Mom’s Waldorf Salad

My Mom loved Waldorf Salad. It was on our Christmas Table every year. I think it also made an appearance on our Thanksgiving Table too. I haven’t had this in many years. This is her recipe and Mommy, this is for you. ❤️

Waldorf Salad was created at the Waldorf Astoria in New York by a dining room manager in 1896. The original recipe only had apples, celery and mayonnaise. My Mom’s recipe also had walnuts.

Ingredients:

3 apples cored and cut into bite size pieces, you want at least 2 cups cut into pieces

1 cup of celery, diced

1 cup of walnuts, chopped (I chopped the walnuts and lightly toasted them under the broiler)


1/2 cup mayonnaise

1/2 lemon, juiced

1/2 teaspoon salt


Cut apples, chop celery and nuts and set aside in a large bowl. Mix dressing up in a separate bowl and pour on top of apples, celery and walnuts. Mix well, refrigerate and enjoy.

Side note, this is the identical bowl I used to eat my Waldorf Salad in when I was growing up. Straight out of the 1960’s, The is a Blenko bowl and I have a set of 7. I own 6 small bowls and one larger salad bowl. I treasure these and my Mom’s recipe.

Patron Pecans

I love nuts, even the human ones. I made a recipe over the holidays for Jack Daniel’s Pecans. I am not really Jack Daniels fan. In fact I had to go buy some to make the nuts. They were pretty good. I do have Patron on hand so I decided to give it a whirl. These nuts are so good, they are addicting.

Ingredients:
1/2 stick of butter
1/4 cup sugar
2 T Tabasco Sauce
1/4 cup Patron or good tequila*
1 t salt
1/2 t garlic powder
1# pecan halves
Pam

Preheat oven to 300 degrees. Spray a jelly roll pan or a big sheet pan for cakes with Pam. I used a sheet pan!

In a medium sauce pan, melt butter and add the rest of the ingredients except for the pecans. Stir and mix to combine. Boil for 4 minutes, stirring often.

Remove from heat and add the pecans. Stir and mix the pecans in the butter/sugar mixture. Spread the pecans in a single layer into the pan. Bake for 30 minutes. Stir every 10 minutes to prevent burning. Remove from oven, let cool and store in an airtight container.

*You can experiment with the alcohol. If you use 2 tablespoons of Tabasco Sauce, it could overpower the liquor taste. The Tabasco Sauce can be adjusted too. If you make it like I did in the recipe, you should love them.

Adapted from Sumptuous Spoonfuls.

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