8 ounces Roma tomatoes, quartered 
   lengthwise

1 cup apple cider vinegar

1/3 cup sugar

1/4 cup sorghum syrup

1 teaspoon Thai-style chili paste*  
     (paste adds to much heat)

1 teaspoon coriander

1 teaspoon cumin

1/4 teaspoon cinnamon*  
   (dominates the flavor, I would suggest 
      replacing with a cinnamon stick)

1 fresh bay leaf

add salt

Directions:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Place the figs and tomatoes skin-side down on the prepared baking sheet. Roast until they start to brown and soften, about 40 minutes. Cool, and then remove the tomato skins.

In a food processor, combine the figs, tomatoes, vinegar, sugar, sorghum, chili paste, coriander, cumin and cinnamon and pulse until combined.

Put this mixture in a saucepan with the bay leaf and cook over medium-high heat until the mixture begins to boil. Reduce the heat and simmer, stirring often, until it thickens and reduces by a third, about 30 minutes--it will be thick enough so that when you stir it, you'll be able to see the bottom of the pot. Remove the bay leaf and discard. Season with salt.