Spinach & Berry Salad

According to the Oxford Dictionary of Food & Drink in America, the salad dates way back to the Roman Empire. It first appeared in the form of raw leafy vegetables covered in salty, oily dressing. Salads have increased in complexity through the ages, but the Roman version - the garden salad - is still with us today.

With the hot summer weather upon us, a cool crisp salad can be the basis for a light & refreshing meal. It’s easy to make, & a serving of leafy vegetables can have significant health benefits. It helps with disease prevention, healthy weight, & youthful energy - so why not eat one?

This recipe was given to me by Kerri Michnya. (Thank you Kerri!) I am anxious to try it, because spinach salads are my favorite!

Spinach & Berry Salad
10 oz spinach
1 quart strawberries
2 Tbsp sesame seeds
1 Tbsp poppy seeds
1/2 cup sugar
1/2 cup olive oil
1/4 cup white vinegar
1/4 tsp paprika
1/4 tsp Worcestershire sauce
1/2 cup slivered almonds
1 Tbsp minced onion (optional)

Fluff spinach into large salad bowl. Cut strawberries into bite size pieces & add to spinach. Mix remaining ingredients in salad dressing cruet or glass jar. Shake well. Pour on spinach & berry mixture. Toss & enjoy!

Mary Wilson Bishop’s Heavenly Hash

Before I give you the recipe for “Mary Bishop Wilson’s Heavenly Hash” I want to give you a little information about the person who shared it with me, Anne Wilson Kostas. Anne & I go way back to our early teen years, & we have memories of all those goofy things that girls that age do. (Most of them we probably do not wish to share).

I am taking credit for Anne’s nickname “Pony”, which I gave to her because of her love for horses. All of the Sunday School kids at Trinity Lutheran in Wrightsville think that is her real name, & we don’t tell them anything different.

This recipe was handed down to Anne’s mother by Anne’s grandmother, Mary Bishop Wilson. Some of you older readers might remember Anne’s mother, Mary Wilson, as she was a music teacher who often substituted at Eastern in the 60’s & 70’s. Please note, this Mary Wilson is not to be confused with the other Eastern teacher named Mary Wilson who taught social studies & spoke with a little southern drawl. Oh my goodness, three Mary Wilsons!!!

After my last plea for recipes Anne was gracious enough to send me her grandmother’s recipe for Heavenly Hash. (She made it very clear that the recipe is “drug-free). After researching Heavenly Hash, I found that there is no general consensus on what it actually is. It’s described as a sweet confection containing marshmallows, and can refer to candy, ice cream, cake, cookies, brownies, rice pudding, or ambrosia. I even came across a recipe for a heavenly hash martini. So, I guess, pretty much anything involving marshmallows and fruit, then? I also found that while many of us look at February 2nd as Groundhog Day, others are seeing it as National Heavenly Hash Day. At least you can eat the Heavenly Hash, who would want to eat a groundhog?

I am thinking that I will make this for a picnic this summer, maybe you will too! And remember, I am always looking for recipes to share.

Custard in 2 qt. saucepan
1 egg beat up
add 1 heaping tsp. cornstarch add 1 C milk

and 2 T (light) sugar
cook till thickened (“not real stiff”)

Put in mixing bowl
1 1/2 can pineapple (cubed)
1 1/2 Royal Ann cherries — seeded, drained, and cut in half
1/4 lb. marshmallows (little)
Put marshmallows in, mix, and let stand. ________
Whip 1/2 pt. cream and mix into custard. Mix all together and put into refrig. 12 hours

The Best Pot Roast Ever

Before I start to talk about pot roast I am asking for your help so that I can continue this blog. I am running out of ideas, so I would appreciate if you could share some of your favorite recipes with me. I am particularly looking for those that maybe have been in your family for a long time, or recipes with a story or history behind them. Please email me at marthakrotzer@yahoo.com. I am looking forward to a deluge of recipe emails!

A few blogs ago I wrote about a beef vegetable soup recipe that was in my original crockpot recipe book from the 70’s. I thought that this beef pot roast recipe was part of that collection, but after a little looking I found out that it was not. I am not sure where I got it because I started making this long before Pinterest (or even online recipes) existed. I am going to share this old stand-by, & hope that your family enjoys it as much as mine. The best part about it is that it takes about 15 minutes to throw it in the crockpot in the morning, & is a complete, ready-to-eat meal at dinner. I do not brown my beef before putting it in the pot, it saves time & mess & tastes just as good.


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1 3-4 lb. beef chuck roast


potatoes cut into chunks (white or red, peeled or unpeeled)

1 can cream of mushroom soup

1 can French onion soup

1 soup can of water

Place vegetables in bottom of crockpot. Place meat on top. Slather both sides of the meat with the cream of mushroom soup. Add the French onion soup & 1 can of water.

Cover & cook on low 8 to 10 hours.

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